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Loukri A, Kissas T, Kyriakoudi A, Zymvrakaki E, Stratakos AC, Mourtzinos I. Coupling of cold atmospheric plasma treatment with ultrasound-assisted extraction for enhanced recovery of bioactive compounds from cornelian cherry pomace. Food Chem 2024; 455:139989. [PMID: 38850969 DOI: 10.1016/j.foodchem.2024.139989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/10/2024]
Abstract
Cornelian cherry pomace is produced during the production of juice from this traditional superfood. Due to its high nutritive value, the by-product can be utilized as a source of bioactive compounds. The present study aimed to develop a sustainable methodology for the recovery of bioactive compounds based on the combination of atmospheric cold plasma (CAP) with ultrasound assisted extraction. The pomace was treated with cold plasma under different conditions. Cyclodextrin was used as green extraction enhancer due to its capacity to develop inclusion complexes with bioactive compounds. CAP pretreatment before extraction appeared to enhance the recovery of the target compounds. GC-MS analysis and in vitro digestion analysis conducted in order to evaluate the composition and the protentional bioavailability of the bioactive compounds. CHEMICALS COMPOUNDS: β-cyclodextrin (PubChem CID: 444041), DPPH free radical (PubChem CID: 2735032), Trolox (PubChem CID: 40634), sodium carbonate (PubChem CID: 10340), gallic acid (PubChem CID: 370) potassium chloride (PubChem CID: 4873), sodium acetate (PubChem CID: 517045), loganic acid (PubChem CID: 89640), pyridine (PubChem CID: 1049, BSTFA(PubChem CID: 94358), potassium chloride (PubChem CID: 4873), ammonium carbonate (PubChem CID: 517111), calcium chloride dehydrate (PubChem CID: 24844), potassium dihydrogen phosphate (PubChem CID: 516951), magnesium chloride hexahydrate (PubChem CID: 24644), sodium hydrogen carbonate (PubChem CID: 516892), sodium chloride (PubChem CID: 5234).
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Affiliation(s)
- Anastasia Loukri
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Thomas Kissas
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Eleni Zymvrakaki
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Alexandros Ch Stratakos
- College of Health, Science and Society, School of Applied Sciences, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK.
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Wang Y, Huang J, Lin X, Su W, Zhu P, Yang N, Adams E. Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC-MS. J Chromatogr A 2024; 1730:465118. [PMID: 38936162 DOI: 10.1016/j.chroma.2024.465118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/20/2024] [Accepted: 06/23/2024] [Indexed: 06/29/2024]
Abstract
Terpenoids possess significant physiological activities and are rich in essential oils. Some terpenoids have chiral centers and could form enantiomers with distinct physiological activities. Therefore, the extraction and separation of terpenoids enantiomers are very important and have attracted extensive attention in recent years. Meanwhile, the specific distribution and enantiomer excess results (the excess of one enantiomer over the other in a mixture of enantiomers) could be used as quality markers for illegitimate adulteration, origin identification, and exploring component variations and functional interrelations across different plant tissues. In this study, an overview of the progress in the extraction of terpenoids from essential oils and the separation of their enantiomers over the past two decades has been made. Extraction methods were retrieved by the resultant network visualization findings. The results showed that the predominant methods are hydrodistillation, solvent-free microwave extraction, headspace solid-phase microextraction and supercritical fluid extraction methods. GC-MS combined with chiral chromatography columns is commonly used for the separation of enantiomers, while 2D GC is found to have stronger resolution ability. Finally, some prospects for future research directions in the extraction and separation identification of essential oils are proposed.
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Affiliation(s)
- Yixi Wang
- Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014 Zhejiang, PR China
| | - Jinchun Huang
- Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014 Zhejiang, PR China
| | - Xinyue Lin
- Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014 Zhejiang, PR China
| | - Weike Su
- Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014 Zhejiang, PR China
| | - Peixi Zhu
- Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014 Zhejiang, PR China.
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Erwin Adams
- KU Leuven, University of Leuven, Department of Pharmaceutical and Pharmacological Sciences, Pharmaceutical Analysis, Herestraat 49, O&N2, PB 923 3000 Leuven, Belgium
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Seyfali E, Khoshtaghaza MH, Rouhi M, Sarlak Z, Najafi G. The potential of pulsed electromagnetic field-generated shock waves for reducing microbial load and improving homogenization in raw milk. Heliyon 2024; 10:e32204. [PMID: 38868044 PMCID: PMC11168425 DOI: 10.1016/j.heliyon.2024.e32204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/14/2024] Open
Abstract
Milk is a highly nutritious food essential for human consumption. However, traditional thermal processing methods can reduce its nutritional value and cause unwanted changes. The use of shock waves produced by pulsed electromagnetic fields (PEMFs) has been explored as a means to reduce pathogenic microorganisms. The effect of shock wave treatment on microbial load and particle distribution in packaged fresh cow's milk was investigated. Additionally, the impact of shock wave treatment on Salmonella enterica counts in a bacterial suspension of phosphate-buffered saline (PBS) was evaluated, as this bacterium is a significant milkborne pathogen. Treatment with 1000 impulses from an electromagnetic shock wave generator resulted in a 0.7-log reduction in the total bacterial count of milk. In a separate experiment, a 300-impulse shock wave treatment applied to a Salmonella enterica suspension achieved a 3-log reduction in bacterial counts. Furthermore, shock wave treatment resulted in a decrease in milk particle size compared to untreated milk. Notably, the volume of milk used in this study aligns with commercially available packaged products, enhancing the experiment's industrial relevance. The use of PEMF to generate shock waves could provide a novel approach for future studies focused on reducing the microbial load of milk and improving its homogenization.
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Affiliation(s)
- Ehsan Seyfali
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
| | | | - Milad Rouhi
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Sarlak
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gholamhassan Najafi
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
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Amiratashani F, Yarmand MS, Kiani H, Askari G, Naeini KK, Parandi E. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating. Int J Biol Macromol 2024; 254:127283. [PMID: 37806423 DOI: 10.1016/j.ijbiomac.2023.127283] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.
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Affiliation(s)
- Farzane Amiratashani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Hossein Kiani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Kiana Kassaeian Naeini
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Husnayain N, Hou CY, Yu CC, Hsieh CW. Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods 2023; 12:4347. [PMID: 38231788 DOI: 10.3390/foods12234347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those obtained by the conventional hot water extraction method (100 °C, 3 h), as the control treatment. The optimal extraction conditions were obtained at 700 W PAW power, 58 s treatment time, 1:19 sample-to-water ratio, and 15 L/min gas flow rate. In these conditions, the PAW-treated samples experienced changes in surface morphology due to plasma etching, leading to a 288% increase in the polysaccharide yield (11.67%) compared to the control sample (3.01%). Furthermore, the PAW-treated sample exhibited superior performance in terms of biological activities, namely phenolic compounds (53.79 mg GAE/100 g), DPPH scavenging activity (72.77%), and OH scavenging activity (65.03%), which were 29%, 18%, and 38% higher than those of control sample, respectively. The results highlighted the importance of process optimization and provided new evidence for PAW as an alternative approach to enhance the extraction efficiency of POPs, a novel source of natural antioxidants which enables diverse applications in the food industry.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung City 91201, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Naila Husnayain
- International Master Program of Agriculture, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung City 40201, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
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