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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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Morishima S, Kawada Y, Fukushima Y, Takagi T, Naito Y, Inoue R. A randomized, double-blinded study evaluating effect of matcha green tea on human fecal microbiota. J Clin Biochem Nutr 2023; 72:165-170. [PMID: 36936880 PMCID: PMC10017316 DOI: 10.3164/jcbn.22-81] [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: 07/25/2022] [Accepted: 09/03/2022] [Indexed: 11/23/2022] Open
Abstract
Matcha green tea is made from powdered green tea leaves. Unlike regular green tea, Matcha green tea is believed to exert beneficial effects on the gut microbiota, as it is richer in nutrients such as tea catechins and insoluble dietary fiber. In the present study, we aimed to investigate the effects of consumption of Matcha green tea on the gut microbiota. Human participants were randomly assigned to a placebo (n = 16) or a Matcha green tea (n = 17) drink group and asked to drink the treatments for two weeks. Feces were collected from the participants pre- and post-treatment and fecal microbiota composition was analyzed by 16S rRNA metagenomic sequencing. The beta-diversity of microbial composition significantly (p<0.05) changed in MGT group but not in placebo group. In addition, the number of unique bacterial genera significantly (p<0.05) changed in the Matcha green tea group was 30, while it was only 3 in the Placebo group. Increase and decrease in abundances of Coprococcus and Fusobacterium, respectively, in the gut microbiota of Matcha green tea group, conferred potential health benefits to the host. The present study was registered in the UMIN Clinical Trial Registry (UMIN000043857).
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Affiliation(s)
- So Morishima
- Laboratory of Animal Science, Department of Applied Biological Sciences, Faculty of Agriculture, Setsunan University, Nagaotoge-cho 45-1, Hirakata, Osaka 573-0101, Japan
- Laboratory of Animal Science, Kyoto Prefectural University, 1-5 Hangi-cho, Sakyo-ku, Kyoto 606-8522, Japan
| | - Yuki Kawada
- Laboratory of Animal Science, Kyoto Prefectural University, 1-5 Hangi-cho, Sakyo-ku, Kyoto 606-8522, Japan
| | - Yoichi Fukushima
- Faculty of Sports and Health Science, Daito Bunka University, 560 Iwadono, Higashimatsuyama, Saitama 355-8681, Japan
- Nestlé Japan Ltd., Tennoz Ocean Square, 2-2-20 Higashi-Shinagawa, Shinagawa-ku, Tokyo 140-0002, Japan
| | - Tomohisa Takagi
- Department of Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, 465 Kajii-cho, Kamigyo-ku, Kyoto 602-8566, Japan
- Department for Medical Innovation and Translational Medical Science, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, 465 Kajii-cho, Kamigyo-ku, Kyoto 602-8566, Japan
| | - Yuji Naito
- Department of Human Immunology and Nutrition Science, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, 465 Kajii-cho, Kamigyo-ku, Kyoto 602-8566, Japan
| | - Ryo Inoue
- Laboratory of Animal Science, Department of Applied Biological Sciences, Faculty of Agriculture, Setsunan University, Nagaotoge-cho 45-1, Hirakata, Osaka 573-0101, Japan
- Laboratory of Animal Science, Kyoto Prefectural University, 1-5 Hangi-cho, Sakyo-ku, Kyoto 606-8522, Japan
- To whom correspondence should be addressed. E-mail:
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Nhung TTN, Chau NTB, Minh Hien LT, Linh VTH, Ha NL, Anh Dao DT. Characteristics of sponge cake preserved by green tea extract powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tran Thi Ngoc Nhung
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Nguyen Thi Bao Chau
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Ly Thi Minh Hien
- Faculty of Biotechnology Ho Chi Minh City Open University Ho Chi Minh City Vietnam
| | - Vo Thi Hong Linh
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Nguyen Le Ha
- Department of Food Technology HUTECH Institute of Applied Sciences, HUTECH University Ho Chi Minh City Vietnam
| | - Dong Thi Anh Dao
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
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4
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Ebrahimi Monfared K, Gharachorloo M, Jafarpour A, Varvani J. Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kiamehr Ebrahimi Monfared
- Ph D Student of the Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Maryam Gharachorloo
- Associate Professor of the Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Afshin Jafarpour
- Assistant Professor of the Department of Food Science and Technology, Garmsar Branch Islamic Azad University Garmsar Iran
| | - Javad Varvani
- Associate Professor of the Department of Environment, Arak Branch Islamic Azad University Arak Iran
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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Ahn JW, Kim S, Ko S, Kim YH, Jeong JH, Chung S. Modified (−)-gallocatechin gallate-enriched green tea extract rescues age-related cognitive deficits by restoring hippocampal synaptic plasticity. Biochem Biophys Rep 2022; 29:101201. [PMID: 35198737 PMCID: PMC8841891 DOI: 10.1016/j.bbrep.2022.101201] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/19/2021] [Accepted: 01/03/2022] [Indexed: 11/17/2022] Open
Affiliation(s)
- Ji-Woong Ahn
- BnH Research Co., LTD., Goyang-si, Gyeonggi-do, 10594, Republic of Korea
| | - Sohyun Kim
- Brain Korea 21 Plus Project for Medical Science, Department of Physiology, Yonsei University College of Medicine, Seoul, 03722, Republic of Korea
| | - Sukjin Ko
- BnH Research Co., LTD., Goyang-si, Gyeonggi-do, 10594, Republic of Korea
| | - Young-Hwan Kim
- BnH Research Co., LTD., Goyang-si, Gyeonggi-do, 10594, Republic of Korea
| | - Ji-Hyun Jeong
- BnH Research Co., LTD., Goyang-si, Gyeonggi-do, 10594, Republic of Korea
| | - Seungsoo Chung
- BnH Research Co., LTD., Goyang-si, Gyeonggi-do, 10594, Republic of Korea
- Brain Korea 21 Plus Project for Medical Science, Department of Physiology, Yonsei University College of Medicine, Seoul, 03722, Republic of Korea
- Corresponding author. Department of Physiology, Yonsei University College of Medicine, Seoul, 03722, Republic of Korea.
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7
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The science of matcha: Bioactive compounds, analytical techniques and biological properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Hernandez-Aguilar C, Palma-Tenango M, Miguel-Chavez RS, Dominguez-Pacheco A, Soto-Hernández M, del Carmen Valderrama Bravo M, Ivanov R, Ordoñez-Miranda J. Induced changes of phenolic compounds in turmeric bread by UV-C radiation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [PMCID: PMC8617559 DOI: 10.1007/s11694-021-01231-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.
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Banwo K, Olojede AO, Adesulu-Dahunsi AT, Verma DK, Thakur M, Tripathy S, Singh S, Patel AR, Gupta AK, Aguilar CN, Utama GL. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101320] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021; 26:5417. [PMID: 34500847 PMCID: PMC8434015 DOI: 10.3390/molecules26175417] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 01/22/2023] Open
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
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Affiliation(s)
- Krzysztof Smarzyński
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Katarzyna Polanowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
| | - Marcin Nowicki
- Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA;
| | - Jacek Lewandowicz
- Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Tomasz Piechota
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
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Wu M, Gani H, Viney S, Ho P, Orfila C. Effect of ginger‐enriched pasta on acceptability and satiety. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Mengyao Wu
- School of Food Science and Nutrition University of Leeds Woodhouse Lane Leeds West Yorkshire LS2 9JT UK
| | - Hanis Gani
- School of Food Science and Nutrition University of Leeds Woodhouse Lane Leeds West Yorkshire LS2 9JT UK
- Faculty of Bioresources and Food Industry Universiti Sultan Zainal Abidin Besut 22000Terengganu Malaysia
| | - Sara Viney
- School of Food Science and Nutrition University of Leeds Woodhouse Lane Leeds West Yorkshire LS2 9JT UK
| | - Peter Ho
- School of Food Science and Nutrition University of Leeds Woodhouse Lane Leeds West Yorkshire LS2 9JT UK
| | - Caroline Orfila
- School of Food Science and Nutrition University of Leeds Woodhouse Lane Leeds West Yorkshire LS2 9JT UK
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Şen DB, Kılıç B. Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs. Meat Sci 2021; 179:108547. [PMID: 33989837 DOI: 10.1016/j.meatsci.2021.108547] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/25/2020] [Accepted: 05/04/2021] [Indexed: 12/12/2022]
Abstract
This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.
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Affiliation(s)
- Damla Bilecen Şen
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
| | - Birol Kılıç
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
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13
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The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094123] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.
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Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans ( Phaseolus vulgaris). Nutrients 2020; 12:E295. [PMID: 31978996 PMCID: PMC7070432 DOI: 10.3390/nu12020295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/13/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.
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Affiliation(s)
- Lucia Margarita Perez-Hernandez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Kartika Nugraheni
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | | | - Wen Sun
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Alan Javier Hernández-Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Michael R. A. Morgan
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
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15
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Guzmán-Díaz DA, Treviño-Garza MZ, Rodríguez-Romero BA, Gallardo-Rivera CT, Amaya-Guerra CA, Báez-González JG. Development and Characterization of Gelled Double Emulsions Based on Chia ( Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract ( Camellia sinensis). Foods 2019; 8:foods8120677. [PMID: 31847092 PMCID: PMC6963928 DOI: 10.3390/foods8120677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 12/04/2019] [Accepted: 12/09/2019] [Indexed: 02/08/2023] Open
Abstract
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.
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Affiliation(s)
- Diana A. Guzmán-Díaz
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Mayra Z. Treviño-Garza
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Beatriz A. Rodríguez-Romero
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Francisco I. Madero S/N, Ex Hacienda el Cañada, 66050 Cd. Gral. Escobedo, NL, Mexico;
| | - Claudia T. Gallardo-Rivera
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Carlos Abel Amaya-Guerra
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Juan G. Báez-González
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
- Correspondence: ; Tel.: +52-81-8329-4000 (ext. 3654)
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16
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Bub A, Malpuech-Brugère C, Orfila C, Amat J, Arianna A, Blot A, Di Nunzio M, Holmes M, Kertész Z, Marshall L, Nemeth I, Ricciardiello L, Seifert S, Sutulic S, Ulaszewska M, Bordoni A. A Dietary Intervention of Bioactive Enriched Foods Aimed at Adults at Risk of Metabolic Syndrome: Protocol and Results from PATHWAY-27 Pilot Study. Nutrients 2019; 11:E1814. [PMID: 31390801 PMCID: PMC6723599 DOI: 10.3390/nu11081814] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/26/2019] [Accepted: 07/30/2019] [Indexed: 12/30/2022] Open
Abstract
Around a quarter of the global adult population have metabolic syndrome (MetS) and therefore increased risk of cardiovascular mortality and diabetes. Docosahexaenoic acid, oat beta-glucan and grape anthocyanins have been shown to be effective in reducing MetS risk factors when administered as isolated compounds, but their effect when administered as bioactive-enriched foods has not been evaluated. OBJECTIVE The overall aim of the PATHWAY-27 project was to evaluate the effectiveness of bioactive-enriched food consumption on improving risk factors of MetS. A pilot study was conducted to assess which of five bioactive combinations provided within three different food matrices (bakery, dairy or egg) were the most effective in adult volunteers. The trial also evaluated the feasibility of production, consumer acceptability and gastrointestinal tolerance of the bioactive-enriched food. METHOD The study included three monocentric, parallel-arm, double-blind, randomised, dietary intervention trials without a placebo. Each recruiting centre tested the five bioactive combinations within a single food matrix. RESULTS The study was completed by 167 participants (74 male, 93 female). The results indicated that specific bioactive/matrix combinations have effects on serum triglyceride or HDL-cholesterol level without adverse effects. CONCLUSION The study evidenced that bioactive-enriched food offers a promising food-based strategy for MetS prevention, and highlighted the importance of conducting pilot studies.
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Affiliation(s)
- Achim Bub
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Corinne Malpuech-Brugère
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Julien Amat
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Alice Arianna
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Adeline Blot
- CHU Clermont Ferrand, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies (DISTAL)-University of Bologna (IT) Piazza Goidanich, 60, 47521 Cesena (FC), Italy
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Zsófia Kertész
- Campden BRI (Hungary Site), Haller Str 2, 1096 Budapest, Hungary
| | - Lisa Marshall
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Imola Nemeth
- AdWare Research Ltd., Völgy u. 41, 8230 Balatonfüred, Hungary
| | - Luigi Ricciardiello
- Department of Medical and Surgical Sciences, University of Bologna, Via Massarenti 9, 40138 Bologna, Italy
| | - Stephanie Seifert
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Samantha Sutulic
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Marynka Ulaszewska
- Dipartimento Qualità Alimentare e Nutrizione, Centro Ricerca ed Innovazione-Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies (DISTAL)-University of Bologna (IT) Piazza Goidanich, 60, 47521 Cesena (FC), Italy
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17
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Barrulas RV, Paiva TG, Corvo MC. NMR methodology for a rational selection of ionic liquids: extracting polyphenols. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.03.077] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Cox S, Noronha L, Herald T, Bean S, Lee SH, Perumal R, Wang W, Smolensky D. Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells. Heliyon 2019; 5:e01589. [PMID: 31111105 PMCID: PMC6512580 DOI: 10.1016/j.heliyon.2019.e01589] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 03/28/2019] [Accepted: 04/24/2019] [Indexed: 11/12/2022] Open
Abstract
Certain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity have been identified, indicating the further need for research and screening methods of high polyphenol sorghum varieties. This study was aimed at improving the extraction of sorghum bioactive compounds by using food-grade solvents using ethanol and citric acid. We used three sorghum varieties and green tea (GT) as a control. The extraction methods were screened for anti-proliferative properties in HepG2 and HCT-15 cancer cell lines, using a cell viability assay. Extraction conditions were improved for anti-proliferative compounds from a high-phenolic sorghum variety (HP), sumac sorghum (CS), and GT. HP was more effective at inhibiting cell viability than CB, CS, and GT. The results demonstrate an efficient method for extracting sorghum bioactive compounds for future anticancer research using food approved ingredients.
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Affiliation(s)
- Sarah Cox
- Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA
| | - Leela Noronha
- Arthropod-Borne Animal Disease Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA
| | - Thomas Herald
- Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA
| | - Scott Bean
- Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA
| | - Seong-Ho Lee
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Ramasamy Perumal
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Dmitriy Smolensky
- Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA
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19
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Unno K, Furushima D, Hamamoto S, Iguchi K, Yamada H, Morita A, Pervin M, Nakamura Y. Stress-reducing effect of cookies containing matcha green tea: essential ratio among theanine, arginine, caffeine and epigallocatechin gallate. Heliyon 2019; 5:e01653. [PMID: 31111111 PMCID: PMC6512570 DOI: 10.1016/j.heliyon.2019.e01653] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 04/09/2019] [Accepted: 05/01/2019] [Indexed: 12/31/2022] Open
Abstract
The stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear. One aim of this study was to evaluate the relationship between matcha components and their stress-reducing effect in mice that were loaded with territorially-based stress. Adrenal hypertrophy, a marker of stress, was significantly suppressed in stress-loaded mice that had ingested matcha components, displaying a caffeine and epigallocatechin gallate to theanine and arginine (CE/TA) ratio of 2 or less. Another aim was to evaluate, in humans, the stress-reducing effect of matcha in cookies using test-matcha (CE/TA = 1.79) or placebo-matcha (CE/TA = 10.64). Participants, who were fifth year pharmacy college students, consumed 4.5 g of matcha in three pieces of cookie daily for 15 days. Salivary α-amylase activity, a stress marker, was significantly lower in the test-matcha group than in the placebo group. These results indicate that the CE/TA ratio of tea components is a key indicator for the suppression of stress. Moreover, matcha with a CE/TA ratio of 2 or less displays a stress-reducing effect, even if it is included in confectionery products. Such products may also benefit individuals who have no habit of drinking matcha as a beverage.
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Affiliation(s)
- Keiko Unno
- Department of Neurophysiology, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan.,Tea Science Center, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Daisuke Furushima
- Department of Drug Evaluation & Informatics, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Shingo Hamamoto
- Department of Drug Evaluation & Informatics, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Kazuaki Iguchi
- Department of Neurophysiology, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Hiroshi Yamada
- Department of Drug Evaluation & Informatics, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Akio Morita
- Department of Functional Plant Physiology, Faculty of Agriculture, Shizuoka University, Shizuoka, 422-8529, Japan
| | - Monira Pervin
- Tea Science Center, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
| | - Yoriyuki Nakamura
- Tea Science Center, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan
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20
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Functional and Bioactive Properties of Food: The Challenges Ahead. Foods 2018; 7:foods7090139. [PMID: 30200273 PMCID: PMC6163570 DOI: 10.3390/foods7090139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Accepted: 08/24/2018] [Indexed: 12/29/2022] Open
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