1
|
Subiria-Cueto R, Reyes-Blas H, Olivas-Armendáriz I, Wall-Medrano A, González-Aguilar GA, de la Rosa LA, Martínez-Ruiz NDR, Alvarez-Parrilla E. Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index. Food Chem 2024; 462:140925. [PMID: 39190981 DOI: 10.1016/j.foodchem.2024.140925] [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: 04/28/2024] [Revised: 08/17/2024] [Accepted: 08/18/2024] [Indexed: 08/29/2024]
Abstract
Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and control bread (CB)) were elaborated and characterized (physiochemical and phytochemical content). Also, their inner structure (SEM), changes in their FTIR functional group's vibrations, and the bioaccessibility of PC and sugars, including an in vitro glycemic index, were analyzed. Results showed that all GP:PS formulations had higher mineral, protein, DF (total, soluble, and insoluble), and PC content than CB. Additionally, PC and non-starch polysaccharides affected gluten and starch absorbance and pores distribution. In vitro digestion model showed a reduction in the glycemic index for all formulations, compared to CB. These findings highlight the possible health benefits of by-products and their interactions in baked goods.
Collapse
Affiliation(s)
- Rodrigo Subiria-Cueto
- Facultad de Ciencias Biológicas, Ciudad Universitaria de la Universidad Autónoma de Coahuila, Carretera Torreón-Matamoros Km. 7.5, Torreón CP. 27104, Coahuila, Mexico; Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd. Juárez CP. 32310, Chihuahua, Mexico
| | - Hortensia Reyes-Blas
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ave. Del Charro #610 Norte, Col. Partido Romero, Cd. Juárez CP. 32320, Chihuahua, Mexico
| | - Imelda Olivas-Armendáriz
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ave. Del Charro #610 Norte, Col. Partido Romero, Cd. Juárez CP. 32320, Chihuahua, Mexico
| | - Abraham Wall-Medrano
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd. Juárez CP. 32310, Chihuahua, Mexico
| | - Gustavo Adolfo González-Aguilar
- Laboratorio de Antioxidantes y Alimentos Funcionales, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a La Victoria Km 0.6 CP 83304, Hermosillo, Sonora, Mexico
| | - Laura A de la Rosa
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd. Juárez CP. 32310, Chihuahua, Mexico
| | - Nina Del Rocío Martínez-Ruiz
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd. Juárez CP. 32310, Chihuahua, Mexico.
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd. Juárez CP. 32310, Chihuahua, Mexico.
| |
Collapse
|
2
|
Herath A, Tiozon RJ, Kretzschmar T, Sreenivasulu N, Mahon P, Butardo V. Machine learning approach for high-throughput phenolic antioxidant screening in black Rice germplasm collection based on surface FTIR. Food Chem 2024; 460:140728. [PMID: 39121772 DOI: 10.1016/j.foodchem.2024.140728] [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: 02/15/2024] [Revised: 07/13/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024]
Abstract
Pigmented rice contains beneficial phenolic antioxidants but analysing them across germplasm collections is laborious and time-consuming. Here we utilised rapid surface Fourier transform infrared (FTIR) spectroscopy and machine learning algorithms (ML) to predict and classify polyphenolic antioxidants. Total phenolics, flavonoids, anthocyanins, and proanthocyanidins were quantified biochemically from 270 diverse global coloured rice collection and attenuated total reflectance (ATR) FTIR spectra were obtained by scanning whole grain surfaces at 800-4000 cm-1. Five ML classification models were optimised using the biochemical and spectral data which performed predictions with 93.5%-100% accuracy. Random Forest and Support Vector Machine models identified key FTIR peaks linked to flavonols, flavones and anthocyanins as important model predictors. This research successfully established direct and non-destructive surface chemistry spectroscopy of the aleurone layer of pigmented rice integrated with ML models as a viable high-throughput platform to accelerate the analysis and profiling of nutritionally valuable coloured rice varieties.
Collapse
Affiliation(s)
- Achini Herath
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia
| | - Rhowell Jr Tiozon
- Consumer-driven Grain Quality and Nutrition Research Unit, International Rice Research Institute, Los Banos, Laguna, Philippines
| | - Tobias Kretzschmar
- Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW, Australia
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Research Unit, International Rice Research Institute, Los Banos, Laguna, Philippines
| | - Peter Mahon
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia
| | - Vito Butardo
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia.
| |
Collapse
|
3
|
Zhang C, Wu X, Chen J, Zhou J. Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues. Food Chem 2024; 444:138627. [PMID: 38330605 DOI: 10.1016/j.foodchem.2024.138627] [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: 04/18/2023] [Revised: 01/08/2024] [Accepted: 01/28/2024] [Indexed: 02/10/2024]
Abstract
Fungal proteins are excellent novel protein resources due to their high nutritional value and biological activity. In this study, a non-toxic strain of Penicillium limosum with a high biomass yield, protein, and essential amino acid contents, was isolated from wheat Qu (solid-state fermentation starter culture). Pea protein isolate (PPI) and P. limosum mycelial protein powder were extruded to prepare high-moisture meat analogues (HMMA), and their structural and functional properties were evaluated. Compared with 100% PPI, the addition of 5% mycoprotein enhanced the viscosity, gelling properties, chewiness, fibrous degree and in vitro protein digestibility (68.65%) of HMMA. Protein aggregates formed during high temperature extrusion, which increased the oil absorption capacity of HMMA (5% MY substitution). Conversely, their water absorption capacity indices were reduced by 5%. These findings provide a theoretical basis for the functional application of novel fungal alternative proteins.
Collapse
Affiliation(s)
- Changtai Zhang
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xiaohui Wu
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
4
|
González-Reyna MA, Aguilar-Villalva R, Lopez-Miranda JL, Rodríguez-Torres A, Molina GA, Juarez-Moreno K, Esparza R, Estevez M. Nanoarchitectonics of an acetogenin-enriched nanosystem mediated by an aqueous extract of Annona cherimolaMill with anti-inflammatory and proapoptotic activity against HepG2 cell line. NANOTECHNOLOGY 2024; 35:335602. [PMID: 38701760 DOI: 10.1088/1361-6528/ad470d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Accepted: 05/03/2024] [Indexed: 05/05/2024]
Abstract
For the first time, this study shows the nanoarchitectonic process to obtain an acetogenin-enriched nanosystem (AuNPs-Ac) using an aqueous extract fromAnnona cherimolaMill (ACM) composed of gold nanoparticles embedded in an organic matrix that acts as stabilizing agent and presents anti-inflammatory activity and cytotoxical effect against HepG2 cell line, promoting apoptosis. The synthesis of AuNPs-Ac was confirmed by x-ray diffraction analysis, showing metallic gold as the only phase, and the scanning transmission microscope showed an organic cap covering the AuNPs-Ac. Fourier-transformed infrared suggests that the organic cap comprises a combination of different annonaceous acetogenins, alkaloids, and phenols by the presence of bands corresponding to aromatic rings and hydroxyl groups. High-Performance Liquid Chromatography has demonstrated the presence of annonacin, a potent acetogenin, in the extract of ACM. Anin vitroanti-inflammatory activity of the extract of ACM and the AuNPs-Ac was performed using the albumin denaturation method, showing a nonlinear response, which is better than sodium diclofenac salt in a wide range of concentrations that goes from 200 to 400μg ml-1with both samples. The viability assay was studied using trypan blue, treating IMR90 and HepG2 at different concentrations of AuNPs-Ac. The results defined a median lethal dose of 800μg ml-1against HepG2 through apoptosis according to the ratio of caspase-cleaved 9/alpha-tubulin evaluated. It was also demonstrated that the nanosystem presents a higher cytotoxic effect on the HepG2 cell line than in IMR90, suggesting a targeted mechanism. In addition, the nanosystem performs better than using only the extract of ACM in the anti-inflammatory or antiproliferative test, attributed to their higher surface area.
Collapse
Affiliation(s)
- M A González-Reyna
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - Ricardo Aguilar-Villalva
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - J L Lopez-Miranda
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - Angelina Rodríguez-Torres
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Centro Universitario, Querétaro 76010, Mexico
| | - Gustavo A Molina
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
- Instituto de Ingeniería, Universidad Nacional Autónoma de México, Edificio 17, Ciudad Universitaria, Coyoacán, Ciudad de México, 04510, Mexico
| | - Karla Juarez-Moreno
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - Rodrigo Esparza
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - Miriam Estevez
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| |
Collapse
|
5
|
Spinei M, Oroian M. Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties. Foods 2023; 13:98. [PMID: 38201126 PMCID: PMC10778775 DOI: 10.3390/foods13010098] [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: 12/21/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125-<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200-<300 μm particle size interval of grape pomace extract.
Collapse
Affiliation(s)
- Mariana Spinei
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania;
| | - Mircea Oroian
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania;
| |
Collapse
|
6
|
Čutović N, Marković T, Carević T, Stojković D, Bugarski B, Jovanović AA. Liposomal and Liposomes-Film Systems as Carriers for Bioactives from Paeonia tenuifolia L. Petals: Physicochemical Characterization and Biological Potential. Pharmaceutics 2023; 15:2742. [PMID: 38140083 PMCID: PMC10747293 DOI: 10.3390/pharmaceutics15122742] [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: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Paeonia tenuifolia L. (steppe peony) petal extract was proficiently encapsulated into liposomes and biopolymer films in the current work, both times utilizing a single-step procedure. The encapsulation efficiency, size of the particles, and index of polydispersity (PDI), as well as the ζ potential of the obtained liposomes were determined, whereas in the case of films, the test included moisture content and mechanical property assessment. Fourier transform infrared spectroscopy (FT-IR) was used to evaluate the chemical composition and existence of numerous interactions in the systems. All the obtained encapsulates were subjected to antibacterial, antifungal and antibiofilm activity testing of the pathogens associated with human skin. The results indicated that the liposomes prepared using Phospholipon had the highest encapsulation efficiency (72.04%), making them the most favorable ones in the release study as well. The biological assays also revealed that Phospholipon was the most beneficial phospholipid mixture for the preparation of liposomes, whereas the film containing these liposomes did not have the ability to inhibit pathogen growth, making the double encapsulation of P. tenuifolia L. petal extract needless. These findings may be a first step toward the potential use of steppe peony extract-loaded films and liposomes in pharmaceutical and cosmetical industries.
Collapse
Affiliation(s)
- Natalija Čutović
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia;
| | - Tatjana Marković
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia;
| | - Tamara Carević
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia; (T.C.); (D.S.)
| | - Dejan Stojković
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia; (T.C.); (D.S.)
| | - Branko Bugarski
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Aleksandra A. Jovanović
- Institute for the Application of Nuclear Energy INEP, Banatska 31b, Zemun, 11080 Belgrade, Serbia;
| |
Collapse
|
7
|
Irchad A, Ouaabou R, Aboutayeb R, Razouk R, Houmanat K, Hssaini L. Lipidomic profiling reveals phenotypic diversity and nutritional benefits in Ficus carica L. (Fig.) seed cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:1229994. [PMID: 38023854 PMCID: PMC10667481 DOI: 10.3389/fpls.2023.1229994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 10/11/2023] [Indexed: 12/01/2023]
Abstract
Introduction Ficus carica L. seeds are a substantial source of minor oil with high unsaturation levels and potent antioxidant properties. The study aims to evaluate the mineral composition, lipodomic profile, and vibrational fingerprints of 22 fig genotypes utilizing FTIR-ATR techniques and chemometrics. Methods FTIR-ATR spectroscopy and chemometric techniques were employed to examine the phenotypic diversity of fig seeds. The investigation was performed in detail. The research analyzed twenty-two fig genotypes to assess their nutritional properties, genetic relationships, and potential applications. Results The results demonstrate substantial nutritional benefits related to fig seeds, which could serve as genetic resources for selection programs for extracting vegetable oil and functional ingredients. Additionally, a detailed lipodomic profile analysis led to the categorization of the genotypes into four unique clusters. The study uncovered new insights regarding the nutritional composition of the samples, while also highlighting significant similarities and differences. The findings showcased the phenotypic diversity within the studied fig germplasm, which is likely attributed to underlying genetic factors. These accessions offer a valuable gene pool for future breeding programs and diverse applications involving fig seeds. Discussion This work contributes to the selection of potential genotypes for scientific and industrial purposes. Furthermore, the application of FTIR and chemometrics revealed a noteworthy diversity of patterns, emphasizing the previously underestimated significance of this aspect in evaluating the chemodiversity of the species.
Collapse
Affiliation(s)
- Ahmed Irchad
- Faculty of Sciences and Techniques, University of Comoros, Moroni, Comoros
- Hygiene and Food Safety Department, National Research Institute for Agriculture, Fisheries and Environment (INRAPE), Ex CEFADER, M’dé, Ngazidja, Moroni, Comoros
| | - Rachida Ouaabou
- Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Faculty of Sciences and Techniques Al-Hoceïma, Abdelmalek Essâadi University, Al-Hoceïma, Morocco
| | - Rachid Aboutayeb
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Rachid Razouk
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Karim Houmanat
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Lahcen Hssaini
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| |
Collapse
|
8
|
Hofmann T, Visi-Rajczi E, Vaculciakova S, Guran R, Voberkova S, Vrsanska M, Zitka O, Albert L. Direct microwave treatment enhances antioxidant and antibacterial properties of the seed extracts of Kékfrankos grapes. Heliyon 2023; 9:e21497. [PMID: 38027737 PMCID: PMC10654152 DOI: 10.1016/j.heliyon.2023.e21497] [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: 05/16/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
The Kékfrankos is the most frequently cultivated wine grape in Hungary, with a significant national and regional impact, resulting in considerable amounts of byproducts (e.g. pomace, seeds). To the best of our knowledge no research has been conducted on the antioxidant and antibacterial properties of its seed extracts (GSE). A novel apporach of applying direct microwave treatment on grape seeds was implemented for the first time to enhance antioxidant and antimicrobial properties of GSE. Antioxidant properties were assayed using the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (Ferric Reducing Antioxidant Power) and TPC (Folin-Ciocâlteu's Total Polyphenol Content) methods. Profile and content of polyphenols was studied using high-performance liquid chromatography/tandem mass spectrometry and matrix-assisted laser desorption/ionization mass spectrometry. Antibacterial properties were evaluated using Gram-positive Staphylococcus aureus (SA), methicillin-resistant Staphylococcus aureus (ST239) (MRSA) and Gram-negative Escherichia coli (EC) bacteria strains. Results proved that the mild direct microwave treatment of grape seeds significantly increased total polyphenol, (+)-catechin, (-)-epicatechin as well as antioxidant capacity levels by 20-30 % compared to untreated samples and resulted the best antibacterial properties based on bacterial growth curves (SA and MRSA: 0.015625 mg/mL, EC: 0.25 mg/mL). Results justify the importance of further pharmacological investigations on Kékfrankos grape seed extracts and that the direct microwave treatment of grape seeds is an innovative approach for the fast and cost efficient improvement of the antibacterial properties of grape seed extracts.
Collapse
Affiliation(s)
- Tamás Hofmann
- University of Sopron, Faculty of Forestry, Institute of Environmental Protection and Nature Conservation, Bajcsy-Zsilinszky út 4, Sopron, 9400, Hungary
| | - Eszter Visi-Rajczi
- University of Sopron, Faculty of Forestry, Institute of Environmental Protection and Nature Conservation, Bajcsy-Zsilinszky út 4, Sopron, 9400, Hungary
| | - Silvia Vaculciakova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, CZ-61300, Brno, Czech Republic
| | - Roman Guran
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, CZ-61300, Brno, Czech Republic
| | - Stanislava Voberkova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, CZ-61300, Brno, Czech Republic
| | - Martina Vrsanska
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, CZ-61300, Brno, Czech Republic
| | - Ondrej Zitka
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, CZ-61300, Brno, Czech Republic
| | - Levente Albert
- University of Sopron, Faculty of Forestry, Institute of Environmental Protection and Nature Conservation, Bajcsy-Zsilinszky út 4, Sopron, 9400, Hungary
| |
Collapse
|
9
|
Eslamieh-Ei FM, Sharifimoghaddammood N, Poustchi Tousi SA, Basharkhah S, Mottaghipisheh J, Es-Haghi A, Taghavizadeh Yazdi ME, Iriti M. Synthesis and its characterisation of selenium/silver/chitosan and cellular toxicity against liver carcinoma cells studies. Nat Prod Res 2023:1-9. [PMID: 37708315 DOI: 10.1080/14786419.2023.2256023] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 08/23/2023] [Accepted: 09/02/2023] [Indexed: 09/16/2023]
Abstract
Liver cancer is one of the most common lethal malignancy in the world. To treat liver cancer, new cure options are crucial. The use of natural substances along nanosciences may provide healing with lower toxicity and a smaller amount of side properties. In this research, The three-component selenium-silver-chitosan nanocomposite (Se-Ag-CS NCs) were synthesised with the help of ultrasound in a stepwise manner. The as-synthesised Se-Ag-CS NCs were characterised accordingly by applying powder X-Ray diffraction (PXRD), Fourier transforms infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), energy dispersive x-ray analysis (EDX), transmission electron microscopy (TEM), dynamic light scattering (DLS) and potential. The PXRD demonstrated that the NCs were synthesised successfully and the grain sizes of 27.3 were obtained. The FESEM and TEM analyses have shown the NCs have a nano-sized structure with spherical and rod-like morphologies in a coating of CS. The DLS analysis also revealed that NCs were synthesised in nanoscale particles. The NCs' surface charge was also positive due to the presence of chitosan. Different concentrations of NCs (0, 0.125, 0.250, 0.500, and 1 mg/ml) were tested at different times (24, 48, and 72 h) to measure cytotoxicity against liver cancer cells. The results showed at a concentration of 1 mg/mL in 72 h, the most toxicity effects were applied to liver cancer cells. Moreover, the results indicated NCs can inhibit the growth of cancer cells in a dose-dependent manner, while the toxicity of nanocomposite on normal cells was less. It is important to create nanocomposites derived from natural polymers as a new strategy in cancer treatment that can fight cancer cells while having low toxicity for normal cells. Therefore, the present results can be considered in improving cancer-fighting methods.
Collapse
Affiliation(s)
| | | | | | - Samira Basharkhah
- Department of Biochemistry, Faculty of Science, Payame Noor University, Mashhad, Iran
| | - Javad Mottaghipisheh
- Department of Aquatic Sciences and Assessment, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
| | - Ali Es-Haghi
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | | | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Milan, Italy
- National Interuniversity Consortium of Materials Science and Technology, Firenze, Italy
| |
Collapse
|
10
|
Tormási J, Abrankó L. Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion-An In Vitro Co-Digestion Study with Real Foods. Nutrients 2023; 15:nu15102395. [PMID: 37242278 DOI: 10.3390/nu15102395] [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: 05/04/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents.
Collapse
Affiliation(s)
- Judit Tormási
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Villányi Street 29-43, 1118 Budapest, Hungary
| | - László Abrankó
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Villányi Street 29-43, 1118 Budapest, Hungary
| |
Collapse
|
11
|
The enzymatic modification of phospholipids improves their surface-active properties and the formation of nanoemulsions. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
12
|
Protection of Mono and Polyunsaturated Fatty Acids from Grapeseed Oil by Spray Drying Using Green Biopolymers as Wall Material. Foods 2022; 11:foods11243954. [PMID: 36553695 PMCID: PMC9778292 DOI: 10.3390/foods11243954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/30/2022] [Accepted: 09/21/2022] [Indexed: 12/12/2022] Open
Abstract
One of the most common ways to protect oils is microencapsulation, which includes the use of encapsulating agents. Due to the environmental problems facing humanity, this study seeks to combine green biopolymers (microcrystalline cellulose and whey protein isolate) that function as encapsulating agents for grapeseed oil. Grapeseed oil that is obtained from agro-industrial waste has shown health benefits, including cardioprotective, anticancer, antimicrobial, and anti-inflammatory properties. These health benefits have been mainly associated with monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. In this sense, it has been observed that grapeseed oil can be easily modified by environmental factors such as oxygen, high temperatures, and light, showing the instability and easy degradation of grapeseed oil. In this study, grapeseed oil was encapsulated using the spray-drying technique to conserve its lipidic profile. Powder recovery of the grapeseed oil microcapsules ranged from 65% to 70%. The encapsulation efficiency of the microcapsules varied between 80% and 85%. The FTIR analysis showed chemical interactions that demonstrate chemisorption between the grapeseed oil and the encapsulating material, while the SEM micrographs showed a correct encapsulation in a spherical shape. Gas chromatography showed that the lipid profile of grapeseed oil is preserved thanks to microencapsulation. Release tests showed 80% desorption within the first three hours at pH 5.8. Overall, whey protein and microcrystalline cellulose could be used as a wall material to protect grapeseed oil with the potential application of controlled delivery of fatty acids microcapsules.
Collapse
|
13
|
Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
14
|
Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review. Foods 2022; 11:foods11223671. [PMID: 36429261 PMCID: PMC9689915 DOI: 10.3390/foods11223671] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022] Open
Abstract
Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisation of efficient extraction methods is crucial to obtain phenolic-rich extracts and, for some applications, free of interfering compounds. It should be accompanied with robust analytical tools that enable the standardisation of phenolic-rich extracts for industrial applications. New methodologies based on both novel extraction and/or analysis are also implemented to characterise and elucidate novel chemical structures and to face safety, pharmacology, and toxicity issues related to phenolic compounds at the molecular level. Moreover, in combination with multivariate analysis, the extraction and analysis of phenolic compounds offer tools for plant chemotyping, food traceability and marker selection in omics studies. Therefore, this study reviews extraction techniques applied to recover phenolic compounds from foods and agri-food by-products, including liquid-liquid extraction, solid-liquid extraction assisted by intensification technologies, solid-phase extraction, and combined methods. It also provides an overview of the characterisation techniques, including UV-Vis, infra-red, nuclear magnetic resonance, mass spectrometry and others used in minor applications such as Raman spectroscopy and ion mobility spectrometry, coupled or not to chromatography. Overall, a wide range of methodologies are now available, which can be applied individually and combined to provide complementary results in the roadmap around the study of phenolic compounds.
Collapse
|
15
|
Optimizing removal of chromium (VI) ions from water by coagulation process using central composite design: Effectiveness of grape seed as a green coagulant. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
16
|
Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities. Food Sci Biotechnol 2022; 32:47-58. [PMID: 36606085 PMCID: PMC9807720 DOI: 10.1007/s10068-022-01171-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 01/09/2023] Open
Abstract
The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.
Collapse
|
17
|
Cold-Pressed Pomegranate Seed Oil: Study of Punicic Acid Properties by Coupling of GC/FID and FTIR. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185863. [PMID: 36144599 PMCID: PMC9501365 DOI: 10.3390/molecules27185863] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/04/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
Abstract
Over the last decades, we have witnessed an increasing interest in food-related products containing vegetable oils. These oils can be obtained either by extraction or by mechanical pressing of different parts of plants (e.g., seeds, fruit, and drupels). Producers of nutraceuticals have ceaselessly searched for unique and effective natural ingredients. The enormous success of argan oil has been followed by discoveries of other interesting vegetable oils (e.g., pomegranate oil) containing several bioactives. This work describes the pomegranate fruit extract and seed oil as a rich source of conjugated linolenic acid as a metabolite of punicic acid (PA), deriving from the omega-5 family (ω-5). Through the chemical characterization of PA, its nutritional and therapeutic properties are highlighted together with the physiological properties that encourage its use in human nutrition. We analyzed the composition of all fatty acids with beneficial properties occurring in pomegranate seed oil using gas chromatography (GC) with flame-ionization detection (FID) analysis combined with Fourier transform infrared spectroscopy (FTIR). Pomegranate seed oil mainly consists of 9,11,13-octadic-trienoic acid (18:3), corresponding to 73 wt % of the total fatty acids. Nine components were identified by GC in PSO, varying between 0.58 and 73.19 wt %. Using midinfrared (MIR) spectroscopy, we compared the composition of pomegranate seed oil with that of meadowfoam seed oil (MSO), which is also becoming increasingly popular in the food industry due to its high content of long chain fatty acids (C20-22), providing increased oil stability. From the results of FTIR and MIR spectroscopy, we found that punicic acid is unique in PSO (73.19 wt %) but not in MSO.
Collapse
|
18
|
Comparative Analysis of the Phenolic Profile of Lycium barbarum L. Fruits from Different Regions in China. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185842. [PMID: 36144578 PMCID: PMC9501245 DOI: 10.3390/molecules27185842] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/28/2022]
Abstract
Lycium barbarum L. (LB) fruits have high nutritive values and therapeutic effects. The aim of this study was to comprehensively evaluate the differences in phenolic composition of LB fruits from different geographical regions. Different methods of characterization and statistical analysis of data showed that different geographic sources of China could be significantly separated from each other. The highest total phenolic compound (TPC) content was observed in LB fruits from Ningxia (LBN), followed by those from Gansu (LBG) and Qinghai (LBQ). The Fourier transform infrared (FTIR) spectra of LB fruits revealed that LBQ had a peak at 2972 cm−1 whereas there was no similar peak in LBG and LBQ. A new HPLC method was established for the simultaneous determination of 8 phenolic compounds by quantitative analysis of multiple components by a single marker (QAMS), including 4 phenolic acids (chlorogenic acid, caffeic acid, 4-hydroxycinnamic acid, and ferulic acid), 1 coumarin (scopoletin), and 3 flavonoids (kaempferol-3-O-rutinoside, rutin, and narcissoside). It was showed that rutin was the most dominant phenolic compound in LBQ, although the average content of 4 phenolic acids was also high in LBQ, and scopoletin was the richest in LBG. UHPLC-Q-TOF-MS was used to qualitatively analyze the phenolics, which showed LBN was abundant in phenolic acids, LBQ was rich in flavonoids, and coumarins were the most plentiful in LBG. In conclusion, this study can provide references for the quality control and evaluation of phenolics in LB fruits and their by-products.
Collapse
|
19
|
Etxabide A, Kilmartin PA, Guerrero P, de la Caba K, Hooks DO, West M, Singh T. Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties. Int J Biol Macromol 2022; 217:449-456. [PMID: 35841959 DOI: 10.1016/j.ijbiomac.2022.07.072] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/05/2022] [Accepted: 07/09/2022] [Indexed: 11/05/2022]
Abstract
Red grape pomace was used as a source for poly(3-hydroxybutyrate) (PHB) production, which was then subject to a range of purification processes. The different PHB biopolymers were characterized for chemical structure, crystallinity, thermal properties, colour, release of compounds into different food simulants and antioxidant inhibition, and comparisons were made with a commercially available PHB. An increase in purification steps did not have a significant effect on the high thermal stability of the extracted biopolymer, but it decreased the degree of crystallinity and the presence of amino acids and aromatic compounds. With additional purification, the PHB powders also whitened and the number of components released from the biopolymer into food simulants decreased. The released compounds presented antioxidant inhibition, which has not been previously reported in the literature or with commercially available polyhydroxyalkanoates. This is of great interest for food packaging and biomedical industries where the addition of antioxidant additives to improve PHB functional properties may not be necessary and could be avoided.
Collapse
Affiliation(s)
- Alaitz Etxabide
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.; School of Chemical Sciences 302, University of Auckland, 23 Symonds Street, Private Bag 92019, 1010 Auckland, New Zealand..
| | - Paul A Kilmartin
- School of Chemical Sciences 302, University of Auckland, 23 Symonds Street, Private Bag 92019, 1010 Auckland, New Zealand
| | - Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - David O Hooks
- Wood Science Design Scion, 49 Sala Street, Private Bag 3020, 3010 Rotorua, New Zealand
| | - Mark West
- Wood Science Design Scion, 49 Sala Street, Private Bag 3020, 3010 Rotorua, New Zealand
| | - Tripti Singh
- Wood Science Design Scion, 49 Sala Street, Private Bag 3020, 3010 Rotorua, New Zealand
| |
Collapse
|
20
|
Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14116702] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is to characterize and valorize byproducts and wastes of Sicilian grapes as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach. In particular, this research investigated: 1. the total phenolic content and antioxidant activities and 2. the phenolic profiles of free and bound fractions of defatted grape seeds and red grape skins from Sicily. Defatted grape seeds (DGS) and red grape skins (RGSK) are rich in phenolic compounds. Twenty biophenols were found in the defatted seeds and red grape skins. Particularly interesting were the results obtained after basic hydrolysis, which allowed the release of biophenols from the matrix. The degreased grape seeds showed p-coumaric acid levels at 4641.65 µg g−1, gallic acid at 2649.23 µg g−1, and caffeic acid at 1474.13 µg g−1, along with appreciable quantities of myricetin, epicatechin, and quercetin. As a sustainable approach, the reuse and the value added of the byproducts and wastes of grapes grown in Sicily is shown, which makes possible new applications in different fields, i.e., nutraceuticals.
Collapse
|
21
|
Gubitosa J, Rizzi V, Laurenzana A, Scavone F, Frediani E, Fibbi G, Fanelli F, Sibillano T, Giannini C, Fini P, Cosma P. The “End Life” of the Grape Pomace Waste Become the New Beginning: The Development of a Virtuous Cycle for the Green Synthesis of Gold Nanoparticles and Removal of Emerging Contaminants from Water. Antioxidants (Basel) 2022; 11:antiox11050994. [PMID: 35624858 PMCID: PMC9137750 DOI: 10.3390/antiox11050994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/16/2022] [Accepted: 05/17/2022] [Indexed: 12/04/2022] Open
Abstract
During the last decades, the demand for processes developed according to the Circular Economy Principles has increased, searching for an alternative life for wastes. For this purpose, a one-pot green approach is exploited during this work to synthesize gold nanoparticles (AuNPs) by using grape pomace waste from Vitis vinifera. A raw aqueous extract of grape seeds, skin, and stems is used for AuNPs synthesis. UV-Vis, XPS, SEM, and ATR-FTIR spectroscopies demonstrate the main role of the extract’s polyphenolic components in stabilizing nanoparticles. XRD, DLS, and Zeta Potential analyses were used to characterize AuNPs. Moreover, the ionic strength, pH, and temperature role was investigated through the Surface Plasmon Resonance (SPR) band observation to assess AuNPs’ stability and photostability. For foreseeing the as-synthesized AuNPs’ potential use in cosmetic and biomedical fields as multifunctional platforms, their antioxidant, and skin-lightening properties were tested, together with their sunscreen ability. A preliminary in-vitro evaluation is reported about the AuNPs’ cytoprotective effects against H2O2 oxidative stress-induced in normal human dermal fibroblasts. Briefly, the possibility of reusing the grape pomace waste after the AuNPs synthesis as an adsorbent for the efficient removal of emergent contaminants is preliminarily discussed in the paper, further valorizing the use of waste according to a bio circular approach.
Collapse
Affiliation(s)
- Jennifer Gubitosa
- Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4-70126 Bari, Italy;
| | - Vito Rizzi
- Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4-70126 Bari, Italy;
- Correspondence: (V.R.); (P.C.)
| | - Anna Laurenzana
- Dipartimento di Scienze Biomediche Sperimentali e Cliniche “Mario Serio” Viale Morgagni, 50-50134 Florence, Italy; (A.L.); (F.S.); (E.F.); (G.F.)
| | - Francesca Scavone
- Dipartimento di Scienze Biomediche Sperimentali e Cliniche “Mario Serio” Viale Morgagni, 50-50134 Florence, Italy; (A.L.); (F.S.); (E.F.); (G.F.)
| | - Elena Frediani
- Dipartimento di Scienze Biomediche Sperimentali e Cliniche “Mario Serio” Viale Morgagni, 50-50134 Florence, Italy; (A.L.); (F.S.); (E.F.); (G.F.)
| | - Gabriella Fibbi
- Dipartimento di Scienze Biomediche Sperimentali e Cliniche “Mario Serio” Viale Morgagni, 50-50134 Florence, Italy; (A.L.); (F.S.); (E.F.); (G.F.)
| | - Fiorenza Fanelli
- Consiglio Nazionale delle Ricerche, Istituto di Nanotecnologia (CNR-NANOTEC) c/o Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4-70126 Bari, Italy;
| | - Teresa Sibillano
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 4-70126 Bari, Italy; (T.S.); (C.G.)
| | - Cinzia Giannini
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 4-70126 Bari, Italy; (T.S.); (C.G.)
| | - Paola Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 4-70126 Bari, Italy;
| | - Pinalysa Cosma
- Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4-70126 Bari, Italy;
- Correspondence: (V.R.); (P.C.)
| |
Collapse
|
22
|
Multescu M, Marinas IC, Susman IE, Belc N. Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants. Foods 2022; 11:foods11030253. [PMID: 35159405 PMCID: PMC8834571 DOI: 10.3390/foods11030253] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/10/2022] [Accepted: 01/13/2022] [Indexed: 02/04/2023] Open
Abstract
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality.
Collapse
Affiliation(s)
- Mihaela Multescu
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- Correspondence:
| | | | - Iulia Elena Susman
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
| |
Collapse
|
23
|
Chien WJ, Saputri DS, Lin HY. Valorization of Taiwan's Citrus depressa Hayata peels as a source of nobiletin and tangeretin using simple ultrasonic-assisted extraction. Curr Res Food Sci 2022; 5:278-287. [PMID: 35146444 PMCID: PMC8816667 DOI: 10.1016/j.crfs.2022.01.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 01/13/2022] [Accepted: 01/16/2022] [Indexed: 12/28/2022] Open
Abstract
As the highest yield crop worldwide, citrus peels that possess bioactive compounds were discarded as a futile by-product. Ultrasonication with environmentally friendly solvent (50% ethanol and ddH2O) were used in the present study to extract flavonoids from Citrus depressa Hayata peels with extraction period and fruit maturity as other variables. DPPH scavenging activity was investigated. Qualitative flavonoid content analysis was done by UV/Vis and FTIR-ATR spectra. Quantification of flavonoid using LC-MS/MS found that solvent type, fruit maturity, and ultrasonication period significantly affect the extracted flavonoid yield (p < 0.05). Extraction using 50% ethanol showed a higher yield than ddH2O. Flavonoid content was also higher in unripe than ripe samples. Nobiletin, tangeretin, and rutin were dominant among the identified compounds in all sample treatments. Flavonoid content in Citrus depressa Hayata extract was found to negatively correlate to DPPH scavenging activity, which needs further research to identify other bioactivities of these flavonoids. Utilization of simple ultrasonication method with less preparation to extract flavonoids from Citrus depressa Hayata peels. Fruit maturity, extraction time and solvent preference significantly affect the yield of extracted flavonoid. Environmentally friendly solvent for extraction, deliver a comparable yield of flavonoid compounds to other methods. The negative correlation of extracted flavonoid to DPPH scavenging activity.
Collapse
|
24
|
Riccucci G, Ferraris S, Reggio C, Bosso A, Örlygsson G, Ng CH, Spriano S. Polyphenols from Grape Pomace: Functionalization of Chitosan-Coated Hydroxyapatite for Modulated Swelling and Release of Polyphenols. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:14793-14804. [PMID: 34905366 PMCID: PMC8717632 DOI: 10.1021/acs.langmuir.1c01930] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/16/2021] [Indexed: 06/12/2023]
Abstract
Chitosan is known for its specific antibacterial mechanism and biodegradability, while polyphenols are known for their antioxidant and anti-inflammatory properties: coupling these properties on a surface for bone contact, such as hydroxyapatite, is of great interest. The system developed here allows the combination of hydroxyapatite, chitosan, and polyphenol properties in the same multifunctional biomaterial in order to modulate the host response after implantation. Crosslinked chitosan is used in this research to create a stable coating on hydroxyapatite, and then it is functionalized for a smart release of the polyphenols. The release is higher in inflammatory conditions and lower in physiological conditions. The properties of the coated and functionalized samples are characterized on the as-prepared samples and after the samples are immersed (for 24 h) in solutions, which simulate the inflammatory and physiological conditions. Characterization is performed in order to confirm the presence of polyphenols grafted within the chitosan coating, the stability of grafting as a function of pH, the morphology of the coating and distribution of polyphenols on the surface, and the redox reactivity and radical scavenging activity of the functionalized coating. All the results are in line with previous results, which show a successful coating with chitosan and functionalization with polyphenols. Moreover, the polyphenols have a different release kinetics that is faster in a simulated inflammatory environment compared to that in the physiological environment. Even after the release tests, a fraction of polyphenols are still bound on the surface, maintaining the antioxidant and radical scavenging activity for a longer time. An electrostatic bond occurs between the negative-charged polar groups of polyphenols (carboxyls and/or phenols) and the positive amide groups of the chitosan coating, and the substitution of the crosslinker by the polyphenols occurs during the functionalization process.
Collapse
Affiliation(s)
- Giacomo Riccucci
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Sara Ferraris
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Camilla Reggio
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Antonella Bosso
- Consiglio
per la ricerca in agricoltura e l’analisi dell’economia
agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy
| | | | - Chuen H. Ng
- Genis
hf., Adalgata 34, 580 Siglufjördur, Iceland
| | - Silvia Spriano
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| |
Collapse
|
25
|
Ramadan MF, Durazzo A, Lucarini M. Advances in Research on Food Bioactive Molecules and Health. Molecules 2021; 26:molecules26247678. [PMID: 34946759 PMCID: PMC8708255 DOI: 10.3390/molecules26247678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 12/17/2021] [Indexed: 12/15/2022] Open
Abstract
Fresh and processed food products are rich in bioactive molecules, including polysaccharides, vitamins, carotenoids, peptides, antioxidants, phenolics, phytosterols, and novel lipids. Bioactive molecules in food could prevent several diseases (i.e., metabolic syndrome, cardiovascular diseases, cancer, etc.). Thus, consumer awareness is growing about the health-promoting impact of food bioactive molecules. Health claims are essential added-value features, wherein health-enhancing potential of bioactives depend on their chemical structure. On the other hand, the investigation of the structure-function relationship of food bioactive molecules is of importance. In this regard, Molecules is delighted to highlight the importance of food bioactive molecules and their effect on health. In this Special Issue of Molecules, researchers are invited to contribute original research and up-to-date reviews.
Collapse
Affiliation(s)
- Mohamed Fawzy Ramadan
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24381, Saudi Arabia
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| |
Collapse
|
26
|
Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils. SUSTAINABILITY 2021. [DOI: 10.3390/su132313038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use of chemicals, which are harmful to health. It implies that cold-pressed seed oils may contain phytochemicals, as well as natural antioxidants, more than refined oils. In this context, this works aims at studying the chemical characterization (triglycerides profile and composition in fatty acids) of grape seed oils obtained from Soxhlet and cold pressed extraction from Sicilian red grape seeds and white grape seeds. The possibility of obtaining high yields of triglycerides and fatty acids from the waste of wine production through new extraction methods would open up new perspectives for the reuse of waste in a human and animal food context. The results of this work allow the opening up of new perspectives to reuse and then reduce these wastes, helping not only to reduce the damage to the environment and costs for companies but also to create a new product that is environmentally sustainable and with an important economic value.
Collapse
|
27
|
Ferreira R, Lourenço S, Lopes A, Andrade C, Câmara JS, Castilho P, Perestrelo R. Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry. Foods 2021; 10:foods10112867. [PMID: 34829147 PMCID: PMC8624466 DOI: 10.3390/foods10112867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 12/19/2022] Open
Abstract
Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.
Collapse
Affiliation(s)
- Rui Ferreira
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Sílvia Lourenço
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, Av. do Porto de Pesca, 2520-641 Peniche, Portugal;
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
| | - André Lopes
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
- CCMAR—Centro de Ciências do Mar, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carlos Andrade
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Paula Castilho
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Correspondence: ; Tel.: +351-291-705224
| |
Collapse
|
28
|
Quality control of mint species based on UV-VIS and FTIR spectral data supported by chemometric tools. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108228] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
29
|
Gonçalves AC, Flores-Félix JD, Costa AR, Falcão A, Alves G, Silva LR. Hepatoprotective Effects of Sweet Cherry Extracts (cv. Saco). Foods 2021; 10:foods10112623. [PMID: 34828905 PMCID: PMC8621173 DOI: 10.3390/foods10112623] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 12/16/2022] Open
Abstract
Cancer is the second cause of death worldwide. Among cancers, hepatocellular carcinoma is one of the most prevalent. Evidence indicates that the daily consumption of fruits and vegetables can prevent the onset of various cancers due to the presence of bioactive compounds. Sweet cherries are known for their richness in phenolics, including anthocyanins, which are the major constituents, and presumably, the key contributors to their biological activity. Therefore, the present study aimed to evaluate the effects of three different cherry fractions on human hepatocellular carcinoma (HepG2) cells viability and effectiveness to improve the redox status of these cells under oxidative damage induced by nitric oxide radicals and hydrogen peroxide. Phenolic characterization of fractions was performed by Fourier transform infrared spectroscopy. The obtained results indicated that enriched phenolic fractions of sweet cherries (cv. Saco, can impair cell viability and suppress cells growth after 72 h of exposure, promoting necrosis at the highest tested concentrations (>50 µg/mL). Additionally, fractions also showed the capacity to protect these cells against oxidative injury by capturing radicals before they can attack cells’ membrane and by modulating reactive oxygen and nitrogen species generation, as demonstrated by bioinformatic tools.
Collapse
Affiliation(s)
- Ana C. Gonçalves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
| | - José D. Flores-Félix
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Ana R. Costa
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Amílcar Falcão
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
- Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Luís R. Silva
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
- Correspondence: ; Tel.: +351-275-329-077
| |
Collapse
|
30
|
Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
Collapse
Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| |
Collapse
|
31
|
Iuga M, Mironeasa S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
32
|
Alesci A, Fumia A, Lo Cascio P, Miller A, Cicero N. Immunostimulant and Antidepressant Effect of Natural Compounds in the Management of Covid-19 Symptoms. J Am Coll Nutr 2021; 41:840-854. [PMID: 34550044 DOI: 10.1080/07315724.2021.1965503] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In recent years, the use of natural compounds as adjuvant treatments and alternatives to traditional pharmacological therapies has become increasingly popular. These compounds have a wide range of biological effects, such as: antioxidant, anti-aging, hypocholesterolizing, hypoglycemic, antitumoral, antidepressant, anxiolytic activity, etc. Almost all of these compounds are easily available and are contained in different foods. At the end of 2019 the Coronavirus SARS-CoV-2 appeared in China and quickly spread throughout the world, causing a pandemic. The most common symptoms of this infection are dry cough, fever, dyspnea, and in severe cases bilateral interstitial pneumonia, with consequences that can lead to death. The nations, in trying to prevent the spread of infection, have imposed social distancing and lockdown measures on their citizens. This had a strong psychological-social impact, leading to phobic, anxious and depressive states. Pharmacological therapy could be accompanied by treatment with several natural compounds, such as vitamins, baicalein, zinc and essential oils. These compounds possess marked immunostimulant activity, strengthening the immune response and mitigating interactions between the virus and the host cell. They also have an antidepressant effect, acting on certain neurotransmitters.
Collapse
Affiliation(s)
- Alessio Alesci
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Angelo Fumia
- Department of Clinical and Experimental Medicine, University of Messina, Padiglione C, A. O. U. Policlinico "G. Martino", Messina, Italy
| | - Patrizia Lo Cascio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | | | - Nicola Cicero
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| |
Collapse
|
33
|
Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
Collapse
|
34
|
Radulescu C, Olteanu RL, Nicolescu CM, Bumbac M, Buruleanu LC, Holban GC. Vibrational Spectroscopy Combined with Chemometrics as Tool for Discriminating Organic vs. Conventional Culture Systems for Red Grape Extracts. Foods 2021; 10:foods10081856. [PMID: 34441634 PMCID: PMC8393556 DOI: 10.3390/foods10081856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/24/2021] [Accepted: 08/07/2021] [Indexed: 01/15/2023] Open
Abstract
Food plants provide a regulated source of delivery of functional compounds, plant secondary metabolites production being also tissue specific. In grape berries, the phenolic compounds, flavonoids and non-flavonoids, are distributed in the different parts of the fruit. The aim of this study was to investigate the applicability of FTIR and Raman screening spectroscopic techniques combined with multivariate statistical tools to find patterns in red grape berry parts (skin, seeds and pulp) according to grape variety and vineyard type (organic and conventional). Spectral data were acquired and processed using the same pattern for each different berry part (skin, seeds and pulp). Multivariate analysis has allowed a separation between extracts obtained from organic and conventional vineyards for each grape variety for all grape berry parts. The innovative approach presented in this work is low-cost and feasible, being expected to have applications in studies referring to the authenticity and traceability of foods. The findings of this study are useful as well in solving a great challenge that producers are confronting, namely the consumers’ distrust of the organic origin of food products. Further analyses of the chemical composition of red grapes may enhance the capability of the method of using both vibrational spectroscopy and chemometrics for discriminating the hydroalcoholic extracts according to grape varieties.
Collapse
Affiliation(s)
- Cristiana Radulescu
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania; (C.R.); (M.B.)
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Radu Lucian Olteanu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
- Correspondence:
| | - Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Marius Bumbac
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania; (C.R.); (M.B.)
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Lavinia Claudia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Georgeta Carmen Holban
- Doctoral School, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| |
Collapse
|
35
|
Rivas MÁ, Casquete R, Córdoba MDG, Ruíz-Moyano S, Benito MJ, Pérez-Nevado F, Martín A. Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees. Foods 2021; 10:1510. [PMID: 34209134 PMCID: PMC8303576 DOI: 10.3390/foods10071510] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 12/15/2022] Open
Abstract
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.
Collapse
Affiliation(s)
- María Ángeles Rivas
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Santiago Ruíz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| |
Collapse
|
36
|
Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021; 26:3838. [PMID: 34202440 PMCID: PMC8270259 DOI: 10.3390/molecules26133838] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/15/2021] [Accepted: 06/20/2021] [Indexed: 12/05/2022] Open
Abstract
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers' increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.
Collapse
Affiliation(s)
- Marta Coelho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Sara Silva
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Eduardo Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Ricardo N. Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| |
Collapse
|
37
|
A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimization procedure for the analysis of fatty acids and sterols relevant to the grape fermentation process, including both extracellular and intracellular (i.e., yeast cells) lipids. Even though it was extensive, the sample preparation yielded reproducible results for all compounds of interest. The stability of the analyzed compounds was also tested to offer some implementation flexibility for the extensive procedure. The performance parameters (i.e., selectivity, linearity, limit of detection and quantitation, accuracy, and precision) indicated that the method was suitable for future practical implementation. The proof of concept also suggests that the list of compounds of interest can be expanded if additional peaks are identified. Given the large variation in concentrations, the dilution of the matrix needs to be carefully considered in order to ensure that the lipids of interest are still within the dynamic range and not below the limit of detection and/or quantification.
Collapse
|
38
|
Wine Polyphenols and Health: Quantitative Research Literature Analysis. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114762] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The relationship between wine polyphenols and health has been receiving growing scientific attention in the last few years. To confirm this point, the proposed paper identifies the major contributors to academic journals regarding the relationships between wine polyphenols and health. The endpoints of the proposed study are to provide a comprehensive overview and analysis of the literature regarding the relationships between wine polyphenol and health based on a bibliometric analysis. Bibliometric data were extracted from the Scopus online database using the search string TITLE-ABS-KEY (wine AND polyphenol* AND health OR (“french paradox” OR “cardiovascular disease*” OR atherosclerosis OR microbiota) and analyzed using the VOSviewer bibliometric software to generate bubble maps and to visualize the obtained results. This perspective paper analyzes: (i) the research themes addressing the relationships between wine polyphenols and health; (ii) the major contributors’ origin, e.g., country and/or regions; (iii) the institutions where the research is based; (iv) the authors; and (v) the type of paper. These results represent a useful tool to identify emerging research directions, collaboration networks, and suggestions for more in-depth literature searches.
Collapse
|
39
|
Iuga M, Mironeasa S. Use of Grape Peels By-Product for Wheat Pasta Manufacturing. PLANTS (BASEL, SWITZERLAND) 2021; 10:926. [PMID: 34066588 PMCID: PMC8148588 DOI: 10.3390/plants10050926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/21/2021] [Accepted: 05/04/2021] [Indexed: 05/05/2023]
Abstract
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.
Collapse
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| |
Collapse
|
40
|
Bautista-Hernández I, Aranda-Ledesma NE, Rojas R, Tafolla-Arellano JC, Martínez-Ávila GC. Antioxidant activity of polyphenolic compounds obtained from Euphorbia antisyphilitica by-products. Heliyon 2021; 7:e06734. [PMID: 33869881 PMCID: PMC8045045 DOI: 10.1016/j.heliyon.2021.e06734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/28/2021] [Accepted: 04/01/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, an alternative extraction technique, ultrasound-assisted extraction, was used to extract the polyphenolic fraction from two different residues of the candelilla plant (Euphorbia antisyphilitica). These metabolites were further analyzed to evaluate their bioactivity as antioxidants. In addition, their functional groups were identified by Fourier transform infrared (FTIR) spectroscopy. The antioxidant assays showed statistically significant differences between the phenolic extracts, with citric acid residues (CAR) exhibiting a higher oxidant effect than sulfuric acid residues (SAR). The CAR from San Jerónimo (SJ) cultivar showed decreased IC50 values (179.441 ± 7.92 μL mL-1, DPPH•), and its polyphenolic fraction was able to inhibit lipid oxidation (70.31 ± 2.50%). FTIR analysis subsequently revealed the presence of functional groups related to polyphenolic compounds, such as hydroxy, carbonyl, carbon double bond, and amine groups. In addition, FTIR spectra showed slight differences in phenolic compounds, due to the strong acid treatment involved in the extraction of wax. The present study demonstrated that candelilla by-products from citric acid-wax extraction have a polyphenolic fraction with strong antioxidant activity, which may be useful in food and pharmaceutical products.
Collapse
Affiliation(s)
- Israel Bautista-Hernández
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Néstor E. Aranda-Ledesma
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Romeo Rojas
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Julio C. Tafolla-Arellano
- Autonomous University Antonio Narro, Basic Sciences Department, Laboratory of Biotechnology and Molecular Biology, Saltillo, Coahuila, Mexico
| | - Guillermo C.G. Martínez-Ávila
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| |
Collapse
|
41
|
Plumb J, Durazzo A, Lucarini M, Camilli E, Turrini A, Marletta L, Finglas P. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients 2020; 12:nu12113405. [PMID: 33171921 PMCID: PMC7694646 DOI: 10.3390/nu12113405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 11/03/2020] [Indexed: 12/14/2022] Open
Abstract
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
Collapse
Affiliation(s)
- Jenny Plumb
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
- Correspondence: (J.P.); (A.D.)
| | - Alessandra Durazzo
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
- Correspondence: (J.P.); (A.D.)
| | - Massimo Lucarini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Emanuela Camilli
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Aida Turrini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Luisa Marletta
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Paul Finglas
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
| |
Collapse
|
42
|
Zhang R, Sun X, Zhang K, Zhang Y, Song Y, Wang F. Fatty acid composition of 21 cultivars of Chinese jujube fruits (Ziziphus jujuba Mill.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00718-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
43
|
de Mendonça MAA, Ribeiro ARS, de Lima AK, Bezerra GB, Pinheiro MS, de Albuquerque-Júnior RLC, Gomes MZ, Padilha FF, Thomazzi SM, Novellino E, Santini A, Severino P, B. Souto E, Cardoso JC. Red Propolis and Its Dyslipidemic Regulator Formononetin: Evaluation of Antioxidant Activity and Gastroprotective Effects in Rat Model of Gastric Ulcer. Nutrients 2020; 12:nu12102951. [PMID: 32993069 PMCID: PMC7600383 DOI: 10.3390/nu12102951] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/23/2020] [Accepted: 09/24/2020] [Indexed: 12/12/2022] Open
Abstract
Propolis has various pharmacological properties of clinical interest, and is also considered a functional food. In particular, hydroalcoholic extracts of red propolis (HERP), together with its isoflavonoid formononetin, have recognized antioxidant and anti-inflammatory properties, with known added value against dyslipidemia. In this study, we report the gastroprotective effects of HERP (50–500 mg/kg, p.o.) and formononetin (10 mg/kg, p.o.) in ethanol and non-steroidal anti-inflammatory drug-induced models of rat ulcer. The volume, pH, and total acidity were the evaluated gastric secretion parameters using the pylorus ligature model, together with the assessment of gastric mucus contents. The anti-Helicobacter pylori activities of HERP were evaluated using the agar-well diffusion method. In our experiments, HERP (250 and 500 mg/kg) and formononetin (10 mg/kg) reduced (p < 0.001) total lesion areas in the ethanol-induced rat ulcer model, and reduced (p < 0.05) ulcer indices in the indomethacin-induced rat ulcer model. Administration of HERP and formononetin to pylorus ligature models significantly decreased (p < 0.01) gastric secretion volumes and increased (p < 0.05) mucus production. We have also shown the antioxidant and anti-Helicobacter pylori activities of HERP. The obtained results indicate that HERP and formononetin are gastroprotective in acute ulcer models, suggesting a prominent role of formononetin in the effects of HERP.
Collapse
Affiliation(s)
- Marcio A. A. de Mendonça
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
| | - Ana R. S. Ribeiro
- Departament of Physiology, Federal University of Sergipe, Av. Marechal Rondon, Cidade Universitária, São Cristóvão CEP 49100-000, Sergipe, Brazil; (A.R.S.R.); (S.M.T.)
| | - Adriana K. de Lima
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
| | - Gislaine B. Bezerra
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
| | - Malone S. Pinheiro
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
| | - Ricardo L. C. de Albuquerque-Júnior
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil
| | - Margarete Z. Gomes
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil
| | - Francine F. Padilha
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil
| | - Sara M. Thomazzi
- Departament of Physiology, Federal University of Sergipe, Av. Marechal Rondon, Cidade Universitária, São Cristóvão CEP 49100-000, Sergipe, Brazil; (A.R.S.R.); (S.M.T.)
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
- Correspondence: (A.S.); (E.B.S.); (J.C.C.); Tel.: +39-81-253-9317 (A.S.); +351-239-488-400 (E.B.S.); +55-79-3218-2190 (J.C.C.)
| | - Patricia Severino
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil
- Tiradentes Institute, 150 Mt Vernon St, Dorchester, MA 02125, USA
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Correspondence: (A.S.); (E.B.S.); (J.C.C.); Tel.: +39-81-253-9317 (A.S.); +351-239-488-400 (E.B.S.); +55-79-3218-2190 (J.C.C.)
| | - Juliana C. Cardoso
- University of Tiradentes, Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil; (M.A.A.d.M.); (A.K.d.L.); (G.B.B.); (M.S.P.); (R.L.C.d.A.-J.); (M.Z.G.); (F.F.P.); (P.S.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju CEP 49032-490, Sergipe, Brazil
- Correspondence: (A.S.); (E.B.S.); (J.C.C.); Tel.: +39-81-253-9317 (A.S.); +351-239-488-400 (E.B.S.); +55-79-3218-2190 (J.C.C.)
| |
Collapse
|
44
|
Islam SU, Ahmed MB, Ahsan H, Islam M, Shehzad A, Sonn JK, Lee YS. An Update on the Role of Dietary Phytochemicals in Human Skin Cancer: New Insights into Molecular Mechanisms. Antioxidants (Basel) 2020; 9:E916. [PMID: 32993035 PMCID: PMC7600476 DOI: 10.3390/antiox9100916] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 09/21/2020] [Accepted: 09/24/2020] [Indexed: 12/24/2022] Open
Abstract
Human skin is continuously subjected to environmental stresses, as well as extrinsic and intrinsic noxious agents. Although skin adopts various molecular mechanisms to maintain homeostasis, excessive and repeated stresses can overwhelm these systems, leading to serious cutaneous damage, including both melanoma and non-melanoma skin cancers. Phytochemicals present in the diet possess the desirable effects of protecting the skin from damaging free radicals as well as other benefits. Dietary phytochemicals appear to be effective in preventing skin cancer and are inexpensive, widely available, and well tolerated. Multiple in vitro and in vivo studies have demonstrated the significant anti-inflammatory, antioxidant, and anti-angiogenic characteristics of dietary phytochemicals against skin malignancy. Moreover, dietary phytochemicals affect multiple important cellular processes including cell cycle, angiogenesis, and metastasis to control skin cancer progression. Herein, we discuss the advantages of key dietary phytochemicals in whole fruits and vegetables, their bioavailability, and underlying molecular mechanisms for preventing skin cancer. Current challenges and future prospects for research are also reviewed. To date, most of the chemoprevention investigations have been conducted preclinically, and additional clinical trials are required to conform and validate the preclinical results in humans.
Collapse
Affiliation(s)
- Salman Ul Islam
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Muhammad Bilal Ahmed
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Haseeb Ahsan
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
- Department of Pharmacy, Faculty of Life and Environmental Sciences, University of Peshawar, Peshawar 25120, Pakistan
| | - Mazharul Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 2509, Oman;
| | - Adeeb Shehzad
- Department of Clinical Pharmacy, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia;
| | - Jong Kyung Sonn
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Young Sup Lee
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| |
Collapse
|
45
|
Simonetti G, Brasili E, Pasqua G. Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens. Molecules 2020; 25:E3748. [PMID: 32824589 PMCID: PMC7464220 DOI: 10.3390/molecules25163748] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/10/2020] [Accepted: 08/12/2020] [Indexed: 12/19/2022] Open
Abstract
Phenolic compounds, the most widely distributed class of natural products in the plants, show several biological properties including antifungal activity. Phenolics contained in grapes can be classified in two main groups, flavonoids and non-flavonoids compounds. Variability and yield extraction of phenolic and polyphenolic compounds from different matrices of Vitis vinifera depends of cultivar, climate, soil condition and process technology. Unripe grapes, berry skins and seeds, leaves, canes and stems and not-fermented and fermented pomaces represent large reusable and valuable wastes from agricultural and agro-industrial processes. This review summarizes studies that examine the extraction method, chemical characterization, and antifungal activity of phenolic and polyphenolic compounds from edible and non-edible V. vinifera matrices against human fungal pathogens. In the world, around one billion people have fungal diseases related to skin, nail or hair and around 150 million have systemic diseases caused by fungi. Few studies on antifungal activity of plant extracts have been performed. This review provides useful information for the application of V. vinifera phenolics in the field of antifungals for human use.
Collapse
Affiliation(s)
| | | | - Gabriella Pasqua
- Department of Environmental Biology, Sapienza University of Rome, P. Aldo Moro 5, 00185 Rome, Italy; (G.S.); (E.B.)
| |
Collapse
|
46
|
Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
Collapse
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|
47
|
Kovalcik A, Obruca S, Kalina M, Machovsky M, Enev V, Jakesova M, Sobkova M, Marova I. Enzymatic Hydrolysis of Poly(3-Hydroxybutyrate- co-3-Hydroxyvalerate) Scaffolds. MATERIALS 2020; 13:ma13132992. [PMID: 32635613 PMCID: PMC7372466 DOI: 10.3390/ma13132992] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 11/25/2022]
Abstract
Polyhydroxyalkanoates (PHAs) are hydrolyzable bio-polyesters. The possibility of utilizing lignocellulosic waste by-products and grape pomace as carbon sources for PHA biosynthesis was investigated. PHAs were biosynthesized by employing Cupriavidus necator grown on fructose (PHBV-1) or grape sugar extract (PHBV-2). Fifty grams of lyophilized grape sugar extract contained 19.2 g of glucose, 19.1 g of fructose, 2.7 g of pectin, 0.52 g of polyphenols, 0.51 g of flavonoids and 7.97 g of non-identified rest compounds. The grape sugar extract supported the higher production of biomass and modified the composition of PHBV-2. The biosynthesized PHAs served as matrices for the preparation of the scaffolds. The PHBV-2 scaffolds had about 44.2% lower crystallinity compared to the PHBV-1 scaffolds. The degree of crystallinity markedly influenced the mechanical behavior and enzymatic hydrolysis of the PHA scaffolds in the synthetic gastric juice and phosphate buffer saline solution with the lipase for 81 days. The higher proportion of amorphous moieties in PHBV-2 accelerated enzymatic hydrolysis. After 81-days of lasting enzymatic hydrolysis, the morphological changes of the PHBV-1 scaffolds were negligible compared to the visible destruction of the PHBV-2 scaffolds. These results indicated that the presence of pectin and phenolic moieties in PHBV may markedly change the semi-crystalline character of PHBV, as well as its mechanical properties and the course of abiotic or enzymatic hydrolysis.
Collapse
Affiliation(s)
- Adriana Kovalcik
- Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (S.O.); (M.J.); (M.S.); (I.M.)
- Correspondence: ; Tel.: +420-541-149-422
| | - Stanislav Obruca
- Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (S.O.); (M.J.); (M.S.); (I.M.)
| | - Michal Kalina
- Department of Physical and Applied Chemistry, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (M.K.); (V.E.)
| | - Michal Machovsky
- Centre of Polymer Systems, Tomas Bata University in Zlin, trida Tomase Bati 5678, 760 01 Zlin, Czech Republic;
| | - Vojtech Enev
- Department of Physical and Applied Chemistry, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (M.K.); (V.E.)
| | - Michaela Jakesova
- Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (S.O.); (M.J.); (M.S.); (I.M.)
| | - Marketa Sobkova
- Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (S.O.); (M.J.); (M.S.); (I.M.)
| | - Ivana Marova
- Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic; (S.O.); (M.J.); (M.S.); (I.M.)
| |
Collapse
|
48
|
Zielińska A, Alves H, Marques V, Durazzo A, Lucarini M, Alves TF, Morsink M, Willemen N, Eder P, Chaud MV, Severino P, Santini A, Souto EB. Properties, Extraction Methods, and Delivery Systems for Curcumin as a Natural Source of Beneficial Health Effects. MEDICINA (KAUNAS, LITHUANIA) 2020; 56:E336. [PMID: 32635279 PMCID: PMC7404808 DOI: 10.3390/medicina56070336] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/07/2023]
Abstract
This review discusses the impact of curcumin-an aromatic phytoextract from the turmeric (Curcuma longa) rhizome-as an effective therapeutic agent. Despite all of the beneficial health properties ensured by curcumin application, its pharmacological efficacy is compromised in vivo due to poor aqueous solubility, high metabolism, and rapid excretion that may result in poor systemic bioavailability. To overcome these problems, novel nanosystems have been proposed to enhance its bioavailability and bioactivity by reducing the particle size, the modification of surfaces, and the encapsulation efficiency of curcumin with different nanocarriers. The solutions based on nanotechnology can improve the perspective for medical patients with serious illnesses. In this review, we discuss commonly used curcumin-loaded bio-based nanoparticles that should be implemented for overcoming the innate constraints of this natural ingredient. Furthermore, the associated challenges regarding the potential applications in combination therapies are discussed as well.
Collapse
Affiliation(s)
- Aleksandra Zielińska
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (H.A.); (V.M.)
- Polish Academy of Sciences, Institute of Human Genetics, Strzeszyńska 32, 60-479 Poznań, Poland
| | - Henrique Alves
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (H.A.); (V.M.)
| | - Vânia Marques
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (H.A.); (V.M.)
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Thais F. Alves
- Laboratory of Biomaterials and Nanotechnology, University of Sorocaba-UNISO, Sorocaba, São Paulo 18023-000, Brazil; (T.F.A.); (M.V.C.)
| | - Margreet Morsink
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Translational Liver Research, Department of Medical Cell BioPhysics, Technical Medical Centre, Faculty of Science and Technology, University of Twente, 7522 NB Enschede, The Netherlands
- Department of Developmental BioEngineering, Faculty of Science and Technology, Technical Medical Centre, University of Twente, 7522 NB Enschede, The Netherlands
| | - Niels Willemen
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Department of Developmental BioEngineering, Faculty of Science and Technology, Technical Medical Centre, University of Twente, 7522 NB Enschede, The Netherlands
| | - Piotr Eder
- Department of Gastroenterology, Dietetics and Internal Diseases, Poznan University of Medical Sciences, Przybyszewskiego 49, 60-355 Poznań, Poland;
| | - Marco V. Chaud
- Laboratory of Biomaterials and Nanotechnology, University of Sorocaba-UNISO, Sorocaba, São Paulo 18023-000, Brazil; (T.F.A.); (M.V.C.)
| | - Patricia Severino
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Nanomedicine and Nanotechnology Laboratory (LNMed), Biotechnological Postgraduate Program, and Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas 300, Aracaju 49010-390, Brazil
- Tiradentes Institute, 150 Mt Vernon St, Dorchester, MA 02125, USA
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (H.A.); (V.M.)
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| |
Collapse
|
49
|
Zielińska A, Costa B, Ferreira MV, Miguéis D, Louros JMS, Durazzo A, Lucarini M, Eder P, V. Chaud M, Morsink M, Willemen N, Severino P, Santini A, Souto EB. Nanotoxicology and Nanosafety: Safety-By-Design and Testing at a Glance. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E4657. [PMID: 32605255 PMCID: PMC7369733 DOI: 10.3390/ijerph17134657] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/11/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023]
Abstract
This review offers a systematic discussion about nanotoxicology and nanosafety associated with nanomaterials during manufacture and further biomedical applications. A detailed introduction on nanomaterials and their most frequently uses, followed by the critical risk aspects related to regulatory uses and commercialization, is provided. Moreover, the impact of nanotoxicology in research over the last decades is discussed, together with the currently available toxicological methods in cell cultures (in vitro) and in living organisms (in vivo). A special focus is given to inorganic nanoparticles such as titanium dioxide nanoparticles (TiO2NPs) and silver nanoparticles (AgNPs). In vitro and in vivo case studies for the selected nanoparticles are discussed. The final part of this work describes the significance of nano-security for both risk assessment and environmental nanosafety. "Safety-by-Design" is defined as a starting point consisting on the implementation of the principles of drug discovery and development. The concept "Safety-by-Design" appears to be a way to "ensure safety", but the superficiality and the lack of articulation with which it is treated still raises many doubts. Although the approach of "Safety-by-Design" to the principles of drug development has helped in the assessment of the toxicity of nanomaterials, a combination of scientific efforts is constantly urgent to ensure the consistency of methods and processes. This will ensure that the quality of nanomaterials is controlled and their safe development is promoted. Safety issues are considered strategies for discovering novel toxicological-related mechanisms still needed to be promoted.
Collapse
Affiliation(s)
- Aleksandra Zielińska
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
- Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60-479 Poznań, Poland
| | - Beatriz Costa
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
| | - Maria V. Ferreira
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
| | - Diogo Miguéis
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
| | - Jéssica M. S. Louros
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Piotr Eder
- Department of Gastroenterology, Dietetics and Internal Diseases, Poznan University of Medical Sciences, Przybyszewskiego 49, 60-355 Poznań, Poland;
| | - Marco V. Chaud
- Laboratory of Biomaterials and Nanotechnology, University of Sorocaba—UNISO, Sorocaba 18023-000, Brazil;
| | - Margreet Morsink
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Translational Liver Research, Department of Medical Cell BioPhysics, Technical Medical Centre, Faculty of Science and Technology, University of Twente, 7522 NB Enschede, The Netherlands
- Department of Developmental BioEngineering, Faculty of Science and Technology, Technical Medical Centre, University of Twente, 7522 NB Enschede, The Netherlands
| | - Niels Willemen
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Department of Developmental BioEngineering, Faculty of Science and Technology, Technical Medical Centre, University of Twente, 7522 NB Enschede, The Netherlands
| | - Patrícia Severino
- Center for Biomedical Engineering, Department of Medicine, Brigham and Women& Hospital, Harvard Medical School, 65 Landsdowne Street, Cambridge, MA 02139, USA; (M.M.); (N.W.); (P.S.)
- Nanomedicine and Nanotechnology Laboratory (LNMed), Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil
- Tiradentes Institute, 150 Mt Vernon St, Dorchester, MA 02125, USA
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, 80131 Napoli, Italy
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (A.Z.); (B.C.); (M.V.F.); (D.M.); (J.M.S.L.)
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| |
Collapse
|
50
|
Sage Species Case Study on a Spontaneous Mediterranean Plant to Control Phytopathogenic Fungi and Bacteria. FORESTS 2020. [DOI: 10.3390/f11060704] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Sage species belong to the family of Labiatae/Lamiaceae and are diffused worldwide. More than 900 species of sage have been identified, and many of them are used for different purposes, i.e., culinary uses, traditional medicines and natural remedies and cosmetic applications. Another use of sage is the application of non-distilled sage extracts and essential oils to control phytopathogenic bacteria and fungi, for a sustainable, environmentally friendly agriculture. Biocidal propriety of non-distilled extracts and essential oils of sage are w documented. Antimicrobial effects of these sage extracts/essential oils depend on both sage species and bacteria and fungi species to control. In general, it is possible to choose some specific extracts/essential oils to control specific phytopathogenic bacteria or fungi. In this context, the use of nanotechnology techniques applied to essential oil from salvia could represent a future direction for improving the performance of eco-compatible and sustainable plant defence and represents a great challenge for the future.
Collapse
|