1
|
Song Y, Ren X, Zhao L, Zhang B, Chi W, Liu Y, Shi K, Liu S. Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing. Food Chem 2024; 450:139379. [PMID: 38653050 DOI: 10.1016/j.foodchem.2024.139379] [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: 12/20/2023] [Revised: 04/09/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Raspberries are known to contain valuable metabolites and possess a robust antioxidant capacity. However, the impact of different tablet processing stages on the nutritional content and flavor profile of raspberries remains unclear. The dynamic profile of functional and volatile metabolites was investigated through foodomics combined with UPLC-MS/MS-based widely targeted metabolomics and HS-SPME-GC-MS, and antioxidant capacities were assessed during tablet processing. 1336 functional metabolites and 645 volatile metabolites were identified. Results indicated tablets retained 34% ∼ 61% of the total volatile contents. In addition, the conversion intensity of functional metabolites was consistent with the order of "Tableting > Freeze-drying > Crushing". Compared to raspberry, tablets showed higher antioxidant activity, which was positively correlated with vitamin contents. This study elucidated that tablet formation demonstrated advantages in antioxidation and aroma retention, which may provide insights for enhancing quality during the tableting process.
Collapse
Affiliation(s)
- Yangbo Song
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China.
| | - Xiaoli Ren
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China
| | - Lili Zhao
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Biying Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Wei Chi
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Kan Shi
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shuwen Liu
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| |
Collapse
|
2
|
Nomura M, Tomita J, Itakura S, Todo H, Kodama N, Inoue Y. Study of the preparation, characterization, and solubility of lidocaine complexed with 5-sulfosalicylic acid dihydrate. Drug Dev Ind Pharm 2024:1-11. [PMID: 39030701 DOI: 10.1080/03639045.2024.2382396] [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: 04/26/2024] [Revised: 06/04/2024] [Accepted: 07/16/2024] [Indexed: 07/21/2024]
Abstract
OBJECTIVE This study was to prepare solid dispersions of lidocaine (Lid) with 5-sulfosalicylic acid dihydrate (SSA) by freeze-drying (freeze-dried [FD] Lid/SSA = 1/1) and to evaluate their physical properties. METHODS Here, we evaluated the physicochemical properties and solubility of solid dispersions of Lid and SSA prepared by freeze-drying (freeze-dried [FD] Lid/SSA = 1/1). RESULTS Differential scanning calorimetry measurements showed that after freeze-drying, the endothermic peak due to Lid melting, the dehydration peak, and the endothermic peak due to SSA melting disappeared. Powder X-ray diffraction results showed that the characteristic Lid and SSA peaks disappeared after freeze-drying, indicating a halo pattern. The near-infrared spectroscopy results suggested that Lid-derived -NH and -CH groups and the Lid-derived -OH and -CH groups from the SSA peak shifted and broadened after freeze-drying, suggesting their involvement in complex formation through Lid/SSA intermolecular interactions. Nuclear Overhauser effect spectroscopy-nuclear magnetic resonance (NMR) measurements showed a cross-peak due to the interaction between the Lid-derived -CH group and the SSA-derived -OH group, suggesting hydrogen bonding. Diffusion-ordered spectroscopy NMR measurements showed that the diffusion coefficients of Lid and SSA aggregated in FD Lid/SSA, suggesting a change in Lid dispersibility in the solvent owing to the formation of a complex with SSA. The solubility of FD Lid/SSA was approximately 88 mg/mL (∼20-fold higher than that of Lid). CONCLUSIONS These findings suggest that complex formation occurred in FD Lid/SSA; this enhanced the solubility of this dispersion.
Collapse
Affiliation(s)
- Manami Nomura
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Sakado, Japan
| | - Junki Tomita
- Instrument Analysis Center, Josai University, Sakado, Japan
| | - Shoko Itakura
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, Tokyo University of Science, Noda, Japan
| | - Hiroaki Todo
- Laboratory of Pharmaceutics and Cosmeceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan
| | - Nao Kodama
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Sakado, Japan
| | - Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Sakado, Japan
| |
Collapse
|
3
|
Anantawittayanon S, Kawai K. Predictive model for the surface melting and puffing of freeze-dried amorphous materials. Cryobiology 2024; 116:104938. [PMID: 38960349 DOI: 10.1016/j.cryobiol.2024.104938] [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: 04/10/2024] [Revised: 05/31/2024] [Accepted: 06/27/2024] [Indexed: 07/05/2024]
Abstract
It is thought that surface melting and puffing of freeze-dried amorphous materials are related to the difference between the surface temperature (Tsur) and freeze-concentrated glass transition temperature (Tg') of the materials. Although Tg' is a material-specific parameter, Tsur is affected by the type and amount of solute and freeze-drying conditions. Therefore, it will be practically useful for preventing surface melting and puffing if Tsur can be calculated using only the minimum necessary parameters. This study aimed to establish a predictive model for the surface melting and puffing of freeze-dried amorphous materials according to the calculated Tsur. First, a Tsur-predictive model was proposed under the thermodynamic equilibrium assumptions. Second, solutions with various solute mass fractions of sucrose, maltodextrin, and sucrose-maltodextrin mixture were prepared, and three material-specific parameters (Tg', unfrozen water content, and true density) were experimentally determined. According to the proposed model with the parameters, the Tsur of the samples was calculated at chamber pressures of 13, 38, and 103 Pa. The samples were freeze-dried at the chamber pressures, and their appearance was observed. As expected, surface melting and puffing occurred at calculated Tsur > Tg' with some exceptions. The water activity (aw) of the freeze-dried samples increased as the Tsur - Tg' increased. This will have resulted from surface melting and puffing, which created a covering film, thereby preventing subsequent dehydration. The observations suggest that the proposed model is also useful for predetermining the drying efficiency and storage stability of freeze-dried amorphous materials.
Collapse
Affiliation(s)
- Sukritta Anantawittayanon
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Hiroshima, 739-8528, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Hiroshima, 739-8528, Japan.
| |
Collapse
|
4
|
Zheng W, Lan S, Zhang W, Nie B, Zhu K, Ye X, Hou Z, Chen S. Polysaccharide structure evaluation of Ganoderma lucidum from different regions in China based on an innovative extraction strategy. Carbohydr Polym 2024; 335:122079. [PMID: 38616076 DOI: 10.1016/j.carbpol.2024.122079] [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: 02/07/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 04/16/2024]
Abstract
The polysaccharides and triterpenes are important functional components of Ganoderma lucidum, but traditional preparation process of G. lucidum functional components can only realize the preparation of single functional component, which has poor targeting and low efficiency. In this study, the existence state of the functional components of G. lucidum was revealed. Then, the single step extraction process for functional components was established, and the precise structure evaluation of polysaccharide and triterpenes was conducted based on the process. The results showed that preparation time required for this strategy is only one-sixth of the traditional one, and 50 % of raw materials can be saved. Structural analysis of the functional components revealed that triterpenes were mainly Ganoderic acid and Lucidenic acid, and the polysaccharide structure was mainly 1,3-glucan and 1,3,6-glucan. The establishment of single step extraction strategy and the evaluation of the fine structure of functional components improved the efficiency of preparation and result determination, and provided an important basis for the development and utilization of green and low-carbon G. lucidum and even edible fungi resources and human nutritional dietary improvement strategies.
Collapse
Affiliation(s)
- Weiwei Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Suqing Lan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Weixi Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Bingqian Nie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Kai Zhu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China; Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China; Longquan Industrial Innovation Research Institute, Zhejiang University, Longquan 323700, China
| | - Zhiqiang Hou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China; Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China; Longquan Industrial Innovation Research Institute, Zhejiang University, Longquan 323700, China.
| |
Collapse
|
5
|
Ai T, Wan J, Yu X, Liu J, Yin C, Yang L, Liu H, Qin R. The Non-Denatured Processing of Brasenia schreberi Mucilage-Characteristics of Hydrodynamic Properties and the Effect on In Vivo Functions. Foods 2024; 13:1824. [PMID: 38928766 PMCID: PMC11203210 DOI: 10.3390/foods13121824] [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: 04/22/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Food non-denatured processes, such as freeze-drying and grinding, are commonly applied to raw materials with good bioactive functions. Although the functional components are maintained, whether structural and physical changes impact the in vivo function is often ignored in practical situations. Brasenia schreberi mucilage (BSM) has a significant alleviation effect on DSS-induced colitis. This work focused on the influence of non-denatured manufacture on the colonic benefits of BSM-based products. First, three forms of products including fresh mucilage (FM), freeze-dried products (FS), and freeze-dried powder (FP) were prepared. Then, their in vitro physiochemical properties were compared, analyzing their influence on the gut inflammation degree, microbial composition, and SCFA production in mice. The results suggested that the water retention rate of FS and FP was decreased to 34.59 ± 3.85%, and 9.93 ± 1.76%. The viscosity of FM, FS, and FP was 20.14 Pa∙s, 4.92 Pa∙s, and 0.41 Pa∙s, respectively. The freeze-drying and grinding process also damaged the lamellar microstructure of BSM. Then, animal tests showed that colitis mice intervened with FM, FS, and FP had disease activity scores of 2.03, 3.95, and 4.62. Meanwhile, FM notably changed the gut microbial composition and significantly increased propionate and butyrate levels. It seemed that the distinct colitis alleviation efficacy of BSM-based products is attributed to different hydrodynamic properties in the gut. FM had relatively higher viscosity and correspondingly high nutritional density in the gut lumen, which stimulates Firmicutes growth and promotes butyrate production, and thereby exhibited the best efficiency on protecting from colitis.
Collapse
Affiliation(s)
- Tingyang Ai
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Jiawei Wan
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Xiujuan Yu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Jiao Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Cong Yin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Lindong Yang
- Conservation and Comprehensive Utilization Engineering Center of Biological Resources in Southern Minority Areas, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China;
| | - Hong Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Rui Qin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| |
Collapse
|
6
|
Almayda N, Masruri M, Safitri A. Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies. SCIENTIFICA 2024; 2024:9097238. [PMID: 38827017 PMCID: PMC11142852 DOI: 10.1155/2024/9097238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/19/2024] [Accepted: 05/06/2024] [Indexed: 06/04/2024]
Abstract
This study used a combination of leaves extracts from Ruellia tuberosa L. and Tithonia diversifolia plants encapsulated using gum Arabic. The selection of leaves in medicinal plants because they are rich in bioactive compounds that provide health benefits. The encapsulation technique was microencapsulation through freeze-drying, since the nanoencapsulation for the plant extracts is unlikely to be conducted due to their large particle sizes. The resulting microcapsules were then tested their biological activities in vitro. Several conditions affect microcapsules' production, including pH, gum Arabic concentration, and stirring time were assessed. The optimum conditions were chosen based on the highest encapsulation efficiency. The results showed that the optimum microcapsules preparation was achived at pH 5, gum Arabic concentration of 4% (w/v), and stirring time of 60 min with an encapsulation efficiency of 84.29%. The in vitro assays include inhibition of alpha-amylase and antioxidant activities, resulted in the respective IC50 values of 54.74 μg/mL and 152.74 μg/mL. Releases of bioactive compounds from the microcapsules were investigated under pH 2.2 and pH 7.4 from 30 to 120 min. Results indicated a release of 43.10% at pH 2.2 and 42.26% at pH 7.4 during 120 min, demonstrating the controlled release behavior of the encapsulated bioactive compounds; nonetheless, their release behavior was not pH-dependent. This study confirms that microencapsulation has an important role in the development of plant extracts with maintained biological functions as well as maintaining their stability.
Collapse
Affiliation(s)
- Nabila Almayda
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Jl. Veteran, Malang 65145, Indonesia
| | - Masruri Masruri
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Jl. Veteran, Malang 65145, Indonesia
| | - Anna Safitri
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Jl. Veteran, Malang 65145, Indonesia
- Research Center for Smart Molecules of Natural Genetic Resources (SMONAGENES), Brawijaya University, Jl. Veteran, Malang 65145, Indonesia
| |
Collapse
|
7
|
Dalmau E, Araya-Farias M, Ratti C. Cryogenic Pretreatment Enhances Drying Rates in Whole Berries. Foods 2024; 13:1524. [PMID: 38790824 PMCID: PMC11119938 DOI: 10.3390/foods13101524] [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: 04/15/2024] [Revised: 05/12/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
The impact of cryogenic pretreatments on drying performance was studied in blueberries, seabuckthorn fruits and green grapes. The fruits were immersed in liquid nitrogen in 2 min freezing/thawing cycles (one to five). Untreated samples were used as the control. Drying experiments were carried out on treated and non-treated berries at 50 °C and 1 m/s (hot-air-drying), 50 °C and 25″ Hg vacuum (vacuum-drying), 30 mTorr total pressure and 25 °C shelf temperature (freeze-drying). The weight loss evolution of the foodstuffs was measured as a function of time. Microscopic (SEM and optical) determinations of the epicarp were performed. A visual inspection was performed and color changes and volume reductions were assessed before and after dehydration. The thickness of the berries' epicarp decreased between 20 and 50% (depending on the fruit) after 3-5 immersions in liquid N2. The drying kinetics was accelerated significantly for the three tested drying processes (i.e., drying time decreased from 48 to 16 h for blueberry freeze-drying). The best quality of dried berries was observed for pretreated blueberries after freeze-drying, keeping their volume, shape and color after the process. This work shows that "tailor-made" dried berry products with desired properties can be achieved and drying performance can be improved by the application of ultra-low temperature pretreatments.
Collapse
Affiliation(s)
- Esperanza Dalmau
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Monica Araya-Farias
- CEA, INRAE, Medicines and Healthcare Technologies Department (DMTS), Paris-Saclay University, SPI, 91190 Gif-sur-Yvette, France
| | - Cristina Ratti
- Département des Sols et de Génie Agroalimentaire (SGA), FSAA, Université Laval, Québec, QC G1V 0A6, Canada;
| |
Collapse
|
8
|
Tomas M, Wen Y, Liao W, Zhang L, Zhao C, McClements DJ, Nemli E, Bener M, Apak R, Capanoglu E. Recent progress in promoting the bioavailability of polyphenols in plant-based foods. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38590257 DOI: 10.1080/10408398.2024.2336051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.
Collapse
Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wei Liao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Elifsu Nemli
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Mustafa Bener
- Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiye
| | - Resat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye
- Turkish Academy of Sciences (TUBA), Ankara, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| |
Collapse
|
9
|
Karwacka M, Galus S, Janowicz M. The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze-dried carrot-orange-ginger snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1713-1722. [PMID: 37851851 DOI: 10.1002/jsfa.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 09/27/2023] [Accepted: 10/19/2023] [Indexed: 10/20/2023]
Abstract
BACKGROUND This study aimed to determine the effect of various amounts of dried apple pomace (AP) powder and calcium ions on selected physicochemical properties of restructured freeze-dried snacks in comparison with products obtained with low-methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various concentrations of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, and with 0.5 or 1.5% of LMP combined with 0.01% of calcium lactate. RESULTS The material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, and polyphenol content (TPC), and antioxidant activity. The addition of AP resulted in reducing water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the increasing amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3% and 5% of AP gave a hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly greater total color change than AP. The incorporation of AP also increased TPC and enhanced antioxidant activity in comparison with the reference materials by up to 18%. CONCLUSION The results showed that dried AP powder can be applied successfully as an additive enhancing stability, texture and bioactive compound content, thus fortifying the physicochemical properties of restructured freeze-dried fruit and vegetable snacks. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Magdalena Karwacka
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
| |
Collapse
|
10
|
Sun X, Tang Z, Song Z, Duan J, Wang C. Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology. PHYTOCHEMICAL ANALYSIS : PCA 2024; 35:17-27. [PMID: 37501406 DOI: 10.1002/pca.3269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/29/2023]
Abstract
INTRODUCTION Saposhnikovia divaricata (Turcz.) Schischk is one of the most widely used Chinese herbs worldwide. It has anti-inflammatory and analgesic properties and hence has a high clinical value. As the moisture level in S. divaricata is high after harvest, it requires drying. OBJECTIVE We aimed to find a scientific drying method and optimize the drying conditions of the best drying method of S. divaricata using response surface methodology (RSM). METHODOLOGY The effects of 4 different drying methods on the contents of prim-O-glucosylcimifugin, cimifugin, 5-O-methylvisamminol, and sec-O-glucosylhamaudol were determined using high-performance liquid chromatography. Chroma, the rehydration ratio, and active component content were used as indices, and slice thickness, drying temperature, and drying time were used as independent variables to optimize the drying conditions of the optimal drying method of S. divaricata using RSM combined with the Box-Behnken design. RESULTS The results showed that the optimal drying conditions were as follows: slice thickness, 4.00 mm; drying temperature, 60°C; and drying time, 15 h. CONCLUSION Under optimal drying conditions, the measured values were extremely close to the predicted values. The results of variance analysis showed that the model had a high degree of fit and the drying conditions of S. divaricata were optimized successfully.
Collapse
Affiliation(s)
- Xiaoxu Sun
- Shaanxi University of Chinese Medicine/Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry/Shaanxi Innovative Drug Research Center, Xianyang, China
| | - Zhishu Tang
- Shaanxi University of Chinese Medicine/Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry/Shaanxi Innovative Drug Research Center, Xianyang, China
- China Academy of Chinese Medical Sciences, Beijing, China
| | - Zhongxing Song
- Shaanxi University of Chinese Medicine/Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry/Shaanxi Innovative Drug Research Center, Xianyang, China
| | - Jinao Duan
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing University of Chinese Medicine, Nanjing, China
| | - Changli Wang
- Shaanxi University of Chinese Medicine, Xianyang, China
| |
Collapse
|
11
|
Singh P, Pandey VK, Singh R, Dar AH. Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry. Food Sci Biotechnol 2024; 33:231-243. [PMID: 38222906 PMCID: PMC10786803 DOI: 10.1007/s10068-023-01409-8] [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: 04/10/2023] [Revised: 07/21/2023] [Accepted: 07/26/2023] [Indexed: 01/16/2024] Open
Abstract
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review's prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.
Collapse
Affiliation(s)
- Poornima Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
- Division of Research and Innovation, Uttaranchal University Dehradun, Kanpur, Uttarakhand India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir India
| |
Collapse
|
12
|
Lee GY, Jung MJ, Kim BM, Jun JY. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract. Foods 2023; 13:74. [PMID: 38201102 PMCID: PMC10778650 DOI: 10.3390/foods13010074] [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: 11/22/2023] [Revised: 12/17/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The amount of processed by-products such as crab shells is increasing, but industrial utilization is insufficient. In our previous study, crab shell extract (CSE) acted as a coagulant for tofu manufacturing. This study aimed to reduce freeze-dried (FD) tofu breakdown by improving its physical properties through adding sodium alginate (SA). FD state in tofu helps increase storage and availability, but FD tofu frequently fractures during processing, which is a concern for manufacturers. Tofu samples were prepared with either crab shell extract (CSE) or MgCl2, and SA, and freeze-dried. In the yields of FD tofu samples, there were no significant differences (p < 0.05). The brokenness of FD tofu samples was lower in CSE than in MgCl2 and was significantly reduced by SA in both tofu samples, which was affected by hardness. The water-holding capacity decreased after freeze-drying, and CSE reduced this decrease, regardless of SA addition. The microstructures differed depending on the coagulant and were dense upon SA addition. The FD tofu was packed into a multilayer film and stored at 25 °C or 45 °C for 6 months to investigate storage stability. During the storage, brokenness was unchanged in all tofu samples, indicating that they maintained their original structure. There were no significant differences in the volatile base nitrogen and thiobarbituric acid values according to the coagulant type and SA addition (p < 0.05). In conclusion, SA reduced FD tofu breakdown by improving the network structure, which may help increase FD tofu quality and decrease economic loss.
Collapse
Affiliation(s)
| | | | | | - Joon-Young Jun
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea; (G.-Y.L.); (M.-J.J.); (B.-M.K.)
| |
Collapse
|
13
|
Yang H, Chen Z, Wang H, Jin D, Wang X, Wang F, Cen X, Liu J, Shen Q. Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins. Curr Res Food Sci 2023; 8:100651. [PMID: 38283162 PMCID: PMC10818194 DOI: 10.1016/j.crfs.2023.100651] [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: 09/19/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 01/30/2024] Open
Abstract
Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (p < 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (p < 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (p < 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (p > 0.05) after freeze-drying.
Collapse
Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Zhizhao Chen
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Danping Jin
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Xiaoqi Wang
- Tufts University Friedman School of Nutrition Science and Policy, Boston, MA, 02111, USA
| | - Fan Wang
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Xuejiang Cen
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Jinsong Liu
- Zhejiang Huijia Biotechnology Co. Ltd., Anji, Zhejiang, 313307, PR China
| | - Qing Shen
- Department of Clinical Laboratory, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, 324000, China
- Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| |
Collapse
|
14
|
Iacopetta D, Ceramella J, Scumaci D, Catalano A, Sinicropi MS, Tundis R, Alcaro S, Borges F. An Update on Recent Studies Focusing on the Antioxidant Properties of Salvia Species. Antioxidants (Basel) 2023; 12:2106. [PMID: 38136225 PMCID: PMC10740915 DOI: 10.3390/antiox12122106] [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: 10/23/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Nutrition has crucial effects and a significant role in disease prevention. Recently, nutraceuticals have attracted much attention in scientific research due to their pleiotropic effects and relatively non-toxic behavior. Among the biological effects displayed by plants belonging to the Lamiaceae family, such as antibacterial, anticancer, anti-inflammatory, and anticholinesterase, sage is well known for its antioxidant properties and is a rich source of numerous compounds that are biologically active, amongst them polyphenols, with more than 160 types identified. In this review we summarized some of the significant studies published in the last decade reporting the most employed extraction methods and the different assays that are useful for establishing the antioxidant properties of some sage species. Even though the scientific literature contains plenty of data regarding the antioxidant properties of many sage species, further studies are needed in order to gain a deeper understanding of the mechanism of action and the compounds responsible for their antioxidant activity. Finally, it should be taken into account that the data on the antioxidant properties of sage extracts are often difficult to compare with each other, since a series of variables in the extraction procedures, the type of assay used, and standardization may affect the final result.
Collapse
Affiliation(s)
- Domenico Iacopetta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Jessica Ceramella
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Domenica Scumaci
- Laboratory of Proteomics, Department of Experimental and Clinical Medicine, Magna Græcia University of Catanzaro, “S Venuta” Campus, 88100 Catanzaro, Italy;
- Research Center on Advanced Biochemistry and Molecular Biology, Magna Græcia University of Catanzaro, “S Venuta” Campus, 88100 Catanzaro, Italy
| | - Alessia Catalano
- Department of Pharmacy-Drug Sciences, University of Bari “Aldo Moro”, Via Orabona 4, 70126 Bari, Italy
| | - Maria Stefania Sinicropi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Stefano Alcaro
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Viale Europa, 88100 Catanzaro, Italy;
- Net4Science SRL, Academic Spinoff, Università “Magna Græcia” di Catanzaro, Viale Europa, 88100 Catanzaro, Italy
- Associazione CRISEA-Centro di Ricerca e Servizi Avanzati per l’Innovazione Rurale, Loc. Condoleo, 88055 Belcastro, Italy
| | - Fernanda Borges
- CIQUP-IMS/Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal;
| |
Collapse
|
15
|
Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [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: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
Collapse
Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
| |
Collapse
|
16
|
Akcicek A, Avci E, Tekin-Cakmak ZH, Kasapoglu MZ, Sagdic O, Karasu S. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS OMEGA 2023; 8:41603-41611. [PMID: 37970003 PMCID: PMC10634226 DOI: 10.1021/acsomega.3c05749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/08/2023] [Accepted: 10/10/2023] [Indexed: 11/17/2023]
Abstract
In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3-O-galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters L*, a*, and b* values of the samples were significantly affected by the drying technique (p < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.
Collapse
Affiliation(s)
- Alican Akcicek
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey
| | - Esra Avci
- Bypro
Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | | | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| |
Collapse
|
17
|
Maoloni A, Cardinali F, Milanović V, Reale A, Boscaino F, Di Renzo T, Ferrocino I, Rampanti G, Garofalo C, Osimani A, Aquilanti L. Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel ( Crithmum maritimum L.) Leaves. Molecules 2023; 28:7207. [PMID: 37894688 PMCID: PMC10609079 DOI: 10.3390/molecules28207207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.
Collapse
Affiliation(s)
- Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Anna Reale
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Floriana Boscaino
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Tiziana Di Renzo
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy;
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| |
Collapse
|
18
|
Gui X, Feng X, Tang M, Li J. Aroma Difference Analysis of Partridge Tea ( Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique. Molecules 2023; 28:6836. [PMID: 37836679 PMCID: PMC10574705 DOI: 10.3390/molecules28196836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Partridge tea has high medicinal value due to its rich content of terpenoids, phenols, flavonoids, and other related bioactive components. In order to study the best drying method for partridge tea, four treatments, including outdoor sun drying (OD), indoor shade drying (ID), hot-air drying (HAD), and low-temperature freeze-drying (LTD), were performed. The results showed that the OD and HAD treatments favored the retention of the red color of their products, while the ID and LTD treatments were more favorable for the retention of the green color. The HS-SPME-GC-MS results showed that a total of 82 compounds were identified in the four drying treatments of partridge tea, and the most abundant compounds were terpenoids (88.34-89.92%). The HAD-treated tea had the highest terpenoid content (89.92%) and high levels of flavor compounds typical of partridge tea (52.28%). OPLS-DA and PCA showed that α-copaene, β-bourbonene, caryophyllene, α-guaiene, and δ-cadinene could be considered candidate marker compounds for judging the aroma quality of partridge tea with different drying treatments. This study will not only provide a basis for processing and flavor quality control but also for spice and seasoning product development in partridge tea.
Collapse
Affiliation(s)
| | | | | | - Juanling Li
- Hainan Key Laboratory of Biology of Tropical Flowers and Trees Resources, Forestry Institute, Hainan University, Haikou 570228, China; (X.G.); (X.F.); (M.T.)
| |
Collapse
|
19
|
Chauhan M, Garg V, Zia G, Dutt R, Alghamdi BS, Zawawi A, Ashraf GM, Farhana A. Effect of Extraction Methods on the Antioxidant Potential and Cytotoxicity of the Combined Ethanolic Extracts of Daucus carota L., Beta vulgaris L., Phyllanthus emblica L. and Lycopersicon esculentum against Gastric Adenocarcinoma Cells. Molecules 2023; 28:6589. [PMID: 37764365 PMCID: PMC10536369 DOI: 10.3390/molecules28186589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 09/29/2023] Open
Abstract
Frequent consumption of fruits and vegetables in the daily diet may alleviate the risk of developing chronic diseases. Daucus carota L. (carrot), Beta vulgaris L. (beetroot) Phyllanthus emblica L. (amla), and Lycopersicon esculentum M (tomatoes) are traditionally consumed functional foods that contain a high concentration of antioxidants, ascorbic acid, polyphenols, and numerous phytochemicals. This study assessed how three distinct preparation methods affect the phenolic, flavonoid, carotenoid, and ascorbic acid contents, antioxidant level, and cytotoxicity of the combined fruit extract. The fruit samples were taken in the ratio of carrot (6): beetroot (2): tomato (1.5): amla (0.5) and processed into a lyophilized slurry (LS) extract, lyophilized juice (LJ) extract, and hot-air oven-dried (HAO) extract samples. The sample extracts were assessed for their phytoconstituent concentrations and antioxidant and cytotoxic potential. The total phenolic content in LS, LJ, and HAO extracts was 171.20 ± 0.02, 120.73 ± 0.02, and 72.05 ± 0.01 mg gallic acid equivalent/100 g, respectively and the total flavonoid content was 23.635 ± 0.003, 20.754 ± 0.005, and 18.635 ± 0.005 mg quercetin equivalent/100 g, respectively. Similarly, total ascorbic acid content, carotenoids, and antioxidant potential were higher in the LS and LJ extracts than in HAO. Overall, the LS extract had a substantially higher concentration of phytochemicals and antioxidants, as well as higher cytotoxic potential, compared to the LJ and HAO extracts. The LS extract was tested in the MKN-45 human gastric cancer cell line to demonstrate its effective antioxidant potential and cytotoxicity. Hence, lyophilization (freezing) based techniques are more effective than heat-based techniques in preserving the phytoconstituents and their antioxidant and cytotoxic potential.
Collapse
Affiliation(s)
- Mahima Chauhan
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Vandana Garg
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Ghazala Zia
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Rohit Dutt
- Rohit Dutt Principal, GMN College, Ambala 133001, India;
| | - Badrah S. Alghamdi
- Department of Physiology, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Pre-Clinical Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayat Zawawi
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Vaccines and Immunotherapy Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ghulam Md. Ashraf
- Department of Medical Laboratory Sciences, College of Health Sciences, and Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
| | - Aisha Farhana
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Aljouf 72388, Saudi Arabia
| |
Collapse
|
20
|
Kumar D, Ladaniya MS, Gurjar M, Mendke S, Kumar S, Ghosh D. Elucidation of flavanones, phenols and antioxidant capacity influenced by drying methods from physiologically dropped underutilized Citrus grandis fruits. FRONTIERS IN PLANT SCIENCE 2023; 14:1193635. [PMID: 37492768 PMCID: PMC10363982 DOI: 10.3389/fpls.2023.1193635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Accepted: 06/19/2023] [Indexed: 07/27/2023]
Abstract
Introduction Nutritional content in citrus fruit is enormous. Citrus grandis (L.) Osbeck is underutilised citrus crop that receives little attention due to the lack of knowledge regarding its nutritional value. Citrus waste disposal poses a problem due to economic and environmental factors. Methods The metabolites flavonoids, phenols and antioxidant capacity in the dropped fruits of the underutilised citrus species pomelo (Citrus grandis (L.) Osbeck) were examined. Results and discussion Hesperidin varied from 1.22 to 2.83% and 1.08 to 1.16% from 10 mm to 14 mm whereas naringin dominates in fruits measuring 10 mm and 12mm with 60.61%, 60.77%, and 47.76%, 45.87% in freeze dried (FD) and hot air oven dried (HAOD) samples. According to the results of the antioxidant assays, the highest concentrations of ABTS azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (2, 2-diphenyl-1-picrylhydrazyl radical) were found in freeze dried samples, ranging from 9.679 to 10.416 mmol L-1 Trolox and 14.825 to 16.432 mmol L-1 Trolox, respectively. However, the Ferric Reducing Antioxidant Power (FRAP) assay revealed higher content in samples of both FD and HAOD that were 10mm in size (4.578 mmol L-1 Trolox and 3.730 mmol L-1 Trolox). Total phenol content was measured, and the highest concentrations were found in fruits with a diameter between 10 mm and 18 mm. It ranged from 48.479 to 54.498 mg GAE L-1 in FD samples and from 45.757 to 51.159 mg GAE L-1 in HAOD samples. The smallest fruits, or those that were still in the immature stage, had the highest content. It was found that when the immature dropped fruits were dried by HAOD, the content decreased. At p<0.01 and p<0.05, there was a significant positive correlation between the flavonoids, antioxidants, and total phenols. The results showed that the immature dropped immature fruits of lesser known underutilised citrus sp. Citrus grandis can act as potential source of flavonoids, total phenol concentration, and antioxidant potential. Freeze drying can be recommended to recover the most bioactive substances from physiologically dropped fruits of Citrus grandis for use in the pharmaceutical and nutraceutical sectors. This study will help in reducing the environmental impact caused due to citrus dropped fruits and its responsible management.
Collapse
|
21
|
Durmaz R, Şahin N, Koyuncu M, Sayaslan A. Comparison of wet and dried chickpea yeast in breadmaking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4421-4429. [PMID: 36812113 DOI: 10.1002/jsfa.12519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 02/18/2023] [Accepted: 02/22/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg-1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour-CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Raziye Durmaz
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Türkiye
| | - Nazlı Şahin
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Türkiye
| | - Mehmet Koyuncu
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Türkiye
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Türkiye
| |
Collapse
|
22
|
Yang F, Sun X, Hu J, Cai H, Xiao H, Wu X, Liu C, Wang H. Edible gum addition improves the quality of freeze-dried restructured strawberry blocks. Food Chem X 2023; 18:100702. [PMID: 37206321 PMCID: PMC10189369 DOI: 10.1016/j.fochx.2023.100702] [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: 09/11/2022] [Revised: 04/25/2023] [Accepted: 05/01/2023] [Indexed: 05/21/2023] Open
Abstract
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
Collapse
Affiliation(s)
- Feifei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Jiaqi Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Honghong Cai
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xianghua Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- Corresponding author.
| |
Collapse
|
23
|
Cais-Sokolińska D, Teichert J, Gawałek J. Foaming and Other Functional Properties of Freeze-Dried Mare's Milk. Foods 2023; 12:foods12112274. [PMID: 37297518 DOI: 10.3390/foods12112274] [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: 03/17/2023] [Revised: 05/10/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.
Collapse
Affiliation(s)
- Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznan, Poland
| | - Joanna Teichert
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznan, Poland
| | - Jolanta Gawałek
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznan, Poland
| |
Collapse
|
24
|
Řepka D, Kurillová A, Murtaja Y, Lapčík L. Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries. Foods 2023; 12:foods12112189. [PMID: 37297434 DOI: 10.3390/foods12112189] [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: 04/13/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
BACKGROUND Encapsulation is a valuable method used to protect active substances and enhance their physico-chemical properties. It can also be used as protection from unpleasant scents and flavors or adverse environmental conditions. METHODS In this comprehensive review, we highlight the methods commonly utilized in the food and pharmaceutical industries, along with recent applications of these methods. RESULTS Through an analysis of numerous articles published in the last decade, we summarize the key methods and physico-chemical properties that are frequently considered with encapsulation techniques. CONCLUSION Encapsulation has demonstrated effectiveness and versatility in multiple industries, such as food, nutraceutical, and pharmaceuticals. Moreover, the selection of appropriate encapsulation methods is critical for the effective encapsulation of specific active compounds. Therefore, constant efforts are being made to develop novel encapsulation methods and coating materials for better encapsulation efficiency and to improve properties for specific use.
Collapse
Affiliation(s)
- David Řepka
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Antónia Kurillová
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Yousef Murtaja
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
| |
Collapse
|
25
|
Mirzapour-Kouhdasht A, McClements DJ, Taghizadeh MS, Niazi A, Garcia-Vaquero M. Strategies for oral delivery of bioactive peptides with focus on debittering and masking. NPJ Sci Food 2023; 7:22. [PMID: 37231034 DOI: 10.1038/s41538-023-00198-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Protein hydrolysis is a process used in the food industry to generate bioactive peptides of low molecular weight and with additional health benefits, such as antihypertensive, antidiabetic, and antioxidant properties that are often associated with their content on hydrophobic amino acids. This results in an increased bitterness of the products, making them less desirable for their use in food formulations. This review summarizes the main dietary sources of bitter bioactive peptides, including methods to determine their bitterness, such as the Q-values and electronic tongue; and the main factors and mechanisms underlying the bitterness of these compounds. The main strategies currently used to improve the taste and oral delivery of bioactive peptides are also discussed together with the main advantages and drawbacks of each technique. Debittering and masking techniques are reported in detail, including active carbon treatments, alcohol extraction, isoelectric precipitation, chromatographic methods, and additional hydrolytic processes. Other masking or blocking techniques, including the use of inhibitors, such as modified starch, taurine, glycine, and polyphosphates, as well as chemical modifications, such as amination, deamination, acetylation, or cross-linking were also discussed. The findings of this work highlight encapsulation as a highly effective method for masking the bitter taste and promoting the bioactivity of peptides compared to other traditional debittering and masking processes. In conclusion, the article suggests that advanced encapsulation technologies can serve as an effective means to mitigate the bitterness associated with bioactive peptides, while simultaneously preserving their biological activity, increasing their viability in the development of functional foods and pharmaceuticals.
Collapse
Affiliation(s)
| | | | | | - Ali Niazi
- Institute of Biotechnology, Shiraz University, Shiraz, Iran
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Dublin, 4, Ireland.
| |
Collapse
|
26
|
López J, Vega-Gálvez A, Ah-Hen KS, Rodríguez A, Quispe-Fuentes I, Delporte C, Valenzuela-Barra G, Arancibia Y, Zambrano A. Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries ( Ugni molinae T.) dried by different methods. FRONTIERS IN PLANT SCIENCE 2023; 14:1095179. [PMID: 37275254 PMCID: PMC10234425 DOI: 10.3389/fpls.2023.1095179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 04/21/2023] [Indexed: 06/07/2023]
Abstract
This study evaluated the effects of different drying methods (freeze drying, vacuum drying, infrared drying, convective drying, and sun drying) on the biological properties of berries from the Chilean murta (Ugni molinae Turcz) shrub. Physical-chemical properties (proximal composition, dietary fiber, sugars) were determined. Total phenolic content through the method of Folin-Ciocalteau, the profile of phenol compounds was determined by HPLC, and antioxidant potential by DPPH and ORAC assays were also evaluated. The topic anti-inflammatory effect was evaluated by mice´s ear edema, and in vitro anti-tumoral activity was tested by MTT assay. The chemical properties of dried berries differed significantly based on the drying method: freeze-dried murta berries showed increased total phenolic content extracted over fresh and dried samples. In addition, this lyophilized extract stood out in its antioxidant potential, in both assays evaluated (DPPH and ORAC), compared to the other drying methods. Notwithstanding, vacuum- and infrared-dried murta also showed a higher ORAC value. Antioxidant potential was significantly associated with phenolic compounds catechin and pyrogallol, which were the most abundant phenolic compounds present in all samples. The anti-inflammatory activity was most effective under freeze-drying and vacuumdrying conditions. Moreover, vacuum drying and infrared drying best preserved the anti-tumoral effect on cancer cells.
Collapse
Affiliation(s)
- Jéssica López
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Kong S. Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Angela Rodríguez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Issis Quispe-Fuentes
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
- Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, La Serena, Chile
| | - Carla Delporte
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Gabriela Valenzuela-Barra
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Yennyfer Arancibia
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia, Chile
| | - Angara Zambrano
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia, Chile
| |
Collapse
|
27
|
Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
Collapse
Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| |
Collapse
|
28
|
Simultaneous Determination of Neonicotinoid and Carbamate Pesticides in Freeze-Dried Cabbage by Modified QuEChERS and Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry. Foods 2023; 12:foods12040699. [PMID: 36832774 PMCID: PMC9955598 DOI: 10.3390/foods12040699] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
Dehydrated vegetables are popular in instant foods, but few reports have focused on their pesticide residues. This research developed and validated a modified QuEChERS method combined with ultra-performance liquid chromatography-tandem mass spectrometry to determine 19 kinds of neonicotinoid and carbamate pesticides in freeze-dried cabbage. Herein, acetonitrile/water (v/v = 2:1) was selected in the extraction step. Meanwhile, 4 g anhydrous magnesium sulfate and 1 g sodium chloride were applied to the partitioning step. Dispersive solid-phase extraction sorbents were selected, and liquid chromatography conditions were further optimized for dealing with the matrix effect. The limits of quantification ranged from 1.0 to 10.0 μg/kg. The validation results were acceptable, with average recoveries of 78.7-114.0% and relative standard deviations below 14.2%. The method recoveries were closely related to the volume proportion of water in the extractant. Finally, the developed method was applied to real freeze-dried cabbages and four pesticides (propamocarb, imidacloprid, acetamiprid, and thiacloprid) were detected in six samples.
Collapse
|
29
|
Rutkowska E, Wołejko E, Kaczyński P, Łuniewski S, Łozowicka B. High and low temperature processing: Effective tool reducing pesticides in/on apple used in a risk assessment of dietary intake protocol. CHEMOSPHERE 2023; 313:137498. [PMID: 36495984 DOI: 10.1016/j.chemosphere.2022.137498] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Apples play an important role in everyone's diet and may contain pesticide residues that can pose a significant health problem for consumers. Various technological processes are promising methods for minimizing pesticide concentrations in fruit. Therefore, the subject of this comprehensive study was to investigate the effects of high-temperature (baking) and low-temperature (freeze-drying) processes on the change in the levels of nine fungicides in apples with skin and peeled. The investigated compounds belong to the chemical groups of benzimidazole (thiophanate methyl and carbendazim), phtalimide (captan and their metabolite tetrahydrophtalimid (THPI)), strobilurin (pyraclostrobin, trifloxystrobin) and triazole (difenoconazole, tebuconazole, tetraconazole). Processing factors (PF) were calculated for each pesticide-process-product combination. The results show that baking and freeze-drying generally reduced pesticide concentrations, with PFs ranging from 0.31 to 0.81 and 0.26 to 0.68, respectively. Apart from freeze-drying for carbendazim and baking for captan, PFs were above 1. Only for thiophanate-methyl, a complete reduction was observed, which resulted from complete degradation to carbendazim. The study also aimed to assess human risk according to the new strategy for different sub-populations with conversion using the 36 PFs obtained. The highest acute exposure (expressed as %ARfD) was obtained for tebuconazole in raw apples (initial concentration of 1.42 mg/kg; 400% ARfD) for Dutch toddlers. After food processing, this decreased to 284% (0.74 mg/kg, baking) and to 137% (0.37 mg/kg, freeze-drying), but was still above the safety limit. Similarly, for adults and the general French population for tebuconazole, the %ARfD was high as it reached the values of 104% (initial concentration of 0.89 mg/kg) in unprocessed apples, 73.9% after baking (0.73 mg/kg) and 35.6% after freeze-drying (0.35 mg/kg). The results indicate that food processing techniques can potentially be used to minimize the hazardous effects of pesticide residues on human health.
Collapse
Affiliation(s)
- Ewa Rutkowska
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland.
| | - Elżbieta Wołejko
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Sciences, Wiejska 45, 15-351, Bialystok, Poland.
| | - Piotr Kaczyński
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
| | - Stanisław Łuniewski
- The University of Finance and Management, Ciepla 40, 15-472, Bialystok, Poland
| | - Bożena Łozowicka
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
| |
Collapse
|
30
|
Adnouni M, Jiang L, Zhang X, Zhang L, Pathare PB, Roskilly A. Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
31
|
Physico-chemical and structural characterization of cellulose nanocrystals obtained by two drying methods: Freeze-drying and spray-drying. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
|
32
|
Elangovan E, Natarajan SK. Study of activation energy and moisture diffusivity of various dipping solutions of ivy gourd using solar dryer. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:996-1010. [PMID: 35907071 DOI: 10.1007/s11356-022-22248-w] [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: 04/12/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
The study is aimed to enhance the shelf life of ivy gourd through the solar drying method in open, forced, and natural convection mode. Ivy gourd is treated as the primary agent to prepare medicines and the stems, leaves and flowers are used to cure diseases related to diabetics, ulcer and skin. The normal shelf life is 2-3 days and it can be increased up to 6 months with an effective drying process. The experiment is intended to find the best drying process among the open, natural, and forced convection mode with an initial dipping method with ascorbic acid, lemon juice, sugar solution, honey solutions individually, and a control sample (without dipping). A 3 kg sample of ivy gourd is dipped in 10 g/L of each of the solutions and it is used for the three drying processes individually. The obtained results are indicating that the forced convection method for ascorbic acid is best among the other drying method, with the highest moisture diffusivity is 7.88 × 10-8 m2/s and the lowest activation energy of 21.12 kJ/mol. The lemon juice sample is found to have better sensory appeal in terms of colour (darkness) and shrinkage followed by honey, ascorbic acid, and control sample, whereas the honey-dipped sample offers a better taste followed by lemon juice-dipped samples, control, and ascorbic acid-dipped samples, respectively. The influence of dipping solution and drying mechanisms on the functionalities of drying are discussed with suitable illustrations.
Collapse
Affiliation(s)
- Elavarasan Elangovan
- Department of Mechanical Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 602105, Tamil Nadu, India
| | - Sendhil Kumar Natarajan
- Department of Mechanical Engineering, National Institute of Technology Puducherry, Karaikal, U.T of Puducherry, Karaikal, India.
| |
Collapse
|
33
|
Zhang J, You Y, Li C, Ban X, Gu Z, Li Z. The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products. Crit Rev Food Sci Nutr 2022; 64:5551-5567. [PMID: 36524398 DOI: 10.1080/10408398.2022.2155797] [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] [Indexed: 12/23/2022]
Abstract
Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumers make of dried noodle products. Unfortunately, these two qualities conflict with each other: the rapid rehydration of DNPs generally requires a loose structure, which is disadvantageous for good texture qualities. This contradiction limits further development of the noodle industry, and overcoming this limitation remains challenging. Starch is the major component of noodles, and it has two main roles in DNPs. It serves as a skeleton for the noodle in gel networks form or acts as a noodle network filler in granule form. In this review, we comprehensively investigate the different roles of starch in DNPs, and propose strategies for balancing the conflicts between texture and rehydration qualities of DNPs by regulating the gel network and granule structure of starch. Current strategies in regulating the gel network mainly focused on the hydrogen bond strength, the orientation degree, and the porosity; while regulating granule structure was generally performed by adjusting the integrity and the gelatinization degree of starch. This review assists in the production of instant dried noodle products with desired qualities, and provides insights into promising enhancements in the quality of starch-based products by manipulating starch structure.
Collapse
Affiliation(s)
- Jiayan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuxian You
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| |
Collapse
|
34
|
Enciso-Huerta HA, Ruiz-Cabrera MA, Lopez-Martinez LA, Gonzalez-Garcia R, Martinez-Gutierrez F, Saavedra-Leos MZ. Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods. Polymers (Basel) 2022; 14:polym14235225. [PMID: 36501619 PMCID: PMC9741249 DOI: 10.3390/polym14235225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 12/04/2022] Open
Abstract
Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents' matrices-I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]-are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix's yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10-16 mg/day or inulin intake of 10-20 g/day and dietary fibre intake of 25-38 g per day.
Collapse
Affiliation(s)
- Hector Alfonso Enciso-Huerta
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Miguel Angel Ruiz-Cabrera
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Laura Araceli Lopez-Martinez
- Coordinación Académica Región Altiplano Oeste, Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo 78600, Mexico
| | - Raul Gonzalez-Garcia
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Fidel Martinez-Gutierrez
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Maria Zenaida Saavedra-Leos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, 11 Carretera Cedral Km, 5+600 Ejido San José de las Trojes, Matehuala 78700, Mexico
- Correspondence:
| |
Collapse
|
35
|
Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228110. [PMID: 36432211 PMCID: PMC9697780 DOI: 10.3390/molecules27228110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.
Collapse
|
36
|
George S, Thomas A, Kumar MVP, Kamdod AS, Rajput A, T JJ, Abdullah S. Impact of processing parameters on the quality attributes of spray-dried powders: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04170-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
37
|
Chen Y, Liang H, Du H, Jesumani V, He W, Cheong KL, Li T, Hong T. Industry chain and challenges of microalgal food industry-a review. Crit Rev Food Sci Nutr 2022; 64:4789-4816. [PMID: 36377724 DOI: 10.1080/10408398.2022.2145455] [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] [Indexed: 11/16/2022]
Abstract
Currently, the whole world is facing hunger due to the increase in the global population and the rising level of food consumption. Unfortunately, the impact of environmental, climate, and political issues on agriculture has resulted in limited global food resources. Thus, it is important to develop new food sources that are environmentally friendly and not subject to climate or space limitations. Microalgae represent a potential source of nutrients and bioactive components for a wide range of high-value products. Advances in cultivation and genetic engineering techniques provide prospective approaches to widen their application for food. However, there are currently problems in the microalgae food industry in terms of assessing nutritional value, selecting processes for microalgae culture, obtaining suitable commercial strains of microalgae, etc. Additionally, the limitations of real data of market opportunities for microalgae make it difficult to assess their actual potential and to develop a better industrial chain. This review addresses the current status of the microalgae food industry, the process of commercializing microalgae food and breeding methods. Current research progress in addressing the limitations of microalgae industrialization and future prospects for developing microalgae food products are discussed.
Collapse
Affiliation(s)
- Yuanhao Chen
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| | - Honghao Liang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| | - Hong Du
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| | - Valentina Jesumani
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
| | - Weiling He
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
| | - Tangcheng Li
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| | - Ting Hong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou, Guangdong, China
- STU-UNIVPM Joint Algal Research Center, Institute of Marine Sciences, Shantou University, Shantou, Guangdong, China
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou, Guangdong, China
| |
Collapse
|
38
|
Zagórska J, Czernicka-Boś L, Kukula-Koch W, Szalak R, Koch W. Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review. Foods 2022; 11:3484. [PMID: 36360097 PMCID: PMC9656818 DOI: 10.3390/foods11213484] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the range of health benefits that this plant brings thanks to the presence of active compounds (secondary metabolites) in the matrix. Even if several studies underline a stronger pharmacological activity of fresh ginger rhizomes, the unprocessed plant is relatively rarely used. Ginger rhizomes are subjected to thermal processing, such as boiling, blanching, steam drying and others, at different temperature and time settings. Additionally, freeze-drying of the rhizomes is used as the first step in the preparation of raw material. It was proved that the composition of secondary metabolites of the Zingiber officinale rhizome changes upon the influence of temperature. Therefore, the aim of the review was to put together scientific results on the impact of traditional and unconventional methods of heat treatment on ginger rhizomes and to show the compositional differences that they induce in the plant matrix. Variations in the content and the transformation of some compounds into other metabolites will be also discussed, with particular attention paid to two major groups of secondary metabolites present in the plant, namely, phenolics and terpenes.
Collapse
Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Radosław Szalak
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences, 12 Akademicka Str., 20-950 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| |
Collapse
|
39
|
Tsurunaga Y, Kanou M, Ikeura H, Makino M, Oowatari Y, Tsuchiya I. Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
40
|
Ubeyitogullari A, Ahmadzadeh S, Kandhola G, Kim JW. Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities. Compr Rev Food Sci Food Saf 2022; 21:4610-4639. [PMID: 36199178 DOI: 10.1111/1541-4337.13049] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/28/2022] [Accepted: 08/31/2022] [Indexed: 01/28/2023]
Abstract
Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have received great attention due to their potential health benefits. However, these bioactive compounds (BCs) have poor chemical stability during processing and low bioavailability after consumption. Several delivery systems have been proposed for enhancing their stability and bioavailability. Among these methods, porous biopolymers have emerged as alternative encapsulation materials, as they have superior properties like high surface area, porosity, and tunable surface chemistry to entrap BCs. This reduces the crystallinity (especially for the lipophilic ones) and particle size, and in turn, increases solubilization and bioavailability. Also, loading BCs into the porous matrix can protect them against environmental stresses such as light, heat, oxygen, and pH. This review introduces polysaccharide-based porous biopolymers for improving the bioaccessibility/bioavailability of bioactive food compounds and discusses their recent applications in the food industry. First, bioaccessibility and bioavailability are described with a special emphasis on the factors affecting them. Then, porous biopolymer fabrication methods, including supercritical carbon dioxide (SC-CO2 ) drying, freeze-drying, and electrospinning and electrospraying, are thoroughly discussed. Finally, common polysaccharide-based biopolymers (i.e., starch, nanocellulose, alginate, and pectin) used for generating porous materials are reviewed, and their current and potential future food applications are critically discussed.
Collapse
Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA.,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Gurshagan Kandhola
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Jin-Woo Kim
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Cell and Molecular Biology Program, University of Arkansas, Fayetteville, Arkansas, USA.,Materials Science and Engineering Program, University of Arkansas, Fayetteville, Arkansas, USA
| |
Collapse
|
41
|
Green and Efficient Determination of Fluoroquinolone Residues in Edible Green Fruits and Leafy Vegetables by Ultrasound-Assisted Extraction Followed by HPLC-MS/MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196595. [PMID: 36235134 PMCID: PMC9572745 DOI: 10.3390/molecules27196595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
Abstract
In this work, a simple, quick and efficient analytical method for determination of human and veterinary fluoroquinolone antimicrobial residues in lettuce, cucumber and spinach is developed. The procedure entails a 6 min ultrasound-assisted extraction (UAE, 3 × 2 min) in an alkaline (2% v/v NH3) aqueous solution containing Mg2+ ions (3 × 6 mL), with no need for organic solvents. The extract is submitted to cleanup on the HLB™ cartridge and the fluoroquinolones are separated and quantified by HPLC-MS/MS in a 10 min chromatographic run, using a small amount of acetonitrile in the mobile phase. The method, entirely developed in real matrices, is validated according to the updated analytical guidelines and provided suitable recoveries in the range of 67–116% and precision (RSD ≤ 20%, n = 3) at different concentrations (15, 70 and 150 ng g−1), with method quantification limits of 2–10 ng g−1. Fluoroquinolones were detected and quantified at concentrations from few to hundreds of nanograms per gram in vegetables from supermarkets, demonstrating the applicability of the method for monitoring residues of these pharmaceuticals.
Collapse
|
42
|
Khalida A, Arumugam V, Abdullah LC, Abd Manaf L, Ismail MH. Dehydrated Food Waste for Composting: An Overview. PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY 2022; 30:2933-2960. [DOI: 10.47836/pjst.30.4.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Food waste disposal has recently received much attention worldwide due to its major impact on environmental pollution and economic costs. Using high moisture content of food waste has the highest negative environmental impact due to increased greenhouse gas emissions, odor, and leachate. Drying technologies play an important role in reducing the moisture content of food waste, which is necessary for environmental sustainability and safety. The first part of this review highlights that sun-drying is the most cost-effective drying method. However, it has not been widely recommended for food waste management due to several limitations, including the inability to control sunray temperature and the inability to control end-product quality. Thermal drying eliminates moisture from food waste quickly, preventing hydrolysis and biodegradation. Thermal dryers, such as the GAIA GC-300 dryer, and cabinet dryer fitted with a standard tray, are the best alternative to sun drying. The second part of this review highlights that dehydrated food waste products are slightly acidic (4.7–5.1), have a high electrical conductivity (EC) value (4.83–7.64 mS cm-1), with high nutrient content, due to low pH levels, dehydrated food waste is not suitable for direct use as a fertilizer for the plants. So, the dried food waste should be composted before application to the plants because the composting process will dominate the limitation of phytotoxins, anoxia, salinity, and water repellence. Trench compost can be a good choice for decomposing dried organic waste because trench compost relies solely on soil decomposing microorganisms and insects.
Collapse
|
43
|
Nowak D, Jakubczyk E. Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 2022; 11:foods11162407. [PMID: 36010407 PMCID: PMC9407350 DOI: 10.3390/foods11162407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting procedures showed that among six different models, the Midilli et al. model the best described the drying curves of all dried samples. The highest value of the parameter L* = 71.54 was obtained for freeze-dried sample prepared without PEF pre-treatment and fast frozen. Application of PEF pre-treatment resulted in increase in browning index of freeze-dried apples (BI). The studies confirmed the positive effect of PEF on the freeze drying rate only in the case of the slow or fast freezing of the material after the application of low-energy PEF treatment. However, the increase in drying rate was also observed after application of slow and vacuum freezing of the material without PEF pre-treatment. These technologies can be recommended for optimization of the freeze drying process of apples. The statement that the freeze drying process with application of appropriately selected PEF processing parameters causing only partial destruction of cell membranes can be considered as an innovative contribution to the development of science about the possibilities of PEF application.
Collapse
|
44
|
Buljeta I, Pichler A, Šimunović J, Kopjar M. Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques. Molecules 2022; 27:molecules27165069. [PMID: 36014306 PMCID: PMC9415625 DOI: 10.3390/molecules27165069] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
Collapse
Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-3122-4309
| |
Collapse
|
45
|
O’Sullivan A, Ryan KM, Padrela L. Production of biopharmaceutical dried-powders using supercritical CO2 technology. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study. Processes (Basel) 2022. [DOI: 10.3390/pr10081437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.
Collapse
|
47
|
Sęczyk Ł, Ozdemir FA, Kołodziej B. In vitro bioaccessibility and activity of basil (Ocimum basilicum L.) phytochemicals as affected by cultivar and postharvest preservation method - Convection drying, freezing, and freeze-drying. Food Chem 2022; 382:132363. [PMID: 35158270 DOI: 10.1016/j.foodchem.2022.132363] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 02/01/2022] [Accepted: 02/03/2022] [Indexed: 11/17/2022]
Abstract
The effects of convection drying, freezing, and freeze-drying, on phytochemicals content, in vitro activity and bioaccessibility of sweet basil, cinnamon basil, red rubin basil, and lemon basil were investigated. For evaluation of bioaccessibility, rosmarinic acid content, phenolic content, and antioxidant potential of samples before and after gastric and intestinal steps of digestion were determined. Results showed that the content, activity and bioaccessibility of basil phytochemicals varied depending on the cultivar as well as the applied postharvest preservation. It was found that the frozen and freeze-dried plant materials were characterized by a higher phenolic level and antioxidant activity compared to the convection dried. However, in general, convection drying allows obtaining samples with higher bioaccessibility of phytochemicals compared to the low-temperature processed samples. These findings highlight the need for evaluation of basil cultivars and postharvest preservation methods regarding phytochemicals bioaccessibility, which might help in the classification in terms of pro-health quality.
Collapse
Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Fethi Ahmet Ozdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingol University, Bingol 1200, Turkey.
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| |
Collapse
|
48
|
Jarukas L, Vitkevicius K, Mykhailenko O, Bezruk I, Georgiyants V, Ivanauskas L. Effective Isolation of Picrocrocin and Crocins from Saffron: From HPTLC to Working Standard Obtaining. Molecules 2022; 27:molecules27134286. [PMID: 35807531 PMCID: PMC9267943 DOI: 10.3390/molecules27134286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/24/2022] [Accepted: 07/01/2022] [Indexed: 12/04/2022] Open
Abstract
Saffron is widely cultivated and used as a spice. Recently published data on the chemical composition and pharmacological potential of saffron determine its use in pharmacy and medicine. The proposed high-performance thin-layer chromatography (HPTLC) method allows good separation of 11 analytes. The saffron quality (Iran, Ukraine, Spain, Morocco samples) assessment was based on the European Pharmacopoeia monograph and ISO 3632. The HPTLC method for the safranal, crocin, and picrocrocin quantification was proposed and validated. The crocins content in Ukrainian saffron was from 17.80% to 33.25%. Based on qualitative and quantitative assessment results, the saffron sample from Zaporizhzhia (Ukraine) had the highest compounds content and was chosen to obtain the working standards of picrocrocin and crocins (trans-4GG, trans-2G, trans-3Gg) by preparative chromatography. The compounds were isolated from lyophilized extract of saffron using a Symmetry Prep C18 column (300 × 19 mm × 7 µm), and identified by spectroscopic techniques (HPLC-DAD, UPLC-ESI-MS/MS). The purity of crocins and picrocrocin was more than 97%. A novel method proposed to obtain working standards is simple and reproducible for the routine analysis of saffron quality control.
Collapse
Affiliation(s)
- Laurynas Jarukas
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (L.J.); (K.V.)
| | - Konradas Vitkevicius
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (L.J.); (K.V.)
| | - Olha Mykhailenko
- Department of Pharmaceutical Chemistry, National University of Pharmacy, Valentynivska, Str. 4, 461168 Kharkiv, Ukraine; (I.B.); (V.G.)
- Correspondence: (O.M.); (L.I.); Tel.: +380-509277385 (O.M.)
| | - Ivan Bezruk
- Department of Pharmaceutical Chemistry, National University of Pharmacy, Valentynivska, Str. 4, 461168 Kharkiv, Ukraine; (I.B.); (V.G.)
| | - Victoriya Georgiyants
- Department of Pharmaceutical Chemistry, National University of Pharmacy, Valentynivska, Str. 4, 461168 Kharkiv, Ukraine; (I.B.); (V.G.)
| | - Liudas Ivanauskas
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (L.J.); (K.V.)
- Correspondence: (O.M.); (L.I.); Tel.: +380-509277385 (O.M.)
| |
Collapse
|
49
|
Kärkkäinen E, Aisala H, Rischer H, Sozer N. Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
50
|
Rapson JP, von Hurst PR, Hetherington MM, Mazahery H, Conlon CA. Starting complementary feeding with vegetables only increases vegetable acceptance at 9 months: a randomized controlled trial. Am J Clin Nutr 2022; 116:111-121. [PMID: 35679432 PMCID: PMC9257464 DOI: 10.1093/ajcn/nqac080] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 03/29/2022] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Starting complementary feeding (CF) with vegetables only may improve vegetable acceptance throughout childhood. OBJECTIVES We aimed to test whether exposure to vegetables only during the first 4 wk of CF increases later vegetable acceptance compared with a control group receiving fruit and vegetables. METHODS In this randomized, controlled, parallel-group study, 117 Auckland infants received either vegetables only (veg-only, n = 61) or a combination of fruit and vegetables (control, n = 56) for a duration of 4 wk, starting from the first day of CF at ∼4-6 mo of age. The primary outcome measure was intake of target vegetables (broccoli, spinach) provided by the study at 9 mo of age. Daily intake of vegetables (FFQs) at 9 mo was a supporting measure. Infants' iron status (serum ferritin, hemoglobin) was examined at all time points. RESULTS The veg-only infants consumed more broccoli and spinach than controls [mean difference (95% CI): 11.83 (0.82, 22.84) g, P = 0.036 and 10.19 (0.50, 19.87) g, P = 0.039, respectively]. Intake of pear was comparable among intervention groups (P = 0.35). At 9 mo, veg-only infants consumed target vegetables at a faster rate [mean difference (95% CI): broccoli, 3.37 (1.26, 5.47), P = 0.002; spinach, 4.12 (0.80, 7.45), P = 0.016] and showed greater acceptance for target vegetables [mean difference (95% CI): broccoli, 0.38 (0.07, 0.70), P = 0.019; spinach, 032 (0.04, 0.60), P = 0.024] than controls. The rate of eating and acceptance of pear was comparable among intervention groups (P = 0.42 and P = 0.98, respectively). Also, veg-only infants consumed more vegetables than controls [86.3 (52.5, 146.3) compared with 67.5 (37.5, 101.3) g, respectively, P = 0.042]. Introducing vegetables as the first food was not associated with 9-mo iron status. CONCLUSIONS Providing vegetables as first foods increased vegetable intake at 9 mo of age and may be an effective strategy for improving child vegetable consumption and developing preferences for vegetables in infancy.
Collapse
Affiliation(s)
- Jeanette P Rapson
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
| | - Pamela R von Hurst
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
| | | | - Hajar Mazahery
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
| | | |
Collapse
|