1
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He Q, Liang S, Luo J, Yin X, Sun J, Bai W. Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice. Int J Biol Macromol 2024; 273:133133. [PMID: 38876233 DOI: 10.1016/j.ijbiomac.2024.133133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/29/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3: 1-1.65 × 10-3: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
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Affiliation(s)
- Qianqian He
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jielin Luo
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Xiang Yin
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
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2
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Zhao X, Zhu H, Liu C, Shen L, Zheng X. Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes. Heliyon 2024; 10:e30906. [PMID: 38765029 PMCID: PMC11097058 DOI: 10.1016/j.heliyon.2024.e30906] [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: 09/29/2023] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/21/2024] Open
Abstract
Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference. LF-NMR and SEM results revealed that the changes in temperature and moisture content caused by MHC significantly affected the total anthocyanin content and total color difference of the final product. Microwave power of 800 W, heating time of 3 min and sample mass of 90 g are selected as suitable parameters for MHC of raspberry pulp. This study may provide guidance for the development of appropriate technology for MHC of berry pulp.
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Affiliation(s)
- Xinglong Zhao
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
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3
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Yu M, Wang B, Huang Z, Lv J, Teng Y, Li T, Zhang Y, Dong K, Qin D, Huo J, Zhu C. Evaluation of Blue Honeysuckle Berries ( Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity. Foods 2024; 13:1240. [PMID: 38672911 PMCID: PMC11048952 DOI: 10.3390/foods13081240] [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: 03/18/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (Lonicera caerulea L.). The results demonstrated that drying with hot air at 40-65 °C for 7-72 h resulted in blue honeysuckle berries with a moisture content of 0.21-1.10 g H2O/g dry weight. Generally, low to medium temperatures (40-55 °C) showed a better effect on the quality than high temperatures (60-65 °C). Specifically, drying at 40 °C exclusively resulted in better retention of cuticular wax, the best sensory appearance, and the highest total phenolic content. Drying at 45 °C and 50 °C resulted in the highest antioxidant capacity and the optimal sensory flavor. Drying at 55 °C led to the highest soluble solid/acid ratio, ascorbic acid concentration, total flavonoid, and total anthocyanin. The work introduces an innovative raw berry product and provides a comprehensive practical and theoretical framework for convective dehydration of blue honeysuckle berries.
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Affiliation(s)
- Min Yu
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Beibei Wang
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Zhiqiang Huang
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Jinjiao Lv
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Yunfei Teng
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Tianbo Li
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Yu Zhang
- Department of Horticulture, Heilongjiang Academy of Agricultural Science, Harbin 150040, China
| | - Kun Dong
- Department of Horticulture, Heilongjiang Academy of Agricultural Science, Harbin 150040, China
| | - Dong Qin
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Junwei Huo
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Chenqiao Zhu
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
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4
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Ozcelik MM, Aydin S, Aydin E, Ozkan G. Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes. Food Sci Nutr 2024; 12:1340-1355. [PMID: 38370060 PMCID: PMC10867499 DOI: 10.1002/fsn3.3847] [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: 08/11/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
Red cabbage, a highly nutritious cool-season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam-mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air-drying system (MW-HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW-HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin-rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW-HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin-rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.
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Affiliation(s)
- Muhammed Mustafa Ozcelik
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Sedef Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Ebru Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Gulcan Ozkan
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
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5
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Liu C, Shen L, Liu H, Gong X, Liu C, Zheng X, Zhang S, Yang C. Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure. Foods 2023; 12:2938. [PMID: 37569207 PMCID: PMC10417755 DOI: 10.3390/foods12152938] [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: 07/05/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear 'corner effect', and the observed 'hot spot' results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10-4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.
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Affiliation(s)
- Chai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Huiran Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xue Gong
- College of Light Industry, Harbin University of Commerce, Harbin 150028, China;
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Shuo Zhang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Chen Yang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
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6
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Merecz-Sadowska A, Sitarek P, Kowalczyk T, Zajdel K, Jęcek M, Nowak P, Zajdel R. Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits. Nutrients 2023; 15:3016. [PMID: 37447342 DOI: 10.3390/nu15133016] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties. There are more than 1000 types of anthocyanins in nature, all derived from 27 anthocyanidin aglycones that have different glycosylations and acylations. Malvidin is one of the most well-known anthocyanidins. Several studies, including those conducted on cell lines, animals, and humans, have suggested that malvidin and its glycosides possess anti-carcinogenic, diabetes-control, cardiovascular-disease-prevention, and brain-function-improvement properties. These health benefits are primarily attributed to their antioxidant and anti-inflammatory effects, which are influenced by the molecular mechanisms related to the expression and modulation of critical genes. In this article, we review the available information on the biological activity of malvidin and its glycosides concerning their health-promoting effects.
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Affiliation(s)
- Anna Merecz-Sadowska
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Przemysław Sitarek
- Department of Medical Biology, Medical University of Lodz, 90-151 Lodz, Poland
| | - Tomasz Kowalczyk
- Department of Molecular Biotechnology and Genetics, Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland
| | - Karolina Zajdel
- Department of Medical Informatics and Statistics, Medical University of Lodz, 90-645 Lodz, Poland
| | - Mariusz Jęcek
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Paweł Nowak
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Radosław Zajdel
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
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7
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Wang L, Yang C, Deng X, Peng J, Zhou J, Xia G, Zhou C, Shen Y, Yang H. A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring. Int J Biol Macromol 2023; 245:125485. [PMID: 37348585 DOI: 10.1016/j.ijbiomac.2023.125485] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/10/2023] [Accepted: 06/17/2023] [Indexed: 06/24/2023]
Abstract
Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, a novel and underutilized industrial crop resource. In this study, an intelligent packaging film able to indicate food freshness was developed and characterized. D. zingiberensis starch (DZS) was bleached first, and its particle size, total starch content, amylose content, and gelatinization temperature were then measured. Butterfly pea (Clitoria ternatea Linn.) flowers were selected as the source of polyphenols, which rendered the prepared film intelligent and progressively blue-violet. SEM and FT-IR analyses showed the homogeneous dispersion of butterfly pea flower extract (BPE) in the film. The BPE-loaded film showed improved flexibility and resistance to UV and oxidation while maintaining sufficient mechanical strength and physical properties. Moreover, the film underwent a distinguishable color change from red to blue-violet and finally to green-yellow with increasing pH from 2 to 13. Similar color alteration also occurred when the film was exposed to ammonia. When the film was used to monitor the freshness of chicken stored at room temperature, it exhibited an obvious color change, implying its deterioration. Therefore, the newly developed BPE-DZS film, which was produced from readily accessible natural substances, can serve as an intelligent packaging material, indicating food freshness and prolonging shelf life.
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Affiliation(s)
- Liwei Wang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chengyu Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaoli Deng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiangsong Peng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jinwei Zhou
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Guohua Xia
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yuping Shen
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Huan Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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8
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Xue L, Gao R, Shen L, Zheng X, Gao M. Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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9
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Li W, Gou G, He Y, Tan S. Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin. Food Chem X 2022; 15:100422. [PMID: 36211735 PMCID: PMC9532788 DOI: 10.1016/j.fochx.2022.100422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/05/2022] [Accepted: 08/05/2022] [Indexed: 10/29/2022] Open
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10
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Qadri OS. Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ovais S. Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala India
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11
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Mazhitova AT, Kasymakunova AM, Turker N. Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (ΔABSmax = 5–13) and bathochromic shift (Δλ
vis-max up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 °C. First-order reactions with rate constants of 0.45–2.93 min−1 and 0.30–2.00 min−1 were observed for the reference and PP co-pigmented samples, respectively. The t
1/2 values were 3.90–25.7 h for the reference and 5.8–38.5 h for the co-pigmented samples. The activation energy (E
a) values were higher in co-pigmented samples (49.16–77.77 kJ/mol) than in reference samples (41.82–68.75 kJ/mol), except for black hawthorn, which had a lower E
a value in the co-pigmented sample. The thermodynamic parameters (enthalpy, free energy, and entropy) evaluated indicated a positive effect of co-pigmentation on the thermal treatment of anthocyanins.
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Affiliation(s)
- Aichurok T. Mazhitova
- Department of Food Engineering , Kyrgyz-Turkish Manas University , Bishkek 720038 , Kyrgyz Republic
| | - Aidaikan M. Kasymakunova
- Department of Food Engineering , Kyrgyz-Turkish Manas University , Bishkek 720038 , Kyrgyz Republic
| | - Nuzhet Turker
- Department of Food Engineering , Mersin University , Mersin 33343 , Turkey
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12
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Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products. In this process, liquid food is converted into foam using surfactant additives, which can be a foaming agent or foam stabilizer. These additives are surface-active compounds of vegetative and animal origins. The foamed material is then convectively dried using hot air. The foam mat drying is an efficient and economical technique. With the emergence of different hybrid techniques such as foam mat freeze drying, foamed spray drying, foamed vacuum drying, and microwave assisted foam mat drying, the powders' physical, chemical, and functional properties have enhanced many folds. These strategies have shown very promising results in terms of cost and time efficiency in almost all the cases barring a few exceptions. This review article attempts to comprehensively summarize the mechanisms dictating the foam mat drying process, novel technological tools for modeling, mathematical and computational modeling, effects of various foaming additives, and various hybrid techniques employed to foam mat drying.
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Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Anand Kishore
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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13
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Mustafa AM, Mazzara E, Abouelenein D, Angeloni S, Nunez S, Sagratini G, López V, Cespi M, Vittori S, Caprioli G, Maggi F. Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design. Pharmaceuticals (Basel) 2022; 15:99. [PMID: 35056156 PMCID: PMC8780424 DOI: 10.3390/ph15010099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 02/04/2023] Open
Abstract
Black mulberry, Morus nigra L. (family: Moraceae), is a healthy food and medicinal plant. Microwave hydrodiffusion and gravity (MHG) is one of the most innovative applications of solvent-free microwave extraction. The aim of this study was to optimize for the first time the MHG solvent-free extraction of polyphenols and sugars from M. nigra fruits. Optimization was carried out using a central composite design (CCD) with selected responses such as extraction yield, total polyphenol (TPC), flavonoid (TFC), anthocyanin (TAC), and sugar (TSC) contents, in addition to DPPH radical scavenging, and α-glucosidase (AGHi), lipase (Li), and xanthine oxidase (XOi) inhibition as tools to evaluate the best parameters for efficient and rapid extraction of black mulberry. The optimized extract was characterized in terms of the aforementioned parameters to validate the models, and was further analyzed for 36 individual polyphenols using HPLC-MS/MS. The optimized MHG extract was finally compared with traditional extracts, and demonstrated much better performance in terms of TPC, TAC, and Li, while the traditional extracts showed better XOi and AGHi. In conclusion, MHG is a valuable green technique for the production of non-degraded black mulberry polyphenol-rich extract and we suggest its larger use in the pharmaceutical and food industries.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Eugenia Mazzara
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sonia Nunez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
- Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50830 Zaragoza, Spain
| | - Marco Cespi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Filippo Maggi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
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OLIVEIRA VSD, DONADON JR, GUIMARÃES RDCA, HIANE PA. Application of dehydration technologies as a tool to foster bioeconomics and fruit consumption in rural populations in South America. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Gao R, Xue L, Zhang Y, Liu Y, Shen L, Zheng X. Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JDJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, Ramírez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants (Basel) 2021; 10:antiox10091368. [PMID: 34573000 PMCID: PMC8465905 DOI: 10.3390/antiox10091368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 11/25/2022] Open
Abstract
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.
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Affiliation(s)
- David Neder-Suárez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Daniel Lardizabal-Gutiérrez
- Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, Mexico;
| | - José de Jesús Zazueta-Morales
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Carmen Oralia Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Carlos Iván Delgado-Nieblas
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Benjamín Ramírez Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Hermosillo 83000, Mexico;
| | - Néstor Gutiérrez-Méndez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - León Raúl Hernández-Ochoa
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
- Correspondence: or
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Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato ( Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods 2021; 10:1378. [PMID: 34203622 PMCID: PMC8232198 DOI: 10.3390/foods10061378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/13/2021] [Accepted: 05/31/2021] [Indexed: 12/20/2022] Open
Abstract
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box-Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17-9.97 ± 0.03%) and water activity (0.290 ± 0.004-0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20-124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.
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Affiliation(s)
- Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
| | - Nurul Hanisah Juhari
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
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Reis FR, de Moraes ACS, Masson ML. Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:153-160. [PMID: 34052949 DOI: 10.1007/s11130-021-00899-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/04/2021] [Indexed: 06/12/2023]
Abstract
Plant-based foods are recognized by their remarkable content of bioactive compounds. In an attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam-mat drying is a mild drying technology that removes water, usually by using hot air, from a foam obtained by the whipping of a liquid or semi-liquid food added with a foaming agent. There are several reports on the use of foam-mat drying for extending plant-based foods shelf-life, including reports on the effect of drying on their bioactive compounds. Therefore, this study aimed at reviewing the literature on the impact of foam-mat drying on plant-based foods bioactive compounds published in the last 10 years. Results show that short foam-mat drying time is beneficial to bioactive compounds retention. In addition, hot air temperature between 40-65 °C, foam thickness between 0.2 and 1 cm and the use of egg white as one of the foaming agents leads to high bioactive retention. Egg white is also the most used foaming agent. Regarding the mathematical models used for fitting the foam-mat drying kinetics, the Page model was shown as the most proper model. Foaming agent concentration is a delicate parameter, as its increase in foam formulation may beneficially enhance drying rates but, at the same time, it dilutes bioactive compounds and may cause their loss by oxidation. In conclusion, foam-mat drying stands out as a suitable technology for producing food powders with high bioactive retention.
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Affiliation(s)
- Felipe Richter Reis
- Food Technology Department, Federal Institute of Paraná, Colombo, PR, Brazil.
| | - Ana Carolina Sales de Moraes
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | - Maria Lucia Masson
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná, Curitiba, PR, Brazil
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Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries ( Vaccinium corymbosum) and Chokeberries ( Aronia melanocarpa) in Subcritical Water State. Foods 2021; 10:foods10030527. [PMID: 33802508 PMCID: PMC8000843 DOI: 10.3390/foods10030527] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/23/2021] [Accepted: 02/28/2021] [Indexed: 02/08/2023] Open
Abstract
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130 °C, 150 °C, 170 °C, 190 °C, and 200 °C), extraction time (1, 3, 5, and 10 min), and solvent pH (water and 1% citric acid). The solubility and stability of anthocyanin from blueberries and chokeberries influences the optimal condition for SWE. The presence of more methoxy and hydroxyl functional groups in the basic skeleton of anthocyanin will result in a lower solubility at a high temperature. Water at a higher temperature exhibits a better dissociation reaction, and a solvent has a lower pH at a higher temperature. One percent citric acid is used to reduce the pH of the solvent, which increases the extraction efficiency of anthocyanin in a subcritical water state.
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Speer H, D’Cunha NM, Alexopoulos NI, McKune AJ, Naumovski N. Anthocyanins and Human Health-A Focus on Oxidative Stress, Inflammation and Disease. Antioxidants (Basel) 2020; 9:antiox9050366. [PMID: 32353990 PMCID: PMC7278778 DOI: 10.3390/antiox9050366] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 04/21/2020] [Accepted: 04/27/2020] [Indexed: 11/23/2022] Open
Abstract
Consumption of anthocyanins (ACNs), due to their antioxidant, anti-inflammatory and anti-apoptotic effects, has been proposed for the prevention and treatment of several different diseases and conditions. ACNs are recognized as one of the leading nutraceuticals for prolonging health benefits through the attenuation of oxidative stress, and inflammatory or age-related diseases. Increased consumption of ACNs has the potential to attenuate the damage ensuing from oxidative stress, inflammation, enhance cardiometabolic health, and delay symptoms in predisposed neuropathology. A myriad of evidence supports ACN consumption as complementary or standalone treatment strategies for non-communicable diseases (NCDs) including obesity, diabetes, cardiovascular disease (CVD), neurodegenerative diseases, as well as, more recently, for the modulation of gut bacteria and bone metabolism. While these findings indicate the beneficial effects of ACN consumption, their food sources differ vastly in ACN composition and thus potentially in their physiological effects. Consumption of foods high in ACNs can be recommended for their potential beneficial health effects due to their relatively easy and accessible addition to the everyday diet.
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Affiliation(s)
- Hollie Speer
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- Faculty of Science and Technology, University of Canberra, Bruce, ACT 2617, Australia
- University of Canberra Research Institute for Sport and Exercise (UC-RISE), University of Canberra, Bruce, ACT 2617, Australia
| | - Nathan M. D’Cunha
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
| | | | - Andrew J. McKune
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- University of Canberra Research Institute for Sport and Exercise (UC-RISE), University of Canberra, Bruce, ACT 2617, Australia
- Discipline of Biokinetics, Exercise and Leisure Sciences, School of Health Sciences, University of KwaZulu-Natal, Durban, KwaZulu-Natal 4000, South Africa
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- Correspondence: ; Tel.: +612-6206-8719
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