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Wang M, Zhang C, Xu Y, Ma M, Yao T, Sui Z. Impact of Six Extraction Methods on Molecular Composition and Antioxidant Activity of Polysaccharides from Young Hulless Barley Leaves. Foods 2023; 12:3381. [PMID: 37761090 PMCID: PMC10527962 DOI: 10.3390/foods12183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/02/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Young hulless barley leaves are gaining recognition for potential health benefits, and the method of extracting polysaccharides from them is critical for potential food industry applications. This study delves into a comparative analysis of six distinct fiber extraction techniques: hot water extraction; high-pressure steam extraction; alkaline extraction; xylanase extraction; cellulase extraction; and combined xylanase and cellulase extraction. This analysis included a thorough comparison of polysaccharide-monosaccharide composition, structural properties, antioxidant activities (DPPH, ABTS, and FRAP), and rheological properties among fibers extracted using these methods. The results underscore that the combined enzymatic extraction method yielded the highest extraction yield (22.63%), while the rest of the methods yielded reasonable yields (~20%), except for hot water extraction (4.11%). Monosaccharide composition exhibited divergence across methods; alkaline extraction yielded a high abundance of xylose residues, whereas the three enzymatic methods demonstrated elevated galactose components. The extracted crude polysaccharides exhibited relatively low molecular weights, ranging from 5.919 × 104 Da to 3.773 × 105 Da across different extraction methods. Regarding antioxidant activities, alkaline extraction yielded the highest value in the ABTS assay, whereas enzymatically extracted polysaccharides, despite higher yield, demonstrated lower antioxidant capacity. In addition, enzymatically extracted polysaccharides exerted stronger shear thinning behavior and higher initial viscosity.
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Affiliation(s)
- Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Tianming Yao
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
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Garbowska M, Berthold-Pluta A, Stasiak-Różańska L, Kalisz S, Pluta A. The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses. Foods 2023; 12:2862. [PMID: 37569130 PMCID: PMC10418379 DOI: 10.3390/foods12152862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones. In addition to the health-promoting effects of plant-based ingredients, some of them can also affect positively the quality characteristics of PC (e.g., texture, taste, and consistency) and their addition may reduce the amount of emulsifying salts used. The aim of the study was to determine the possibility of the addition of 0.5, 1.0, 2.0, and 3.0% white mulberry (M), chia (Ch), green barley (GB), or spirulina (S) to PC and the effects on selected characteristics of these products (chemical composition, pH, water activity, color parameters, texture, and sensory properties). In all PC variants, a significance decrease in the dry matter content was observed with an increase in the additive level. The use of plant-based additives allowed us to reduce the addition of emulsifying salts by 50% compared to their typical amounts and the share of rennet cheese in the PC recipe by approximately 18%, which had a beneficial effect on the nutritional value of these products. The use of 3% GB, Ch, or M as additives to PC enabled a reduction in its sodium content by 27, 27, and 42%, respectively, compared to the control cheese. Among the tested additives, GB caused the greatest increase in the hardness of PC (even at the amount of 0.5%), indicating that is beneficial and can be used in the production of sliced PC. All the additives either significantly reduced the adhesiveness of PC or had no effect on this parameter. In terms of sensory characteristics, the highest acceptable addition of GB was 0.5%, and that for S and Ch was 1%, while the addition of M, even at 3%, was assessed very positively. The results of this research may be helpful in the development of new recipes for processed cheeses obtained in industrial conditions.
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Affiliation(s)
- Monika Garbowska
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Anna Berthold-Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Lidia Stasiak-Różańska
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Stanisław Kalisz
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland;
| | - Antoni Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
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Matłok N, Piechowiak T, Kapusta I, Józefczyk R, Balawejder M. Variability of Properties Modulating the Biosynthesis of Biologically Active Compounds in Young Barley Treated with Ozonated Water. Molecules 2023; 28:5038. [PMID: 37446700 DOI: 10.3390/molecules28135038] [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: 06/02/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
This paper presents the effects of irrigating barley plants with different type of water solutions saturated with gaseous ozone generated from atmospheric air. The study investigated the effects of the applied types of water on the modulation of the biosynthesis of selected bioactive compounds (content of total polyphenols, small molecule antioxidants, vitamin C) in the produced plant material. A number of transformations of reactive oxygen species (ROS) and nitrogen compounds have also been postulated; these are observed during the saturation of water with gaseous O3 and 30 min after the end of the process. It was shown that after the process of water saturation with gaseous O3, the gas later is converted to compounds with high oxidative potential and good stability; these, in turn, lead to the oxidation of oxidates generated from atmospheric nitrogen into nitrates, which exhibit fertilising properties. Thirty minutes after the process of H2O saturation with gaseous O3 was completed, the tests showed the highest concentrations of nitrates and the relatively high oxidative potential of the solution originating from H2O2 with a low concentration of the dissolved O3. This solution exhibited the highest activity modulating the biosynthesis of polyphenols, small molecule antioxidants and vitamin C in young barley plants. The resulting differences were significant, and they were reflected by 15% higher total polyphenol content, 35% higher antioxidative potential and 57% greater content of vitamin C compared to the control specimens (plants treated with fresh H2O).
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Affiliation(s)
- Natalia Matłok
- Department of Food and Agriculture Production Engineering, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Tomasz Piechowiak
- Department of Chemistry and Food Toxicology, University of Rzeszow, St. Ćwiklińskiej 1a, 35-601 Rzeszow, Poland
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Rzeszow University, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Radosław Józefczyk
- Department of Chemistry and Food Toxicology, University of Rzeszow, St. Ćwiklińskiej 1a, 35-601 Rzeszow, Poland
| | - Maciej Balawejder
- Department of Chemistry and Food Toxicology, University of Rzeszow, St. Ćwiklińskiej 1a, 35-601 Rzeszow, Poland
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Yang ZS, Song HY, Yang KM, Chiang PY. The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology. Food Chem 2022; 394:133442. [PMID: 35717923 DOI: 10.1016/j.foodchem.2022.133442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 11/04/2022]
Abstract
Multiple-layer coating technology has widely applied to the quality modification of bioactive ingredients nowadays. This research used a rotary side-spray fluid bed to manufacture chlorophyll multiple-layer particles to adjust control release characteristics. The chlorophyll extracts were coated with sodium alginate (A1) and sodium caseinate (CA1) as the primary layer on sugar spheres and the product yield was 96.98 and 96.71%, respectively. The content of chlorophyll a and b (μg/g) were 41.04 and 13.20 in A1, 47.40 and 13.68 in CA1. The Fourier-transform infrared spectroscopy confirmed the bonding change and increase stability. The CA1 was coated with sodium alginate (CA-A), sodium carboxymethylcellulose (CA-C) and xanthan gum (CA-X) as the secondary layer, which can increase coated integrity, shell strength and thermal stability. The simulated gastrointestinal fluid showed 30.11% release in the stomach and 94.27% in the intestine, which improved release control characteristics. Increased retention rate and color stability in the storage test.
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Affiliation(s)
- Zih-Sian Yang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
| | - Hung-Yi Song
- Agriculture & Food Agency Council of Agriculture Executive Yuan, 15, Section 1, Hang-Zhou South Road, Taipei 10050, Taiwan
| | - Kai-Min Yang
- Department of Hospitality Management, Mingdao University, 369 Wen Hua Road, Changhua 52345, Taiwan
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
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Burducea M, Dincheva I, Dirvariu L, Oprea E, Zheljazkov VD, Barbacariu CA. Wheat and Barley Grass Juice Addition to a Plant-Based Feed Improved Growth and Flesh Quality of Common Carp (Cyprinus carpio). Animals (Basel) 2022; 12:ani12081046. [PMID: 35454292 PMCID: PMC9031860 DOI: 10.3390/ani12081046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Several plant extract additives are being increasingly used in aquaculture for their positive effects on fish growth and immunity. Plant extract additives are called phytogenics. The chemical composition of the additives influences their biological activity. The plant extracts used in this study were wheat grass juice and barley grass juice. Their inclusion in a plant-based diet for common carp improved growth performance and flesh quality. The positive effects of the plant extracts could be attributed to their contents of unsaturated fatty acids, essential amino acids, sugars and organic acids. Abstract Phytogenics are plant extract additives used for their bioactive properties. The objective of this study was to assess the effect of plant extracts, wheat grass juice (WGJ) and barley grass juices (BGJ) addition to fish diet on growth and meat quality of common carp. Fish (51 ± 33 g initial weight) were fed for four weeks with three plant-based diets: (1) control feed (Con), (2) control feed supplemented with 2% WGJ (Con+WGJ), and (3) control feed supplemented with 2% BGJ (Con+BGJ). The results showed that the inclusion of the two juices in the plant-based feed stimulated the growth and improved meat quality by lowering the fat and ash content. Feed conversion ratio and condition factor were not affected. There were no significant differences in Fe and Zn contents of meat; however, Cu decreased, while Mn was lower in the Con+WGJ group and higher in the Con+BGJ group compared to Con. A high content of unsaturated fatty acids (FA, oleic acid and linoleic acid) and desirable ratios of saturated/unsaturated FA (0.27–0.29) and Ω6/Ω3 (2.5–2.78) were found in all groups. The juices were characterized in terms of lipid profile and polar compounds by GC-MS technique. The observed positive effects can be attributed to the rich composition of juices that included unsaturated FA, amino acids, sugars and organic compounds.
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Affiliation(s)
- Marian Burducea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Ivayla Dincheva
- Department of Agrobiotechologies, Agrobioinstitute, Agricultural Academy, 8 Dragan Tsankov Blvd., 1164 Sofia, Bulgaria
- Correspondence: ; Tel.: +359-2-9635413
| | - Lenuta Dirvariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Eugen Oprea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Valtcho D. Zheljazkov
- Crop and Soil Science Department, Oregon State University, 3050 SW Campus Way, 109 Crop Science Building, Corvallis, OR 97331, USA;
| | - Cristian-Alin Barbacariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
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Barbacariu CA, Burducea M, Dîrvariu L, Oprea E, Lupu AC, Teliban GC, Agapie AL, Stoleru V, Lobiuc A. Evaluation of Diet Supplementation with Wheat Grass Juice on Growth Performance, Body Composition and Blood Biochemical Profile of Carp ( Cyprinus carpio L.). Animals (Basel) 2021; 11:ani11092589. [PMID: 34573554 PMCID: PMC8468175 DOI: 10.3390/ani11092589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/23/2021] [Accepted: 09/01/2021] [Indexed: 12/22/2022] Open
Abstract
Wheat grass juice (WGJ) is an extract of young wheat plantlets (Triticum aetivum L.) used worldwide for its health related properties. In this study, the following feeds containing WGJ were tested on common carp (Cyprinus carpio L.): Control (C), WGJ1% (V1), WGJ2% (V2) and WGJ4% (V3) w/w. Fish with an average initial weight of 102 g/individual were grown in a recirculating aquaculture system. The results showed that WGJ had stimulatory effects on growth performance. Accordingly, final body weight increased by 11% at V1, 39% at V2 and 23% at V3, while other indices (feed conversion ratio, specific growth rate, relative growth rate, protein efficiency ratio, and condition factor) were unaffected. Body composition analyses revealed a significant decrease in fat content at V2 and a significant increase in collagen and ash at the same variant, while the protein content was unmodified. Regarding the blood profile, significant increases in the content of albumin, globulin, total protein, and calcium were recorded in the variants with WGJ. The positive results of WGJ on carp can be attributed to its biochemical composition, which is rich in chlorophyll (4.71 mg mL-1), total phenols (164 µg mL-1 gallic acid equivalents), and high antioxidant activity (67% inhibition of DPPH 2,2-diphenyl-1-picrylhydrazyl). The results suggest WGJ can be used as a promising feed additive for common carp.
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Affiliation(s)
- Cristian-Alin Barbacariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Soseaua Iasi-Ciurea, km 5, 700718 Iasi, Romania; (C.-A.B.); (L.D.); (E.O.)
| | - Marian Burducea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Soseaua Iasi-Ciurea, km 5, 700718 Iasi, Romania; (C.-A.B.); (L.D.); (E.O.)
- Correspondence: ; Tel.: +40-744-423-710
| | - Lenuta Dîrvariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Soseaua Iasi-Ciurea, km 5, 700718 Iasi, Romania; (C.-A.B.); (L.D.); (E.O.)
| | - Eugen Oprea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Soseaua Iasi-Ciurea, km 5, 700718 Iasi, Romania; (C.-A.B.); (L.D.); (E.O.)
| | - Andrei-Cristian Lupu
- Veterinary Medicine Department, “Ion Ionescu de la Brad” University of Life Sciences, 3 M. Sadoveanu, 700440 Iasi, Romania;
| | - Gabriel-Ciprian Teliban
- Horticulture Department, “Ion Ionescu de la Brad” University of Life Sciences, 3 M. Sadoveanu, 700440 Iasi, Romania; (G.-C.T.); (V.S.)
| | - Alina Laura Agapie
- Agricultural Research and Development Station Lovrin, 200, 307250 Lovrin, Romania;
| | - Vasile Stoleru
- Horticulture Department, “Ion Ionescu de la Brad” University of Life Sciences, 3 M. Sadoveanu, 700440 Iasi, Romania; (G.-C.T.); (V.S.)
| | - Andrei Lobiuc
- Human Health and Development Department, “Stefan Cel Mare” University, Universitatii Street, 720229 Suceava, Romania;
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Chandra RD, Prihastyanti MNU, Lukitasari DM. Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices. EFOOD 2021. [DOI: 10.2991/efood.k.210630.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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