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Tannins as an alternative to antibiotics
Arakkaveettil Kabeer Farha, Qiong-Qiong Yang, Gowoon Kim, Hua-Bin Li, Fan Zhu, Hong-Yan Liu, Ren-You Gan, Harold Corke
Abstract
Excessive use of antibiotics has led to the emergence of multidrug-resistant bacteria that are a serious threat to human health. There is a need to develop efficient antibacterial agents to address this problem. Tannins are high molecular weight (MW) polyphenols (500-30,000 Da), distributed throughout the plant kingdom. Tannins are one of the major compounds in plants with potential health benefits. This review addresses the antibacterial and antivirulence effects of different types of tannins and highlights the underlying antibacterial mechanisms of action. Furthermore, an overview of the antibacterial effects of emerging tannin-loaded nanoparticles/hydrogels is presented. Tannins have been found to inhibit bacterial growth using different mechanisms of action including iron chelation, inhibition of cell wall synthesis, disruption of the cell membrane, and inhibition of fatty acid biosynthetic pathways. Tannins can act as quorum sensing inhibitors and attenuate the gene expression of several virulence factors such as biofilms, enzymes, adhesins, motility, and toxins. Also, tannin-loaded nanoparticles/hydrogels show good antibacterial effects. Overall, tannins may be promising antibacterial and antivirulence agents for preventing bacterial infections.
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview
Sonu K. Shivanna, Basavaprabhu H. Nataraj
Abstract
The putative milk-derived bioactive peptides are the fragments of specific amino acid sequences with unique biological activities. These peptides are of interest as nutraceuticals as they positively modulate human physiology. Milk-derived peptides show various bio-functional attributes such as antimicrobial, anticancer, anti-inflammatory, antihypertensive, antioxidative, opioid agonist/antagonist, ACE inhibition, and mineral binding ability. They are used as functional food ingredients in various food and pharmaceutical formulations. These peptides are primarily hidden or inactive as they are encrypted in native proteins, however, they are subsequently released after gastrointestinal digestion (acid or enzymatic hydrolysis). This process has been duplicate to generate bioactive peptides at the commercial scale using bacterial fermentation or enzymatic hydrolysis. Nevertheless, the exogenous bioactive peptides generated from different food-grade enzymes or with the digestive gastrointestinal enzymes with non-identical conditions retained the potential of such peptides to have some degree of cytotoxicity or allergenicity to human cells. Therefore, the safety assessment of bioactive peptides using the suitable experimental models and randomized clinical studies are important. This review summarizes the methods used in the production of milk-derived bioactive peptides, their health-promoting attributes, and a safety perspective.
Review of short-chain fatty acids effects on the immune system and cancer
Yasin Fattahi, Hamid Reza Heidari, Ahmad Yari Khosroushahi
Abstract
Short-chain fatty acids (SCFA), as end products of indigestible-fiber-fermentation by gut-bacteria, affect inflammatory disease and cancer. SCFA are quickly absorbed in the colon through their transporters categorized as SMCT1/SLC5a8, MCT1/SLAC16a, and SCFA-HCO3-exchangers. These compounds have anti-inflammatory and anticancer properties by activating FFR2/GPR43, FFR3/GPR41, GPR109, olfactory receptor 78, and inhibiting histone deacetylases (HDAC). SCFA suppresses inflammation by influencing chemotaxis, immune cells' differentiation, and the production of cytokines from different cell types. In addition to autophagy induction ability of SCFA in cancer cells, they can also induce apoptosis in tumoral cells. SCFA has not shown significant effects on normal cells' propagation. On the other hand, previous reports showed their preventive impacts on cancer cell proliferation, which has been named the 「Butyrate paradox」 and discussed in terms of the 「Warburg effect."
Eugenol emulsions affect the
browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut
Yongxin Teng, Ayesha Murtaza, Aamir Iqbal, Jialing Fu, Shinawar Waseem Ali, Muhammad Amjed Iqbal, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Abstract
The browning inhibition and preservation properties of eugenol emulsions (EUG) on fresh-cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition were studied in relation to enzymatic activities and polyphenol substrates. Fresh-cut CWC was treated with different concentrations of EUG, resulting in the maintenance of quality, inhibition of the microbial index which decreased by 1.20 log CFU/g after storage and enzymatic activities of different enzymes such as polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase (PAL). Correlation analysis between enzymatic activities and degree of browning suggested that PAL was the main enzyme that led to browning in fresh-cut CWC. The enzymatic activity of PAL was decreased by 57% with the 1.5% EUG treatment after 12 d of storage. HPLC analysis showed that EUG-treated fresh-cut CWC (1.5%) slightly changed 5 phenolics during storage and the EUG content decreased from 32.8 to 13.0 mg/kg in treated groups. The potential mechanism is that EUG could inhibit the browning of CWC by reducing the enzymatic activities especially PAL, and decreasing the changes in phenolic content.
Modeling sorption properties of maize by-products obtained using the Dynamic Dewpoint Isotherm (DDI) method
Renata Cristina Duarte Marques, Érica Resende Oliveira, Gabriela Silva Mendes Coutinho, Alline Emannuele Chaves Ribeiro, Camila Souza Teixeira, Manoel Soares Soares Júnior, Márcio Caliari
Abstract
The amount of water available in food for enzymatic and oxidative reactions as well as for microbiological proliferation is an important factor in the conservation, storage, and development of new food products. Adsorption and desorption steps at different temperatures act as important parameters used to further understand the behavior, response, and interference of moisture in the technological properties of food. This behavior can be observed using sorption isotherms. The use of by-products from maize processing has increased. Obtaining food from these materials depends on the technological analysis of these raw materials. The objective of this study was to show the benefits of a predictive experimental model of the sorption behavior of flours obtained from two different by-products of waxy corn wet-milling using the Dynamic Dewpoint Isotherm (DDI) method. The sorption profiles of flours at 20, 30, and 40 °C were estimated and mathematically fitted to different models. This study showed type III sorption curves (Thommes et al., 2015) behavior for both flours and the mathematical adequacy of different models. Numerical math methodology, with validated statistics, showed that the Peleg model is the best fit. The net isosteric heat of sorption estimated using the Clausius–Clapeyron equation, decreased in both flours when the moisture content of samples increased. Residual pattern analysis and linear graphical correlation of predicted models and experimental data showed that the scoring method using the interpolation of data obtained in the analyses of statistical factors and segregation using Sturges』 rule, is a viable way to determine the most suitable mathematical model to describe sorption curves.
Biodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves
Viviane Dias Medeiros Silva, Maria Clara Coutinho Macedo, Camila Gonçalves Rodrigues, Amanda Neris dos Santos, Anna Claudiade Freitas e Loyola, Camila Argenta Fante
Abstract
The incorporation of additives in films has been used to improve their characteristics. In this study, the 50% ethanol extract of E. japonica Lindl. leaves was added at 2 and 4% (w/w) to the filmogenic solution of banana peel flour and the films obtained were evaluated for their physical, mechanical, barrier and antioxidant properties, as well as their morphological characteristics. A cornstarch film was also prepared for comparison purposes. The addition of the extract did not alter lightness, hue, opacity, and the infrared spectrum of the films, which resembled the banana peel flour film without extract. However, in the two films with extract there was a reduction in tensile strength, elastic modulus, and permeability to water vapor. The film containing 4% extract had higher color intensity, thickness, elongation at break, puncture deformation, solubility, antioxidant activity, and phenolic compounds, while puncture strength decreased. The starch film differed significantly from the others in all evaluations, except in biodegradability, since all films were biodegradable. The morphological structure of banana peel films was continuous and compact, showing roughness. The edible films of banana peel flour were poorly resistant but very flexible compared to the starch film. Therefore, banana peel films might be applied to the coating of perishable foods aiming to increase shelf life.
Green recovery of Se-rich protein and antioxidant peptides from Cardamine Violifolia: Composition and bioactivity
Mailing Wu, Zhenzhou Zhu, Shuyi Li, Jie Cai, Xin Cong, Tian Yu, Wei Yang, Jingren He, Shuiyuan Cheng
Abstract
Cardamine violifolia (CV) is an important raw material for selenoprotein production. In this study, the protein of CV was extracted using conventional extraction (CE), ultrasound assisted extraction (UAE), pulsed electric pretreatment followed by CE (PEF + CE), and pulsed electric pretreatment followed by UAE (PEF + UAE), respectively. The result indicated that the yields of protein varied with extraction temperatures from 30 to 70 °C, while the highest yield was obtained at 40 °C for all these four methods. UAE showed the most effective extraction with a higher purity of protein powder (77%) and total selenium content (9097.33 ± 35.66 mg/kg). By application of response surface methodology, the protein yield was enhanced to 57.35 ± 0.92% at ultrasonic duration of 27 min, extraction temperature of 37 °C, and ultrasonic energy density of 8.125 W/mL. The obtained protein was further hydrolyzed by alcalase (37 °C, pH 10 for 5 h) and separated through ultrafiltration and size exclusion chromatography. Due to gel permeation chromatography-multi angle laser light scattering (GPC-MALLS) analysis, it was found that the CV protein hydrolysates were rich in dipeptides and tripeptides indicating promising antioxidant activities. Therefore, this study will contribute to the fabrication of selenium-rich proteins and antioxidant peptides as functional food ingredients.
Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications
Vitalijs Radenkovs, Tõnu Püssa, Karina Juhnevica-Radenkova, Jorens Kviesis, Francisco J.Salar, Diego A.Moreno, Inese Drudze
Abstract
The phytochemical profile and positive health effects of the fruits and by-products of domesticated Malus domestica Borkh. apple cultivars have been extensively investigated. The present study was designed to evaluate the hydrophilic composition and antioxidant activity of the compounds recovered from wild apple Malus spp. by-products. The phytochemical analysis of the 30 and 96% ethanolic extracts using LC-DAD-ESI-MS/MS has led to the detection and isolation of 25 hydrophilic compounds. Amongst the polyphenols, chlorogenic acid, B-type procyanidins, and phloretin-2-glucoside dominated. The results of HPLC-DPPH• radical scavenging showed that the major contributors to the antioxidant activity of wild apple by-products were found to be cyanidin-glucoside, luteolin-glucoside, and B-type (-)-epicatechin, which showed the lowest EC50 values of 0.65, 0.70, and 0.80, respectively. The abundance of vitamin C, including ascorbic and dehydroascorbic acids was confirmed using UHPLC-QqQ-MS/MS technique. The results showed that the wild apple by-products have the potential to be used in the production of natural antioxidants. Using a common solid-liquid extraction technique, 100 kg of press cake yielded 200 g of procyanidins, 100 g of chlorogenic acid, 87 g of phloridzin and 60 g of vitamin C, compounds that could potentially be used for the production of lipid oxidation inhibitors and agents with antimicrobial activities as medicines and food additives.
Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics
Büşra Gültekin Subaşı, Federico Casanova, Esra Capanoglu, Fatemeh Ajalloueian, Jens J.Sloth, Mohammad Amin Mohammadifar
Abstract
The effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI–N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.
Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying
Shoma Devi, Min Zhang, Ronghua Ju, Bhesh Bhandari
Abstract
Sonication and microwave treatments for vacuum frying (VF) were studied to achieve the optimal frying conditions and improve the quality of fried products. Button mushrooms were used as a raw material. VF, microwave-assisted vacuum frying (MVF), ultrasound-assisted vacuum frying (UVF), and microwave combined with ultrasound VF (UMVF) techniques were used to produce the mushroom chips. Moisture content, oil partitioning coefficient (Kp), dielectric properties (DP), water activity (aw), and temperature distribution of chips were measured and compared among different frying methods. The UMVF increased the moisture evaporation rate and reduced the oil content of chips compared to other treatments. The Kp of UMVF was 0.069, whereas, for UVF, MVF, and VF, it was 0.041, 0.050, and 0.034, respectively, indicating that sonication could reduce oil penetration into the product. Odor profile analysis using an e-nose suggested that the sonicated chips had the most acceptable flavor parameters. The treatments did not significantly affect the aw, which ranged from 0.58-0.37. Whereas, the DP were enhanced. The UMVF process was shown to be a viable technology that could be used for frying to obtain high-quality products.
Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates
Hui Hong, Yanyan Zheng, Sijia Song, Yuqi Zhang, Chi Zhang, Jun Liu, Yongkang Luo
Abstract
Dipeptidyl peptidase IV (DPP-IV) has an important role in blood glucose metabolism. Silver carp swim bladder protein was hydrolyzed using papain, bromelain, Alcalase 2.4 L, Neutrase, and Flavourzyme. The swim bladder hydrolysate obtained using 5 h hydrolysis of Neutrase showed the highest DPP-IV inhibition (81 ± 2%) at 5 mg/mL. This hydrolysate was purified sequentially using ultrafiltration, gel filtration chromatography, and RP-HPLC. Peptide sequences from the RP-HPLC fractions were identified using liquid chromatography tandem mass spectrometry. The most potent DPP-IV inhibitory peptide WGDEHIPGSPYH (IC50: 0.35 ± 0.01 mM) showed an uncompetitive inhibition mode. Docking analysis showed that the binding site of WGDEHIPGSPYH was located inside the cavity of the DPP-IV monomer, which was close to the catalytic site. WGDEHIPGSPYH and its hydrolysate IPGSPY were transported intact across a Caco-2 cell monolayer. These two peptides were tested for their effects on Caco-2 and INS-1 cells and both showed good inhibition for soluble DPP-IV and promoted insulin secretion.
Extracting lecithin from water degumming by-products of rice bran oil and its physicochemical, antioxidant and emulsifying properties
Umar Garba, Riantong Singanusong, Sudarat Jiamyangyuen, Tipawan Thongsook
Abstract
The ratios of wet gum (WG) to acetone (1:1, 1:1.5, and 1:2 w/v) as well as extraction times (30 and 60 min) during rice bran lecithin extraction were compared. Lecithin's physicochemical, antioxidant and emulsifying properties were also investigated. Results showed maximum yield (4.8%) achieved with a 1:1 WG to acetone and 30 min extraction. All samples had an acetone insoluble fraction (AI) of 87.3–90.2%, except 1:1.5 and 1:2, both at 60 min, where AI was significantly lower. Maximum phosphatidyl choline content (38.9%) was at 1:1 and 60 min. All samples show strong antioxidant activity of 79.9–87.2% relative to quercetin, which had an antioxidant activity of 39.7% at the same concentrations. All lecithin samples tested for emulsifying ability achieved 100% emulsion stability at concentrations of 1.0 or 1.5%, but not 0.5%. WG from rice bran oil refinement is a potential new lecithin source.
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
Qiang Cui, Anqi Zhang, Rui Li, Xibo Wang, Lina Sun, Lianzhou Jiang
Abstract
The molecular flexibility and emulsifying properties of soy protein isolate (SPI) and soy protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The results showed that the degree of Maillard reaction increased significantly with the increase of ultrasonic intensity (P < 0.05), and the flexibility of SPI-G conjugates increased significantly (P < 0.05). After ultrasonic treatment, the particle size of the protein was reduced and the protein structure became looser. The analysis of the fluorescence and FT-IR spectra showed that both the ultrasonic treatment and Maillard reaction process could stretch the structure and increase the flexibility of SPI molecules. Correlation analysis indicated that the molecular flexibility of SPI and SPI-G conjugates treatment after ultrasonic treatment was significantly correlated with protein emulsification activity and emulsion stability.
Inhibition efficiency of wood vinegar on grey mould of table grapes
Yu-Hang Chen, Yi-Fan Li, Huan Wei, Xiao-Xia Li, Huai-Tang Zheng, Xin-Yi Dong, Teng-Fei Xu, Jiang-Fei Meng
Abstract
Botrytis cinerea can cause grey mould and seriously affect the commercial value of grapes. An artificial inoculation trial was done using table grape 『Red Globe』 (Vitis vinifera L.). Grape berries were treated either with ultrapure water or 600, 400, 200 times dilution of wood vinegar (WV), followed by inoculation with B. cinerea suspension after 24 h. Disease incidence (DI), disease severity (DS), malondialdehyde (MDA) and hydrogen peroxide content and activities of peroxidase, ascorbate peroxidase, superoxide dismutase, polyphenol oxidase, chitinase, and β-1,3-glucanase were determined every two days during B. cinerea infection. Compared with the positive control group, WV treatment significantly reduced the DI and DS of grapes infected with grey mould. WV significantly decreased the amount of hydrogen peroxide and MDA and promoted the accumulation and expression of antioxidant enzyme in grapes. These results suggested the efficacy of WV treatment in improving the resistance of 『Red Globe』 grapes to grey mould and in mitigating harm caused by oxidative stress.
Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber
Guihun Jiang, Kashif Ameer, Jong-Bang Eun
Abstract
Asian pear powder (APP) encapsulated using rice bran dietary fiber (RD) and maltodextrin (MD) was investigated for its physical stability, phenolic bioaccessibility, antioxidant activities and major phenolic compounds (arbutin, ferulic acid, p-coumaric acid). Results showed that moisture content, angle of repose, solubility, and color values of APP were all significantly (p < 0.05) affected by addition of RD and MD at various levels. Water adsorption and hygroscopicity were lower in RD/APP mixtures than MD/APP mixture. X-ray diffraction, scanning electron microscopy, and X-ray photoelectron spectroscopy showed that RD-added APP was more hydrophobic than MD-added APP with significant flowability differences. RD/APP showed higher total and bioaccessible phenolics and antioxidant activities as compared to MD/APP. During storage for 150 days, high retention of bioactive compounds was observed in RD/APP. Therefore, RD improved handling and functional properties of APP as compared to MD.
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments
Yanfei Zhang, Yong Sun, Hua Zhang, Qiying Mai, Bing Zhang, Hongyan Li, Zeyuan Deng
Abstract
A model food system was designed to explore the effects of food status and thermal treatment ways on degradation of crude anthocyanins from eggplant peel, formation of brown/polymeric color and changes of antioxidant capacity. The pathway of anthocyanin degradation was identified. Degradation of anthocyanins followed first-order kinetics and the rate constant value of anthocyanins were 0.24 and 0.38 h-1 for steamed cookies (solid-state) and boiled cookies (paste), respectively, which was lower than that of 0.71 and 0.39 h-1 for steamed liquid and boiled liquid, respectively. And the half-lives were 2.86, 1.79, 0.98 and 1.78 h steamed cookies, boiled cookies, steamed liquid and boiled liquid, respectively. The anthocyanin content was negatively correlated with the production of brown/polymeric color. The increase of brown/polymeric color index follows zero-order kinetics. The k values of brown index were 0.06, 0.10, 0.10 and 0.10 h-1 and the rate constants of polymeric color index were 0.04, 0.06, 0.05 and 0.07 h-1 for steamed and cookies, steamed and boiled liquid, respectively. The antioxidant activities decreased gradually with treatment time. In conclusion, steaming was a better way to retain anthocyanin than boiling for solid state food, while, boiling was preferable for liquid food.
Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01
Ruixiang Zhao, Yanqing Lu, Junjian Ran, Gang Li, Shuang Lei, Yang Zhu, Baocheng Xu
Abstract
The bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 was purified, its basic biochemical characteristics and bacterial antibacterial sensitivity were studied. The bacteriocin-zrx01 was separated and purified using ethyl acetate, AKTA purifier™ 10 protein purifier with HiTrap™ Capto™ Q anion exchange chromatography and Superdex™ 75 10/300 GL gel chromatography. The purity of bacteriocin-zrx01 was analyzed using high performance liquid chromatography. The sensitivity to temperature, pH and enzymes of the purified bacteriocin-zrx01 was measured as the diameter of the antimicrobial ring. The results showed that the purified bacteriocin-zrx01 bacterial antibacterial activity was good, and the specific vitality was raised from the original fermentation broth at 625 to 5330 AU/mg. The bacteriocin-zrx01 had a higher stability at pH 3–9, and the antibacterial activity was the strongest at pH 4. When pH was 9, it still retained 86% of the antibacterial activity of the control group. Bacteriocin-zrx01 was cold-stable at -70 and -20 °C for 30 min. It still retained 57% antimicrobial activity compared with the control after being autoclaved at 121 °C for 30 min. Some enzymes, such as protease K, neutral protease, trypsin, thrombin, alkaline protease and papain, affected its antibacterial activity, but it was sensitive to pepsin, and the diameter of the antimicrobial ring decreased by 50% after 2 h of pepsin treatment. These results showed that the bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 might have a potential as a natural food preservative, although in vivo studies are needed.
Influence of freezing pretreatments on kinetics of convective air-drying and quality of grapes
Mohammad Noshad, Parisa Ghasemi
Abstract
The effects of freezing pretreatments on drying kinetics and qualitative properties (shrinkage, rehydration, color, texture, total phenol content, antioxidant activity) of hot air dried grapes were studied. Results showed that the use of a freezing pretreatment before grape drying reduced the shrinkage (from 84 ± 1 to 72 ± 1%), color changes, firmness (from 1.7 ± 0.1 to 0.9 ± 0.1 N), drying time and increased rehydration, total phenol content (from 9.1 to 10.7 mg/g), antioxidant activity, effective moisture diffusion coefficient and activation energy ((from 27 ± 3 (control samples) to 36 ± 3 (samples treated using cryogenic freezing) and 37 ± 3 kJ/mol (samples treated using conventional freezing)). Whereas, increasing the drying temperature increased the shrinkage and firmness. The Page model with the highest correlation coefficient and lowest root mean square error and chi-square was selected as the best model. Freezing cracks were observed in both conventional and cryogenic freezing samples using scanning electron microscopy.
Antioxidant peptides from Mytilus Coruscus on H2O2-induced human umbilical vein endothelial cell stress
Zhuangwei Zhang, Shuoqi Jiang, Yu Zeng, Kang He, Yan Luo, Fangmiao Yu
Abstract
The enzymatic protein hydrolysates of Mytilus coruscus (MCPH) were prepared with 5 proteases. The low molecular weight (MW) peptide fractions (<1 kDa, MCPH-T1) of trypsin hydrolysates were obtained using ultrafiltration. MCPH-T1 showed the most competitive DPPH•, ABTS+•, OH•, and O2-• scavenging activities compared to other enzymatic hydrolysates or high MW fractions. Compared to glutathione, MCPH-T1 showed better ferric ion-reducing power and inhibited lipid peroxidation of linoleic acid. In H2O2-induced oxidative injured of human umbilical vein endothelial cells (HUVEC), MCPH-T1 pre-treatment improved cell viability and ameliorated the morphological damage through attenuating the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA) production and restored the cellular antioxidant capacities. In addition, MCPH-T1 showed a cytoprotective effect on dysfunctional cell by regulating the expressions of apoptotic and NF-κB proteins and restored the Nrf2-driven antioxidant defense mechanism. These results indicated that MCPH-T1 may be potential food ingredients for managing oxidative stress-related endothelial dysfunction or related cardiovascular diseases.
Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models
Fevziye Nihan Bulat, Berna Kılınç, Sevcan Demir Atalay
Abstract
The microbial ecology of sardines stored at 4 and 10 °C was determined using the Application Programming Interface (API) test with a stated statistical accuracy (%) at the species level for lactic acid bacteria, Enterobacteriaceae and Staphylococcus species. The microbial ecology of the gill (a), skin (b), meat (c) and intestine (d) of sardines stored at 4 °C was as follows; (a) Leuconostoc mesenteroides spp. 99.9%, Candida ciferrii 99.9%, Serratia odorifera 97.9%; (b) Enterobacter cloacae 95.6%, Pantoea spp. 62.8%, Pseudomonas luteola 99.7%, Rahnella aquatilis 78.3%; (c) Acinetobacter baumannii/calcoaceticus 98.5%, Pantoea spp. 62.8%, L. mesenteroides spp. 99.9% and (d) L. mesenteroides spp. 99.9%, Aeromonas hydrophila 65.4%. The microbial ecology of gill (e), skin (f), meat (g) and intestine (h) of sardines stored at 10 °C was as follows: (e) Cryptococcus humicola 79.9%, Cryptococcus laurentii 99.4%, Candida guilliermondii 99.8%, Staphylococcus lentus 99.4%; (f) L. mesenteroides spp. 99.9%, Candida ciferri 53.8–87.9%; (g) Pantoea spp. 25.4–70.5%, Morganella morganii 96.6% and (h) C. ciferrii 53.8–87.9%, A. hydrophila/caviae 97.8%, Cronobacter spp. 96.5%. All bacteria counts were mainly observed in the order: intestine > gill > skin > meat, at both storage temperatures. Statistical prediction models were developed to estimate the quality and shelf-life of sardines during storage. The quality of sardines was measured using regression models. The Pearson correlation r between storage times for the quality and shelf-life of gill, meat and intestine was 0.86 for sardines stored at 4 °C (model 1), and was r=1 for storage times for the quality of gill and meat at 4 and 10 °C (model 2).
The in vivo anti-inflammatory
potential of Myrciaria glazioviana fruits and its chemical profile using mass spectrometry
Mariana T.M.Pereira, Thiago S.Charret, Begona G-C Lopez, Mara J.Carneiro, Alexandra C.H.F.Sawaya, Vinicius D.B.Pascoal, Aislan C.R.F.Pascoal
Abstract
Myrciaria glazioviana, which belongs to the Myrtaceae family, is used in folk medicine as an anti-inflammatory and analgesic. Previous studies have shown that this species has antibacterial, antifungal and antinociceptive activities. The objectives of this study were to evaluate the anti-inflammatory activity of the ethanolic extract of the fruit of M. glazioviana using in vivo models, to quantify the total phenol and flavonoid contents and to identify compounds in the extract. The anti-inflammatory activity was evaluated using the mice model of paw edema that was induced by different phlogistic agents: carrageenan, prostaglandin E2, bradykinin and a synthetic compound named compound 48/80. The extract was subjected to colorimetric tests to quantify phenols and flavonoids and the compounds in the extract were identified using direct insertion mass spectrometry (ESI-MS/MS). The presence of phenols and flavonoids were found, specifically 5 compounds: quercetin, dihydroquercetin, gallic acid, quinic acid, and ascorbic acid. The extract of M. glazioviana of 250 and 125 mg/kg showed antidematogenic activity in the carrageenan, prostaglandin E2 and compound 48/80 models of paw edema, since the groups treated with the extract showed minor edema in relation to the saline groups. These results may be directly related to the compounds identified in the extract, as indicated by previous studies using such compounds. These results showed the pharmacological potential of this species, which in addition to corroborating its use in folk medicine, suggested the potential of these fruits to be used as a nutraceutical.
Genome-wide profiling and analysis of microRNA expression in buffalo milk exosomes
Payal Rani, Suneel Kumar Onteru, Dheer Singh
Abstract
Milk microRNA are being studied as a bioactive component of milk. A major fraction of milk microRNA are encapsulated in the lipid bilayered nano-vesicles called exosomes which mediate cell-cell communication. Therefore, the present study was aimed to identify and characterize microRNA in buffalo milk exosomes. Milk exosomes were characterized and used for total RNA isolation. Small RNA sequencing identified 351 microRNA and 17 previously unannotated microRNA in the buffalo milk exosomes. Bta-miR-148a, bta-miR-30a-5p, bta-miR-21-5p, bta-miR-99a-5p, bta-miR-27b, bta-miR-200a, bta-miR-26a, bta-miR-26c, bta-let-7g and bta-let-7i were the 10 most abundant microRNA in buffalo milk exosomes. Out of 5 validated microRNA, bta-miR-148a and -30a-5p were differentially expressed whereas bta-miR-21-5p, bta-miR-200a and bta-let-7g were consistently expressed across lactation stages. Gene targets of the 10 most abundant microRNA were identified using TargetScan taking Homo sapiens as the reference genome. All the targets having context scores < -0.4 with a total of 1539 were taken for network and pathway analysis. In silico analyses predicted 9 significant gene clusters in buffalo milk exosomal microRNA, which were found to be involved in important cellular processes. Analyses of hub genes interactions, string and cytoscape network analysis indicated that ubiquitin proteasomal degradation is the most regulated cellular process by buffalo milk exosomal microRNA. In summary, the repertoire of microRNA identified along with in silico analysis has provided insights into the physiological functionality of bovine milk microRNA in humans.
Storage temperature and time
changes of phenolic compounds and antioxidant properties of Natal plum (Carissa macrocarpa)
Tshudufhadzo Mphaphuli, Retha M. Slabbert, Dharini Sivakumar
Abstract
Natal plum is a South African indigenous fruit. Natal plum were stored at 2, 4, 10 and 25 °C (control) temperatures up to 12 days, and fruit were evaluated at 4 day intervals for changes in quality and phenolic compounds. The results showed that 2 °C significantly reduced the weight loss and total colour difference while maintaining the quality attributes. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometer and chemometric approach separated the fruit stored at low temperature from those stored at 25 °C, and a unique marker compound quinic acid was identified with the low temperature fruit. Similarly, cyanidin (aglycone) separated the fruit stored at 2 °C from those stored at other lower temperatures (4, and 10 °C). Thus, it can be proposed that the temperature stress at 2 °C had favoured the cold-induced accumulation of cyanidin derivatives (anthocyanins) to provide chilling tolerance. The bioactive compounds (cyanidin-3-O-pyranoside (10.4 mg kg-1), cyanidin-3-O-glucoside (54 mg kg-1), and quercetin 3-O-rhamnosyl glucoside (57 mg kg-1)] and the antioxidant activity (FRAP assay) were significantly higher in fruit stored at 2 °C for 12 days. Thus, storage of Natal plum at 2 °C for 12 days can be recommended if the fruit are used as a functional ingredient.
2-glyceryl monopalmitate in virgin and pomace olive oil during refining processes
Hazem Jabeur, Fatma Marrakchi, Malika Drira, Imed Ghodhbani, Mohamed Bouaziz
Abstract
The level of 2-glyceryl monopalmitate (2-GMP) measures adulteration in olive oil with esterified oils. However, there are genuine refined olive and refined olive-pomace oils that do not meet the specifications of the standard set by the International Olive Council. For this reason, there is a need to investigate the factors that affect 2-GMP levels in olive and in olive pomace oil. The results showed a range for palmitic acid from 9.91 to 18.5% in different olive oil varieties and with it a progressive rise in 2-GMP from 0.59 to 0.92%. In addition, other oils, rich in palmitic acid, have higher percentages (7.82 and 8.27% of 2-GMP in coprah and palm oil, respectively). On the other hand, higher contents of 2-GMP were found in refined oils after physical refining compared to chemical refining. Interesterification reactions were increased because of the high steam distillation temperatures and residence time along with the higher amounts of free fatty acids and the presence of mono- and di-glycerides. An experimental design, central composite design, was used to find a model that optimizes temperature and residence time to minimize 2-GMP and showed that the best condition was 180 °C for 175 min.
Structural elucidation of N-glycans
and bioactivity of sialoglycoprotein from crucian carp eggs structure and bioactivity of crucian egg SGP
Ning Wang, Zeling Yang, Jianrong Wu, Yun Jiang, Hongtao Zhang, Xiaobei Zhan
Abstract
Crucian carp eggs are abundant in sialoglycoprotein, and these compounds are potential renewable sources of food, cosmetics, and medicine. In this study, the purification, N-glycan release, structure, and biological activity of carp egg glycoproteins (CcSGP) were studied. Results showed that CcSGP primarily had molecular weights of 97, 27, and 22 kDa. Based on MALDI-TOF mass spectrometry, most N-glycans assumed a double-antenna bifurcated structure. The terminal sialic acid was bound to galactose, and N-acetyl-d-galactosamine molecules were located at the glycan terminal. Bioactivity analysis showed that CcSGP prevented calcium phosphate precipitation and had scavenging ability for some DPPH free radicals. Coagulation experiments and rabbit wound-healing tests showed that CcSGP had procoagulant activity. Overall, the results indicated the potential use of CcSGP as an ingredient for functional foods and wound-dressing materials.
Glycerol and fatty acid influences on the rheological and technological properties of composite films from residues of Cynoscion acoupa
Gleice Vasconcelos da Silva Pereira, Glauce Vasconcelos da Silva Pereira, Eleda Maria Paixão Xavier Neves, José de Arimateia Rodrigues do Rego, Davi do Socorro Barros Brasil, Lúcia de Fátima Henriques Lourenço, Maria Regina Sarkis Peixoto Joele
Abstract
The myofibrillar proteins were characterized using electrophoretic analysis. The rheological analysis was done in the film solutions (FS) and in the composite films, which were evaluated using technological properties, thermogravimetry, x-ray diffraction, infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The Herschel-Bulkley and Bingham models described the dilating fluid behavior for FS, and the addition of fatty acids (FA) (stearic and palmitic) and glycerol significantly increased the viscosity of FS. Films produced with 1% myofibrillar fish proteins with 5% of PE (stearic), PP (palmitic) and PC (caproic) acids showed greater brightness, were thinner (0.02 mm each), lower water vapor permeability (PE = 1.94, PP = 1.71 and PC = 2.12 g mm/m2.d.kPa), and films were less soluble (PE = 13.9, PP = 13.3 and PC = 21.6%); had better visible light barrier properties (p ≤ 0.05) compared to films with glycerol. The films with stearic and palmitic acids (PE and PP) showed a more ordered structure (crystalline) and better thermal resistance when compared to other films. The films with the (FA) PE, PP and PC showed greater hydrophobic interactions with FTIR due to the displacement of the amide-A band and greater amplitude the amide II band. The addition of glycerol in the films increased the roughness as seen with SEM. The addition of FA contributed positively to the technological properties of fish proteins films that might be used as food packaging.
Soybean processing waste: Potential antioxidant, cytotoxic and enzyme inhibitory activities
Shivraj Hariram Nile, Arti Nile, Jae-Wook Oh, Guoyin Kai
Abstract
Soybean waste (okara) may be used for sustainable processing of bioactive compounds and development of functional foods. Okara was analyzed for isoflavones, antioxidant, cytotoxic and enzyme inhibitory activities. High performance liquid chromatography analysis showed the presence of daidzein (6.20), daidzin (5.85), genistein (3.65), genistin (2.15), glycitin (1.98), and glycitein (1.17 mg/100 g) in okara. Among all the solvent extracts and isolated compounds, the acetonitrile extract, genistein and daidzein showed maximum antioxidant and anti-inflammatory activities. Okara showed high dietary fiber (56) and crude protein (33) compared to crude fat (8.7) and carbohydrate (3.8 g/100 g DM) composition. Okara extracts and isoflavones showed enzyme inhibitory effects; with IC50 values for urease of 41 ± 1 to 65 ± 2 for okara and 10 ± 1 to 21 ± 1 for isoflavones, with the positive control thiourea (7.1 ± 0.1 μg/mL) and for xanthine oxidase 35 ± 1 to 56 ± 2 for okara and 7.3 ± 0.9 to 16 ± 1 for isoflavones, with the positive control allopurinol (5.4 ± 0.1) μg/mL. In cytotoxic studies, the genistein (5.8 and 3.5, μM/mL) and daidzein (7.2 and 4.2 μM/mL) showed higher cytotoxic effects compared to berberine as the control (10.5 and 9.1) IC50 values, respectively. The results suggested that the okara could be used as a source of nutraceuticals and isoflavones with potential antioxidant, anti-inflammatory, and enzyme inhibitory activities. Individual isoflavones from okara might be studied as possible functional ingredients that can act as natural therapeutic agents for conditions involving the xanthine oxidase and urease enzymes.
Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities
Sandra María Osés, Sonia Nieto, Sara Rodrigo, Sergio Pérez, Susana Rojo, María Teresa Sancho, Miguel ángel Fernández-Muiño
Abstract
Strawberry-tree (Arbutus unedo L.) honey is expensive and difficult to characterize by melissopalinology. This study aimed to authenticate strawberry-tree (A. unedo L.) honeys from southern Europe, determining arbutin, groups of polyphenols, volatile and semivolatile compounds, as well as biological activities such as trolox equivalent antioxidant capacity, antioxidant activities against both hydroxyl (AOA) and superoxide radicals (SRS), oxygen radical absorbance capacity, anti-inflammatory activity, and antimicrobial activity against 7 microorganisms (Escherichia coli, Streptococcus mutans, Staphylococcus aureus, Aspergillus flavus, Aspergillus niger, Fusarium sp., and Penicillium commune). Arbutin, analyzed using HPLC-UV, was quantified in 83% of the samples. Polyphenols' contents were high. Norisoprenoids and benzene derivatives were the major compounds determined using gas chromatography-mass spectrometry. Theobromine was detected in 67% of samples. 2,6,6-Trimetyl-4-oxo-2-cyclohexen-1-carboxaldehyde, 3,4,5 trimethylphenol and 2-hydroxycyclopent-2-en-1-one were proposed as potential strawberry-tree floral markers. Antioxidant and anti-inflammatory activities were significant. Honeys』 extracts showed higher AOA and SRS, and better antimicrobial activities than the honeys. This study highlights the potential of strawberry-tree honeys and/or their phenolic extracts for food, pharmaceutical and cosmetic uses.
High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
Fei Jia, Yun Jing, Ruitong Dai, Xingmin Li, Baocai Xu
Abstract
The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine longissimus dorsi muscle that was frozen for 24 h at -18 °C. For comparison, water thawing at 20 °C and air thawing at 4 °C were used as control groups. The results showed that thawing losses at 140 MPa were significantly lower (P < 0.05) than those for atmospheric water thawing and the other two high-pressure conditions. However, pressing losses at 70 and 210 MPa were higher. The cooking losses and the degree of protein denaturation increased as the pressure increased. At 210 MPa, the endothermic transition temperature was higher, and the enthalpy of myosin protein denaturation was lower (P < 0.05) than the other treatment groups. At this pressure, the actin peak disappeared. Shrinkage of the sarcomere was observed in the high-pressure thawing groups, and the greatest sarcomere shrinkage was observed at 210 MPa. The H band began to appear blurry at 70 MPa and almost disappeared at 140 and 210 MPa. At the same time, the Z lines became coarser and the I band became considerably wider and white at 210 MPa.
Mechanism of action and the biological activities of Nigella sativa oil components
André Filipe C. Silva, Parvez I. Haris, Maria Luísa Serralheiro, Rita Pacheco
Abstract
Nigella sativa seeds oil is consumed because of its health benefits. Although the oil has been studied for its properties and composition, these effects are often associated with its major compound thymoquinone, and less has been reported about the other components' contributions to the pharmacological properties and mechanism of action. The present study aimed to evaluate the oil compounds' antioxidant and anti-tumour activities, and its effect on molecular targets associated with the claimed health effects. A wide a range of biochemical and biophysical techniques were used to understand the biological activities of the oil components. Compounds such as thymoquinone and volatile monoterpenes such as α-thujene, α-pynene, sabinene and 3-carene were identified by using GC-MS. Similar high antioxidant activities were obtained for the oil and its non-volatile (NV) fraction, with enzymes inhibition and cytotoxic activity against MCF-7 and A375 cells the oil showed a strong effect but not its NV fraction. Analysis of A375 cells' proteome in contact with the oil showed increased expression of proteins POTEF and HSP 90-b suggesting that the oil's antitumor effect was due to apoptosis and cellular stress. FT-IR studies in two model proteins in contact with the oil allowed oil compounds-protein interactions to be recognized and also showed that volatiles stabilized proteins. Therefore, not only thymoquinone but also the volatile monoterpenes were important for the diversity of properties, and therefore modifications in the chemical composition of the oil, as an outcome of storage or even food preparation, may affect its biological activity.
Pasta from cellulase-treated wheat
bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment
Si Nhat Nguyen, Thi Cam Tu Ngo, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Abstract
Wheat bran was treated with a cellulase preparation and used in the production of high fiber pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking quality of bran-incorporated pasta was measured. In addition, the potentials of vital gluten addition and/or transglutaminase treatment in improving the quality of bran-incorporated pasta were investigated. The use of cellulase-treated wheat bran resulted in a higher soluble fiber content, a more balanced insoluble to soluble fiber ratio, and a lower predicted glycemic index of pasta compared to that of untreated bran. The addition of vital gluten or treatment with transglutaminase improved the cooking performance, textural properties, and overall acceptability of pasta. In particular, the combination of vital gluten addition and transglutaminase treatment was more effective in improving the quality of pasta with cellulase-treated wheat bran.
Physicochemical properties of coarse palm sap sugars as natural alternative sweetener
Arifin Dwi Saputro, Davy Van de Walle, Koen Dewettinck
Abstract
Palm sap sugar is a natural sweetener used as a sucrose replacement due to its potential for creating food products with distinctive characteristics. The physicochemical properties of several coarse palm sugars were investigated. In this study, coarse coconut sugars (CCS1, CCS2) and coarse palm sugars (CPS1, CPS2, and CPS3) of Indonesian origin from different producers were investigated. Coarse pure sucrose was used as the reference sample. The results showed that moisture content of palm sap sugars was higher than that of sucrose. While crude protein, reducing sugars and ash were only present in the palm sap sugars. Maillard reaction and caramelization which occur during sugar production were responsible for the dark color of palm sap sugars. Due to the presence of moisture, crude protein, reducing sugars, and ash as impurities, the melting and glass transition temperature of palm sap sugars were lower than those of sucrose. Moreover, particle densities and particle sizes of palm sap sugars were lower and less uniform, respectively, when compared to those of sucrose. The presence of relatively high moisture and reducing sugars as hygroscopic material may be responsible for the presence of 「wet」 layers sticking to the surface of palm sap sugar crystals, visualized using scanning electron microscopy. The variation on the physicochemical properties of palm sap sugars can be attributed to the raw materials and processing methods used by the sugar producers.
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review
Sandhya Alice Varghese, Suchart Siengchin, Jyotishkumar Parameswaranpillai
Abstract
Food packaging generates a large volume of waste materials and >90% of the waste plastics are landfilled. The growing demand for high quality and safe packaging materials have resulted in the longer shelf life of foods packed with eco-friendly materials. This needs natural base materials for packaging applications, along with active ingredients that can extend the shelf life of the food materials. One such development in the field of active packaging is antimicrobial packaging. Out of the many antimicrobial agents used, the essential oils (EO) are gaining more importance especially due to their high activity. This review aims to give an insight into the developments in active food packaging, especially with EO. Various biopolymer containing EO have been used for food packaging applications. An insight into the recent approaches used for the casting of biopolymer films with EO is given. The effect of EO on the physical properties of the biopolymer films, the migration and release of the active agents on to the food surface, and the mechanism of action have been highlighted. The challenges and opportunities of EO for the food packaging industry have been discussed.
Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure
Yanting Chen, Anqi Xu, Rong Yang, Ru Jia, Jinjie Zhang, Dalun Xu, Wenge Yang
Abstract
Hairtail surimi was treated with high hydrostatic pressure (HHP) and heating, and the gel network structure, gel strength and water holding capacity were studied. The best gel properties were observed with HHP at 350 MPa for 8 min (350/8), and HHP after chopping was beneficial to the formation of the gel network. Changes in hydrophobic interactions may be an important factor leading to different gel properties with different processing sequences. The suwari treatment of the 350/8 decreased the thermal stability and elastic modulus of suwari gels, but increased the ability of the surimi gel system to bind water molecules.
Low purity enzymes and ultrasound pretreatment applied to partially hydrolyze whey protein
Angélica Lorenzetti, Frederico Marques Penha, José Carlos Cunha Petrus, Katia Rezzadori
Abstract
The hydrolysis of whey protein isolate with low purity enzymes was studied with application of ultrasound pre-treatment. The aim was to increase the degree of hydrolysis and produce new biologically active peptides. The experiments were carried out with hydrolysis times up to 24 h. The influence of temperature, pH, enzymes (pepsin and papain), substrate concentration, and use or not of the ultrasonic probe was investigated. The peptide's structure and profile were examined after exposure to ultrasound. The highest degree of hydrolysis occurred with the use of pepsin for 10 h, 37 °C, and pH 2.5. The ultrasound pre-treatment allowed a reduction of 6 h in the process. After partial enzymatic hydrolysis and ultrasound pretreatment a higher proportion of low molar mass peptides were observed at 1000–2000 g.mol-1. In vitro simulated digestion showed slight differences in peptide profile indicating that active compounds were preserved intact with a slight impact on bioactivity.
Assessment of compounds and cytotoxicity of Citrus deliciosa Tenore essential oils: From an underexploited by-product to a rich source of high-value bioactive compounds
Rochele Cassanta Rossi, Suélen Ramón da Rosa, Patrícia Weimer, Josué Guilherme Lisbôa Moura, Viviani Ruffo de Oliveira, Juliana de Castilhos
Abstract
Essential oil (EO) from the peels of Citrus deliciosa fruits are underexploited among Citrus EO by the food and cosmetic industries. The aims of this study were to evaluate the biological effects of EO from C. deliciosa fruit peels at different stages of maturation in an adenocarcinoma cell line and propose the use of this by-product as a new source for the extraction of bioactive compounds. The fruits were collected at the immature (IM), intermediate (INT), and mature (MAT) stages. A total of 15, 17, and 14 components were measured using GC-MS in the EO at the IM, INT, and MAT stages, respectively. The main components were limonene and γ-terpinene at all the stages. The in vitro antioxidant activity was evaluated using ABTS+• assay, and EO INT showed the greatest activity with an IC50 value of 0.264 ± 0.004 mg/mL. The cytotoxic effect was evaluated against HT-29 cells, in which EO MAT showed significant cytotoxic activity with an IC50 of 110 ± 10 μg/mL. It was found that the presence of citronellol and β-linalool favors the antioxidant activity; however, their presence suggested a decrease in the cytotoxic activity, when associating the phytochemical profile with the evaluated activities. The results showed that secondary compounds at trace concentrations were associated with differences in biological activities. C. deliciosa fruit peel, a by-product of food juice industry, might be used as a source for the extraction of bioactive compounds with promising biological activities.
Stability of bioactive compounds and
in vitro gastrointestinal digestion of red beetroot jam: Effect of processing and storage
Tao Wang, Lihua Liu, Aizhan Rakhmanova, Xin Wang, Yuanyuan Shan, Yanglei Yi, Bianfang Liu, Yuan Zhou, Xin Lü
Abstract
The stability of total phenolics, flavonoids and betalains, as well as antioxidant capacity of red beetroot during jam processing, storage and in vitro gastrointestinal digestion were measured using spectrophotometry. Results suggested that jam processing led to a significant reduction of total phenolics (13.8%), betalains (56.3%) and antioxidant capacity (13.2–28.2%), but a significant increase of total flavonoids (99.3%). After storage at 4 °C for 90 days, the losses of total phenolics, flavonoids, betalains and antioxidant capacity were 33.9, 10.6, 7.9 and 9.7–35.7%, respectively. In addition, jam processing improved the bioaccessibility of total phenolics, flavonoids, betalains and antioxidant capacity using in vitro simulated gastrointestinal digestion analysis. The results of this study suggested that the main bioactive compounds of red beetroot including phenolics, flavonoids and betalains, could be partially preserved during jam processing and storage, with higher levels of bioaccessibility. Therefore, the red beetroot was a promising material for the development of functional foods.
Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds
Júlia dos Santos Opuski de Almeida, Carolinne O.Dias, Nathalia D.A.Arriola, Bheatriz S.M.de Freitas, Alicia de Francisco, Carmen L.O.Petkowicz, Leonardo Araujo, Miguel P.Guerra, Rubens O.Nodari, Renata D.M.C.Amboni
Abstract
Feijoa (Acca sellowiana) is an important native fruit from Southern Brazil with potential beneficial health effects, whose peels are usually discarded. The main objectives of the study were to obtain and characterize both macro and microelements to explore the technological properties of feijoa peel flours (FPF) as an alternative source of bioactive ingredients. Feijoa fruits』 peel were processed for the elaboration of two formulations of FPF, using two different sets of raw materials: only the mesocarp (FPF1) or with both the epicarp and mesocarp (FPF2). Both FPF were compared for their physicochemical content, monosaccharide composition, technological properties, bioactive compounds and in vitro antioxidant activity. Both FPF did not differ significantly in their ash, insoluble dietary fiber and phosphorus contents. Both FPF were rich in potassium and calcium. FPF2 showed higher values of acidity and pH, as well as of crude protein, total lipid, soluble dietary fiber and total dietary fiber contents than FPF1. Nevertheless, both FPF were classified as high in dietary fibers (45–48%). Predominant monosaccharides included glucose (34–43%) and xylose (33–37%), followed by uronic acid (9–12%). FPF1 showed higher water-holding capacity than FPF2, however, they did not differ in their oil-holding capacity. Moreover, FPF were rich in total phenolics, total flavonoids and carotenoids, which showed comparable antioxidant capacity in vitro. Thus, this study confirmed the feasibility of using feijoa peel by-products as flours with potential application in sustainable and functional food products.
Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread
Dalia Cizeikiene, Jolita Jagelaviciute, Mantas Stankevicius, Audrius Maruska
Abstract
Application of selected starter cultures for sourdough propagation may ensure stable lactic acid bacteria (LAB) diversity and defined properties of sourdough that affect quality. The impact of Lactobacillus delbrueckii ssp. bulgaricus MI, L. rossiae GL14 and L. acidophilus DSM 20079 as starter cultures were investigated for spoilage prevention and whole-grain wheat and sourdough bread properties. Whole-grain wheat sourdough propagated with these strains showed high phytase, amylase and xylanases activities. The highest phytase activity was obtained in sourdough prepared with L. bulgaricus MI. The results of gas chromatography–mass spectrometry using solid-phase microextraction showed that the compositions of volatile compounds in sourdough and whole-grain wheat bread depended on the LAB starter. In bread with L. acidophilus, 3-octen-2-ol and n-hexadecane were found, whereas those compounds were not found in other bread samples or in sourdough. Tetrahydrofurfuryl acetate was found only in bread prepared with L. bulgaricus MI sourdough. N-Pentadecane was found only in bread prepared with L. rossiae sourdough and bread prepared with spontaneous sourdough. The application of thermophilic sourdough increased bread porosity, elasticity, crumbliness and moisture content, but did not influence crumb hardness. Moreover, the fungal spoilage on the bread crust surface was suppressed using sourdough prepared with thermophilic LAB. The strain of LAB used for sourdough preparation influenced the shelf-life of bread.
Flavanones biotransformation of citrus by-products improves antioxidant and ACE inhibitory activities in vitro
Amanda Roggia Ruviaro, Paula de Paula Menezes Barbosa, Isabela Mateus Martins, Amanda Rejane Alves de ávila, Vania Mayumi Nakajima, Aline Rodrigues Dos Prazeres, Juliana Alves Macedo, Gabriela Alves Macedo
Abstract
The enzymatic biotransformation effects of tannase/β-glucosidase on phenolic profile, antioxidant capacity, and angiotensin-converting enzyme (ACE) inhibitory activity of extracts from two citrus industry wastes were studied. Hesperidin and hesperetin ACE inhibitory activity were also measured. The major phenolic in crude extracts was hesperidin, whereas it was hesperetin after being biotransformed. Antioxidant capacity and ACE inhibitory activity of enzyme-treated extracts were significantly higher. Citrus pectin residue extracts treated with enzymes (CPRTB) had the highest antioxidant and anti-ACE activities (FRAP = 298±3 μmolTE mg-1, DPPH = 230 ± 10 μmolTE mg-1, IC50 = 0.21 mg mL-1, IE = 100%), and the highest hesperetin content (42.7 mg g-1). Hesperetin standard solution showed higher anti-ACE activity than hesperidin (IE = 82.8–100% and 62–76%, respectively). Despite the lower flavanone concentration in CPRTB compared to the 1000μMhesperetin solution, both had the same anti-ACE activity, suggesting that the bioactivity of citrus extracts is due to the synergism of different phenolic compounds. Enzymatic biotransformation resulted in the production of extracts with increased anti-hypertension activities and might potentially be used to develop value-added products.
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
Jinzhong Xi, Dan Xu, Fengfeng Wu, Zhengyu Jin, Yun Yin, Xueming Xu
Abstract
The aroma-active compounds of yeast-CSB (Chinese steamed bread) and sourdough-CSB were studied. Aroma compounds were characterized using the flavor dilution (FD) factor, calculation of odor active value (OAV), partial least squares regression (PLSR) correlation analysis and aroma recombination. Sensory evaluation was also done to provide an aroma profile of different CSB. The 2-pentylfuran (wheat-like), 1-octen-3-ol (mushroom), ethyl lactate (floral) and benzaldehyde (almond) showed the largest FD factors in sourdough-CSB. While in yeast-CSB, the FD factors of 2-pentylfuran, 2-methyl-1-propanol (alcoholic), hexanal (green), 1-octen-3-ol and nonanal (citrus) were highest. The main differences between the two CSB were attributed to the concentration of 2-pentylfuran and 1-octen-3-ol with high FD factors. In addition, ethyl lactate found in sourdough-CSB contributed to the floral odor, while 2-methyl-1-propanol found in yeast-CSB contributed to the strong alcoholic odor. This study could provide a better understanding of the factors affecting the aroma profile of CSB.
Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films
Hansol Doh, Kyle D. Dunno, William Scott Whiteside
Abstract
Degradability of alginate and crude seaweed extract bionanocomposite films were used to study the effect of cellulose nanocrystals (CNC) on biodegradation. CNC were successfully isolated from brown seaweeds, kombu (Laminaria japonica) and sargassum (Sargassum natans). Degradability was measured using weight loss with an indoor soil burial and lake water immersion tests for 35 days each. With the addition of CNC, alginate nanocomposite films showed lower weight lost than pure alginate films with 13.6% in soil burial and 19.9% in lake water immersion which indicated higher stability. In the case of kombu and sargassum films, stability of films increased 9.3 and 11.9% in soil burial and lake water immersion with CNC, respectively. Morphological observations with scanning electron microscopy showed wrinkles, pores, and cracks of the films after soil burial and lake water immersion. Chemical structure analysis showed that the molecular interactions in the polymer matrix diminished after the degradation tests. Thermogravimetric analysis was used to determine the thermal stabilities of nanocomposite films. The study showed that the alginate and crude seaweed extract bionanocomposite films reinforced with CNC can increase the polymer matrix interactions which led to higher stability in soil burial and lake water immersion tests.
Lilium casa blanca petals mediated silver nanoparticles with antioxidant and surface enhanced Raman scattering activities
Hua-Ying Du, Hai-Min Li, Gao-Ding Xu, Jian-Hua Xiong, Wen-Jun Wang, Wei-Ping Chen, Juan Du
Abstract
A facile, eco-friendly and green synthesis method was used to prepare spherical silver nanoparticles (AgNP) with ~5.6 ± 1.5 nm diameters using Lilium casa blanca (LCB) petals. Synthesized AgNP showed good antioxidant and surface enhanced Raman scattering (SERS) activities. After reacting at 37 °C for 12 h, 10 mg LCB petal's biomass with 5 mL 5 mM silver nitrate solutions at pH 12, became a golden color with a characteristic absorption peak at 410 nm. The conversion rate of Ag+ to Ag0 reached 98.3%. The formation of AgNP was due to the combined action of several reducing substances in the LCB petals. Antioxidant and SERS activities of the AgNP were also obtained. ABTS, FRAP and RP assays all showed that AgNP had good antioxidant activity in comparison with the antioxidant activity of LCB petals. AgNP also showed good SERS activity.