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Rosliuk D, Jakstas V, Ivanauskas L, Liudvinaviciute D, Coma V, Rutkaite R. Investigation of Bioactive Complexes of Chitosan and Green Coffee Bean or Artichoke Extracts. Molecules 2023; 28:5356. [PMID: 37513230 PMCID: PMC10385370 DOI: 10.3390/molecules28145356] [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: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The formation of water-insoluble complexes between chitosan (ChS) and caffeoylquinic acid (CQ) derivatives present in artichoke (AE) and green coffee bean (GCBE) extracts was investigated by the equilibrium adsorption method. The UPLC/HPLC analysis revealed that the phenolic compounds accounted for 8.1% and 74.6% of AE and GCBE respectively, and CQ derivatives were the predominant compounds. According to the applied Langmuir adsorption model, anionic compounds present in natural extracts were adsorbed onto the active centers of ChS, i.e., primary amino groups. The driving forces of adsorption were electrostatic interactions between cationic groups of ChS and anionic compounds of natural extracts. Chromatographic analysis revealed that not only CQ derivatives, but also other phenolic compounds of natural extracts were attached to ChS. The release of adsorbed compounds into different media as well as the bioactive properties of complexes were also studied. With the immobilization of bioactives onto ChS, increased and prolonged ABTS•+ radical scavenging activity and decreased antifungal activity against Fusarium graminearum and Botrytis cinerea were observed compared to those of ChS. The findings of the current study highlight that the adsorption approach could be used to successfully prepare water-insoluble complexes of ChS and components of natural extracts with prolonged antioxidant activity.
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Affiliation(s)
- Deimante Rosliuk
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Valdas Jakstas
- Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
| | - Liudas Ivanauskas
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
| | - Dovile Liudvinaviciute
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Veronique Coma
- Laboratoire de Chimie des Polymères Organiques, Université de Bordeaux, CNRS, Bordeaux INP, UMR 5629, 16 Avenue Pey-Berland, F-33600 Pessac, France
| | - Ramune Rutkaite
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
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Both alkyl chain length and V-amylose structure affect the structural and digestive stability of amylose-alkylresorcinols inclusion complexes. Carbohydr Polym 2022; 292:119567. [DOI: 10.1016/j.carbpol.2022.119567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/21/2022]
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Chao E, Li J, Fan L. Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments. Food Chem 2022; 384:132496. [PMID: 35245751 DOI: 10.1016/j.foodchem.2022.132496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 11/17/2022]
Abstract
Effects of blanching (BL), ultrasound (US) and freeze-thawing (FT) pretreatments prior to far-infrared drying (FIRD) on drying characteristics, water distribution, and quality parameters of seed-used pumpkin (SUP) slices were investigated in this study. US, BL and FT pretreatments significantly accelerated drying rate due to the destruction of cell structure. Modified Page model was the fittest model for predicting the FIRD process. Low field nuclear magnetic resonance (LF-NMR) results revealed that T2 distribution curves of all pretreated samples moved rapidly to the positive x-axis direction, indicating an increase in the rate of water migration. The color of US-FIRD was closer to fresh SUP. BL-FIRD exhibited the highest free polyphenols content (241.28 ± 1.11 mg GAE/100 g DW) and total carotenoids content (129.69 ± 2.49 μg/ g DW), increasing by 45% and 34% respectively compared to the untreated sample.
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Affiliation(s)
- Erpeng Chao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Schahl A, Lemassu A, Jolibois F, Réat V. Evidence for amylose inclusion complexes with multiple acyl chain lipids using solid-state NMR and theoretical approaches. Carbohydr Polym 2022; 276:118749. [PMID: 34823780 DOI: 10.1016/j.carbpol.2021.118749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/22/2021] [Accepted: 10/08/2021] [Indexed: 11/02/2022]
Abstract
Amylose is known to form inclusion complexes in the presence of hydrophobic guests. Among lipids, only single-chain fatty acids have been reported as possible guests with the surrounding amylose in a well-defined V-helix conformation. Using experimental 13C solid-state NMR, we studied the formation of inclusion complexes between amylose and a variety of multiple-chains lipids of increasing complexity. Molecular dynamics simulations and calculations of 13C isotropic chemical shifts using the Density Functional Theory approach were performed to support the interpretation of experimental spectra. We provide unambiguous evidences that amylose forms inclusion complexes with lipids bearing multiple acyl chains. Amylose conformations around these lipids are characterized by {ϕ,ψ} anomeric bond dihedral angles near {115°,105°}. In the 13C NMR spectra, this translates into C1 and C4 chemical shifts of 102.5 ppm and 81.1 ppm, regardless of the helical conformation of the amylose surrounding the acyl chains.
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Affiliation(s)
- Adrien Schahl
- Institut de Pharmacologie et Biologie Structurale, IPBS, UMR5089, Université de Toulouse, CNRS, UPS, BP 64182, 205 route de Narbonne, 31077 Toulouse, Cedex 04, France; LPCNO, Université Fédérale de Toulouse Midi-Pyrénées, UMR5215, INSA-CNRS-UPS, 135 avenue de Rangueil, 31077 Cedex 4 Toulouse, France
| | - Anne Lemassu
- Institut de Pharmacologie et Biologie Structurale, IPBS, UMR5089, Université de Toulouse, CNRS, UPS, BP 64182, 205 route de Narbonne, 31077 Toulouse, Cedex 04, France
| | - Franck Jolibois
- LPCNO, Université Fédérale de Toulouse Midi-Pyrénées, UMR5215, INSA-CNRS-UPS, 135 avenue de Rangueil, 31077 Cedex 4 Toulouse, France
| | - Valérie Réat
- Institut de Pharmacologie et Biologie Structurale, IPBS, UMR5089, Université de Toulouse, CNRS, UPS, BP 64182, 205 route de Narbonne, 31077 Toulouse, Cedex 04, France.
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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Schefer S, Oest M, Rohn S. Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. Foods 2021; 10:2798. [PMID: 34829079 PMCID: PMC8624349 DOI: 10.3390/foods10112798] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022] Open
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Affiliation(s)
- Simone Schefer
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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Zhu S, Wang S, Chen S, Xia Y, Li Y. Lipase-catalyzed highly regioselective synthesis of acylated chlorogenic acid. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Wang S, Chao C, Cai J, Niu B, Copeland L, Wang S. Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:1056-1079. [DOI: 10.1111/1541-4337.12550] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 01/19/2020] [Accepted: 02/03/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Jingjing Cai
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Bin Niu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Les Copeland
- School of Life and Environmental SciencesSydney Institute of Agriculture, The University of Sydney Sydney New South Wales Australia
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of MedicineNankai University Tianjin China
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Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Kenar JA, Compton DL, Little JA, Peterson SC. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking. Carbohydr Polym 2016; 140:246-52. [DOI: 10.1016/j.carbpol.2015.12.048] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/17/2015] [Accepted: 12/20/2015] [Indexed: 11/27/2022]
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