1
|
Szulc K, Galus S. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. Molecules 2024; 29:1880. [PMID: 38675700 PMCID: PMC11053922 DOI: 10.3390/molecules29081880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/07/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.
Collapse
Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland;
| |
Collapse
|
2
|
Ouamnina A, Alahyane A, Elateri I, Boutasknit A, Abderrazik M. Relationship between Phenolic Compounds and Antioxidant Activity of Some Moroccan Date Palm Fruit Varieties ( Phoenix dactylifera L.): A Two-Year Study. PLANTS (BASEL, SWITZERLAND) 2024; 13:1119. [PMID: 38674529 PMCID: PMC11054137 DOI: 10.3390/plants13081119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 03/27/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024]
Abstract
In Morocco, the abundance of low-value varieties in the oases may provide an opportunity to capitalize on this richness to create new nutraceutical food products. In this context, the phenolic profile and antioxidant capacity of four Moroccan date varieties were analyzed. Our results indicate that the levels of total polyphenols, total flavonoids and total condensed tannins vary, respectively, from 91.86 to 364.35 mg GAE/100 g of dry weight (DW), 46.59 to 111.80 mg QE/100 g DW and 16.10 to 42.03 mg CE/100 g DW during the 2021 harvest season. Furthermore, during the 2022 harvest season, these contents vary, respectively, from 119.13 to 410.39 mg GAE/100 g DW, 59.30 to 110.85 mg QE/100 g DW and 21.93 to 53.95 mg CE/100 g DW. The results of the HPLC-UV-VIS analysis revealed that, in all four varieties, gallic acid was and remained one of the major compounds in the date extracts. In addition, a high antioxidant activity of date extracts was particularly observed in the three tests, namely ferric reducing power (FRAP), ferrous ion chelating capacity (FIC) and the phosphomolybdate test. This richness in phenolic compounds makes low-value dates a source of active ingredient that can replace the synthetic antioxidants used in the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Abdoussadeq Ouamnina
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Departement of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.)
- Agrobiotechnology and Bioengineering Center, CNRST-labeled Research Unit (AgroBiotech-URL-CNRST-05 Center), Cadi Ayyad University, Marrakech 40000, Morocco
| | - Abderrahim Alahyane
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Departement of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.)
- Agrobiotechnology and Bioengineering Center, CNRST-labeled Research Unit (AgroBiotech-URL-CNRST-05 Center), Cadi Ayyad University, Marrakech 40000, Morocco
- Higher Institute of Nursing Professions and Health Techniques of Guelmim (ISPITSG), Guelmin 81000, Morocco
| | - Imane Elateri
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Departement of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.)
- Agrobiotechnology and Bioengineering Center, CNRST-labeled Research Unit (AgroBiotech-URL-CNRST-05 Center), Cadi Ayyad University, Marrakech 40000, Morocco
| | | | - Mohamed Abderrazik
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Departement of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.)
- Agrobiotechnology and Bioengineering Center, CNRST-labeled Research Unit (AgroBiotech-URL-CNRST-05 Center), Cadi Ayyad University, Marrakech 40000, Morocco
| |
Collapse
|
3
|
Samukha V, Fantasma F, D’Urso G, Caprari C, De Felice V, Saviano G, Lauro G, Casapullo A, Chini MG, Bifulco G, Iorizzi M. NMR Metabolomics and Chemometrics of Commercial Varieties of Phaseolus vulgaris L. Seeds from Italy and In Vitro Antioxidant and Antifungal Activity. PLANTS (BASEL, SWITZERLAND) 2024; 13:227. [PMID: 38256780 PMCID: PMC10820859 DOI: 10.3390/plants13020227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/22/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024]
Abstract
The metabolite fingerprinting of four Italian commercial bean seed cultivars, i.e., Phaseolus Cannellino (PCANN), Controne (PCON), Vellutina (PVEL), and Occhio Nero (PON), were investigated by Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate data analysis. The hydroalcoholic and organic extract analysis disclosed more than 32 metabolites from various classes, i.e., carbohydrates, amino acids, organic acids, nucleosides, alkaloids, and fatty acids. PVEL, PCON, and PCANN varieties displayed similar chemical profiles, albeit with somewhat different quantitative results. The PON metabolite composition was slightly different from the others; it lacked GABA and pipecolic acid, featured a higher percentage of malic acid than the other samples, and showed quantitative variations of several metabolites. The lipophilic extracts from all four cultivars demonstrated the presence of omega-3 and omega-6 unsaturated fatty acids. After the determination of the total phenolic, flavonoids, and condensed tannins content, in vitro antioxidant activity was then assessed using the DPPH scavenging activity, the ABTS scavenging assay, and ferric-reducing antioxidant power (FRAP). Compared to non-dark seeds (PCON, PCANN), brown seeds (PVEL, PON) featured a higher antioxidant capacity. Lastly, only PON extract showed in vitro antifungal activity against the sclerotia growth of S. rolfsii, by inhibiting halo growth by 75%.
Collapse
Affiliation(s)
- Vadym Samukha
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Francesca Fantasma
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gilda D’Urso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Claudio Caprari
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Vincenzo De Felice
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gabriella Saviano
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gianluigi Lauro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Agostino Casapullo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Giovanna Chini
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Giuseppe Bifulco
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Iorizzi
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| |
Collapse
|
4
|
Kostrakiewicz-Gierałt K. Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)-A Narrative Literature Review. Sports (Basel) 2023; 11:211. [PMID: 37999428 PMCID: PMC10674398 DOI: 10.3390/sports11110211] [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: 08/25/2023] [Revised: 10/04/2023] [Accepted: 10/27/2023] [Indexed: 11/25/2023] Open
Abstract
The third-largest land plant family, Fabaceae (Papilionaceae), includes trees, shrubs, and perennial or annual herbaceous plants containing both numerous beneficial constituents (e.g., proteins, carbohydrates, dietary fibre) and antinutrients (e.g., saponins, tannins, phytic acid, gossypol, lectins). The consumption of leguminous plants allows sports people to complete their requirements for nourishment but, on the other hand, it contributes to digestive system ailments. Therefore, the aim of the presented study was to review the experimental articles and patents referring to the application of common (kidney) bean (Phaseolus vulgaris L.)-based nutritional products for athletes. The survey of the literature was carried out according to PRISMA statements by browsing Scopus, PubMed and ISI Web of Science databases, as well as Google Scholar, Google Patents and Espacenet Patent Search engines using factorial combinations of the following keywords: ('common bean' or 'kidney bean' or 'Phaseolus vulgaris') and ('athlete' or 'sport') and ('food' or 'nutrition' or 'diet'). Altogether, 84 patents issued in the years 1995-2023 were noted. The majority of patents were developed by research teams consisting of at least four authors representing scientists affiliated in the United States of America and China. The patents refer to the production of food ingredients, nutritional products, and compositions: (i) for relieving fatigue, enhancing endurance, and increasing muscle mass and strength, (ii) for maintaining physical and mental health, and (iii) for controlling body weight. Moreover, the analysis of 19 original articles indicated the substantial acceptability of meals containing the common bean. To summarize, the performed investigations demonstrate the considerable use of Phaseolus vulgaris in sport nutrition and the growing acceptance of this trend.
Collapse
Affiliation(s)
- Kinga Kostrakiewicz-Gierałt
- Department of Tourism Geography and Ecology, Institute of Tourism, Faculty of Tourism and Recreation, University of Physical Education in Kraków, Jana Pawła II 78, 31-571 Cracow, Poland
| |
Collapse
|
5
|
Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
Collapse
Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
| |
Collapse
|
6
|
Alfaro-Diaz A, Escobedo A, Luna-Vital DA, Castillo-Herrera G, Mojica L. Common beans as a source of food ingredients: Techno-functional and biological potential. Compr Rev Food Sci Food Saf 2023; 22:2910-2944. [PMID: 37182216 DOI: 10.1111/1541-4337.13166] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/27/2023] [Accepted: 04/16/2023] [Indexed: 05/16/2023]
Abstract
Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.
Collapse
Affiliation(s)
- Arturo Alfaro-Diaz
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico
| | - Gustavo Castillo-Herrera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| |
Collapse
|
7
|
Contreras J, Alcázar-Valle M, Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation. Pharmaceuticals (Basel) 2023; 16:874. [PMID: 37375821 DOI: 10.3390/ph16060874] [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: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This work aimed to obtain and characterize anthocyanin-rich extracts (ARE) from native black beans and evaluate their antioxidant and anti-inflammatory potential. The initial extract was obtained by supercritical fluids (RE) and purified using Amberlite® XAD-7 resin (PE). RE and PE were fractionated using countercurrent chromatography, and four fractions were obtained (REF1 and REF2 from RE, PEF1, and PEF2 from PE). ARE and fractions were characterized, and the biological potential was evaluated. ABTS IC50 values ranged from 7.9 to 139.2 (mg C3GE/L), DPPH IC50 ranged from 9.2 to 117.2 (mg C3GE/L), and NO IC50 ranged from 0.6 to143.8 (mg C3GE/L) (p < 0.05). COX-1 IC50 ranged from 0.1 to 0.9 (mg C3GE/L), COX-2 IC50 ranged from 0.01 to 0.7 (mg C3GE/L), and iNOS IC50 ranged from 0.9 to 5.6 (mg C3GE/L) (p < 0.05). The theoretical binding energy for phenolic compounds ranged from -8.45 to -1.4 kcal/mol for COX-1, from -8.5 to -1.8 kcal/mol for COX-2, and from -7.2 to -1.6 kcal/mol for iNOS. RE and REF2 presented the highest antioxidant and anti-inflammatory potential. Countercurrent chromatography effectively isolates and purifies bioactive compounds while maintaining their biological potential. Native black beans present an attractive phytochemical profile and could be used as ingredients in nutraceuticals and functional foods.
Collapse
Affiliation(s)
- Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Eugenia Lugo-Cervantes
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| |
Collapse
|
8
|
Liu R, Wang X, Yang L, Wang Y, Gao X. Coordinated encapsulation by β-cyclodextrin and chitosan derivatives improves the stability of anthocyanins. Int J Biol Macromol 2023:125060. [PMID: 37245775 DOI: 10.1016/j.ijbiomac.2023.125060] [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: 01/23/2023] [Revised: 04/22/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using β-cyclodextrin (β-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded β-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded β-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the β-CD and that the CHC/CMC covered the outer layer of β-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.
Collapse
Affiliation(s)
- Ranran Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaohan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lixia Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xueling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
9
|
Antonio-Gómez MV, Salinas-Moreno Y, Hernández-Rosas F, Herrera-Corredor JA, Contreras-Oliva A. Color and Stability of Anthocyanins of Chagalapoli ( Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract. Foods 2023; 12:foods12102009. [PMID: 37238826 DOI: 10.3390/foods12102009] [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: 03/26/2023] [Revised: 04/26/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.
Collapse
Affiliation(s)
- María Vianey Antonio-Gómez
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos 47600, Mexico
| | - Francisco Hernández-Rosas
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - José Andrés Herrera-Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Adriana Contreras-Oliva
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| |
Collapse
|
10
|
Singh S, Aeri V, Sharma V. Encapsulated natural pigments: Techniques and applications. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Shivani Singh
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Vidhu Aeri
- Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research (SPER), Jamia Hamdard New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
| |
Collapse
|
11
|
Shi S, Xu X, Feng J, Ren Y, Bai X, Xia X. Preparation of NH3- and H2S-sensitive intelligent pH indicator film from sodium alginate/black soybean seed coat anthocyanins and its use in monitoring meat freshness. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.100994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
|
12
|
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
13
|
Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04099-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
14
|
Delineating the behavior of Berberis anthocyanin/β-cyclodextrin inclusion complex in vitro: A molecular dynamics approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113090] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Wongwisitchai S, Kijpatanasilp I, Assatarakul K. Changes in content of bioactive constituents and antioxidant activity of riceberry after food processing and degradation kinetics during storage. J Food Sci 2022; 87:1096-1107. [PMID: 35150138 DOI: 10.1111/1750-3841.16069] [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: 10/23/2021] [Revised: 01/09/2022] [Accepted: 01/11/2022] [Indexed: 11/27/2022]
Abstract
The effect of roasting temperature (70, 120, 140°C) and food processing (soaking, steaming, and roasting) on the content of bioactive constituents (total phenolic content, total flavonoid content, total anthocyanin, and γ-oryzanol) and antioxidant activity of processed riceberry were investigated. In addition, the degradation kinetics of bioactive constituents and antioxidant activity during storage were assessed using zero-order and first-order kinetic models. Results showed riceberry roasted at 120°C had the highest total anthocyanin content and antioxidant activity. In addition, riceberry obtained from roasting exhibited the highest bioactive compound and antioxidant activity. Besides, first-order kinetic was confirmed as the best-fitted model to describe degradation of bioactive constituents and antioxidant activity of processed riceberry during storage. This finding suggested that roasting at 120°C was chosen as an optimum condition to maximize the content of bioactive constituents and antioxidant activity and kinetic models provided a better understanding of antioxidant property reduction of processed riceberry during storage. PRACTICAL APPLICATION: Riceberry is an abundant source of bioactive constituents with beneficial health effects leading to a development of functional food product. However, processing may negatively affect biological properties of riceberry and bioactive constituent degradation of processed riceberry during storage has not been previously reported. Therefore, different processes were investigated to determine the effect on bioactive constituents and antioxidant activity of riceberry, and the degradation kinetic model of bioactive constituents during storage was also studied. Optimum processing is appropriate to design riceberry containing high concentration of bioactive constituents and antioxidant activity, which could be considered as a functional diet for health-conscious consumer.
Collapse
Affiliation(s)
- Sirinan Wongwisitchai
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| |
Collapse
|
16
|
Campos-Vega R, Luzardo-Ocampo I, Cuellar-Nuñez ML, Oomah BD. Designer food and feeds from underutilized fruits and vegetables. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00013-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
17
|
Ghosh S, Sarkar T, Das A, Chakraborty R. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112527] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
18
|
Kalantari S, Roufegarinejad L, Pirsa S, Gharekhani M, Tabibiazar M. β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
19
|
Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules 2021; 26:4442. [PMID: 34361595 PMCID: PMC8348039 DOI: 10.3390/molecules26154442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/17/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as "high fibre", was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for "aftertaste". Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.
Collapse
Affiliation(s)
| | | | | | | | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy; (M.C.); (C.S.); (M.F.); (F.C.)
| |
Collapse
|
20
|
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors. Food Chem 2021; 366:130611. [PMID: 34388403 DOI: 10.1016/j.foodchem.2021.130611] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in foods due to attractive colour and health-promoting benefits. However, instability of anthocyanins leads to their easy degradation, reduced bioactivity, and colour fading in food processing, limiting their application and causing economic losses. Stability of anthocyanins depends on their own structures and environmental factors. For structural factors, modification including copigmentation, acylation and biosynthesis is a potential solution to increase anthocyanin stability due to forming stable structures. With regard to environmental factors, encapsulation such as microencapsulation, liposome and nanoparticles has been shown effectively to enhance the stability. We proposed the potential challenges and perspectives for the diversification of anthocyanin-rich products for food application, particularly, introduction of hazards, technical limitations, interaction with other ingredients in food system and exploration of pyranoanthocyanins. The integrated strategies are warranted for improving anthocyanin stabilization for promoting their further application in food industry.
Collapse
|
21
|
Neder-Suárez D, Quintero-Ramos A, Meléndez-Pizarro CO, de Jesús Zazueta-Morales J, Paraguay-Delgado F, Ruiz-Gutiérrez MG. Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
22
|
Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
Collapse
Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| |
Collapse
|
23
|
CHAÑI-PAUCAR LO, SILVA JWL, MACIEL MIS, LIMA VLAGD. Simplified process of extraction of polyphenols from agroindustrial grape waste. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.31120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Larry Oscar CHAÑI-PAUCAR
- Universidade Federal Rural de Pernambuco, Brasil; Universidad Nacional Amazónica de Madre de Dios, Perú
| | | | | | | |
Collapse
|
24
|
Zhang N, Jing P. Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits. Crit Rev Food Sci Nutr 2020; 62:2205-2220. [DOI: 10.1080/10408398.2020.1852170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nan Zhang
- Shanghai Food Safety and Engineering Technology Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
25
|
Albuquerque BR, Heleno SA, Oliveira MBPP, Barros L, Ferreira ICFR. Phenolic compounds: current industrial applications, limitations and future challenges. Food Funct 2020; 12:14-29. [PMID: 33242057 DOI: 10.1039/d0fo02324h] [Citation(s) in RCA: 198] [Impact Index Per Article: 49.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Phenolic compounds are natural bioactive molecules found mainly in plant tissues that have shown interesting bioactivities, such as antioxidant, antimicrobial, anti-inflammatory, and antiproliferative activities, among others, which has led to great interest in their use by several industries. However, despite the large number of scientific studies on this topic, some issues still need to be studied and solved, such as the understanding of the main actions of these compounds in organisms. Besides their large potential applicability in industry, phenolic compounds still face some issues making it necessary to develop strategies to improve bioavailability, sustainable technologies of extraction and refinement, and stability procedures to increase the range of applicability. This review focuses on the most recent advances in the applications of phenolic compounds in different technological and medicinal areas. In addition, techniques to improve their sustainable resourcing, stability and bioavailability will be presented and discussed.
Collapse
Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|
26
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
27
|
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chem 2020; 320:126655. [DOI: 10.1016/j.foodchem.2020.126655] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 02/08/2023]
|
28
|
Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability. Foods 2020; 9:foods9050655. [PMID: 32438746 PMCID: PMC7278739 DOI: 10.3390/foods9050655] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 01/06/2023] Open
Abstract
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization-Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.
Collapse
|
29
|
Karangutkar AV, Ananthanarayan L. Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109776] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
30
|
de Mejia EG, Zhang Q, Penta K, Eroglu A, Lila MA. The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. Annu Rev Food Sci Technol 2020; 11:145-182. [PMID: 32126181 DOI: 10.1146/annurev-food-032519-051729] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.
Collapse
Affiliation(s)
- Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois 61801, USA;
| | - Qiaozhi Zhang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Kayla Penta
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Abdulkerim Eroglu
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing & Nutrition Sciences and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| |
Collapse
|
31
|
Xie C, Wang Q, Ying R, Wang Y, Wang Z, Huang M. Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105448] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
32
|
Aguilera Y, Rebollo-Hernanz M, Cañas S, Taladrid D, Martín-Cabrejas MA. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food Funct 2019; 10:4739-4750. [PMID: 31309208 DOI: 10.1039/c9fo00544g] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box-Behnken design was used to maximise the recovery of total phenolic compounds, total flavonoids, total flavanols, total phenolic acids, and total ortho-diphenols, and the antioxidant capacity of coffee parchment extracts. The main factor influencing phenolic compound extraction was temperature, followed by solid-to-solvent ratio and acidity. Optimised heat-assisted extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g mL-1 solid-to-solvent ratio. Under these conditions, the concentrations of phenolic compounds and antioxidant capacity were equivalent to those expected, allowing us to validate the model. The UPLC-ESI-MS/MS phenolic profile exhibited the occurrence of 13 phenolic compounds, with those shown in higher concentrations being chlorogenic acid, vanillic acid, protocatechuic acid, and p-coumaric acid. The findings of this study provide valuable insights into the potential application of a useful, clean, environmentally friendly and cost-effective method to recover phenolic compounds from coffee parchment and, thus, to revalorize the by-product by converting it into high-added value new products to be used in the food and cosmetic industries.
Collapse
Affiliation(s)
- Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | | | | | | | | |
Collapse
|
33
|
The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019; 24:molecules24132477. [PMID: 31284529 PMCID: PMC6651467 DOI: 10.3390/molecules24132477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 11/17/2022] Open
Abstract
The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.
Collapse
|
34
|
Kuo HCD, Wu R, Li S, Yang AY, Kong AN. Anthocyanin Delphinidin Prevents Neoplastic Transformation of Mouse Skin JB6 P+ Cells: Epigenetic Re-activation of Nrf2-ARE Pathway. AAPS JOURNAL 2019; 21:83. [PMID: 31254216 DOI: 10.1208/s12248-019-0355-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Accepted: 06/17/2019] [Indexed: 12/11/2022]
Abstract
Redox imbalance is a major contributor to the pathogenesis of melanoma and nonmelanoma skin cancer. Activation of the nuclear factor E2-related factor 2 (Nrf2) antioxidant responsive element (ARE) pathway is an intrinsic defense mechanism against oxidative stress. Flavonoids such as anthocyanidins, which are found abundantly in fruits and vegetables, have been shown to activate Nrf2. However, the epigenetic and genetic mechanisms by which anthocyanidins modulate the Nrf2-ARE pathway remain poorly understood in the context of skin cancer. In this study, delphinidin, one of the most potent and abundant anthocyanidins in berries, significantly inhibited 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced neoplastic cell transformation in mouse epidermal JB6 P+ cells by 69.4 to 99.4%. The mechanism was elucidated based on observations of increased ARE-driven luciferase activity and elevated mRNA and protein expression of Nrf2 downstream genes, such as heme oxygenase-1 (Ho-1), in JB6 P+ cells. Activation of the Nrf2-ARE pathway was correlated with demethylation of 15 CpG sites in the mouse Nrf2 promoter region between nt - 1226 and - 863 from the transcription start site. The reduced CpG methylation ratio in the Nrf2 promoter region was consistent with observed decreases in the protein expression of DNA methyltransferases 1 (DNMT1), DNMT3a, and class I/II histone deacetylases (HDACs). Overall, our results suggest that delphinidin, an epigenetic demethylating agent of the Nrf2 promoter, can activate the Nrf2-ARE pathway, which can be applied as a potential skin cancer chemopreventive agent.
Collapse
Affiliation(s)
- Hsiao-Chen Dina Kuo
- Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, New Jersey, 08854, USA.,Center for Phytochemical Epigenome Studies, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA
| | - Renyi Wu
- Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, New Jersey, 08854, USA.,Center for Phytochemical Epigenome Studies, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA
| | - Shanyi Li
- Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, New Jersey, 08854, USA.,Center for Phytochemical Epigenome Studies, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA
| | - Anne Yuqing Yang
- Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, New Jersey, 08854, USA.,Center for Phytochemical Epigenome Studies, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA
| | - Ah-Ng Kong
- Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, New Jersey, 08854, USA. .,Center for Phytochemical Epigenome Studies, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA.
| |
Collapse
|
35
|
Li S, Wu B, Fu W, Reddivari L. The Anti-inflammatory Effects of Dietary Anthocyanins against Ulcerative Colitis. Int J Mol Sci 2019; 20:E2588. [PMID: 31137777 PMCID: PMC6567294 DOI: 10.3390/ijms20102588] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 12/25/2022] Open
Abstract
Ulcerative colitis (UC), which is a major form of inflammatory bowel disease (IBD), is a chronic relapsing disorder of the gastrointestinal tract affecting millions of people worldwide. Alternative natural therapies, including dietary changes, are being investigated to manage or treat UC since current treatment options have serious negative side effects. There is growing evidence from animal studies and human clinical trials that diets rich in anthocyanins, which are pigments in fruits and vegetables, protect against inflammation and increased gut permeability as well as improve colon health through their ability to alter bacterial metabolism and the microbial milieu within the intestines. In this review, the structure and bioactivity of anthocyanins, the role of inflammation and gut bacterial dysbiosis in UC pathogenesis, and their regulation by the dietary anthocyanins are discussed, which suggests the feasibility of dietary strategies for UC mitigation.
Collapse
Affiliation(s)
- Shiyu Li
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Binning Wu
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
- Department of Plant Science, Penn State University, University Park, PA 16802, USA.
| | - Wenyi Fu
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Lavanya Reddivari
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| |
Collapse
|
36
|
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.019] [Citation(s) in RCA: 218] [Impact Index Per Article: 43.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
37
|
Lu X, Chen J, Guo Z, Zheng Y, Rea MC, Su H, Zheng X, Zheng B, Miao S. Using polysaccharides for the enhancement of functionality of foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.024] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
38
|
Xie J, Xu Y, Shishir MR, Zheng X, Chen W. Green extraction of mulberry anthocyanin with improved stability using β-cyclodextrin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2494-2503. [PMID: 30379343 DOI: 10.1002/jsfa.9459] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 10/26/2018] [Accepted: 10/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Mulberry anthocyanin is reported to possess various biological activities and it is unstable during extraction or food production. The use of organic solvents for extraction of mulberry anthocyanins may cause environmental pollution and safety concerns. Therefore, the aim of this study was to investigate the effect of a green extraction solvent (cyclodextrin) on the recovery of anthocyanin from mulberry fruits, as well as the thermal stability of anthocyanin. RESULTS β-Cyclodextrin (β-CD) or hydroxypropyl-β-cyclodextrin showed better anthocyanin extraction efficiency than water and ethanol aqueous solution for all tested mulberry cultivars. A molecular docking study indicated that anthocyanin (cyanidin-3-O-glucoside) was encapsulated in the cavity of β-CD, thus enhancing the solubility of anthocyanin. The extraction process was subsequently optimized using a Box-Behnken design. The optimal extraction conditions for anthocyanin and antioxidant activity were found at extraction temperature of 20 °C, extraction time of 44.95 min and β-CD concentration of 45 g L-1 . Furthermore, a degradation kinetic study demonstrated that addition of β-CD could significantly improve the thermal stability of anthocyanin during extraction, with the activation energy of anthocyanin degradation increasing from 63.06 to 76.77 kJ mol-1 . CONCLUSIONS Overall, our study suggests that β-CD is an alternative green extraction solvent for the recovery of anthocyanins, and addition of β-CD may potentially increase the thermal stability of anthocyanin during the extraction, which may give guidance for functional beverage production. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jiahong Xie
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Yang Xu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Mohammad Ri Shishir
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| |
Collapse
|
39
|
Quan W, He W, Lu M, Yuan B, Zeng M, Gao D, Qin F, Chen J, He Z. Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14163] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Wei Quan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi, Jiangsu 214122 China
| | - Wei He
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Mei Lu
- Department of Food Science and Technology University of Nebraska–Lincoln Lincoln NE 68588‐6205 USA
| | - Bo Yuan
- Department of Food Science and Technology University of Nebraska–Lincoln Lincoln NE 68588‐6205 USA
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Daming Gao
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi, Jiangsu 214122 China
| |
Collapse
|
40
|
Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
Collapse
|
41
|
Shrestha B, Pandey RP, Darsandhari S, Parajuli P, Sohng JK. Combinatorial approach for improved cyanidin 3-O-glucoside production in Escherichia coli. Microb Cell Fact 2019; 18:7. [PMID: 30654816 PMCID: PMC6335687 DOI: 10.1186/s12934-019-1056-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 01/07/2019] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Multi-monocistronic and multi-variate vectors were designed, built, and tested for the improved production of cyanidin 3-O-glucoside (C3G) in Escherichia coli BL21 (DE3). The synthetic bio-parts were designed in such a way that multiple genes can be assembled using the bio-brick system, and expressed under different promoters in a single vector. The vectors harbor compatible cloning sites, so that the genes can be shuffled from one vector to another in a single step, and assembled into a single vector. The two required genes: anthocyanidin synthase (PhANS) from Petunia hybrida, and cyanidin 3-O-glucosyltransferase (At3GT) from Arabidopsis thaliana, were individually cloned under PT7, Ptrc, and PlacUV5 promoters. Both PhANS and At3GT were shuffled back and forth, so as to generate a combinatorial system for C3G production. The constructed systems were further coupled with the genes for UDP-D-glucose synthesis, all cloned in a multi-monocistronic fashion under PT7. Finally, the production of C3G was checked and confirmed using the modified M9 media, and analyzed through various chromatography and spectrometric analyses. RESULTS The engineered strains endowed with newly generated vectors and the genes for C3G biosynthesis and UDP-D-glucose synthesis were fed with 2 mM (+)-catechin and D-glucose for the production of cyanidin, and its subsequent conversion to C3G. One of the engineered strains harboring At3GT and PhANS under Ptrc promoter and UDP-D-glucose biosynthesis genes under PT7 promoter led to the production of ~ 439 mg/L of C3G within 36 h of incubation, when the system was exogenously fed with 5% (w/v) D-glucose. This system did not require exogenous supplementation of UDP-D-glucose. CONCLUSION A synthetic vector system using different promoters has been developed and used for the synthesis of C3G in E. coli BL21 (DE3) by directing the metabolic flux towards the UDP-D-glucose. This system has the potential of generating better strains for the synthesis of valuable natural products.
Collapse
Affiliation(s)
- Biplav Shrestha
- Department of Life Science and Biochemical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
| | - Ramesh Prasad Pandey
- Department of Life Science and Biochemical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
- Department of BT-Convergent Pharmaceutical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
| | - Sumangala Darsandhari
- Department of Life Science and Biochemical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
| | - Prakash Parajuli
- Department of Life Science and Biochemical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
| | - Jae Kyung Sohng
- Department of Life Science and Biochemical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
- Department of BT-Convergent Pharmaceutical Engineering, SunMoon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam 31460 Republic of Korea
| |
Collapse
|
42
|
Fernández-Rojas B, Gutiérrez-Venegas G. Flavonoids exert multiple periodontic benefits including anti-inflammatory, periodontal ligament-supporting, and alveolar bone-preserving effects. Life Sci 2018; 209:435-454. [DOI: 10.1016/j.lfs.2018.08.029] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 08/02/2018] [Accepted: 08/11/2018] [Indexed: 12/19/2022]
|
43
|
Cappa C, Kelly JD, Ng PK. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chem 2018; 253:305-313. [DOI: 10.1016/j.foodchem.2018.01.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/24/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
|
44
|
Chen FF, Sang J, Zhang Y, Sang J. Development of a green two-dimensional HPLC-DAD/ESI-MS method for the determination of anthocyanins from Prunus cerasifera
var. atropurpurea
leaf and improvement of their stability in energy drinks. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13730] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Fang-Fang Chen
- Oncology Branch; Chongqing Three Gorges Central Hospital; Chongqing 404000 China
| | - Jie Sang
- College of Life Sciences; Shanxi Agricultural University; Taigu Shanxi 030801 China
| | - Yao Zhang
- Oncology Branch; Chongqing Three Gorges Central Hospital; Chongqing 404000 China
| | - Jun Sang
- School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou Guangdong 510006 China
| |
Collapse
|
45
|
Mojica L, Berhow M, Gonzalez de Mejia E. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chem 2017; 229:628-639. [PMID: 28372224 DOI: 10.1016/j.foodchem.2017.02.124] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 02/22/2017] [Accepted: 02/25/2017] [Indexed: 01/06/2023]
Abstract
Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29°C (P<0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z). A total of 32mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4°C (89.6%), with an extrapolated half-life of 277days. Anthocyanin-rich extracts inhibited α-glucosidase (37.8%), α-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.
Collapse
Affiliation(s)
- Luis Mojica
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico
| | - Mark Berhow
- United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
| |
Collapse
|
46
|
Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | | |
Collapse
|
47
|
Cortez R, Luna-Vital DA, Margulis D, Gonzalez de Mejia E. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications. Compr Rev Food Sci Food Saf 2016; 16:180-198. [DOI: 10.1111/1541-4337.12244] [Citation(s) in RCA: 254] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 12/30/2022]
Affiliation(s)
- Regina Cortez
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Diego A. Luna-Vital
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Daniel Margulis
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Elvira Gonzalez de Mejia
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| |
Collapse
|