1
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Liu W, Yu A, Xie Y, Yao H, Sun C, Gao H, He J, Ao C, Tang D. Drying enhances the antioxidant activity of Allium mongolicum Regel through the phenylpropane and AA-MA pathway as shown by metabolomics. Food Chem X 2024; 22:101436. [PMID: 38742170 PMCID: PMC11089305 DOI: 10.1016/j.fochx.2024.101436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/16/2024] Open
Abstract
Fresh Allium mongolicum Regel (FA) and dried A. mongolicum Regel (DA) are significantly different in antioxidant activity. However, the relevant mechanisms have not yet been explored. We evaluated the antioxidant activities of two varieties of FA and DA and characterized their metabolites using targeted metabolomics. The effect of different metabolites on the antioxidant activity of A. mongolicum Regel was investigated by multivariate analysis. A total of 713 metabolites were detected in all samples. Pearson correlation analysis demonstrated that the key primary metabolites were directly and significantly correlated with the total phenolic content (TPC) and total flavonoid content (TFC), while the secondary metabolites were directly correlated with antioxidant activity. The higher antioxidant activity of DA may be mainly attributed to the higher TPC and TFC. This study revealed the potential mechanism by which drying enhances the antioxidant activity of A. mongolicum Regel.
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Affiliation(s)
- Wangjing Liu
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Aihuan Yu
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Yaodi Xie
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Haibo Yao
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Chenxu Sun
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Huixia Gao
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Jianjian He
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Changjin Ao
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People's Republic of China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, No.1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
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2
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Khan Q, Wang Y, Xia G, Yang H, Luo Z, Zhang Y. Deleterious Effects of Heat Stress on the Tomato, Its Innate Responses, and Potential Preventive Strategies in the Realm of Emerging Technologies. Metabolites 2024; 14:283. [PMID: 38786760 PMCID: PMC11122942 DOI: 10.3390/metabo14050283] [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: 04/09/2024] [Revised: 04/28/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024] Open
Abstract
The tomato is a fruit vegetable rich in nutritional and medicinal value grown in greenhouses and fields worldwide. It is severely sensitive to heat stress, which frequently occurs with rising global warming. Predictions indicate a 0.2 °C increase in average surface temperatures per decade for the next three decades, which underlines the threat of austere heat stress in the future. Previous studies have reported that heat stress adversely affects tomato growth, limits nutrient availability, hammers photosynthesis, disrupts reproduction, denatures proteins, upsets signaling pathways, and damages cell membranes. The overproduction of reactive oxygen species in response to heat stress is toxic to tomato plants. The negative consequences of heat stress on the tomato have been the focus of much investigation, resulting in the emergence of several therapeutic interventions. However, a considerable distance remains to be covered to develop tomato varieties that are tolerant to current heat stress and durable in the perspective of increasing global warming. This current review provides a critical analysis of the heat stress consequences on the tomato in the context of global warming, its innate response to heat stress, and the elucidation of domains characterized by a scarcity of knowledge, along with potential avenues for enhancing sustainable tolerance against heat stress through the involvement of diverse advanced technologies. The particular mechanism underlying thermotolerance remains indeterminate and requires further elucidatory investigation. The precise roles and interplay of signaling pathways in response to heat stress remain unresolved. The etiology of tomato plants' physiological and molecular responses against heat stress remains unexplained. Utilizing modern functional genomics techniques, including transcriptomics, proteomics, and metabolomics, can assist in identifying potential candidate proteins, metabolites, genes, gene networks, and signaling pathways contributing to tomato stress tolerance. Improving tomato tolerance against heat stress urges a comprehensive and combined strategy including modern techniques, the latest apparatuses, speedy breeding, physiology, and molecular markers to regulate their physiological, molecular, and biochemical reactions.
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Affiliation(s)
| | | | | | | | | | - Yan Zhang
- Department of Landscape and Horticulture‚ Ecology College‚ Lishui University‚ Lishui 323000‚ China; (Q.K.); (Y.W.); (G.X.); (H.Y.); (Z.L.)
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3
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Lucas-González R, Díez-Riquelme V, Viuda-Martos M, Pérez-Álvarez JÁ, Sánchez-Zapata E, Fernández-López J. Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion. Food Funct 2023; 14:10796-10813. [PMID: 37982684 DOI: 10.1039/d3fo03265e] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2023]
Abstract
The present study aimed to investigate the influence of the food matrix on the bioaccessibility of free and bound (poly)phenols in different plant-based foods. These plant-based matrices included two fresh raw materials (tomato and red pepper), two minimally processed intermediate ingredients (dehydrated tomato and roasted red pepper), and two final plant-based and spreadable meat products whose main ingredients were tomato and red pepper (tomato pâté and pepper pâté, respectively). All samples underwent harmonized INFOGEST in vitro gastrointestinal digestion to simulate the digestive process. In the six studied matrices, 75 (poly)phenolic compounds were detected, the free fraction, in general, being higher than the bound fraction. The bioaccessibility values fluctuated between 5.83 and 38.38%, while the colon available index ranged from 10.40-298.81%. Among phenolic acids and flavonoids, in general, flavonoids were more bioaccessible than phenolic acids. The highest bioaccessibility values were obtained for fresh raw tomato and tomato pâté, while the lowest values were obtained for roasted red pepper and pepper pâté. In conclusion, except for the tomato pâté, food processing was detrimental to polyphenol bioaccessibility.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain
| | - Vicente Díez-Riquelme
- IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
| | - Elena Sánchez-Zapata
- Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
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4
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Zhu C, Zhang M, Wang S, Gao X, Lin T, Yu J, Tian J, Hu Z. Phenolic compound profile and gastrointestinal action of Solanaceae fruits: Species-specific differences. Food Res Int 2023; 170:112968. [PMID: 37316011 DOI: 10.1016/j.foodres.2023.112968] [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: 12/23/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
In this study, the presence of phenolic compounds derived from four Solanaceae fruits (tomato, pepino, tamarillo, and goldenberry) during gastrointestinal digestion and the effect of these compounds on human gut microbiota was investigated. The results indicated that the total phenolic content of all Solanaceae fruits were increased during digestion. Furthermore, the targeted metabolic analysis identified 296 compounds, of which 71 were changed after gastrointestinal digestion in all Solanaceae fruits. Among these changed phenolic compounds, 51.3% phenolic acids and 91% flavonoids presented higher bioaccessibility in pepino and tamarillo, respectively. Moreover, higher levels of glycoside-formed phenolic acids, including dihydroferulic acid glucoside and coumaric acid glucoside, were found in tomato fruits. In addition, tachioside showed the highest bioaccessibility in goldenberry fruits. The intake of Solanaceae fruits during the in vitro fermentation decreased the Firmicutes/Bacteroidetes ratio (F/B) compared with the control (∼15-fold change on average), and goldenberry fruits showed the best effect (F/B = 2.1). Furthermore, tamarillo significantly promoted the growth of Bifidobacterium and short-chain fatty acids production. Overall, this study revealed that Solanaceae fruits had different phenolic compound profiles and health-promoting effects on the gut microbiota. It also provided relevant information to improve the consumption of Solanaceae fruits, mainly tamarillo and goldenberry fruits, due to their gut health-promoting properties, as functional foods.
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Affiliation(s)
- Changan Zhu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Min Zhang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Shuwen Wang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Xinhao Gao
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Teng Lin
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Zhangjian Hu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China.
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5
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Souza da Costa B, García MO, Muro GS, Motilva MJ. A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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6
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The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01808-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Rasera GB, de Camargo AC, de Castro RJS. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Compr Rev Food Sci Food Saf 2023; 22:260-286. [PMID: 36385735 DOI: 10.1111/1541-4337.13065] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/18/2022]
Abstract
The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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8
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Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives. Food Chem 2023; 399:133959. [DOI: 10.1016/j.foodchem.2022.133959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 08/08/2022] [Accepted: 08/13/2022] [Indexed: 11/21/2022]
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9
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Srour B, Kordahi MC, Bonazzi E, Deschasaux-Tanguy M, Touvier M, Chassaing B. Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights. Lancet Gastroenterol Hepatol 2022; 7:1128-1140. [PMID: 35952706 DOI: 10.1016/s2468-1253(22)00169-8] [Citation(s) in RCA: 83] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 06/15/2023]
Abstract
Epidemiological studies have suggested a role for ultra-processed foods in numerous chronic inflammatory diseases such as inflammatory bowel diseases and metabolic syndrome. Preclinical and clinical studies are accumulating to better decipher the effects of various aspects of food processing and formulation on the aetiology of chronic, debilitating inflammatory diseases. In this Review, we provide an overview of the current data that highlight an association between ultra-processed food consumption and various chronic diseases, with a focus on epidemiological evidence and mechanistic insights involving the intestinal microbiota.
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Affiliation(s)
- Bernard Srour
- Sorbonne Paris Nord University, INSERM U1153, INRAE U1125, CNAM, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center, Centre of Research in Epidemiology and Statistics, Université Paris Cité, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France
| | - Melissa C Kordahi
- INSERM U1016, Mucosal microbiota in chronic inflammatory diseases, CNRS UMR 8104, Université de Paris, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France
| | - Erica Bonazzi
- INSERM U1016, Mucosal microbiota in chronic inflammatory diseases, CNRS UMR 8104, Université de Paris, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France
| | - Mélanie Deschasaux-Tanguy
- Sorbonne Paris Nord University, INSERM U1153, INRAE U1125, CNAM, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center, Centre of Research in Epidemiology and Statistics, Université Paris Cité, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France
| | - Mathilde Touvier
- Sorbonne Paris Nord University, INSERM U1153, INRAE U1125, CNAM, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center, Centre of Research in Epidemiology and Statistics, Université Paris Cité, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France
| | - Benoit Chassaing
- INSERM U1016, Mucosal microbiota in chronic inflammatory diseases, CNRS UMR 8104, Université de Paris, Paris, France; NACRe Network-Nutrition and Cancer Research Network, Jouy-en-Josas, France.
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10
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Javed MS, Amjad A, Shah FUH, Ahmad Z, Hameed A, Anwar MJ, Khan AA, Amir M, Jawad M, Abrar M. Probing the physicochemical characteristics of carrot sauce during storage. PLoS One 2022; 17:e0273857. [PMID: 36383564 PMCID: PMC9668152 DOI: 10.1371/journal.pone.0273857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.
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Affiliation(s)
- Muhammad Sameem Javed
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Adnan Amjad
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
- * E-mail:
| | - Faiz-ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Aneela Hameed
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Ammar Ahmad Khan
- University Institute of Diet and Nutritional Science, The University of Lahore, Lahore, Punjab, Pakistan
| | - Muhammad Amir
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Jawad
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Abrar
- Post Harvest Research Centre, Ayub Agricultural Research Institute Faisalabad, Faisalabad, Pakistan
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Suna S, Kalkan S, Dinç M, Çopur ÖU. Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01676-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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12
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NAUREEN ZAKIRA, DHULI KRISTJANA, DONATO KEVIN, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Foods of the Mediterranean diet: tomato, olives, chili pepper, wheat flour and wheat germ. JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E4-E11. [PMID: 36479499 PMCID: PMC9710402 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Mediterranean people, which follows a diet rich in minimally-processed plant-based foods, are believed to live longer and healthier lives than many other populations in the Western world. Epidemiological and clinical data suggest that the Mediterranean diet has beneficial effects for several chronic diseases, such as cardiovascular diseases, obesity, cancer and diabetes. Although the mechanisms of action of the Mediterranean diet are not completely clear, the synergistic effects of a number of its components and their bioactive phytochemicals exert antioxidant, anti-inflammatory, anti-microbial and anti-cancer effects. The Mediterranean diet includes daily consumption of whole cereals, fruit, vegetables and legumes in moderate proportions, weekly consumption of white meat in low to moderate proportions and occasionally sweets and chocolates in small amounts. Since olive oil is the main lipids source, it has special significance for health. Healthy fruit and vegetables, rich in phytochemicals, are a major proportion of this diet and contribute to the overall nutritional value and bioactivity of its components. Here we review the nutritional and health benefits of wheat germ, tomatoes, olives and chili pepper, items at the base of Mediterranean diet food pyramid that provides beneficial molecules, such as polyphenols, vitamins and flavonoids, and exert anti-inflammatory, anti-microbial and anti-oxidative actions.
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Affiliation(s)
| | - KRISTJANA DHULI
- MAGI’s Lab, Rovereto (TN), Italy
- Correspondence: Kristjana Dhuli, MAGI’s Lab, Rovereto (TN), 38068, Italy. E-mail:
| | | | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI Euregio, Bolzano, Italy
- MAGI’s Lab, Rovereto (TN), Italy
- MAGISNAT, Peachtree Corners (GA), USA
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13
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Bakir S, Hall RD, de Vos RC, Mumm R, Kadakal Ç, Capanoglu E. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes. Food Chem 2022; 403:134123. [DOI: 10.1016/j.foodchem.2022.134123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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14
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Wang C, Li M, Duan X, Abu-Izneid T, Rauf A, Khan Z, Mitra S, Emran TB, Aljohani ASM, Alhumaydhi FA, Thiruvengadam M, Suleria HAR. Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Chuqi Wang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Minhao Li
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Xinyu Duan
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Tareq Abu-Izneid
- Pharmaceutical Sciences Program, College of Pharmacy, Al Ain University, Al Ain Campus, United Arab Emirates
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Zidan Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Abdullah S. M. Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Fahad A. Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
- Department of Microbiology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
| | - Hafiz A. R. Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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15
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Ciudad-Mulero M, Pinela J, Carvalho AM, Barros L, Fernández-Ruiz V, Ferreira ICFR, Sánchez-Mata MDC, Morales P. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties. Foods 2022; 11:foods11131968. [PMID: 35804783 PMCID: PMC9265999 DOI: 10.3390/foods11131968] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 02/01/2023] Open
Abstract
Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro- and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions.
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Affiliation(s)
- María Ciudad-Mulero
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (M.C.-M.); (V.F.-R.); (M.d.C.S.-M.)
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.M.C.); (L.B.); (I.C.F.R.F.)
- Correspondence: (J.P.); (P.M.)
| | - Ana Maria Carvalho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.M.C.); (L.B.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.M.C.); (L.B.); (I.C.F.R.F.)
| | - Virginia Fernández-Ruiz
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (M.C.-M.); (V.F.-R.); (M.d.C.S.-M.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.M.C.); (L.B.); (I.C.F.R.F.)
| | - María de Cortes Sánchez-Mata
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (M.C.-M.); (V.F.-R.); (M.d.C.S.-M.)
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (M.C.-M.); (V.F.-R.); (M.d.C.S.-M.)
- Correspondence: (J.P.); (P.M.)
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Wang C, Wu H, Liu Z, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility and movement of phenolic compounds from tomato ( Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation. Food Funct 2022; 13:4954-4966. [PMID: 35441650 DOI: 10.1039/d2fo00223j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Tomatoes (Solanum lycopersicum) are highly involved in diets consumed worldwide, and are rich in bioactive compounds including phenolics, carotenoids and vitamins. In this study, four different varieties of fresh tomato pulp (Oxheart, Green Zebra, Kumato and Roma) were used to estimate the bioaccessibility of target phenolic compounds during in vitro gastrointestinal digestion and colonic fermentation, and to determine their antioxidant capacity. The production of short chain fatty acids (SCFAs) was also estimated during colonic fermentation. Among these, Roma displayed relatively higher total phenolic content (TPC) and free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay) values after gastrointestinal digestion of 0.31 mg gallic acid equivalents (GAE) per g and 0.12 mg Trolox equivalents (TE) per g. Kumato exhibited the highest total flavonoid content (TFC) of 2.47 mg quercetin equivalents (QE) per g after 8 hours of colonic fermentation. Oxheart and Roma showed similar ferric reducing antioxidant power (FRAP) values of around 4.30 mg QE per g after 4 hours of faecal reaction. Catechin was the most bioaccessible phenolic compound in all fresh tomatoes, and could be completely decomposed after intestinal digestion, whereas the release of some bonded phenolic compounds required the action of gut microflora. Kumato and Green Zebra showed higher production of individual and total SCFAs for 16 hours of fermentation, which would provide more gut health benefits.
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Affiliation(s)
- Chuqi Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, 3010, Parkville, VIC, Australia.
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, 3010, Parkville, VIC, Australia.
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, 3010, Parkville, VIC, Australia.
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, 3217, Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, 3010, Parkville, VIC, Australia. .,Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz A R Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, 3010, Parkville, VIC, Australia. .,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, 3217, Australia
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Akdemir Evrendilek G, Bodruk A, Eker ME, Acar F. Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation. FOOD SCI TECHNOL INT 2022:10820132221096900. [PMID: 35469459 DOI: 10.1177/10820132221096900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 °C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 ± 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 ± 0.23 log CFU/mL became undetectable at 55 °C with 100% amplitude for 5 min and 57.5 °C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 °C, 100% amplitude, and 3.53 min (composite desirability = 0.81). The pilot-scale US treatment with a moderate temperature appeared promising to process ketchup.
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Affiliation(s)
- Gulsun Akdemir Evrendilek
- Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, Bolu Turkey.,Faculty of Engineering, Department of Food Engineering, Ardahan University, Ardahan Turkey
| | - Anıl Bodruk
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey.,Faculty of Engineering, Department of Food Engineering, 37509Ege University, Izmir, Turkey
| | - Merve Eda Eker
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey.,Faculty of Engineering, Department of Food Engineering, 37509Ege University, Izmir, Turkey
| | - Furkan Acar
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey
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18
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Izzo L, Castaldo L, Lombardi S, Gaspari A, Grosso M, Ritieni A. Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes. Front Nutr 2022; 9:849163. [PMID: 35350409 PMCID: PMC8958018 DOI: 10.3389/fnut.2022.849163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables in the world; it contains high amounts of antioxidant phytochemicals and essential nutrients. Although it is commonly consumed fresh, more than 80% of its consumption derives from processed products. Since limited information on changes in the bioaccessibility of bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor the antioxidant activity, total polyphenolic and carotenoid content, and bioaccessibility during in vitro gastrointestinal digestion of different typologies (n = 7) of canned tomatoes. A comprehensive evaluation of the polyphenolic profile of digested and not digested samples was ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content of rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 mg/100 g), chlorogenic acid (1.857-11.236 mg/100 g), and lycopene (50.894-222.061 mg/kg) in the analyzed matrices. After in vitro gastrointestinal digestion, large variability, losses and low recovery were recorded. An appreciable percentage of rutin (30.7%), naringenin (29.6%), chlorogenic acid (25.8%), and lycopene (varied between 9.3 and 20%) remained bioaccessible after the in vitro gastrointestinal digestion. Our study could be a valid support to evaluate which content of bioactive compounds could be really bioaccessible to exercise beneficial effects on human health.
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Affiliation(s)
- Luana Izzo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Luigi Castaldo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Sonia Lombardi
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Anna Gaspari
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Michela Grosso
- Laboratory of Biochemistry and Molecular Biology, Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, Naples, Italy.,CEINGE-Biotecnologie Avanzate, Naples, Italy
| | - Alberto Ritieni
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy.,Health Education and Sustainable Development, University of Naples Federico II, Naples, Italy
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19
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Bioacesibility of total phenolics and antioxidant activity of melon slices dried in a heat pump drying system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01335-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Yagci S, Calıskan R, Gunes ZS, Capanoglu E, Tomas M. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Food Chem 2022; 368:130847. [PMID: 34450500 DOI: 10.1016/j.foodchem.2021.130847] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 08/07/2021] [Accepted: 08/09/2021] [Indexed: 11/04/2022]
Abstract
In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.
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Affiliation(s)
- Sibel Yagci
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey; Department of Food Engineering, Balıkesir University, 10145 Balıkesir, Turkey
| | - Rukiye Calıskan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey
| | - Zeynep Saliha Gunes
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Merve Tomas
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
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21
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Tomas M. Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree. Food Chem 2021; 375:131897. [PMID: 34959142 DOI: 10.1016/j.foodchem.2021.131897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/19/2022]
Abstract
The aim of the present study was to understand how the addition of pectin (2.5% and 5%) affected the content and bioaccessibility of phenolics in red raspberry puree. The results showed that the concentration of antioxidants in red raspberry puree was reduced with the addition of pectin. Similarly, addition of pectin to red raspberry puree significantly reduced the total phenolic content (15-20%), total antioxidant capacity (18-70%), and total monomeric anthocyanin (25-30%) after in vitro digestion. On the other hand, significant decreases in the bioaccessible amount of cyanidin (41%), cyanidin-3-glucoside (14%), cyanidin-3-rutinoside (17%), pelargonidin 3-glucoside (16%), and peonidin (28%) were observed after the addition of pectin (5% (w/w)) compared to the control (p < 0.05) as analyzed with the HPLC method. According to the LC-MS/MS analysis of red raspberry samples, five flavonoids (rutin, quercetin, kaempferol, myricetin, and phlorizin) and six phenolic acids (gallic acid, caffeic acid, chlorogenic acid, sinapic acid, p-coumaric acid, and ferulic acid) were detected. The effect of in vitro gastrointestinal digestion varied depending on the type of the phenolic compounds. Sinapic acid and phlorizin were not detected at all in the intestinal phase, indicating that they were completely degraded during digestion. The percentage bioaccessibility of gallic acid (49-88%), rutin (6-16%), and quercetin (23-33%) was decreased proportionally with the increase in the pectin content in red raspberry purees (p < 0.05). On the other hand, only 5% pectin addition to red raspberry puree resulted with a significant decrease in the amount of bioaccessible caffeic acid (8% to 5%), kaempferol (24% to 13%), ferulic acid (26% to 10%), and myricetin (91% to 57%) (p < 0.05). Overall, the present study highlighted that incorporation of pectin to red raspberry puree reduced the amount of bioaccessible polyphenols.
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Affiliation(s)
- Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
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22
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Effects of High-Temperature Stress during Plant Cultivation on Tomato (Solanum lycopersicum L.) Fruit Nutrient Content. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7994417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Agriculture is among the sectors that will be impacted first and most by the adverse effects of climate change. Therefore, developing new high-temperature tolerant varieties is an essential economic measure in adaptation to near-future climate change. Likewise, there is a growing interest in increasing the antioxidant content of crops to improve food quality and produce crops with high-stress tolerance. Tomato is the most grown and consumed species in horticultural plants; however, it is vulnerable to 35°C and above high temperatures during cultivation. This study used twenty high-temperature tolerant, two susceptible genotypes, and two commercial tomato varieties in the open field. The experiment was applied under control and high-temperature stress conditions based on a randomized block design with 4 replications and 12 plants per repetition. The study investigated the fruit’s selected quality properties and antioxidant compounds, namely, total soluble solutes (Brix), titratable acidity, pH, electrical conductivity (EC), lycopene, β-carotene, and vitamin C, along with total phenols and total flavonoids under control and stress conditions. As a result, in general, total soluble solutes, titratable acidity, total phenol, and vitamin C contents under high-temperature conditions were determined to increase in tolerant tomato genotypes, while decreases were noted for pH, EC, total flavonoids, lycopene, and β-carotene. However, different specific responses on the basis of genotypes and useful information for breeding studies have been identified. These data on fruit nutrient content and antioxidants will be helpful when breeding tomato varieties to be grown in high-temperature conditions.
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Wu X, Yu L, Pehrsson PR. Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in Tomatoes. Adv Nutr 2021; 13:138-151. [PMID: 34666349 PMCID: PMC8803485 DOI: 10.1093/advances/nmab109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/16/2021] [Accepted: 09/08/2021] [Indexed: 01/05/2023] Open
Abstract
Tomatoes are the second most consumed vegetable in the United States. In 2017, American people consumed 9.2 kg of tomatoes from a fresh market and 33.2 kg of processed tomato products per capita. One commonly asked question by consumers and the nutrition community is "Are processed tomato products as nutritious as fresh tomatoes?" This review addresses this question by summarizing the current understandings on the effects of industrial processing on the nutrients and bioactive compounds of tomatoes. Twelve original research papers were found to study the effects of different industrial processing methods on the nutrients and/or bioactive compounds in tomato products. The data suggested that different processing methods had different effects on different compounds in tomatoes. However, currently available data are still limited, and the existing data are often inconsistent. The USDA National Nutrient Database for Standard Reference Legacy was utilized to estimate nutrient contents from raw tomatoes and processed tomato products. In addition, several other important factors specifically related to the industrial processing of tomatoes were also discussed. To conclude, there is no simple "yes" or "no" answer to the question "Are processed tomato products as nutritious as fresh tomatoes?" Many factors must be considered when comparing the nutritious value between fresh tomatoes and processed tomato products. At this point, we do not have sufficient data to fully understand all of the factors and their impacts.
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Affiliation(s)
- Xianli Wu
- Address correspondence to XW (e-mail: )
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Pamela R Pehrsson
- Methods and Application of Food Composition Laboratory, USDA, Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, USA
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Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021; 10:foods10102395. [PMID: 34681441 PMCID: PMC8535101 DOI: 10.3390/foods10102395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.
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Wu M, Gong DC, Yang Q, Zhang MQ, Mei YZ, Dai CC. Activation of Naringenin and Kaempferol through Pathway Refactoring in the Endophyte Phomopsis Liquidambaris. ACS Synth Biol 2021; 10:2030-2039. [PMID: 34251173 DOI: 10.1021/acssynbio.1c00205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Abundant gene clusters of natural products are observed in the endophytic fungus Phomopsis liquidambaris; however, most of them are silent. Herein, a plug-and-play DNA assembly tool has been applied for flavonoid synthesis in P. liquidambaris. A shuttle plasmid was constructed based on S. cerevisiae, E. coli, and P. liquidambaris with screening markers URA, Amp, and hygR, respectively. Each fragment or cassette was successively assembled by overlap extension PCR with at least 40-50 bp homologous arms in S. cerevisiae for generating a new vector. Seven native promoters were screened by the DNA assembly based on the fluorescence intensity of the mCherry reporter gene in P. liquidambaris, and two of them were new promoters. The key enzyme chalcone synthase was the limiting step of the pathway. The naringenin and kaempferol pathways were refactored and activated with the titers of naringenin and kaempferol of 121.53 mg/L and 75.38 mg/L in P. liquidambaris using fed-batch fermentation, respectively. This study will be efficient and helpful for the biosynthesis of secondary metabolites.
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Affiliation(s)
- Mei Wu
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, Jiangsu Province China
| | - Da-Chun Gong
- China Key Laboratory of Light Industry Functional Yeast, Three Gorges University, Yichang, 443000, Hubei Province China
| | - Qian Yang
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, Jiangsu Province China
| | - Meng-Qian Zhang
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, Jiangsu Province China
| | - Yan-Zhen Mei
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, Jiangsu Province China
| | - Chuan-Chao Dai
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, Jiangsu Province China
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Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Greathouse J, Henning S, Soendergaard M. Effect of Grafting Rootstock on the Antioxidant Capacity and Content of Heirloom Tomatoes ( Solanum lycopersicum L.) in Hydroponic Culture. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10050965. [PMID: 34066134 PMCID: PMC8151870 DOI: 10.3390/plants10050965] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 05/06/2021] [Accepted: 05/09/2021] [Indexed: 05/05/2023]
Abstract
Heirloom tomato varieties are in demand by consumers due to high antioxidant levels. However, these varieties are difficult to produce and are prone to disease. To overcome these problems, heirloom tomatoes may be cultivated in hydroponic systems and grafted onto disease-resistant rootstocks. However, it is unknown if the antioxidant content and capacity are affected by grafting. In this study, heirloom (Black Krim and Green Zebra) and standard (Big Beef) varieties were grafted onto wild type (WT) or productive rootstocks (Arnold and Supernatural). The tomatoes were harvested at maturity, freeze-dried, and ground into a powder. Lycopene was extracted using hexane, and the content was determined spectrophotometrically at 503 nm. The antioxidant capacity of methanol extracts was evaluated by the 2,2'-azino-di[3-ethylbenzthiazoline sulfonsyr]sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, whereas the phenolic content was determined using the Folin-Ciocalteu assay. Interestingly, the grafting of Big Beef and Green Zebra onto Supernatural rootstock resulted in an increased antioxidant capacity, as determined by the DPPH assay. Moreover, the phenolic content was changed for Big Beef grafted onto Arnold, and Big Beef and Green Zebra grafted onto Supernatural. Taken together, these results indicate that certain combinations of standard and heirloom tomato varieties and productive rootstocks may influence the antioxidant capacity and phenolic content. These results may be used to guide producers when choosing rootstocks for cultivating hydroponic tomatoes.
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Affiliation(s)
- Jamie Greathouse
- Department of Chemistry, Western Illinois University, Macomb, IL 61455, USA;
| | - Shelby Henning
- School of Agriculture, Western Illinois University, Macomb, IL 61455, USA;
| | - Mette Soendergaard
- Department of Chemistry, Western Illinois University, Macomb, IL 61455, USA;
- Correspondence:
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Matos RA, Adams M, Sabaté J. Review: The Consumption of Ultra-Processed Foods and Non-communicable Diseases in Latin America. Front Nutr 2021; 8:622714. [PMID: 33842521 PMCID: PMC8024529 DOI: 10.3389/fnut.2021.622714] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 02/24/2021] [Indexed: 12/15/2022] Open
Abstract
The objective of this article is to assess current trends in Latin America with respect to the consumption of ultra-processed foods and non-communicable diseases. This review addresses the rapid growth of the ultra-processed foods market in Latin America which, along with other social and environmental factors, has been shown to be highly influential in the prevalence of non-communicable diseases such as obesity, type 2 diabetes, hypertension and cardiovascular disease, cancer, and all-cause mortality. Ultra-processed foods represent a health concern for a number of reasons. They are generally calorically dense and high in sodium, sugar, and saturated and trans fats, and low in fiber and protein. Additionally, they may contain additives and neoformed compounds that affect health in ways that have not been adequately researched. Furthermore, the packaging of ultra-processed foods may contain hormone disruptors whose effects on humans are not entirely clear. Associations between ultra-processed foods and cardio-metabolic dysfunction, as well as several plausible mechanisms, will be evaluated.
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Affiliation(s)
- Rodrigo A Matos
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
| | - Michelle Adams
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, United States
| | - Joan Sabaté
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, United States
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29
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Bonemann DH, Luckow ACB, Pereira CC, de Souza AO, Cadore S, Nunes AM, Vieira MA, Ribeiro AS. Determination of total concentration and bioaccessible fraction of metals in tomatoes and their derivatives by MIP OES. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103716] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Mohebi N, Kassaee MZ. Novel phenolic compounds by
DFT
: Electronic effects on antioxidant activity of 4‐vinylphenol derivatives. J CHIN CHEM SOC-TAIP 2020. [DOI: 10.1002/jccs.202000501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Nazanin Mohebi
- Department of Chemistry Tarbiat Modares University Tehran Iran
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31
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You F, Wei J, Cheng Y, Wen Z, Ding C, Guo Y, Wang K. A sensitive and stable visible-light-driven photoelectrochemical aptasensor for determination of oxytetracycline in tomato samples. JOURNAL OF HAZARDOUS MATERIALS 2020; 398:122944. [PMID: 32768827 DOI: 10.1016/j.jhazmat.2020.122944] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/22/2020] [Accepted: 05/10/2020] [Indexed: 05/12/2023]
Abstract
Sensitive detection of oxytetracycline (OTC) has attracted increasing attention worldwide due to the relationship between food safety and human health problems. In this work, a visible-light-driven photoelectrochemical (PEC) OTC aptasensor was constructed using Bi4VO8Cl/nitrogen-doped graphene quantum dots (Bi4VO8Cl/N-GQDs) nanohybrids as photoactive material and OTC aptamer as identification element. Owing to the well matched heterojunction of Bi4VO8Cl and nitrogen-doped graphene quantum dots (N-GQDs), the photogenerated electron-hole pairs could be separated effectively, so that the photocurrent intensity of as-prepared Bi4VO8Cl/N-GQDs nanohybrids was about 7 times higher than pure Bi4VO8Cl and had higher stability. The constructed "signal-off" PEC aptasensor realized OTC detection in tomato samples with excellent sensitivity, specificity and repeatability. The photocurrent decreased with the increase of OTC concentration in a range from 0.1 nM to 150 nM, and the detection limit was 0.03 nM (S/N = 3). The national standard method was used to compare with our method and the results were consistent.
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Affiliation(s)
- Fuheng You
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jie Wei
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yong Cheng
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zuorui Wen
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Caifeng Ding
- Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, OE, School of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, PR China
| | - Yingshu Guo
- Collaborative Innovation Center of Tumor Marker Detection Technology, Equipment and Diagnosis-Therapy Integration in Universities of Shandong, Shandong Province Key Laboratory of Detection Technology for Tumor Makers, School of Chemistry and Chemical Engineering, Linyi University, Linyi 276005, PR China.
| | - Kun Wang
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China; Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, OE, School of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, PR China.
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32
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Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods 2020; 9:foods9111595. [PMID: 33153068 PMCID: PMC7692923 DOI: 10.3390/foods9111595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/26/2020] [Accepted: 10/30/2020] [Indexed: 11/22/2022] Open
Abstract
Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.
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33
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Yang Q, Wu M, Zhu YL, Yang YQ, Mei YZ, Dai CC. The disruption of the MAPKK gene triggering the synthesis of flavonoids in endophytic fungus Phomopsis liquidambaris. Biotechnol Lett 2020; 43:119-132. [PMID: 33128663 DOI: 10.1007/s10529-020-03042-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 10/27/2020] [Indexed: 12/26/2022]
Abstract
Flavonoids, which are mainly extracted from plants, are important antioxidants and play an important role in human diseases. However, the growing market demand is limited by low productivity and complex production processes. Herein, the flavonoids biosynthesis pathway of the endophytic fungus Phomopsis liquidambaris was revealed. The mitogen-activated protein kinase kinase (MAPKK) of the strain was disrupted using a newly constructed CRISPR-Cas9 system mediated by two gRNAs which was conducive to cause plasmid loss. The disruption of the MAPKK gene triggered the biosynthesis of flavonoids against stress and resulted in the precipitation of flavonoids from fermentation broth. Naringenin, kaempferol and quercetin were detected in fed-batch fermentation with yields of 5.65 mg/L, 1.96 mg/L and 2.37 mg/L from P. liquidambaris for dry cell weigh using the mixture of glucose and xylose and corn steep powder as carbon source and nitrogen source for 72 h, respectively. The biosynthesis of flavonoids was triggered by disruption of MAPKK gene in P. liquidambaris and the mutant could utilize xylose.
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Affiliation(s)
- Qian Yang
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Mei Wu
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Ya-Li Zhu
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Ya-Qiong Yang
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Yan-Zhen Mei
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China.
| | - Chuan-Chao Dai
- Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, Jiangsu, China.
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34
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Kamiloglu S. Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4190-4198. [PMID: 32378227 DOI: 10.1002/jsfa.10458] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/20/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by-product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine. RESULTS Ultra-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high-performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by-product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach. CONCLUSION Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.
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Affiliation(s)
- Senem Kamiloglu
- Mevsim Gida Sanayi ve Soguk Depo Ticaret A.S. (MVSM Foods), Bursa, Turkey
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35
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Liu J, Mu T, Sun H, Fauconnier ML. Effects of processing and storage conditions on the stability of sweet potato (
Ipomoea batatas
L.) leaf flavonoids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14478] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jiang Liu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, PO Box 5109 Beijing 100193 PR China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, PO Box 5109, Beijing 100193 PR China
- Laboratory of Chemistry of Natural Molecules University of Liege Gembloux Agro‐Bio Tech Passage des Déportés 2‐5030 Gembloux Belgium
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, PO Box 5109 Beijing 100193 PR China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, PO Box 5109, Beijing 100193 PR China
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, PO Box 5109 Beijing 100193 PR China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, PO Box 5109, Beijing 100193 PR China
| | - Marie Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules University of Liege Gembloux Agro‐Bio Tech Passage des Déportés 2‐5030 Gembloux Belgium
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36
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Domínguez R, Gullón P, Pateiro M, Munekata PES, Zhang W, Lorenzo JM. Tomato as Potential Source of Natural Additives for Meat Industry. A Review. Antioxidants (Basel) 2020; 9:antiox9010073. [PMID: 31952111 PMCID: PMC7022261 DOI: 10.3390/antiox9010073] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 01/09/2020] [Accepted: 01/11/2020] [Indexed: 12/13/2022] Open
Abstract
Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.G.); (M.P.); (P.E.S.M.)
| | - Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.G.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.G.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.G.); (M.P.); (P.E.S.M.)
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.G.); (M.P.); (P.E.S.M.)
- Correspondence: ; Tel.: +34-988-548-277; Fax: +34-988-548-276
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37
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Dzakovich MP, Hartman JL, Cooperstone JL. A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato. FRONTIERS IN PLANT SCIENCE 2020; 11:767. [PMID: 32636855 PMCID: PMC7318899 DOI: 10.3389/fpls.2020.00767] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Accepted: 05/14/2020] [Indexed: 05/04/2023]
Abstract
Tomato steroidal glycoalkaloids (tSGAs) are a class of cholesterol-derived metabolites uniquely produced by the tomato clade. These compounds provide protection against biotic stress due to their fungicidal and insecticidal properties. Although commonly reported as being anti-nutritional, both in vitro as well as pre-clinical animal studies have indicated that some tSGAs may have a beneficial impact on human health. However, the paucity of quantitative extraction and analysis methods presents a major obstacle for determining the biological and nutritional functions of tSGAs. To address this problem, we developed and validated the first comprehensive extraction and ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) quantification method for tSGAs. Our extraction method allows for up to 16 samples to be extracted simultaneously in 20 min with 93.0 ± 6.8 and 100.8 ± 13.1% recovery rates for tomatidine and alpha-tomatine, respectively. Our UHPLC-MS/MS method was able to chromatographically separate analytes derived from 18 tSGA peaks representing 9 different tSGA masses, as well as two internal standards, in 13 min. Tomato steroidal glycoalkaloids that did not have available standards were annotated using high resolution mass spectrometry as well as product ion scans that provided fragmentation data. Lastly, we utilized our method to survey a variety of commonly consumed tomato-based products. Total tSGA concentrations ranged from 0.2 to 3.4 mg/serving and represent some of the first reported tSGA concentrations in tomato-based products. Our validation studies indicate that our method is sensitive, robust, and able to be used for a variety of applications where concentrations of biologically relevant tSGAs need to be quantified.
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Affiliation(s)
- Michael P. Dzakovich
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, United States
| | - Jordan L. Hartman
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, United States
| | - Jessica L. Cooperstone
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, United States
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- *Correspondence: Jessica L. Cooperstone,
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Ai Z, Xiao J, Li Y, Guo B, Du Y, Zhao K. Metal-free synthesis of 3-chalcogenyl chromones from alkynyl aryl ketones and diorganyl diselenides/disulfides mediated by PIFA. Org Chem Front 2020. [DOI: 10.1039/d0qo01175d] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
3-Selenyl/sulfenyl chromones/thiochromones were conveniently synthesized from the PIFA-mediated reactions between alkynyl aryl ketones bearing an ortho-methoxy/methylthio group and diorganyl diselenides/disulfides.
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Affiliation(s)
- Zhenkang Ai
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- China
| | - Jiaxi Xiao
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- China
| | - Yadong Li
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- China
| | - Boying Guo
- Department of Chemistry
- Monell Chemical Senses Center and Laboratory for Research on the Structure of Matter
- University of Pennsylvania
- Philadelphia
- USA
| | - Yunfei Du
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- China
| | - Kang Zhao
- State Key Laboratory of Microbial Technology
- Institute of Microbial Technology
- Shandong University
- Qingdao 266237
- China
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39
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Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108830] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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40
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Tomas M, Rocchetti G, Ghisoni S, Giuberti G, Capanoglu E, Lucini L. Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation. Food Res Int 2019; 130:108954. [PMID: 32156394 DOI: 10.1016/j.foodres.2019.108954] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 12/22/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
Abstract
The aim of this study was to investigate the modulation of polyphenols profile of blackberry purees by soluble dietary fibres (inulin or pectin), during a simulated in vitro gastrointestinal digestion and large intestine fermentation process. Untargeted profiling evidenced that the free phenolic fraction of blackberry puree was characterized mainly by flavonoids, followed by phenolic acids, lignans and other low molecular weight polyphenols, showing clear differences from the bound phenolic fraction detected. This trend could be related to the interactions of dietary fibre and polyphenols, showing synergistic and/or antagonist effect on the bioactivity of polyphenols. On the other hand, in vitro large intestine fermentation of blackberry purees following in vitro gastrointestinal digestion revealed that the highest inclusion level (10% w/w) of soluble dietary fibres was effective in modulating the bioaccessibility of some phenolic classes (mainly phenolic acids, lignans and flavones) characterizing the blackberry puree. In addition, multivariate statistics following metabolomics-based profiling showed that the interaction between fibres and blackberry purees determined a marked modification of both anthocyanins and flavonols during in vitro large intestine fermentation, thus leading to the formation of low-molecular-weight compounds (such as tyrosol, followed by gallic and benzoic acids).
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Silvia Ghisoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Beltrán Sanahuja A, De Pablo Gallego SL, Maestre Pérez SE, Valdés García A, Prats Moya MS. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants (Basel) 2019; 8:antiox8110551. [PMID: 31739458 PMCID: PMC6912581 DOI: 10.3390/antiox8110551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 01/24/2023] Open
Abstract
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.
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42
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Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6535-6545. [PMID: 31321777 DOI: 10.1002/jsfa.9934] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/06/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Paola Quifer-Rada
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Victoria Westrin
- Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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Souza ALR, Gomes FDS, Tonon RV, Silva LFM, Cabral LMC. Coupling membrane processes to obtain a lycopene‐rich extract. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Skolik P, Morais CLM, Martin FL, McAinsh MR. Determination of developmental and ripening stages of whole tomato fruit using portable infrared spectroscopy and Chemometrics. BMC PLANT BIOLOGY 2019; 19:236. [PMID: 31164091 PMCID: PMC6549295 DOI: 10.1186/s12870-019-1852-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 05/28/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Development and ripening of tomato (Solanum lycopersicum) fruit are important processes for the study of crop biology related to industrial horticulture. Versatile uses of tomato fruit lead to its harvest at various points of development from early maturity through to red ripe, traditionally indicated by parameters such as size, weight, colour, and internal composition, according to defined visual 'grading' schemes. Visual grading schemes however are subjective and thus objective classification of tomato fruit development and ripening are needed for 'high-tech' horticulture. To characterize the development and ripening processes in whole tomato fruit (cv. Moneymaker), a biospectroscopy approach is employed using compact portable ATR-FTIR spectroscopy coupled with chemometrics. RESULTS The developmental and ripening processes showed unique spectral profiles, which were acquired from the cuticle-cell wall complex of tomato fruit epidermis in vivo. Various components of the cuticle including Cutin, waxes, and phenolic compounds, among others, as well as from the underlying cell wall such as celluloses, pectin and lignin like compounds among others. Epidermal surface structures including cuticle and cell wall were significantly altered during the developmental process from immature green to mature green, as well as during the ripening process. Changes in the spectral fingerprint region (1800-900 cm- 1) were sufficient to identify nine developmental and six ripening stages with high accuracy using support vector machine (SVM) chemometrics. CONCLUSIONS The non-destructive spectroscopic approach may therefore be especially useful for investigating in vivo biochemical changes occurring in fruit epidermis related to grades of tomato during development and ripening, for autonomous food production/supply chain applications.
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Affiliation(s)
- Paul Skolik
- Lancaster Environment Centre, Lancaster University, Bailrigg, Lancaster, LA1 4YQ UK
| | - Camilo L. M. Morais
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, PR1 2HE UK
| | - Francis L. Martin
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, PR1 2HE UK
| | - Martin R. McAinsh
- Lancaster Environment Centre, Lancaster University, Bailrigg, Lancaster, LA1 4YQ UK
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules 2019; 24:molecules24081555. [PMID: 31010212 PMCID: PMC6514867 DOI: 10.3390/molecules24081555] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 11/17/2022] Open
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
| | - Fernanda Francetto Juliano
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, Brazil.
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
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COSTA VMMD, GARCIA MC, CALIARI M, SOARES JÚNIOR MS, VIEIRA DADP, DAMIANI C. Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.10417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Tomas M, Sagdic O, Catalkaya G, Kahveci D, Capanoglu E. Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303, Istanbul, Turkey
| | - O. Sagdic
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210, Istanbul, Turkey
| | - G. Catalkaya
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey
| | - D. Kahveci
- Faculty of Engineering, Food Engineering Department, Yeditepe University, Kayışdağı, 34755, Istanbul, Turkey
| | - E. Capanoglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey
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Levisson M, Patinios C, Hein S, de Groot PA, Daran JM, Hall RD, Martens S, Beekwilder J. Engineering de novo anthocyanin production in Saccharomyces cerevisiae. Microb Cell Fact 2018; 17:103. [PMID: 29970082 PMCID: PMC6029064 DOI: 10.1186/s12934-018-0951-6] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 06/27/2018] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Anthocyanins are polyphenolic pigments which provide pink to blue colours in fruits and flowers. There is an increasing demand for anthocyanins, as food colorants and as health-promoting substances. Plant production of anthocyanins is often seasonal and cannot always meet demand due to low productivity and the complexity of the plant extracts. Therefore, a system of on-demand supply is useful. While a number of other (simpler) plant polyphenols have been successfully produced in the yeast Saccharomyces cerevisiae, production of anthocyanins has not yet been reported. RESULTS Saccharomyces cerevisiae was engineered to produce pelargonidin 3-O-glucoside starting from glucose. Specific anthocyanin biosynthetic genes from Arabidopsis thaliana and Gerbera hybrida were introduced in a S. cerevisiae strain producing naringenin, the flavonoid precursor of anthocyanins. Upon culturing, pelargonidin and its 3-O-glucoside were detected inside the yeast cells, albeit at low concentrations. A number of related intermediates and side-products were much more abundant and were secreted into the culture medium. To optimize titers of pelargonidin 3-O-glucoside further, biosynthetic genes were stably integrated into the yeast genome, and formation of a major side-product, phloretic acid, was prevented by engineering the yeast chassis. Further engineering, by removing two glucosidases which are known to degrade pelargonidin 3-O-glucoside, did not result in higher yields of glycosylated pelargonidin. In aerated, pH controlled batch reactors, intracellular pelargonidin accumulation reached 0.01 µmol/gCDW, while kaempferol and dihydrokaempferol were effectively exported to reach extracellular concentration of 20 µM [5 mg/L] and 150 µM [44 mg/L], respectively. CONCLUSION The results reported in this study demonstrate the proof-of-concept that S. cerevisiae is capable of de novo production of the anthocyanin pelargonidin 3-O-glucoside. Furthermore, while current conversion efficiencies are low, a number of clear bottlenecks have already been identified which, when overcome, have huge potential to enhance anthocyanin production efficiency. These results bode very well for the development of fermentation-based production systems for specific and individual anthocyanin molecules. Such systems have both great scientific value for identifying and characterising anthocyanin decorating enzymes as well as significant commercial potential for the production of, on-demand, pure bioactive compounds to be used in the food, health and even pharma industries.
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Affiliation(s)
- Mark Levisson
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Constantinos Patinios
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Sascha Hein
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Centro Ricerca e Innovazione, Via E. Mach, 1, 38010 San Michele all’Adige, TN Italy
| | - Philip A. de Groot
- Department of Biotechnology, Delft University of Technology, van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc Daran
- Department of Biotechnology, Delft University of Technology, van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Robert D. Hall
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Stefan Martens
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Centro Ricerca e Innovazione, Via E. Mach, 1, 38010 San Michele all’Adige, TN Italy
| | - Jules Beekwilder
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
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Bioactivities of phytochemicals present in tomato. Journal of Food Science and Technology 2018; 55:2833-2849. [PMID: 30065393 DOI: 10.1007/s13197-018-3221-z] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/28/2018] [Accepted: 05/10/2018] [Indexed: 12/25/2022]
Abstract
Tomato is a wonder fruit fortified with health-promoting phytochemicals that are beneficial in preventing important chronic degenerative disorders. Tomato is a good source of phenolic compounds (phenolic acids and flavonoids), carotenoids (lycopene, α, and β carotene), vitamins (ascorbic acid and vitamin A) and glycoalkaloids (tomatine). Bioactive constituents present in tomato have antioxidant, anti-mutagenic, anti-proliferative, anti-inflammatory and anti-atherogenic activities. Health promoting bioactivities of tomatoes make them useful ingredient for the development of functional foods. Protective role of tomato (lycopene as a potent antioxidant) in humans against various degenerative diseases are known throughout the world. Intake of tomato is inversely related to the incidence of cancer, cardiovascular diseases, ageing and many other health problems. Bioavailability of phytoconstituents in tomato is generally not affected by routine cooking processes making it even more beneficial for human consumption. The present review provides collective information of phytochemicals in tomato along with discussing their bioactivities and possible health benefits.
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López-García G, Baeza-Jiménez R, Garcia-Galindo HS, Dublán-García O, Lopez-Martinez LX. Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil ( Amaranthus hybridus) harvested in spring and fall seasons. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1475422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Guadalupe López-García
- Facultad de Química, Departamento de Alimentos, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
| | - Ramiro Baeza-Jiménez
- Biotecnologia y Bioingenieria, Centro de Investigación en Alimentación y Desarrollo, A.C., Delicias, Chihuahua, México
| | | | - Octavio Dublán-García
- Facultad de Química, Departamento de Alimentos, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
| | - Leticia X. Lopez-Martinez
- Tecnología de Alimentos, CONACyT-Centro de Investigación en Alimentación y Desarrollo, Culiacán, Sinaloa, México
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