Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process

Comparative assessment of flavonoid content in banana pulp and peel and their role in mitigating bone loss conditions and promoting osteoblast differentiation

Banana fruit is widely grown and serves as a source of income across the tropics. It is known for its nutritional qualities and well-recognized medicinal applications. Given that banana pulp and peel are rich in flavonoids, such as naringenin, kaempferol, and quercetin, which are already known for their role in bone health, we hypothesize that banana pulp and peel can accelerate fracture healing, mitigate bone loss in post-menopausal conditions, and promote osteoblast differentiation. The current study was proposed to assess a comparative and parallel investigation of the differential flavonoid expression in banana pulp and peel and their concomitant bone anabolic effects. The pulp extract exhibited its osteogenic potential when administered orally for 2 weeks at doses of 250, 500 and 750 mg per kg per day in the osteotomy Balb/c mice model (n = 10), while the peel extract showed similar effects at comparatively much lower doses of 50, 100 and 250 mg per kg per day for the same duration. The effective lower doses in both cases, i.e., 250 mg per kg per day for the pulp and 50 mg per kg per day for the peel, were used to further investigate the anti-osteoporotic potential in vivo over a span of 8 weeks (n = 10). Banana pulp ameliorated the microarchitectural deterioration of the bones by increasing the rate of bone formation while simultaneously limiting exaggerated resorption, as assessed by micro-CT, calcein labelling, TRAP staining, bone strength parameters and measurement of bone formation and resorption markers in serum. Similar results were obtained with the banana peel extract at considerably lower doses. The osteogenic potential of the pulp and peel extracts was also tested in an in vitro setup. Osteoblast viability and differentiation, as assessed by MTT, ALP, mineralization and RT-PCR, demonstrated that bone formation potential was observed at 2.5 μg ml-1 and 5 μg ml-1 of the pulp extract, whereas in the case of the peel extract, it was observed at 0.625 μg ml-1 and 1.25 μg ml-1. These findings indicate that banana peel can exert similar osteogenic and osteoprotective effects as the pulp but at a much lower dose. This highlights banana peel as a prospective, sustainable feedstock for the healthcare sector, providing an alternative to its disposal.

Unveiling fucoxanthin's fate: In vitro gastrointestinal digestion effects on bioaccessibility, antioxidant potential, colour changes, and metabolite profiles

Limited knowledge of fucoxanthin's changes during digestion necessitates comprehensive investigation to ensure its efficacy as a functional ingredient. This study assessed the effects of digestion on fucoxanthin's bioaccessibility, antioxidant activity, colour changes, and metabolite formation through in vitro gastrointestinal digestion. Results indicated the highest bioaccessibility during gastric digestion (0.03 ± 0.00 mg/mL), followed by intestinal and mouth with 0.012 ± 0.00 and 0.011 ± 0.13 mg/mL, respectively. Antioxidant activity was the highest at the gastric stage, with significant activity persisting post-digestion (P < 0.05). Colour changes were significant, with total colour differences (∆E*) of 2.40, 2.86, and 2.76 at the mouth, gastric, and intestinal stages, respectively. LC-MS/MS-based metabolomics analysis revealed 15 key metabolites, with carboxylic acids as major metabolites during gastric and intestinal stages. Pearson correlation analysis demonstrated a significant correlation between identified metabolites with bioaccessibility, antioxidant activity, and colour changes, underscoring fucoxanthin's potential as a promising functional food ingredient.

Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.3% fava bean flours) was enriched with 10% or 15% of tomato waste (TO) or defatted linseed cake (LI). Carotenoids, tocols, phenolics, and antioxidant capacity (ABTS and FRAP) were determined in the cooked pasta as well as in the soluble and insoluble fractions after in vitro gastro-intestinal digestion. The cooked enriched pastas showed higher levels of carotenoids (1.36-1.53 vs. 1.02 mg/kg DM), except for the LI-added samples, tocols (8.83-21.70 vs. 7.01 mg/kg DM), free polyphenols (218.1-258.6 vs. 200.9 mg/kg DM), bound polyphenols (132.7-177.6 vs. 101.9 mg/kg DM), and antioxidant capacity. Cooking augmented the carotenoids and free polyphenols in the enriched pastas, tocols in LI pastas and bound flavonoids in TO pastas. After digestion, the recoveries for soluble and insoluble fractions were 53% and 35% for carotenoids, 52% and 43% for tocols, 109% for free phenolic acids, 97% for free flavonoids, 93% for bound phenolic acids, and 100% for bound flavonoids. Bioaccessibility was the highest for free phenolic compounds, whereas carotenoids and tocols were partially available.

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility

This work aimed to analyse the effect of particle size on bioactive compounds of different by-products. Orange, apple, and grape-wine by-products obtained from industrial production were dried and ground at two sizes: 1 mm and 0.5 mm. Pomaces were analysed in composition (protein, fat, carbohydrates, moisture, and ash contents) and bioactive compounds (total phenol content by Folin- Ciocalteu method and antioxidant capacity by FRAP assay) and submitted to an in-vitro digestion. FESEM was used to observe the microstructure of samples. All pomaces showed high fibre content (21.7, 31.2, and 58.9 g/100 g, in apple, orange, and grape pomace respectively). Total phenol content in raw material was higher in grape > orange > apple, with no differences (apple) or slight differences (grape and orange) between 1 mm and 0.5 mm particle size. Grape pomace was observed as a porous, more accessible structure, where extracting polyphenols was easier. Orange pomace', was compact and apple pomace structure was even more compact hindering the raw materials polyphenol extraction. After digestion, total phenol content increased in orange and apple pomace for both particle size. In apple, bioaccessibility of phenolic compounds showed a 5 fold increase for 1 mm sample size and a 4 fold increase for 0.5 mm sample size. In orange, for both sizes bioaccessibility increased but to a lesser extent (2.4 fold). In the case of grape pomace, although polyphenol content decreased after digestion (0.7 fold for both sizes), they showed the highest antioxidant capacity. Regarding the effect of particle size on total polyphenol content and antioxidant capacity, no trend was found in this work for the fruit pomaces studied. In the case of grape and apple, grinding at 1 mm should be adequate regarding antioxidant capacity while in the case of orange, it may be better to use a pomace ground at 0.5 mm.

Comparative Evaluation of Micellization and Cellular Uptake of β-Carotene Affected by Flavonoids

Based on in vitro digestion, micellar synthesis, and Caco-2 cell model, this study investigated the effects of typical flavonoids in citrus (naringenin, naringin, hesperetin, hesperidin, quercetin, and rutin) at different doses on the micellization and cellular uptake of β-carotene. In in vitro digestion, low-dose flavonoids enhanced β-carotene bioaccesssibility by regulating the stability and dispersibility of the intestinal medium, particularly quercetin, which significantly increased the bioaccessibility by 44.6% (p < 0.05). Furthermore, naringenin, hesperetin, hesperidin, and quercetin enhanced the micellar incorporation rate of β-carotene; however, naringin and rutin exhibited an opposite effect, particularly naringin, which significantly reduced it by 71.3% (p < 0.05). This phenomenon could be attributed to the high solubility of naringin and rutin in micelles, resulting in a competitive inhibitory effect on β-carotene. Besides, all treatments significantly enhanced β-carotene cellular uptake (p < 0.05) by promoting the expression of scavenger receptor class B type I and Niemann-Pick C1-Like 1.

Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods

Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.

Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.

Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial

BACKGROUND

Although emerging evidence has suggested that the type and emulsification of dietary fat may be important to carotenoids absorption, these effects have not yet been validated in a human trial.

OBJECTIVE

This study aimed to examine the effects of dietary fat type and emulsification on the bioaccessibility and bioavailability of carotenoids from a carotenoids-rich salad.

METHODS

An identical salad was used for the in vitro and the human trial. This was paired with 28 g of one of the following four different fats: i) non-emulsified olive oil; ii) emulsified olive oil; (iv) non-emulsified coconut oil; v) emulsified coconut oil. The bioaccessibility of total carotenoids (TC) was assessed by a simulated in vitro digestion model. Sixteen subjects consumed salad with four test fats in random order, and plasma triglyceride and carotenoid (lutein, zeaxanthin, α-carotene, β-carotene, and lycopene) concentrations were determined hourly for 10 hours following the consumption. The absorption of TC and individual carotenoids were evaluated by the positive incremental area under the curve (iAUC) of plasma carotenoid concentrations.

RESULTS

The bioaccessibility of TC was greater with olive oil (24.0%) than with coconut oil (14.9%), and with the oil being emulsified (23.5%) rather than non-emulsified (15.4%). Likewise, the positive iAUC_1-10h of TC, α-carotene and lycopene were 55.2%, 110.8% and 45.8%, respectively, higher with olive oil than with coconut oil. Emulsified fat induced 40.0% greater positive iAUC_1-10h of TC than non-emulsified fat.

CONCLUSIONS

The type and emulsification of dietary fat are both essential to the carotenoid absorption. Findings from this study may provide scientific support for designing excipient emulsions as potential dietary strategies to optimize the absorption of fat-soluble compounds.

CLINICAL TRIAL REGISTRY

The present trial was registered at clinicaltrials.gov (NCT04323826), link: https://clinicaltrials.gov/ct2/show/NCT04323826.

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders' properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.

Current Techniques of Water Solubility Improvement for Antioxidant Compounds and Their Correlation with Its Activity: Molecular Pharmaceutics

The aqueous solubility of a drug is important in the oral formulation because the drug can be absorbed from intestinal sites after being dissolved in the gastrointestinal fluid, leading to its bioavailability. Almost 80% of active pharmaceutical ingredients are poorly water-soluble, including antioxidant compounds. This makes antioxidant activity inefficient in preventing disease, particularly for orally administered formulations. Although several investigations have been carried out to improve the solubility of antioxidant compounds, there is still limited research fully discussing the subject. Therefore, this study aimed to provide an overview and discussion of the issues related to the methods that have been used to improve the solubility and activity of antioxidant compounds. Articles were found using the keywords "antioxidant" and "water solubility improvement" in the Scopus, PubMed, and Google Scholar databases. The selected articles were published within the last five years to ensure all information was up-to-date with the same objectives. The most popular methods of the strategies employed were solid dispersion, co-amorphous, and nanoparticle drug delivery systems, which were used to enhance the solubility of antioxidant compounds. These investigations produced impressive results, with a detailed discussion of the mechanism of improvement in the solubility and antioxidant activity of the compounds developed. This review shows that the strategies used to increase the solubility of antioxidant compounds successfully improved their antioxidant activity with enhanced free radical scavenging abilities.

In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model

β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Progression of today's world has been given setback due to the adversity of a novel, viral and deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents must be the part of both infected and non-infected person's daily diet. Vitamins, minerals, phenolic acids, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the pathogens. Pumpkins are well equipped with nutraceuticals and functional ingredients therefore, consumption and processing of this remarkable fruit must be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential, and these pharmacological properties of pumpkin are directly or indirectly related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the form of powders, extracts, isolates, and pumpkin incorporated food products. A wide range of healthy, nutritious and functional food products has been developed from pumpkin, which includes juice, soup, porridge, chips, biscuits, bread, cake, bar and noodles. In recent times some innovative and novel technologies have been applied to process and preserve pumpkin for its enhanced shelf life and bioaccessibility of nutrients. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin, and bioactive compounds present in this functional food could play a vital role in developing a healthy community around the globe.

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.

Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics

The effects of protein carrier and drying technique on the concentration and bioaccessibility of lipophilic compounds (lutein, β-carotene, chlorophylls a and b) and hydrophilic flavonoids in freeze-dried (FD) or spray-dried (SD) spinach juice and protein-spinach particles were investigated. Carotenoid and chlorophyll contents were highest in FD spinach juice without protein (147 and 1355 mg/100 g, respectively). For both SD and FD protein-spinach particles, SPI best protected carotenoids and chlorophylls (123 and 1160 mg/g, respectively), although the bioaccessibility of lipophilic compounds in WPI particles was higher than SPI particles (p < 0.05). For flavonoids, the drying technique was more important than the type of carrier, since FD particles had higher total flavonoids than SD. However, SD particles had higher bioaccessibility for most flavonoids (40-90 %) compared to FD (<20 %). The drying method and protein carrier can be designed to produce protein-spinach ingredients with desired concentration of compounds and bioaccessibility.

Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex

BACKGROUND

Egg yolk granules (EYGs)-soy lecithin (SL) complex is a newly developed delivery system that is effective for improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of EYGs and SL complex and its effect on the gastrointestinal fate of lutein-loaded emulsions needs to be investigated further.

RESULTS

Adding SL greatly improved the surface activity of the EYGs, as evidenced by reduced surface tension and an increased adsorption rate to the oil/water interface. Hydrophobic interaction was the dominant force in the formation of EYG-SL complex, with hydrogen and ionic bonds playing complementary roles. Using the EYG-SL complex, stable oil-in-water emulsions were formed and exhibited an enhanced retention ratio and bioaccessibility of lutein after simulated digestion. Correlation analysis demonstrated that the additional anti-oxidant activity as a result of EYGs was responsible for the high retention of lutein, whereas low surface tension facilitated the micellization of bioaccessible lutein.

CONCLUSION

The present study shows that the EYG and SL have a synergistic effect with respect to improving the retention ratio and bioaccessibility of lutein in emulsions stabilized by EYG-SL complex after digestion and this will guide the development of value-added oil-in-water emulsion products using protein-lecithin complex as a promising nutrient delivery vehicle. © 2022 Society of Chemical Industry.

Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.

Nutritional composition and antioxidant properties of the fruit of Berberis heteropoda Schrenk

Objective

This study assessed the major nutrients and antioxidant properties of Berberis heteropoda Schrenk fruits collected from the Nanshan Mountain area of Urumqi City, Xinjiang Uygur Autonomous Region, China.

Methods and materials

We assessed the basic nutrients, including amino acids, minerals, and fatty acids, and determined the total phenol, flavonoid, and anthocyanin contents of the extracts.

Results

The analytical results revealed the average water (75.22 g/100 g), total fat (0.506 g/100 g), total protein (2.55 g/100 g), ash (1.31 g/100 g), and carbohydrate (17.72 g/100 g) contents in fresh B. heteropoda fruit, with total phenol, flavonoid, and anthocyanin contents of B. heteropoda fruits at 68.55 mg gallic acid equivalents/g, 108.42 mg quercetin equivalents/g, and 19.83 mg cyanidin-3-glucoside equivalent/g, respectively. Additionally, UPLC-Q-TOF-MS^E analysis of polyphenols in B. heteropoda fruit revealed 32 compounds.

Conclusion

B. heteropoda fruits may have potential nutraceutical value and represent a potential source of nutrition and antioxidant phytochemicals in the human diet.

Associations of Protein Molecular Structures with Their Nutrient Supply and Biodegradation Characteristics in Different Byproducts of Seed-Used Pumpkin

The purpose of this experiment was to explore the relationship of protein functional groups (including amide I, amide II, α-helix, and β-sheet) in byproducts of seed-used pumpkin (pumpkin seed cake, pumpkin seed coat, and seed-used pumpkin flesh) with their nutrient profiles and biodegradation characteristics. The experiment was designed to use conventional chemical analysis, combining the Cornell Net Carbohydrate and Protein System (CNCPS) and nylon bag technology to assess the nutritional value and biodegradation characteristics of seed-used pumpkin byproducts. Fourier transform infrared spectroscopy (FTIR) was used to analyze the protein molecular structure properties of byproducts of seed-used pumpkin. In this study, we also applied correlation and regression analysis. The results showed that different byproducts of seed-used pumpkin had different in situ biodegradation, nutrient supplies, and spectral structures in the protein region. Among the byproducts of seed-used pumpkin, acid detergent-insoluble crude protein (ADICP) and neutral detergent-insoluble crude protein (NDICP) contents of the pumpkin seed coat were the highest, resulting in the lowest effective degradabilities (EDs) of dry matter and crude protein. The crude protein (CP) ED values were ranked as follows: pumpkin seed cake > seed-used pumpkin flesh > pumpkin seed coat. Significant differences were observed in the peak areas of amide I and amide II and the corresponding peak heights in the two peak areas in the molecular structure of the protein. The peak areas of amide I and amide II and the corresponding peak heights were at the highest levels for pumpkin seed cake, whereas there was no significant difference between the pumpkin seed coat and seed-used pumpkin flesh. Similarly, the peak heights of α-helices and β-sheets were highest for pumpkin seed cake. Correlation and regression results indicated that amide I and amide II area and height, α-helix and β-sheet heights, and area ratios of amide I: amide II, as well as the height ratios of amide I: amide II, and α-helices: β-sheets effectively estimated nutrient supply and that the height ratio of α-helices: β-sheets was mostly sensitive to biodegradation characteristics in different byproducts of seed-used pumpkin. There were significant differences in CP chemical composition and digestibility of different byproducts of seed-used pumpkin that were strongly related to the changes in protein molecular structures.

Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models

Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health. The stability and bioaccessibility of carotenoids and chlorophylls were assessed from dehydrated, spray-dried, freeze-dried and fresh spinach ingredient forms using in vitro models simulating upper gastrointestinal (GI) digestion and lower GI anaerobic fecal fermentation. Intestinal transport of bioaccessible bioactives from both upper and lower GI compartments was assessed using the Caco-2 human intestinal cell model. Differences in carotenoid and chlorophyll contents were observed between ingredient forms and these influenced bioaccessibility. Lower carotenoid and chlorophyll contents in spray dried spinach resulted in the lowest total bioaccessible content among all spinach treatments (5.8 ± 0.2 μmoles per g DW carotenoid and chlorophyll). The total bioaccessible content was statistically similar between freeze-dried (12.5 ± 0.6 μmoles per g DW), dehydrated (12.5 ± 3.2 μmoles per g DW), and fresh spinach (14.2 ± 1.2 μmoles per g DW). Post anaerobic fermentation, cellular accumulation of carotenoids was higher (17.57-19.52 vs. 5.11-8.56%), while that of chlorophylls was lower (3.05-5.27 vs. 5.25-6.44%), compared to those observed following upper GI digestion. Collectively, these data suggest that spinach forms created by various drying technologies deliver similar levels of bioaccessible spinach bioactives and that the lower GI tract may serve as a site for significant absorption fostered by interactions with gut microbial communities that liberate additional bioactives from the spinach matrix.

Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration

Color enhancement mechanisms of freeze-dried carrot sample (FDS) treated by ultrasound-assisted osmotic (ascorbic acid-CaCl₂) dehydration (UAA) were comprehensively investigated from physical microstructures and color-related carotenoid compounds. Results of scanning electron microscope and confocal laser scanning microscopy showed that cells in samples treated by UAA were intact, had less porosity and showed stronger carotenoid autofluorescence. As for color-related compounds, UAA not only increased the retention ratios of total carotenoid content (36.38%) and β-carotene (51.73%) of FDS, but also preserved the high raman intensity of CC in-plane expansion (9986 A.U) and induced the formation of coloring-carotenoid-derivatives. Additionally, correlation and PCA-X model analysis showed that fresh carrot had higher extractable color value (78.46), which was positively linearly related to 2-n-pentylfuran (p < 0.01), whereas FDS mainly affected the surface color that was dominated by β-carotene. This work provided the practical analysis and theoretical basis of color enhancement of freeze-dried carrot foods.

A Comparative DFT Study on the Antioxidant Activity of some Novel 3-hydroxypyridine-4-one Derivatives

The current study on the antioxidant activity of Kojic acid and 3-hydroxypyridine-4-one derivatives was performed by implementation of density functional theory calculations with the B3LYP hybrid functional and the 6-311++ G** basis set in Polarizable Continuum Model. Compounds under evaluation were previously synthesized by our research group. The DPPH scavenging effect and IC 50 values of them in mM concentrations were evaluated. Subsequently, various electronic and energetic descriptors such as HOMO and LUMO energy gaps, bonding dissociation enthalpy of OH bond, ionization potential, electron affinity, hardness, and softness, NBOs and spin density of radical and neutral species were used to study antioxidant properties of investigated compounds. The computations detected two compounds, HP3 and HP4 , with significant antioxidant activity. Energetic descriptors indicated that SPLET mechanism is preferred over than other antioxidant mechanism and computational results were in accordance with the experimental results.

Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials

CONTEXT

Dietary fats are one of the well-known stimulators of carotenoid absorption, but the effects of the quantity and the type of dietary fats on carotenoid absorption have not yet been studied systematically.

OBJECTIVE

This review aimed to analyze data from both in vitro studies and randomized controlled trials (RCTs) to examine the effects of dietary fats on the bioaccessibility and bioavailability of carotenoids.

DATA SOURCES

A systematic search of 5 databases (Scopus, PubMed, Embase, CINAHL and the Cochrane Library) was conducted.

STUDY SELECTION

In vitro studies and RCTs were selected according to the PICOS criteria and were reviewed independently by 2 investigators.

DATE EXTRACTION

Key study characteristics from the eligible in vitro studies and RCTs were extracted independently by 2 investigators using a standardized table.

RESULTS

A total of 27 in vitro studies and 12 RCTs were included. The meta-regression of in vitro studies showed that the bioaccessibility of carotenoids, except for lycopene, was positively associated with the concentration of dietary fats. The meta-analysis of RCTs showed that the bioavailability of carotenoids was enhanced when a higher quantity of dietary fats was co-consumed. Moreover, fats rich in unsaturated fatty acids resulted in greater improvement in carotenoid bioavailability (SMD 0.90; 95%CI, 0.69-1.11) as compared with fats rich in saturated fatty acids (SMD 0.27; 95%CI, 0.08-0.47).

CONCLUSIONS

Co-consuming dietary fats, particularly those rich in unsaturated fatty acids, with carotenoid-rich foods can improve the absorption of carotenoids.

SYSTEMATIC REVIEW REGISTRATION

PROSPERO registration number CRD42020188539.

The Roles of Carotenoid Consumption and Bioavailability in Cardiovascular Health

Carotenoids are natural pigments generally with a polyene chain consisting of 9-11 double bonds. In recent years, there has been increasing research interest in carotenoids because of their protective roles in cardiovascular diseases (CVDs). While the consumption of carotenoids may have a beneficial effect on CVDs, the literature shows inconsistencies between carotenoid consumption and reductions in the risk of CVDs. Therefore, this review aims to provide a summary of the association between dietary carotenoid intake and the risk of CVDs from published epidemiological studies. Meanwhile, to further elucidate the roles of carotenoid intake in CVD protection, this review outlines the evidence reporting the effects of carotenoids on cardiovascular health from randomized controlled trials by assessing classical CVD risk factors, oxidative stress, inflammatory markers and vascular health-related parameters, respectively. Given the considerable discrepancies among the published results, this review underlines the importance of bioavailability and summarizes the current dietary strategies for improving the bioavailability of carotenoids. In conclusion, this review supports the protective roles of carotenoids against CVDs, possibly by attenuating oxidative stress and mitigating inflammatory response. In addition, this review suggests that the bioavailability of carotenoids should be considered when evaluating the roles of carotenoids in CVD protection.