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Alwazeer D. Hydrogen-rich solvent method in phytochemical extraction: Potential mechanisms and perspectives. PHYTOCHEMICAL ANALYSIS : PCA 2024; 35:203-219. [PMID: 37984825 DOI: 10.1002/pca.3304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 11/22/2023]
Abstract
INTRODUCTION Phytochemicals are used in many products, including foods, beverages, pharmaceuticals, and cosmetics. The extraction of phytochemicals is considered one of the best solutions to valorize these underestimated materials. Many methods have been developed to efficiently extract phytochemicals at high quality, high purity, and low costs without harming the environment. Recently, molecular hydrogen (H2 ) has shown its ability to improve the extraction of phytochemicals from plant materials. Due to its unique physicochemical and biological properties, H2 showed an efficient ability to extract phenolics and antioxidants at high yields with cost-effective potential. Without sophisticated equipment and high energy and solvent consumption, the hydrogen extraction method is a green and applicable alternative for the extraction of phytochemicals. OBJECTIVES This review aims to provide the latest knowledge and results concerning the studies on using hydrogen-rich solvents to extract phytochemicals from different agri-food wastes, by-products, and other plant materials. MATERIALS AND METHODS Recent literature relating to extracting phytochemicals by the hydrogen-rich solvent method and its potential mechanisms is summarized to provide a basic understanding of how hydrogen can improve the extraction of phytochemicals. RESULTS This review describes, for the first time, the practical procedure of how researchers and laboratories can apply the hydrogen extraction method under safe conditions at a low-budget scale. The review provides some examples of the hydrogen extraction method and the mechanisms and rationale behind its effectiveness. CONCLUSIONS It can be concluded that the hydrogen-rich solvent method is a green and cost-effective method for extracting phytochemicals from different plant materials.
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Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, Iğdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Iğdır University, Iğdır, Turkey
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Yin S, Niu L, Zhang J, Liu Y. Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospects. Food Res Int 2024; 179:113981. [PMID: 38342530 DOI: 10.1016/j.foodres.2024.113981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/13/2024]
Abstract
Food coloring plays a vital role in influencing consumers' food choices, imparting vibrant and appealing colors to various food and beverage products. Synthetic food colorants have been the most commonly used coloring agents in the food industry. However, concerns about potential health issues related to synthetic colorants, coupled with increasing consumer demands for food safety and health, have led food manufacturers to explore natural alternatives. Natural pigments not only offer a wide range of colors to food products but also exhibit beneficial bioactive properties. Gardenia yellow pigment is a water-soluble natural pigment with various biological activities, widely present in gardenia fruits. Therefore, this paper aims to delve into Gardenia Yellow Pigment, highlighting its significance as a food colorant. Firstly, a thorough understanding and exploration of various methods for obtaining gardenia yellow pigment. Subsequently, the potential functionality of gardenia yellow pigment was elaborated, especially its excellent antioxidant and neuroprotective properties. Finally, the widespread application trend of gardenia yellow pigment in the food industry was explored, as well as the challenges faced by the future development of gardenia yellow pigment in the field of food and health. Some feasible solutions were proposed, providing valuable references and insights for researchers, food industry professionals, and policy makers.
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Affiliation(s)
- Shipeng Yin
- School of Food Science and Technology, Jiangnan University, Wuxi, China.
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Jian Zhang
- Future Food (Bai Ma) Research Institute, Nanjing, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China.
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Elshafey AE, Khalafalla MM, Zaid AAA, Mohamed RA, Abdel-Rahim MM. Source diversity of Artemia enrichment boosts goldfish (Carassius auratus) performance, β-carotene content, pigmentation, immune-physiological and transcriptomic responses. Sci Rep 2023; 13:21801. [PMID: 38065998 PMCID: PMC10709595 DOI: 10.1038/s41598-023-48621-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 11/28/2023] [Indexed: 12/18/2023] Open
Abstract
This study aimed to assess the impact of spirulina and/or canthaxanthin-enriched Artemia on the goldfish (Carassius auratus) growth, pigmentation, blood analysis, immunity, intestine and liver histomorphology, and expression of somatolactin (SL) and growth hormone (GH) genes. Artemia was enriched with spirulina and/or canthaxanthin for 24 h. Goldfish (N = 225, 1.10 ± 0.02 g) were tested in five experimental treatments, three replicates each: (T1) fish fed a commercial diet; (T2) fish fed a commercial diet and un-enriched Artemia (UEA); (T3) fish fed a commercial diet and spirulina-enriched Artemia (SEA); (T4) fish fed a commercial diet and canthaxanthin-enriched Artemia (CEA); and (T5) fish fed a commercial diet and spirulina and canthaxanthin-enriched Artemia (SCA) for 90 days. The results showed that the use of spirulina and/or canthaxanthin increased performance, β-carotene content and polyunsaturated fatty acids of Artemia. For goldfish, T5 showed the highest growth performance, β-carotene concentration and the lowest chromatic deformity. T5 also showed improved hematology profile, serum biochemical, and immunological parameters. Histomorphology of the intestine revealed an increase in villi length and goblet cells number in the anterior and middle intestine, with normal liver structure in T5. SL and GH gene expression in the liver and brain differed significantly among treatments with a significant increase in enriched Artemia treatments compared to T1 and T2. In conclusion, the use of spirulina and/or canthaxanthin improved performance of Artemia. Feeding goldfish spirulina and/or canthaxanthin-enriched Artemia improved performance, β-carotene content, pigmentation, health status and immune-physiological response.
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Affiliation(s)
- Ahmed E Elshafey
- Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt
| | - Malik M Khalafalla
- Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt
| | - Attia A Abou Zaid
- Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt
| | - Radi A Mohamed
- Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt.
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Rodriguez-Amaya DB, Esquivel P, Meléndez-Martínez AJ. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods 2023; 12:4080. [PMID: 38002140 PMCID: PMC10670565 DOI: 10.3390/foods12224080] [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: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.
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Affiliation(s)
- Delia B. Rodriguez-Amaya
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Patricia Esquivel
- Centro Nacional de Ciencia y Tecnología (CITA), Universidad de Costa Rica, San José 11501, Costa Rica;
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José 11501, Costa Rica
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5
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Santos RM, Zhang N, Bakhshoodeh R. Multiscale Process Intensification of Waste Valorization Reactions. Acc Chem Res 2023; 56:2606-2619. [PMID: 37712744 DOI: 10.1021/acs.accounts.3c00364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
ConspectusThe central theme of this Account is the development of intensified and sustainable chemical processes for the sequestration of CO2 in synergism with the utilization of wastes of industrial, urban, and agricultural origins. A challenge when working with solid waste-fluid reactions is that mass transfer limitations across solid-liquid, solid-gas, and gas-liquid interfaces and unfavorable thermodynamics lead to slow reaction rates, incomplete reaction conversions, high energy expenditure and processing costs, and inadequate product properties. The traditional macroscale approaches to overcoming slurry reaction limitations can be effective; however, they come at a cost to the environment. In the treatment or valorization of low-grade and waste resources, such conventional approaches are often unfeasible on an industrial scale. Sustainable solutions are thus needed.In the last six years, we have been exploring and developing approaches to overcoming reaction rate limitations of slurry reactions of environmental relevance by concurrently applying process intensification strategies and multiscale engineering approaches. The scientific approach has relied on laboratory-scale experiments to test and refine the devised multiscale process intensification strategies, with thermodynamic and computational modeling work supporting the experimental work and with advanced characterization techniques being used to elucidate reaction and transport mechanisms and aid the development of nanoscale reaction models and micro- and macroscale process models. The research streams, associated with the four key references, discussed next are (a) brine carbonation; (b) mineral carbonation and enhanced weathering; (c) process intensification and integration; and (d) characterization techniques.Within the four research streams, a number of mineral carbonation processes have been investigated and can be classified as (i) ambient weathering and carbonation; (ii) gas-(wet) solid accelerated carbonation; (iii) aqueous accelerated carbonation; (iv) supercritical accelerated carbonation; and (v) CO2 mineralization from brine. In some cases, the research was aimed at producing valuable products with reduced environmental risk or a reduced carbon footprint, such as an organomineral fertilizer and zeolites. In other cases, the aim was to assess the reactivity of minerals to match the right feedstock with the right carbonation process, in view of maximizing net carbon sequestration. There were also cases where the carbonation process was reimagined by the use of innovative reaction conditions, reactors, and reagents. The experience with accelerated weathering and carbonation in engineered processes has been translated into the field of enhanced rock weathering (ERW) in agriculture, where the multidisciplinary approach used has served to advance ERW science and technology in ways that have had a resounding effect on recent commercial deployment.The completed research serves to encourage the adoption of process intensification technologies in place of conventional processes, in industry and among the research community, and to catalyze the development of the types of sustainable processes required by the chemical, metallurgical, and minerals industries (which are critical to the green transition) to reduce their environmental impact and carbon emissions. Moreover, the multiscale process intensification approaches developed may also be extended to other industrial, urban, and agricultural processes where the reduction of energy intensity, carbon intensity, and environmental footprint could be achieved.
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Affiliation(s)
- Rafael M Santos
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Ning Zhang
- Department of Earth and Environmental Engineering, Columbia University, New York, New York 10027, United States
| | - Reza Bakhshoodeh
- Department of Civil, Environmental and Mining Engineering, The University of Western Australia, Perth, WA 6009, Australia
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Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours. Food Res Int 2023; 172:113078. [PMID: 37689858 DOI: 10.1016/j.foodres.2023.113078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered "unsuitable for the retail market", classified as "type B", were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.
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Affiliation(s)
- Victor Guilherme Sebastião
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Daniel Batista
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
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Elhadef K, Chaari M, Akermi S, Nirmal NP, Mousavi Khaneghah A, Abdelkafi S, Michaud P, Ali DS, Mellouli L, Smaoui S. Production of functional raw chicken meat by incorporation of date palm seed extract: an assessment of microbiological, chemical and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023; 17:5117-5133. [DOI: 10.1007/s11694-023-02017-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 06/14/2023] [Indexed: 05/18/2024]
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8
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Nunes AN, Ivasiv V, Gouveia LF, Fernández N, Oliveira J, Bronze MR, Matias AA. Isolation of bluish anthocyanin-derived pigments obtained from blueberry surplus using centrifugal partition chromatography. J Chromatogr A 2023; 1705:464150. [PMID: 37356363 DOI: 10.1016/j.chroma.2023.464150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/27/2023]
Abstract
Replacement of synthetic colorants with natural ones is a current marketing trend. Nevertheless, the naturally occurring blue color is rare compared to other colours. In this work, centrifugal partition chromatography (CPC) process was developed as a more efficient and sustainable alternative to reversed phase column chromatography (RP-CC) for the preparative-scale purification of portisins. The strategy began with the extraction of anthocyanins from blueberry surplus and hemi-synthesis of respective portisins. Then, the CPC method development started with the biphasic solvent system selection followed by the optimization of the operating parameters and ended up with a comparison with RP-CC. Aiming at maximizing the portisin content, process throughput, efficiency, and minimizing the environmental risk factor, the effect of sample load (100-500 mg/100 mL of column volume), mobile phase flow rate (10-20 mL/min), and rotation speed (1000-1600 rpm) was evaluated. The two-phase solvent system consisted of tert‑butyl‑methyl ether, n-butanol, acetonitrile, and water (volume ratio 2:2:1:5) acidified with 0.1 vol.% of HCl was selected. The best conditions were 464 mg of sample/100 mL of column volume, 20 mL/min of mobile phase flow rate, and 1600 rpm of rotation speed at reversed phase mode, allowing the purification of portisins by 5-fold. Compared to the RP-CC, the CPC process efficiency was 2.4 times higher, while the CPC process environmental risk factor was 5.5 times lower. Overall, this study suggests that CPC can be considered an effective, and sustainable alternative process for the preparative isolation of portisins. With this purification approach, the blueberry surplus has been valorized and a naturally derived product has been prepared, allowing its subsequent use as a natural blue colorant.
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Affiliation(s)
- Ana N Nunes
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. Da República 2780-157 Oeiras, Portugal.
| | - Viktoriya Ivasiv
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Luís F Gouveia
- iMed.ULisboa, Instituto de investigação do medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal
| | - Naiara Fernández
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Joana Oliveira
- REQUIMTE, Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. Da República 2780-157 Oeiras, Portugal; FFULisboa, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal
| | - Ana A Matias
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
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Barciela P, Perez-Vazquez A, Prieto MA. Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation. Food Chem Toxicol 2023:113935. [PMID: 37429408 DOI: 10.1016/j.fct.2023.113935] [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: 05/04/2023] [Revised: 07/06/2023] [Accepted: 07/06/2023] [Indexed: 07/12/2023]
Abstract
Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.
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Affiliation(s)
- P Barciela
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004, Ourense, Spain
| | - A Perez-Vazquez
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004, Ourense, Spain
| | - M A Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004, Ourense, Spain.
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Semwal P, Rauf A, Olatunde A, Singh P, Zaky MY, Islam MM, Khalil AA, Aljohani ASM, Al Abdulmonem W, Ribaudo G. The medicinal chemistry of Urtica dioica L.: from preliminary evidence to clinical studies supporting its neuroprotective activity. NATURAL PRODUCTS AND BIOPROSPECTING 2023; 13:16. [PMID: 37171512 PMCID: PMC10176313 DOI: 10.1007/s13659-023-00380-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
Urtica dioica is a perennial herb from the family of Urticaceae that is commonly known as stinging nettle. This plant is widespread in Europe, Africa, America, and a part of Asia, as it adapts to different environments and climatic conditions. The leaves, stalk, and bark of U. dioica found applications in the field of nutrition, cosmetics, textile, pest control and pharmacology. In this connection, bioactive chemical constituents such as flavonoids, phenolic acids, amino acids, carotenoids, and fatty acids have been isolated from the plant. With this review, we aim at providing an updated and comprehensive overview of the contributions in literature reporting computational, in vitro, pre-clinical and clinical data supporting the therapeutic applications of U. dioica. Experimental evidence shows that U. dioica constituents and extracts can provide neuroprotective effects by acting through a combination of different molecular mechanisms, that are discussed in the review. These findings could lay the basis for the identification and design of more effective tools against neurodegenerative diseases.
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Affiliation(s)
- Prabhakar Semwal
- Department of Biotechnology, Graphic Era Deemed to be University, 566/6 Bell Road, Clement Town, Dehra Dun, India.
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Pakistan.
| | - Ahmed Olatunde
- Department of Medical Biochemistry, Abubakar Tafawa Balewa University, Bauchi, Nigeria
| | - Pooja Singh
- Department of Biotechnology, Graphic Era Deemed to be University, 566/6 Bell Road, Clement Town, Dehra Dun, India
| | - Mohamed Y Zaky
- Molecular Physiology Division, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
- Oncology Division, Department of Biomedical and Clinical Science, Faculty of Medicine, Linköping University, Linköping, Sweden
| | - Md Mozahidul Islam
- Department of Environmental Management, SESM, Independent University, Bangladesh, Bashundhara R/A, Dhaka, Bangladesh
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Waleed Al Abdulmonem
- Department of Pathology, College of Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Giovanni Ribaudo
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy.
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11
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Martins DRDS, Lescano CH, Justo AFO, Vicente JM, Santos SHS, Aguilar CM, Borges A, Pires de Oliveira I, Sanjinez-Argandoña EJ. Effect of Different Extraction Methods on Anthocyanin Content in Hibiscus sabdariffa L. and their Antiplatelet and Vasorelaxant Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01067-5. [PMID: 37120677 DOI: 10.1007/s11130-023-01067-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/14/2023] [Indexed: 06/19/2023]
Abstract
Hibiscus sabdariffa L. is a worldwide component for tea and beverages, being a natural source of anthocyanins, which are associated with cardiovascular activities. To investigate this relationship, we explored different methods of aqueous extraction on the anthocyanin content and antioxidant activity of H. sabdariffa L. calyx extract (HSCE). Pharmacological effects via platelet aggregation, calcium mobilization, cyclic nucleotide levels, vasodilator-stimulated phosphoprotein Ser157 and Ser239, and on the vasomotor response of aortic rings isolated from mice are studied herewith. We found that the application of ultrasonic turbolization, 20 min, combined with acidified water was significantly more effective in the extraction process, providing extracts with the highest levels of anthocyanins (8.73 and 9.63 mg/100 g) and higher antioxidant activity (6.66 and 6.78 μM trolox/g of sample). HSCE significantly inhibited (100-1000 μg/mL) arachidonic acid-induced platelet aggregation, reduced calcium mobilization, and increased cAMP and cGMP levels with VASPSer157 and VASPSer239 phosphorylation. Vasorelaxation reduction was confirmed by the aortic rings and endothelium assays treated with nitric oxide synthase inhibitors, soluble guanylyl cyclase (sGC) oxidizing agent, or Ca2+-activated K+ channel inhibitor. The increasing of cGMP levels could be understood considering the sGC stimulation by HSCE compounds in the specific stimulus domain, which allows an understanding of the observed antiplatelet and vasorelaxant properties of H. sabdariffa L. calyx extract.
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Affiliation(s)
| | - Caroline Honaiser Lescano
- Department of Pharmacology, University of Campinas, Campinas, SP, 13083-881, Brazil
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, MG, 39404-547, Brazil
| | - Alberto Fernando Oliveira Justo
- Department of Pharmacology, University of Campinas, Campinas, SP, 13083-881, Brazil
- Department of Internal Medicine, University of São Paulo Medical School, São Paulo, SP, Brazil
| | | | | | - Charles Martins Aguilar
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, MG, 39404-547, Brazil
| | - Alexandre Borges
- Faculty of Medicine, UNIFUNEC University Center, Santa Fé do Sul, SP, 15775-000, Brazil
| | - Ivan Pires de Oliveira
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, MG, 39404-547, Brazil.
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12
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Bakhsh A, Cho C, Baritugo KA, Kim B, Ullah Q, Rahman A, Park S. Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color. Foods 2023; 12:foods12061281. [PMID: 36981208 PMCID: PMC10048459 DOI: 10.3390/foods12061281] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/03/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Color is a major feature that strongly influences the consumer's perception, selection, and acceptance of various foods. An improved understanding regarding bio-safety protocols, health welfare, and the nutritional importance of food colorants has shifted the attention of the scientific community toward natural pigments to replace their toxic synthetic counterparts. However, owing to safety and toxicity concerns, incorporating natural colorants directly from viable sources into plant-based meat (PBM) has many limitations. Nonetheless, over time, safe and cheap extraction techniques have been developed to extract the purified form of coloring agents from raw materials to be incorporated into PBM products. Subsequently, extracted anthocyanin has displayed compounds like Delphinidin-3-mono glucoside (D3G) at 3.1 min and Petunidin-3-mono glucoside (P3G) at 5.1 277, 515, and 546 nm at chromatographic lambda. Fe-pheophytin was successfully generated from chlorophyll through the ion exchange method. Likewise, the optical density (OD) of synthesized leghemoglobin (LegH) indicated that pBHA bacteria grow more rigorously containing ampicillin with a dilution factor of 10 after 1 h of inoculation. The potential LegH sequence was identified at 2500 bp through gel electrophoresis. The color coordinates and absorbance level of natural pigments showed significant differences (p < 0.05) with the control. The development of coloring agents originating from natural sources for PBM can be considered advantageous compared to animal myoglobin in terms of health and functionality. Therefore, the purpose of this study was to produce natural coloring agents for PBM by extracting and developing chlorophyll from spinach, extracting anthocyanins from black beans, and inserting recombinant plasmids into microorganisms to produce LegH.
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Affiliation(s)
- Allah Bakhsh
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea
| | - Changjun Cho
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea
| | - Kei Anne Baritugo
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea
| | - Bosung Kim
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea
| | - Qamar Ullah
- Livestock and Dairy Development Department (Research), Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Attaur Rahman
- Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong SAR, China
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea
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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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Ahrari F, Ramezanian N, Ahmadi Z, Mohammadipour HS. Introducing and assessing the efficacy of a novel method to reduce enamel damage after orthodontic bracket removal using two herbal-based resin colouring agents: An in vitro study. Int Orthod 2023; 21:100744. [PMID: 36857845 DOI: 10.1016/j.ortho.2023.100744] [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: 11/09/2022] [Revised: 01/16/2023] [Accepted: 02/05/2023] [Indexed: 03/02/2023]
Abstract
PURPOSE The differentiation of resin remnants from enamel is a critical factor to minimize enamel damage after bracket debonding. This study was conducted to produce, and ascertain the efficacy of two colouring agents in minimizing enamel loss, adhesive and bonding remnants, and surface roughness after debonding. METHODS Two dyes containing annatto (orange colour) and curcumin (yellow colour) were produced. Seventy-two maxillary premolars were divided into three groups. After bracket bonding and debonding, the adhesive remnant was removed with a fine diamond bur. In groups 1 and 2, the orange and yellow dyes were utilized during the removal process, respectively. In group 3 (control) adhesive was removed with no colouring agent. The buccolingual dimension of the teeth was measured at the occlusal, middle, and apical areas, before bonding and after clean-up. The adhesive remnant index (ARI) and bonding remnant index (BRI) scores were recorded and the surface roughness parameters were measured. Data were analysed by ANOVA, Tukey, and Fisher's exact tests (α=0.05). RESULTS Enamel loss was significantly lower in the groups cleaned by the use of colouring agents than that of the control group (P<0.05). No bonding agent was observed when the dyes were used, whereas 65% of teeth in the control group showed the remaining bonding material (P<0.001). There was no significant difference in ARI scores or surface roughness alterations among the study groups (P>0.05). CONCLUSION The two dyes produced in this study were effective in enhancing the visibility of residual resin materials and minimizing enamel loss during the clean-up process.
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Affiliation(s)
- Farzaneh Ahrari
- Dental Research Center, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Navid Ramezanian
- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Zahra Ahmadi
- Student Research Committee, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hamideh Sadat Mohammadipour
- Department of Cosmetic and Restorative Dentistry, Dental Materials Research Center, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran.
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de Deus C, Eduardo de Souza Brener C, Marques da Silva T, Somacal S, Queiroz Zepka L, Jacob Lopes E, de Bona da Silva C, Teixeira Barcia M, Lozano Sanchez J, Ragagnin de Menezes C. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer. Food Res Int 2023; 167:112607. [PMID: 37087225 DOI: 10.1016/j.foodres.2023.112607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/21/2023]
Abstract
Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.
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EFFECTS OF COLD PLASMA ON CHLOROPHYLLS, CAROTENOIDS, ANTHOCYANINS, AND BETALAINS. Food Res Int 2023; 167:112593. [PMID: 37087222 DOI: 10.1016/j.foodres.2023.112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.
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Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:molecules28031200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Guo X, Wang G, Li J, Li J, Sun X. Analysis of Floral Color Differences between Different Ecological Conditions of Clematis tangutica (Maxim.) Korsh. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010462. [PMID: 36615653 PMCID: PMC9824731 DOI: 10.3390/molecules28010462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/06/2022] [Accepted: 12/20/2022] [Indexed: 01/05/2023]
Abstract
The Clematis tangutica (Maxim.) Korsh. is a wild flowering plant that is most widely distributed on the Qinghai-Tibet Plateau, with beautiful, brightly colored flowers and good ornamental properties and adaptability. In diverse natural environments, the blossom color of C. tangutica (Maxim.) Korsh. varies greatly, although it is unclear what causes this diversity. It was examined using UPLC-MS/MS and transcriptome sequencing for the investigation of various compounds, differentially expressed genes (DEGs), and flavonoid biosynthesis-related pathways in two flowers in two ecological settings. The results showed that a total of 992 metabolites were detected, of which 425 were differential metabolites, mainly flavonoid metabolites associated with its floral color. The most abundant flavonoids, flavonols and anthocyanin metabolites in the G type were cynaroside, isoquercitrin and peonidin-3-O-glucoside, respectively. Flavonoids that differed in multiplicity in G type and N type were rhoifolin, naringin, delphinidin-3-O-rutinoside, chrysoeriol and catechin. Rhoifolin and chrysoeriol, produced in flavone and flavonol biosynthesis, two flavonoid compounds of C. tangutica (Maxim.) Korsh. with the largest difference in floral composition in two ecological environments. In two ecological environments of flower color components, combined transcriptome and metabolome analyses revealed that BZ1-1 and FG3-1 are key genes for delphinidin-3-O-rutinoside in anthocyanin biosynthesis, and HCT-5 and FG3-3 are key genes for rhoifolin and naringin in flavonoid biosynthesis and flavone and flavonol. Key genes for chlorogenic acid in flavonoid biosynthesis include HCT-6, CHS-1 and IF7MAT-1. In summary, differences in flavonoids and their content are the main factors responsible for the differences in the floral color composition of C. tangutica (Maxim.) Korsh. in the two ecological environments, and are associated with differential expression of genes related to flavonoid synthesis.
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Affiliation(s)
- Xiaozhu Guo
- Academy of Agriculture & Forestry, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Germplasm Resources in Qinghai Tibet Plateau, Xining 810016, China
| | - Gui Wang
- Academy of Agriculture & Forestry, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Germplasm Resources in Qinghai Tibet Plateau, Xining 810016, China
| | - Juan Li
- Academy of Agriculture & Forestry, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Germplasm Resources in Qinghai Tibet Plateau, Xining 810016, China
| | - Jiang Li
- Academy of Agriculture & Forestry, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Germplasm Resources in Qinghai Tibet Plateau, Xining 810016, China
| | - Xuemei Sun
- Academy of Agriculture & Forestry, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Germplasm Resources in Qinghai Tibet Plateau, Xining 810016, China
- Correspondence:
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de Lima Silva V, Leite BS, do Espírito Santo de Jesus F, Martins LD, Assunção LS, Leal IL, Colauto NB, Colauto GAL, Souza Machado BA, Ferreira Ribeiro CD. Tomato as a Natural Source of Dyes in the Food Industry: A Patent Data Analysis. RECENT PATENTS ON NANOTECHNOLOGY 2023; 17:243-258. [PMID: 35616679 DOI: 10.2174/1872210516666220523114141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods. OBJECTIVE The objective of this study was to identify the technological domain of patents for tomato products with or without nanotechnology and elucidate the technological advances associated with the recent use of tomatoes as a natural food dye in the food industry by exploring patent documents. METHODS AND RESULTS The search was conducted using the Espacenet and INPI databases. There was an increase in patent document applications employing nanotechnology in 2013, with a peak between 2017 and 2018. China is the lead country in the number of patent applications. In Brazil, the patent applications are variable, and the food industry is most involved in studies on tomatoes as a natural food dye. Most patent deposits using nanotechnology were from companies, and the main sources of the patent application were the food and pharmaceutical industries. CONCLUSION There is an increasing trend for the use of tomatoes as natural food dyes, produced with or without nanotechnology, and number of patents filed yearly. New technologies are being developed in several application areas.
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Affiliation(s)
- Vanessa de Lima Silva
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Bruna Santos Leite
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Lissa Daltro Martins
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Ingrid Lessa Leal
- Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil
- Food Technology Laboratory, University Center SENAI CIMATEC, Salvador, Bahia, Brazil
| | | | | | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation (ISI) in Advanced Health Systems, University Center SENAI CIMATEC, Salvador, Bahia, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
- Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil
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Machado APDF, Alves MDR, Nascimento RDPD, Reguengo LM, Marostica Junior MR. Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer. Food Res Int 2022; 162:111953. [DOI: 10.1016/j.foodres.2022.111953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/11/2022] [Accepted: 09/16/2022] [Indexed: 11/04/2022]
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21
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A comparison of conventional and novel phytonutrient extraction techniques from various sources and their potential applications. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01697-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Fonseca AM, Geraldi MV, Junior MRM, Silvestre AJ, Rocha SM. Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects. Food Res Int 2022; 160:111665. [DOI: 10.1016/j.foodres.2022.111665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 11/04/2022]
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23
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Huang Z, Guo S, Guo Z, He Y, Chen B. Integrated green one-step strategy for concurrent recovery of phycobiliproteins and polyunsaturated fatty acids from wet Porphyridium biomass. Food Chem 2022; 389:133103. [DOI: 10.1016/j.foodchem.2022.133103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/31/2022] [Accepted: 04/26/2022] [Indexed: 12/19/2022]
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25
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Wu J, Ma K, Li H, Zhang Y, Wang X, Abbas N, Yin C, Zhang Y. Stability assessment of lutein under the existence of different phenolic acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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de Souza Correa M, Boschen NL, Rodrigues PRP, Corazza ML, de Paula Scheer A, Ribani RH. Supercritical CO2 with co-solvent extraction of blackberry (Rubus spp. Xavante cultivar) seeds. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Kumar M, Dahuja A, Sachdev A, Tomar M, Lorenzo JM, Dhumal S, Radha, Chandran D, Varghese E, Saha S, Sairam K, Singh S, Senapathy M, Amarowicz R, Kaur C, Kennedy JF, Mekhemar M. Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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28
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Somacal S, Quatrin A, Ruviaro AR, Conte L, da Silva DT, Roehrs M, da Veiga ML, Duarte MM, de Bem AF, Augusti PR, Emanuelli T. Norbixin, a natural dye that improves serum lipid profile in rabbits and prevents LDL oxidation. Food Res Int 2022; 159:111522. [DOI: 10.1016/j.foodres.2022.111522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 06/08/2022] [Accepted: 06/13/2022] [Indexed: 01/08/2023]
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Suresh R, Rajendran S, Kumar PS, Hoang TKA, Soto-Moscoso M, Jalil AA. Recent developments on graphene and its derivatives based electrochemical sensors for determinations of food contaminants. Food Chem Toxicol 2022; 165:113169. [PMID: 35618108 DOI: 10.1016/j.fct.2022.113169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 10/18/2022]
Abstract
The sensing of food contaminants is essential to prevent their adverse health effects on the consumers. Electrochemical sensors are promising in the determination of electroactive analytes including food pollutants, biomolecules etc. Graphene nanomaterials offer many benefits as electrode material in a sensing device. To further improve the analytical performance, doped graphene or derivatives of graphene such as reduced graphene oxide and their nanocomposites were explored as electrode materials. Herein, the advancements in graphene and its derivatives-based electrochemical sensors for analysis of food pollutants were summarized. Determinations of both organic (food colourants, pesticides, drugs, etc.) and inorganic pollutants (metal cations and anions) were considered. The influencing factors including nature of electrode materials and food pollutants, pH, electroactive surface area etc., on the sensing performances of modified electrodes were highlighted. The results of pollutant detection in food samples by the graphene-based electrode have also been outlined. Lastly, conclusions and current challenges in effective real sample detection were presented.
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Affiliation(s)
- R Suresh
- Departamento de Ingeniería Mecánica, Facultad de Ingeniería, Universidad de Tarapacá, Avda. General Velásquez 1775, Arica, Chile
| | - Saravanan Rajendran
- Departamento de Ingeniería Mecánica, Facultad de Ingeniería, Universidad de Tarapacá, Avda. General Velásquez 1775, Arica, Chile.
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603 110, India
| | - Tuan K A Hoang
- Centre of Excellence in Transportation Electrification and Energy Storage, Hydro-Québec, 1806, boul. Lionel-Boulet, Varennes, J3X 1S1, Canada
| | | | - A A Jalil
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Johor, Malaysia; Centre of Hydrogen Energy, Institute of Future Energy, 81310, UTM Johor Bahru, Johor, Malaysia
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Panchal SK, John OD, Mathai ML, Brown L. Anthocyanins in Chronic Diseases: The Power of Purple. Nutrients 2022; 14:2161. [PMID: 35631301 PMCID: PMC9142943 DOI: 10.3390/nu14102161] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/16/2022] [Accepted: 05/20/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.
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Affiliation(s)
- Sunil K. Panchal
- School of Science, Western Sydney University, Penrith, NSW 2753, Australia;
- Global Centre for Land-Based Innovation, Western Sydney University, Penrith, NSW 2753, Australia
| | - Oliver D. John
- Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; or
| | - Michael L. Mathai
- Institute of Health and Sport, College of Health and Biomedicine, Victoria University, Melbourne, VIC 3021, Australia;
- Florey Institute of Neuroscience and Mental Health, Melbourne, VIC 3052, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Science, Griffith University, Gold Coast, QLD 4222, Australia
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace. Foods 2022; 11:foods11030405. [PMID: 35159554 PMCID: PMC8834280 DOI: 10.3390/foods11030405] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 12/13/2022] Open
Abstract
The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace was dried using three different methods (freeze-drying, heat drying, and non-thermal air-drying) to reduce its weight, volume, and water activity and to concentrate the carotenoid fraction. These drying approaches were compared considering the extractive potential. Three solvent mixtures were compared, a traditional one (n-hexane:acetone) and two green deep eutectic solvent mixtures (ethyl acetate:ethyl lactate and menthol:lactic acid) in combination with different drying procedures. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and β-carotene (75.86 and 3950.08 µg/g of dried sample, respectively) compared with the other procedures.
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Carreón-Hidalgo JP, Franco-Vásquez DC, Gómez-Linton DR, Pérez-Flores LJ. Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Res Int 2022; 151:110821. [PMID: 34980373 DOI: 10.1016/j.foodres.2021.110821] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/20/2021] [Accepted: 11/21/2021] [Indexed: 12/16/2022]
Abstract
Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of (1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, (2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, (3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, (4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, (5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, (6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and (7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
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Affiliation(s)
| | | | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico.
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Costa CP, Patinha S, Rudnitskaya A, Santos SAO, Silvestre AJD, Rocha SM. Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace. Foods 2021; 11:104. [PMID: 35010230 PMCID: PMC8750068 DOI: 10.3390/foods11010104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 12/14/2022] Open
Abstract
Improvement of dietary and ecological biodiversity, namely by exploring autochthonous varieties, is a key point to the construction of a more sustainable food system and planetary health. However, the environmental sustainability continues to face huge challenges, reflecting the importance of achieving a better understanding about the functional role of biodiversity in ecosystems. Thus, the main objective of this research is to contribute to the sustainable valorization of Sambucus nigra L. berries through a comprehensive approach to evaluate the effects of elderberry's cultivar, harvest year, and plantation field on the physicochemical berry composition. Moreover, the nutritional value of elderberry juice and respective dried pomace was determined. This complementary information is of huge utility for the rational and, as much as possible, integral use of elderberries. The harvest year, followed by field and the interaction of harvest × field, accounted for the highest impact on the berry's physicochemical parameters, indicating the importance of the combined impact of the macro- and mesoclimate conditions on plant metabolism. Elderberry juice and dried pomace are a good source of carbohydrates (ca. 12 and 82%, respectively) and have low amounts of fat (≤2.5%), making them low-energy foods. Dried pomace may also represent a potential alternative source of vegetal protein (ca. 6%).
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Affiliation(s)
- Carina Pedrosa Costa
- LAQV-REQUIMTE & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Samuel Patinha
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Alisa Rudnitskaya
- CESAM & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Sónia A. O. Santos
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Armando J. D. Silvestre
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Sílvia M. Rocha
- LAQV-REQUIMTE & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
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Macchioni V, Picchi V, Carbone K. Hop Leaves as an Alternative Source of Health-Active Compounds: Effect of Genotype and Drying Conditions. PLANTS 2021; 11:plants11010099. [PMID: 35009102 PMCID: PMC8747731 DOI: 10.3390/plants11010099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 11/30/2021] [Accepted: 12/22/2021] [Indexed: 01/15/2023]
Abstract
In hop cultivation, one-third of the crop is a valuable product (hop cones), and two-thirds is unexploited biomass, consisting mainly of leaves and stems, which, in a circular economy approach, can be recovered and, once stabilized, supplied to industrial sectors, such as cosmetics, pharmaceuticals and phytotherapy, with high added value. In this regard, this study aimed to investigate the effects of two different drying methods: oven drying (OD) at 45 °C and freeze-drying (FD), on the overall nutraceutical profile (i.e., total phenols, total flavans and total thiols), pigment content (i.e., carotenoids and chlorophylls) and the antioxidant potential of leaves from five different Humulus lupulus varieties grown in central Italy. Moreover, attenuated total reflectance infrared (ATR-FTIR) spectroscopy was applied to dried leaf powders to study the influence of both the variety and treatment on their molecular fingerprints. The spectral data were then analyzed by principal component analysis (PCA), which was able to group the samples mainly based on the applied treatment. Considering the overall phytochemical profile, FD appeared to be the most suitable drying method, while OD provided higher carotenoid retention, depending on the genotype considered. Finally, unsupervised chemometric tools (i.e., PCA and hierarchical clustering) revealed that the two main clusters contained subclusters based on the drying treatment applied; these subgroups were related to the susceptibility of the variety to the drying conditions studied.
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Affiliation(s)
- Valentina Macchioni
- CREA-Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
| | - Valentina Picchi
- CREA-Research Centre for Engineering and Agro-Food Processing, Via G. Venezian 26, 20133 Milan, Italy;
| | - Katya Carbone
- CREA-Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
- Correspondence:
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Stinging Nettle ( Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules 2021; 26:molecules26226909. [PMID: 34833998 PMCID: PMC8623016 DOI: 10.3390/molecules26226909] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
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Li W, Li J, Xu Y, Huang Y, Xu S, Ou Z, Long X, Li X, Liu X, Xiao Z, Huang J, Chen W. Expression of heat-resistant β-glucosidase in Escherichia coli and its application in the production of gardenia blue. Synth Syst Biotechnol 2021; 6:216-223. [PMID: 34504963 PMCID: PMC8390534 DOI: 10.1016/j.synbio.2021.08.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/02/2021] [Accepted: 08/11/2021] [Indexed: 01/08/2023] Open
Abstract
Gardenia blue is a natural blue pigment that is environmentally friendly, non-toxic, and stable. The hydrolysis of geniposide, catalyzed by β-glucosidase, is a critical step in the production process of gardenia blue. However, β-glucosidase is not resistant to high temperatures, limiting the production of gardenia blue. In this study, we investigated the effectiveness of a heat-resistant glucosidase obtained from Thermotoga maritima in the production of gardenia blue. The enzyme exhibited a maximum activity of 10.60 U/mL at 90 °C. Single-factor and orthogonal analyses showed that exogenously expressed heat-resistant glucosidase reacted with 470.3 μg/mL geniposide and 13.5 μg/mL glycine at 94.2 °C, producing a maximum yield of 26.2857 μg/mL of gardenia blue after 156.6 min. When applied to the dyeing of denim, gardenia blue produced by this method yielded excellent results; the best color-fastness was achieved when an iron ion mordant was used. This study revealed the feasibility and application potential of microbial production of gardenia blue.
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Affiliation(s)
- Wenxi Li
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Jielin Li
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Ying Xu
- College of Materials Science and Engineering, Shenzhen University, Shenzhen, 518060, China
| | - Yan Huang
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Shuqi Xu
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Zirui Ou
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Xiaoli Long
- Health Science Center School of Biomedical Engineering, Shenzhen University, Shenzhen, 518060, China
| | - Xinyu Li
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Xinyu Liu
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Zening Xiao
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
| | - Jiaqi Huang
- College of Mechatronics and Control Engineering, Shenzhen University, Shenzhen, 518060, China
| | - Weizhao Chen
- Shenzhen Key Laboratory for Microbial Gene Engineering, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, China
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