1
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Sun T, Yi W, Wang Y, Cheng P, Dong T, Yun X. Application of poly(L-lactic acid)-based films for equilibrium modified atmosphere packaging of "Kyoho" grapes and its favorable protection for anthocyanins. Food Chem 2024; 452:139573. [PMID: 38718454 DOI: 10.1016/j.foodchem.2024.139573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/07/2024] [Accepted: 05/04/2024] [Indexed: 06/01/2024]
Abstract
Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of "Kyoho" grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 μg/mL and 1.62 μg/mL, respectively, on the 35th day of storage.
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Affiliation(s)
- Tao Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - WeiGuo Yi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Yangyang Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China; Hohhot Huimin District Center for Disease Control and Prevention, Hohhot, Inner Mongolia 010030, China
| | - Peifang Cheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China.
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2
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Huang H, Guo S, Xu Y, Ettoumi FE, Fang J, Yan X, Xie Z, Luo Z, Cheng K. Valorization and protection of anthocyanins from strawberries (Fragaria×ananassa Duch.) by acidified natural deep eutectic solvent based on intermolecular interaction. Food Chem 2024; 447:138971. [PMID: 38461718 DOI: 10.1016/j.foodchem.2024.138971] [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: 12/27/2023] [Revised: 03/02/2024] [Accepted: 03/05/2024] [Indexed: 03/12/2024]
Abstract
This study introduces an innovative approach for the valorization and protection of anthocyanins from 'Benihoppe' strawberry (Fragaria × ananassa Duch.) based on acidified natural deep eutectic solvent (NADES). Choline chloride-citric acid (ChCl-CA, 1:1) was selected and acidified to enhance the valorization and protection of anthocyanins through hydrogen bond. The optimal conditions (ultrasonic power of 318 W, extraction temperature of 61 °C, liquid-to-solid ratio of 33 mL/g, ultrasonic time of 19 min), yielded the highest anthocyanins of 1428.34 μg CGE/g DW. UPLC-Triple-TOF/MS identified six anthocyanins in acidified ChCl-CA extract. Stability tests indicated that acidified ChCl-CA significantly increased storage stability of anthocyanins in high temperature and light treatments. Molecular dynamics results showed that acidified ChCl-CA system possessed a larger diffusion coefficient (0.05 m2/s), hydrogen bond number (145) and hydrogen bond lifetime (4.38 ps) with a reduced intermolecular interaction energy (-1329.74 kcal/mol), thereby efficiently valorizing and protecting anthocyanins from strawberries.
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Affiliation(s)
- Hao Huang
- College of Ecology, Lishui University, Lishui 323000, People's Republic of China; College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China; Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China
| | - Shengrong Guo
- College of Ecology, Lishui University, Lishui 323000, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Fatima-Ezzahra Ettoumi
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Jie Fang
- Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China
| | - Xiaowei Yan
- College of Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, People's Republic of China
| | - Zhangfu Xie
- Zhejiang Suichang Limin Pharmaceutical Co., Ltd., Lishui 323302, People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China.
| | - Kejun Cheng
- Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China.
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3
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Yuan T, Wang L, Chen L, Zhong J, Lin Y, Wang Y, Lin C, Fan H. Combinatorial preparation and structural characterization of anthocyanins and aglycones from Purple-heart Radish for evaluation of physicochemical stability and pancreatic lipase inhibitory activity. Food Chem 2024; 446:138832. [PMID: 38412808 DOI: 10.1016/j.foodchem.2024.138832] [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: 10/10/2023] [Revised: 02/01/2024] [Accepted: 02/20/2024] [Indexed: 02/29/2024]
Abstract
In this study, an efficient approach to preparation of different anthocyanins from Purple-heart Radish was developed by combining microwave-assisted extraction (MAE), macroporous resin purification (MRP) and ultrasound-assisted acid hydrolysis (UAAH) for evaluation of physicochemical stability and pancreatic lipase (PL) inhibitory activity. By optimization of MAE, MRP and UAAH processes, the anthocyanins reached the yield of 6.081 ± 0.106 mg/g, the purity of 78.54 ± 0.62 % (w/w) and the content of 76.29 ± 1.31 % (w/w), respectively. With high-resolution UHPLC-Q-Orbitrap/MS, 15 anthocyanins were identified as pelargonins with diverse glucosides and confirmed by pelargonidin standard. By glycosylation, pelargonins exhibited higher stability in different pH, temperature, light, metal ions environments than that of pelargonidin. However, PL inhibitory assay, kinetic analysis and molecular docking demonstrated that pelargonidin had higher PL inhibitory activity than pelargonins even though with similar binding sites and a dose-effect relationship. The above results revealed that the effect of glycosylation and deglycosylation on PL inhibitory activity and physicochemical stability.
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Affiliation(s)
- Tiefeng Yuan
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences (China national Analytical Center), Guangzhou, 510070, China; School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China
| | - Liping Wang
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences (China national Analytical Center), Guangzhou, 510070, China
| | - Linzhou Chen
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China
| | - Jinjian Zhong
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China
| | - Yuyang Lin
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China
| | - Yihan Wang
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China
| | - Chen Lin
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences (China national Analytical Center), Guangzhou, 510070, China.
| | - Huajun Fan
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, 510006, China.
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4
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Yücetepe M, Tuğba Özaslan Z, Karakuş MŞ, Akalan M, Karaaslan A, Karaaslan M, Başyiğit B. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications. Food Res Int 2024; 187:114437. [PMID: 38763684 DOI: 10.1016/j.foodres.2024.114437] [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: 10/20/2023] [Revised: 04/04/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.
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Affiliation(s)
- Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Zeynep Tuğba Özaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Harran University, Application and Research Center for Science and Technology, Şanlıurfa, Turkey
| | - Merve Akalan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey.
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5
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Liu W, Ning Y, Yun Y, Wei N, Pan Z, Wang L. Development of pH-responsive intelligent films based on κ-carrageenan/straw lignin and anthocyanin from Padus virginiana peel for real-time monitoring of chicken. Int J Biol Macromol 2024; 270:132464. [PMID: 38772469 DOI: 10.1016/j.ijbiomac.2024.132464] [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: 03/30/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/23/2024]
Abstract
A series of intelligent films with pH-responsive properties were prepared using Padus virginiana peel extract (PVE) as a smart response factor, κ-carrageenan (κC) as a matrix, and complexed with rice straw lignin (SL). Following the addition of 5 mL PVE at a concentration of 430.99 mg/L, tensile strength and elongation at break of the films increased to a maximum value of 21.25 ± 0.75 MPa and 24.04 ± 0.69 %, respectively. The water vapour permeability of the films decreased with increasing PVE addition, and the minimum value was 5.85 ± 0.09 × 10-11 g m-1 s-1 Pa-1. All the films had favourable thermal stability, transparency, haze and antioxidant properties. PVE-containing films all exhibited excellent pH and ammonia response properties. The higher the humidity of the environment, the faster the ammonia response, and the films were capable of rapid discoloration at 75 % relative humidity. κC/SL-PVE5 can be used to monitor the freshness of chicken breast meat. When the total volatile basic nitrogen of chicken breast meat was increased to 14.27 mg/100 g, κC/SL-PVE5 changed from pink to greyish-yellow. In conclusion, κC/SL-PVE intelligent films hold great promise for real-time monitoring of meat freshness.
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Affiliation(s)
- Wenhua Liu
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Yuping Ning
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Yalu Yun
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Na Wei
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Zijing Pan
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Lijuan Wang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China.
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6
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Yuan Y, Hu Y, Huang J, Liu B, Li X, Tian J, de Vries R, Li B, Li Y. Optimizing anthocyanin Oral delivery: Effects of food biomacromolecule types on Nanocarrier performance for enhanced bioavailability. Food Chem 2024; 454:139682. [PMID: 38797106 DOI: 10.1016/j.foodchem.2024.139682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/05/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024]
Abstract
Wall material types influence the efficacy of nanocarriers in oral delivery systems. We utilized three food biomacromolecules (whey protein isolate, oxidized starch, lipids) to prepare three types of nanocarriers. Our aim was to investigate their performance in digestion, cellular absorption, mucus penetration, intestinal retention, and bioavailability of the encapsulated anthocyanins (Ant). The release rate of protein nanocarriers (Pro-NCs) was twice that of starch nanocarriers (Sta-NCs) and four times that of lipid nanocarriers (Lip-NCs) in simulated gastrointestinal fluid. Additionally, Pro-NCs demonstrated superior transmembrane transport capacity and over three times cellular internalization efficiency than Sta-NCs and Lip-NCs. Sta-NCs exhibited the highest mucus-penetrating capacity, while Pro-NCs displayed the strongest mucoadhesion, resulting in extended gastrointestinal retention time for Pro-NCs. Sta-NCs significantly enhanced the in vivo bioavailability of Ant, nearly twice that of free Ant. Our results demonstrate the critical role of wall material types in optimizing nanocarriers for the specific delivery of bioactive compounds.
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Affiliation(s)
- Yu Yuan
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yulin Hu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jing Huang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bin Liu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xin Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jinlong Tian
- College of Food Science, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Renko de Vries
- Laboratory of Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708, WE, Wageningen, the Netherlands
| | - Bin Li
- College of Food Science, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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7
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De Marchi L, Salemi L, Bellumori M, Chignola R, Mainente F, Santisteban Soto DV, Fierri I, Ciulu M, Zoccatelli G. Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing. Food Chem 2024; 440:138272. [PMID: 38159318 DOI: 10.1016/j.foodchem.2023.138272] [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: 08/05/2023] [Revised: 11/28/2023] [Accepted: 12/22/2023] [Indexed: 01/03/2024]
Abstract
Red cabbage (RC) represents a source of anthocyanins acylated with hydroxycinnamic acids (HCA) that are described to enhance their stability. Nevertheless, data about their thermal degradation are still controversial. Our aim was to comprehensively analyse the degradation kinetics of individual RC anthocyanins in a model aqueous extract treated at 40 °C × 30 days to simulate severe but realistic storage conditions. Free anthocyanins and radical-scavenging capacity showed different kinetics. The results confirm the high stability of RC anthocyanins (t1/2: 16.4-18.4 days), although HPLC analyses of each molecule displayed distinct kinetics with t1/2 from 12.6 to 35.1 days. In particular, the sinapoyl acylation negatively affected the stability of the anthocyanins, while the forms monoacylated with glycosyl p-coumaric and ferulic acids exhibited higher stability. In conclusion, our results indicate that acylation is not a prerogative of stability, as this is instead more dependent on specific acylation patterns and the glycosylation of HCA.
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Affiliation(s)
- Laura De Marchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Laura Salemi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto F.no, Florence, Italy
| | - Roberto Chignola
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federica Mainente
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | | | - Ilaria Fierri
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Marco Ciulu
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Gianni Zoccatelli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
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8
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Pan Y, Ma X, Sun J, Bai W. Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin. Int J Pharm 2024; 655:124003. [PMID: 38492900 DOI: 10.1016/j.ijpharm.2024.124003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 03/12/2024] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
Anthocyanins, one of the important water-soluble pigments, are sensitive to environmental factors, which limits the application of anthocyanins in food field. In order to overcome this limitation, double Pickering emulsions stabilized by β-cyclodextrin were developed. The optimum preparation conditions of the emulsions were determined firstly and the performance and structure of emulsions were investigated. Results showed that the optimum preparation conditions of emulsions were the ratio of (W1/O): W2 = 6:4 and 4 % β-cyclodextrin concentration. Optical microscope and confocal laser scanning microscope results confirmed that β-cyclodextrin adsorbed onto the surface of droplets forming stable double Pickering emulsions structure. In vitro gastrointestinal digestion experiments proved that double Pickering emulsions played a controlled-release effect in the small intestine. Rheological analysis proved that the emulsions exhibited elastic properties and demonstrated shear thinning behavior. The emulsions showed excellent stability under centrifugation and thermal conditions. These findings will promote anthocyanins' application in daily diet.
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Affiliation(s)
- Yibo Pan
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Xiaoqiang Ma
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, Guangdong, China.
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9
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Godyla-Jabłoński M, Raczkowska E, Jodkowska A, Kucharska AZ, Sozański T, Bronkowska M. Effects of Anthocyanins on Components of Metabolic Syndrome-A Review. Nutrients 2024; 16:1103. [PMID: 38674794 PMCID: PMC11054851 DOI: 10.3390/nu16081103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Metabolic syndrome (MetS) is a significant health problem. The co-occurrence of obesity, carbohydrate metabolism disorders, hypertension and atherogenic dyslipidaemia is estimated to affect 20-30% of adults worldwide. Researchers are seeking solutions to prevent and treat the conditions related to MetS. Preventive medicine, which focuses on modifiable cardiovascular risk factors, including diet, plays a special role. A diet rich in fruits and vegetables has documented health benefits, mainly due to the polyphenolic compounds it contains. Anthocyanins represent a major group of polyphenols; they exhibit anti-atherosclerotic, antihypertensive, antithrombotic, anti-inflammatory and anticancer activities, as well as beneficial effects on endothelial function and oxidative stress. This review presents recent reports on the mechanisms involved in the protective effects of anthocyanins on the body, especially among people with MetS. It includes epidemiological data, in vivo and in vitro preclinical studies and clinical observational studies. Anthocyanins are effective, widely available compounds that can be used in both the prevention and treatment of MetS and its complications. Increased consumption of anthocyanin-rich foods may contribute to the maintenance of normal body weight and modulation of the lipid profile in adults. However, further investigation is needed to confirm the beneficial effects of anthocyanins on serum glucose levels, improvement in insulin sensitivity and reduction in systolic and diastolic blood pressure.
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Affiliation(s)
- Michaela Godyla-Jabłoński
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Anna Jodkowska
- Department of Internal Medicine, Occupational Diseases, Hypertension and Clinical Oncology, Wrocław Medical University, Borowska 213, 50-556 Wrocław, Poland;
| | - Alicja Zofia Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Tomasz Sozański
- Department of Preclinical Sciences, Pharmacology and Medical Diagnostics, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wrocław, Poland;
| | - Monika Bronkowska
- Institute of Health Sciences—Collegium Salutis Humanae, University of Opole, Katowicka 68, 45-060 Opole, Poland;
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10
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Arroyo MJ, Escobedo P, Ruiz-García I, Palma AJ, Santoyo F, Ortega-Muñoz M, Capitán-Vallvey LF, Erenas MM. POC device for rapid oral pH determination based on a smartphone platform. Mikrochim Acta 2024; 191:134. [PMID: 38353778 PMCID: PMC10867041 DOI: 10.1007/s00604-024-06227-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/18/2024] [Indexed: 02/16/2024]
Abstract
Salivary pH serves as a valuable and useful diagnostic marker for periodontal disease, as it not only plays a critical role in disease prevention but also in its development. Typically, saliva sampling is collected by draining and spitting it into collection tubes or using swabs. In this study, we have developed a Point-of-Care (POC) device for in situ determination of oral pH without the need for complex instruments, relying solely on a smartphone as the detection device. Our system utilizes a non-toxic vegetable colourimetric indicator, immobilized on a chitosan membrane located on a disposable stick, enabling direct sampling within the buccal cavity. An ad hoc designed 3D-printed attachment is used to ensure accurate positioning and alignment of the stick, as well as isolation from external lighting conditions. A custom-developed smartphone application captures and automatically processes the image of the sensing membrane, providing the salivary pH results. After optimizing the cocktail composition, the developed sensors demonstrated the capacity to determine pH within a range of 5.4 to 8.1 with a remarkable precision of 0.6%, achieving a very short analysis time of just 1 min. A stability study conducted on the sensing membranes revealed a lifetime of 50 days. To validate the performance of our analytical device, we compared its results against those obtained from a calibrated pH-meter, using a group of individuals. The device exhibited an average error of 2.4% when compared with the pH-meter results, confirming its reliability and accuracy.
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Affiliation(s)
- Manuel J Arroyo
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Pablo Escobedo
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain.
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain.
| | - Isidoro Ruiz-García
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain
| | - Alberto J Palma
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
| | - Francisco Santoyo
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Mariano Ortega-Muñoz
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Luis Fermín Capitán-Vallvey
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
| | - Miguel M Erenas
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain.
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain.
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11
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Ozcelik MM, Aydin S, Aydin E, Ozkan G. Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes. Food Sci Nutr 2024; 12:1340-1355. [PMID: 38370060 PMCID: PMC10867499 DOI: 10.1002/fsn3.3847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
Red cabbage, a highly nutritious cool-season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam-mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air-drying system (MW-HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW-HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin-rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW-HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin-rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.
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Affiliation(s)
- Muhammed Mustafa Ozcelik
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Sedef Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Ebru Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Gulcan Ozkan
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
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12
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Kwak H, Kim J, Lee EJ, Hyun J. Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating. ACS OMEGA 2024; 9:1069-1076. [PMID: 38222618 PMCID: PMC10785775 DOI: 10.1021/acsomega.3c07273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/15/2023] [Accepted: 12/15/2023] [Indexed: 01/16/2024]
Abstract
Bananas are a typical climacteric fruit with high respiration and ethylene production rates after harvest, and they show rapid ripening-senescence phenotypes. Here, we demonstrate that carboxymethylcellulose nanofibers (CM-CNFs) and red cabbage extracts (RCE) can be used as a unique film coating formulation for enhancement of the shelf-life of fruit. A CM-CNF suspension solution is created through a process involving chemical modification, followed by mechanical grinding. It has a high aspect ratio that allows for the creation of a thin and transparent film on the surface of bananas. The cross-linked CM-CNF hydrogel forms a dense film layer on the banana surface during dehydration and prevents respiration and weight loss. RCE contains polyphenols acting as antioxidants, which prevent the appearance of black dots on the banana peels. It serves to mitigate the browning of banana skins and also hinders the respiration process, consequently slowing the aging of bananas.
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Affiliation(s)
- Hojung Kwak
- Department
of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Joonggon Kim
- Department
of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic
of Korea
| | - Eun Jin Lee
- Department
of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic
of Korea
- Research
Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic
of Korea
| | - Jinho Hyun
- Department
of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
- Department
of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic
of Korea
- Research
Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic
of Korea
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13
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Pusty K, Kumar Dash K, Giri S, Raj GVSB, Tiwari A, Shaikh AM, Béla K. Ultrasound assisted phytochemical extraction of red cabbage by using deep eutectic solvent: Modelling using ANFIS and optimization by genetic algorithms. ULTRASONICS SONOCHEMISTRY 2024; 102:106762. [PMID: 38211496 PMCID: PMC10825368 DOI: 10.1016/j.ultsonch.2024.106762] [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: 10/21/2023] [Revised: 12/23/2023] [Accepted: 01/07/2024] [Indexed: 01/13/2024]
Abstract
The present investigation studied the effect of process parameters on the extraction of phytochemicals from red cabbage by the application of ultrasonication and temperature. The solvent selected for the study was deep eutectic solvent (DES) prepared by choline chloride and citric acid. The ultrasound assisted extraction process was modeled using adaptive neuro-fuzzy inference system (ANFIS) algorithm and integrated with the genetic algorithm for optimization purposes. The independent variables that influenced the responses (total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content) were ultrasonication power, temperature, molar ratio of DES, and water content of DES. Each ANFIS model was formed by the training of three Gaussian-type membership functions (MF) for each input, trained by a hybrid algorithm with 500 epochs and linear type MF for output MF. The ANFIS model predicted each response close to the experimental data which is evident by the statistical parameters (R2>0.953 and RMSE <1.165). The integrated hybrid ANFIS-GA algorithm predicted the optimized condition for the process parameters of ultrasound assisted extraction of phytochemicals from red cabbage was found to be 252.114 W for ultrasonication power, 52.715 °C of temperature, 2.0677:1 of molar ratio of DES and 25.947 % of water content in DES solvent with maximum extraction content of responses, with fitness value 3.352. The relative deviation between the experimental and ANFIS predicted values for total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content was found to be 1.849 %, 3.495 %, 2.801 %, and 4.661 % respectively.
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India; Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Souvik Giri
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - G V S Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Ayaz Mukarram Shaikh
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary
| | - Kovács Béla
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
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14
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Li W, Linli F, Yang W, Chen X. Enhancing the stability of natural anthocyanins against environmental stressors through encapsulation with synthetic peptide-based gels. Int J Biol Macromol 2023; 253:127133. [PMID: 37802437 DOI: 10.1016/j.ijbiomac.2023.127133] [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: 07/12/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 10/10/2023]
Abstract
The instability of anthocyanin to environmental stressors severely limits its applications as a natural bioactive pigment. To overcome these limitations, this proof-of-concept study utilizes the high biocompatibility of peptide molecules and the unique gel microstructure to develop innovative peptide-based gels. Characterization of the gels was conducted through AFM, SEM, rheological analysis, and CD spectrum. These analyses confirmed the fibrous mesh structure and impressive mechanical strength of the peptide-based gels. The cytotoxicity evaluation using MTT and hemolysis analysis showed high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins in all four peptide-based gels, with uniform distribution. Moreover, systematic investigations were conducted to assess the impact of peptide-based gels on the stability of natural anthocyanins under environmental stressors such as temperature, pH variations, and exposure to metal ions. Notably, the results revealed a significant enhancement in stability, including improved long-term storage and antioxidant activity. In conclusion, this study successfully developed four novel peptide-based gels that effectively protect natural anthocyanins from environmental stressors, highlighting their potential in various fields such as food and biology.
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Affiliation(s)
- Wenjun Li
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
| | - Fangzhou Linli
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China
| | - Wenyu Yang
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
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15
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Kong Y, Wang X, Wu Z, Li Y, Xu F, Xie F. Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods 2023; 12:4505. [PMID: 38137310 PMCID: PMC10743184 DOI: 10.3390/foods12244505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, antioxidant activity, and stability of black rice anthocyanins were comprehensively evaluated. The structural analyses of acylated derivatives based on ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, ultra-high-performance liquid chromatography-high-resolution mass spectrometry, and thermogravimetric analysis revealed that caffeic acid was efficiently grafted onto the anthocyanins of black rice through an acylated reaction, while the acylation binding site was on glucoside. When the mass ratios of anthocyanins to caffeic acid were 1:1, the A319/AVis-max value of acylated anthocyanins reached 6.37. Meanwhile, the lipophilicity of acylated derivatives was enhanced. The antioxidant capacity (DPPH and FRAP) and stability (thermal, pH, and light stability) were significantly increased. Overall, the study results provide deeper insights into controlling anthocyanin homeostasis in food processing, broadening the application of colored grain products.
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Affiliation(s)
| | | | | | | | | | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Heilongjiang150030, China; (Y.K.); (X.W.); (Z.W.); (Y.L.); (F.X.)
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16
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Stoica R, Ganciarov M, Constantinescu-Aruxandei D, Capră L, Șuică-Bunghez IR, Senin RM, Pricope GD, Ivan GR, Călin C, Oancea F. Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts. Foods 2023; 12:4157. [PMID: 38002214 PMCID: PMC10669996 DOI: 10.3390/foods12224157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/12/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol-water, acidified with apple vinegar, used in the proportion of 25 g of red cabbage by-products per 100 mL of solvent, was the best solvent for the preparation of an anthocyanin extract with good stability for food applications. The chemical characterization of this extract was performed by FTIR, UV-VIS, HPLC-DAD, and ICP-OES. The stability was evaluated by determining the dynamics of the total polyphenol content (TPC) and the total monomeric anthocyanin pigment content (TAC) during storage. On the basis of the statistical method for analysis of variance (ANOVA), the standard deviation between subsamples and the repeatability standard deviation were determined. The detection limit of the stability test of TPC was 3.68 mg GAE/100 g DW and that of TAC was 0.79 mg Cyd-3-Glu/100 g DW. The red cabbage extract has high TPC and TAC, good stability, and significant application potential. The extracted residues, depleted of anthocyanins and polyphenols with potential allelopathic risks, fulfill the requirements for a fertilizing product and could be used for soil treatment.
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Affiliation(s)
- Rusăndica Stoica
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Mihaela Ganciarov
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Diana Constantinescu-Aruxandei
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Luiza Capră
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Ioana-Raluca Șuică-Bunghez
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Raluca-Mădălina Senin
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgiana Diana Pricope
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgeta-Ramona Ivan
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Costin Călin
- Iprint3D Design & Consulting Srl, Str. George Enescu No.5, Sector 3, 030167 Bucharest, Romania;
| | - Florin Oancea
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Mărăști Blv., No. 59, Sector 1, 011464 Bucharest, Romania
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17
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Rostami A, Rabiee M. Anthocyanins extract as a non-toxic and green fluorescent label for bioimaging of HER2-positive breast cancer cells. ENVIRONMENTAL RESEARCH 2023; 237:116878. [PMID: 37579964 DOI: 10.1016/j.envres.2023.116878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/09/2023] [Accepted: 08/11/2023] [Indexed: 08/16/2023]
Abstract
Breast cancer is one of the most common causes of death among women. Fluorescent labeling is an essential research and diagnostic tool in the detection of cancer cells. The development of inexpensive and easily accessible fluorescent probes for the detection of cancerous cells is of great importance. Herein we report a green and inexpensive method for extraction of natural anthocyanin fluorophore from Red Cabbage and demonstrate its application for fluorescent bioimaging of human epidermal growth factor receptor 2 (HER2) positive breast cancer cells using non-covalent conjugation of anthocyanin fluorophores to Trastuzumab antibody. In this work, the extracted anthocyanins were characterized by Fourier transform infrared spectroscopy (FTIR), Ultraviolet-Visible (UV-Vis) and fluorescent spectroscopy. The anthocyanin extract showed proper fluorescent intensity for microscopic fluorescent cell imaging, negligible photobleaching and no sign of cytotoxicity (more than 90% viability). The presence of hydroxy and carboxyl functional groups in the structure of anthocyanins provided the opportunity for the non-covalent conjugation of anthocyanins to antibodies. The fluorescent probe made by non-covalent conjugation of the anthocyanin fluorophores to Trastuzumab antibody was used for specific fluorescent imaging of HER2 receptors on HER2 positive breast cancer cells. This green fluorescent probe may have several future applications in biological diagnosis and bio-imaging techniques.
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Affiliation(s)
- Azin Rostami
- Biomaterial Group, Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Mohammad Rabiee
- Biomaterial Group, Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran.
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18
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Vega EN, Ciudad-Mulero M, Fernández-Ruiz V, Barros L, Morales P. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods 2023; 12:4102. [PMID: 38002160 PMCID: PMC10670170 DOI: 10.3390/foods12224102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008-2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
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Affiliation(s)
- Erika N. Vega
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - María Ciudad-Mulero
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
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19
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Silva IDM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NDA. Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins. Food Res Int 2023; 173:113426. [PMID: 37803763 DOI: 10.1016/j.foodres.2023.113426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.
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Affiliation(s)
- Isabela de Morais Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Mauro Ramalho Silva
- Departament of Nutrition, Pontifical Catholic University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Rodinei Augusti
- Institute of Exact Science, University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Júlio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Minas Gerais, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Nathalia de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil.
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20
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Khan NM, Uddin M, Falade EO, Khan FA, Wang J, Shafique M, Alnemari RM, Abduljabbar MH, Ahmad S. Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel. Molecules 2023; 28:7154. [PMID: 37894632 PMCID: PMC10608987 DOI: 10.3390/molecules28207154] [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: 10/17/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
In this research, we focused on the production of amylose-lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material's distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose-lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.
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Affiliation(s)
- Nasir Mehmood Khan
- Department of Agriculture, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Misbah Uddin
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Ebenezer Ola Falade
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China
| | - Farman Ali Khan
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Jian Wang
- Department of Chinese Materia Medica, Chongqing College of Traditional Chinese Medicine, Chongqing 402760, China
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Muhammad Shafique
- Department of Pharmaceutical Sciences, College of Pharmacy, Shaqra University, Shaqra 15571, Saudi Arabia
| | - Reem M Alnemari
- Department of Pharmaceutics and Pharmaceutical Technology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Maram H Abduljabbar
- Department of Pharmacology and Toxicology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Shujaat Ahmad
- Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
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21
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Zhang N, Jing P. Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15064-15072. [PMID: 37781995 DOI: 10.1021/acs.jafc.3c03183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Red cabbage anthocyanins may provide health benefits that may be associated with antiaging. The protection of red cabbage anthocyanin-rich extract (ARE) and cyanidin-3-diglucoside-5-glucoside-rich extract (CY3D5G) against age-related cognitive dysfunction was investigated in normal aging mice (male C57BL/6J, 12 months old) administered orally for 12 weeks. Behavioral tests showed that ARE and CY3D5G significantly decreased cognitive impairment (p < 0.05) and had no effect on motor disorder. ARE and CY3D5G increased superoxide dismutase activity by 29.18 and 23.09% and decreased malondialdehyde by 15.74 and 10.05%, respectively, compared to the control. Histological staining showed that ARE and CY3D5G treatment reduced hippocampal neuronal damage and brain-derived neurotrophic factor degeneration. ARE and CY3D5G significantly reduced IL-1β and IL-6 levels in serum and brain (p < 0.05) by promoting the MAPK signaling pathway while enriching the abundance of butyrate-producing bacteria and altering the functional profile of the microbial community. In conclusion, ARE and CY3D5G may attenuate age-related cognitive dysfunction by reducing neuroinflammation and regulating the gut-brain axis.
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Affiliation(s)
- Nan Zhang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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22
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Roriz CL, Carocho M, Alves MJ, Rodrigues P, Morales P, Ferreira ICFR, Heleno SA, Barros L. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. Food Funct 2023; 14:8775-8784. [PMID: 37606616 DOI: 10.1039/d3fo01660a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023]
Abstract
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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24
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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25
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Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, Mejías N, Pasten A, Araya M, Ah-Hen KS. Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants (Basel) 2023; 12:1789. [PMID: 37760092 PMCID: PMC10526076 DOI: 10.3390/antiox12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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Affiliation(s)
- Antonio Vega-Galvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gomez-Perez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Francisca Zepeda
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - René L. Vidal
- Facultad de Medicina, Instituto de Neurociencia Biomédica (BNI), Universidad de Chile, Santiago 8380000, Chile
- Centro FONDAP de Gerociencia, Salud Mental y Metabolismo (GERO), Santiago 8380000, Chile
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Felipe Grunenwald
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Nicol Mejías
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile
| | - Kong Shun Ah-Hen
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
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26
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Skoczylas J, Jędrszczyk E, Dziadek K, Dacewicz E, Kopeć A. Basic Chemical Composition, Antioxidant Activity and Selected Polyphenolic Compounds Profile in Garlic Leaves and Bulbs Collected at Various Stages of Development. Molecules 2023; 28:6653. [PMID: 37764429 PMCID: PMC10537509 DOI: 10.3390/molecules28186653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Garlic is commonly used as vegetable or spice and as a herb in folklore as well as traditional medicine in many countries. The current study aimed to compare the chemical composition, antioxidant activity, and the content of selected polyphenolic compounds in cloves as well as leaves of winter garlic plants of the Harnaś and Ornak cultivars, which are of Polish origin. Garlic was grown from cloves for three years (2018-2020) in the experimental field of the University of Agriculture in Krakow, Poland. The research material was harvested on three dates: May; June, unripe garlic plants; and in July, the plant at full maturity. The content of vitamin C in the fresh material was determined. The proximate analysis was determined in the freeze-dried plants of garlic, and the total carbohydrate content was calculated. The antioxidant activity and the content of selected polyphenolic compounds were also determined. Garlic cloves showed a higher content of dry matter, and total carbohydrates than the leaves of garlic plants. On the other hand, in the leaves, a significantly higher content of protein, total fat and ash were observed. Additionally, garlic leaves were characterised by a higher content of vitamin C, total polyphenols, and a higher antioxidant activity than garlic cloves. The leaves of young garlic plants from the May harvest were distinguished by a higher content of these compounds. The dominant phenolic compounds were catechin and epicatechin. The leaves of young plants can be a valuable source of bioactive substances, especially in early spring.
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Affiliation(s)
- Joanna Skoczylas
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
| | - Elżbieta Jędrszczyk
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. 29 Listopada 54, 31-425 Kraków, Poland;
| | - Kinga Dziadek
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
| | - Ewa Dacewicz
- Department of Sanitary Engineering and Water Management, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Kraków, Adam Mickiewicz Ave. 24/28, 30-059 Kraków, Poland;
| | - Aneta Kopeć
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
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27
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Fierri I, De Marchi L, Chignola R, Rossin G, Bellumori M, Perbellini A, Mancini I, Romeo A, Ischia G, Saorin A, Mainente F, Zoccatelli G. Nanoencapsulation of Anthocyanins from Red Cabbage ( Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants (Basel) 2023; 12:1757. [PMID: 37760059 PMCID: PMC10525587 DOI: 10.3390/antiox12091757] [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: 07/24/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (-17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds.
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Affiliation(s)
- Ilaria Fierri
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Laura De Marchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Roberto Chignola
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Giacomo Rossin
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Maria Bellumori
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy;
| | - Anna Perbellini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Ines Mancini
- Department of Physics, University of Trento, Via Sommarive 14, Povo, 38123 Trento, Italy;
| | - Alessandro Romeo
- Department of Computer Science, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy;
| | - Gloria Ischia
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, Povo, 38123 Trento, Italy;
| | - Asia Saorin
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Federica Mainente
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Gianni Zoccatelli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
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28
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Pappalardo I, Santarsiero A, Radice RP, Martelli G, Grassi G, de Oliveira MR, Infantino V, Todisco S. Effects of Extracts of Two Selected Strains of Haematococcus pluvialis on Adipocyte Function. Life (Basel) 2023; 13:1737. [PMID: 37629594 PMCID: PMC10455862 DOI: 10.3390/life13081737] [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: 07/06/2023] [Revised: 08/10/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Recently, microalgae are arousing considerable interest as a source of countless molecules with potential impacts in the nutraceutical and pharmaceutical fields. Haematococcus pluvialis, also named Haematococcus lacustris, is the largest producer of astaxanthin, a carotenoid exhibiting powerful health effects, including anti-lipogenic and anti-diabetic activities. This study was carried out to investigate the properties of two selected strains of H. pluvialis (FBR1 and FBR2) on lipid metabolism, lipolysis and adipogenesis using an in vitro obesity model. FBR1 and FBR2 showed no antiproliferative effect at the lowest concentration in 3T3-L1 adipocytes. Treatment with FBR2 extract reduced lipid deposition, detected via Oil Red O staining and the immunocontent of the adipogenic proteins PPARγ, ACLY and AMPK was revealed using Western blot analysis. Extracts from both strains induced lipolysis in vitro and reduced the secretion of interleukin-6 and tumor necrosis factor-α. Moreover, the FBR1 and FBR2 extracts improved mitochondrial function, reducing the levels of mitochondrial superoxide anion radical and increasing mitochondrial mass compared to untreated adipocytes. These findings suggest that FBR2 extract, more so than FBR1, may represent a promising strategy in overweight and obesity prevention and treatment.
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Affiliation(s)
- Ilaria Pappalardo
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
| | - Anna Santarsiero
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
| | - Rosa Paola Radice
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
- Bioinnova Srls, Via Ponte Nove Luci, 22, 85100 Potenza, Italy
| | - Giuseppe Martelli
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
| | - Giulia Grassi
- School of Agriculture, University of Basilicata, Forest, Food and Environmental Sciences, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Marcos Roberto de Oliveira
- Departamento de Bioquímica Rua Ramiro Barcelos, Universidade Federal do Rio Grande do Sul (UFRGS), 2600 Anexo Santa Cecília, Porto Alegre 90610-000, RS, Brazil;
| | - Vittoria Infantino
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
| | - Simona Todisco
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (R.P.R.); (G.M.)
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Tan S, Lan X, Chen S, Zhong X, Li W. Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods. Food Res Int 2023; 169:112929. [PMID: 37254355 DOI: 10.1016/j.foodres.2023.112929] [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: 03/21/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 06/01/2023]
Abstract
Understanding the influence of processing methods on the phytochemicals of fruits and vegetables is of importance in retaining the health-benefiting properties of those products. The aim of this study was to investigate the effects of five processing methods including freeze drying (FD), hot air drying (HD), water boiling (WB), steaming (ST), and pickling (PI) on the physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage. Different color and texture were observed after different processing methods. Total anthocyanin content was reduced by 73%, 72%, 41%, 16%, and 30% in FD, HD, WB, ST and PI processed red cabbage, respectively. PI samples showed the highest values of total polyphenols and DPPH scavenge activity among all the processed red cabbage. Both FD and HD samples had relatively low values of total polyphenols and DPPH scavenge activity. However, FD sample had the highest FRAP values. UPLC-QqQ-MS/MS analysis showed that fresh red cabbage contained 22 anthocyanins among which cyanidin-3-diglucoside-5-glucoside was the prominent. Compared with drying process, WB, ST and PI decreased the loss of most of the anthocyanin component in red cabbage. Correlation analysis indicated that antioxidant capacity as determined by DPPH of red cabbage was positively and significantly correlated with the total anthocyanins. This study suggested that drying induced significant loss of phytochemicals in red cabbage, and WB, ST, as well as PI were advisable ways for daily consumption of red cabbage considering the bioactive components. Especially, ST was the best way to retain anthocyanins in red cabbage.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China.
| | - Xin Lan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Shan Chen
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Xin Zhong
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
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30
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Khadem E, Kharaziha M, Salehi S. Colorimetric pH-responsive and hemostatic hydrogel-based bioadhesives containing functionalized silver nanoparticles. Mater Today Bio 2023; 20:100650. [PMID: 37206880 PMCID: PMC10189517 DOI: 10.1016/j.mtbio.2023.100650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/27/2023] [Accepted: 04/29/2023] [Indexed: 05/21/2023] Open
Abstract
Here we develop and characterize a dual-cross-linked pH-responsive hydrogel based on the carboxyethyl chitosan-oxidized sodium alginate (CAO) containing silver nanoparticles (Ag NPs) functionalized with tannic acid/red cabbage (ATR). This hybrid hydrogel is formed via covalent and non-covalent cross-linking. The adhesive strength measured in contact with cow skin and compression strength is measured more than 3 times higher than that of CAO. Importantly, the incorporation of 1 wt% ATR into CAO significantly enhances the compression strength of CAO from 35.1 ± 2.1 kPa to 97.5 ± 2.9 kPa. Moreover, the cyclic compression tests confirm significantly higher elastic behavior of CAO after the addition of ATR-functionalized NPs to CAO. The CAO/ATR hydrogel is pH-sensitive and indicated remarkable color changes in different buffer solutions. The CAO/ATR also shows improved hemostatic properties and reduced clotting time compared to the clotting time of blood in contact with CAO hydrogel. In addition, while CAO/ATR is effective in inhibiting the growth of both Gram-positive and Gram-negative bacteria, CAO is only effective in inhibiting the growth of Gram-positive bacteria. Finally, the CAO/ATR hydrogel is cytocompatible with L929 fibroblasts. In summary, the resulting CAO/ATR hydrogel shows promising results in designing and constructing smart wound bioadhesives with high cytocompatibility, antibacterial properties, blood coagulation ability, and fast self-healing properties.
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Affiliation(s)
- Elham Khadem
- Department of Materials Engineering, Isfahan University of Technology, 84156-83111, Isfahan, Iran
| | - Mahshid Kharaziha
- Department of Materials Engineering, Isfahan University of Technology, 84156-83111, Isfahan, Iran
- Department of Biomaterials, University of Bayreuth, 95447, Bayreuth, Germany
- Corresponding author. Department of Materials Engineering, Isfahan University of Technology, 84156-83111, Isfahan, Iran.
| | - Sahar Salehi
- Department of Biomaterials, University of Bayreuth, 95447, Bayreuth, Germany
- Corresponding author.
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31
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Xie Q, Luo D, Mu K, Xue W. Preparation and characterization of carboxymethyl chitosan/nano-MgO/red cabbage anthocyanins multifunctional films via colloid formation and its application on shrimp preservation. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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32
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Sadi A, Ferfera-Harrar H. Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests. Int J Biol Macromol 2023; 242:124964. [PMID: 37247593 DOI: 10.1016/j.ijbiomac.2023.124964] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/31/2023]
Abstract
Multifunctional food packaging films were produced from crosslinked carboxymethyl cellulose/gelatin (CMC/Ge) bio-nanocomposites incorporated with Ge-montmorillonite (OM) nanofiller, anthocyanins (ATH) from red cabbage as colorimetric pH-indicator, and pistacia leaves extract (PE) as active agent. The influence of additives on the structural, physical, and functional properties of the films was investigated. The results showed that ATH and PE caused color alteration and reduced transparency. However, they improved the UV light barrier ability by 98 %, with less impact from OM, despite its well-dispersed state in the matrix. Increasing PE content in the bio-nanocomposite films caused an increase in compactness and surface roughness, reduction in moisture content (15.10-12.33 %), swelling index (354.55-264.58 %), surface wettability (contact angle 80.1-92.49°), water vapor permeability (7.37-5.69 × 1010 g m-1s-1Pa-1), and nano-indentation mechanical parameters, without affecting the thermal stability. ATH-included films demonstrated color pH-sensitivity with improved ATH color stability through the ATH-Al3+ chelates formation. PE-added films exhibited effective antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, reaching 93 % of inhibition, and antimicrobial properties with biocidal effects for PE-rich film. The shrimp spoilage test showed that the T-1.5PE film offered the strongest active intelligent response. The CMC/Ge-based bio-nanocomposite films endowed with antioxidant/antimicrobial properties and colorimetric pH-sensitivity have promising potential for food packaging application.
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Affiliation(s)
- Amina Sadi
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria
| | - Hafida Ferfera-Harrar
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
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Wagh RV, Khan A, Priyadarshi R, Ezati P, Rhim JW. Cellulose nanofiber-based multifunctional films integrated with carbon dots and anthocyanins from Brassica oleracea for active and intelligent food packaging applications. Int J Biol Macromol 2023; 233:123567. [PMID: 36754263 DOI: 10.1016/j.ijbiomac.2023.123567] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/02/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023]
Abstract
A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF) was used to prepare the multifunctional intelligent nanocomposite film integrated with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs). The incorporation of 1.5 % BO-CD and 6 % BOA in the CNF matrix improved the physicochemical and UV blocking (>189 % increase) properties of the fabricated films. The synthesized BO-CD exhibits high fluorescence, UV absorption, antibacterial and antioxidant functions. It showed strong radical scavenging activity against ABTS (~90 %) and DPPH (~80 %) compared to the neat CNF film. Scanning electron microscopy and X-ray photoelectron spectroscopy (XPS) have shown enhanced compatibility and elemental composition of the BO-CDs/BOA additives in the CNF-polymer matrix. Packaging tests showed that the prepared film worked efficiently and non-destructively and was able to monitor the freshness of minced pork, fish, and shrimp in real-time through a distinct visual change from red to colorless/yellow during storage at 25 °C for 48 h. Active and intelligent films developed based on CNF/BO-CDs/BOA are expected to be applied as multifunctional packaging materials that can indicate quality changes and extend the shelf life of packaged perishable foods.
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Affiliation(s)
- Rajesh V Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 14004, India; BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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Wang Y, Yang C, Zhang J, Zhang L. Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations. Food Chem 2023; 405:134937. [PMID: 36403475 DOI: 10.1016/j.foodchem.2022.134937] [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: 09/03/2022] [Revised: 10/29/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Protein-polyphenol interactions can improve the physicochemical properties of proteins. The objective of this study was to investigate the influence of rose anthocyanin extracts (RAEs) on the physicochemical properties and digestibility of whey protein isolate (WPI) sol/gel at different pHs and protein concentrations. Hydrophobicity interaction and ionic bonding were the main forces for the formation of acidic WPI and WPI-RAEs sol/gel. When pH was higher than 2.4, sol/gel became unstable, which may be related to hydrophobicity, ζ-potential value, total sulfhydryl and free sulfhydryl content changes. In addition, RAEs had positive effects on the color and water distribution of all WPI sol/gel. Moreover, RAEs improved the viscoelasticity of WPI sol/gel with protein content ≥ 12 % (w/v) at pH 2.4. More importantly, the addition of RAEs could reduce the digestibility of WPI sol/gel. We hope our works can provide promising strategies for developing WPI-RAEs foods.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
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35
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Wang Y, Zhou X, Wei S, Wang G, Xi J. Current status and future challenges in extraction, purification and identification of Cepharanthine (a potential drug against COVID-19). Sep Purif Technol 2023; 309:123038. [PMID: 36593875 PMCID: PMC9797411 DOI: 10.1016/j.seppur.2022.123038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/15/2022] [Accepted: 12/26/2022] [Indexed: 12/30/2022]
Abstract
With the outbreak of the new coronavirus disease 2019 (COVID-19), the rapid spread of the virus has brought huge economic losses and life threats to the world. So far, we have entered the third year of the epidemic and there is an urgent need to provide more anti-viral treatment along with vaccination. Recent studies have confirmed that Cepharanthine (CEP) has strong antiviral efficacy, which is a potential drug against COVID-19. As a natural active alkaloid, the development of CEP-incorporated products is dependent on the extraction, purification and identification of CEP. This review gives a brief introduction of CEP, including its origin and classification, and its conventional and novel extraction techniques. In addition, the purification and identification techniques are summarized. In the last, the future research directions are proposed. It can be found from this review that the extraction from plants is still the main way to obtain CEP, and it is necessary to use innovative techniques and their hybrid extractions to extract CEP. More efficient extraction and purification techniques should be used to extract CEP in the future. This review provides a basis for the development of novel extraction and purification techniques and industrial utilization of CEP.
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36
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Dikmetas DN, Uysal E, Karbancioglu-Guler F, Gurmen S. The production of pH indicator Ca and Cu alginate ((1,4)- β -d-mannuronic acid and α -l-guluronic acid) cryogels containing anthocyanin obtained via red cabbage extraction for monitoring chicken fillet freshness. Int J Biol Macromol 2023; 231:123304. [PMID: 36681229 DOI: 10.1016/j.ijbiomac.2023.123304] [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: 09/01/2022] [Revised: 01/01/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
In recent days, intelligent food packaging has gained attention due to consumers' needs and monitoring of the freshness of food. Biopolymers are used to produce matrix parts and dye chemicals, because of their unique properties, such as biodegradability and biocompatibility. In this study, alginate molecules and anthocyanins were used to produce to monitor chicken fillet freshness via pH response characteristics. Anthocyanins' color and UV characteristics at different pHs were investigated. The obtained anthocyanin solution showed visible color response at different pH level. In the red cabbage extract, the anthocyanin concentration was as 0.65 ± 0.03 mg/g. Alginate and extracted anthocyanins from red cabbage were mixed at the solution phase, then metal alginate hydrogels were synthesized via crosslinking Ca2+ and Cu2+ with alginate molecules. Due to the porous structure of the cryogels, hydrogels were freeze dried at -80 °C for 24 h at vacuum atmosphere. The obtained cryogel indicated significant color changes from pH 4 to pH 10, and at a basic environment, the color change was observed with the naked eye. The porosity amounts and sizes of the produced cryogels were examined, the average pore amount of cryogels was found to be 85.46 ± 4.36 %, and the average pore size 97.98 ± 26.20 μm. Furthermore, it was seen that the color change was not directly related to the porosity, but the interaction of anthocyanin and metal alginate matrix effected color changes degree of cryogels. Due to the electronegativity of Cu2+ ions, and the use of a low amount of anthocyanin was found to be more suitable for color change. The color was changed to blue-purple while total volatile basic nitrogen content increased to 46.67 mg/100 g from 14.00 mg/100 g. As a result, prepared cryogels should be a better candidates for use as a freshness indicator and intelligent packaging.
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Affiliation(s)
| | - Emircan Uysal
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
| | | | - Sebahattin Gurmen
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
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37
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Li J, Guo X, Wang R, Geng Z, Jia J, Pang S, Du Y, Jia S, Cui J. Ultrasonic assisted extraction of anthocyanins from rose flower petal in DES system and enzymatic acylation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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38
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Zhang J, Zhang J, Huang X, Shi J, Liu L, Song W, Zhai X, Xiao J, Hashim SBH, Li Z, Zou X, Povey M. A visual bi-layer sensor based on Agar/TiO 2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness. Int J Biol Macromol 2023; 235:123706. [PMID: 36801306 DOI: 10.1016/j.ijbiomac.2023.123706] [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: 11/01/2022] [Revised: 02/06/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
Visual indicator bi-layer films were manufactured incorporating κ-carrageenan, butterfly pea flower anthocyanin, varying Nano‑titanium dioxide (TiO2) content and agar for Penaeus chinensis (Chinese white shrimp) freshness detection. The κ-carrageenan-anthocyanin (CA) layer served as indicator, while the TiO2-agar (TA) layer functioned as the protective layer to improve the photostability of film. The bi-layer structure was characterized by scanning electron microscopy (SEM). The TA2-CA film had the best tensile strength with a value of 17.8 MPa and the lowest water vapor permeability (WVP) value of bi-layer films was 2.98 × 10-7 g.m-1.h-1.pa-1. The bi-layer film protected anthocyanin against exudation when immersed in aqueous solution of varying pH. The TiO2 particles filled the pores of the protective layer, increasing the opacity from 1.61 up to 4.49 significantly improving the photostability with a consequent slight color change under illumination of UV/visible light. Under UV irradiation, the TA2-CA film had no significant color change with a ΔE value of 4.23. Finally, the TA2-CA films showed an obvious color change from blue to yellow green in the early stages of Penaeus chinensis putrefaction (≤48 h) then the color change and Penaeus chinensis freshness were well correlated (R2 = 0.8739).
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Li Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianbo Xiao
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Sulafa B H Hashim
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Megan Povey
- School of Food Science and Nutrition, the University of Leeds, Leeds LS2 9JT, United Kingdom.
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Tang Q, Hu J, Li S, Lin S, Tu Y, Gui X, Dong Y. Preparation of an aramid nanofiber-reinforced colorimetric hydrogel employing natural anthocyanin as an indicator for shrimp and fish spoilage monitoring. Eur Polym J 2023. [DOI: 10.1016/j.eurpolymj.2023.111889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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40
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Zhang A, Han Y, Zhou Z. Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01805-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractColor-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1.
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Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential. Antioxidants (Basel) 2022; 12:antiox12010048. [PMID: 36670910 PMCID: PMC9855055 DOI: 10.3390/antiox12010048] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/02/2022] [Accepted: 12/13/2022] [Indexed: 12/28/2022] Open
Abstract
In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins' stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed.
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Zheng S, Szymański J, Shahaf N, Malitsky S, Meir S, Wang X, Aharoni A, Rogachev I. Metabolic diversity in a collection of wild and cultivated Brassica rapa subspecies. Front Mol Biosci 2022; 9:953189. [DOI: 10.3389/fmolb.2022.953189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 08/29/2022] [Indexed: 11/18/2022] Open
Abstract
Brassica rapa (B. rapa) and its subspecies contain many bioactive metabolites that are important for plant defense and human health. This study aimed at investigating the metabolite composition and variation among a large collection of B. rapa genotypes, including subspecies and their accessions. Metabolite profiling of leaves of 102 B. rapa genotypes was performed using ultra-performance liquid chromatography coupled with a photodiode array detector and quadrupole time-of-flight mass spectrometry (UPLC-PDA-QTOF-MS/MS). In total, 346 metabolites belonging to different chemical classes were tentatively identified; 36 out of them were assigned with high confidence using authentic standards and 184 were those reported in B. rapa leaves for the first time. The accumulation and variation of metabolites among genotypes were characterized and compared to their phylogenetic distance. We found 47 metabolites, mostly representing anthocyanins, flavonols, and hydroxycinnamic acid derivatives that displayed a significant correlation to the phylogenetic relatedness and determined four major phylometabolic branches; 1) Chinese cabbage, 2) yellow sarson and rapid cycling, 3) the mizuna-komatsuna-turnip-caitai; and 4) a mixed cluster. These metabolites denote the selective pressure on the metabolic network during B. rapa breeding. We present a unique study that combines metabolite profiling data with phylogenetic analysis in a large collection of B. rapa subspecies. We showed how selective breeding utilizes the biochemical potential of wild B. rapa leading to highly diverse metabolic phenotypes. Our work provides the basis for further studies on B. rapa metabolism and nutritional traits improvement.
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Zam M, Niyumsut I, Osako K, Rawdkuen S. Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness. Polymers (Basel) 2022; 14:polym14224914. [PMID: 36433041 PMCID: PMC9697270 DOI: 10.3390/polym14224914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/17/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p < 0.05). Chitosan film has the highest tensile strength (p < 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p > 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10−5 g mm h−1cm−2 P−1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p < 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p < 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p < 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.
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Affiliation(s)
- Mindu Zam
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Itthi Niyumsut
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Correspondence: ; Fax: +66-53-916737
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Liposomal system based on lyophilization of a monophase solution for stabilization of bioactives from red onion skin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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Ai X, Pan F, Yang Z, Li J, Tuersuntuoheti T, Wang O, Zhao L, Zhao L. Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification. Int J Biol Macromol 2022; 219:721-729. [PMID: 35963343 DOI: 10.1016/j.ijbiomac.2022.08.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/26/2022] [Accepted: 08/08/2022] [Indexed: 11/25/2022]
Abstract
The objective of this study was to design a chitosan (CS) derivative with good protective effect on the color stability of anthocyanins (ACNs) under accelerated storage. The binding affinities and interactions of 12 organic acids with cyanidin-3-O-glucoside (C3G) were evaluated using quantum mechanics method. Sinapic acid (SinA) showing the strongest interaction with C3G was selected for the synthesis of SinA-grafted-CS (SinA-g-CS), which was further characterized by FTIR and 1H NMR. Under accelerated storage conditions (40 °C), SinA-g-CS significantly improved the color stability of black rice anthocyanins (BRA) in the presence of l-ascorbic acid (pH 3.0), and showed a better protective effect than that of CS. Moreover, molecular dynamics simulation analysis showed SinA-g-CS formed more hydrogen bonds with C3G than CS. Our study demonstrated that SinA-g-CS designed by computational methods can effectively protect ACNs from degradation, and has the potential to be used in ACN-rich beverages as a replacement for CS.
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Affiliation(s)
- Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Zichen Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Jiayi Li
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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Li W, Gou G, He Y, Tan S. Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin. Food Chem X 2022; 15:100422. [PMID: 36211735 PMCID: PMC9532788 DOI: 10.1016/j.fochx.2022.100422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/05/2022] [Accepted: 08/05/2022] [Indexed: 10/29/2022] Open
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Pressurized liquid extraction coupled in-line with SPE and on-line with HPLC (PLE-SPExHPLC) for the recovery and purification of anthocyanins from SC-CO2 semi-defatted Açaí (Euterpe oleracea). Food Res Int 2022; 160:111711. [DOI: 10.1016/j.foodres.2022.111711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022]
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Che Hamzah NH, Khairuddin N, Muhamad II, Hassan MA, Ngaini Z, Sarbini SR. Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin. MEMBRANES 2022; 12:913. [PMID: 36295672 PMCID: PMC9607244 DOI: 10.3390/membranes12100913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (w/v) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed. The response of these materials against pH changes was evaluated with buffers of different pH. When the films were exposed to a series of pH buffers (pH 3, 5, 9, 11, and 13), the RCA-associated films displayed a spectacular colour response. In addition, the ability of the starch matrix to overcome the leaching and release of anthocyanins was investigated. Higher concentrations of RCA can maintain the colour difference of films after being immersed in a series of buffer solutions ranging from acidic to basic conditions. Other than that, incorporating RCA extracts into the starch formulation increased the thickness whereas the water content, swelling degree, tensile strength, and elongation at break decreased as compared to films without RCA. The immobilisation of anthocyanin into the film was confirmed by the FTIR measurements. The surface patterns of films were heterogeneous and irregular due to the presence of RCA extract aggregates, which increased as the extract concentration enhanced. However, this would not affect the properties of films. An increase in thermal stability was noted for the anthocyanin-containing films at the final stage of degradation in TGA analysis. It is concluded that RCA and sago starch formulation has great potential to be explored for food packaging purposes.
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Affiliation(s)
- Nurul Husna Che Hamzah
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Nozieana Khairuddin
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Ida Idayu Muhamad
- Department of Bioprocess and Polymer Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Mohd Ali Hassan
- Department of Bioprocess Technology, Faculty of Biotechnology and Science Biomolecule, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Zainab Ngaini
- Department of Chemistry, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
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Ma B, Wang K, Guo J, Zhu G, Zhao X, Zhao M, Yang X, Shao H. Anthocyanins of Asian bird cherries (
Prunus nepalensis
L.): an untapped source for natural food colorants. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bohan Ma
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Kaijie Wang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Juntong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Ge Zhu
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xinghua Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Mengge Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xingbin Yang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Hongjun Shao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
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