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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [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: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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Zhou Y, Sun Q, Teng C, Zhou M, Fan G, Qu P. Preparation and Improvement of Physicochemical and Functional Properties of Dietary Fiber from Corn Cob Fermented by Aspergillus niger. J Microbiol Biotechnol 2024; 34:330-339. [PMID: 38073331 PMCID: PMC10940746 DOI: 10.4014/jmb.2308.08010] [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: 08/08/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 03/01/2024]
Abstract
Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32°C, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.
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Affiliation(s)
- Yadi Zhou
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Qijie Sun
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Chao Teng
- Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Mingchun Zhou
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Guangsen Fan
- Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Penghui Qu
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
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Chabi IB, Zannou O, Dedehou ES, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. Heliyon 2024; 10:e25261. [PMID: 38327467 PMCID: PMC10847943 DOI: 10.1016/j.heliyon.2024.e25261] [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: 06/05/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Emmanuelle S.C.A. Dedehou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, Benin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oloudé B. Oscar Odouaro
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
- National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- College of Science, Taif University, Taif, Saudi Arabia
| | - Adéchola Pierre Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
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Tan X, Cheng X, Ma B, Cui F, Wang D, Shen R, Li X, Li J. Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods. Molecules 2024; 29:500. [PMID: 38276578 PMCID: PMC10818875 DOI: 10.3390/molecules29020500] [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: 12/15/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. Wickerhamomyces anomalus YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Xiaoxiao Cheng
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Bingyu Ma
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Ronghu Shen
- Hangzhou Xiaoshan Agriculture Development Co., Ltd., Xiaoshan, Hangzhou 311215, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
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Wang T, Xiao Z, Li T, Guo G, Chen S, Huang X. Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion. Food Chem X 2023; 19:100829. [PMID: 37780304 PMCID: PMC10534144 DOI: 10.1016/j.fochx.2023.100829] [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: 11/25/2022] [Revised: 07/31/2023] [Accepted: 08/05/2023] [Indexed: 10/03/2023] Open
Abstract
Poria cocos peel residue (PCPR) still contains much soluble dietary fiber (SDF), steam explosion (SE) treatment was applied to PCPR to create a superior SDF. Steam pressure of 1.2 MPa, residence period of 120 s, and moisture content of 13% were the optimized parameters for SE treatment of PCPR. Under optimized circumstances, SE treatment of PCPR enhanced its SDF yield from 5.24% to 23.86%. Compared to the original SDF, the SE-treated SDF displayed improved enzyme inhibition, including the inhibition of α-amylase and pancreatic lipase, also enhanced water holding, oil holding, water swelling, nutrient adsorption including cholesterol, nitrite ions, and glucose and antioxidant abilities. Additionally, it had a decreased molecular weight, improved thermal stability, and a rough surface with many pores of different sizes. Given that SDF had been improved physiochemical and functional characteristics thanks to SE treatment, it might be the excellent functional ingredient for the food business.
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Affiliation(s)
- Tianlin Wang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Zhongshan Xiao
- Department of Pharmacy, Puyang Medical College, Puyang 457000, Henan, China
| | - Tiange Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Ge Guo
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Suyun Chen
- College of Economics and Management, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Xianqing Huang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
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Chen L, He X, Pu Y, Cao J, Jiang W. Polysaccharide-based biosorbents for cholesterol and bile salts in gastric-intestinal passage: Advances and future trends. Compr Rev Food Sci Food Saf 2023; 22:3790-3813. [PMID: 37548601 DOI: 10.1111/1541-4337.13214] [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: 03/20/2023] [Revised: 06/25/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
Cholesterol is one of the hazard elements for many cardiovascular diseases, but many cholesterol-lowering drugs are expensive and unhealthy. Therefore, it is necessary to develop edible and safe biosorbents to reduce excess cholesterol and bile salts in the gastric-intestinal passage. Polysaccharide-based biosorbents offer a feasible strategy for decreasing them. This review summarized polysaccharide-based biosorbents that have been developed for adsorbing cholesterol and bile salts from the gastric-intestinal passage and analyzed common modification methods for these adsorbents. Finally, the adsorption models were also elucidated. Polysaccharides, including β-cyclodextrin, pectin, chitin/chitosan, dietary fiber extract, and cellulose, have been proposed for adsorbing cholesterol and bile salts in the gastric-intestinal passage as biosorbents. This is mainly due to the retention of pores, the capture of the viscosity network, and the help of hydrophobic interactions. In spite of this, the adsorption capacity of polysaccharides is still limited. Therefore, the modifications for them became the most popular areas in the recent studies of in vitro cholesterol adsorption. Chemical approaches namely grafting, (1) acetylation, (2) hydroxypropylation, (3) carboxymethylation, and (4) amination are considered to modify the polysaccharides for higher adsorption ability. Moreover, ultrasonic/microwave/pressure treatment and micron technology (microfluidization, micronization, and ball milling) are effective physical modification methods, while the biological approach mainly refers to enzymatic hydrolysis and microbial fermentation. The adsorption models are generally explained by two adsorption isotherms and two adsorption kinetics. In sum, it is reckoned that further food applications will follow soon.
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Affiliation(s)
- Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Zhou L, Luo J, Xie Q, Huang L, Shen D, Li G. Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties. Foods 2023; 12:foods12102007. [PMID: 37238825 DOI: 10.3390/foods12102007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/28/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properties of navel orange DFs by significantly increasing the contents of soluble dietary fiber and total dietary fiber (3.29 ± 1.33% and 10.13 ± 0.78%, respectively), as well as a notable improvement in the values of water-holding capacity, oil-holding capacity, and water swelling capacity. US-DES-DF outperformed commercial citrus fiber in stimulating the proliferation of probiotic Bifidobacteria strains in vitro. Overall, ultrasound-assisted DES extraction exhibited potential as an industrial extraction method, and US-DES-DF could serve as a valuable functional food ingredient. These results provide a new perspective on the prebiotic properties of dietary fibers and the preparation process of prebiotics.
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Affiliation(s)
- Liling Zhou
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Jiaqian Luo
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Lvhong Huang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Dan Shen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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Si J, Yang C, Chen Y, Xie J, Tian S, Cheng Y, Hu X, Yu Q. Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei. Food Chem 2023; 407:135149. [PMID: 36493475 DOI: 10.1016/j.foodchem.2022.135149] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 11/27/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
The effects of enzyme hydrolysis treatment, Aspergillus niger fermentation treatment, Trichoderma reesei fermentation treatment, Aspergillus niger-enzyme hydrolysis treatment and Trichoderma reesei-enzyme hydrolysis treatment on structural properties and adsorption capacities of soluble dietary fiber from Mesona chinensis Benth residues were evaluated and compared. The Aspergillus niger-enzyme hydrolysis treatment sample possessed more diverse structure, lower crystallinity and thermal stability than other modified samples. Meanwhile, it also observed the highest soluble dietary fiber yield (20.76 ± 0.31 %), water-holding capacity and glucose adsorption capacity (38.03 ± 0.28 mg/g). The Aspergillus niger fermentation treatment sample generated a high oil-holding capacity, nitrite ion adsorption capacity (181.84 ± 6.67 ug/g), cholesterol adsorption capacity (16.40 ± 0.37 mg/g) and sodium cholate adsorption capacity (94.80 ± 1.41 mg/g). Additionally, different monosaccharide composition was exhibited due to diverse extraction methods. Our finding revealed that these two modification methods could effectively enhance the economic value of Mesona chinensis Benth residues.
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Affiliation(s)
- Jingyu Si
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Chaoran Yang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Shenglan Tian
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Yanan Cheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China.
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Plaza A, Rodríguez L, Concha-Meyer AA, Cabezas R, Zurob E, Merlet G, Palomo I, Fuentes E. Effects of Extraction Methods on Phenolic Content, Antioxidant and Antiplatelet Activities of Tomato Pomace Extracts. PLANTS (BASEL, SWITZERLAND) 2023; 12:1188. [PMID: 36904048 PMCID: PMC10005732 DOI: 10.3390/plants12051188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Aqueous and ethanolic extracts of tomato pomace were examined with the aim of optimizing the extraction process of compounds with cardioprotective activity. Once the results of the ORAC response variables, total polyphenols, °Brix, and antiplatelet activity of the extracts were obtained, a multivariate statistical analysis was performed using the Statgraphics Centurion XIX software. This analysis showed that the most relevant positive effects in the inhibition of platelet aggregation were 83 ± 2% when using the agonist TRAP-6, when the working conditions were the type of tomato pomace conditioning (drum-drying process at 115 °C), phase ratio (1/8), type of solvent (ethanol 20%), and type of extraction (ultrasound-assisted solid-liquid extraction). The extracts with the best results were microencapsulated and characterized by HPLC. The presence of chlorogenic acid (0.729 mg/mg of dry sample) was found, a compound that has a potential cardioprotective effect documented in various studies, in addition to rutin (2.747 mg/mg of dry sample) and quercetin (0.255 mg/mg of dry sample). These results show that the extraction efficiency of compounds with cardioprotective activity depends largely on the polarity of the solvent, thus playing an important role in the antioxidant capacity of the extracts of tomato pomace.
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Affiliation(s)
- Andrea Plaza
- Centro de Estudios en Alimentos Procesados-CEAP, Conicyt, Programa Regional R19A10001, Gore Maule, Talca 3480094, Chile
| | - Lyanne Rodríguez
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3480094, Chile
| | - Anibal A. Concha-Meyer
- Centro de Estudios en Alimentos Procesados-CEAP, Conicyt, Programa Regional R19A10001, Gore Maule, Talca 3480094, Chile
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Campus Isla Teja s/n, Valdivia 5090000, Chile
| | - René Cabezas
- Departamento de Química Ambiental, Facultad de Ciencias, Universidad Católica de la Santísima Concepción, Concepción 4070129, Chile
| | - Elsie Zurob
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering, University of Santiago de Chile, Santiago 9170022, Chile
| | - Gastón Merlet
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Chillán 4070386, Chile
| | - Iván Palomo
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3480094, Chile
| | - Eduardo Fuentes
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3480094, Chile
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Sustainable Valorization of Tomato Pomace ( Lycopersicon esculentum) in Animal Nutrition: A Review. Animals (Basel) 2022; 12:ani12233294. [PMID: 36496814 PMCID: PMC9736048 DOI: 10.3390/ani12233294] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.
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