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Chavez-Marquez E, Bernedo MSB, de Jara EM, Quequezana-Bedregal MJ, Gutierrez-Oppe EE, de Alcântara Pessôa Filho P. Development of intelligent and active potato starch films based on purple corn cob extract and molle essential oil. Int J Biol Macromol 2023:125080. [PMID: 37245765 DOI: 10.1016/j.ijbiomac.2023.125080] [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: 02/17/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
The present study aims to develop of an active and "intelligent" film that uses potato starch as a polymeric matrix, anthocyanins from purple corn cob as a natural dye, and molle essential oil as an antibacterial compound. The color of anthocyanin solutions is pH-dependent, and the developed films shows a visual color change from red to brown after immersion in solutions with pH values ranging from 2 to 12. SEM and FTIR analyses suggested that anthocyanins have favorable dispersibility and good compatibility with the starch-glycerol matrix. The study found that both anthocyanins and molle essential oil significantly enhanced the ultraviolet-visible light barrier performance; moreover, tensile strength, elongation at break, and elastic modulus reached values of 3.21 MPa, 62.16 %, and 12.87 MPa, respectively. The biodegradation rate in vegetal compost also accelerated during the three-week period, achieving a weight loss of 95 %. Moreover, the film presented an inhibition halo for Escherichia coli, indicating its antibacterial activity. The results suggest that the developed film has the potential to be used as food-packaging material.
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Affiliation(s)
- Edwar Chavez-Marquez
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Milagros Sofia Bustamante Bernedo
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Elizabeth Medrano de Jara
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Marcia Juana Quequezana-Bedregal
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Evelyn Edith Gutierrez-Oppe
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Pedro de Alcântara Pessôa Filho
- University of São Paulo, Polytechnic School, Department of Chemical Engineering, Main Campus, 05508-010 São Paulo, SP, Brazil.
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Mügge FLB, Morlock GE. Chemical and cytotoxicity profiles of 11 pink pepper (Schinus spp.) samples via non-targeted hyphenated high-performance thin-layer chromatography. Metabolomics 2023; 19:48. [PMID: 37130976 PMCID: PMC10154279 DOI: 10.1007/s11306-023-02008-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 04/05/2023] [Indexed: 05/04/2023]
Abstract
INTRODUCTION Pink pepper is a worldwide used spice that corresponds to the berries of two species, Schinus terebinthifolia Raddi or S. molle L. (Anacardiaceae). Toxic and allergic reactions by ingestion or contact with these plants were reported, and classical in vitro studies have highlighted the cytotoxic properties of apolar extracts from the fruits. OBJECTIVES Perform a non-targeted screening of 11 pink pepper samples for the detection and identification of individual cytotoxic substances. METHODS After reversed-phase high-performance thin-layer chromatography (RP-HPTLC) separation of the extracts and multi-imaging (UV/Vis/FLD), cytotoxic compounds were detected by bioluminescence reduction from luciferase reporter cells (HEK 293 T-CMV-ELuc) applied directly on the adsorbent surface, followed by elution of detected cytotoxic substance into atmospheric-pressure chemical ionization high-resolution mass spectrometry (APCI-HRMS). RESULTS Separations for mid-polar and non-polar fruit extracts demonstrated the selectivity of the method to different substance classes. One cytotoxic substance zone was tentatively assigned as moronic acid, a pentacyclic triterpenoid acid. CONCLUSION The developed non-targeted hyphenated RP-HPTLC-UV/Vis/FLD-bioluminescent cytotoxicity bioassay-FIA-APCI-HRMS method was successfully demonstrated for cytotoxicity screening (bioprofiling) and respective cytotoxin assignment.
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Affiliation(s)
- Fernanda L B Mügge
- Chair of Food Science, Institute of Nutritional Science, and Interdisciplinary Research Center, IFZ, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Gertrud E Morlock
- Chair of Food Science, Institute of Nutritional Science, and Interdisciplinary Research Center, IFZ, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.
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de Farias Marques ADJ, de Lima Tavares J, de Carvalho LM, Leite Abreu T, Alves Pereira D, Moreira Fernandes Santos M, Suely Madruga M, de Medeiros LL, Kênia Alencar Bezerra T. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chem 2022; 393:133451. [PMID: 35751207 DOI: 10.1016/j.foodchem.2022.133451] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/11/2022] [Accepted: 06/08/2022] [Indexed: 11/29/2022]
Abstract
The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by physical and chemical analysis and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial by-products generated by the coffee industry.
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Affiliation(s)
| | - Jerffeson de Lima Tavares
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Thaianaly Leite Abreu
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Deyse Alves Pereira
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | | | - Marta Suely Madruga
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Lorena Lucena de Medeiros
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
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de Lourdes Chaves Macêdo E, Colombo Pimentel T, de Sousa Melo D, Cristina de Souza A, Santos de Morais J, Dos Santos Lima M, Ribeiro Dias D, Freitas Schwan R, Magnani M. Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps. Food Chem 2022; 401:134200. [PMID: 36115231 DOI: 10.1016/j.foodchem.2022.134200] [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: 01/15/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/29/2022]
Abstract
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics concentration and bioaccessibility, and maintaining counts above 7 log CFU/mL after fermentation and/or in vitro digestion. H. opuntiae 125 showed the highest counts (8.43-8.76 log CFU/mL; p < 0.05) in pulps and, higher organic acids production, increased survival to digestion, and higher bioaccessibility of various phenolics (p < 0.05) in the umbu-cajá pulp.I. terricola129 andH. opuntiae 148 showed higher metabolic activity, concentration and bioaccessibility of specific phenolics in umbu-cajá and soursop pulps, respectively (p < 0.05). Volatiles varied (p < 0.05) with the yeast strain. Generally, the yeast biotechnological performance for pulp fermentation was better on its fruit source.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Marciane Magnani
- Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil.
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Antifungal properties of hybrid films containing the essential oil of Schinus molle: Protective effect against postharvest rot of tomato. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108766] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Mariano BJ, Sales de Oliveira V, Hidalgo Chávez DW, Castro RN, Riger CJ, Mendes JS, da Costa Souza M, Helena Frankland Sawaya AC, Sampaio GR, Ferraz da Silva Torres EA, Saldanha T. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper ( Schinus molle L.). Antioxidants (Basel) 2021; 10:antiox10071062. [PMID: 34209199 PMCID: PMC8300677 DOI: 10.3390/antiox10071062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 06/26/2021] [Accepted: 06/27/2021] [Indexed: 12/11/2022] Open
Abstract
Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.
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Nait Irahal I, azzahra Lahlou F, Hmimid F, Errami A, Guenaou I, Diawara I, Kettani‐Halabi M, Fahde S, Ouafik L, Bourhim N. Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3657] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Imane Nait Irahal
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
| | - Fatima azzahra Lahlou
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
- Laboratoire National de Référence Université Mohammed VI Des Sciences De La Santé Faculté De Médecine Casablanca Morocco
- Mohammed VI University of Health Sciences (UM6SS) Casablanca Morocco
| | - Fouzia Hmimid
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
- Environnement Et Santé Faculté Des Sciences El Jadida Université Chouaïb Doukkali El Jadida Morocco
| | - Ahmed Errami
- National Institute of Forensic Science of the Police Casablanca Morocco
| | - Ismail Guenaou
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
| | - Idrissa Diawara
- Mohammed VI University of Health Sciences (UM6SS) Casablanca Morocco
- Service De Microbiologie CHU Ibn Rochd Casablanca Morocco
| | | | - Sirine Fahde
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
| | - L’Houcine Ouafik
- CNRS INP, Inst Neurophysiopathol Université Aix Marseille Marseille France
- APHM, CHU Nord Service De Transfert d’Oncologie Biologique Université Aix Marseille Marseille France
| | - Noureddine Bourhim
- Laboratoire Santé Et Environnement Faculté Des Sciences Ain Chock Université Hassan II de Casablanca Casablanca Morocco
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