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Zhang L, Duque-Estrada P, Li Q, Gao S, Lametsch R, Petersen IL. The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts. Food Chem 2024; 451:139435. [PMID: 38678660 DOI: 10.1016/j.foodchem.2024.139435] [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: 12/20/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation of proteins in the extrudates compared with commercial antioxidants. The results showed that GoC extract was effective in metal chelation and GrP extract possessed excellent radical scavenging activity and reducing power. Protein oxidation inevitably occurred after low-moisture extrusion in terms of elevated level of protein carbonyls and the gradual loss of thiols. LC-MS/MS revealed that the monoxidation and 4-hydroxynonenal adduction were the major oxidative modifications, and legumin was the most susceptible globulin for oxidation. The GoC/GrP extracts effectively retarded the oxidation progress in extrudates by lower intensity of oxidized peptides, whereas protein electrophoretic profiles remained unaffected. This study highlighted the great potential of GoC/GrP as natural antioxidants in plant-based foods.
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Affiliation(s)
- Longteng Zhang
- College of Food Science and Engineering, Hainan University, 570228 Haikou, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | | | - Qian Li
- College of Food Science and Engineering, Hainan University, 570228 Haikou, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Song Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, 10083 Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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2
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Lopes RMDM, Grisi CVB, Almeida JLSD, Silva JFD, Mangolim CS, Sousa SD, Pascoal LAF. Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork. FOOD SCI TECHNOL INT 2024:10820132241257280. [PMID: 38840432 DOI: 10.1177/10820132241257280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.
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Affiliation(s)
- Ranúsia Maria de Melo Lopes
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Cristiani Viegas Brandão Grisi
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Jorge Luiz Santos de Almeida
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Janiele Ferreira da Silva
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Camila Sampaio Mangolim
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Solange de Sousa
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Leonardo Augusto Fonseca Pascoal
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
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3
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Fernandes FA, Carocho M, Prieto MA, Barros L, Ferreira ICFR, Heleno SA. Nutraceuticals and dietary supplements: balancing out the pros and cons. Food Funct 2024. [PMID: 38805010 DOI: 10.1039/d4fo01113a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
While the market is full of different dietary supplements, in most countries, legislation is clear and strict towards these products, with severe limitations on their health claims. Overall, the claims cannot go beyond the consumption of a said supplement will contribute to a healthy diet. Thus, the supplement industry has been reacting and changing their approach to consumers. One change is the considerable growth of the nutraceutical market, which provides naturally produced products, with low processing and close to no claims on the label. The marketing of this industry shifts from claiming several benefits on the label (dietary supplements) to relying on the knowledge of consumers towards the benefits of minimally processed foods filled with natural products (nutraceuticals). This review focuses on the difference between these two products, their consumption patterns, forms of presentation, explaining what makes them different, their changes through time, and their most notable ingredients, basically balancing out their pros and cons.
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Affiliation(s)
- Filipa A Fernandes
- 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
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Márcio Carocho
- 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
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - 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
| | - Isabel C F R Ferreira
- 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
| | - Sandrina A Heleno
- 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
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4
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Li W, Chen Y, Li X, Zhong Y, Xu P, Teng Y. Ultrasensitive SERS quantitative detection of antioxidants via diazo derivatization reaction and deep learning for signal fluctuation mitigation. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 313:124086. [PMID: 38442618 DOI: 10.1016/j.saa.2024.124086] [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: 10/07/2023] [Revised: 01/20/2024] [Accepted: 02/24/2024] [Indexed: 03/07/2024]
Abstract
Synthetic antioxidants serve as essential protectors against oxidation and deterioration of edible oils, however, prudent evaluation is necessary regarding potential health risks associated with excessive intake. The direct adsorption of antioxidants onto conventional surface-enhanced Raman scattering (SERS) substrates is challenging due to the presence of phenolic hydroxyl groups in their molecular structures, resulting in weak Raman scattering signals and rendering direct SERS detection difficult. In this study, a diazo derivatization reaction was employed to enhance SERS signals by converting antioxidant molecules into azo derivatives, enabling the amplification of the weak Raman scattering signals through the strong vibrational modes induced by the N = N double bond. The resulting diazo derivatives were characterized using UV-visible absorption and infrared spectroscopy, confirming the occurrence of diazo derivatization of the antioxidants. The proposed method successfully achieved the rapid detection of three commonly used synthetic antioxidants, namely butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), and propyl gallate (PG) on interfacial self-assembled gold nanoparticles. Furthermore, rapid predictions of BHA, PG, and TBHQ within the concentration range of 1 × 10-6 to 2 × 10-3 mol/L were achieved by integrating a convolutional neural network model. The predictive range of this model surpassed the traditional quantitative method of manually selecting characteristic peaks, with linear coefficients (R2) of 0.9992, 0.9997, and 0.9997, respectively. The recovery of antioxidants in real soybean oil samples ranged from 73.0 % to 126.4 %. Based on diazo derivatization, the proposed SERS method eliminates the need for complex substrates and enables the analysis and determination of synthetic antioxidants in edible oils within 20 min, providing a convenient analytical approach for quality control in the food industry.
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Affiliation(s)
- Wenhui Li
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Yingxin Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Xin Li
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Yi Zhong
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Pei Xu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Yuanjie Teng
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
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5
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Zhuang Y, Quan W, Wang X, Cheng Y, Jiao Y. Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities. Foods 2024; 13:1232. [PMID: 38672904 PMCID: PMC11048832 DOI: 10.3390/foods13081232] [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: 03/24/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the key constituent of tea polyphenols, presents challenges in terms of its lipid solubility, stability, and bioavailability because of its polyhydroxy structure. Consequently, structural modifications are imperative to enhance its efficacy. This paper comprehensively reviews the esterification techniques applied to EGCG over the past two decades and their impacts on bioactivities. Both chemical and enzymatic esterification methods involve catalysts, solvents, and hydrophobic groups as critical factors. Although the chemical method is cost-efficient, it poses challenges in purification; on the other hand, the enzymatic approach offers improved selectivity and simplified purification processes. The biological functions of EGCG are inevitably influenced by the structural changes incurred through esterification. The antioxidant capacity of EGCG derivatives can be compromised under certain conditions by reducing hydroxyl groups, while enhancing lipid solubility and stability can strengthen their antiviral, antibacterial, and anticancer properties. Additionally, esterification broadens the utility of EGCG in food applications. This review provides critical insights into developing cost-effective and environmentally sustainable selective esterification methods, as well as emphasizes the elucidation of the bioactive mechanisms of EGCG derivatives to facilitate their widespread adoption in food processing, healthcare products, and pharmaceuticals.
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Affiliation(s)
- Yingjun Zhuang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xufeng Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Yunhui Cheng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
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6
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Ogo O, Hembafan N, Amokaha R, Jeremiah O, Inalegwu B. Characterization and antioxidant activity of peel extracts from three varieties of citrus sinensis. Heliyon 2024; 10:e28456. [PMID: 38560209 PMCID: PMC10981099 DOI: 10.1016/j.heliyon.2024.e28456] [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: 12/06/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/04/2024] Open
Abstract
High volume of postharvest materials including peels from citrus fruits is periodically generated, which contributes to environmental pollution. Investigating the chemical composition cum antioxidant property of these 'wastes' would be instructive in achieving value addition in the food and pharmaceutical value chain. On this premise, this study carried out phytochemical screening and antioxidant activity of three (3) commonly cultivated citrus varieties namely Citrus sinensis 'valencia', Citrus sinensis 'washinton' and Citrus sinensis 'thompson navel'. The peels were extracted using ethanol and hexane in a Soxhlet extractor and thereafter subjected to phytochemical and Gas Chromatography/Mass Spectrometry (GC/MS) analyses, ferric ion reducing antioxidant power (FRAP), hydrogen peroxide scavenging and cupric ion reducing antioxidant capacity (CUPRAC) assays to evaluate their antioxidant potentials. Results show that Citrus sinensis peel extracts contain alkaloids, flavonoids, phenols, phytosterols, diterpenes, tannins and glycosides. GC/MS analysis identified about 48 compounds in each extract; with the predominant bioactive compounds being limonene (16.5%), ascorbic acid (17.7%), stearic acid (26.3%), linalool (4.7%), linoleic acid (16.18%), palmitic acid (15.23%), pentadecyclic acid (1.1%). Ethanol and hexane extracts of Valencia exhibited higher FRAP (9.09 ± 0.13) and CUPRAC (2.04 ± 0.06) values while the ethanol extract of Ibadan sweet demonstrated greater hydrogen peroxide scavenging activity (1.39 ± 0.00). Citrus peels are rich in bioactive compounds with excellent antioxidant activity and may serve as potential sources of natural antioxidants for food products or pharmaceutical formulations.
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Affiliation(s)
- Ogo Ogo
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Ngutor Hembafan
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Raphael Amokaha
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
| | - Oloche Jeremiah
- Department of Pharmacology & Therapeutics, Benue State University, Nigeria
| | - Bawa Inalegwu
- Department of Biochemistry, Federal University of Health Science, Otukpo, Nigeria
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7
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Verni MC, Matos TS, Alberto MR, Blázquez MA, Sussulini A, Arena ME, Cartagena E. UHPLC-MS/MS and GC-MS Metabolic Profiling of a Medicinal Flourensia Fiebrigii Chemotype. Chem Biodivers 2024; 21:e202301978. [PMID: 38379213 DOI: 10.1002/cbdv.202301978] [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: 12/08/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 02/22/2024]
Abstract
The comparative metabolic profiling and their biological properties of eight extracts obtained from diverse parts (leaves, flowers, roots) of the medicinal plant Flourensia fiebrigii S.F. Blake, a chemotype growing in highland areas (2750 m a.s.l.) of northwest Argentina, were investigated. The extracts were analysed by GC-MS and UHPLC-MS/MS. GC-MS analysis revealed the presence of encecalin (relative content: 24.86 %) in ethereal flower extract (EF) and this benzopyran (5.93 %) together sitosterol (11.35 %) in the bioactive ethereal leaf exudate (ELE). By UHPLC-MS/MS the main compounds identified in both samples were: limocitrin, (22.31 %), (2Z)-4,6-dihydroxy-2-[(4-hydroxy-3,5-dimethoxyphenyl)methylidene]-1-benzofuran-3-one (21.31 %), isobavachin (14.47 %), naringenin (13.50 %), and sternbin, (12.49 %). Phytocomplexes derived from aerial parts exhibited significant activity against biofilm production of Pseudomonas aeruginosa and Staphylococcus aureus, reaching inhibitions of 74.7-99.9 % with ELE (50 μg/mL). Notably, the extracts did not affect nutraceutical and environmental bacteria, suggesting a selective activity. ELE also showed the highest reactive species scavenging ability. This study provides valuable insights into the potential applications of this chemotype.
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Affiliation(s)
- María Cecilia Verni
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, Tucumán, 4000, Argentina
- INBIOFAL (CONICET-UNT), Av. Kirchner 1900, Tucumán, 4000, Argentina
| | - Taynara Simão Matos
- Laboratory of Bioanalytics and Integrated Omics (LaBIOmics), Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP-13083-970, Brazil
| | - María Rosa Alberto
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, Tucumán, 4000, Argentina
- INBIOFAL (CONICET-UNT), Av. Kirchner 1900, Tucumán, 4000, Argentina
| | - María Amparo Blázquez
- Departament de Farmacología, Facultat de Farmàcia, Universitat de València, Vicent Andrés Estellés s/n, 46100, Burjasot, Valencia, Spain
| | - Alessandra Sussulini
- Laboratory of Bioanalytics and Integrated Omics (LaBIOmics), Institute of Chemistry, University of Campinas (UNICAMP), Campinas, SP-13083-970, Brazil
| | - Mario Eduardo Arena
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, Tucumán, 4000, Argentina
- INBIOFAL (CONICET-UNT), Av. Kirchner 1900, Tucumán, 4000, Argentina
| | - Elena Cartagena
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, Tucumán, 4000, Argentina
- INBIOFAL (CONICET-UNT), Av. Kirchner 1900, Tucumán, 4000, Argentina
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Huang C, Zhang S, Ma X, Yan F, Tang W. Highly Sensitive Electrochemical Determination of Butylated Hydroxyanisole in Food Samples Using Electrochemical-Pretreated Three-Dimensional Graphene Electrode Modified with Silica Nanochannel Film. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:569. [PMID: 38607104 PMCID: PMC11013248 DOI: 10.3390/nano14070569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/13/2024] [Accepted: 03/22/2024] [Indexed: 04/13/2024]
Abstract
The sensitive detection of antioxidants in food is essential for the rational control of their usage and reducing potential health risks. A simple three-dimensional (3D) electrode integrated with an anti-fouling/anti-interference layer possesses great potential for the direct and sensitive electrochemical detection of antioxidants in food samples. In this work, a 3D electrochemical sensor was developed by integrating a 3D graphene electrode (3DG) with vertically ordered mesoporous silica film (VMSF), enabling highly sensitive detection of the common antioxidant, butylated hydroxyanisole (BHA), in food samples. A simple electrochemical polarization was employed to pre-activate the 3DG electrode (p3DG), enhancing its hydrophilicity. Using the p3DG as the supporting electrode, stable modification of VMSF was achieved using the electrochemical assisted self-assembly (EASA) method, without the need for any adhesive agents (VMSF/p3DG). Taking BHA in food as a model analyte, the VMSF/p3DG sensor demonstrated high sensitivity, due to the enrichment by nanochannels, towards BHA. Electrochemical detection of BHA was achieved with a linear range of 0.1 μM to 5 μM and from 5 μM to 150 μM with a low limit of detection (12 nM). Owing to the fouling resistance and anti-interference capabilities of VMSF, the constructed 3D electrochemical sensor can be directly applied for the electrochemical detection of BHA in complex food samples.
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Affiliation(s)
- Chengqing Huang
- Guangxi Medical University Cancer Hospital, Guangxi Medical University, Nanning 530021, China;
| | - Shiyue Zhang
- School of Chemistry and Chemical Engineering, Zhejiang Sci-Tech University, Hangzhou 310018, China; (S.Z.); (X.M.)
| | - Xinying Ma
- School of Chemistry and Chemical Engineering, Zhejiang Sci-Tech University, Hangzhou 310018, China; (S.Z.); (X.M.)
| | - Fei Yan
- School of Chemistry and Chemical Engineering, Zhejiang Sci-Tech University, Hangzhou 310018, China; (S.Z.); (X.M.)
| | - Weizhong Tang
- Guangxi Medical University Cancer Hospital, Guangxi Medical University, Nanning 530021, China;
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9
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Suhag R, Ferrentino G, Morozova K, Zatelli D, Scampicchio M, Amorati R. Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry. Food Chem 2024; 433:137274. [PMID: 37666126 DOI: 10.1016/j.foodchem.2023.137274] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (Ri) was controlled by adding AIBN (Ri = 4.4±0.1×10-9 M/s). The autoxidation rate determined by IC was highly correlated with the one measured using the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Riccardo Amorati
- Department of Chemistry "G. Ciamician", University of Bologna, Via S. Giacomo 11, Bologna I-40126, Italy
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10
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Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel) 2024; 13:142. [PMID: 38397740 PMCID: PMC10886132 DOI: 10.3390/antiox13020142] [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: 12/22/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.
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Affiliation(s)
- Marijana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Miljana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
| | - Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
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11
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Zhu Z, Xu Y, Guo Y, Liu R, Chang M, Wang X. Antioxidant interaction between α-tocopherol and γ-oryzanol in HepG2 cells. Food Funct 2024; 15:992-1003. [PMID: 38179649 DOI: 10.1039/d3fo03727d] [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: 01/06/2024]
Abstract
Minor constituents exhibit certain antioxidant interactions in vitro, and the effects in different media are different. However, it is not clear whether there are antioxidant interactions in cells after digestion and absorption. We utilized the cellular antioxidant evaluation model in HepG2 cells to study the antioxidant interaction between α-tocopherol and γ-oryzanol, and the interaction mechanism of a binary mixture was also illustrated. A cellular antioxidant assay (CAA) model and a combined index (CI) method were firstly used to explore the antioxidant activity and interaction of the binary mixture in HepG2 cells. The CAA value was positively correlated with the single addition concentration, while the results displayed a biphasic tendency with increasing concentrations of the binary mixture. The combination of TO11 (1 μg mL-1 α-tocopherol and 10 μg mL-1 γ-oryzanol) showed the greatest antioxidant activity and synergistic effect, and the maximum CAA value reached up to 94.84 ± 4.2. Then the mechanism of the synergistic antioxidant effect of the binary mixture was explained from three aspects including cellular uptake, intracellular reactive oxygen species (ROS) level and endogenous enzyme activity. The results demonstrated that the antioxidant interaction of the binary mixture in cells was related to cellular uptake of minor constituents, and the combination of TO11 exerted a synergistic effect by scavenging ROS and up-regulating glutathione peroxidase (GSH-Px) activity, resulting in the strongest cellular antioxidant activity. This study throws light on the nature of antioxidant interaction between minor constituents, which may contribute to the development of related functional foods and rational dietary collocation.
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Affiliation(s)
- Zhu Zhu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
| | - Ying Xu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
| | - Yiwen Guo
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
| | - Ming Chang
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China.
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12
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El-Araby A, Janati W, Ullah R, Ercisli S, Errachidi F. Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review). Front Chem 2024; 11:1327426. [PMID: 38239928 PMCID: PMC10794439 DOI: 10.3389/fchem.2023.1327426] [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: 10/24/2023] [Accepted: 12/13/2023] [Indexed: 01/22/2024] Open
Abstract
For many years, chitosan has been widely regarded as a promising eco-friendly polymer thanks to its renewability, biocompatibility, biodegradability, non-toxicity, and ease of modification, giving it enormous potential for future development. As a cationic polysaccharide, chitosan exhibits specific physicochemical, biological, and mechanical properties that depend on factors such as its molecular weight and degree of deacetylation. Recently, there has been renewed interest surrounding chitosan derivatives and chitosan-based nanocomposites. This heightened attention is driven by the pursuit of enhancing efficiency and expanding the spectrum of chitosan applications. Chitosan's adaptability and unique properties make it a game-changer, promising significant contributions to industries ranging from healthcare to environmental remediation. This review presents an up-to-date overview of chitosan production sources and extraction methods, focusing on chitosan's physicochemical properties, including molecular weight, degree of deacetylation and solubility, as well as its antibacterial, antifungal and antioxidant activities. In addition, we highlight the advantages of chitosan derivatives and biopolymer modification methods, with recent advances in the preparation of chitosan-based nanocomposites. Finally, the versatile applications of chitosan, whether in its native state, derived or incorporated into nanocomposites in various fields, such as the food industry, agriculture, the cosmetics industry, the pharmaceutical industry, medicine, and wastewater treatment, were discussed.
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Affiliation(s)
- Abir El-Araby
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Walid Janati
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Riaz Ullah
- Medicinal Aromatic and Poisonous Plants Research Centre, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Horticulture, Ataturk University, Erzurum, Türkiye
- HGF Agro, Ata Teknokent, Erzurum, Türkiye
| | - Faouzi Errachidi
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
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Laelago Ersedo T, Teka TA, Fikreyesus Forsido S, Dessalegn E, Adebo JA, Tamiru M, Astatkie T. Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2194576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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14
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Jakubek P, Suliborska K, Kuczyńska M, Asaduzzaman M, Parchem K, Koss-Mikołajczyk I, Kusznierewicz B, Chrzanowski W, Namieśnik J, Bartoszek A. The comparison of antioxidant properties and nutrigenomic redox-related activities of vitamin C, C-vitamers, and other common ascorbic acid derivatives. Free Radic Biol Med 2023; 209:239-251. [PMID: 37866756 DOI: 10.1016/j.freeradbiomed.2023.10.400] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/24/2023]
Abstract
The term 'vitamin C' describes a group of compounds with antiscorbutic activity of l-ascorbic acid (AA). Despite AA's omnipresence in plant-derived foods, its derivatives have also been successfully implemented in the food industry as antioxidants, including the D-isomers, which lack vitamin C activity. This study aimed to determine the relationship between redox-related activities for five derivatives of AA using electrochemical, chemical, and biological approaches. Here we report that AA, C-vitamers, and other commonly consumed AA derivatives differ in their redox-related activities. As long as the physiological range of concentrations was maintained, there was no simple relationship between their redox properties and biological activity. Clear distinctions in antioxidant activity were observed mostly at high concentrations, which were strongly correlated with electrochemical and kinetic parameters describing redox-related properties of the studied compounds. Despite obvious similarities in chemical structures and antioxidant activity, we showed that C-vitamers may exhibit different nutrigenomic effects. Together, our findings provide a deeper insight into so far underinvestigated area combining chemical properties with biological activities of commonly applied AA derivatives.
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Affiliation(s)
- Patrycja Jakubek
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland; Laboratory of Mitochondrial Biology and Metabolism, Nencki Institute of Experimental Biology, Polish Academy of Sciences, 02-093, Warsaw, Poland.
| | - Klaudia Suliborska
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland
| | - Monika Kuczyńska
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland
| | | | - Karol Parchem
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland
| | | | | | | | - Jacek Namieśnik
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland
| | - Agnieszka Bartoszek
- Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdansk, Poland
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Sulieman AME, Abdallah EM, Alanazi NA, Ed-Dra A, Jamal A, Idriss H, Alshammari AS, Shommo SAM. Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential. Pharmaceuticals (Basel) 2023; 16:1451. [PMID: 37895922 PMCID: PMC10610427 DOI: 10.3390/ph16101451] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.
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Affiliation(s)
- Abdel Moneim E. Sulieman
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Naimah Asid Alanazi
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Abdelaziz Ed-Dra
- Laboratory of Engineering and Applied Technologies, Higher School of Technology, M’ghila Campus, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco;
| | - Arshad Jamal
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Hajo Idriss
- Department of Physics, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia;
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16
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Rivadeneyra-Domínguez E, Zamora-Bello I, Castañeda-Morales JM, Díaz-Vallejo JJ, Rosales-Sánchez Ó, Rodríguez-Landa JF. The standardized extract of Centella asiatica L. Urb attenuates the convulsant effect induced by lithium/pilocarpine without affecting biochemical and haematological parameters in rats. BMC Complement Med Ther 2023; 23:343. [PMID: 37759286 PMCID: PMC10523769 DOI: 10.1186/s12906-023-04179-2] [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: 03/31/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Status epilepticus (SE) is a type of epileptic activity characterized by a failure of the inhibitory mechanisms that limit seizures, which are mainly regulated by the GABAergic system. This imbalance increases glutamatergic neurotransmission and consequently produces epileptic activity. It is also associated with oxidative stress due to an imbalance between reactive oxygen species (ROS) and antioxidant defences. Unfortunately, long-term treatment with anti-epileptic drugs (AEDs) may produce hepatotoxicity, nephrotoxicity, and haematological alterations. In this way, some secondary metabolites of plants have been used to ameliorate the deterioration of nervous system disorders through their antioxidant properties, in addition to their anticonvulsant effects. An example is Centella asiatica, a plant noted to have a reputed neuroprotective effect related to its antioxidant activity. However, similar to conventional drugs, natural molecules may produce side effects when consumed in high doses, which could occur with Centella asiatica. Therefore, we aimed to evaluate the effect of a standardized extract of Centella asiatica L. Urb with tested anticonvulsant activity on biochemical and haematological parameters in rats subjected to lithium/pilocarpine-induced seizures. METHODS Twenty-eight adult male Wistar rats were randomly divided into four groups (n = 7 each): vehicle (purified water), Centella asiatica (200 and 400 mg/kg), and carbamazepine (CBZ) (300 mg/kg) as a pharmacological control of anticonvulsant activity. Treatments were administered orally every 24 h for 35 consecutive days. On Day 36, SE was induced using the lithium/pilocarpine model (3 mEq/kg, i.p. and 30 mg/kg s.c., respectively), and the behavioural and biochemical effects were evaluated. RESULTS Centella asiatica 400 mg/kg increased the latency to the first generalized seizure and SE onset and significantly reduced the time to the first generalized seizure compared to values in the vehicle group. Biochemical parameters, i.e., haematic cytometry, blood chemistry, and liver function tests, showed no significant differences among the different treatments. CONCLUSION The dose of Centella asiatica that produces anticonvulsant activity in the lithium/pilocarpine model devoid of hepatotoxicity, nephrotoxicity, and alterations in haematological parameters suggests that the standardized extract of this plant could be of utility in the development of new safe therapies for the treatment of convulsions associated with epilepsy.
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Affiliation(s)
| | - Isaac Zamora-Bello
- Facultad de Química Farmacéutica Biológica, Universidad Veracruzana, Xalapa, Veracruz, México
| | | | | | - Óscar Rosales-Sánchez
- Facultad de Química Farmacéutica Biológica, Universidad Veracruzana, Xalapa, Veracruz, México
| | - Juan Francisco Rodríguez-Landa
- Facultad de Química Farmacéutica Biológica, Universidad Veracruzana, Xalapa, Veracruz, México
- Instituto de Neuroetología, Universidad Veracruzana, Xalapa, Veracruz, México
- Laboratorio de Neurofarmacología, Instituto de Neuroetología, Universidad Veracruzana, Xalapa, Veracruz, México
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17
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Rathee P, Sehrawat R, Rathee P, Khatkar A, Akkol EK, Khatkar S, Redhu N, Türkcanoğlu G, Sobarzo-Sánchez E. Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4793. [PMID: 37445107 PMCID: PMC10343617 DOI: 10.3390/ma16134793] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 07/15/2023]
Abstract
The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer's health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.
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Affiliation(s)
- Priyanka Rathee
- Faculty of Pharmaceutical Sciences, Baba Mastnath University, Rohtak 124021, India;
| | - Renu Sehrawat
- School of Medical and Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | - Pooja Rathee
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Anurag Khatkar
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Esra Küpeli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Sarita Khatkar
- Vaish Institute of Pharmaceutical Education and Research, Rohtak 124001, India;
| | - Neelam Redhu
- Department of Microbiology, Maharshi Dayanand University, Rohtak 124001, India;
| | - Gizem Türkcanoğlu
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Eduardo Sobarzo-Sánchez
- Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330507, Chile
- Department of Organic Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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18
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Javaheri-Ghezeldizaj F, Alizadeh AM, Dehghan P, Ezzati Nazhad Dolatabadi J. Pharmacokinetic and toxicological overview of propyl gallate food additive. Food Chem 2023; 423:135219. [PMID: 37178593 DOI: 10.1016/j.foodchem.2022.135219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 05/15/2023]
Abstract
The progressive use of food additives in "ultra-processed" food has increased attention to them. Propyl gallate (PG) is an essential synthetic preservative that commonly used in food, cosmetics, and pharmacies as an antioxidant. This study aimed to outline the existing evidence on the toxicological studies of PG including its physicochemical properties, metabolism, and pharmacokinetics effects. The methods include updated searches for the relevant databases. The EFSA has evaluated the use of PG in food industry. It establishes an acceptable daily intake (ADI) of 0.5 mg/kg bw per day. Based on exposure assessment, it can be concluded that at the current level of use, PG is not of safety concern.
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Affiliation(s)
- Fatemeh Javaheri-Ghezeldizaj
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parvin Dehghan
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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Othón-Díaz ED, Fimbres-García JO, Flores-Sauceda M, Silva-Espinoza BA, López-Martínez LX, Bernal-Mercado AT, Ayala-Zavala JF. Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants (Basel) 2023; 12:antiox12040861. [PMID: 37107236 PMCID: PMC10135015 DOI: 10.3390/antiox12040861] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/26/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.
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Affiliation(s)
- Elsa Daniela Othón-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Jorge O. Fimbres-García
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Marcela Flores-Sauceda
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Brenda A. Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Leticia X. López-Martínez
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Ariadna T. Bernal-Mercado
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Jesus F. Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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20
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Wang S, Nie S, Gan R, Zhu F. Properties of cheese and ground beef in the presence of staghorn sumac. EFOOD 2023. [DOI: 10.1002/efd2.74] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College Ontario Canada
- School of Chemical Sciences The University of Auckland Auckland New Zealand
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Ren‐You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture Chinese Academy of Agricultural Sciences Chengdu China
| | - Fan Zhu
- School of Chemical Sciences The University of Auckland Auckland New Zealand
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21
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Yang N, Zhang Q, Chen J, Wu S, Chen R, Yao L, Li B, Liu X, Zhang R, Zhang Z. Study on bioactive compounds of microalgae as antioxidants in a bibliometric analysis and visualization perspective. FRONTIERS IN PLANT SCIENCE 2023; 14:1144326. [PMID: 37056511 PMCID: PMC10089266 DOI: 10.3389/fpls.2023.1144326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 03/09/2023] [Indexed: 06/19/2023]
Abstract
Natural antioxidants are more attractive than synthetic chemical oxidants because of their non-toxic and non-harmful properties. Microalgal bioactive components such as carotenoids, polysaccharides, and phenolic compounds are gaining popularity as very effective and long-lasting natural antioxidants. Few articles currently exist that analyze microalgae from a bibliometric and visualization point of view. This study used a bibliometric method based on the Web of Science Core Collection database to analyze antioxidant research on bioactive compounds in microalgae from 1996 to 2022. According to cluster analysis, the most studied areas are the effectiveness, the antioxidant mechanism, and use of bioactive substances in microalgae, such as carotene, astaxanthin, and tocopherols, in the fields of food, cosmetics, and medicine. Using keyword co-occurrence and keyword mutation analysis, future trends are predicted to improve extraction rates and stability by altering the environment of microalgae cultures or mixing extracts with chemicals such as nanoparticles for commercial and industrial applications. These findings can help researchers identify trends and resources to build impactful investigations and expand scientific frontiers.
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Affiliation(s)
- Ning Yang
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
| | - Qingyang Zhang
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- Qingyuan County Edible Fungus Industry Center, Lishui, China
| | - Jingyun Chen
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
| | - Shilin Wu
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
| | - Ran Chen
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
| | - Liping Yao
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
| | - Bailei Li
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
| | - Xiaojun Liu
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
| | - Rongqing Zhang
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
| | - Zhen Zhang
- Zhejiang Provincial Key Laboratory of Applied Enzymology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, China
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China
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22
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
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Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications. Molecules 2023; 28:molecules28062504. [PMID: 36985475 PMCID: PMC10054141 DOI: 10.3390/molecules28062504] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles’ oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil–water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.
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Lipase-catalyzed synthesis of antibacterial and antioxidative erythorbyl ricinoleate with high emulsifying activity. Food Chem 2023; 404:134697. [DOI: 10.1016/j.foodchem.2022.134697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/07/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
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25
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Zhou L, Yang H, Wang J, Liu Y, Xu Y, Xu H, Feng Y, Ge W. The Therapeutic Potential of Antioxidants in Chemotherapy-Induced Peripheral Neuropathy: Evidence from Preclinical and Clinical Studies. Neurotherapeutics 2023; 20:339-358. [PMID: 36735180 PMCID: PMC10121987 DOI: 10.1007/s13311-023-01346-8] [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] [Accepted: 01/17/2023] [Indexed: 02/04/2023] Open
Abstract
As cancer therapies advance and patient survival improves, there has been growing concern about the long-term adverse effects that patients may experience following treatment, and concerns have been raised about such persistent, progressive, and often irreversible adverse effects. Chemotherapy is a potentially life-extending treatment, and chemotherapy-induced peripheral neuropathy (CIPN) is one of its most common long-term toxicities. At present, strategies for the prevention and treatment of CIPN are still an open problem faced by medicine, and there has been a large amount of previous evidence that oxidative damage is involved in the process of CIPN. In this review, we focus on the lines of defense involving antioxidants that exert the effect of inhibiting CIPN. We also provide an update on the targets and clinical prospects of different antioxidants (melatonin, N-acetylcysteine, vitamins, α-lipoic acid, mineral elements, phytochemicals, nutritional antioxidants, cytoprotectants and synthetic compounds) in the treatment of CIPN with the help of preclinical and clinical studies, emphasizing the great potential of antioxidants as adjuvant strategies to mitigate CIPN.
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Affiliation(s)
- Lin Zhou
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Hui Yang
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Jing Wang
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Yunxing Liu
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Yinqiu Xu
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Hang Xu
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China
| | - Yong Feng
- Jiangsu Cancer Hospital & Jiangsu Institute of Cancer Research, The Affiliated Cancer Hospital of Nanjing Medical University, #42 Baizi Ting Road, Nanjing, 210009, Jiangsu, China.
| | - Weihong Ge
- Department of Pharmacy, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, #321 Zhongshan Road, Nanjing, 210008, Jiangsu, China.
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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27
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Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023; 163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [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: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
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Affiliation(s)
- Vanessa Biasi
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil.
| | - Eduardo Huber
- Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil
| | - Ana Paula Zapelini de Melo
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Rodrigo Barcellos Hoff
- Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil
| | - Silvani Verruck
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Pedro Luiz Manique Barreto
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
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28
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Designing antimicrobial polypropylene films with grape pomace extract for food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238410. [PMID: 36500505 PMCID: PMC9739764 DOI: 10.3390/molecules27238410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/24/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022]
Abstract
Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose-fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.
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Nikitin E, Mironova E, Shpakovsky D, Gracheva Y, Koshelev D, Utochnikova V, Lyssenko K, Oprunenko Y, Yakovlev D, Litvinov R, Seryogina M, Spasov A, Milaeva E. Cytotoxic and Luminescent Properties of Novel Organotin Complexes with Chelating Antioxidant Ligand. Molecules 2022; 27:molecules27238359. [PMID: 36500450 PMCID: PMC9741287 DOI: 10.3390/molecules27238359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
A novel polydentate chelating antioxidant ligand and series of organotin complexes on its base were synthesized and characterized by NMR 1H, 13C, 119Sn, IR spectroscopy, X-ray, and elemental analysis. Their antioxidant activity was evaluated in DPPH and NBT-tests, and as lipoxygenase inhibitory activity. It was shown that ligand alone is a radical scavenger, while introducing tin in the structure of the compound significantly decreases its activity. For the ligand alone the ability to strongly suppress the formation of advanced glycation end products (AGEs) was shown, which may be associated with the established antiradical activity. All synthesized compounds appeared to be moderate lipoxygenase inhibitors. The stability of compounds to hydrolysis under different pH was estimated. The ligand undergoes decomposition after about an hour, while organotin complexes on its base demonstrate vast stability, showing signs of decomposition only after 5 h of experimentation. Cytotoxicity of compounds was studied by standard MTT-test, which showed unorthodox results: the ligand itself demonstrated noticeable cytotoxicity while the introduction of organotin moiety either did not affect the toxicity levels or reduced them instead of increasing. Organotin complexes possess luminescence both as powders and DMSO solutions, its quantum yields reaching 67% in DMSO. The combination of luminescence with unique cytotoxic properties allows us to propose the synthesized compounds as perspective theranostic agents.
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Affiliation(s)
- Evgeny Nikitin
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Ekaterina Mironova
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Dmitry Shpakovsky
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Yulia Gracheva
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Daniil Koshelev
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Valentina Utochnikova
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Konstantin Lyssenko
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Yury Oprunenko
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
| | - Dmitry Yakovlev
- Department of Pharmacology and Bioinformatics, Volgograd State Medical University, 1 Pavshikh Bortsov Sq., Volgograd 400131, Russia
| | - Roman Litvinov
- Department of Pharmacology and Bioinformatics, Volgograd State Medical University, 1 Pavshikh Bortsov Sq., Volgograd 400131, Russia
| | - Mariya Seryogina
- Department of Pharmacology and Bioinformatics, Volgograd State Medical University, 1 Pavshikh Bortsov Sq., Volgograd 400131, Russia
| | - Alexander Spasov
- Department of Pharmacology and Bioinformatics, Volgograd State Medical University, 1 Pavshikh Bortsov Sq., Volgograd 400131, Russia
| | - Elena Milaeva
- Faculty of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia
- Correspondence: ; Tel.: +7-(495)939-52-49
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An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples. Food Res Int 2022; 161:111884. [DOI: 10.1016/j.foodres.2022.111884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/22/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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32
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Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27207137. [PMID: 36296730 PMCID: PMC9611030 DOI: 10.3390/molecules27207137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022]
Abstract
Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.
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33
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Beyond natural aromas: The bioactive and technological potential of monoterpenes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Fedenko VS, Landi M, Shemet SA. Metallophenolomics: A Novel Integrated Approach to Study Complexation of Plant Phenolics with Metal/Metalloid Ions. Int J Mol Sci 2022; 23:ijms231911370. [PMID: 36232672 PMCID: PMC9570091 DOI: 10.3390/ijms231911370] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 01/10/2023] Open
Abstract
Plant adaptive strategies have been shaped during evolutionary development in the constant interaction with a plethora of environmental factors, including the presence of metals/metalloids in the environment. Among adaptive reactions against either the excess of trace elements or toxic doses of non-essential elements, their complexation with molecular endogenous ligands, including phenolics, has received increasing attention. Currently, the complexation of phenolics with metal(loid)s is a topic of intensive studies in different scientific fields. In spite of the numerous studies on their chelating capacity, the systemic analysis of phenolics as plant ligands has not been performed yet. Such a systematizing can be performed based on the modern approach of metallomics as an integral biometal science, which in turn has been differentiated into subgroups according to the nature of the bioligands. In this regard, the present review summarizes phenolics–metal(loid)s’ interactions using the metallomic approach. Experimental results on the chelating activity of representative compounds from different phenolic subgroups in vitro and in vivo are systematized. General properties of phenolic ligands and specific properties of anthocyanins are revealed. The novel concept of metallophenolomics is proposed, as a ligand-oriented subgroup of metallomics, which is an integrated approach to study phenolics–metal(loid)s’ complexations. The research subjects of metallophenolomics are outlined according to the methodology of metallomic studies, including mission-oriented biometal sciences (environmental sciences, food sciences and nutrition, medicine, cosmetology, coloration technologies, chemical sciences, material sciences, solar cell sciences). Metallophenolomics opens new prospects to unite multidisciplinary investigations of phenolic–metal(loid) interactions.
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Affiliation(s)
- Volodymyr S. Fedenko
- Research Institute of Biology, Oles Honchar Dnipro National University, 72 Gagarin Avenue, 49010 Dnipro, Ukraine
| | - Marco Landi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80I-56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2216620
| | - Sergiy A. Shemet
- Ukrainian Association for Haemophilia and Haemostasis “Factor D”, Topola-3, 20/2/81, 49041 Dnipro, Ukraine
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35
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Potential Applications of an Exopolysaccharide Produced by Bacillus xiamenensis RT6 Isolated from an Acidic Environment. Polymers (Basel) 2022; 14:polym14183918. [PMID: 36146061 PMCID: PMC9505781 DOI: 10.3390/polym14183918] [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: 08/09/2022] [Revised: 09/09/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
Abstract
The Bacillus xiamenensis RT6 strain was isolated and identified by morphological, biochemical and molecular tests from an extreme acidic environment, Rio Tinto (Huelva). Optimisation tests for exopolysaccharide (EPS) production in different culture media determined that the best medium was a minimal medium with glucose as the only carbon source. The exopolymer (EPSt) produced by the strain was isolated and characterised using different techniques (GC-MS, HPLC/MSMS, ATR-FTIR, TGA, DSC). The molecular weight of EPSt was estimated. The results showed that the average molecular weight of EPSt was approximately 2.71 × 104 Da and was made up of a heteropolysaccharide composed of glucose (60%), mannose (20%) and galactose (20%). The EPSt showed antioxidant capabilities that significantly improved cell viability. Metal chelation determined that EPSt could reduce the concentration of transition metals such as iron at the highest concentrations tested. Finally, the emulsification study showed that EPSt was able to emulsify different natural polysaccharide oils, reaching up to an 80% efficiency (olive and sesame oil), and was a good candidate for the substitution of the most polluting emulsifiers. The EPSt was found to be suitable for pharmaceutical and industrial applications.
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36
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Advances in Natural Antioxidants for Food Improvement. Antioxidants (Basel) 2022; 11:antiox11091825. [PMID: 36139899 PMCID: PMC9495579 DOI: 10.3390/antiox11091825] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022] Open
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37
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de Aguiar RS, Pretto A, Villanova JV, Dias KC, Bender ABB, Klinger ACK, da Silva LP, Ferrigolo FRG. Effects of micronized yerba mate on physicochemical, oxidative stability and cooking characteristics of fish burger. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rejane Sigaran de Aguiar
- Aquaculture Technology Graduate Program Federal University of Pampa – UNIPAMPA Uruguaiana Brazil
| | - Alexandra Pretto
- Aquaculture Technology Graduate Program Federal University of Pampa – UNIPAMPA Uruguaiana Brazil
| | - Jéssica Verus Villanova
- Aquaculture Technology Graduate Program Federal University of Pampa – UNIPAMPA Uruguaiana Brazil
| | - Kimberly Costa Dias
- Aquaculture Technology Graduate Program Federal University of Pampa – UNIPAMPA Uruguaiana Brazil
| | | | | | - Leila Picolli da Silva
- Department of Animal Science Federal University of Santa Maria – UFSM Santa Maria Brazil
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Li J, Wang Z, Fan M, Hu G, Guo M. Potential Antioxidative and Anti-Hyperuricemic Components Targeting Superoxide Dismutase and Xanthine Oxidase Explored from Polygonatum Sibiricum Red. Antioxidants (Basel) 2022; 11:antiox11091651. [PMID: 36139724 PMCID: PMC9495925 DOI: 10.3390/antiox11091651] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/16/2022] [Accepted: 08/22/2022] [Indexed: 12/04/2022] Open
Abstract
Polygonatum sibiricum Red. (P. sibiricum) has been used as a traditional Chinese medicine with a wide range of pharmacology effects. However, the responsible bioactive compounds and their mechanisms of action concerning its antioxidative and anti-hyperuricemic activities remain unexplored. In this work, the antioxidant capacity of P. sibiricum was firstly evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azinobis-(3ethylbenzthiazoline)-6-sulfonic acid (ABTS) and ferric-reducing antioxidant power (FRAP) assays, from which the ethyl acetate (EA) fraction exhibited the highest DPPH, ABTS radical scavenging, and ferric-reducing capacities. Meanwhile, the EA fraction displayed the highest total phenolic and flavonoid contents among the four fractions. Next, the potential ligands from the EA fraction were screened out by bio-affinity ultrafiltration liquid chromatography-mass spectrometry (UF-LC-MS) with superoxide dismutase (SOD) and xanthine oxidase (XOD). As a result, N-trans-p-coumaroyloctopamine, N-trans-feruloyloctopamine, N-trans-feruloyltyramine were identified as potential SOD ligands, while N-cis-p-coumaroyltyramine was determined as potential XOD ligand. Additionally, these four ligands effectively interact with SOD and XOD in the molecular docking analysis, with binding energies (BEs) ranging from –6.83 to –6.51 kcal/mol, and the inhibition constants (Ki) from 9.83 to 16.83 μM, which were better than the positive controls. In conclusion, our results indicated that P. sibiricum has good antioxidative and anti-hyperuricemic activities, and its corresponding active ligands targeting SOD and XOD could be explored by the UF-LC-MS method.
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Affiliation(s)
- Jing Li
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zhi Wang
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
| | - Minxia Fan
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan 430074, China
- Innovation Academy for Drug Discovery and Development, Chinese Academy of Sciences, Shanghai 201203, China
| | - Guangwan Hu
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan 430074, China
- Innovation Academy for Drug Discovery and Development, Chinese Academy of Sciences, Shanghai 201203, China
- Correspondence: (G.H.); (M.G.)
| | - Mingquan Guo
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan 430074, China
- Innovation Academy for Drug Discovery and Development, Chinese Academy of Sciences, Shanghai 201203, China
- Correspondence: (G.H.); (M.G.)
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Mustafa G, Zia-ur-Rehman M, Sumrra SH, Ashfaq M, Zafar W, Ashfaq M. A critical review on recent trends on pharmacological applications of pyrazolone endowed derivatives. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133044] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Bopitiya D, Hearn MTW, Zhang J, Bennett LE. Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice. Food Chem 2022; 396:133648. [PMID: 35843007 DOI: 10.1016/j.foodchem.2022.133648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 06/15/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
Previous research has shown that formulated and natural beverages containing mixtures of anti-oxidants can produce stable levels of hydrogen peroxide (H2O2). The aim of this study was to demonstrate the ultimate anti-oxidant effects of proteins for suppressing H2O2, using a protein extract from mustard seed (Brassica juncea). The mustard seed protein isolate (MPI) contained ∼51% protein, and 6.4 mg GAe/g TS of total reducible substances, presumably representing secondary metabolites, including polyphenolics. Dose-dependent suppression of H2O2 (present at 110 µM and 550 µM), in fresh and thermally-processed orange juice was complete in the presence of 0.1 mg/mL MPI after 24 hr, with slightly higher anti-oxidant efficacy than the fruit juice-derived reference protein, thaumatin. The combination of thiol-rich amino acid (methionine and cysteine)-containing proteins and other anti-oxidant species in the MPI were highly effective for inhibiting autoxidation-mediated production of H2O2 in orange juice, and may be useful for other manufactured beverages.
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Affiliation(s)
- Dilini Bopitiya
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Milton T W Hearn
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Jie Zhang
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Louise E Bennett
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia.
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Liu Y, Deng Y, Li S, Wang-Ngai Chow F, Liu M, He N. Monitoring and detection of antibiotic residues in animal derived foods: Solutions using aptamers. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Yilmaz H, Gultekin Subasi B, Celebioglu HU, Ozdal T, Capanoglu E. Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections. Front Nutr 2022; 9:914118. [PMID: 35845785 PMCID: PMC9284217 DOI: 10.3389/fnut.2022.914118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/25/2022] [Indexed: 12/12/2022] Open
Abstract
Along with health concerns, interest in plants as food and bioactive phytochemical sources has been increased in the last few decades. Phytochemicals as secondary plant metabolites have been the subject of many studies in different fields. Breakthrough for research interest on this topic is re-juvenilized with rising relevance in this global pandemics' era. The recent COVID-19 pandemic attracted the attention of people to viral infections and molecular mechanisms behind these infections. Thus, the core of the present review is the interaction of plant phytochemicals with proteins as these interactions can affect the functions of co-existing proteins, especially focusing on microbial proteins. To the best of our knowledge, there is no work covering the protein-phenolic interactions based on their effects on microbiota and microbial infections. The present review collects and defines the recent data, representing the interactions of phenolic compounds -primarily flavonoids and phenolic acids- with various proteins and explores how these molecular-level interactions account for the human health directly and/or indirectly, such as increased antioxidant properties and antimicrobial capabilities. Furthermore, it provides an insight about the further biological activities of interacted protein-phenolic structure from an antiviral activity perspective. The research on the protein-phenolic interaction mechanisms is of great value for guiding how to take advantage of synergistic effects of proteins and polyphenolics for future medical and nutritive approaches and related technologies.
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Affiliation(s)
- Hilal Yilmaz
- Department of Biotechnology, Faculty of Science, Bartin University, Bartin, Turkey
| | - Busra Gultekin Subasi
- Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
- Hafik Kamer Ornek MYO, Sivas Cumhuriyet University, Sivas, Turkey
| | | | - Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
- *Correspondence: Esra Capanoglu
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43
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Boukoufi C, Boudier A, Maincent P, Vigneron J, Clarot I. Food-inspired innovations to improve the stability of active pharmaceutical ingredients. Int J Pharm 2022; 623:121881. [PMID: 35680111 DOI: 10.1016/j.ijpharm.2022.121881] [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: 03/14/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/25/2022]
Abstract
Food-processing and pharmaceutical industries share a lot of stability issues against the same physical, chemical, and microbiological phenomena. They also share some solutions to improve the stability as the use of preservatives and packaging. Ecological concerns lead to the development of tremendous innovations in food. Some of these innovations could also be beneficial in the pharmaceutical domain. The objective of this review is to evaluate the potential application of these findings in the pharmaceutical field and the main limits in terms of toxicity, environmental, economic and regulatory issues. The principal factors influencing the shelf-life were highlighted through the description of the stability studies usually performed in the pharmaceutical industry (according to European guidelines). To counter those factors, different solutions are currently available as preservatives and specific packaging. They were described and debated with an overview of recent food innovations in each field. The limits of the current solutions in the pharmaceutical field and the innovation in the food field have inspired a critical pharmaceutical outlook. The active and intelligent packaging for active pharmaceutical ingredients of the future is imagined.
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Affiliation(s)
- Célia Boukoufi
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France; Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | | | | | - Jean Vigneron
- Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France.
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Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solvent. Sci Rep 2022; 12:8765. [PMID: 35610331 PMCID: PMC9130500 DOI: 10.1038/s41598-022-12803-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 05/16/2022] [Indexed: 11/08/2022] Open
Abstract
The activity and capacity of gallic acid (GA) and methyl gallate (MG) in scavenging DPPH· were determined in different solvents. Based on the bimolecular rate constants k2, both antioxidants showed highest activities in EtOH, followed by in MeOH, t-BuOH, MeCN, 2-PrOH, acetone, THF, ethyl acetate, and 1,4-dioxane. GA indicated better activities (k2 value, M-1 s-1) than MG in the alcoholic solvents (51-1939 vs. 25-1530) and in MeCN (203 vs. 187) whereas MG was of higher activities in the polar aprotic solvents (1.7-41 vs. 1.6-13). The highest stoichiometries for GA vs. MG were in 2-PrOH (6.67 vs. 5.37), followed by EtOH (5.84 vs. 4.57), MeOH (5.34 vs. 3.8) ~ acetone (5.02 vs. 4.44), MeCN (3.68 vs. 3.05) ~ t-BuOH (3.14 vs. 2.99), THF (2.34 vs. 2.2), ethyl acetate (1.2 vs. 0.93), and 1,4-dioxane (0.34 vs. 0.35).
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45
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Alexandre ACS, Ferreira Gomes BA, Duarte GN, Piva SF, Zauza SB, Vilas Boas EVDB. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Giulia Nayara Duarte
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Samella Fabiane Piva
- Food Science Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Stefânia Barros Zauza
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
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A μ-QuEChERS method combined with UHPLC-MS/MS for the analysis of phenolic compounds in red pepper varieties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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47
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Lin T, Zhou Z, Xing C, Zhou J, Fan G, Xie C. Effect of color protection treatment on the browning and enzyme activity of
Lentinus edodes
during processing. FOOD SCIENCE & NUTRITION 2022; 10:2989-2998. [PMID: 36171772 PMCID: PMC9469847 DOI: 10.1002/fsn3.2895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 03/26/2022] [Accepted: 04/07/2022] [Indexed: 11/23/2022]
Abstract
Fresh Lentinus edodes (L. edodes) are prone to browning (including enzymatic and nonenzymatic browning), which affects their quality and leads to economic losses during later processing. This study explored various effective color protection methods (color protection reagent and/or blanching) for inhibiting the browning of L. edodes. First, a single‐factor experiment and a response surface method were used to optimize the concentration of the color retention reagent. The compound color retention reagent (comprising 0.1% phytic acid, 0.8% sodium citrate, and 0.5% d‐sodium erythorbate) had the smallest total color difference (ΔE) value, suggesting that the compound color reagent had a better inhibiting effect than the single agent. Following this, the blanching conditions were studied; the polyphenol oxidase (PPO) activity was the lowest when the blanching temperature was 90°C and blanching time 180 s, indicating that browning is likely to be minimal. Finally, comparing the oxidase activity and total color difference (ΔE) revealed that combining the two color protection methods inhibits browning better than using a single method (color protection reagent or blanching). In addition, the polysaccharide and vitamin C (VC) contents of L. edodes under optimal color protection conditions were determined, which were 0.96 and 2.54 g/100 g fresh weight (FW), respectively. The results demonstrated that this color protection method effectively inhibits browning, reduces the nutritional loss, and improves the quality of L. edodes.
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Affiliation(s)
- Tong Lin
- College of Life Science Langfang Normal University Langfang China
- Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province Langfang China
- Edible and Medicinal Fungi Research and Development Center of Hebei Universities Langfang China
| | - Zhiguo Zhou
- College of Life Science Langfang Normal University Langfang China
- Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province Langfang China
- Edible and Medicinal Fungi Research and Development Center of Hebei Universities Langfang China
| | - Chunmiao Xing
- College of Life Science Langfang Normal University Langfang China
| | - Jiahui Zhou
- College of Life Science Langfang Normal University Langfang China
| | - Gongjian Fan
- College of Light Industry and Food Engineering Nanjing Forestry University Nanjing China
| | - Chunyan Xie
- College of Life Science Langfang Normal University Langfang China
- Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province Langfang China
- Edible and Medicinal Fungi Research and Development Center of Hebei Universities Langfang China
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48
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Zang E, Jiang L, Cui H, Li X, Yan Y, Liu Q, Chen Z, Li M. Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Erhuan Zang
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Linlin Jiang
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
| | - Hongwei Cui
- Clinical research center, The Affiliated Hospital of Inner Mongolia Medical University/Key Laboratory of Medical Cell Biology of Inner Mongolia Autonomous Region, Hohhot, Inner Mongolia, China
| | - Xing Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Yumei Yan
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Qian Liu
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Ziwei Chen
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Minhui Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
- Pharmaceutical Laboratory, Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Institute of Traditional Chinese and Mongolian Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, Inner Mongolia, China
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Székelyhidi R, Lakatos E, Sik B, Nagy Á, Varga L, Molnár Z, Kapcsándi V. The beneficial effect of peppermint ( Mentha X Piperita L.) and lemongrass ( Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation. Food Chem X 2022; 13:100226. [PMID: 35499003 PMCID: PMC9039928 DOI: 10.1016/j.fochx.2022.100226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 01/04/2022] [Accepted: 01/20/2022] [Indexed: 10/26/2022] Open
Abstract
Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs were added in 0.5 and 1.0 v/v% concentrations to the samples. The TP content of the control sample was between 1.17 and 1.57 mg/g, and the TA content was 2.12 and 2.54 mg/g during the fermentation process. The lemongrass dosage increased 77.86 % the antioxidant and 70.98 % the polyphenol content by the end of the fermentation process. In the best case, the peppermint dosage increased 72.80 % of the antioxidant content and 72.05 % of the polyphenol content. Overall, fermentation combined with herbs dosage could increase the bioavailability of products made from its polyphenol and antioxidant contents and can be used to develop novel functional foods.
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Affiliation(s)
- Rita Székelyhidi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Beatrix Sik
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Ágnes Nagy
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Laura Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Zoltán Molnár
- Department of Plant Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
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50
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Low-Molecular-Weight Synthetic Antioxidants: Classification, Pharmacological Profile, Effectiveness and Trends. Antioxidants (Basel) 2022; 11:antiox11040638. [PMID: 35453322 PMCID: PMC9031493 DOI: 10.3390/antiox11040638] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/23/2022] [Accepted: 03/23/2022] [Indexed: 02/06/2023] Open
Abstract
Mounting research has been performed and published on natural antioxidants, more so than on synthetic ones, as key molecules that control oxidative damage and its pathway to disease. Since the discovery of vitamins, various fully synthetic or natural-identical compounds have been developed as stable small molecules translated into constantly active and completely controlled products which are widely exploited in the food and pharmaceutical industries. There is currently a debate within the literature about their mechanism of action, bioavailability, safety and real benefit for human health. Using a semiquantitative method and eligible criteria of selection, this review aimed to provide a very useful classification of antioxidants and a comprehensive cross-disciplinary description of 32 approved synthetic/natural-identical antioxidants, in terms of regulatory, antioxidant mechanism of action, safety issues, pharmacological properties, effectiveness in human health, timeline and future trends. Enriched interpretation of the data was obtained from summary bibliometrics, useful to portray the “good antioxidant” within the period 1966–2021 and, hopefully, to encourage further research.
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