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Scarano P, Prigioniero A, Tartaglia M, Zuzolo D, Maisto M, Ranauda MA, Schicchi R, Geraci A, Sciarrillo R, Guarino C. Rhus coriaria L. in tradition and innovation like natural dye. Sci Rep 2024; 14:12068. [PMID: 38802505 PMCID: PMC11130214 DOI: 10.1038/s41598-024-62528-8] [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: 01/29/2024] [Accepted: 05/17/2024] [Indexed: 05/29/2024] Open
Abstract
Nowadays, secondary raw materials (SRM) obtained from plant matrices are of great interest for circular economy, suitable for sustainable measures to reduce environmental impact. This work focused on the extraction, characterization and quantification of compounds obtained from leaves and fruits of the Sicilian sumac, Rhus coriaria L. and their application as natural dyes on textile fibres. Extractions were performed with Extractor Naviglio®, maceration and ultrasound assisted methods and food-grade solvents (aqueous and hydroalcoholic) to evaluate the yields for dye compounds. The presence of colouring molecules was evaluated by UV-Vis spectrophotometer, and the extracts selected for colouring were quantified and characterized by LC-MS. The results showed that Extractor Naviglio® achieved the best extraction yield, and the ethanol-water mixture extracts had a higher amount of total phenolic compounds (TPC) and a higher content of total colouring compounds (TCC). These extracts were selected for subsequent applications as dyes for linen, cotton and wool. The chemical profile of selected extracts was rich in compounds such as gallotannin and anthocyanin class. Fibre dyeing was verified by recording CIELAB colouring coordinates. The results suggest that the dyes obtained from R. coriaria can be of great interest for artisanal and industrial processes, in accordance with environmental sustainability.
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Affiliation(s)
- Pierpaolo Scarano
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Antonello Prigioniero
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Maria Tartaglia
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy.
| | - Daniela Zuzolo
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Maria Maisto
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Maria Antonietta Ranauda
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Rosario Schicchi
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale Delle Scienze, Ed. 4, 90128, Palermo, Italy
| | - Anna Geraci
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Ed. 16, 90128, Palermo, Italy
| | - Rosaria Sciarrillo
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
| | - Carmine Guarino
- Department of Science and Technology, University of Sannio, Via F. de Sanctis, Snc, 82100, Benevento, Italy
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Thakur RK, Biswas PK, Singh M. Biovalorization of Fruit Wastes for Development of Biodegradable Antimicrobial Chitosan-Based Coatings for Fruits (Tomatoes and Grapes). Appl Biochem Biotechnol 2024; 196:1175-1193. [PMID: 37378721 DOI: 10.1007/s12010-023-04601-y] [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] [Accepted: 06/19/2023] [Indexed: 06/29/2023]
Abstract
Organic wastes are generated from high consumption of fruits. In this paper, fruit residual wastes collected from fruit-juice centres were transformed into fine powder, and thereafter, proximate analysis along with SEM, EDX and XRD was done to get into the surface morphology, minerals and ash content of fine powder. Aqueous extract (AE) prepared from this powder was studied using gas chromatography-mass spectroscopy (GC-MS). The phytochemicals identified are N-hexadecanoic acid; 1,3-dioxane,2,4-dimethyl-, diglycerol, 4-ethyl-2-hydroxycyclopent-2-en-1-one, eicosanoic acid, etc. AE showed high antioxidant and a low MIC value (2 mg/ml) against Pseudomonas aeruginosa MZ269380. AE having acceptance as nontoxic to biological system, formulation of chitosan (2%)-based coating was done with 1% AQ. Surface coatings of tomatoes and grapes showed significant inhibition of microbial growth even after 10 days of storage at ambient temperature (25 ± 2 °C). Colour, texture, firmness and aceptability of coated fruits showed no degradation compared to negative control. Additionally, the extracts showed insignificance haemolysis of goat RBC and damage of Calf Thymus DNA which exhibited its biocompatible nature. Biovalorization of fruit wastes yields useful phytochemicals and can be utilized in various sectors thereby finding a sustainable solution for disposal of fruit wastes.
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Affiliation(s)
- Ranjay Kumar Thakur
- Department of Biotechnology, Haldia Institute of Technology, Haldia, 721657, West Bengal, India
- Department of Food Technology, Haldia Institute of Technology, Haldia, 721657, West Bengal, India
- Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Prasanta Kumar Biswas
- Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mukesh Singh
- Department of Biotechnology, Haldia Institute of Technology, Haldia, 721657, West Bengal, India.
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3
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Tsiaka T, Stavropoulou NA, Giannakourou MC, Strati IF, Sinanoglou VJ. Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques. Molecules 2023; 28:7403. [PMID: 37959822 PMCID: PMC10650874 DOI: 10.3390/molecules28217403] [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: 09/19/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-date challenge. Thus, the scope of the current study is the optimization of ultrasound-assisted extraction (UAE) for the recovery of phenolic compounds from rose (Rosa damascena) post-distillation side streams using Box-Behnken design. In particular, the highest total phenolic content (TPC) was achieved at 71% v/v ethanol-water solution, at 25 min, 40 mL/g dry sample and 53% ultrasound power, while ethanol content and extraction time were the most crucial factors (p-value ≤ 0.05) for UAE. Both solid (RSB) and liquid (LSB) rose side streams exhibited significant antiradical and antioxidant activities. The interpretation of attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectra confirmed the presence of compounds with properties such as phenolic compounds, phenolic amide derivatives, and alcohols in the extracts. Moreover, the flavonoids naringenin, quercetin, and kaempferol were the major phenolic compounds, identified in the extracts by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS), followed by gallic, protocatechuic, p-hydroxybenzoic, and rosmarinic acids. Furthermore, the LC-MS/MS results pinpointed the effect of factors other than the extraction conditions (harvesting parameters, climatic conditions, plant growth stage, etc.) on the phenolic fingerprint of RSB extracts. Therefore, RSB extracts emerge as a promising alternative antioxidant agent in food products.
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Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Maria C. Giannakourou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechniou St., 15772 Athens, Greece
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
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Puzeryte V, Martusevice P, Sousa S, Balciunaitiene A, Viskelis J, Gomes AM, Viskelis P, Cesoniene L, Urbonaviciene D. Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn ( Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation. Microorganisms 2023; 11:2180. [PMID: 37764024 PMCID: PMC10536544 DOI: 10.3390/microorganisms11092180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.
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Affiliation(s)
- Viktorija Puzeryte
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Paulina Martusevice
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Aiste Balciunaitiene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Jonas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Laima Cesoniene
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Dalia Urbonaviciene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
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5
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Jaouhari Y, Travaglia F, Giovannelli L, Picco A, Oz E, Oz F, Bordiga M. From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste. Foods 2023; 12:foods12112183. [PMID: 37297428 DOI: 10.3390/foods12112183] [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: 04/21/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear "Take-Make-Dispose" model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new opportunities and benefits. Following the "Waste Framework Directive" (2008/98/CE), the European Green Deal, and the actual Circular Economy Action Plan, when prevention is not possible, recovering an unavoidable food waste as a by-product represents a most promising pathway. Using last year's by-products, which are rich in nutrients and bioactive compounds, such as dietary fiber, polyphenols, and peptides, offer a wake-up call to the nutraceutical and cosmetic industry to invest and develop value-added products generated from food waste ingredients.
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Affiliation(s)
- Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - F Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - L Giovannelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - A Picco
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - E Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - F Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - M Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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6
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El-Gendi H, Abu-Serie MM, Kamoun EA, Saleh AK, El-Fakharany EM. Statistical optimization and characterization of fucose-rich polysaccharides extracted from pumpkin (Cucurbita maxima) along with antioxidant and antiviral activities. Int J Biol Macromol 2023; 232:123372. [PMID: 36706886 DOI: 10.1016/j.ijbiomac.2023.123372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/25/2023]
Abstract
Biologically active phytochemicals from pumpkin reveal versatile medical applications, though little is known about their antiviral activity. The fucose-rich polysaccharide extraction conditions were optimized through Box-Behnken design and purified by column chromatography. The purified fucose-rich polysaccharide was characterized through SEM, FT-IR, 1H NMR, XRD, TGA, and GS-MS. The analysis results revealed an irregular and porous surface of the purified polysaccharide with high fucose, rhamnose, galactose, and glucose contents. The tested fucose-rich polysaccharides revealed significant antioxidant and anti-inflammatory activity at very low concentrations. The purified fucose-rich polysaccharides exerted a broad-spectrum antiviral activity against both DNA and RNA viruses, accompanied by high safety toward normal cells, where the maximum safe doses (EC100) were estimated to be about 3-3.9 mg/mL for both Vero and PBMC cell lines. Treatment of HCV, ADV7, HSV1, and HIV viruses with the purified polysaccharides showed a potent dose-dependent inhibitory activity with IC50 values of 95.475, 20.96, 5.213, and 461.75 μg/mL, respectively. This activity was hypothesized to be through inhibiting the viral entry in HCV infection and inhibiting the reverse transcriptase activity in HIV. The current study firstly reported the antioxidant, anti-inflammatory, and antiviral activities of Cucurbita maxima fucose-rich polysaccharide against several viral infections.
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Affiliation(s)
- Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Application (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt.
| | - Marwa M Abu-Serie
- Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt
| | - Elbadawy A Kamoun
- Nanotechnology Research Center (NTRC), The British University in Egypt (BUE), El-Sherouk City, Cairo 11837, Egypt; Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt
| | - Ahmed K Saleh
- Cellulose and Paper Department, National Research Centre, El-Tahrir St., Dokki, Giza, Egypt
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute GEBRI, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Alexandria, Egypt.
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Koraqi H, Petkoska AT, Khalid W, Sehrish A, Ambreen S, Lorenzo JM. Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits ( Fragaria x ananassa Duch.) Using Response Surface Methodology. FOOD ANAL METHOD 2023; 16:1-13. [PMID: 37359894 PMCID: PMC10057687 DOI: 10.1007/s12161-023-02469-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/02/2023] [Indexed: 03/31/2023]
Abstract
The subject of this study is to determine the best solvent and optimum extraction conditions for the extraction of maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits (Fragaria x ananassa Duch.). Extractions were carried out using solvents with different polarities (water, methanol, ethanol, acetonitrile, and acetone). Box-Behnken Design was used to optimize extraction conditions, including extraction time (t), temperature (°C), and liquid/solid (L/S) ratio. In the study, extracts obtained with acetone indicated the highest total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions for both responses were determined to be time of 17.5 min, temperature 52.5 °C, and liquid/solid ratio of 30:1. The maximum TPC and TFC values were found as 18.78 ± 0.22 mg of gallic acid equivalent (GAE/g) and 10.52 ± 0.35 mg of catechin equivalents (CE/g) under optimum extraction conditions. The results indicated that optimizing extraction conditions is critical for quantifying antioxidant phenolic compounds. The present model can contribute to finding a cheap way of delivering natural antioxidants in the food, cosmeceutical, and pharmaceutical industries. Furthermore, these results indicate that strawberry fruits (Fragaria x ananassa Duch.) can be a natural food colorant in dietary applications with potential health benefits.
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Affiliation(s)
- Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, St. Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, University St. Clement of Ohrid - Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
| | - Waseem Khalid
- Faculty of Life Sciences, Department of Food Science, Government College University, Faisalabad, 38000 Pakistan
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, USA
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Jose Manuel Lorenzo
- Centro Tecnológico de La Carne de Galicia, Avd. Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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Weremfo A, Abassah-Oppong S, Adulley F, Dabie K, Seidu-Larry S. Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:26-36. [PMID: 35833361 DOI: 10.1002/jsfa.12121] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 05/23/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
Response surface methodology (RSM) is a widely used mathematical and statistical technique for modeling and optimizing the process for the extraction of bioactive compounds. This review explains the optimization approach through the use of experimental design and empirical models for response prediction and the utilization of the desirability function for multiple response optimization. This paper also reviews recent studies on the application of RSM to optimize bioactive compound extraction processes such as conventional solvent extraction, microwave-assisted extraction, supercritical fluid extraction, and ultrasound-assisted extraction. Finally, the challenges associated with the use of RSM and the efforts made to improve RSM in the extraction process are also highlighted. Overall, this review informs many aspects of RSM that are occasionally ignored or insufficiently discussed with regard to the optimization of bioactive compound extraction processes, and it summarizes significant applications where RSM proved suitable. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Alexander Weremfo
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Samuel Abassah-Oppong
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Felix Adulley
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Kwabena Dabie
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Salifu Seidu-Larry
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
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9
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Sánchez-Bravo P, Noguera-Artiaga L, Gómez-López VM, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 2022; 11:foods11233891. [PMID: 36496699 PMCID: PMC9739324 DOI: 10.3390/foods11233891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.
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Affiliation(s)
- Paola Sánchez-Bravo
- Laboratory of Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, University of Murcia, 25, 30100 Murcia, Spain
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Luis Noguera-Artiaga
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Vicente M. Gómez-López
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | | | - José A. Gabaldón
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | - Antonio J. Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, 30107 Murcia, Spain
- Correspondence: ; Tel.: +34-968-278-622
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10
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Santana LF, do Espirito Santo BLS, Tatara MB, Negrão FJ, Croda J, Alves FM, de Oliveira Filiú WF, Cavalheiro LF, Nazário CED, Asato MA, de Faria BB, do Nascimento VA, de Cássia Avellaneda Guimarães R, de Cássia Freitas K, Hiane PA. Effects of the Seed Oil of Carica papaya Linn on Food Consumption, Adiposity, Metabolic and Inflammatory Profile of Mice Using Hyperlipidic Diet. Molecules 2022; 27:molecules27196705. [PMID: 36235241 PMCID: PMC9570947 DOI: 10.3390/molecules27196705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Studies indicate that different parts of Carica papaya Linn have nutritional properties that mean it can be used as an adjuvant for the treatment of various pathologies. METHODS The fatty acid composition of the oil extracted from the seeds of Carica papaya Linn was evaluated by gas chromatography, and an acute toxicity test was performed. For the experiment, Swiss mice were fed a balanced or high-fat diet and supplemented with saline, soybean oil, olive oil, or papaya seed oil. Oral glucose tolerance and insulin sensitivity tests were performed. After euthanasia, adiposity, glycemia, total cholesterol and fractions, insulin, resistin, leptin, MCP-1, TNF-α, and IL-6 and the histology of the liver, pancreas, and adipose tissue were evaluated. RESULTS Papaya seed oil showed predominance of monounsaturated fatty acids in its composition. No changes were observed in the acute toxicity test. Had lower food intake in grams, and caloric intake and in the area of adipocytes without minimizing weight gain or adiposity and impacting the liver or pancreas. Reductions in total and non-HDL-c, LDL-c, and VLDL-c were also observed. The treatment had a hypoglycemic and protective effect on insulin resistance. Supplementation also resulted in higher leptin and lower insulin and cytokine resistance. CONCLUSIONS Under these experimental conditions, papaya seed oil led to higher amounts of monounsaturated fatty acids and had hypocholesterolemic, hypotriglyceridemic, and hypoglycemic effects.
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Affiliation(s)
- Lidiani Figueiredo Santana
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
| | - Bruna Larissa Spontoni do Espirito Santo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
| | - Mariana Bento Tatara
- Health Science Research Laboratory, Federal University of Grande Dourados, Dourados 79804-970, Brazil
| | - Fábio Juliano Negrão
- Health Science Research Laboratory, Federal University of Grande Dourados, Dourados 79804-970, Brazil
| | - Júlio Croda
- Oswaldo Cruz Foundation, Campo Grande 79074-460, Brazil
| | - Flávio Macedo Alves
- Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
| | - Wander Fernando de Oliveira Filiú
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79079-900, Brazil
| | | | | | - Marcel Arakaki Asato
- Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
| | | | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
| | - Karine de Cássia Freitas
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
- Correspondence: ; Tel.: +55-67-3345-7410
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, Brazil
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11
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Arun KB, Madhavan A, Anoopkumar AN, Surendhar A, Liz Kuriakose L, Tiwari A, Sirohi R, Kuddus M, Rebello S, Kumar Awasthi M, Varjani S, Reshmy R, Mathachan Aneesh E, Binod P, Sindhu R. Integrated biorefinery development for pomegranate peel: Prospects for the production of fuel, chemicals and bioactive molecules. BIORESOURCE TECHNOLOGY 2022; 362:127833. [PMID: 36029981 DOI: 10.1016/j.biortech.2022.127833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/17/2022] [Accepted: 08/21/2022] [Indexed: 06/15/2023]
Abstract
Current experimental evidence has revealed that pomegranate peel is a significant source of essential bio compounds, and many of them can be transformed into valorized products. Pomegranate peel can also be used as feedstock to produce fuels and biochemicals. We herein review this pomegranate peel conversion technology and the prospective valorized product that can be synthesized from this frequently disposed fruit waste. The review also discusses its usage as a carbon substrate to synthesize bioactive compounds like phenolics, flavonoids and its use in enzyme biosynthesis. Based on reported experimental evidence, it is apparent that pomegranate peel has a large number of applications, and therefore, the development of an integrated biorefinery concept to use pomegranate peel will aid in effectively utilizing its significant advantages. The biorefinery method displays a promising approach for efficiently using pomegranate peel; nevertheless, further studies should be needed in this area.
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Affiliation(s)
- K B Arun
- Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru 560029, Karnataka, India
| | - Aravind Madhavan
- School of Biotechnology, Amrita Vishwa Vidyapeetham, Amritapuri, Kollam, Kerala 690525, India
| | - A N Anoopkumar
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala, India
| | - A Surendhar
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India
| | - Laya Liz Kuriakose
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India
| | - Archana Tiwari
- Diatom Research Laboratory, Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh 201 301, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul 136713, 11 Republic of Korea; Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India
| | - Mohammed Kuddus
- Department of Biochemistry, University of Hail, Kingdom of Saudi Arabia
| | - Sharrel Rebello
- School of Food Science and Technology, Mahatma Gandhi University, Kottayam, Kerala 686 560, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A & F University, Yangling, Shaanxi 712 100, China
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
| | - R Reshmy
- Department of Science and Humanities, Providence College of Engineering, Chengannur 689 122, Kerala, India
| | - Embalil Mathachan Aneesh
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, Kerala, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Raveendran Sindhu
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India.
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12
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Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04122-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractSeveral extraction methods are used to isolate natural compounds, and recent approaches utilize subcritical or supercritical extraction media. In this paper we compare extraction methods based on subcritical eluents, dimethyl ether (sC-DME) and n-butane (sC-nB), under mild conditions, using coffee beans and powder as an exemplary raw material. The parameters to be controlled to improve the extraction are considered, and the resulting data discussed. The results obtained display higher selectivity of sC-DME for caffeine (1.9%w/w sC-DME vs. 1.7%w/w sC-nB, on dry extract) and a good yield (0.479 mg/g of caffeine from green coffee beans) compared to, e.g., supercritical carbon dioxide (SC-CO2), which shows 0.32 mg/g of caffeine at higher pressure and temperature (25 MPa, 40 °C). We also discuss some technical implementations for optimizing the use of sub-critical eluents through proper combinations of pressure and temperature. We show that extraction processes based on sub-critical eluents are easy to operate and efficient, and can be easily automated.
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13
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Chromatographic-Based Platforms as New Avenues for Scientific Progress and Sustainability. Molecules 2022; 27:molecules27165267. [PMID: 36014506 PMCID: PMC9412595 DOI: 10.3390/molecules27165267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 11/29/2022] Open
Abstract
Chromatography was born approximately one century ago and has undergone outstanding technological improvements in innovation, research, and development since then that has made it fundamental to advances in knowledge at different levels, with a relevant impact on the well-being and health of individuals. Chromatography boosted a comprehensive and deeper understanding of the complexity and diversity of human–environment interactions and systems, how these interactions affect our life, and the several societal challenges we are currently facing, namely those related to the sustainability of our planet and the future generations. From the life sciences, which allowed us to identify endogenous metabolites relevant to disease mechanisms, to the OMICS field, nanotechnology, clinical and forensic analysis, drug discovery, environment, and “foodprint”, among others, the wide range of applications of today’s chromatographic techniques is impressive. This is fueled by a great variability of powerful chromatographic instruments currently available, with very high sensitivity, resolution, and identification capacity, that provide a strong basis for an analytical platform able to support the challenging demands of the postgenomic and post COVID-19 eras. Within this context, this review aims to address the great utility of chromatography in helping to cope with several societal-based challenges, such as the characterization of disease and/or physiological status, and the response to current agri-food industry challenges of food safety and sustainability, or the monitoring of environmental contamination. These are increasingly important challenges considering the climate changes, the tons of food waste produced every day, and the exponential growth of the human population. In this context, the principles governing the separation mechanisms in chromatography as well the different types and chromatographic techniques will be described. In addition, the major achievements and the most important technological advances will be also highlighted. Finally, a set of studies was selected in order to evince the importance of different chromatographic analyses to understand processes or create fundamental information in the response to current societal challenges.
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Blaga AC, Tucaliuc A, Kloetzer L. Applications of Ionic Liquids in Carboxylic Acids Separation. MEMBRANES 2022; 12:membranes12080771. [PMID: 36005686 PMCID: PMC9414664 DOI: 10.3390/membranes12080771] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 07/31/2022] [Accepted: 08/04/2022] [Indexed: 05/26/2023]
Abstract
Ionic liquids (ILs) are considered a green viable organic solvent substitute for use in the extraction and purification of biosynthetic products (derived from biomass-solid/liquid extraction, or obtained through fermentation-liquid/liquid extraction). In this review, we analyzed the ionic liquids (greener alternative for volatile organic media in chemical separation processes) as solvents for extraction (physical and reactive) and pertraction (extraction and transport through liquid membranes) in the downstream part of organic acids production, focusing on current advances and future trends of ILs in the fields of promoting environmentally friendly products separation.
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15
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Allaqaband S, Dar AH, Patel U, Kumar N, Nayik GA, Khan SA, Ansari MJ, Alabdallah NM, Kumar P, Pandey VK, Kovács B, Shaikh AM. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review. Front Nutr 2022; 9:902554. [PMID: 35677543 PMCID: PMC9169564 DOI: 10.3389/fnut.2022.902554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
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Affiliation(s)
- Shumyla Allaqaband
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Ulpa Patel
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Govt. Degree College Shopian, Srinagar, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Nadiyah M. Alabdallah
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Pradeep Kumar
- Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungry
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
| | - Ayaz Mukarram Shaikh
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
- *Correspondence: Ayaz Mukarram Shaikh,
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16
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The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation. Nutrients 2022; 14:nu14061316. [PMID: 35334973 PMCID: PMC8954115 DOI: 10.3390/nu14061316] [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: 02/22/2022] [Revised: 03/11/2022] [Accepted: 03/19/2022] [Indexed: 11/28/2022] Open
Abstract
Several fruit by-products may exert a beneficial role on oxidative stress and inflammation modulation, providing essential bioactive components, such as polyphenols and carotenoids. Recently, the potential bioactivity of miso has been reported. The aim of this dietary intervention−clinical study was to evaluate the acute effect of a novel, functional miso-type sauce based on legumes, on postprandial biomarkers of oxidative stress and inflammation. In this randomized, cross-over design, intervention−clinical trial, 14 healthy volunteers, aged 20−30 years old, consumed a rice meal rich in fat and carbohydrates (258 g), containing a legume-based sauce. After a 1-week washout period, the same subjects consumed the same meal, containing the novel fermented miso-type sauce, enhanced with 50% carotenoid-rich, fruit peel extract. Differences in postprandial total plasma antioxidant capacity according to the FRAP method, serum lipids, glucose, uric acid levels, and antithrombotic activity in platelet-rich plasma were evaluated before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the novel sauce resulted in a significantly increased total plasma antioxidant capacity 3 h after consumption (p < 0.05). In addition, we observed a significant attenuation of triglycerides concentration increase in the last 1.5 h in the functional group (p < 0.05). A significant decrease in serum aggregation was found at 30 min and 3 h after functional sauce intake in comparison with the baseline (p < 0.05). Finally, LDL-cholesterol concentrations were significantly reduced 3 h after the functional meal consumption, in comparison with baseline values (p < 0.05). The remaining biomarkers did not show statistically significant differences (p > 0.05). Further investigation is needed in order to validate the current results.
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