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Templonuevo RM, Lee KH, Oh SM, Zhao Y, Chun J. Bioactive Compounds of Sea Mustard ( Undaria pinnatifida) Waste Affected by Drying Methods. Foods 2024; 13:3815. [PMID: 39682887 DOI: 10.3390/foods13233815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2024] [Revised: 11/21/2024] [Accepted: 11/25/2024] [Indexed: 12/18/2024] Open
Abstract
Sea mustard (Undaria pinnatifida) is a brown macroalga extensively cultivated and consumed in South Korea. However, the high volume of seaweed production in the country results in substantial waste generation. To mitigate this issue, the bioactive compounds of sea mustard waste parts (sporophyll, root, and stem) were assessed under different drying conditions (freeze, oven, and microwave drying) to evaluate their potential as functional ingredients. The sporophyll contained the highest levels of total chlorophyll (540.38 μg/g), fucoxanthin (165.87 μg/g), flavonoids (5.47 μg QE/g), phytomenadione (332.59 μg/100 g), and cobalamin (5.92 μg/100 g). In contrast, the root exhibited the highest antioxidant activities (DPPH: 1582.37 μg GAE/g; ABTS: 0.93 mg AAE/g), total polyphenol (2718.81 μg GAE/g) and phlorotannin (4298.22 μg PGE/g) contents. Freeze drying achieved the best retention rates for most bioactive compounds, except for fucoxanthin, which was highest in microwave-dried samples. These results demonstrate the potential of sea mustard waste as a valuable source of bioactive compounds, with the retention of these compounds being influenced by drying methods, depending on the specific part of the seaweed.
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Affiliation(s)
- Rea Mae Templonuevo
- Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
- College of Fisheries, Central Luzon State University, Science City of Muñoz 3120, Nueva Ecija, Philippines
| | - Kang-Hee Lee
- Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
| | - Seung-Min Oh
- Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
| | - Yue Zhao
- Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
| | - Jiyeon Chun
- Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
- Bio-Healthcare Research and Analysis Center, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea
- Glocal University Project Team, Sunchon National University, 255 Jungangno, Suncheon 57922, Jeonnam, Republic of Korea
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Yin S, Niu L, Zhang J, Liu Y. Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospects. Food Res Int 2024; 179:113981. [PMID: 38342530 DOI: 10.1016/j.foodres.2024.113981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/13/2024]
Abstract
Food coloring plays a vital role in influencing consumers' food choices, imparting vibrant and appealing colors to various food and beverage products. Synthetic food colorants have been the most commonly used coloring agents in the food industry. However, concerns about potential health issues related to synthetic colorants, coupled with increasing consumer demands for food safety and health, have led food manufacturers to explore natural alternatives. Natural pigments not only offer a wide range of colors to food products but also exhibit beneficial bioactive properties. Gardenia yellow pigment is a water-soluble natural pigment with various biological activities, widely present in gardenia fruits. Therefore, this paper aims to delve into Gardenia Yellow Pigment, highlighting its significance as a food colorant. Firstly, a thorough understanding and exploration of various methods for obtaining gardenia yellow pigment. Subsequently, the potential functionality of gardenia yellow pigment was elaborated, especially its excellent antioxidant and neuroprotective properties. Finally, the widespread application trend of gardenia yellow pigment in the food industry was explored, as well as the challenges faced by the future development of gardenia yellow pigment in the field of food and health. Some feasible solutions were proposed, providing valuable references and insights for researchers, food industry professionals, and policy makers.
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Affiliation(s)
- Shipeng Yin
- School of Food Science and Technology, Jiangnan University, Wuxi, China.
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Jian Zhang
- Future Food (Bai Ma) Research Institute, Nanjing, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China.
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Yin S, Siahaan EA, Niu L, Shibata M, Liu Y, Hagiwara T. Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A. Front Nutr 2023; 9:1110615. [PMID: 36712503 PMCID: PMC9877462 DOI: 10.3389/fnut.2022.1110615] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 12/30/2022] [Indexed: 01/13/2023] Open
Abstract
The main symptoms of diabetes are hyperglycemia and insulin resistance. The inhibition of the starch digestion enzymes could effectively regulate starch digestion and glucose absorption, thereby slowing or treating the symptoms of postprandial hyperglycemia. Herein, we used fucoxanthin isolated from Undaria pinnatifida stems, as α-amylase inhibitor, and monitored the interactions of both biomolecules by using quartz crystal microbalance-admittance (QCM-A) instrument. All the processes of α-amylase hydrolysis of starch were also dynamically tracked by using amylose-immobilized QCM technology. In our work, we found that the kinetic parameter (k off, k on, and k cat) values obtained by the QCM-A analysis were relatively consistent compared to the kinetic parameter values obtained by the conventional Michaelis-Menten analysis. For the inhibitory reactions, the results showed that fucoxanthin significantly reduced the activity of α-amylase in a dose-dependent manner. The QCM-A technology shown to be an excellent approach in obtaining comprehensive and accurate kinetic parameters, thereby providing real and accurate data for kinetic studies. It is helpful to clarify the mechanism of action of fucoxanthin on α-amylase, which further proved the potential of fucoxanthin to improve and treat postprandial hyperglycemia.
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Affiliation(s)
- Shipeng Yin
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Evi Amelia Siahaan
- Research Centre for Marine and Land Bioindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Mario Shibata
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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Yin S, Niu L, Shibata M, Liu Y, Hagiwara T. Optimization of fucoxanthin extraction obtained from natural by-products from Undaria pinnatifida stem using supercritical CO2 extraction method. Front Nutr 2022; 9:981176. [PMID: 36245524 PMCID: PMC9558218 DOI: 10.3389/fnut.2022.981176] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/18/2022] [Indexed: 12/04/2022] Open
Abstract
In the recent years, edible brown seaweed, Undaria pinnatifida, has presented beneficial effects, which may be correlated with this species containing major bioactive compounds, such as carotenoids, fatty acids, and phytosterols. Marine carotenoid fucoxanthin is abundantly present in edible Undaria pinnatifida and features strong bioactive activities. The stem of Undaria pinnatifida is very hard to gnaw off and cannot be swallowed; therefore, it is usually discarded as waste, making it an environmental issue. Hence, making full use of the waste stem of Undaria pinnatifida is an urgent motivation. The present study aims to explore the optimal preparation technology of fucoxanthin from Undaria pinnatifida stems using supercritical carbon dioxide methods and provides approaches for the extraction and preparation of bioactive compounds from a waste seaweed part. With the comprehensive optimization conditions applied in this study, the experimental yield of fucoxanthin agreed closely with the predicted value by > 99.3%. The potential of α-amylase and glucoamylase to inhibit bioactive compounds was evaluated. The results demonstrated that the inhibition activity (IC50 value) of α-amylase (0.1857 ± 0.0198 μg/ml) and glucoamylase (0.1577 ± 0.0186 μg/ml) varied with extraction conditions due to the different contents of bioactive components in the extract, especially fucoxanthin (22.09 ± 0.69 mg/g extract). Therefore, this study confirmed supercritical fluid extraction technology to be a useful sample preparation method, which can effectively be used to prepare fucoxanthin from waste marine resources. This method can potentially be applied in functional food and related industries.
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Affiliation(s)
- Shipeng Yin
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Mario Shibata
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
- *Correspondence: Tomoaki Hagiwara,
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Pocha CKR, Chia WY, Chew KW, Munawaroh HSH, Show PL. Current advances in recovery and biorefinery of fucoxanthin from Phaeodactylum tricornutum. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Yeasmen N, Orsat V. Green extraction and characterization of leaves phenolic compounds: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-39. [PMID: 34904469 DOI: 10.1080/10408398.2021.2013771] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Although containing significant levels of phenolic compounds (PCs), leaves biomass coming from either forest, agriculture, or the processing industry are considered as waste, which upon disposal, brings in environmental issues. As the demand for PCs in functional food, pharmaceutical, nutraceutical and cosmetic sector is escalating day by day, recovering PCs from leaves biomass would solve both the waste disposal problem while ensuring a valuable "societal health" ingredient thus highly contributing to a sustainable food chain from both economic and environmental perspectives. In our search for environmentally benign, efficient, and cost-cutting techniques for the extraction of PCs, green extraction (GE) is presenting itself as the best option in modern industrial processing. This current review aims to highlight the recent progress, constraints, legislative framework, and future directions in GE and characterization of PCs from leaves, concentrating particularly on five plant species (tea, moringa, stevia, sea buckthorn, and pistacia) based on the screened journals that precisely showed improvements in extraction efficiency along with maintaining extract quality. This overview will serve researchers and relevant industries engaged in the development of suitable techniques for the extraction of PCs with increasing yield.
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Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Quebec, Canada.,Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Quebec, Canada
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