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Wu T, Zhu W, Chen L, Jiang T, Dong Y, Wang L, Tong X, Zhou H, Yu X, Peng Y, Wang L, Xiao Y, Zhong T. A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation. Food Res Int 2023; 172:113185. [PMID: 37689936 DOI: 10.1016/j.foodres.2023.113185] [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: 04/23/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
The demand for foods and beverages with therapeutic and functional features has increased as a result of rising consumer awareness of health and wellness. In natural, plants are abundant, widespread, and inexpensive, in addition to being rich in bioactive components that are beneficial to health. The bioactive substances contained in plants include polyphenols, polysaccharides, flavonoids, aromatics, aliphatics, terpenoids, etc., which have rich active functions and application potential for plant-based beverages. In this review, various existing extraction processes and their advantages and disadvantages are introduced. The antioxidant, anti-inflammatory, intestinal flora regulation, metabolism regulation, and nerve protection effects of plant beverages are described. The biotoxicity and sensory properties of plant-based beverages are also summarized. With the diversification of the food industry and commerce, plant-based beverages may become a promising new category of health functional foods in our daily lives.
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Affiliation(s)
- Tong Wu
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Wanying Zhu
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Linyan Chen
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Tao Jiang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Yuhe Dong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Hui Zhou
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ye Peng
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ling Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao.
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Cao Y, Tao F, Yu Y, Song L, Zhang R, Feng J, Zhai Q, Xue P. Safety evaluation of rare ginsenosides of stems and leaves from American ginseng: 90-day exposure toxicity study combined with intestinal flora analysis and metabonomics in rats. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 264:115429. [PMID: 37660532 DOI: 10.1016/j.ecoenv.2023.115429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/24/2023] [Accepted: 08/30/2023] [Indexed: 09/05/2023]
Abstract
Rare ginsenosides have already been widely applied in many fields, including health food and bio-medicine. The human being can expose to rare ginsenosides directly or indirectly increasingly. However, there are few studies on the safety assessment of rare ginsenoside mixtures. In the present study, the sub-chronic toxicity of rare ginsenosides for 90 days on SD rats was performed by combining the intestinal flora analysis and urine metabonomics aiming to illustrate the safety of long-term consumption of rare ginsenosides and the potential damage for liver and intestinal. 48 adult rats were divided into four groups: control (0 mg/kg), low-dose (60 mg/kg), medium-dose (200 mg/kg), and high-dose (600 mg/kg). Rats in the high-dose group showed inflammatory changes in their livers and intestines. The strong bactericidal effect of rare ginsenosides caused intestinal flora disorder and changed the structure of intestinal flora in rats, thus inducing intestinal damage in rats. In the high-dose group, levels of alanine aminotransferase (ALT), lactate dehydrogenase (LDH), and alkaline phosphatase (AKP) increased significantly. As a result of the high-dose treatment, certain metabolic pathways were altered, such as vitamin B6 metabolism, methionine metabolism, glutathione metabolism, and others. These results indicated that high doses of rare ginsenosides induced liver injury by affecting the above metabolic pathways. Rare ginsenosides with no observed adverse effect level (NOAEL) were below 200 mg/kg/day in vivo. Thus, this present study provides insight into the rational use of rare ginsenosides.
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Affiliation(s)
- Yuqing Cao
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Feiyan Tao
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Yuan Yu
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Linmeng Song
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Ruoyu Zhang
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Jing Feng
- School of Rehabilitation, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Qingfeng Zhai
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China.
| | - Peng Xue
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China.
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Zhou Y, Guan X, Li Z, Ma Q, Wang L. Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3711-3722. [PMID: 35875236 PMCID: PMC9304491 DOI: 10.1007/s13197-022-05394-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2022] [Accepted: 01/30/2022] [Indexed: 05/12/2023]
Abstract
The purpose of this study was to investigate the effects of white ginseng addition (1%, 1.5%, 2%, 2.5% and 3% of meat weight) on the physical and chemical properties of roast chickens. The parameters studied were basic characteristics (salting absorptivity, texture, shear force, pH and sensory evaluation), lipid and protein oxidation, volatile compounds and ginsenoside content. Headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) were used to identify the flavor compounds of samples. The changes in physical and chemical properties showed that white ginseng had a positive effect on the quality of roast chickens. The oxidation rate of lipid and protein decreased with the increase of white ginseng addition. In addition, the contents of Ginsenoside Rg1 (Rg1), Ginsenoside Re (Re) and Ginsenoside Rb1 (Rb1) in samples were 5.763 μg/g, 6.047 μg/g and 8.447 μg/g, respectively. Obtained data evidenced the possibility of improvement of the quality characteristics and enrichment of the flavor of roast chickens by adding white ginseng. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05394-4.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
| | - Xue Guan
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
| | - Zongping Li
- National Drinking Water Quality Supervision and Inspection Center, Baishan, 134399 People’s Republic of China
| | - Qingshu Ma
- National Drinking Water Quality Supervision and Inspection Center, Baishan, 134399 People’s Republic of China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
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Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01293-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Pina-Pérez MC, Rivas A, Martínez A, Rodrigo D. Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Jung J, Lee NK, Paik HD. Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products. Food Sci Biotechnol 2017; 26:1155-1168. [PMID: 30263648 PMCID: PMC6049797 DOI: 10.1007/s10068-017-0159-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/17/2022] Open
Abstract
Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.
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Affiliation(s)
- Jieun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea
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Patel S, Rauf A. Adaptogenic herb ginseng (Panax) as medical food: Status quo and future prospects. Biomed Pharmacother 2017; 85:120-127. [DOI: 10.1016/j.biopha.2016.11.112] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 11/22/2016] [Accepted: 11/27/2016] [Indexed: 02/07/2023] Open
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Wang Y, Choi HK, Brinckmann JA, Jiang X, Huang L. Chemical analysis of Panax quinquefolius (North American ginseng): A review. J Chromatogr A 2015; 1426:1-15. [DOI: 10.1016/j.chroma.2015.11.012] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 11/01/2015] [Accepted: 11/02/2015] [Indexed: 11/30/2022]
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Jung JE, Yoon HJ, Yu HS, Lee NK, Jee HS, Paik HD. Short communication: Physicochemical and antioxidant properties of milk supplemented with red ginseng extract. J Dairy Sci 2014; 98:95-9. [PMID: 25465553 DOI: 10.3168/jds.2014-8476] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Accepted: 10/04/2014] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of red ginseng extract (RGE) on the physicochemical properties, sensory test, and antioxidant activity of milk. The milk samples with RGE added at 0.5, 1, 1.5, and 2% were analyzed during storage at 4°C. The physicochemical properties included composition of milk, pH, titratable acidity, and color. The antioxidant activity of milk samples was determined using the 2,2-diphenyl-1-picrylhydrazyl method, β-carotene bleaching assay, and ferric thiocyanate assay. An increase in the amount of RGE in milk resulted in an increase of lactose and total solids content, titratable acidity, and a* and b* values, whereas fat and protein contents remained unchanged. Also, pH and L* value decreased. The antioxidant activity of milk samples supplemented with RGE was higher than that of the control sample. Sensory evaluation was performed using a quantitative descriptive analysis. Two types of samples were used: (1) sterilized milk fortified with RGE (0.5, 1, 1.5, and 2%) and (2) 2% RGE, 2% RGE with oligosaccharide, and 2% RGE with oligosaccharide and cyclodextrin. The addition of oligosaccharide and cyclodextrin could effect an increase of sweetness, a decrease of bitterness and flavor of RGE, and aftertaste. Therefore, milk supplemented with RGE could be useful as a functional food.
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Affiliation(s)
- J E Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea
| | - H J Yoon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea
| | - H S Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea
| | - N-K Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea
| | - H-S Jee
- Food R&D Center, Ilhwa Co. Ltd., 25Angol-ro, 56 Beon-gil, Guri-si, Gyeonggi-do 471-711, Korea
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea; Bio/Molecular Informatics Center, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
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