Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Current Knowledge about Gastric Microbiota with Special Emphasis on Helicobacter pylori-Related Gastric Conditions

The gastric milieu, because of its very low acidic pH, is very harsh for bacterial growth. The discovery of Helicobacter pylori (H.p.) has opened a new avenue for studies on the gastric microbiota, thus indicating that the stomach is not a sterile environment. Nowadays, new technologies of bacterial identification have demonstrated the existence of other microorganisms in the gastric habitat, which play an important role in health and disease. This bacterium possesses an arsenal of compounds which enable its survival but, at the same time, damage the gastric mucosa. Toxins, such as cytotoxin-associated gene A, vacuolar cytotoxin A, lipopolysaccharides, and adhesins, determine an inflammatory status of the gastric mucosa which may become chronic, ultimately leading to a gastric carcinoma. In the initial stage, H.p. persistence alters the gastric microbiota with a condition of dysbiosis, predisposing to inflammation. Probiotics and prebiotics exhibit beneficial effects on H.p. infection, and, among them, anti-inflammatory, antioxidant, and antibacterial activities are the major ones. Moreover, the association of probiotics with prebiotics (synbiotics) to conventional anti-H.p. therapy contributes to a more efficacious eradication of the bacterium. Also, polyphenols, largely present in the vegetal kingdom, have been demonstrated to alleviate H.p.-dependent pathologies, even including the inhibition of tumorigenesis. The gastric microbiota composition in health and disease is described. Then, cellular and molecular mechanisms of H.p.-mediated damage are clarified. Finally, the use of probiotics, prebiotics, and polyphenols in experimental models and in patients infected with H.p. is discussed.

Stability study and validation of a liquid chromatography tandem mass spectrometry method for the quantitative analysis of polyphenols in fish feed ingredients

The perception of polyphenols as a safe, healthy, and sustainable solution for replacing synthetic antioxidants has been an important factor for their rapid growing in the global food market. Therefore, it is essential to use reliable methods for their quantification in commercial products intended for animal or human consumption. The purpose of this study is to evaluate the performance of some solvents used for the extraction of selected polyphenols, explore their stability under different experimental conditions, and validate a liquid chromatography tandem mass-spectrometry method for their quantification in commercial fish feed ingredients by using the standard addition method. The regression models for gallic acid, hydroxytyrosol, catechin, oleuropein, carnosol and carnosic acid were linear in the range 0-30 μg/mL, limit of detection and quantification around 0.03 and 0.1 μg/mL, respectively, and accuracy within ± 15 % of the nominal concentrations. The method was successfully applied to the determination of specific polyphenols in commercial fish feed ingredients supplemented with polyphenols from olive and rosemary extracts.

Dietary Phenolic Compounds-Wellbeing and Perspective Applications

Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others.

Influence of the Extraction Method on the Polyphenolic Profile and the Antioxidant Activity of Psidium guajava L. Leaf Extracts

The leaves of Psidium guajava L. are an agro-industrial by-product with an outstanding content of polyphenolic compounds; however, there are many factors which can affect the phytochemical profile when valuing this type of plant material, such as temperatures and extraction times involving in the extraction methods applied. In this context, this study analyzed the impact of different extraction methods (Soxhlet, maceration and ultrasound-assisted extraction) on the phytochemical profile (FTIR and UPLC-MS) and the antioxidant activity (ABTS, FRAP and Folin-Ciocalteu) of guava leaf extracts. A yield of phenolic compounds per gram of guava leaf was obtained within the range of 16 to 45 mg/g; on the other hand, the IC50 values determined with the ABTS assay ranged between 78 ± 4 to 152 ± 12 µg/mL. The methanolic extract obtained by Soxhlet was the one with the best reducing power, both in the FRAP assay and in the Folin-Ciocalteu assay. Finally, bioactive compounds such as quercetin, kaempferol and avicularin were identified in the guava leaf extract. It was concluded that the purification of polyphenolics compounds improves the antioxidant capacity, and that the extraction method greatly influences the phytochemical profile and activity of the extracts.

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (w/w), stored for up to 28 days under refrigeration, and periodically evaluated. Parameters such as the viscosity, titrable acidity, and pH indicate that the kefir fortification did not affect its stability during storage. EBJ significantly increased the antioxidant properties of the kefir, depending on the fortification level. Additionally, all the fortified samples provided more anthocyanins than the daily recommended intake. Microbiological profiling demonstrated that good laboratory practice and hygiene were implemented during the experiments. Finally, the panelists showed that higher EBJ concentrations in the kefir resulted in greater overall acceptability, indicating that this encapsulate has the potential to be a substitute synthetic color additive in the dairy industry.

Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties

Plant-derived polyphenols are naturally occurring compounds widely distributed in plants. They have received greater attention in the food and pharmaceutical industries due to their potential health benefits, reducing the risk of some chronic diseases due to their antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuro-action properties. Polyphenolic compounds orally administered can be used as adjuvants in several treatments but with restricted uses due to chemical instability. The review discusses the different structural compositions of polyphenols and their influence on chemical stability. Despite the potential and wide applications, there is a need to improve the delivery of polyphenolics to target the human intestine without massive chemical modifications. Oral administration of polyphenols is unfeasible due to instability, low bioaccessibility, and limited bioavailability. Nano-delivery systems based on polysaccharides (starch, pectin, chitosan, and cellulose) have been identified as a viable option for oral ingestion, potentiate biological effects, and direct-controlled delivery in specific tissues. The time and dose can be individualized for specific diseases, such as intestinal cancer. This review will address the mechanisms by which polysaccharides-based nanostructured systems can protect against degradation and enhance intestinal permeation, oral bioavailability, and the potential application of polysaccharides as nanocarriers for the controlled and targeted delivery of polyphenolic compounds.

Current Understanding of Polyphenols to Enhance Bioavailability for Better Therapies

In recent years, plant polyphenols have become a popular focus for the development of novel functional foods. Polyphenols, a class of bioactive compounds, including flavonoids, phenolic acids, and lignans, are commonly found in plant-based diets with a variety of biological actions, including antioxidant, anti-inflammatory, and anticancer effects. Unfortunately, polyphenols are not widely used in nutraceuticals since many of the chemicals in polyphenols possess poor oral bioavailability. Thankfully, polyphenols can be encapsulated and transported using bio-based nanocarriers, thereby increasing their bioavailability. Polyphenols' limited water solubility and low bioavailability are limiting factors for their practical usage, but this issue can be resolved if suitable delivery vehicles are developed for encapsulating and delivering polyphenolic compounds. This paper provides an overview of the study of nanocarriers for the enhancement of polyphenol oral bioavailability, as well as a summary of the health advantages of polyphenols in the prevention and treatment of several diseases.