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Pedrosa LDF, Kouzounis D, Schols H, de Vos P, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydr Polym 2024; 335:122010. [PMID: 38616103 DOI: 10.1016/j.carbpol.2024.122010] [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: 11/16/2023] [Revised: 02/16/2024] [Accepted: 02/29/2024] [Indexed: 04/16/2024]
Abstract
The mesocarp (albedo) of passion fruit is considered a waste product but rich in soluble fibers, especially pectins. Biological activity and health benefits of pectins have recently emerged, especially in colorectal cancer and attenuating inflammation. Pectin conventional extraction often uses mineral acids, which can be hazardous to the environment, and alternatives can be costly. Here, we assessed a high-temperature and pressure method to extract pectin from the passion fruit albedo and evaluated the differences from the water-soluble fractions extracted. HPSEC, HPAEC, FTIR-ATR, and HSQC-NMR were performed to identify and confirm the highly methylated homogalacturonan structures. The heat-modified samples showed a decreased molecular size compared to the untreated sample. Colorectal cancer cell lines showed reduced viability after being treated with different doses of modified samples, with two of them, LW-MP3 and 4, showing the most potent effects. All samples were detected inside cells by immunofluorescence assay. It was observed that LW-MP3 and 4 upregulated the p53 protein, indicating cell-cycle arrest and the cleaved caspase-9 in one of the cell lines, with LW-MP4 enhancing cell death by apoptosis. Since the modified samples were composed of hydrolyzed homogalacturonans, those probably were the responsible structures for these anti-cancer effects.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil; Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Dimitrios Kouzounis
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Henk Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Paul de Vos
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, the Netherlands.
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo 05508-000, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508-080, SP, Brazil.
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Zheng L, Wang S, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z. Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation. Food Chem X 2024; 21:101212. [PMID: 38389576 PMCID: PMC10881532 DOI: 10.1016/j.fochx.2024.101212] [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: 09/22/2023] [Revised: 01/28/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024] Open
Abstract
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.
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Affiliation(s)
- Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Shenwan Wang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
- Huazhong Agricultural University, College of Food Science and Technology, Wuhan, Hubei 430070, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Zhanwu Sheng
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524000, China
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [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: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Cheng B, Lin J, Zou J, Zhuang Y, Zheng L, Zhang G, Huang B, Fei P. Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability. Int J Biol Macromol 2024; 254:127812. [PMID: 37923038 DOI: 10.1016/j.ijbiomac.2023.127812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In the paper, Nisin was grafted onto native pectin by the 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC·HCl) method. Structure characterisation showed that the carboxyl group of pectin interacted with the amino group of Nisin and formed an amide bond. The highest grafting ratio of the modified pectin was up to 24.89 %. The emulsifying property of modified pectin, significantly improved, and emulsification performance improved with increasing grafting ratio. Emulsifying activity, emulsion stability, Zeta potential, and droplet morphology data demonstrate a notable enhancement in pectin's emulsifying properties due to Nisin's introduction, with the degree of grafting showing a direct correlation with the improvement observed. Pectin-based emulsion is utilized to load curcumin, enhancing its stability and bioavailability. Research findings highlight that the incorporation of Nisin-modified pectin significantly elevates curcumin encapsulation efficiency, while decelerating its release rate. Moreover, the stability of curcumin loaded in the modified pectin under light exposure, alkaline conditions, and long-term storage is also significantly improved. Ultimately, the bioavailability of curcumin escalates from 0.368 to 0.785.
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Affiliation(s)
- Bingqing Cheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, China
| | - Jinmei Zou
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Yuanhong Zhuang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Linhua Zheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Guoguang Zhang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Bingqing Huang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
| | - Peng Fei
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
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Wang C, Lin M, Yang Q, Fu C, Guo Z. The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products. Foods 2023; 12:3307. [PMID: 37685239 PMCID: PMC10486971 DOI: 10.3390/foods12173307] [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: 08/16/2023] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.
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Affiliation(s)
- Changrong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Mengfan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Qingyu Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Chenying Fu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
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