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Ebrahimi P, Shokramraji Z, Tavakkoli S, Mihaylova D, Lante A. Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1533. [PMID: 37050159 PMCID: PMC10096697 DOI: 10.3390/plants12071533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/28/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.
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Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Zahra Shokramraji
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Setareh Tavakkoli
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Dasha Mihaylova
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
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Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.). Processes (Basel) 2023. [DOI: 10.3390/pr11030750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The objective of this study was to ascertain how freeze-drying (FD) and air-drying temperature affected the kinetics of dehydration and chosen physicochemical parameters of MF. Both temperature and dehydration methods significantly influenced the drying rate and properties of MF. The Midilli model was the best fitted to the experimental data of the course of drying curves and with the lowest values of mean-square error. The highest lightness and yellowness were noted for freeze-dried fruit, whereas air-dried MF were characterized by the highest redness. An increase in drying temperature significantly changed the color of fruits and led to the degradation of L-ascorbic acid content. The highest content of L-ascorbic acid was found in fresh fruits (214 ± 4 mg/100 g dry mass (DM)) and freeze-dried fruits at 30 °C (182 ± 3 mg/100 g DM). Both FD and AD drying significantly reduced the content of this compound. The lowest reduction in L-ascorbic acid was observed for freeze-dried fruits. Fruits freeze-dried at 30 °C showed the highest content of total phenolics and antioxidant capacity.
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Cincotta F, Merlino M, Verzera A, Gugliandolo E, Condurso C. Innovative Process for Dried Caper ( Capparis spinosa L.) Powder Production. Foods 2022; 11:foods11233765. [PMID: 36496573 PMCID: PMC9740950 DOI: 10.3390/foods11233765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 10/20/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days and 40 days) and brine salting with 18% NaCl (at room temperature for 3 days and at 60 °C for 6 h), were carried out, and two different air-drying temperatures (40 and 50 °C) were used. The effects on chemical and sensory characteristics were investigated and compared with traditional undried caper samples. Spectroscopy and chromatographic techniques such as UV-VIS, GC-MS, and FTIR were used for chlorophylls, carotenoids, polyphenols, flavonoids, and volatile aroma compounds' analyses. Moreover, a sensory descriptive analysis and acceptability were applied to individuate the product most appreciated by the consumers. Among the different trials, brine salting at 60 °C and drying at 50 °C constituted the fastest process that yielded an appreciated powder by consumers; the chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds that could influence the typical sensory properties of capers and maintained high levels of chlorophylls, carotenoids, and polyphenols. Altogether, the results could be of great significance to industrial production and potentiate positive impacts on the economy of production areas.
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Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228110. [PMID: 36432211 PMCID: PMC9697780 DOI: 10.3390/molecules27228110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.
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Special Issue on “Feature Review Papers in Section Food Processes”. Processes (Basel) 2022. [DOI: 10.3390/pr10091827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The successive growth of the population, degradation of the natural environment, and development of civilization diseases force a continuous increase in the production of high-quality food [...]
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Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties. Processes (Basel) 2022. [DOI: 10.3390/pr10081588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature.
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Influence of Convective and Vacuum-Type Drying on Quality, Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms. Molecules 2022; 27:molecules27134063. [PMID: 35807311 PMCID: PMC9268665 DOI: 10.3390/molecules27134063] [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: 05/18/2022] [Revised: 06/18/2022] [Accepted: 06/22/2022] [Indexed: 01/27/2023] Open
Abstract
Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze drying (FD) and centrifugal vacuum drying (CVD). The influence of hot water blanching and UV-C pretreatments was additionally investigated. The rehydration ability of mushroom powders was improved by FD, especially without pretreatment or combined to UV-C exposure. The HAD and CVD, with no pretreatment or combined to UV-C, ensured good preservation of phenolics and antioxidant activity of dried mushrooms. The total difference in color of mushroom pigments extracted in acetone was lower in samples dried by CVD and higher in ones by FD. Blanching before HAD produced whiter product probably due to the reduced polyphenoloxidase activity. Scanning Electron Microscopy (SEM) analysis showed fewer physical changes in FD-samples. Heat-induced structural changes were noticed by Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG) analysis, in particular of biopolymers, confirmed by ATR-FTIR analysis. Based on our complex approach, the UV pretreatment of mushrooms could be a better alternative to water blanching. Centrifugal vacuum emerged as a new efficient drying method in terms of bioactive compounds, color and thermal stability, while FD led to better rehydration ability and microstructure.
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Kian-Pour N, Akdeniz E, Toker OS. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Biernacka B, Dziki D, Kozłowska J, Kowalska I, Soluch A. Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile. MATERIALS 2021; 14:ma14206127. [PMID: 34683716 PMCID: PMC8539520 DOI: 10.3390/ma14206127] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 01/29/2023]
Abstract
This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.
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Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
- Correspondence: ; Tel.: +48-81-445-61-25
| | - Joanna Kozłowska
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 25 Norwida St., 50-375 Wrocław, Poland;
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich St., 24-100 Puławy, Poland; (I.K.); (A.S.)
| | - Agata Soluch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich St., 24-100 Puławy, Poland; (I.K.); (A.S.)
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Tertis M, Hosu O, Feier B, Cernat A, Florea A, Cristea C. Electrochemical Peptide-Based Sensors for Foodborne Pathogens Detection. Molecules 2021; 26:3200. [PMID: 34071841 PMCID: PMC8198121 DOI: 10.3390/molecules26113200] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/22/2021] [Accepted: 05/24/2021] [Indexed: 12/23/2022] Open
Abstract
Food safety and quality control pose serious issues to food industry and public health domains, in general, with direct effects on consumers. Any physical, chemical, or biological unexpected or unidentified food constituent may exhibit harmful effects on people and animals from mild to severe reactions. According to the World Health Organization (WHO), unsafe foodstuffs are especially dangerous for infants, young children, elderly, and chronic patients. It is imperative to continuously develop new technologies to detect foodborne pathogens and contaminants in order to aid the strengthening of healthcare and economic systems. In recent years, peptide-based sensors gained much attention in the field of food research as an alternative to immuno-, apta-, or DNA-based sensors. This review presents an overview of the electrochemical biosensors using peptides as molecular bio-recognition elements published mainly in the last decade, highlighting their possible application for rapid, non-destructive, and in situ analysis of food samples. Comparison with peptide-based optical and piezoelectrical sensors in terms of analytical performance is presented. Methods of foodstuffs pretreatment are also discussed.
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Affiliation(s)
| | | | | | | | | | - Cecilia Cristea
- Department of Analytical Chemistry, Iuliu Hațieganu University of Medicine and Pharmacy, 4 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (M.T.); (O.H.); (B.F.); (A.C.); (A.F.)
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