1
|
Alu'datt MH, Tranchant CC, Alhamad MN, Rababah T, Al-U'datt D, Gammoh S, Alrosan M, Alkandari S, Zghoul R. Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions. Food Res Int 2023; 174:113453. [PMID: 37986408 DOI: 10.1016/j.foodres.2023.113453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/31/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
The molecular and biofunctional properties of protein and phenolic fractions in edible truffles remain largely unknown. This study examined the effect of ultrasonication on the contents, profiles, and bioactive properties of free and bound phenolics (FP and BP) from desert truffle (Tirmania nivea) and its protein fractions. Protein fractions from the Osborne extraction scheme were biochemically and structurally characterized. The albumin fraction showed the highest abundance (16.8%) and yield (35.8%). Total phenolic contents were the highest in non-sonicated samples (3.5-34.1 mg/g), particularly in the albumin fraction and in whole truffle. FP extracted at 30 °C (FP-30 °C) accounted for the largest proportion of total phenolics in all protein fractions, whereas BP-30 °C and FP-60 °C were predominant in non-sonicated and sonicated truffle, respectively. The highest antioxidant activity was obtained with FP-30 °C extracts from non-sonicated albumins, globulins and truffle (91.9, 72.7 and 30.0%), followed by BP-30 °C from non-sonicated albumins (25.4%) and FP-60 °C from sonicated glutelins-1 (24.2%). High inhibition of α-amylase was evidenced in several extracts, including FP-30 °C from non-sonicated glutelins-1 (99.2%) and FP-30 °C from sonicated globulins (72.4%). Several extracts also displayed high inhibition of angiotensin I-converting enzyme (ACE), including FP-60 °C from non-sonicated glutelins-1 (65.1%) and sonicated glutelins-1 (71.1%) and globulins (64.7%). Most extracts were rich in epicatechin, gallic acid, chlorogenic acid and catechin. Correlations between phenolic content, antioxidant activity, anti-α-amylase and anti-ACE activities were influenced by sonication. Sonication reduced the particle size of the proteins and modified their structural characteristics. These findings demonstrate that white desert truffle proteins co-occur with bioactive phenolics whose functionalities can be tailored by protein fractionation and sonication.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick E1A 3E9, Canada.
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Doa'a Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman 11937, Jordan
| | - Sharifa Alkandari
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Roa'a Zghoul
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| |
Collapse
|
2
|
Huang X, Yan C, Xu Y, Ling M, He C, Zhou Z. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing. Food Res Int 2023; 169:112858. [PMID: 37254432 DOI: 10.1016/j.foodres.2023.112858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 03/25/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
Alkaline-extracted walnut protein isolates showed relatively poor solubility and emulsifying properties in many previous studies. However, whether they can be used as potential emulsifiers to stabilize high internal phase emulsions (HIPEs) remains unknown. Herein, walnut protein isolates were prepared by alkaline extraction from walnut kernels with or without pellicles (named PAWPI and AWPI, respectively). PAWPI conjugated with pellicle polyphenols showed improved solubility and higher antioxidant capacity than AWPI. HIPEs were fabricated via a one-step method using AWPI or PAWPI as the sole protein emulsifier. HIPEs (oil fraction of 0.8, with 0.1% β-carotene) could be stabilized by PAWPI at a relatively low concentration of 0.2% (w/v), while at least 1% (w/v) AWPI was required to effectively stabilize HIPEs. HIPEs stabilized by PAWPI had smaller oil droplet sizes than those stabilized by AWPI. Rheological analysis indicated that PAWPI-stabilized HIPEs showed higher viscosity and better viscoelasticity than AWPI-stabilized HIPEs. Large-amplitude oscillation shearing analysis suggested that PAWPI-stabilized HIPEs were stiffer but more brittle than AWPI-stabilized HIPEs. Moreover, both PAWPI- and AWPI-stabilized HIPEs exhibited good storage stability and were relatively stable against heat treatment and ionic strength. PAWPI-stabilized HIPEs showed a higher protective capacity for encapsulated β-carotene than AWPI-stabilized HIPEs. In addition, PAWPI-stabilized HIPEs showed good 3D printability and could be used as a promising edible ink.
Collapse
Affiliation(s)
- Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Chunjun Yan
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yanfei Xu
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
| |
Collapse
|
3
|
Waszkowiak K, Mikołajczak B, Polanowska K, Wieruszewski M, Siejak P, Smułek W, Jarzębski M. Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity. Antioxidants (Basel) 2023; 12:675. [PMID: 36978922 PMCID: PMC10045795 DOI: 10.3390/antiox12030675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
Collapse
|
4
|
Yan X, Zeng Z, McClements DJ, Gong X, Yu P, Xia J, Gong D. A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes. Compr Rev Food Sci Food Saf 2023; 22:1312-1336. [PMID: 36789802 DOI: 10.1111/1541-4337.13112] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/10/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP-PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein-phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP-PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP-PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure-function relationships of PP-PC conjugates and complexes that may influence their application as functional ingredients in the food industry.
Collapse
Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | | | - Xiaofeng Gong
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
| |
Collapse
|
5
|
Vidal NP, Roman L, Swaraj VS, Ragavan K, Simsek S, Rahimi J, Kroetsch B, Martinez MM. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
6
|
Akpabli-Tsigbe NDK, Ma Y, Ekumah JN, Osabutey J, Hu J, Xu M, Johnson NAN, Mintah BK. Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:985-1002. [PMID: 35432983 PMCID: PMC9007310 DOI: 10.1002/fsn3.2670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/24/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound‐treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction.
Collapse
Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Juliet Osabutey
- Department of Early Childhood Education University of Education Winneba Ghana.,Virtuous Experimental School Achimota-Accra Ghana
| | - Jie Hu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Manqing Xu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Benjamin Kumah Mintah
- Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana.,Council for Scientific and Industrial Research (CSIR) Food Research Institute Accra Ghana
| |
Collapse
|
7
|
Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
Collapse
Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| |
Collapse
|
8
|
Akpabli‐Tsigbe NDK, Ma Y, Ekumah J, Osabutey J, Hu J, Xu M, Johnson NAN. Single-frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:374-387. [PMID: 35154675 PMCID: PMC8825731 DOI: 10.1002/fsn3.2593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Indexed: 11/16/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybean. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety with comprehensive physicochemical and bioactive properties evaluation. Optimization of ultrasound parameters with Box-Behnken design (BBD) found frequency (20.0 kHz), power density (30.0 W/L), temperature (37.9℃), and time (28.0 min) as the significant optimized parameters, which gave CA yield of 5.007 ± 0.033 mg/g and DPPH of 93.197 ± 0.213 μmol AA eq/g dry sample and were higher than that of nonultrasound-treated (raw) HS sample (CA yield, 1.627 ± 0.528 mg/g, and DPPH, 10.760 ± 0.207 μmol AA eq/g dry sample). A satisfactory model was obtained. SEM results confirmed the structural alterations of HS variety caused by the optimized UAE parameters. High TPC (4.726 ± 0.002 mg GAE/g), TPA (1.883 ± 0.005 mg GAE/g), and low TFC (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. Protein-phenolic interaction in HS variety was observed. The results proposed that polyphenols should be considered as a significant component of HS variety. Likewise, HS variety could be utilized for CA extraction.
Collapse
Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
- Department of Nutrition and Food Science, College of Basic and Applied SciencesUniversity of GhanaLegonGhana
| | - Yongkun Ma
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
- Department of Nutrition and Food Science, College of Basic and Applied SciencesUniversity of GhanaLegonGhana
| | - Juliet Osabutey
- Department of Early Childhood EducationUniversity of EducationWinnebaGhana
- Virtuous Experimental SchoolAchimota‐AccraGhana
| | - Jie Hu
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - Manqing Xu
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| |
Collapse
|
9
|
Zhang X, Liu Z, Kang B, Huang Y, Fu C, Li W, Wu Q, Liu Z, Li D, Wang C, Xu N. Effect of
Lactobacillus plantarum
or
Enterococcus faecalis
as co‐inoculants with
Aspergillus oryzae
in koji making on the physicochemical properties of soy sauce. J Food Sci 2022; 87:714-727. [DOI: 10.1111/1750-3841.16035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/10/2021] [Accepted: 12/17/2021] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaolong Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Zeping Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Bo Kang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Yao Huang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Caixia Fu
- Hubei Research Center of Food Fermentation Engineering and Technology Hubei University of Technology Wuhan China
| | - Wei Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Zhijie Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Dongsheng Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics
| | - Chao Wang
- Research Center of Fermentation Flavouring Engineering and Technology of Hubei Hubei Tulaohan Flavouring and Food Co., Ltd. Yichang China
| | - Ning Xu
- Research Center of Fermentation Flavouring Engineering and Technology of Hubei Hubei Tulaohan Flavouring and Food Co., Ltd. Yichang China
| |
Collapse
|
10
|
Lin Z, Wei H, Zhang Y, Liu P, Liu Y, Huang Z, Lv X, Zhang Y, Zhang C. Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods. Curr Res Food Sci 2022; 5:1235-1242. [PMID: 36017450 PMCID: PMC9396047 DOI: 10.1016/j.crfs.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/09/2022] [Accepted: 07/31/2022] [Indexed: 11/24/2022] Open
Abstract
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE1) may have poor emulsification properties for food applications. In this study, the components in the APE fractionations obtained by size exclusion chromatography were determined. The emulsification properties of APE were determined using oil/water with a ratio of 7:3. Whey protein and soybean protein isolate were used as controls while enzymes were used to improve APE's emulsification properties. The results showed that the APE could be divided into three fractions with protein content of 83, 56, and 34%. Carbohydrates mainly derived from homogalacturonan pectin were mostly in Fraction 2, while Fraction 3 consisted of peptides, oligosaccharides, and free polyphenols. The APE had similar emulsification capacity and emulsification stability as those of whey protein and soybean isolate. The emulsion made by the APE had a creaming index of 92% with emulsification activity index value of 44 m2 g−1, and these numbers could retain after storing at 25 °C for 15 days. The emulsification properties of the APE can be further improved by carbohydrate degradation. With the use of Viscozyme® L, the emulsification activity index value of treated APE was increased by 60%, and then still retained at 67 m2 g−1 after storing for 15 days. Treated by either pepsin or alkaline protease, the emulsification properties of APE were decreased, suggesting the key role of protein in APE for emulsification. Alkaline protein extract (APE) had 3 fractions with a fraction of 83% protein. . APE had a creaming index of 92% with EAI of 44 m2 g−1 could store for 15+ days. APE, whey protein, and soybean protein isolate had similar emulsification property. Emulsification property of APE was attributed from protein and inhibited by pectin. Using Viscozyme® L, EAI of APE emulsion increased by 60% with better stability.
Collapse
|
11
|
Potin F, Goure E, Lubbers S, Husson F, Saurel R. Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- François Potin
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Elisa Goure
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Samuel Lubbers
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Florence Husson
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Rémi Saurel
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| |
Collapse
|
12
|
Miklavčič Višnjevec A, Baker PW, Peeters K, Schwarzkopf M, Krienke D, Charlton A. HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing. Molecules 2021; 26:molecules26216403. [PMID: 34770812 PMCID: PMC8587773 DOI: 10.3390/molecules26216403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.
Collapse
Affiliation(s)
- Ana Miklavčič Višnjevec
- Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia;
| | - Paul W. Baker
- The Biocomposites Centre, Bangor University, Bangor LL57 2DG, UK;
| | - Kelly Peeters
- InnoRenew CoE, Livade 6, SI-6310 Izola, Slovenia; (K.P.); (M.S.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, SI-6000 Koper, Slovenia
| | - Matthew Schwarzkopf
- InnoRenew CoE, Livade 6, SI-6310 Izola, Slovenia; (K.P.); (M.S.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, SI-6000 Koper, Slovenia
| | - Dominik Krienke
- GEA Westfalia Separator Group GmbH, Werner-Habig-Straße 1, 59302 Oelde, Germany;
| | - Adam Charlton
- The Biocomposites Centre, Bangor University, Bangor LL57 2DG, UK;
- Correspondence:
| |
Collapse
|
13
|
Liu X, Li X, Huang Z, Liao X, Shi B. Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution. J Leather Sci Eng 2021. [DOI: 10.1186/s42825-021-00065-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
AbstractThis study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution. The ultraviolet visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds. Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52 %(v/v) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, respectively. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatography Mass Spectrometry analysis indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.
Collapse
|
14
|
Alu'datt MH, Al-U'datt DG, Tranchant CC, Alhamad MN, Rababah T, Gammoh S, Almajwal A, Alli I. Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions. NFS Journal 2020. [DOI: 10.1016/j.nfs.2020.11.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
15
|
Ghodsi R, Nosrati R. Effects of Minor Compounds of Edible Oils on Human Health. CNF 2020. [DOI: 10.2174/1573401316666200203121034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Oils and fats are the densest sources of food energy among food groups.
Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in
nutrition, food industry and human health, great attention has been paid to them in recent years.
Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll,
phenols, phylokynon and terpenes.
Objective:
The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health.
Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others.
Conclusion:
The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.
Collapse
Affiliation(s)
- Ramin Ghodsi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Rahmat Nosrati
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
16
|
Rodríguez-restrepo Y, Ferreira-santos P, Orrego C, Teixeira J, Rocha C. Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential. J Cereal Sci 2020; 95:103039. [DOI: 10.1016/j.jcs.2020.103039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
17
|
Lan Y, Ohm J, Chen B, Rao J. Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal. Food Hydrocoll 2020; 104:105731. [DOI: 10.1016/j.foodhyd.2020.105731] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
18
|
|
19
|
Alu'datt MH, Rababah T, Kubow S, Alli I. Molecular changes of phenolic-protein interactions in isolated proteins from flaxseed and soybean using Native-PAGE, SDS-PAGE, RP-HPLC, and ESI-MS analysis. J Food Biochem 2019; 43:e12849. [PMID: 31353527 DOI: 10.1111/jfbc.12849] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 01/24/2019] [Accepted: 02/25/2019] [Indexed: 02/01/2023]
Abstract
The effects of protein-phenolic interactions on the molecular characteristics of soybean and flaxseed proteins were investigated. Proteins were isolated from soybean and flaxseed using isoelectric precipitation, followed by extraction of free and bound phenolics. The effects of elimination of the phenolic compounds on molecular characteristics of the protein isolates were studied using reversed phase-high performance liquid chromatography (RP-HPLC), Native and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (PAGE) and electron spray ionization-mass spectrometry (ESI-MS). The Native-PAGE fractions from isolated proteins from full-fat flaxseed and soybean revealed that protein migration was affected by removal of bound phenolics. SDS-PAGE from full-fat and defatted protein isolates of flaxseed and soybean revealed that the removal of bound phenolics affected the molecular characteristics of protein subunits. Soybean protein isolates had protein-phenolic interactions through acidic and basic subunits. RP-HPLC and ESI-MS showed that the removal of bound and free phenolics had only minor effects on the molecular characteristics of isolated proteins from defatted and full-fat soybean. With respect to isolated proteins from flaxseed, the removal of bound phenolics showed little effect on the electrophoretic behavior of the proteins or the protein subunits. PRACTICAL APPLICATIONS: Phenolic-protein and phenolic-lipid-protein interactions may affect the nutritional, physicochemical, and functional properties of isolated proteins from food in flaxseed and soybean.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-De-Bellevue, Quebec, Canada
| | - Taha Rababah
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition, Macdonald Campus, McGill University, Ste-Anne-De-Bellevue, Quebec, Canada
| | - Inteaz Alli
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-De-Bellevue, Quebec, Canada
| |
Collapse
|
20
|
Jiang T, Zhan S, Li S, Zhu Z, He J, Lorenzo JM, Barba FJ. From 'green' technologies to 'red' antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach. J Sci Food Agric 2018; 98:4919-4927. [PMID: 29569240 DOI: 10.1002/jsfa.9024] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 02/20/2018] [Accepted: 03/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND A pilot scale process consisting of ultrasound-assisted extraction, ammonium sulfate precipitation, cross-flow ultrafiltration and AB-8 macroporous resins purification aiming to recover anthocyanins and zein from purple corn (PC) was optimized and scaled-up. The effects of five independent variables (ethanol concentration, liquid to solid ratio, ultrasound temperature, time and power) were discussed and the most influential factors were optimized. RESULTS The highest total anthocyanin (0.45 ± 0.01 g kg-1 ) and zein (17.14 ± 1.73 g kg-1 ) contents from purple corn were obtained using an ultrasound power of 105 W, an extraction time of 90 min, an ethanol concentration of 74% and a liquid to solid ratio of 26:1, at 70 °C, and this was consistent with the predicted values (0.46 and 17.36 g kg-1 , for anthocyanin and zein, respectively). Subsequently, ammonium sulfate precipitation was used to isolate anthocyanins and zein. After cross-flow ultrafiltration, zein (6.30 g) was obtained with 80% purity. Anthocyanins were purified by AB-8 macroporous resins, resulting in 1.60 g of anthocyanins. High-performance liquid chromatography-electrospray ionization-mass spectrometry analysis revealed eight different anthocyanins in purple corn extracts. CONCLUSION From the results obtained in the present study, it can be concluded that the proposed extraction-separation-filtration-purification method applied under the optimal conditions could be scaled-up to recover anthocyanins and zein simultaneously. Moreover, under the selected conditions, no significant degradation of anthocyanins was observed. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Tian Jiang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Shaoying Zhan
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Shuyi Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jingren He
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | | | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, València, Spain
| |
Collapse
|
21
|
Alu'datt MH, Gammoh S, Rababah T, Almomani M, Alhamad MN, Ereifej K, Almajwal A, Tahat A, Hussein NM, Nasser SA. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers' spent grain and soybean flour. Food Chem 2018; 240:784-798. [PMID: 28946343 DOI: 10.1016/j.foodchem.2017.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 11/21/2022]
Abstract
This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers' spent grain and soybean flour. Scanning electron micrographs revealed that the sonicated protein isolates and co-precipitates had different microstructures with fewer aggregates and smaller particles down to the nanometer scale compared to non-sonicated samples. However, the levels of free and bound phenolics extracted from non-sonicated protein isolates and protein co-precipitates increased compared to sonicated samples. The bound phenolics extracted after acid hydrolysis of sonicated protein co-precipitates showed improved ACE inhibitory activity and diminished antioxidant potency compared to non-sonicated samples. However, the free phenolics extracted from sonicated protein co-precipitates showed decreased ACE inhibitory activity and increased antioxidant activities compared to non-sonicated samples. The free and bound phenolics extracted from sonicated protein co-precipitates showed increased alpha-amylase inhibitory activity compared to non-sonicated samples.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammed Almomani
- Industrial Engineering Department, Faculty of Engineering, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Asma Tahat
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Neveen M Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sura Abou Nasser
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| |
Collapse
|
22
|
Buitimea-Cantúa NE, Gutiérrez-Uribe JA, Serna-Saldívar SO. Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits. J Med Food 2018; 21:188-198. [DOI: 10.1089/jmf.2017.0057] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| |
Collapse
|
23
|
Li S, Zhu Z, Pinto CA, Barba FJ, He J, Montesano D, Saraiva JA. Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2017.1372471] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Carlos A. Pinto
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, València, Spain
| | - Jingren He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Domenico Montesano
- Dipartimento di Scienze Farmaceutiche, Sezione di Scienza degli Alimenti e Nutrizione, Università di Perugia, Perugia, Italy
| | - Jorge A. Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| |
Collapse
|
24
|
Alu'datt MH, Rababah T, Alhamad MN, Al-Rabadi GJ, Tranchant CC, Almajwal A, Kubow S, Alli I. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants. Crit Rev Food Sci Nutr 2017; 58:3209-3218. [DOI: 10.1080/10408398.2017.1391169] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ghaid J. Al-Rabadi
- Department of Animal Production, Faculty of Agriculture, Mu'tah University, Karak, Jordan
| | - Carole C. Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada E1A 3E9
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Stan Kubow
- School of Human Nutrition, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
| | - Inteaz Alli
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
| |
Collapse
|
25
|
Peng M, Liu J, Huang Y, Zhou M, Hu Y, Fu C, Dai J, Wang C, Li D, Gao B, Xu N. Effects of a mixed koji culture of Aspergillus oryzae
HG-26 and Aspergillus niger
HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13431] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mingye Peng
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Jingyi Liu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Yao Huang
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Mengzhou Zhou
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Yong Hu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Caixia Fu
- Research Center of Fermentation flavouring Engineering and Technology of Hubei; Hubei Tulaohan Flavouring and Food Co., Ltd.; Yichang 443000 China
| | - Jun Dai
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Chao Wang
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Dongsheng Li
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Bing Gao
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Ning Xu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| |
Collapse
|
26
|
Gammoh S, Alu’datt MH, Alhamad MN, Rababah T, Ereifej K, Almajwal A, Ammari ZA, Al Khateeb W, Hussein NM. Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2016.1238832] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Zaid A. Ammari
- Department of Medicine, University of Toledo Medical Center, Toledo, OH, USA
| | - Wesam Al Khateeb
- Department of Biological Sciences, Yarmouk University, Irbid, Jordan
| | - Neveen M. Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| |
Collapse
|
27
|
Alu’datt MH, Rababah T, Alhamad MN, Gammoh S, Ereifej K, Kubow S, Alli I. Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
28
|
Alu'datt MH, Rababah T, Alhamad MN, Al-Mahasneh MA, Almajwal A, Gammoh S, Ereifej K, Johargy A, Alli I. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds. Food Chem 2017; 218:99-106. [PMID: 27719963 DOI: 10.1016/j.foodchem.2016.09.057] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 09/05/2016] [Accepted: 09/08/2016] [Indexed: 11/24/2022]
Abstract
Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been shown to contribute to their therapeutic properties, including anti-cancer, anti-viral, anti-oxidant, hypoglycemic, hypo-lipidemic, and anti-inflammatory activities. Phenolics in oil-bearing plants are now recognized as important minor food components due to several organoleptic and health properties, and they are used as food or sources of food ingredients. Variations in the content of phenolics in oil-bearing plants have largely been attributed to several factors, including the cultivation, time of harvest and soil types. A number of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils may contribute to objectionable off flavors The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.
Collapse
|
29
|
Alu'datt MH, Rababah T, Alhamad MN, Gammoh S, Ereifej K, Alodat M, Hussein NM, Kubow S, Torley PJ. Antioxidant and antihypertensive properties of phenolic–protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis. Food Hydrocoll 2016; 56:84-92. [DOI: 10.1016/j.foodhyd.2015.12.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
30
|
|
31
|
Rohloff J. Analysis of phenolic and cyclic compounds in plants using derivatization techniques in combination with GC-MS-based metabolite profiling. Molecules 2015; 20:3431-62. [PMID: 25690297 PMCID: PMC6272321 DOI: 10.3390/molecules20023431] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 01/06/2015] [Accepted: 02/10/2015] [Indexed: 12/13/2022] Open
Abstract
Metabolite profiling has been established as a modern technology platform for the description of complex chemical matrices and compound identification in biological samples. Gas chromatography coupled with mass spectrometry (GC-MS) in particular is a fast and accurate method widely applied in diagnostics, functional genomics and for screening purposes. Following solvent extraction and derivatization, hundreds of metabolites from different chemical groups can be characterized in one analytical run. Besides sugars, acids, and polyols, diverse phenolic and other cyclic metabolites can be efficiently detected by metabolite profiling. The review describes own results from plant research to exemplify the applicability of GC-MS profiling and concurrent detection and identification of phenolics and other cyclic structures.
Collapse
Affiliation(s)
- Jens Rohloff
- Department of Biology, Norwegian University of Science and Technology, Trondheim 7491, Norway.
| |
Collapse
|
32
|
Li WQ, Zhou H, Zhou MY, Hu XP, Ou SY, Yan RA, Liao XJ, Huang XS, Fu L. Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing. J Agric Food Chem 2015; 63:787-794. [PMID: 25579175 DOI: 10.1021/jf505982f] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6-14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%).
Collapse
Affiliation(s)
- Wen-Qing Li
- Department of Food Science and Engineering, and ‡Department of Chemistry, Jinan University , Guangzhou 510632, Guangdong China
| | | | | | | | | | | | | | | | | |
Collapse
|
33
|
Alu'datt MH, Rababah T, Ereifej K, Gammoh S, Alhamad MN, Mhaidat N, Kubow S, Johargy A, Alnaiemi OJ. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. J Agric Food Chem 2014; 62:11967-11975. [PMID: 25389645 DOI: 10.1021/jf504557k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology , P.O. Box 3030, Irbid 22110, Jordan
| | | | | | | | | | | | | | | | | |
Collapse
|
34
|
Zhao D, Shah NP. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation. Lebensm Wiss Technol 2014; 58:454-62. [DOI: 10.1016/j.lwt.2014.03.029] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
35
|
Alu'datt MH, Rababah T, Alli I. Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins. Food Chem 2014; 146:608-13. [PMID: 24176388 DOI: 10.1016/j.foodchem.2013.09.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2013] [Revised: 09/15/2013] [Accepted: 09/17/2013] [Indexed: 11/29/2022]
Abstract
This study aimed to investigate the effect of removal of phenolics on physico-chemical properties of protein isolates obtained from flaxseed and soybean. Proteins were isolated (I) from full-fat (F) and defatted (D) soybean (s) and flaxseed (f) using isoelectric precipitation. Free and bound phenolics were removed from the protein isolates. Thermal and gelation properties of protein isolates before and after removal of phenolics were investigated. Protein isolates from defatted soybean after removal of free and bound phenolics were showed a decrease in thermal stability of glycinin. For protein isolate from full-fat soybean, the results showed the removal of free phenolics increase thermal stability of glycinin with increase water holding capacity (WHC) and produce more viscous and less elastic gels as compared to protein isolate after removal of bound phenolics. Removal of free and bound phenolics from flaxseed protein isolates decrease thermal stability, WHC and viscoelastic properties as compared to protein isolate after removal of free phenolics.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec H9X 3V9, Canada.
| | | | | |
Collapse
|