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Goswami M, Mondal K, Prasannavenkadesan V, Bodana V, Katiyar V. Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition. Int J Biol Macromol 2024; 254:127489. [PMID: 37852394 DOI: 10.1016/j.ijbiomac.2023.127489] [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: 03/13/2023] [Revised: 09/27/2023] [Accepted: 10/15/2023] [Indexed: 10/20/2023]
Abstract
In the present study, the effects of guar gum (0.7 %):chitosan (0.3 %) based composite edible coating functionalized with coconut oil and essential oils like clove bud oil and cinnamon bark oil were investigated on the postharvest shelf life of Khasi mandarins at ambient conditions (25 ± 5 °C, RH 75 ± 5 %) up to 20 days of storage period. The postharvest characteristics such as weight loss, firmness, acidity, total soluble solids (TSS) and reducing sugar of control and treated fruits were evaluated at 5 days intervals throughout the storage period. The obtained results indicated that the application of guar gum/chitosan-based composite edible coating with coconut oil, clove bud and cinnamon bark essential oil was effective in prolonging the postharvest shelf life of Khasi mandarins as compared to control fruits by minimizing the decay and loss of postharvest quality attributes. The treatment of composite such as guar gum/chitosan/coconut oil/clove oil/cinnamon oil (GGCsC-Cl-Cn) was most effective in maintaining postharvest characteristics of fruits compared to other treatments and control. The significant (p < 0.05) lowest weight loss (38 %) with retention of higher firmness (5.9 N), titratable acidity (0.29 %), and total soluble solid (10.8 %) was noticed in the Khasi mandarins treated with GGCsC-Cl-Cn composite coating on 20 days of storage. Furthermore, the present study confirmed the significance of the developed composite formulation in improving the shelf life of Khasi mandarin.
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Affiliation(s)
- Mandavi Goswami
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | | | - Vikrant Bodana
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Vimal Katiyar
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India; Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India.
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Bodana V, Swer TL, Kumar N, Singh A, Samtiya M, Sari TP, Babar OA. Development and characterization of pomegranate peel extract-functionalized jackfruit seed starch-based edible films and coatings for prolonging the shelf life of white grapes. Int J Biol Macromol 2024; 254:127234. [PMID: 37797851 DOI: 10.1016/j.ijbiomac.2023.127234] [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: 07/04/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
In the current research, the pomegranate peel extract of varying concentrations (0.02, 0.04, 0.06, 0.08, and 0.1 g/mL) were incorporated into jackfruit seed starch (5 % w/w) based edible films and coatings for the evaluation their effects on the mechanical, physical, barrier and thermal properties. Furthermore, the effects of the optimized edible coating were investigated on the postharvest shelf life of white grapes at room storage (30 ± 5 °C, RH = 70 ± 5 %) conditions for up to 8 days. The obtained results showed a significant increment in thickness (p ≤ 0.05) with higher concentration (0.1 g/mL) of pomegranate peel extract (PPE), total phenolic content (959.33 ± 43.36 mg/100 g) and antioxidant activity (87.35 ± 1.64 %) of the prepared edible films but have negative impacts on the water vapor permeability (2.82 × 10-6 ± 6.48 × 10-7 g-1h-1pa-1) and oxygen permeability (1.62 × 10-14 ± 9.32 × 10-15 cm3·cm/cm2·s·cmHg), solubility (23.24 ± 3.21 %), and tensile strength (1.60 ± 0.43 MPa). The edible film enriched with 0.4 g/mL of PPE showed higher thermal stability in terms of glass transition temperature (98.2 ± 0.21 °C) and peak temperature (110.3 ± 0.35 °C). Additionally, the application of coating treatment significantly maintains the postharvest shelf life of white grapes throughout the storage period.
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Affiliation(s)
- Vikrant Bodana
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Tanya L Swer
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India.
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Alice Singh
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Mrinal Samtiya
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India; Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123031, India
| | - T P Sari
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Onkar A Babar
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
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Andishmand H, Masoumi B, Torbati M, Homayouni‐Rad A, Azadmard‐Damirchi S, Hamishehkar H. Ultrasonication/dynamic maceration-assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel. Food Sci Nutr 2023; 11:7160-7171. [PMID: 37970429 PMCID: PMC10630795 DOI: 10.1002/fsn3.3642] [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] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/25/2023] [Accepted: 08/09/2023] [Indexed: 11/17/2023] Open
Abstract
According to recent studies, pomegranate peel (PP) has the potential to be inverted from environmental pollutant waste to wealth due to possessing valuable phenolic compounds at a higher amount compared to edible parts. So far, different types of biological activities such as antimutagenic, antiproliferative, anti-inflammatory, and chemo-preventive properties were stated for pomegranate peel extract (PPE) according to chemical composition. In the present research, the probable intensifying effects of two extraction methods and optimum conditions for novel combined method of ultrasonication and dynamic maceration-assisted extraction of PPE using response surface methodology (RSM) were determined. A Box-Behnken Design (BBD) was employed to optimize three extraction variables, including sonication time (X1), sonication temperature (X2), and stirring speed (X3) for the achievement of high extraction yield of the phenolic compounds and antioxidant activity. The optimized conditions to obtain maximum extraction efficiency were determined as X1 = 70 min, X2 = 61.8°C, and X3 = 1000 rpm. The experimental values were in line with the values anticipated by RSM models, which indicates the appropriateness of the applied quadratic model and the accomplishment of RSM in optimizing the extraction conditions. The results suggest that the extraction of PPE by mix of ultrasonication as a modern method and dynamic maceration as a conventional method could improve its bioactive extractability and the obtained values were higher than any of the methods used. In other words, these two methods together have intensifying effects in increasing extraction efficiency which could further be utilized in food and agricultural industry.
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Affiliation(s)
- Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Behzad Masoumi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Aziz Homayouni‐Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | | | - Hamed Hamishehkar
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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Ali MY, Jannat S, Chang MS. Discovery of Potent Angiotensin-Converting Enzyme Inhibitors in Pomegranate as a Treatment for Hypertension. J Agric Food Chem 2023. [PMID: 37384918 DOI: 10.1021/acs.jafc.3c02115] [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] [Subscribe] [Scholar Register] [Indexed: 07/01/2023]
Abstract
Pomegranate (Punica granatum L.) is associated with numerous health benefits due to its high levels of antioxidant polyphenolic substances. Since pomegranate extract has been shown to inhibit angiotensin-converting enzyme (ACE), the potential inhibitory effect of most of its main constituents against ACE is unknown. Therefore, we tested the activities of 24 major compounds, the majority of which significantly inhibited ACE. Notably, pedunculagin, punicalin, and gallagic acid were the most effective ACE inhibitors with IC50 values of 0.91, 1.12, and 1.77 μM, respectively. As demonstrated in molecular docking studies, compounds block ACE by forming multiple hydrogen bonds and hydrophobic interactions with catalytic residues and zinc ions in ACE's C- and N-domains, consequently inhibiting ACE's catalytic activity. Also, the most active pedunculagin stimulated nitric oxide (NO) production, activated the endothelial nitric oxide synthase enzyme (eNOS), and significantly increased eNOS protein expression levels up to 5.3-fold in EA.hy926 cells. Furthermore, pedunculagin increased in cellular calcium (Ca2+) concentration promoted eNOS enzyme activation and reduced the production of reactive oxygen species (ROS). In addition, the active compounds improved glucose uptake in insulin-resistant C2C12 skeletal muscle cells in a dose-dependent manner. The results of these computational, in vitro, and cellular experiments provide further evidence to the traditional medicine that involves using pomegranates to treat cardiovascular diseases like hypertension.
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Affiliation(s)
- Md Yousof Ali
- Department of Clinical Neurosciences, University of Calgary, Calgary, AB T2N 1N4, Canada
- Hotchkiss Brain Institute, University of Calgary, Calgary, AB T2N 1N4, Canada
| | - Susoma Jannat
- Department of Biochemistry and Molecular Biology, University of Calgary, Calgary, AB T2N 1N4, Canada
| | - Mun Seog Chang
- Department of Prescriptionology, College of Korean Medicine, Kyung Hee University, 26 Kyunghee dae-ro, Seoul 02447, Korea
- Qgenetics, Seoul Bio Cooperation Center 504, 23 Kyunghee dae-ro, Dongdaemun-gu, Seoul 02447, Korea
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Ul-Islam M, Alhajaim W, Fatima A, Yasir S, Kamal T, Abbas Y, Khan S, Khan AH, Manan S, Ullah MW, Yang G. Development of low-cost bacterial cellulose-pomegranate peel extract-based antibacterial composite for potential biomedical applications. Int J Biol Macromol 2023; 231:123269. [PMID: 36649873 DOI: 10.1016/j.ijbiomac.2023.123269] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [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: 10/17/2022] [Revised: 01/03/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
This study was aimed to develop low-cost bacterial cellulose (BC)-based antibacterial composite with pomegranate (Punica granatum L.) peel extract (PGPE) for potential biomedical applications. BC was cost-effectively produced by utilizing food wastes, and PGPE was ex situ impregnated into its hydrogel. Field-emission scanning electron microscopic (FE-SEM) observation showed a nanofibrous and microporous morphology of pristine BC and confirmed the development of BC-PGPE composite. Fourier transform infrared (FTIR) spectroscopy indicated the chemical interaction of PGPE with BC nanofibers. BC-PGPE composite held 97 % water of its dry weight and retained it for more than 48 h. The BC-PGPE composite exhibited better reswelling capabilities than pristine BC after three consecutive re-wetting cycles. The antibacterial activity of the BC-PGPE composite was determined via minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), disc diffusion, and plate count methods. The PGPE extract showed good antimicrobial activity against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative), both in the form of extract and composite with BC, with relatively better activity against the former. The BC-PGPE composite produced a 17 mm zone of inhibition against S. aureus, while no inhibition zone was formed against E. coli. Furthermore, BC-PGPE composite caused a 100 % and 50 % reduction in the growth of S. aureus and E. coli, respectively. The findings of this study indicate that BC-PGPE composite could be a promising antibacterial wound dressing material.
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Affiliation(s)
- Mazhar Ul-Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman
| | - Wafa Alhajaim
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman
| | - Atiya Fatima
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman
| | - Sumayia Yasir
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman
| | - Tahseen Kamal
- Centre of Excellence for Advanced Materials Research, King Abdulaziz University, P.O Box 80203, Jeddah 21589, Saudi Arabia
| | - Yawar Abbas
- Department of Physics, Khalifa University, Abu Dhabi 127788, United Arab Emirates
| | - Shaukat Khan
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman.
| | - Abdul Hakim Khan
- Engineering Department, University of Technology and Applied Sciences, Salalah 211, Oman
| | - Sehrish Manan
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Muhammad Wajid Ullah
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Guang Yang
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China.
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Alqahtani NK, Alnemr TM, Ali SA. Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits. Foods 2023; 12:1160. [PMID: 36981087 PMCID: PMC10048100 DOI: 10.3390/foods12061160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.
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Javani‐Seraji S, Bazargani‐Gilani B, Aghajani N. Influence of extraction techniques on the efficiency of pomegranate (
Punica granatum
L.) peel extracts in oxidative stability of edible oils. Food Sci Nutr 2023; 11:2344-2355. [PMID: 37181315 PMCID: PMC10171502 DOI: 10.1002/fsn3.3244] [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] [Received: 10/21/2022] [Revised: 12/26/2022] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, the effects of pomegranate (Punica granatum L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion-ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly (p ≤ .05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520 mg GAE/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800 ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200 ppm) in the oxidative stability of soybean oil under 65°C and ghee under 55°C for 24 days with 6-day intervals, respectively. During storage period, all treatments showed a significant decrease (p ≤ .05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose-dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly (p ≤ .05) preserved the sensory features compared to the control group during the entire storage time. PPE 800 ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200 ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.
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Affiliation(s)
- Samira Javani‐Seraji
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran
| | - Narjes Aghajani
- Department of Food Science and Technology, Bahar Faculty of Food Science and Technology Bu‐Ali Sina University Hamedan Iran
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Sagar NA, Kumar N, Choudhary R, Bajpai VK, Cao H, Shukla S, Pareek S. Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging. Food Packag Shelf Life 2022; 34:100955. [DOI: 10.1016/j.fpsl.2022.100955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Xue R, Zhang W, Wang ZP, Zhu MQ. Refining of Eucommia ulmoides Oliver derived wood vinegar for excellent preservation of the typical berries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Dundar AN, Uzuner K, Parlak ME, Sahin OI, Saricaoglu FT, Simsek S. Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls". Foods 2022; 11. [PMID: 36496593 DOI: 10.3390/foods11233785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/19/2022] [Accepted: 11/17/2022] [Indexed: 11/25/2022] Open
Abstract
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.
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Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 2022; 27:7516. [PMID: 36364343 PMCID: PMC9659110 DOI: 10.3390/molecules27217516] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 12/24/2023] Open
Abstract
Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
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Affiliation(s)
- Adel Abdelrazek Abdelazim Mohdaly
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Mohamed H. H. Roby
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Seham Ahmed Rabea Sultan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Eberhard Groß
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Iryna Smetanska
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
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Ali A, Riaz S, Sameen A, Naumovski N, Iqbal MW, Rehman A, Mehany T, Zeng X, Manzoor MF. The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review. Processes (Basel) 2022; 10:2014. [DOI: 10.3390/pr10102014] [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] [Indexed: 11/21/2022] Open
Abstract
Fruit waste contains several bioactive components such as polyphenols, polysaccharides, and numerous other phytochemicals, including pigments. Furthermore, new financial opportunities are created by using fruit ‘leftovers’ as a basis for bioactivities that may serve as new foods or food ingredients, strengthening the circular economy’s properties. From a technical standpoint, organic phenolic substances have become more appealing to industry, in addition to their application as nutritional supplements or functional meals. Several extraction methods for recovering phenolic compounds from fruit waste have already been published, most of which involve using different organic solvents. However, there is a growing demand for eco-friendly and sustainable techniques that result in phenolic-rich extracts with little ecological impact. Utilizing these new and advanced green extraction techniques will reduce the global crisis caused by fruit waste management. Using modern techniques, fruit residue is degraded to sub-zero scales, yielding bio-based commodities such as bioactive elements. This review highlights the most favorable and creative methods of separating bioactive materials from fruit residue. Extraction techniques based on environmentally friendly technologies such as bioreactors, enzyme-assisted extraction, ultrasound-assisted extraction, and their combination are specifically covered.
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Beuter DA, Meza BE, Brumovsky LA, Peralta JM. Effect of yerba mate (
Ilex paraguariensis
St. Hil.) extract on the drying behaviour of cassava starch films enriched with rebaudioside A. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17159] [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] [Indexed: 11/29/2022]
Affiliation(s)
- Daiana A. Beuter
- Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones (UNaM). Félix de Azara 1552. (N3300LQH). Posadas Misiones Argentina
| | - Bárbara E. Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral (UNL) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Predio CONICET Santa Fe, Colectora Ruta Nacional 168, Km 0, Paraje El Pozo S/N. (3000). Santa Fe Santa Fe Argentina
| | - Luis A. Brumovsky
- Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones (UNaM). Félix de Azara 1552. (N3300LQH). Posadas Misiones Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral (UNL) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Predio CONICET Santa Fe, Colectora Ruta Nacional 168, Km 0, Paraje El Pozo S/N. (3000). Santa Fe Santa Fe Argentina
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Cano-Lamadrid M, Martínez-Zamora L, Castillejo N, Artés-Hernández F. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization. Foods 2022; 11:foods11172596. [PMID: 36076782 PMCID: PMC9455765 DOI: 10.3390/foods11172596] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Correspondence: ; Tel.: +34-968325509
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