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Gao H, Wang Z, Dai Y, Zeng J, Li W. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings. Int J Biol Macromol 2023; 253:127280. [PMID: 37806419 DOI: 10.1016/j.ijbiomac.2023.127280] [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: 02/26/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %-1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %-1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.
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Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China.
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers. Foods 2023; 12:2595. [PMID: 37444333 DOI: 10.3390/foods12132595] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/27/2023] [Accepted: 07/02/2023] [Indexed: 07/15/2023] Open
Abstract
Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Eric Keven Silva
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
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Yang Y, Gupta VK, Du Y, Aghbashlo M, Show PL, Pan J, Tabatabaei M, Rajaei A. Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review. Int J Biol Macromol 2023; 242:124800. [PMID: 37178880 DOI: 10.1016/j.ijbiomac.2023.124800] [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: 12/28/2022] [Revised: 03/08/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023]
Abstract
Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.
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Affiliation(s)
- Yadong Yang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Vijai Kumar Gupta
- Centre for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Yating Du
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Junting Pan
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Department of Biomaterials, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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Cruz JMDA, Ramos AS, Corrêa RF, Sanches EA, Campelo PH, Kinupp VF, Bezerra JDA. Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices. Processes (Basel) 2023; 11:408. [DOI: 10.3390/pr11020408] [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: 01/31/2023] Open
Abstract
The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL−1, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The 1H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices.
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Roy A, Patra M, Sarkhel S, Sengupta S, Saha S, Jha S, Sarkhel G, Shrivastava SL. Fucose-containing Abroma augusta mucilage hydrogel as a potential probiotic carrier with prebiotic function. Food Chem 2022; 387:132941. [DOI: 10.1016/j.foodchem.2022.132941] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/28/2022] [Accepted: 04/07/2022] [Indexed: 11/22/2022]
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Emadzadeh MK, Aarabi A, Aarabi Najvani F, Chiani M, Mehrabi MR. The Effect of Extraction Method on Physicochemical Properties of Mucilage Extracted from Yellow and Brown Flaxseeds. Jundishapur J Nat Pharm Prod 2022; In Press. [DOI: 10.5812/jjnpp-123952] [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: 11/16/2022] Open
Abstract
Background: Mucilage is an important polysaccharide with a broad range of physicochemical properties and antioxidant activity that is widely used for various applications in the medicine and food industries. Objectives: This study aims to evaluate the effect of the extraction method on the physicochemical properties of mucilage extracted from yellow and brown flaxseeds. Methods: Mucilage was extracted by different methods: heating, sonotrode, and bath sonication. The extracted mucilage was evaluated for mucilage extraction efficiency (MEE%), solubility, water-binding capacity (WBC%), antioxidant activity, and foam stability. Results: In all extraction methods, the MEE% of yellow flaxseed was significantly higher than that of brown flaxseed. The antioxidant activity of mucilage extracted from brown and yellow flaxseed was 43.65 ± 1.86% and 12.65 ± 1.23%, respectively (P < 0.001). In all extraction methods, the solubility of mucilage was increased by enhancing the temperature. Significantly, higher solubility (P < 0.01) and stronger foam stability (P < 0.001) was obtained for mucilage extracted from brown flaxseed. The highest foam stability was obtained by the sonotrode method. Mucilage extracted by sonotrode and bath sonication methods showed significantly stronger (P < 0.01) water-binding capacity (WBC%) compared to that of the heating method. Conclusions: Our results showed that the ultrasonic methods, especially sonotrode, due to their positive effects on physicochemical properties of mucilage, could be more appropriate methods for extraction of mucilage.
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Cai W, Hu T, Cai W, Huang Q. Ultrasound-induced changes in rheological behavior and hydrophobic microdomains of Lignosus rhinocerotis polysaccharide. Int J Biol Macromol 2022; 213:565-573. [PMID: 35660043 DOI: 10.1016/j.ijbiomac.2022.05.182] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [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: 03/31/2022] [Revised: 05/11/2022] [Accepted: 05/28/2022] [Indexed: 11/26/2022]
Abstract
Ultrasound is increasingly applied to modify the structures and physicochemical properties of polysaccharides. Hence, this work investigated the ultrasound-induced changes in the rheological behavior and hydrophobic microdomains of Lignosus rhinocerotis polysaccharide (LRP). With an increase in ultrasonic time, the apparent viscosity, storage modulus, loss modulus, and the final percentage recovery of LRP/water system increased to reach the maximum after 10 min treatment and then decreased. These results indicated that short-term (10 min) ultrasound could increase the strength of the network structure of LRP/water system, while longer-term ultrasound (30 and 60 min) weakened the network structure. The self-healing properties of LRP/water system was not affected by ultrasound treatment according to repeated strain and time sweep data. The critical aggregation concentration of the LRP/water system decreased from 2.5 to 1.8 mg/mL after 10 min ultrasound and the number of hydrophobic microdomains increased, suggesting that ultrasound promoted the hydrophobic aggregation of LRP.
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Affiliation(s)
- Wudan Cai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ting Hu
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, Huanggang 438000, China
| | - Wenfei Cai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Rodrigues FJ, Cedran MF, Pereira GA, Bicas JL, Sato HH. Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums. Biotechnol Rep (Amst) 2022; 34:e00737. [PMID: 35686007 PMCID: PMC9171447 DOI: 10.1016/j.btre.2022.e00737] [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] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/22/2022] [Accepted: 05/11/2022] [Indexed: 01/07/2023]
Abstract
The mainly aim of this study was to use mucilaginous solutions obtained from tamarind, mutamba, cassia tora, psyllium and konjac powdered to encapsulate reuterin-producing Limosilactobacillus reuteri in alginate beads by extrusion technique. In the particles were determined the bacterial encapsulation efficiency, cell viability during storage and survival under simulated gastric and intestinal conditions. Moreover, the reuterin production, its entrapment into the beads and the influence on viability of encapsulated microorganism were evaluated. Scanning electron microscopy and Fourier Transform Infrared spectroscopy were employed to characterize the produced particles. The beads showed a relatively spherical shape with homogenous distribution of L. reuteri. The use of gums and mucilages combined with alginate improved the encapsulation efficiency (from 93.2 to 97.4%), the viability of encapsulated bacteria during refrigerated storage (especially in prolonged storage of 20, 30 and 60 days) and the survival after exposure to gastric and enteric environments (from 67.7 to 76.6%). The L. reuteri was able to produce reuterin via bioconversion of glycerol in the film-forming solutions, and the entrapment of the metabolite was improved using konjac, mutamba and tamarind mucilaginous solutions in the encapsulation process (45, 44.57 and 41.25%, respectively). Thus, our findings confirm the great potential of these hydrocolloids to different further purposes, enabling its application as support material for delivery of chemical or biological compounds.
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Affiliation(s)
- F J Rodrigues
- Food Biochemistry Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - M F Cedran
- Food Biotechnology Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - G A Pereira
- School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, Brazil
| | - J L Bicas
- Food Biotechnology Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - H H Sato
- Food Biochemistry Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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Valencia-Hernandez LJ, Wong-Paz JE, Ascacio-Valdés JA, Chávez-González ML, Contreras-Esquivel JC, Aguilar CN. Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules. Foods 2021; 10:3152. [PMID: 34945704 PMCID: PMC8701411 DOI: 10.3390/foods10123152] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 09/03/2021] [Revised: 10/16/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins.
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Affiliation(s)
- Leidy Johana Valencia-Hernandez
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Jorge E. Wong-Paz
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles C.P. 79010, SL, Mexico;
| | - Juan Alberto Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Juan Carlos Contreras-Esquivel
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
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Munir A, Youssef FS, Ishtiaq S, Kamran SH, Sirwi A, Ahmed SA, Ashour ML, Elhady SS. Malva parviflora Leaves Mucilage: An Eco-Friendly and Sustainable Biopolymer with Antioxidant Properties. Polymers (Basel) 2021; 13:4251. [PMID: 34883753 DOI: 10.3390/polym13234251] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/26/2021] [Accepted: 11/30/2021] [Indexed: 11/17/2022] Open
Abstract
Malva parviflora L. is an edible and medicinal herb containing mucilaginous cells in its leaves. Mucilage obtained from M. parviflora leaves (MLM) was extracted in distilled water (1:10 w/v) at 70 °C followed by precipitation with alcohol. Preliminary phytochemical tests were performed to assess the purity of the extracted mucilage. Results showed that the yield of mucilage was 7.50%, and it was free from starch, alkaloids, glycosides, saponins, steroids, lipids and heavy metals. MLM had 16.19% carbohydrates, 13.55% proteins and 4.76% amino acids, which indicate its high nutritional value. Physicochemical investigations showed that MLM is neutral and water-soluble, having 5.84% moisture content, 15.60% ash content, 12.33 swelling index, 2.57 g/g water-holding capacity and 2.03 g/g oil-binding capacity. The functional properties, including emulsion capacity, emulsion stability, foaming capacity and stability increased with increased concentrations. Micromeritic properties, such as bulk density, tapped density, Carr’s index, Hausner ratio, and angle of repose, were found to be 0.69 g/cm3, 0.84 g/cm3, 17.86%, 1.22 and 28.5, respectively. Scanning electron microscopy (SEM) showed that MLM is an amorphous powder possessing particles of varying size and shape; meanwhile, rheological studies revealed the pseudoplastic behavior of MLM. The thermal transition process of MLM revealed by a differential scanning calorimetry (DSC) thermogram, occurring at a reasonable enthalpy change (∆H), reflects its good thermal stability. The presence of functional groups characteristic of polysaccharides was ascertained by the infrared (IR) and gas chromatography/mass spectrometry (GC/MS) analyses. GC revealed the presence of five neutral monosaccharides; namely, galactose, rhamnose, arabinose, glucose and mannose, showing 51.09, 10.24, 8.90, 1.80 and 0.90 mg/g of MLM, respectively. Meanwhile, galacturonic acid is the only detected acidic monosaccharide, forming 15.06 mg/g of MLM. It showed noticeable antioxidant activity against the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical with an IC50 value of 154.27 µg/mL. It also prevented oxidative damage to DNA caused by the Fenton reagent, as visualized in gel documentation system. The sun protection factor was found to be 10.93 ± 0.15 at 400 µg/mL. Thus, MLM can be used in food, cosmetic and pharmaceutical industry and as a therapeutic agent due to its unique properties.
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Hedayati S, Niakousari M, Babajafari S, Mazloomi SM. Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [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: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Peixoto Araujo NM, Silva EK, Arruda HS, Rodrigues de Morais D, Angela A. Meireles M, Pereira GA, Pastore GM. Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Náthia-neves G, Santana ÁL, Viganó J, Martínez J, Meireles MAA. Ultrasound-Assisted Extraction of Semi-Defatted Unripe Genipap (Genipa americana L.): Selective Conditions for the Recovery of Natural Colorants. Processes (Basel) 2021; 9:1435. [DOI: 10.3390/pr9081435] [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: 11/16/2022] Open
Abstract
Ultrasound-assisted extraction (UAE) of semi-defatted unripe genipap (SDG) using supercritical CO2 was performed to enhance the recovery of natural colorant iridoids genipin and geniposide. There are currently few natural sources of iridoids, and their application as colorants is scarce. The UAE resulted in extracts with blue and green colors using water and ethanol, respectively. The highest global yield and genipin content was recovered with water, and the geniposide was significantly recovered with ethanol. With water at 450 W, the UAE raised the maximum global yield (25.50 g/100 g raw material). At 150 W and 7 min, the maximum content of genipin (121.7 mg/g extract) and geniposide (312 mg/g extract) was recovered. The total phenolic content (TPC) and antioxidant capacity with the oxygen reactive antioxidant capacity (ORAC) assay were also high in aqueous extracts. Ethanolic extracts showed high ferric-reducing ability antioxidant potential (FRAP) values. UAE showed an efficient and fast method to obtain different extracts’ fractions from SDG, which have a wide spectrum of applications, especially as natural food colorants.
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Gong T, Liu S, Wang H, Zhang M. Supercritical CO2 fluid extraction, physicochemical properties, antioxidant activities and hypoglycemic activity of polysaccharides derived from fallen Ginkgo leaves. FOOD BIOSCI 2021; 42:101153. [DOI: 10.1016/j.fbio.2021.101153] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Rivas MÁ, Casquete R, Martín A, Córdoba MG, Aranda E, Benito MJ. Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. Int J Environ Res Public Health 2021; 18:5937. [PMID: 34205897 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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19
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Ribeiro KCS, Coutinho NM, Silveira MR, Rocha RS, Arruda HS, Pastore GM, Neto RPC, Tavares MIB, Pimentel TC, Silva PHF, Freitas MQ, Esmerino EA, Silva MC, Duarte MCKH, Cruz AG. Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide. Food Res Int 2021; 142:110232. [PMID: 33773691 DOI: 10.1016/j.foodres.2021.110232] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/24/2022]
Abstract
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4-87.9, a*=-0.24- -0.60, b*=2.41-5.19), reduced consistency (K = 4.31-42.21 mPa.sn and N = 0.57-0.95), and similar apparent viscosity, XOS chemical stability, and sensory characteristics compared with the untreated product. However, the cold plasma-treated beverages presented lower heat load indicators (hydroxymethylfurfural [HMF] values of 1.91-2.10 µmol/L and whey protein nitrogen index [WPNI] of 6.09-6.66 µmol/L) and a higher concentration of bioactive compounds (antioxidant activity [5.31-9.30%], and inhibition of ACE [14.17-22.53%], α-amylase [18.52-25.67%] and α-glucosidase [22.50-27.50%] activities) than the pasteurized product, being the effects more pronounced for the higher exposure times. Overall, cold plasma has important advantages for the processing of whey beverages added with XOS.
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20
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Muniz GL, Silva TCFD, Borges AC. Assessment and optimization of the use of a novel natural coagulant (Guazuma ulmifolia) for dairy wastewater treatment. Sci Total Environ 2020; 744:140864. [PMID: 32707414 DOI: 10.1016/j.scitotenv.2020.140864] [Citation(s) in RCA: 6] [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] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 06/11/2023]
Abstract
A feasible, novel, and natural coagulant extracted from G. ulmifolia stem bark was characterized and used in experiments of coagulation/dissolved air flotation (C/DAF) to treat synthetic dairy wastewater (SDW). The performance of G. ulmifolia to remove turbidity, chemical oxygen demand (COD), and UV254 was evaluated by using response surface methodology (Doehlert matrix). G. ulmifolia dosage and pH were evaluated and optimized in the C/DAF process and its characterization was performed by Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), and also zeta potential. Results showed that G. ulmifolia stem bark is composed of large quantities of condensed tannins represented by the groups C=C-C and CO of pyran (flavonoid C-rings), which serve as bridges during coagulation. Moreover, the presence of porous cavities in surface of G. ulmifolia, shown by SEM, indicated capacity for adsorption. G. ulmifolia dosage and pH were significant (p ≤ 0.05) for pollutant removal from the SDW. Jar test results revealed that 95.8% of turbidity, 76.0% of COD, 81.2% of BOD, and 85.6% of UV254 were removed from SDW by using G. ulmifolia stem bark at a dose of 775.8 mg L-1 and pH 5.00. Finally, our results showed promising use of G. ulmifolia as a coagulating agent due to its novelty, efficiency, low-cost, and eco-friendly properties as an alternative for the treatment of dairy wastewaters.
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Affiliation(s)
- Gustavo Lopes Muniz
- College of Agricultural Engineering, Campinas State University, Ave. Cândido Rondon, 501, Cidade Universitária, Campinas 13.083-875, São Paulo, Brazil; Department of Agricultural Engineering, Federal University of Viçosa, Ave. P. H. Rolfs s/n, Viçosa 36.570-900, Minas Gerais, Brazil
| | | | - Alisson Carraro Borges
- Department of Agricultural Engineering, Federal University of Viçosa, Ave. P. H. Rolfs s/n, Viçosa 36.570-900, Minas Gerais, Brazil.
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21
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Rodrigues F, Cedran M, Bicas J, Sato H. Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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Kamel R, Afifi SM, Kassem IAA, Elkasabgy NA, Farag MA. Arabinoxylan and rhamnogalacturonan mucilage: Outgoing and potential trends of pharmaceutical, environmental, and medicinal merits. Int J Biol Macromol 2020; 165:2550-64. [PMID: 33115647 DOI: 10.1016/j.ijbiomac.2020.10.175] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/18/2022]
Abstract
Demand for safe, environmentally friendly and minimally processed food additives with intrinsic technological (stabilizing, texturizing, structuring) and functional potential is already on the rise. There are actually several natural excipients eligible for pharmaceutical formulation. Mucilage, as a class constitutes arabinoxylan and rhamnogalacturonan-based biomolecules used in the pharmaceutical, environmental as well as phytoremediation industries owing to its particular structure and properties. These compounds are widely used in pharmaceutical, food and cosmetics, as well as, in agriculture, paper industries. This review emphasizes mucilage valuable applications in the pharmaceutical and industrial fields. In this context, much focus has recently been given to the valorization of mucilage as an ingredient for food or nutraceutical applications. Furthermore, different optimization and extraction techniques are presented to develop better utilization and/or enhanced yield of mucilage. The highlighted mucilage extraction methods warrant assessing up-scale processes to encourage for its industrial applications. The current article capitalizes on cutting-edge characteristics of mucilage and posing for other possible innovative applications in non-food industries. Here, the first holistic overview of mucilage with regards to its physicochemical properties and potential novel usages is presented.
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Chen R, Ren X, Yin W, Lu J, Tian L, Zhao L, Yang R, Luo S. Ultrasonic disruption extraction, characterization and bioactivities of polysaccharides from wild Armillaria mellea. Int J Biol Macromol 2020; 156:1491-1502. [DOI: 10.1016/j.ijbiomac.2019.11.196] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/13/2019] [Accepted: 11/24/2019] [Indexed: 12/11/2022]
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Arruda HS, Silva EK, Pereira GA, Meireles MAA, Pastore GM. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109418] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Neves MIL, Strieder MM, Silva EK, Meireles MAA. Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins. INNOV FOOD SCI EMERG 2020; 61:102333. [DOI: 10.1016/j.ifset.2020.102333] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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26
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Pereira GA, Arruda HS, de Morais DR, Peixoto Araujo NM, Pastore GM. Mutamba (Guazuma ulmifolia Lam.) fruit as a novel source of dietary fibre and phenolic compounds. Food Chem 2020; 310:125857. [DOI: 10.1016/j.foodchem.2019.125857] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/09/2019] [Accepted: 11/02/2019] [Indexed: 02/08/2023]
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27
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Landim Neves MI, Strieder MM, Vardanega R, Silva EK, Meireles MAA. Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step. RSC Adv 2020; 10:112-121. [PMID: 35492546 PMCID: PMC9048196 DOI: 10.1039/c9ra08265d] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [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: 10/10/2019] [Accepted: 12/14/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, a biorefinery for the processing of turmeric (Curcuma longa L.) based on clean and emerging technologies has been proposed. High-intensity ultrasound (HIUS) technology was evaluated as a promising technique for curcumin recovery aiming to improve its extraction yield and technological properties as a colorant. In addition, we evaluated the effects of process conditions on the turmeric biomass after the extractions. The process variables were the number of stages of extraction with ethanol (1, 3 and 5) and the solvent to feed ratio (S/F) of 3, 5, 7, 9 (w/w). The highest curcumin content (41.6 g/100 g extract) was obtained using 1 wash and a S/F of 5 w/w, while the highest curcumin yield (3.9 g/100 g unflavored turmeric) was obtained using 5 stages and a S/F of 7. The extracts obtained by solid–liquid extraction assisted by HIUS showed a yellow color (157 and 169 of yellowness index) more intense than those obtained by the pressurized liquid extraction technique (101 of yellowness index) and better yield results than low-pressure solid–liquid extraction (using the same processing time). Thus, it was possible to obtain a characteristic yellow colorant with high curcumin yield in a short process time (5 min of extraction) using HIUS technology. Besides that, SEM images and FTIR spectra demonstrated that the turmeric biomasses processed by HIUS technology were not degraded. In this study, a biorefinery for the processing of turmeric (Curcuma longa L.) based on clean and emerging technologies has been proposed.![]()
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Affiliation(s)
| | | | - Renata Vardanega
- LASEFI/DEA/FEA (School of Food Engineering)
- UNICAMP (University of Campinas)
- Campinas
- Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)
- UNICAMP (University of Campinas)
- Campinas
- Brazil
| | - M. Angela A. Meireles
- LASEFI/DEA/FEA (School of Food Engineering)
- UNICAMP (University of Campinas)
- Campinas
- Brazil
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Pereira GA, Peixoto Araujo NM, Arruda HS, Farias DDP, Molina G, Pastore GM. Phytochemicals and biological activities of mutamba (Guazuma ulmifolia Lam.): A review. Food Res Int 2019; 126:108713. [DOI: 10.1016/j.foodres.2019.108713] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 12/15/2022]
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29
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Urbizo-Reyes U, San Martin-González MF, Garcia-Bravo J, López Malo Vigil A, Liceaga AM. Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105187] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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30
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Pereira GA, Silva EK, Peixoto Araujo NM, Arruda HS, Meireles MAA, Pastore GM. Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention. Food Hydrocoll 2019; 97:105190. [DOI: 10.1016/j.foodhyd.2019.105190] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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31
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Yang B, Wu Q, Luo Y, Yang Q, Wei X, Kan J. High-pressure ultrasonic-assisted extraction of polysaccharides from Hovenia dulcis: Extraction, structure, antioxidant activity and hypoglycemic. Int J Biol Macromol 2019; 137:676-687. [DOI: 10.1016/j.ijbiomac.2019.07.034] [Citation(s) in RCA: 34] [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] [Received: 06/05/2019] [Revised: 06/26/2019] [Accepted: 07/04/2019] [Indexed: 01/08/2023]
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