1
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Savchina E, Grosso AL, Massoner P, Morozova K, Ferrentino G, Scampicchio MM. Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions. Food Chem 2024; 443:138596. [PMID: 38301566 DOI: 10.1016/j.foodchem.2024.138596] [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: 10/27/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/03/2024]
Abstract
Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.
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2
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Iannone F, Eltemur D, Morozova K, Fava F, Martini-Lösch D, Robatscher P, Ferrentino G, Asma U, Peratoner G, Venir E, Eisenstecken D, Oberhuber M, Scampicchio M. Establishing authenticity of hay milk: Detection of silage feeding through cyclopropane fatty acids analysis using 1H NMR spectroscopy. Food Chem 2024; 438:138048. [PMID: 38000157 DOI: 10.1016/j.foodchem.2023.138048] [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: 08/21/2023] [Revised: 11/10/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023]
Abstract
Cyclopropane fatty acids (CPFAs) serve as indicators of silage feeding, verifying the authenticity of hay milk where silage feeding is forbidden. In this study, the authenticity of hay milk was determined by detecting CPFAs using proton nuclear magnetic resonance (1H NMR) spectroscopy. 245 milk samples were collected in South Tyrol (Italy), categorized as follows: 98 from grass silage-fed cows, 98 from maize silage-fed cows, and 49 authentic hay milk. The limit of detection of CPFAs was 12 µM, corresponding to 70 mg/kg of freeze-dried milk. The CPFAs were absent in all of the hay milk samples, verifying their authenticity. In contrast, 97 % of maize silage and 77 % of grass silage samples exhibited distinct CPFAs signals. These findings were further corroborated by gas chromatography-mass detector (GC-MS) analysis. The study highlights 1H NMR as a robust, and rapid technique for hay milk authentication, supporting alpine dairy production and increasing consumer trust in food authenticity.
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Affiliation(s)
- Francesco Iannone
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy
| | - Dilek Eltemur
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy; Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy
| | - Federico Fava
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy
| | | | - Peter Robatscher
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy
| | - Umme Asma
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy
| | - Giovanni Peratoner
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy
| | - Elena Venir
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy
| | | | - Michael Oberhuber
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy.
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Piazza Università 5, Bolzano, Italy
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3
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Grosso AL, Morozova K, Ferrentino G, Biasioli F, Scampicchio M. Early detection of acrolein precursors in vegetable oils by using proton transfer reaction - mass spectrometry. Talanta 2024; 270:125513. [PMID: 38128278 DOI: 10.1016/j.talanta.2023.125513] [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: 09/26/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/23/2023]
Abstract
Acrolein is a toxic volatile compound derived from oxidative processes, that can be formed in foods during storage and cooking. This study employs proton transfer reaction mass spectrometry (PTR-MS) to detect acrolein precursors in vegetable oils by focusing on the m/z (mass-to-charge ratio) 57. To this purpose, hempseed, sesame, walnut, olive and linseed oils were stored for 168 h at 60 °C in presence of 2,2'-azobis(2-metilpropionitrile) (3 mM) radicals initiator. The evolution of m/z 57 by PTR-MS was also compared with traditional lipid oxidation indicators such as peroxide value, conjugated diene, oxygen consumption and, isothermal calorimetry. The obtained results were explained by the fatty acid composition and antioxidant capacity of the oils. Hempseed fresh oil presented a very low total volatile organic compounds (VOCs) intensity (5.6 kncps). Nonetheless, after storage the intensity increased ∼70 times. A principal component analysis (PCA) confirmed the potential of m/z 57 to differentiate fresh versus rancid hempseed oil sample. During an autoxidation experiment oils high in linolenic and linoleic acids showed higher m/z 57 emissions and shorter induction times: linseed oil (38 h) > walnut oil (47 h) > hempseed oil (80 h). The m/z 57 emission presented a high correlation coefficient with the total VOC signal (r > 0.95), conjugated dienes and headspace oxygen consumption. A PCA analysis showed a complete separation of the fresh oils on the first component (most significant) with the exception of olive oil. Walnut, hempseed and linseed oil were placed on the extreme right nearby total VOCs and m/z 57. The results obtained highlight the potential of PTR-MS for the early detection of oil autoxidation, serving as a quality control tool for potential acrolein precursor emissions, thereby enhancing food safety in the industry.
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Affiliation(s)
- Antonella L Grosso
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Franco Biasioli
- IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy.
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4
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Razem M, Morozova K, Ding Y, Ferrentino G, Scampicchio M. Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS). Food Chem X 2024; 21:101216. [PMID: 38384689 PMCID: PMC10879663 DOI: 10.1016/j.fochx.2024.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with three detectors. The bound extracts, released after alkaline hydrolysis, exhibited higher total phenolic and flavonoid content compared to the free extracts (p < 0.05). The total antioxidant capacity of bound extracts was six-fold greater than in free extracts (p < 0.05). The main antioxidants in free extracts were tyrosine, phenylalanine, tryptophan, and apigenin. In bound extracts, ferulic acid, its dimers and trimer were present. Kamut® wheat exhibited a source of dietary antioxidants and should be considered a potential ingredient for the development of functional foods. Also, the HPLC-triple detector system is effective for in-depth profiling of antioxidant compounds, paving the way for future research on similar grains.
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Affiliation(s)
- Mutasem Razem
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Yubin Ding
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
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5
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Suhag R, Ferrentino G, Morozova K, Zatelli D, Scampicchio M, Amorati R. Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry. Food Chem 2024; 433:137274. [PMID: 37666126 DOI: 10.1016/j.foodchem.2023.137274] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 04/03/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (Ri) was controlled by adding AIBN (Ri = 4.4±0.1×10-9 M/s). The autoxidation rate determined by IC was highly correlated with the one measured using the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Riccardo Amorati
- Department of Chemistry "G. Ciamician", University of Bologna, Via S. Giacomo 11, Bologna I-40126, Italy
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6
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Asma U, Morozova K, Ferrentino G, Scampicchio M. Apples and Apple By-Products: Antioxidant Properties and Food Applications. Antioxidants (Basel) 2023; 12:1456. [PMID: 37507993 PMCID: PMC10376361 DOI: 10.3390/antiox12071456] [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: 06/14/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. However, the extraction techniques applied for the recovery of phenolic compounds need to be chosen carefully. Studies show that ultrasound-assisted extraction is the most promising technique. High yields of phenolic compounds with antioxidant properties have been obtained by applying ultrasound on both apples and their by-products. Promising results have also been reported for green technologies such as supercritical fluid extraction, especially when a co-solvent is used. Once extracted, recent studies also indicate the feasibility of using these compounds in food products and packaging materials. The present review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques, and potential applications in food products because of their antioxidant or nutritional properties. The findings reported here highlight the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.
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Affiliation(s)
- Umme Asma
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
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7
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Angeli L, Morozova K, Scampicchio M. A kinetic-based stopped-flow DPPH • method. Sci Rep 2023; 13:7621. [PMID: 37164998 PMCID: PMC10172368 DOI: 10.1038/s41598-023-34382-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 04/28/2023] [Indexed: 05/12/2023] Open
Abstract
The reaction kinetics of antioxidants with free radicals is crucial to screen their functionality. However, studying antioxidant-radical interactions is very challenging for fast electron-donor substances, such as ascorbic acid, because the reaction ends in a few seconds. Accordingly, this work proposes a rapid and sensitive method for the determination of the absolute rate constant of the reaction between fast antioxidants and DPPH•. The method consists of a stopped-flow spectrophotometric system, which monitors the decay of DPPH• during its interaction with antioxidants. A kinetic-based reaction mechanism fits the experimental data. Kinetic parameters include a second order kinetics (k1) and, depending on the type of antioxidant, a side reaction (k2). Ascorbic acid was the fastest antioxidant (k1 = 21,100 ± 570 M-1 s-1) in comparison with other eleven phenols, showing k1 values from 45 to 3070 M-1 s-1. Compounds like catechin, epicatechin, quercetin, rutin, and tannic, ellagic and syringic acids presented a side reaction (k2 from 15 to 60 M-1 s-1). Among seven fruit juices, strawberry was the fastest, while red plum the slowest. Overall, the proposed kinetic-based DPPH• method is simple, rapid, and suitable for studying the activity and capacity of different molecules, and food samples rich in fast antioxidants, like fruit juices.
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Affiliation(s)
- Lucrezia Angeli
- Faculty for Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università 1, 39100, Bolzano, BZ, Italy
| | - Ksenia Morozova
- Faculty for Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università 1, 39100, Bolzano, BZ, Italy
| | - Matteo Scampicchio
- Faculty for Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università 1, 39100, Bolzano, BZ, Italy.
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8
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Ding Y, Morozova K, Angeli L, Gasparini A, Ferrentino G, Scampicchio M. Effect of extraction treatments on the functional properties of free and bound phenols in apple seeds. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102602] [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: 03/31/2023]
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9
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Saydakova S, Morozova K, Snytnikova O, Morozova M, Boldyreva L, Kiseleva E, Tsentalovich Y, Kozhevnikova E. The Effect of Dietary Phospholipids on the Ultrastructure and Function of Intestinal Epithelial Cells. Int J Mol Sci 2023; 24:ijms24021788. [PMID: 36675301 PMCID: PMC9866517 DOI: 10.3390/ijms24021788] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Dietary composition substantially determines human health and affects complex diseases, including obesity, inflammation and cancer. Thus, food supplements have been widely used to accommodate dietary composition to the needs of individuals. Among the promising supplements are dietary phospholipids (PLs) that are commonly found as natural food ingredients and as emulsifier additives. The aim of the present study was to evaluate the effect of major PLs found as food supplements on the morphology of intestinal epithelial cells upon short-term and long-term high-dose feeding in mice. In the present report, the effect of short-term and long-term high dietary PL content was studied in terms of intestinal health and leaky gut syndrome in male mice. We used transmission electron microscopy to evaluate endothelial morphology at the ultrastructural level. We found mitochondrial damage and lipid droplet accumulation in the intracristal space, which rendered mitochondria more sensitive to respiratory uncoupling as shown by a mitochondrial respiration assessment in the intestinal crypts. However, this mitochondrial damage was insufficient to induce intestinal permeability. We propose that high-dose PL treatment impairs mitochondrial morphology and acts through extensive membrane utilization via the mitochondria. The data suggest that PL supplementation should be used with precaution in individuals with mitochondrial disorders.
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Affiliation(s)
- Snezhanna Saydakova
- Scientific-Research Institute of Neurosciences and Medicine, 630117 Novosibirsk, Russia
| | - Ksenia Morozova
- The Federal Research Center Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 630090 Novosibirsk, Russia
| | - Olga Snytnikova
- International Tomography Center SB RAS, 630090 Novosibirsk, Russia
| | - Maryana Morozova
- Scientific-Research Institute of Neurosciences and Medicine, 630117 Novosibirsk, Russia
| | - Lidiya Boldyreva
- Scientific-Research Institute of Neurosciences and Medicine, 630117 Novosibirsk, Russia
| | - Elena Kiseleva
- The Federal Research Center Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia
| | | | - Elena Kozhevnikova
- Scientific-Research Institute of Neurosciences and Medicine, 630117 Novosibirsk, Russia
- Institute of Molecular and Cellular Biology SB RAS, 630090 Novosibirsk, Russia
- Novosibirsk State Agrarian University, 630039 Novosibirsk, Russia
- Correspondence:
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10
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Klettenhammer S, Ferrentino G, Imperiale S, Segato J, Morozova K, Scampicchio M. Oxidative stability by isothermal calorimetry of solid lipid microparticles produced by particles from gas saturated solutions technique. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114370] [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: 12/25/2022]
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11
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Razem M, Ding Y, Morozova K, Mazzetto F, Scampicchio M. Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review. Sensors (Basel) 2022; 22:7498. [PMID: 36236596 PMCID: PMC9572987 DOI: 10.3390/s22197498] [Citation(s) in RCA: 3] [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] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/19/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of various analytical techniques for their detection and characterization. Among them, the coulometric array detector is a sensitive, selective, and precise method for the analysis of polyphenols. This review discusses the principle of this method and recent advances in its development, as well as trends in its application for the analysis of phenolic compounds in food products, such as fruits, cereals, beverages, herbs, and spices.
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12
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Avilés-Betanzos KA, Oney-Montalvo JE, Cauich-Rodríguez JV, González-Ávila M, Scampicchio M, Morozova K, Ramírez-Sucre MO, Rodríguez-Buenfil IM. Antioxidant Capacity, Vitamin C and Polyphenol Profile Evaluation of a Capsicum chinense By-Product Extract Obtained by Ultrasound Using Eutectic Solvent. Plants (Basel) 2022; 11:2060. [PMID: 35956538 PMCID: PMC9370112 DOI: 10.3390/plants11152060] [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] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
Habanero pepper leaves and stems (by-products) have been traditionally considered waste; however, bioactive compounds such as polyphenols, vitamin C and carotenoids have been identified that can be used for formulation of nutraceuticals or functional foods. Furthermore, the extraction of these bioactive compounds by using environmentally friendly methods and solvents is desirable. Thus, the aim of this study was to assess the antioxidant capacity, total polyphenol content (TPC), the phenolic profile and vitamin C content in extracts obtained from by-products (stems and leaves) of two varieties (Mayapan and Jaguar) of habanero pepper by ultrasound-assisted extraction (UAE) using natural deep eutectic solvents (NADES). The results showed that NADES leads to extracts with significantly higher TPC, higher concentrations of individual polyphenols (gallic acid, protocatechuic acid, chlorogenic acid, cinnamic acid, coumaric acid), vitamin C and, finally, higher antioxidant capacity (9.55 ± 0.02 eq mg Trolox/g DM) than UAE extraction performed with methanol as the solvent. The association of individual polyphenols with NADES was confirmed by principal component analysis (PCA). Overall, NADES is an innovative and promising "green" extraction technique that can be applied successfully for the extraction of phenolic compounds from habanero pepper by-products.
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Affiliation(s)
- Kevin Alejandro Avilés-Betanzos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Sureste, Tablaje Catastral 31264, Km. 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, Sierra Papacal 97302, Mexico
| | - Julio Enrique Oney-Montalvo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Sureste, Tablaje Catastral 31264, Km. 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, Sierra Papacal 97302, Mexico
| | - Juan Valerio Cauich-Rodríguez
- Centro de Investigación Científica de Yucatán, Unidad de Materiales, Calle 43 No. 130 x 32 y 34, Colonia Chuburná de Hidalgo, Mérida 97205, Mexico
| | - Marisela González-Ávila
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Ex vivo Digestion Laboratory, CIATEJ, Normalistas No. 800, Colinas de la Normal 44270, Mexico
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bolzen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Manuel Octavio Ramírez-Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Sureste, Tablaje Catastral 31264, Km. 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, Sierra Papacal 97302, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Sureste, Tablaje Catastral 31264, Km. 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, Sierra Papacal 97302, Mexico
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13
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Ding Y, Morozova K, Imperiale S, Angeli L, Asma U, Ferrentino G, Scampicchio M. HPLC-Triple detector (Coulometric array, diode array and mass spectrometer) for the analysis of antioxidants in officinal plants. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113456] [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: 10/18/2022]
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14
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Chel-Guerrero LD, Castañeda-Corral G, López-Castillo M, Scampicchio M, Morozova K, Oney-Montalvo JE, Ferrentino G, Acevedo-Fernández JJ, Rodríguez-Buenfil IM. In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products. Molecules 2022; 27:molecules27041323. [PMID: 35209112 PMCID: PMC8880488 DOI: 10.3390/molecules27041323] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/04/2022] [Accepted: 02/12/2022] [Indexed: 01/25/2023]
Abstract
By-products of Capsicum chinense Jacq., var Jaguar could be a source of bioactive compounds. Therefore, we evaluated the anti-inflammatory effect, antioxidant activity, and their relationship with the polyphenol content of extracts of habanero pepper by-products obtained from plants grown on black or red soils of Yucatán, Mexico. Moreover, the impact of the type of extraction on their activities was evaluated. The dry by-product extracts were obtained by maceration (ME), Soxhlet (SOX), and supercritical fluid extraction (SFE). Afterward, the in vivo anti-inflammatory effect (TPA-induced ear inflammation) and the in vitro antioxidant activity (ABTS) were evaluated. Finally, the polyphenolic content was quantified by Ultra-Performance Liquid Chromatography (UPLC), and its correlation with both bioactivities was analyzed. The results showed that the SFE extract of stems of plants grown on red soil yielded the highest anti-inflammatory effect (66.1 ± 3.1%), while the extracts obtained by ME and SOX had the highest antioxidant activity (2.80 ± 0.0052 mM Trolox equivalent) and polyphenol content (3280 ± 15.59 mg·100 g−1 dry basis), respectively. A negative correlation between the anti-inflammatory effect, the antioxidant activity, and the polyphenolic content was found. Overall, the present study proposed C. chinense by-products as a valuable source of compounds with anti-inflammatory effect and antioxidant activity.
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Affiliation(s)
- Lilian Dolores Chel-Guerrero
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Subsede Sureste, Tablaje 31264 km, 5.5 Carretera Sierra Papacal-Chuburna Puerto, Parque Científico Tecnológico de Yucatán, Mérida C.P. 97302, Mexico; (L.D.C.-G.); (J.E.O.-M.)
| | - Gabriela Castañeda-Corral
- Universidad Autónoma del Estado de Morelos, Av. Universidad No. 1001, Col Chamilpa, Cuernavaca C.P. 62209, Mexico; (G.C.-C.); (M.L.-C.)
| | - Misael López-Castillo
- Universidad Autónoma del Estado de Morelos, Av. Universidad No. 1001, Col Chamilpa, Cuernavaca C.P. 62209, Mexico; (G.C.-C.); (M.L.-C.)
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (M.S.); (K.M.)
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (M.S.); (K.M.)
| | - Julio Enrique Oney-Montalvo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Subsede Sureste, Tablaje 31264 km, 5.5 Carretera Sierra Papacal-Chuburna Puerto, Parque Científico Tecnológico de Yucatán, Mérida C.P. 97302, Mexico; (L.D.C.-G.); (J.E.O.-M.)
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (M.S.); (K.M.)
- Correspondence: (G.F.); (J.J.A.-F.); (I.M.R.-B.)
| | - Juan José Acevedo-Fernández
- Universidad Autónoma del Estado de Morelos, Av. Universidad No. 1001, Col Chamilpa, Cuernavaca C.P. 62209, Mexico; (G.C.-C.); (M.L.-C.)
- Correspondence: (G.F.); (J.J.A.-F.); (I.M.R.-B.)
| | - Ingrid Mayanín Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Subsede Sureste, Tablaje 31264 km, 5.5 Carretera Sierra Papacal-Chuburna Puerto, Parque Científico Tecnológico de Yucatán, Mérida C.P. 97302, Mexico; (L.D.C.-G.); (J.E.O.-M.)
- Correspondence: (G.F.); (J.J.A.-F.); (I.M.R.-B.)
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Klettenhammer S, Ferrentino G, Zendehbad HS, Morozova K, Scampicchio M. Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Asaduzzaman M, Haque MA, Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Transient changes of volatile organic compounds (VOCs) during
dulce de leche
preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15138] [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: 11/30/2022]
Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
| | - Md Azizul Haque
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
| | - Shahin Banasaz
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
| | - Ksenia Morozova
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 1 Bolzano 39100 Italy
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17
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Imperiale S, Morozova K, Ferrentino G, Alam MR, Scampicchio M. Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02093-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractThis research paper investigates the use of 5-hydroxymethylfurfural (5-HMF) as marker for the heat treatment of spreadable dairy creams (dulce de leche, DL). The proposed method applies solid-phase extraction (SPE) with final analysis by liquid chromatography coupled with high-resolution mass spectrometry (SPE-LC–MS). The method was successfully applied to analyze spreadable dairy creams prepared by hot melt extrusion using different heating temperatures from 100 to 130 °C. The concentrations of 5-HMF correlated linearly with the applied temperatures, with a signal response in the range from 0.5 to 100 μM (R2 = 0.9997). The limit of detection (LOD) was 1.54 ± 0.03 µM with a precision of 1.77%. The results were compared with the analysis of 5-HMF in spreadable dairy creams using reference methods for the determination of 5-HMF in milk products. These methods mainly employed acid digestion and derivatization as pre-processing steps and determined 5-HMF spectrophotometrically and via HPLC–UV. These resulted in higher LOD (2.99 and 2.01 μΜ) and less precision (4.44 and 2.09%) compared to the proposed method. Furthermore, the proposed pre-processing procedure was faster by omitting the acid digestion and derivatization steps and by employing SPE.
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18
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Haque MA, Morozova K, Ferrentino G, Scampicchio M. Electrochemical Methods to Evaluate the Antioxidant Activity and Capacity of Foods: A Review. ELECTROANAL 2021. [DOI: 10.1002/elan.202060600] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Md Azizul Haque
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 5, 39100 Bozen-Bolzano Italy
- Department of Food Technology and Nutritional Science (FTNS) Mawlana Bhashani Science and Technology University (MBSTU) Tangail 1902 Bangladesh
| | - Ksenia Morozova
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 5, 39100 Bozen-Bolzano Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 5, 39100 Bozen-Bolzano Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 5, 39100 Bozen-Bolzano Italy
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Abstract
Extrusion cooking is receiving increasing attention as technology applied for the production of protein-based products. Researchers in this field showed that proteins from several sources are barely consumed because of their poor functionality and lack of acceptability related to the presence of some antinutritional factors. In this regard, extrusion is becoming of key importance thanks to its ability to improve protein functional properties. Based on this remarkable advantage, several studies have been published so far providing evidence of the enhanced functional, physicochemical and sensory properties of protein-based extruded products. The objective of the present review is to give a detailed overview of the potential of extrusion for the production of protein-based products. More specifically, the work describes all the studies published so far on vegetable and animal proteins including those recently released applying the technology on insect proteins. The aspects related to the functional properties of the extrudates together with the quality changes occurring during the process are also described to highlight the potential of the technology for future applications.
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Affiliation(s)
- Ornella Kongi Mosibo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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Malankhanova T, Suldina L, Grigor’eva E, Medvedev S, Minina J, Morozova K, Kiseleva E, Zakian S, Malakhova A. A Human Induced Pluripotent Stem Cell-Derived Isogenic Model of Huntington's Disease Based on Neuronal Cells Has Several Relevant Phenotypic Abnormalities. J Pers Med 2020; 10:jpm10040215. [PMID: 33182269 PMCID: PMC7712151 DOI: 10.3390/jpm10040215] [Citation(s) in RCA: 9] [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: 09/25/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 12/30/2022] Open
Abstract
Huntington's disease (HD) is a severe neurodegenerative disorder caused by a CAG triplet expansion in the first exon of the HTT gene. Here we report the introduction of an HD mutation into the genome of healthy human embryonic fibroblasts through CRISPR/Cas9-mediated homologous recombination. We verified the specificity of the created HTT-editing system and confirmed the absence of undesirable genomic modifications at off-target sites. We showed that both mutant and control isogenic induced pluripotent stem cells (iPSCs) derived by reprogramming of the fibroblast clones can be differentiated into striatal medium spiny neurons. We next demonstrated phenotypic abnormalities in the mutant iPSC-derived neural cells, including impaired neural rosette formation and increased sensitivity to growth factor withdrawal. Moreover, using electron microscopic analysis, we detected a series of ultrastructural defects in the mutant neurons, which did not contain huntingtin aggregates, suggesting that these defects appear early in HD development. Thus, our study describes creation of a new isogenic iPSC-based cell system that models HD and recapitulates HD-specific disturbances in the mutant cells, including some ultrastructural features implemented for the first time.
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21
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Ferrentino G, Morozova K, Horn C, Scampicchio M. Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants. Curr Pharm Des 2020; 26:519-541. [PMID: 31965940 DOI: 10.2174/1381612826666200121092018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [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: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. METHODS The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. RESULTS The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. CONCLUSION In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.
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Affiliation(s)
- Giovanna Ferrentino
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Christine Horn
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
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22
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Klettenhammer S, Ferrentino G, Morozova K, Scampicchio M. Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds. Foods 2020; 9:E1395. [PMID: 33023107 PMCID: PMC7601192 DOI: 10.3390/foods9101395] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest to the food industry.
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Affiliation(s)
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (S.K.); (K.M.); (M.S.)
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23
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Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules 2020; 25:molecules25173966. [PMID: 32878137 PMCID: PMC7504786 DOI: 10.3390/molecules25173966] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 01/31/2023] Open
Abstract
Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.
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24
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Ferrentino G, Giampiccolo S, Morozova K, Haman N, Spilimbergo S, Scampicchio M. Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102428] [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] [Indexed: 12/12/2022]
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Affiliation(s)
- Md Azizul Haque
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 1 39100 Bolzano Italy
| | - Ksenia Morozova
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 1 39100 Bolzano Italy
| | - Nathan Lawrence
- University of Hull, Chemical Engineering Cottenham Road Kingston Upon Hull HU6 7RX UK
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 1 39100 Bolzano Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 1 39100 Bolzano Italy
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26
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Filannino P, Tlais AZA, Morozova K, Cavoski I, Scampicchio M, Gobbetti M, Di Cagno R. Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.). Food Chem 2020; 317:126384. [PMID: 32078997 DOI: 10.1016/j.foodchem.2020.126384] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [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: 09/04/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 01/29/2023]
Abstract
This study investigated the capability of selected autochthonous lactic acid bacteria to enrich the portfolio of bioactive compounds of avocado fruit (Persea americana Mill.), with the perspective of producing dietary supplements or pharmaceutical preparations. Fermented avocado puree resulted in high levels of total free amino acids. Fermentation also led to a marked increase of antioxidant activity, with the highest levels found in water and hexane soluble extracts. Bio-converted phenolic compounds and fatty acids derivatives resulting from bacterial metabolism were likely responsible for the increased antioxidant activity. Fermentation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved marked attention due to their health-promoting activities. Oleic and linoleic acids were highly metabolized by Lactobacillus plantarum AVEF17, leading to high levels of mono, di-, and tri-hydroxy-octadecenoic acids.
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Affiliation(s)
- Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Ali Z A Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy
| | - Matteo Scampicchio
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
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27
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Ramezani M, Ferrentino G, Morozova K, Kamrul SMH, Scampicchio M. Clarification of apple juices with vegetable proteins monitored by multiple light scattering. J Food Sci 2020; 85:316-323. [PMID: 31968398 DOI: 10.1111/1750-3841.14984] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/02/2019] [Accepted: 11/08/2019] [Indexed: 11/28/2022]
Abstract
This work proposes a novel approach based on the real-time monitoring of the fining process of apple juices by static multiple light scattering. The change in transmission was used to determine the fining effectiveness of three vegetable proteins, respectively, red lentil, green lentil, and green pea proteins. Further treatment with gelatin-bentonite was used as a control. The modified Gompertz function was applied to fit the transmission signals. According to (1) the rate of flocculation and (2) the rate of sedimentation, the best fining efficiency was achieved by red lentil, which was similar to that of gelatin-bentonite and higher than green lentil and green pea proteins. This ranking was obtained at any dose from 60 to 900 mg per liter of juice. The results suggest the use of red lentil as a potential fining agent for apple juices and highlight the advantages of using static multiple light scattering technique as a quality control tool for studying the kinetics of the fining process. PRACTICAL APPLICATION: The study proposed the use of vegetable proteins as fining agents for apple juices. Their efficiency was ably monitored in real time by static multiple light scattering.
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Affiliation(s)
- Mohsen Ramezani
- Free Univ. of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100, Bolzano, Italy
| | - Giovanna Ferrentino
- Free Univ. of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100, Bolzano, Italy
| | - Ksenia Morozova
- Free Univ. of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100, Bolzano, Italy
| | - S M Hasan Kamrul
- Dept. of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology Univ., Dinajpur, 5200, Bangladesh
| | - Matteo Scampicchio
- Free Univ. of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100, Bolzano, Italy
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28
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Haman N, Morozova K, Tonon G, Scampicchio M, Ferrentino G. Antimicrobial Effect of Picea abies Extracts on E. coli Growth. Molecules 2019; 24:molecules24224053. [PMID: 31717511 PMCID: PMC6891403 DOI: 10.3390/molecules24224053] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/04/2019] [Accepted: 11/06/2019] [Indexed: 11/30/2022] Open
Abstract
This study aims to investigate the effect of essential oils extracted from wood residues of Picea abies on the growth of Escherichia coli. The essential oils were extracted by supercritical carbon dioxide, leading to a yield of 3.4 ± 0.5% (w/w) in 120 min. The antimicrobial effect was tested at 37 °C by isothermal calorimetry. The heat-flow (dq/dt vs. time) was integrated to give a fractional reaction curve (α vs. time). Such curves were fitted by a modified Gompertz function to give the lag-time (λ) and the maximum growth rate (µmax) parameters. The results showed that λ was linearly correlated with E. coli concentration (λ = 1.4 h/log (CFU/mL), R2 = 0.997), whereas µmax was invariant. Moreover, the overall heat was nearly constant to all the dilutions of E. coli. Instead, when the essential oil was added (with concentrations ranging from 1 to 5 mg/L) to a culture of E. coli (104 CFU/mL), the lag-time increased from 14.1 to 33.7 h, and the overall heat decreased from 2120 to 2.37 J. The results obtained by the plate count technique were linear with the lag-time (λ), where (λ = −7.3 × log (CFU/mL) + 38.3, R2 = 0.9878). This suggested a lower capacity of E. coli to metabolize the substrate in the presence of the essential oils. The results obtained in this study promote the use of essential oils from wood residues and their use as antimicrobial products.
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Oshchepkova A, Neumestova A, Matveeva V, Artemyeva L, Morozova K, Kiseleva E, Zenkova M, Vlassov V. Cytochalasin-B-Inducible Nanovesicle Mimics of Natural Extracellular Vesicles That Are Capable of Nucleic Acid Transfer. Micromachines (Basel) 2019; 10:E750. [PMID: 31683842 PMCID: PMC6915531 DOI: 10.3390/mi10110750] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 10/27/2019] [Accepted: 10/31/2019] [Indexed: 12/12/2022]
Abstract
Extracellular vesicles provide cell-to-cell communication and have great potential for use as therapeutic carriers. This study was aimed at the development of an extracellular vesicle-based system for nucleic acid delivery. Three types of nanovesicles were assayed as oligonucleotide carriers: mesenchymal stem cell-derived extracellular vesicles and mimics prepared either by cell treatment with cytochalasin B or by vesicle generation from plasma membrane. Nanovesicles were loaded with a DNA oligonucleotide by freezing/thawing, sonication, or permeabilization with saponin. Oligonucleotide delivery was assayed using HEK293 cells. Extracellular vesicles and mimics were characterized by a similar oligonucleotide loading level but different efficiency of oligonucleotide delivery. Cytochalasin-B-inducible nanovesicles exhibited the highest level of oligonucleotide accumulation in HEK293 cells and a loading capacity of 0.44 ± 0.05 pmol/µg. The loaded oligonucleotide was mostly protected from nuclease action.
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Affiliation(s)
- Anastasiya Oshchepkova
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
| | - Alexandra Neumestova
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
| | - Vera Matveeva
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
| | - Lyudmila Artemyeva
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
| | - Ksenia Morozova
- Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia.
| | - Elena Kiseleva
- Institute of Cytology and Genetics SB RAS, 630090 Novosibirsk, Russia.
| | - Marina Zenkova
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
| | - Valentin Vlassov
- Institute of Chemical Biology and Fundamental Medicine SB RAS, 630090 Novosibirsk, Russia.
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Armani M, Morozova K, Scampicchio M. Immobilization of Saccharomyces cerevisiae on nylon-6 nanofibrous membranes for grape juice fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.05.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Longo E, Morozova K, Yener S, Boselli E, Biasioli F, Scampicchio M. Direct flow injection profiling of acyl glycerols from food products using isopropanol as solvent. J Mass Spectrom 2019; 54:412-421. [PMID: 30817044 DOI: 10.1002/jms.4346] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 02/13/2019] [Accepted: 02/21/2019] [Indexed: 06/09/2023]
Abstract
This work proposes a novel method for the direct flow injection profiling of acylglycerols in edible oils and fats without preliminary extraction and consequent reconstitution in the injection solvent. The work exploits the outstanding performance of high-resolution mass spectrometry to target unique elemental compositions even in the most complex matrices. The performance of isopropanol as the unique solvent for both the solubilization and analysis of acylglycerols was investigated in comparison with other classical methods involving preliminary extractions, sample recovery, and analysis. The calibrations of two triglyceride standards (triolein and trilinolenin) were successfully performed in presence and absence of oil matrix. As final application, the effects on the acylglycerol fraction of a heat treatment on three different fat samples (extra virgin olive oil, lard oil, and fat from dry cured ham-speck) were monitored. The proposed method is therefore suitable for a rapid evaluation of acylglycerol fractions in food lipid samples.
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Affiliation(s)
- Edoardo Longo
- Facoltà di Scienze e Tecnologie, Libera Università di Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Ksenia Morozova
- Facoltà di Scienze e Tecnologie, Libera Università di Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Sine Yener
- Facoltà di Scienze e Tecnologie, Libera Università di Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Emanuele Boselli
- Facoltà di Scienze e Tecnologie, Libera Università di Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Matteo Scampicchio
- Facoltà di Scienze e Tecnologie, Libera Università di Bolzano, Piazza Università 5, 39100, Bolzano, Italy
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32
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Bodner M, Morozova K, Kruathongsri P, Thakeow P, Scampicchio M. Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03281-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Morozova K, Rodríguez‐Buenfil I, López‐Domínguez C, Ramírez‐Sucre M, Ballabio D, Scampicchio M. Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection. ELECTROANAL 2019. [DOI: 10.1002/elan.201800705] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ksenia Morozova
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Ingrid Rodríguez‐Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Cindy López‐Domínguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Manuel Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Davide Ballabio
- Milano Chemometrics and QSAR Research Group, Department of Earth and Environmental SciencesUniversity of Milano-Bicocca Piazza della Scienza, 1 20126 Milano Italy
| | - Matteo Scampicchio
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
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Dejmkova H, Morozova K, Scampicchio M. Estimation of Scoville index of hot chili peppers using flow injection analysis with electrochemical detection. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.01.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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35
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Merkyte V, Morozova K, Boselli E, Scampicchio M. Fast and Simultaneous Determination of Antioxidant Activity, Total Phenols and Bitterness of Red Wines by a Multichannel Amperometric Electronic Tongue. ELECTROANAL 2017. [DOI: 10.1002/elan.201700652] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Vakare Merkyte
- Freie Universität Bozen; Libera Università di Bolzano; Faculty of Science and Technology; Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Ksenia Morozova
- Freie Universität Bozen; Libera Università di Bolzano; Faculty of Science and Technology; Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Emanuele Boselli
- Freie Universität Bozen; Libera Università di Bolzano; Faculty of Science and Technology; Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Matteo Scampicchio
- Freie Universität Bozen; Libera Università di Bolzano; Faculty of Science and Technology; Piazza Università 5 39100 Bozen-Bolzano Italy
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Kongwong P, Morozova K, Ferrentino G, Poonlarp P, Scampicchio M. Rapid Determination of the Antioxidant Capacity of Lettuce by an E-Tongue Based on Flow Injection Coulometry. ELECTROANAL 2017. [DOI: 10.1002/elan.201700354] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Pratsanee Kongwong
- Free University of Bozen-Bolzano; Faculty of Science and Technology; Universitätsplatz 5 39100 Bolzano Italy
- Division of Food Science and Technology; Faculty of Agro-Industry Chiang Mai University, Chiang Mai; 50100 Thailand
| | - Ksenia Morozova
- Free University of Bozen-Bolzano; Faculty of Science and Technology; Universitätsplatz 5 39100 Bolzano Italy
| | - Giovanna Ferrentino
- Free University of Bozen-Bolzano; Faculty of Science and Technology; Universitätsplatz 5 39100 Bolzano Italy
| | - Pichaya Poonlarp
- Division of Food Engineering; Faculty of Agro-Industry Chiang Mai University; Chiang Mai 50100 Thailand
| | - Matteo Scampicchio
- Free University of Bozen-Bolzano; Faculty of Science and Technology; Universitätsplatz 5 39100 Bolzano Italy
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37
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Longo E, Morozova K, Loizzo MR, Tundis R, Savini S, Foligni R, Mozzon M, Martin-Vertedor D, Scampicchio M, Boselli E. High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres. Food Res Int 2017; 102:526-535. [DOI: 10.1016/j.foodres.2017.09.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 09/01/2017] [Accepted: 09/08/2017] [Indexed: 11/29/2022]
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38
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Kamrul Hasan SM, Asaduzzaman M, Merkyte V, Morozova K, Scampicchio M. Simultaneous Kinetic and Thermodynamic-Based Assay to Determine the Hydrogen Peroxide (H2O2) Scavenging Activity of Berry Extracts by Using Reaction Calorimetry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1014-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Savini S, Loizzo MR, Tundis R, Mozzon M, Foligni R, Longo E, Morozova K, Scampicchio M, Martin-Vertedor D, Boselli E. Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2927-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Longo E, Morozova K, Scampicchio M. Effect of light irradiation on the antioxidant stability of oleuropein. Food Chem 2017; 237:91-97. [PMID: 28764085 DOI: 10.1016/j.foodchem.2017.05.099] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/11/2017] [Accepted: 05/17/2017] [Indexed: 11/18/2022]
Abstract
The stability of oleuropein, a natural antioxidant from Olea europaea, has been often studied in connection with thermal or enzymatic treatments, but very little is known about the effects of UV light. This work aimed at studying the UV-C effects on oleuropein standard solutions once dissolved in ethanol or water. During irradiation, aliquots were taken and analyzed by a flow injection system equipped with a multi-channel coulometric detector and a high-resolution mass spectrometer. The effects of irradiation were also studied by UV spectroscopy. The results show that oleuropein is relatively stable in water or ethanol, but that under UV-C light undergoes a series of fast decomposition reactions leading to hydroxytyrosol and elenolic acid. Overall, this study provides evidences that the degradation of oleuropein by UV-C light follows a mechanism dependent on the solvent used. Moreover, the solvent affects the resulting redox properties of the solution.
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Affiliation(s)
- Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
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Morozova K, Aprea E, Cantini C, Migliorini M, Gasperi F, Scampicchio M. Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection. ELECTROANAL 2016. [DOI: 10.1002/elan.201600067] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ksenia Morozova
- Free University of Bolzano; Faculty of Science and Technology; Piazza Università, 1 39100 Bolzano Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre; Fondazione Edmund Mach (FEM); via E. Mach 1 38010 San Michele all'Adige (TN Italy
| | - Claudio Cantini
- Trees and Timber Institute; National Research Council of Italy via Aurelia 49; 58022 Follonica Italy
| | - Marzia Migliorini
- PromoFirenze - Azienda Speciale della Camera di Commercio di Firenze; Laboratorio Chimico Merceologico - Via Orcagna; 70-50121 Firenze Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre; Fondazione Edmund Mach (FEM); via E. Mach 1 38010 San Michele all'Adige (TN Italy
| | - Matteo Scampicchio
- Free University of Bolzano; Faculty of Science and Technology; Piazza Università, 1 39100 Bolzano Italy
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42
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Morozova K, Schmidt O, Schwack W. Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2142-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kiseleva E, Allen TD, Rutherford SA, Murray S, Morozova K, Gardiner F, Goldberg MW, Drummond SP. A protocol for isolation and visualization of yeast nuclei by scanning electron microscopy (SEM). Nat Protoc 2007; 2:1943-53. [PMID: 17703206 DOI: 10.1038/nprot.2007.251] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
This protocol details methods for the isolation of yeast nuclei from budding yeast (Saccharomyces cerevisiae) and fission yeast (Schizosaccharomyces pombe), immuno-gold labeling of proteins and visualization by field emission scanning electron microscopy (FESEM). This involves the removal of the yeast cell wall and isolation of the nucleus from within, followed by subsequent processing for high-resolution microscopy. The nuclear isolation step can be performed in two ways: enzymatic treatment of yeast cells to rupture the cell wall and generate spheroplasts (cells that have partially lost their cell wall and their characteristic shape), followed by isolation of the nuclei by centrifugation or homogenization; and whole cell freezing followed by manual cell rupture and centrifugation. This protocol has been optimized for the visualization of the yeast nuclear envelope (NE), nuclear pore complexes (NPCs) and associated cyto-skeletal structures. Samples once processed for FESEM can be stored under vacuum for weeks, allowing considerable time for image acquisition.
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Affiliation(s)
- Elena Kiseleva
- Institute of Cytology and Genetics, Russian Academy of Science, Novosibirsk, Russia.
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