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Redondo D, Arias E, Oria R, Venturini ME. Thinned stone fruits are a source of polyphenols and antioxidant compounds. J Sci Food Agric 2017; 97:902-910. [PMID: 27219821 DOI: 10.1002/jsfa.7813] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [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: 03/16/2016] [Revised: 05/13/2016] [Accepted: 05/16/2016] [Indexed: 05/10/2023]
Abstract
BACKGROUND Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins. RESULTS Thinned nectarine had the highest content of total phenols [67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total flavonoids (56.97 mg CE g-1 DW) as well as the highest antioxidant activity measured by DPPH scavenging (133.30 mg [Trolox equivalents (TE) g-1 DW] and FRAP assay (30.42 mg TE g-1 DW). Proanthocyanidins were very abundant in these by-products, and the main phenolic group quantified in cherry (10.54 mg g-1 DW), flat peach (33.47 mg g-1 DW) and nectarine (59.89 mg g-1 DW), while hydroxycinnamic acids predominate in apricot, peach and plum (6.67, 22.04 and 23.75 mg g-1 DW, respectively). The low, mean degree of polymerisation of proanthocyanidins suggests that their bioavailability could be very high. CONCLUSIONS This study shows that thinned stone fruit extracts might be used as antioxidants in foods or as a source of compounds with health-related benefits that can be used in the pharmaceutical, cosmetic and food industries. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Diego Redondo
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Esther Arias
- Parque Científico Tecnológico Aula Dei, Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Rosa Oria
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - María E Venturini
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
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2
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Rosas-Burgos EC, Burgos-Hernández A, Noguera-Artiaga L, Kačániová M, Hernández-García F, Cárdenas-López JL, Carbonell-Barrachina ÁA. Antimicrobial activity of pomegranate peel extracts as affected by cultivar. J Sci Food Agric 2017; 97:802-810. [PMID: 27173758 DOI: 10.1002/jsfa.7799] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [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: 12/10/2015] [Revised: 04/30/2016] [Accepted: 05/06/2016] [Indexed: 05/20/2023]
Abstract
BACKGROUND Some studies have reported that different parts of the pomegranate fruit, especially the peel, may act as potential antimicrobial agents and thus might be proposed as a safe natural alternative to synthetic antimicrobial agents. The high tannin content, especially punicalagin, found in pomegranate extracts, has been reported as the main compound responsible for such antimicrobial activity. Because the pomegranate peel chemical composition may vary with the type of cultivar (sweet, sour-sweet and sour), pomegranates may also differ with respect to their antimicrobial capacity. RESULTS The extract from PTO8 pomegranate cultivar peel had the highest antimicrobial activity, as well as the highest punicalagins (α and β) and ellagic acid concentrations. In the results obtained from both antibacterial and antifungal activity studies, the sour-sweet pomegranate cultivar PTO8 showed the best antimicrobial activity, and the highest ellagic acid concentrations. CONCLUSION The results of the present study suggest that ellagic acid content has a significant influence on the antimicrobial activity of the pomegranate extracts investigated. The pomegranate peel of the PTO8 cultivar is a good source of antifungal and antibacterial compounds, and may represent an alternative to antimicrobial agents of synthetic origin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ema C Rosas-Burgos
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Armando Burgos-Hernández
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Luis Noguera-Artiaga
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Miroslava Kačániová
- Department of Microbiology, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, Slovak University of Agriculture in Nitra, 949 76, Nitra, Slovak Republic
| | - Francisca Hernández-García
- Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, EPSO, UMH, Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - José L Cárdenas-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Ángel A Carbonell-Barrachina
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
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Mnif I, Ghribi D. Glycolipid biosurfactants: main properties and potential applications in agriculture and food industry. J Sci Food Agric 2016; 96:4310-4320. [PMID: 27098847 DOI: 10.1002/jsfa.7759] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [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: 10/14/2015] [Revised: 02/26/2016] [Accepted: 04/12/2016] [Indexed: 06/05/2023]
Abstract
Glycolipids, consisting of a carbohydrate moiety linked to fatty acids, are microbial surface active compounds produced by various microorganisms. They are characterized by high structural diversity and have the ability to decrease the surface and interfacial tension at the surface and interface, respectively. Rhamnolipids, trehalolipids, mannosylerythritol lipids and cellobiose lipids are among the most popular glycolipids. They have received much practical attention as biopesticides for controlling plant diseases and protecting stored products. As a result of their antifungal activity towards phytopathogenic fungi and larvicidal and mosquitocidal potencies, glycolipid biosurfactants permit the preservation of plants and plant crops from pest invasion. Also, as a result of their emulsifying and antibacterial activities, glycolipids have great potential as food additives and food preservatives. Furthermore, the valorization of food byproducts via the production of glycolipid biosurfactant has received much attention because it permits the bioconversion of byproducts on valuable compounds and decreases the cost of production. Generally, the use of glycolipids in many fields requires their retention from fermentation media. Accordingly, different strategies have been developed to extract and purify glycolipids. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Inès Mnif
- Unit Enzymes and Bioconversion, National School of Engineers, University of Sfax, Sfax, Tunisia
| | - Dhouha Ghribi
- Unit Enzymes and Bioconversion, National School of Engineers, University of Sfax, Sfax, Tunisia
- Higher Institute of Biotechnology of Sfax, University of Sfax, Sfax, Tunisia
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Tao ZP, Sun LC, Qiu XJ, Cai QF, Liu GM, Su WJ, Cao MJ. Preparation, characterisation and use for antioxidant oligosaccharides of a cellulase from abalone (Haliotis discus hannai) viscera. J Sci Food Agric 2016; 96:3088-3097. [PMID: 26439109 DOI: 10.1002/jsfa.7484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [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: 06/28/2015] [Revised: 09/16/2015] [Accepted: 09/27/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND In China, abalone (Haliotis discus hannai) production is growing annually. During industrial processing, the viscera, which are abundant of cellulase, are usually discarded or processed into low-value feedstuff. Thus, it is of interest to obtain cellulase from abalone viscera and investigate its application for preparation of functional oligosaccharides. RESULTS A cellulase was purified from the hepatopancreas of abalone by ammonium sulfate precipitation and two-steps column chromatography. The molecular weight of the cellulase was 45 kDa on SDS-PAGE. Peptide mass fingerprinting analysis yielded 103 amino acid residues, which were identical to cellulases from other species of abalone. Substrate specificity analysis indicated that the cellulase is an endo-1,4-β-glucanase. Hydrolysis of seaweed Porphyra haitanensis polysaccharides by the enzyme produced oligosaccharides with degree of polymerisation of two to four, whose monosaccharide composition was 58% galactose, 4% glucose and 38% xylose. The oligosaccharides revealed 2,2'-diphenyl-1-picrylhydrazyl free radical as well as hydrogen peroxide scavenging activity. CONCLUSION It is feasible and meaningful to utilise cellulase from the viscera of abalone for preparation of functional oligosaccharides. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Zhi-Peng Tao
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
| | - Le-Chang Sun
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, Fujian Province, 361102, China
| | - Xu-Jian Qiu
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
| | - Qiu-Feng Cai
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, Fujian Province, 361102, China
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, Fujian Province, 361102, China
| | - Wen-Jin Su
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, Fujian Province, 361102, China
| | - Min-Jie Cao
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, Fujian Province, 361102, China
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Todokoro T, Fukuda K, Matsumura K, Irie M, Hata Y. Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant. J Sci Food Agric 2016; 96:2998-3006. [PMID: 26399367 DOI: 10.1002/jsfa.7469] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Revised: 08/27/2015] [Accepted: 09/18/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Deferriferrichrysin (Dfcy) is a siderophore found in foods fermented by Aspergillus oryzae and is a promising candidate for an antioxidant food additive because of its high binding constant toward iron. However, the Dfcy concentration is typically low in foods and cultures. RESULTS We optimised culture conditions to improve Dfcy production to 2800 mg L(-1) from 22.5 mg L(-1) under typical conditions. Then, we evaluated the potential of Dfcy as a food additive by measuring its safety, stability, and antioxidant activity. Dfcy was sufficiently stable that over 90% remained after pasteurisation at 63 °C for 30 min at pH 3-11, or after sterilisation at 120 °C for 4 min at pH 4-6. Dfcy showed high antioxidant activity in an oil-in-water model, where inhibition of lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays. Dfcy decreased PV and TBARS by 83% and 75%, respectively. Antioxidant activity of Dfcy was equal to or higher than that of the synthetic chelator EDTA. CONCLUSION Our study provides the first practical method for production of Dfcy. Dfcy can be a novel food-grade antioxidant and the first natural alternative to the synthesised iron chelator EDTA. © 2015 Society of Chemical Industry.
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MESH Headings
- Animals
- Antioxidants/adverse effects
- Antioxidants/chemistry
- Antioxidants/economics
- Antioxidants/isolation & purification
- Aspergillus oryzae/chemistry
- Aspergillus oryzae/growth & development
- Aspergillus oryzae/metabolism
- Fermentation
- Food Preservatives/adverse effects
- Food Preservatives/chemistry
- Food Preservatives/economics
- Food Preservatives/isolation & purification
- Food-Processing Industry/economics
- Fungal Proteins/metabolism
- Hot Temperature/adverse effects
- Industrial Waste/analysis
- Industrial Waste/economics
- Iron Chelating Agents/adverse effects
- Iron Chelating Agents/chemistry
- Iron Chelating Agents/economics
- Iron Chelating Agents/isolation & purification
- Japan
- Models, Chemical
- Mutagenicity Tests
- Oryza/chemistry
- Peptide Hydrolases/metabolism
- Peptides, Cyclic/adverse effects
- Peptides, Cyclic/chemistry
- Peptides, Cyclic/economics
- Peptides, Cyclic/isolation & purification
- Plant Proteins, Dietary/chemistry
- Plant Proteins, Dietary/economics
- Plant Proteins, Dietary/isolation & purification
- Plant Proteins, Dietary/metabolism
- Protein Hydrolysates/chemistry
- Protein Hydrolysates/economics
- Protein Hydrolysates/isolation & purification
- Protein Hydrolysates/metabolism
- Saccharomyces cerevisiae/growth & development
- Saccharomyces cerevisiae/metabolism
- Seeds/chemistry
- Toxicity Tests, Acute
- Wine/analysis
- Wine/microbiology
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Affiliation(s)
- Takehiko Todokoro
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Katsuharu Fukuda
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Kengo Matsumura
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Motoko Irie
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Yoji Hata
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. J Agric Food Chem 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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Walia M, Rawat K, Bhushan S, Padwad YS, Singh B. Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace. J Sci Food Agric 2014; 94:929-934. [PMID: 23929365 DOI: 10.1002/jsfa.6337] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 07/17/2013] [Accepted: 08/08/2013] [Indexed: 05/27/2023]
Abstract
BACKGROUND Apple pomace is generated in huge quantities in juice-processing industries the world over and continuous efforts are being made for its inclusive utilization. In this study, apple seeds separated from industrial pomace were used for extraction of oil. The fatty acid composition, physicochemical and antioxidant as well as in vitro anticancer properties of extracted oil were studied to assess its suitability in food and therapeutic applications. RESULTS The fatty acid composition of seed oil revealed the dominance of oleic (46.50%) and linoleic acid (43.81%). It had high iodine (121.8 g I 100 g⁻¹) and saponification value (184.91 mg KOH g⁻¹ oil). The acid value, refractive index and relative density were 4.28 mg KOH g⁻¹, 1.47 and 0.97 mg mL⁻¹, respectively. The antioxidant potential (IC₅₀) of apple seed oil was 40.06 µg mL⁻¹. Cytotoxicity of apple seed oil against CHOK1, SiHa and A549 cancer cell lines ranged between 0.5 ± 0.06% and 88.6 ± 0.3%. CONCLUSION The physicochemical properties of apple seed oil were comparable with edible food oil, indicating its better stability and broad application in the food and pharmaceutical industries. Apple seed oil could be a good source of natural antioxidants. Also, the in vitro cytotoxic activity against specific cell lines exhibited its potential as an anticancer agent.
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Affiliation(s)
- Mayanka Walia
- Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061, India; Natural Plant Products Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061, India
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Özvural EB, Vural H. Which is the best grape seed additive for frankfurters: extract, oil or flour? J Sci Food Agric 2014; 94:792-797. [PMID: 24122825 DOI: 10.1002/jsfa.6442] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [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: 05/24/2012] [Revised: 08/01/2013] [Accepted: 10/09/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Grape seed products (winery by-products) are valuable vegetable sources to enhance the quality of meat products. In this study, 21 treatments of frankfurters, in three different groups, including 0%, 0.01%, 0.03%, 0.05%, 0.1%, 0.3% and 0.5% grape seed extract (GSE), 0%, 1%, 2%, 4%, 6%, 8% and 10% grape seed oil (GSO), and 0%, 0.5%, 1%, 2%, 3%, 4% and 5% grape seed flour (GSF) were produced in order to compare the differences among them during refrigerated storage for 90 days. RESULTS Increasing the level of GSO made the frankfurters lighter in color (P < 0.05). Lipid oxidation of all the 21 frankfurters were under the limit of deterioration (2.0 mg malonaldehite kg⁻¹ treatment) during 90 days' storage. However, increasing the amount of additives (GSE, GSO and GSF) led to a decrease in overall acceptability for each group. According to the general comparison of the three frankfurter groups in terms of lipid oxidation, TBARS (thiobarbituric acid reactive substances) values of the frankfurters including GSE and GSF were found to be similar, but the frankfurters containing GSO exhibited the highest lipid oxidation (P < 0.05). While the products including GSE were the most acceptable group in terms of overall acceptability, the group produced with GSF received the lowest points (P < 0.05). CONCLUSION Although the three grape seed products have partially undesirable effects on the sensory characteristics of the frankfurters, all these additives showed different positive influences in the production of frankfurters. The results showed that the group of frankfurters including GSE was the best of three different groups of products due to the lipid oxidation and overall acceptability results.
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Affiliation(s)
- Emin Burçin Özvural
- Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, 18100, Merkez, Cankiri, Turkey
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Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. J Agric Food Chem 2013; 61:5179-5188. [PMID: 23656613 DOI: 10.1021/jf400806z] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.
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Affiliation(s)
- Edwin Frankel
- Olive Center, University of California, Davis, California, United States
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10
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Li J, Han Q, Chen W, Ye L. Antimicrobial activity of Chinese bayberry extract for the preservation of surimi. J Sci Food Agric 2012; 92:2358-2365. [PMID: 22419228 DOI: 10.1002/jsfa.5641] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2011] [Revised: 12/03/2011] [Accepted: 01/31/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi. RESULTS Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract. CONCLUSION Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.
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Affiliation(s)
- Jianrong Li
- Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Bohai University, Jinzhou 121013, China.
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Grozdanova E. Salt production along the west coast of the Black Sea in the Ottoman period. Arch Orient 2001; 69:165-172. [PMID: 18551791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
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