Milincic, Danijel D.Stanisavljevic, Nemanja S.Kostic, Aleksandar Z.Bajic, Svetlana Sokovic...
13页
查看更多>>摘要：Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS(center dot)+ DPPH center dot and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.
查看更多>>摘要：Rice bran protein concentrate (RBPC) was hydrolysed by a commercial food grade enzyme-papain to get similar to 15%, 25% and 32% degree of hydrolysis (DH) to investigate its effect on structural, antioxidant and functional properties as well as in-vitro digestibility. Bulk density and structural flexibility (alpha-helix and random coils) of rice bran protein hydrolysates (RBPHs) increased with an increase in DH. However, surface hydrophobicity (SHO), total beta-sheets, beta-turns, and thermal properties decreased with increasing DH. RBPHs possessed improved antioxidant activity as compared to native protein, except metal chelating power. RBPHs had higher solubility and digestibility. Thermal properties were positively correlated with beta-sheets content while inversely related to alpha-helix content. An inverse correlation was observed in protein solubility and SHO. Emulsion activity index and foaming stability were positively related to SHO. Protein digestibility was negatively correlated to the beta-sheets, beta-turns, and SHO. The results indicated that secondary structure and SHO are the primary factors in affecting the thermal and functional properties as well as digestibility. It is thus concluded that the enzymatic hydrolysis might be applicable for RBPC to increase its potential bioactivity but reserve partial interfacial properties.
查看更多>>摘要：Rapeseed meal rich in protein serves as one of the major agricultural processing by-products; however, it is currently used as a fertilizer or feed, which causes a great waste of protein resources. The aim of this study was to enzymatically prepare rapeseed peptides (RPs) that can be self-assembled and used as a nanocarrier for encapsulation of hydrophobic beta-carotene. During this process, the effects of rapeseed protein hydrolysis time, encapsulation time, and the ratio of beta-carotene to RPs on the encapsulation results were investigated. The encapsulation efficiency (EE) and drug loading amount (LA) were used as the evaluation indicators. Through optimization of conditions, the optimal parameters of encapsulation were obtained, namely enzymatic hydrolysis for 60 min, encapsulation time for 3 h, the optimal ratio of beta-carotene to peptide for 3/5, the EE for >80%, and the LA for 0.55 mg/mg. In addition, the encapsulation structure of RPs and beta-carotene was systematically characterized by FTIR, TEM and CLSM, suggesting that beta-carotene was successfully encapsulated by RPs. The present study contributes to a deep understanding of encapsulation of beta-carotene by self-assembly of RPs.
查看更多>>摘要：Cocoa and chocolate are widely consumed by humans, and habitual intake is associated with benefits to cardiovascular health, which has been attributed to its polyphenolic content. Classically, in the processing of cacao beans, a final brown color has been preferred over the natural red-violet hues present in raw beans as a marker of proper processing and the development of the characteristic chocolate aroma and flavors. Recently, the industry has shown a renewed interest in the purple-red hues of cacao since the introduction of ruby chocolate to the market. Here, we present a processing method to preserve the composition of flavan-3-ols and procyanidins and to retain pink-red hues in powders produced from unfermented cocoa beans, in which polyphenol-degrading enzymes were first inactivated at 95 degrees C followed by fast soaking in 1.5 M citric acid and immediate dehydration and grinding to obtain powders with nearly 150 mg/g flavan-3-ols and procyanidins and stable pink-red hues according to CIE L*a*b* color measurements. These procyanidin-rich cacao powders could be added to chocolate products to reach the desired health properties of eating polyphenol-rich chocolates in the new context of the preferred pink shades of the so-called fourth chocolate.
查看更多>>摘要：This study presents the application of high-power ultrasounds (US) to crushed grapes using winery-scale equipment and studies, for the first time at this scale, how the frequency of the ultrasounds affects the extraction of phenolic compounds from grapes and the chromatic and physico-chemical characteristics of the finished wines, in an attempt to optimize the maceration process. The results showed how US modified the physical characteristics of the grape skin, facilitating phenolic extraction and improving the wine chromatic characteristics but only produced slight differences in the physico-chemical characteristics of the finished wines. The two different frequencies applied led to some differences in the wine phenolic composition, especially higher tannin extraction at 20 kHz whereas anthocyanin extraction was favoured at 28 kHz. Wines made with sonicated grapes and 72 h of skin maceration time were chromatically very similar to control wines with four more days of skin contact, indicating that this technological process may increase the working capacity of the winery by allowing a reduction of more than 50% in the maceration time.
查看更多>>摘要：The contribution of the chemical diversity of common essential oils to the antioxidant properties was investigated. Principal component analyses were performed to cluster essential oils with similar compositions and antioxidant properties, and to correlate their chemical profiles with their antioxidant properties. Moreover, mathematical models were developed for the prediction of antioxidant properties. Oregano, cinnamon, clove, pimento, thyme, and sage exhibited the highest antioxidant properties. When clustering based on the chemical profile, onion, cranberry, melissa, clove, cinnamon, and garlic oils were clustered into the same group. Correlation analysis showed concurrent abundance of some compounds in essential oils, for example, monoterpenes and alcohols contents increase simultaneously, and phenol-rich samples had higher sesquiterpenes content. The statistically significant predictive models were developed. These models revealed that the effects of monoterpenes, ketones and phenols concentration on antioxidant capacity were more significant. Phenols paired with esters and alcohols showed synergistic effects on hydrogen atom transfer-based ORAC value, whereas the opposite was true on single electron transfer-based IC50 when paired with monoterpenes and ketones. The developed predictive models are expected to provide the capability to predict the antioxidant properties of essential oils based on their chemical compositions and to identify combinations of oils that can act synergistically.
查看更多>>摘要：This study investigated the influence of simulated gastrointestinal digestion on phenolic bioaccessibility, antioxidant activity, and enzyme inhibition of Prinsepia ulilis Royle fruits. Gastric and intestinal digestion remarkably upgraded the total phenolic and flavonoid contents, whereas the total anthocyanin content increased after gastric digestion but declined after intestinal digestion. Nineteen phenolics were characterized in P. utilis fruits among which rutin had the highest content in undigested and intestinally digested samples. Cyanidin-3-O-glucoside had the highest content in the gastrically digested sample. After digestion, fruit antioxidant activity and inhibitory effects on alpha-glucosidase and pancreatic lipase were enhanced significantly (p < 0.05), whereas the inhibitory effects on dipeptidyl peptidase IV (DPP-IV) declined dramatically (p < 0.05). Correlation analysis indicated that protocatechuic acid and p-coumaric acid may be the most effective compounds in antioxidant and inhibition towards pancreatic lipase and ct-glucosidase, while quercetin-3-O-glucoside and quercetin 3 (6-O-acetyl-betaglucoside) may contribute significantly on DPP-IV inhibition. The results of this study may help further elucidate the phenolic digestive stability of P. utilis fruits and their effects on human health, and provide information for the further utilization of this fruits.
查看更多>>摘要：Aqueous ultrasound assisted extraction, followed by membrane concentration, was first used to concentrate the bioactive compounds of Uvaia residue (seed and peel). The extract, obtained under ideal conditions of 40 degrees C, 2.5 min, and 40% of amplitude, was concentrated using reverse osmosis, and presented relatively low fouling (39%). At the end of the sequential processes, a concentrate (CF) was obtained with an increase of 6.2 times for phenolics (332.22 mg GAE/100 g), and 7.8 times for total flavonoids (1300.18 mg/100 g) compared to the initial extract (RS). A significant increase was observed by HPLC-DAD/UV-vis for the concentration of compounds. Fifteen compounds were putatively identified by UHPLC-QTOF-MS/MS. The obtained concentrate was produced naturally, which can be used as a source of antioxidants in the development of functional food formulations, nutraceuticals or also by pharmaceutical industries.
查看更多>>摘要：The concentrations of sixteen elements was determined in samples of spices and aromatic herbs from two districts of Algeria. The aim of this work was to determine the chemical elements concentration in order to evaluate: the possible differences and/or similarities; if it is possible to establish a link between the analyzed samples and their geographical origins; the nutritional quality and the potential health risks associated with sample consumption. The highest mean concentrations were found to be K in mint, Ca in oregano, Na in fennel, Fe in verbena, Mn in black pepper, Zn in coriander, Cr in garlic, As in laurel, and Cd in caraway. The statistical discrimination between samples from Oran and Tlemcen for each spice and aromatic herb under analysis was achieved. The intake of essential elements was small but also the potential health risks associated with toxic or potentially toxic elements via consumption of these food was overall insignificant.
Ishaq, AnumSyed, Qamar AbbasEbner, Paul D.Rahman, Hafiz Ubaid Ur...
8页
查看更多>>摘要：The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil, UV light and bacteriophage were employed on inoculated beef. All the combinations significantly controlled bacterial growth with maximum effect of phage + clove oil + UV light (T-9) in the end of trial (1.25 +/- 0.24 log CFU/mL). However, a slightly high drip (3.55%) and purge losses (4.67%) were recorded by all the samples. Additionally, multiple hurdles did not adversely affect the color and hardness values of stored beef samples. In addition, a significantly lower nitrogenous losses i.e., 26.62 mg N/100 g for T-6 (Phage + Clove essential oil), 27.31 mg N/100 g for T-7 (Clove + UV treatment), 27.31 mg N/100 g for T-8 (Phage + UV treatment) and 28 mg N/100 g for T-9 (Phage + Clove essential oil + UV treatment), and oxidative degradation of beef samples in a momentous way (TBARS value = 0.746 mg MDA/kg) obtained by T-9 (Phage + Clove essential oil + UV treatment) at the termination of trial. The study concluded that use of hurdle technology can be employed as an effective antimicrobial approach to attenuate the growth of pathogenic bacteria from meat surface without imposing adverse effects on the quality.
NSTL
Elsevier