Pomegranate peel phenolics: Microencapsulation,storage stability and potential ingredient for functional food development

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC₅₀ and α-glucosidase inhibitory as IC₅₀ of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.     

Dietary fiber in the prevention and treatment of metabolic syndrome: a review

Inclusion of fiber in the diet has been linked to the prevention of a range of illnesses and conditions. This review contains several ideas about the possible benefits of dietary fiber intake in patients with metabolic syndrome. The principal beneficial effects of a fiber-rich diet in these patients are: prevention of obesity, improved glucose levels, and control of the profile of blood lipids. We now also know that dietary fiber may favor the control of arterial blood pressure. Animal experiments have also shown the benefit of different types of fiber on these variables. Of particular relevance are the studies using obese Zucker rats, which present similar anomalies to those seen in patients with metabolic syndrome. There is therefore a growing interest in discovering new sources of natural fiber. Some of these different kinds of fiber may then be used as functional ingredients to obtain foods with properties that are beneficial to health.     

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, β-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value.     

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.     

The effects of quercetin supplementation on lipid profiles and inflammatory markers among patients with metabolic syndrome and related disorders: A systematic review and meta-analysis of randomized controlled trials

Abstract

Aims: This systematic review and meta-analysis of randomized controlled trials (RCTs) was performed to determine the effect of quercetin administration on lipid profiles and inflammatory markers among patients with metabolic syndrome (MetS) and related disorders.

Methods: We searched systematically online databases including Cochrane Library, EMBASE, MEDLINE, and Web of Science to identify the relevant RCTs until November 2018. Q-test and I² statistics were applied to assess heterogeneity among included studies. Data were combined using fixed- or random-effects model and presented as standardized mean difference (SMD) with 95% confidence interval (CI).

Results: Out of 591 citations, 16 RCTs were included in the meta-analysis. The pooled findings showed that quercetin consumption significantly decreased total-cholesterol (SMD = ?0.98; 95% CI, ?1.48, ?0.49; p?<?0.001; I²: 94.0), LDL-cholesterol (SMD = ?0.88; 95% CI, ?1.35, ?0.41; p?<?0.001; I²: 92.7) and C-reactive protein (CRP) levels (?0.64; 95% CI, ?1.03, ?0.25; p?=?0.001; I²: 90.2). While, quercetin supplementation did not significantly affect triglycerides (TG) (SMD = ?0.32; 95% CI, ?0.68, 0.04; p?=?0.08; I²: 84.8), HDL-cholesterol (SMD = 0.20; 95% CI, ?0.20, 0.24; p?=?0.84; I²: 70.6), interleukin 6 (IL-6) (SMD = ?0.69; 95% CI, ?1.69, 0.31; p?=?0.17; I²: 94.5) and tumor necrosis factor-alpha (TNF-α) levels (SMD = ?0.06; 95% CI, ?0.25, 0.14; p?=?0.58; I²: 35.6)

Conclusions: In summary, the current meta-analysis demonstrated that quercetin supplementation significantly reduced total-cholesterol, LDL-cholesterol, and CRP levels, yet did not affect triglycerides, HDL-cholesterol, IL-6 and TNF-α among patients with MetS and related disorders.     

Hanging on the coat tails of the obesity epidemic: will metabolic syndrome be the next public health crisis and does nutrition have a role in its prevention?

Worldwide rates of obesity are on the increase and following in their tracks are increases in the metabolic syndrome (a cluster of characteristic features associated with an increased risk of cardiovascular disease and type 2 diabetes). Along with these trends, healthcare costs are expected to escalate and part of the solution to coping with this situation is to direct the public health focus towards prevention. The situation is complicated by the fact that people are living longer and longer (and people gradually tend to put on weight as they get older). Cognisant of the major challenges ahead, funding agencies are supporting a variety of multidisciplinary projects, some of which are showcased here (Ob‐Age and Lipgene), that are seeking to understand, on the one hand, the influence our genetic make‐up has on the way our bodies handle particular nutrients and how these relationships relate to disease risk, and at the other end of the spectrum how the food chain can be manipulated to improve the nutritional value of the food we consume. Crucial to developing targeted dietary messages is a sound understanding of the nutritional value of foods. Weaknesses in current databases are being addressed by a pan‐European Project, EuroFIR. Looking to the future, it is to be hoped that new research underway in the UK and around the world, some of which is referred to here, will inform policy that will enable us to really get to grips with the current trends in obesity and related conditions such as the metabolic syndrome and type 2 diabetes, which are currently threatening the improvements in life expectancy seen consistently around the world over the past 150 years. Copyright © 2006 Society of Chemical Industry     

响应面法优化纤维素酶辅助提取西蓝花萝卜硫素工艺研究

为探究酶解法制备萝卜籽萝卜硫素的最佳工艺及其消化特性。采用红萝卜种子为原料,以萝卜硫素得率为指标,通过单因素实验和响应面优化试验得出最佳酶解工艺条件。进一步采用体外模拟胃肠消化模型,探究萝卜籽乙酸乙酯提取物萝卜硫素含量及其抗氧化活性的变化规律。得到萝卜籽制备萝卜硫素的最佳酶解条件为：酶解时间22 min,酶解温度40 ℃,V_C添加量0.8 mg/g,在此最佳工艺条件下,萝卜硫素得率为2.11±0.02 mg/g,与预测值（2.14 mg/g）接近,相对误差为1.4%,酶解工艺切实可行。体外消化实验结果表明,胃肠消化液中萝卜硫素保留率分别为79.64%,76.22%;与未消化提取物比较,胃消化液中ABTS⁺、DPPH、OH三种自由基清除率均显著降低（P<0.05）,分别为54.23%、33.90%、15.07%,而肠消化液与胃消化液中自由基清除率均无显著性差异（P>0.05）。本研究丰富了酶法制备萝卜硫素方面的研究,将为萝卜籽开发及高附加值利用提供科学依据。