Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

The effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation of these compounds was significantly different between the different blackberry cultivars. The Brazos and Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in bioactive compounds and higher antioxidant capacity.     

Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries

Murta (Ugni molinae T.) berries were air‐dried at five temperatures (40, 50, 60, 70 and 80 °C), and the changes in β‐carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of β‐carotene, which decreased during drying temperature between 40 °C and 80 °C. Free and bound phenolic acids were also determined, showing gallic acid to be the prevalent phenolic acid. Total phenolic and flavonoid contents in the dried berries showed a higher decrease at lower temperature due to longer drying time. The radical‐scavenging activity also showed higher antioxidant activity at higher drying temperatures (70–80 °C) than at lower drying temperatures (40–50 °C). Total phenolic content (TPC) and flavonoids showed good correlation with antioxidant capacity. Murta berries proved to be an excellent source of antioxidants and bioactive compounds and are therefore a potential ingredient for new functional food products.     

Evaluation of hot and cold extraction of bioactive compounds in teas

This study evaluated the bioactive compounds of different types of tea by comparing hot and cold infusions. A multivariate data analysis was carried out, where the principal components analysis (PCA) and hierarchical cluster analysis (HCA) were used. Phenolic compounds varied between 267.27–2896.00 mg GAE L^?1 and 215.10–7351.33 mg GAE L^?1 for hot (80 °C) and cold extraction (20–25 °C), respectively. In the case of their antioxidant activity, results with DPPH were 43.10‐73.67% for hot extraction and 46.80‐77.13% for cold extraction. The average values for the ABTS˙⁺ method ranged between 2535.43 and 33 300.17 μmol TE L^?1 and between 1110.34 and 38 300.67 μmol TE L^?1, respectively, for hot and cold extraction. Different compounds were identified by liquid chromatography in the samples evaluated, where caffeine presented the higher concentrations in the teas. Samples of green and black tea (hot extraction) and white tea (cold extraction) showed bacteriostatic activity for S. aureus and E. coli. No extract had any bactericide activity. The current study revealed that cold infusion was more efficient in the extraction of bioactive compounds.     

铁蛋白纳米笼分子装载途径及食品活性物质递送的研究进展

铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤.近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料.文章对铁蛋白的分子结构和功能进...     

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

The changes of bioactive components and antioxidant activity of quince nectar were determined during 9 months of storage at 5, 20, 30 and 40 °C. The amount of total phenolics, flavonoids and antioxidant activity was significantly declined during storage at all temperatures. Loss of L‐ascorbic acid at 5, 20, 30 and 40 °C was 32.08%, 43.69%, 65.21% and 88.82%, respectively. L‐ascorbic acid degradation was in accordance with the first‐order reaction kinetics, and activation energy was found as 43.65 kJ mol^?1. After 9 months of storage, Hydroxymethylfurfural (HMF) contents of quince nectars were 15.01, 16.64, 21.69 and 57.89 mg kg^?1 at 5, 20, 30 and 40 °C, respectively. HMF accumulation fitted a zero‐order kinetic model, and activation energy was found as 88.30 kJ mol^?1. A significant correlation was found among L‐ascorbic acid, total phenolics, flavonoids and antioxidant activity.     

The effect of ultrasound-vacuum-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

This study aimed to investigate the effect of ultrasound-assisted extraction under vacuum on bioactive properties of peel and flesh of pitaya fruit, and also compare with sonication under atmosphere condition using the principal component analysis (PCA). Vacuum sonication exhibited better results for total phenolic (56.78–71.54 mg GAE per 100 g for peel; 11.03–17.92 mg GAE per 100 g for flesh) and total flavonoid (95.33–115.71 mg QE per 100 g for peel; 13.26–19.36 mg QE per 100 g for flesh) amounts. DPPH free radical scavenging activity values of peel and flesh increased from 1.97 to 2.53 mmol TE kg^-1; from 0.33 to 0.50 mmol TE kg^-1 after sonication process, respectively. The main phenolic compounds of pitaya were identified as catechin (1.15–20.31 mg per 100 g) and rutin (0.88–14.55 mg per 100 g) in peel; catechin (1.11–9.35 mg per 100 g) and 3,4-dihydroxybenzoic acid (1.29–3.60 mg per 100 g) in flesh. The combination of vacuum and ultrasound process can be used as a green extraction technology in order to enhance the amounts of bioactive compounds of pitaya fruit.     

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Among the most important agro-industrial activities in the Mediterranean basin, olive oil production has a high impact on the economy of many Mediterranean countries. However, olive oil extraction generates huge quantities of byproducts, including leaves, pomace residues, stones and wastewater, which have severe environmental impacts mainly because of their phytotoxicity and great organic content. Olive oil byproducts are regarded as inexpensive and abundant raw materials rich in bioactive compounds with high and varied health-related activities. Several phenolic compounds and terpenoids were recovered from olive byproducts using different conventional and advanced extraction methods due to their potential to be used in food, packaging, pharmaceutical, and cosmetic industries. Recently, the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems was investigated as a sustainable strategy for food preservation, fostering the sustainability of the olive-oil chain, and promoting circular economy. In this framework, the main goals of this review are to summarize the main bioactive compounds in olive byproducts, to review the main advancements in their extraction, purification, and characterization, and finally to discuss their applications in food packaging systems as well as safety-related aspects.     

Advances in smart delivery of food bioactive compounds using stimuli-responsive carriers: Responsive mechanism,contemporary challenges,and prospects

Many important food bioactive compounds are plant secondary metabolites that have traditional applications for health promotion and disease prevention. However, the chemical instability and poor bioavailability of these compounds represent major challenges to researchers. In the last decade, therefore, major impetus has been given for the research and development of advanced carrier systems for the delivery of natural bioactive molecules. Among them, stimuli-responsive carriers hold great promise for simultaneously improving stability, bioavailability, and more importantly delivery and on-demand release of intact bioactive phytochemicals to target sites in response to certain stimuli or combination of them (e.g., pH, temperature, oxidant, enzyme, and irradiation) that would eventually enhance therapeutic outcomes and reduce side effects. Hybrid formulations (e.g., inorganic–organic complexes) and multi-stimuli-responsive formulations have demonstrated great potential for future studies. Therefore, this review systematically compiles and assesses the recent advances on the smart delivery of food bioactive compounds, particularly quercetin, curcumin, and resveratrol through stimuli-responsive carriers, and critically reviews their functionality, underlying triggered-release mechanism, and therapeutic potential. Finally, major limitations, contemporary challenges, and possible solutions/future research directions are highlighted. Much more research is needed to optimize the processing parameters of existing formulations and to develop novel ones for lead food bioactive compounds to facilitate their food and nutraceutical applications.     

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

ABSTRACT

Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This article provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.     

Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

The aim of this study was to evaluate the potential of nanofiltration for the concentration of bioactive compounds of watermelon juice. Lipophilic and hydrophilic antioxidant activities were determined through two assays, ferric reducing antioxidant power and DPPH. The content of lycopene, flavonoids and total phenolic in the concentrate samples increased with the increase in the volume reduction factor. Volume reduction factor of three showed the best performance of concentration, generating the highest values for lycopene, flavonoid and total phenolic contents. Average permeation flux was 2.3 L h^?1 m^?2, with continuous extraction of the concentrate at a volumetric reduction ratio of three. Lycopene showed the highest rejection coefficient (0.99), followed by flavonoids (0.96) and total phenolic content (0.65). The hydrophilic antioxidant activity values in both assays were higher than the lipophilic antioxidant activity values. A highly significant correlation was noted between the contents of flavonoids, phenolic compounds, ascorbic acid, and lycopene and their antioxidant potential in both lipophilic and hydrophilic fractions.     

Aluminium in food and daily dietary intake assessment from 15 food groups in Zhejiang Province,China

Aluminium was measured in 2580 samples of 15 food groups and dietary exposure was estimated. Samples were purchased and analysed during 2010 to 2014. High aluminium levels were found in jellyfish (mean 4862 mg/kg), laver (mean 455.2 mg/kg) and fried twisted cruller (mean 392.4 mg/kg). Dietary exposure to aluminium was estimated for Zhejiang residents. The average dietary exposure to aluminium via 15 food groups in Zhejiang Province was 1.15 mg/kg bw/week, which is below the provisional tolerable weekly intake of 2 mg/kg bw /week. Jellyfish is the main Al contributor, providing 37.6% of the daily intake via these 15 food groups. This study provided new information on aluminium levels and assessment of aluminium (Al) dietary exposure in Zhejiang Province of China.     

The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro

This research was performed in order to compare the water and acetone extracts of raw and boiled for 10, 20, 40 and 60 min Korean lotus roots (KLR) and Polish white onion (PWO) in the contents of their bioactive compounds, antioxidant activity and thermostability.It was found that polyphenols (mg GAE/g), flavanols (μg GAE/g), flavonoids (mg CE/g), anthocyanins (mg CGE/kg) and tannins (mg CE/g) in water extract of raw lotus roots were 14.18 ± 0.7, 8.41 ± 0.5, 1.09 ± 0.06, 21.3 ± 1.2 and 7.29 ± 0.4, and of white onion - 11.11 ± 0.6, 6.78 ± 0.3, 0.71 ± 0.03, 17.00 ± 0.9 and 1.64 ± 0.08, respectively, and significantly higher in KLR (P < 0.05). The antioxidant activity of raw KLR water extract (139.4 ± 6.1, 53.1 ± 3.6 and 89.3 ± 4.6 μmol TE/g for DPPH, CUPRAC and ABTS, respectively) was significantly higher than in white onion (23.84 ± 1.8, 31.9 ± 2.1 and 38.14 ± 2.6 for DPPH, CUPRAC and ABTS, respectively, P < 0.05).The thermostability of the water KLR extract’s of polyphenols, flavanols, flavonoids, anthocyanins and tannins was high and even after 60 min of boiling remains as 40.0, 42.3, 50.5, 41.4 and 41.0%, respectively. After 60 min of boiling the most thermostable compounds were flavonoids - remaining at 50.5% in water extract of KLR. Also after 60 min of boiling the thermostability of the antioxidant activity of water extracts of KLR remained significantly high: 40.6, 42.3, 46.3 and 43.6%, according to DPPH, FRAP, ABTS and CUPRAC assays, respectively.Similar relationship was obtained with acetone extracts, but the value was lower than with the water ones. In conclusion, the contents of some bioactive compounds, the antioxidant activity and the thermostability in water and acetone extracts of KLR are significantly higher than the same indices in PWO. FTIR and fluorimetry can be used as additional markers for the characterization of bioactive compounds in vegetables.     

Graduate Student Literature Review: Potential uses of milk proteins as encapsulation walls for bioactive compounds

Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.     

Physicochemical characteristics,bioactive compounds and industrial applications of mango kernel and its products: A review

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.     

Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources

Response surface methodology (RSM) is a widely used mathematical and statistical technique for modeling and optimizing the process for the extraction of bioactive compounds. This review explains the optimization approach through the use of experimental design and empirical models for response prediction and the utilization of the desirability function for multiple response optimization. This paper also reviews recent studies on the application of RSM to optimize bioactive compound extraction processes such as conventional solvent extraction, microwave-assisted extraction, supercritical fluid extraction, and ultrasound-assisted extraction. Finally, the challenges associated with the use of RSM and the efforts made to improve RSM in the extraction process are also highlighted. Overall, this review informs many aspects of RSM that are occasionally ignored or insufficiently discussed with regard to the optimization of bioactive compound extraction processes, and it summarizes significant applications where RSM proved suitable. © 2022 Society of Chemical Industry.     

Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

The aim of this study was to describe a phytochemical profile, including phenolic compounds, antioxidant capacity, colour and sensory quality attributes (colour, aroma, consistency, sweetness intensity and desirability) of a sour cherry puree (SCP) supplemented with different natural sweeteners. Supplementation of SCP with the sweeteners only slightly affected polyphenol content, which was by 9% (SCP with steviol glycosides) to 26% (SCP with erythritol) lower than in pure SCP. Furthermore, the products with natural sweeteners were characterised for the lowest antioxidant activity than the SCP sample, especially in SCP with erythritol and xylitol. In addition to having high content of polyphenols and high antioxidant activity, these products were also attractive to consumers, especially when supplemented with xylitol, palm sugar or sucrose, but not with Luo Han Kuo fruit, which was found unacceptable. The results showed that most of the obtained SCPs had very promising and interesting phytochemical properties and sensory profiles.     

Comparative evaluation of microwave‐assisted extraction and preheated solvent extraction of bioactive compounds from a plant material: a case study with cabbages

Preheated solvent extraction (PSE) was evaluated via the analysis of the extraction kinetics, microstructure of extracted samples and energy consumption as alternative to microwave‐assisted extraction (MAE). Cabbage outer leaves and ethanol were used as test material and extraction solvent, respectively. MAE was first optimised in terms of glucosinolates and phenolics yields; total antioxidant activity of the extracts was also assessed. MAE at a specific absorbed power of 0.37 W g^?1 for 9 min was selected as optimum condition to extract glucosinolates and phenolics, while PSE was optimised at 6 min of the extraction. The highest normalised total glucosinolates and phenolic contents as well as antioxidant activities of the extracts obtained via MAE were not significantly different from those obtained via PSE. Confocal laser scanning microscopy revealed no significant differences in cabbage cell damages rendered by MAE and PSE. PSE nevertheless exhibited slightly higher specific energy consumption than MAE.     

Influence of different cooking methods on color,bioactive compounds,and antioxidant activity of kale

In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity.