Pub Date : 2024-05-23DOI: 10.21603/2308-4057-2025-1-632
Pavel Kochkarev, Maria Perevozchikova, Alexey Sergeyev, Valery Shiryaev, Mikhail Dvornikov
Reproduction is key to the survival and development of a species. Anthropogenic activities release significant amounts of toxic pollutants into the environment. In this study, we aimed to determine effects of heavy metals on some reproductive parameters of the mountain hare. Female mountain hares (n = 41) were hunted in the reference and industrially polluted areas of Krasnoyarsk Krai during four seasons. Their skeletal muscles, liver, and kidneys were subjected to atomic absorption spectrometry to determine concentrations of lead, cadmium, and mercury. The contents of lead, cadmium, and mercury were significantly higher in the hares from the contaminated areas compared to the reference sites. According to the results, the exposure to lead, cadmium, and mercury had an impact on the reproductive potential of the female mountain hares. In particular, we established correlations between numbers of embryos and corpora lutea and contents of lead in the kidneys and liver, as well as cadmium in the kidneys. The number of corpora lutea and embryonic losses in the female hares from the contaminated areas were higher than those in the hared from reference areas. However, the numbers of embryos did not differ significantly between the compared areas. Our study showed that about 40% of the liver samples and 100% of the muscle tissue samples obtained from the hares in the impact zone contained high concentrations of lead and cadmium. Therefore, hunting in these industrially polluted areas may pose a toxic hazard to the indigenous peoples living there. Further research is needed to assess potential and actual fertility, offspring survival, and other important parameters of mountain hare populations exposed to different levels of chemical pollution.
{"title":"The impact of lead, cadmium, and mercury on the reproduction of mountain hares (Lepus timidus L., 1758) in the north of Krasnoyarsk Krai","authors":"Pavel Kochkarev, Maria Perevozchikova, Alexey Sergeyev, Valery Shiryaev, Mikhail Dvornikov","doi":"10.21603/2308-4057-2025-1-632","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-632","url":null,"abstract":"Reproduction is key to the survival and development of a species. Anthropogenic activities release significant amounts of toxic pollutants into the environment. In this study, we aimed to determine effects of heavy metals on some reproductive parameters of the mountain hare. \u0000Female mountain hares (n = 41) were hunted in the reference and industrially polluted areas of Krasnoyarsk Krai during four seasons. Their skeletal muscles, liver, and kidneys were subjected to atomic absorption spectrometry to determine concentrations of lead, cadmium, and mercury. \u0000The contents of lead, cadmium, and mercury were significantly higher in the hares from the contaminated areas compared to the reference sites. According to the results, the exposure to lead, cadmium, and mercury had an impact on the reproductive potential of the female mountain hares. In particular, we established correlations between numbers of embryos and corpora lutea and contents of lead in the kidneys and liver, as well as cadmium in the kidneys. The number of corpora lutea and embryonic losses in the female hares from the contaminated areas were higher than those in the hared from reference areas. However, the numbers of embryos did not differ significantly between the compared areas. \u0000Our study showed that about 40% of the liver samples and 100% of the muscle tissue samples obtained from the hares in the impact zone contained high concentrations of lead and cadmium. Therefore, hunting in these industrially polluted areas may pose a toxic hazard to the indigenous peoples living there. Further research is needed to assess potential and actual fertility, offspring survival, and other important parameters of mountain hare populations exposed to different levels of chemical pollution.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141103264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-23DOI: 10.21603/2308-4057-2025-1-631
M. Asan-Ozusaglam, Irem Celik
Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry. Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain. The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231. The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.
{"title":"Formulating edible films with red pitahaya extract and probiotic","authors":"M. Asan-Ozusaglam, Irem Celik","doi":"10.21603/2308-4057-2025-1-631","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-631","url":null,"abstract":"Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry. \u0000Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain. \u0000The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231. \u0000The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141105455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oral non-tobacco nicotine products have gained enormous popularity in recent years. The countries of the Eurasian Economic Union also produce and sell this type of innovative but poorly studied goods. As a result, the safety profile and quality of such products as nicotine poaches require urgent comprehensive research. This study featured the changes in quality of nicotine poaches during storage, i.e. nicotine content, water activity, and microbiological index. The research featured nicotine poaches of several popular brands. The authors used standard research methods; the experiments were performed in the laboratory for chemistry and quality control, Institute of Tobacco, Makhorka, and Tobacco Products, Krasnodar, and at the Department of Bioorganic Chemistry and Technical Microbiology, Kuban State Technological University, Krasnodar. The water activity was 0.8911–0.9502 Aw at the initial stage and remained stable in most samples even after six months of storage. Velo Freeze was the only brand to show significant variations in water activity. The nicotine content was 10.115–12.950 mg/g at the initial stage. Only four samples maintained the initial values after six months of storage. The fluctuations of nicotine content were also mentioned by the manufacturer. The microbiological profile remained stable during the six months of storage and met the requirements for similar products, i.e., chewing gum and unglazed caramel. The project needs further research because the qualitative characteristics of nicotine poaches provided rather unambiguous results. Our study will help develop state standards for oral nicotine products. The results obtained will be used to formulate proposals to the organizations responsible for the future Technical Regulations of the Eurasian Economic Union for nicotine products.
{"title":"Oral tobacco-free nicotine products: Quality and safety during storage","authors":"Nikita Pankov, Anastasia Lushnikova, Tatiyana Perezhogina, Evgeniya Gnuchikh, Vladimir Lobanov, Tamara Vanitskaya","doi":"10.21603/2308-4057-2025-1-635","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-635","url":null,"abstract":"Oral non-tobacco nicotine products have gained enormous popularity in recent years. The countries of the Eurasian Economic Union also produce and sell this type of innovative but poorly studied goods. As a result, the safety profile and quality of such products as nicotine poaches require urgent comprehensive research. This study featured the changes in quality of nicotine poaches during storage, i.e. nicotine content, water activity, and microbiological index. \u0000The research featured nicotine poaches of several popular brands. The authors used standard research methods; the experiments were performed in the laboratory for chemistry and quality control, Institute of Tobacco, Makhorka, and Tobacco Products, Krasnodar, and at the Department of Bioorganic Chemistry and Technical Microbiology, Kuban State Technological University, Krasnodar. \u0000The water activity was 0.8911–0.9502 Aw at the initial stage and remained stable in most samples even after six months of storage. Velo Freeze was the only brand to show significant variations in water activity. The nicotine content was 10.115–12.950 mg/g at the initial stage. Only four samples maintained the initial values after six months of storage. The fluctuations of nicotine content were also mentioned by the manufacturer. The microbiological profile remained stable during the six months of storage and met the requirements for similar products, i.e., chewing gum and unglazed caramel. \u0000The project needs further research because the qualitative characteristics of nicotine poaches provided rather unambiguous results. Our study will help develop state standards for oral nicotine products. The results obtained will be used to formulate proposals to the organizations responsible for the future Technical Regulations of the Eurasian Economic Union for nicotine products.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141105844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-23DOI: 10.21603/2308-4057-2025-1-630
Zehra Tekin, F. Zehra Kucukbay
Punica granatum L. possesses significant nutritional and medicinal potential. Its pharmacological activities have been investigated, but no comparative evaluation has been reported regarding the effect of different extraction solvents on the phytochemical content and antioxidant activity of its leaf, bud, and flower extracts. This research involved seven various solvents, namely methanol, ethanol, water, acidified methanol, acidified ethanol, acidified water, and hexane. A set of experiments made it possible to define the effect of each of these solvents on the contents of phenolics, flavonoids, flavanols, flavonols, anthocyanins, and tannins, as well as on the antioxidant activity of pomegranate leaf, bud and flower tissues. The research objective was to identify the optimal solvent for the most effective extraction of the abovementioned functional compounds. The antioxidant activity tests involved DPPH free radical scavenging, metal chelating, iron (III) reducing power, and CUPRAC assays. The aqueous extract of P. granatum leaves demonstrated the highest total phenolic content (192.57 mg GAE/g extract) while the greatest flavonoid content belonged to the acidified methanol extract of P. granatum buds (73.93 mg RE/g extract). The HPLC analysis detected such significant phenolic compounds as punicalagin in buds and flowers, as well as gallic acid in leaves. All the extracts showed good antioxidant activity; however, the bud extracts had a better antioxidant profile than the extracts from leaves and flowers. The pomegranate leaf, bud, and flower extracts demonstrated excellent phytochemical and antioxidant properties, which makes it possible to recommend these plant tissues as raw materials to be used in pharmaceutical, food, nutraceutical, and cosmetic industries.
{"title":"Pomegranate leaves, buds, and flowers: phytochemical, antioxidant, and comparative solvent analyzes","authors":"Zehra Tekin, F. Zehra Kucukbay","doi":"10.21603/2308-4057-2025-1-630","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-630","url":null,"abstract":"Punica granatum L. possesses significant nutritional and medicinal potential. Its pharmacological activities have been investigated, but no comparative evaluation has been reported regarding the effect of different extraction solvents on the phytochemical content and antioxidant activity of its leaf, bud, and flower extracts. \u0000This research involved seven various solvents, namely methanol, ethanol, water, acidified methanol, acidified ethanol, acidified water, and hexane. A set of experiments made it possible to define the effect of each of these solvents on the contents of phenolics, flavonoids, flavanols, flavonols, anthocyanins, and tannins, as well as on the antioxidant activity of pomegranate leaf, bud and flower tissues. The research objective was to identify the optimal solvent for the most effective extraction of the abovementioned functional compounds. The antioxidant activity tests involved DPPH free radical scavenging, metal chelating, iron (III) reducing power, and CUPRAC assays. \u0000The aqueous extract of P. granatum leaves demonstrated the highest total phenolic content (192.57 mg GAE/g extract) while the greatest flavonoid content belonged to the acidified methanol extract of P. granatum buds (73.93 mg RE/g extract). The HPLC analysis detected such significant phenolic compounds as punicalagin in buds and flowers, as well as gallic acid in leaves. All the extracts showed good antioxidant activity; however, the bud extracts had a better antioxidant profile than the extracts from leaves and flowers. \u0000The pomegranate leaf, bud, and flower extracts demonstrated excellent phytochemical and antioxidant properties, which makes it possible to recommend these plant tissues as raw materials to be used in pharmaceutical, food, nutraceutical, and cosmetic industries.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141105088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-23DOI: 10.21603/2308-4057-2025-1-634
F. Abdolmaleki, Reza Rezaei Mokarram, Milad Daneshniya, Mohammad Hossein Maleki
Yogurt is known as a suitable carrier of probiotics. Its supplementation with Iranian grape syrup used as a prebiotic can enhance its sensory and physicochemical properties, as well as improve the viability and growth of probiotics. Therefore, we aimed to investigate the effect of Iranian grape syrup on stirred probiotic yogurt’s rheological, physicochemical, and microbial properties. Probiotic yogurt samples were fortified with 3, 6, and 9% of Iranian grape syrup and evaluated in terms of pH, acidity, syneresis, viscosity, total phenolic and anthocyanin contents, as well as probiotic bacterial counts during 21 days of storage in a refrigerator at 4°C. The results revealed that increasing concentrations of grape syrup inversely affected the yogurt’s pH, so the lowest and highest pH levels were recorded in the samples with the highest syrup concentration and the control (without syrup), respectively. No general trend was observed in acidity despite significant differences in acidity among the syrup-supplemented yogurts and the control (p ≤ 0.05). Syneresis demonstrated an inverse correlation, while viscosity exhibited a direct relationship, with a grape syrup concentration. Monitoring microbial changes in the samples throughout storage revealed a better growth in microbial colonies in the yogurts with higher grape syrup concentrations. According to consumer preferences and physicochemical qualities, the optimal concentration of Iranian grape syrup was found to be 9%. Supplementing yogurt with grape syrup enhances its probiotic viability and metabolic activity. Considering its positive impact on both consumer preferences and product properties, Iranian grape syrup can be utilized as a prebiotic in future research to develop functional and symbiotic yogurts.
{"title":"Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt","authors":"F. Abdolmaleki, Reza Rezaei Mokarram, Milad Daneshniya, Mohammad Hossein Maleki","doi":"10.21603/2308-4057-2025-1-634","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-634","url":null,"abstract":"Yogurt is known as a suitable carrier of probiotics. Its supplementation with Iranian grape syrup used as a prebiotic can enhance its sensory and physicochemical properties, as well as improve the viability and growth of probiotics. Therefore, we aimed to investigate the effect of Iranian grape syrup on stirred probiotic yogurt’s rheological, physicochemical, and microbial properties. \u0000Probiotic yogurt samples were fortified with 3, 6, and 9% of Iranian grape syrup and evaluated in terms of pH, acidity, syneresis, viscosity, total phenolic and anthocyanin contents, as well as probiotic bacterial counts during 21 days of storage in a refrigerator at 4°C. \u0000The results revealed that increasing concentrations of grape syrup inversely affected the yogurt’s pH, so the lowest and highest pH levels were recorded in the samples with the highest syrup concentration and the control (without syrup), respectively. No general trend was observed in acidity despite significant differences in acidity among the syrup-supplemented yogurts and the control (p ≤ 0.05). Syneresis demonstrated an inverse correlation, while viscosity exhibited a direct relationship, with a grape syrup concentration. Monitoring microbial changes in the samples throughout storage revealed a better growth in microbial colonies in the yogurts with higher grape syrup concentrations. \u0000According to consumer preferences and physicochemical qualities, the optimal concentration of Iranian grape syrup was found to be 9%. Supplementing yogurt with grape syrup enhances its probiotic viability and metabolic activity. Considering its positive impact on both consumer preferences and product properties, Iranian grape syrup can be utilized as a prebiotic in future research to develop functional and symbiotic yogurts.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-23DOI: 10.21603/2308-4057-2025-1-633
Anna Vesnina, Irina Milentyeva, V. Le, Anastasiya Fedorova, Olga Altshuler, Alexander Prosekov
Diseases associated with metabolic disorders seem to affect more and more people worldwide. Biologically active supplements may prevent or relieve metabolic disorders. Quercetin is known for its potential to inhibit metabolic syndrome. This paper introduces an in vivo experiment on rodents. It featured hypoglycemic, hypocholesterolemic, and hepatotoxic properties of quercetin. Quercetin was obtained from the hairy root extract of Hedysarum neglectum Ledeb. Two doses (50 and 100 mg/kg) were used to evaluate its hypoglycemic potential. Rats with induced diabetes were tested for body weight, glucose, and cholesterol while mice with induced hypercholesterolemia were checked for blood cholesterol changes. Potential biochemical and pathological changes in the liver were also studied on rats. Quercetin treatment caused neither significant health problems nor death in the model animals. It had no effect on body weight, even in the animals with induced diabetes. In addition, quercetin did not increase glucose and cholesterol in the blood and triggered no pathological changes in the liver. Quercetin isolated from H. neglectum hairy root extract demonstrated no hepatotoxicity. Unfortunately, it showed no beneficial effect on cholesterol and glucose levels and had no efficacy against metabolic syndrome. Further research is needed to assess the effect of quercetin on other metabolic markers, e.g., genes associated with the metabolism of lipids, carbohydrates, etc.
{"title":"Quercetin isolated from Hedysarum neglectum Ledeb. as a preventer of metabolic diseases","authors":"Anna Vesnina, Irina Milentyeva, V. Le, Anastasiya Fedorova, Olga Altshuler, Alexander Prosekov","doi":"10.21603/2308-4057-2025-1-633","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-633","url":null,"abstract":"Diseases associated with metabolic disorders seem to affect more and more people worldwide. Biologically active supplements may prevent or relieve metabolic disorders. Quercetin is known for its potential to inhibit metabolic syndrome. This paper introduces an in vivo experiment on rodents. It featured hypoglycemic, hypocholesterolemic, and hepatotoxic properties of quercetin. \u0000Quercetin was obtained from the hairy root extract of Hedysarum neglectum Ledeb. Two doses (50 and 100 mg/kg) were used to evaluate its hypoglycemic potential. Rats with induced diabetes were tested for body weight, glucose, and cholesterol while mice with induced hypercholesterolemia were checked for blood cholesterol changes. Potential biochemical and pathological changes in the liver were also studied on rats. \u0000Quercetin treatment caused neither significant health problems nor death in the model animals. It had no effect on body weight, even in the animals with induced diabetes. In addition, quercetin did not increase glucose and cholesterol in the blood and triggered no pathological changes in the liver. \u0000Quercetin isolated from H. neglectum hairy root extract demonstrated no hepatotoxicity. Unfortunately, it showed no beneficial effect on cholesterol and glucose levels and had no efficacy against metabolic syndrome. Further research is needed to assess the effect of quercetin on other metabolic markers, e.g., genes associated with the metabolism of lipids, carbohydrates, etc.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141107720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.21603/2308-4057-2025-1-624
Shimaa Moawad, M. El-kalyoubi, M. Khallaf, Ramadan A. Gawad, Badr Saed, Amr Farouk
Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 80. The methods of scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy made it possible to study the morphology and structure of the flavoring beads. After the extraction, the flavor retention and structure were described using the method of gas chromatography with mass spectrometry (GC-MS). The microcapsules demonstrated a retention rate of 99.07–99.73% while the encapsulation efficiency remained as high as 96.40–97.07%. The microcapsules had a mononuclear structure and ranged from spherical to elongated ellipsoids; they were sealed without agglomeration. The particle size was below 1000 µm. The GC-MS chromatograms detected neither structural changes nor any new compounds. The FTIR spectra were similar to the control but demonstrated slight shifts, which suggested fundamental structural changes caused by the coacervation. We also fortified sponge cake and jelly with flavoring beads. The sensory analysis of the sponge cake samples revealed no significant differences compared to the control. All the fortified jelly samples had higher scores for smell, taste, texture, and overall preference than the control. The coacervation method proved to be an excellent solution for the problem of heat-sensitive flavorings that often lose quality or sensory attributes in food products that undergo extensive thermal treatment.
{"title":"Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings","authors":"Shimaa Moawad, M. El-kalyoubi, M. Khallaf, Ramadan A. Gawad, Badr Saed, Amr Farouk","doi":"10.21603/2308-4057-2025-1-624","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-624","url":null,"abstract":"Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. \u0000This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 80. The methods of scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy made it possible to study the morphology and structure of the flavoring beads. After the extraction, the flavor retention and structure were described using the method of gas chromatography with mass spectrometry (GC-MS). \u0000The microcapsules demonstrated a retention rate of 99.07–99.73% while the encapsulation efficiency remained as high as 96.40–97.07%. The microcapsules had a mononuclear structure and ranged from spherical to elongated ellipsoids; they were sealed without agglomeration. The particle size was below 1000 µm. The GC-MS chromatograms detected neither structural changes nor any new compounds. The FTIR spectra were similar to the control but demonstrated slight shifts, which suggested fundamental structural changes caused by the coacervation. We also fortified sponge cake and jelly with flavoring beads. The sensory analysis of the sponge cake samples revealed no significant differences compared to the control. All the fortified jelly samples had higher scores for smell, taste, texture, and overall preference than the control. \u0000The coacervation method proved to be an excellent solution for the problem of heat-sensitive flavorings that often lose quality or sensory attributes in food products that undergo extensive thermal treatment.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140751553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.21603/2308-4057-2025-1-623
Emmanuel Kormla Danyo, Maria Ivantsova
Synthesized in plants, polyphenols are powerful antioxidants and protect against stressful conditions. We aimed to identify different kinds of phytochemicals in fruits and provide detailed information on the roles they play in promoting good health in the human body. We also discussed the biological activities of phytochemicals found in several fruits. Google Scholar and PubMed databases were used to search for relevant information that could assist in answering our research questions. We selected and reviewed both research and review articles related to the purpose of our study. Fruits contain numerous antioxidants which neutralize the negative impact of free radicals on the body. Free radicals are destructive species that can be produced during normal body metabolism or come from exogenous sources such as smoking or exposure to radiation. Due to their unstable nature, they can cause damage to cellular macromolecules, resulting in the development of degenerative diseases. Phytochemicals are diverse groups of bioactive compounds found in fruits that have potent antioxidant activity and exhibit several health-promoting properties in both in vivo and in vitro studies. There are two major groups of antioxidants: natural (or dietary) antioxidants and synthetic antioxidants. Natural antioxidants have gained much popularity in recent times because of the safety concerns surrounding the use of synthetic antioxidants. The consumption of fruits plays a critical role in disease prevention, especially diseases resulting from oxidative damage to cells. The inclusion of fruits in one’s daily diet helps improve their overall wellbeing.
多酚在植物中合成，是一种强大的抗氧化剂，能抵御压力条件。我们的目的是找出水果中的各种植物化学物质，并详细介绍它们在促进人体健康方面的作用。我们还讨论了几种水果中发现的植物化学物质的生物活性。我们使用 Google Scholar 和 PubMed 数据库搜索有助于回答我们的研究问题的相关信息。我们选择并查阅了与研究目的相关的研究文章和评论文章。水果中含有多种抗氧化剂，可以中和自由基对人体的负面影响。自由基是一种破坏性物质，可在人体正常新陈代谢过程中产生，也可来自吸烟或暴露于辐射等外源性来源。由于自由基的不稳定性，它们会对细胞大分子造成破坏，导致退化性疾病的发生。植物化学物质是在水果中发现的多种生物活性化合物，它们具有强大的抗氧化活性，在体内和体外研究中都表现出多种促进健康的特性。抗氧化剂分为两大类：天然（或膳食）抗氧化剂和合成抗氧化剂。由于合成抗氧化剂的使用存在安全隐患，天然抗氧化剂近来备受青睐。食用水果在预防疾病，尤其是细胞氧化损伤导致的疾病方面起着至关重要的作用。在日常饮食中加入水果有助于改善人们的整体健康。
{"title":"Fruit phytochemicals: antioxidant activity and health-promoting properties","authors":"Emmanuel Kormla Danyo, Maria Ivantsova","doi":"10.21603/2308-4057-2025-1-623","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-623","url":null,"abstract":"Synthesized in plants, polyphenols are powerful antioxidants and protect against stressful conditions. We aimed to identify different kinds of phytochemicals in fruits and provide detailed information on the roles they play in promoting good health in the human body. We also discussed the biological activities of phytochemicals found in several fruits. \u0000Google Scholar and PubMed databases were used to search for relevant information that could assist in answering our research questions. We selected and reviewed both research and review articles related to the purpose of our study. \u0000Fruits contain numerous antioxidants which neutralize the negative impact of free radicals on the body. Free radicals are destructive species that can be produced during normal body metabolism or come from exogenous sources such as smoking or exposure to radiation. Due to their unstable nature, they can cause damage to cellular macromolecules, resulting in the development of degenerative diseases. Phytochemicals are diverse groups of bioactive compounds found in fruits that have potent antioxidant activity and exhibit several health-promoting properties in both in vivo and in vitro studies. There are two major groups of antioxidants: natural (or dietary) antioxidants and synthetic antioxidants. Natural antioxidants have gained much popularity in recent times because of the safety concerns surrounding the use of synthetic antioxidants. \u0000The consumption of fruits plays a critical role in disease prevention, especially diseases resulting from oxidative damage to cells. The inclusion of fruits in one’s daily diet helps improve their overall wellbeing.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140752692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.21603/2308-4057-2025-1-620
T. Bobrysheva, Georgy Anisimov, M. Zolotoreva, I. Evdokimov, R. Budkevich, Alexandr Muravyev
Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation. The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products. Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life. Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc.
{"title":"Encapsulated polyphenols in functional food production","authors":"T. Bobrysheva, Georgy Anisimov, M. Zolotoreva, I. Evdokimov, R. Budkevich, Alexandr Muravyev","doi":"10.21603/2308-4057-2025-1-620","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-620","url":null,"abstract":"Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation. \u0000The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products. \u0000Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life. \u0000Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140753764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.21603/2308-4057-2025-1-621
Abdelatif Amraoui, Z. Djerrou, Safia Ali Haimoud, Khayra Zerouki, Soumia Elmokli
Hyperlipidemia is an enduring metabolic ailment that affects glucose and lipid processing. The research objective was to measure the total phenolic, flavonoid, and tannin contents in Olea europaea L. leaves and to to identify their antioxidant and antihyperlipidemic potential. The study included an in silico model of interaction for hydroxytyrosol, oleuropein, and xanthine dehydrogenase. The in vivo experiment involved rabbits that received olive leaves (150 mg/kg) and 10 mL of egg yolk as a high-fat diet. At the end of the experimental period, blood samples were tested for lipid profile, and tissue specimens were used for liver histology. The total phenolic content was 119.84 ± 3.86 mg GAE/g, the total flavonoid content was 2.22 ± 0.07 mg CE/g, and the total tannin content was 21.25 ± 1.24 mg REQ/g dry weight. According to DPPH and FRAP analyses, the antioxidant capacities were 0.34 ± 0.06 μg/mL and 6.35 ± 0.52 μmol Fe(II)/g dry weight, respectively. In the experimental animals, O. europaea leaves reduced such parameters as total cholesterol, low-density lipoprotein, total triglycerides, total cholesterol vs. high-density lipoprotein, and low-density lipoprotein vs. high-density lipoprotein. The histopathological liver assay showed no signs of tissue damage while the samples obtained from the control group demonstrated steatosis deposits and cellular necrosis. Based on the energy and RMSD results, hydroxytyrosol proved an effective xanthine dehydrogenase inhibition. These findings constitute a good scientific basis for the complementary future research on the potential of O. europaea leaves as ingredients of functional foods or medical drugs.
{"title":"Antihyperlipidemic and antioxidant potential of Olea europaea L. leaves: An experimental study in vivo, in vitro and in silico","authors":"Abdelatif Amraoui, Z. Djerrou, Safia Ali Haimoud, Khayra Zerouki, Soumia Elmokli","doi":"10.21603/2308-4057-2025-1-621","DOIUrl":"https://doi.org/10.21603/2308-4057-2025-1-621","url":null,"abstract":"Hyperlipidemia is an enduring metabolic ailment that affects glucose and lipid processing. \u0000The research objective was to measure the total phenolic, flavonoid, and tannin contents in Olea europaea L. leaves and to to identify their antioxidant and antihyperlipidemic potential. The study included an in silico model of interaction for hydroxytyrosol, oleuropein, and xanthine dehydrogenase. The in vivo experiment involved rabbits that received olive leaves (150 mg/kg) and 10 mL of egg yolk as a high-fat diet. At the end of the experimental period, blood samples were tested for lipid profile, and tissue specimens were used for liver histology. \u0000The total phenolic content was 119.84 ± 3.86 mg GAE/g, the total flavonoid content was 2.22 ± 0.07 mg CE/g, and the total tannin content was 21.25 ± 1.24 mg REQ/g dry weight. According to DPPH and FRAP analyses, the antioxidant capacities were 0.34 ± 0.06 μg/mL and 6.35 ± 0.52 μmol Fe(II)/g dry weight, respectively. In the experimental animals, O. europaea leaves reduced such parameters as total cholesterol, low-density lipoprotein, total triglycerides, total cholesterol vs. high-density lipoprotein, and low-density lipoprotein vs. high-density lipoprotein. The histopathological liver assay showed no signs of tissue damage while the samples obtained from the control group demonstrated steatosis deposits and cellular necrosis. Based on the energy and RMSD results, hydroxytyrosol proved an effective xanthine dehydrogenase inhibition. \u0000These findings constitute a good scientific basis for the complementary future research on the potential of O. europaea leaves as ingredients of functional foods or medical drugs.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140754724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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