Pub Date : 2025-01-04DOI: 10.1016/j.focha.2024.100884
Joel Okpoghono , Endurance F. Isoje , Ufuoma A. Igbuku , Ovigueroye Ekayoda , Austine Uwague , Kelvin C. Ojebah , Peter M. Eguvbe , Godson O. Omoike , Treasure O. Adonor , Udoka B. Igue , Solomon U. Okom , Jonah K. Ukperegbulem , Faith O. Ovowa , Clive I. Okonta , Queen O. Stephen-Onojedje , Ejiro O. Ejueyitsi , Anita A. Seigha , Besong E. Tambe , Sunday E. Unuafe , Ferdinard N. Okoh , Clement A. Ometie
The main objective was to conduct an updated review on the potentialities of Monodora myristica (African nutmeg) extracts as functional ingredients in food formulation. More specifically, this study aimed to analyze the potentialities of the main active components, encapsulation, nutritional and mycochemical constituents, prebiotic, probiotic functions in the gut microbial ecosystem and safety concerns for M. myristica in food formulations. The outcomes disclosed that the main reasons for M. myristica usage are the volatile/essential oils found in them, which consist of myrcene, α-pinene, limonene, pinene, and α-phellandrene as their primary constituents. Numerous nutritious elements, including fatty acids, proteins, amino acids, minerals, vitamins, and carbohydrates, are abundant in M. myristica seeds. Potential applications in food formulation and medicine include flavor enhancer, antimicrobial activity, antioxidant effects, anti-inflammatory effects, and improvement of gut health through prebiotic, probiotic, and immunomodulatory functions in the gut microbial ecosystem. African nutmeg has a wide range of active ingredients that have promising potential applications in food formulation. In order to optimize the effectiveness and potentialities of M. myristica in food formulation, it is crucial to be aware of the safety risks and should be moderately utilized.
{"title":"Potentialities of Monodora myristica active components as functional ingredients in food formulation","authors":"Joel Okpoghono , Endurance F. Isoje , Ufuoma A. Igbuku , Ovigueroye Ekayoda , Austine Uwague , Kelvin C. Ojebah , Peter M. Eguvbe , Godson O. Omoike , Treasure O. Adonor , Udoka B. Igue , Solomon U. Okom , Jonah K. Ukperegbulem , Faith O. Ovowa , Clive I. Okonta , Queen O. Stephen-Onojedje , Ejiro O. Ejueyitsi , Anita A. Seigha , Besong E. Tambe , Sunday E. Unuafe , Ferdinard N. Okoh , Clement A. Ometie","doi":"10.1016/j.focha.2024.100884","DOIUrl":"10.1016/j.focha.2024.100884","url":null,"abstract":"<div><div>The main objective was to conduct an updated review on the potentialities of <em>Monodora myristica</em> (African nutmeg) extracts as functional ingredients in food formulation. More specifically, this study aimed to analyze the potentialities of the main active components, encapsulation, nutritional and mycochemical constituents, prebiotic, probiotic functions in the gut microbial ecosystem and safety concerns for <em>M. myristica</em> in food formulations. The outcomes disclosed that the main reasons for <em>M. myristica</em> usage are the volatile/essential oils found in them, which consist of myrcene, α-pinene, limonene, pinene, and α-phellandrene as their primary constituents. Numerous nutritious elements, including fatty acids, proteins, amino acids, minerals, vitamins, and carbohydrates, are abundant in <em>M. myristica</em> seeds. Potential applications in food formulation and medicine include flavor enhancer, antimicrobial activity, antioxidant effects, anti-inflammatory effects, and improvement of gut health through prebiotic, probiotic, and immunomodulatory functions in the gut microbial ecosystem. African nutmeg has a wide range of active ingredients that have promising potential applications in food formulation. In order to optimize the effectiveness and potentialities of <em>M. myristica</em> in food formulation, it is crucial to be aware of the safety risks and should be moderately utilized.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100884"},"PeriodicalIF":0.0,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-04DOI: 10.1016/j.focha.2025.100887
Biddut Chandra Dey , Md. Zainul Abedin , Md. Azizul Haque , Mohammad Mainuddin Molla , Mahfujul Alam , Luthfunnesa Bari , Md. Abu Zubair , Md. Asaduzzaman Sikder
Ivy gourd is a valuable medicinal plant that serves as an indispensable source of nutrients and bioactive compounds. The study sought to explore the nutritional profile and bioactive potential of ivy gourd fruit (IGF) and the quality evaluation of its developed biscuits. Results demonstrated that IGF flour contained an excellent amount of total phenolic content (17.33 mg of GAE/ g), total flavonoid (7.61 mg of QE/ g), and total carotenoid contents (32.14 mg/ g), and a high amount of crude fiber (7.03 %), and protein content (2.35 %). Methanol extracts of the fruit exerted good antioxidant capacity. Wheat flour was substituted by IGF flour in three different percentages (5 %, 10 %, and 15 %) to formulate composite biscuits. The proximate analysis interpreted that the crude fiber, and protein content of biscuits increased from 2.21 to 9.32 %, and 14.25 to 29.31 %, respectively. Among the formulations, T4 biscuits exhibited more hardness (30.53 N) with increased flour substitution. The sensory evaluation also depicted that the formulated biscuits were significant (p ≤ 0.05) and acceptable by the test panelists. The overall acceptability of the developed biscuits achieved the highest score for T2 followed by T3, T4, and control (T1).
{"title":"Nutritional profile and bioactive potential of Ivy gourd (Coccinia grandis L. Voigt) fruit and quality evaluation of its developed biscuits","authors":"Biddut Chandra Dey , Md. Zainul Abedin , Md. Azizul Haque , Mohammad Mainuddin Molla , Mahfujul Alam , Luthfunnesa Bari , Md. Abu Zubair , Md. Asaduzzaman Sikder","doi":"10.1016/j.focha.2025.100887","DOIUrl":"10.1016/j.focha.2025.100887","url":null,"abstract":"<div><div>Ivy gourd is a valuable medicinal plant that serves as an indispensable source of nutrients and bioactive compounds. The study sought to explore the nutritional profile and bioactive potential of ivy gourd fruit (IGF) and the quality evaluation of its developed biscuits. Results demonstrated that IGF flour contained an excellent amount of total phenolic content (17.33 mg of GAE/ g), total flavonoid (7.61 mg of QE/ g), and total carotenoid contents (32.14 mg/ g), and a high amount of crude fiber (7.03 %), and protein content (2.35 %). Methanol extracts of the fruit exerted good antioxidant capacity. Wheat flour was substituted by IGF flour in three different percentages (5 %, 10 %, and 15 %) to formulate composite biscuits. The proximate analysis interpreted that the crude fiber, and protein content of biscuits increased from 2.21 to 9.32 %, and 14.25 to 29.31 %, respectively. Among the formulations, T<sub>4</sub> biscuits exhibited more hardness (30.53 N) with increased flour substitution. The sensory evaluation also depicted that the formulated biscuits were significant (<em>p ≤ 0.05</em>) and acceptable by the test panelists. The overall acceptability of the developed biscuits achieved the highest score for T<sub>2</sub> followed by T<sub>3</sub>, T<sub>4</sub>, and control (T<sub>1</sub>).</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100887"},"PeriodicalIF":0.0,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The impacts of Moringa (Moringa oleifera) leaf powder (MLP) on the biochemical, bacteriological, as well as sensory quality of Tilapia (Oreochromis niloticus) pickles kept at refrigerated storage (4 ± 1 °C) were studied. For this purposes, MLP untreated pickles were stored in air pack (control 1) and vacuum pack (control 2) whereas pickles treated with 1 % MLP and 2 % MLP were stored in vacuum pack conditions and were analyzed at 15 days interval until unacceptable for human consumption. During storage period, significantly (P < 0.05), the lowest pH, Free Fatty Acid (FFA) and Total Volatile Basic -Nitrogen (TVB-N) values were found in MLP treated fish pickles than those of untreated pickles. Fish pickles treated with MLP also lead to a reduction in the aerobic plate count and psychrophilic bacterial count. As per the sensory analysis, control 1 and control 2 pickles were found to have a shelf life of 45 and 60 days whereas 1 % MLP and 2 % MLP treated pickles were found acceptable for 75 days, respectively. In conclusion, 1 % MLP treated fish pickle showed better sensory quality than those of 2 % MLP treated samples suggesting that 1 % MLP provides the better quality and storability of vacuum-packed tilapia pickles during refrigerated storage.
{"title":"Enhancement of quality and storability of vacuum-packed refrigerated Tilapia pickle using Moringa leaf powder","authors":"Rafia Akter , Mst. Sharmin Farzana Nisa , Md. Apon Dulal , Bhaskar Chandra Majumdar , Ifrat Jahan Tannisa , Md. Nurunnabi Mondal , A.K.M. Azad Shah , Md. Golam Rasul","doi":"10.1016/j.focha.2024.100882","DOIUrl":"10.1016/j.focha.2024.100882","url":null,"abstract":"<div><div>The impacts of Moringa (<em>Moringa oleifera</em>) leaf powder (MLP) on the biochemical, bacteriological, as well as sensory quality of Tilapia (<em>Oreochromis niloticus</em>) pickles kept at refrigerated storage (4 ± 1 °C) were studied. For this purposes, MLP untreated pickles were stored in air pack (control 1) and vacuum pack (control 2) whereas pickles treated with 1 % MLP and 2 % MLP were stored in vacuum pack conditions and were analyzed at 15 days interval until unacceptable for human consumption. During storage period, significantly (<em>P</em> < 0.05), the lowest pH, Free Fatty Acid (FFA) and Total Volatile Basic -Nitrogen (TVB-N) values were found in MLP treated fish pickles than those of untreated pickles. Fish pickles treated with MLP also lead to a reduction in the aerobic plate count and psychrophilic bacterial count. As per the sensory analysis, control 1 and control 2 pickles were found to have a shelf life of 45 and 60 days whereas 1 % MLP and 2 % MLP treated pickles were found acceptable for 75 days, respectively. In conclusion, 1 % MLP treated fish pickle showed better sensory quality than those of 2 % MLP treated samples suggesting that 1 % MLP provides the better quality and storability of vacuum-packed tilapia pickles during refrigerated storage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100882"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-31DOI: 10.1016/j.focha.2024.100879
Angella Velazquez-Dominguez , Marie Hennetier , Marwan Abdallah , Manon Hiolle , Fréderic Violleau , Amandine Descamps , Guillaume Delaplace , Paulo Peres De Sa Peixoto
Milk casein powder (MPC) is used in several food applications for its functional properties and to increase the protein content of the final products. Microbial transglutaminase (mTGase) is an enzyme that catalyzes the formation of intra-molecular cross-linking of the casein micelle (CM), which increases the micelle stabilization against dissociation caused by acid, urea, high pressure, and thermal treatments. However, almost all these properties have been measured directly after the enzymatic treatment and very few after a typical semi-industrial spray-drying and re-hydration process. This study aimed to determine the effect of spray-drying on casein micelles previously treated with mTGase. Four micellar casein retentates with different cross-linking degrees (ΔDP = 0, 36, 48, 58 %) have been produced and then submitted to the spray-drying operation. The macroscopic characteristics of the cross-linked MCP in a solid state and the molecular characteristics of the CM, after rehydration in water, were evaluated. Mild mTGase treatment led to slight slower kinects of rehydration, but the highest cross-linking rates led to a faster kinects of rehydration. After rehydration, cross-linked MCP dispersions depicted smaller viscosity values than the non-cross-linked MCP. Nano scale analysis indicates that mTGase has contributed to a decrease in size and increase sphericity of the caseins micelles. SAXS results showed that cross-linking does not induce an extensive modification of the CM at the small scale. The outcomes of this research suggest that mTGase treatment maybe an interesting strategy for industrial applications.
{"title":"Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying","authors":"Angella Velazquez-Dominguez , Marie Hennetier , Marwan Abdallah , Manon Hiolle , Fréderic Violleau , Amandine Descamps , Guillaume Delaplace , Paulo Peres De Sa Peixoto","doi":"10.1016/j.focha.2024.100879","DOIUrl":"10.1016/j.focha.2024.100879","url":null,"abstract":"<div><div>Milk casein powder (MPC) is used in several food applications for its functional properties and to increase the protein content of the final products. Microbial transglutaminase (mTGase) is an enzyme that catalyzes the formation of intra-molecular cross-linking of the casein micelle (CM), which increases the micelle stabilization against dissociation caused by acid, urea, high pressure, and thermal treatments. However, almost all these properties have been measured directly after the enzymatic treatment and very few after a typical semi-industrial spray-drying and re-hydration process. This study aimed to determine the effect of spray-drying on casein micelles previously treated with mTGase. Four micellar casein retentates with different cross-linking degrees (ΔDP = 0, 36, 48, 58 %) have been produced and then submitted to the spray-drying operation. The macroscopic characteristics of the cross-linked MCP in a solid state and the molecular characteristics of the CM, after rehydration in water, were evaluated. Mild mTGase treatment led to slight slower kinects of rehydration, but the highest cross-linking rates led to a faster kinects of rehydration. After rehydration, cross-linked MCP dispersions depicted smaller viscosity values than the non-cross-linked MCP. Nano scale analysis indicates that mTGase has contributed to a decrease in size and increase sphericity of the caseins micelles. SAXS results showed that cross-linking does not induce an extensive modification of the CM at the small scale. The outcomes of this research suggest that mTGase treatment maybe an interesting strategy for industrial applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100879"},"PeriodicalIF":0.0,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Palmyrah is one of the most important commercial crops that grow very slowly indigenously it takes from 15 to 30 years to bear distributed in the northeast part of Sri Lanka and is referred to as the tree of life with nearly 800 uses including foods, beverages, handicrafts, fiber, fodder, medicinal, cosmetics and timber. Among the various edible uses of the palm, the fruit could be used for the major economic potential of Sri Lanka. This review aims to give a broad spectrum of different value-added products, and their health benefits that can be derived from the palmyra fruit. Palmyrah fruit could be used for value addition as in dry fruit leather and fresh or preserved pulp preparation. Dry fruit leather is used as such or for the preparation of panipanattu, chocobar, while that of fruit pulp for the preparations of drinks, cordial, jelly, jam, wine, sauce, ice cream, yoghurt, toffee, wattalappam, palmite, bread spread and coconut milk added drink is used. The fruit is nutritionally rich and offers several health benefits, including antidiabetic, cholesterol-lowering, weight reduction, antioxidant, antimicrobial, wound healing, anticancer, constipation prevention, and mosquito larvicidal activities. Palmyrah fruit can provide a supplementary income source for those who dependent on palmyrah resources.
{"title":"Exploring the nutritional, health and economic potential of palmyrah fruit pulp","authors":"Subajini Mahilrajan , Suganja Thuraisingam , Jasotha Prabagar","doi":"10.1016/j.focha.2024.100880","DOIUrl":"10.1016/j.focha.2024.100880","url":null,"abstract":"<div><div>The Palmyrah is one of the most important commercial crops that grow very slowly indigenously it takes from 15 to 30 years to bear distributed in the northeast part of Sri Lanka and is referred to as the tree of life with nearly 800 uses including foods, beverages, handicrafts, fiber, fodder, medicinal, cosmetics and timber. Among the various edible uses of the palm, the fruit could be used for the major economic potential of Sri Lanka. This review aims to give a broad spectrum of different value-added products, and their health benefits that can be derived from the palmyra fruit. Palmyrah fruit could be used for value addition as in dry fruit leather and fresh or preserved pulp preparation. Dry fruit leather is used as such or for the preparation of panipanattu, chocobar, while that of fruit pulp for the preparations of drinks, cordial, jelly, jam, wine, sauce, ice cream, yoghurt, toffee, wattalappam, palmite, bread spread and coconut milk added drink is used. The fruit is nutritionally rich and offers several health benefits, including antidiabetic, cholesterol-lowering, weight reduction, antioxidant, antimicrobial, wound healing, anticancer, constipation prevention, and mosquito larvicidal activities. Palmyrah fruit can provide a supplementary income source for those who dependent on palmyrah resources.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100880"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-28DOI: 10.1016/j.focha.2024.100878
Shireen Nigar , Islam Md Shimul , Md. Sakhawot Hossain , Razia Sultana , Sharmin Asha , A.K. Obidul Huq
Figs are renowned for their rich array of bioactive compounds, offering significant nutritional and medicinal potential. This study compared the phytochemicals, antioxidants, and antinutrients content of Ficus racemosa and Ficus hispida with Ficus carica and assessed the effects of two drying methods, oven drying (50–55 °C for 24 h) and sun drying. Total phenolic (TPC) and flavonoid content (TFC) were quantified using Folin-Ciocalteu and aluminum chloride colorimetric assays. Phytate and oxalate contents were measured as antinutrients. Results showed that Ficus racemosa pulp and seeds had the highest TPC of 90 mg GAE/g and Radical Scavenging Activity (RSA) of 90.89 % among oven-dried samples. Ficus hispida and Ficus racemosa exhibited higher TFC than Ficus carica, with Ficus hispida at 228.53 mg QE/g (sun-dried) and 132.26 mg QE/g (oven-dried). In contrast, Ficus carica had significantly lower TFC (21.14–50.33 mg QE/g). Oven-dried samples showed higher RSA, phytate, and oxalate levels than sun-dried samples. Ficus hispida and Ficus racemosa, two local fig species, showed higher phenolic and flavonoid content and better RSA than the Mediterranean Ficus carica, presenting better nutritional and medicinal potential. The local fig fruit can serve as an excellent source of beneficial bioactive compounds, minerals, and dietary fibers in Bangladesh.
{"title":"Comparative analysis on phytonutrient properties of different fig varieties (Ficus spp.)","authors":"Shireen Nigar , Islam Md Shimul , Md. Sakhawot Hossain , Razia Sultana , Sharmin Asha , A.K. Obidul Huq","doi":"10.1016/j.focha.2024.100878","DOIUrl":"10.1016/j.focha.2024.100878","url":null,"abstract":"<div><div>Figs are renowned for their rich array of bioactive compounds, offering significant nutritional and medicinal potential. This study compared the phytochemicals, antioxidants, and antinutrients content of <em>Ficus racemosa</em> and <em>Ficus hispida</em> with <em>Ficus carica</em> and assessed the effects of two drying methods, oven drying (50–55 °C for 24 h) and sun drying. Total phenolic (TPC) and flavonoid content (TFC) were quantified using Folin-Ciocalteu and aluminum chloride colorimetric assays. Phytate and oxalate contents were measured as antinutrients. Results showed that <em>Ficus racemosa</em> pulp and seeds had the highest TPC of 90 mg GAE/g and Radical Scavenging Activity (RSA) of 90.89 % among oven-dried samples. <em>Ficus hispida</em> and <em>Ficus racemosa</em> exhibited higher TFC than <em>Ficus carica</em>, with <em>Ficus hispida</em> at 228.53 mg QE/g (sun-dried) and 132.26 mg QE/g (oven-dried). In contrast, <em>Ficus carica</em> had significantly lower TFC (21.14–50.33 mg QE/g). Oven-dried samples showed higher RSA, phytate, and oxalate levels than sun-dried samples. <em>Ficus hispida</em> and <em>Ficus racemosa</em>, two local fig species, showed higher phenolic and flavonoid content and better RSA than the Mediterranean <em>Ficus carica</em>, presenting better nutritional and medicinal potential. The local fig fruit can serve as an excellent source of beneficial bioactive compounds, minerals, and dietary fibers in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100878"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diabetic cardiomyopathy (DCM) is a complication that is closely associated with diabetes mellitus. This study aims to evaluate the effects of free phenolic-rich extract from Citrus sinensis leaves (FPCS) on DCM, and investigate the underlying cardioprotective mechanisms in a type 2 diabetes (T2DM) rat model. Male Wistar rats were given 10 % fructose water for two weeks, followed by a single intraperitoneal injection of 45 mg/kg streptozotocin (STZ) to induce T2DM. Diabetic rats were treated with 100 mg/kg of FPCS via oral gavage daily for 21 days. The effects on serum glucose level, insulin level, lipid profile, and cardiac biomarkers were assessed. Additionally, oxidative stress markers, lipid peroxidation, pyroptosis-related gene expression (lnc-MALAT1, NLRP3, CASPASE-1), and levels of inflammatory factors (CASPASE-1, IL-1β, IL-6) in cardiac tissue were evaluated. Results showed that FPCS treatment significantly reduced hyperglycemia and hyperlipidemia, improved insulin resistance, and suppressed cardiac injury markers. Also, FPCS attenuated oxidative stress and lipid peroxidation, downregulated lnc-MALAT1, NLRP3, CASPASE-1 expression, and decreased CASPASE-1, IL-1β, and IL-6 protein levels. The cardioprotective effects of FPCS may be attributed to its phenolic compounds, as determined by HPLC analysis. Overall, FPCS could be a promising candidate for ameliorating or protecting against DCM.
{"title":"Phenolic-rich extract from Citrus sinensis leaves attenuates diabetic cardiomyopathy in male wistar rats by modulating oxidative stress, hyperlipidemia, and pyroptosis-related gene expression","authors":"Jude Akinyelu , Akinwunmi Oluwaseun Adeoye , Abiodun Aladetuyi , Omodele Ibraheem , Adaora Chinemelum Onodugo , Olapade Samuel Akinlolu , John Adeolu Falode , Olabisi Tajudeen Obafemi , Toluwase Hezekiah Fatoki","doi":"10.1016/j.focha.2024.100877","DOIUrl":"10.1016/j.focha.2024.100877","url":null,"abstract":"<div><div>Diabetic cardiomyopathy (DCM) is a complication that is closely associated with diabetes mellitus. This study aims to evaluate the effects of free phenolic-rich extract from <em>Citrus sinensis</em> leaves (FPCS) on DCM, and investigate the underlying cardioprotective mechanisms in a type 2 diabetes (T2DM) rat model. Male Wistar rats were given 10 % fructose water for two weeks, followed by a single intraperitoneal injection of 45 mg/kg streptozotocin (STZ) to induce T2DM. Diabetic rats were treated with 100 mg/kg of FPCS via oral gavage daily for 21 days. The effects on serum glucose level, insulin level, lipid profile, and cardiac biomarkers were assessed. Additionally, oxidative stress markers, lipid peroxidation, pyroptosis-related gene expression (lnc-MALAT1, NLRP3, CASPASE-1), and levels of inflammatory factors (CASPASE-1, IL-1β, IL-6) in cardiac tissue were evaluated. Results showed that FPCS treatment significantly reduced hyperglycemia and hyperlipidemia, improved insulin resistance, and suppressed cardiac injury markers. Also, FPCS attenuated oxidative stress and lipid peroxidation, downregulated lnc-MALAT1, NLRP3, CASPASE-1 expression, and decreased CASPASE-1, IL-1β, and IL-6 protein levels. The cardioprotective effects of FPCS may be attributed to its phenolic compounds, as determined by HPLC analysis. Overall, FPCS could be a promising candidate for ameliorating or protecting against DCM.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100877"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-28DOI: 10.1016/j.focha.2024.100881
Ralph Nehme , Latifa Abdennebi-Najar , Lucie Rault , Marie-Bernadette Maillard , Sergine Even , Sonia Andrés , Pascaline Hamon , David M. Pereira , Fabrizio Ceciliani , Hanen Falleh , Saïd Bouhallab
Essential oils (EOs) are aromatic compounds known for their potent anti-inflammatory and antibacterial properties. However, these molecules are susceptible to degradation when exposed to external conditions, such as light and oxygen. Numerous studies have reported the protective effects of encapsulation on sensitive bioactive, such as EOs, for improved or preserved stability and shelf life. The aim of this study was to investigate the antibacterial activity of different formulations of carvacrol, the most important and used component of EOs. We comparatively evaluated the activity of free, protein-complexed and nano-emulsified carvacrol against two selected pathogenic bacteria: Staphylococcus aureus (a Gram+ strain) and Escherichia coli (a Gram- strain). Free carvacrol exhibited antibacterial activity against both tested bacteria, with comparable minimum inhibitory concentrations of 380 µg/mL for S. aureus and 370 µg/mL for E. coli. Indeed, carvacrol interact strongly with lactoferrin and β-lactoglobulin, two model carrier proteins, with preserved antibacterial activity. Unexpectedly, nano-emulsification of carvacrol, resulting in nano-droplets of 100 to 240 nm, decreased its antibacterial effect. Therefore, complexation with food proteins is a viable option to formulate a carrier with preserved carvacrol bioactivity. Ongoing studies aim to understand the reasons behind the recovered low activity of nano-emulsified carvacrol on the two pathogen species and under used experimental set-up.
{"title":"Antibacterial effect of free, nanoemulsified and protein-complexed carvacrol","authors":"Ralph Nehme , Latifa Abdennebi-Najar , Lucie Rault , Marie-Bernadette Maillard , Sergine Even , Sonia Andrés , Pascaline Hamon , David M. Pereira , Fabrizio Ceciliani , Hanen Falleh , Saïd Bouhallab","doi":"10.1016/j.focha.2024.100881","DOIUrl":"10.1016/j.focha.2024.100881","url":null,"abstract":"<div><div>Essential oils (EOs) are aromatic compounds known for their potent anti-inflammatory and antibacterial properties. However, these molecules are susceptible to degradation when exposed to external conditions, such as light and oxygen. Numerous studies have reported the protective effects of encapsulation on sensitive bioactive, such as EOs, for improved or preserved stability and shelf life. The aim of this study was to investigate the antibacterial activity of different formulations of carvacrol, the most important and used component of EOs. We comparatively evaluated the activity of free, protein-complexed and nano-emulsified carvacrol against two selected pathogenic bacteria: <em>Staphylococcus aureus</em> (a Gram+ strain) and <em>Escherichia coli</em> (a Gram- strain). Free carvacrol exhibited antibacterial activity against both tested bacteria, with comparable minimum inhibitory concentrations of 380 µg/mL for <em>S. aureus</em> and 370 µg/mL for <em>E. coli</em>. Indeed, carvacrol interact strongly with lactoferrin and β-lactoglobulin, two model carrier proteins, with preserved antibacterial activity. Unexpectedly, nano-emulsification of carvacrol, resulting in nano-droplets of 100 to 240 nm, decreased its antibacterial effect. Therefore, complexation with food proteins is a viable option to formulate a carrier with preserved carvacrol bioactivity. Ongoing studies aim to understand the reasons behind the recovered low activity of nano-emulsified carvacrol on the two pathogen species and under used experimental set-up.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100881"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-27DOI: 10.1016/j.focha.2024.100871
Kean Sun, Tingjun Ma
The multiple physiological functions of α-linolenic acid (ALA) are closely related to people's health and have attracted more and more attention. To further study ALA-rich perilla seed oil (PSO)’s mechanism of action and physiological function, the present study investigated the in vitro lipid-lowering capacity of ALA in PSO. The results indicated that PSO ameliorated oleic acid-induced oxidative stress by scavenging reactive oxygen species (ROS) and reducing its content thereby. Moreover, α-linolenic acid extract (AE) improved the lipid accumulation intracellular by reducing total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C). These findings suggest that ALA from PSO has significant potential in managing hyperlipidemia and related metabolic disorders, providing a natural alternative for therapeutic interventions.
{"title":"Study on the lipid-lowering capacity of α-linolenic acid from Perilla seed oil in oleic acid-induced HepG2 cells","authors":"Kean Sun, Tingjun Ma","doi":"10.1016/j.focha.2024.100871","DOIUrl":"10.1016/j.focha.2024.100871","url":null,"abstract":"<div><div>The multiple physiological functions of α-linolenic acid (ALA) are closely related to people's health and have attracted more and more attention. To further study ALA-rich perilla seed oil (PSO)’s mechanism of action and physiological function, the present study investigated the in vitro lipid-lowering capacity of ALA in PSO. The results indicated that PSO ameliorated oleic acid-induced oxidative stress by scavenging reactive oxygen species (ROS) and reducing its content thereby. Moreover, α-linolenic acid extract (AE) improved the lipid accumulation intracellular by reducing total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C). These findings suggest that ALA from PSO has significant potential in managing hyperlipidemia and related metabolic disorders, providing a natural alternative for therapeutic interventions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100871"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Avocado (Persea Americana) is a popular fruit, highly consumed for its nutritional and therapeutic values - such as antiviral, anti-inflammatory, anti-diabetic, hypoglycemic and antioxidant. The study thus evaluated the effect of extraction processes on the therapeutic properties of avocado leaf extracts. Samples obtained from this study were avocado leaves flour (ALF), aqueous extract (ALE), protein isolate (API), avocado leaves pancreatin-protein hydrolysates (APHpan) and avocado leaves lactic acid bacteria-protein hydrolysates (APHLAB), respectively. The protein contents of APHPAN (63.18 %) and APHLAB (66.58 %) were highest when compared to others (11.60%, 37.54 % and 55.59 %). The samples ALE and APHLAB had sodium (127.75 mg/100 g) and potassium (140.0 mg/100 g) contents, respectively. However, API and ALE had magnesium contents of 89.80 and 67.70 mg/100 g. The ALE had low vitamin A (0.15 mg/100 g) but ALF, API, APHPAN, and APHLAB displayed high contents (0.99, 0.64, 0.59, and 0.55 mg/100 g), respectively All the samples possessed significant (P < 0.05) functional properties. The phytochemical results revealed that the ALP and ALE exhibited the highest total phenol (237.6 & 233.8 mg/g) and flavonoid (48.4 and 40.4 %) contents, respectively. Hence, the outcomes from this finding suggested the avocado leaves as valuable source for functional food in the mitigation of degenerative diseases.
{"title":"Nutritional, phytochemical and functional properties of avocado (Persea Americana Mill) leaf: Evaluation of its derivative extraction","authors":"Ayodeji Precious Adesola , Malomo Sunday Abiodun , Ijarotimi Oluwole Steve","doi":"10.1016/j.focha.2024.100869","DOIUrl":"10.1016/j.focha.2024.100869","url":null,"abstract":"<div><div>Avocado <em>(Persea Americana)</em> is a popular fruit, highly consumed for its nutritional and therapeutic values - such as antiviral, anti-inflammatory, anti-diabetic, hypoglycemic and antioxidant. The study thus evaluated the effect of extraction processes on the therapeutic properties of avocado leaf extracts. Samples obtained from this study were avocado leaves flour (ALF), aqueous extract (ALE), protein isolate (API), avocado leaves pancreatin-protein hydrolysates (APHpan) and avocado leaves lactic acid bacteria-protein hydrolysates (APHLAB), respectively. The protein contents of APHPAN (63.18 %) and APHLAB (66.58 %) were highest when compared to others (11.60%, 37.54 % and 55.59 %). The samples ALE and APHLAB had sodium (127.75 mg/100 g) and potassium (140.0 mg/100 g) contents, respectively. However, API and ALE had magnesium contents of 89.80 and 67.70 mg/100 g. The ALE had low vitamin A (0.15 mg/100 g) but ALF, API, APHPAN, and APHLAB displayed high contents (0.99, 0.64, 0.59, and 0.55 mg/100 g), respectively All the samples possessed significant (<em>P</em> < 0.05) functional properties. The phytochemical results revealed that the ALP and ALE exhibited the highest total phenol (237.6 & 233.8 mg/g) and flavonoid (48.4 and 40.4 %) contents, respectively. Hence, the outcomes from this finding suggested the avocado leaves as valuable source for functional food in the mitigation of degenerative diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100869"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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