Food chemistry advances最新文献

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Edible layer-by-layer electrostatic adsorption nano and microcapsules based on plant proteins as natural bioactive delivery systems: A review

Food chemistry advances

Pub Date : 2024-12-09 DOI: 10.1016/j.focha.2024.100861

Dadang Priyoatmojo , Rizna Triana Dewi , Abdi Wira Septama , Marissa Angelina , Tri Yuliani , Teguh Wahyono

Multilayer encapsulation of bioactive compounds represents a cutting-edge advancement in nanotechnology and delivery systems, with wide-ranging applications in both therapeutic and food industries. A single bioactive delivery system targets a specific biological entity, minimizing undesirable effects, but its capabilities are limited when addressing complex organs with multiple biochemical processes and bioreceptors. Nano-micro technological capsules have evolved towards multilayer designs to accommodate multiple bioactive compounds in a single platform for gradual release at predetermined digestive sites. Layer-by-layer (LbL) electrostatic adsorption is a popular multilayer encapsulation method that can load multiple bioactive compounds and release them in a controlled way at different times and locations to achieve a synergistic effect. Nano- and micro-scale LbL capsule formulations are increasingly using plant-based proteins due to their non-toxic, environmentally friendly nature and several advantages, including high biocompatibility, biodegradability, sustainability, affordability, controlled release capability, and ease of manufacturing and modification. This manuscript reviews current research and advancements in plant protein-based LbL capsules and their interactions with nutraceuticals or bioactive ingredients. Furthermore, it explores whether the development of multi-layered nano- and microcapsules aligns with trends in bioactives and discusses future research and development strategies.

{"title":"Edible layer-by-layer electrostatic adsorption nano and microcapsules based on plant proteins as natural bioactive delivery systems: A review","authors":"Dadang Priyoatmojo , Rizna Triana Dewi , Abdi Wira Septama , Marissa Angelina , Tri Yuliani , Teguh Wahyono","doi":"10.1016/j.focha.2024.100861","DOIUrl":"10.1016/j.focha.2024.100861","url":null,"abstract":"<div><div>Multilayer encapsulation of bioactive compounds represents a cutting-edge advancement in nanotechnology and delivery systems, with wide-ranging applications in both therapeutic and food industries. A single bioactive delivery system targets a specific biological entity, minimizing undesirable effects, but its capabilities are limited when addressing complex organs with multiple biochemical processes and bioreceptors. Nano-micro technological capsules have evolved towards multilayer designs to accommodate multiple bioactive compounds in a single platform for gradual release at predetermined digestive sites. Layer-by-layer (LbL) electrostatic adsorption is a popular multilayer encapsulation method that can load multiple bioactive compounds and release them in a controlled way at different times and locations to achieve a synergistic effect. Nano- and micro-scale LbL capsule formulations are increasingly using plant-based proteins due to their non-toxic, environmentally friendly nature and several advantages, including high biocompatibility, biodegradability, sustainability, affordability, controlled release capability, and ease of manufacturing and modification. This manuscript reviews current research and advancements in plant protein-based LbL capsules and their interactions with nutraceuticals or bioactive ingredients. Furthermore, it explores whether the development of multi-layered nano- and microcapsules aligns with trends in bioactives and discusses future research and development strategies.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100861"},"PeriodicalIF":0.0,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179683","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}

引用次数: 0

Variation of nutrients and bioactive compounds of five wild edible leafy vegetables from far north region of cameroon

Food chemistry advances

Pub Date : 2024-12-08 DOI: 10.1016/j.focha.2024.100849

Jean Paul Bayang , Charles Touwang , Hamadou Mamoudou , Etienne Sali Woudam , Benoit Bargui Koubala

The identification foods or crops that are good for the planet and human consumption is one of the approaches to maintain biodiversity which needs many efforts. Fact, efficient exploitation of natural resources could be an alternative solution. Thus, the current study aimed to investigate for nutritional value and antioxidant capacities of five leafy vegetables consumed from Cameroon in their fresh form. The collected samples were oven-dried at 60 °C, then powdered and proximate composition, coloring agents and phenolic compounds content were quantified. The obtained results highlighted that the amount of these leaves components varied significantly between species. However, proteins and total fibers content were high in H. sabdariffa (39.10 g/100 g) and M. charantia (31.97 g/100 g), respectively while, β-carotene is their predominant carotenoid. Chlorphylls a and b were in high content of M. charantia (16.51 mg/100 g) and H. sabdariffa (9.15 mg/100 g), respectively. Moreover, C. oletorius recorded the highest Na (84.02 mg/100 g), P (542.18 mg/100 g) and Fe (9.46 mg/100 g) amounts. Additionally, M. charantia has hight polyphenols (361.80 mgGaE/100 g) and tannins (133.75 mgCaE/100 g) content which exhibited more antioxidant activities. These studied leafy vegetables have less oxalate and phytate amount. Hence, leafy vegetables studied are good source of nutrients and bioactive compounds which can be consumed to limit malnutrition and chronic diseases.

{"title":"Variation of nutrients and bioactive compounds of five wild edible leafy vegetables from far north region of cameroon","authors":"Jean Paul Bayang , Charles Touwang , Hamadou Mamoudou , Etienne Sali Woudam , Benoit Bargui Koubala","doi":"10.1016/j.focha.2024.100849","DOIUrl":"10.1016/j.focha.2024.100849","url":null,"abstract":"<div><div>The identification foods or crops that are good for the planet and human consumption is one of the approaches to maintain biodiversity which needs many efforts. Fact, efficient exploitation of natural resources could be an alternative solution. Thus, the current study aimed to investigate for nutritional value and antioxidant capacities of five leafy vegetables consumed from Cameroon in their fresh form. The collected samples were oven-dried at 60 °C, then powdered and proximate composition, coloring agents and phenolic compounds content were quantified. The obtained results highlighted that the amount of these leaves components varied significantly between species. However, proteins and total fibers content were high in <em>H. sabdariffa</em> (39.10 g/100 g) and <em>M. charantia</em> (31.97 g/100 g), respectively while, β-carotene is their predominant carotenoid. Chlorphylls a and b were in high content of <em>M. charantia</em> (16.51 mg/100 g) and <em>H. sabdariffa</em> (9.15 mg/100 g), respectively. Moreover, C. <em>oletorius</em> recorded the highest Na (84.02 mg/100 g), P (542.18 mg/100 g) and Fe (9.46 mg/100 g) amounts. Additionally, <em>M. charantia</em> has hight polyphenols (361.80 mgGaE/100 g) and tannins (133.75 mgCaE/100 g) content which exhibited more antioxidant activities. These studied leafy vegetables have less oxalate and phytate amount. Hence, leafy vegetables studied are good source of nutrients and bioactive compounds which can be consumed to limit malnutrition and chronic diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100849"},"PeriodicalIF":0.0,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179864","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}

引用次数: 0

Hop (Humulus lupulus) leaves as a functional ingredient to mitigate lipid oxidation and preserve PUFAs in rough scad patties 啤酒花（Humulus lupulus）叶作为一种功能性配料，可减轻脂质氧化并保存粗鳕鱼肉饼中的 PUFAs

Food chemistry advances

Pub Date : 2024-12-07 DOI: 10.1016/j.focha.2024.100865

Francesca Maria Mitton , Yanina Turina , Neonila Kulisz , Marina Vittone , Agueda Massa

Fish products are rich in essential nutrients, especially polyunsaturated fatty acids (PUFAs), prone to lipid oxidation. This study explores hop (Humulus lupulus) leaves, a byproduct of the brewing industry, as a natural antioxidant in rough scad patties during storage conditions. Raw and cooked patties formulated with and without hop leaves or hop leaf extract were evaluated for macronutrient composition, fatty acid profile, amino acid content, phenolic compound content, and lipid peroxidation. The incorporation of hop leaves extract into raw patties resulted in a significant increase in phenolic compound content and antioxidant capacity. The protective properties of the extract were maintained in cooked patties, demonstrating its potential to preserve the nutritional value of PUFAs against lipid peroxidation. This research suggests that hop leaves could be a valuable natural source of antioxidants to mitigate lipid oxidation and preserve PUFAs in fish-based products.

鱼类产品富含人体必需的营养成分，尤其是多不饱和脂肪酸（PUFA），容易发生脂质氧化。本研究探讨了啤酒花（Humulus lupulus）叶（酿造业的一种副产品）作为天然抗氧化剂在粗鳕鱼肉饼储存条件下的作用。研究人员对添加和未添加酒花叶或酒花叶提取物的生鲮鱼肉饼和熟鲮鱼肉饼的主要营养成分、脂肪酸组成、氨基酸含量、酚类化合物含量和脂质过氧化反应进行了评估。在生肉饼中加入酒花叶提取物后，酚类化合物含量和抗氧化能力显著增加。酒花叶提取物的保护特性在煮熟的肉饼中得以保持，这表明它具有保持 PUFAs 营养价值、防止脂质过氧化的潜力。这项研究表明，啤酒花叶可以作为一种宝贵的天然抗氧化剂来源，用于缓解脂质氧化和保存鱼类产品中的 PUFA。

引用次数: 0

Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits

Food chemistry advances

Pub Date : 2024-12-06 DOI: 10.1016/j.focha.2024.100864

Khumbaron Kiranbala Kabui , Ashish Rawson , K.A. Athmaselvi

Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that are native to a population and prepared using their ancestors’ skills and knowledge. The Manipuri prepare their indigenous foods in every home and consume them almost every day as an essential part. Commonly consumed indigenous fermented foods of Manipur include fermented bean (Hawaijar), fermented fish (ngari, hentak), and fermented bamboo shoots (soibum, and soidon). Every fermented food has a distinct microflora associated with it, which improves gut health, boosts immunity, and has positive effects on health. It also improves flavor, aroma, and digestibility of the food enhancing nutritional quality by biologically enriching food substrates with protein, essential amino acids, fatty acids, and vitamins. Maintaining hygiene, proper packaging and labeling, and value addition by emphasizing the health advantages will commercialize these products and promote the socio-economic growth of the State. This review provides a summary of these selected fermented food products of Manipur and focuses on the preparation methods as well as their nutritional profile and health benefits.

{"title":"Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits","authors":"Khumbaron Kiranbala Kabui , Ashish Rawson , K.A. Athmaselvi","doi":"10.1016/j.focha.2024.100864","DOIUrl":"10.1016/j.focha.2024.100864","url":null,"abstract":"<div><div>Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that are native to a population and prepared using their ancestors’ skills and knowledge. The Manipuri prepare their indigenous foods in every home and consume them almost every day as an essential part. Commonly consumed indigenous fermented foods of Manipur include fermented bean (Hawaijar), fermented fish (ngari, hentak), and fermented bamboo shoots (soibum, and soidon). Every fermented food has a distinct microflora associated with it, which improves gut health, boosts immunity, and has positive effects on health. It also improves flavor, aroma, and digestibility of the food enhancing nutritional quality by biologically enriching food substrates with protein, essential amino acids, fatty acids, and vitamins. Maintaining hygiene, proper packaging and labeling, and value addition by emphasizing the health advantages will commercialize these products and promote the socio-economic growth of the State. This review provides a summary of these selected fermented food products of Manipur and focuses on the preparation methods as well as their nutritional profile and health benefits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100864"},"PeriodicalIF":0.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180385","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}

引用次数: 0

Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100843

Richard Osae , Randy Adjonu , Maurice Tibiru Apaliya , Felix Narku Engmann , Patrick Owusu-Ansah , Abdul Salam Fauzia , Gift Serwaa Otoo , Emmanuel Kwaw , Raphael N. Alolga

The study investigated the effects of pretreatments of freeze-thawing at - 20 °C (FT), osmotic dehydration at 20 % (w/v) of sucrose (OD), and water only (WO) on vitamin C content, total phenolic content (TPC), antioxidation (1,1,-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and moisture content (MC). The study further assessed the energy Consumption Rate (ECR), drying Rate (DR), drying kinetics and Sensorial properties of Orange-Fleshed Sweet Potato (OFSP) slices dried using hot air drying (HAD). FT pretreatment improved the preservation of Vitamin C (12.73 ± 0.26 mg.100 g^-1 dm), TPC (26.20 ± 0.65 mg GAE/g db.), ABTS (37.12 %), and DPPH (44.77 %) than the OD and WO. Again, the FT recorded the lowest moisture content (6.5 %) after drying, and lower drying time (6 h), than the OD (7.5 h), WO (9.5 h), and Control (11hours). However, the ECR of both FT and OD exhibited the same ECR (15 kWh/kg). The OD recorded higher scores for Colour (7.0), and Appearance (7.0) per the sensory evaluation conducted compared for FT, WO, and Control. However, the FT recorded higher scores in Aroma (8.6), Flavour (8.6), and General Acceptance (8.5) than the OD, WO, and Control. Among the three pretreatments, FT was found to enhance the drying kinetics comparative to the WO and OD pretreated sample. Newton's model fitted well to the experimental results (R² > 0.999) than the first order and Weibull models.

{"title":"Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying","authors":"Richard Osae , Randy Adjonu , Maurice Tibiru Apaliya , Felix Narku Engmann , Patrick Owusu-Ansah , Abdul Salam Fauzia , Gift Serwaa Otoo , Emmanuel Kwaw , Raphael N. Alolga","doi":"10.1016/j.focha.2024.100843","DOIUrl":"10.1016/j.focha.2024.100843","url":null,"abstract":"<div><div>The study investigated the effects of pretreatments of freeze-thawing at - 20 °C (FT), osmotic dehydration at 20 % (w/v) of sucrose (OD), and water only (WO) on vitamin C content, total phenolic content (TPC), antioxidation (1,1,-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and moisture content (MC). The study further assessed the energy Consumption Rate (ECR), drying Rate (DR), drying kinetics and Sensorial properties of Orange-Fleshed Sweet Potato (OFSP) slices dried using hot air drying (HAD). FT pretreatment improved the preservation of Vitamin C (12.73 ± 0.26 mg.100 g<sup>-1</sup> dm), TPC (26.20 ± 0.65 mg GAE/g db.), ABTS (37.12 %), and DPPH (44.77 %) than the OD and WO. Again, the FT recorded the lowest moisture content (6.5 %) after drying, and lower drying time (6 h), than the OD (7.5 h), WO (9.5 h), and Control (11hours). However, the ECR of both FT and OD exhibited the same ECR (15 kWh/kg). The OD recorded higher scores for Colour (7.0), and Appearance (7.0) per the sensory evaluation conducted compared for FT, WO, and Control. However, the FT recorded higher scores in Aroma (8.6), Flavour (8.6), and General Acceptance (8.5) than the OD, WO, and Control. Among the three pretreatments, FT was found to enhance the drying kinetics comparative to the WO and OD pretreated sample. Newton's model fitted well to the experimental results (R<sup>2</sup> > 0.999) than the first order and Weibull models.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100843"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137991","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}

引用次数: 0

Flavonoids analysis in citrus peels by UPLC-Q-TOF-MS/MS and its antioxidant and anti-inflammation activity

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100853

Yulin ZHENG , Yingxian WU , Biying WANG , Hong WANG , Yuanhong ZHANG , Wei WANG , Limei YU

Citrus is the world's largest fruit, developed a rich variety resources in a long history of cultivation. Flavonoid is a natural product found widely in citrus plants. In this study, the major flavonoids and relative activities of 9 citrus peels were investigated by using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) analysis and antioxidant and anti-inflammatory assays in A549 cell. A total of 51 flavonoids were identified, comprising a variety of subclasses. Notably, Citrus Reticulata Blanco (MJ) and Bu Zhi Huo (CJ) demonstrated distinctive flavonoid profiles. Flavonoid extracts from MJ and Citrus maxima (HY) peels significantly reduced reactive oxygen species (ROS) generation and decreased the levels of cytokines (IL-8, TNF-α, MCP-1, and IL-6) in A549 cells. Furthermore, these extracts up-regulated the expression of Nrf2 and HO-1 and inhibited the phosphorylation of p65 and NF-κB activity. Gray correlation analysis identified (-)-vestitone, dimefline, eupafolin, and trans-cinnamaldehyde as strongly associated with inflammatory markers. The findings suggest that flavonoids extracted from citrus peels possess significant antioxidant and anti-inflammatory activities, highlighting their potential as natural therapeutic agents for combating inflammation.

{"title":"Flavonoids analysis in citrus peels by UPLC-Q-TOF-MS/MS and its antioxidant and anti-inflammation activity","authors":"Yulin ZHENG , Yingxian WU , Biying WANG , Hong WANG , Yuanhong ZHANG , Wei WANG , Limei YU","doi":"10.1016/j.focha.2024.100853","DOIUrl":"10.1016/j.focha.2024.100853","url":null,"abstract":"<div><div>Citrus is the world's largest fruit, developed a rich variety resources in a long history of cultivation. Flavonoid is a natural product found widely in citrus plants. In this study, the major flavonoids and relative activities of 9 citrus peels were investigated by using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) analysis and antioxidant and anti-inflammatory assays in A549 cell. A total of 51 flavonoids were identified, comprising a variety of subclasses. Notably, <em>Citrus Reticulata Blanco</em> (MJ) and <em>Bu Zhi Huo</em> (CJ) demonstrated distinctive flavonoid profiles. Flavonoid extracts from MJ and <em>Citrus maxima</em> (HY) peels significantly reduced reactive oxygen species (ROS) generation and decreased the levels of cytokines (IL-8, TNF-α, MCP-1, and IL-6) in A549 cells. Furthermore, these extracts up-regulated the expression of Nrf2 and HO-1 and inhibited the phosphorylation of p65 and NF-κB activity. Gray correlation analysis identified (-)-vestitone, dimefline, eupafolin, and trans-cinnamaldehyde as strongly associated with inflammatory markers. The findings suggest that flavonoids extracted from citrus peels possess significant antioxidant and anti-inflammatory activities, highlighting their potential as natural therapeutic agents for combating inflammation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100853"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137993","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}

引用次数: 0

Production and properties of powder and pigments from bacuri (Platonia insignis Mart) rinds

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100854

Elizandra Martins de Melo , Alícia de Francisco , Edna Regina Amante , Antonio Manoel da Cruz Rodrigues , Luiza Helena Meller da Silva

Bacuri (Platonia insignis Mart) pulp content does not reach 20 % of the fruit's weight, rind corresponds to 64–70 % of the raw material, and presents phenolic compounds which suggests the possibility of obtaining colored compounds by complexation with metals. This work studied the bacuri rind powder without treatment, as we as with different metals (calcium, iron, zinc, selenium, copper, magnesium and aluminum) to evaluating which ones had potential for application after the complexation process. The best results in complexation, FT-IR spectroscopy, and color change were obtained with iron and aluminum salts. Temperature and pH had a strong influence on the color of the pigments. At room temperature, complexed with iron and aluminum salts in the range of pH 5 and 6 showed a significant color difference (p < 0.05) from the control (without treatment). The results of colors in the terracotta range (yellow to reddish brown) can be especially recommended for future studies for cosmetics, as well as plant-based doughs, or other chemical applications, with prospects for replacing yellow tartrazine and caramel, in specific application, according its properties.

{"title":"Production and properties of powder and pigments from bacuri (Platonia insignis Mart) rinds","authors":"Elizandra Martins de Melo , Alícia de Francisco , Edna Regina Amante , Antonio Manoel da Cruz Rodrigues , Luiza Helena Meller da Silva","doi":"10.1016/j.focha.2024.100854","DOIUrl":"10.1016/j.focha.2024.100854","url":null,"abstract":"<div><div>Bacuri (<em>Platonia insignis</em> Mart) pulp content does not reach 20 % of the fruit's weight, rind corresponds to 64–70 % of the raw material, and presents phenolic compounds which suggests the possibility of obtaining colored compounds by complexation with metals. This work studied the bacuri rind powder without treatment, as we as with different metals (calcium, iron, zinc, selenium, copper, magnesium and aluminum) to evaluating which ones had potential for application after the complexation process. The best results in complexation, FT-IR spectroscopy, and color change were obtained with iron and aluminum salts. Temperature and pH had a strong influence on the color of the pigments. At room temperature, complexed with iron and aluminum salts in the range of pH 5 and 6 showed a significant color difference (<em>p</em> < 0.05) from the control (without treatment). The results of colors in the terracotta range (yellow to reddish brown) can be especially recommended for future studies for cosmetics, as well as plant-based doughs, or other chemical applications, with prospects for replacing yellow tartrazine and caramel, in specific application, according its properties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100854"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137994","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}

引用次数: 0

Exploring the multiple effects of butein on adipogenic differentiation, inflammatory responses, and glucose metabolism in cellular models

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100851

Masanori Ohmoto , Atene Matsuya , Mika Mouri , Masaya Takemoto , Tohru Daikoku

Obesity is a significant risk factor for the development of type 2 diabetes due to its association with increased oxidative stress and inflammation. This study investigates the potential therapeutic effects of butein, a plant-derived polyphenol used as a dietary supplement, on adipogenic differentiation in 3T3-L1 cells, as well as its effects on inflammation and glucose metabolism in co-cultured 3T3-L1 and RAW264 cells treated with lipopolysaccharide (LPS). While butein did not significantly affect lipid accumulation in adipocytes, it significantly upregulated the mRNA expression of genes involved in adipogenic differentiation. In addition, butein demonstrated the ability to reduce reactive oxygen species levels in adipocytes. In co-culture with LPS-stimulated cells, butein exhibited anti-inflammatory properties by suppressing the expression of pro-inflammatory cytokines. Although its efficacy in reversing LPS-induced glucose metabolism in 3T3-L1 adipocytes was limited, butein significantly inhibited GLUT1 expression in LPS-stimulated RAW264 cells. The effects of butein on adipogenic differentiation, inflammation and glucose metabolism were found to be concentration dependent, suggesting potential protective benefits in co-cultured cell models under LPS stimulation.

{"title":"Exploring the multiple effects of butein on adipogenic differentiation, inflammatory responses, and glucose metabolism in cellular models","authors":"Masanori Ohmoto , Atene Matsuya , Mika Mouri , Masaya Takemoto , Tohru Daikoku","doi":"10.1016/j.focha.2024.100851","DOIUrl":"10.1016/j.focha.2024.100851","url":null,"abstract":"<div><div>Obesity is a significant risk factor for the development of type 2 diabetes due to its association with increased oxidative stress and inflammation. This study investigates the potential therapeutic effects of butein, a plant-derived polyphenol used as a dietary supplement, on adipogenic differentiation in 3T3-L1 cells, as well as its effects on inflammation and glucose metabolism in co-cultured 3T3-L1 and RAW264 cells treated with lipopolysaccharide (LPS). While butein did not significantly affect lipid accumulation in adipocytes, it significantly upregulated the mRNA expression of genes involved in adipogenic differentiation. In addition, butein demonstrated the ability to reduce reactive oxygen species levels in adipocytes. In co-culture with LPS-stimulated cells, butein exhibited anti-inflammatory properties by suppressing the expression of pro-inflammatory cytokines. Although its efficacy in reversing LPS-induced glucose metabolism in 3T3-L1 adipocytes was limited, butein significantly inhibited GLUT1 expression in LPS-stimulated RAW264 cells. The effects of butein on adipogenic differentiation, inflammation and glucose metabolism were found to be concentration dependent, suggesting potential protective benefits in co-cultured cell models under LPS stimulation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100851"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137992","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}

引用次数: 0

Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris)

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100847

Elizabeth Wanja Macharia, Daniel Mwangi Njoroge, Eddy E. Owaga

Nutritional quality and consumer acceptability of legumes is enhanced by application of sprouting and hydrothermal treatments. Nevertheless, with the increasing popularity of biofortification strategies for staple foods to counteract micronutrient deficiencies, little is known about the nutritional impact when these techniques are integrated. The purpose of this study was to ascertain the impact of combining sprouting and hydrothermal treatments: precooking, conventional cooking and pressure cooking (R-raw, RS-raw sprouted, SCC-sprouted and conventionally cooked, SPC-sprouted and pressure cooked, PCC-precooked and conventionally cooked, PPC-precooked and pressure cooked) on the nutritional quality and acceptability of biofortified common bean, nyota (Phaseolus vulgaris).

Results indicated significant increase in iron and zinc content by over 20% and 27% respectively, upon sprouting and hydrothermal treatments. Conversely, there was significant reduction in the phytate content by over 35%, tannin by up to 57%, oligosaccharides: stachyose by over 82%, verbascose by 91%, raffinose by 76%, and lipids from 2.56 ± 0.09(R) to 2.23 ± 0.27% (PPC). The phytate:iron molar ratio reduced significantly by up to 29%. On overall consumer acceptability, PPC was the most preferred at 6.03 ± 1.16 liking score.

Despite sprouting and hydrothermal treatments improving the nutritional quality of the bean, consumer education is required for increased acceptance and consumption of sprouted bean products.

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引用次数: 0

Total phenolic content, antioxidant, and antimicrobial activities of ripe and unripe Ghanaian habanero pepper (Capsicum chinense)

Food chemistry advances

Pub Date : 2024-12-01 DOI: 10.1016/j.focha.2024.100845

Aaron Dzigbor , David Neglo , Clement O. Tettey , Frank Nsaful , Francisca Adzaho , Esther Mawusey Botchway

This study compared the total phenolic content, antioxidant activity, and antimicrobial activity of ripe and unripe Ghanaian habanero pepper (Capsicum chinense) against some selected foodborne pathogens. The total phenolic content (TPC) of the pepper extracts was determined using the Folin-Ciocalteu method, while the radical scavenging potential of the pepper extracts was assessed using the DPPH and ABTS assays. Determination of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), combinatory effects with standard antimicrobial agents, and inhibition of biofilm formation were used to assess the antimicrobial activity of the pepper extracts. The results showed that the ripe pepper extract outperformed the unripe pepper extract in terms of TPC and radical scavenging potential. The TPC values of 1004.52 µgGAE/g and 1362.79 µgGAE/g were obtained for unripe pepper and ripe pepper extract, respectively. DPPH and ABTS free radical scavenging potential were 28.80 % and 91.32 % for unripe extracts and 34.27 % and 92.96 % for ripe pepper extract. In addition, varying degrees of MIC and MBC were obtained for both the unripe and ripe pepper extracts against test organisms. Combinatory effects with antimicrobial agents and antibiofilm formation activity varied for both pepper extracts. In conclusion, the use of pepper in food preparation could help reduce the menace of foodborne diseases.

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