| 1. |
- Arend, Giordana Demaman, et al.
(författare)
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Is nanofiltration an efficient technology to recover and stabilize phenolic compounds from guava (Psidium guajava) leaves extract?
- 2022
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Ingår i: Food Bioscience. - : Elsevier BV. - 2212-4292 .- 2212-4306. ; 50
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Tidskriftsartikel (refereegranskat)abstract
- Guava leaves (Psidium guajava) are popularly known due to their effects antidiabetic, antihypertensive, anti-inflammatory, antidiarrheal, and functional properties. Processes for the concentration of these extracts are necessary since their pharmacological effects are dose-dependent. In this work, guava leaves aqueous extract (GE) concentration was carried out in nanofiltration (NF) equipment. Process performance was evaluated in terms of permeate flux, flux decline modeling, and extract quality (compounds characterization, total phenolic content and antioxidant activity). NF allowed an increase in phenolic compounds next to 20-times, retention coefficients of total phenolic compounds (99%) and enhanced antioxidant capacity (an increase of 4 and 9-fold for ABTS and DPPH, respectively) compared to the initial GE. Forty-two phenolic compounds were identified, being catechin (594.56 mg mL-1) and vescalagin (295.39 mg mL-1) the main compounds. All phenolics pre-sented a significant increase (p < 0.05) after the concentration suggesting that NF is efficient for the recovery and concentration of bioactive compounds and poses as an alternative to obtain functional products and improve added value in agro-industrial residues.
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| 2. |
- Elmeligy, Sahar, et al.
(författare)
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Pharmaceutical manipulation of citrus flavonoids towards improvement of its bioavailability and stability. A mini review and a meta-analysis study
- 2021
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Ingår i: Food Bioscience. - : Elsevier BV. - 2212-4292 .- 2212-4306. ; 44
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Forskningsöversikt (refereegranskat)abstract
- Citrus flavonoids are well recognized for their health benefits and contribution to daily nutritional dietary supplements. Their biological effects include anticancer, anti-inflammatory and antioxidant effects. Nevertheless, their low solubility, stability, and bioavailability challenge their potential industrial formulations. This review summarizes the state-of-the art optimization of citrus flavonoid formulations representing the possible physicochemical modifications and their potential implications. These modifications could be achieved using different techniques such as nanonization and encapsulation in nanoscale carriers. This review summarizes the recent research on chemical modifications of citrus flavonoids to facilitate their commercial use and or applications. Applications of these technologies are presented to the reader highlighting their advantages, limitations and needed future improvements. Furthermore, a meta-analysis study was conducted to prove-by-evidence the superiority of drugs-loaded nanocarriers regarding bioavailability compared to their conventionally delivered counterparts.
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| 3. |
- Hedi, Wen, et al.
(författare)
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γ-Cyclodextrin-BSA for nano-encapsulation of hydrophobic substance
- 2021
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Ingår i: Food Bioscience. - : Elsevier. - 2212-4292 .- 2212-4306. ; 41
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Tidskriftsartikel (refereegranskat)abstract
- Self-aggregation and the hemolytic effect limit the application of gamma-cyclodextrin (gamma-CD) in bioactive molecular delivery systems. In this study, gamma-CD was modified by grafting onto bovine serum albumin protein (BSA), with epichlorohydrin (ECH) acting as the cross-linking agent. The effects of BSA concentration, reaction temperature, pH and time on the grafting rate were studied, and the gamma-CD-BSA complex with a grafting rate of 99.5 +/- 0.1% +/- 0.06)% was achieved. The complex was confirmed using H-1 NMR and FT-IR spectra. Compared with gamma-CD, the hemolytic effect and self-aggregation of gamma-CD-BSA were significantly reduced, and the encapsulation efficiency of curcumin was increased by 10.8%. The results of scanning electron microscopy showed that both gamma-CD and gamma-CDBSA nanoparticles were formed and the structure of the gamma-CD-BSA complex was more uniform. The pH stability and salt stability of gamma-CD-BSA were higher than gamma-CD. The release rate of gamma-CD-BSA was 15.2 +/- 0.2% after 2 h at pH 1.2, and 57 +/- 1% after 4 h at pH 7.2. The gamma-CD-BSA nanoparticles could protect curcumin in acidic environments and release it in neutral environments. The results suggested a promising wall material for delivery of hydrophobic substances.
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| 4. |
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| 5. |
- Lorenzetti, Angelica, et al.
(författare)
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Low purity enzymes and ultrasound pretreatment applied to partially hydrolyze whey protein
- 2020
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Ingår i: Food Bioscience. - : ELSEVIER. - 2212-4292 .- 2212-4306. ; 38
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Tidskriftsartikel (refereegranskat)abstract
- The hydrolysis of whey protein isolate with low purity enzymes was studied with application of ultrasound pretreatment. The aim was to increase the degree of hydrolysis and produce new biologically active peptides. The experiments were carried out with hydrolysis times up to 24 h. The influence of temperature, pH, enzymes (pepsin and papain), substrate concentration, and use or not of the ultrasonic probe was investigated. The peptide’s structure and profile were examined after exposure to ultrasound. The highest degree of hydrolysis occurred with the use of pepsin for 10 h, 37 degrees C, and pH 2.5. The ultrasound pre-treatment allowed a reduction of 6 h in the process. After partial enzymatic hydrolysis and ultrasound pretreatment a higher proportion of low molar mass peptides were observed at 1000-2000 g.mol(-1). In vitro simulated digestion showed slight differences in peptide profile indicating that active compounds were preserved intact with a slight impact on bioactivity.
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| 6. |
- Sar, Taner, Postdoctoral Researcher, 1989-, et al.
(författare)
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Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products
- 2022
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Ingår i: Food Bioscience. - : Elsevier BV. - 2212-4292 .- 2212-4306. ; 47
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Tidskriftsartikel (refereegranskat)abstract
- Innovative food and feed products have recently attracted the attention of both producers and consumers. Filamentous fungi are important biomass producers with their high protein contents. In this study, fungal biomass production from edible potato protein liquor (PPL), generated during starch production processes, was investigated through different fungal strains (Rhizopus oryzae, R. oligosporus, R. delemar, Aspergillus oryzae and Neurospora intermedia). The effects of PPL concentration, incubation time, initial pH, and cultivation conditions (in shake flaks and different scale reactors) were examined to determine the amount of biomass and its crude protein level. It was determined that the fungal biomass produced by R. delemar in industrial scale contained 53% crude protein. For this strain, the amino acid and fatty acid profiles as well as metals (iron, manganese, copper, and zinc) of the produced biomass were also investigated to assess possible use as a food or feed source. The R. delemar fungal biomass can be a promising raw material for feed and food production, for example, considering its protein and fatty acid profiles with 41% essential amino acids and 33% polyunsaturated fatty acids.
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| 7. |
- Wang, Ricky, et al.
(författare)
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In vitro protein digestibility of edible filamentous fungi compared to common food protein sources
- 2023
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Ingår i: Food Bioscience. - : Elsevier. - 2212-4306 .- 2212-4292. ; 54
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Tidskriftsartikel (refereegranskat)abstract
- Edible filamentous fungi, as a source of mycoprotein, is an emerging sustainable protein source as it can be cultivated on food-industry sidestreams, thus providing the food system with circularity. However, the digestibility of mycoprotein from different species of fungi is yet to be studied and compared to commonly consumed food proteins derived from muscle. Using the static INFOGEST in vitro gastrointestinal (GI) digestion protocol, but with less pancreatin than the recommended amount to omit high background from enzyme autolysis, this study investigated the protein degree of hydrolysis (DH%) and amino acid accessibility of five species of edible fungi in comparison with salmon fillet, chicken breast, beef tenderloin and casein. Three of the edible fungi species reached protein DH% between 58% ± 2.6% and 62% ± 5.6% during GI digestion compared to chicken, salmon, and beef reaching 62%–67% as well as casein at 55%. The amino acid accessibility of fungi (81%–92%), was comparable to that of salmon, chicken breast, and beef (90%–94%). This study thus indicated that edible fungi is a sustainable and nutritionally sound protein source.
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| 8. |
- Blancas-Benitez, Francisco J., et al.
(författare)
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Indigestible fraction of guava fruit : Phenolic profile, colonic fermentation and effect on HT-29 cells
- 2022
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Ingår i: Food Bioscience. - : Elsevier BV. - 2212-4292. ; 46
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Tidskriftsartikel (refereegranskat)abstract
- Guava fruit is rich in phenolic compounds (PCs), whose metabolic fate has not been explored. Non-digestible carbohydrates and PCs in whole guava (WG) and seedless guava (SG) were submitted to an in vitro colonic fermentation, followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines. The main PCs in both samples were (+)-gallocatechin and gallic acid, while procyanidin B was the most abundant one associated with soluble indigestible fraction and quercetin predominated in the insoluble indigestible fraction. The fermentability index at 24 h was 78.84% in WG and 84.74% for SG, near to the value for raffinose used as reference, with butyric acid as the main short chain fatty acids (SCFA) produced. The greatest antiproliferative effects were observed in the SG at 12 h of fermentation and WG at 24 h of fermentation. These results allow to suggest consumption of guava fruit, either with or without seeds, as a feasible way to maintain colonic health.
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