Flaxseed, also known as Linum usitatissimum L., is a valuable grain that can significantly prevent bone deterioration and promote bone health. Flaxseed plays a distinctive role in bone formation and ...growth. Flaxseed contains lignans, polyunsaturated fatty acids (PUFA), soluble and insoluble fibers, B vitamins, magnesium (Mg) and manganese. The recent nutritional characterization of flaxseed has underscored its importance as a crucial grain in diets aimed at enhancing bone mineral density (BMD) and reducing osteoporosis risk factors. Flaxseed plays a distinctive role in bone formation and growth evident in the elevation of bone production markers, increased BMD, enhanced biomechanical properties, structural changes in the femur, higher total and vertebral bone density and content, increased total bone surface area, raised osteocalcin levels and improved bone thickness. Omega-3 (ω-3) PUFAs are favorably connected with BMD and have beneficial effects on the control of bone metabolism. Alpha-linolenic acid (ALA), an essential fatty acid (FA), plays a crucial role in promoting bone health. In recent years certain experimental trials have supported the bone protective efficacy of flaxseed in different forms like oil, flour, extract and powder. These studies have conclusively shown that the inclusion of flaxseed in our diet can significantly prevent bone deterioration and promote bone health.
Display omitted
•Flaxseed has ω-3 fatty acid, Ca, P and lignan, boosting bone density and strength.•Flaxseed enhances bone thickness, surface area, mineral content and structural build.•Linolenic acid lowers bone loss and osteoporosis by reducing chronic inflammation.•Lignan, a phytoestrogen of flaxseed, potentiates post-menopausal bone health.•Various in vivo studies showed that flaxseed in all forms enhanced bone density.
•Chlorogenic acid (CGA) and high deacetylation degree of chitosan was conjugated.•The substitution degree of CGA reached up to 144.8mg CGA equivalent/g complex.•The solubility of conjugate was ...greatly enhanced due to conjugation.•The conjugate exhibited higher inhibitory effect on lipid peroxidation than CGA.•The conjugate had higher inhibition on β-carotene-linoleic acid bleaching than CGA.
Chlorogenic acid-chitosan conjugate was synthesized by introducing of chlorogenic acid onto chitosan with the aid of 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and hydroxybenzotriazole. The data of UV–vis, FT-IR and NMR for chlorogenic acid-chitosan conjugates demonstrated the successful conjugation of chlorogenic acid with chitosan. Compared to chitosan, chlorogenic acid-chitosan conjugates exhibited increased solubility in distilled water, 1% acetic acid solution (v/v) or 50% ethanol solution (v/v) containing 0.5% acetic acid. Moreover, chlorogenic acid-chitosan conjugates showed dramatic enhancements in metal ion chelating activity, total antioxidant capacity, scavenging activities on 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) and superoxide radicals, inhibitory effects on lipid peroxidation and β-carotene-linoleic acid bleaching, and protective effect on H2O2-induced oxidative injury of PC12 cells. Particularly, chlorogenic acid-chitosan conjugate exhibited higher inhibitory effects on lipid peroxidation and β-carotene-linoleic acid bleaching than chlorogenic acid. The results suggested that chlorogenic acid-chitosan conjugates could serve as food supplements to enhance the function of foods in future.
•This review presented naturally occurring polysaccharides from tea materials (TPS).•Main methods for extraction and purification were summarized.•Physicochemical characterization and functional ...property of TPS were summarized.•Relationship between structure and biological activity of TPS was presented.•Future perspective and challenges of TPS were proposed.
Tea has a long history of medicinal and dietary use. Tea polysaccharide (TPS) is regarded as one of the main bioactive constituents of tea and is beneficial for health. Over the last decades, considerable efforts have been devoted to the studies on TPS: extraction, structural feature and bioactivity of TPS. However, it has been received much less attention compared with tea polyphenols. In order to provide new insight for further development of TPS in functional foods, in present review we summarize the recent literature, update the information and put forward future perspectives on TPS covering its extraction, purification, quantitative determination techniques as well as physicochemical characterization and bioactivities.
Microbial and enzymatic inactivation in fresh pear juice were studied under conventional and ultrasound-pasteurizations. The ultrasound-pasteurization conditions were 25, 45 and 65 °C for 10 min ...using a 750 W probe sonicator (frequency 20 kHz and amplitude 70%) while conventional pasteurization conditions were 65 °C for 10 min and 95 °C for 2 min. Complete inactivation of enzymes (peroxidase, pectinmethylesterase and polyphenol oxidase) and microbes (total plate count, yeast and mould) were observed in conventional pasteurization at 95 °C but this treatment also showed highest losses of ascorbic acid, total phenols, flavonoids and antioxidant capacity. Ultrasound-pasteurization at 65 °C for 10 min showed the best results in retention of ascorbic acid and other phenolic compounds with significant reduction in enzyme activities and complete inactivation of microbes. Values of pH, acidity and °Brix showed no significant changes under conventional or ultrasound-pasteurization treatments. The findings of the present study indicate that pasteurization at low temperatures in combination with ultrasound can successfully be employed for commercial processing of pear juice with improved quality.
•Pear juice quality under ultrasound and commercial pasteurization was investigated.•Both treatments showed no effect on pH, acidity and soluble solids of pear juice.•Improvement of phenolic compounds and ascorbic acid by ultrasound-pasteurization.•Cloud value and antioxidant capacity of pear juice increased.•Complete inactivation of total plate count, yeast and mold was achieved at US65.
Summary
This study was carried out to investigate the effect of sonication on physicochemical parameters and microorganisms of pear juice. Ultrasound processing of fresh pear juice was done at fixed ...amplitude 70% (500 W) and frequency (25 kHz) for 0, 15, 30, 45 and 60 min at 25 °C. Total soluble solids, pH, titratable acidity and Ca and Mn remained stable, while the cloud value, ascorbic acid, total phenols, total flavonoids, total antioxidant capacity, sugar contents and Na, K, Fe and Mg showed a significant increase. Decreases in microbial population and P and Cu were also observed. It may be inferred that ultrasound processing for 60 min exhibited optimum results in terms of physicochemical and microbial quality.
The present study was conducted with the aim of evaluating the effects of ultrasound processing on selected quality parameters of pear juice. The ultrasound treated juice samples exhibited best quality at treatment time of 60 min. It was observed that the ultrasound processing resulted in enhanced microbial safety with significant increase in mineral elements, sugar contents, ascorbic acid, bioactive compounds and antioxidant capacity of pear juice. Results of the present study suggest that sonication may be employed for commercial production of pear juice with improved quality and safety.
Nonconventional protein isolates were prepared from defatted oilseeds (sesame, flaxseed, and canola). Bioevaluation was performed via growth study parameters i.e., protein efficiency ratio (PER), net ...protein ratio (NPR), and relative net protein ratio (RNPR). The highest values for these parameters were recorded in sesame protein isolates (SPIs) followed by canola protein isolates (CPIs) and flaxseed protein isolates (FPIs). Nitrogen balance study parameters represented maximum true digestibility (TD) in SPI trailed by FPI and CPI. However, biological value (BV) was found higher in FPI. Similarly, the highest value for net protein utilization (NPU) was noticed in FPI tracked by SPI and CPI. Moreover, safety assessment of protein isolates was also performed including serum protein and kidney and liver function tests. All these parameters showed nonsignificant variations among the tested protein isolates. The outcomes of research explicated that these protein isolates can play a pivotal role to increase the protein level of individuals.
In this study, theaflavins (TF1, TF2A, TF2B and TF3) were prepared from black tea and their interaction with bovine serum albumin (BSA) was explored by fluorescence and CD spectroscopy. The results ...showed that the structures of theaflavins exhibited significant effects on the binding/quenching process, and the binding affinity increased with the increase of molecular weight of theaflavins and the presence of galloyl moiety. The quenching effects showed a sequence as TF3 > TF2A > TF2B > TF1, demonstrating the important role of the galloyl moiety on the C-3 position of theaflavins. CD spectra indicated that TF3 in high concentration could change the skeleton structure of BSA and induce the unfolding of BSA secondary structure. The present results provide a new perspective for better understanding of the likely physiological fate of theaflavins and help to control the functional characteristics of food.
The phenolic compounds from carrot pomace were extracted using ultrasound‐assisted extraction (UAE). A three‐factor and three‐level central composite design was used to evaluate the effects of the ...operation parameters, including extraction time (3–37 min), extraction temperature (10–60C) and ethanol concentration (13–97%) on the extraction yields of total phenols, antioxidant capacity, chlorogenic acid, caffeic acid, catechin and epicatechin. UAE optimal conditions for total phenols, total antioxidant capacity and phenolic compounds were achieved using response surface methodology. The results revealed that independent variables significantly affected the extraction yields of all the responses. A good correlation between experimental and predicted values (P > 0.05) under optimal extraction conditions suggests that the UAE is a more efficient process for the extraction of bioactive compounds from the carrot pomace. PRACTICAL APPLICATIONS: Ultrasound‐assisted extraction of phenolic compounds from carrot pomace may successfully be employed in the industrial development because it is an eco‐friendly and a time‐saving process for the preparation of natural antioxidants and in turn may increase the antioxidant potential of the extracts of agro‐industrial waste products of the food processing industries.
•Polyphenol oxidase from pear was purified 24.36-fold in specific activity.•Purified pear PPO was successfully immobilized onto Fe3O4/chitosan nanoparticles.•Theaflavin-3,3′-digallate was synthesized ...with EGCG and ECG by using immobilized PPO.•The maximum yield of TF3 was 42.23%.•The immobilized PPO exhibited excellent storage stability and reusing.
In the present study, pear polyphenol oxidase (PPO) was purified, immobilized and applied for the synthesis of theaflavin-3,3′-digallate (TF3). Firstly, PPO of pear (Pyrus bretschneideri Rehd cv. Huangguan) was purified 24.36-fold in specific activity with a recovery of 6.77% by sequential use of precipitation with 70% saturated ammonium sulfate and chromatography of DEAE-Sepharose Fast Flow column. The purified pear PPO, found to be a dimer of identical subunits of molecular mass 35kDa, was then successfully immobilized onto Fe3O4/chitosan nanoparticles via glutaraldehyde coupling reaction. Finally, TF3 was effectively synthesized by applying the immobilized PPO as biocatalyst with epicatechin gallate (ECG) and epigallocatechin-3-O-gallate (EGCG) as substrates, and the maximum yield of TF3 was 42.23% based on the amount of ECG added. In addition, the immobilized enzyme still remained 85% of its initial ability after successive usage of 8 cycles and could be stored for 30days with less loss of activity. All the results suggest that the developed procedure is quite useful and has great potential for synthesis of TF3 and other theaflavins.
The combined effects of ultrasound (US) and high hydrostatic pressure (HHP) on enzymes, micro‐organisms, colouring pigments, total polyphenols, ascorbic acid and physicochemical properties of carrot ...juice were investigated. Carrot juice was treated with sonication (20 kHz, 70% amplitude) and HHP (250, 350, 450 MPa) at room temperature for 10 min. For comparison, fresh carrots were water blanched (WB) at 100 °C for 4 min and carrot juice was then extracted. As results, highest improvements in colouring pigments were observed in WB and US‐HHP450 treatments, which also completely inactivated micro‐organisms. The highest reduction in enzymes was observed in WB treatment followed by US‐HHP450. Total polyphenol contents increased significantly in US, HHP and US‐HHP treatments with the highest increase in US‐HHP450, but it decreased significantly in WB treatment. Ascorbic acid contents significantly decreased in WB and HHP450, while increased in US and US‐HHP treatments. Results indicate that US‐HHP450 treatment improves the quality of carrot juice and serves as a good alternative for blanching treatment.
PDF
