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•Ultrasound is a fast method for phenolic compounds recovery from C. chinense leaves.•Solvent polarity has a strong effect on the recovery of phenolic compounds.•Dielectric constant ...was propose to predict the most appropriate solvent for phenolic extraction.•Antioxidant activity correlates with total phenolic content of C. chinense leaves extracts.•Identification of phenolic compounds was performed by UPLC-PDA-ESI-MS/MS.
Phenolic compounds are secondary metabolites involved in plant adaptation processes. The development of extraction procedures, quantification, and identification of this compounds in habanero pepper (Capsicum chinense) leaves can provide information about their accumulation and possible biological function. The main objective of this work was to study the effect of the UAE method and the polarity of different extraction solvents on the recovery of phenolic compounds from C. chinense leaves. Quantification of the total phenolic content (TPC), antioxidant activity (AA) by ABTS+ and DPPH radical inhibition methods, and the relation between the dielectric constant (ε) as polarity parameter of the solvents and TPC using Weibull and Gaussian distribution models was analyzed. The major phenolic compounds in C. chinense leaves extracts were identified and quantified by UPLC-PDA-ESI-MS/MS. The highest recovery of TPC (24.39 ± 2.41 mg GAE g−1 dry wt) was obtained using MeOH (50%) by UAE method. Correlations between TPC and AA of 0.89 and 0.91 were found for both radical inhibition methods (ABTS+ and DPPH). The Weibull and Gaussian models showed high regression values (0.93 to 0.95) suggesting that the highest phenolic compounds recovery is obtained using solvents with “ε” values between 35 and 52 by UAE. The major compounds were identified as N-caffeoyl putrescine, apigenin, luteolin and diosmetin derivatives. The models presented are proposed as a useful tool to predict the appropriate solvent composition for the extraction of phenolic compounds from C. chinense leaves by UAE based on the “ε” of the solvents for future metabolomic studies.
Summary
Oil‐in‐water emulgels formed with canola oil and whey protein isolate:alginate‐inulin ternary complex coacervates (TCC) were used as fat replacers (10–15% wt.) in a reduced‐fat set yoghurt ...(RFY). The addition of the emulgel had a significant effect (
P
< 0.05) on RFY syneresis and better stability against whey expulsion compared to a full‐fat set yoghurt (FFY). Microstructure in RFY added with emulgel showed denser packing structures in the protein lattice with filling behaviour of emulgel. The textural and rheological properties showed that the emulgel contributed to mimicking and modulating its performance like that of FFY. The complex elastic modulus (
G
*) indicates that higher emulgel content in RFY improved the strength of the gel, allowing it to achieve a behaviour like that of FFY. The addition of emulgel increased the protein (55.3–63.2%) and reduced the fat (30.1–42.9%) contents, allowing the development of more balanced foods with similar mechanical properties to an FFY.
Bioactive Phenols-loaded chitosan nanoparticles (PL-CNps) were developed by ionic gelation from Persian lemon (
) waste (PLW) and chitosan nanoparticles. Response Surface Methodology (RSM) was used ...to determine the optimal Ultrasound-Assisted Extraction (UAE) conditions for the total phenolic compounds (TPC) recovery from PLW (58.13 mg GAE/g dw), evaluating the ethanol concentration, extraction time, amplitude, and solid/liquid ratio. Eight compounds expressed as mg/g dry weight (dw) were identified by ultra-performance liquid chromatography coupled photo diode array (UPLC-PDA) analysis: eriocitrin (20.71 ± 0.09), diosmin (18.59 ± 0.13), hesperidin (7.30 ± 0.04), sinapic acid (3.67 ± 0.04), catechin (2.92 ± 0.05), coumaric acid (2.86 ± 0.01), neohesperidin (1.63 ± 0.00), and naringenin (0.44 ± 0.00). The PL-CNps presented size of 232.7 nm, polydispersity index of 0.182, Z potential of -3.8 mV, and encapsulation efficiency of 81.16%. The results indicated that a synergic effect between phenolic compounds from PLW and chitosan nanoparticles was observed in antioxidant and antibacterial activity, according to Limpel's equation. Such results indicate that PLW in such bioprocesses shows excellent potential as substrates for the production of value-added compounds with a special application for the food industry.
The ternary edible films based on commercial or bio-chemical chitosan (CCh or BCh) and starch (S) with different concentration of gallic acid (GA) were produced by casting. This work analyzed the ...effect of different type of Ch and GA concentrations (1.25 mg/gTB and 2.5 mg/gTB) on the rheological properties of the film-forming solutions, as well as physicochemical (thickness, moisture content, swelling index, water vapor permeability (WVP), tensile strength, microstructure, opacity, and color) and antioxidant properties of the edible films themselves. The chemical cross-linking between the GA and Ch into the edible films of biopolymers could form of ester linkages between the carboxyl groups of GA and the hydroxyl groups of Ch. Results showed that the ternary edible films of BCh-S-GA5.0 resulted with a positive effect on their rheological (η0, λ, and p), physicochemical (WVP, swelling, tensile strength, microstructure) and antioxidant properties. The greatest incorporation of polyphenol into the BCh-S-GA5.0 films greatly reduced WVP and swelling values in approximately 61.01% and 23%, respectively also the tensile strength value increased to 37.372 MPa. The ternary edible films developed in this study showed many desirable characteristics, which could potentially be used as bioactive packaging films for food applications.
Different techniques have been employed to extract capsaicinoids from habanero chili pepper (HCP). Conventional extraction techniques use long extraction times and environmentally unfriendly ...solvents, while other techniques are limited by the polarity of the capsaicinoids, which cause their underestimation. Recent advanced extraction techniques of capsaicinoids have been developed to reduce time, increase yields and preserve their pungency degree and bioactive properties. This review aims to highlight the trends in extraction techniques used on capsaicinoids recovery from habanero chili peppers, providing a critical and detailed discussion of the main parameters influencing the extraction yield and analyzing data to establish the most viable and efficient extraction technique.
Phenolic compounds in mango fruit: a review Tacias-Pascacio, Veymar G.; Castañeda-Valbuena, Daniel; Fernandez-Lafuente, Roberto ...
Journal of food measurement & characterization,
02/2022, Volume:
16, Issue:
1
Journal Article
Peer reviewed
Open access
Mangifera indica
fruit (mango) is one of the most commercialized fruits around the world occupying the 2nd position as a tropical crop, due to the great variety of existing cultivars from which ...different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach.
The physicochemical properties, proximate composition, minerals, total polyphenols, carotenoids, phenolic compounds, antioxidant, and antibacterial activities of ciricote (Cordia dodecandra A. DC.) ...tropical fruit were investigated. Minerals were quantified by using micro-Energy Dispersive X-Ray Fluorescence. Lutein and β-carotene were identified in ciricote fruit by using UPLC-PDA analysis. The highest values of the total polyphenols content and antioxidant activity were presented in ethanolic crude extracts obtaining by the ultrasonic-assisted method with freeze-dried fruit. The phenolic acids profile was identified and quantified by UPLC-PDA-ESI-MS. The main phenolic acids were caffeoyl hexoside, rufescenolide, quercetin 3-O-rutinoside, and rosmarinic acid. The ciricote extracts presented antibacterial activity against Staphylococus aureus (Gram+) and Salmonella typhymurium (Gram−). In conclusion, the ciricote (Cordia dodecandra A. DC.) tropical fruits could be very useful source of biological macromolecules, micro-elements, and phytochemical compounds for the food and pharmaceutical industry.
Bixin and norbixin are extracted from annatto seeds, and the residual seed waste can be used as a potential source of annatto starch (AS), contributing to the circular economy of the regional ...communities where the resource is grown/processed. To assess AS suitability as a food ingredient, its physicochemical, antioxidant, microstructural, and functional properties were evaluated after being purified by: Soaking in sodium metabisulfite solution (low purity), defatting for removing lipids (medium purity), alkaline treatment for extracting protein (medium purity), and combined defatting/alkaline (high purity) treatments. AS degree of purity affected all the evaluated parameters. The ζ-potential values ranged between − 18.30 and − 24.10 mV and those of the antioxidant activity between 0.52 and 1.14 µg TE/g (ABTS
•+
assay). AS presented a heterogeneous morphology with granules tending to agglomerate, and the mean Sauter diameter varied from 26.8 to 31.1 µm. FTIR spectroscopy showed that protein molecules were present despite the alkaline treatment. X-ray patterns pinpointed that the starch crystalline region was not modified by the deproteinization treatment. The apparent viscosity and viscoelastic properties of gelatinized starch dispersions increased when lipids and proteins were simultaneously removed. The swelling power (21.44–22.71 g/g), solubility index (21.77–40.43%), water absorption (3.9–4.56 g/g), and oil absorption (1.78–2.41 g/g) increased with the purification degree. The in vitro digestibility assay showed that AS presented a higher fraction of slowly digestible starch (36.57–40.68%) than rapidly digestible and resistant starch fractions. This work demonstrates that AS has suitable functional properties that open the possibility for its use in the food industry.
The purpose of this study was to prepare and evaluate the chemical and physical properties of protein-polyphenol-polysaccharide ternary soluble complexes composed of pea protein isolate (PPI), ...quercetin (Q) and mesquite gum (MG). PPI and MG were mixed in varying ratios at pH 5.0 and hydrodynamic diameter, ζ-potential, turbidity and soluble complexes yield were used to identify the optimal PPI:MG ratio (1:3 PPI:MG). A pH range of 3.0–7.0 was tested to find the optimal pH to form the soluble complexes using the previously mentioned ratio. Turbidity, hydrodynamic diameter and ζ-potential measurements were used for establishing the optimal pH (5.0) leading to the formation of soluble complexes which exhibited a hydrodynamic diameter of 333 ± 15 nm and ζ-potential of −19.00 ± 0.20 mV. The binding constant and number of binding sites of Q with PPI determined by fluorescence were 10.007 × 104 M−1 and 1.095 at 25 °C, respectively. Ternary complexes between PPI-Q-MG had a hydrodynamic diameter of 134 ± 7 nm, ζ-potential of −19.65 ± 0.21 mV, encapsulation efficiency of 89.83 ± 0.24%, scavenging activity of 36.09 ± 1.38% measured by ABTS, provided strong protection against UV-light degradation, and exhibited high physical stability during 28 days at 4 °C. The present work revealed that ternary complexes could be an effective delivery system for bioactive compounds with applications in a wide range of functional foods and beverages.
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•Soluble complexes were formed using pea protein, mesquite gum and quercetin.•Diameter, ζ-potential and yield were used to find the optimal polymer ratio.•Optimal pH and PPI:MG ratio for complex formation was 5 and 1:3, respectively.•PPI-MG nanocomplexes efficiently encapsulated and protected quercetin.•Ternary soluble complexes could be an effective delivery system for bioactive compounds.
The ternary edible films based on commercial or bio-chemical chitosan (CCh or BCh) and starch (S) with different concentration of gallic acid (GA) were produced by casting. This work analyzed the ...effect of different type of Ch and GA concentrations (1.25 mg/g
and 2.5 mg/g
) on the rheological properties of the film-forming solutions, as well as physicochemical (thickness, moisture content, swelling index, water vapor permeability (WVP), tensile strength, microstructure, opacity, and color) and antioxidant properties of the edible films themselves. The chemical cross-linking between the GA and Ch into the edible films of biopolymers could form of ester linkages between the carboxyl groups of GA and the hydroxyl groups of Ch. Results showed that the ternary edible films of BCh-S-GA
resulted with a positive effect on their rheological (η
λ, and p), physicochemical (WVP, swelling, tensile strength, microstructure) and antioxidant properties. The greatest incorporation of polyphenol into the BCh-S-GA
films greatly reduced WVP and swelling values in approximately 61.01% and 23%, respectively also the tensile strength value increased to 37.372 MPa. The ternary edible films developed in this study showed many desirable characteristics, which could potentially be used as bioactive packaging films for food applications.
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