L., known as ground ivy, has a long history of use in folk medicine. The main bioactive compounds in ground ivy are polyphenolic compounds known for their potent antioxidant and antimicrobial ...activities and thus have high potential as functional ingredients against bacterial infections and the occurrence of chronic diseases associated with oxidative stress in the human body. The aim of the present study was to determine the biological activity of ground ivy extract on selected human cell lines, including hepatic (HepG2), tongue (CAL 27), gastric (AGS) and colon (Caco-2) cancer cell lines by evaluating cytotoxicity, formation of reactive oxygen species and genotoxicity. The antioxidant capacity of the extract was additionally evaluated using cellular model macromolecules of protein and DNA, bovine serum album and plasmid phiX174 RF1 DNA. The effect of ground ivy extract on representatives of human microflora, including
,
and
, was also studied. The cytotoxicity of the extract depended on the type of cells treated, and the pro-oxidant effect generally decreased with increasing exposure time. The most pronounced genoprotective effect against hydroxyl radical damage was monitored in model plasmid DNA and occurred at the highest tested concentration (0.25 mg mL
), with 95.89% preservation of the supercoiled form of the plasmid. This concentration also had the most significant antioxidant activity on the model protein-14.01% more than the positive control prepared using Trolox. The ground ivy extract showed high antimicrobial potential against the pathogenic bacteria
and
.
Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced ...caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-
-caffeoylquinic acid (14.09 mg g
dmb), 4-
-caffeoylquinic acid (8.23 mg g
dmb) and 5-
-caffeoylquinic acid (4.65 mg g
dmb), as well as caffeine (22.38 mg g
dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.
The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used ...as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies.
Practical Application
According to the consumers’ demands for healthier confectionery products, formulations of candies with sucrose alternatives, non‐animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally ...regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.
In the present study, water extracts from banana and red beetroot peels were evaluated as a potential source of biologically active compounds for the formulation of edible films. Using ...spectrophotometric and HPLC-DAD methodologies, banana peel extract was found to be a valuable source of dopamine (156.08 mg L−1), while red beetroot peel extract was abundant in red-violet pigments betacyanins (90.1 mg betanin L−1). The biological activity of the extracts was studied by determining their effects on macromolecular models, including DNA (plasmid phiX RF1 DNA), protein (bovine serum albumin), and lipid (linoleic acid) models, as well as on continuous human cell lines of colon cancer Caco-2 and hepatocellular liver cancer Hep G2 at concentrations of 0.2 and 1 mg mL−1. Results showed that the extracts had no adverse effects and both were further used for the formulation of edible films using alginate in combination with three types of plant proteins—rice, peanut, and pumpkin. In general, edible films based on banana peel extract were characterized by better bioactive properties compared with the films based on red beetroot peel extract. The addition of peanut proteins into the formulations resulted in the most desirable bioactive profile of the formulated edible films, including total phenolic content and antioxidant capacity. Aside from the control sample prepared only with the alginate, the highest dopamine content was determined in the film with incorporated pumpkin proteins (10.72 mg g−1 dw), while the sample prepared with peanut proteins was richest in betacyanins (175.58 mg betanin g−1 dw).
Health-oriented preferences, a demand for innovative food concepts, and technological advances have greatly influenced changes in the food industry and led to remarkable development of the functional ...food market. Incorporating herbal extracts as a rich source of bioactive compounds (BC) could be an effective solution to meet the high demand of consumers in terms of expanding the high-quality range of functional foods. The aim of this study is the valorization of the bioactive potential of T. montanum L., an understudied Mediterranean plant species, and the in-depth elucidation of a polyphenolic profile with a UHPLC-HR MS/MS and NMR analysis. The total phenolic content (TPC) and antioxidant capacity (AC) were determined on heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extracts. In terms of antioxidant capacity, SWE extracts showed the most notable potential (ABTS: 0.402–0.547 mmol eq Trolox g−1 dw, DPPH: 0.336–0.427 mmol eq Trolox g−1 dw). 12 phenolic compounds were identified in the samples of T. montanum from six microlocations in Croatia, including nine phenylethanoid glycosides (PGs) with total yields of 30.36–68.06 mg g−1 dw and 25.88–58.88 mg g−1 dw in HAE and MAE extracts, respectively. Echinacoside, teupolioside, stachysoside A, and poliumoside were the most abundant compounds HAE and MAE extracts, making T. montanum an emerging source of PGs.
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic ...acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of liposomes, as confirmed by FT-IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro-intestinal digestion, and the same was noted when they were incorporated into candies.
In this study, high hydrostatic pressure was applied for the extraction of bioactive compounds from green, yellow, white, oolong, and black tea. Extractions were carried out varying solvent (ethanol ...and water), pressure level (200 and 500 MPa), and pressure holding time (5 and 10 min). Total phenolic content (TPC) and antioxidant capacity were determined spectrophotometrically, while the content of individual catechins and caffeine were determined by HPLC‐DAD methodology. Among investigated teas, the highest TPC was determined in the ethanolic extract of green (3,327.27 mg GAE L−1) and white tea (3,136.36 mg GAE L−1) combining pressure of 200 MPa during 5 min, while the highest epigallocatechin gallate (1,446.38 mg/L), epicatechin gallate (354.17 mg/L) and caffeine (862.58 mg/L) contents were determined in the ethanolic extract of white tea PMT obtained also using lower pressure level but with longer pressure holding time.
Practical applications
Tea represents a great source of natural bioactive compounds whose consumption has been linked to different health benefits. When extracted, teas bioactive compounds can be integrated into different types of foods in order to make them functional. However, in order to achieve a maximal extraction efficiency of the compounds of interest, it is of great importance to choose an extraction technique that will not result in their degradation. High hydrostatic pressure is a nonthermal extraction technique which application in the extraction of bioactive compounds from different types of tea is not well investigated and the present paper will provide new insights in this area.
In this study, spray drying was used as a technological solution for the valorization of
extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with ...collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic
extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
In the present study, ground ivy was harvested from different natural habitats in Croatia and subjected to screening analysis for nutritional and bioactive composition. To achieve maximum recovery of ...phenolic compounds, different extraction techniques were investigated-heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extraction. Prepared extracts were analysed by spectrophotometric methods, LC-MS/MS and HPLC-PAD methodologies. Results regarding nutritive analyses, conducted using standard AOAC methods, showed the abundance of samples in terms of insoluble dietary fibre, protein, calcium and potassium, while rutin, chlorogenic, cryptochlorogenic, caffeic and rosmarinic acid were the most dominant phenolic compounds. In addition, LC-MS/MS analysis revealed the presence of apigenin and luteolin in glycosylated form. Maximum recovery of target phenolic compounds was achieved with MAE, while SWE led to the formation of new antioxidants, which is commonly known as neoformation. Moreover, efficient prediction of phenolic composition of prepared extracts was achieved using NIR spectroscopy combined with ANN modelling.
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