Nowadays, light‐emitting diodes (LED) provide an alternative source to sunlight with specific intensity and wavelength that promotes plant growth. The features offered by LED could also stimulate the ...production of secondary metabolites of pharmaceutical interest. This work analyzed the cultivation of oregano (Lippia palmeri S. Watson) in a floating root hydroponic system supplemented by full‐spectrum LED artificial light. Growth indicators like height, diameter, number of shoots, and leaf length and width were measured. The essential oil (EO) composition from the leaves of wild and hydroponic conditions found thymol (41.8 %) as the main product for the former and carvacrol (47 %) in hydroponics. The antiproliferative activity of EOs on human colorectal cancer HCT‐15 shows that 6.4 μg/ml for hydroponic and 7.4 μg/ml for the wild plant reduce more than 50 % the cell viability. Overall, this study indicates that hydroponic conditions and full spectrum LED modifies the composition of the EO of L. palmeri on compared with the wild plant, which effectively induces cell growth inhibition in human colorectal cancer.
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other ...phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH
and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
•Microscopy showed that esterification occurs mainly on the granule surface.•Amylopectin structure changed significantly due to the esterification process.•1H NMR spectra indicated that OSA groups ...were mainly located on the amylose chains.
Characterization of the fine structure of octenylsuccinic anhydride (OSA) starch would lead to a better understanding of functional properties. OSA rice and tapioca starches were analyzed using microscopy, liquid chromatography and nuclear magnetic resonance. Chain length distribution of amylopectin changed significantly (P<0.05) after OSA esterification. Weight averaged degree of polymerization (DPw) decreased significantly (P<0.05) from 16.47 to 13.29 and from 14.87 to 12.47 in native and OSA rice and tapioca starches, respectively. The chain length distribution of pure amylopectin fractions suggested that OSA groups were not present in the amylopectin portion of the starch. 1H NMR analysis of pure amylose and amylopectin fractions indicated that OSA substitution was present only in amylose fractions of rice and tapioca starches. Esterification with 3% OSA results in starch that has OSA substituted mainly on amylose chains or possibly on amylopectin chains that have been hydrolyzed from the amylopectin molecules during esterification.
Deoxynivalenol (DON) is a mycotoxin affecting wheat quality. The formation of the "masked" mycotoxin deoxinyvalenol-3-glucoside (D3G) results from a defense mechanism the plant uses for ...detoxification. Both mycotoxins are important from a food safety point of view. The aim of this work was to analyze DON and D3G content in inoculated near-isogenic wheat lines grown at two locations in Minnesota, USA during three different years. Regression analysis showed positive correlation between DON content measured with LC and GC among wheat lines, locality and year. The relationship between DON and D3G showed a linear increase until a certain point, after which the DON content and the D3G increased. Wheat lines having higher susceptibility to Fusarium showed the opposite trend. ANOVA demonstrated that the line and location have a greater effect on variation of DON and D3G than do their interaction among years. The most important factor affecting DON and D3G was the growing location. In conclusion, the year, environmental conditions and location have an effect on the D3G/DON ratio in response to Fusarium infection.
Starch-based films with phenolic extracts could replace the use of petroleum-based plastics. In this study, octenyl succinate starch (OSS) films with pecan nutshell extract (PSE) or hazelnut skin ...extract (HSE) were prepared. The water resistance, as well as the optical, physical, mechanical, and biodegradable properties of these films, were investigated. The PSE and HSE improved the water resistance (decreasing the solubility to 17% and increasing the contact angle to 96.80°) and UV-light barrier properties of the films. For PSE and HSE, as their concentrations increased, the film rigidity decreased since these extracts acted as plasticizers. Micrographs obtained by scanning electron microscopy (SEM) depicted a homogeneous surface as a result of extracts dispersion through the polymeric matrix and the interactions between the phenolic compounds (PC) of the extracts and the OSS. The phenolic extracts from nut by-products and octenyl succinic anhydride (OSA) starch could be used to develop films to replace the conventional plastics.
The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect ...the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P<0.05) lower paste viscosity than starches from the oat samples with other treatments. The in vitro starch digestibility increased significantly (P<0.05) for the HT-6 and HT-8 oat samples. This study demonstrated that thermal treatments can cause reorganization of the amylose and amylopectin chains that can result in changes in their physicochemical and digestibility properties.
•The hydrothermal treatments changed the structural properties of oat starch.•The thermal properties were more affected by the uncovered autoclaved treatments.•Molecular weight of starch was lower in ethanol boiled, steamed and toasted oats.•Autoclaving at 120°C or 130°C increased the digestibility of the oat starch.
► Black and Pinto bean starches were physically and chemically modified. ► Acetylation and annealing influence the digestibility and physicochemical properties. ► Ozonation had the lowest effect on ...digestibility and physicochemical properties. ► All modified starches had increased levels of resistant starch.
Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) and annealing on the chemical composition, syneresis, swelling volume, pasting, thermal properties and digestibility of starches was evaluated. The physicochemical and estimated glycemic index (eGI) of the Black and Pinto bean starches treated with ozone were not significantly (P>0.05) different than that of their respective control starches. Annealed starches had improved thermal and pasting properties compared to native starches. Acetylated starches presented reduced syneresis, good pasting properties and lower eGI. Also, all modified starches had increased levels of resistant starch (RS). Therefore, the digestibility and physicochemical properties of bean starch were affected by the type of modification but there were no significant (P>0.05) differences between the Black and Pinto bean starches.
Chiltepin, a wild chili mostly used in different traditional foods and traditional medicine in Northwest Mexico, represents a source of polyphenols. However, studies about the bioaccessibility of ...polyphenols as a parameter to measure the nutritional quality and bioefficacy of them in the fruit after consumption are scarce. Chiltepin showed phenolic acids and flavonoids contents between 387 and 65 μg/g, respectively. Nevertheless, these values decreased after the digestion process. Before digestion, gallic acid, 4-hydroxibenzoinc acid, chlorogenic acid, caffeic acid,
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-coumaric acid, quercetin and luteolin were the main polyphenols found in chiltepin by HPLC-DAD and confirmed by FIA-ESI-IT-MS/MS. Gallic and chlorogenic acids were non-detected in the gastric phase, while only
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-coumaric acid (5.35 ± 3.89 μg/g), quercetin (5.91 ± 0.92 μg/g) and luteolin (2.86 ± 0.62 μg/g) were found in the intestinal phase. The bioaccessibility of phenolic acids, flavonoids, and total polyphenols after the intestinal phase was around 24, 17 and 23%, respectively. Overall, results indicated that release of polyphenols from chiltepin fruit might be affected by the food matrix and gastrointestinal conditions due to the low bioaccessibility values observed.
Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It ...occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2 sugar polymers: a highly branched polysaccharide named amylopectin and a basically linear polysaccharide named amylose. The starch contained in food products undergoes changes during processing, which causes changes in the starch molecular weight and amylose to amylopectin ratio. The objective of this study was to develop a new, simple, 1‐step, and accurate method for simultaneous determination of amylose and amylopectin ratio as well as weight‐averaged molecular weights of starch in food products. Starch from bread flour, canned peas, corn flake cereal, snack crackers, canned kidney beans, pasta, potato chips, and white bread was extracted by dissolving in KOH, urea, and precipitation with ethanol. Starch samples were solubilized and analyzed on a high‐performance size exclusion chromatography (HPSEC) system. To verify the identity of the peaks, fractions were collected and soluble starch and beta‐glucan assays were performed additional to gas chromatography analysis. We found that all the fractions contain only glucose and soluble starch assay is correlated to the HPSEC fractionation. This new method can be used to determine amylose amylopectin ratio and weight‐averaged molecular weight of starch from various food products using as low as 25 mg dry samples.
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