In this study, the effects of micronization of grape pomace (GP) and fiber concentrate from GP (FC-GP) on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant ...capacity were evaluated. A factorial design with two independent variables (22) – rotational speed and milling time – was used to determine the best milling conditions to enhance the soluble dietary fiber (SDF) content. Constituents of insoluble dietary fiber, such as cellulose and lignin, were broken down and the content decreased after milling, resulting in increased SDF content, which indicates fiber compound redistribution. Ball milling had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. Moreover, FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of GP, increasing possibilities for use as a functional ingredient in the food industry.
•Dietary fiber concentrate was obtained from grape pomace (GP).•GP and fiber concentrate from GP (FC-GP) was micronized using a ball milling.•Micronization reduced cellulose and lignin content and increased soluble dietary fiber (SDF) content.•Extraction of catechin and epicatechin was enhanced by micronization.•Micronized GP had the highest antioxidant capacity by ORAC and ABTS assay.
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•Digestibility of olive pomace (OP) was evaluated in vitro.•Micronization of OP affects polyphenols’ fate during digestion.•Micronized OP increases polyphenols’ release in salivary ...and gastric phase.•Phenolic bioaccessibility is increased with particle size reduction.•Micronization increases antioxidant capacity of OP in gastric phase.
The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min−1, 5 h) generating F1AG (17.8 μm) and F2AG (15.6 μm). Micronization increased the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA) in the salivary and gastric phase, beyond luteolin in the gastric phase. Micronization also increased the intestinal bioaccessibility of hydroxytyrosol, 3,4-DHPEA-EDA, oleuropein, luteolin, and apigenin; it was more effective for F2AG than F1AG. Micronized samples increased antioxidant capacity in the gastric phase. F2AG exhibited the highest antioxidant capacity in the insoluble intestinal fraction. Thus, micronization can be further exploited to improve the nutraceutical properties of OP by increasing the bioaccessibility and antioxidant capacity of phenolic compounds.
•Olive pomace (OP) was fractionated in 2-mm sieve and micronized in a ball mill.•OP fraction < 2 mm was enriched in soluble fiber and polyphenols as hydroxytyrosol.•Rapid micronization reduces OP ...particle size and improves polyphenols’ extraction.•Fractionation and micronization (˜30 μm) increase OP antioxidant capacity.
This study was aimed to evaluate the effect of micronization of granulometrically fractioned olive pomace (OP) on the content of extractable polyphenols (EPP), non-extractable polyphenols (NEPP) and its antioxidant capacity. Crude OP was separated in 2-mm sieve, resulting in two fractions: F1 (> 2 mm) and F2 (< 2 mm). F2 had higher content of ash, fat, soluble dietary fiber, EPP, hydrolyzable tannins (HT) and condensed tannins (CT) than F1. F1 and F2 fractions were defatted and submitted to a micronization process using a factorial design 22 (variables: rotational speed and milling time) with EPP as response. The optimal micronizing conditions, 500 rpm/24.8 min for the F1 and 500 rpm/16 min for the F2, reduced particle size to around 30 μm. Micronization increased the content of EPP and HT in F1 and F2. Granulometric fractionation and micronization were effective to increase EPP content and antioxidant capacity of OP.
Response surface methodology was used to determine optimum conditions for extraction of protein from pumpkin seed meal. A central composite rotational design (CCRD) including independent variables ...such, pH and sodium trimetaphosphate (STMP) content was used. Maximum yield was obtained at a central point of CCRD, with STMP content and pH of 4% and 4.5, respectively. These conditions resulted in protein yield of 50.04 g of soluble protein from extract/100 g pumpkin seed. The optimization of pH and STMP content allowed obtaining a product with a high protein concentration (62.56 g 100 g-1), digestibility (62.03 g 100 g-1) and concentration of essential amino acids (27.26 g 100 g-1). Regarding the polyphenols concentration, phosphorylated protein concentrate from pumpkin seed and the pumpkin seed meal presented 13.11 g 100 g-1 and 23.19 g 100 g-1, respectively. The adequacy of the model was confirmed by extracting the protein under optimum values. These results help in designing the process of optimal protein extraction from pumpkin seeds.
RESUMO: A metodologia de superfície resposta foi utilizada para determinar condições ideais para a extração de proteína da farinha de semente de abóbora. Foi utilizado um delineamento composto central rotacional (DCCR), incluindo vários níveis independentes, tais como pH e trimetafosfato de sódio (TMPS). O rendimento máximo foi obtido em um ponto central de DCCR, com conteúdo de TMPS e pH de 4% e 4,5, respectivamente. Essas condições resultaram em rendimento proteico de 50,04 g de proteína solúvel no extrato/100 g de semente de abóbora. A otimização de pH e conteúdo de TMS permitiu a obtenção de um produto com alta concentração de proteína (62,56 g 100 g-1), digestibilidade proteica (62,03 g 100 g-1) e concentração de aminoácidos essenciais (27,26 g 100 g-1). Em relação à concentração de polifenois, o concentrado proteico fosforilado de semente de abóbora e a farinha de semente de abóbora apresentaram 13,11 g 100 g-1 e 23,19 g 100 g-1, respectivamente. A adequação do modelo foi confirmada pela extração da proteína sobvalores ótimos. Estes resultados auxiliam na concepção do processo de extração ótimo da proteína de semente de abóbora.
The aim of this study was to evaluate the effect of micronization of granulometrically separated olive pomace fractions on dietary fiber composition, technological and functional properties. OP was ...separated in a 2-mm sieve, resulting in: F1 (>2 mm) and F2 (<2 mm). F2 had higher content of soluble dietary fiber than F1 and lower lignin content. F2 had higher water and oil holding capacities, solubility and cation exchange capacity than F1. The micronization of F1 and F2 fractions using a ball milling (300 r min−1/5 h) reduced the average particle size by 20 times yielding F1AG (17.8 μm) and F2AG (15.6 μm). Micronization caused a redistribution of fiber fractions (from insoluble to soluble), decreased lignin content and changed granule morphology. FT-IR spectra showed that micronization exposed some functional groups, which explains the changes in dietary fiber composition. Thus, micronization converts OP into novel powders bearing improved technological and functional properties.
•Granulometric separation of OP fractions produces two novel powders with different compositions.•Micronization increases soluble dietary fiber content of OP fractions.•Micronization reduces lignin content of OP fractions.•Micronization improves physicochemical properties of OP fractions.
•Anthocyanin extraction conditions were optimised for Ceylon gooseberry pulp.•Optimised extraction had high yield and used less organic solvent, acid, and time.•For first time, anthocyanin and total ...phenolic compounds were quantified in this sample.•Extraction using just acidified water showed satisfactory yield.
Originally from Asia, Dovyalis hebecarpa is a dark purple/red exotic berry now also produced in Brazil. However, no reports were found in the literature about phenolic extraction or characterisation of this berry. In this study we evaluate the extraction optimisation of anthocyanins and total phenolics in D. hebecarpa berries aiming at the development of a simple and mild analytical technique. Multivariate analysis was used to optimise the extraction variables (ethanol:water:acetone solvent proportions, times, and acid concentrations) at different levels. Acetone/water (20/80 v/v) gave the highest anthocyanin extraction yield, but pure water and different proportions of acetone/water or acetone/ethanol/water (with >50% of water) were also effective. Neither acid concentration nor time had a significant effect on extraction efficiency allowing to fix the recommended parameters at the lowest values tested (0.35% formic acid v/v, and 17.6min). Under optimised conditions, extraction efficiencies were increased by 31.5% and 11% for anthocyanin and total phenolics, respectively as compared to traditional methods that use more solvent and time. Thus, the optimised methodology increased yields being less hazardous and time consuming than traditional methods. Finally, freeze-dried D. hebecarpa showed high content of target phytochemicals (319mg/100g and 1421mg/100g of total anthocyanin and total phenolic content, respectively).
Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic ...compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of this study was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The phenolic content of the extracts was analyzed by High Performance Liquid Chromatography (HPLC). Physicochemical and antioxidant properties were evaluated in the MHG extracts and in the GP before and after (co-product - CP) extraction. The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.
•Use of grape pomace (GP), winemaking by-product, as a source of phenolic compounds.•Phenolic extracts of GP were obtained by green technology.•The GP had antioxidant properties and good yields in operating conditions of 2 W/g.•The co-product showed satisfactory properties for its application in food products.•Microwave Hydrodiffusion and Gravity represents an efficient and clean technology.
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•Extra-virgin olive oil (EVOO) aromatization by ultrasound assisted maceration (UAM).•UAM was optimized for rosemary and basil and compared to conventional maceration (CM).•Evaluation ...of fatty acids, volatiles, antioxidant capacity and oxidative stability.•Rosemary is more appropriate than basil for EVOO aromatization.•UAM was the best choice to accelerate the processes when compared to CM.
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K232, K270, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Aromatization of EVOO with rosemary, both by ultrasound assisted maceration (UAM) or CM, improved total phenolics, terpenes, esters, ketones, stability and induction times, as well as decreased the values for the quality parameters. The use of UAM accelerated the process to 37 min. However, aromatization with basil by CM increased the values for the quality parameters and reduced the total phenolics, the antioxidant capacity and the induction and stability times. UAM with basil reached better results than those observed for CM, in only 10 min. In conclusion, rosemary is more appropriate than basil for EVOO aromatization, and UAM was the best choice to accelerate the processes when compared to CM.
The objective of the present study was to evaluate the impacts of trichothecenes (Fusarium sporotrichioides) for dairy calves on animal growth, oxidative and inflammatory responses in the presence or ...absence of essential oils. Twelve calves weaned at 70 days of age were divided into 2 groups: T-C (control) and T-EO (essential oils - oregano, thyme, basil and rosemary) in the period of 40 days consuming ration contaminated by trichothecenes (500 ppb). The animals in the T-EO group received a mixture of EOs via feed at a dosage of 0.75 mL per/kg of feed. Blood collections were performed on days 1, 20 and 40 for hematological and biochemical analyses; the fecal score was performed every 2 days on a scale of 1–5 and clinical examinations were performed 3 times during the experiment period. The animals were weighed at the beginning and at the end of the experiment; euthanasia of two calves per group for macroscopic and microscopic evaluation of several tissues (spleen, liver, duodenum, jejunum, ilium, cecum and colon) was performed at the end of the experiment. The calves in the T-EO group had a tendency (P = 0.07) of higher body weight when compared to the T-C. Treatment effect and treatment vs day interaction was detected for leukocytes and granulocytes variables, demonstrating a higher count of these cells in the T-EO group on both days (20 and 40), and the same behavior occurred for the distribution amplitude of erythrocytes (RDW). The enzymes alanine transferase (ALT), aspartate transferase (AST) and gamma glutamyl-transferase (GGT) showed higher serum activity in the T-C group (days 20 and 40). The levels of thiobarbituric acid reactive substances (TBARS) were lower in the serum of animals in the T-EO group. For calves in the T-EO group, glutathione S-transferase activity was higher in serum. Haptoglobulin and C-reactive protein levels were lower on days 20 and 40 in T-EO animals when compared to the T-C group. In the macroscopic and microscopic evaluations, which were collected at the end of the experiment after slaughtering the animals, liver and intestine did not show changes for the animals in the T-EO group, unlike the animals in the T-C group, which had moderately firm diffuse consistency of the liver and edema in the mesentery, as well as oxidative stress in tissues (liver, duodenum, jejunum, ileum, cecum and colon). The results concluded that the consumption of a mixture of EOs (essential oils - oregano, thyme, basil and rosemary) minimized the negative effects caused by trichothecenes in dairy calves, thus being an alternative to improving the immunological and antioxidant condition, as well as a possible adsorbent alternative.
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•T-2 and HT-2 in diets of calves are silent problems as the animals showed no clinical signs when they consume around 750 ppb both mycotoxins.•The consumption of the essential oil (EO) in the diet of dairy calves favored body growth.•Intake of EO was able to prevent intense liver damage, and also showed anti-inflammatory effect.
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