Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers.
Summary
The aim of the present research was to ...study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS‐SPME/GC‐MS and HPLC‐PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC‐PDA analyses were performed before and after simulated two‐phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.
Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information ...regarding the impact of extraction methods, such as ultrasound and types of solvents, on their profile of antioxidant and anti-inflammatory compounds is provided. In addition, no information is available on the effects of extraction methods and solvents on the inhibition of pathogenic bacteria or promoting probiotic growth. In this scenario, this study was aimed to study the effects of ultrasound-assisted extraction (UAE) and solvent on the phenolic profile (Triple TOF-LC-MS/MS), antioxidant and anti-inflammatory compounds of olive and fig leaves. Results showed that UAE extracted more carotenoids compared to conventional extraction, while the conventional extraction impacted on higher flavonoids (olive leaves) and total phenolics (fig leaves). The antioxidant capacity of aqueous extract of fig leaves was three times higher than the extract obtained with ethanol for conventional extraction and four times higher for UAE. In general terms, hydroethanolic extracts presented the highest bacterial growth inhibition, and showed the highest anti-inflammatory activity. In conclusion, these side streams can be used as sources of bioactive compounds for further development of high-added-value products.
The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against ...conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV).
Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported.
The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment.
Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.
•Pasteurization increased phenolics in pomegranate juice by 29.55%.•Plasma treatment increased phenolics in pomegranate juice by 33.03%.•Plasma treatment (5min; 4cm3; 0.75dm3min−1) could match the ...pasteurization.•NIR was successfully applied on samples treated with plasma.•NIR/PLS models were used to monitor content of phenolics in pomegranate juice.
The aim of the study was to evaluate the effect of gas phase plasma on phenolic compounds in pomegranate juice. The potential of near infrared reflectance spectroscopy combined with partial least squares for monitoring the stability of phenolic compounds during plasma treatment was explored, too. Experiments are designed to investigate the effect of plasma operating conditions (treatment time 3, 5, 7min; sample volume 3, 4, 5cm3; gas flow 0.75, 1, 1.25dm3min−1) on phenolic compounds and compared to pasteurized and untreated pomegranate juice. Pasteurization and plasma treatment resulted in total phenolic content increasing by 29.55% and 33.03%, respectively. Principal component analysis and sensitivity analysis outputted the optimal treatment design with plasma that could match the pasteurized sample concerning the phenolic stability (5min/4cm3/0.75dm3min−1). Obtained results demonstrate the potential of near infrared reflectance spectroscopy that can be successfully used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic compounds.
► The effect of MAE on anthocyanins and phenolic acids in sour cherry was studied. ► Lower temperature and shorter time was more convenient for anthocyanins extraction. ► Phenolic acids gave higher ...extraction yield at higher temperatures and longer time. ► Microwave assisted extraction showed higher efficiency than conventional method.
The aim of this study was to evaluate the influence of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca. A general factorial design was used to study the effect of temperature (from 50 to 70°C), irradiation time (5–12min) and microwave power (350–500W) on individual, total anthocyanins and individual and total phenolic acids. Optimal microwave assisted extraction conditions differed for anthocyanins and phenolic acids, especially in terms of temperature and irradiation time, so lower temperature (60°C) and shorter time (6–9min) was more convenient for anthocyanins extraction, while phenolic acids gave higher extraction yield at higher temperatures (70°C) and longer irradiation time (10min). The optimal microwave power did not differ significantly for studied compounds, ranging about 400W. Compared to conventional extraction, microwave assisted one showed higher efficiency for all studied compounds.
The purpose of this research was to evaluate the effect of cold atmospheric pressure gas phase plasma treatment on anthocyanins and phenolic acids in sour cherry Marasca juice. Plasma treatment was ...optimized using a response surface methodology regarding the treatment time, sample volume and applied gas flow and compared to thermal pasteurization and untreated juice. Short treatment (3 min) of larger volume of the juice (3 mL) resulted in the highest concentration of both anthocyanins and phenolic acids. Compared to pasteurized and untreated juice, plasma treated sour cherry Marasca juice at optimized conditions had higher amount of phenolic compounds. Observed increase in phenolic compounds content in sour cherry Marasca juices could be a result of undefined small-sized aggregates or particles, which would be dissociated by the plasma treatment.
•The effect of plasma treatment on sour cherry Marasca juice phenolics was studied.•Treatment time, sample volume and applied gas flow were optimized.•Short plasma exposure and larger volume of juice gave the highest phenolic content.•Short plasma treatment increased anthocyanin and phenolic acid content.
This work reviews the recent development of biopolymer-based delivery systems for agricultural application. Encapsulation into biopolymer microparticles ensures the protection and targeted delivery ...of active agents while offering controlled release with higher efficiency and environmental safety for ecological and sustainable plant production. Encapsulation of biological agents provides protection and increases its survivability while providing an environment safe for growth. The application of microparticles loaded with chemical and biological agents presents an innovative way to stimulate plant metabolites synthesis. This enhances plants’ defense against pests and pathogens and results in the production of higher quality food (i.e., higher plant metabolites share). Ionic gelation was presented as a sustainable method in developing biopolymeric microparticles based on the next-generation biopolymers alginate and chitosan. Furthermore, this review highlights the advantages and disadvantages of advanced formulations against conventional ones. The significance of plant metabolites stimulation and their importance in functional food production is also pointed out. This review offers guidelines in developing biopolymeric microparticles loaded with chemical and biological agents and guidelines for the application in plant production, underlining its effect on the plant metabolites synthesis.
Date syrup is rich in fermentable sugars and may be used as a substrate for different microbial fermentations, including lactic acid fermentation processes. The beneficial effects of ultrasounds (US) ...on bioprocesses have been reported for several microorganisms, due to the enhancement of cell growth, as well as improvements in yields and productivities. Therefore, US treatments (30 kHz, 100 W, 10–30 min) were applied to two lactobacilli (
Lactobacillus helveticus
PTCC 1332 and
Lactobacillus acidophilus
PTCC 1643), during fermentation using date syrup as substrate. The effects on lactic acid fermentation were evaluated by analyzing cell growth (dry cell weight and viable cell count), substrate consumption (quantification of glucose and fructose), and product formation (quantification of lactic acid) over time. The effects of US were also evaluated on cell membrane permeability. Both lactobacilli were able to grow well on date syrup without the need for addition of further ingredients. The US effects were highly dependent on treatment duration: treatments of 10- and 20-min stimulated lactobacilli growth, while the treatment extension to 30 min negatively affected cell growth. Similarly, the 10- and 20-min treatments increased sugar consumption and lactic acid production, contrarily to the 30-min treatment. All US treatments increased cell membrane permeability, with a more pronounced effect at more extended treatments. The results of this work showed that application of appropriate US treatments could be a useful tool for stimulation of lactic acid production from date syrup, as well as for other fermentative processes that use date syrup as substrate.
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide ...spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
•Fruits and vegetable spoilage caused by microorganism can compromise the food security.•Consumer demand for healthy and quality fruit prompted the requirement for edible coatings/films.•Biobased ...packaging materials are an emerging field in the food sector.•Edible coating protects fruits and vegetable against microbial spoilage.
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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