Phenolic phytochemicals have been of particular interests in food and pharmaceutical fields because they have potential to reduce the incidences of coronary heart disease, diabetes, cancers, and ...other chronic diseases. However, extremely low absorption rate of phenolic phytochemicals restricts their bioactivity in vivo. Such low absorption and bioavailability are due to their low water solubility, poor stability, passive diffusion, and active efflux in the gastrointestinal tract. Nanoparticle delivery system has been widely applied in pharmaceutical field to enhance absorption of bioactive compounds. This review explains absorption barriers of phenolic phytochemicals in the gastrointestinal tract. Nanoparticles delivery systems are emphasized regarding fabrication methods and their potential benefits on phenolic phytochemical absorption. Particularly, absorption mechanisms of nanoparticles by epithelial cells and biodistribution of nanoparticles after absorption are mainly discussed. Moreover, the potential challenges of nanoparticles as delivery system for phenolic phytochemicals in the gastrointestinal tract are also discussed.
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•Phenolics possess health benefits. Low absorption rate limits their bioactivity.•Low solubility and stability, passive diffusion, and efflux lead to low absorption.•Nano-encapsulation improves solubility, GI stability, and absorption of phenolics.•GI tract and mucus layer impact efficacy of nanoparticle delivery system.
Lifestyles have changed the eating norm of people leading to chronic and degenerative maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have reduced intake of ...polyphenol rich food importantly fruits and vegetables. Polyphenols are important component of our diet with good antioxidant and high anti-inflammatory properties. Therefore, industries have started to implement particular food processing techniques crucial to achieve food products having high amount of health promoted components with appropriate shelf life. Nowadays, emerging technologies such as high hydrostatic pressure, pulsed electric field, ultrasound, microwave, ohmic heating and irradiation are being studied as an alternative to conventional ones, obtaining promising results. Energy efficiency, environment conservation, processing time reduction and retention of nutritional properties are key benefits for using innovative food processing technologies. The present review will summarize the current knowledge about different novel food processing technologies on the retention of polyphenols.
•Polyphenols in fresh and processed foods are considered helpful against lethal diseases in biological systems.•Conventional methods destroy polyphenols due to intensive processing conditions.•The principle of novel technologies based on minimal processing of raw food leads toward maximum retention of polyphenols.•Overview of emerging technologies have been focused for their advantages and limitations for polyphenols.•Outcomes of the present review recommend the adaptation of novel techniques in food processing industry.
Skins and seeds of 18 grape cultivars belonging to Oriental and North American
Vitis Species/hybrids, and
Vitis vinifera were analysed for health beneficial properties. Four phenolic compound ...parameters (total phenols, flavonoids, flavan-3-ols and anthocyanins) and three antioxidant property parameters (DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, ABTS 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical scavenging and FRAP (ferric reducing antioxidant power)) were measured. Principal component analysis (PCA) was used for this evaluation and results showed that both phenolic compounds and antioxidant properties in the seeds and skins varied among the cultivars investigated.
V. vinifera “Cabernet Sauvignon” had the highest values of phenolic compounds and antioxidant properties in seeds followed by Muscadines, while the lowest appeared in the Oriental
Vitis species. As expected, these values of the Euro-Asian or Euro-American hybrids fell between the parents. However, far less variation of these values was observed in the skins among different grape cultivars investigated. Interestingly, even the total phenolic contents in the berries of two cultivars are similar, distributions of phenolic compounds in seeds and skins varied greatly among them. Additionally, significant correlations among different antioxidant assays in both seeds and skins were observed. These antioxidant properties were also found highly correlated to the main phenolic compounds.
Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with ...excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread. This work aimed to study the impact of two EW powders prepared by different methods (e.g. P110 and M200) on bread volume, shape, texture and their potential use in retarding the staling process. The two EW samples were used to substitute 5–15% of GF flour in a control GF bread formulation. Compared with control, breads with EW had larger specific volumes and more homogeneous texture. The rheological properties of GF bread batter were evaluated through temperature and frequency sweep tests. In general, addition of EW increased the elasticity of GF batter and improved the texture properties of resultant bread during storage. M200 with more water-soluble protein aggregates produced a more significant improvement in bread quality than general standardization sample P110. To elaborate the stabilizing mechanism of EW on bread network, the surface properties of the two EW samples including surface tension, zeta-potential as well as their conformational changes during thermal treatments were studied and compared.
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•The effects of two egg white solids M200 and P110 on quality and staling of gluten-free bread were evaluated.•The batter rheology, specific volume and storage stability of bread were significantly improved by egg white solids.•M200 produced better improvement in bread quality than general standardization sample P110.•M200 exhibited better air-water interface properties than P110.
Polyphenols are predominantly secondary metabolites in muscadine grapes, playing an important role in the species’ strong resistance to pests and diseases. This study examined the above property by ...evaluating the antioxidant, antibacterial, and antibiofilm activities of muscadine polyphenols against selected foodborne pathogens. Results showed that antioxidant activity for different polyphenols varied greatly, ranging from 5 to 11.1 mmol Trolox/g. Antioxidant and antibacterial activities for polyphenols showed a positive correlation. Muscadine polyphenols exhibited a broad spectrum of antibacterial activity against tested foodborne pathogens, especially Staphylococcus aureus (MIC = 67–152 mg/L). Muscadine polyphenols at 4 × MIC caused nearly a 5 log10 CFU/mL drop in cell viability for S. aureus in 6 h with lysis, whereas at 0.5 × MIC they inhibited its biofilm formation and at 16 × MIC they eradicated biofilms. Muscadine polyphenols showed synergy with antibiotics and maximally caused a 6.2 log10 CFU/mL drop in cell viability at subinhibitory concentration.
•Chemical composition in galangal flower was more diverse than that in rhizome.•Galangal flower possessed 3-fold higher total phenolic contents than rhizomes.•α-Humulane and pentadecane were major ...volatile compounds in galangal flower.•1′-Acetoxyeugenol acetate was the richest phytochemical in galangal flower.•1′-Acetoxyeugenol acetate in galangal exhibited the strongest antimicrobial activity.
Previous studies of galangal (Alpinia galanga) have focussed mostly on rhizomes but seldom on flowers. A comprehensive look at galangal flowers could reveal additional benefits. The chemical composition of galangal flowers was significantly (p < 0.05) different from that of galangal rhizome. Pentadecane and α-humulene were identified as major compounds of galangal flower essential oil. 1′-acetoxyeugenol acetate was identified as the highest compound in flowers and exhibited the strongest antimicrobial activity among all fractions, with MIC50 values of 34 μg/ml against Staphylococcus aureus and 68 μg/ml against Listeria monocytogenes. Galangal flowers had a 3-fold higher total phenols content than had rhizomes (10.5 vs. 3.33 mg GAE/g powder). The antioxidant activities of different flower fractions varied from 2 to 4.45 mmol trolox/g phenolics. These findings suggest that antimicrobial and antioxidant agents extracted from galangal flowers could potentially be utilized as natural food preservatives or as therapeutic agents.
Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may ...consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.
•The texture and cooking quality of semolina pasta were improved by two egg white powders.•The texture of pasta with egg white was less affected by freezing and reheating processes.•Egg white with water-soluble protein aggregates showed better performance than regular egg white.•The gluten network was greatly improved by egg white due to thiol-disulfide exchange.
The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at ...room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products.
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of ...salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.
The influence of growing season (winter vs summer) on the synthesis and accumulation of phenolic compounds and antioxidant properties was studied in five grape cultivars for three consecutive years. ...Four phenolic compound parameters (total phenols, flavonoids, flavan-3-ols, and anthocyanins) and three antioxidant property parameters 2,2-diphenyl-1-picrylhydrazyl radical scavenging, 2,2-azinobis(3-ethylbenzothiazolinesulfonic acid) radical scavenging, and ferric reducing antioxidant power were investigated. Results showed that both phenolic compounds and antioxidant properties in the seed and skin of winter berries were significantly (p < 0.05) higher than those of summer berries for all of the cultivars investigated. The anthocyanin profiles of berry skins appeared to be extremely consistent in different years for the same crop, whereas they varied greatly between the two crops within the same year (winter vs summer). Winter berries contained richer glucosides of delphinidin, cyanidin, peonidin, and malvidin than summer berries. These seasonal variations of phenolic compounds and antioxidant properties on grape berries were largely contributed by climatic factors such as temperature, solar radiation, rainfall, and hydrothermic coefficient between different growing seasons.
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