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17 pages, 2176 KiB

Open AccessArticle

Golden Barrel Cactus: Unveiling Its Potential as a Functional Food and Nutraceutical Source

by Nipha Chaicharoenaudomrung, Kakanang Posridee, Anant Oonsivilai and Ratchadaporn Oonsivilai

Foods 2024, 13(7), 1137; https://doi.org/10.3390/foods13071137 - 8 Apr 2024

Cited by 1 | Viewed by 1177

Abstract

A comprehensive analysis of phytochemicals, digestive stability, and bioaccessibility was conducted on a golden barrel cactus extract from 3- and 6-year-old plants. Both ages contained lutein and four chlorophyll derivatives (chlorophyll a, b, pheophytin a, and b), but younger [...] Read more.

A comprehensive analysis of phytochemicals, digestive stability, and bioaccessibility was conducted on a golden barrel cactus extract from 3- and 6-year-old plants. Both ages contained lutein and four chlorophyll derivatives (chlorophyll a, b, pheophytin a, and b), but younger cacti revealed a significantly higher abundance. Total phenolics reached 3545.35 mg gallic acid equivalent/100 g dry weight in the 3-year-old extracts compared to 2557.96 mg/100 g in the older ones. Antioxidant activity, assessed by DPPH, ABTS, and FRAP assays, was consistently higher in the younger group. While digestion impacted all compounds, lutein exhibited relative stability at 69.03% and 58.33% retention for 3- and 6-year-old extracts, respectively. Chlorophylls displayed lower stability (37.64% and 33.34% remaining for younger and older cacti) despite showing higher bioaccessibility (73.385% and 64.65%). Phenolics also demonstrated promising bioaccessibility (76.39% and 69.88%) despite moderate digestive degradation (60.52% and 56.89% retained). Conclusively, all investigated attributes—phytochemical content, digestive stability, and bioaccessibility—favored the younger golden barrel cactus extracts. This highlights the crucial role of plant age in maximizing the potential health benefits of these extracts. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 2791 KiB

Open AccessArticle

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells

by Diego Miedes, Antonio Cilla and Amparo Alegría

Foods 2024, 13(1), 112; https://doi.org/10.3390/foods13010112 - 28 Dec 2023

Viewed by 1225

Abstract

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the [...] Read more.

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi^® system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (v/v) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of TP53 and Casp8. Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of Casp3 and lower CCND1. The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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15 pages, 1519 KiB

Open AccessArticle

Total Triterpenes, Polyphenols, Flavonoids, and Antioxidant Activity of Bioactive Phytochemicals of Centella asiatica by Different Extraction Techniques

by Rasangani Sabaragamuwa and Conrad O. Perera

Foods 2023, 12(21), 3972; https://doi.org/10.3390/foods12213972 - 30 Oct 2023

Cited by 15 | Viewed by 3482

Abstract

Obtaining phytochemical-rich plant extracts from natural products where the active ingredients are present in comparatively low levels in the tissue matrix is the critical initial step of any chemical analysis or bioactivity testing. The plant C. asiatica is rich in various phytochemicals, the [...] Read more.

Obtaining phytochemical-rich plant extracts from natural products where the active ingredients are present in comparatively low levels in the tissue matrix is the critical initial step of any chemical analysis or bioactivity testing. The plant C. asiatica is rich in various phytochemicals, the major constituents being triterpenes and flavonoids, as well as other polyphenols, leading to a number of bioactivities. In this study, an attempt was made to achieve several green technology principles, while optimizing the extraction method for the efficient extraction of bioactive compounds from C. asiatica. Soxhlet extraction (SE), ultrasound-assisted extraction (UAE) with low-frequency sonication, microwave-assisted extraction (MAE) using a closed-vessel microwave digestion system, and subcritical water extraction (SWE) in a high-pressure reactor were employed to extract the bioactive compounds. The solvent system, extraction time, and solid-to-solvent ratio were varied to optimize the extraction. UAE gave the best extraction yield, while MAE gave similar results, with a solid-to-liquid ratio of 1:25, a binary solvent system of 9:1 methanol to water (v/v), and a 20 min extraction time for the extraction of triterpenes, including madecassoside, asiaticoside, madicassic acid, and asiatic acid. Investigation of different solvent systems based on water and methanol also revealed information on the extraction behavior of total triterpene content (TTC), total polyphenolic content (TPC), total flavonoid content (TFC), and the variations in the antioxidant capacity of the extracts. In this study, it was evident that UAE and MAE offer more efficient and effective extraction of bioactive compounds in terms of extraction yield, time, and minimal solvent and energy use. Furthermore, the results showed that the different solvent ratios in the extraction mixture will affect the extraction of bioactive compounds, and a binary solvent system with a combination of methanol and water was the most efficient for the studied compounds in Centella asiatica. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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21 pages, 10912 KiB

Open AccessArticle

Quantitative Profiling of Carotenoids, Tocopherols, Phytosterols, and Fatty Acids in the Flower Petals of Ten Marigold (Tagetes spp. L.) Cultivars

by Ramesh Kumar Saini, Hui-Yeon Ahn, Geon-Woo Park, Ji-Won Shin, Jung-Hoon Lee, Ji-Woo Yu, Min-Ho Song, Young-Soo Keum and Ji-Ho Lee

Foods 2023, 12(19), 3549; https://doi.org/10.3390/foods12193549 - 24 Sep 2023

Cited by 5 | Viewed by 2510

Abstract

Marigold (Tagetes spp.) flower petals are the most vital sources of carotenoids, especially lutein esters, for the production of natural lutein to use for food, feed, and pharmaceutical industries. Several marigold cultivars are cultivated globally; however, their lutein ester composition and contents [...] Read more.

Marigold (Tagetes spp.) flower petals are the most vital sources of carotenoids, especially lutein esters, for the production of natural lutein to use for food, feed, and pharmaceutical industries. Several marigold cultivars are cultivated globally; however, their lutein ester composition and contents have not been widely investigated. Considering this, this study aimed to identify and quantify prominent carotenoid esters from the flower petals of ten marigold cultivars by liquid chromatography (LC)–diode-array detection (DAD)–mass spectrometry (MS). In addition, tocopherols, phytosterols, and fatty acids were analyzed by gas chromatography (GC)–flame ionization detection (FID) and GC–MS. Furthermore, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) radical scavenging abilities of lipophilic extracts were determined. The total carotenoid contents varied significantly (p < 0. 05, Tukey HSD) among cultivars, ranging from 25.62 (cv. Alaska)–2723.11 µg/g fresh weight (cv. Superboy Orange). Among the five major lutein-diesters, (all-E)-lutein-3-O-myristate-3′-O-palmitate and lutein dipalmitate were predominant. Among the studied cultivars, α-tocopherol was recorded, ranging from 167.91 (cv. Superboy Yellow) to 338.50 µg/g FW (cv. Taishan Orange). Among phytosterols, β-sitosterol was the most prevalent phytosterol, ranging between 127.08 (cv. Superboy Yellow) and 191.99 µg/g FW (cv. Taishan Yellow). Palmitic acid (C_16:0; 33.36–47.43%) was the most dominant among the fatty acids. In this study, the highest contents of lutein were recorded from cv. Superboy Orange; however, due to the substantially higher flower petal yield, the cv. Durango Red can produce the highest lutein yield of 94.45 kg/ha. These observations suggest that cv. Durango Red and cv. Superboy Orange are the ideal candidates for lutein fortification in foods and also for commercial lutein extraction. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 3557 KiB

Open AccessArticle

Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage

by Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdyło and Carlo Ignazio Giovanni Tuberoso

Foods 2023, 12(17), 3248; https://doi.org/10.3390/foods12173248 - 29 Aug 2023

Cited by 1 | Viewed by 1633

Abstract

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit [...] Read more.

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7–100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4–27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 2013 KiB

Open AccessArticle

Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales

by Hannes Withouck, Axel Paelinck, Imogen Foubert and Ilse Fraeye

Foods 2023, 12(17), 3142; https://doi.org/10.3390/foods12173142 - 22 Aug 2023

Cited by 2 | Viewed by 1829

Abstract

This study focused on the extraction of polyphenols from applewood using ultrasonic-assisted extraction (UAE). First, the influence of solvent composition and mass–volume (m:v) ratio on the extraction yield was studied at a lab scale (200 mL). Overall, a ratio of 1:33 (m:v) resulted [...] Read more.

This study focused on the extraction of polyphenols from applewood using ultrasonic-assisted extraction (UAE). First, the influence of solvent composition and mass–volume (m:v) ratio on the extraction yield was studied at a lab scale (200 mL). Overall, a ratio of 1:33 (m:v) resulted in a higher yield of polyphenols. Furthermore, both a higher yield of polyphenols and higher antioxidant capacity were detected in the extracts produced in the presence of a 30 v/v % ethanol mixture compared to pure water; a further increase in ethanol did not improve the extraction yield. Second, under the optimal conditions (30 v/v % ethanol–water; 1:33 and 1:20 (m:v)), the UAE technique was applied at a pilot scale (100 L). At 1:33 (m:v), the polyphenol yield was lower at the pilot scale compared to the lab scale; by contrast, at 1:20 (m:v), production at the pilot scale resulted in a higher yield compared to the lab scale. To identify and quantify individual polyphenols, HPLC-PDA analyses were performed. Phloridzin appears to be the major identified compound. Finally, the UAE process was compared to a conventional solid–liquid extraction technique, showing that a significantly higher yield could be obtained with UAE. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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14 pages, 3823 KiB

Open AccessArticle

Microwave Hydrodiffusion and Gravity Extraction of Vitamin C and Antioxidant Compounds from Rosehips (Rosa canina L.)

by Eugenia Mazzara, Giovanni Caprioli, Gianmarco Simonelli, Ahmed M. Mustafa, Filippo Maggi and Marco Cespi

Foods 2023, 12(16), 3051; https://doi.org/10.3390/foods12163051 - 15 Aug 2023

Cited by 2 | Viewed by 1741

Abstract

Rosehips, Rosa canina L. (Rosaceae family), have been used for a long time for their beneficial effects on health, and they are largely exploited in the food and nutraceutical supplement sectors. The aim of this work was to apply and optimize for the [...] Read more.

Rosehips, Rosa canina L. (Rosaceae family), have been used for a long time for their beneficial effects on health, and they are largely exploited in the food and nutraceutical supplement sectors. The aim of this work was to apply and optimize for the first time the microwave hydrodiffusion and gravity (MHG) extraction of rosehips, as a novel application of solvent-free microwave extraction, previously conducted in a similar way only on mulberry, strawberry, and onion. The optimization was performed through a central composite design (CCD) by evaluating the effect of the experimental parameters on the yield; total polyphenol, flavonoid, and anthocyanin contents; radical scavenging activity; and content of vitamin C in the obtained extracts. As a result, the water moistening pretreatment was clearly revealed to possess a pivotal role in the quality of the rosehip extracts. Among the evaluated responses, the yield, the anthocyanin content, and the antioxidant activity were well described by the statistical model. Notably, the optimized MHG extract was compared with the ones obtained by conventional solvent extraction showing higher amounts of vitamin C, polyphenols, flavonoids, and anthocyanins, while the traditional extracts performed better in terms of yield. In conclusion, MHG represents a promising alternative to standard extraction methods for obtaining rosehip extracts rich in vitamin C and antioxidant compounds. In this respect, the results of our research support the employment of MHG on an industrial level for the production of rosehip-based food supplements enriched in vitamin C. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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23 pages, 2427 KiB

Open AccessArticle

Herbal Extracts of Ginseng and Maqui Berry Show Only Minimal Effects on an In Vitro Model of Early Fracture Repair of Smokers

by Helen Rinderknecht, Alana Mayer, Tina Histing, Sabrina Ehnert and Andreas Nüssler

Foods 2023, 12(15), 2960; https://doi.org/10.3390/foods12152960 - 4 Aug 2023

Viewed by 1696

Abstract

Smoking is a major risk factor for delayed fracture healing, affecting several aspects of early fracture repair, including inflammation, osteogenesis, and angiogenesis. Panax ginseng (GE) and maqui berry extract (MBE) were shown in our previous studies to reduce smoke-induced cellular damage in late [...] Read more.

Smoking is a major risk factor for delayed fracture healing, affecting several aspects of early fracture repair, including inflammation, osteogenesis, and angiogenesis. Panax ginseng (GE) and maqui berry extract (MBE) were shown in our previous studies to reduce smoke-induced cellular damage in late bone-healing in vitro models. We aimed here to analyze their effects on the early fracture repair of smokers in a 3D co-culture model of fracture hematomas and endothelial cells. Both extracts did not alter the cellular viability at concentrations of up to 100 µg/mL. In early fracture repair in vitro, they were unable to reduce smoking-induced inflammation and induce osteo- or chondrogenicity. Regarding angiogenesis, smoking-induced stress in HUVECs could not be counteracted by both extracts. Furthermore, smoking-impaired tube formation was not restored by GE but was harmed by MBE. However, GE promoted angiogenesis initiation under smoking conditions via the Angpt/Tie2 axis. To summarize, cigarette smoking strikingly affected early fracture healing processes in vitro, but herbal extracts at the applied doses had only a limited effect. Since both extracts were shown before to be very effective in later stages of fracture healing, our data suggest that their early use immediately after fracture does not appear to negatively impact later beneficial effects. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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20 pages, 2734 KiB

Open AccessArticle

Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice

by Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedero-Cobeta, María Dolores Morales, Santiago Ruvira, David Ramiro-Cortijo, Vanesa Benítez, María A. Martín-Cabrejas and Silvia M. Arribas

Foods 2023, 12(14), 2708; https://doi.org/10.3390/foods12142708 - 14 Jul 2023

Cited by 3 | Viewed by 2213

Abstract

Coffee and cocoa manufacturing produces large amounts of waste. Generated by-products contain bioactive compounds with antioxidant and anti-inflammatory properties, suitable for treating metabolic syndrome (MetS). We aimed to compare the efficacy of aqueous extracts and flours from coffee pulp (CfPulp-E, CfPulp-F) and cocoa [...] Read more.

Coffee and cocoa manufacturing produces large amounts of waste. Generated by-products contain bioactive compounds with antioxidant and anti-inflammatory properties, suitable for treating metabolic syndrome (MetS). We aimed to compare the efficacy of aqueous extracts and flours from coffee pulp (CfPulp-E, CfPulp-F) and cocoa shell (CcShell-E, CcShell-F) to ameliorate MetS alterations induced by a high-fat diet (HFD). Bioactive component content was assessed by HPLC/MS. C57BL/6 female mice were fed for 6 weeks with HFD followed by 6 weeks with HFD plus supplementation with one of the ingredients (500 mg/kg/day, 5 days/week), and compared to non-supplemented HFD and Control group fed with regular chow. Body weight, adipocyte size and browning (Mitotracker, confocal microscopy), plasma glycemia (basal, glucose tolerance test–area under the curve, GTT-AUC), lipid profile, and leptin were compared between groups. Cocoa shell ingredients had mainly caffeine, theobromine, protocatechuic acid, and flavan-3-ols. Coffee pulp showed a high content in caffeine, protocatechuic, and chlorogenic acids. Compared to Control mice, HFD group showed alterations in all parameters. Compared to HFD, CcShell-F significantly reduced adipocyte size, increased browning and high-density lipoprotein cholesterol (HDL), and normalized basal glycemia, while CcShell-E only increased HDL. Both coffee pulp ingredients normalized adipocyte size, basal glycemia, and GTT-AUC. Additionally, CfPulp-E improved hyperleptinemia, reduced triglycerides, and slowed weight gain, and CfPulp-F increased HDL. In conclusion, coffee pulp ingredients showed a better efficacy against MetS, likely due to the synergic effect of caffeine, protocatechuic, and chlorogenic acids. Since coffee pulp is already approved as a food ingredient, this by-product could be used in humans to treat obesity-related MetS alterations. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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13 pages, 2134 KiB

Open AccessArticle

Comparison of Drying Techniques for Extraction of Bioactive Compounds from Olive-Tree Materials

by Ana Castillo-Luna, Hristofor Miho, Carlos A. Ledesma-Escobar and Feliciano Priego-Capote

Foods 2023, 12(14), 2684; https://doi.org/10.3390/foods12142684 - 12 Jul 2023

Cited by 2 | Viewed by 1460

Abstract

Olive tree vegetal materials are considered a powerful source for the isolation of bioactive compounds—mainly phenols and triterpenic acids. However, the high humidity content of them reduces their preservation and extractability to a liquid solvent. Accordingly, a drying step is crucial to homogenize [...] Read more.

Olive tree vegetal materials are considered a powerful source for the isolation of bioactive compounds—mainly phenols and triterpenic acids. However, the high humidity content of them reduces their preservation and extractability to a liquid solvent. Accordingly, a drying step is crucial to homogenize the material and to obtain an efficient extraction. We studied the influence of the drying process on the extraction efficiency of bioactive compounds from olive vegetal material. For this purpose, we evaluated the effects of four drying processes on the solid–liquid extraction of bioactive compounds from two by-products, olive leaves and pomace, and olive fruits harvested from two cultivars, Alfafara and Koroneiki. Infrared-assisted drying (IAD) was the most suited approach to obtain extracts enriched in oleuropein from leaves (28.5 and 22.2% dry weight in Alfafara and Koroneiki, respectively). In the case of pomace, lyophilization and microwave-assisted drying led to extracts concentrated in oleacein and oleuropein aglycone, whereas IAD and oven-drying led to extracts with enhanced contents of hydroxytyrosol glucoside and hydroxytyrosol, respectively. The drying process considerably affected the chemical composition of extracts obtained from fruits. Changes in the composition of the extracts were explained essentially by the drying process conditions using auxiliary energies, temperature, and time, which promoted chemical alterations and increased the extractability of the compounds. Therefore, the drying protocol should be selected depending on the phenolic content and initial raw material. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 3527 KiB

Open AccessArticle

Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour

by Chrystalla Antoniou, Marios C. Kyriacou, Angelos C. Kyratzis and Youssef Rouphael

Foods 2023, 12(13), 2556; https://doi.org/10.3390/foods12132556 - 30 Jun 2023

Cited by 3 | Viewed by 1358

Abstract

Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein [...] Read more.

Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein (IC-CD), and volatile organic compounds (VOCs; HS-SPME/GC-MS). Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. Acids were the most abundant and correlated negatively with L*, though correlation for many individual acids was non-significant, including 2-methyl-propanoic acid, widely considered the carob signature aroma (cheesy acidic buttery). The compositional and quality indexing potential of L* is more robust for grafted than non-grafted material, owing putatively to a narrower genetic basis. Antioxidant capacity and concentrations of phenolics, tannins and sucrose correlated positively with L*, indicating increased levels in carob flours sourced from grafted trees at higher altitudes. These flours also have a lower content of reducing sugars, the implication of which in the darkening of carob flour warrants further investigation. Overall, L* constitutes a reliable index for ranking carob flours for key compositional attributes and may be further reinforced by multiple-year data. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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14 pages, 1040 KiB

Open AccessArticle

Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components

by Wasin Pattaraprachyakul, Ruengwit Sawangkeaw, Somkiat Ngamprasertsith and Inthawoot Suppavorasatit

Foods 2023, 12(13), 2515; https://doi.org/10.3390/foods12132515 - 28 Jun 2023

Viewed by 2825

Abstract

Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This [...] Read more.

Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This study aimed to optimize conditions for coffee oil extraction by supercritical carbon dioxide using the response surface methodology (RSM). Furthermore, the investigation assessed the aroma-active compounds and sensory quality in extracted coffee oil. Thus, operational temperatures (33.2–66.8 °C), pressure (10–30 MPa) and ethanol (g) to roasted coffee (g) ratio (0.25:1–1.5:1) were optimized for coffee oil extraction. As a result, different oil yields with different key volatile aroma compounds concentrations were obtained and it was found that the optimum conditions for extraction were a temperature of 50 °C, pressure of 30 MPa, and ethanol (g) to roasted coffee (g) ratio of 1:1 to obtain 6.50% (w/w) coffee oil yield. Key volatile aroma compounds, including furfuryl alcohol, 5-methyl furfural, 2,5-dimethylpyrazine, 4-vinylguaiacol, furfuryl acetate, 3-ethyl-2,5-dimethylpyrazine, thiazole, 1-furfurylpyrrole, pyridine, 2,3-butanediol, and 3-methyl-1,2-cyclopentanedione which contributed to the most preferable burnt, sweet, bready, chocolate-like, and roasted flavors, were quantified. Overall, the results suggested that coffee oil extracted from defective beans could be potentially used as a flavoring agent. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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18 pages, 2761 KiB

Open AccessArticle

Oil-Based Double Emulsion Microcarriers for Enhanced Stability and Bioaccessibility of Betalains and Phenolic Compounds from Opuntia stricta var. dillenii Green Extracts

by Sara Parralejo-Sanz, Iván Gómez-López, Erika González-Álvarez, Mara Montiel-Sánchez and M. Pilar Cano

Foods 2023, 12(11), 2243; https://doi.org/10.3390/foods12112243 - 1 Jun 2023

Cited by 4 | Viewed by 2681

Abstract

Opuntia cactus fruit (prickly pear flesh and agricultural residues such as peels and stalks) is an important source of bioactive compounds, including betalains and phenolic compounds. In this work, two double emulsion W₁/O/W₂ formulations (A and B) were designed to [...] Read more.

Opuntia cactus fruit (prickly pear flesh and agricultural residues such as peels and stalks) is an important source of bioactive compounds, including betalains and phenolic compounds. In this work, two double emulsion W₁/O/W₂ formulations (A and B) were designed to encapsulate green extracts rich in betalains and phenolic compounds obtained from Opuntia stricta var. dillenii (OPD) fruits with the aim of improving their stability and protecting them during the in vitro gastrointestinal digestion process. In addition, the characterization of the double emulsions was studied by microscopy and the evaluation of their physical and physico-chemical parameters. Formulation A, based on Tween 20, showed smaller droplets (1.75 µm) and a higher physical stability than Formulation B, which was achieved with sodium caseinate (29.03 µm). Regarding the encapsulation efficiency of the individual bioactives, betalains showed the highest values (73.7 ± 6.7 to 96.9 ± 3.3%), followed by flavonoids (68.2 ± 5.9 to 95.9 ± 7.7%) and piscidic acid (71 ± 1.3 to 70.2 ± 5.7%) depending on the formulation and the bioactive compound. In vitro digestive stability and bioaccessibility of the individual bioactives increased when extracts were encapsulated for both formulations (67.1 to 253.1%) in comparison with the non-encapsulated ones (30.1 to 64.3%), except for neobetanin. Both formulations could be considered as appropriate microcarrier systems for green OPD extracts, especially formulation A. Further studies need to be conducted about the incorporation of these formulations to develop healthier foods. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 3185 KiB

Open AccessEditor’s ChoiceArticle

Optimization of Extraction Parameters for Enhanced Recovery of Bioactive Compounds from Quince Peels Using Response Surface Methodology

by Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Konstantina Kotsou, Dimitrios Palaiogiannis and Stavros I. Lalas

Foods 2023, 12(11), 2099; https://doi.org/10.3390/foods12112099 - 23 May 2023

Cited by 11 | Viewed by 2348

Abstract

Quinces are well known for their multiple health benefits, including antioxidant, hypoglycemic, antimicrobial, anti-inflammatory, anticarcinogenic, etc., properties. Despite the widespread utilization of various plant parts, the peel has been largely ignored in the industry. In this study, we explored the effects of different [...] Read more.

Quinces are well known for their multiple health benefits, including antioxidant, hypoglycemic, antimicrobial, anti-inflammatory, anticarcinogenic, etc., properties. Despite the widespread utilization of various plant parts, the peel has been largely ignored in the industry. In this study, we explored the effects of different extraction parameters, such as temperature, time, and composition of the extraction solvent, and techniques such as ultrasound (US) and a pulsed electric field (PEF), either alone or in combination, and optimized these parameters using a response surface methodology (RSM) to enhance the extraction of bioactive compounds such as chlorogenic acid, total polyphenols, flavonoids, and ascorbic acid from waste quince peels. From our results, it was apparent that quince peels are a great source of many bioactive compounds with high antioxidant activity. More specifically, after principal component analysis (PCA) and partial least squares (PLS) analysis, quince peels contain high levels of total polyphenols (43.99 mg gallic acid equivalents/g dw), total flavonoids (3.86 mg rutin equivalents/g dw), chlorogenic acid (2.12 mg/g dw), and ascorbic acid (543.93 mg/100 g dw), as well as antioxidant activity of 627.73 μmol AAE/g and 699.61 μmol DPPH/g as evidenced by FRAP and DPPH assays, respectively. These results emphasize the potential of utilizing quince peels as an eco-friendly and cost-effective source of bioactive compounds with various applications in the food and pharmaceutical industries for the prepared extracts. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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18 pages, 1072 KiB

Open AccessArticle

Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices

by Ricardo M. Ferreira, Adriana M. Costa, Carlos A. Pinto, Artur M. S. Silva, Jorge A. Saraiva and Susana M. Cardoso

Foods 2023, 12(11), 2096; https://doi.org/10.3390/foods12112096 - 23 May 2023

Cited by 6 | Viewed by 2520

Abstract

Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found [...] Read more.

Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv ‘Rossa’ and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 °C for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of “fresh-like” characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO^•- and NO^•-scavenging abilities. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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25 pages, 7962 KiB

Open AccessArticle

Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic

by Xiwang Song, Liangyu Xue, Xiaoyuan Geng, Jianfu Wu, Tao Wu and Min Zhang

Foods 2023, 12(10), 2004; https://doi.org/10.3390/foods12102004 - 15 May 2023

Cited by 3 | Viewed by 1829

Abstract

Melanoidins are considered to have several biological activities. In this study, black garlic melanoidins (MLDs) were collected using ethanol solution extraction; 0%, 20%, and 40% ethanol solutions were used for chromatography. Three kinds of melanoidins were produced by macroporous resin, named MLD-0, MLD-20, [...] Read more.

Melanoidins are considered to have several biological activities. In this study, black garlic melanoidins (MLDs) were collected using ethanol solution extraction; 0%, 20%, and 40% ethanol solutions were used for chromatography. Three kinds of melanoidins were produced by macroporous resin, named MLD-0, MLD-20, and MLD-40. The molecular weight was determined, and the infrared and microscopic structures were studied. In addition, Balb/c mice were induced with cyclophosphamide (CTX) to establish an immune deficiency model to evaluate the immune efficacy of black garlic melanoidins (MLDs). The results showed that MLDs restored the proliferation and phagocytosis ability of macrophages, and the proliferation activity of B lymphocytes in the MD group was 63.32% (♀) and 58.11% (♂) higher than that in the CTX group, respectively. In addition, MLDs alleviated the abnormal expression of serum factors such as IFN-γ, IL-10, and TNF-α. 16SrDNA sequencing of intestinal fecal samples of mice showed that MLDs changed the structure and quantity of intestinal flora, and especially that the relative abundance of Bacteroidaceae was significantly increased. The relative abundance of Staphylococcaceae was significantly reduced. These results showed that MLDs improved the diversity of intestinal flora in mice, and improved the adverse state of immune organs and immune cells. The experiments confirm that black garlic melanoidins have potential value in immune activity, which provides an important basis for the development and utilization of melioidosis. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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14 pages, 1845 KiB

Open AccessArticle

Antioxidant Activities of Dihydromyricetin Derivatives with Different Acyl Donor Chain Lengths Synthetized by Lipozyme TL IM

by Baoshuang Du, Shan Wang, Song Zhu, Yue Li, Dejian Huang and Shangwei Chen

Foods 2023, 12(10), 1986; https://doi.org/10.3390/foods12101986 - 14 May 2023

Cited by 1 | Viewed by 1518

Abstract

Dihydromyricetin (DHM) is a phytochemical with multiple bioactivities. However, its poor liposolubility limits its application in the field. In this study, DHM was acylated with different fatty acid vinyl esters to improve its lipophilicity, and five DHM acylated derivatives with different carbon chain [...] Read more.

Dihydromyricetin (DHM) is a phytochemical with multiple bioactivities. However, its poor liposolubility limits its application in the field. In this study, DHM was acylated with different fatty acid vinyl esters to improve its lipophilicity, and five DHM acylated derivatives with different carbon chain lengths (C2-DHM, C4-DHM, C6-DHM, C8-DHM, and C12-DHM) and different lipophilicity were synthesized. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated with oil and emulsion models using chemical and cellular antioxidant activity (CAA) tests. The capacity of DHM derivatives to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS+•) was similar to that of DHM, except for C12-DHM. The antioxidant activity of DHM derivatives was lower than that of DHM in sunflower oil, while C4-DHM exhibited better antioxidant capacity in oil-in-water emulsion. In CAA tests, C8-DHM (median effective dose (EC₅₀) 35.14 μmol/L) exhibited better antioxidant activity than that of DHM (EC₅₀: 226.26 μmol/L). The results showed that in different antioxidant models, DHM derivatives with different lipophilicity had various antioxidant activities, which has guiding significance for the use of DHM and its derivatives. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 2612 KiB

Open AccessArticle

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying

by Erika Dobroslavić, Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Marin Roje and Verica Dragović-Uzelac

Foods 2023, 12(9), 1923; https://doi.org/10.3390/foods12091923 - 8 May 2023

Cited by 6 | Viewed by 2187

Abstract

Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined the influence [...] Read more.

Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined the influence of SD parameters, including inlet temperature (120, 150, and 180 °C), carrier type (β-cyclodextrin (β-CD); β-CD + maltodextrin (MD) 50:50; β-CD + gum arabic (GA) 50:50), and sample:carrier ratio (1:1, 1:2 and 1:3) on the physicochemical properties, encapsulation efficiency, polyphenolic profile, antioxidant capacity and bioaccessibility of laurel leaf polyphenols. The highest encapsulation efficiency was achieved at a sample:carrier ratio 1:2 and the temperature of 180 °C by using either of the applied carriers. However, the application of β-CD + MD 50:50 ensured optimal solubility (55.10%), hygroscopicity (15.32%), and antioxidant capacity (ORAC 157.92 μmol Trolox equivalents per g of powder), while optimal moisture content (3.22%) was determined only by temperature, demanding conditions above 150 °C. A total of 29 polyphenols (dominantly flavonols) were identified in the obtained powders. SD encapsulation increased the bioaccessibility of laurel flavonols in comparison to the non-encapsulated extract by ~50% in the gastric and ~10% in the intestinal phase, especially for those powders produced with carrier mixtures. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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17 pages, 3122 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study

by Maura Ferri, Vasco Lima, Alessandro Zappi, Ana Luísa Fernando, Dora Melucci and Annalisa Tassoni

Foods 2023, 12(5), 959; https://doi.org/10.3390/foods12050959 - 24 Feb 2023

Cited by 9 | Viewed by 2472

Abstract

In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving [...] Read more.

In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% w/w enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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Review

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34 pages, 1453 KiB

Open AccessReview

Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review

by Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, Vikas Kumar, Varsha Kumari, Amit Kesarwani and Eun-Young Ko

Foods 2024, 13(8), 1227; https://doi.org/10.3390/foods13081227 - 17 Apr 2024

Cited by 4 | Viewed by 2748

Abstract

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, [...] Read more.

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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41 pages, 1542 KiB

Open AccessReview

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry

by Delia B. Rodriguez-Amaya, Patricia Esquivel and Antonio J. Meléndez-Martínez

Foods 2023, 12(22), 4080; https://doi.org/10.3390/foods12224080 - 10 Nov 2023

Cited by 4 | Viewed by 3535

Abstract

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red [...] Read more.

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO₂ extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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18 pages, 2902 KiB

Open AccessReview

Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review

by Vitoria Hagemann Cauduro, Jiwei Cui, Erico Marlon Moraes Flores and Muthupandian Ashokkumar

Foods 2023, 12(20), 3859; https://doi.org/10.3390/foods12203859 - 21 Oct 2023

Cited by 3 | Viewed by 2154

Abstract

The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. [...] Read more.

The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. In this sense, ultrasound-assisted encapsulation is an emerging technique that has been gaining attention in this field, bringing important advantages for the production of functional food products. This review article covered applications published in the last five years (from 2019 to 2023) on the use of ultrasound to encapsulate phytochemicals for further incorporation into food. The ultrasound mechanisms for encapsulation, its parameters, such as reactor configuration, frequency, and power, and the use of ultrasound technology, along with conventional encapsulation techniques, were all discussed. Additionally, the main challenges of existing methods and future possibilities were discussed. In general, ultrasound-assisted encapsulation has been considered a great tool for the production of smaller capsules with a lower polydispersity index. Encapsulated materials also present a higher bioavailability. However, there is still room for further developments regarding process scale-up for industrial applications. Future studies should also focus on incorporating produced capsules in model food products to further assess their stability and sensory properties. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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41 pages, 7496 KiB

Open AccessReview

A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity

by Shahida Anusha Siddiqui, Iskandar Azmy Harahap, Priyanka Suthar, Yuan Seng Wu, Nibedita Ghosh and Roberto Castro-Muñoz

Foods 2023, 12(19), 3610; https://doi.org/10.3390/foods12193610 - 28 Sep 2023

Cited by 9 | Viewed by 5121

Abstract

Obesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets [...] Read more.

Obesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion and absorption of phytonutrients, interaction with other substances, cooking processes, and individual differences. Hence, several phytochemicals, like polyphenols, alkaloids, saponins, terpenoids, etc., have been investigated to assess their efficiencies and safety in the prevention and treatment of obesity. These phytochemicals have anti-obesity effects, mediated via modulation of many pathways, such as decreased lipogenesis, lipid absorption, accelerated lipolysis, energy intake, expenditure, and preadipocyte differentiation and proliferation. Owing to these anti-obesity effects, new food formulations incorporating these phytonutrients were introduced that can be beneficial in reducing the prevalence of obesity and promoting public health. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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15 pages, 976 KiB

Open AccessReview

Hydroxytyrosol and Arginine as Antioxidant, Anti-Inflammatory and Immunostimulant Dietary Supplements for COVID-19 and Long COVID

by José Manuel Pérez de la Lastra, Celia María Curieses Andrés, Celia Andrés Juan, Francisco J. Plou and Eduardo Pérez-Lebeña

Foods 2023, 12(10), 1937; https://doi.org/10.3390/foods12101937 - 10 May 2023

Cited by 7 | Viewed by 3998

Abstract

Phytochemicals from plant extracts are becoming increasingly popular in the world of food science and technology because they have positive effects on human health. In particular, several bioactive foods and dietary supplements are being investigated as potential treatments for chronic COVID. Hydroxytyrosol (HXT) [...] Read more.

Phytochemicals from plant extracts are becoming increasingly popular in the world of food science and technology because they have positive effects on human health. In particular, several bioactive foods and dietary supplements are being investigated as potential treatments for chronic COVID. Hydroxytyrosol (HXT) is a natural antioxidant, found in olive oil, with antioxidant anti-inflammatory properties that has been consumed by humans for centuries without reported adverse effects. Its use was approved by the European Food Safety Authority as a protective agent for the cardiovascular system. Similarly, arginine is a natural amino acid with anti-inflammatory properties that can modulate the activity of immune cells, reducing the production of pro-inflammatory cytokines such as IL-6 and TNF-α. The properties of both substances may be particularly beneficial in the context of COVID-19 and long COVID, which are characterised by inflammation and oxidative stress. While l-arginine promotes the formation of ^•NO, HXT prevents oxidative stress and inflammation in infected cells. This combination could prevent the formation of harmful peroxynitrite, a potent pro-inflammatory substance implicated in pneumonia and COVID-19-associated organ dysfunction, as well as reduce inflammation, improve immune function, protect against free radical damage and prevent blood vessel injury. Further research is needed to fully understand the potential benefits of HXT and arginine in the context of COVID-19. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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15 pages, 5115 KiB

Open AccessReview

A Perspective on Missing Aspects in Ongoing Purification Research towards Melissa officinalis

by Roberto Castro-Muñoz, Grzegorz Boczkaj and René Cabezas

Foods 2023, 12(9), 1916; https://doi.org/10.3390/foods12091916 - 8 May 2023

Cited by 1 | Viewed by 2520

Abstract

Melissa officinalis L. is a medicinal plant used worldwide for ethno-medical purposes. Today, it is grown everywhere; while it is known to originate from Southern Europe, it is now found around the world, from North America to New Zealand. The biological properties of [...] Read more.

Melissa officinalis L. is a medicinal plant used worldwide for ethno-medical purposes. Today, it is grown everywhere; while it is known to originate from Southern Europe, it is now found around the world, from North America to New Zealand. The biological properties of this medicinal plant are mainly related to its high content of phytochemical (bioactive) compounds, such as flavonoids, polyphenolic compounds, aldehydes, glycosides and terpenes, among many other groups of substances. Among the main biological activities associated with this plant are antimicrobial activity (against fungi and bacteria), and antispasmodic, antioxidant and insomnia properties. Today, this plant is still used by society (as a natural medicine) to alleviate many other illnesses and symptoms. Therefore, in this perspective, we provide an update on the phytochemical profiling analysis of this plant, as well as the relationships of specific biological and pharmacological effects of specific phytochemicals. Currently, among the organic solvents, ethanol reveals the highest effectiveness for the solvent extraction of precious components (mainly rosmarinic acid). Additionally, our attention is devoted to current developments in the extraction and fractionation of the phytochemicals of M. officinalis, highlighting the ongoing progress of the main strategies that the research community has employed. Finally, after analyzing the literature, we suggest potential perspectives in the field of sustainable extraction and purification of the phytochemical present in the plant. For instance, some research gaps concern the application of cavitation-assisted extraction processes, which can effectively enhance mass transfer while reducing the particle size of the extracted material in situ. Meanwhile, membrane-assisted processes could be useful in the fractionation and purification of obtained extracts. On the other hand, further studies should include the application of ionic liquids and deep eutectic solvents (DES), including DESs of natural origin (NADES) and hydrophobic DESs (hDES), as extraction or fractionating solvents, along with new possibilities for effective extraction related to DESs formed in situ, assisted by mechanical mixing (mechanochemistry-based approach). Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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Other

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17 pages, 2602 KiB

Open AccessSystematic Review

Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

by Marina Cano-Lamadrid, Lorena Martínez-Zamora, Laleh Mozafari, María Carmen Bueso, Mathieu Kessler and Francisco Artés-Hernández

Foods 2023, 12(24), 4456; https://doi.org/10.3390/foods12244456 - 12 Dec 2023

Cited by 9 | Viewed by 2280

Abstract

Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic [...] Read more.

Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms (“carotenoids”, “extraction”, “response-surface methodology”, “ultrasound”, “microwave” and “enzyme”), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% “yes answers”), with four of them reaching a moderate level (>50 to ≤70% “yes answers”). No studies were cataloged as complete (>70% “yes answers”). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model’s validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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