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16 pages, 3710 KiB

Open AccessArticle

Composition, Anti-MRSA Activity and Toxicity of Essential Oils from Cymbopogon Species

by Bartłomiej Piasecki, Anna Biernasiuk, Adrianna Skiba, Krystyna Skalicka-Woźniak and Agnieszka Ludwiczuk

Molecules 2021, 26(24), 7542; https://doi.org/10.3390/molecules26247542 - 13 Dec 2021

Cited by 24 | Viewed by 4176

Abstract

Many of the essential oils obtained from medicinal plants possess proven antimicrobial activity and are suitable for medicinal purposes and applications in the food industry. The aim of the present work was the chemical analysis of 19 essential oils (EOs) from seven different [...] Read more.

Many of the essential oils obtained from medicinal plants possess proven antimicrobial activity and are suitable for medicinal purposes and applications in the food industry. The aim of the present work was the chemical analysis of 19 essential oils (EOs) from seven different Cymbopogon species (C. nardus, C. citratus, C winterianus, C. flexuosus, C. schoenanthus, C. martinii, C. giganteus). Five different chemotypes were established by GC/MS and TLC assay. The EOs, as well as some reference compounds, i.e., citronellol, geraniol and citral (neral + geranial), were also tested for their antimicrobial and antibiofilm activity against methicillin-resistant Staphylococcus aureus (MRSA) by the microdilution method and direct bioautography. The toxicity of EOs was evaluated by Danio rerio ‘Zebrafish’ model assay. All examined EOs showed moderate to high activity against MRSA, with the highest activity noted for C. flexuosus—lemongrass essential oil, both in microdilution and direct autobiography method. Significant difference in the toxicity of the examined EOs was also detected. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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27 pages, 11587 KiB

Open AccessArticle

Exploring Gunnera tinctoria: From Nutritional and Anti-Tumoral Properties to Phytosome Development Following Structural Arrangement Based on Molecular Docking

by Faezeh Fathi, Samad N. Ebrahimi, Ana I. G. Valadão, Nelson Andrade, Anabela S. G. Costa, Cláudia Silva, Alireza Fathi, Peyman Salehi, Fátima Martel, Rita C. Alves and Maria Beatriz P. P. Oliveira

Molecules 2021, 26(19), 5935; https://doi.org/10.3390/molecules26195935 - 30 Sep 2021

Cited by 10 | Viewed by 3688

Abstract

Gunnera tinctoria, an underexplored invasive plant found in Azores, Portugal, was studied regarding its nutritional, antioxidant, and antitumoral properties. Higher antioxidant activity was found in baby leaves, followed by adult leaves and inflorescences. A phenolic fraction of the plant was enriched using [...] Read more.

Gunnera tinctoria, an underexplored invasive plant found in Azores, Portugal, was studied regarding its nutritional, antioxidant, and antitumoral properties. Higher antioxidant activity was found in baby leaves, followed by adult leaves and inflorescences. A phenolic fraction of the plant was enriched using adsorbent resin column chromatography (Diaion^TM HP20LX, and Relite EXA90). Antitumoral effects were observed with the enriched fractions in breast (MCF-7) and pancreatic (AsPC-1) cancer cell lines, being more pronounced in the latter. To improve protection and membrane absorption rates of phenolic compounds, nano-phytosomes and cholesterol-conjugated phytosomes coated with natural polymers were loaded with the enriched fraction. The particles were characterized, and their physiochemical properties were evaluated and compared. All samples presented anionic charge and nanometer size in relation to the inner layer and micrometer size regarding the external layers. In addition, the molecular arrangement of phenolics within both types of phytosomes were studied for the first time by molecular docking. Polarity and molecular size were key factors on the molecular arrangement of the lipid bilayer. In conclusion, G. tinctoria showed to be an interesting source of nutrients and phenolic compounds with anti-tumoral potential. Moreover, phytosome loading with these compounds can increase their stability and bioavailability having in view future applications. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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11 pages, 3191 KiB

Open AccessArticle

Preparation and Antibacterial Activity of Thermo-Responsive Nanohydrogels from Qiai Essential Oil and Pluronic F108

by Jianfeng Zhan, Feng He, Shuxian Chen, Abishek Jung Poudel, Ying Yang, Lin Xiao, Fu Xiang and Shiming Li

Molecules 2021, 26(19), 5771; https://doi.org/10.3390/molecules26195771 - 23 Sep 2021

Cited by 10 | Viewed by 2296

Abstract

Essential oils (EOs) have been used in cosmetics and food due to their antimicrobial and antiviral effects. However, the applications of EOs are compromised because of their poor aqueous solubility and high volatility. Qiai (Artemisia argyi Levl. et Van. var. argyi cv. [...] Read more.

Essential oils (EOs) have been used in cosmetics and food due to their antimicrobial and antiviral effects. However, the applications of EOs are compromised because of their poor aqueous solubility and high volatility. Qiai (Artemisia argyi Levl. et Van. var. argyi cv. Qiai) is a traditional Chinese herb and possesses strong antibacterial activity. Herein, we report an innovative formulation of EO as nanohydrogels, which were prepared through co-assembly of Qiai EO (QEO) and Pluronic F108 (PEG-b-PPG-b-PEG, or PF108) in aqueous solution. QEO was efficiently loaded in the PF108 micelles and formed nanohydrogels by heating the QEO/PF108 mixture solution to 37 °C, by the innate thermo-responsive property of PF108. The encapsulation efficiency and loading capacity of QEO reached 80.2% and 6.8%, respectively. QEO nanohydrogels were more stable than the free QEO with respect to volatilization. Sustained QEO release was achieved at body temperature using the QEO nanohydrogels, with the cumulative release rate reaching 95% in 35 h. In vitro antibacterial test indicated that the QEO nanohydrogels showed stronger antimicrobial activity against S. aureus and E. coli than the free QEO due to the enhanced stability and sustained-release characteristics. It has been attested that thermo-responsive QEO nanohydrogels have good potential as antibacterial cosmetics. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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22 pages, 2654 KiB

Open AccessArticle

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

by Daniel Rico, Ana Belén Cano and Ana Belén Martín-Diana

Molecules 2021, 26(18), 5578; https://doi.org/10.3390/molecules26185578 - 14 Sep 2021

Cited by 13 | Viewed by 2873

Abstract

Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF [...] Read more.

Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110–120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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15 pages, 1624 KiB

Open AccessArticle

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

by Klaudia Kotecka-Majchrzak, Natalia Kasałka-Czarna, Anita Spychaj, Beata Mikołajczak and Magdalena Montowska

Molecules 2021, 26(17), 5284; https://doi.org/10.3390/molecules26175284 - 31 Aug 2021

Cited by 20 | Viewed by 4954

Abstract

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, [...] Read more.

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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Review

Jump to: Research

31 pages, 1591 KiB

Open AccessReview

Recovering Microalgal Bioresources: A Review of Cell Disruption Methods and Extraction Technologies

by Md. Mijanur Rahman, Nushin Hosano and Hamid Hosano

Molecules 2022, 27(9), 2786; https://doi.org/10.3390/molecules27092786 - 27 Apr 2022

Cited by 45 | Viewed by 9606

Abstract

Microalgae have evolved into a promising sustainable source of a wide range of compounds, including protein, carbohydrates, biomass, vitamins, animal feed, and cosmetic products. The process of extraction of intracellular composites in the microalgae industry is largely determined by the microalgal species, cultivation [...] Read more.

Microalgae have evolved into a promising sustainable source of a wide range of compounds, including protein, carbohydrates, biomass, vitamins, animal feed, and cosmetic products. The process of extraction of intracellular composites in the microalgae industry is largely determined by the microalgal species, cultivation methods, cell wall disruption techniques, and extraction strategies. Various techniques have been applied to disrupt the cell wall and recover the intracellular molecules from microalgae, including non-mechanical, mechanical, and combined methods. A comprehensive understanding of the cell disruption processes in each method is essential to improve the efficiency of current technologies and further development of new methods in this field. In this review, an overview of microalgal cell disruption techniques and an analysis of their performance and challenges are provided. A number of studies on cell disruption and microalgae extraction are examined in order to highlight the key challenges facing the field of microalgae and their future prospects. In addition, the amount of product recovery for each species of microalgae and the important parameters for each technique are discussed. Finally, pulsed electric field (PEF)-assisted treatments, which are becoming an attractive option due to their simplicity and effectiveness in extracting microalgae compounds, are discussed in detail. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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16 pages, 514 KiB

Open AccessReview

The Role of Microencapsulation in Food Application

by Mariel Calderón-Oliver and Edith Ponce-Alquicira

Molecules 2022, 27(5), 1499; https://doi.org/10.3390/molecules27051499 - 23 Feb 2022

Cited by 56 | Viewed by 9445

Abstract

Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a [...] Read more.

Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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31 pages, 49237 KiB

Open AccessReview

Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

by Koichi Takaki, Katsuyuki Takahashi, Alexis Guionet and Takayuki Ohshima

Molecules 2021, 26(20), 6288; https://doi.org/10.3390/molecules26206288 - 18 Oct 2021

Cited by 12 | Viewed by 2953

Abstract

Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using [...] Read more.

Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using pulsed power technologies are reviewed as novel, nonthermal food processes. Compact pulsed power systems have been developed with repetitive operation and moderate output power for application in food processing. Firstly, the compact pulsed power systems for the enzyme activity change and permeabilization are outlined. Exposure to electric fields affects hydrogen bonds in the secondary and tertiary structures of proteins; as a result, the protein conformation is induced to be changed. The conformational change induces an activity change in enzymes such as α-amylase and peroxidase. Secondly, the conformational change in proteins and the induced protein functional change are reviewed. The permeabilization of agricultural products is caused through the poration of cell membranes by applying PEFs produced by pulsed discharges. The permeabilization of cell membranes can be used for the extraction of nutrients and health-promoting agents such as polyphenols and vitamins. The electrical poration can also be used as a pre-treatment for food drying and blanching processes. Finally, the permeabilization of cell membranes and its applications in food processing are reviewed. Full article

(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)

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