Antioxidants

Editorial

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5 pages, 212 KiB

Open AccessEditorial

Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research

by Martina Loi and Costantino Paciolla

Antioxidants 2021, 10(6), 972; https://doi.org/10.3390/antiox10060972 - 17 Jun 2021

Cited by 11 | Viewed by 2661

Abstract

Antioxidants are an heterogeneous group of compounds able to counteract cell oxidation by acting as reducing agents, as free radical scavengers, and quenchers of radical species and other pro-oxidants, such as metals [...] Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

Research

Jump to: Editorial, Review

17 pages, 444 KiB

Open AccessArticle

Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts—Application of Arrhenius, Log-logistic and Artificial Neural Network Models

by Małgorzata Muzolf-Panek and Anna Kaczmarek

Antioxidants 2021, 10(6), 917; https://doi.org/10.3390/antiox10060917 - 05 Jun 2021

Cited by 3 | Viewed by 2399

Abstract

In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. The SH changes were monitored during, maximum, 11 days of storage at five temperature levels: 4, [...] Read more.

In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. The SH changes were monitored during, maximum, 11 days of storage at five temperature levels: 4, 8, 12, 16, and 20 °C. The effect of 13 plant extracts, including spices such as allspice, black seed, cardamom, caraway, cloves, garlic, nutmeg, and onion, and herbs such as basil, bay leaf, oregano, rosemary, and thyme, on protein oxidation in pork was studied. The zero-order function was used to described SH changes with time. The effect of temperature was assessed by using Arrhenius and log–logistic equations. Artificial neural network (ANN) models were also developed. The results obtained showed very good acceptability of the models for the monitoring and prediction of protein oxidation in raw pork samples. High average R² coefficients equal to 0.948, 0.957, and 0.944 were obtained for Arhhenius, log-logistic and ANN models, respectively. Multiple linear regression (MLR) was used to assess the influence of plant extracts on protein oxidation and showed oregano as the most potent antioxidant among the tested ones in raw ground pork. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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15 pages, 608 KiB

Open AccessArticle

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

by Anna Kaczmarek and Małgorzata Muzolf-Panek

Antioxidants 2021, 10(5), 736; https://doi.org/10.3390/antiox10050736 - 07 May 2021

Cited by 7 | Viewed by 2355

Abstract

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed [...] Read more.

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R² coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R² = 0.972) and log-logistic (R² = 0.938) models as well as ANN (R² = 0.935) models can predict changes in TBARS in raw ground beef meat during storage. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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15 pages, 1467 KiB

Open AccessArticle

Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids

by Onofrio Davide Palmitessa, Miriana Durante, Sofia Caretto, Francesco Milano, Massimiliano D'Imperio, Francesco Serio and Pietro Santamaria

Antioxidants 2021, 10(5), 687; https://doi.org/10.3390/antiox10050687 - 27 Apr 2021

Cited by 11 | Viewed by 2378

Abstract

One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology [...] Read more.

One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology improve tomato yield in Mediterranean greenhouses, but few data have been reported about SL effects on fruit physio-chemical parameters. In this study, three tomato hybrid (F1) cultivars were grown for year-round production in a commercial semi-closed glasshouse in Southern Italy: red cherry type (“Sorentyno”), red plum type (“Solarino”), and yellow plum type (“Maggino”). From 120 to 243 days after transplant (DAT), Red/White/Blue LEDs were used as SL. The fruits harvested 180 DAT were analyzed and those obtained under LEDs had 3% more dry weight, 15% more total soluble solids, and 16% higher titratable acidity than fruits grown only under natural light. Generally, the antioxidant activity and the mineral profile of the fruits were not negatively influenced by SL. Lycopene content was unchanged and vitamin C content of “Sorentyno” even increased by 15% under LEDs. Overall, LEDs used as SL technology could be one of the tools used by agriculture in Mediterranean basin to produce more food maintaining high quality production. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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14 pages, 1115 KiB

Open AccessArticle

Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts

by Marcos Flores, Luis Reyes-García, Jaime Ortiz-Viedma, Nalda Romero, Yesica Vilcanqui, Cristian Rogel, Javier Echeverría and Oscar Forero-Doria

Antioxidants 2021, 10(5), 664; https://doi.org/10.3390/antiox10050664 - 24 Apr 2021

Cited by 6 | Viewed by 3306

Abstract

Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui [...] Read more.

Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such as leaves are considered as waste. Thus, maqui leaves extracts were used to improve the stability of vegetable oils, particularly avocado oil. Hence, avocado oil was fortified with two extracts (ethyl ether and methanol) obtained of maqui leaves and exposed to 120 °C for 386 h in an oven. The results showed a high content of monounsaturated fatty acids (69.46%, mainly oleic acid), followed by polyunsaturated fatty acids (16.41%, mainly linoleic acid) and finally saturated fatty acids (14.13%). The concentration of the total phenolic compounds in the pure oil, ethyl ether and methanol maqui leaves extracts were 45.8, 83.7, and 4100.9 ppm, respectively. In addition, the antioxidant activity was 5091.6 and 19,452.5 µmol Trolox eq/g for the ethyl ether and methanol extracts, respectively. The secondary degradation compounds showed significant differences between the fortified and non-fortified samples after 144 h and the TG/DTG analysis showed a significant increment of 7 °C in the degradation temperature (Tonset) of avocado oil fortified with the methanol extract when compared to the non-fortified oil and fortified oil with ethyl ether extract. After heating for 336 h, fortified oil with methanol extract reached the limit percentages of polar compounds, while pure oil reached it in a shorter time, i.e., 240 h. Based on the results, avocado oil can be protected with natural additives such as extracts obtained from maqui leaves, leading to an increase in its thermo-oxidative stability. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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16 pages, 2439 KiB

Open AccessArticle

The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis

by Bo Wang, Chen-chen Xu, Ce Liu, Yang-hua Qu, Hao Zhang and Hai-ling Luo

Antioxidants 2021, 10(2), 198; https://doi.org/10.3390/antiox10020198 - 29 Jan 2021

Cited by 8 | Viewed by 2258

Abstract

This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and [...] Read more.

This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and housed in individual pens and received 0, 200 or 400 mg·kg⁻¹ lycopene in their diet, respectively. All lambs were slaughtered after 3 months of fattening, and the longissimus thoracis (LT) muscle was collected for analyses. The results indicated that drip loss of LT muscle increased with storage days (P < 0.05). After storage for 7 days, significantly lower drip loss of meat was found in fed the lycopene-supplemented diet (P < 0.05). Dietary lycopene supplementation increased the activity of antioxidant enzymes (total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)) (P < 0.05) and decreased the thiobarbituric acid reactive substance (TBARS) and carbonyl contents (P < 0.05). During the storage period (days 0, 5 and 7), a number of differentially abundant proteins (DAPs), including oxidases, metabolic enzymes, calcium channels and structural proteins, were identified based on iTRAQ data, with roles predominantly in carbon metabolism, oxidative phosphorylation, cardiac muscle contraction and proteasome pathways, and which contribute to decreased drip loss of lamb meat during storage. It can be concluded that dietary lycopene supplementation increased antioxidant capacity after slaughter, and the decreased drip loss during postmortem storage might occur by changing the expression of proteins related to enzyme activity and cellular structure in lamb muscle. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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23 pages, 3912 KiB

Open AccessFeature PaperArticle

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage

by Anna-Sophie Stübler, Lena Böhmker, Andreas Juadjur, Volker Heinz, Cornelia Rauh, Avi Shpigelman and Kemal Aganovic

Antioxidants 2021, 10(1), 30; https://doi.org/10.3390/antiox10010030 - 30 Dec 2020

Cited by 6 | Viewed by 2572

Abstract

Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A [...] Read more.

Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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23 pages, 3855 KiB

Open AccessArticle

On the Use of Phenolic Compounds Present in Citrus Fruits and Grapes as Natural Antioxidants for Thermo-Compressed Bio-Based High-Density Polyethylene Films

by Sandra Rojas-Lema, Sergio Torres-Giner, Luis Quiles-Carrillo, Jaume Gomez-Caturla, Daniel Garcia-Garcia and Rafael Balart

Antioxidants 2021, 10(1), 14; https://doi.org/10.3390/antiox10010014 - 25 Dec 2020

Cited by 30 | Viewed by 3867

Abstract

This study originally explores the use of naringin (NAR), gallic acid (GA), caffeic acid (CA), and quercetin (QUER) as natural antioxidants for bio-based high-density polyethylene (bio-HDPE). These phenolic compounds are present in various citrus fruits and grapes and can remain in their leaves, [...] Read more.

This study originally explores the use of naringin (NAR), gallic acid (GA), caffeic acid (CA), and quercetin (QUER) as natural antioxidants for bio-based high-density polyethylene (bio-HDPE). These phenolic compounds are present in various citrus fruits and grapes and can remain in their leaves, peels, pulp, and seeds as by-products or wastes after juice processing. Each natural additive was first melt-mixed at 0.8 parts per hundred resin (phr) of bio-HDPE by extrusion and the resultant pellets were shaped into films by thermo-compression. Although all the phenolic compounds colored the bio-HDPE films, their contact transparency was still preserved. The chemical analyses confirmed the successful inclusion of the phenolic compounds in bio-HDPE, though their interaction with the green polyolefin matrix was low. The mechanical performance of the bio-HDPE films was nearly unaffected by the natural compounds, presenting in all cases a ductile behavior. Interestingly, the phenolic compounds successfully increased the thermo-oxidative stability of bio-HDPE, yielding GA and QUER the highest performance. In particular, using these phenolic compounds, the onset oxidation temperature (OOT) value was improved by 43 and 41.5 °C, respectively. Similarly, the oxidation induction time (OIT) value, determined in isothermal conditions at 210 °C, increased from 4.5 min to approximately 109 and 138 min. Furthermore, the onset degradation temperature in air of bio-HDPE, measured for the 5% of mass loss (T_5%), was improved by up to 21 °C after the addition of NAR. Moreover, the GA- and CA-containing bio-HDPE films showed a high antioxidant activity in alcoholic solution due to their favored release capacity, which opens up novel opportunities in active food packaging. The improved antioxidant performance of these phenolic compounds was ascribed to the multiple presence of hydroxyl groups and aromatic heterocyclic rings that provide these molecules with the features to permit the delocalization and the scavenging of free radicals. Therefore, the here-tested phenolic compounds, in particular QUER, can represent a sustainable and cost-effective alternative of synthetic antioxidants in polymer and biopolymer formulations, for which safety and environmental issues have been raised over time. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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16 pages, 735 KiB

Open AccessArticle

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

by Cristina Cedeño-Pinos, Magdalena Martínez-Tomé, María Antonia Murcia, María José Jordán and Sancho Bañón

Antioxidants 2020, 9(12), 1289; https://doi.org/10.3390/antiox9121289 - 16 Dec 2020

Cited by 32 | Viewed by 6636

Abstract

Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin [...] Read more.

Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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26 pages, 2620 KiB

Open AccessArticle

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

by Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto and Carlo Giuseppe Rizzello

Antioxidants 2020, 9(12), 1258; https://doi.org/10.3390/antiox9121258 - 10 Dec 2020

Cited by 20 | Viewed by 3313

Abstract

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties [...] Read more.

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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18 pages, 2504 KiB

Open AccessArticle

Cytotoxic and DNA-Damaging Effects of Aronia melanocarpa, Cornus mas, and Chaenomeles superba Leaf Extracts on the Human Colon Adenocarcinoma Cell Line Caco-2

by Magdalena Efenberger-Szmechtyk, Adriana Nowak and Agnieszka Nowak

Antioxidants 2020, 9(11), 1030; https://doi.org/10.3390/antiox9111030 - 22 Oct 2020

Cited by 19 | Viewed by 3169

Abstract

Aronia melanocarpa, Cornus mas, and Chaenomeles superba leaf extracts contain large amounts of bioactive compounds—mainly polyphenols, which possess many health benefits including anti-cancer properties. Here, we investigate the biological effects of A. melanocarpa, C. mas, and C. superba leaf extracts [...] Read more.

Aronia melanocarpa, Cornus mas, and Chaenomeles superba leaf extracts contain large amounts of bioactive compounds—mainly polyphenols, which possess many health benefits including anti-cancer properties. Here, we investigate the biological effects of A. melanocarpa, C. mas, and C. superba leaf extracts on the human colon adenocarcinoma cell line Caco-2. The antiproliferative activity of the extracts was measured using the MTT assay. The most cytotoxic extract was C. mas (IC₅₀ = 0.60%). The extracts caused morphological changes in the Caco-2 cells, including partial detachment of cells, necrotic cells, chromatin condensation, cytoplasmic vacuolization, cell nuclei lysis, and nucleus fragmentation. The DNA damage in the Caco-2 cells after exposure to the leaf extracts was measured using the alkaline comet assay. The extracts increased DNA damage in a concentration dependent manner. However, at lower non-cyto- and non-genotoxic (IC₀) concentrations the extracts induced DNA repair in Caco-2 cells after exposure to hydrogen peroxide. In conclusion, the results of these studies suggest that A. melanocarpa, C. mas and C. superba leaf extracts can show anticancer activity. However, further research is required on the mechanisms of anti-cancer activity by these extracts, with the application of more advanced and wide-ranging techniques including in vivo experiments. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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21 pages, 2750 KiB

Open AccessArticle

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

by Mesfin Haile, Hyung Min Bae and Won Hee Kang

Antioxidants 2020, 9(5), 408; https://doi.org/10.3390/antiox9050408 - 11 May 2020

Cited by 28 | Viewed by 4940

Abstract

There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung [...] Read more.

There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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Review

Jump to: Editorial, Research

21 pages, 1977 KiB

Open AccessFeature PaperReview

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

by Supapohn Yamuangmorn and Chanakan Prom-u-Thai

Antioxidants 2021, 10(6), 833; https://doi.org/10.3390/antiox10060833 - 24 May 2021

Cited by 60 | Viewed by 8754

Abstract

Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants [...] Read more.

Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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3 pages, 3294 KiB

Open AccessFeature PaperReview

Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review

by Martina Loi, Alessandra Villani, Francesco Paciolla, Giuseppina Mulè and Costantino Paciolla

Antioxidants 2021, 10(1), 42; https://doi.org/10.3390/antiox10010042 - 31 Dec 2020

Cited by 42 | Viewed by 7663

Abstract

Plant antioxidants are important compounds involved in plant defense, signaling, growth, and development. The quantity and quality of such compounds is genetically driven; nonetheless, light is one of the factors that strongly influence their synthesis and accumulation in plant tissues. Indeed, light quality [...] Read more.

Plant antioxidants are important compounds involved in plant defense, signaling, growth, and development. The quantity and quality of such compounds is genetically driven; nonetheless, light is one of the factors that strongly influence their synthesis and accumulation in plant tissues. Indeed, light quality affects the fitness of the plant, modulating its antioxidative profile, a key element to counteract the biotic and abiotic stresses. With this regard, light-emitting diodes (LEDs) are emerging as a powerful technology which allows the selection of specific wavelengths and intensities, and therefore the targeted accumulation of plant antioxidant compounds. Despite the unique advantages of such technology, LED application in the horticultural field is still at its early days and several aspects still need to be investigated. This review focused on the most recent outcomes of LED application to modulate the antioxidant compounds of plants, with particular regard to vitamin C, phenols, chlorophyll, carotenoids, and glucosinolates. Additionally, future challenges and opportunities in the use of LED technology in the growth and postharvest storage of fruits and vegetables were also addressed to give a comprehensive overview of the future applications and trends of research. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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23 pages, 399 KiB

Open AccessReview

Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements

by Andreia F. R. Silva, Daniela Resende, Mariana Monteiro, Manuel A. Coimbra, Artur M. S. Silva and Susana M. Cardoso

Antioxidants 2020, 9(12), 1246; https://doi.org/10.3390/antiox9121246 - 08 Dec 2020

Cited by 25 | Viewed by 5016

Abstract

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption [...] Read more.

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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30 pages, 1620 KiB

Open AccessReview

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

by Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić and Joe M. Regenstein

Antioxidants 2020, 9(9), 882; https://doi.org/10.3390/antiox9090882 - 17 Sep 2020

Cited by 33 | Viewed by 7531

Abstract

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest [...] Read more.

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives. Full article

(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

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Plant Antioxidants for Food Safety and Quality

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