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17 pages, 1252 KiB

Open AccessArticle

Proteomic Profile of Flaxseed (Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar

by Markéta Jarošová, Pavel Roudnický, Jan Bárta, Zbyněk Zdráhal, Veronika Bártová, Adéla Stupková, František Lorenc, Marie Bjelková, Jan Kyselka, Eva Jarošová, Jan Bedrníček and Andrea Bohatá

Foods 2024, 13(9), 1288; https://doi.org/10.3390/foods13091288 - 23 Apr 2024

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Abstract

The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars [...] Read more.

The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes—seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41–44% of SC proteins, 40–46% of FF proteins, and 72–84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1–3.8%, but only 0.36–1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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16 pages, 3768 KiB

Open AccessArticle

Optimization of Extraction Process and Activity of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptide from Walnut Meal

by Meng Meng, Ziyi She, Yinyin Feng, Junhan Zhang, Ran Han, Yanlong Qi, Lina Sun and Huiqing Sun

Foods 2024, 13(7), 1067; https://doi.org/10.3390/foods13071067 - 30 Mar 2024

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Abstract

In order to further realize the resource reuse of walnut meal after oil extraction, walnut meal was used as raw material to prepare polypeptide, and its angiotensin-converting enzyme (ACE) inhibitory activity was investigated. The ACE inhibitory peptides were prepared from walnut meal protein [...] Read more.

In order to further realize the resource reuse of walnut meal after oil extraction, walnut meal was used as raw material to prepare polypeptide, and its angiotensin-converting enzyme (ACE) inhibitory activity was investigated. The ACE inhibitory peptides were prepared from walnut meal protein by alkaline solution and acid precipitation. The hydrolysis degree and ACE inhibition rate were used as indexes to optimize the preparation process by single-factor experiment and response surface method. The components with the highest ACE activity were screened by ultrafiltration, and their antioxidant activities were evaluated in vitro. The effect of gastrointestinal digestion on the stability of walnut peptide was analyzed by measuring molecular weight and ACE inhibition rate. The results showed that the optimal extraction conditions were pH 9.10, hydrolysis temperature 54.50 °C, and hydrolysis time 136 min. The ACE inhibition rate of walnut meal hydrolysate (WMH) prepared under these conditions was 63.93% ± 0.43%. Under the above conditions, the fraction less than 3 kDa showed the highest ACE inhibitory activity among the ACE inhibitory peptides separated by ultrafiltration. The IC₅₀ value of scavenging ·OH free radical was 1.156 mg/mL, the IC₅₀ value of scavenging DPPH free radical was 0.25 mg/mL, and the IC₅₀ value of scavenging O₂⁻ was 3.026 mg/mL, showing a strong total reducing ability. After simulated gastrointestinal digestion in vitro, the ACE inhibitory rate of walnut peptide decreased significantly, but it still maintained over 90% ACE inhibitory activity. This study provides a reference for the application of low-molecular-weight walnut peptide as a potential antioxidant and ACE inhibitor. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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25 pages, 707 KiB

Open AccessArticle

The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés

by Milica Glišić, Marija Bošković Cabrol, Nikola Čobanović, Marija Starčević, Stevan Samardžić, Ivona Veličković and Zoran Maksimović

Foods 2024, 13(5), 788; https://doi.org/10.3390/foods13050788 - 03 Mar 2024

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Abstract

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day [...] Read more.

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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0 pages, 40892 KiB

Open AccessArticle

Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry

by Hasim Kelebek, Hatice Kubra Sasmaz, Ozge Aksay, Serkan Selli, Ozan Kahraman and Christine Fields

Foods 2024, 13(5), 694; https://doi.org/10.3390/foods13050694 - 24 Feb 2024

Cited by 1 | Viewed by 728 | Correction

Abstract

Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, [...] Read more.

Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa (Ilex guayusa Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 °C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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19 pages, 3645 KiB

Open AccessArticle

Efficient and Selective Extraction of Rhamnogalacturonan-I-Enriched Pectic Polysaccharides from Tartary Buckwheat Leaves Using Deep-Eutectic-Solvent-Based Techniques

by Ding-Tao Wu, Jing Lei, Jie Li, Mei-Mei Qu Mo, Wen-Bing Li, Yu-Jing Huang, Yi-Chen Hu, Ai-Li Wang and Liang Zou

Foods 2024, 13(4), 625; https://doi.org/10.3390/foods13040625 - 19 Feb 2024

Viewed by 546

Abstract

Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications [...] Read more.

Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP). The results revealed that both the DESE and HPDEE techniques not only improved the extraction efficiency of TBP but also regulated its structural properties and beneficial effects. The primary chemical structures of TBP extracted using different methods were stable overall, mainly consisting of homogalacturonan and rhamnogalacturonan-I (RG-I) pectic regions. However, both the DESE and HPDEE methods could selectively extract RG-I-enriched TBP, and the proportion of the RG-I pectic region in TBP obviously improved. Additionally, both the DESE and HPDEE methods could improve the antioxidant and anti-glycosylation effects of TBP by increasing its proportion of free uronic acids and content of bound polyphenolics and reducing its molecular weight. Moreover, both the DESE and HPDEE methods could partially intensify the immunostimulatory effect of TBP by increasing its proportion of the RG-I pectic region. These findings suggest that DES-based extraction techniques, especially the HPDEE method, can be promising techniques for the efficient and selective extraction of RG-I-enriched TBP. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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15 pages, 1925 KiB

Open AccessArticle

Effect of Fertilization on Phenolics of Rapeseeds and Their Antioxidant Potential

by Ryszard Amarowicz, Bożena Cwalina-Ambroziak, Michał Adam Janiak, Marta Damszel, Arkadiusz Stępień, Katarzyna Sulewska, Magdalena Karamać and Kamila Penkacik

Foods 2024, 13(4), 561; https://doi.org/10.3390/foods13040561 - 12 Feb 2024

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Abstract

Three varieties of rapeseed (Castilla, California, and Nelson F1) were cultivated using medium–intensive (control), intensive, and economical (spare) technologies with different nitrogen and sulfur fertilization techniques. The antioxidant potential of rapeseeds was investigated using ABTS, FRAP, and DPPH assays. The content of total [...] Read more.

Three varieties of rapeseed (Castilla, California, and Nelson F1) were cultivated using medium–intensive (control), intensive, and economical (spare) technologies with different nitrogen and sulfur fertilization techniques. The antioxidant potential of rapeseeds was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using the Folin–Ciocalteu phenol reagent. The profile of phenolic compounds was determined using high-performance liquid chromatography (HPLC). Diversifying fertilization in various ways influenced the content of phenolic compounds in extracts of rapeseed. In extracts from the Nelson F1 rapeseeds, intensive cultivation resulted in a lower content of phenolic compounds compared to the control group. Economic fertilization reduced the content of phenolic compounds in seeds from the California variety. HPLC chromatograms of the extracts were characterized by the presence of five (California and Castilla) and six (Nelson F1) main phenolic compounds. Two compounds were identified as sinapine and sinapic acid; others were classified as derivatives of sinapic acid. The effect of fertilization on the antioxidant activity of the seeds and their extracts varied depending on the plant variety and antioxidant assay. For the Castilla and California varieties, no differences were found in the results of the ABTS assay. The antiradical activity against ABTS^•+ of extracts from the Nelson F1 intensive and spare cultivated seeds was higher than that of extracts from control seeds. The FRAP values of extracts/seeds from the Castilla variety cultivated using different methods did not differ significantly. The results of the DPPH assay were not affected by fertilization in the case of extracts from the California and Castilla varieties. However, the extracts from spare cultivated seeds of Nelson F1 exhibited stronger antiradical activity against DPPH^•. These findings highlight the complex relationship between fertilization practices, phenolic compound accumulation, and antioxidant activity in rapeseed. Integrating varietal traits and cultivation practices is crucial for optimizing the nutritional benefits of rapeseed. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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13 pages, 946 KiB

Open AccessArticle

In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces

by Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, Dea Anton, Uko Bleive and Mati Roasto

Foods 2024, 13(3), 421; https://doi.org/10.3390/foods13030421 - 28 Jan 2024

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Abstract

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. [...] Read more.

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by the broth microdilution method. The content of total polyphenols was highest and good antioxidative properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces. The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E. coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent, mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and their pomaces can be used as a good source of polyphenols with antioxidative properties, and they also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the valuable compounds are extracted from juice press residues before their disposal. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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16 pages, 815 KiB

Open AccessArticle

Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

by Rubén Domínguez-Valencia, Aurora Cittadini, Mirian Pateiro, Paulo E. S. Munekata and José M. Lorenzo

Foods 2023, 12(23), 4233; https://doi.org/10.3390/foods12234233 - 23 Nov 2023

Viewed by 867

Abstract

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content [...] Read more.

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid residue resulting from the extraction of the polyphenols was characterized, and the lipophilic compounds retained in this residue were analyzed. The results show an important antioxidant activity of the extracts obtained, mainly linked to the high content of anthocyanins, hydroxycinnamic acids, and flavonols. The lipophilic bioactive compounds were characterized by a high content of essential fatty acids and high proportions of tocopherols. The information and results of the present study provide novel information about both lipophilic and hydrophilic compounds for the integral valorization of elderberries to promote a circular economy strategy. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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15 pages, 1961 KiB

Open AccessArticle

Effects of Allium macrostemon Bunge Extract on Adipose Tissue Inflammation and Hepatic Endoplasmic Reticulum Stress in High-Fat Diet-Fed and Bisphenol A-Treated C57BL/6N Mice

by Juhae Kim, Na-Hyung Kim, Isoo Youn, Eun Kyoung Seo and Choon Young Kim

Foods 2023, 12(20), 3777; https://doi.org/10.3390/foods12203777 - 14 Oct 2023

Viewed by 1076

Abstract

The simultaneous exposure to a high-fat (HF) diet and to bisphenol A (BPA) from delivered foods and food-delivery containers is on the rise in humans, according to the increased frequency of food delivery during the COVID-19 pandemic. This co-exposure could cause harmful tissue [...] Read more.

The simultaneous exposure to a high-fat (HF) diet and to bisphenol A (BPA) from delivered foods and food-delivery containers is on the rise in humans, according to the increased frequency of food delivery during the COVID-19 pandemic. This co-exposure could cause harmful tissue toxicity in the human body. Here, the preventive effect of Allium macrostemon Bunge (AM) extract against dysfunction in adipose tissue and the liver under co-exposure to BPA and an HF diet was examined using mice. C57BL/6N mice were divided into four groups (n = 6 or 7/group) according to diet and treatment: control diet with vehicle (CON), HF diet with vehicle (HF), HF diet with an oral injection of BPA (HF + BP), and HF diet with an oral injection of BPA and AM extract (HF + BP + AM). HF feeding increased body weight gain compared to CON feeding, while BP + HF and BP + HF + AM feeding suppressed body weight gain compared with HF feeding. The BP + HF group had lower body weight than the HF group, but the two groups had similar epididymal fat mass. The HF + BP + AM group showed lower pro-inflammatory gene expression levels in adipose tissue and epididymal fat mass compared to the HF + BP group. Altered endoplasmic reticulum (ER) stress response in the liver was partly observed in the HF + BP group, as shown by increased total phosphorylated Jun N-terminal kinase protein levels compared to those in the HF group. In addition, ecdysterone 25-O-β-D-glucopyranoside and 6-gingerol were identified in AM extract by mass spectrometry and molecular networking analysis. In summary, the AM extract diminished adipose tissue inflammation and hepatic ER stress in an HF diet and BPA co-exposure condition. To utilize AM as a potential food component to alleviate the harmful effect of an HF diet and BPA exposure, further research investigating the specific impact of AM extract supplementation using additional experimental groups or various treatment doses is warranted. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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27 pages, 2944 KiB

Open AccessArticle

by Kimberly Calonico and Julian De La Rosa-Millan

Foods 2023, 12(19), 3529; https://doi.org/10.3390/foods12193529 - 22 Sep 2023

Viewed by 993

Abstract

Medicinal plants offer a valuable source of natural compounds with specific and selective bioactivity. These compounds have been isolated since the mid-nineteenth century and are now commonly used in modern medications. L. octovalvis (Jacq.) P.H.Raven, C. aconitifolius, and C. longirostrata are Mexican [...] Read more.

Medicinal plants offer a valuable source of natural compounds with specific and selective bioactivity. These compounds have been isolated since the mid-nineteenth century and are now commonly used in modern medications. L. octovalvis (Jacq.) P.H.Raven, C. aconitifolius, and C. longirostrata are Mexican medicinal plants consumed regularly, and research has shown that they contain bioactive compounds capable of promoting the inhibition of digestive enzymes. This is noteworthy since enzyme inhibitors are bioactive substances that interact with enzymes, diminishing their activity and thereby contributing to the management of diseases and metabolic disturbances. To investigate the activity of these plants, individual analyses were conducted, assessing their proximal composition, bioactive compounds, and inhibition of α-Amylase, α-Glucosidase, lipase, and pepsin. The results revealed that all three plants exhibited enzymatic inhibition. When comparing the plants, it was determined that C. aconitifolius had the lowest concentration required for a 50% inhibition in α-Amylase, α-Glucosidase, and lipase, as indicated by the IC₅₀ values. For pepsin, C. longirostrata demonstrated the lowest IC₅₀ value. By understanding the bioactive compounds present in these plants, we can establish the relationship they have with enzymatic inhibition, which can be utilized for future investigations. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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15 pages, 1081 KiB

Open AccessArticle

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

by Beatriz Nunes Silva, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Mikel Añibarro-Ortega, Tiane Finimundy, Marina Kostić, Marina Soković, José António Teixeira, Lillian Barros and Ursula Gonzales-Barron

Foods 2023, 12(5), 947; https://doi.org/10.3390/foods12050947 - 23 Feb 2023

Cited by 4 | Viewed by 2409

Abstract

Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive [...] Read more.

Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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18 pages, 2372 KiB

Open AccessArticle

Antioxidant and Anti-Inflammatory Effect of Cinnamon (Cinnamomum verum J. Presl) Bark Extract after In Vitro Digestion Simulation

by Stefania Pagliari, Matilde Forcella, Elena Lonati, Grazia Sacco, Francesco Romaniello, Pierangela Rovellini, Paola Fusi, Paola Palestini, Luca Campone, Massimo Labra, Alessandra Bulbarelli and Ilaria Bruni

Foods 2023, 12(3), 452; https://doi.org/10.3390/foods12030452 - 18 Jan 2023

Cited by 8 | Viewed by 4056

Abstract

Cinnamon bark is widely used for its organoleptic features in the food context and growing evidence supports its beneficial effect on human health. The market offers an increasingly wide range of food products and supplements enriched with cinnamon extracts which are eliciting beneficial [...] Read more.

Cinnamon bark is widely used for its organoleptic features in the food context and growing evidence supports its beneficial effect on human health. The market offers an increasingly wide range of food products and supplements enriched with cinnamon extracts which are eliciting beneficial and health-promoting properties. Specifically, the extract of Cinnamomum spp. is rich in antioxidant, anti-inflammatory and anticancer biomolecules. These include widely reported cinnamic acid and some phenolic compounds, such asproanthocyanidins A and B, and kaempferol. These molecules are sensitive to physical-chemical properties (such as pH and temperature) and biological agents that act during gastric digestion, which could impair molecules’ bioactivity. Therefore, in this study, the cinnamon’s antioxidant and anti-inflammatory bioactivity after simulated digestion was evaluated by analyzing the chemical profile of the pure extract and digested one, as well as the cellular effect in vitro models, such as Caco2 and intestinal barrier. The results showed that the digestive process reduces the total content of polyphenols, especially tannins, while preserving other bioactive compounds such as cinnamic acid. At the functional level, the digested extract maintains an antioxidant and anti-inflammatory effect at the cellular level. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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10 pages, 1012 KiB

Open AccessCommunication

Aqueous Extract from Cuminum cyminum L. Seed Alleviates Ovalbumin-Induced Allergic Rhinitis in Mouse via Balancing of Helper T Cells

by Momoko Ishida, Fuka Miyagawa, Kosuke Nishi and Takuya Sugahara

Foods 2022, 11(20), 3224; https://doi.org/10.3390/foods11203224 - 15 Oct 2022

Cited by 3 | Viewed by 1650

Abstract

Cuminum cyminum L. (cumin) seeds are widely used as a spice. Although we previously reported that the aqueous extract of cumin seeds suppresses the degranulation of rat basophilic RBL-2H3 cells, it has not been clarified whether the extract alleviates actual allergy symptoms in [...] Read more.

Cuminum cyminum L. (cumin) seeds are widely used as a spice. Although we previously reported that the aqueous extract of cumin seeds suppresses the degranulation of rat basophilic RBL-2H3 cells, it has not been clarified whether the extract alleviates actual allergy symptoms in vivo. Therefore, in this study, we investigated the effect of oral administration of cumin seed aqueous extract (CAE) in ovalbumin (OVA)-induced allergic rhinitis. BALB/c mice were randomly divided into the following three groups: control group (five mice), OVA group (five mice), and OVA + CAE group (five mice). Allergic rhinitis was induced by sensitization (intraperitoneal, 25 μg OVA and 1.98 mg aluminum hydroxide gel) followed by challenge (intranasal, 400 μg OVA). The oral administration of CAE (25 mg/kg) reduced the sneezing frequency of OVA-induced allergic rhinitis model mice. In addition to reducing the serum immunoglobulin E and IL-4 levels, the oral administration of CAE reduced the production of T-helper type-2 (Th2) cytokines (IL-4, IL-5, IL-10, and IL-13) in the splenocytes of the model mice. Furthermore, a significant increase in the ratio of Th1 to Th2 cells was observed in the CAE-administered group. Our findings suggest that the ingestion of CAE improves T cell balance, the dominant state of Th2, and alleviates allergic rhinitis symptoms. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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14 pages, 2303 KiB

Open AccessArticle

Effect of Pomegranate Extract Consumption on Satiety Parameters in Healthy Volunteers: A Preliminary Randomized Study

by Angela Stockton and Emad A. S. Al-Dujaili

Foods 2022, 11(17), 2639; https://doi.org/10.3390/foods11172639 - 31 Aug 2022

Cited by 3 | Viewed by 3395

Abstract

There has been an increasing interest in nutraceuticals and functional foods in reducing appetite and to lose weight. We assessed the effect of oral pomegranate extract (PE) and PE juice (PJ) intake vs. placebo on satiety parameters in healthy volunteers. Twenty-eight subjects (mean [...] Read more.

There has been an increasing interest in nutraceuticals and functional foods in reducing appetite and to lose weight. We assessed the effect of oral pomegranate extract (PE) and PE juice (PJ) intake vs. placebo on satiety parameters in healthy volunteers. Twenty-eight subjects (mean age 34.5 ± 13.7 years, body mass index [BMI] 25.05 ± 3.91 kg/m²) were randomized to 3-week priming supplementation with PE (Pomanox^®) or placebo. On week 3, satiety parameters were determined on 1 testing day after participants ingested a breakfast and a lunch meal with PJ juice, using 100-mm visual acuity scales (VAS) for hunger, desire to eat, fullness and satisfaction. Meal quality and palatability were also tested. The desire to eat was less at all time points in the PJ juice with PE priming group and participants were also less hungry (p = 0.044) than those who consumed placebo. There was an overall significant difference between the groups (p < 0.001). Participants in the PJ juice with PE priming group experienced significantly greater satisfaction (p = 0.036) and feeling of fullness (p = 0.02) than those in the placebo group. These findings suggest that consumption of PE could have the potential to modulate satiety indicators. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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Review

Jump to: Research

17 pages, 3059 KiB

Open AccessReview

Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus

by Yimeng Fang, Jiahui Ma, Pengyu Lei, Lei Wang, Junying Qu, Jing Zhao, Fan Liu, Xiaoqing Yan, Wei Wu, Libo Jin, Hao Ji and Da Sun

Foods 2023, 12(2), 363; https://doi.org/10.3390/foods12020363 - 12 Jan 2023

Cited by 10 | Viewed by 4695

Abstract

There are many factors causing T2DM; thus, it is difficult to prevent and cure it with conventional treatment. In order to realize the continuous intervention of T2DM, the treatment strategy of combining diet therapy and traditional medication came into being. As a natural [...] Read more.

There are many factors causing T2DM; thus, it is difficult to prevent and cure it with conventional treatment. In order to realize the continuous intervention of T2DM, the treatment strategy of combining diet therapy and traditional medication came into being. As a natural product with the concept of being healthy, konjac flour and its derivatives are popular with the public. Its main component, Konjac glucomannan (KGM), can not only be applied as a food additive, which greatly improves the taste and flavor of food and extends the shelf life of food but also occupies an important role in T2DM. KGM can extend gastric emptying time, increase satiety, and promote liver glycogen synthesis, and also has the potential to improve intestinal flora and the metabolic system through a variety of molecular pathways in order to positively regulate oxidative stress and immune inflammation, and protect the liver and kidneys. In order to establish the theoretical justification for the adjunctive treatment of T2DM, we have outlined the physicochemical features of KGM in this article, emphasizing the advantages of KGM as a meal for special medical purposes of T2DM. Full article

(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)

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