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16 pages, 2695 KiB

Open AccessArticle

Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina

by Jianjun Zhou, Min Wang, Celia Carrillo, Zhenzhou Zhu, Mladen Brncic, Houda Berrada and Francisco J. Barba

Foods 2021, 10(9), 2153; https://doi.org/10.3390/foods10092153 - 12 Sep 2021

Cited by 13 | Viewed by 3091

Abstract

The research aims to extract nutrients and bioactive compounds from spirulina using a non-toxic, environmentally friendly and efficient method—Pressurized Liquid Extraction (PLE). In this work, Response Surface Methodology (RSM)–Central Composite Design (CCD) was used to evaluate and optimize the extraction time (5–15 min), [...] Read more.

The research aims to extract nutrients and bioactive compounds from spirulina using a non-toxic, environmentally friendly and efficient method—Pressurized Liquid Extraction (PLE). In this work, Response Surface Methodology (RSM)–Central Composite Design (CCD) was used to evaluate and optimize the extraction time (5–15 min), temperature (20–60 °C) and pH (4–10) during PLE extraction (103.4 bars). The multi-factor optimization results of the RSM-CCD showed that under the pressure of 103.4 bars, the optimal conditions to recover the highest content of bioactive compounds were 10 min, 40 °C and pH 4. Furthermore, the compounds and antioxidant capacity of PLE and non-pressurized extraction extracts were compared. The results showed that under the optimal extraction conditions (10 min, 40 °C and pH 4), PLE significantly improved the antioxidant capacity (2870.5 ± 153.6 µM TE), protein yield (46.8 ± 3.1%), chlorophyll a (1.46 ± 0.04 mg/g), carotenoids (0.12 ± 0.01 mg/g), total polyphenols (11.49 ± 0.04 mg/g) and carbohydrates content (78.42 ± 1.40 mg/g) of the extracts compared with non-pressurized extraction (p < 0.05). The protein molecular distribution of the extracts was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the results showed that there were more small-molecule proteins in PLE extracts. Moreover, Liquid Chromatography Triple Time of Flight Mass Spectrometry (TOF–LC–MS–MS) was used to analyze the phenolic profile of the extracts, and the results showed the extracts were rich on phenolic compounds, such as p-coumaric acid and cinnamic acid being the predominant phenolic compounds in the PLE extract. This indicates that PLE can promote the extraction of bioactive compounds from Spirulina, which is of great significance for the application of PLE technology to obtain active substances from marine algae resources. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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13 pages, 1662 KiB

Open AccessArticle

Differences in Antioxidants, Polyphenols, Protein Digestibility and Nutritional Profile between Ganoderma lingzhi from Industrial Crops in Asia and Ganoderma lucidum from Cultivation and Iberian Origin

by Raúl Fraile-Fabero, María V. Ozcariz-Fermoselle, Juan A. Oria-de-Rueda-Salgueiro, Veronica Garcia-Recio, Damian Cordoba-Diaz, María del P. Jiménez-López and Tomás Girbés-Juan

Foods 2021, 10(8), 1750; https://doi.org/10.3390/foods10081750 - 29 Jul 2021

Cited by 7 | Viewed by 2304

Abstract

Carpophores of Ganoderma lingzhi (GZ) from industrial crops in China were analysed and compared with carpophores of three Iberian strains of cultivated Ganoderma lucidum (GL) (Aveiro, Madrid, Palencia) previously genetically characterized. The genetic determination of all the fungi in the study coincided with [...] Read more.

Carpophores of Ganoderma lingzhi (GZ) from industrial crops in China were analysed and compared with carpophores of three Iberian strains of cultivated Ganoderma lucidum (GL) (Aveiro, Madrid, Palencia) previously genetically characterized. The genetic determination of all the fungi in the study coincided with the identification provided by the companies and entities that supplied the samples. Cultivation time ranged between 107 and 141 days. The analysis of total phenol content showed to be 56.8% higher for GL from Palencia than for GZ. Intraspecific variation was a maximum of 56% from GL. The content of antioxidants, both intraspecific and interspecific, was found to be strain-dependent with a maximum variation of 78.5%. The nutritional analysis shows that there are differences in dietary fiber, protein, ash and sodium content between GL and GZ. In fatty acids analysis, only trans fatty acids showed significant differences, being higher in GL. Protein profile and digestibility of GZ and GL-Madrid mushroom proteins were evaluated by digestion with simulated gastric fluid and were different. The two species were perfectly differentiated according to their protein profile. These results should be considered for nutritional and industrial applications. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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17 pages, 1880 KiB

Open AccessArticle

The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production

by Daniel J. García-Martínez, María Arroyo-Hernández, María Posada-Ayala and Cruz Santos

Foods 2021, 10(7), 1532; https://doi.org/10.3390/foods10071532 - 02 Jul 2021

Cited by 11 | Viewed by 3599

Abstract

Ensuring healthy lives and well-being constitutes one of the Sustainable Development Goals of the UN 2030 agenda. Consequently, research into how natural products may promote health is essential for the new generation of nutraceuticals and functional foods that are in high demand today. [...] Read more.

Ensuring healthy lives and well-being constitutes one of the Sustainable Development Goals of the UN 2030 agenda. Consequently, research into how natural products may promote health is essential for the new generation of nutraceuticals and functional foods that are in high demand today. Grape juice is a natural foodstuff composed of water, sugars, minerals, vitamins and a wide array of polyphenols. Polyphenols are bioactive compounds of great interest due to their antioxidant properties and benefits to health, supporting antimicrobial, anti-aging, and anticarcinogenic activity. The majority of grape juice produced in the world is used for the production of wine, although a small part is used in the food industry, mainly in baby food and sports drinks. The aim of this work is to determine the polyphenol content in the natural and concentrated juice of Airen grapes, the main white grape variety produced in Spain. For this, fresh juices from five grape varietals (Airen, Sauvignon Blanc, Gewürztraminer, Verdejo and Tempranillo) and concentrated Airen juice were analyzed and compared. Results showed similar contents of phenolic acids and stilbenes in all grape varietals studied, although the Airen variety demonstrated a higher concentration of two flavonoids: quercetin and catechin. It can be concluded that the grape juice concentration process negatively affects the stability of these compounds, causing a reduction in the polyphenol content that ranges between 54–71%, with the exception of quercetin and catechin. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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15 pages, 1703 KiB

Open AccessArticle

Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar

by Sankuan Xie, Jia Song, Bingqian Fan, Xuan Li, Yingqi Li, Fangming Mou, Yu Zheng and Min Wang

Foods 2021, 10(7), 1518; https://doi.org/10.3390/foods10071518 - 01 Jul 2021

Cited by 5 | Viewed by 1691

Abstract

Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors [...] Read more.

Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors based on the distribution of PPs. A total of eleven PPs, such as vanillin, vanillic acid, and (e)-ferulic acid, were detected during the smoking process. During the smoking process, the content of TWSP gradually increased and was accompanied by changes in environmental factors. Spearman correlation analysis and verification experiments showed that temperature, amino acids, and reducing sugars, as the main influencing factors, promoted the accumulation of TWSP. The in situ regulation strategy of changing environmental factors significantly increased the accumulation of TWSP by 12.24%. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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17 pages, 3186 KiB

Open AccessArticle

Multicriteria Optimization of Phenolic Compounds Capture from a Sunflower Protein Isolate Production Process by-Product by Adsorption Column and Assessment of Their Antioxidant and Anti-Inflammatory Effects

by Tuong Thi Le, Armelle Ropars, Arnaud Aymes, Jean-Pol Frippiat and Romain Kapel

Foods 2021, 10(4), 760; https://doi.org/10.3390/foods10040760 - 02 Apr 2021

Cited by 4 | Viewed by 1913

Abstract

The aim of this study was to valorize liquid effluent from the sunflower protein isolate process by extracting phenolic compounds it contains. To do so, XAD7 resin was used. A multicriteria optimization methodology based on design of experiments showed the optimal conditions were [...] Read more.

The aim of this study was to valorize liquid effluent from the sunflower protein isolate process by extracting phenolic compounds it contains. To do so, XAD7 resin was used. A multicriteria optimization methodology based on design of experiments showed the optimal conditions were adsorption flow rate of 15 BV/h at pH 2.7, a desorption flow rate at 120 BV/h with ethanol/water 50% (v/v). The best trade-off between purity and recovery yields resulted in the production of a fraction containing 76.05% of chlorogenic acid (CGA) whose biological properties were evaluated. DPPH and ABTS tests showed that this fraction had a higher radical scavenging capacity than vitamin C. In vitro assays have shown that this fraction, when used at a concentration corresponding to 50 or 100 µM of CGA, does not present any cytotoxicity on human THP-1 cells differentiated into macrophages. In addition, this fraction when added prior to the inflammatory stimulus (LPS) can reduce tumor necrosis factor-alpha (TNF-α) production by 22%, thereby highlighting its protective properties against future inflammation. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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15 pages, 294 KiB

Open AccessArticle

Polyphenol-Rich and Alcoholic Beverages and Metabolic Status in Adults Living in Sicily, Southern Italy

by Agnieszka Micek, Justyna Godos, Achille Cernigliaro, Raffaele Ivan Cincione, Silvio Buscemi, Massimo Libra, Fabio Galvano and Giuseppe Grosso

Foods 2021, 10(2), 383; https://doi.org/10.3390/foods10020383 - 09 Feb 2021

Cited by 6 | Viewed by 2469

Abstract

Polyphenol-rich beverage consumption is not univocally accepted as a risk modulator for cardio-metabolic risk factors, despite mechanistic and epidemiological evidence suggesting otherwise. The aim of this study was to assess whether an association between polyphenol-rich beverage consumption and metabolic status could be observed [...] Read more.

Polyphenol-rich beverage consumption is not univocally accepted as a risk modulator for cardio-metabolic risk factors, despite mechanistic and epidemiological evidence suggesting otherwise. The aim of this study was to assess whether an association between polyphenol-rich beverage consumption and metabolic status could be observed in a Mediterranean cohort with relatively low intake of tea, coffee, red and white wine, beer, and fresh citrus juice. Demographic and dietary characteristics of 2044 adults living in southern Italy were analyzed. Multivariate logistic regression analyses were used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) of the association between polyphenol-rich and alcoholic beverage consumption and metabolic status adjusted for potential confounding factors. Specific polyphenol-rich beverages were associated, to a various extent, with metabolic outcomes. Individuals with a higher total polyphenol-rich beverages had higher polyphenols intake and were less likely to have hypertension, type-2 diabetes, and dyslipidemia (OR = 0.57, 95% CI: 0.44–0.73; OR = 0.41, 95% CI: 0.26–0.66; and OR = 0.41, 95% CI: 0.29–0.57, respectively). However, when adjusted for potential confounding factors, only the association with hypertension remained significant (OR = 0.69, 95% CI: 0.50–0.94). Current scientific evidence suggests that such beverages may play a role on cardio-metabolic risk factors, especially when consumed within the context of a dietary pattern characterized by an intake of a plurality of them. However, these associations might be mediated by an overall healthier lifestyle. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

16 pages, 1039 KiB

Open AccessArticle

Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association

by Gabriele Netzel, Deirdre Mikkelsen, Bernadine M. Flanagan, Michael E. Netzel, Michael J. Gidley and Barbara A. Williams

Foods 2020, 9(12), 1911; https://doi.org/10.3390/foods9121911 - 21 Dec 2020

Cited by 2 | Viewed by 2612

Abstract

Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal [...] Read more.

Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion. BlkC were fractionated into three components—supernatant, pellet after centrifugation, and whole puree. Bacterial cellulose (BCell) was soaked in supernatant (BCell&S) as a model substrate. All substrates were fermented in vitro with a pig faecal inoculum. Gas kinetics, short chain fatty acids, and ammonium production, and changes in anthocyanins and phenolic acids were compared. This study showed that metabolism of BlkC polyphenols during in vitro fermentation was not affected by cellulose/cell wall association. In addition, BCell&S is an appropriate model to represent BlkC fermentation, suggesting the potential to examine fermentability of PCW-associated polyphenols in other fruits/vegetables. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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12 pages, 1558 KiB

Open AccessArticle

Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model

by Didier Fraisse, Alexis Bred, Catherine Felgines and François Senejoux

Foods 2020, 9(11), 1695; https://doi.org/10.3390/foods9111695 - 19 Nov 2020

Cited by 4 | Viewed by 2295

Abstract

Anthocyanins from Vaccinium myrtillus fruits have been reported in vitro to exert potent radical scavenging and antiglycation activities. However, the physiological relevance of such properties remains unclear given the potential susceptibility of anthocyanin derivatives to digestive conditions. A simulated gastrointestinal tract model was [...] Read more.

Anthocyanins from Vaccinium myrtillus fruits have been reported in vitro to exert potent radical scavenging and antiglycation activities. However, the physiological relevance of such properties remains unclear given the potential susceptibility of anthocyanin derivatives to digestive conditions. A simulated gastrointestinal tract model was thus implemented to assess the impact of gastric and intestinal phases on the chemical integrity of bilberry anthocyanins and their antiglycoxidant effects. Results demonstrated that the investigated activities as well as total and individual anthocyanin contents were marginally affected by gastric conditions. By contrast, with recoveries ranging from 16.1 to 41.2%, bilberry anthocyanins were shown to be highly sensitive to the intestinal phase. Of major interest, a much better preservation was observed for radical scavenging and antiglycation activities as attested by recovery rates ranging from 79.1 to 86.7%. Consistently with previous observations, the present study confirms the moderate bioaccessibility of anthocyanin constituents. It does however provide valuable information supporting the persistence of substantial radical scavenging and antiglycation activities at each step of the digestion process. Taken together, these data indicate that digestive conditions might not abolish the potential positive effects of bilberry consumption on both oxidative and carbonyl stresses. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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16 pages, 5243 KiB

Open AccessArticle

A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions

by Mirko Marino, Cristian Del Bo’, Daniela Martini, Marisa Porrini and Patrizia Riso

Foods 2020, 9(11), 1606; https://doi.org/10.3390/foods9111606 - 04 Nov 2020

Cited by 44 | Viewed by 3457

Abstract

In recent years, the increasing number of studies on polyphenol demonstrates the efforts in elucidating the potential role of these bioactives on human health. This study reviews the main topics and characteristics of clinical trials on polyphenols registered over the last 20 years, [...] Read more.

In recent years, the increasing number of studies on polyphenol demonstrates the efforts in elucidating the potential role of these bioactives on human health. This study reviews the main topics and characteristics of clinical trials on polyphenols registered over the last 20 years, in order to track past and current efforts as well as to highlight the main research gaps in this field. The review was conducted by collecting trials registered in ClinicalTrials.gov and International Standard Randomised Controlled Trial Number (ISRCTN) registry. Overall, 750 clinical trials were selected and included in the final evaluation. Most of the trials were performed on extracts or pure compounds followed by studies conducted on polyphenol-rich foods, in particular berries. A total of 520 clinical trials focused on health effects, 55 on bioavailability, and 175 on both. Regarding outcomes, 139 registered intervention studies had the lipid profile and blood pressure as primary outcomes. The overview provided by this analysis also emphasizes the emerging interest in new outcomes related to polyphenols intervention such as microbiota composition and the evaluation of inter-individual variability in response to the intake of polyphenols. Our review underlines the need of further trials covering unexplored or debated research aspects and provides insights for the design and development of future intervention studies and related research areas. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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18 pages, 979 KiB

Open AccessArticle

Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake

by Celia Carrillo, Senem Kamiloglu, Charlotte Grootaert, John Van Camp and Marc Hendrickx

Foods 2020, 9(11), 1595; https://doi.org/10.3390/foods9111595 - 03 Nov 2020

Cited by 12 | Viewed by 2385

Abstract

Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in [...] Read more.

Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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14 pages, 1725 KiB

Open AccessArticle

Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

by Ilknur Ucak, Rowida Khalily, Celia Carrillo, Igor Tomasevic and Francisco J. Barba

Foods 2020, 9(11), 1584; https://doi.org/10.3390/foods9111584 - 01 Nov 2020

Cited by 25 | Viewed by 3828

Abstract

Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with [...] Read more.

Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ± 1 °C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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15 pages, 1494 KiB

Open AccessArticle

Polyphenols of Traditional Apple Varieties in Interaction with Barley β-Glucan: A Study of the Adsorption Process

by Lidija Jakobek, Ivana Buljeta, Jozo Ištuk and Andrew R. Barron

Foods 2020, 9(9), 1278; https://doi.org/10.3390/foods9091278 - 11 Sep 2020

Cited by 9 | Viewed by 2618

Abstract

Apple polyphenols have been studied for various beneficial bioactivities. Especially interesting are traditional, old varieties of apples for which some initial studies have suggested significant bioactivities, but they are still not completely understood. Polyphenol bioactivities can be affected by interactions with dietary fibers [...] Read more.

Apple polyphenols have been studied for various beneficial bioactivities. Especially interesting are traditional, old varieties of apples for which some initial studies have suggested significant bioactivities, but they are still not completely understood. Polyphenol bioactivities can be affected by interactions with dietary fibers such as β-glucans. The aim of this study was to investigate for the first time interactions between individual polyphenols from traditional, old apple varieties (“Božićnica” and “Batulenka”) and β-glucans by studying the adsorption process. Polyphenols were extracted from the peel and flesh of traditional apples by using an ultrasonic bath and characterized with high-performance liquid chromatography. The amounts of adsorbed (q_e) and un-adsorbed (c_e) polyphenols were modeled with adsorption isotherms (Langmuir, Dubinin–Radushkevich, and Hill) by using improved non-linear fitting in a novel R algorithm, developed specifically for the modeling of adsorption isotherms. Polyphenols adsorbed onto β-glucan from 9 to 203 (peel, “Božićnica”), 1 to 484 (peel, “Batulenka”), 5 to 160 (flesh, “Božićnica”), and 19 to 28 mg g⁻¹ (flesh, “Batulenka”). The adsorption was concentration dependent (polyphenols present in higher amount adsorbed in higher amounts). Physical sorption can be suggested. Polyphenols from traditional apples adsorb onto β-glucan and should be further studied. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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14 pages, 254 KiB

Open AccessArticle

Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits

by Dominika Średnicka-Tober, Renata Kazimierczak, Alicja Ponder and Ewelina Hallmann

Foods 2020, 9(8), 1005; https://doi.org/10.3390/foods9081005 - 27 Jul 2020

Cited by 9 | Viewed by 2840

Abstract

A growing demand for organic foods is driven by consumers′ perception that they are more nutritious. However, while there is a number of scientific studies showing some superior qualities of organically grown fruit and vegetables, including, i.e., higher content of phenolics, some vitamins [...] Read more.

A growing demand for organic foods is driven by consumers′ perception that they are more nutritious. However, while there is a number of scientific studies showing some superior qualities of organically grown fruit and vegetables, including, i.e., higher content of phenolics, some vitamins and antioxidant activity, scientific research looking into the quality of processed organic products is very limited. At the same time the consumption of processed, convenient foods, with a long shelf-life, is rapidly increasing all over the world. Among the processed fruit-based products, dried fruits are recognized by consumers as one of the best snacks, highly nutritious and containing a large amount of fibre. In the presented experiment, four types of organic and conventionally produced dried fruits were examined: Apricots, apple rings, cranberries, and prunes. The concentrations of polyphenols (in all products) and carotenoids (in apricots) were measured using high performance liquid chromatography (HPLC). The study confirms that dry fruits can be undoubtedly considered as a rich source of polyphenols, however, a large variation in the concentrations of these compounds among different brands of products was also pointed: 219.03 ± 3.90–296.96 ± 2.86 mg 100 g⁻¹ in dried apricots, 95.24 ± 15.12–627.71 ± 48.64 mg 100 g⁻¹ in dried apple rings, 14.64 ± 0.43–203.09 ± 7.96 mg 100 g⁻¹ in dried cranberries, and 134.65 ± 12.27–422.44 ± 9.00 mg 100 g⁻¹ in prunes. Carotenoids concentrations in dried apricots ranged from 2.72 ± 0.31 to 17.49 ± 0.17 µg g⁻¹. Among the tested dried fruits, only in the case of apricots organic products were characterized by the higher contents of phenolics and carotenoids compared to the conventional brands. In the case of other products there was either no consistent significant production system effect, or the concentrations of the analyzed phenolic compounds were higher in conventional products. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

13 pages, 1735 KiB

Open AccessArticle

Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation

by Nikola Gligorijević, Mirjana Radomirović, Andreja Rajković, Olgica Nedić and Tanja Ćirković Veličković

Foods 2020, 9(6), 780; https://doi.org/10.3390/foods9060780 - 12 Jun 2020

Cited by 8 | Viewed by 3980

Abstract

The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We [...] Read more.

The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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20 pages, 3005 KiB

Open AccessArticle

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

by Filip Dujmić, Karin Kovačević Ganić, Duska Ćurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, Sucheta Khubber, Francisco J. Barba and Mladen Brnčić

Foods 2020, 9(4), 472; https://doi.org/10.3390/foods9040472 - 09 Apr 2020

Cited by 12 | Viewed by 3641

Abstract

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound [...] Read more.

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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Review

Jump to: Research

18 pages, 399 KiB

Open AccessReview

Potential Effects of Phenolic Compounds That Can Be Found in Olive Oil on Wound Healing

by Lucia Melguizo-Rodríguez, Elvira de Luna-Bertos, Javier Ramos-Torrecillas, Rebeca Illescas-Montesa, Victor Javier Costela-Ruiz and Olga García-Martínez

Foods 2021, 10(7), 1642; https://doi.org/10.3390/foods10071642 - 15 Jul 2021

Cited by 32 | Viewed by 4968

Abstract

The treatment of tissue damage produced by physical, chemical, or mechanical agents involves considerable direct and indirect costs to health care systems. Wound healing involves a series of molecular and cellular events aimed at repairing the defect in tissue integrity. These events can [...] Read more.

The treatment of tissue damage produced by physical, chemical, or mechanical agents involves considerable direct and indirect costs to health care systems. Wound healing involves a series of molecular and cellular events aimed at repairing the defect in tissue integrity. These events can be favored by various natural agents, including the polyphenols in extra virgin olive oil (EVOO). The objective of this study was to review data on the potential effects of different phenolic compounds that can also be found in EVOO on wound healing and closure. Results of in vitro and animal studies demonstrate that polyphenols from different plant species, also present in EVOO, participate in different aspects of wound healing, accelerating this process through their anti-inflammatory, antioxidant, and antimicrobial properties and their stimulation of angiogenic activities required for granulation tissue formation and wound re-epithelialization. These results indicate the potential usefulness of EVOO phenolic compounds for wound treatment, either alone or in combination with other therapies. Human studies are warranted to verify this proposition. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research)

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