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14 pages, 1512 KiB

Open AccessArticle

Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

by Patricia Garcia-Herrera, Helayne A. Maieves, Erika N. Vega, María Luisa Perez-Rodriguez, Virginia Fernandez-Ruiz, Amaia Iriondo-DeHond, Maria Dolores del Castillo and Maria Cortes Sanchez-Mata

Molecules 2022, 27(17), 5495; https://doi.org/10.3390/molecules27175495 - 26 Aug 2022

Cited by 7 | Viewed by 2631

Abstract

The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent [...] Read more.

The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin–Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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11 pages, 2120 KiB

Open AccessArticle

Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties

by Weiwei Cao, Junliang Chen, Linlin Li, Guangyue Ren, Xu Duan, Qian Zhou, Mengli Zhang, Danping Gao, Shanshan Zhang and Xu Liu

Molecules 2022, 27(15), 5033; https://doi.org/10.3390/molecules27155033 - 08 Aug 2022

Cited by 6 | Viewed by 1695

Abstract

Lonicera japonica Thunb [...] Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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14 pages, 1393 KiB

Open AccessArticle

Proximate, Elemental, and Functional Properties of Novel Solid Dispersions of Moringa oleifera Leaf Powder

by Nontsikelelo Noxolo Tafu and Victoria A. Jideani

Molecules 2022, 27(15), 4935; https://doi.org/10.3390/molecules27154935 - 03 Aug 2022

Cited by 9 | Viewed by 1774

Abstract

Moringa oleifera leaf powder (MOLP) is a rich source of antioxidants, protein, minerals, vitamins, and various phytochemicals and has been used to combat malnutrition in many countries. However, despite its many benefits, MOLP has low a solubility in water, necessitating the development of [...] Read more.

Moringa oleifera leaf powder (MOLP) is a rich source of antioxidants, protein, minerals, vitamins, and various phytochemicals and has been used to combat malnutrition in many countries. However, despite its many benefits, MOLP has low a solubility in water, necessitating the development of ways to address this issue. To improve the solubility of MOLP, solid-dispersed Moringa oleifera leaf powders (SDMOLPs) have been developed through freeze-drying, melting, microwave irradiation, and solvent evaporation methods using polyethylene glycols (PEG4000 and PEG6000) (1:1) as hydrophilic carriers. The solid dispersions were evaluated for their proximate composition using standard analytical procedures. Elemental composition was characterized using scanning electron microscopy (SEM) with energy-dispersive X-ray spectroscopy (EDS). Water absorption capacity (WAC) and water-solubility were further evaluated as functional properties. Proximate composition revealed that MOLP and SDMOLPs were rich in protein, energy, carbohydrate, ash, and fat contents. MOLP solid dispersions are a major source of minerals (Ca, Mg, Cu, and Zn), and can be used to alleviate many mineral deficiencies. All solid dispersions had significantly higher (p < 0.05) solubilities (ranging from 54 to 64%) and WAC (ranging from 468.86 to 686.37%), relative to that of pure MOLP. The increased solubility of SDMOLPs may be attributed to the hydrogen bonds and intermolecular interactions between MOLP and the hydrophilic carriers. The results indicate that the solid dispersion technique can be successfully employed to improve the solubility of MOLP. And the solid-dispersed MOLPs with enhanced functional properties may be useful as functional ingredients in foods and beverages, dietary supplements, or nutraceutical formulations. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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20 pages, 1501 KiB

Open AccessArticle

Modulation of High-Fat Diet-Induced Brain Oxidative Stress by Ferulate-Rich Germinated Brown Rice Ethyl Acetate Extract

by Nur Hanisah Azmi, Norsharina Ismail, Mustapha Umar Imam, Der Jiun Ooi and Siti Nur Hazwani Oslan

Molecules 2022, 27(15), 4907; https://doi.org/10.3390/molecules27154907 - 31 Jul 2022

Cited by 6 | Viewed by 1923

Abstract

The oxidative stress resulting from the production of reactive oxygen species plays a vital role in inflammatory processes and is associated with neurodegenerative changes. In view of the ability of germinated brown rice (GBR) to improve learning and memory, this present study aimed [...] Read more.

The oxidative stress resulting from the production of reactive oxygen species plays a vital role in inflammatory processes and is associated with neurodegenerative changes. In view of the ability of germinated brown rice (GBR) to improve learning and memory, this present study aimed to investigate the mechanistic basis of GBR’s neuroprotection in a high-fat diet (HFD)-induced oxidative changes in adult Sprague–Dawley rats. Ferulate-rich GBR ethyl acetate extract (GBR-EA; 100 mg/kg and 200 mg/kg body weight) was supplemented orally for the last 3 months of 6 months HFD feeding during the study. GBR-EA supplementation was found to improve lipid profile and serum antioxidant status, when compared to the HFD group. Elevated mRNA expressions of SOD1, SOD2, SOD3, Catalase, and GPX were demonstrated in the frontal cortex and hippocampus of GBR-EA treated animals. The pro-inflammatory changes induced by HFD in the hippocampus were attenuated by GBR-EA through the downregulation of CRP and TNF- α and upregulation of PPAR-γ. GBR also reduced the hippocampal mRNA expression and enzyme level of acetylcholinesterase. In conclusion, this study proposed the possible transcriptomic regulation of antioxidant and inflammation in neurodegenerative processes resulting from high cholesterol consumption, with an emphasis on GBR’s potential to ameliorate such changes. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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10 pages, 1422 KiB

Open AccessArticle

Umbelliferose Isolated from Cuminum cyminum L. Seeds Inhibits Antigen-Induced Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells

by Momoko Ishida, Rika Ohara, Fuka Miyagawa, Hiroe Kikuzaki, Kosuke Nishi, Hiroyuki Onda, Nanami Yoshino and Takuya Sugahara

Molecules 2022, 27(13), 4101; https://doi.org/10.3390/molecules27134101 - 25 Jun 2022

Cited by 2 | Viewed by 1609

Abstract

Cuminum cyminum L. (cumin) is an annual plant of the Umbelliferae family native to Egypt. We previously showed that the aqueous extract of cumin seeds suppresses degranulation by downregulating the activation of antigen-induced intracellular signaling molecules in rat basophilic leukemia RBL-2H3 cells. However, [...] Read more.

Cuminum cyminum L. (cumin) is an annual plant of the Umbelliferae family native to Egypt. We previously showed that the aqueous extract of cumin seeds suppresses degranulation by downregulating the activation of antigen-induced intracellular signaling molecules in rat basophilic leukemia RBL-2H3 cells. However, the active substances in the extract have not yet been identified. Accordingly, herein, we aimed to ascertain the water-soluble substances present in cumin seeds that inhibit degranulation, which led to the identification of umbelliferose, a characteristic trisaccharide present in plants of the Umbelliferae family. Our study is the first to reveal the degranulation-suppressing activity of umbelliferose, and quantification studies suggest that cumin seed powder contains 1.6% umbelliferose. Raffinose, an isomer of umbelliferose, was also found to significantly suppress antigen-induced degranulation, but less so than umbelliferose. Both umbelliferose and raffinose contain sucrose subunits in their structures, with galactose moieties bound at different sites. These differences in structure suggest that the binding of galactose to the sucrose subunit at the α1-2 bond contributes to its strong degranulation-inhibiting properties. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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18 pages, 3714 KiB

Open AccessArticle

An In Silico Investigation to Explore Anti-Cancer Potential of Foeniculum vulgare Mill. Phytoconstituents for the Management of Human Breast Cancer

by Baljinder Kaur, Rajan Rolta, Deeksha Salaria, Balvir Kumar, Olatomide A. Fadare, Renato Araujo da Costa, Ajaz Ahmad, Mahmood Basil A. Al-Rawi, Mohammad Raish and Irfan A. Rather

Molecules 2022, 27(13), 4077; https://doi.org/10.3390/molecules27134077 - 24 Jun 2022

Cited by 17 | Viewed by 2849

Abstract

Breast cancer is one of the most prevalent cancers in the world. Traditionally, medicinal plants have been used to cure various types of diseases and disorders. Based on a literature survey, the current study was undertaken to explore the anticancer potential of Foeniculum [...] Read more.

Breast cancer is one of the most prevalent cancers in the world. Traditionally, medicinal plants have been used to cure various types of diseases and disorders. Based on a literature survey, the current study was undertaken to explore the anticancer potential of Foeniculum vulgare Mill. phytoconstituents against breast cancer target protein (PDB ID: 6CHZ) by the molecular docking technique. Molecular docking was done using Autodock/vina software. Toxicity was predicted by the Protox II server and drug likeness was predicted by Molinspiration. 100 ns MD simulation of the best protein-ligand complexes were done using the Amber 18 tool. The present molecular docking investigation has revealed that among the 40 selected phytoconstituents of F. vulgare, α-pinene and D-limonene showed best binding energy (−6 and −5.9 kcal/mol respectively) with the breast cancer target. α-Pinene and D-limonene followed all the parameters of toxicity, and 100 ns MD simulations of α-pinene and D-limonene complexes with 6CHZ were found to be stable. α-Pinene and D-limonene can be used as new therapeutic agents to cure breast cancer. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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15 pages, 1714 KiB

Open AccessArticle

Phenolic Contents, Organic Acids, and the Antioxidant and Bio Activity of Wild Medicinal Berberis Plants- as Sustainable Sources of Functional Food

by Liu Yang, Zhenyuan Zhang, Xiaoying Hu, Lixin You, Raja Asad Ali Khan and Yan Yu

Molecules 2022, 27(8), 2497; https://doi.org/10.3390/molecules27082497 - 12 Apr 2022

Cited by 11 | Viewed by 2076

Abstract

Wild fruits have increasingly been investigated as part of recent searches for food products with a high antioxidant activity. In this study, wild edible berberis Berberis vulgaris collected from three different provinces (Jilin, Heilongjiang, and Liaoning) were investigated for their phenolic contents, organic [...] Read more.

Wild fruits have increasingly been investigated as part of recent searches for food products with a high antioxidant activity. In this study, wild edible berberis Berberis vulgaris collected from three different provinces (Jilin, Heilongjiang, and Liaoning) were investigated for their phenolic contents, organic acid contents, mineral contents, antioxidant activity as well as their antimicrobial potential against a range of common food borne pathogens. In addition, a physiochemical and mineral analysis of the fruits was also performed. The methanol extracts of berberis fruit collected from Jilin province were highly active against all the studied food borne bacterial pathogens, i.e., S. aureus and L. monocytogenes, E. coli, P. fluorescens, V. parahaemolyticus, and A. caviae while the berberis extracts from Heilongjiang and Liaoning showed activity only against Gram-negative bacteria. The phenolic content and antioxidant activity were determined by the HPLC separation method and β-carotene bleaching methods, respectively. Four organic acids such as malic acid, citric acid, tartaric acid, and succinic acid were identified while a variety of phenolic compounds were detected among which catechin, chlorogenic acid, and gallic acid were found to be the predominant phenolic compounds in all three of berberis fruit samples. The berberis fruit from Jilin was found to be superior to the Heilongjiang and Liaoning fruit regarding desired physiochemical analysis; however, there were no significant differences in the mineral contents among the three samples. Overall, the berberis fruit from Jilin was ranked as the best in term of the nutritional, physiochemical, antimicrobial, and antioxidant properties. This study confirms the various useful characteristics and features of berberis at a molecular level that can be used as a sustainable source for their potential nutritional applications for making functional foods in different food industries. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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20 pages, 1160 KiB

Open AccessArticle

The Effect of Maturity and Extraction Solvents on Bioactive Compounds and Antioxidant Activity of Mulberry (Morus alba) Fruits and Leaves

by Centhyea Chen, Ruzaidi Azli Mohd Mokhtar, Muhamad Shirwan Abdullah Sani and Nor Qhairul Izzreen Mohd Noor

Molecules 2022, 27(8), 2406; https://doi.org/10.3390/molecules27082406 - 08 Apr 2022

Cited by 13 | Viewed by 3087

Abstract

Cultivation location, maturity levels, and extraction solvents could affect the bioactive compounds and biological activities of mulberry (Morus alba Linnaeus). The lack of study on Malaysia-grown mulberry causes its underutilization. This study investigated the bioactive compound content and the antioxidant activity of [...] Read more.

Cultivation location, maturity levels, and extraction solvents could affect the bioactive compounds and biological activities of mulberry (Morus alba Linnaeus). The lack of study on Malaysia-grown mulberry causes its underutilization. This study investigated the bioactive compound content and the antioxidant activity of Sabah-grown mulberry at two different maturity stages (fruits: red mature and black fully ripe; leaves: young and mature) extracted using 70% (v/v) methanol, 60% (v/v) ethanol, and 65% (v/v) acetone. Analyses showed that mulberry fruits demonstrated maturity-dependent increment (except UHPLC-DAD quantification), while the leaves revealed maturity-dependent reduction. Principal component analysis (PCA) displayed 65% (v/v) acetone black fully ripe fruits as the best phenolics and antioxidant sources. However, the 60% (v/v) ethanol black fully ripe fruits contained 20.08–68.43% higher total anthocyanins. Meanwhile, the 65% (v/v) acetone and 70% (v/v) methanol red mature fruits were higher in chlorogenic acid (27.53–47.12%) and rutin (31.42–35.92%) than other fruit extracts, respectively. For leaves, 65% (v/v) acetone young leaves were the best phenolics and antioxidant sources. However, the 60% (v/v) ethanol young leaves possessed greater chlorogenic acid (19.56–74.11%) than other leaf extracts. Overall, Malaysia-grown mulberry is rich in phenolics and antioxidants, suggesting its potential application in food and pharmaceutical products. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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16 pages, 1258 KiB

Open AccessArticle

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

by Marta Igual, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó and Maria Simona Chiş

Molecules 2022, 27(6), 1972; https://doi.org/10.3390/molecules27061972 - 18 Mar 2022

Cited by 7 | Viewed by 2262

Abstract

The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion [...] Read more.

The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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17 pages, 4746 KiB

Open AccessArticle

The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production

by Małgorzata Tabaszewska, Dorota Najgebauer-Lejko and Maria Zbylut-Górska

Molecules 2022, 27(5), 1516; https://doi.org/10.3390/molecules27051516 - 23 Feb 2022

Cited by 2 | Viewed by 1527

Abstract

The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technological potential of the raw material as well as the richness of its volatile compounds. [...] Read more.

The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technological potential of the raw material as well as the richness of its volatile compounds. This study aimed to determine the effect of the liqueur production method and various methods of fruit preservation on the quantitative and qualitative composition of volatile compounds in the liqueurs produced. Hawthorn fruits saturated with sucrose and non-saturated with sucrose, fresh or preserved through one of three methods: freezing, air-drying, and freeze-drying, were used for liqueur preparation. The samples were analyzed using a gas chromatograph–mass spectrometer. They were found to contain 54 volatile compounds classified into 12 groups of chemicals. All 54 identified volatile compounds were detected in the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying. In this liqueur type, 12 of the identified volatile compounds occurred in the highest concentration when compared to the other treatments. Among all volatiles, the following compounds were present in the analyzed liqueurs in the highest concentrations: dodecanoic acid ethyl ester (11.782 g/100 g), lactones (6.954 g/100 g), five monoterpenes (3.18 g/100 g), two aromatic hydrocarbons (1.293 g/100 g), isobensofuran (0.67 g/100 g), alcohol—2-methyl-2-propanol (0.059 g/100 g), and malonic ester (0.055 g/100 g). Among all analyzed liqueurs, the one made from the fruits non-saturated with sucrose and frozen was characterized by the smallest diversity of volatiles, which were present in the lowest concentrations in that liqueur. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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13 pages, 303 KiB

Open AccessArticle

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

by María Ciudad-Mulero, Erika N. Vega, Patricia García-Herrera, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, Montaña Cámara, Virginia Fernández-Ruiz and Patricia Morales

Molecules 2022, 27(3), 1143; https://doi.org/10.3390/molecules27031143 - 08 Feb 2022

Cited by 6 | Viewed by 2650

Abstract

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and [...] Read more.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol^® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol^®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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18 pages, 1534 KiB

Open AccessArticle

Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Sweet Mary) Using Vegetable Oils

by Sara Lara-Abia, Jorge Welti-Chanes and M. Pilar Cano

Molecules 2022, 27(3), 638; https://doi.org/10.3390/molecules27030638 - 19 Jan 2022

Cited by 11 | Viewed by 2950

Abstract

By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from papaya pulp and peel using soybean [...] Read more.

By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from papaya pulp and peel using soybean oil and sunflower oil as alternative green solvents. Response surface methodology (RSM) was established to optimize the UAE process. Three independent variables, ultrasonic amplitude (20–60%), time (10–60 min), and co-solvent percentage (ethanol) (5–20%, v/v), were applied. The highest total carotenoid content in the UAE extracts was obtained from papaya pulp extracts (58.7 ± 1.6 and 56.0 ± 1.5 μg carotenoids/g oil) using soybean oil and sunflower oil, respectively (60% amplitude/ 10 min/ 20% ethanol). On the other hand, the highest carotenoid content (52.0 ± 0.9 μg carotenoids/g oil) was obtained from papaya peel using soybean oil applying the UAE process (20% amplitude/ 77 min/ 20% ethanol); a minor content of 39.3 ± 0.5 μg carotenoids/g oil was obtained from papaya peel using sunflower oil at 60% amplitude/ 60 min/ 5% ethanol. Lycopene was the most abundant carotenoid among all individual carotenoids observed in papaya oil extracts, obtaining the highest yields of this carotenoid when papaya pulp and peel were extracted using soybean oil (94% and 81%, respectively) and sunflower oil (95% and 82%, respectively). Great extraction of xanthophyll esters was detected using 20% of ethanol in the vegetable oil extraction solvent (v/v). High correlations (>0.85) was obtained between total carotenoid content and color determination in the UAE oil extracts. UAE vegetable oil extracts enriched with carotenoids from papaya by-products could be useful to formulate new food ingredients based on emulsions with interesting potential health benefits. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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20 pages, 765 KiB

Open AccessArticle

Botanical Origin Differentiation of Malaysian Stingless Bee Honey Produced by Heterotrigona itama and Geniotrigona thoracica Using Chemometrics

by Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee and Tuck-Meng Lim

Molecules 2021, 26(24), 7628; https://doi.org/10.3390/molecules26247628 - 16 Dec 2021

Cited by 14 | Viewed by 2945

Abstract

Stingless bee honey, specifically honeydew honey, is generally valued for its better health benefits than those of most blossom types. However, scientific studies about the differentiation of stingless bee honey based on honeydew and blossom origins are very limited. In this study, ¹³ [...] Read more.

Stingless bee honey, specifically honeydew honey, is generally valued for its better health benefits than those of most blossom types. However, scientific studies about the differentiation of stingless bee honey based on honeydew and blossom origins are very limited. In this study, ¹³C NMR spectroscopy was employed to quantify the seven major sugar tautomers in stingless bee honey samples, and the major sugar compositions of both honeydew and blossom types were found not significantly different. However, several physicochemical properties of honeydew honey including moisture content, free acidity, electrical conductivity, ash content, acetic acid, diastase, hydrogen peroxide, and mineral elements levels were significantly higher; while total soluble solid, proline, and hydroxymethylfurfural were significantly lower than blossom honey. Greater antioxidant capacity in honeydew honey was proven with higher total phenolic compounds, ABTS, DPPH, superoxide radical scavenging activities, peroxyl radical inhibition, iron chelation, and ferric reducing power. Using principal component analysis (PCA), two clusters of stingless bee honey from the honeydew and blossom origin were observed. PCA also revealed that the differentiation between honeydew and blossom origin of stingless bee honey is possible with certain physicochemical and antioxidant parameters. The combination of NMR spectroscopy and chemometrics are suggested to be useful to determine the authenticity and botanical origin of stingless bee honey. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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10 pages, 6054 KiB

Open AccessArticle

Schisandrin B Attenuates Hepatic Stellate Cell Activation and Promotes Apoptosis to Protect against Liver Fibrosis

by Zhiman Li, Lijuan Zhao, Yunshi Xia, Jianbo Chen, Mei Hua and Yinshi Sun

Molecules 2021, 26(22), 6882; https://doi.org/10.3390/molecules26226882 - 15 Nov 2021

Cited by 11 | Viewed by 2073

Abstract

The activation of hepatic stellate cells (HSC) plays a key role in the progression of hepatic fibrosis, it is essential to remove activated HSC through apoptosis to reverse hepatic fibrosis. Schisandrin B (Sch B) is the main chemical component of schisandrin lignan, and [...] Read more.

The activation of hepatic stellate cells (HSC) plays a key role in the progression of hepatic fibrosis, it is essential to remove activated HSC through apoptosis to reverse hepatic fibrosis. Schisandrin B (Sch B) is the main chemical component of schisandrin lignan, and it has been reported to have good hepatoprotective effects. However, Schisandrin B on HSC apoptosis remains unclear. In our study, we stimulated the HSC-T6 and LX-2 cell lines with TGF-β1 to induce cell activation, and the proliferation and apoptosis of the activated HSC-T6 and LX-2 cells were detected after treatment with different doses of Schisandrin B. Flow cytometry results showed that Sch B significantly reduced the activity of activated HSC-T6 and LX-2 cells and significantly induced apoptosis. In addition, the cleaved-Caspase-3 levels were increased, the Bax activity was increased, and the Bcl-2 expression was decreased in HSC-T6 and LX-2 cells treated with Sch B. Our study showed that Sch B inhibited the TGF-β1-induced activity of hepatic stellate cells by promoting apoptosis. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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Review

Jump to: Research

9 pages, 826 KiB

Open AccessReview

The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains

by Zhenhua Li, Xiaoyan Zhao, Xiaowei Zhang and Hongkai Liu

Molecules 2022, 27(10), 3246; https://doi.org/10.3390/molecules27103246 - 19 May 2022

Cited by 9 | Viewed by 2133

Abstract

Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present [...] Read more.

Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present review aims to analyze the effects of processing technologies on bioactive compounds and the biological activities of sorghum grains. Decortication reduces the total phenols, tannins, and antioxidant activity of sorghum grains. The effects of thermal processes on bioactive compounds and potential biological activities of sorghum grains are complicated due to thermal treatment method and thermal treatment conditions, such as extrusion cooking, which has different effects on the bioactive compounds and antioxidant capacity of sorghum due to extrusion conditions, such as temperature and moisture, and food matrices, such as whole grain and bran. Emerging thermal processes, such as microwave heating and high-pressure processing, could promote the release of bound phenolic substances and procyanidins, and are recommended. Biological processes can increase the nutritive and nutraceutical quality and reduce antinutritional compounds, except for soaking which reduces water-soluble compounds in sorghum. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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15 pages, 1127 KiB

Open AccessReview

Protein Hydrolysis by Subcritical Water: A New Perspective on Obtaining Bioactive Peptides

by Carlos I. Rivas-Vela, Silvia L. Amaya-Llano, Eduardo Castaño-Tostado and Gustavo A. Castillo-Herrera

Molecules 2021, 26(21), 6655; https://doi.org/10.3390/molecules26216655 - 03 Nov 2021

Cited by 27 | Viewed by 4559

Abstract

The importance of bioactive peptides lies in their diverse applications in the pharmaceutical and food industries. In addition, they have been projected as allies in the control and prevention of certain diseases due to their associated antioxidant, antihypertensive, or hypoglycemic activities, just to [...] Read more.

The importance of bioactive peptides lies in their diverse applications in the pharmaceutical and food industries. In addition, they have been projected as allies in the control and prevention of certain diseases due to their associated antioxidant, antihypertensive, or hypoglycemic activities, just to mention a few. Obtaining these peptides has been performed traditionally by fermentation processes or enzymatic hydrolysis. In recent years, the use of supercritical fluid technology, specifically subcritical water (SW), has been positioned as an efficient and sustainable alternative to obtain peptides from various protein sources. This review presents and discusses updated research reports on the use of subcritical water to obtain bioactive peptides, its hydrolysis mechanism, and the experimental designs used for the study of effects from factors involved in the hydrolysis process. The aim was to promote obtaining peptides by green technology and to clarify perspectives that still need to be explored in the use of subcritical water in protein hydrolysis. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals)

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