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12 pages, 1277 KiB

Open AccessArticle

Bacterial-Assisted Extraction of Bioactive Compounds from Cauliflower

by Enrico Doria, Daniela Buonocore, Antonio Marra, Valeria Bontà, Andrea Gazzola, Maurizia Dossena, Manuela Verri and Cinzia Calvio

Plants 2022, 11(6), 816; https://doi.org/10.3390/plants11060816 - 18 Mar 2022

Cited by 6 | Viewed by 2429

Abstract

The market for nutraceutical molecules is growing at an impressive pace in all Western countries. A convenient source of bioactive compounds is found in vegetable waste products, and their re-use for the recovery of healthy biomolecules would increase the sustainability of the food [...] Read more.

The market for nutraceutical molecules is growing at an impressive pace in all Western countries. A convenient source of bioactive compounds is found in vegetable waste products, and their re-use for the recovery of healthy biomolecules would increase the sustainability of the food production system. However, safe, cheap, and sustainable technologies should be applied for the recovery of these beneficial molecules, avoiding the use of toxic organic solvents or expensive equipment. The soil bacterium Bacillus subtilis is naturally endowed with several enzymes targeting complex vegetable polymers. In this work, a raw bacterial culture supernatant was used to assist in the extraction of bioactives using isothermal pressurization cycles. Besides a wild-type Bacillus subtilis strain, a new strain showing increased secretion of cellulases and xylanases, pivotal enzymes for the digestion of the plant cell wall, was also used. Results indicate that the recovery of compounds correlates with the amount of cellulolytic enzymes applied, demonstrating that the pretreatment with non-purified culture broth effectively promotes the release of bioactives from the vegetable matrix. Therefore, this approach is a valid and sustainable procedure for the recovery of bioactive compounds from food waste. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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21 pages, 1613 KiB

Open AccessArticle

Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

by Duangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo and Christophe Hano

Plants 2022, 11(1), 67; https://doi.org/10.3390/plants11010067 - 26 Dec 2021

Cited by 6 | Viewed by 2642

Abstract

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. [...] Read more.

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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17 pages, 2150 KiB

Open AccessArticle

Bioactive’s Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts

by Florina Stoica, Iuliana Aprodu, Elena Enachi, Nicoleta Stănciuc, Nina Nicoleta Condurache, Denisa Eglantina Duță, Gabriela Elena Bahrim and Gabriela Râpeanu

Plants 2021, 10(11), 2330; https://doi.org/10.3390/plants10112330 - 28 Oct 2021

Cited by 10 | Viewed by 2122

Abstract

This study aimed to investigate the thermal stability and biological activities of the phytochemicals from the red onion skins extract, which are a rich source of anthocyanins. Eight anthocyanins were identified in the extract by high-performance liquid chromatography, the most abundant ones being [...] Read more.

This study aimed to investigate the thermal stability and biological activities of the phytochemicals from the red onion skins extract, which are a rich source of anthocyanins. Eight anthocyanins were identified in the extract by high-performance liquid chromatography, the most abundant ones being cyanidin 3-O-laminaribioside and cyanidin 3-O-(6″-malonoyl-laminaribioside). The study also involved the assessment of the thermal degradation kinetics of anthocyanins and antioxidant activity in the 75–155 °C temperature range. The thermal degradation kinetics was described using the first-order kinetics model. In terms of thermal stability, increasing the temperature resulted in lower half-life values (t_1/2) and higher degradation rate constant values (k) for both anthocyanins and antioxidant activity. The thermodynamic parameters revealed that the phytochemicals’ degradation is a non-spontaneous and endothermic reaction. Furthermore, the inhibitory effect of the extract was investigated against the enzymes affiliated with metabolic syndrome, oxidative stress, and inflammatory process diseases. Thus, we also demonstrated that the red onion skins extract exerted inhibitory activity on α-glucosidase, α-amylase, lipase, and lipoxygenase. Considering the high content of bioactives and various biological properties, the red onion skins extract is suitable for multiple applications. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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30 pages, 10522 KiB

Open AccessFeature PaperArticle

Enhancing Energy Recovery in Form of Biogas, from Vegetable and Fruit Wholesale Markets By-Products and Wastes, with Pretreatments

by Carlos Morales-Polo, María del Mar Cledera-Castro, Marta Revuelta-Aramburu and Katia Hueso-Kortekaas

Plants 2021, 10(7), 1298; https://doi.org/10.3390/plants10071298 - 26 Jun 2021

Cited by 13 | Viewed by 2233

Abstract

Residues and by-products from vegetables and fruit wholesale markets are suitable for recovery in the form of energy through anaerobic digestion, allowing waste recovery and introducing them into the circular economy. This suitability is due to their composition, structural characteristics, and to the [...] Read more.

Residues and by-products from vegetables and fruit wholesale markets are suitable for recovery in the form of energy through anaerobic digestion, allowing waste recovery and introducing them into the circular economy. This suitability is due to their composition, structural characteristics, and to the biogas generation process, which is stable and without inhibition. However, it has been observed that the proportion of methane and the level of degradation of the substrate is low. It is decided to study whether the effect of pretreatments on the substrate is beneficial. Freezing, ultrafreezing and lyophilization pretreatments are studied. A characterization of the substrates has been performed, the route of action of pretreatment determined, and the digestion process studied to calculate the generation of biogas, methane, hydrogen and the proportions among these. Also, a complete analysis of the process has been performed by processing the data with mathematical and statistical methods to obtain disintegration constants and levels of degradation. It has been observed that the three pretreatments have positive effects, when increasing the solubility of the substrate, increasing porosity, and improving the accessibility of microorganisms to the substrate. Generation of gases are greatly increased, reaching a methane enrichment of 59.751%. Freezing seems to be the best pretreatment, as it increases the biodegradation level, the speed of the process and the disintegration constant by 306%. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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20 pages, 2883 KiB

Open AccessArticle

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

by Malaiporn Wongkaew, Sila Kittiwachana, Nutthatida Phuangsaijai, Bow Tinpovong, Chantalak Tiyayon, Tonapha Pusadee, Bajaree Chuttong, Korawan Sringarm, Farhan M. Bhat, Sarana Rose Sommano and Ratchadawan Cheewangkoon

Plants 2021, 10(6), 1148; https://doi.org/10.3390/plants10061148 - 04 Jun 2021

Cited by 21 | Viewed by 8240

Abstract

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food [...] Read more.

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R² > 0.9 and Q² > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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16 pages, 1102 KiB

Open AccessArticle

Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities

by Nina-Nicoleta Condurache (Lazăr), Constantin Croitoru, Elena Enachi, Gabriela-Elena Bahrim, Nicoleta Stănciuc and Gabriela Râpeanu

Plants 2021, 10(3), 577; https://doi.org/10.3390/plants10030577 - 18 Mar 2021

Cited by 31 | Viewed by 5636

Abstract

This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid–liquid extraction (SLE) and ultrasound-assisted extraction [...] Read more.

This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid–liquid extraction (SLE) and ultrasound-assisted extraction (UAE) methods. For each method, two concentrations of ethanol (EtOH) were used, while varying the extraction time and temperature. Based on the results, the extracts obtained by SLE using EtOH 96% after 30 min of extraction at 50 °C showed the highest anthocyanin concentration. The UAE allowed the best results with EtOH 96% after 30 min at 25 °C. Both selected extracts showed similar chromatographic profiles, with delphinidin 3-O-rutinoside as the major anthocyanin, but in a higher concentration in UAE. The extracts also presented inhibitory activity against lipoxygenase (LOX), lipase, and α-amylase, thus suggesting a possible involvement in reducing the risk of various disorders. The first order kinetic model was used to predict the changes that can occur in the anthocyanin content and antioxidant activity from the eggplant peel extract. The calculated kinetic and thermodynamic parameters confirm the irreversible degradation of phytochemicals. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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19 pages, 1633 KiB

Open AccessReview

Malus domestica: A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value

by Jiri Patocka, Kanchan Bhardwaj, Blanka Klimova, Eugenie Nepovimova, Qinghua Wu, Marco Landi, Kamil Kuca, Martin Valis and Wenda Wu

Plants 2020, 9(11), 1408; https://doi.org/10.3390/plants9111408 - 22 Oct 2020

Cited by 65 | Viewed by 8733

Abstract

Fruit-derived bioactive substances have been spotlighted as a regulator against various diseases due to their fewer side effects compared to chemical drugs. Among the most frequently consumed fruits, apple is a rich source of nutritional molecules and contains high levels of bioactive compounds. [...] Read more.

Fruit-derived bioactive substances have been spotlighted as a regulator against various diseases due to their fewer side effects compared to chemical drugs. Among the most frequently consumed fruits, apple is a rich source of nutritional molecules and contains high levels of bioactive compounds. The main structural classes of apple constituents include polyphenols, polysaccharides (pectin), phytosterols, and pentacyclic triterpenes. Also, vitamins and trace elements complete the nutritional features of apple fruit. There is now considerable scientific evidence that these bioactive substances present in apple and peel have the potential to improve human health, for example contributing to preventing cardiovascular disease, diabetes, inflammation, and cancer. This review will focus on the current knowledge of bioactive substances in apple and their medicinal value for human health. Full article

(This article belongs to the Special Issue Sustainable Recovery of Bio-Active Compounds from Fruit and Vegetable)

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