Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil.

BACKGROUND: Aromatic herbs are an important source of bioactive compounds. Different cultivation systems should give each plant a specific amount of those compounds, which should be of a particular quality. In this study, the effects of three cultivation systems (indoor, greenhouse, and organic field) on the composition of bioactive compounds in parsley (Petroselinum crispum cv. 'Flat Leaf'), green basil (Ocimum basilicum var. minimum cv. 'Greek'), and purple basil (Ocimum basilicum cv. 'Red Rubin') were evaluated. RESULTS: ß-Carotene and lutein were the carotenoids with the highest concentration in the three plants in all the cultivation systems. Overall, parsley proved to be a source of flavonoids. The major phenolic compound found in basil plants was rosmarinic acid, whereas most anthocyanins were derived from cyanidin aglycone. Among the three plants studied, the highest vitamin C content was found in parsley from the field. This was 2.6 and 5.4 times higher than the indoor and greenhouse cultivation, respectively. CONCLUSION: The results suggest that different cultivation systems influence and modulate the concentration of bioactive compounds in plants differently, varying according to their class, and that, above all, an indoor system is an effective cultivation system for the production of bioactive compounds. © 2021 Society of Chemical Industry.

Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye.

Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow-orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors such as light, oxygen, and temperature. Microencapsulation presents an alternative for improving the bioactive compound's stability. In this study, norbixin microcapsules (MCN) were added to isotonic tangerine soft drinks in a quantity not exceeding food additive regulations. The final concentration was 2.86 ± 0.02 µg norbixin/mL, and according to the CIELab system, the beverage acquired the expected orange tonality. The addition of MCN favorably affects beverage stability during storage under accelerated conditions (heat and light), and the half-life time was more significant (29.71 days) than when non-encapsulated norbixin was used (393.39 min). In conclusion, MCN should be considered as an additive with potential use in processed beverage industries instead of synthetic dyes.

Vitamin and bioactive compound diversity of seven fruit species from south Brazil.

BACKGROUND: The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS: Sample 1 of Eugenia pyriformis presented the highest value of ß-carotene (0.1021 g kg-1 ), lutein (0.0511 g kg-1 ), zeaxanthin (0.0370 g kg-1 ), and α-carotene (0.0112 g kg-1 ), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg-1 ) and vitamin A content (0.106, 0.035 and 0.178 g kg-1 RAE) of all seven species analyzed. The cyanidin 3-glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg-1 ) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg-1 ). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION: In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry.

Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit.

This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37 g/100 g) in peels; high cryptoxanthin, α-carotene, ß-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The purple fruit was highlighted by a great value of anthocyanins (103.68 mg/100 g) in peels and seeds and the orange fruit reported higher levels of ash, carotenoids (mainly ß-carotene with 21,274 µg/100 g), kaempferol in peels, higher contents of total soluble solids, lycopene (4405 µg/100 g), lutein, zeaxanthin, total carotenoids in pulps and phenolics in general. This research revealed that the pulp of passion fruit and his residues have a significant content of bioactive compounds, differing in type according the species analyzed.

Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters.

Different types of nanoparticles have been synthesized to protect carotenoids against exposition of external factors such as light, heat and oxygen; and processing conditions; to increase stability and to improve the bioavailability of nanoencapsulated carotenoid. The type of nanostructure synthesized (nanoemulsions, liposomes, solid lipid nanoparticles, nanostructured lipid carrier, and polymeric nanoparticles) influences on the synthesis and nanoparticles stability, which reflect in physic-chemical characteristics such as polydispersity index, zeta potential, and encapsulation efficiency. Different nanostructures can be used to improve stability of carotenoids; however, currently, polymeric nanocapsules are the nanostructure most utilized due to its stability during storage, high efficiency to encapsulate and to control the release of the carotenoid encapsulated. Due to these considerations, they have been focus of researchers for future studies regarding to application of carotenoids nanoencapsulated by food industries. The focus of this review is the presentation of different carotenoids delivery systems and the use of techniques to evaluate parameters that might limit the application of this innovative and potential technology in cosmetic, pharmaceutical and food industry.

Minimally processed beetroot waste as an alternative source to obtain functional ingredients.

Large amounts of waste are generated by the minimally processed vegetables industry, such as those from beetroot processing. The aim of this study was to determine the best method to obtain flour from minimally processed beetroot waste dried at different temperatures, besides producing a colorant from such waste and assessing its stability along 45 days. Beetroot waste dried at 70 °C originates flour with significant antioxidant activity and higher betalain content than flour produced from waste dried at 60 and 80 °C, while chlorination had no impact on the process since microbiological results were consistent for its application. The colorant obtained from beetroot waste showed color stability for 20 days and potential antioxidant activity over the analysis period, thus it can be used as a functional additive to improve nutritional characteristics and appearance of food products. These results are promising since minimally processed beetroot waste can be used as an alternative source of natural and functional ingredients with high antioxidant activity and betalain content.

Characterization of dietary constituents and antioxidant capacity of Tropaeolum pentaphyllum Lam.

The aim of this study was to evaluate the nutritional content and antioxidant capacity of the tubers, leaves and, flowers of the species Tropaeolum pentaphyllum Lam. The three parts of the plant were analyzed by physicochemical methods, atomic absorption spectrometry, spectrophotometric and chromatographic techniques. The tubers, leaves, and flowers exhibited significant differences in all parameters evaluated. The leaves showed significantly higher values of protein (16.28 ± 0.02 g/100 g), total dietary fiber (27.78 ± 0.15 g/100 g) and quercetin (3798.61 ± 37.57 µg/g) when compared to the tubers and flowers. The study revealed a potential content of the protein, dietary fiber, and flavonoids the species Tropaeolum pentaphyllum, when compared with the sweet potatoes leaves (Ipomoea batatas L.). In addition, the antioxidant activities of leaves and flowers were also higher measured by ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), and TRAP (total radical-trapping antioxidant potential) methods. Tropaeolum pentaphyllum have high nutritional potential that can be exploited to improve nutritional value of various food products.

Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum.

Tropospheric ozone (O3) background concentrations have increased since pre-industrial times, reaching phytotoxic concentrations in many regions globally. However, the effect of high O3 concentrations on quality of fruit and vegetables remains unknown. Here, we evaluated whether O3 pollution alters the quality of Capsicum baccatum peppers by changing the secondary compound profiles and biological activity of the fruit. C. baccatum pepper plants were exposed to ozone for 62 days in an open-top chamber at a mean O3 concentration of 171.6µg/m(3). Capsaicin levels decreased by 50% in the pericarp, but remained unchanged in the seeds. In contrast, the total carotenoid content increased by 52.8% in the pericarp. The content of total phenolic compounds increased by 17% in the pericarp. The total antioxidant potential decreased by 87% in seeds of O3-treated plants. The seeds contributed more than the pericarp to the total radical-trapping antioxidant potential and total antioxidant reactivity. O3 treatment impaired the ferric-reducing antioxidant power of the seeds and reduced NO(•)-scavenging activity in the pericarp. However, O3 treatment increased ferrous ion-chelating activity and hydroxyl radical-scavenging activity in the pericarp. Our results confirm that O3 alters the secondary metabolite profile of C. baccatum pepper fruits and, consequently, their biological activity profile.

Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process.

BACKGROUND: Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice. The aim of this study was, first, to identify the degradation of these compounds by pasteurization and by cold storage (4 °C) of pindo palm juice. Physicochemical properties and concentrations of phenolic compounds, carotenoids and vitamin C have been evaluated on fresh and pasteurized juices. Moreover, another objective was to characterize the nutritional composition and the bioactive compounds of pindo palm pomace, the by-product of juice processing. RESULTS: The results demonstrated a degradation of carotenoids with pasteurization and a degradation of vitamin C with both pasteurization and cold storage of juices. Furthermore, the evaluation of pindo palm pomace showed that it is relatively rich in total phenols (20.06 g gallic acid equivalents kg(-1) dry matter) and in ß-carotene (0.22 g kg(-1) dry matter). CONCLUSION: Thus, from the nutrition viewpoint, it does not seem interesting to pasteurize juice. On the other hand, extraction of carotenoids and phenolic compounds from the pomace appears to be a relevant process.

Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder.

Millions of tons of fruit byproducts are discarded globally every day by food processing industries, which represents a considerable loss in terms of nutrients. The goal of this work was to evaluate the physico-chemical, technological, antioxidant properties and characterization of carotenoids for papaya, pineapple, olive byproducts and anthocyanins for blueberry byproducts. The results indicated that these byproducts are good sources of total dietary fiber, especially olive byproducts (53.68%). The powder from papaya byproducts showed the highest values for the technological characteristics of water holding capacity (8.93 g water/g powder) and solubility (59.91%). All of the powders exhibited a good ability to reduce Folin Ciocalteu reagent and a high DPPH radical scavenging capacity, especially the powder from blueberry byproducts, which also exhibited a high level of anthocyanins (2063.4 mg/100 g). The carotenoid content was highest in the papaya powder sample, followed by the pineapple and olive powders. The results of this study indicate the high potential application of these powder byproducts as functional ingredients in food products because they can be considered a good source of antioxidant compounds.

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules.

Biodegradable and active packaging based on cassava starch incorporated bixin nanocapsules with different concentrations were developed. The physical, mechanical, barrier properties and antioxidant activity of the active packaging were studieds. The films incorporated with bixin nanocapsules were found to be homogeneous and thermally stable. Films with higher concentrations of bixin nanocapsules exhibited a significant decrease in tensile strength, water solubility and increase in elongation at break and water vapour permeability, well as, significant improvement in protection against UV and visible light. The films were used to pack sunflower oil under accelerated oxidation conditions (65 % RH/35 °C). Sunflower oil packaged in films with bixin exhibited lower oxidation rates, thus maintaining its freshness according to Codex Alimentarius guidelines (<10 mEq kg-1). Films containing bixin nanocapsules are very promising materials for use as packaging with antioxidant properties for maintaining food safety and extending the shelf life.

Potential use of other starch sources in the treatment of glycogen storage disease type Ia - an in vitro study.

BACKGROUND: Glycogen storage disease type Ia (GSD-Ia) is one of the most common hepatic GSD. Its treatment mainly consists of a diet including a high intake of slow-digestion carbohydrates such as raw cornstarch and the restriction of simple sugars. This enables the maintenance of euglycemia and prevents secondary metabolic disorders. Starch is a glucose polymer formed by amylose and amylopectin, which can be obtained from distinct sources. Although uncooked cornstarch has been successfully used in the treatment of GSD-Ia, it can lead to hyperglycemia and weight gain. in vitro andin vivo tests indicated that sweet manioc starch can be potentially used in the treatment of GSD-Ia. RESULTS: The moisture analysis revealed a variation from 10.3 to 12.8% in the sweet manioc starch samples, whereas the moisture content of uncooked cornstarch ranged from 7.3 to 11.1%. Quantifiable sugar was detected in 3/5 samples of sweet manioc starch and 1/3 samples of uncooked cornstarch. Notably, this uncooked cornstarch brand is widely employed in GSD-Ia treatment in Brazil. Products B and E had higher values of amylopectin and undetectable levels of sugars. A clinical trial is warranted to compare samples F and G and determine the impact of sugar trace in the same dietary source of starch. CONCLUSIONS: Collectively, the results demonstrated possible therapeutic alternatives for GSD-Ia in addition to traditional uncooked cornstarch.

MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data.

LC-HR-MS/MS is the predominant analytical technique in phenolic compound (PC) research. However, the manual interpretation of mass spectra is a heavy nontrivial time-consuming task and depends on mass spectrometry and phenolic compounds fragmentation deep knowledge. We think this manual approach should be partially translated into a practical software that allows users to perform such complicated analyses. In silico fragmentation software have been tested for small molecule identification, MS-FINDER and SIRIUS stood out at identification contests and challenges. We evaluated both software to identify PC from two data categories: 1st MS/MS spectra from 18 phenolic compound standards (PCS) and 2nd phenolic compounds from 8 food samples (FPC) (coffee, green tea, cranberry juice, grape juice, orange juice, apple juice, soy extract and parsley extract). MS-FINDER and SIRIUS were able to correctly identifymore than 90% of the PCS by LC-HR-MS/MS. The main FPC were also correctly identified by MS-FINDER (70%) and SIRIUS (38%). We highlight that these software were unable to differentiate PC isomers. This task is only possible by using additional information, such as chromatographic behavior and manual analysis of the relative intensity of fragments in the MS/MS spectra. Therefore, the combination of initial screening by using MS-FINDER and SIRIUS with manual analyses of additional information is a powerful and efficient approach for identifying phenolic compounds.

Biodegradable sodium alginate films incorporated with lycopene and ß-carotene for food packaging purposes.

Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and ß-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 µm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or ß-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or ß-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or ß-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.

Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.

Intervention strategies regarding the biofortification of orange-fleshed sweet potato, which is a rich source of carotenoids for combating vitamin A deficiency, are being developed in Brazil. This study was conducted to evaluate the concentrations of individual carotenoids, total phenolic compounds and antioxidant capacity in the roots of four biofortified sweet potato cultivars that were raw or processed by four common heat treatments. HPLC, Folin-Ciocalteu, DPPH and ABTS assays were used. All cultivars showed high levels of carotenoids in raw roots, predominantly all-trans-ß-carotene (79.1-128.5 mg.100 g(-1) DW), suggesting a high estimated vitamin A activity. The CNPH 1194 cultivar reported carotenoids values highest than those of other cultivars (p < 0.05). The total phenolic compounds varied among cultivars and heat treatments (0.96-2.05 mg.g(-1) DW). In most cases, the heat treatments resulted in a significant decrease in the carotenoids and phenolic compounds contents as well as antioxidant capacity. Processing of flour presented the greatest losses of major carotenoids and phenolics. The phenolic compounds showed more stability than carotenoids after processing. There were significant correlations between the carotenoids and phenolic compounds and the antioxidant capacity.

Can the intake of synthetic food colour Amaranth (INS 123) put the health of Brazilian consumers at risk?

Amaranth is a synthetic red azo dye approved in several countries such as Canada, Australia and Brazil, but banned in the United States. There are few studies evaluating the exposure of the general population to this food colouring substance, in Brazil, specifically, there are virtually no data on its intake. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) of the Brazilian population and to quantify Amaranth in foods that contribute the most to its consumption. Data on the presence of Amaranth were correlated with consumption data from National Household Budget Surveys carried out in 2008/2009 and 2017/2018, among people aged ten or older. The results show that the mean TMDI (mg/day) of Amaranth does not exceed the Acceptable Daily Intake (ADI) in any population group, it, however, may get as high as 66% of the ADI among teenagers. For the TMDI balanced by the prevalence of food consumption, that is, considering consumers only (eaters only, rather than the population mean), results show that the amounts can exceed the ADI in all population groups studied. The intake of Amaranth is higher among the younger population (adolescents) reaching up to three times the ADI in the worst-case scenario. The food groups which contribute the most to the intake of Amaranth, are 'juices/artificial juices/reconstituted powdered juice mixes' and 'soft drinks'. Laboratory tests of powdered fruit mixes and soft drinks sold in the city of Porto Alegre (Brazil) show that 17 out of 20 samples tested exceeded the limit set by Brazilian regulations (5 mg/100 mL in the final product). Results show that the intake of Amaranth by the different Brazilian populations may pose a health hazard to several population groups.

Metabolomics: An analytical technique for food processing evaluation.

This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.

Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.

Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS­100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of Salmonella ssp. The viability of Lactobacillus ssp., Streptococcus spp. and Bifidobacterium ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product's target audience.

Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.

This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-ß-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants.

In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B2 stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.