Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Cauliflower (Brassica oleraceae L. var. Botrytis Linnaeus) has various health benefits due to its rich bioactive compound content. However, this fresh vegetable faces challenges related to its perishability and short shelf life. This study explores the effect of five drying methods, namely vacuum drying (VD), convective drying (CD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and vacuum freeze-drying (VFD), on the bioactive compounds and health-promoting properties of cauliflower. Analyses of amino acids, hydroxycinnamic acid and its derivatives, glucosinolates, and isothiocyanates, as well as evaluations of their anti-inflammatory, antiproliferative, and neuroprotective properties, were conducted based on these five drying methods. The results revealed that samples treated with VFD and IRD had a higher content of amino acids involved in GSL anabolism. Moreover, VFD samples retained hydroxycinnamic acid derivatives and glucosinolates to a greater extent than other methods. Nonetheless, the CD and VD samples exhibited higher antiproliferative and neuroprotective effects, which were correlated with their high sulforaphane content. Overall, considering the retention of most bioactive compounds from cauliflower and the topical inflammation amelioration induced in mice, VFD emerges as a more satisfactory option.

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively. Antioxidant potential was verified by DPPH and ORAC assays. The antiproliferative activity was measured in the human gastric cell line (AGS). Anti-inflammatory activity was evaluated by phorbol 12-myristate 13-acetate and arachidonic acid models. VD showed high values of TPC = 11.89 ± 0.28 mg GAE/g d.m.; TFC = 11.30 ± 0.9 mg QE/g d.m.; TAC = 0.265 ± 0.01 mg Cya3glu/g d.m.; and TGC = 51.15 ± 3.31 µmol SE/g d.m. Caffeic acid, ferulic acid and sinapic acid were identified. The predominant amino acid and fatty acid were glutamic acid and γ-linolenic acid, respectively. The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays. Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity. The dehydration process is an alternative for the retention of bio-compounds and health-promoting properties of red cabbage.

Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods.

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants.

In this study, vacuum drying (VD) was employed as an approach to protect the bioactive components of and produce dried broccoli powders with a high biological activity. To achieve these goals, the effects of temperature (at the five levels of 50, 60, 70, 80 and 90 °C) and constant vacuum pressure (10 kPa) were evaluated. The results show that, with the increasing temperature, the drying time decreased. Based on the statistical tests, the Brunauer-Emmett-Teller (BET) model was found to fit well to sorption isotherms, whereas the Midilli and Kucuk model fit well to the drying kinetics. VD has a significant impact on several proximate composition values. As compared with the fresh sample, VD significantly reduced the total phenol, flavonoid and glucosinolate contents. However, it was shown that VD at higher temperatures (80 and 90 °C) contributed to a better antioxidant potential of broccoli powder. In contrast, 50 °C led to a better antimicrobial and neuroprotective effects, presumably due to the formation of isothiocyanate (ITC). Overall, this study demonstrates that VD is a promising technique for the development of extracts from broccoli powders that could be used as natural preservatives or as a neuroprotective agent.

Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential α-Glucosidase Activity Inhibition of a Green Seaweed (Ulva spp.) Subjected to Different Drying Methods.

The green algal genus Ulva grows widely on all continents and is used for several applications such as functional foods, cosmeceuticals, nutraceuticals, and pharmaceuticals due to its nutritional characteristics. However, to increase its shelf-life and retain its bioactive components, it is necessary to apply some conservation technology, such as drying. The aim of this work is to describe the drying kinetic behavior of the green seaweed Ulva spp. by applying three dehydration methods: convective drying (CD), vacuum drying (VD), and solar drying (SD) by mathematical modeling and determining the retention of mineral content by atomic absorption spectroscopy and the antimicrobial potential against four strains such as Staphylococcus aureus, Escherichia coli, Saccharomyces cerevisiae, and Penicillium sp. by measurement of inhibition zones and α-glucosidase activity inhibition, as reported by IC50 determination. A freeze-dried sample was used as the control. The equilibrium moisture values calculated using the Guggenheim-Anderson-de Boer model were 0.0108, 0.0108, and 0.0290 g water/g d.m., for CD, VD and SD, respectively. The Midilli and Kucuk model showed robustness to fit all the experimental data of drying kinetic modeling. Ulva spp. is an important source of potassium with a ratio of Na/K < 0.29. Inhibition halos were observed in all samples against S. cerevisiae and Penicillium sp. with higher values than fluconazole action. An inhibitory effect on α-glucosidase activity was observed in all samples, mainly in the freeze-dried sample. Finally, dried Ulva spp. is a rich source of macro- and microminerals with antimicrobial activity and is a potential α-glucosidase inhibitor. Thus, it can be considered as a potential functional ingredient for food manufacturing.

Vacuum drying of Chilean papaya (Vasconcellea pubescens) fruit pulp: effect of drying temperature on kinetics and quality parameters.

Chilean papaya is grown in Central Chile and is considered to be an important source of fiber, sugars, and antioxidants. The effect of different vacuum drying temperatures (40, 50, 60, 70, and 80 °C) on the composition of papaya pulp was evaluated. The inhibitory effect of papaya extracts on α-glucosidase activity, as a regulator of blood sugar, was also evaluated. Drying reduced water activity of the pulp to less than 0.6, thereby, assuring the product stability, while maintaining simple sugars, vitamin C, and total flavonoids. Total phenolic content and antioxidant capacity by DPPH assay increased with respect to the fresh pulp by 1.5 and 2.6 times, respectively. The inhibitory effect of papaya extracts on α-glucosidase was evaluated by determining the IC50 for each sample and the acarbose equivalents. The results indicate the suitability of the dried extract of Chilean papaya as a regulator of glucose metabolism in Type II diabetes patients.

Health-promoting activities of edible seaweed extracts from Chilean coasts: assessment of antioxidant, anti-diabetic, anti-inflammatory and antimicrobial potential / Actividades promotoras de la salud de extractos de algas comestibles de las costas chilenas: evaluación del potencial antioxidante, antidiabético, antiinflamatorio y antimicrobiano

ABSTRACT The aim of this study was to evaluate the antioxidant, antidiabetic, anti-inflammatory and antimicrobial activities of three edible seaweed extracts from Chilean coasts: Pyropia orbicularis, Ulva spp, and Durvillaea antarctica. Seaweed extracts in methanol and 70% acetone were performed to evaluate antioxidant and antidiabetic activities, whereas 60% methanol was used to measure anti-inflammatory and antimicrobial activities. Acetone extracts from D. antarctica had the highest total phenolic content and consequently exhibited the strongest antioxidant activity, while methanol extract of this seaweed presented the highest α-glucosidase inhibition (IC50= 0.004 mg mL-1). In the tests against E. coli and Penicillium sp., the extracts obtained from Ulva spp. were the most effective and exhibited the maximum anti-inflammatory effect against phorbol 12-myristate 13-acetate irritant agent (61.8% inhibition) in mice. Results indicated that all evaluated Chilean seaweed extracts are promising candidates for application in functional foods and in the pharmaceutical industry.

RESUMEN El objetivo de este estudio fue evaluar las actividades antioxidantes, antidiabéticas, antiinflamatorias y antimicrobianas de los extractos de tres algas marinas comestibles de las costas Chilenas (Pyropia orbicularis, Ulva spp. y Durvillaea antarctica). Se realizaron extractos de algas marinas en metanol y acetona al 70% para evaluar las actividades antioxidantes y antidiabéticas, mientras que el metanol al 60% se usó para actividades antiinflamatorias y antimicrobianas. Los extractos de acetona de D. antarctica tuvieron el mayor contenido de fenoles totales (TPC) y, en consecuencia, exhibieron la mayor actividad antioxidante, mientras que el extracto metanólico de estas algas presentó la mayor inhibición de la α-glucosidasa (IC50= 0,004 mg mL-1). En las pruebas contra E. coli y Penicillium sp., los extractos obtenidos de Ulva spp., actuaron como los más efectivos y exhibieron el máximo efecto antiinflamatorio contra el agente irritante de forbol 12-miristato 13-acetato (TPA) (inhibición del 61,8%) en ratones. Por lo tanto, los resultados indican que todos los extractos de algas chilenas evaluados pueden ser candidatos prometedores para su aplicación en alimentos funcionales y en las industrias farmacéuticas.

Effects of drying processes on composition, microstructure and health aspects from maqui berries.

The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting α-glucosidase activity. The highest α-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and α-tocopherol or as a natural extract with therapeutic agents.

Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature.

The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, Durvillaea antarctica were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed D. antarctica had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%. However, a significant degradation of the chlorophyll pigments was observed with the lowest level of the initial chlorophyll content occurring at 60 °C (59%). Total carotenoids content was stable during drying between 50 and 70 °C. Vitamin E showed no significant loss during drying at any of the assayed temperatures, which could be due to its occurrence within the lipid fraction. Drying at 40 °C imparted a darker brown colour to the seaweed, while a lighter brown colour was acquired as drying temperature increased. The greatest loss in total phenolics content occurred at 60 °C, while total flavonoids content showed a significant reduction, which declined as drying temperature increased. According to the experimental results, phenolics and flavonoids could be considered as an important source of bioactive compounds with relatively high antioxidant activity. Thus D. antarctica may satisfy the requirements for development of functional foods.

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake "Picual" variety from 40 to 90°C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97-6.05 × 10(-9)m(2)s(-1) under the studied conditions. Activation energy was found to be 28.24 kJ mol(-1). The Weibull model was successfully applied (r(2)>0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90°C.