Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 16 de 16
Filtrar
Más filtros










Base de datos
Intervalo de año de publicación
1.
Food Chem ; 307: 125549, 2020 Mar 01.
Artículo en Inglés | MEDLINE | ID: mdl-31648175

RESUMEN

The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids, lignans and other polyphenols were the predominant polyphenols detected with Triple-TOF-LC-MS/MS. The highest concentration of ferulic acid, didymin, dihydro-p-coumaric acid, sesaminol and matairesinol isomers were found among all the compounds detected. After HPP treatment, irrespective of the pressures applied, new simple polyphenols like oleuropein, 4-vinylsyringol, isocoumarin, and 4-hydroxybenzaldehyde were detected. Both phenomena could be attributed to the release of bounded phenolic compounds after applying HPP, as well as enzymatic degradation and/or condensation. The highest inactivation of polyphenoloxidase (PPO) enzymes (57%) was obtained at 300 MPa × 3 pulses, and peroxidase (POD) enzymes (31%) at 600 MPa working in static mode. Significant changes in the colour parameters and browning index were observed in all HPP-treated juices.


Asunto(s)
Catecol Oxidasa/metabolismo , Daucus carota/química , Polifenoles/análisis , Presión Sanguínea , Cromatografía Liquida , Color , Daucus carota/enzimología , Espectrometría de Masas en Tándem
2.
Molecules ; 24(23)2019 Nov 27.
Artículo en Inglés | MEDLINE | ID: mdl-31783600

RESUMEN

Multiple reviews have been published on various aspects of carotenoid extraction. Nevertheless, none of them focused on the discussion of recent green chemistry extraction protocols, especially for the carotenoids extraction from Daucus carota L. This group of bioactive compounds has been chosen for this review since most of the scientific papers proved their antioxidant properties relevant for inflammation, stress-related disorders, cancer, or neurological and neurodegenerative diseases, such as stroke and Alzheimer's Disease. Besides, carrots constitute one of the most popular sources of carotenoids. In the presented review emphasis has been placed on the supercritical carbon dioxide and enzyme-assisted extraction techniques for the relevant tetraterpenoids. The detailed descriptions of these methods, as well as practical examples, are provided. In addition, the pros and cons of each method and comparison with the standard solvent extraction have been discussed.

3.
J Sci Food Agric ; 2019 Dec 26.
Artículo en Inglés | MEDLINE | ID: mdl-31875969

RESUMEN

BACKGROUND: Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS: Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α-helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION: In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α-helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry.

4.
Food Chem ; 299: 125112, 2019 Nov 30.
Artículo en Inglés | MEDLINE | ID: mdl-31299521

RESUMEN

The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice. The predominant carotenoids in the fresh juices were by far the provitamin A carotenoids ß-carotene and α-carotene. Others were ζ-carotene, phytofluene, phytoene and lutein. HPP at 300 MPa in three cycles caused the highest carotenoids degradation (41%) whereas the lowest degradation (26%) was achieved at 600 MPa. The highest inactivation of POD (31%) and PPO (57%) was achieved with 600 MPa and 300 MPa applied in three cycles, respectively what indicates that POD is more responsible for carotenoids degradation. The colour differences (ΔE*ab) between fresh juice and HPP-treated juices ranged from 3.02 to 4.15 CIELAB units. As far as the impact on microorganism was concerned, there was a clear trend between the applied pressure and the microbial reduction achieved.


Asunto(s)
Carotenoides/química , Daucus carota/química , Industria de Procesamiento de Alimentos/métodos , Jugos de Frutas y Vegetales , Carotenoides/análisis , Catecol Oxidasa/química , Color , Estabilidad de Enzimas , Almacenamiento de Alimentos , Jugos de Frutas y Vegetales/microbiología , Presión
5.
Molecules ; 24(9)2019 04 29.
Artículo en Inglés | MEDLINE | ID: mdl-31035438

RESUMEN

Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110-120 °C), creep speed (V, 18-22 rpm) and pressure (P, 0.02-0.04 MPa)) were used in the experimental design. Using the Box-Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.


Asunto(s)
Química Farmacéutica/métodos , Helianthus/química , Inulina/química , Extractos Vegetales/química , Liofilización/métodos , Inulina/ultraestructura , Polvos
6.
J Sci Food Agric ; 99(7): 3672-3680, 2019 May.
Artículo en Inglés | MEDLINE | ID: mdl-30638267

RESUMEN

BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTS: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSION: Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry.


Asunto(s)
Aminoácidos/química , Chlorella/química , Aditivos Alimentarios/análisis , Productos de la Carne/análisis , Spirulina/química , Animales , Chlorella/metabolismo , Comportamiento del Consumidor , Fabaceae/química , Fabaceae/metabolismo , Manipulación de Alimentos , Humanos , Spirulina/metabolismo , Gusto , Pavos
7.
Crit Rev Food Sci Nutr ; 59(18): 2879-2895, 2019.
Artículo en Inglés | MEDLINE | ID: mdl-29771598

RESUMEN

Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some important drawbacks such as long extraction time, low yield, high solvent consumption and degradation thermolabile compounds. Therefore, innovative extraction techniques such as ultrasound, microwave, enzyme, ohmic and heat-assisted methods can be useful strategies to enhance the exytraction yield and to reduce processing temperature, extraction time, and energy and solvent consumption. Furthermore, bioaccessibility and bioavailability aspects of these bioactive compounds as well as their metabolic fates are crucial for developing novel functional foods. Additionally, immobilization methods to improve stability, solubility, and the overall bioavailability of these valuable compounds are necessary for their commercial applications. This review aims to give an overall perspective of innovative extraction techniques to extract the targeted compounds with anti-inflammatory and antimicrobial activities. Moreover, the bioaccessi-bility and bioavailability of these compounds before and after processing discussed. In addition, some of the most important characteristics of thyme and their derived products discussed in this paper.

8.
Food Chem ; 278: 254-260, 2019 Apr 25.
Artículo en Inglés | MEDLINE | ID: mdl-30583370

RESUMEN

Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this study was therefore to analyse and to compare the concentration of bioactive compounds in organic vs. conventional pickled bell pepper. Two cultivars of sweet red pepper (Roberta and Berceo) from organic and conventional cultivation were used in the experiment. The content of dry matter, polyphenols and carotenoids in fruit has been determined. The conventional pickled bell pepper fruits appeared to be richer in phenolic acids, while organic samples contained significantly more flavonoids, including myricetin, quercetin, kaempferol, apigenin, and carotenoids such as beta-carotene, alpha-carotene, capsorubin, cryptoxanthin and cryptoflavin in comparison to the conventional ones.


Asunto(s)
Capsicum/química , Carotenoides/análisis , Manipulación de Alimentos/métodos , Agricultura Orgánica , Polifenoles/análisis , Antioxidantes/análisis , Polonia
9.
Molecules ; 23(11)2018 Oct 27.
Artículo en Inglés | MEDLINE | ID: mdl-30373258

RESUMEN

Apple pomace, a byproduct of juice production, is a rich source of bioactive compounds and nutrients. Supercritical fluid extraction was proposed as a method for a fast and selective extraction of hydrophobic compounds with a pharmaceutical potential from this matrix. Chromatographic analysis showed that the pomace contained significant amounts of such substances, the most abundant of them were ursolic acid, oleanolic acid, and ß-sitosterol. The solubility was chosen as a primary factor for a selection of the extraction conditions; the best results were acquired for a temperature of 80 °C and a pressure of 30 MPa. The equation proposed by Chrastil was applied for the description of the impact of the process parameters on the solubility of the analytes; the obtained values of coefficients of determination were satisfactory, despite the fact that the equation was developed for binary systems. The extraction curves obtained during the experiments were used for the description of the process kinetics using the Broken plus Intact Cell model. The impact of the temperature, pressure, and flow rate of carbon dioxide on the mass transfer phenomena was investigated. The data obtained allowed the prediction of the extraction curve for the process conducted on the larger scale.


Asunto(s)
Dióxido de Carbono , Cromatografía con Fluido Supercrítico , Malus/química , Fitosteroles/química , Extractos Vegetales/química , Triterpenos/química , Dióxido de Carbono/química , Cromatografía de Gases , Cromatografía con Fluido Supercrítico/métodos , Modelos Teóricos , Solventes
10.
Food Chem ; 268: 279-286, 2018 Dec 01.
Artículo en Inglés | MEDLINE | ID: mdl-30064759

RESUMEN

The impact of supercritical carbon dioxide (SCCD) (10-60 MPa/45 °C/30 min) and subsequent 10 weeks storage at 4 °C on polyphenol oxidase (PPO), peroxidase (POD) activities, phenolic profile, vitamin C, sugars, physicochemical properties of cloudy apple juices was investigated. No significant changes in sugars and total polyphenols were observed, whereas significant degradation (≈28%) of vitamin C and individual polyphenols (≈18%) was noted after SCCD treatment. After 4 weeks storage only 34% of vitamin C was retained and no vitamin C was detected after this time. Ten weeks of storage caused hydrolysis of sucrose in 15%, whereas degradation of individual polyphenols ranged from 43 to 50% depending on the pressure applied. The highest pressure was applied the highest retention of polyphenols was observed. The lightness of juice significantly increased by 15% after SCCD and decreased during storage. Moreover, the synergistic effect of both enzymes with chlorogenic acid and catechol was found.


Asunto(s)
Catecol Oxidasa/metabolismo , Manipulación de Alimentos/métodos , Jugos de Frutas y Vegetales/análisis , Malus/química , Peroxidasas/metabolismo , Fitoquímicos/análisis , Ácido Ascórbico/análisis , Dióxido de Carbono/química , Cromatografía Líquida de Alta Presión , Frío , Malus/metabolismo , Valor Nutritivo , Fenoles/análisis , Polifenoles/análisis , Especificidad por Sustrato , Factores de Tiempo
11.
J Agric Food Chem ; 65(37): 8171-8183, 2017 Sep 20.
Artículo en Inglés | MEDLINE | ID: mdl-28838245

RESUMEN

White cabbage is one of the most important vegetables grown both in Poland and worldwide. Cabbage contains considerable amounts of bioactive compounds such as glucosinolates, vitamin C, carotenoids, and polyphenols. Some experiments indicate that vegetables from organic production contain more bioactive compounds than those from conventional production, however, only a few studies have been conducted on cruciferous plants. The presented study has proved that organic fresh cabbage, compared to the conventional one, contained significantly less total flavonoids in both years of experiments (3.95 ± 0.21 mg/100 g FW and 3.71 ± 0.33 mg/100 g FW), several flavonoid compounds, total chlorophylls (1.51 ± 0.17 mg/100 g FW and 1.30 ± 0.22 mg/100 g FW) carotenoids, nitrites (0.55 ± 0.04 mg/kg FW and 0.45 ± 0.02 mg/kg FW), and nitrates (0.50 ± 0.13 g/kg FW and 0.47 ± 0.11 g/kg FW). The organic sauerkraut juice, compared to the conventional one, contained significantly more total polyphenols (5.39 ± 0.22 mg/100 g FW and 9.05 ± 1.10 mg/100 g FW) as well as several flavonoids. Only CONV sauerkraut juice produced with the highest N level of fertilization induced a statistical significant increase of the level of necrosis of human stomach gastric adenocarcinoma cell line AGS.


Asunto(s)
Adenocarcinoma/fisiopatología , Brassica/química , Brassica/crecimiento & desarrollo , Proliferación Celular/efectos de los fármacos , Jugos de Frutas y Vegetales/análisis , Preparaciones de Plantas/farmacología , Neoplasias Gástricas/fisiopatología , Agricultura , Línea Celular Tumoral , Flavonoides/análisis , Flavonoides/farmacología , Humanos , Valor Nutritivo , Agricultura Orgánica , Preparaciones de Plantas/química , Polifenoles/análisis , Polifenoles/farmacología
12.
J Food Sci Technol ; 54(3): 832-841, 2017 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-28298698

RESUMEN

This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.

13.
Int J Mol Sci ; 18(2)2017 Jan 27.
Artículo en Inglés | MEDLINE | ID: mdl-28134807

RESUMEN

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.


Asunto(s)
Antocianinas/química , Frutas/química , Presión , Verduras/química , Enzimas/metabolismo , Temperatura Ambiental
14.
Molecules ; 20(11): 20614-41, 2015 Nov 19.
Artículo en Inglés | MEDLINE | ID: mdl-26610440

RESUMEN

Ursolic acid (UA) is a natural terpene compound exhibiting many pharmaceutical properties. In this review the current state of knowledge about the health-promoting properties of this widespread, biologically active compound, as well as information about its occurrence and biosynthesis are presented. Particular attention has been paid to the application of ursolic acid as an anti-cancer agent; it is worth noticing that clinical tests suggesting the possibility of practical use of UA have already been conducted. Amongst other pharmacological properties of UA one can mention protective effect on lungs, kidneys, liver and brain, anti-inflammatory properties, anabolic effects on skeletal muscles and the ability to suppress bone density loss leading to osteoporosis. Ursolic acid also exhibits anti-microbial features against numerous strains of bacteria, HIV and HCV viruses and Plasmodium protozoa causing malaria.


Asunto(s)
Triterpenos/química , Triterpenos/farmacología , Animales , Antiinfecciosos/química , Antiinfecciosos/farmacología , Antiinflamatorios/química , Antiinflamatorios/farmacología , Antineoplásicos Fitogénicos/química , Antineoplásicos Fitogénicos/farmacología , Encéfalo/efectos de los fármacos , Corazón/efectos de los fármacos , Humanos , Hígado/efectos de los fármacos , Extractos Vegetales/biosíntesis , Extractos Vegetales/química , Extractos Vegetales/farmacología
15.
J Agric Food Chem ; 62(46): 11264-9, 2014 Nov 19.
Artículo en Inglés | MEDLINE | ID: mdl-25376304

RESUMEN

A high level of sweetness and health-promoting properties make steviol glycosides an interesting alternative to sugars or artificial sweeteners. The radical oxygen species scavenging activity of these compounds may influence the stability of labile particles present in food. Model buffer solutions containing steviol glycosides, a selected food antioxidant (vitamin C or anthocyanins), and preservative were analyzed during storage. The addition of steviol glycosides at concentrations of 50, 125, and 200 mg/L increased the stability of both ascorbic and dehydroascorbic acid (degradation rates decreased up to 3.4- and 4.5-fold, respectively); the effect was intensified by higher sweetener concentrations and higher acidity of the solutions. Glycosides used alone did not affect the stability of anthocyanins; however, they enhanced the protective effect of sugars; half-life times increased by ca. 33% in the presence of sucrose (100 g/L) and by ca. 52% when both sucrose (100 g/L) and glycosides (total 200 mg/L) were used. Steviol glycosides concentrations remained stable during experiments.


Asunto(s)
Antocianinas/química , Ácido Ascórbico/química , Diterpenos de Tipo Kaurano/análisis , Glucósidos/análisis , Extractos Vegetales/análisis , Stevia/química , Estabilidad de Medicamentos , Semivida
16.
Plant Foods Hum Nutr ; 68(2): 171-6, 2013 Jun.
Artículo en Inglés | MEDLINE | ID: mdl-23609833

RESUMEN

A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by HPLC method) has been measured. The presented results indicate the impact of the growing system and the year of production on the composition of tomato juice. The organic tomato juice contained significantly more beta-carotene, chlorogenic acid, rutin as well as more total phenolic acids, gallic acid, p-coumaric acid, total flavonoids, quercetin-3-O-glucoside and quercetin in comparison with the non-organic. The tomato juice from 2008 contained significantly more carotenoids and some flavonoids compared to the one produced in 2009, which contained significantly more dry matter, vitamin C, as well as quercetin and it derivatives.


Asunto(s)
Ácido Ascórbico/análisis , Bebidas/análisis , Carotenoides/análisis , Lycopersicon esculentum/química , Ácido Clorogénico/análisis , Cromatografía Líquida de Alta Presión , Ácidos Cumáricos/análisis , Flavonoides/análisis , Glucósidos , Agricultura Orgánica , Polonia , Polifenoles/análisis , Propionatos , Quercetina/análogos & derivados , Rutina/análisis , Estaciones del Año
SELECCIÓN DE REFERENCIAS
DETALLE DE LA BÚSQUEDA