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16 pages, 2844 KiB

Open AccessArticle

Effect of Soybean Protein Isolate-7s on Delphinidin-3-O-Glucoside from Purple Corn Stability and Their Interactional Characterization

by Dongxia Chen, Yuheng Liu, Jia Li, Xiaozhen Sun, Jiadong Gu, Yang He, Hui Ci, Liankui Wen, Hansong Yu and Xiuying Xu

Foods 2022, 11(7), 895; https://doi.org/10.3390/foods11070895 - 22 Mar 2022

Cited by 2 | Viewed by 1790

Abstract

Anthocyanins are abundant in purple corn and beneficial to human health. Soybean protein isolate-7s (SPI-7s) could enhance the stability of anthocyanins. The stable system of soybean protein isolate-7s and delphinidin-3-O-glucoside complex (SPI-7s-D3G) was optimized using the Box–Behnken design at pH 2.8 [...] Read more.

Anthocyanins are abundant in purple corn and beneficial to human health. Soybean protein isolate-7s (SPI-7s) could enhance the stability of anthocyanins. The stable system of soybean protein isolate-7s and delphinidin-3-O-glucoside complex (SPI-7s-D3G) was optimized using the Box–Behnken design at pH 2.8 and pH 6.8. Under the condition of pH 2.8, SPI-7s effectively improved the sunlight-thermal stabilities of delphinidin-3-O-glucoside (D3G). The thermal degradation of D3G conformed to the first order kinetics within 100 min, the negative enthalpy value and positive entropy value indicated that interaction was caused by electrostatic interaction, and the negative Gibbs free energy value reflected a spontaneous interaction between SPI-7s and D3G. The interaction of SPI-7s-D3G was evaluated by ultraviolet visible spectroscopy, circular dichroism spectroscopy and fluorescence spectroscopy. The results showed that the maximum absorption peak was redshifted with increasing the α-helix content and decreasing the β-sheet contents, and D3G quenched the intrinsic fluorescence of SPI-7s by static quenching. There was one binding site in the SPI-7s and D3G stable system. The secondary structure of SPI-7s had changed and the complex was more stable. The stabilized SPI-7s-D3G will have broad application prospects in functional foods. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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19 pages, 3634 KiB

Open AccessArticle

Dependence of the Fe(II)-Gallic Acid Coordination Compound Formation Constant on the pH

by Franjo Frešer, Gregor Hostnik, Jelena Tošović and Urban Bren

Foods 2021, 10(11), 2689; https://doi.org/10.3390/foods10112689 - 3 Nov 2021

Cited by 15 | Viewed by 2845

Abstract

One important property of tannins involves their ability to form coordination compounds with metal ions, which is vital for the bioavailability of these ions, as well as for the antibacterial and antioxidative activities of tannins. In this study, the pH dependence of interactions [...] Read more.

One important property of tannins involves their ability to form coordination compounds with metal ions, which is vital for the bioavailability of these ions, as well as for the antibacterial and antioxidative activities of tannins. In this study, the pH dependence of interactions between gallic acid, one of the basic building blocks of tannins, and Fe(II) ions, was investigated using UV/Vis spectroscopy, in conjunction with density functional theory (DFT) calculations. Moreover, two models were developed to explain the processes taking place in the solution. The first model treated the reaction as a simple bimolecular process while the second also considered the protolytic equilibrium, which was proven very successful in discerning the pH dependence of formation constants, and whose assumptions were well supported by DFT calculations. We showed that the two-time deprotonated gallic acid species forms the coordination compound with Fe(II) ions in a 1:1 molar ratio. To gain better insight into the process, the coordination compound formation was also studied using various DFT functionals, which further supported the model results. Furthermore, due to the relatively low sample amounts needed, the methodology developed here will be useful to study compounds that are more difficult to isolate. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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14 pages, 2382 KiB

Open AccessArticle

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

by Elena Diez-Sánchez, Amparo Quiles and Isabel Hernando

Foods 2021, 10(4), 847; https://doi.org/10.3390/foods10040847 - 13 Apr 2021

Cited by 25 | Viewed by 2899

Abstract

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and [...] Read more.

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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12 pages, 330 KiB

Open AccessArticle

Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

by Bianca R. Albuquerque, Maria Inês Dias, Carla Pereira, Jovana Petrović, Marina Soković, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira and Lillian Barros

Foods 2021, 10(4), 700; https://doi.org/10.3390/foods10040700 - 25 Mar 2021

Cited by 11 | Viewed by 2257

Abstract

Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, [...] Read more.

Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC₅₀ values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

16 pages, 2138 KiB

Open AccessArticle

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

by Sara Serra, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia and Stefano Musacchi

Foods 2021, 10(1), 186; https://doi.org/10.3390/foods10010186 - 18 Jan 2021

Cited by 21 | Viewed by 4448

Abstract

Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds [...] Read more.

Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its’ market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (ΔC*) and color (ΔE) were calculated to quantify differences between T0₋T1 and T1₋T2 on the fruit surface. Enzymatic activity (PPO, POD) and phenolic composition were also quantified for each cultivar. ‘Granny Smith’ and ‘Cripps Pink’ browned minimally. In contrast, ‘Fiesta’ and ‘Mondial Gala’ browned severely, reporting high enzymatic activity and quantified phenolic concentration (QPC). Phenolic compound polymerization appears to play a significant role in enzymatic inhibition. ‘Topaz’ does not fit the high QPC, PPO, and browning formula, suggesting alternative pathways that contribute to apple browning. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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14 pages, 908 KiB

Open AccessArticle

Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes

by Jaime A. Arboleda Mejia, Arianna Ricci, Ana S. Figueiredo, Andrea Versari, Alfredo Cassano, Giuseppina P. Parpinello and Maria N. De Pinho

Foods 2020, 9(11), 1649; https://doi.org/10.3390/foods9111649 - 12 Nov 2020

Cited by 34 | Viewed by 3555

Abstract

The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for [...] Read more.

The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study—three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90). All membranes were characterized for their hydraulic permeability and rejection coefficients to reference solutes like saccharose, glucose, raffinose, polyethylene glycol, sodium chloride, and sodium sulfate. Permeation flowrates and rejection coefficients towards total phenolics content, antioxidant activity, proanthocyanidins, glucose and fructose were measured in the nanofiltration of grape pomace extract using selected operating conditions. Among the investigated membranes, the CA400-22 exhibited the highest permeate flux (50.58 L/m² h at 20 bar and 25 °C), low fouling index (of about 23%), the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and phenolic compounds. Indeed, the observed rejections for glucose and fructose were 19% and 12%, respectively. On the other hand, total phenolics content and proanthocyanidins were rejected for 73% and 92%, respectively. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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22 pages, 3767 KiB

Open AccessArticle

Determination of Biochemical Composition in Peach (Prunus persica L. Batsch) Accessions Characterized by Different Flesh Color and Textural Typologies

by Sara Serra, Brendon Anthony, Andrea Masia, Daniela Giovannini and Stefano Musacchi

Foods 2020, 9(10), 1452; https://doi.org/10.3390/foods9101452 - 13 Oct 2020

Cited by 32 | Viewed by 3948

Abstract

The rising interest in beneficial health properties of polyphenol compounds in fruit initiated this investigation about biochemical composition in peach mesocarp/exocarp. Biochemical evaluation of phenolic compounds and ascorbic acid were quantified through high-performance liquid chromatography (HPLC) in relation to three flesh colors (white, [...] Read more.

The rising interest in beneficial health properties of polyphenol compounds in fruit initiated this investigation about biochemical composition in peach mesocarp/exocarp. Biochemical evaluation of phenolic compounds and ascorbic acid were quantified through high-performance liquid chromatography (HPLC) in relation to three flesh colors (white, yellow and red) and four flesh typologies (melting, non-melting, slow softening and stony hard) within six commercial cultivars and eight breeding selections of peach/nectarine in 2007. While in 2008, quality and sensorial analyses were conducted on only three commercial cultivars (‘Big Top’, ‘Springcrest’ and ‘Ghiaccio 1’). The red flesh selection demonstrated the highest levels of phenolic compounds (in mesocarp/exocarp) and ascorbic acid. Total phenolic concentration was approximately three-fold higher in the exocarp than the mesocarp across all accessions. Breeding selections generally reported higher levels of phenolics than commercial cultivars. Flesh textural typologies justified firmness differences at harvest, but minimally addressed variations in quality and phenolic compounds. Flesh pigmentation explained variation in the biochemical composition, with the red flesh accession characterized by an abundancy of phenolic compounds and a high potential for elevated antioxidant activity. Sensorial analyses ranked the cultivar with high soluble solids concentration:titratable acidity (SSC:TA) and reduced firmness the highest overall. Red flesh is a highly desirable trait for breeding programs aiming to improve consumption of peaches selected for nutraceutical properties. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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Review

Jump to: Research

28 pages, 7159 KiB

Open AccessEditor’s ChoiceReview

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

by Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela and Berta Gonçalves

Foods 2021, 10(1), 106; https://doi.org/10.3390/foods10010106 - 6 Jan 2021

Cited by 60 | Viewed by 6956

Abstract

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that [...] Read more.

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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