A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (<i>Solanum tuberosum</i> L. cv Bora valley) processed by hot‐melt extrusion

Azad, Obyedul Kalam; Adnan, Md.; Kang, Wie Soo; Lim, Jung Dae; Lim, Young Seok

doi:10.1111/ijfs.15485

Cited by 4 publications

(4 citation statements)

References 43 publications

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“…It is observed from the current study that the phenolic, flavonoid, and antioxidant capacity was higher in F2 that it was in the lecithin-mediated formulation. Previous research aligned with this positive response [14,26,31]. It was stated that lecithin-formed liposomes efficiently protect both soluble and insoluble active compounds by lipid and phospholipid bilayers (Figure 3), and encapsulation efficiency is enhanced in a slightly acidic environment [37,38].…”

Section: Antioxidant Activitymentioning

confidence: 64%

“…It has excellent beneficial effects such as increased solubility, miscibility, and bioavailability of poorly soluble compounds and materials. The HME mixes raw materials (coarse powder) with antioxidants, lubricants, plasticizers, polymers, excipients, etc., under high shear and elevated temperatures; hence, some sensitive bioactive compounds face thermal and mechanical degradation during the processing operation [14,15]. To resolve this problem, plasticizers or stabilizers can be used, which mainly enhance the workability and processability of biopolymers by modifying their physical properties.…”

Section: Introductionmentioning

confidence: 99%

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Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam

Park

Jin

et al. 2022

Processes

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Recently, interest in exploring phytochemicals with health benefits has grown significantly. In this research, we aimed to develop the processing profile and functionality of Moringa oleifera Lam. Here, we implemented biopolymer-mediated extrudate formulations of M. oleifera (leaves, seed, and husk) in order to enhance the phenolic, flavonoid, and antioxidant capacity. The formulation-1 (F1) was prepared for leaves, seed, and husk using biopolymers (10% w/w), namely: whey protein isolate (10% w/w) and lecithin (5% w/w) with vitamin E (2% w/w). The formulation-2 (F2) was composed of lecithin (5% w/w) with ascorbyl palmitate (10% w/w) and vitamin E (2% w/w), processed by hot-melt extrusion (HME). It was observed that the total phenol and flavonoid contents were persistent in the lecithin-mediated F2 formulation of leaves, seed, and husk. Likewise, antioxidant capacity was significantly stayed in the F2 formulation of all organs, compared to the extrudate and control. The IC50 values revealed that the leaves of the F2 formulation showed strong free radical scavenging capacity compared to the F2 formulation of seed and husk. It was concluded that the F2 formulation could be used in the different parts of M. oleifera processing to boost functionality.

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Section: Antioxidant Activitymentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam

Park

Jin

et al. 2022

Processes

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“…Despite being recognized for their functional properties, the technological incorporation of polyphenolic compounds in food or pharmaceutical formulations could be more feasible due to pronounced molecular instability ( 9 , 11 ). They are sensitive compounds to environmental conditions such as temperature, changes in pH ranges, and luminosity ( 12 , 13 ). Polyphenolic compounds have limited stability in human gastrointestinal ambient, such as intestinal pH, enzyme action, and intestinal microbiota, reducing the absorption of intact structures and bioavailability and significantly affecting functional activity ( 14 , 15 ).…”

Section: Introductionmentioning

confidence: 99%

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Rosales

Fabi

2023

Front. Nutr.

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In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical–chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.

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“…are the most rare and beneficial for health due to the presence of anthocyanins. These phenolic compounds can be used as natural dyes and colorants in food due to the high thermal stability [ 2 ]. Anthocyanins are also associated with increased stress tolerance [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

A Mutation in the MYBL2-1 Gene Is Associated with Purple Pigmentation in Brassica oleracea

Khusnutdinov¹,

Artyukhin²,

Sharifyanova³

et al. 2022

IJMS

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Anthocyanins are well-known antioxidants that are beneficial for plants and consumers. Dihydroflavonol-4-reductase (DFR) is a key gene of anthocyanin biosynthesis, controlled by multiple transcription factors. Its expression can be enhanced by mutations in the negative regulator of anthocyanin biosynthesis myeloblastosis family transcription factor-like 2 (MYBL2). The expression profiles of the DFR gene were examined in 43 purple and green varieties of Brassica oleracea L., Brassica napus L., Brassica juncea L., and Brassica rapa L. MYBL2 gene expression was significantly reduced in purple varieties of B. oleracea, and green varieties of B. juncea. The MYBL2 gene sequences were screened for mutations that can affect pigmentation. Expression of the DFR gene was cultivar-specific, but in general it correlated with anthocyanin content and was higher in purple plants. Two single nucleotide polymorphysms (SNPs) were found at the beginning of the DNA-binding domain of MYBL2 gene in all purple varieties of B. oleracea. This mutation, leading to an amino acid substitution and the formation of a mononucleotide repeat (A)8, significantly affects RNA structure. No other noteworthy mutations were found in the MYBL2 gene in green varieties of B. oleracea and other studied species. These results bring new insights into the regulation of anthocyanin biosynthesis in genus Brassica and provide opportunities for generation of new purple varieties with precise mutations introduced via genetic engineering and CRISPR/Cas.

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A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion

Cited by 4 publications

References 43 publications

Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam

Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

A Mutation in the MYBL2-1 Gene Is Associated with Purple Pigmentation in Brassica oleracea

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