Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review

Mardani, Mohsen; Badakné, Katalin; Farmani, Jamshid; Shahidi, Fereidoon

doi:10.1080/10408398.2022.2147268

Cited by 3 publications

(2 citation statements)

References 134 publications

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“…advancements in processing technologies have further enhanced the nutritional quality and versatility of millet-based products. Innovative techniques such as milling, extrusion, and fermentation have been employed to develop a wide range of value-added milletbased foods, including flours, breakfast cereals, snacks, and beverages [16][17][18][19]. These processing methods not only improve the palatability and sensory characteristics of millet products but also enhance their shelf life and digestibility.…”

Section: Recentmentioning

confidence: 99%

Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement

Kanojia,

Gomadhi,

Kamalasundari

et al. 2024

EJNFS

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Millet grains have gained recognition as nutritious, climate-resilient crops with the potential to contribute to food security and public health. This review explores the nutritional benefits, processing advancements, and future prospects of millet grains. Millets are rich sources of dietary fiber, protein, vitamins, minerals, and antioxidants, making them suitable for gluten-free diets and beneficial for managing chronic diseases. Recent advancements in processing technologies have led to the development of a variety of millet-based products that retain nutritional integrity while enhancing sensory attributes. These innovations offer convenient and nutritious alternatives to traditional grain-based foods. Looking ahead, millets hold promise for sustainable agriculture and improved human health, especially in regions facing food insecurity and malnutrition. Government support and consumer awareness are crucial for realizing the full potential of millet grains in addressing global challenges.

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Section: Recentmentioning

confidence: 99%

Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement

Kanojia,

Gomadhi,

Kamalasundari

et al. 2024

EJNFS

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“…Enzymatic modifications involve transesterification between EGCG and other esters, catalyzed by enzymes, resulting in the production of EGCG derivatives [31]. This method offers several advantages, such as mild reaction conditions, a straightforward reaction process, low reagent toxicity, elevated regional selectivity, and enzyme separation achieved through simple filtration and membrane separation [32,33].…”

Section: Enzymatic Modificationsmentioning

confidence: 99%

Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities

Zhuang,

Quan,

Wang

et al. 2024

Foods

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Epigallocatechin gallate (EGCG), the key constituent of tea polyphenols, presents challenges in terms of its lipid solubility, stability, and bioavailability because of its polyhydroxy structure. Consequently, structural modifications are imperative to enhance its efficacy. This paper comprehensively reviews the esterification techniques applied to EGCG over the past two decades and their impacts on bioactivities. Both chemical and enzymatic esterification methods involve catalysts, solvents, and hydrophobic groups as critical factors. Although the chemical method is cost-efficient, it poses challenges in purification; on the other hand, the enzymatic approach offers improved selectivity and simplified purification processes. The biological functions of EGCG are inevitably influenced by the structural changes incurred through esterification. The antioxidant capacity of EGCG derivatives can be compromised under certain conditions by reducing hydroxyl groups, while enhancing lipid solubility and stability can strengthen their antiviral, antibacterial, and anticancer properties. Additionally, esterification broadens the utility of EGCG in food applications. This review provides critical insights into developing cost-effective and environmentally sustainable selective esterification methods, as well as emphasizes the elucidation of the bioactive mechanisms of EGCG derivatives to facilitate their widespread adoption in food processing, healthcare products, and pharmaceuticals.

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Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production

Mardani,

Badakné,

Szedljak

et al. 2024

Food Chemistry

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Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review

Cited by 3 publications

References 134 publications

Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement

Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement

Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities

Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production

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