Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities

Granato, Daniel; Fidelis, Marina; Haapakoski, Marjo; Lima, Amanda dos Santos; Viil, Janeli; Hellström, Jarkko; Rätsep, Reelika; Kaldmäe, H.; Bleive, Uko; Azevedo, Luciana; Marjomäki, Varpu; Zharkovsky, Alexander; Pap, Nóra

doi:10.1016/j.foodchem.2022.133240

Cited by 30 publications

(12 citation statements)

References 48 publications

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“…However, BK-BC and CP-BC had similarly high concentrations of anthocyanins (around 20 mg cyanidin 3-glucoside/g sample) as their main polyphenol compounds (Figure 4b). This confirms previous reports that showed blackcurrant pomace as a rich source of anthocyanins (Granato et al, 2022). Eight anthocyanin compounds were identified in blackcurrant treatments: (1) delphinidin-glucoside, (2) delphinidin-rutinoside, (3) cyanidin-glucoside, (4) cyanidin-rutinoside, (5) petunidin-rutinoside, (6) peonidin-rutinoside, (7) delphinidin coumaroylglucoside, and (8) cyanidin coumaroylglucoside (Figure S1, numbers identify anthocyanin peaks).…”

Section: Polyphenol Load-total Phenolic Anthocyanin and Proanthocyani...supporting

confidence: 90%

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Hoskin

Grace

Xiong

et al. 2023

Journal of Food Science

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The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products. Practical Application Practical Application: The protein–polyphenol complexation is a robust method to produce phytochemical‐rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein–polyphenol particles, such as the spray‐drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

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Section: Polyphenol Load-total Phenolic Anthocyanin and Proanthocyani...supporting

confidence: 90%

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Hoskin

Grace

Xiong

et al. 2023

Journal of Food Science

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“…For example, UA in combination with 3.3% Alcalase enhanced almost 30% the TPC from waste mango peels when compared to the sole use of UAE [ 134 ]. Enzyme-treated blackcurrant press cake (derived after the extraction of the juice) led to a higher anthocyanin recovery, while the extracts showed antiviral activities [ 135 ].…”

Section: Strategies For the Production Of Clean And Sustainable Compo...mentioning

confidence: 99%

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

Alexandri

Kachrimanidou

Papapostolou

et al. 2022

Foods

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The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.

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“…In most studies, a health outcome is commonly linked with the level of bioactive compounds consumed daily. Such compounds—carotenoids, polyphenols, and sterols/stanols, among others, are known to counteract oxidative damage and downregulate pro‐inflammatory cytokines/adipokines in healthy conditions and in some illnesses (Carsono et al., 2022; Girardelo et al., 2020; Granato et al., 2022).…”

Section: Chemical Antioxidant Methods: When and Why To Use?mentioning

confidence: 99%

Cellular antioxidant activity measurement: An alternative to chemical antioxidant methods?

Granato

2023

Food Safety and Health

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Oxidative stress occurs when the production of reactive oxygen species (ROS) overpasses their degradation and buffering by endogenous antioxidants and those derived from the diet (exogenous antioxidants). In food science and nutrition, assessing antioxidant activity relies on chemical reactions—chemical test‐tube assays—and human and murine cell lines. Usually, an ROS inductor, such as hydrogen peroxide (H2O2) or peroxyl radicals (ROO•), is used to induce oxidation. Some biomarkers related to endogenous protection (i.e., catalase, superoxide dismutase, and glutathione reductase), oxidation‐end products (i.e., malondialdehyde), and intracellular ROS generation can be quantitatively determined. Herein, some insights into using human cell lines and related biomarkers are described, and the downsides of using chemical antioxidant assays are explained. In conclusion, research on antioxidants should be based on using relevant human cell cultures. In contrast, chemical antioxidant assays should be limited to an initial screening as their physiological importance is negligible.

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Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities

Cited by 30 publications

References 48 publications

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

Cellular antioxidant activity measurement: An alternative to chemical antioxidant methods?

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