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Application of solvent pH under pressurized conditions using accelerated solvent extraction and green solvents to extract phytonutrients from wild berries

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Food Bioscience 2022年第3期47卷 463-473页

作者： Amanda Rajakaruna Charles F.Manful Ibrahim M.Abu-Reidah Amber L.Critch Natalia P.Vidal Thu H.Pham Mumtaz Cheema Raymond Thomas School of Science and the Environment Grenfell CampusMemorial University of NewfoundlandCorner BrookA2H 5G4Canada The Functional Foods Sensory Laboratory Grenfell CampusMemorial University of NewfoundlandCorner BrookA2H 5G4Canada

Berry fruits are known as“superfoods”due to health benefits associated with the high content of bioactive compounds or *** extraction solvents are fundamentally volatile compounds acquired from non-renewable resources,i.e petroleum-based solvents are presumed to be harmful to both human health and the *** to the new emphasis on environmental and safety protections and the development of green chemistry,finding alternative solvents to replace the organic ones has recently become a major ***,there is a great interest in the scientific community to develop a suitable green approach to allow the extraction and recovery of the bioactive phytonutrients from berry sources for applications in improving human health and *** this study,the phytonutrient composition of three popular wild berries:blueberry(Vaccinium angustifolium),partridgeberry(Vaccinium vitis-idaea L.)and Rosehipberry(Rosa canina),were evaluated following extraction using biphasic green solvents at pH 2.5,7.0,and 11.5 under pressurized conditions using Accelerated Solvent Extraction(ASE)*** total phenolic content and composition,antioxidant activity,vitamin and mineral content of the berry extracts were evaluated using Folin-Ciocalteu assay,Ferric Reducing Antioxidant Power Assay(FRAP),Ultra-High-pressure Liquid Chromatography-Mass Spectrometry(UHPLC-MS)and inductively coupled plasma-mass spectrometry(ICP-MS),*** highest total antioxidant activity(p≤0.05)and phenolic content were observed in rosehip berry followed by blueberry and partridgeberry in the hydroethanolic extracts at pH ***,the highest extraction efficiency of total fat-soluble vitamins(FSV)and total B vitamins were also observed in the hydroethanolic extract at pH *** in rosehipberry and partridgeberry the highest vitamin C content was observed in hydroethanolic extract at pH 11.5,whereas in blueberry it was observed in the pH 2.5 hydroethanolic extract.I

关键词： Wild berries Accelerated solvent extraction(ASE) Hydroethanolic extracts Alkaline pH phytonutrients

Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)

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Food Science and Human Wellness 2020年第2期9卷 176-183页

作者： Thahira Banu A Sri Ramani P Aswini Murugan School of Sciences Department of Home ScienceThe Gandhigram Rural Institute–(Deemed to be University)Gandhigram624302DindigulTamil NaduIndia

Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side *** available and cheap fruits such as tomato are perishable very easily due to its high water *** gel coating is a good choice,easily available and cheap natural preservative abundantly available in the Indian *** present study was undertaken to extend the shelf life of the tomatoes using seaweed gel coating at different *** seaweeds namely Kappaphycus alvarezii(red algae)and Sargassum tenerrimum(brown algae)was selected due to their high gelling *** seaweeds were collected in dry form from Aqua Agri Processing Limited,Mana Madurai(SIPCOT)Tamil Nadu,*** seaweed extracts were tested for phytonutrients,antibacterial and anti-fungal activity using standard *** shelf life of seaweed coated tomatoes using different concentrations of the seaweed extract(gel)was *** the results,it is understood that the phytonutrients namely flavonoids,steroids,saponins and tannins are present in both the selected *** and antifungal activity of Kappaphycus alvarezii showed higher inhibition zone than *** against common *** characteristics and shelf life evaluation was based on water loss,texture,ascorbic acid content,juice content,total soluble solids(TSS),total acidity and TSS/total acidity ratio,*** results pointed out that *** was the most effective in maintaining the quality characteristics of tomato fruits and it also supports the fruit quality during storage period than ***,from the results of the study it is concluded that the better quality characteristics and shelf life of tomatoes can be increased by coating seaweed gel and it can be used as a bio preservative in fruit and vegetable preservation.

关键词： Seaweeds Preservatives Antibacterial Antifungal phytonutrients Inhibition

A technological breakthrough in developing a state-of-the-art nutraceutical sports nutrition formulation to enhance vitality, mental acuity, vigilance, energy, and stamina

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Food Production, Processing and Nutrition 2022年第1期4卷 69-71页

作者： Debasis Bagchi Bernard W.Downs Manashi Bagchi Steve Kushner R&D VNI Inc.Bonita SpringsFLUSA Texas Southern University College of Pharmacy and Health Sciences HoustonTXUSA Department of Biology Adelphi UniversityGarden CityNYUSA R&D Dr.Herbs LLCConcordCAUSA ALM R&D OldsmarFLUSA

The researchers demonstrate the development of a novel Prodosome technology-derived PL425 PEC phytonutrient-enriched electrolyte formulation and its significant contribution in fluid homeostasis as well as enhanced neuromuscular function, cardio-protection, pulmonary, and other physiological cellular and organ functions. Electrolytes enriched in phytonutrients including polyphenolic bioflavonoids, anthocyanins, saccharides, sulforaphanes, carotenoids and exotic spices, in conjunction with a full spectrum of sea water-derived electrolytes, such as sodium, chloride, potassium, calcium, phosphate, magnesium and bicarbonate, along with vitamin C, all of which are encapsulated in the proprietary Prodosome technology enabling enhanced bioavailability. This technology will maintain important biological functions including metabolic and energy homeostasis, pH equilibration, free radical inhibition, cell-to-cell communication, muscular integrity, enhanced neuronal, cardiovascular, pulmonary, and kidney functions. Moreover, these phytonutrients and electrolytes enhance energy metabolism, ATP production, and activate nitric oxide production without L-Arginine. Ongoing research studies are in progress.

关键词： phytonutrients Electrolyte balance Micronutrients PL425PEC Prodosome technology Metabolic homeostasis Immune and brain health

Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

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Food and Nutrition Sciences 2021年第7期12卷 703-718页

作者： Rodica Siminiuc Dinu Țurcanu Department of Food and Nutrition Faculty of Food Technology Technical University of Moldova Chisinau Republic of Moldova Informatization Partnerships Institutional Image and Communication Office Technical University of Moldova Chisinau Republic of Moldova

Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked. There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and capitalization of (ESH) from the territory of the Republic of Moldova (RM) by reviewing their traditional use in local gastronomy and describing the nutritional characteristics. Ethnographic research techniques, such as conversations and interviews, were used to identify knowledge about the use of ESH in the RM. The use, phytochemical profile, and curative effects of the analyzed ESH were taken from the online database Plants For A Future (PFAF) and the phytochemical and ethnobotanical database of the US Department of Agriculture and Agricultural Research. The analysis of the specialized literature on ESH consumption in the world showed that their culinary application in the RM could still be diversified. Some of their properties could possibly be used in the design of new products for people with special diets.

关键词： Ethnobotany Edible Spontaneous Herbs phytonutrients Sustainable Development Republic of Moldova

Advancement in Indoor Vertical Farming for Microgreen Production

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American Journal of Plant Sciences 2019年第8期10卷 1397-1408页

作者： Preethi Rajan Rajasekaran R. Lada Mason T. MacDonald Department of Plant Food and Environmental Sciences Faculty of Agriculture Dalhousie University Truro Truro N.S. Canada

With the growing global urban population and the emergence of megacities, there is a huge demand for arable land to meet the food demand and reduce malnutrition. Conventional agricultural practices lead to deforestation of the land for crop production and agricultural intensification to produce higher yield per unit area. These activities have been established to have negative impact on the environment thereby causing soil and water pollution. It is important to consider the use of vertical farming technology, which utilizes both horizontal and vertical space, and efficiently uses nutrients, water, and time (off season production with artificial lighting) more effectively to produce higher yield per unit volume of space than the conventional outdoor farming. Microgreens are taken into consideration to be grown under innovative vertical farming technology since they are rich in phytonutrients and they can be harvested in a short period of time. This paper reviews the current growing conditions of microgreens in vertical farming such as crop selection, media, light, nutrient solution, and containers while identifying knowledge gaps. Further, study in this area may lead to improved growing conditions to help solve the global issues and challenges surrounding food security, safety, and resource optimization.

关键词： Vertical Farming Microgreens phytonutrients BioStrate Light Emitting Diodes Plant Nutrition

Effect of Preservation on Two Different Varieties of <i>Vernonia amygdalina</i>Del. (Bitter) Leaves

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Food and Nutrition Sciences 2015年第7期6卷 633-642页

作者： Nyerhovwo J. Tonukari Oghenetega J. Avwioroko Theresa Ezedom Akpovwehwee A. Anigboro Department of Biochemistry Faculty of Science Delta State University Abraka Nigeria African Research Laboratories Otorho-Agbon Ethiope-East LGA Delta State Nigeria

Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phytochemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4℃ and –20℃ over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at –20℃ except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygdalina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4℃ is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

关键词： Vernonia amygdalina Preservation Refrigeration phytonutrients Chlorophyll Phenolic Compounds Antioxidant Capacities

Packed Supercritical Fluid Chromatography for the Analyses and Preparative Separations of Palm Oil Minor Components

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American Journal of Analytical Chemistry 2015年第8期6卷 645-650页

作者： Mei Han Ng Yuen May Choo Engineering and Processing Research Division Malaysian Palm Oil Board Kuala Lumpur Malaysia

This paper depicts a brief review on the applications of packed supercritical fluid chromatography (SFC) in palm oil analyses and purifications from early 1990s to date. Packed SFC has been used for the analyses of various palm oil components. The analytical separations have also been scaled up to preparative scale that leads to the recovery of high value components from palm oil. This review encompasses both analytical and preparative SFC in the oil palm processing.

关键词： Palm phytonutrients Minor Components Supercritical Fluid Chromatography (SFC)

Nutraceuticals and Functional Foods in Health Promotion and Disease Risk Management

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Nutraceuticals and Functional Foods in Health Promotion and ...