scholarly journals Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3331
Author(s):  
Karina Oliveira Lima ◽  
Cristian Mauricio Barreto Pinilla ◽  
Ailén Alemán ◽  
M. Elvira López-Caballero ◽  
M. Carmen Gómez-Guillén ◽  
...  
Keyword(s):  
Food System ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Chitosan Nanoparticles ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Angiotensin I Converting Enzyme ◽  
Bioactive Properties ◽  
Emulsion Model ◽  
Food Applications

In this study, chitosan nanoparticles (CNPs) were prepared by the ionic gelation technique with tripolyphosphate (TPP), and the effect of CNP composition and physicochemical characteristics were evaluated. After the synthesis optimization, CNPs were used as carriers for a fish protein hydrolysate (FPH) with bioactive properties (CNPH). The physicochemical characteristics, antioxidant capacity and antimicrobial, antihypertensive and emulsifier properties of unloaded and loaded CNPs in a food system model were studied. CNPH showed a uniform particle distribution, size ~200 nm, high stability (zeta potential around 30 mV), radical scavenging activity and increased antimicrobial activity against Staphylococcus aureus, Shigella sonnei and Aeromonas hydrophila. Additionally, CNPH showed an angiotensin I-converting enzyme (ACE)-inhibitory activity of 63.6% and, when added to a food emulsion model, this system containing CNPs, with or without FHP, exhibited improved food emulsion stability. Thus, CNPs were able to carry the FPH while maintaining their bioactive properties and can be an alternative to the delivery of bioactive peptides with potential as an emulsion stabilizer for food applications.

scholarly journals Trends in valorization of the invasive crab Portunus segnis for cleaner production of chitin, chitosan, and protein hydrolysate

2021 ◽  
Author(s):  
Fadoua Jabeur ◽  
Sondes Mechri ◽  
Fethi Mensi ◽  
Ines Gharbi ◽  
Yosri Ben Naser ◽  
...  
Keyword(s):  
Blue Crab ◽  
Protein Hydrolysate ◽  
Radical Scavenging ◽  
Angiotensin I Converting Enzyme ◽  
Chitin And Chitosan ◽  
Recalcitrant Waste ◽  
Product Powder ◽  
Anoxybacillus Kamchatkensis ◽  
Portunus Segnis ◽  
Central Composite

Abstract The diversity of marine biomasses is a set of exploitable and renewable resources with application in several sectors. In this context, a co-culture based on three protease-producing bacterial isolates namely; Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R , and Anoxybacillus kamchatkensis M1V strains, was carried out in a medium based on the invasive blue crab Portunus segnis bio-waste. Optimization of proteases production was performed using a central composite design (CCD). The highest level of proteases production obtained was 8,809 U/mL in a medium comprising 75 g/L of Portunus segnis by-product powder (Pspp ). The recovered protein hydrolysate (P Hyd ) was found to be active towards radical scavenging power, and against angiotensin I-converting enzyme (ACE). The extraction efficiency of the blue crab chitin (BC) was achieved with a yield of 32%. Afterward, chitosan was prepared through chitin N -deacetylation with a yield of 52%, leading to an acetylation degree (AD) of 19% and solubility of 90%. The spectrum of chitin and chitosan were depicted by Fourier-transform infrared spectroscopy (FTIR). The biological value of Pspp and its obtained derivates were evidenced via accredited protocols. These data constitute a roadmap towards a circular and sustainable bio-economic strategy for a clean transformation of a recalcitrant waste to bio-based products.

scholarly journals Angiotensin-I-Converting Enzyme Inhibitory and Antioxidant Activities of Protein Hydrolysate from Muscle of Barbel (Barbus callensis)

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Assaad Sila ◽  
Anissa Haddar ◽  
Oscar Martinez-Alvarez ◽  
Ali Bougatef
Keyword(s):  
Antioxidant Activities ◽  
Muscle Protein ◽  
Protein Hydrolysate ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Angiotensin I Converting Enzyme ◽  
Ace Inhibitory

The present study investigated angiotensin-I-converting enzyme (ACE) inhibitory and antioxidant activities of barbel muscle protein hydrolysate prepared with Alcalase. The barbel muscle protein hydrolysate displayed a high ACE inhibitory activity (CI50=0.92 mg/mL). The antioxidant activities of protein hydrolysate at different concentrations were evaluated using variousin vitroantioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method and reducing power assay. The barbel muscle protein hydrolysate exhibited an important radical scavenging effect and reducing power. These results obtained byin vitrosystems obviously established the antioxidant potency of barbel hydrolysate to donate electron or hydrogen atom to reduce the free radical. Furthermore, these bioactive substances can be exploited into functional foods or used as source of nutraceuticals.

scholarly journals Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

2020 ◽  
Vol 8 (10) ◽  
pp. 1583
Author(s):  
Evangelos Kokkinomagoulos ◽  
Anastasios Nikolaou ◽  
Yiannis Kourkoutas ◽  
Panagiotis Kandylis
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Yeast Strain ◽  
Radical Scavenging Activity ◽  
Alcoholic Beverage ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Fermentation Temperature

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.

scholarly journals Impact of Crystalline Structural Differences Between α- and β-Chitosan on Their Nanoparticle Formation Via Ionic Gelation and Superoxide Radical Scavenging Activities

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2010 ◽  
Author(s):  
Yattra Jampafuang ◽  
Anan Tongta ◽  
Yaowapha Waiprib
Keyword(s):  
Superoxide Radical ◽  
Sodium Tripolyphosphate ◽  
Radical Scavenging Activity ◽  
Chitosan Nanoparticles ◽  
Radical Scavenging ◽  
Crystallinity Index ◽  
Superoxide Radicals ◽  
Dependent Manner ◽  
Ionic Gelation ◽  
Nanoparticle Formation

α- and β-Chitosan nanoparticles were obtained from shrimp shell and squid pen chitosan with different set of deacetylation degree (%DD) and molecular weight (MW) combinations. After nanoparticle formation via ionic gelation with sodium tripolyphosphate (TPP), the % crystallinity index (%CI) of the α- and β-chitosan nanoparticles were reduced to approximately 33% and 43% of the initial %CI of the corresponding α- and β-chitosan raw samples, respectively. Both forms of chitosan and chitosan nanoparticles scavenged superoxide radicals in a dose-dependent manner. The %CI of α- and β-chitosan and chitosan nanoparticles was significantly negatively correlated with superoxide radical scavenging abilities over the range of concentration (0.5, 1, 2 and 3 mg/mL) studied. High %DD, and low MW β-chitosan exhibited the highest superoxide radical scavenging activity (p < 0.05). α- and β-Chitosan nanoparticles prepared from high %DD and low MW chitosan demonstrated the highest abilities to scavenge superoxide radicals at 2.0–3.0 mg/mL (p < 0.05), whereas α-chitosan nanoparticles, with the lowest %CI, and smallest particle size (p < 0.05), prepared from medium %DD, and medium MW chitosan showed the highest abilities to scavenge superoxide radicals at 0.5–1.0 mg/mL (p < 0.05). It could be concluded that α- and β-chitosan nanoparticles had superior superoxide radical scavenging abilities than raw chitosan samples.

scholarly journals Thai Curcuma Species: Antioxidant and Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1219 ◽  
Author(s):  
Supawadee Burapan ◽  
Mihyang Kim ◽  
Yingyong Paisooksantivatana ◽  
Bekir Engin Eser ◽  
Jaehong Han
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
High Concentration ◽  
Food Applications

For the functional food applications, antioxidant properties and the bioactive compounds of the 23 Curcuma species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (1), demethoxycurcumin (2), bisdemethoxycurcumin (3), 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4), germacrone (5), furanodienone (6), zederone (7), and ar-turmerone (8), were determined from the Curcuma by HPLC. While the total phenolic content of C. longa was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), C. Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three Curcuma species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated Curcuma species. C. longa contained the highest content of curcumin (1) (304.9 ± 0.1 mg/g) and C. angustifolia contained the highest content of germacrone (5) (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4) was found only from C. comosa at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai Curcuma species have a great potential for the application of functional foods and ingredients.

scholarly journals Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa Carambola)

2018 ◽  
Vol 38 (1) ◽  
pp. 1
Author(s):  
Nanik Suhartatik ◽  
Akhmad Mustofa
Keyword(s):  
Antioxidant Activity ◽  
Food System ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
The Stability ◽  
Dpph Radical Scavenging

Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.

scholarly journals ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS

2018 ◽  
Vol 21 (3) ◽  
pp. 522 ◽  
Author(s):  
Dewi Mutamimah ◽  
Bustami Ibrahim ◽  
Wini Trilaksani
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Degree Of Hydrolysis ◽  
Protective Agent ◽  
Ic50 Value ◽  
Canning Industry ◽  
Hydrolysis Of

Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL

scholarly journals Antioxidant potential and α-glucosidase inhibitory activity of onion (Allium cepa L.) peel and bulb extracts

2023 ◽  
Vol 83 ◽  
Author(s):  
S. Masood ◽  
A. ur Rehman ◽  
M. A. Ihsan ◽  
K. Shahzad ◽  
M. Sabir ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Antioxidant Potential ◽  
Onion Bulb ◽  
Onion Peel ◽  
Allium Cepa L ◽  
Food Applications

Abstract Allium cepa L. is a commonly consumed vegetable that belongs to the Amaryllidaceae family and contains nutrients and antioxidants in ample amounts. In spite of the valuable food applications of onion bulb, its peel and outer fleshy layers are generally regarded as waste and exploration of their nutritional and therapeutic potential is still in progress with a very slow progression rate. The present study was designed with the purpose of doing a comparative analysis of the antioxidant potential of two parts of Allium cepa, i.g., bulb (edible part) and outer fleshy layers and dry peels (inedible part). Moreover, the inhibitory effect of the onion bulb and peel extracts on rat intestinal α-glucosidase and pancreatic α-amylase of porcine was also evaluated. The antioxidant potential of onion peel and bulb extracts were evaluated using 2,2-diphenyl- 1-picryl hydrazyl (DPPH), ferric-reducing antioxidant power assay (FRAP), 2,2’-azino-bis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, H2O2 radical scavenging activity and Fe2+ chelating activity. Total flavonoids and phenolic content of ethanolic extract of onion peel were significantly greater as compared to that of onion bulb. Ethanolic extract of onion peel also presented better antioxidant and free-radical scavenging activity as compared to the ethanolic extract of bulb, while the aqueous extract of bulb presented weakest antioxidative potential. Onion peel extract’s α-glucosidase inhibition potential was also correlated with their phenolic and flavonoid contents. The current findings presented onion peel as a possible source of antioxidative agents and phenolic compounds that might be beneficial against development of various common chronic diseases that might have an association with oxidative stress. Besides, outer dry layers and fleshy peels of onion exhibited higher phenolic content and antioxidant activities, compared to the inner bulb. The information obtained by the present study can be useful in promoting the use of vegetable parts other than the edible mesocarp for several future food applications, rather than these being wasted.

scholarly journals Bioactive, Physicochemical and Antimicrobial Properties of Koruk (Unripe Grape, Vitis vinefera L.) Products

2021 ◽  
Vol 9 (8) ◽  
pp. 1537-1544
Author(s):  
Berna Öztürk ◽  
İlkin Yücel Şengün
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Bactericidal Effect ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Inhibition Concentration ◽  
Food Applications

In the study, the bioactive, physicochemical and antimicrobial properties of koruk juice and dried koruk pomace were investigated. The total phenolic contents of koruk juice and pomace were determined as 1119.670 and 1182.170 mg GAE/L, respectively. Higher DPPH radical scavenging activity found in koruk pomace, which was consistent with total phenolic contents. Organic acid, total sugar and ascorbic acid contents of koruk juice (3.44%, 4.737 g/L and 2.559 mg/100 mL) were higher than koruk pomace (0.19%, 0.866 g/L and 0.242 mg/100 mL). The counts of Total Psychrophilic Aerobic Bacteria and mold-yeast in pomace were determined as 0.694 and 1.016 log CFU/g, respectively, while no growth was observed in koruk juice. Koruk juice and pomace indicated antimicrobial effect on all test microorganisms in the range of 31.3-500.0 µg/mL (Minimum Inhibition Concentration). The most sensitive bacteria to koruk juice were Bacillus cereus, while Pediococcus acidilactici was the most sensitive one to koruk pomace. Koruk juice also showed bactericidal effect on all test cultures at concentration ranging between 250.0 and 500.0 µg/mL (Minimum Bactericidal Concentration), koruk pomace was not showed bactericidal effect on Escherichia coli O157:H7, Salmonella Typhimurium, E. coli and B. cereus. This study demonstrated that the koruk products could be used in food applications as natural antioxidant and antimicrobial substance.

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