The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

Síntesis regioespecífica y estudio electroquímico de dos derivados carboxílicos C60 solubles en agua

We report a new methodology for the synthesis of two highly symmetric equatorial malonate hexaadducts of C60 fullerene. The synthetic methodology is based on a series of protection and deprotection steps that allow the preparation of a fullerene [60] functionalized with six symmetrical positioned malonate addends without using complicated and expensive separation techniques (highperformance liquid chromatography, HPLC) or long reaction times. This methodology allowed us to prepare the carboxylic adducts 6 (equatorial octacarboxylic tetraadduct of C60) and 8 (equatorial dodecacarboxylic hexakisadduct of C60). As far as we now, compound 6 has not yet been reported. We also studied the electronic properties of the main compounds by UV-Vis spectroscopy and cyclic voltammetry (CV). The reported fullerene adducts exhibited several reversible reduction processes whose electron transfers are controlled by diffusion.

SEPARATION OF STEVIOL GLYCOSIDES FROM Stevia rebaudiana USING DIFFERENT AQUEOUS EXTRACTION TECHNIQUES

Stevia rebaudiana has recently gained the attention of the food industry as one of the natural sweeteners. The sweet flavour is contributed by the glycoside compounds, especially the rebaudioside A and stevioside, which are the stevia main chemical markers. The aim of the work reported here was to compare the different extraction techniques of stevia leaves using different technologies such as the high pressure and ultrasonic on the extraction of steviol glycosides. In this paper, the extraction techniques yielding the highest glycosides from the leaves of Stevia rebaudiana were determined using hot water extraction (HWE), pressurised liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The steviol glycoside yields were quantified by two chemical markers, rebaudioside A and stevioside of Stevia rebaudiana using highperformance liquid chromatography (HPLC) analysis. The result showed that the HWE managed to obtain 1,110 mg of steviol glycosides. The PLE obtained 294 mg steviol glycosides and the UAE obtained 427.5 mg steviol glycosides. As a conclusion, the results suggested the most efficient technique for stevia extraction in this study was the HWE.

Elucidation of Antibacterial Compounds from Inflorescences of Banana (Musa balbisiana cv. Saba) Using Liquid Chromatography-Tandem Mass Spectrometry

Background: Banana by-products are undervalued and their potential remains untapped. They are often composted after the fruits are harvested, reducing the cause of environmental pollutions due to open burning. Objectives: The study aims to identify the bioactive compounds in banana [Musa acuminate x balbisiana Colla cv. Saba (Musaceae)] inflorescence buds that are responsible for the antibacterial activity on selected foodborne pathogens. Methods: Dried inflorescence buds were extracted using methanol and subsequently partitioned into chloroform, ethyl acetate, butanol and deionized water. Further isolation of bioactive components was based on a bioassay-guided fractionation and the inhibitory activity at various concentrations against selected foodborne pathogens was determined. The compounds were identified using highperformance liquid chromatography coupled with electrospray ionization tandem mass spectrometry (LC-MS/MS). Results: The SPE-fraction 3 (BWF-3) purified from the methanolic water partition of banana inflorescence showed the most prominent inhibition against Staphylococcus aureus with minimum inhibitory concentration at 12.0 μg/ml. The BWF-3 was later identified as proanthocyanidins with epigallocatechin as the main extension unit. Additionally, the survival of Listeria monocytogenes increased with the fortification of ferum (II) and (III) at a concentration as low as 1 mM but not for the calcium, magnesium, manganese and glucose. Conclusion: The methanolic partition of banana inflorescence buds could be a potential source of natural antibacterial for food and pharmaceutical applications.