Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields

The article considers the current trends in the development of the food industry and the direction of food technology, which are based on the integration of digital technologies within the entire food chain: from farms and food production to packaging, storage, preparation and disposal of food. The purpose of this scientific paper is to study global trends, the growth rate of investments in this area and the prospects for the future. The author considers in more detail the Russian market for the delivery of ready-made rations, which is now gaining more and more popularity. The main drivers of the market are: new family values, health and nutrition standards, information technologies and the birth of new types of consumers. Only two serious competitors are currently represented in the Russian market: GrowFood and Performance Group, each with a market share of about 40 %. In the near future, a complete monopolization of the Russian market is possible, and this, of course, is a negative factor for consumers. The research area is in the early stages of the life cycle, and requires more attention and protection from institutional authorities.

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OTIMIZAÇÃO DA EXTRAÇÃO DE COMPOSTOS FENÓLICOS DA CASCA DE MANGA (TOMMY ATKINS) UTILIZANDO PROCESSO ASSISTIDO POR ULTRASSOM

e-xacta ◽

10.18674/exacta.v9i1.1783 ◽

2016 ◽

Vol 9 (1) ◽

pp. 103 ◽

Cited By ~ 3

Author(s):

Ana Paula Guerra ◽

Vitor Augusto dos Santos Garcia ◽

Camila Da Silva

Keyword(s):

Phenolic Compounds ◽

Ethyl Alcohol ◽

Food Industry ◽

Alcohol Concentration ◽

Extraction Kinetics ◽

Active Compounds ◽

Content Extraction ◽

Mango Peel ◽

Positive Effect

A casca de manga é considerada um resíduo da indústria de alimentos, rico em compostos fenólicos e o ultrassom tem se destacado entre as técnicas tradicionais na extração destes compostos. O principal objetivo deste trabalho é discutir os parâmetros que influenciam na extração de compostos fenólicos da casca de manga por ultrassom. Para esse fim, concentração de álcool etílico (30, 50 e 70%), temperatura (40, 50 e 60 °C) e tempo (30, 40 e 50 minutos) foram avaliados, por meio do planejamento de Box-Behnken. Os resultados mostraram que todas as variáveis avaliadas apresentaram efeito positivo na extração de compostos fenólicos, exceto a interação tempo e a concentração de etanol. A cinética de extração em ultrassom foi realizada na condição otimizada (temperatura de 60 °C por 60 minutos e 50% álcool etílico) e comparada a extração realizada em banho com água, onde verificou-se a eficiência do ultrassom na extração do maior teor de compostos fenólicos da casca de manga. Adicionalmente pode-se verificar que a casca de manga é considerada uma fonte de compostos ativos e a utilização de ultrassom pode auxiliar na maior extração destes compostos.AbstractThe mango peel is considered a waste of the food industry, rich in phenolic compounds and the ultrasound It has excelled between traditional techniques in the extraction of these compounds. The main objective of this paper is to discuss the parameters that influence the extraction of phenolic compounds of ultrasound mango peel. In order to do this, the ethyl alcohol concentration (30, 50 and 70%), temperature (40, 50 and 60 °C) and time (30, 40 and 50 minutes) were evaluated by means of the Box-Behnken planning. The results showed that all variables had a positive effect on the extraction of phenolic compounds, except the interaction between time and the concentration of ethanol. The ultrasound in extraction kinetics was carried out in optimized condition (temperature 60 ºC for 60 minutes and 50% ethanol) and compared the extraction performed in bath with water, which verified the ultrasound efficiency in the higher content extraction phenolic compounds of the mango peel. Additionally it can be seen that the mango peel is considered a source of active compounds and the use of higher ultrasound can aid in extraction of these compounds.

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Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.31519 ◽

2020 ◽

Vol 23 ◽

Author(s):

Penha Patrícia Cabral Ribeiro ◽

Francisco Canindé de Sousa Júnior ◽

Cristiane Fernandes de Assis ◽

Bruno Oliveira de Veras ◽

Carlos Eduardo de Araújo Padilha ◽

...

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Food Industry ◽

Phenolic Content ◽

Press Cake ◽

Radical Scavenging ◽

Total Phenolic ◽

Human Diet ◽

Phenolic Profiles ◽

Natural Phenolic Compounds

Abstract The objective of the present study was to assess the phenolic compounds and antioxidant capacity of faveleira seed and press cake extracts. Phenolic profiles were assessed by Ultra-High Performance Liquid Chromatography (UHPLC). Furthermore, the Total Phenolic Content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging were evaluated. The faveleira seed and press cake extracts are sources of natural phenolic compounds in human diet and have potent antioxidant activity. Gallic acid was the predominant phenolic compound in seed and press cake extracts. The study showed that faveleira seed and press cake extracts can be considered functional foods as well as a potential interest to the food industry.

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In vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seed

Scientific Reports ◽

10.1038/s41598-021-04017-w ◽

2022 ◽

Vol 12 (1) ◽

Author(s):

Giovanna Oleinik ◽

Priscila Paola Dario ◽

Katiane de Morais Gasperin ◽

Dalila Moter Benvegnú ◽

Fernanda Oliveira Lima ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Hevea Brasiliensis ◽

Food Industry ◽

Rubber Tree ◽

Added Value ◽

Future Research ◽

Synthetic Antioxidants ◽

Production Chain

AbstractThe antioxidants used in the food industry are essential to inhibit the formation of free radicals, preserving the existing properties in the different matrices. However, the insecurity of the synthetic antioxidants regarding human health propels search for natural substrates with potential antioxidant activity as an alternative to synthetic compounds. In this way, the work had as objective obtaining extracts from the seed pomace of the Hevea brasiliensis (rubber tree), relating the contents of flavonoids and total phenols in the application as an antioxidant. The methodology consisted of the extraction using four solvents, varying extractive methods, time, and seed concentrations. The antioxidant activity in vitro was evaluated by capturing the DPPH (2,2-diphenyl-1-picryl-hydrazil) radical. The optimized results demonstrate that the aqueous extracts produced in the Soxhlet in the concentrations of 85 g L−1 and retention time of 4 h reached 37.73 ± 1.69% in the antioxidant tests of the free radical DPPH capture, 1405.15 mg EAC 100 g−1 in the quantification of phenolic compounds and 223.34 mg 100 g−1 of total flavonoids. Thus, this work may contribute to the realization of studies and future research for characterization and identification concerning which phenolic compounds and flavonoids attribute the antioxidant characteristic to the extracts produced, enabling the discovery of products with high added value in the production chain. In addition, because the water used as a solvent showed greater antioxidant potential between the extracts, the non-toxic and environmentally friendly character is highlighted, allowing a wide variety of applications in the food industry.

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Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

Beverages ◽

10.3390/beverages4030061 ◽

2018 ◽

Vol 4 (3) ◽

pp. 61 ◽

Cited By ~ 4

Author(s):

Sara Silva ◽

Mariana Veiga ◽

Eduardo Costa ◽

Ana Oliveira ◽

Ana Madureira ◽

...

Keyword(s):

Phenolic Compounds ◽

Deleterious Effect ◽

Food Industry ◽

Food Matrix ◽

Physical Barrier ◽

Food Grade ◽

Biological Potential ◽

The Matrix ◽

Dairy Beverages ◽

Formation Of Complexes

Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

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Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Food Chemistry ◽

10.1016/j.foodchem.2021.131918 ◽

2021 ◽

pp. 131918

Author(s):

Emilio Gil-Martín ◽

Tamara Forbes-Hernández ◽

Romero Alejandro ◽

Danila Cianciosi ◽

Francesca Giampieri ◽

...

Keyword(s):

Phenolic Compounds ◽

Extraction Method ◽

Food Industry ◽

By Products

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Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors ◽

10.3390/chemosensors9080231 ◽

2021 ◽

Vol 9 (8) ◽

pp. 231

Author(s):

Joana Madureira ◽

Bruno Melgar ◽

Celestino Santos-Buelga ◽

Fernanda M. A. Margaça ◽

Isabel C. F. R. Ferreira ◽

...

Keyword(s):

Response Surface Methodology ◽

Phenolic Compounds ◽

Olive Oil ◽

Response Surface ◽

Bioactive Compounds ◽

Food Industry ◽

Extraction Time ◽

Olive Pomace ◽

Suitable Alternative ◽

Assisted Extraction

Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.

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In vitro effects of two major phenolic compounds from the family Lamiaceae plants on the human gastric carcinoma cells

Toxicology and Industrial Health ◽

10.1177/0748233718761698 ◽

2018 ◽

Vol 34 (8) ◽

pp. 525-539 ◽

Cited By ~ 4

Author(s):

Ayse Günes-Bayir ◽

Abdurrahim Kocyigit ◽

Eray Metin Güler

Keyword(s):

Phenolic Compounds ◽

Gastric Carcinoma ◽

Cell Viability ◽

Food Industry ◽

Antioxidant Properties ◽

Dependent Manner ◽

Ags Cells ◽

Human Gastric Carcinoma ◽

The Family ◽

Dose Dependent

Phenolic compounds of essential oils from the family Lamiaceae are commonly used substances in the food industry because of their flavouring, antimicrobial and antioxidant properties. In this context, it has become important to have healthy and safe products for consumers who are exposed to these phenolic compounds. The present study was aimed to investigate the toxic effects of carvacrol, thymol and their mixture on human gastric carcinoma (AGS) cells. Cells were analyzed after 24 h of exposure to different concentrations of carvacrol, thymol and their mixture by the ATP cell viability, 2′,7′ dichlorodihydrofluorescein diacetate (H2DCF-DA), reducte glutatione/oxide glutathione ((GSH)/GSSG-Glo) and comet assays. Apoptosis induction was studied by acridine orange/ethidium bromide staining and western blotting. Carvacrol, thymol and their mixture induced cytotoxicity, genotoxicity, apoptosis, increased reactive oxygen species (ROS) and decreased GSH levels after 24 h of their exposure in a dose-dependent manner. A close negative relationship was found between cell viability and ROS generation. We examined dose-dependent cytotoxic effects of carvacrol, thymol and their mixture in human AGS cells. Increased intracellular ROS causes oxidative stress in cells. The results indicated that these compounds should be used carefully in the food industry.

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Review: Brettanomyces yeasts in beer technology

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-4-145-150 ◽

2019 ◽

Vol 80 (4) ◽

pp. 145-150

Author(s):

I. V. Novikova ◽

I. A. Yuritsyn ◽

A. S. Muravev

Keyword(s):

Phenolic Compounds ◽

Ethyl Acetate ◽

Food Industry ◽

Isoamyl Acetate ◽

Low Ph ◽

High Concentration ◽

Fermentation Time ◽

High Concentrations

Today, the use of non-standard types of yeast, which include Brettanomyces, is becoming increasingly popular in the food industry. They are tolerant to low pH, have a high-effective metabolism, and their ability to function in high concentrations of ethanol found application in the production of bioethanol. The most famous application of Brettanomyces is spontaneously fermented beer styles: lambic and gueuze. This beer is characterized by a long fermentation time (up to several years) and a rich, complex flavor with specific tones associated with a rich bacterial and fungal microflora. Volatile phenolic compounds in this beer, responsible for the main aromatic profiles associated with Brettanomyces: 4-ethylguaiacol, 4-ethylphenol, 4-ethylcatechol and their precursors 4-vinylguaiacol, 4-vinylphenol and 4-vinylcatechol. The proportion of ether in lambic beer is generally characterized by a low content of isoamyl acetate, a high concentration of ethylcaprylate and ethyl acetate and a significant amount of ethyl caprate.

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