Food additives: production of microbial pigments and their antioxidant properties

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

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Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

Journal of Food Protection ◽

10.4315/0362-028x-64.9.1412 ◽

2001 ◽

Vol 64 (9) ◽

pp. 1412-1419 ◽

Cited By ~ 120

Author(s):

MAGDALENA MARTÍNEZ-TOMÉ ◽

ANTONIA M. JIMÉNEZ ◽

SILVERIO RUGGIERI ◽

NATALE FREGA ◽

ROSANNA STRABBIOLI ◽

...

Keyword(s):

Propyl Gallate ◽

Protective Action ◽

Food Additives ◽

Antioxidant Properties ◽

Butylated Hydroxytoluene ◽

Prooxidant Effect ◽

Common Food ◽

Rancimat Method ◽

Inhibit Lipid Peroxidation ◽

Other Substances

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene[BHT], and propyl gallate) at 100 μg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2. Spices are able to scavenge HOCl and protect α1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

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Structural Characterization and Antioxidant Activity of Milled Wood Lignin from Xylose Residue and Corncob

Polymers ◽

10.3390/polym11122092 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2092 ◽

Cited By ~ 2

Author(s):

Miaomiao Xu ◽

Chao Wang ◽

Gaojin Lyu ◽

Lei Zhong ◽

Liyuan Yang ◽

...

Keyword(s):

Antioxidant Activity ◽

Structural Changes ◽

Food Additives ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Gel Permeation Chromatography ◽

Structural Features ◽

2D Nmr Spectroscopy ◽

Milled Wood Lignin ◽

Xylose Residue

Xylose residue (XR), after diluted acid treatment of corncob, consists of cellulose and lignin. However, structural changes of XR lignin have not been investigated comprehensively, and this has seriously hindered the efficient utilization of lignin. In this study, corncob milled wood lignin (CC MWL), and xylose residue milled wood lignin (XR MWL) were isolated according to the modified milled wood lignin (MWL) method. The structural features of two lignin fractions were thoroughly investigated via fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), thermogravimetric analysis (TGA) and two dimensional nuclear magnetic resonance (2D NMR) spectroscopy techniques. XR MWL with higher yield and lower bound carbohydrate contents presented more phenolic OH contents than CC MWL due to partial cleavage of β-O-4. Furthermore, the molecular weights of XR MWL were increased, possibly because of condensation of the lignin during the xylose production. A study on antioxidant activity showed that XR lignin had better radical scavenging ability than that of 2,6-Di-tert-butyl-4-methyl-phenol (BHT) and CC MWL. The results suggested that the lignin in xylose residue, showing great antioxidant properties, has potential applications in food additives.

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The effect of food additives and cooking on the antioxidant properties of purslane

Nutrition & Food Science ◽

10.1108/nfs-02-2019-0041 ◽

2019 ◽

Vol 50 (1) ◽

pp. 13-20 ◽

Cited By ~ 2

Author(s):

Mohammad Ghiath Naser Aldeen ◽

Rita Mansour ◽

Malak AlJoubbeh

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging Activity ◽

Food Additives ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Lemon Juice ◽

Scavenging Activity ◽

Content Type ◽

Aerial Parts ◽

Effect Of Food

Purpose This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane. Design/methodology/approach The Folin–Ciocalteu method was used to determine total phenols content (TP), while total flavonoid content (TF) was determined by the aluminum chloride method. Two methods were used for determination of antioxidant activity: DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay to determine radical scavenging activity, and ferric-reducing antioxidant power (FRAP) to measure the reducing power. Findings According to the results, leafs had higher values of TP, TF and antioxidant activity than aerial parts. Both lemon juice and vinegar retracted antioxidant properties of leafs. TP and TF of leaves showed deterioration after treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after treatment of leaves with vinegar. TF increased after cooking in studied parts, where no significant statistical difference was observed in TP and antioxidant activity (DPPH assay and FRAP) of cooked aerial parts. Adding lemon juice after cooking increased antioxidant properties of purslane (p < 0.001). Originality/value Purslane has antioxidant activity because it is rich in polyphenols and flavonoids. Effects of food additives and cooking were studied using different measurements. According to the authors’ knowledge, this is the first work that studied the effect of food additives on antioxidant properties of purslane.

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A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties

European Food Research and Technology ◽

10.1007/s00217-021-03895-8 ◽

2021 ◽

Author(s):

Dorota Wianowska ◽

Małgorzata Olszowy-Tomczyk ◽

Sylwia Garbaczewska

Keyword(s):

Central Composite Design ◽

Functional Food ◽

Food Additives ◽

Antioxidant Properties ◽

Functional Ingredients ◽

Insignificant Difference ◽

Previously Treated ◽

Complex Relationships ◽

Central Composite ◽

Onion Waste

AbstractIn this study, to increase the content of quercetin in the isolates obtained from the white and red onion scales, in accordance with the zero waste philosophy, using water as an environmentally and healthy friendly extractant, a mathematical model was constructed, based on the Central Composite Design. The suitability of the model for the accurate and quick study of complex relationships was demonstrated by obtaining a statistically insignificant difference in the yield predicted by the model and that determined experimentally under optimal extraction conditions, i.e., 44.14 mg/g (33.57 mg/g) and 45.54 mg/g (33.31 mg/g) for white (red) onion scales, respectively. To present the obtained isolates applicability, their biological activity was assessed in terms of antioxidant activity and antifungal activity against various fungi, showing properties that are sufficient to encourage the use of this material, previously treated as worthless waste, for the production of various functional ingredients, including functional food additives. Moreover, they can be also used to produce safe and effective protectants meeting the GRAS criteria.

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Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Sustainability ◽

10.3390/su12072650 ◽

2020 ◽

Vol 12 (7) ◽

pp. 2650

Author(s):

Dung Huynh Thi Le ◽

Wen-Chien Lu ◽

Po-Hsien Li

Keyword(s):

Biological Activity ◽

Radical Scavenging Activity ◽

Food Additives ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenolic ◽

Natural Food ◽

Mineral Contents ◽

Drying Time ◽

Antioxidant Power

Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.

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Role of Spices Beyond a Flavouring Agent

Ethnopharmacological Investigation of Indian Spices - Advances in Medical Diagnosis, Treatment, and Care ◽

10.4018/978-1-7998-2524-1.ch002 ◽

2020 ◽

pp. 5-35

Author(s):

Anuradha Patel ◽

Sanjesh Tiwari ◽

Neeraj Pandey ◽

Divya Gupta ◽

Sheo Mohan Prasad

Keyword(s):

Bioactive Compounds ◽

Crucial Role ◽

Food Additives ◽

Antioxidant Properties ◽

Pharmaceutical Industries ◽

Coloring Agents ◽

Herbs And Spices ◽

Fitness Levels

Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered as esoteric food adjuncts as they play numerous roles like being coloring agents, flavoring agents, preservatives, food additives, and having uses in the medicinal and pharmaceutical industries.

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Prebiotic Effect of Berberine and Curcumin Is Associated with the Improvement of Obesity in Mice

Nutrients ◽

10.3390/nu13051436 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1436

Author(s):

Audrey M. Neyrinck ◽

Cándido Robles Sánchez ◽

Julie Rodriguez ◽

Patrice D. Cani ◽

Laure B. Bindels ◽

...

Keyword(s):

Body Weight Gain ◽

Food Additives ◽

Antioxidant Properties ◽

Standard Diet ◽

Obese Mice ◽

Mucus Production ◽

Stress Markers ◽

Oxidative Stresses ◽

Gut Barrier Function ◽

Obesity In Mice

Berberine and curcumin, used as food additives or food supplements, possess interesting anti-inflammatory and antioxidant properties. We tested the potential protective effect of both phytochemicals in genetically obese mice and we determined whether these effects can be related to the modulation of gut functions and microbiota. Ob/ob mice were fed a standard diet supplemented with or without 0.1% berberine and/or 0.3% curcumin for 4 weeks. By using targeted qPCR, we found that cecal content of Bifidobacterium spp. and Akkermansia spp. increased mainly upon berberine supplementation. Genes involved in innate immunity (Pla2g2a), mucus production (Muc2) and satietogenic peptide production (Gcg and Pyy) were upregulated in the colon of mice treated with both phytochemicals. Berberine supplementation alone reduced food intake, body weight gain, hypertriglyceridemia and hepatic inflammatory and oxidative stress markers, thus lessening hepatic injury. The increase in Bifidobacterium spp. and Akkermansia spp. was correlated with the improvement of gut barrier function and with the improvement of hepatic inflammatory and oxidative stresses in obese mice. These data support the fact that non-carbohydrate phytochemicals may modulate the gut microbiota in obesity and related gut and hepatic alterations.

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Current Perspectives of the Applications of Polyphenols and Flavonoids in Cancer Therapy

Molecules ◽

10.3390/molecules25153342 ◽

2020 ◽

Vol 25 (15) ◽

pp. 3342 ◽

Cited By ~ 3

Author(s):

Xavier Montané ◽

Oliwia Kowalczyk ◽

Belen Reig-Vano ◽

Anna Bajek ◽

Krzysztof Roszkowski ◽

...

Keyword(s):

Cancer Therapy ◽

Human Health ◽

Food Additives ◽

Antioxidant Properties ◽

Natural Compounds ◽

Future Directions ◽

Beneficial Effects ◽

Wide Range ◽

Cancer Initiation ◽

Natural Drugs

The development of anticancer therapies that involve natural drugs has undergone exponential growth in recent years. Among the natural compounds that produce beneficial effects on human health, polyphenols have shown potential therapeutic applications in cancer due to their protective functions in plants, their use as food additives, and their excellent antioxidant properties. The possibility of combining conventional drugs—which are usually more aggressive than natural compounds—with polyphenols offers very valuable advantages such as the building of more efficient anticancer therapies with less side effects on human health. This review shows a wide range of trials in which polyphenolic compounds play a crucial role as anticancer medicines alone or in combination with other drugs at different stages of cancer: cancer initiation, promotion, and growth or progression. Moreover, the future directions in applications of various polyphenols in cancer therapy are emphasized.

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Cyanidin 3-O-galactoside: A Natural Compound with Multiple Health Benefits

International Journal of Molecular Sciences ◽

10.3390/ijms22052261 ◽

2021 ◽

Vol 22 (5) ◽

pp. 2261

Author(s):

Zhongxin Liang ◽

Hongrui Liang ◽

Yizhan Guo ◽

Dong Yang

Keyword(s):

Food Additives ◽

Antioxidant Properties ◽

Extraction Methods ◽

Uridine Diphosphate ◽

Content Extraction ◽

Physiological Functions ◽

Wide Range ◽

Potential Applications ◽

Multiple Health ◽

Uridine Diphosphate Galactose

Cyanidin 3-O-galactoside (Cy3Gal) is one of the most widespread anthocyanins that positively impacts the health of animals and humans. Since it is available from a wide range of natural sources, such as fruits (apples and berries in particular), substantial studies were performed to investigate its biosynthesis, chemical stability, natural occurrences and content, extraction methods, physiological functions, as well as potential applications. In this review, we focus on presenting the previous studies on the abovementioned aspects of Cy3Gal. As a conclusion, Cy3Gal shares a common biosynthesis pathway and analogous stability with other anthocyanins. Galactosyltransferase utilizing uridine diphosphate galactose (UDP-galactose) and cyanidin as substrates is unique for Cy3Gal biosynthesis. Extraction employing different methods reveals chokeberry as the most practical natural source for mass-production of this compound. The antioxidant properties and other health effects, including anti-inflammatory, anticancer, antidiabetic, anti-toxicity, cardiovascular, and nervous protective capacities, are highlighted in purified Cy3Gal and in its combination with other polyphenols. These unique properties of Cy3Gal are discussed and compared with other anthocyanins with related structure for an in-depth evaluation of its potential value as food additives or health supplement. Emphasis is laid on the description of its physiological functions confirmed via various approaches.

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