Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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Structural Characterization andIn VitroAntioxidant Activity of Kojic Dipalmitate Loaded W/O/W Multiple Emulsions Intended for Skin Disorders

BioMed Research International ◽

10.1155/2015/304591 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 13

Author(s):

Maíra Lima Gonçalez ◽

Diana Gleide Marcussi ◽

Giovana Maria Fioramonti Calixto ◽

Marcos Antonio Corrêa ◽

Marlus Chorilli

Keyword(s):

Antioxidant Activity ◽

Safety Profile ◽

Flow Behavior ◽

Microscopic Analysis ◽

Skin Disorders ◽

Activity Assay ◽

Multiple Emulsions ◽

Lipophilic Antioxidant ◽

Newtonian Behavior

Multiple emulsions (MEs) are intensively being studied for drug delivery due to their ability to load and increase the bioavailability of active lipophilic antioxidant, such as kojic dipalmitate (KDP). The aim of this study was to structurally characterize developed MEs by determining the average droplet size (Dnm) and zeta potential (ZP), performing macroscopic and microscopic analysis and analyzing their rheological behavior andin vitrobioadhesion. Furthermore, thein vitrosafety profile and antioxidant activity of KDP-loaded MEs were evaluated. The developed MEs showed a Dnm of approximately 1 micrometer and a ZP of −13 mV, and no change was observed in Dnm or ZP of the system with the addition of KDP. KDP-unloaded MEs exhibited ‘‘shear thinning’’ flow behavior whereas KDP-loaded MEs exhibited Newtonian behavior, which are both characteristic of antithixotropic materials. MEs have bioadhesion properties that were not influenced by the incorporation of KDP. The results showed that the incorporation of KDP into MEs improved the safety profile of the drug. Thein vitroantioxidant activity assay suggested that MEs presented a higher capacity for maintaining the antioxidant activity of KDP. ME-based systems may be a promising platform for the topical application of KDP in the treatment of skin disorders.

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Long-Lasting Antioxidant Activity in a 600-Year-Old Fermented Fruit Juice

Antioxidants and Redox Signaling ◽

10.1089/ars.2004.6.934 ◽

2004 ◽

Vol 6 (5) ◽

pp. 934-940 ◽

Cited By ~ 4

Author(s):

Alberto A.E. Bertelli ◽

Roberto Morelli ◽

Roberto Loscalzo ◽

Franca Ferrara

Keyword(s):

Antioxidant Activity ◽

Fruit Juice

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Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice (Ficus carica)

Proceedings of the Health Science International Conference (HSIC 2017) ◽

10.2991/hsic-17.2017.44 ◽

2017 ◽

Author(s):

Ernanin Dyah Wijayanti ◽

Nur Candra Eka Setiawan ◽

Jean Patricia Christi

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Total Phenolic Content ◽

Fruit Juice ◽

Phenolic Content ◽

Lactic Acid Fermentation ◽

Ficus Carica ◽

Total Phenolic ◽

Acid Fermentation

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Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage

Food Science and Technology ◽

10.52547/fsct.17.106.47 ◽

2020 ◽

Vol 17 (106) ◽

pp. 47-61

Author(s):

Hadis Aryaee ◽

Davood Zare ◽

Peyman Ariaei ◽

Saeed Mirdamadi ◽

Shahram Naghizadeh Raeisi ◽

...

Keyword(s):

Antioxidant Activity ◽

Fuzzy Logic ◽

Physicochemical Properties ◽

Sensory Evaluation ◽

Fruit Juice ◽

Frozen Storage ◽

Logic Model ◽

Total Phenol ◽

Fuzzy Logic Model

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Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Frontiers in Plant Science ◽

10.3389/fpls.2021.771276 ◽

2021 ◽

Vol 12 ◽

Author(s):

Deepak Kasote ◽

Rhowell N. Tiozon ◽

Kristel June D. Sartagoda ◽

Hameeda Itagi ◽

Priyabrata Roy ◽

...

Keyword(s):

Antioxidant Activity ◽

Food Processing ◽

Functional Foods ◽

Phenolic Content ◽

Cereal Grains ◽

Physical Processes ◽

Processing Technologies ◽

Phenolic Constituents ◽

Phenolics Content ◽

Phenolic Concentration

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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Bioactive Compounds of Selected Fruit Juices

Natural Product Communications ◽

10.1177/1934578x0900400505 ◽

2009 ◽

Vol 4 (5) ◽

pp. 1934578X0900400 ◽

Cited By ~ 1

Author(s):

Aneta Wojdyłto ◽

Jan Oszmiański

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Fruit Juice ◽

Biological Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Sea Buckthorn ◽

Quercetin Derivatives ◽

Reducing Ability ◽

Wide Range

Fruits are one of the most important sources of phenolic compounds in our diet. Many of these compounds exhibit a wide range of biological activities, especially antioxidant activity. The objective of this study was to determine the composition and antioxidant activity of phenolic compounds found in fruit juice obtained from buckthorn, flowering quince, rowanberry and hawthorn. Hydroxycinnamic acids (neochlorogenic and chlorogenic acid) and procyanidins were the main phenolics in rowanberry juice. The highest level of flavonols (quercetin derivatives) was found in sea buckthorn. All juices showed strong free-radical scavenging activity against ABTS•+ radicals and ferric reducing ability measured by the FRAP method. The strongest antioxidant activity was found in rowanberry juice, but the lowest was measured in hawthorn and sea buckthorn juices.

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