ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

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.

scholarly journals Antioxidant and antimicrobial effects of grape pomace extracts

2019 ◽  
Vol 15 ◽  
pp. 04006 ◽  
Author(s):  
C.E. Luchian ◽  
V.V. Cotea ◽  
L. Vlase ◽  
A.M. Toiu ◽  
L.C. Colibaba ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Antioxidant Properties ◽  
Hplc Method ◽  
Grape Pomace ◽  
Bioactive Metabolites ◽  
Frap Assay ◽  
Antioxidant Agents ◽  
Dpph Method ◽  
Grape Varieties

The use of antioxidants and antibacterials in food industry has become increasingly necessary to ensure the high quality of food. Grape pomace is the main by-product of winemaking industry that concentrates bioactive metabolites with more studied antioxidant activity and possible antibacterial activity. The grape pomace contains fragmented skin, broken cells, pulp remains, stalks and seeds with high amount of phenolic compounds due to their poor extraction during the winemaking process. Anthocyanins, catechins, flavonol glycosides, phenolic acids, alcohols and stilbenes have been identified among the compounds present in grape pomace. In this study, antibacterial activity against different pathogens (Escherichia coli ATCC 25922, Candida albicansATCC 90028, Pseudomonas aeruginosa ATCC 27853 and Staphylococcus aureus ATCC 25923) was evaluated and the relation with polyphenols content and antioxidant activity of grape pomace from selected grapes from Iaşi vineyard was studied. The grape pomace samples were obtained after the fermentation process from the 2017 harvest of Sauvignon Blanc, Traminer, Busuioacă de Bohotin, Cabernet Sauvignon, Merlot, Fetească Neagră and Fetească Regală grape varieties. The antioxidant properties were evaluated using the DPPH method, FRAP assay and Folin Ciocalteu method. The content of resveratrol was quantified using an HPLC method. Samples with antioxidant activity showed the highest phenolics content. This study reveals that grape pomace is a potential source of natural antioxidant agents. The pomace extracts were tested to establish the effects on Gram-positive and Gram-negative bacteria. The analysed samples exhibited insignificant antibacterial activity and the method requires optimization. Grape marc represents an important source of resveratrol and other bioactive compounds that could be a valuable source of antioxidants for further utilization in food and pharmaceutical industry.

STUDY OF THE EFFECTIVENESS OF THE EFFECT OF VEGETABLE FOOD ADDITIVES ON THE PROCESS OF ACTIVATION OF BAKERY PRESSED YEAST

2019 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
М.В. ЛУКЬЯНЕНКО ◽  
О.Л. ВЕРШИНИНА ◽  
О.В. ФЕДОСЕЕВА ◽  
...  
Keyword(s):  
Food Additives ◽  
Control Sample ◽  
Food Additive ◽  
Activation Process ◽  
Yeast Suspension ◽  
Activation Time ◽  
Vegetable Food ◽  
Secondary Resources ◽  
Lifting Force ◽  
Effect Of Additives

Исследовано влияние овощных пищевых добавок Томатная (ДТм) и Тыквенная (ДТк), полученных из вторичных ресурсов, образующихся при переработке томатов и тыквы, на подъемную силу хлебопекарных прессованных дрожжей и продолжительность их активации. Выявлено, что при внесении ДТм или ДТк в количестве от 0,5 до 1,5 к массе муки повышается подъемная сила дрожжей. Выявлено также, что чем ниже подъемная сила дрожжей, тем выше эффективность влияния добавок на процесс активации. Определено, что при внесении добавки в количестве 1,5 к массе муки в суспензию дрожжей с подъемной силой 70 мин эффективность влияния ДТм увеличилась в 2,2 раза, а ДТк в 1,9 раза по сравнению с контрольным образцом. При внесении ДТм и ДТк в суспензию дрожжей с подъемной силой 45 мин эффективность влияния добавок в экспериментальных образцах увеличилась в 1,8 и 1,5 раз соответственно. Установлено, что внесение 1,5 к массе муки ДТм или ДТк на стадии активации дрожжей позволяет сократить продолжительность активации на 30 мин по сравнению с контрольным образцом без добавки, т. е. внесение овощных пищевых добавок интенсифицирует процесс активации. The effect of vegetable food additives Tomato and Pumpkin, obtained from secondary resources produced during the processing of tomatoes and pumpkins, on the lifting force of bakery pressed yeast and the duration of their activation was studied. It was revealed that when food additives Tomato and Pumpkin is introduced in an amount of from 0,5 to 1,5 of the flour weight, the lifting force of the yeast rises. It was also found, that the lower the lifting force of the yeast, the higher the effectiveness of the effect of additives on the activation process. It was determined that when adding an additive in the amount of 1,5 by weight of flour to a yeast suspension with a lifting power of 70 min, the effectiveness of the influence of the food additive Tomato increased by 2,2 times, the food additive Pumpkin by 1,9 times compared with the control sample. When adding Tomato and Pumpkin food additives to a yeast suspension with a lifting force of 45 min, the effectiveness of the effect of additives in experimental samples increased 1,8 and 1,5 times, respectively. It was established that the addition of 1,5 to the mass of flour of the Tomato additive or Pumpkin additive at the yeast activation stage reduces the activation time by 30 min compared to the control sample without the additive thus, the introduction of vegetable food additives intensifies the activation process.

Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

2020 ◽  
Vol 10 ◽  
Author(s):  
Sonika Arti ◽  
Neha Aggarwal
Keyword(s):  
Glutamic Acid ◽  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Food Additives ◽  
Specific Conductance ◽  
Food Additive ◽  
Nmr Studies ◽  
Degree Of Ionization ◽  
Increase With Increase ◽  
Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

scholarly journals Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 795
Author(s):  
Mohamed D. Bouzaida ◽  
Virginia C. Resconi ◽  
David Gimeno ◽  
Jakeline V. Romero ◽  
Juan B. Calanche ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Grape Pomace ◽  
Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

2011 ◽  
Vol 76 (7) ◽  
pp. M515-M521 ◽  
Author(s):  
Osman Sagdic ◽  
Ismet Ozturk ◽  
Mustafa Tahsin Yilmaz ◽  
Hasan Yetim
Keyword(s):  
Grape Pomace ◽  
Microbial Quality ◽  
Grape Varieties

Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

2001 ◽  
Vol 64 (9) ◽  
pp. 1412-1419 ◽  
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).

scholarly journals The Food Additive Xanthan Gum Drives Adaptation of the Human Gut Microbiota

2021 ◽  
Author(s):  
Matthew P. Ostrowski ◽  
Sabina Leanti La Rosa ◽  
Benoit J. Kunath ◽  
Andrew Robertson ◽  
Gabriel Pereira ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Xanthan Gum ◽  
Enrichment Culture ◽  
Food Additives ◽  
Food Additive ◽  
Glycoside Hydrolase Family ◽  
Human Gut ◽  
High Molecular Weight Polymer ◽  
Molecular Weight Polymer ◽  
Uncultured Bacterium

SummaryThe diets of industrialized countries reflect the increasing use of processed foods, often with the introduction of novel food additives. Xanthan gum is a complex polysaccharide with unique rheological properties that have established its use as a widespread stabilizer and thickening agent1. However, little is known about its direct interaction with the gut microbiota, which plays a central role in digestion of other, chemically-distinct dietary fiber polysaccharides. Here, we show that the ability to digest xanthan gum is surprisingly common in industrialized human gut microbiomes and appears to be contingent on the activity of a single bacterium that is a member of an uncultured bacterial genus in the family Ruminococcaceae. We used a combination of enrichment culture, multi-omics, and recombinant enzyme studies to identify and characterize a complete pathway in this uncultured bacterium for the degradation of xanthan gum. Our data reveal that this keystone degrader cleaves the xanthan gum backbone with a novel glycoside hydrolase family 5 (GH5) enzyme before processing the released oligosaccharides using additional enzymes. Surprisingly, some individuals harbor a Bacteroides species that is capable of consuming oligosaccharide products generated by the keystone Ruminococcaceae or a purified form of the GH5 enzyme. This Bacteroides symbiont is equipped with its own distinct enzymatic pathway to cross-feed on xanthan gum breakdown products, which still harbor the native linkage complexity in xanthan gum, but it cannot directly degrade the high molecular weight polymer. Thus, the introduction of a common food additive into the human diet in the past 50 years has promoted the establishment of a food chain involving at least two members of different phyla of gut bacteria.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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