Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.

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Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

Current Bioactive Compounds ◽

10.2174/1573407214666180808113450 ◽

2019 ◽

Vol 15 (4) ◽

pp. 437-441 ◽

Cited By ~ 1

Author(s):

Vasiliki Lagouri ◽

Georgia Dimitreli ◽

Aikatarini Kouvatsi

Keyword(s):

Antioxidant Activity ◽

Dairy Products ◽

Storage Time ◽

Storage Stability ◽

Flow Behavior ◽

Antioxidant Properties ◽

Flow Behavior Index ◽

Ph Values ◽

Dpph Activity ◽

Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

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Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Foods ◽

10.3390/foods10102297 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2297

Author(s):

Alvaro Villanueva-Lazo ◽

Sergio Montserrat-de la Paz ◽

Noelia Maria Rodriguez-Martin ◽

Francisco Millan ◽

Cecilio Carrera ◽

...

Keyword(s):

Food Industry ◽

Antioxidant Properties ◽

Protein Isolate ◽

Absorption Capacity ◽

Intact Protein ◽

Physicochemical Composition ◽

Hydrolysis Degree ◽

Antihypertensive Properties ◽

Better Than

Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.

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Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria Ternatea L.)

Molecules ◽

10.3390/molecules26227000 ◽

2021 ◽

Vol 26 (22) ◽

pp. 7000

Author(s):

Xueying Fu ◽

Qiang Wu ◽

Jian Wang ◽

Yanli Chen ◽

Guopeng Zhu ◽

...

Keyword(s):

Food Processing ◽

Storage Stability ◽

Ph Value ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Nutritional Values ◽

Clitoria Ternatea ◽

Alkaline Conditions ◽

Butterfly Pea ◽

The Stability

Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.

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Antioxidant Properties of Wheat Bran against Oxidative Stress

Wheat and Rice in Disease Prevention and Health ◽

10.1016/b978-0-12-401716-0.00015-5 ◽

2014 ◽

pp. 181-199 ◽

Cited By ~ 2

Author(s):

Masashi Higuchi

Keyword(s):

Oxidative Stress ◽

Wheat Bran ◽

Antioxidant Properties

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Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Antioxidants ◽

10.3390/antiox9040355 ◽

2020 ◽

Vol 9 (4) ◽

pp. 355 ◽

Cited By ~ 2

Author(s):

Małgorzata Sikora ◽

Urszula Złotek ◽

Monika Kordowska-Wiater ◽

Michał Świeca

Keyword(s):

Wheat Bran ◽

Phenolic Content ◽

Antioxidant Properties ◽

Microbiological Quality ◽

Total Phenolic ◽

Antiradical Properties ◽

Negative Effect ◽

Trolox Equivalent

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

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Oral Administration of Artemisone for the Treatment of Schistosomiasis: Formulation Challenges and In Vivo Efficacy

Pharmaceutics ◽

10.3390/pharmaceutics12060509 ◽

2020 ◽

Vol 12 (6) ◽

pp. 509

Author(s):

Johanna Zech ◽

Daniel Gold ◽

Nadeen Salaymeh ◽

Netanel Cohen Sasson ◽

Ithai Rabinowitch ◽

...

Keyword(s):

Low Dose ◽

Storage Stability ◽

Aqueous Solubility ◽

Artemisinin Derivative ◽

Conductivity Measurements ◽

Highly Active ◽

New Formulation ◽

Capmul Mcm ◽

High Storage

Artemisone is an innovative artemisinin derivative with applications in the treatment of malaria, schistosomiasis and other diseases. However, its low aqueous solubility and tendency to degrade after solubilisation limits the translation of this drug into clinical practice. We developed a self-microemulsifying drug delivery system (SMEDDS), which is easy to produce (simple mixing) with a high drug load. In addition to known pharmaceutical excipients (Capmul MCM, Kolliphor HS15, propylene glycol), we identified Polysorb ID 46 as a beneficial new additional excipient. The physicochemical properties were characterized by dynamic light scattering, conductivity measurements, rheology and electron microscopy. High storage stability, even at 30 °C, was achieved. The orally administrated artemisone SMEDDS formulation was highly active in vivo in S. mansoni infected mice. Thorough elimination of the adult worms, their eggs and prevention of the deleterious granuloma formation in the livers of infected mice was observed even at a relatively low dose of the drug. The new formulation has a high potential to accelerate the clinical use of artemisone in schistosomiasis and malaria.

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Improving solubility and storage stability of rifaximin via solid-state solvation with Transcutol®

CrystEngComm ◽

10.1039/c9ce00567f ◽

2019 ◽

Vol 21 (35) ◽

pp. 5278-5283 ◽

Cited By ~ 3

Author(s):

F. Grepioni ◽

D. Braga ◽

L. Chelazzi ◽

O. Shemchuk ◽

P. Maffei ◽

...

Keyword(s):

Solid State ◽

Dissolution Rate ◽

Storage Stability ◽

High Dissolution Rate ◽

And Storage ◽

High Storage

Crystallization of rifaximin from Transcutol® affords the new anhydrous τ-form, which combines a high dissolution rate with a high storage stability, as it is not affected by exposure to humidity.

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Acid Treatment Enhances the Antioxidant Activity of Enzymatically Synthesized Phenolic Polymers

Polymers ◽

10.3390/polym12112544 ◽

2020 ◽

Vol 12 (11) ◽

pp. 2544

Author(s):

Maria Laura Alfieri ◽

Federica Moccia ◽

Gerardino D’Errico ◽

Lucia Panzella ◽

Marco d’Ischia ◽

...

Keyword(s):

Phenolic Compounds ◽

Acid Treatment ◽

Antioxidant Properties ◽

Fold Increase ◽

Enzymatic Oxidation ◽

Antioxidant Power ◽

Structural Modifications ◽

Ferric Reducing Antioxidant Power ◽

Natural Phenolic Compounds ◽

Electron Transfer Properties

Phenolic polymers produced by enzymatic oxidation under biomimetic and eco-friendly reaction conditions are usually endowed with potent antioxidant properties. These properties, coupled with the higher biocompatibility, stability and processability compared to low-molecular weight phenolic compounds, open important perspectives for various applications. Herein, we report the marked boosting effect of acid treatment on the antioxidant properties of a series of polymers obtained by peroxidase-catalyzed oxidation of natural phenolic compounds. Both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated a remarkable increase in the antioxidant properties for most phenolic polymers further to the acid treatment. In particular, up to a ca. 60% decrease in the EC50 value in the DPPH assay and a 5-fold increase in the Trolox equivalents were observed. Nitric oxide- and superoxide-scavenging assays also indicated highly specific boosting effects of the acid treatment. Spectroscopic evidence suggested, in most cases, that the occurrence of structural modifications induced by the acid treatment led to more extended π-electron-conjugated species endowed with more efficient electron transfer properties. These results open new perspectives toward the design of new bioinspired antioxidants for application in food, biomedicine and material sciences.

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Study on Solubility, Water-Holding Capacity and Stability of Polypeptide from Camellia Seed Meal

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1033-1034.758 ◽

2014 ◽

Vol 1033-1034 ◽

pp. 758-761

Author(s):

Shi Qin Yin ◽

Guo Qin Liu ◽

Xin Qi Liu ◽

Ying Sun

Keyword(s):

Storage Stability ◽

Water Holding Capacity ◽

Seed Meal ◽

Degree Of Hydrolysis ◽

Ultrasonic Pretreatment ◽

Good Thermal Stability ◽

Alkaline Conditions ◽

Higher Temperature ◽

Water Holding ◽

Alkaline Range

The influence of temperature and pH on solubility, water-holding capacity (WHC) and stability of polypeptide from camellia seed meal were studied. The polypeptide was extracted from camellia seed meal by trypsin after ultrasonic pretreatment, with a degree of hydrolysis (DH) of 21.69%. At this DH, the camellia seed meal polypeptide (CSMP) has better solubility and WHC with a proper higher temperature or when its pH deviates from the isoelectric point. Moreover, the CSMP would not agglutinate in alkaline range even though it is heated to 121°C, and after storing under the condition of -18°C for a month, it would not precipitate after thawing. The results show that the CSMP has great solubility and WHC in both acidic and alkaline conditions, as well as good thermal stability and freezing storage stability in alkaline range.

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