scholarly journals Improved Carotenoid Processing with Sustainable Solvents Utilizing Z-Isomerization-Induced Alteration in Physicochemical Properties: A Review and Future Directions

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2149 ◽  
Author(s):  
Masaki Honda ◽  
Hakuto Kageyama ◽  
Takashi Hibino ◽  
Yelin Zhang ◽  
Wahyu Diono ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Amorphous State ◽  
Functional Difference ◽  
Geometric Isomers ◽  
Processing Efficiency ◽  
Future Directions ◽  
Sustainable Solvents ◽  
Low Efficiency ◽  
Low Solubility

Carotenoids—natural fat-soluble pigments—have attracted considerable attention because of their potential to prevent of various diseases, such as cancer and arteriosclerosis, and their strong antioxidant capacity. They have many geometric isomers due to the presence of numerous conjugated double bonds in the molecule. However, in plants, most carotenoids are present in the all-E-configuration. (all-E)-Carotenoids are characterized by high crystallinity as well as low solubility in safe and sustainable solvents, such as ethanol and supercritical CO2 (SC-CO2). Thus, these properties result in the decreased efficiency of carotenoid processing, such as extraction and emulsification, using such sustainable solvents. On the other hand, Z-isomerization of carotenoids induces alteration in physicochemical properties, i.e., the solubility of carotenoids dramatically improves and they change from a “crystalline state” to an “oily (amorphous) state”. For example, the solubility in ethanol of lycopene Z-isomers is more than 4000 times higher than the all-E-isomer. Recently, improvement of carotenoid processing efficiency utilizing these changes has attracted attention. Namely, it is possible to markedly improve carotenoid processing using safe and sustainable solvents, which had previously been difficult to put into practical use due to the low efficiency. The objective of this paper is to review the effect of Z-isomerization on the physicochemical properties of carotenoids and its application to carotenoid processing, such as extraction, micronization, and emulsification, using sustainable solvents. Moreover, aspects of Z-isomerization methods for carotenoids and functional difference, such as bioavailability and antioxidant capacity, between isomers are also included in this review.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 630-638 ◽  
Author(s):  
Hongyan Li ◽  
Long Xie ◽  
Yue Ma ◽  
Min Zhang ◽  
Yuwei Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Drying Characteristics

scholarly journals Influence of Powder-to-Gel Ratio on Physicochemical Properties of a Calcium Silicate Sealer

2020 ◽  
pp. 337-345
Author(s):  
Fernanda F. E. Torres ◽  
Patricia Perinoto ◽  
Roberta Bosso-Martelo ◽  
Gisselle M. Chávez-Andrade ◽  
Juliane M. Guerreiro-Tanomaru ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Calcium Silicate ◽  
Setting Time ◽  
Repair Material ◽  
Alkaline Ph ◽  
Root Canal Sealer ◽  
Work Time ◽  
Lower Solubility ◽  
Low Solubility ◽  
One Way Anova

Differences in liquid-to-powder ratio can affect the properties of calcium silicate-based materials. This study assessed the influence of powder-to-gel ratio on physicochemical properties of NeoMTA Plus. Setting time (minutes), flow (mm and mm²), pH (at different periods), radiopacity (mm Al) and solubility (% mass loss) were evaluated using the consistencies for root repair material (NMTAP-RP; 3 scoops of powder to 2 drops of gel) and root canal sealer (NMTAP-SE; 3 scoops of powder to 3 drops of gel), in comparison to Biodentine cement (BIO) and TotalFill BC sealer (TFBC). Statistical analysis was performed using one-way ANOVA and Tukey tests (α=0.05). BIO had the shortest setting time, followed by NMTAP-RP and NMTAP-SE. TFBC showed the highest setting time and radiopacity. BIO, NMTAP-RP, and NMTAP-SE had similar radiopacity. All materials promoted an alkaline pH. NMTAP-RP/SE presented lower solubility than BIO and TFBC. Regarding the flow, TFBC had the highest values, followed by NMTAP-SE, and NMTAP-RP. BIO had the lowest flow. In conclusion, NMTAP in both powder-to-gel ratios showed high pH and low solubility. The increase in the powder ratio decreased the setting time and flow. These findings are important regarding the proper consistency and work time to clinical application.

scholarly journals Morphology, physicochemical properties and antioxidant capacity of bee pollens

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 1-8 ◽  
Author(s):  
Roman Bleha ◽  
Tatiana Shevtsova ◽  
Andrej Sinica ◽  
Vojtech Kruzik ◽  
Jan Brindza
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Ftir Spectroscopy ◽  
Water Activity ◽  
Antioxidant Properties ◽  
Pollen Grains ◽  
Botanical Origin ◽  
Colour Parameters

Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.

scholarly journals Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&H)

2020 ◽  
Vol 21 (1) ◽  
pp. 42-50
Author(s):  
Damir Aličić ◽  
Ivana Flanjak ◽  
Đurđica Ačkar ◽  
Midhat Jašić ◽  
Jurislav Babić ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Bee Pollen

scholarly journals Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 831 ◽  
Author(s):  
Han Chen ◽  
Haotian Zheng ◽  
Margaret Anne Brennan ◽  
Wenpin Chen ◽  
Xinbo Guo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phase Stability ◽  
Radical Scavenging ◽  
Black Tea ◽  
Laser Scanning Microscopy ◽  
Lower Phase ◽  
Antioxidant Power ◽  
Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

scholarly journals Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam

2018 ◽  
Vol 42 (7) ◽  
pp. e13666 ◽  
Author(s):  
Tomás Lafarga ◽  
Ingrid Aguiló-Aguayo ◽  
Gloria Bobo ◽  
Andrea V. Chung ◽  
Brijesh K. Tiwari
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Vaccinium Corymbosum

scholarly journals Microbial Reduction of Cholesterol to Coprostanol: An Old Concept and New Insights

Catalysts ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 167 ◽  
Author(s):  
Aicha Kriaa ◽  
Mélanie Bourgin ◽  
Héla Mkaouar ◽  
Amin Jablaoui ◽  
Nizar Akermi ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Physicochemical Properties ◽  
Metabolic Pathways ◽  
Cholesterol Metabolism ◽  
Microbial Reduction ◽  
Reaction Intermediates ◽  
Future Directions ◽  
Microbial Enzymes ◽  
Shed Light

The gut microbiota plays a key role in cholesterol metabolism, mainly through the reduction of cholesterol to coprostanol. The latter sterol exhibits distinct physicochemical properties linked to its limited absorption in the gut. Few bacteria were reported to reduce cholesterol into coprostanol. Three microbial pathways of coprostanol production were described based on the analysis of reaction intermediates. However, these metabolic pathways and their associated genes remain poorly studied. In this review, we shed light on the microbial metabolic pathways related to coprostanol synthesis. Moreover, we highlight current strategies and future directions to better characterize these microbial enzymes and pathways.

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