Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

Download Full-text

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽

10.3390/biom10030400 ◽

2020 ◽

Vol 10 (3) ◽

pp. 400 ◽

Cited By ~ 7

Author(s):

Alvaro Martinez-Gomez ◽

Isabel Caballero ◽

Carlos A. Blanco

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Antioxidant Compounds ◽

Appreciable Effect ◽

Human Metabolism ◽

The World ◽

Maillard Products ◽

By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

Download Full-text

Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

Foods ◽

10.3390/foods8070268 ◽

2019 ◽

Vol 8 (7) ◽

pp. 268 ◽

Cited By ~ 2

Author(s):

Miguel Á. Sánchez-Madrigal ◽

Armando Quintero-Ramos ◽

Carlos A. Amaya-Guerra ◽

Carmen O. Meléndez-Pizarro ◽

Sandra L. Castillo-Hernández ◽

...

Keyword(s):

Antioxidant Activity ◽

Spray Drying ◽

Water Solubility ◽

Antioxidant Properties ◽

Wall Material ◽

Soluble Fiber ◽

Food Ingredient ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Blue Corn

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

Download Full-text

Antituberculosis, antimicrobic and antioxidant properties of Persica vulgaris L. extracts

Biomedical Chemistry Research and Methods ◽

10.18097/bmcrm00125 ◽

2020 ◽

Vol 3 (2) ◽

pp. e00125

Author(s):

I. Mamatova ◽

I. Askarov ◽

M. Mamarakhmonov

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Mycobacterium Tuberculosis ◽

Free Radicals ◽

Leaf Extract ◽

Antioxidant Properties ◽

Diffusion Method ◽

Disk Diffusion Method ◽

E Coli ◽

Flower Extract

Peach is a medicinal plant which has many traditional applications uses against various diseases. In this study we have evaluated differences in tannins and flavonoids in the composition of flowers and peach leaves and their antioxidant properties. Antibacterial activity of the peach flower and leaf extract was investigated using Mycobacterium tuberculosis and E. coli by the disk diffusion method. Total fractions of flavonoids and tannins were obtained using ethanol and aqueous extraction, respectively. The antioxidant activity was evaluated using the adrenaline autooxidation test. The results have shown that the peach flower extract contains many flavonoids, tannins that probably account for better antimicrobial effects as compared with the peach leaf extract. This shows perspectives for the use of peach flowers for the treatment of many diseases, especially for tuberculosis, and other diseases associated with overproduction of free radicals.

Download Full-text

Natural Compounds with Antioxidant Properties

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.415.25 ◽

2009 ◽

Vol 415 ◽

pp. 25-28 ◽

Cited By ~ 3

Author(s):

Tudor Lupascu ◽

Gheorghe Duca ◽

Maria Giurginca ◽

Pavel Vlad ◽

Lucian Lupascu ◽

...

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Molecular Mass ◽

Antioxidant Properties ◽

Natural Compounds ◽

High Molecular Mass ◽

Minimum Concentration ◽

Natural Substances ◽

Vis Spectroscopy

Natural substances with polyphenolic structure exhibit remarkable antioxidant properties, being widely used in preventing various diseases. Among these, the oenotanins obtained from grapes seeds are proantocianidinic compounds with high molecular mass, water insoluble and as a result, rather difficult to be utilized. The aim of this paper was to produce their hydrosolubilization and the structure of the product resulted (enoxyl) has been investigated by MS, IR, UV-Vis spectroscopy. The antioxidant activity of oenotanins and enoxyl has been quantified by chemiluminescence technique, and the minimum concentration able to capture completely the free radicals has been also established.

Download Full-text

Antioxidant properties of curcuminoids isolated from Curcuma longa L.

Acta Chimica Slovaca ◽

10.1515/acs-2016-0022 ◽

2016 ◽

Vol 9 (2) ◽

pp. 130-135 ◽

Cited By ~ 3

Author(s):

Silvia Mošovská ◽

Patrícia Petáková ◽

Michal Kaliňák ◽

Anna Mikulajová

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Curcuma Longa ◽

Antioxidant Properties ◽

Antioxidant Compounds ◽

Phospholipid Complex ◽

Cyclodextrin Complex ◽

Frap Assay ◽

Poorly Soluble ◽

Reducing Potential

Abstract The evaluation of antioxidant potential of food has received much attention in recent years. Antioxidant compounds can scavenge free radicals and thereby can protect the human body from free radicals. This study was focused on the isolation of curcuminoids from the dried turmeric rhizome, and studying their antioxidant activity. The presence of curcuminoids was identified in turmeric sample by Nuclear Magnetic Resonance (NMR) analysis. Since neutral curcumin is known to be poorly soluble, the synthesis of curcumin-cyclodextrin and curcumin-phospholipid complexes was also performed. The antioxidant activity of isolated curcuminoids was assessed by two methods (ABTS and FRAP assay) and their scavenging activities were compared with those of prepared complexes. The ability to reduce ABTS radical cation decreased as follows: quercetin > trolox > curcuminoids > curcumin-cyclodextrin complex > curcumin-phospholipid complex. The reducing potential of tested samples in descending order was quercetin > trolox > curcumin-cyclodextrin complex > curcuminoids > curcumin-phospholipid complex.

Download Full-text

Antioxidant activity of the hazelnut plant determination by computational chemistry methods

Main Group Chemistry ◽

10.3233/mgc-200960 ◽

2021 ◽

Vol 19 (4) ◽

pp. 273-282

Author(s):

Vildan Enisoğlu Atalay ◽

İbrahim Barış Ölüç

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Digestive System ◽

Single Point ◽

Antioxidant Properties ◽

Hydroxyl Groups ◽

Point Energy ◽

Drinking Habits ◽

Oxidative Balance ◽

Cell Tissue

Nowadays, it is known that the species defined as free radicals in our body increase due to the change in our eating / drinking habits, physical activities and environmental conditions. Free radicals cause especially canser and diseases affecting many systems such as nervous system, cardiovascular system and digestive system. The formation of free radicals causes cell / tissue damage or cell deaths that occur as a result of oxidative balance disruption due to the insufficient antioxidants defined as oxidative stress. The purpose of this study is to determine the activity ranking of the compounds that give antioxidant properties to hazelnut plants by using quantum chemistry methods and to determine which hydroxyl groups cause the activity. In the antioxidant activity calculations, HAT, SET-PT and SPLET mechanisms are optimized with DFT//M062X/6-311++G(d,p) method, and single point energy as well as the EHOMO-ELUMO values were obtained with the Gaussian09 program in three different phases: gas, ethanol and water. According to the results, Riboflavin compound has been found to have the highest antioxidant potential and it was found that the antioxidant capacity of the compound originated from OH group at O4 position.

Download Full-text

Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

Asia Pacific Journal of Molecular Biology and Biotechnology ◽

10.35118/apjmbb.2020.028.4.10 ◽

2020 ◽

pp. 117-131

Author(s):

Yu Von Germaine Chng ◽

Lee Sin Chang ◽

Liew Phing Pui

Keyword(s):

Spray Drying ◽

Water Activity ◽

Water Solubility ◽

Antioxidant Properties ◽

High Water ◽

Inlet Temperature ◽

Food Ingredient ◽

Carotene Content ◽

Lower Viscosity ◽

Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

Download Full-text

Antioxidant Potential of Epigallocatechin-3-gallate, Ascorbic Acid, and Sodium Ascorbate in Solution and Gel Forms by 2,2-diphenyl-1-picrylhydrazyl (DPPH) Assay

Conservative Dentistry Journal ◽

10.20473/cdj.v11i1.2021.19-23 ◽

2021 ◽

Vol 11 (1) ◽

pp. 19

Author(s):

Virdah Dwi Dewaantari ◽

Setyabudi Setyabudi ◽

Kun Ismiyatin

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Free Radicals ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Sodium Ascorbate ◽

Assay Method ◽

Dpph Assay ◽

Electron Pairs ◽

Healing Bone

Background: Free radicals are molecules without any electron pairs, unstable, and highly reactive. Antioxidants are needed to reduce free radicals. Antioxidants provide various benefits in dentistry as a preventive agent for caries, healing, bone formation, mouthwash, preventive and therapeutic cancer, and reduction of periodontal disease progressions. Additionally, research on antioxidants is still undergone due to the existence of free radical residues on bleached teeth. Epigallocatechin-3-gallate (EGCG), ascorbic acid (AA), and sodium ascorbate (SA) are ingridients that have antioxidant properties. Antioxidants can be in two forms solution and gel. Solutions have a higher substance releasing power than gel. Gel is extremely adhesive, so it does not flow easily. Meanwhile, solutions are rather unstable because it flows easily. Antioxidant activities were evaluated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) Assay method. Purpose: Analyzing through literature reviews the potential antioxidants of EGCG, AA, and SA in solution and gel forms by DPPH Assay. Reviews: There were eight journal articles used in this review. The first article described antioxidant solutions in which EGCG was higher than sodium ascorbate. The second article showed that antioxidant gel EGCG was lower than sodium ascorbate. The third journal explained that ascorbic acid was higher than sodium ascorbate both in solution and gel forms. The other articles provided some information about the antioxidant activity percentages of EGCG, SA, and AA in the forms of gel and solutions by DPPH assay. Conclusion: EGCG has a higher antioxidant activity than SA, but it is lower when compared to AA in both solution and gel forms by DPPH assay.

Download Full-text

Atypical antioxidant activity of non-phenolic amino-coumarins

RSC Advances ◽

10.1039/c7ra12000a ◽

2018 ◽

Vol 8 (4) ◽

pp. 1927-1933 ◽

Cited By ~ 1

Author(s):

Daniel Zúñiga-Núñez ◽

Pablo Barrias ◽

Gloria Cárdenas-Jirón ◽

M. Soledad Ureta-Zañartu ◽

Camilo Lopez-Alarcón ◽

...

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Antioxidant Properties ◽

Aerobic Conditions

Relevant antioxidant properties of non-phenolic 7-dialkyl-aminocoumarins against free radicals derived from 2,2′-azobis(2-amidinopropane) dihydrochloride under aerobic conditions have been experimentally and theoretically demonstrated.

Download Full-text

Antioxidant activities of spray-dried carotenoids using maltodextrin-Arabic gum as wall materials

Bulletin of the National Research Centre ◽

10.1186/s42269-021-00515-z ◽

2021 ◽

Vol 45 (1) ◽

Author(s):

Marco Antonio González-Peña ◽

José Daniel Lozada-Ramírez ◽

Ana Eugenia Ortega-Regules

Keyword(s):

Antioxidant Activity ◽

Spray Drying ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Alternative Source ◽

Arabic Gum ◽

C Elegans ◽

Stress Damage ◽

Spray Dried

Abstract Background Carotenoids are natural pigments that are highly sensitive to light, heat, acids, oxygen, metals, and free radicals, which degrade the antioxidant activities of carotenoids. Microencapsulation techniques have been used to prevent carotenoid degradation and preserve their antioxidant activities. In this work, we aimed to encapsulate mamey (Pouteria sapota) and carrot (Daucus carota) carotenoids in mixtures of maltodextrin (10% w/v) and Arabic gum (5 or 10% w/v) by spray-drying. The obtained powders were stored at different temperatures (4 and 25 °C) with or without access to daylight, and changes in color, carotenoid content, and antioxidant activity were analyzed monthly for three months. Moreover, the in vivo antioxidant activities of spray-dried carotenoids were evaluated in Caenorhabditis elegans. Results The carotenoid and antioxidant activity losses of stored carotenoids were found in the following order: 25 °C in daylight > 25 °C without access to daylight > 4 °C without access to daylight. Moreover, the combination of maltodextrin and Arabic gum (10%) was more effective to prevent carotenoid loss compared to maltodextrin and Arabic gum (5%). In vivo antioxidant activity results showed that spray-dried carotenoids reduced approximately 30% of reactive oxygen species (ROS) production in nematodes, even after three months of storage. Conclusions Mamey and carrot carotenoids were successfully encapsulated by the spray-drying technique. The spray-dried carotenoids effectively reduced the intracellular ROS levels and neutralized the oxidative stress damage in C. elegans, even after three months of storage. Moreover, the antioxidant activities of mamey carotenoids were equally effective as those of carrot carotenoids, meaning that mamey carotenoids could be seen as an alternative source of carotenoids.

Download Full-text