Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles DOI Creative Commons
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: May 24, 2023

In the last decades, evidence has indicated beneficial properties of dietary polyphenols. vitro and in vivo studies support that regular intake these compounds may be a strategy to reduce risks some chronic non-communicable diseases. Despite their properties, they are poorly bioavailable compounds. Thus, main objective this review is explore how nanotechnology improves human health while reducing environmental impacts with sustainable use vegetable residues, from extraction development functional foods supplements. This extensive literature discusses different based on application stabilize polyphenolic maintain physical–chemical stability. Food industries commonly generate significant amount solid waste. Exploring bioactive waste been considered line emerging global sustainability needs. Nanotechnology can an efficient tool overcome challenge molecular instability, especially using polysaccharides such as pectin assembling material. Complex biomaterials extracted citrus apple peels (from juice industries) constitute promising wall material stabilizing chemically sensitive Pectin excellent biomaterial form nanostructures, it low toxicity, biocompatible, resistant enzymes. The potential polyphenols residues inclusion food supplements possible constitutes approach for effectively including diet. Extracting polyphenolics industrial feasible add value by-products, nature preserve

Language: Английский

New insights of the application of water or ethanol-water plant extract rich in active compounds in food DOI Creative Commons
Anna Plášková, Jiří­ Mlček

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: March 28, 2023

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts becoming more used food additives in various systems due to antioxidant abilities. Their application increases the shelf life products preventing undesirable changes nutritional sensory properties, such formation off-flavors lipid-rich food. This review summarizes most recent literature about water ethanol-water plant flavors, colorings, preservatives fortify beverages. study is performed with particular attention describing benefits extract-fortified meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, dairy products. Antioxidant-rich positively affect safety partially fully replacing synthetic antioxidants, which have lately been linked health issues toxicological carcinogenic consequences. On hand, limitations challenges using extract should considered, stability, level purity, compatibility matrix, price, aspects distinct taste, others. In future, continuous development a tendency use these ingredients expected, indicated number published works this area, particularly past decade.

Language: Английский

Citations

127
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions DOI Creative Commons
Woojeong Kim, Yong Wang, Cordelia Selomulya

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104469 - 104469

Published: March 25, 2024

The global demand for plant-based foods has increased interests to new materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known impact sensorial, physicochemical, functional properties of foods. Emerging technologies have potential enhance plant protein functionality promoting structural changes owing interactions. latest trends in the on interest food industry. This review highlights induced physical chemical improvement proteins subject structure. It presents polyphenol type, recent development physicochemical treatments, examples applications, future research directions. interaction dynamics between polyphenols contingent pH levels technologies. Covalent conjugates could induce a more significant rearrangement than interactions, leading greater functionality. addition generally augments functionality, often unordered unfolded structure proteins. Physical treatments including ultrasound, self-assembly, polysaccharide addition, combined promising methods reinforce improve advancing quality, safety, preservation nutrients. critical examination provides insights into desirable technology food.

Language: Английский

Citations

43
Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits of polyphenols: A comprehensive review DOI
Mohamed T. El‐Saadony, Tao Yang, Ahmed M. Saad

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134223 - 134223

Published: July 29, 2024

Language: Английский

Citations

28
Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables DOI Creative Commons
Yichen Liu, Jianjun Deng,

Tong Zhao

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100715 - 100715

Published: Jan. 1, 2024

Plant polyphenols play an essential role in human health. The bioactivity of depends not only on their content but also bioavailability food. processing techniques, especially non-thermal processing, improve the retention and polyphenolic substances. However, there are limited studies summarizing relationship between polyphenols, potential mechanisms. This review aims to summarize effects techniques fruits vegetables. Importantly, disruption cell walls membranes, inhibition enzyme activities, free radical reactions, plant stress responses, interactions with food matrix caused by described. study enhance understanding significance technology preserving nutritional properties dietary plant-based foods. It offers theoretical support for contribution improving nutrition.

Language: Английский

Citations

18
Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications DOI

Lei Wang,

Xuecheng Zhu,

Huilin Liu

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141111 - 141111

Published: Sept. 6, 2024

Language: Английский

Citations

17
Biochemical Conversion of Passion Fruit Waste Into Highly Bioaccessible, Stable, and Selectively Functional Products DOI Creative Commons

Huyen Ngoc Nguyen,

Anh T. Huynh,

Mariana Bárcenas

et al.

Waste and Biomass Valorization, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 4, 2025

Language: Английский

Citations

3
Natural Antioxidants: Advancing Stability and Performance in Sustainable Biobased and Biodegradable Plastics DOI Creative Commons
Norma Mallegni, Francesca Cicogna, Elisa Passaglia

et al.

Compounds, Journal Year: 2025, Volume and Issue: 5(1), P. 4 - 4

Published: Feb. 3, 2025

The depletion of fossil fuels and environmental concerns have driven the development sustainable materials, including bio-based biodegradable plastics, as alternatives to conventional plastics. Although these plastics aid in waste management climate change mitigation, their vulnerability oxidative degradation impacts longevity, durability, performance. Natural antioxidants such tocopherols, flavonoids, tannins, extracted from plants or agri-food waste, present a alternative synthetic stabilizers by enhancing thermal stability polymers like poly(lactic acid) (PLA), poly(butylene succinate) (PBS), succinate-adipate) (PBSA), adipate-co-terephthalate) (PBAT), poly(hydroxyalkanoate) (PHA), starch-based materials. This review highlights recent advances stabilized with natural antioxidants, mechanisms action, role improving material properties for applications packaging. Additionally, it explores impact on recycling processes, advancements composite production techniques, future research directions. Bioplastics can achieve enhanced performance, reduce support circular economy incorporating antioxidants.

Language: Английский

Citations

2
Green Tea: Current Knowledge and Issues DOI Creative Commons
Maya Radeva–Ilieva, Stanila Stoeva, Nadezhda Hvarchanova

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 745 - 745

Published: Feb. 22, 2025

Green tea possesses antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, reduces body weight, slows down aging. These effects are primarily attributed to catechins contained in green leaves, particularly epigallocatechin-3-gallate. However, humans, the realization of tea's beneficial is limited. In order summarize critically analyze available scientific information about health benefits issues related its use, we conducted an in-depth literature review databases. A number vitro studies reported that modulate various signaling pathways cells, which thought underlie their effects. data on humans scarce, partly due low stability oral bioavailability. Furthermore, may also participate pharmacokinetic interactions when co-administered with certain drugs such as anticancer agents, for cardiovascular diseases, immunosuppressors, etc. As a result, adverse drug reactions or therapy failure occur. conclusion, over years, approaches have been investigated optimize catechin intake achieve but date, use prophylaxis disease treatment remains Therefore, future regarding possibilities administration needed.

Language: Английский

Citations

2
Flavonoids and their role in oxidative stress, inflammation, and human diseases DOI Creative Commons
Klaudia Jomová, Suliman Yousef Alomar,

Richard Valko

et al.

Chemico-Biological Interactions, Journal Year: 2025, Volume and Issue: unknown, P. 111489 - 111489

Published: March 1, 2025

Oxidative stress and chronic inflammation are important drivers in the pathogenesis progression of many diseases, such as cancers breast, kidney, lung, others, autoimmune diseases (rheumatoid arthritis), cardiovascular (hypertension, atherosclerosis, arrhythmia), neurodegenerative (Alzheimer's disease, Parkinson's Huntington's disease), mental disorders (depression, schizophrenia, bipolar disorder), gastrointestinal (inflammatory bowel colorectal cancer), other disorders. With increasing demand for less toxic more tolerable therapies, flavonoids have potential to effectively modulate responsiveness conventional therapy radiotherapy. Flavonoids polyphenolic compounds found fruits, vegetables, grains, plant-derived beverages. Six twelve structurally different flavonoid subgroups dietary significance include anthocyanidins (e.g. pelargonidin, cyanidin), flavan-3-ols epicatechin, epigallocatechin), flavonols quercetin, kaempferol), flavones luteolin, baicalein), flavanones hesperetin, naringenin), isoflavones (daidzein, genistein). The health benefits related their structural characteristics, number position hydroxyl groups presence C2=C3 double bonds, which predetermine ability chelate metal ions, terminate ROS radicals formed by Fenton reaction), interact with biological targets trigger a response. Based on these can exert both antioxidant or prooxidant properties, activity ROS-scavenging enzymes expression activation proinflammatory cytokines (e.g., interleukin-1beta (IL-1β), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α)), induce apoptosis autophagy, target key signaling pathways, nuclear factor erythroid 2-related 2 (Nrf2) Bcl-2 family proteins. This review aims briefly discuss mutually interconnected aspects oxidative inflammatory mechanisms, lipid peroxidation, protein oxidation, DNA damage, mechanism resolution inflammation. major part this article discusses role alleviating inflammation, two common components human diseases. results epidemiological studies also presented.

Language: Английский

Citations

2
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides DOI
Zhihuan Zang,

Siyi Tang,

Zhiying Li

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2022, Volume and Issue: 21(5), P. 4378 - 4401

Published: Aug. 26, 2022

The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between macromolecular components such as proteins polysaccharides substantially determines stability during food processing storage. topic thus has attracted much attention in recent years. This review underlines new insights gained our current study physical properties functional complex systems. It examines or focusing on "structure-stability" relationship. Furthermore, multispectral molecular computing simulations used chief instruments explore interaction's mechanism. During storage, is generally influenced adverse characteristics beverage, including temperature, light, oxygen, enzymes, pH. While action modes types protein/polysaccharide mainly depend structures, noncovalent them key intermolecular force increases anthocyanins. Our goal provide latest understanding under conditions further improve utilization industries. Practical Application: provides support for steady-state protection active substances.

Language: Английский

Citations

68