ABSTRACT:The new age of nutraceuticals is now embracing the centuries old herbal extract of Ginkgo biloba (Mantissa Plantarum Altera, 1771, Ginkgoceae). The standardized preparation of the Ginkgo leaf extract (EGb 761) contained 2 main bioactive constituents, flavonoid glycosides (24%) and terpene lactones (6%), along with less than 5 ppm of the allergenic component, ginkgolic acid. The Ginkgo leaf extract has been reported to have neuroprotective, anticancer, cardioprotective, stress alleviating, and memory enhancing effects and possible effects on tinnitus, geriatric complaints, and psychiatric disorders. The therapeutic mechanisms of action of the Ginkgo leaf extract are suggested to be through its antioxidant, antiplatelet, antihypoxic, antiedemic, hemorrheologic, and microcirculatory actions, where the flavonoid and the terpenoid constituents may act in a complementary manner. Toxicity studies show that the Ginkgo leaf extract is relatively safe for consumption, although a few side effects have been reported, that is, intracerbral hemorrhage, gastrointestinal disturbances, headaches, dizziness, and allergic skin reactions. The use of Ginkgo leaf extract may be promising for treatment of certain conditions, although its long-term use still needs to be evaluated.

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High-pressure processing (HPP) has been shown to enhance infusion of small-size molecules into foods primarily because of cell membrane rupture. The enhanced infusion has been previously explained using increased effective diffusivity, which does not elucidate the actual mass transport mechanisms. This study evaluates and explains the role of transport processes and the influence of process parameters on enhanced infusion of antioxidants by HPP. Frozen-thawed cranberries were infused with quercetin. A greater amount of quercetin (three times) was infused faster (18 times) in cranberries after HPP (100 MPa-551 MPa at 22C) compared with those infused at ambient conditions. While freeze-thawing process ruptured cell membranes in cranberries, measured as cell permeability, there was no additional cell rupture after HPP. A similar degree of measured cell permeability before (0.48 ± 0.01) and after HPP (0.48 ± 0.04), and observed enhanced infusion under high-pressure suggest that cell membrane permeabilization may not be the only cause for high-pressure-assisted infusion. PRACTICAL APPLICATIONSConventional diffusion-based mass transport methods currently used in the food industry are slow processes. In order to accelerate the process, this research investigates (1) the potential of high-pressure processing (HPP) to enhance and accelerate infusion in cranberries and (2) the mechanisms operative during highpressure-assisted infusion. The present study was focused on understanding influence of process variables on extent of infusion and cell permeability. HPP significantly enhanced and accelerated infusion of quercetin in cranberries. Additionally, the commonly accepted explanation of cell permeabilization being the only cause for enhanced infusion under high pressure was not found to be operative in the current system of study. The success of this research can highlight the potential of HPP as an alternative technology that will be useful to the food industry to develop a broad class of nutrient infused food products.

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