Acidic natural deep eutectic solvents as dual solvents and catalysts for the solubilization and deglycosylation of soybean isoflavone extracts: Genistin as a model compound

Chen, Jie; Ni, Yishu; Zhang, Pingjing; Liang, Xianrui; Fang, Sheng

doi:10.1016/j.foodchem.2022.134999

Cited by 18 publications

(7 citation statements)

References 37 publications

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“…These significant differences found in the polyphenol content of saffron floral by-products model beverages could be related to the degradation of polyphenols upon thermal processing and to the acidic environment of the system. Lower pH may cause the degradation of flavonoid glycosides under thermal conditions [13,14,20]. These results exhibited trends similar to those of previous research in which the thermal processing significantly affected individual polyphenolic compounds [21].…”

Section: Phenolic Profile Of Saffron Floral By-products and Model Bev...supporting

confidence: 87%

“…Nevertheless, such complexes also sequester phenolic compounds and limit their ability to bind digestive enzymes and glucose transporters, thereby altering their impact on glycemic response. Finally, the formation of hydrocolloid-phenolics non-covalent complexes has also been shown to lead to extensive aggregation of the hydrocolloids, thereby decreasing their ability to build up viscosity and bind water and preventing their adequate use as texture agents and stabilizers [9,13,14].…”

Section: Introductionmentioning

confidence: 99%

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Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Cerdá-Bernad,

D’costa,

Moreno

et al. 2024

Foods

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Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MSn and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index (K) and an increase in the flow behavior index (n), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion.

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Section: Phenolic Profile Of Saffron Floral By-products and Model Bev...supporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Cerdá-Bernad,

D’costa,

Moreno

et al. 2024

Foods

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show abstract

“…Similarly, compounds 21 , 24 , 31 , 32 , 37 – 40 , 43 – 50 , and 54 – 56 were also tentatively identified according to the accurate molecular formulas, the fragmentation pathways, the reference substances, and the reported literature [ 27 , 28 , 29 , 30 , 33 , 35 ]. Most of these compounds contain a common 15-carbon polyphenolic skeleton and glycosides and are easily deglycosylated to lose the glucose units during MS fragmentation [ 45 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

Investigation on Antioxidant Activity and Different Metabolites of Mulberry (Morus spp.) Leaves Depending on the Harvest Months by UPLC–Q-TOF-MS with Multivariate Tools

Guo

Fang

et al. 2023

Molecules

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The changes in active components in mulberry leaves harvested in different months and their antioxidant activities were investigated. Ultra-high-performance liquid chromatography–tandem quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF-MS) with multivariate statistical tools was used to investigate the chemical constituents in the extracts of mulberry leaves. The results indicated that mulberry leaves were rich in phenolic acids, flavonoids, organic acids, and fatty acid derivatives. In addition, 25 different compounds were identified in the different batches of mulberry leaves. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was measured to evaluate the in vitro antioxidant activities of mulberry leaves. Among the four batches, batch A, harvested in December, exhibited the strongest DPPH radical-scavenging activity, while batch B, harvested in March, showed the weakest activity. This was related to the total phenolic content in the mulberry leaves of each batch. The optimal harvest time of mulberry leaves greatly influences the bioactivity and bioavailability of the plant.

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“…It is known that 60°C is a relatively low temperature in the conventional sterilization operation process. However, for some reactions, 60°C is an onset temperature such as for the deglycosylation of some flavonoids (Chen et al, 2023). In the absence of ultrasound, it takes a long time under routine sterilization conditions, which may lead to the degradation of nutrients (Kebede et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Sterilization of black carrot juice by thermosonication: Compound changes revealed by NMR and GC–MS metabolomics methods

Wang,

Lu,

et al. 2023

J Food Process Engineering

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In this study, thermosonic sterilization (TS), ultrasonic sterilization (US), and heat sterilization at 60°C, 80°C, and 90°C were used for the bactericidal treatment of black carrot juice. The processed samples were analyzed in terms of physicochemical, biological activity, microbial, and metabolomics approaches. The main differential metabolites were identified after treatment. Among these, the content of the important chemical component anthocyanins increased by 10.64% and 6.82% in TS and US, respectively. The TS treatment showed better retention of most of the active substances such as carbohydrates, malic acid, alanine, sterols, lutein, and terpenes compared to the other treatments. Furthermore, the TS treatment reduced the ultrasonic power and time for inactivating microorganisms and increased the DPPH radical scavenging activity by 11.31% compared to the control. The experimental results showed that the black carrot juice after TS treatment with 60% ultrasonic power at 60°C for 5 min sterilization was more favorable for the retention of nutrients and volatiles, improving the quality, safety, and economic potential of black carrot juice.Practical applicationsThis work for the first‐time applied TS to black carrot juice. The effect of TS treatment on the quality of black carrot juice was studied and compared with ultrasonic and conventional heat treatment by metabolomics approach. TS could significantly reduce US treatment time from 25 min (20°C) to 5 min (60°C) for the sterilization of juice. TS has a better effect on the retention of nutrients and flavor substances in the juice. The study is beneficial to the application of TS in purple carrot juice sterilization, also the application of 1H‐NMR and GC–MS metabolomics approach in food processing.

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Acidic natural deep eutectic solvents as dual solvents and catalysts for the solubilization and deglycosylation of soybean isoflavone extracts: Genistin as a model compound

Cited by 18 publications

References 37 publications

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Investigation on Antioxidant Activity and Different Metabolites of Mulberry (Morus spp.) Leaves Depending on the Harvest Months by UPLC–Q-TOF-MS with Multivariate Tools

Sterilization of black carrot juice by thermosonication: Compound changes revealed by NMR and GC–MS metabolomics methods

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