Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients

Yousef, Gad G.; Grace, Mary H.; Medina, Jorge L. Guerrero; Neff, Scott A.; Guzmán, Ivette; Brown, Allan; Raskin, Ilya; Lila, Mary Ann

doi:10.1007/s11130-014-0445-6

Cited by 13 publications

(8 citation statements)

References 28 publications

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“…Recently, we introduced a novel strategy that enabled rapid and streamlined one-step separation of polyphenolic compounds in fruit and vegetable juices from extraneous or high caloric components and water (Roopchand et al 2012a; Grace et al 2013), via sorption to protein-rich substrates (e.g., soy, hemp, or peanut flours) to produce stable dry powdered ingredient matrices. Formulated lightweight, stable dry functional concentrated phytoactive-and protein-enriched matrices were particularly well suited for portable functional foods applications including combat rations, camping, or lunch boxes (Grace et al 2014a;Yousef et al 2014). Fruit polyphenols were stabilized and protected by complexation to protein-rich food matrices during transit through a simulated digestive tract (Ribnicky et al 2014) and in vivo, where they significantly lowered blood glucose in obese and hyperglycemic mice .…”

Section: Original Researchmentioning

confidence: 99%

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Novel value‐added uses for sweet potato juice and flour in polyphenol‐ and protein‐enriched functional food ingredients

Grace

Truong

Trương

et al. 2015

Food Science & Nutrition

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Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09–9.46 mg/g) and anthocyanins (0.77–1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products.

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Section: Original Researchmentioning

confidence: 99%

“…2014a; Yousef et al. 2014). Fruit polyphenols were stabilized and protected by complexation to protein-rich food matrices during transit through a simulated digestive tract (Ribnicky et al.…”

Section: Introductionmentioning

confidence: 99%

Novel value‐added uses for sweet potato juice and flour in polyphenol‐ and protein‐enriched functional food ingredients

Grace

Truong

Trương

et al. 2015

Food Science & Nutrition

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“…Due to their unique structures, they serve as strong antioxidants, and have been shown to have antidiabetic properties (Kim et al, 2016b). Their healthpromoting and chronic disease prevention properties make them ideal for nutraceutical and functional foods (Brown et al, 2014;Guzman et al, 2015;Yousef et al, 2014aYousef et al, , 2014bYousef et al, , 2016. Total phenolics for Capsicum range from 0.2 to 11.03 mg • g -1 gallic acid equivalents in dry tissue (Carvalho et al, 2015;de Aguiar et al, 2016;Joshi et al, 2017).…”

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Health-promoting Carotenoids and Phenolics in 31 Capsicum Accessions

Guzmán¹,

Vargas²,

Chacón³

et al. 2021

horts

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This study investigated the diversity of carotenoids and phenolics in germplasm from three Capsicum (chile pepper) species, Capsicum annuum, Capsicum baccatum, and Capsicum chinense. Lutein, a yellow-pigmented carotenoid, and phenolics, a group of secondary metabolites, are reported to have health-promoting properties. The germplasm studied matured to a yellow color. The hypothesis was that all yellow fruits would contain either the carotenoid lutein, a yellow pigment, or a large amount of phenolics, a group of secondary metabolites that may be yellow among other colors. Thirty-one Capsicum accessions were grown in the field over a period of two seasons. On a dry weight (DW) basis, lutein ranged from 0.14 to 94.2 μg·g−1, and total phenolics ranged from 5.79 to 15.01 mg·g−1. No lutein was detected in one accession and β-carotene, another health-promoting compound, was lacking in four accessions. Accessions were grouped into four groups according to a principal component analysis plot. Results from this study indicate that in only nine accessions, lutein represented at least 50% of the total carotenoid amounts in each accession. These accessions are desirable not only as a source of dietary lutein, a natural yellow pigment, but also as genetic material that can be used to breed for higher lutein Capsicum. Therefore, yellow color is not a good indicator of lutein content and phytochemical analysis is required to determine the content of health-promoting compounds.

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“…Glucosinolates have also been applied in food packaging formats to prolong the shelf-life storage of premium quality fruit and protein rich products [297].…”

Section: Reduction Of Liver Fibrosis [266]mentioning

confidence: 99%

The Glucosinolates, A Sulphur Glucoside Family of Mustard Phytochemicals With Diverse Biomedical Application

Melrose¹

2019

Preprint

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This study reviewed aspects of the biology of two members of the glucosinolate family, namely sinigrin and glucoraphanin and their potential biomedical therapeutic and industrial applications. Sinigrin and glucoraphanin are converted by the -sulphoglucosidase myrosinase or the gut microbiota into their bioactive forms, allyl isothiocyanate (AITC) and sulphoraphanin (SFN) which constitute part of a sophisticated defence mechanism plants have developed over several hundred million years of evolution to protect them from parasitic attack from aphids, ticks and nematodes.These compounds display biological activities in a number of mammalian physiological processes and potential biotherapeutic application. Glucosinolates may be useful in bio-fumigation and treatment of biofilms which occur on plant equipment and medical implants formed by problematic pathogenic bacteria such as Pseudomonas aeruginosa. AITC and SFN display similar antibiotic activity as Vancomycin in the treatment of bacteria listed by the World Health Organization as antibiotic-resistant "priority pathogens".AITC and SFN also display bioactivity in cancer chemoprevention through the induction of phase II antioxidant enzymes which inactivate potential carcinogens. The glucosinolates have found application in the prevention of bacterial and fungal spoilage of food substances during processing and in advanced food packaging formats which improve the shelf-life of food products.

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Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients

Cited by 13 publications

References 28 publications

Novel value‐added uses for sweet potato juice and flour in polyphenol‐ and protein‐enriched functional food ingredients

Novel value‐added uses for sweet potato juice and flour in polyphenol‐ and protein‐enriched functional food ingredients

Health-promoting Carotenoids and Phenolics in 31 Capsicum Accessions

The Glucosinolates, A Sulphur Glucoside Family of Mustard Phytochemicals With Diverse Biomedical Application

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