Polyphenolic and phytochemical content of <i>Cucumis sativus</i> seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Babu, Packirisamy Azhagu Saravana; Aafrin, Basheer Vajiha; Archana, G.R.; Sabina, Kalleary; Sudharsan, Kasirajan; Krishnan, Kesavan Radha; Srinivasan, Babuskin; Sivarajan, M.; Sarojadevi, M.

doi:10.1111/ijfs.13109

Cited by 8 publications

(7 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As for all the foods with a high oil content, mayonnaise is susceptible to deterioration due to autooxidation of the unsaturated fats that can negatively affect physicochemical and sensorial attributes of food [9]. Lipid oxidation in mayonnaise causes the development of potentially toxic reaction products, undesirable off-flavors and, simultaneously, it decreases the shelf life of mayonnaise [10,11]. In order to manage these problems, various strategies can be used for avoiding or reduce oxidative processes.…”

Section: Introductionmentioning

confidence: 99%

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Bruno

Romeo

Gattuso

et al. 2021

Foods

View full text Add to dashboard Cite

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).

show abstract

Section: Introductionmentioning

confidence: 99%

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Bruno

Romeo

Gattuso

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…These radicals are reacting with many hydrogen donors such as polyphenols to form steady and stable molecules and trigger color reducing of test solutions. The level of discoloration indicated that the scavenging capability of the polyphenols due to the donation of hydrogen proton (Azhagu Saravana Babu et al, 2016). The results were agreement with Alshehry et al (2021) and provided in Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…Dried powdered sample (10 g) was mixed with 200 ml of different solvents (water (65°C), ethanol (50%), and methanol (50%) and kept for 12 hr in vibratory shaker (LabortechnikGmbh, Germany) at 200 rpm. After centrifugation (6,000 g , for 15 min), the extract was filtered with microfiltration unit using polyacrylonitrile membrane, then the extracted samples were stored away from light at ̶ 20°C till the investigation is done (Azhagu Saravana Babu et al, 2016).…”

Section: Methodsmentioning

confidence: 99%

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Basheer

Sarojadevi

2022

J Food Process Engineering

View full text Add to dashboard Cite

Main objective of the study is to evaluate the effect of polyphenols enrichment, modified atmosphere packaging (CO2: 20%, N2: 75%, O2: 5%) and storage time on the shelf‐life solidity and nutritional degradation of butter from Indian native breed of Umblachery cow. The butter samples were incorporated and enriched with polyphenols and flavonoids from the seed coat extracts of Cajanus cajan (136.5 mg of gallic acid equivalents/g and 68.7 mg of quercetin equivalents/g) and butylated hydroxyl anisole (200 ppm) and the oxidative solidity and nutritional and flavor retention was evaluated without changing its organoleptic properties during 6 months of storage with and without MAP at 4, 15, and 25°C. SCECC significantly reduced the formation of oxidation products and the kinetics of shelf‐life of butter with predictive Arrhenius model was assessed in real time and accelerated according to temperature with the maximum activation energy of 5,309.2 J/mol for SCECC enriched and 3,191.4 J/mol for butylated hydroxyl anisole incorporated samples with modified atmosphere packaging at 4°C for peroxide value. The loss of polyphenols during storage was analyzed and it was 21–36% at 4°C and 31–55% at 25°C with and without modified atmosphere packaging at the end of sixth month. Organoleptic evaluations indicated that the samples treated with polyphenols combined with modified atmosphere packaging had lowermost lipid deterioration and exhibited high level of protective effects on nutritional degradation and recorded highest overall acceptability at 4°C and minimum level of sensorial behavior was observed at 25°C at the end of sixth month. Practical Applications Enrichment of polyphenols with food emulsion can profitably influence their oxidative stability and the emulsions should sustain optimal quality and stability throughout the storage period. Lipid oxidation is the major deteriorative process with substantial commercial implications in terms of product cost. Due to the heavy demand for natural antioxidants, the polyphenols of seed coat extracts of Cajanus cajan have been used and correlated these results with enhancement of butter and increase its shelf life by modified atmospheric packaging. The activation energy and the rate constant of chemical reaction enabled the construction of kinetic models, which helped to estimate rate of changes in the butter sample. In order to estimate quality changes, we evaluated the polyphenolic loss, sensory features, and microbiological changes. The results of this study may deliver technical basis in the utilization of SCECC as a natural antioxidant with MAP to prevent lipid rancidification or nutritional loss in butter.

show abstract

“…C. sativus seed and fruit contain volatile oil, fixed oil, flavones, steroids, flavonoids, tannins, phytosterols, saponin, cucurbitacins, and alkaloids [6,12,25]. The medicinal plants with similar phytochemical profiles exhibited a therapeutic potential for treating gastrointestinal and respiratory ailments [26].…”

Section: Introductionmentioning

confidence: 99%

Cucumis sativus L. Seeds Ameliorate Muscular Spasm-Induced Gastrointestinal and Respiratory Disorders by Simultaneously Inhibiting Calcium Mediated Signaling Pathway

et al. 2021

View full text Add to dashboard Cite

Cucumis sativus L. is globally cultivated as an edible vegetable. Besides its nutritional benefits, it is used in traditional medicines against various ailments. The current study was designed to elucidate the multi-target mechanisms of a C. sativus seeds extract against asthma and diarrhea using network pharmacology along with a molecular docking approach. Furthermore, in-vitro and in-vivo experiments were conducted to verify the mechanistic insight of in silico studies. LC-ESI-MS/MS was performed to identify the bioactive compounds in the extract; later, some compounds were quantified by HPLC. C. sativus seed. EtOH has kaempferol in higher concentration 783.02 µg/g, followed by quercetin (693.83 µg/g) and luteolin (617.17 µg/g). In silico studies showed that bioactive compounds interfered with asthma and diarrhea-associated target genes, which are members of calcium-mediated signaling to exert a calcium channel blocker activity. The seeds extract exerted a concentration-dependent spasmolytic response on isolated jejunum, trachea, and urinary bladder preparations and caused relaxation of spastic contraction of K+ (80 mM) with suppressed calcium concentration-response curves at dose 0.3 and 1 mg/mL. It also showed antiperistalsis, antidiarrheal and antisecretory activity in animal models. Thus, C. sativus seeds have therapeutic effects by regulating the contractile response through a calcium-mediated signaling pathway.

show abstract

Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Cited by 8 publications

References 22 publications

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Cucumis sativus L. Seeds Ameliorate Muscular Spasm-Induced Gastrointestinal and Respiratory Disorders by Simultaneously Inhibiting Calcium Mediated Signaling Pathway

Contact Info

Product

Resources

About