Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

Leyva‐Porras, César; Saavedra-Leos, María Zenaida; Cervantes-González, Elsa; Aguirre-Bañuelos, Patricia; Silva-Cázarez, Macrina B.; Álvarez-Salas, Claudia

doi:10.3390/antiox8100437

Cited by 17 publications

(11 citation statements)

References 39 publications

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“…In this study, we demonstrated that resveratrol can effectively inhibit cell proliferation and pro- Annexin 10 0 10 0 10 1 10 2 10 3 10 4 10 0 10 1 10 2 10 3 10 4 10 0 10 1 10 2 10 3 10 4 10 0 10 1 10 2 10 3 10 4 10 0 10 1 10 2 10 3 10 4 Annexin Numerous previous studies have demonstrated that resveratrol has antioxidant, anticancerogenic, and immunomodulatory properties. It is well documented that resveratrol has remarkable efficacy in inhibiting cell proliferation and promotes cell apoptosis in various tumour cells [21][22][23]. However, the role of resveratrol in regulating TNF-α-induced tumour-like growth of synovial fibroblasts and its underlying mechanisms have not been fully illustrated.…”

Section: Discussionmentioning

confidence: 99%

Resveratrol promotes apoptosis and G2/M cell cycle arrest of fibroblast-like synoviocytes in rheumatoid arthritis through regulation of autophagy and the serine-threonine kinase-p53 axis

Gan

et al. 2021

Arch Med Sci

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IntroductionResveratrol, a polyphenol extracted from many plant species, has emerged as a promising pro-apoptotic agent in various cancer cells. However, the role of resveratrol in cell proliferation and apoptosis of fibroblast-like synoviocytes in rheumatoid arthritis (RA-FLS) is not fully understood. The study was aimed at elucidating the role of resveratrol in cell proliferation and apoptosis of RA-FLS and the underlying molecular mechanism.Material and methodsCultured RA-FLSs were subjected to tumour necrosis factor  (TNF-). The cell proliferation was measured by Cell Counting Kit-8 assay. Cell apoptosis and cell cycle of RA-FLSs were determined by flow cytometry. The levels of apoptosis or autophagy or cell cycle-related protein were detected by immunoblot analysis.ResultsIn our study, we confirmed that resveratrol reversed TNF- mediated cell proliferation in RA-FLS. Meanwhile, resveratrol blocked cells at the G2/M stage and reduced the ratio of S phase cells through upregulation of p53 and consequently led to apoptotic cell death. Quite interestingly, we found that resveratrol reversed TNF--induced autophagy. Inhibition of autophagy by resveratrol or autophagy inhibitor or Beclin-1 siRNA suppressed TNF- mediated cell survival and promoted cell apoptosis. However, the autophagy inducer rapamycin (RAPA) reversed the effect of resveratrol on autophagy and cell proliferation. Mechanistic studies revealed that resveratrol inhibited the activation of the phosphoinositide 3-kinases/serine-threonine kinase (PI3K/AKT) pathway. Inhibition of PI3K/AKT pathway by inhibitor LY294002 or resveratrol increased the expression of p53 and decreased the expression of cycle protein (cyclin B1), which further led to block cells in the G2/M arrest.ConclusionsOur preliminary study indicated that resveratrol may suppress RA-FLS cell survival and promote apoptosis at least partly through regulation of autophagy and the AKT-p53 axis.

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Section: Discussionmentioning

confidence: 99%

Resveratrol promotes apoptosis and G2/M cell cycle arrest of fibroblast-like synoviocytes in rheumatoid arthritis through regulation of autophagy and the serine-threonine kinase-p53 axis

Gan

et al. 2021

Arch Med Sci

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“…Spray drying is a practical technique for food processing that promotes the conservation of antioxidants and the encapsulation of active compounds in the form of powdered products [ 12 ]. This technique has gained popularity in segments of the food industry because of the reduced packing volume, storage, and transportation costs [ 13 , 14 , 15 , 16 ]. Spray drying has been employed in the encapsulation of active compounds during the drying of vegetables and fruit juices [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders

et al. 2021

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This research presents the microencapsulation and conservation of antioxidants of broccoli juice processed by spray drying, and proposes the use of a by-product as a technological application. Broccoli juice (BJ) extracted from two sources, stalks and florets, was spray-dried employing maltodextrin (MX) as a carrier agent at concentrations of 5, 7.5, and 10%, and inlet temperatures of 150 and 220 °C. The total phenolic content (TPC), and antioxidant activity (AA) of the BJ-MX powders were determined together with the physicochemical characteristics, including particle morphology, microstructure, and thermal properties. Based on the TPC and AA, the optimal processing conditions found were 5% of MX and a drying temperature of 220 °C. However, the florets showed higher TPC, while stalks presented higher AA under those processing conditions. The particles exhibited micrometric sizes and a mixture of spherical-shape particles and pseudo-spherical particles. The diffractograms indicated an amorphous microstructure in all samples. The glass transition temperature (Tg) was determined in the range of 50 °C for the samples dried at 150 °C and 55 °C for those dried at 220 °C. This suggested that powders might be stored at temperatures below the Tg without presenting any loss of antioxidants.

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“…Chemical stability refers to how readily the resveratrol molecule can undergo chemical reactions that modify the hydroxyls and the carbon–carbon double bond [ 47 , 48 ]. The RP-HPLC results indicated that resveratrol degradation occurred in all prepared nanoemulsions due to the high sensitivity of the resveratrol chemical structure to thermal and oxidative stresses during the processing steps and the short-term storage at 25 °C ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

“…The RP-HPLC results indicated that resveratrol degradation occurred in all prepared nanoemulsions due to the high sensitivity of the resveratrol chemical structure to thermal and oxidative stresses during the processing steps and the short-term storage at 25 °C ( Table 4 ). The degradation of resveratrol in nanoemulsions during processing/storage might be seriously accelerated by the large total surface area of all oil droplets as a result of a size reduction to the nanometer scale [ 48 ]. The loss of resveratrol during processing/storage has been attributed to factors such as pH, heat, light, and oxygen [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

“…The degradation of resveratrol in nanoemulsions during processing/storage might be seriously accelerated by the large total surface area of all oil droplets as a result of a size reduction to the nanometer scale [ 48 ]. The loss of resveratrol during processing/storage has been attributed to factors such as pH, heat, light, and oxygen [ 48 ]. In the present work, the chemical stability of resveratrol was strongly influenced by the emulsifiers used.…”

Section: Resultsmentioning

confidence: 99%

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Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

Mora-Gutierrez

Attaie

González

et al. 2020

Foods

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The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.

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Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

Cited by 17 publications

References 39 publications

Resveratrol promotes apoptosis and G2/M cell cycle arrest of fibroblast-like synoviocytes in rheumatoid arthritis through regulation of autophagy and the serine-threonine kinase-p53 axis

Resveratrol promotes apoptosis and G2/M cell cycle arrest of fibroblast-like synoviocytes in rheumatoid arthritis through regulation of autophagy and the serine-threonine kinase-p53 axis

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders

Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

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