Ultrasound-assisted production of sweet pepper (Capsicum annuum) oleoresin and tree tomato (Solanum betaceum Cav.) juice: a potential source of bioactive compounds in margarine

Girón, Jader Martínez

doi:10.1007/s13399-022-03195-5

Cited by 3 publications

(5 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This investigation joins other studies confirming that natural extracts rich in bioactive compounds can be excellent natural antioxidant additives to margarine, such as Amrane-Abider, Nerin, Cannelas, Zeroual, Hadjal, and Louaileche [13] (OFI seed), Ouahrani, Casal, Bachir-bey and Zaidi [18] (Moringaoleífera leaves), Serra et al [57] (herbs and spices: Rosmarinus officinalis, Curcuma longa, Thymus piperella, and Thymus vulgaris), and Martínez-Girón [58] (Capsicum annuum peel and pulp, and Solanum betaceum Cav. juice).…”

Section: Margarine Oxidative Stabilitysupporting

confidence: 86%

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

Amrane-Abider,

Imre,

Herman

et al. 2023

Foods

View full text Add to dashboard Cite

The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their capacity to stabilize margarine oxidation (rancimat test). In addition, their in vitro anticoccidial effect on the destruction of Eimeria oocysts isolated from naturally infected chickens was also targeted. Microwaves and response surface methodology tools were used to extract the maximum amount of phenolic compounds (42.05 ± 0.46 GAE mg/g DW of total phenolic compounds in 90 s at 400 watts). Moreover, the effect of extraction factors was also studied. Eight phenolic compounds, including isorhamnetin, dihydrokaempferol, and kaempferol-3-O-rutinoside, were identified. The findings confirmed that OFI peel extract has strong antioxidant activities (DPPH radical, ferric reducing power). The rancimat test shows that OFI peel extract improves margarine stability by 3.2 h. Moreover, it has a notable destruction rate of Eimeria oocysts (30.06 ± 0.51%, LC50: 60.53 ± 0.38 mg/mL). The present investigation offers promise for the reuse of food waste as natural margarine additives, protection of the environment, and substitution of anticoccidial synthetic treatments.

show abstract

Section: Margarine Oxidative Stabilitysupporting

confidence: 86%

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

Amrane-Abider,

Imre,

Herman

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The concentration of phenolic compounds depends upon the dielectric constants of the solvents used in the UAE, and the highest phenolics were extracted with 50% methanol from C. chinense (Habanero) leaves when detected via UPLC-PDA-ESI-MS/MS . Another study reiterated the efficacy of ultrasound extraction of pepper oleoresins for higher concentrations of carotenoids, phenols, flavonoids, and ASTA color over conventional methods . Ultrasonication of methanolic extracts for about 12 h with a 1:8 sample-to-solvent ratio enabled simultaneous extraction of more than 90.60% flavonoids such as vitexin, isoquercetin, kaempferol-3-glucoside, and myricetin and capsaicin as detected by ultrahigh performance liquid chromatography (UHPLC) .…”

Section: Extraction Methods For Enhanced Yield Of Capsicum Oleoresinmentioning

confidence: 99%

“…221 Another study reiterated the efficacy of ultrasound extraction of pepper oleoresins for higher concentrations of carotenoids, phenols, flavonoids, and ASTA color over conventional methods. 222 Ultrasonication of methanolic extracts for about 12 h with a 1:8 sample-to-solvent ratio enabled simultaneous extraction of more than 90.60% flavonoids such as vitexin, isoquercetin, kaempferol-3-glucoside, and myricetin and capsaicin as detected by ultrahigh performance liquid chromatography (UHPLC). 223 Acetone and ethyl acetate in the ratio 1:2 could extract a highest value of 0.8118 μg g −1 DW zeaxanthin, 3.9497 μg g −1 DW of lutein epoxide, and 16.1590 μg g −1 DW of violaxanthin from pepper leaves, respectively, provided 40 min of ultrasonication, 1:8 sample-to-solvent ratio, and 32 min of saponification with 20% KOH in methanol.…”

Section: Enzymatic Extractionmentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

show abstract

“…Among these foods, High‐fat processed foods include margarine. It is an emulsion composed of 80% fatty phase and 20% aqueous phase with the addition of additives to increase their shelf life and improve their sensory attributes (Paduret, 2022), such as sweet pepper oleoresin and tomato juice (Martinez‐Girón, 2022) and Citrus paradisi essential oil (Kaanin‐Boudraa et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The food industry is currently being challenged by technological innovation in the production and development of new safe and wholesome fat‐rich products, due to the global health and nutrition issues facing the population (Faustino & Pinheiro, 2021; Martinez‐Girón, 2022). New fat‐rich products must meet the health and nutritional requirements, the needs, and the gastronomic traditions of each country, consumption habits and technological aspects, and so forth (Silva et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Guenaoui,

Ouchemoukh,

Amessis‐Ouchemoukh

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non‐Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance.

show abstract

Ultrasound-assisted production of sweet pepper (Capsicum annuum) oleoresin and tree tomato (Solanum betaceum Cav.) juice: a potential source of bioactive compounds in margarine

Cited by 3 publications

References 29 publications

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Contact Info

Product

Resources

About