Spray‐dried formulations rich in malvidin from tintorera grape wastes: Characterization, stability, and storage

Indexación ScopusThis research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value‐added uses for that material and optimizing of anthocyanin‐rich formulations by spray‐drying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLC‐DAD‐ESI‐MSn enabled characterization of the raw material’s health‐promoting characteristics. Maintaining the spray‐dried products for 4 weeks’ storage enabled study of the formulation’s loss of anthocyanins and antioxi-dant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3‐O‐hex (5.66 mg g−1 DW). Anthocyanins in spray‐dried formulations were stable for 4 weeks. Optimal conditions in the spray‐dryer facilitated the products’ antioxidant ca-pacity; for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3‐O‐hex (15%) and presented 3.35 mg GAE g−1 DW of total polyphenol contents, 98.62 μmol Trolox (FRAP assay), and 39.97 μmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wine‐making wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new bev-erages and functional foods. © 2021 by the author. Licensee MDPI, Basel, Switzerland.https://www.mdpi.com/2227-9717/9/3/51

Exploring strategies to growth wild turnip sprouts as healthy food

Abstract Background Brassicas (Brassicaceae) are recognized as excellent sources of nutrients and bioactive compounds. Among these, wild turnip (Brassica rapa L.), holds significant promising nutritional properties owed to its abundant glucosinolates and phenolic compounds. To enhance its potential values, the application of elicitors is crucial and good strategy prompting an enrichment in the concentration of phytochemicals, as well established in other relevant Brassicas, such as broccoli. While the responses triggered by certain elicitors such as salicylic acid, methyl jasmonate, or chitosan are widely documented, little is known about the impact of electrolyzed water, an economically viable elicitor. Through elicitation strategies, the aim of this work was to unravel insights into enhancing the phytochemical content of wild turnip sprouts for potential use as healthy food, comparing with well-studied broccoli as control of the experiments. Results Our findings revealed that wild turnip exhibited a notable higher glucosinolate (GSL) contents (487–712 mg 100 g−1 D.W.), than in broccoli sprouts. Furthermore, the use of electrolyzed water (2 vol.) boosted the accumulation of glucosinolates with significant increase up to twofolds the content. Specifically, treatments with salicylic acid (250 μM) and electrolyzed water (2 vol.) favored the significant increase of mainly aliphatic GSL (progoitrin, PRO; gluconapin, GNA; glucobrassicin, GBN). On the other hand, natural antioxidants such as of the characteristic acylated cyanidins present in wild turnip sprouts were not affected by the elicitor treatments, indicative of higher tolerance to oxidative stress in wild turnip. Conclusions These observations underlined the potential of using electrolyzed water in wild turnips as elicitor for GSL-enriched food ingredients. Further studies will be necessary to align with the broader goal of evaluating abiotic and biotic factors affecting the phytochemical composition in mature organs not only in germinating seeds and sprouts, for agricultural performance for quality and healthy foods purposes. Graphical Abstrac

Resveratrol biotechnological applications: enlightening its antimicrobial and antioxidant properties

Introduction Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a polyphenol obtained from diverse groups of plants, especially in the muscadine grape, red wine, lingonberry, cranberry and redcurrant. Resveratrol's health benefits were first highlighted in the study of the French paradox, which opened up an expansive research endeavor into this compound. Ever since, an array of pharmacological activities, including antioxidant, antiaging, anti-inflammatory, anti-cancer and antidiabetic have been attributed to resveratrol. For many polyphenols, low solubility in biological fluids, as well as by rapid in vivo metabolization, limits their bioavailability. However, improving resveratrol formulation could enhance oral bioavailability and have other beneficial properties. The development of innovative methodological approaches, such as the utilization of innovative formulations has been developed to overcome these limitations and provide a considerable therapeutic amount of resveratrol. Results In this narrative review, a brief outline of historical perspectives of resveratrol is provided, together with an extensive and inclusive overview of various approaches and contemporary developments on the bioavailability, pharmacodynamics and pharmacokinetics of this nutraceutical, along with its biotechnological applications and drug formulations.(undefined)info:eu-repo/semantics/publishedVersio