Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatoseThe present work has been supported by COVALFOOD “Valorisation of high added-value compounds from cocoa industry by-products as food ingredients and additives”. This project has received funding from the European Union’s Seventh Framework Programme for research and innovation under the Marie Skłodowska-Curie grant agreement No 609402—2020 researchers: Train to Move (T2M)S

Phenolic composition, in vitro antioxidant effects and tyrosinase inhibitory activity of three Algerian Mentha species: M. spicata (L.), M. pulegium (L.) and M. rotundifolia (L.) Huds (Lamiaceae)

International audienceThe leaves of three Mentha species harvested in Algeria, Mentha spicata L. (MS), Mentha pulegium L. (MP) and Mentha rotundifolia (L.) Huds (MR) were examined for their content in polyphenols and for some activities-linked biological properties these could impart. The contents in total phenolics (TPC) and flavonoids (TFC) were evaluated by the Folin–Ciocalteu and the aluminum chloride methods, respectively. Whereas MS showed the highest TPC (12.0 ± 0.3 mg gallic acid equivalents/g of dry weight), MR had the highest content in TFC (3.3 ± 0.1 mg quercetin equivalents of dry weight). The pharmacological properties of these extracts were evaluated by assessing in vitro their antioxidant and antityrosinase activities. The modulation of mushroom tyrosinase activity was measured by colorimetry of the melanins formed in the presence of tyrosine. MS exhibited the strongest radical scavenging activity (RSA) in all assays: (i) the IC50s values to neutralize the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radicals (ABTS+) and the 2,2′-diphenyl-1-picrylhydrazyl radicals (DPPH) were 10.3 ± 0.9 and 16.2 ± 0.2 μg/mL, respectively; and (ii) its original electrochemically measured superoxide quenching index value is 188 ± 37 μg/mL (AI50). MR however showed the highest tyrosinase inhibitory activity (IC50 = 108 ± 20 μg/mL). A silica gel thin-layer chromatography (TLC) technique revealed the presence of caffeic and rosmarinic acids and diosmin in all extracts. These results were confirmed by high performance liquid chromatography with diode array detection (HPLC/DAD

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuitsThe present work was supported by COVALFOOD “Valorisation of high added-value compounds from cocoa industry by-products as food ingredients and additives”. This project received funding from the European Union’s Seventh Framework Programme for research and innovation under the Marie Skłodowska-Curie grant agreement no. 609402—2020 researchers: Train to Move (T2M)S

Contribution à l'étude des aporphines d'échantillons béninois de Cassytha filiformis L

Cassytha filiformis (Lauraceae) est une plante parasite, largement répandue dans les régions tropicales du globe. Elle est amplement utilisée en médecine traditionnelle, notamment au Bénin, pour traiter diverses pathologies infectieuses. L'introduction de cette thèse présente d'une part, une revue des connaissances relatives aux effets cytotoxiques et antitumoraux des aporphinoïdes, leur mode d'action et les relations structure-activité, et d'autre part, les données bibliographiques disponibles sur le C. filiformis et ses alcaloïdes. Après une brève description des matériels et méthodes utilisés tout au long de ce travail, une partie de la thèse relate l'isolement, la purification et la détermination de structure de 4 aporphines majoritaires (actinodaphnine, cassythine, dicentrine et néolitsine) d'un échantillon béninois de C. filiformis, ainsi que leur cytotoxicité in vitro sur 3 lignées cellulaires cancéreuses et une lignée non cancéreuse. Elle décrit également, pour la première fois, l'assignation complète des signaux RMN de la cassythine et de l'actinodaphnine. La partie suivante de la thèse reprend les résultats obtenus lors de l'étude des fragmentations d'aporphines par ESI-MSn. Ils ont permis la proposition de règles générales de fragmentation permettant d'obtenir rapidement des informations structurales sur ce type de composés. Par ailleurs, cette partie décrit également l'isolement, la détermination structurale et l'assignation des signaux RMN d'une cinquième aporphine, la nornéolitsine, isolée pour la première fois du genre Cassytha. Une autre partie de notre travail est consacrée à la mise au point d'une méthode d'extraction, de séparation et de quantification des aporphines du C. filiformis. Cette méthode a été complètement validée et est compatible avec une détection par spectrométrie de masse. Outre l'identification d'une sixième aporphine, la cassythidine, l'analyse des différents lots béninois collectés à des périodes et sur des hôtes différents a montré que l'hôte parasité et la saison de récolte influencent fortement le contenu et les proportions des diverses aporphines. La dernière partie de notre travail a permis de comparer la cytotoxicité in vitro sur les cellules HeLa des trois aporphines majoritaires de C. filiformis et de 4 aporphines disponibles commercialement. Différentes méthodes spectroscopiques ont montré que les aporphines étudiées se lient à l'ADN et se comportent comme des agents intercalants, mais aucune relation directe n'a été observée entre cette interaction avec l'ADN et l'activité cytotoxique de ces molécules.Thèse de doctorat en sciences pharmaceutiques (FARM 3)--UCL, 200

Aspects nutritionnels des champignons

info:eu-repo/semantics/nonPublishe

Comparison of the antimicrobial activities of Syzygium jambos (L.) extracts with other tannin containing plant extracts

Note portant sur l'auteur Note portant sur l'auteur Note portant sur l'auteur Note portant sur l'auteur Abstract Syzygium jambos (L.) Alston (Myrtaceae) is a widespread medicinal plant traditionally used in sub-Saharan Africa to treat infectious diseases. Acetone and aqueous extracts from the bark of Syzygium jambos were tested for antimicrobial activity in vitro by the agar dilution method in petri dishes. Both extracts showed some activity against the tested micro-organisms. They proved to ..

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal