Developing novel functional food formulations from natural sources of bioactives: quinoa, amaranth and potatoes

[ES] Existe un interés creciente, por parte de la industria alimentaria y los consumidores, por nuevos productos alimenticios cuyas funciones van más allá del rol nutricional y sensorial, teniendo también potenciales beneficios sobre las funciones fisiológicas. Los efectos de estos alimentos funcionales van desde la mejora del bienestar general hasta la reducción del riesgo de algunas enfermedades. En este sentido, una de las principales áreas de investigación en Ciencia y Tecnología de Alimentos está siendo la extracción y caracterización de nuevos ingredientes naturales con actividad biológica que se pueden incorporar a un alimento funcional, contribuyendo al bienestar del consumidor. Estos ingredientes naturales deben extraerse al mismo tiempo de forma sostenible de fuentes naturales, ofrecer características tecnológicas interesantes y proporcionar efectos biológicos positivos. El objetivo de este trabajo es la valorización de alimentos (quinoa, amaranto y patatas pigmentadas) y biorresiduos (piel de patata) como fuentes naturales alternativas de compuestos bioactivos, con potencial para ser empleados en alimentos funcionales por la industria alimentaria. La quinoa (Chenopodium quinoa Willd.) y el amaranto (Amaranthus cruentus L.) son plantas autóctonas de América Latina a las que los aztecas y incas atribuían propiedades medicinales. De hecho, estos pseudocereales han recibido mucha atención en los últimos años debido a su valor nutricional excepcional y sus posibles beneficios para la salud. Chenopodium quinoa Willd. cv. BRS Piabiru y Amaranthus cruentus L. cv. BRS Alegria son dos nuevos genotipos de estas especies adaptados al clima tropical y desarrollados por la Corporación Brasileña de Investigación Agrícola (EMBRAPA). En este trabajo se desarrolla por primera vez un estudio en profundidad sobre la composición nutricional, fisicoquímica y propiedades bioactivas in vitro de estas variedades. Los resultados obtenidos apoyan el potencial de la quinoa BRS Piabiru y el amaranto BRS Alegria como cultivos alimentarios nutritivos y como fuentes de compuestos funcionales. Además de estos pseudocereales, se estudiaron las características nutricionales y fisicoquímicas de cincuenta genotipos de patatas de veinticuatro países, con cuatro colores de pulpa diferentes (amarillo, morado, rojo y mármol), correspondientes a cuatro tipos agronómicos distintos (accesiones andinas, variedades locales, líneas reproductoras y variedades cultivadas). Se espera que los resultados obtenidos permitan la selección de nuevos genotipos de patatas para su empleo en sistemas agrícolas sostenibles, contribuyendo a la protección de la biodiversidad de la patata y, particularmente, de las accesiones andinas, las variedades locales y los genotipos coloreados (patatas rojas o moradas), de cultivo limitado hasta el momento. El interés de la industria alimentaria, los nutricionistas y los consumidores por las patatas pigmentadas como posible alimento funcional ha atraído recientemente la atención de los cultivadores. Las patatas moradas y rojas contienen altas cantidades de antocianos, variables en función del cultivar. En el presente estudio, se exploraron las patatas coloreadas como fuentes para la extracción de este tipo de compuestos, con vistas al desarrollo de colorantes alimentarios naturales. Para ello, se estudiaron extractos acuosos de distintas variedades de patata (tres de pulpa roja, tres de pulpa púrpura y un genotipo de pulpa mármol) en cuanto a su contenido de antocianos, actividades biológicas in vitro, propiedades colorantes y potencial de aplicación en la industria alimentaria. Todos los extractos presentaron actividad antioxidante, antibacteriana y antifúngica in vitro, mientras que no se detectaron efectos tóxicos. Dos extractos seleccionados se ensayaron como colorantes en una formulación de bebida refrescante, encontrando que presentaban perfiles sensoriales adecuados, así como una alta estabilidad del color durante una vida útil de 30 días, características que eran similares o mejores a las obtenidas con el colorante comercial E163, por lo que podrían usarse como colorantes alimentarios naturales. La industria de transformación de la patata se encuentra entre las más importantes a nivel mundial en cantidades procesadas, produciendo una gran cantidad de desperdicios, especialmente pieles, que oscila entre el 15% y el 40% del peso original de los tubérculos frescos. Con el objetivo de agregar valor a este importante biorresiduo, en este trabajo se estudiaron las bioactividades de la piel de diez variedades de patatas rojas y moradas, originarias de cinco países diferentes. Todas las variedades presentaron capacidad antioxidante y actividad antitumoral en las cuatro líneas celulares tumorales ensayadas. Uno de los extractos también presentó actividad antiinflamatoria y ninguno de los extractos presentó efecto tóxico sobre una línea celular hepática hasta la concentración de 304 μg/mL. Estos resultados respaldan el potencial de las pieles de patatas pigmentadas como fuentes de compuestos bioactivos para el enriquecimiento de formulaciones alimentarias funcionales. En general, los resultados de este trabajo aportan evidencias sobre el valor nutricional y funcional de cultivos alimentarios que podrían ser contemplados como fuentes alternativas y sostenibles a los cultivos de producción intensiva. Asimismo, apoyan la extracción de compuestos bioactivos vegetales y su aplicación como ingredientes funcionales o aditivos alimentarios naturales como una opción eficiente para la reutilización de residuos del procesado de alimentos, contribuyendo a la creación de cadenas de producción más sostenibles social y económicamente

Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa: BRS Piabiru

Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes and R. Calhelha contracts; C. Pereira contract through the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July; and FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. S. Sampaio thanks CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. GIP-USAL was financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.info:eu-repo/semantics/publishedVersio

Potato biodiversity: a linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes

Fifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differences only in some particular fatty acids distributions: C10:0, C12:0 and C22:0) concerning the physicochemical parameters assayed in this work, independently of the geographical origin or tuber flesh colour of these genotypes. Nonetheless, some of the studied landraces and Andean accessions proved to be similar enough to be considered as genotypes with good potential for commercial cultivation. These results can contribute to the supply of new potato genotypes into sustainable farming systems, supporting the protection of potato biodiversity, particularly Andean accessions, landraces and coloured genotypes (red or purple flesh) which are not widely cultivated so far.S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros contract. GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.info:eu-repo/semantics/publishedVersio

Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

The present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were identified in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples revealed antioxidant and antitumor activities, and no toxic effect. The extract of the Rosemary variety presented the best antioxidant and antitumor outcomes and was the only sample to reveal anti-inflammatory activity. These results are valuable for the food-industry by adding value to an important bio-residue, particularly concerning its potential as natural ingredients in novel food and pharmaceutical formulations.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, Maria Inês Dias and C. Pereira contracts; to FEDER-Interreg España-Portugal programme through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural ®; and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00.info:eu-repo/semantics/publishedVersio

Nutritional and physicochemical characterization of purple and red-fleshed genotypes of potatoes from different geographical regions

There is a recent increasing interest by food producers and consumers in colored potato varieties, mostly in Europe and the United States [1,2]. This interest is connected not only with the tubers' attractive physical and organoleptic qualities (color and taste), but also with their health beneficial chemical composition [2]. Colored varieties include: red skin/white flesh, red skin/red flesh, purple skin/marble flesh and purple skin/purple flesh [l]. This study reports the characterization often potatoes' genotypes with red and purple flesh, in terms of their nutritional and physicochemical composition. Their nutritional value (proteins, fat, ash, carbohydrates, and energetic value) and NaCl content were evaluated according to AOAC methodologies. The chemical composition was evaluated in terms of organic acids, fatty acids, and free sugars content through chromatographic analysis. Moreover, pH and color measurement of skin and flesh were also determined using a calibrated digital pH meter and a colorimeter, respectively. For this purpose, tubers often colored potato cultivars were obtained from the Leibniz Institute of Plant Genetics and Crop Plant Research in Germany. The ten varieties (Salad Blue, Shetland Black, Rosemary, Red Emmalie, Violette, Finish Blue, Red Cardinal, Kefermarkter Blue, Purple and UACH 0917), original from five deferent countries (Germany, Austria, United Kingdom, Finland and Chile), showed significant differences in their nutritional profiles. Despite of their genetic origin, ali tuber samples were grown in the same location in Germany in the year of 2017. The results showed the following nutrient content variation depending on the cultivar: carbohydrates: 174. 1±0.1 - 272. 2±0.5 g/kg fw; proteins: 18.0±0.3 - 22. 4±0.5 g/kg fw; fat: 0. 54±0.03 - 4.88±0.04 g/kg fw; and ash: 6.2±0.3 - 14. 7±0.2 g/kg fw. The energetic value ranged between 790. 7±0.9 and 1203±1 kcal/kg fw. NaCl content and pH measurements showed similar results among ali ten studied colored potatoes, whilst color results varied between red and purple-fleshed varieties. Understanding the nutritional and physicochemical composition of colored potatoes may help the selection of commercially useful genotypes and promote biodiversity [3]. Moreover, the organoleptic and health-promoting properties of purple and redfleshed potatoes illustrate their potential use in the food and nutraceutical industries.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financiai support to CIMO (UID/AGR/00690/2013), A. Fernandes grant (SFRH/BPD/114753/2016), and L. Barras contract. S. Sampaio is grateful to the Coordination for the Improvement ofHigher Educdtion Personnel (CAPES, Brazil) for her PhD grant.info:eu-repo/semantics/publishedVersio

Grown to be blue—antioxidant properties and health effects of colored vegetables. Part I: Root vegetables

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular

Grown to be blue—antioxidant properties and health effects of colored vegetables. Part ii: Leafy, fruit, and other vegetables

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled

Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

From Elsevier via Jisc Publications RouterAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.342pubpu

Phenolic and bioactive profiles of ten colored potato peels

The pharmaceutical and food industries have been exhaustively prospecting the use of natural products as sources of bioactive molecules to substitute synthetic drugs and food additives. Withal, the valorization of bio-residues abundant in bioactive phytochemicals that are commonly rejected, like potato peels, could pitch in to the development of more sustainable, both economically and socially, productive chains [1]. In this study an unprecedented in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten colored potato varieties was performed. Beyond that, the antioxidant, cytotoxic and anti-inflammatory potentials of the samples were explored for the first time. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of ​O-​glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were detected in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples displayed antioxidant and antiproliferative actions, and no toxicity towards non-tumor cell lines up to the concentration of 304 μg/mL. The Rosemary variety presented the best antioxidant and antitumor activities, and was the only sample to show anti-inflammatory effects. Such promissory findings support the exploitation of potato peels as valuable sources of bioactive compounds and as natural additives in functional food formulations.S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. ​R. C. G. Corrêa is a research grant recipient of Cesumar Institute of Science Technology and Innovation (ICETI). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and Maria Inês Dias contracts; to FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P,GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.info:eu-repo/semantics/publishedVersio