Nanoencapsulation and bioaccessibility of polyphenols of aqueous extracts from Bauhinia forficata link

Bauhinia forficata Link is a plant rich in polyphenols that has been used mainly for its hypoglycemic activity, which is related to its antioxidant and anti-inflammatory potential. However, the beneficial effect of these bioactive compounds is directly dependent on their bioaccessibility and bioavailability, requiring processing techniques that can improve and preserve their biological activities. This work aimed to obtain nanocapsulated extracts from the infusion (ESIN) and decoction (ESDC) of B. forficata Link leaves, by spray drying. The encapsulating agents used were maltodextrin and colloidal silicon dioxide. The nanocapsules were characterized by HPLC-PDA-ESI-IT-MSn, evaluated the bioaccessibility of polyphenols after simulated digestion and their antioxidant activity. Additionally, an extensive physicochemical characterization of the nanocapsulated extracts was carried out and their stability and technological parameters were evaluated. The ESIN and ESDC extracts had yields of 57.3 % and 62.7 %, with average nanocapsules sizes of 0.202 μm and 0.179 μm, low humidity and water activity (<0.5), powder density and proper flow properties (Hausner ratio ≤ 1.25; Carr index 18–19 %). Scanning electron microscopy showed a spherical and amorphous morphology and low viscosity, which may have favored the solubility profile. The phenolic compounds of the nanocapsules degraded after 400 °C, showing high thermal stability. The infrared spectra identified the presence of maltodextrin and phenolic compounds and that there were no reactions between them. Chromatography confirmed the presence of phenolic compounds, mainly flavonols and their O-glycosylated derivatives, as well as carbohydrates, probably maltodextrin. Simulated in vitro digestion showed that polyphenols and flavonoids from ESIN and ESDC nanocapsules were bioaccessible after the gastric phase (49.38 % and 64.17 % of polyphenols and 64.08 % and 36.61 % of flavonoids) and duodenal (52.68 % and 79.06 % of polyphenols and 13.24 % and 139.03 % of flavoids), with a variation from 52.27 % to 70.55 % of the antioxidant activity maintained, by the ORAC method, after gastric digestion and still 25 %, after duodenal. Therefore, the nanoencapsulation of extracts of B. forficata is a viable option for the preservation of their bioactive compounds, making them bioaccessible and with antioxidant activity, which make them suitable for incorporation into various nutraceutical formulations, such as capsules, tablets and sachets.info:eu-repo/semantics/publishedVersio

Bioengineering approaches to simulate human colon microbiome ecosystem

Background Several diseases associated to colon microbial imbalance (dysbiosis), such as obesity, diabetes, inflammatory bowel disease, cardiovascular disease and cancer, are being reverted by modulation of gut microbiota composition through treatment with prebiotics and probiotics. Multiple in vitro models have been developed over the past three decades, with several experimental configurations, as they provide a quick, easy, and cost-effective approach to study the gut microbiome, as compared to troublesome and time-consuming in vivo studies. Scope and approach This review aims to provide an overview of the most relevant available in vitro models used to mimic the human colon microbiome dynamics, including macro-scale and microfluidic-based models. Main characteristics, functionalities, current applications and advantages or disadvantages of the models are discussed in order to provide useful information for end users (namely food and pharmaceutical researchers), when selecting the most appropriated model for assessing health claims and safety of novel functional food and drugs. Finally, the use of these colon models as a tool to study prebiotic and probiotic response in host-microbiota interaction is reviewed. Key findings and conclusions A wide range of in vitro models representing specific colon parts have been developed. However, none of these models can simultaneously cover all the key conditions found in the human colon (namely anatomical, physical, biochemical, and biological characteristics), as well as the complex microbiome-host interaction. Thus, there is a significant opportunity for further improvement of the models experimental setups towards more realistic operating systems, including mucosal surfaces, intestinal cells and tissues allowing microbiomehost crosstalk representation.SFRH/BD/139884/2018 from the Portuguese Foundation for Science and Technology (FCT). This study was supported by the FCT under the scope of the strategic funding of UIDB/04469/2020 unit and the Project ColOsH PTDC/BTM–SAL/30071/2017 (POCI–01–0145–FEDER–030071)info:eu-repo/semantics/publishedVersio

Avaliação das propriedades funcionais dos iridóides obtidos do jenipapo (Genipa americana L.)

Orientadores: Glaucia Maria Pastore, Ana Lúcia Tasca Gois RuizTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: As propriedades tintoriais do jenipapo (Genipa americana L.) são conhecidas desde a antiguidade, mas nos últimos anos houve um aumento de interesse nos pigmentos azuis a base de iridóides (IBBP= iridioid blue-based pigments, particularmente genipina) como uma alternativa natural para substituir os corantes alimentícios sintéticos. Apesar disto, a caracterização dos constituintes químicos, bem como a avaliação do perfil toxicológico dessas substâncias ainda são incipientes, principalmente no que diz respeito a estabilidade da cor e à possibilidade de desencadear efeitos colaterais após serem metabolizados. Portanto, os objetivos deste estudo foram baseados em quatro pilares: 1) desenvolver e validar um método por UHPLC-DAD para separar e identificar os iridóides responsáveis pela cor (genipina, geniposideo e ácido geniposidico) presentes no mesocarpo e endocarpo dos frutos "verde" e maduro do jenipapo, 2) avaliar a influência do pH e temperatura na estabilidade da cor do extrato IBBP utilizando o método de delineamento central composto rotacional com duas variáveis (pH e temperatura), 3) produzir e caracterizar micropartículas sólidas lipídicas a partir do extrato IBBP utilizando a técnica de spray chilling e 4) avaliar o potencial biológico do extrato IBBP e de sua micropartícula, através da avaliação da bioacessibilidade de seus componentes-alvo, da atividade antiproliferativa e avaliação da genotoxicidade in vitro. Assim, os principais parâmetros de validação (linearidade, limite de quantificação, limite de detecção e sensibilidade) foram determinados e demonstraram que o método analítico por UHPLC-DAD pode ser aplicado para a quantificação dos compostos iridóides alvo, além de evidenciar as diferenças na composição química em função do estágio de maturação do fruto de jenipapo. Desta maneira, onze iridóides glicosídicos foram detectados sendo os compostos majoritários genipina, genipina 1-?-gentiobiosídeo, geniposideo seguidos pelo gardenosídeo, 6''-O-p-Cumaroil-1-?-gentiobiosídeo ácido geniposídico, 6??-O-p-Cumaroil genipina-gentiobiosídeo, 6?-O-p-Cumaroil- ácido geniposídico e 6'-O-feruloil-ácido geniposídico. Também foram obtidos dados que demostraram a estabilidade da cor do extrato IBBP em temperaturas e pH baixos (5-20 oC e 3.0 ¿ 4.0, respectivamente), sugerindo ser compatível para corar alimentos ácidos. Além disso, o extrato IBBP mostrou um grande potencial biológico, apresentando potente atividade antioxidante e fraca atividade antiproliferativa frente algumas linhagens tumorais humanas, quando utilizado uma dose de 25 µg/mL do extrato. Também foi possível demonstrar um limite de segurança genotóxica in vitro, o qual deverá ser confirmado por estudos complementares. Adicionalmente, nossos resultados indicam que a técnica de spray chilling teve um fraco desempenho em evitar a degradação do conteúdo de iridóides presentes na micropartícula. Apesar disso, a micropartícula de IBBP parece ter induzido a apoptose em linhagens de células leucêmicas na dose (25 µg/mL) estudada. Este estudo descreve, pela primeira vez o encapsulamento de pigmentos azuis a base de iridóides obtidos do jenipapo, bem como a realização de testes de bioacessibilidade através da digestão simulada e testes biológicos in vitro. Sendo assim, o assunto abordado representa um hotspot de inovação para a exploração estratégica do jenipapo como uma nova fonte de pigmentos naturais azuis com apelo funcional, além de estimular novas linhas de pesquisa em relação aos estudos abrangentes sobre eficiência de encapsulamento, toxicidade, metabolismo e distribuiçãoAbstract: The colouring properties of Genipa americana L. have been known since ancient times but in the last few years we have witnessed a growing interest in their iridoid blue-based pigments (IBBP, particularly genipin) as a natural alternative to synthetic ones for food applications as well as to exert desirable biological effects on human health. However, the characterization of the chemical constituents as well as genipap IBBP toxicity studies are still scarce, mainly with regard to the colour stability and the possibility of triggering side effects or toxicity after metabolization. Therefore, the goal of our study was based on four pillars: 1) to develop and validate an UHPLC-DAD method to separate and identify target iridoid compounds (genipin, geniposide and geniposidic acid) from genipap, 2) to assess the influence of pH and temperature on colour stability of IBBP extract using a Central Composite Design with two variable (pH and temperature), 3) to produce and to characterize the IBBP solid lipid microparticles (IBBP-SLM) through the spray chilling technique and 4) to evaluate the biological profiles of both IBBP extract and its microparticle (IBBP-SLM) through of the bioacessibility of its target components, antiproliferative activity and in vitro genotoxicity evaluation. Thus, the mainly validation parameters (linearity, limit of quantification, limit of detection and sensitivity) were determined and demonstrated that analytical method by UHPLC-DAD can be applied for the quantification of target iridoid compounds, evidencing the chemical composition differences according ripeness stage of genipap fruit. In this way, eleven glucoside iridoids were detected and the main compounds identified were genipin, genipin 1-?-gentiobioside, geniposide, followed by gardenoside, 6''-O-p-Coumaroyl-1-?-gentiobioside geniposidic acid, 6??-O-p-Coumaroylgenipin-gentiobioside, 6?-O-p-Coumaroyl-geniposidic acid and 6'-O-feruloyl-geniposidic acid. We observed that the colour of IBBP extract was more stable at 5-20 oC and low temperature (3.0 - 4.0), suggesting that it is compatible for colouring acidic foods. In addition, the IBBP extract showed a great biological potential, showing a potent antioxidant activity and a weak antiproliferative activity (at 25 µg/mL) against some human tumor lines. It was also possible to demonstrate an in vitro genotoxic safety limit, which should be confirmed by complementary studies. Farther, our results indicated that the spray chilling technique for the production of lipid microparticles containing IBBP extract had a weak performance in protecting the IBBP from degradation. Nevertheless, the IBBP-SLM seemed to exert desirable effects and apoptosis induction (at 25 µg/mL dosage). This study describes for the first time the encapsulation iridoids blue-based pigments belonging to genipap has been as well as conducting bioaccessibility tests through simulated in vitro digestion and biological assays. Thus, this study represents an innovation hotspot in the strategic exploration of genipap fruit as a novel source of blue natural colorants with functional appeal, besides stimulating new lines of research regarding comprehensive studies on encapsulation efficiency, toxicity, metabolism and distributionDoutoradoCiência de AlimentosDoutora em Ciência de Alimentos2015/50333-1  481670/2013-0FAPESPCNP

A critical review of some fruit trees from the myrtaceae family as promising sources for food applications with functional claims

The Myrtaceae family is one of the world's leading commercial fruit tree families. Among the 121 genera belonging to this family, the Syzygium, Eugenia and Campomanesia genera are constituted by a wide variety of fruit species with great potential to be explored economically, besides presenting excellent nutritional value and being considered sources of phytochemicals such as phenolic compounds, carotenoids and volatile compounds. Many of these phytochemicals have been linked to the prevention and management of several chronic and degenerative diseases including cancer, cardiovascular diseases, type 2 diabetes mellitus, obesity, amnesia among other disorders. In this context, this review discusses about the importance of four fruits species representative of Myrtaceae family such as Syzygium cumini, Syzygium malaccense, Eugenia pyriformis and Campomanesia xanthocarpa, focusing on the nutrients and phytochemical constituents as well as demonstrating their biological effects in order to stimulate the cultivation and consumption of these fruits306CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP406820/2018-0; 160639/2017-4não tem2015/50333-

Prebiotics : trends in food, health and technological applications

Currently, there is a growing interest in the identification of new molecules that promote health and exhibit potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that have received considerable attention from the pharmaceutical and food industries due to their positive health effects. With an increasing demand, it is necessary to develop strategies that aim to increase the production of prebiotics in order to meet the needs of the consumer market. This review aims to emphasize the potential of innovation and the importance of prebiotics (non-digestible carbohydrates) as health promoters and their use as an ingredient for food elaboration, and to discuss the use of microorganisms and enzymes as strategies to prepare them. The intake of prebiotics plays an important role in modulating the intestinal microbiota, increasing the production of short chain fatty acids (SCFA) and reducing the risk of development of various diseases such as colon cancer, irritable bowel syndrome, type 2 diabetes mellitus, and obesity, among other disorders. The use of these compounds can improve the nutritional, physical-chemical, and sensory characteristics of food. The synthesis of non-digestible carbohydrates by microorganisms and enzymes are strategies that can increase the variety and availability of these ingredients in the market93232335CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP406820/2018-0; 406820/2018-0não tem2015/50333-

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three control pastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF

Cúrcuma (Curcuma longa L.): nueva aplicación como fuente de fibra y antioxidantes en pasta con trigo de grano entero

The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both areadded in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three controlpastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF.La demanda de alimentos saludables para la prevención de enfermedades no transmisibles ha aumentado, y los desarrollos incluyen ingredientes con efectos en la salud, como harina de trigo de grano entero y cúrcuma. Ambos son adicionados en el presente estudio como fuente de fibra y antioxidantes en pasta. El trabajo tuvo como objetivo evaluar el efecto de la adición de harina de cúrcuma en pasta con harina de trigo de grano entero y harina de trigo refinada, en su contenido de fibra y las propiedadestecnológicas y antioxidantes. Para esto, se realizaron tres pastas control con trigo de grano entero entre 600 y 700 g kg-1. Adicionalmente, siete pastas de cúrcuma se prepararon de acuerdo con un diseño experimental lineal (22), con tres puntos centrales. Los análisis tecnológicos incluyeron test de cocción, color y textura. Un Análisis de Componentes Principales se realizó para seleccionar dos formulaciones para pruebas bromatológica y de capacidad antioxidante. Las pastas seleccionadas fueron CP3 (70 WGF: 30 RWF) y TP3 (5 g TF, 60 WGF: 40 RWF), que presentaron propiedades tecnológicas similares y alto contenido de fibra dietaria (74.3 g kg-1). TP3 presentó el mayor contenido de fenólicos totales(534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 Trolox Equivalente (TE)), y ABTS (9.02 ± 0.58 g kg-1 TE), con alta retención de la capacidad antioxidante después de cocción. La harina de cúrcuma promovió el cambio en color de las pastas con WGF, acentuando la tonalidad amarilla y manteniendo laspropiedades de cocción; por tanto, es un ingrediente natural que confiere color y compuestos fenólicos en productos con WGF

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both areadded in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three controlpastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF.La demanda de alimentos saludables para la prevención de enfermedades no transmisibles ha aumentado, y los desarrollos incluyen ingredientes con efectos en la salud, como harina de trigo de grano entero y cúrcuma. Ambos son adicionados en el presente estudio como fuente de fibra y antioxidantes en pasta. El trabajo tuvo como objetivo evaluar el efecto de la adición de harina de cúrcuma en pasta con harina de trigo de grano entero y harina de trigo refinada, en su contenido de fibra y las propiedadestecnológicas y antioxidantes. Para esto, se realizaron tres pastas control con trigo de grano entero entre 600 y 700 g kg-1. Adicionalmente, siete pastas de cúrcuma se prepararon de acuerdo con un diseño experimental lineal (22), con tres puntos centrales. Los análisis tecnológicos incluyeron test de cocción, color y textura. Un Análisis de Componentes Principales se realizó para seleccionar dos formulaciones para pruebas bromatológica y de capacidad antioxidante. Las pastas seleccionadas fueron CP3 (70 WGF: 30 RWF) y TP3 (5 g TF, 60 WGF: 40 RWF), que presentaron propiedades tecnológicas similares y alto contenido de fibra dietaria (74.3 g kg-1). TP3 presentó el mayor contenido de fenólicos totales(534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 Trolox Equivalente (TE)), y ABTS (9.02 ± 0.58 g kg-1 TE), con alta retención de la capacidad antioxidante después de cocción. La harina de cúrcuma promovió el cambio en color de las pastas con WGF, acentuando la tonalidad amarilla y manteniendo laspropiedades de cocción; por tanto, es un ingrediente natural que confiere color y compuestos fenólicos en productos con WGF

Wild brazilian species of eugenia genera (myrtaceae) as an innovation hotspot for food and pharmacological purposes

The myrtaceae is one of the most common plant families in Brazil, including > 1000 species of native fruit spread from North to South, where around 50% of all species are endemic to the Atlantic Rain Forest Biome. Most Brazilian species belong to Eugenia, Campomanesia, Psidium and Myrciaria genera. In general, they are characterized by the presence of leaves opposite, simple, entire, with pellucid glands containing ethereal oils and produces berry-like, fleshy fruits with a wide diversity of beneficial characteristics. Several parts of these plants are widely used in regional folk medicine as an astringent, anti-inflammatory, antihypertensive, to treat gastrointestinal disorders, and so on. Some species have already been studied and most of their metabolic effects are attributed to the presence of polyphenols, carotenoids as well as sesquiterpenes and monoterpenes. In addition, the Myrtaceae family has great economic potential, because of the sensory characteristics which encourages their commercial exploitation plus the presence of phytochemicals which play an important role in managing several degenerative chronic diseases besides representing a hotspot of technological innovation for food, cosmetic and pharmaceutical purposes. In this context, this review discusses about the importance of some Eugenia genera representatives such as Eugenia uniflora, Eugenia stipitata, Eugenia brasiliensis, Eugenia pyriforrnis and Eugenia dysenterica, emphasizing its profile of bioactive compounds as well as the knowledge of the nutritional and functional fruit potential, providing information for further studies aiming to stimulate the cultivation of Brazilian wild berries, for consumption and new food ingredients1215772CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP406820/2018-0; 160639/2017-4não tem2015/50333-