Multifunctional Ingredients Research Articles

Supercritical fluid-assisted extraction of hop cone residue from craft breweries

This study aimed to use supercritical fluid-assisted extraction in hop cone residue from craft breweries and define the best extraction parameters. Yield, compounds extracted, in vitro chemical and cell-based antioxidant activities, and antimicrobial and cytotoxic potentials were evaluated. The variables studied were temperature (40–60 °C), pressure (10–20 MPa), and ethanol percentage as co-solvent (5–10%) using a Taguchi experimental design (11 runs). The extracts showed inhibitory action towards Gram-positive and Gram-negative bacteria, mainly Proteus mirabilis and Enterococcus faecalis (MICs = 5–10 mg/mL). Furthermore, up to the maximum tested concentration (400 μg/mL), the extracts showed no hepatotoxicity on a healthy porcine liver cell line (PLP2), indicating safety for food and pharmacological applications. Lower temperatures (40 °C), pressures (10 MPa), and ethanol percentages (5%) resulted in higher concentrations of some compounds (alpha-copaene, γ-elemene, γ-muurolene, α-muurolene, caryophyllene oxide) and higher antioxidant activity in cell-based assays, but lower yields. At the same time, lower temperatures (40 °C) and pressures (10 MPa) but higher ethanol percentages (10%) resulted in higher concentrations of other compounds (nerolidyl acetate, linalyl isobutyrate, α-acorenol, and geranyl isovalerate) and increased antioxidant activity in chemical systems. Our results support that the hop cone residue can be used to obtain supercritical fluid-assisted extracts with biological potentialities that might virtually be upcycled into multifunctional ingredients for the food and pharmacological industries. Using 40 °C, 10 MPa, and 5 or 10% ethanol percentage as process parameters is advisable.

Explored potential hypoglycemic, hypolipidemic, and anti‐hyperuricemic components from Rheum tanguticum combing affinity ultrafiltration with four enzyme targets

AbstractDue to its variety of biological activities, rhubarb has been widely applied worldwide with a long history. However, the potential bioactive compounds in Rheum tanguticum responsible for hypoglycemic, hypolipidemic, and anti‐hyperuricemic activities as well as their underlying mechanisms remain elusive. In order to explore these specific multifunctional ingredients, the in vitro α‐glucosidase and pancreatic lipase inhibitory assays were first determined, and the results indicated that R. tanguticum possessed remarkable hypoglycemic and hypolipidemic activities. Then, 14, 23, 15, and 10 active compounds in R. tanguticum were fast screened out by employing the bio‐affinity ultrafiltration with LC‐MS (Liquid Chromatograph‐Mass Spectrometer) strategy, which displayed various binding abilities to α‐glucosidase, α‐amylase, lipase, and xanthine oxidase enzymes, respectively. Further verifications of potential bioactive ingredients were implemented by molecule docking and the enzyme inhibitory assays in vitro. At last, the first interaction network between multifunctional components in R. tanguticum and their targets was further constructed facilitating to decipher the underlying mechanisms of action regarding R. tanguticum. The present work suggests that R. tanguticum may be a promising natural therapeutics and have good potential to be developed to prevent and treat diabetes, obesity, and gout in the near future.

Insights into the in vitro digestion, antioxidant, and antibacterial properties of hawthorn polyphenol nanoparticles

Hawthorn polyphenols (HP) have various physiological functions; however, they are unstable in nature and are easily degraded by environmental changes. In this study, hawthorn polyphenol-chitosan nanoparticles (HPN) were prepared using dynamic ultra-high-pressure microfluidization (DHPM) and ion gelation methods, and their stability, in vitro sustained-release performance, antibacterial performance, intestinal bacterial fermentation characteristics, and cellular antioxidant properties were investigated. HP was successfully loaded into chitosan nanoparticles, with an average particle size of 301.12 nm. HPN exhibited higher thermal stability than unembedded HP. Molecular self-assembly dynamics simulations demonstrated the stability of HPN through electrostatic, van der Waals force, and hydrogen bond interactions. Intestinal fermentation studies revealed that acetic, propionic, and butyric acids were the main free fatty acids in the intestine and that their contents increased with increasing fermentation time (p < 0.05). Additionally, HPN exhibited strong antibacterial properties, and its antibacterial effect was greater against Gram-positive bacteria (Listeria innocua) than Gram-negative bacteria (Escherichia coli). The cytotoxicity assay showed that HPN prepared using DHPM and ion gelation has high biological safety. Cell antioxidant assays showed that HPN effectively ameliorated oxidative stress induced by H2O2. Overall, the prepared HPN has potential applications in the development of new multifunctional food ingredients and realizing functional factor homeostasis.

Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils.

In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.

Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.

Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.

Properties of cheese and ground beef in the presence of staghorn sumac

AbstractCost‐effective and under‐exploited plant species as functional food ingredients represent alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus typhina) is considered a good source of natural polyphenols, which can be introduced into food products to carry out some specific technological functions (e.g., antioxidation and preservation). However, sumac fruit as a spice is under‐explored for its diversified uses in various food products as a novel functional ingredient. This study explored the technological feasibility and sensory acceptability of two representative sumac‐fortified food systems, namely Cheddar cheese and ground beef. Extracts of sumac (0.5%−5%) dose‐dependently increased the total phenolic and anthocyanin contents, while reducing thiobarbituric acid reactive substance (up to 46%), total plate counts of bacteria (up to 4.5 log colony‐forming units [CFU]/g) and pH of the cheese. In fresh ground beef, sumac extract at concentrations of 1%−5% was effective in reducing the total aerobic counts of Escherichia coli inoculated fresh ground beef by 0.16−1.14 log CFU/g, while improving meat color and oxidative stability during a storage period of 7 days at 4°C. Phytochemical profiling by high‐performance liquid chromatography showed the presence of gallic acid, caffeic acid, ellagic acid, quercetin and anthocyanins in the sumac extracts. These compounds were possibly responsible for the antimicrobial and antioxidant activities in the evaluated food systems. Sensory acceptability of Cheddar cheese or cooked beef meatballs with sumac extract addition (0.5%−3%) were similar to their respective controls. This study provides a feasible approach to satisfy health‐conscious consumers who favor a natural multifunctional ingredient to preserve food products.

Sugary solutions

Sugary solutions

From sugarcane to skin: Lignin as a multifunctional ingredient for cosmetic application

Lignin has been suggested as a promising candidate for cosmetic applications due to its remarkable potential to absorb ultraviolet rays and distinctive antioxidant activity. This study aims at evaluating the performance of lignin from sugarcane bagasse (SCB) as natural UV blocker, antioxidant, and pigment. Lignin was extracted from SCB, characterized and incorporated into a blemish balm (BB) cream. The biological potential, concretely, in vitro and in vivo sun protection factor (SPF) and in vitro UVA-PF, and safety were assessed. A high-purity SCB lignin (>92 %) was obtained by a mild alkaline extraction process. The results of cytotoxicity, mutagenicity, skin sensitization and in vivo acute cutaneous irritation demonstrated that SCB lignin is safe for topical applications. Lignin showed capacity to scavenge both ABTS and DPPH radicals, which were preserved after its incorporation into the cosmetic formulation. Notable results were achieved in terms of in vitro and in vivo SPF of 9.5 ± 2.9 and 9.6 ± 0.8, respectively. Furthermore, the tested lignin-based BB cream revealed a broad-spectrum UV protection (critical wavelength of 378 ± 0.5 nm). These results suggest SCB lignin as multifunctional and safe ingredient for use in cosmetic products.

Potential of lignin multifunctionality for a sustainable skincare: Impact of emulsification process parameters and oil-phase on the characteristics of O/W Pickering emulsions

Colloidal lignin particles (CLPs) from softwood kraft lignin were evaluated as a multifunctional ingredient to prepare bio-based oil-in-water (O/W) Pickering emulsions. After a preliminary screening, three Pickering emulsions systems were formulated using orange, coconut, and paraffin oils, at varying concentration of CLPs, oil/water ratio, and by applying two-step homogenisation processes (rotor-stator homogenisation followed by ultrasonication). Ultrasonication as a second homogenisation step considerably enhanced the emulsification efficiency, generating emulsions with smaller droplet size and less polydisperse distribution. Furthermore, the effect of ultrasonication on the characteristics of emulsions and the stability of the systems was evaluated over time. The oil content and type, the concentration of CLPs, and the homogenisation methods significantly influenced the characteristics of the emulsions and drop size. Higher concentrations of oil and CLPs favoured the formation of the emulsion and contributed to higher physical stability after 120 days of monitoring. The in vitro Sun Protection Factor (SPF) results demonstrated that the incorporation of natural oils containing phenolic compounds in Pickering formulations improves the SPF value of emulsions, showing an interesting synergic effect between lignin particles and vegetable oils, which was not observed in the case of paraffin oil. Furthermore, the broad-spectrum sun blocker of Pickering emulsions was confirmed by the values of UVA/UVB between 0.74 and 0.90 and Cλ > 380.

황칠나무 추출물의 고초균 발효물로 제조된 가쓰오부시 단백가수분해물의 Lactobacillus plantarum 발효를 통한 고농도 GABA 생산

To develop a multi-functional ingredient, the bioconversion of katsuobushi protein was optimized using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The Dendropanax morbiferus extract (DME) culture with protease activity (102 unit/mL) was prepared by B. subtilis with 2% glucose and 1% skim milk through one day of alkaline fermentation. Katsuobushi protein was effectively hydrolyzed by the DME culture at 60°C for 3 hours, resulting in a tyrosine content of 156.85 mg%. Subsequently, a second lactic acid fermentation was carried out with 10% monosodium glutamate (MSG) using L. plantarum KS2020 to produce higher levels of GABA. Following co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity). After seven days, the viable cell count of L. plantarum increased to 9.33 CFU/mL, but viable Bacillus cells were not detected. Taken together, a multi-functional ingredient with enriched GABA, peptides, probiotics, and umami flavor was developed through lactic acid fermentation using hydrolyzed katsuobushi protein. These results indicate that katsuobushi protein could be used as a byproduct to produce a palatable protein hydrolysate using alkaline-fermented DME culture as a proteolytic enzyme source.

Optimization of Ultrasonic Assisted Extraction and Bioactivity of Ophiopogon japonicus Polysaccharides by Response Surface Methodology

AbstractA Box–Behnken design (BBD) of response surface methodology (RSM) is employed to further optimize ultrasonic‐assisted extraction conditions for Ophiopogon japonicus polysaccharides. The results show that optimized extraction conditions are liquid–solid ratio of 22:1 mL g−1, ultrasonic time of 27 min, and ultrasonic power of 200 W. Under these conditions, the mean experimental value of extraction yield (39.49%) is achieved, which is 1.33 times that of distilled water leaching extraction (29.68%). In addition, one of the eluting fractions, SPs‐1, has high α‐glucosidase and α‐amylase inhibitory activities as well as 1,1‐Diphenyl‐2‐picrylhdrazyl radical and α‐glucosidase, 2,2’‐Azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) cation scavenging activities with an IC50 value of 0.060, 0.021, 0.50, and 0.10 mg mL−1. Therefore, SPs‐1 from O. japonicus can be considered as multifunctional biological ingredients to be used in anti‐hyperglycemic pharmaceutical formulation and antioxidant in functional foods.

Sustainable approach to natural makeup cosmetics containing microencapsulated butterfly pea anthocyanins

Sustainable development is regarded as the global goal for consumer products including cosmetics. Colorants are important cosmetic ingredients gaining high attention in sustainable cosmetics in accordance with the multifunctional activity surplus with their conceivable safety and sustainability. A sustainable approach to makeup cosmetics that uses a large proportion of colorants, i.e., rouge, is therefore challenged in this study. Natural makeup cosmetics containing the microencapsulated butterfly pea anthocyanins, a natural colorant, corn starch as a substitute for talc, and additional natural substances have been developed. Decorative cosmetics imparting a red shade are more dependent upon their performance than the other shades. The quality of the preparations was examined spreadability, adhesion, pH, compressibility and color. The selected base formula was developed with natural colorant. The developed red shade rouges containing 2–8% of microencapsulated butterfly pea anthocyanins with 6% corn starch were stable following an accelerated stability test. The natural colorant was compatible with the available cosmetic ingredients. In addition, it could be accounted as Microencapsulated butterfly pea anthocyanins could be considered a slip modifying and neutralizing agent in addition to its main action as a colorant. This natural colorant is a multifunctional ingredient. A sustainable approach to cosmetics is therefore achieved on the basis of the natural/biobased ingredients utilization as presented in this context.

Optimization of ultrasonic‐assisted extraction and purification of flavonoids with biological activities from Ficus Pumila L.

AbstractTo optimize the extraction process and activity detection of total flavonoids from Ficus Pumila, a Box–Behnken design of response surface methodology was employed to further optimize ultrasonic‐assisted extraction (UAE) conditions for F. Pumila stems total flavonoids (FPSTF). The results showed that optimized extraction conditions were ultrasonic power of 240 W, solvent concentration of 61%, ultrasonic time of 61 min, and liquid‐solid ratio of 25 mL/g. Under these conditions, the mean experimental value of extraction yield (1.07%) was achieved, which was about 2.14 times that of ethanol leaching extraction. As compared with FPSTF, FPSTF after purification (FPSPTF) had higher purity of 11.09%, which was nearly 4.37 times higher than that of FPSTF(2.54%). As compared with FPSTF, FPSPTF had higher α‐glucosidase and α‐amylase inhibitory activities as well as DPPH· and ABTS·+ scavenging activities with an IC50 value of 0.005, 0.008, 0.22, and 0.08 mg/mL, which was 6.00, 16.50, 1.68, and 2.50 times higher than that of FPSTF (0.030, 0.132, 0.37, and 0.20 mg/mL), respectively. FPSPTF from F. Pumila could be considered as a multifunctional bioactive ingredient to be used in anti‐hyperglycemic pharmaceutical formulation and antioxidant.

Multifunctional ingredients for composite elastomer materials

The purpose of this work is to study the effect of multifunctional ingredients on the complex of properties of composite elastomeric materials. New multifunctional ingredients with stabilizing properties are proposed, and their optimal content in the composition is determined. It is shown that thermal aging of composites stabilized by furan oligomers, with an increase in the duration of aging time, a decrease in the relative elongation of the composites is observed, which, in the process of thermal exposure under the action of furan units, additional structuring occurs.The expediency of using furan oligomers as effective multifunctional ingredients for elastomer compositions has been established, which made it possible to purposefully regulate the structural and physico-mechanical characteristics of the compositions without changing the technology and instrumentation of the existing production.

Studies on effect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar).

Present studies were carried out to find the effect of different multigrain viz., finger millet, foxtail millet and little millet on litti. The multigrain powder was blended in whole wheat flour. Litti composite flour was studied for nutritional, rheological, gluten, sedimentation value, falling number and compared with regular wheat flour. Flaxseed and soybean were blended with barley, besan, spices for inner composite stuffing and samples were evaluated for proximate analysis. Shelf life studies of litti were assessed for 1month at room temperature 25 ± 2℃ and freezer at 4℃. This research work explores with the aim to have benefits of multifunctional ingredients for the improvement of litti to have a healthy product; and increase the popularity of litti all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4-5 litti per day.

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates.

New mixed Alcalase-hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates, namely CPH, SPH, SPH30:CPH70, SPH70:CPH30, and SPH50:CPH50. Amino acid profile, surface hydrophobicity (H 0), molecular weight (MW) distribution, antioxidant activity, angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase inhibitory activities, and functional characteristics of hydrolysates were determined. Hydrolysis changed the amount of hydrophilic and hydrophobic amino acid composition and significantly increased the H 0 values of hydrolysates, especially for CPH. The DPPH radical scavenging activity (RSA) was higher for CPH, SPH30:CPH70, and SPH50:CPH50 than SPH and SPH70:CPH30. Moreover, SPH, SPH70:CPH30, and SPH50:CPH50 showed lower MW than CPH, and this correlated with the higher hydrophilicity, and ABTS and hydroxyl RSA values obtained for SPH and the mixed hydrolysates with predominantly SPH. SPH70:CPH30 exhibited higher ACE, α-glucosidase, and α-amylase inhibitory activities among all samples due to its specific peptides with high capacity to interact with amino acid residues located at the enzyme active site and also low binding energy. At 15% degree of hydrolysis, both SPH and CPH showed enhanced solubility at pH4.0, 7.0 and 9.0, emulsifying activity, and foaming capacity. Taken together, SPH70:CPH30 displayed strong antioxidant, antihypertensive, and antidiabetic attributes, emulsifying activity and stability indexes, and foaming capacity and foaming stability, making it a promising multifunctional ingredient for the development of functional food products.

Characterization of Leuconostoc mesenteroides MJM60376 as an oral probiotic and its antibiofilm activity.

Lactic acid bacteria have been widely used as probiotics for improving gut health. However, studies on oral probiotics were very limited. In this study, 67 lactic acid bacteria (LAB) were isolated from fermented food and screened for antagonistic activity against Streptococcus mutans, the causative pathogen of dental caries. Leuconostoc mesenteroides MJM60376 showed the highest antagonistic activity against S. mutans KCTC3065. L. mesenteroides MJM60376 also showed oral probiotic characteristics including weak acid production, lysozyme tolerance, adhesion to oral epithelial cell (YD-38), antibiotic susceptibility, and good coaggregation ability with S. mutans. Furthermore, the biofilm formation of S. mutans was significantly reduced when cocultured with L. mesenteroides. Scanning electron microscopy analysis showed that amounts of attached bacteria of S. mutans and network-like structures were significantly reduced by L. mesenteroides MJM60376. Cell-free supernatant (CFS) of L. mesenteroides MJM60376 also greatly inhibited biofilm formation of S. mutans from the adherent stage, the activity remained even after it was treated with catalase, trypsin, or pH neutralized. Expression levels of biofilm formation-related genes were significantly reduced in S. mutans when it was treated with the CFS of L. mesenteroides MJM60376. Therefore, L. mesenteroides MJM60376 has great potential to be used as a multifunctional ingredient.

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices.

Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4-36 °C) and storage time (1-7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5-6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6-7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35-3.48 for apple juice and of 3.40-3.77 for orange juice.

Chitosan: A Promising Multifunctional Cosmetic Ingredient for Skin and Hair Care

The cosmetic industry has an undeniable need to design and develop new ecosustainable products to respond to the demands of consumers and international regulations. This requires substituting some traditional ingredients derived from petrochemical sources with new ones with more ecofriendly profiles. However, this transition towards the use of green ingredients in the cosmetic industry cannot compromise the effectiveness of the obtained products. Emerging ingredients in this new direction of the cosmetic industry are chitosan and its derivatives, which combine many interesting physicochemical and biological properties for the fabrication of cosmetic products. Thus, the use of chitosan opens a promising future path to the design of cosmetic formulations. In particular, chitosan’s ability for interacting electrostatically with negatively charged substrates (e.g., skin or damaged hair), resulting in the formation of polymeric films which contribute to the conditioning and moisturizing of cosmetic substrates, makes this polymer an excellent candidate for the design of skin and hair care formulations. This review tries to provide an updated perspective on the potential interest of chitosan and its derivatives as ingredients of cosmetics for skin and hair care.

Chitosan: a promising multi-functional cosmetic ingredient for skin and hair care

Chitosan: a promising multi-functional cosmetic ingredient for skin and hair care