Article
Food Science & Technology
Bianca R. Albuquerque, Jose Pinela, Maria Ines Dias, Carla Pereira, Jovana Petrovic, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study characterized the chemical constituents and bioactive properties of rambutan peel. Heat-/ultrasound-assisted extractions of anthocyanins were optimized. The peel extract exhibited antioxidant, antibacterial, and antifungal activities, and had no cytotoxicity. Heat-assisted extraction was found to be more effective in recovering anthocyanins compared to ultrasound-assisted extraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Multidisciplinary Sciences
Zhang Tingting, Zhou Xiuli, Wang Kun, Sun Liping, Zhuang Yongliang
Summary: This study reviewed the drying methods and extraction technologies of rambutan peel, analyzed the phytochemicals and bioactivities of the peel extracts, and evaluated their safety. Rambutan peel extracts have potential applications in various fields, but further research is needed to improve extraction efficiency and evaluate their bioactive mechanisms and bioavailability in the human system.
Article
Chemistry, Multidisciplinary
Marta Siol, Anna Sadowska, Katarzyna Krol, Katarzyna Najman
Summary: Research suggests that unused waste products in exotic fruit seeds can be a rich source of nutrients and bioactive compounds. Studying the physicochemical and bioactive properties of fruit seeds can help assess their application in functional food production. Experimental results on mango and rambutan seed powders show low water-holding capacity, low water solubility, neutral color, and varied taste profiles. Freeze-dried seed powders have higher content of polyphenolic compounds and antioxidant activity. These findings indicate that these seed powders can be used in the production of dietary supplements and functional foods, while reducing post-production waste.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Husanai Jantapaso, Pimonsri Mittraparp-arthorn
Summary: This study analyzed the phytochemical composition, antibacterial and antioxidant activities, and cytotoxicity of rambutan peel extracts obtained by water extraction, revealing their potential as a source of natural bioactive compounds for various applications.
Article
Biochemistry & Molecular Biology
Luis Estrada-Gil, Juan C. Contreras-Esquivel, Carolina Flores-Gallegos, Alejandro Zugasti-Cruz, Mayela Govea-Salas, Marco A. Mata-Gomez, Raul Rodriguez-Herrera, Juan A. Ascacio-Valdes
Summary: Rambutan, a tropical fruit from Asia, is extensively produced in Mexico. The peel of Mexican rambutan, which makes up around 45% of the fruit's weight, is usually discarded as waste. However, this study showed that the hybrid technology extraction method yielded the highest polyphenolic content from Mexican rambutan peel. The chemical analysis revealed three major compounds, which exhibited excellent results in biological assays, demonstrating antioxidant and prebiotic activities.
Article
Multidisciplinary Sciences
Ali Asghar, Yong Chiang Tan, Mohammad Zahoor, Syafiq Asnawi Zainal Abidin, Yoon-Yen Yow, Ezzat Khan, Chandrajit Lahiri
Summary: The study identified significant antibacterial activity in ethyl acetate and acetone fractions of the epicarp extracts of the Malaysian yellow rambutan fruit, generating a library of potentially bioactive compounds through chemical profiling. Downstream virtual screening and pharmacological prediction revealed novel potential antibacterial compounds, such as catechin, eplerenone, and oritin-4-beta-ol, which showed computational inhibition of the ATP-binding domain of the chaperone, DnaK, in P. aeruginosa and MRSA.
SCIENTIFIC REPORTS
(2021)
Article
Multidisciplinary Sciences
Supakchon Klongdee, Utai Klinkesorn
Summary: An accelerated solvent extraction method was used to recover polyphenol-rich crude extract from rambutan peel. The optimal conditions for extraction were determined as temperature of 60 degrees C, extraction time of 34 min, and ethanol concentration of 54 vol%. The extract showed high total phenolic content, total anthocyanin content, and ABTS antioxidant activity.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Multidisciplinary
Selorm Torgbo, Prakit Sukyai, Somwang Khantayanuwong, Buapan Puangsin, Preeyanuch Srichola, Udomlak Sukatta, Pitiya Kamonpatana, Marco Beaumont, Thomas Rosenau
Summary: This study assessed the electrothermal pretreatment of rambutan peel for cellulose production. The results showed that the pretreatment method significantly influenced the composition of the samples, reduced the bleaching time, and increased the cellulose yield. The pretreated cellulose fibers had good processing properties and potential application in food products.
Article
Chemistry, Multidisciplinary
Selorm Torgbo, Prapassorn Rugthaworn, Udomlak Sukatta, Prakit Sukyai
Summary: This study extracted ellagitannins from rambutan peel using the Soxhlet technique, and further partitioned and fractionated the extract to obtain extract rich in ellagitannin and geraniin. The partitioning of the extract significantly increased the total phenolic content and its biological properties. Rambutan peel is a good source of mineral elements and biologically active compounds, making it suitable for pharmaceutical, nutraceutical, and cosmetic formulations.
Article
Biochemistry & Molecular Biology
Dawei Yun, Yan Qin, Jixian Zhang, Man Zhang, Chunlu Qian, Jun Liu
Summary: Chitosan films containing different percentages of polyphenol-rich rambutan peel extract were developed and characterized. Films with 5% RPE showed the best barrier properties and strongest antioxidant and antimicrobial activities. Results from pork preservation study indicated that pork wrapped with 5% RPE films exhibited the best preservation effects and sensory attributes on the eighth day.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Plant Sciences
Jacob Olagbenro Popoola, Omena B. B. Ojuederie, Oluwadurotimi Samuel Aworunse, Aminat Adelekan, Abiodun S. S. Oyelakin, Olusola Luke Oyesola, Paul A. A. Akinduti, Samuel Olatunde Dahunsi, Taofeek T. T. Adegboyega, Solomon U. U. Oranusi, Modupe S. S. Ayilara, Conrad A. A. Omonhinmin
Summary: Globally, neglected and underutilized legumes (NULs) are gaining recognition as probable crops to combat malnutrition and enhance food security in Africa. These legumes offer various health-promoting benefits and can be utilized as functional foods due to their rich nutritional content. Despite their potential, NULs have not received sufficient research attention compared to mainstream grain legumes, hindering their adoption and utilization. This review highlights selected NULs in Africa, their nutritional and functional properties, and discusses strategies to exploit them as affordable and accessible sources of vital nutrients and functional foods.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Applied
Selorm Torgbo, Udomlak Sukatta, Pitiya Kamonpatana, Prakit Sukyai
Summary: This study utilized ohmic heating technique to extract phenolic compounds from rambutan peel, and incorporated the extract into bread, showing improved antioxidant activities and extended shelf life of the bread.
Article
Food Science & Technology
Mihaela Vlassa, Miuta Filip, Ionelia Taranu, Daniela Marin, Arabela Elena Untea, Mariana Ropota, Catalin Dragomir, Mihaela Saracila
Summary: This study aimed to evaluate the changes in bioactive, nutritional and anti-nutritional factors in rapeseed meal fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at different time periods for improving the nutritional characteristics in piglets' feeding. The results showed that fermentation reduced the content of anti-nutritional factors and increased the protein content of the rapeseed meal without major adverse effects on its overall nutritive value.
Article
Food Science & Technology
Mohd Aaqib Sheikh, Charanjiv Singh Saini
Summary: The study investigated the effects of microwave heating, hydrothermal treatment, and their combination on the antioxidant potential, anti-nutritional factors, and phenolic compounds of plum kernels. The combined treatments showed the most significant reduction in amygdalin, hydrocyanic acid, phytic acid, and tannins. Microwave treated samples exhibited higher antioxidant activity and phenolic content compared to hydrothermal and combined treatments. HPLC analysis revealed substantial amounts of phenolic compounds in the combined treated samples, including gallic acid, chlorogenic acid, (+)-catechin, syringic acid, rutin, 3,4-dihydroxy benzoic acid, tannic acid, and quercetin.
Article
Food Science & Technology
H. A. Hamid, I. H. Yahya, A. N. M. Ramli
Summary: Rambutan and pulasan seeds were found to contain abundant fat, with decreased fat content and increased acidity after fermentation. Rambutan seeds had a higher oleic acid content, while pulasan seeds had a higher triacylglycerol content.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Review
Biotechnology & Applied Microbiology
Abhay K. Pandey, Ana Sanches Silva, Monica L. Chavez-Gonzalez, Pooja Singh
Summary: This article discusses the antimicrobial and antioxidant properties of essential oils (EOs) and curcuminoids derived from the genus Curcuma. It explores the advances in using Curcuma-based botanicals as natural preservatives for food commodities and highlights the need for further research to address pathogen resistance and meet consumer demands. The article also examines the action modes of Curcuma-based botanicals and the latest developments in nanoencapsulation, while identifying knowledge gaps and emphasizing the importance of safety assessment in future research.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Anna Maria Polania Rivera, Cristina Ramirez Toro, Liliana Londono, German Bolivar, Juan Alberto Ascacio, Cristobal Noe Aguilar
Summary: The effects of temperature, moisture content, and pH on the release of bioactive compounds with antioxidant capacity during solid-state fermentation of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) were evaluated. The results showed that temperature had a significant effect on total phenolic content and DPPH antioxidant activity, while pH had a significant effect on ABTS radical elimination activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Energy & Fuels
Gilver Rosero-Chasoy, Rosa M. Rodriguez-Jasso, Cristobal N. Aguilar, German Buitron, Isaac Chairez, Hector A. Ruiz
Summary: This study investigates the growth and production of carbohydrates, proteins, lipids, and chlorophyll in Spirulina platensis using synthetic wastewater. A mixture experimental design based on carbon-nitrogen-phosphorus (C:N:P) ratio was employed. Scale-up in microalgal biomass growth was conducted in a tubular column photobioreactor. The activation energy and kinetic growth analysis of Spirulina platensis biomass were determined, with a focus on carbohydrate concentration.
Review
Food Science & Technology
Jorge E. Angulo-Lopez, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdes, Juan C. Contreras Esquivel, Cristian Torres-Leon, Xochitl Ruelas-Chacon, Cristobal N. Aguilar
Summary: Agroindustrial activities generate residues which are inefficiently utilized and impact the environment. These residues contain bioactive compounds, including antioxidant dietary fiber (ADF), which has health benefits. ADF reduces the risk of diseases and has various effects such as bile-acid retention-excretion, gastrointestinal laxative, and hypoglycemic effects. ADF is a sustainable and profitable ingredient that can improve the properties of food and contribute to the circular economy.
Article
Multidisciplinary Sciences
Dora Elisa Cruz-Casas, Cristobal N. Aguilar, Juan A. Ascacio-Valdes, Raul Rodriguez-Herrera, Monica L. Chavez-Gonzalez, Adriana C. Flores-Gallegos
Summary: Protein hydrolysates, obtained through fermentation, have shown promise as a source of bioactive peptides. In this study, lactic acid bacteria and Bacillus strains isolated from various sources were used to ferment amaranth flour and obtain protein hydrolysates. The resulting water/salt extracts were found to possess antioxidant, antihypertensive, and antimicrobial activity.
Article
Nutrition & Dietetics
Jorge Eduardo Angulo Lopez, Adriana Carolina Flores Gallegos, Rosa Maria Rodriguez Jasso, Cristobal Noe Aguilar Gonzalez, Liliana Serna Cock
Summary: This study aimed to improve the nutritional quality of cereal bars by incorporating ingredients such as soybean sprouts and fruit by-products. The selected formulation had high protein content (13.6g/100g p.s.) and crude fiber content (13.1g/100g p.s.), as well as good protein digestibility (69%) and functional properties such as swelling and water retention capacity. The cereal bar showed potential prebiotic effects and ACE-I inhibitory activity.
ARCHIVOS LATINOAMERICANOS DE NUTRICION
(2023)
Article
Food Science & Technology
Sarah L. Paz-Arteaga, Juan A. Ascacio-Valdes, Cristobal N. Aguilar, Edith Cadena-Chamorro, Liliana Serna-Cock, Miguel A. Aguilar-Gonzalez, Nathiely Ramirez-Guzman, Cristian Torres-Leon
Summary: The use of Aspergillus niger GH1 for solid-state fermentation of pineapple peel and core was studied to generate value-added bioproducts. The results showed an increase in free phenols and antioxidant activity during the fermentation process. In addition, enzyme activities and the presence of phenolic acids were also enhanced. The findings provide insights into the chemical compounds produced by A. niger with potential industrial applications.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Pedro Aguilar-Zarate, Gerardo Gutierrez-Sanchez, Mariela R. Michel, Carl W. Bergmann, Jose J. Buenrostro-Figueroa, Juan A. Ascacio-Valdes, Juan C. Contreras-Esquivel, Cristobal N. Aguilar
Summary: This study purifies an enzyme capable of degrading punicalagin. The enzyme is produced by Aspergillus niger GH1 through solid-state fermentation, induced by ellagitannins as the sole carbon source. Purification steps include lyophilization, desalting, anionic exchange, and gel filtration chromatography. The enzyme's kinetic constants were calculated using punicalagin, methyl gallate, and sugar beet arabinans.
Article
Biotechnology & Applied Microbiology
Jose Juan Buenrostro-Figueroa, Guadalupe Virginia Nevarez-Moorillon, Monica Lizeth Chavez-Gonzalez, Leonardo Sepulveda, Juan Alberto Ascacio-Valdes, Cristobal Noe Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, Lilia Arely Prado-Barragan
Summary: Pomegranate peel is a valuable source of polyphenols for various industries. Solid-state fermentation (SSF) was used to improve the extraction of total polyphenolic compounds (TPC) from pomegranate peel, resulting in a 5.96-fold increase in TPC extraction.
FERMENTATION-BASEL
(2023)
Review
Green & Sustainable Science & Technology
Nadia D. Cerda-Cejudo, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda-Torre, Cristian Torres-Leon, Monica L. Chavez-Gonzalez, Juan A. Ascacio-Valdes, Cristobal N. Aguilar
Summary: Polyphenolic compounds are secondary metabolites found in plants, especially in fruits, vegetables, and herbs. Extracting these compounds for various industries, including food, cosmetics, and pharmacology, is a current trend. This review article critically analyzes the extraction of polyphenols using solid-state fermentation, discussing parameters such as substrate, temperature, pH, inoculum, moisture, and water activity. The method of biotechnological extraction using solid-state fermentation can affect the concentration and recovery of polyphenolic compounds, and it has potential in utilizing agricultural waste to create value-added food products.
Article
Biotechnology & Applied Microbiology
Jose C. De Leon-Medina, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda, Cristobal N. Aguilar, J. A. Ascacio-Valdes
Summary: The aim of this study was to extract ellagitannins from rambutan peel and identify the enzymes involved in their biodegradation through solid-state fermentation (SSF).
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Review
Biotechnology & Applied Microbiology
Salvador A. Saldana-Mendoza, Sandra Pacios-Michelena, Arturo S. Palacios-Ponce, Monica L. Chavez-Gonzalez, Cristobal N. Aguilar
Summary: Currently, the agricultural sector is facing severe problems due to the food and economic losses caused by the attack of phytopathogens. Conventional crop protection techniques using synthetic pesticides have become inconvenient due to their negative effects on health, environment, and the development of resistance. Using biocontrol agents like Trichoderma provides a safe alternative to synthetic pesticides and offers beneficial aspects to crop development and bioremedial effects in pesticide-contaminated fields. This article also explains the production of spore-based biopesticides through fermentation processes and formulation development.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Soubhagya Tripathy, Deepak Kumar Verma, Alok Kumar Gupta, Prem Prakash Srivastav, Ami R. Patel, Monica L. Chavez Gonzalez, Gemilang Lara Utama, Cristobal Noe Aguilar
Summary: This review investigates the impact of encapsulation on biofunctional components (BFCs) in food and explores the application of nanoencapsulation techniques to preserve and enhance the functional attributes of naturally present food BFCs in the food industry.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Daniela Iga-Buitron, Edgar Torres-Maravilla, Luis G. Bermudez-Humaran, Juan A. Ascacio-Valdes, Raul Rodriguez-Herrera, Cristobal N. Aguilar, Adriana C. Flores-Gallegos
Summary: Lactic acid bacteria can enhance the nutritional content of vegetables and have positive effects on human diet and colorectal cancer prevention. In this study, different fermentation methods were used to process broccoli, and the potential of fermented broccoli in CRC chemoprevention was evaluated using in vitro cellular models. The results showed that fermented broccoli extracts had increased antioxidant activity and inhibited the proliferation of cancer cell lines in a concentration-dependent manner. The findings also indicated that fermented broccoli could have anti-inflammatory effects.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)