Article
Chemistry, Medicinal
Adane Tilahun Getachew, Susan Lovstad Holdt, Anne Strunge Meyer, Charlotte Jacobsen
Summary: This study investigated the effects of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus. It was found that the extraction yield and total phenolic content increased with increasing temperature. The extracts showed high antioxidant activity.
Article
Food Science & Technology
Ana Dobrincic, Sandra Pedisic, Zoran Zoric, Mladenka Jurin, Marin Roje, Rozelindra Coz-Rakovac, Verica Dragovic-Uzelac
Summary: This study evaluated the influence of different extraction methods on the yield and chemical composition of brown algae polysaccharides, finding that pressurized liquid extraction (PLE) resulted in higher yield but lower antioxidant activity compared to other methods.
Article
Plant Sciences
Anica Bebek Markovinovic, Sanja Milosevic, Nemanja Teslic, Branimir Pavlic, Predrag Putnik, Irena Brcic Karaconji, Karlo Jurica, Dario Lasic, Danijela Bursac Kovacevic
Summary: The aim of this study was to develop a green extraction approach using pressurized liquid extraction (PLE) to obtain high yield of bioactive compounds from strawberry tree fruits. Different extraction solvents, temperatures, static extraction times, and number of cycles were investigated. The results showed that all bioactive compounds and antioxidant capacity were significantly affected by solvent type, temperature, static extraction time, and number of cycles. The optimal PLE parameters were 120 degrees C temperature, 10 min static extraction time, and 2 cycles. Most bioactive compounds were best extracted using 96% ethanol as solvent, except for total phenolic contents, which were better extracted using 50% ethanol.
Article
Biochemical Research Methods
Desiree Sanchez-Bonet, Samanta Garcia-Oms, Mariola Belda-Antoli, Carolina Padron-Sanz, Jose Miguel Lloris-Carsi, Dolores Cejalvo-Lapena
Summary: Seaweeds contain significant amounts of bioactive compounds, with ultrasonic-assisted extraction being effective for high antioxidant activity extracts, while conventional extraction yields higher concentrations of polyphenols.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2021)
Article
Chemistry, Medicinal
Noelia Florez-Fernandez, Jorge F. Pontes, Filipa Guerreiro, Ines T. Afonso, Giovanna Lollo, Maria Dolores Torres, Herminia Dominguez, Ana M. Rosa da Costa, Ana Grenha
Summary: The composition of seaweeds is complex, including vitamins, phenolic compounds, minerals, and polysaccharides. Fucoidan, the main polysaccharide in brown seaweeds, has various biological activities. Chitosan, another marine biopolymer, is popular in the biomedical field. This study evaluated the ability of fucoidan to produce nanoparticles with chitosan as a counterion. The nanoparticles obtained were negatively charged and had a size of 200-300 nm. The IC50 of fucoidan increased when tested in nanoparticle form, indicating their potential for biomedical applications.
Article
Biotechnology & Applied Microbiology
Badria Keramane, Andrea del Pilar Sanchez-Camargo, Lidia Montero, Firdousse Laincer, Fatiha Bedjou, Elena Ibanez
Summary: This study investigated the protein, sugar, phenolic, and phlorotannin contents, as well as the antioxidant and antibacterial activity of hydroethanolic extracts from six algae species found on the west coast of Algeria. The results showed that these extracts have significant bioactivities, making them suitable for green solvent extraction techniques.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Multidisciplinary
Pablo G. del Rio, Noelia Florez-Fernandez, Milena Alvarez-Vinas, Maria Dolores Torres, Aloia Romani, Herminia Dominguez, Gil Garrote
Summary: The study proposed a closed loop biorefinery employing sustainable technologies for the complete exploitation of invasive brown macroalgae Sargassum muticum. Sequential extraction methods were used to recover fucoidan efficiently and increase antioxidant capacity content. Additionally, ethanol and heat were produced from the resulting spent solid, verifying the cascade biorefinery as an appropriate strategy for the valorization of Sargassum muticum.
Article
Food Science & Technology
Diogo Nunes, Rebeca Andre, Asma Ressaissi, Bernardo Duarte, Ricardo Melo, Maria Luisa Serralheiro
Summary: This study evaluated the influence of gender and growth stage on the biological activities, chemical composition, and metal content of Fucus vesiculosus L. seaweed. The total phenol content, antioxidant activity, and acetylcholinesterase inhibition activity were affected by different factors. Primary metabolites and phloroglucinol were the main compounds identified. The evaluation of the seaweed's metal content confirmed its safety as a food source.
Article
Chemistry, Medicinal
Dimitra Graikini, Arturo B. Soro, Saravana P. Sivagnanam, Brijesh K. Tiwari, Lourdes Sanchez
Summary: This study investigated the bioactivity of extracts from brown algae Fucus vesiculosus against rotavirus and foodborne bacteria, and found that these extracts can neutralize and inhibit the growth of these microorganisms.
Article
Chemistry, Applied
E. Gonzalez-Garcia, M. L. Marina, M. C. Garcia
Summary: A green methodology based on pressurized liquids (PLE) was proposed for extracting proteins and obtaining highly active extracts from brewer's spent grain (BSG). Compared to conventional alkaline extraction assisted with ultrasounds (UAE), PLE extracted more proteins and showed higher antioxidant, cholesterol esterase inhibition, and ACE inhibitory activities. HPLC-MS/MS analysis revealed that PLE extracts had a higher ratio of hydrophobic peptides, which contributed to their higher bioactivity.
Article
Food Science & Technology
Qianwen Zheng, Rui-Bo Jia, Donghui Luo, Lianzhu Lin, Chong Chen, Mouming Zhao
Summary: This study extracted five different pH values of Fucus vesiculosus polysaccharides and investigated their characteristics and inhibitory activity on alpha-glucosidase. The results showed that extraction pH significantly affected the composition, molecular weight, zeta potential, structure, and rheological properties of FVPs. Among the five polysaccharides, FVP-13 exhibited the strongest inhibitory activity, likely due to its lowest molecular weight and relatively higher xylose content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Analytical
Merichel Plaza, Maria Luisa Marina
Summary: Pressurized hot water extraction (PHWE) is a sustainable technique for extracting bioactive compounds without using organic solvents. This review provides an overview of PHWE fundamentals and its applications in recovering bioactive compounds from 2019 onwards. It also discusses the latest trends in PHWE, including its combination with other advanced extraction techniques and the use of natural deep eutectic solvents to enhance extraction yields.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Xianshuang Cao, Yaoyao Zhang, Hang Xun, Jin Wang, Feng Tang
Summary: A pressurized hot water extraction (PHWE) method was developed to recover phenolic compounds from Bambusa chungii culms. The optimal extraction conditions were determined, and the extracts showed higher antioxidant activity compared to conventional solvent extractions.
Article
Food Science & Technology
M. Guzman-Lorite, M. L. Marina, M. C. Garcia
Summary: This study successfully achieved the recovery and characterization of proteins from pomegranate seeds using natural deep eutectic solvents (NADES) and pressurized liquid extraction (PLE). The combination of the two methodologies doubled the total recovery of proteins and revealed different protein selectivity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Pedro Henrique Santos, Joana Costa Kammers, Ana Paula Silva, J. Vladimir Oliveira, Haiko Hense
Summary: The study found that feijoa leaf extracts obtained by PLE and SFE exhibit remarkable bioactivity, with PLE extract showing the highest total phenolic content and antioxidant activities, while SFE extract demonstrated high effectiveness against various bacteria.
Article
Chemistry, Medicinal
Adane Tilahun Getachew, Susan Lovstad Holdt, Anne Strunge Meyer, Charlotte Jacobsen
Summary: This study investigated the effects of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus. It was found that the extraction yield and total phenolic content increased with increasing temperature. The extracts showed high antioxidant activity.
Article
Food Science & Technology
Ann-Dorit Moltke SOrensen, Adane Tilahun Getachew, Charlotte Jacobsen
Summary: The study found that starfish could be a potential source of marine oil containing omega-3 fatty acids and phospholipids, however, the extraction method still needs further optimization.
Article
Chemistry, Physical
Betuel Yesiltas, Alyssa M. Soria Caindec, Pedro J. Garcia -Moreno, Simon Gregersen Echers, Tobias Hegelund Olsen, Nykola C. Jones, Soren V. Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, meth-anotrophic bacteria, and potatoes. The factors responsible for the dual-functionality of these peptides were characterized and related to their ability to provide physical and oxidative stability in fish oil-in-water emulsions. The study found that certain peptides underwent structural changes when adsorbed at the oil-water interface, leading to improved physical stability. Among the tested peptides, KVKINETVEIKGKFHV was found to be the most effective in retarding lipid oxidation. However, it was noted that various factors, such as length, structure, charge, and interfacial tension, influenced the stability of the emulsions. Overall, KVKINETVEIKGKFHV demonstrated high effectiveness as both an emulsifier and antioxidant.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Biochemistry & Molecular Biology
Nor E. Rahmani-Manglano, Emilia M. Guadix, Charlotte Jacobsen, Pedro J. Garcia-Moreno
Summary: The impact of encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. Spray-drying technology resulted in larger capsules with higher encapsulation efficiency, while electrospraying produced smaller capsules with poorer retention properties. Coaxially electrosprayed capsules had the lowest encapsulation efficiency and exhibited the lowest oxidative stability. Emulsion-based encapsulates showed high oxidative stability during storage.
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Pedro J. Garcia-Moreno, Betul Yesiltas, Simon Gregersen Echers, Paolo Marcatili, Michael Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: The food industry aims to develop novel protein-based emulsifiers from sustainable sources to meet clean-label demand. Enzymatic hydrolysis produces peptides with enhanced surface properties. This review discusses a bottom-up approach using quantitative proteomics and bioinformatic prediction to produce emulsifying peptides through targeted enzymatic hydrolysis. It also explores the relationship between peptide interfacial properties and emulsifying activity, as well as the impact on stability of wet and dried emulsions.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Davis Chaula, Charlotte Jacobsen, Henry S. Laswai, Bernard Elias Chove, Anders Dalsgaard, Robinson Mdegela, Grethe Hyldig
Summary: This study investigated the changes in fatty acids in sun dried, deep fried, and smoked sardines during storage. Traditional methods of preservation are susceptible to oxidative damage, resulting in loss of nutritional and sensory qualities.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Mojtaba Delfanian, Betuel Yesiltas, Ann-Dorit Moltke Sorensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen
Summary: The effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were studied. The SC emulsion had smaller droplets and higher viscosity due to fast adsorption. Both emulsions exhibited non-Newtonian and shear-thinning behavior. SC emulsion showed lower lipid oxidation due to better Fe2+ chelating activity. Short-chain gallates (G1 > G0 similar to G3) in SC emulsion had a synergistic effect against lipid oxidation, while G8, G12, and G16 added emulsions showed higher lipid oxidation due to internalization.
Article
Chemistry, Applied
Elisa Varona, Pedro J. Garcia-Moreno, Simon Gregersen Echers, Tobias H. Olsen, Paolo Marcatili, Francesc Guardiola, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Betuel Yesiltas
Summary: Bioinformatics tools were used to predict the antioxidant activity of peptides derived from various proteins. The best-performing peptides showed high protection against oxidation in emulsions, but were less efficient in mayonnaise. The efficacy of the peptides was higher in low-fat emulsions. Peptide negative net charge was found to be important for chelating activity.
Article
Chemistry, Applied
Wilhelm R. Glomm, Peter P. Molesworth, Betul Yesiltas, Charlotte Jacobsen, Heidi Johnsen
Summary: The molecular characteristics of food-grade polysaccharide gum acacia can vary depending on the source, which impacts its behavior as a thickener, emulsifier, and wall material in microencapsulation. In this study, five acacia gums from different sources were compared in terms of molecular weight distribution, interfacial tension, microencapsulation of salmon oil, and oxidative stability of the oil. Three of the tested acacia gums resulted in stable microcapsules with high encapsulation yield and improved oxidative stability compared to the remaining two gums.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Medicinal
Jorge Coque, Charlotte Jacobsen, Bita Forghani, Anders Meyer, Greta Jakobsen, Jens J. Sloth, Ann-Dorit Moltke Sorensen
Summary: This study evaluated the effectiveness and applicability of protein and phosphorus separation processes in protein-rich process waters with low and high salt content from salted cod processing. The results showed that different flocculation treatments resulted in different recoveries of nutrients in the liquid side-streams, and the ultrafiltration method was more effective for high salt content.
Article
Biochemistry & Molecular Biology
Betul Yesiltas, Pedro J. Garcia-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigates the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis. The results show that peptides >10 kDa have the highest ability to decrease interfacial tension. PPHs with peptides >5 kDa exhibit the highest radical scavenging and metal chelating activities.
Article
Chemistry, Physical
Betuel Yesiltas, Pedro J. Garcia-Moreno, Ann-Dorit M. Sorensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Summary: This study investigated the effect of the combined use of sodium caseinate, commercial phosphatidylcholine, and modified phosphatidylcholine on the physical and oxidative stability of fish oil-in-water emulsions. The results showed that substituting a portion of phosphatidylcholine with modified versions improved the oxidative stability, and higher concentrations of modified phosphatidylcholine reduced the formation of oxidation products. The concentration of modified phosphatidylcholine played a key role in enhancing the oxidative stability of the emulsions.
COLLOIDS AND INTERFACES
(2023)
Article
Chemistry, Medicinal
Ann-Dorit Moltke Sorensen, Haizhou Wu, Grethe Hyldig, Niels Boknaes, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Summary: Currently, side-streams generated in the fish processing industry often end up as low-value products or waste. In order to preserve and enhance the value of these side-streams, this study investigated the use of dipping-based strategies with antioxidants to preserve cod side-streams prior to storage at low temperatures. The results showed that dipping with antioxidant solutions effectively preserved the quality of the side-streams, and the oxidative stability increased with decreased storage temperature. Duralox MANC was found to be the most efficient antioxidant, followed by the lipophilic rosemary extract.
