The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility

Food Chemistry

Volumn 265, Issue , 2018, Pages 260-273

  Isik, Beyza Sukran ^a   Altay, Filiz ^a   Capanoglu, Esra ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Antioxidant; In vitro bioaccessibility; Nanofiber encapsulation; Sour cherry; Uniaxial and coaxial electrospinning

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; EFFICIENCY; ELECTROSPINNING; ORGANIC ACIDS;

BIOACCESSIBILITY; COAXIAL ELECTROSPINNING; ENCAPSULATION EFFICIENCY; IN-VITRO DIGESTIONS; INTESTINAL TRACT; LIGHT CONDITIONS; PROTECTIVE AGENTS; SOUR CHERRY;

ENCAPSULATION;

ANTHOCYANIN; CHLOROGENIC ACID; COUMARIC ACID; CYANIDIN 3 GLUCOSIDE; EPICATECHIN; FLAVONOID; GALLIC ACID; GELATIN; LACTALBUMIN; OXYGEN; PHENOL; PHENOL DERIVATIVE; POLYPHENOL; QUERCETIN; ROSMARINIC ACID;

ANTIOXIDANT ACTIVITY; CLINICAL EFFECTIVENESS; COAXIAL ELECTROSPINNING; CONTACT ANGLE; DIELECTRIC CONSTANT; DIGESTION; ELECTRIC CONDUCTIVITY; ELECTROSPINNING; ENCAPSULATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; INTESTINE; LIGHT; MATERIAL COATING; NONHUMAN; REVIEW; SOUR CHERRY; SOUR CHERRY CONCENTRATE; SPECTROPHOTOMETRY; SURFACE TENSION; TEMPERATURE; UNIAXIAL ELECTROSPINNING; VISCOSITY; ZETA POTENTIAL;

EID: 85047461831     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.064     Document Type: Review

References (81)

1. Aceituno-Medina, M., Mendoza, S., Rodríguez, B.A., Lagaron, J.M., López-Rubio, A., Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers. Journal of Functional Foods 12 (2015), 332–341.
2. Anandharamakrishnan, C., Techniques for nanoencapsulation of food ingredients. 2014, Springer.
3. Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S.E., Bektaşoğlu, B., Özyurt, D., Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12:7 (2007), 1496–1547.
4. Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E., Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry 52:26 (2004), 7970–7981.
5. Arıkan, S., Okutan, N., Altay, F., Uniaxial and coaxial nanofiber encapsulation of thyme and cardamom oil. GIDA-Journal of Food 41:3 (2016), 149–154.
6. Baxter, N.J., Lilley, T.H., Haslam, E., Williamson, M.P., Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 36:18 (1997), 5566–5577.
7. Belščak-Cvitanović, A., Stojanović, R., Manojlović, V., Komes, D., Cindrić, I.J., Nedović, V., Bugarski, B., Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Research International 44:4 (2011), 1094–1101.
8. Bermúdez-Soto, M.J., Tomás-Barberán, F.A., García-Conesa, M.T., Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry 102:3 (2007), 865–874.
9. Bhushani, J.A., Anandharamakrishnan, C., Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science & Technology 38:1 (2014), 21–33.
10. Blando, F., Gerardi, C., Nicoletti, I., Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods. BioMed Research International 2004:5 (2004), 253–258.
11. Bouayed, J., Hoffmann, L., Bohn, T., Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry 128:1 (2011), 14–21.
12. Chaovanalikit, A., Wrolstad, R., Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science 69:1 (2004), 67–72.
13. Damar, İ., Ekşi, A., Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. Food Chemistry 135:4 (2012), 2910–2914.
14. Delavari, B., Saboury, A.A., Atri, M.S., Ghasemi, A., Bigdeli, B., Khammari, A., Goliaei, B., Alpha-lactalbumin: A new carrier for vitamin D 3 food enrichment. Food Hydrocolloids 45 (2015), 124–131.
15. Desai, M.P., Labhasetwar, V., Walter, E., Levy, R.J., Amidon, G.L., The mechanism of uptake of biodegradable microparticles in Caco-2 cells is size dependent. Pharmaceutical Research 14:11 (1997), 1568–1573.
16. Dewanto, V., Wu, X., Adom, K.K., Liu, R.H., Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50:10 (2002), 3010–3014.
17. Dinnella, C., Minichino, P., D'Andrea, A.M., Monteleone, E., Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. Journal of Agricultural and Food Chemistry 55:21 (2007), 8423–8429.
18. Escarpa, A., González, M.C., Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Analytica Chimica Acta 427:1 (2001), 119–127.
19. Fang, Z., Bhandari, B., Encapsulation of polyphenols–a review. Trends in Food Science & Technology 21:10 (2010), 510–523.
20. Flores, F.P., Singh, R.K., Kerr, W.L., Pegg, R.B., Kong, F., Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry 153 (2014), 272–278.
21. Flores, G., del Castillo, M.L.R., Costabile, A., Klee, A., Guergoletto, K.B., Gibson, G.R., In vitro fermentation of anthocyanins encapsulated with cyclodextrins: Release, metabolism and influence on gut microbiota growth. Journal of Functional Foods 16 (2015), 50–57.
22. Fujita, A., Souza, V.B., Daza, L.D., Favaro-Trindade, C.S., Granato, D., Genovese, M.I., Effects of spray-drying parameters on in vitro functional properties of camu-camu (Myrciaria dubia Mc. Vaugh): A typical Amazonian fruit. Journal of Food Science 82 (2017), 1083–1091.
23. Frazier, R.A., Deaville, E.R., Green, R.J., Stringano, E., Willoughby, I., Plant, J., Mueller-Harvey, I., Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis 51:2 (2010), 490–495.
24. García-Tejeda, Y.V., Salinas-Moreno, Y., Martínez-Bustos, F., Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation. Food and Bioproducts Processing 94 (2015), 717–726.
25. Gerasopoulos, D., Stavroulakis, G., Quality characteristics of four mulberry (Morus sp) cultivars in the area of Chania, Greece. Journal of the Science of Food and Agriculture 73:2 (1997), 261–264.
26. Gonçalves, B., Silva, A.P., Moutinho-Pereira, J., Bacelar, E., Rosa, E., Meyer, A.S., Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.). Food Chemistry 103:3 (2007), 976–984.
27. Gourdel, Y., Tronel, J., Flavoured gelatin capsules capable of containing various substances used in the food, animal feed, dietetic and pharmaceutical sectors. French Patent Application FR, 2(807), 2001, 677.
28. Grafe, C., Schuster, M., Physicochemical characterization of fruit quality traits in a German sour cherry collection. Scientia Horticulturae 180 (2014), 24–31.
29. Hedrén, E., Mulokozi, G., Svanberg, U., In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil. International Journal of Food Sciences and Nutrition 53:6 (2002), 445–453.
30. Jiang, H., Hu, Y., Li, Y., Zhao, P., Zhu, K., Chen, W., A facile technique to prepare biodegradable coaxial electrospun nanofibers for controlled release of bioactive agents. Journal of Controlled Release 108:2 (2005), 237–243.
31. Kamiloglu, S., Capanoglu, E., Bilen, F.D., Gonzales, G.B., Grootaert, C., Van de Wiele, T., Van Camp, J., Bioaccessibility of polyphenols from plant-processing byproducts of black carrot (Daucus carota L.). Journal of Agricultural and Food Chemistry 64:12 (2015), 2450–2458.
32. Kamiloglu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E., Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry 186 (2015), 74–82.
33. Kang, S.Y., Seeram, N.P., Nair, M.G., Bourquin, L.D., Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce proliferation of human colon cancer cells. Cancer Letters 194:1 (2003), 13–19.
34. Khoo, G.M., Clausen, M.R., Pedersen, B.H., Larsen, E., Bioactivity and total phenolic content of 34 sour cherry cultivars. Journal of Food Composition and Analysis 24:6 (2011), 772–776.
35. Ki, C.S., Baek, D.H., Gang, K.D., Lee, K.H., Um, I.C., Park, Y.H., Characterization of gelatin nanofiber prepared from gelatin–formic acid solution. Polymer 46:14 (2005), 5094–5102.
36. Koo, S.Y., Cha, K.H., Song, D.G., Chung, D., Pan, C.H., Microencapsulation of peppermint oil in an alginate–pectin matrix using a coaxial electrospray system. International Journal of Food Science & Technology 49:3 (2014), 733–739.
37. Lee, C.Y., Lee, G.B., Fu, L.M., Lee, K.H., Yang, R.J., Electrokinetically driven active micro-mixers utilizing zeta potential variation induced by field effect. Journal of Micromechanics and Microengineering, 14(10), 2004, 1390.
38. Lee, J., Durst, R., Wrolstad, R., AOAC official method 2005.02: Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Official Methods of Analysis of AOAC International, 2, 2005.
39. Liang, L., Wu, X., Zhao, T., Zhao, J., Li, F., Zou, Y., Yang, L., In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Research International 46:1 (2012), 76–82.
40. Lončarić, A., Pichler, A., Trtinjak, I., Piližota, V., Kopjar, M., Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides. LWT - Food Science and Technology 73 (2016), 391–396.
41. López-Rubio, A., Sanchez, E., Wilkanowicz, S., Sanz, Y., Lagaron, J.M., Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids. Food Hydrocolloids 28:1 (2012), 159–167.
42. Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with the folin phenol reagent. The Journal of Biological Chemistry 193:1 (1951), 265–275.
43. Madhan, B., Subramanian, V., Rao, J.R., Nair, B.U., Ramasami, T., Stabilization of collagen using plant polyphenol: Role of catechin. International Journal of Biological Macromolecules 37:1 (2005), 47–53.
44. Mahendia, S., Tomar, A., Kumar, S., Electrical conductivity and dielectric spectroscopic studies of PVA–Ag nanocomposite films. Journal of Alloys and Compounds 508:2 (2010), 406–411.
45. Margraf, T., Karnopp, A.R., Rosso, N.D., Granato, D., Comparison between Folin-Ciocalteu and Prussian Blue Assays to estimate the total phenolic content of juices and teas using 96-well microplates. Journal of Food Science 80 (2017), C2397–C2403.
46. Mehravar, R., Jahanshahi, M., Saghatoleslami, N., Production of biological nanoparticles from α-lactalbumin for drug delivery and food science application. African Journal of Biotechnology, 8(24), 2009.
47. Mozafari, M.R., Khosravi-Darani, K., Borazan, G.G., Cui, J., Pardakhty, A., Yurdugul, S., Encapsulation of food ingredients using nanoliposome technology. International Journal of Food Properties 11:4 (2008), 833–844.
48. Nagy, K., Courtet-Compondu, M.-C., Williamson, G., Rezzi, S., Kussmann, M., Rytz, A., Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence. Food Chemistry 132:3 (2012), 1333–1339.
49. Nicoue, E.E., Savard, S., Belkacemi, K., Anthocyanins in wild blueberries of Quebec: Extraction and identification. Journal of Agricultural and Food Chemistry 55:14 (2007), 5626–5635.
50. Nieuwland, M., Geerdink, P., Brier, P., van den Eijnden, P., Henket, J.T., Langelaan, M.L., Martin, A.H., Reprint of“ Food-grade electrospinning of proteins”. Innovative Food Science & Emerging Technologies 24 (2014), 138–144.
51. Okutan, N., Terzi, P., Altay, F., Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers. Food Hydrocolloids 39 (2014), 19–26.
52. Ou, B., Bosak, K.N., Brickner, P.R., Iezzoni, D.G., Seymour, E.M., Processed Tart Cherry Products—Comparative Phytochemical Content, in vitro Antioxidant Capacity and in vitro Anti-inflammatory Activity. Journal of Food Science, 77(5), 2012.
53. Pakravan, M., Heuzey, M.C., Ajji, A., Core–shell structured PEO-chitosan nanofibers by coaxial electrospinning. Biomacromolecules 13:2 (2012), 412–421.
54. Parada, J., Aguilera, J., Food microstructure affects the bioavailability of several nutrients. Journal of Food Science 72:2 (2007), 21–32.
55. Pedisić, S., Dragović-Uzelac, V., Levaj, B., Škevin, D., Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology 48:1 (2010), 86–93.
56. Pineda-Vadillo, C., Nau, F., Dubiard, C.G., Cheynier, V., Meudec, E., Sanz-Buenhombre, M., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Research International 88:Part B (2016), 284–292.
57. Puyol, P., Perez, M.D., Ena, J.M., Calvo, M., Interaction of bovine β-lactoglobulin and other bovine and human whey proteins with retinol and fatty acids. Agricultural and Biological Chemistry 55:10 (1991), 2515–2520.
58. Rai, S., Wahile, A., Mukherjee, K., Saha, B.P., Mukherjee, P.K., Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds. Journal of Ethnopharmacology 104:3 (2006), 322–327.
59. Repajić, M., Kovačević, D.B., Putnik, P., Dragović-Uzelac, V., Kušt, J., Čošić, Z., Levaj, B., Influence of cultivar and industrial processing on polyphenols in concentrated sour cherry (Prunus cerasus L.) juice. Food Technology and Biotechnology, 53(2), 2015, 215.
60. Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J., Saenz, C., Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology 45:7 (2010), 1386–1394.
61. Sanchez, V., Baeza, R., Galmarini, M.V., Zamora, M.C., Chirife, J., Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin. Food and Bioprocess Technology 6:5 (2013), 1350–1354.
62. Sengul, H., Surek, E., Erdil, N.D., Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model. Food Research International 62 (2014), 1069–1079.
63. Singleton, V., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:3 (1965), 144–158.
64. Sinha, S., Chatterjee, S.K., Ghosh, J., Meikap, A.K., Electrical transport properties of polyvinyl alcohol–selenium nanocomposite films at and above room temperature. Journal of Materials Science 50:4 (2015), 1632–1645.
65. Son, W.K., Youk, J.H., Lee, T.S., Park, W.H., The effects of solution properties and polyelectrolyte on electrospinning of ultrafine poly (ethylene oxide) fibers. Polymer 45:9 (2004), 2959–2966.
66. Stijnman, A.C., Bodnar, I., Tromp, R.H., Electrospinning of food-grade polysaccharides. Food Hydrocolloids 25:5 (2011), 1393–1398.
67. Tagliazucchi, D., Verzelloni, E., Bertolini, D., Conte, A., In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry 120:2 (2010), 599–606.
68. Tantoush, Z., Stanic, D., Stojadinovic, M., Ognjenovic, J., Mihajlovic, L., Atanaskovic-Markovic, M., Velickovic, T.C., Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics. Food Chemistry 125:1 (2011), 84–91.
69. Torres-Giner, S., Pérez-Masiá, R., Lagaron, J.M., A review on electrospun polymer nanostructures as advanced bioactive platforms. Polymer Engineering & Science 56:5 (2016), 500–527.
70. Toydemir, G., Capanoglu, E., Kamiloglu, S., Boyacioglu, D., De Vos, R.C., Hall, R.D., Beekwilder, J., Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods 5:3 (2013), 1402–1413.
71. Toydemir, G., Capanoglu, E., Roldan, M.V.G., de Vos, R.C., Boyacioglu, D., Hall, R.D., Beekwilder, J., Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit. Food Research International 53:1 (2013), 218–225.
72. Usenik, V., Fabčič, J., Štampar, F., Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chemistry 107:1 (2008), 185–192.
73. Valero, D., Serrano, M., Postharvest Biology and Technology for Preserving Fruit Quality. 2010, CRC press.
74. Vijayaragavan, S., Vino, S., Kalyani Rath, S., Mishra, B., Ghosh, A., Jayaraman, G., Controlled release of a water soluble drug, metoprolol succinate, by α-lactalbumin microparticles. International Journal of Pharmacy and Pharmaceutical Sciences 6:1 (2014), 762–767.
75. Wang, H., Nair, M.G., Strasburg, G.M., Chang, Y.C., Booren, A.M., Gray, J.I., DeWitt, D.L., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. Journal of Natural Products 62:2 (1999), 294–296.
76. Wang, S., Marcone, M.F., Barbut, S., Lim, L.T., Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts. Food Research International 52:2 (2013), 467–472.
77. Will, F., Hilsendegen, P., Bonerz, D., Patz, C.D., Dietrich, H., Analytical composition of fruit juices from different sour cherry cultivars. Journal of Applied Botany and Food Quality 79:1 (2005), 12–16.
78. Wojdyło, A., Nowicka, P., Laskowski, P., Oszmiański, J., Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components. Journal of Agricultural and Food Chemistry 62:51 (2014), 12332–12345.
79. Yi, J., Fan, Y., Zhang, Y., Zhao, L., Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion. Food Chemistry 205 (2016), 73–80.
80. Zamri, S.F.M., Latif, F.A., Ibrahim, R., Kamaluddin, N., Hadip, F., Ionic conductivity and dielectric properties of LiBF 4 doped PMMA/ENR 50 filled acid modified SiO 2 electrolytes. Procedia Technology 15 (2014), 849–855.
81. Zhang, Y., Ouyang, H., Lim, C.T., Ramakrishna, S., Huang, Z.M., Electrospinning of gelatin fibers and gelatin/PCL composite fibrous scaffolds. Journal of Biomedical Materials Research Part B: Applied Biomaterials 72:1 (2005), 156–165.