Search

Cornelian cherry fruit extract rich in anthocyanins and iridoids was encapsulated in the halloysite nanotubes in order to obtain a stable nanoscale system for better delivery and prolonged release of bioactive constituents. The cyclic vacuum technique was used for halloysite nanotubes-cornelian cherry composite preparation and the loading of 8.5 wt% was achieved. Pure cornelian cherry extract exhibited antiproliferative effect on HT-29, MCF7, and MRC-5 cells, pristine halloysite nanotubes affected the growth of MCF7 cells, while halloysite nanotubes-cornelian cherry composites demonstrated proliferative activity in all tested cells. The sustained release of anthocyanins was achieved by this encapsulation strategy. Additional implementation of halloysite nanotubes-cornelian cherry into yogurt prolonged the release of iridoid molecules. Obtained results indicate that halloysite nanoclay is a suitable nanocarrier for cornelian cherry constituents that can be utilized in food and pharmaceutical industries. Image 1 • Halloysite nanotubes were efficiently loaded with cornelian cherry bioactives. • Halloysite nanotubes-cornelian cherry composites promoted cell growth. • Halloysite nanotubes provided sustained release of cornelian cherry anthocyanins. • Addition to yogurt prolonged release of cornelian cherry iridoids. [ABSTRACT FROM AUTHOR]

Abstract In the present study, rabbit meat patties were formulated with increasing incorporation levels of a fermented rooibos extract (Aspalathus linearis ; R): Control (C), R1, R2 and R3 (0, 0.5, 1, 2% w/w R inclusion, respectively). Meat patties were subjected to a 7-day refrigerated storage trial, simulating retail display conditions. At day 0, 1, 3 and 6 of storage, patties drip loss, pH, L*a*b* colour traits (raw patties) and peroxide value (cooked patties) were analysed; at days 0 and 6, total volatile basic nitrogen (raw patties), fatty acid profile and sensory traits (cooked patties) were analysed. Increasing R incorporation levels lowered pH values of rabbit meat patties and increased their redness and yellowness indexes compared to the C group (P < 0.0001). R-treated cooked patties were protected from lipid oxidation compared to C ones (P < 0.0001), and this status was maintained up to the end of the trial. R1 rabbit meat patties showed sensory traits comparable to the C group, whereas R2 and R3 treatments provided negative outcomes. Based on the above-mentioned findings, rooibos can be considered a promising natural additive in the manufacturing of rabbit meat patties, up to the 0.5% incorporation level. Highlights • Rooibos extract was tested as natural antioxidant in rabbit meat patties. • Different inclusion levels on meat physico-chemical-sensory traits were tested. • All rooibos levels improved the oxidative status of rabbit meat patties. • The 0.5% rooibos inclusion level ensured satisfactory patties sensory traits. • Rooibos confirmed to be a promising natural antioxidant for meat products. [ABSTRACT FROM AUTHOR]

Recently, mechanical separation (MS) process has been applied on fish sector, however, its impact on fish quality is scarcely investigated. Aim of the present study was to compare the impact of mechanical separation with manual mincing applied on European sea bass, gilthead sea bream, and rainbow trout by evaluating physico-chemical properties and nutritional quality. MS process yield was found higher than the manual one when applied to sea bass, and sea bream (42, and 45 g/100 g, respectively against 39, and 40 g/100 g). Rainbow trout had the highest processing yield even if the high presence of residual on the drum (5 g/100 g) lead a lower MS yield than the manual processing. MS seemed to slightly increase water content in sea bream and trout (71.12, and 70.65 g/100 g, respectively against 68.05, and 68.11 g/100 g of fillets) and decrease minerals, especially in trout, which showed loss of Ca, Mg, Na, and P. Hopefully, lipid fraction of the three species remained unaltered, indeed no significant differences were found in the fatty acid composition of the products, and consequently for the calculated atherogenicity and thrombogenicity indexes. In sum, manufacturing of products by exploiting fish without altering the nutritional value of whole fish is a goal reached adopting mechanically separation process. [ABSTRACT FROM AUTHOR]

The objective of this study was simultaneous extraction and encapsulation of cornelian cherry active principles. As an encapsulating agent, β-cyclodextrin (β-CD) was used to enhance the ultrasound-assisted extraction of cornelian cherry polyphenols and iridoids. Lyophilized cornelian cherry fruit was extracted by four different solvents: pure water, 50% aqueous ethanol (conventional system), 1.5% β-CD water solution and 1.5% β-CD aqueous ethanol solution. The highest enhancement of the extraction efficiency was observed for flavonoids and anthocyanins, especially for cyaniding 3-galactoside and pelargonidin 3-galactoside. Water-ethanolic extract was used to form inclusion complexes between β-CD and cornelian cherry bioactives in the solid form. The encapsulation efficiency of cornelian cherry polyphenols in β-CD was 65.62%. Due to the polyphenol encapsulation within β-CD, the extract showed better solubility in water, higher antioxidant power (for 40.61%), and the release of anthocyanins from the dried powder was prolonged for 50% in the first 2 h making it suitable for diverse applications in food and pharmaceutical industries. • β-CD is enhancer of the polyphenol and iridoid extraction from Cornus mas L. • β-CD encapsulates show better solubility in water and higher antioxidant power. • The release of cornelian cherry polyphenols from β-CD encapsulates is slowed. • β-CD conjugation with polyphenols enhances their bioavailability. [ABSTRACT FROM AUTHOR]