Driven by increasing food security concerns,microalgae have drawn attention due to their resource-efficient production and high nutritional value.Microalgae are highly diverse and contain significant amounts of variou...Driven by increasing food security concerns,microalgae have drawn attention due to their resource-efficient production and high nutritional value.Microalgae are highly diverse and contain significant amounts of various bioactive compounds,including bioactive peptides,PUFA,vitamins,phenolics,carotenoids,sterols,and so on.These bioactive compounds can exhibit considerable health promoting effects,such as antioxidant,anti-inflammatory,anti-cancer,and antimicrobial effects.In parallel,research into bioavailability is being conducted to support and guide the application of these compounds.Currently,the application has been targeted in the food and aquaculture industries,with the pharmaceutical,cosmetic,and biofuels industries looking to apply more microalgae ingredients as well.However,there are still obstacles to the commercial application of microalgae due to the immaturity of the technology and high production costs.This review provides an overview of information on the composition as well as the distribution of active substances in microalgae,highlighting the main active substance digestion pathways and the corresponding factors influencing bioavailability,describing the mechanisms by which microalgal bioactive compounds exert a variety of health effects,and the development of commercial applications in different industries,providing guidance for the development of their potential applications and wider consumption.展开更多
Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diab...Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.展开更多
Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal pro...Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya,papaya fruit and their by-products have gained more attention.The present study aimed to characterize the different parts(pulp,peel,and seed)of two varieties of papaya(yellow-and red-fleshed)at different stages of ripeness(unripe and ripe)for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS).The phenolic content and antioxidant activity were detected through several assays.Yellow-fleshed unripe papaya seed showed the highest total phenolic content(TPC)(4.73 mg GAE/g).Red-fleshed ripe papaya peel exhibited the highest level of total tannin content(TTC)with 1.98 mg CE/g,while red-fleshed unripe peel exhibited the highest total flavonoid content(TFC)with 2.78±0.04 mg QE/g.In terms of antioxidant potential,yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH,ABTS,and TAC tests.LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total,including phenolic acids(35),flavonoids(61),stilbenes(3),lignans(7)and other polyphenols(12)in all papaya samples.Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds,particularly the peel.The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food,pharmaceutical and medicinal industries.展开更多
Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibil...Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibility,bioavailability and bioactivities.This study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce(iceberg,baby cos,and green little gem)and red lettuce(red oak leaf,lollo rosso,and red little gem),their antioxidant properties and short chain fatty acids(SCFAs)production after in vitro gastrointestinal digestion and colonic fermentation.Lollo rosso showed the highest content of phenolic compounds(1.23 mg GAE/g)and flavonoids(0.36 mg QE/g),as well as the antioxidant capacities after gastrointestinal digestion.After colonic fermentation,only baby cos and red little gem showed significantly higher TPC(5.13 mg GAE/g)and TFC(1.95 mg GAE/g),respectively.Most phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion,except for the kaempferol which relied more on the colonic fermentation.However,high percentage of kaempferol still could be found in the colonic fermented residual,probably due to the presence of dietary fiber and the interactions with other components.All lettuce varieties achieved the peak production of SCFAs after 16 h,except iceberg which displayed the highest total SCFAs production just after 8 h fermentation.It could be inferred that the iceberg(green lettuce)could be more beneficial to gut health while lollo rosso(red lettuce)could contribute more antioxidant properties after consumption.展开更多
文摘Driven by increasing food security concerns,microalgae have drawn attention due to their resource-efficient production and high nutritional value.Microalgae are highly diverse and contain significant amounts of various bioactive compounds,including bioactive peptides,PUFA,vitamins,phenolics,carotenoids,sterols,and so on.These bioactive compounds can exhibit considerable health promoting effects,such as antioxidant,anti-inflammatory,anti-cancer,and antimicrobial effects.In parallel,research into bioavailability is being conducted to support and guide the application of these compounds.Currently,the application has been targeted in the food and aquaculture industries,with the pharmaceutical,cosmetic,and biofuels industries looking to apply more microalgae ingredients as well.However,there are still obstacles to the commercial application of microalgae due to the immaturity of the technology and high production costs.This review provides an overview of information on the composition as well as the distribution of active substances in microalgae,highlighting the main active substance digestion pathways and the corresponding factors influencing bioavailability,describing the mechanisms by which microalgal bioactive compounds exert a variety of health effects,and the development of commercial applications in different industries,providing guidance for the development of their potential applications and wider consumption.
基金funded by Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteinsblended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”+2 种基金Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)“Collaborative Research Development Grant(Grant No.UoM-21/23)”funded by the Faculty of Veterinary and Agricultural Sciencesthe University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
文摘Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.
基金Dr Hafiz Suleria is the recipient of an Australian Research Council-Discovery Early Career Award(ARC-DECRA-DE220100055)funded by the Australian GovernmentThis research was funded by the University of Melbourne under the McKenzie Fellowship Scheme(Grant No.UoM-18/21)+1 种基金the Future Food Hallmark Research Initiative Funds(Grant No.UoM-21/23)Collaborative Research Development Grant(Grant No.UoM-21/23)funded by the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.
文摘Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya,papaya fruit and their by-products have gained more attention.The present study aimed to characterize the different parts(pulp,peel,and seed)of two varieties of papaya(yellow-and red-fleshed)at different stages of ripeness(unripe and ripe)for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS).The phenolic content and antioxidant activity were detected through several assays.Yellow-fleshed unripe papaya seed showed the highest total phenolic content(TPC)(4.73 mg GAE/g).Red-fleshed ripe papaya peel exhibited the highest level of total tannin content(TTC)with 1.98 mg CE/g,while red-fleshed unripe peel exhibited the highest total flavonoid content(TFC)with 2.78±0.04 mg QE/g.In terms of antioxidant potential,yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH,ABTS,and TAC tests.LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total,including phenolic acids(35),flavonoids(61),stilbenes(3),lignans(7)and other polyphenols(12)in all papaya samples.Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds,particularly the peel.The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food,pharmaceutical and medicinal industries.
文摘Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibility,bioavailability and bioactivities.This study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce(iceberg,baby cos,and green little gem)and red lettuce(red oak leaf,lollo rosso,and red little gem),their antioxidant properties and short chain fatty acids(SCFAs)production after in vitro gastrointestinal digestion and colonic fermentation.Lollo rosso showed the highest content of phenolic compounds(1.23 mg GAE/g)and flavonoids(0.36 mg QE/g),as well as the antioxidant capacities after gastrointestinal digestion.After colonic fermentation,only baby cos and red little gem showed significantly higher TPC(5.13 mg GAE/g)and TFC(1.95 mg GAE/g),respectively.Most phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion,except for the kaempferol which relied more on the colonic fermentation.However,high percentage of kaempferol still could be found in the colonic fermented residual,probably due to the presence of dietary fiber and the interactions with other components.All lettuce varieties achieved the peak production of SCFAs after 16 h,except iceberg which displayed the highest total SCFAs production just after 8 h fermentation.It could be inferred that the iceberg(green lettuce)could be more beneficial to gut health while lollo rosso(red lettuce)could contribute more antioxidant properties after consumption.
