Yonathan Asikin

Evaluation of an Oral Carrier System in Rats: Bioavailability and Antioxidant Properties of Liposome-Encapsulated Curcumin

To enhance the curcumin absorption by oral administration, liposome-encapsulated curcumin (LEC) was prepared from commercially available lecithins (SLP-WHITE and SLP-PC70) and examined for its interfacial and biochemical properties. A LEC prepared from 5 wt % of SLP-PC70 and 2.5 wt % of curcumin gave a good dispersibility with 68.0% encapsulation efficiency for curcumin, while those from SLP-WHITE did not. Moreover, the resulting LEC using SLP-PC70 was confirmed to be composed of small unilamellar vesicles with a diameter of approximately 263 nm. The resulting LEC was then examined for its effect on bioavailability in Sprague-Dawley (SD) rats. Three forms of curcumin [curcumin, a mixture of curcumin and SLP-PC70 (lecithin), and LEC] were then administered orally to SD rats at a dose of 100 mg curcumin/kg body weight. The pharmacokinetic parameters following curcumin administration were determined in each form. Pharmacokinetic parameters after oral administration of LEC were compared to those of curcumin and a mixture of curcumin and lecithin. High bioavailability of curcumin was evident in the case of oral LEC; a faster rate and better absorption of curcumin were observed as compared to the other forms. Oral LEC gave higher C(max) and shorter T(max) values, as well as a higher value for the area under the blood concentration-time curve, at all time points. These results indicated that curcumin enhanced the gastrointestinal absorption by liposomes encapsulation. Interestingly, the plasma antioxidant activity following oral LEC was significantly higher than that of the other treatments. In addition, the plasma curcumin concentration was significantly correlated to plasma antioxidant activities, and enhanced curcumin plasma concentrations might exert a stronger influence on food functionality of curcumin. The available information strongly suggests that liposome encapsulation of ingredients such as curcumin may be used as a novel nutrient delivery system.

Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage.

Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (a(w)) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70-39.35% and 1.85-0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearsons coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate.

Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).

UNLABELLED The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method. PRACTICAL APPLICATION Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production.

Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarum L.)

In this study, 2 types of solidified noncentrifugal brown sugars (W-NCS and P-NCS) were prepared from the whole stalk and separated pith, respectively, of raw sugarcane (Saccharum officinarum L.). These products were discriminated in terms of their quality attributes, including color, sugars and minerals composition, taste, aroma, and antioxidant activity. The brown color of P-NCS was clearly different compared with that of W-NCS with a color difference value (ΔE* ) of 9.36. There was no difference in the sugars and minerals composition between the 2 types of sugar, which led to very similar taste profiles. However, P-NCS had a weaker aroma intensity than W-NCS did. Moreover, P-NCS retained more than 60% of the antioxidant activity of W-NCS. The information gleaned from this study might be used to select appropriate end-uses for these 2 types of sugars.

Compositional and Electronic Discrimination Analyses of Taste and Aroma Profiles of Non-Centrifugal Cane Brown Sugars

Eight non-centrifugal cane brown sugars were compositionally differentiated by their sugar, amino acid, mineral, phenolic, and volatile aroma components. Their taste and aroma profiles were generated using two electronic sensing techniques, namely, a potentiometric electronic tongue (e-tongue) and a mass spectrometry (MS)-based electronic nose (e-nose). The nutritional and phenolic contents varied in brown sugars and influenced relative taste values for sweetness, umami, astringency, and bitterness. Various composition–taste correlations, including both contributive and negative associations, were discovered, whereas minerals and phenolics had a positive effect on astringency and bitterness. Brown sugars were also composed of different formations of volatile aroma components, predominantly acetaldehyde, ethanol, acetic acid, butanoic acid, 2,5-dimethyl pyrazine, and 2,6-dimethyl pyrazine. Hyphenated MS-based e-nose sensing differentiated brown sugars in more detail and generated important discriminant chemical markers for those aroma compounds in the multivariate PCA statistical model, viz., m/z 42 and 43 (acetaldehyde), 46 (ethanol), 55 and 73 (butanoic acid), 60 (acetic acid), and 94, 108, and 122 (pyrazines).

Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups

Distinguishing the taste and aroma of different sugar syrups is important in determining their utility in the food and beverage industries and for their marketing to consumers. Herein, thick sugar syrups were prepared from the squeezed stalk juices of two important sugar crops: sweet sorghum and sugarcane. The sugar syrups were distinguished in terms of composition, taste characteristics, volatile profile, and antioxidant activity. Sweet sorghum syrup contained lower sucrose and total sugar, but retained greater amounts of minerals and organic acids than sugarcane syrup. Correspondingly, sweet sorghum syrup exhibited lower sweetness and higher saltiness and bitterness than sugarcane syrup. Sweet sorghum syrup exhibited a more complex volatile aroma composition, the major components of which were acetaldehyde, 2-methylpropanal, 3-methylbutanal, and 2-methylbutanal, followed by intermediate amounts of ketones, alcohols, and pyrazines. Additionally, sweet sorghum syrup exhibited a higher total phenolic content and superior antioxidant capabilities in oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazine radical-scavenging activity assays than sugarcane syrup. The results of the present study demonstrate the suitability of sweet sorghum and sugarcane syrups as sweeteners and food ingredients for consumer and industrial applications.

Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

Graphical abstract

Alterations in the morphological, sugar composition, and volatile flavor properties of petai ( Parkia speciosa Hassk.) seed during ripening

Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current study focused on alterations in the size, color, sugar composition, and volatile flavor properties of petai seeds in the four ripening stages (unripe, mid ripe, ripe, and over-ripe). The ripening process was mainly indicated by the increase in size and weight as seed color turned paler and less greenish. The total sugar content gradually increased during ripening, and then elevated from 1.60 g/100 g (ripe seed) to the level of 2.82 g/100 g in the over-ripe seed. Ripening also altered the volatile flavor composition of petai seed, wherein the predominant aldehydes (hexanal and acetaldehyde) were decreased, and the sulfuric compounds (hydrogen sulfide, methanethiol, and 1,2,4-trithiolane) tended to increase. Additionally, gas chromatography-olfactometry (GC-O) analysis revealed alterations in the perceived odor strength and sensation of each volatile compound and demonstrated volatile flavor profiles, viz. detection percentages of volatile group odor strengths and descriptive odors, of petai seed. These results provide valuable information for monitoring alterations in the physical appearance, sugar composition, and aroma that represent the flavor quality in seasonal petai seed.

Screening of Medicinal and Edible Plants in Okinawa, Japan, for Enhanced Proliferative and Collagen Synthesis Activities in NB1RGB Human Skin Fibroblast Cells

To identify plants with bioactive potential for skin care, methanol extracts of 56 plant parts from 47 medical and edible plants cultivated in Okinawa were tested for their proliferative effects on NB1RGB skin fibroblast cells. Extracts from six plants, Bischofia javanica, Colocasia esculenta, Melaleuca alternifolia, Piper angustifolia, Jasminum sambac, and Curcuma longa, showed higher NB1RGB cell proliferation activity (>10%) than the control, at various concentrations. Among the six extracts, only the C. longa extract caused an increase in collagen synthesis in NB1RGB cells, as compared to treatment with the positive control, ascorbic acid (AsA). Expression of the collagen synthesis marker, transforming growth factor-β1, was higher after treatment with the C. longa extract than with AsA.