Sustainability, becoming essential for food processing and technology, sets goals for the charact... more Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool that can shed more light on the studied biological activities. In addition, distribution patterns and contribution of the chemical profile and free and bound phenolic compounds as antioxidant, antimicrobial, and enzymatic clusters in peach peels of different varieties of Bulgarian origin were studied. The two applied techniques (alkaline and acid hydrolysis) for releasing the bound phenolics reveal that alkaline hydrolysis is a better extraction approach. Still, the results indicate the prevalence of the free phenolics in the studied peach peel varieties. Total phenolics of peach wastes were positively correlated with their antioxidant activity. The antioxidant activity results certainly defined the need of an individual interpretation for each vari...
Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their ... more Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the deve...
Bioactive peptides attract the attention of researchers thanks to their high potential to benefic... more Bioactive peptides attract the attention of researchers thanks to their high potential to beneficially influence human health. Various activities are reported, and some of these peptides are commercialized as therapeutic agents. Food-related proteins represent an excellent source in this regard. However, the identification, purification, and characterization of bioactive peptides require а complex approach. The full range of analytical techniques is used in combination with the chemical and biological properties of the peptides. The emerging "omics" techniques and "in silico" methods have given a new direction to peptide analysis in recent years. Developing new methods, rapid and low-cost, for the identification, characterization and purification, is a challenging task because of the complexity of food samples. However, bioinformatics is a promising technique for their exploration. These new strategies can predict different types of peptides, their properties and...
In the modern health concept, food quality is becoming more and more important. People are increa... more In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get he... more Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.
Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They p... more Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They possess biologically active substances that largely differ among varieties. Hence, revealing the potential of several late season peaches is of present interest. Three commonly consumed varieties (“Flat Queen”; “Evmolpiya”; “Morsiani 90”) were studied in terms of nutritive and phytochemical content, as well as antioxidant activity with the use of reliable spectrophotometric and High Performance Liquid Chromatographic (HPLC) methods. An analysis of the soil was also made. The phytochemical data were subjected to principal component analysis in order to evaluate their relationship. The “Morsiani 90” variety had the highest minerals concentration (2349.03 mg/kg fw), total carbohydrates (16.21 g/100 g fw), and α-tocopherol (395.75 µg/100 g fresh weight (fw)). Similar amounts of TDF (approx. 3 g/100 g fw) were reported for all three varieties. “Flat Queen’s” peel extract was the richest in mon...
The aim of the current research is to investigate the effects of edible coatings based on celery ... more The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...
The inhibition of certain digestive enzymes by target food matrices represents a new approach in ... more The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in the daily diets of patients with diabetes, obesity, Alzheimer’s disease, etc., providing them with much more than just valuable micro- and macromolecules. The current study aimed atidentifying and comparing the GC-MS metabolic profiles of eight peach varieties (“Filina”, “Ufo 4, “Gergana”, “Laskava”, “July Lady”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”) grown in Bulgaria (local and introduced) and to evaluate the inhibitory potential of their extracts towards α-glucosidase, α-amylase, lipase, and acetylcholinesterase. In order to confirm samples’ differences or similarities, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were also applied to the identified metabolites. The results provide important insigh...
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility afte... more Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the j...
Exploring the chemical composition and biological activity of different fruit varieties is essent... more Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach varieties: “Filina” (peach), “July Lady” (peach), “Laskava” (peach), “Gergana” (nectarine), and “Ufo 4” (flat peach). They were characterized in terms of essential nutrients such as carbohydrates (sugars and dietary fibers), amino acid content, and lipids as well as mineral content, fat-soluble vitamins, carotenoids, and chlorophyll. Polyphenolic compounds and the related antioxidant activity were also assessed. The methanolic extract of the peel seems to be richer in the studied biologically active substances compared to the fleshy part of the fruit. Anthocyanins were most abundant in “Gergana” and “July Lady” extracts (6624.8 ± 404.9 and 7133.6 ± 388.8 µg cyanidin-3-glucoside/100 g fw, resp.). The total phenol content of the samples va...
The study’s objective was to investigate the volatile compounds, assess the total phenolic conten... more The study’s objective was to investigate the volatile compounds, assess the total phenolic content and phenolic acids profile, determine the antioxidant capacity and evaluate the anthocyanin and flavonoid contents in stinging nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench) Garcke) and rosehip fruit (Rosa canina L. cv. Plovdiv 1). The total phenolic content ranged from 0.55±0.00 to 47.39±0.41 mg GAE/g dw, total flavonoids ranged from 0.45±0.02 to 17.27±0.45 mg QЕ/g dw and the total anthocyanins ranged from 0.94±0.23 to 58.11±2.85 mg/L. The results demonstrated that the selected research plants show auspiciously useful properties in fields like pharmacy, food preparation, cosmetics, etc. Furthermore, the most promising extraction methods in terms of bioactivity are decoction and tincture (U. dioica; T. vulgare; S. vulgaris) and tincture (R. canina). The current study could be regarded as a first detailed investigation of the biologica...
Zeitschrift fur Naturforschung. C, Journal of biosciences, Jan 3, 2018
Nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench... more Nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench) Garcke, waterpepper (Polygonum hydropiper L.), common centaury (Centaurium erythraea Pers.) and rose hip fruit (Rosa canina L. cv. Plovdiv 1) were used for preparation of different water extracts (infusion, decoction and microwave extract) and ethanol (tincture) extracts. Carotenoids (lutein, lycopene and β-carotene), tocopherols (α-, γ- and δ-), organic acids (ascorbic, malic, fumaric and citric), five macro- and three microelements, sugars and uronic acids content in the obtained extracts were analyzed. Among the investigated plants, stinging nettle, bladder campion and rose hip fruit were evaluated as most potential with respect to bioactive compounds and microelements. The results showed that the selected six medicinal plants and their extracts can be presented as sources of dietary fibers and micronutrients, which may encourage further application as food supplements and beverages...
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility afte... more Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phyto-chemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4%-41%. The bio-accessibility of TPC ranged from 13.52%-26.49% and of flavonoids between 24.25%-67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, а maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES, 2020
The aim of the current research is to investigate the effects of edible coatings based on celery ... more The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed.
The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced in the pectin+bacteriocin coated fruit compared to the pectin coatings and control. The pectin and pectin+bacteriocin coatings reduced TSS levels with 0.4% and 0.6%, respectively compared to the control on the 16-th day of the storage, but did not affect TA and pH values. The pectin and pectin+bacteriocin coatings had no effect on decreasing total phenolic and anthocyanin contents or the concentration of sugars (glucose and fructose) in both treatments and the control fruit. The pectin and pectin+bacteriocin edible coatings exhibited a protective effect on the ascorbic acid content, maintaining concentrations of 57.5 mg/100 g of fw and 58.8 mg/100 g of fw (day 16), which were close to the initial values. The pectin and pectin+bacteriocin treatments had also a positive impact on antioxidant activity in the coated blackberries. Both edible coatings effectively inhibited its decrease with the prolongation of the storage time and kept antioxidant levels of 231.8 TE/100 g of fw and 232.4 TE/100 g of fw (day 16) that were close to the initial values.
PURIFICATION AND CHARACTERIZATION OF PROTEASE, STABLE IN ORGANIC SOLVENT, FROM NEW TRMOPHILIC ACTINOMYCETE ISOLATE, 2014
In the present research, stable in organic solvent protease from a new thermophilic actinomycete ... more In the present research, stable in organic solvent protease from a new thermophilic actinomycete isolate, was purified and characterized. The approximate molecular mass of 26 kDa was determined by SDS-PAGE and SEC. The purified protease showed maximum activity at 70°C and exhibited broad pH optimum (5.0 – 12.0). After treatment with 5 mM EDTA and β-mercaptoethanol the enzyme remained fully active. The protease showed an increased activity and stability in the presence of 20, 40 and 60 % (v/v) organic solvents such as DMSO, DMF, acetone, ethanol, iso-propanol and toluene when incubated for 1h at 30°C. The proteolytic activity was significantly enhanced in presence of Mn2+ and remained more than 90 % active in the presence of 5, 10 and 15 mM Pb2+, Zn2+, K+, Fe2+, Co2+, Cd2+, Mg2+, Ca2+, Fe3+ ions for 1h at 30°C. The kinetic constants were also determined.
Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice, 2019
Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always bee... more Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.
Sustainability, becoming essential for food processing and technology, sets goals for the charact... more Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool that can shed more light on the studied biological activities. In addition, distribution patterns and contribution of the chemical profile and free and bound phenolic compounds as antioxidant, antimicrobial, and enzymatic clusters in peach peels of different varieties of Bulgarian origin were studied. The two applied techniques (alkaline and acid hydrolysis) for releasing the bound phenolics reveal that alkaline hydrolysis is a better extraction approach. Still, the results indicate the prevalence of the free phenolics in the studied peach peel varieties. Total phenolics of peach wastes were positively correlated with their antioxidant activity. The antioxidant activity results certainly defined the need of an individual interpretation for each vari...
Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their ... more Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the deve...
Bioactive peptides attract the attention of researchers thanks to their high potential to benefic... more Bioactive peptides attract the attention of researchers thanks to their high potential to beneficially influence human health. Various activities are reported, and some of these peptides are commercialized as therapeutic agents. Food-related proteins represent an excellent source in this regard. However, the identification, purification, and characterization of bioactive peptides require а complex approach. The full range of analytical techniques is used in combination with the chemical and biological properties of the peptides. The emerging "omics" techniques and "in silico" methods have given a new direction to peptide analysis in recent years. Developing new methods, rapid and low-cost, for the identification, characterization and purification, is a challenging task because of the complexity of food samples. However, bioinformatics is a promising technique for their exploration. These new strategies can predict different types of peptides, their properties and...
In the modern health concept, food quality is becoming more and more important. People are increa... more In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get he... more Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.
Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They p... more Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They possess biologically active substances that largely differ among varieties. Hence, revealing the potential of several late season peaches is of present interest. Three commonly consumed varieties (“Flat Queen”; “Evmolpiya”; “Morsiani 90”) were studied in terms of nutritive and phytochemical content, as well as antioxidant activity with the use of reliable spectrophotometric and High Performance Liquid Chromatographic (HPLC) methods. An analysis of the soil was also made. The phytochemical data were subjected to principal component analysis in order to evaluate their relationship. The “Morsiani 90” variety had the highest minerals concentration (2349.03 mg/kg fw), total carbohydrates (16.21 g/100 g fw), and α-tocopherol (395.75 µg/100 g fresh weight (fw)). Similar amounts of TDF (approx. 3 g/100 g fw) were reported for all three varieties. “Flat Queen’s” peel extract was the richest in mon...
The aim of the current research is to investigate the effects of edible coatings based on celery ... more The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...
The inhibition of certain digestive enzymes by target food matrices represents a new approach in ... more The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in the daily diets of patients with diabetes, obesity, Alzheimer’s disease, etc., providing them with much more than just valuable micro- and macromolecules. The current study aimed atidentifying and comparing the GC-MS metabolic profiles of eight peach varieties (“Filina”, “Ufo 4, “Gergana”, “Laskava”, “July Lady”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”) grown in Bulgaria (local and introduced) and to evaluate the inhibitory potential of their extracts towards α-glucosidase, α-amylase, lipase, and acetylcholinesterase. In order to confirm samples’ differences or similarities, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were also applied to the identified metabolites. The results provide important insigh...
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility afte... more Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the j...
Exploring the chemical composition and biological activity of different fruit varieties is essent... more Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach varieties: “Filina” (peach), “July Lady” (peach), “Laskava” (peach), “Gergana” (nectarine), and “Ufo 4” (flat peach). They were characterized in terms of essential nutrients such as carbohydrates (sugars and dietary fibers), amino acid content, and lipids as well as mineral content, fat-soluble vitamins, carotenoids, and chlorophyll. Polyphenolic compounds and the related antioxidant activity were also assessed. The methanolic extract of the peel seems to be richer in the studied biologically active substances compared to the fleshy part of the fruit. Anthocyanins were most abundant in “Gergana” and “July Lady” extracts (6624.8 ± 404.9 and 7133.6 ± 388.8 µg cyanidin-3-glucoside/100 g fw, resp.). The total phenol content of the samples va...
The study’s objective was to investigate the volatile compounds, assess the total phenolic conten... more The study’s objective was to investigate the volatile compounds, assess the total phenolic content and phenolic acids profile, determine the antioxidant capacity and evaluate the anthocyanin and flavonoid contents in stinging nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench) Garcke) and rosehip fruit (Rosa canina L. cv. Plovdiv 1). The total phenolic content ranged from 0.55±0.00 to 47.39±0.41 mg GAE/g dw, total flavonoids ranged from 0.45±0.02 to 17.27±0.45 mg QЕ/g dw and the total anthocyanins ranged from 0.94±0.23 to 58.11±2.85 mg/L. The results demonstrated that the selected research plants show auspiciously useful properties in fields like pharmacy, food preparation, cosmetics, etc. Furthermore, the most promising extraction methods in terms of bioactivity are decoction and tincture (U. dioica; T. vulgare; S. vulgaris) and tincture (R. canina). The current study could be regarded as a first detailed investigation of the biologica...
Zeitschrift fur Naturforschung. C, Journal of biosciences, Jan 3, 2018
Nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench... more Nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench) Garcke, waterpepper (Polygonum hydropiper L.), common centaury (Centaurium erythraea Pers.) and rose hip fruit (Rosa canina L. cv. Plovdiv 1) were used for preparation of different water extracts (infusion, decoction and microwave extract) and ethanol (tincture) extracts. Carotenoids (lutein, lycopene and β-carotene), tocopherols (α-, γ- and δ-), organic acids (ascorbic, malic, fumaric and citric), five macro- and three microelements, sugars and uronic acids content in the obtained extracts were analyzed. Among the investigated plants, stinging nettle, bladder campion and rose hip fruit were evaluated as most potential with respect to bioactive compounds and microelements. The results showed that the selected six medicinal plants and their extracts can be presented as sources of dietary fibers and micronutrients, which may encourage further application as food supplements and beverages...
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility afte... more Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phyto-chemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4%-41%. The bio-accessibility of TPC ranged from 13.52%-26.49% and of flavonoids between 24.25%-67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, а maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES, 2020
The aim of the current research is to investigate the effects of edible coatings based on celery ... more The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed.
The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced in the pectin+bacteriocin coated fruit compared to the pectin coatings and control. The pectin and pectin+bacteriocin coatings reduced TSS levels with 0.4% and 0.6%, respectively compared to the control on the 16-th day of the storage, but did not affect TA and pH values. The pectin and pectin+bacteriocin coatings had no effect on decreasing total phenolic and anthocyanin contents or the concentration of sugars (glucose and fructose) in both treatments and the control fruit. The pectin and pectin+bacteriocin edible coatings exhibited a protective effect on the ascorbic acid content, maintaining concentrations of 57.5 mg/100 g of fw and 58.8 mg/100 g of fw (day 16), which were close to the initial values. The pectin and pectin+bacteriocin treatments had also a positive impact on antioxidant activity in the coated blackberries. Both edible coatings effectively inhibited its decrease with the prolongation of the storage time and kept antioxidant levels of 231.8 TE/100 g of fw and 232.4 TE/100 g of fw (day 16) that were close to the initial values.
PURIFICATION AND CHARACTERIZATION OF PROTEASE, STABLE IN ORGANIC SOLVENT, FROM NEW TRMOPHILIC ACTINOMYCETE ISOLATE, 2014
In the present research, stable in organic solvent protease from a new thermophilic actinomycete ... more In the present research, stable in organic solvent protease from a new thermophilic actinomycete isolate, was purified and characterized. The approximate molecular mass of 26 kDa was determined by SDS-PAGE and SEC. The purified protease showed maximum activity at 70°C and exhibited broad pH optimum (5.0 – 12.0). After treatment with 5 mM EDTA and β-mercaptoethanol the enzyme remained fully active. The protease showed an increased activity and stability in the presence of 20, 40 and 60 % (v/v) organic solvents such as DMSO, DMF, acetone, ethanol, iso-propanol and toluene when incubated for 1h at 30°C. The proteolytic activity was significantly enhanced in presence of Mn2+ and remained more than 90 % active in the presence of 5, 10 and 15 mM Pb2+, Zn2+, K+, Fe2+, Co2+, Cd2+, Mg2+, Ca2+, Fe3+ ions for 1h at 30°C. The kinetic constants were also determined.
Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice, 2019
Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always bee... more Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.
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The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced in the pectin+bacteriocin coated fruit compared to the pectin coatings and control. The pectin and pectin+bacteriocin coatings reduced TSS levels with 0.4% and 0.6%, respectively compared to the control on the 16-th day of the storage, but did not affect TA and pH values. The pectin and pectin+bacteriocin coatings had no effect on decreasing total phenolic and anthocyanin contents or the concentration of sugars (glucose and fructose) in both treatments and the control fruit. The pectin and pectin+bacteriocin edible coatings exhibited a protective effect on the ascorbic acid content, maintaining concentrations of 57.5 mg/100 g of fw and 58.8 mg/100 g of fw (day 16), which were close to the initial values. The pectin and pectin+bacteriocin treatments had also a positive impact on antioxidant activity in the coated blackberries. Both edible coatings effectively inhibited its decrease with the prolongation of the storage time and kept antioxidant levels of 231.8 TE/100 g of fw and 232.4 TE/100 g of fw (day 16) that were close to the initial values.
The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced in the pectin+bacteriocin coated fruit compared to the pectin coatings and control. The pectin and pectin+bacteriocin coatings reduced TSS levels with 0.4% and 0.6%, respectively compared to the control on the 16-th day of the storage, but did not affect TA and pH values. The pectin and pectin+bacteriocin coatings had no effect on decreasing total phenolic and anthocyanin contents or the concentration of sugars (glucose and fructose) in both treatments and the control fruit. The pectin and pectin+bacteriocin edible coatings exhibited a protective effect on the ascorbic acid content, maintaining concentrations of 57.5 mg/100 g of fw and 58.8 mg/100 g of fw (day 16), which were close to the initial values. The pectin and pectin+bacteriocin treatments had also a positive impact on antioxidant activity in the coated blackberries. Both edible coatings effectively inhibited its decrease with the prolongation of the storage time and kept antioxidant levels of 231.8 TE/100 g of fw and 232.4 TE/100 g of fw (day 16) that were close to the initial values.