Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

Browse

Subject: search.filters.subject.Antioxidant activity

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    Item
    Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications
    (Elsevier Ltd, 2025-12-01) Zhang R; Khan A; Singh J; Kaur L
    Brown seaweed, a type of marine macroalgae, is a sustainable resource for human consumption that plays an important role in several cultures, including Aotearoa New Zealand. Brown seaweeds have a relatively high content of phenolic compounds and, exclusively, phlorotannins, which have garnered increasing attention due to their bioactive properties. Applications of these phenolic compounds have been developed for therapy, food additives, material manufacturing, and fertilisers. Among these, their antioxidant property is especially important for the food industry, but limited research has been conducted. This review investigated the nutrition profile of New Zealand brown seaweed species, which are rich in macronutrients, and addressed safety concerns regarding heavy metals and iodine. Phlorotannin content, extraction methods, and their promising antioxidant activities were then compared between New Zealand and global brown seaweeds. According to the current research, they have comparable phlorotannin content and antioxidant activities. More importantly, the potential of applying brown seaweed species as an antioxidant in food matrices was explored. Although successful trials have utilised (New Zealand) brown seaweed extracts as antioxidants for various foods, their widespread commercial use remains rare. The seaweed industry in New Zealand has not been established, and the seaweed is heavily reliant on wild harvest and imports. In conclusion, more effort is needed to develop a comprehensive, evidence-based understanding of New Zealand's brown seaweeds, ultimately enabling the commercialization of this promising resource as antioxidants in food products.
  • Thumbnail Image
    Item
    Novel rutin-casein composites as functional dry ingredients for the delivery of high concentration of rutin in dairy beverages: in vitro bioaccessibility, cytotoxicity, absorption, and intestinal barrier integrity
    (Elsevier Ltd, 2026-02-01) Ahmad R; Singh A; Purba A; Rashidinejad A
    Rutin, a flavonoid with antioxidant and anti-inflammatory properties, has poor solubility (highly hydrophobic) and is unstable during gastrointestinal digestion, limiting its use in functional foods. To overcome this challenge, we developed two rutin-caseinate composites (RCC1 and RCC2) as delivery vehicles for incorporation into functional foods/beverages. While both systems deliver rutin at high concentration, they differ in terms of methodology, loading capacity, and applications. The gastrointestinal stability, bioaccessibility, and antioxidant potential of these delivery systems, both alone and incorporated into a functional dairy beverage (flavoured milk), were assessed. We also examined the cytotoxicity, absorption, and intestinal barrier integrity of rutin using an intestinal epithelial cell model. The bioaccessibility of rutin from RCC1 and RCC2 was found to be 63 % and 45 %, respectively, compared to untreated rutin (UR), which was undetectable due to precipitation. Additionally, RCC2 exhibited superior intestinal barrier integrity with a trans-epithelial electrical resistance (TEER) value of 1655 Ω/cm2 for 24 h, outperforming both RCC1 (1384 Ω/cm2) and UR (915 Ω/cm2). Intracellular antioxidant activity was significantly higher for both composites in terms of lower relative fluorescent units (RFU); 44 RFU for RCC1 and 42 RFU for RCC2, compared to 63 RFU for UR, demonstrating their enhanced protective effects. Caco-2 cell viability of the composite samples was higher, with no cytotoxicity observed compared to UR, confirming their safety. When incorporated into milk, both systems improved rutin bioaccessibility, with RCC1 showing a stronger antioxidant response (87 RFU) than RCC2 (100 RFU) and untreated rutin (140 RFU) during extended incubation. These findings suggest that both RCC1 and RCC2 are stable, soluble, and safe for physiological systems. Their incorporation into dairy matrices enhances rutin bioaccessibility and antioxidant potential, making them a promising approach for functional foods development.
  • Thumbnail Image
    Item
    The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study
    (Elsevier GmbH on behalf of Society of Nutrition and Food Science e.V, 2023-11-01) Aumasa T; Ogawa Y; Singh J; Panpipat W; Donlao N
    Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An in vitro co-digestion test was conducted to observe influence of herbal teas (HTs) i.e., beal fruit (BA), mulberry leaf (MB), gymnema leaf (GM), and chrysanthemum flower (CS) on starch digestibility of cooked rice and to elucidate correlation analysis of phytochemicals and their antioxidant activities during in vitro starch hydrolysis (SH). HTs prepared from GM and MB showed highest reduction of SH, kinetic constant and estimated glycemic index (eGI) of cooked rice, followed by BA and CS. Besides, MB and GM teas decreased the eGI of cooked rice up to 15%, followed by BA and CS teas, respectively. Phytochemicals and their antioxidant activities were positively correlated to SH, with both parameters displaying a higher decrease in intestinal phase when compared to gastric phase during in vitro co-digestion. These results indicate a strong interaction among phytochemicals and α-amylase in influencing glycaemic parameters. Thus, HTs has the potential to provide functional health benefits in lowering postprandrial hyperglycemia.
  • Thumbnail Image
    Item
    Potential benefits of Moringa peregrina defatted seed: Effect of processing on nutritional and anti-nutritional properties, antioxidant capacity, in vitro digestibility of protein and starch, and inhibition of α-glucosidase and α-amylase enzymes
    (Elsevier Ltd, 2022-10) Sardabi F; Azizi MH; Gavlighi HA; Rashidinejad A
    This study aimed to eliminate the bitter taste of Moringa peregrina press cake (MPC) as a byproduct of oil extraction (by employing safe and conventional methods) and evaluating its potential for formulating value-added food products. The characteristics (nutritional and anti-nutritional properties, monosaccharide composition, in vitro starch and protein digestibility, antioxidant capacity, and in vitro α-glucosidase, and α-amylase inhibitory activity) of raw, debittered (soaked in distilled water and boiled), and roasted (after debitterization) MPC flours were determined. Debitterization significantly increased total protein, fiber, arabinose, xylose, antioxidant activity, in vitro protein digestibility, and α-amylase inhibitory activity, whereas it decreased total starch, resistant starch, starch digestibility, ash, glucose, phytic acid, tannin, and oxalate contents. Fiber content, protein digestibility, α-amylase inhibitory activity, and antioxidant activity were further increased as the result of roasting. MPC and its products could inhibit α-amylase activity, with the highest inhibition belonging to roasted debittered samples. The current study is the first to report on the comprehensive nutritional and bio- and physicochemical aspects of Moringa peregrina press cake and the effect of treatments on improving its sensorial, nutritional, and health-promoting properties. Therefore, these results indicate the potential of treated MPC as a novel natural functional ingredient for various food formulations.