Nutritional and anti-nutritional components in Pachyrhizus erosus L. Food Chemistry, 4 , Yam bean tubers can be used also as a solid matrix to impregnate them with nutritious components. In Chiapas Mexico , an endemic blackberry fruit Rubus fructicosus sp.

is rich in anthocyanins. Anthocyanins are pigments that give many fruits and flowers their blue or red color Markides, Markides, P. Anthocyanins as Food Colors. London: Academic Press. Berries play an important role in human nutrition as they contain bioactive compounds, such as anthocyanins and phenolic acids Manganaris et al.

Berry antioxidants: small fruits providing large benefits. Journal of the Science of Food and Agriculture, 94 5 , Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage.

Journal of Agricultural and Food Chemistry, 48 2 , Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberry. The Journal of Nutrition, 7 , with a large nutritional value Zhang et al. Comparison of HPLC methods for determination of anthocyanins and anthocyanidins in bilberry extracts.

Journal of Agricultural and Food Chemistry, 52 4 , For instance, cyanidinglucoside, an anthocyanin found in blackberries Elisia et al.

Antioxidant assessment of an anthocyanin-enriched blackberry extract. Journal of Food Chemistry, 3 , Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry, 45 2 , Yam bean tuber could be impregnated with juice of R.

fructicosus sp. Osmotic dehydration of food: mass transfer and modelling aspects. Food Reviews International, 18 4 , Osmotic dehydration processes have been used to impregnate fruit matrixes with different components while at the same time decreasing their moisture Jiménez-Hernández et al.

Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin. LWT - Food Science and Technology, 79, Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. Several studies have shown that temperature, sucrose concentration of the osmotic solution Zapata et al.

Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry Physalis peruviana L. using the response surface methodology. Agronomia Colombiana, 34 2 , Optimization of osmotic dehydration of Yam bean Pachyrhizus erosus using an orthogonal experimental design.

Journal of Food Engineering, 84 3 , Effect of process variables on the osmotic dehydration of star-fruit slices. Ciência e Tecnologia de Alimentos, Campinas, 32 2 , Process variables in the osmotic dehydration of sliced peaches.

Ciência e Tecnologia de Alimentos, Campinas, 30 4 , and vacuum pulse Zapata et al. Pulsed vacuum osmotic dehydration of tomatoes: sodium incorporation reduction and kinetics modeling. Effects of pulsed vacuum osmotic dehydration PVOD on drying kinetics of figs Ficus carica L.

all have a significant effect on the osmotic dehydration process. A vacuum pulse applied in the osmotic dehydration process is an important factor to improve the mass transfer between the fruit and the osmotic solution Zapata et al.

Several studies have been shown that water loss WL increased when a vacuum pulse was applied. When a vacuum pulse was applied for 5 to 10 min, the mass transfer rate increased Zapata et al.

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, 96 4 , Teles et al. Optimization of osmotic dehydration of melons followed by air-drying.

showed that sucrose concentration had a significant effect on mass transfer during osmotic dehydration of melon. An increase in sucrose content of the osmotic solution increased the mass transfer coefficient as the osmotic pressure gradient increased.

Zapata et al. optimized the vacuum pulse osmotic dehydration of cape gooseberry Physalis peruviana L. They found that using a sucrose solution of 70ºBrix at 45°C, applying an agitation of Not many studies have been reported that impregnated tubers or fruits with compounds of other fruits.

Santacruz-Vazquez et al. Application of osmotic dehydration processes to produce apple slices enriched with β-Carotene. Drying Technology, 26 10 , impregnated β-carotenes in apple slices by osmotic drying and pulsed vacuum osmotic drying. They showed that significant shorter processing times were required with pulsed vacuum osmotic drying compared to osmotic drying and maximum of 6.

Rózek et al. Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics. Journal of Food Engineering, 94 1 , found that the total phenolic content of osmo-treated food was similar or even higher than that of the richest fruits and vegetables.

Infusion of grape phenolics into fruits and vegetables by osmotic treatment: phenolic stability during air drying. Journal of Food Engineering, 99 2 , impregnated grape phenolic compounds into apple, banana and potato, and in a model food made of agar gel.

They found that the grape phenolic impregnation was controlled by structure and the concentration of the osmo-active solution. As yam bean has a low nutritional value and the endemic blackberry is consumed only sporadically, yam bean could be impregnated with anthocyanin of the endemic blackberry juice to increase it nutritional value.

Therefore, the objective of this work was to determine the effect of temperature, sucrose content and vacuum pulse on WL, SG, color changes Δ E and anthocyanin content Δ A of yam bean slices during osmotic drying using juice of R.

fructicosus in the osmotic solution. Yam bean tubers and R. fructicosus fruits were obtained from a local supermarket. The tubers were hand washed, peeled and rectangular parallelepipeds 23 mm long, 23 mm wide and 5 mm thick were prepared.

Mature R. fructicosus fruits approximately 3 o Brix without physical damage, were selected, washed and kept at 4 °C until used.

The thawed fruits were grounded and filtered to obtain their juice. An osmotic solution was prepared by mixing the juice of R. fructicosus with distilled water using a The sucrose concentration was adjusted with commercial sucrose depending on the treatment applied Table 1.

Approximately g yam bean parallelepipeds slices were submerged in g osmotic solution in a 3 L Erlenmeyer flask fitted with a stopper containing a vacuum tube.

The osmotic solution was agitated with a magnetic stirrer during the osmotic drying process. The fruit:osmotic solution ratio was w:w to avoid dilution of osmotic solution Antonio et al. Osmotic dehydration of sweet potato Ipomoea batatas in ternary solutions.

Ciência e Tecnologia de Alimentos, Campinas, 28 3 , A vacuum pulse VP was applied first for 10 min of osmotic drying and atmospheric pressure was re-established thereafter as described by Mujica-Paz et al.

Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering, 57 4 , Tuber slices were sampled at 0, 10, 60, , , , and min, washed with distilled water to eliminate the superficial sucrose and then cleaned with absorbent paper.

The WL and SG were calculated using equations 1 and 2 :. with W o the weight of the tuber slice g , the X o moisture content g g -1 and DM o the dry matter fraction g g -1 at the beginning of osmotic drying, and W t , X t and DM t during osmotic dehydration. A yam bean tuber slice was selected to monitor color changes Δ E.

The color of yam bean tuber was measured with a Color Tec Colour-Tec-PCM, Riga, Latvia colorimeter supplied with an optical sensor of 8 mm using CIE-Lab system. Color changes Δ E were calculated using equation 3 :.

ΔL and Δa values were calculated using equations 4 and 5 :. The macerated yam bean was stored at °C for 20 h, centrifuged at x g for 10 min centrifuge R, Hamburg, Germany and the anthocyanin concentration measured in the supernatant at nm using a Cole Parmer UV Spectrophotometer Cole Parmer Instruments Company, Illinois, USA.

Anthocyanins ΔA were quantified using equation 6 :. with: A the absorbance nm , MW the molecular weight g mol -1 , DF dilution factor, v the volume of extracting solution, m the dry matter of the sample in time t and ε the molar absorption coefficient L cm -1 mol The molecular weight used g mol -1 was that of cyanidinglucoside, i.

the main anthocyanin found in R. fructicosus Elisia et al. The response surface methodology was used to determine the effect of temperature T , i. A Box-Behnken experimental design with three blocks and three replicates of the central point treatment was applied Table 1.

The statistical analysis was done with Statgraphics Centurion XV StatPoint Technologies, Inc. The WL , SG , ΔE , ΔA data after 6 h of osmotic drying were analyzed by multiple regression analyses with the least square method equation 7 :. where β i were the coefficients to identify, VP the vacuum pulse mbar , SC the sucrose content o Brix and T °C the temperature of the osmotic solution.

The R 2 were calculated for each equation. Osmotic dehydration of yellow melon using red grape juice concentrate. Ciência e Tecnologia de Alimentos, Campinas, 36 3 , The R 2 were calculated for each osmotic drying kinetics.

Constant K and n were determined by non-linear estimation using the Statgraphics Centurion XV StatPoint Technologies, Inc. The osmotic drying of the yam bean resulted in a water loss varied between 1.

After min, WL varied between 4. The largest WL was found in treatment 9 and the lowest in treatment 3, while similar results were obtained for SG after 10 min. After min, the largest WL was found in treatment 9 and the lowest in treatment 3, while the largest SG was found in treatment 9 and the lowest in treatment 7.

The WL and SG increased with immersion time, but WL was higher generally than SG. Similar results were found with apples Santacruz-Vazquez et al.

and melons Teles et al. The WL increased with sucrose concentration Figure 1 a , but WL was higher when a VP of mbar was applied Figure 1 b. When a syrup with a high sugar concentration was used, the osmotic pressure gradient between the fruit and the solution increased also; thus increasing the driving force of mass transfer.

These results were similar to those reported by Gomes-Corrêa et al. They reported that when a higher concentration was used in the solution, an increase in WL of osmotically dehydrated guavas was found.

When osmotic drying was applied at atmospheric pressure, the SG increased with sucrose content in the osmotic solution, but no significant differences were found when a VP was applied Figure 1 a.

This might be explained by a change in cell membrane permeability of the vegetable tissue that lead to a gradual increase in the absorption of the solids. However, these results contrast with other studies. For instance, Pereira et al. Kinetic aspects, texture, and colour evaluation of some tropical fruits during osmotic dehydration.

Drying Technology, 24 4 , and Gomes-Corrêa et al. found a negative effect when the solute concentration increased, i. the SG decreased when a higher sucrose concentration was used. They suggested that this could be explained by the formation of a superficial dense layer of solutes on the product acting as a barrier against penetration of the solutes into the food, which makes solutes mass transfer more difficult resulting in a lower solid uptake in yam bean tissue.

Optimization of the osmotic dehydration of mango Magnifera Indica L. Drying Technology, 20 6 , and pineapple Saputra, Saputra, D.

Osmotic dehydration of pineapple. Drying Technology, 19 2 , Permeability of the cellular membrane changed when the temperature increased allowing a better exchange of water, sucrose and anthocyanins in the yam bean slices.

Moreover, when the temperature increased, the viscosity of the solution decreased so that the mass transfer rate could increase. Hydrodynamics at the beginning of the osmotic drying explain that the WL of yam bean slices increased with the application of a vacuum pulse.

With the application of the vacuum pressure for 10 min, the gas occluded in the intercellular spaces of the vegetable tissues was removed and then, when the atmospheric pressure was restored, the pores of the food material were filled by the osmotic solution Gomes-Corrêa et al.

Vacuum deformed the tissue structure facilitating the penetration of the osmotic solution while increasing the contact area for mass transfer Mujica-Paz et al.

Mujica-Paz et al. Impregnation properties of some fruits at vacuum pressure. Journal of Food Engineering, 56 4 , reported that during osmotic dehydration at 25°C, the SG of melon and apple increased when the sucrose content of the solution increased.

In general, the SG of yam bean slices osmotically dried when a VP was applied, was higher than samples osmotically dried at atmospheric pressure without vacuum pulse. Physical and chemicals changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering, 67 , The osmotic solution entered easily when a vacuum pulse was applied.

After 10 min of osmotic drying, the amount of ΔA ranged from 0. After 10 min of osmotic drying, Δ E varied between 7. The ΔA in yam bean tuber slices increased when the SC decreased in the solution Figure 2.

When lower sucrose contents were used, the viscosity of osmotic solution containing anthocyanin probably decreased, facilitating the penetration of the osmotic solution into the matrix.

At a constant 50°C and atmospheric pressure, the ΔA was higher than in yam bean slices osmotic dehydrated applying a VP of mbar Figure 2 a and b.

A vacuum pulse applied for the first 10 min of osmotic drying did not increase the ΔA during the subsequent osmotic drying process. Fito et al. Coupling of hydrodynamic mechanism and deformation-relaxation phenomenon during vacuum treatments in solid porous food-liquid systems. Journal of Food Engineering, 27 3 , found that a high vacuum pressure could irreversible deform tissue, reducing the open space available for impregnation.

However, these results are different from those reported by others. For instance, Santacruz-Vazquez et al. impregnated apple slices with β-carotenes and found that a higher impregnation was obtained when a vacuum pulse of mbar was applied. This could be due to differences in porosity between yam bean tuber and apple slices.

The initial porosity of apple varies between 0. Effect of drying method on shrinkage and porosity. Drying Technology, 15 10 , and 0. Pore formation in apple during air-drying as a function of temperature: porosity and pore-size distribution.

Journal of the Science of Food and Agriculture, 85 6 , Blackberry juice could inhibit lipid peroxidation, which is beneficial in maintaining the integrity of the transport layer fluid gradient and the actions of receptors and enzymes bound to the membrane.

Maintaining the integrity of membrane lipid is crucial for preventing structural or functional problems linked to diabetes and its consequences, including atherosclerosis Ma Pro-inflammatory cytokines may affect the β-cell disease.

It was reported that TNF-α and IL -6 were involved in β-cell dysfunction and death. At the same time, high IL-6 levels predicted developing T2D and significantly reduced insulin sensitivity in liver cells. IL-6 and TNF-α, two pro-inflammatory cytokines, affected the production of acute-phase proteins involved in developing T2D Muhammad et al.

As a result, the development of T2D is favored by increased inflammation. Garg et al. The results showed that blackberry juice reduced hepatic TNF- and IL-6 levels in diabetic rats.

These results agree with Ibitoye and Ajiboye , who reported that blackberry juice was shown to reduce IL-6 and TNF-α in rats with metabolic syndrome caused by a high fructose diet.

Peripheral insulin resistance, hyperglycemia, inflammation, and gluconeogenesis in the liver increased the need for insulin production, increasing oxidative stress and ER stress in the beta cell Papa TNF-α was shown to be directly related to ER stress and inflammation, forming a vicious cycle between the two.

Both transcription and translation of insulin were reduced in ER-stressed β-cells Walter and Ron ATF4 translation was increased under ER stress, despite the overall decrease in translation Hamanaka et al. In this study, ATF4 was used as an indicator of ER stress.

This study found that blackberry juice dramatically reduced the expression of ATF4 in diabetic rats, suggesting that ER stress decreased. Based on these results, insulin production and action improved.

ATF4 was associated with regulating genes that protect cells from oxidative stress. Therefore, the improved antioxidant status in tissues, especially after treatment with blackberry juice, might have connections with the lower ER stress.

The liver, one of the essential endogenous organs, is severely impacted by diabetes. These findings corroborate Ghara et al. Liver damage in diabetic individuals is mainly caused by hyperglycemia-induced oxidative stress, which leads to abnormalities in glucose, protein, and lipid metabolisms Mohamed et al.

Blackberry fruit juice's antioxidant components, such as cyanidin 3-glucoside and cyanidin 3-rutinoside, have been shown to reduce oxidative stress in cells, resulting in expected structural and functional outcomes, as reported by Qin et al. Anthocyanin-rich diets were shown to reduce lipogenesis and ameliorate hepatic steatosis Tsuda Cyanidin, a chemical found in the juice of blackberry Pérez-Grijalva et al.

Finally, the paper on rats with diabetes gave significant findings regarding the consumption of blackberry juice as it could improve lipid profile and reduce elevated levels of total cholesterol, LDL, triglyceride, glucose metabolism, and oxidative stress modulating defense mechanism.

Antioxidants reduce inflammation and endoplasmic reticulum ER stress. Thus, it gave exciting data for choosing blackberry to be included in the functional food group. The present study provides valuable insights into the potential therapeutic effects of blackberry juice on diabetic rats, but it is important to note its limitations.

Firstly, the study was conducted on animal models and may not necessarily reflect the effects on humans. Additionally, the study only examined the effects of blackberry juice on a limited set of parameters related to diabetes and did not explore its effects on other important aspects such as lipid metabolism.

Moreover, the study is limited by the lack of pancreatic tissue. Finally, the study did not investigate the potential side effects of blackberry juice consumption or its interactions with other medications. Therefore, further studies are necessary to confirm these findings and explore the full potential of blackberry juice as a therapeutic intervention for diabetes.

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Fish Shellfish Immunol — Zargar BA, Masoodi MH, Ahmed B, Ganie SA Antihyperlipidemic and antioxidant potential of Paeonia emodi Royle against high-fat diet induced oxidative stress. Int Scholarly Res Notices Download references. Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia, Egypt.

Sallam K. Tony, Mohamed SH. Hassan, Hamadi A. Ismail, Gamal F. You can also search for this author in PubMed Google Scholar. Tony and Hanaa S. Gazwi conceived the project. Abd El-Naem, and Hanaa S.

Gazwi designed and performed the experiments. Gazwi analyzed the data. Gazwi wrote the manuscript. Mohamed SH. Gazwi provided critical discussion, editing, and final approval of the manuscript.

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Introduction Diabetes mellitus is a chronic metabolic disorder characterized by high blood glucose levels resulting from insulin resistance or impaired insulin secretion, or both Katsarou et al.

Methods and materials Preparing blackberry fruit juice Fresh blackberry fruits were obtained from a garden in Minia, Egypt, washed, and homogenized to prepare the juice.

Determination of bioactive compounds in anthocyanin-rich blackberry fruit juice The procedure involves weighing 5 g of dried blackberry juice, soaking it in 25 mL of ethanol for a day, filtering it through Whatman No. Identification of anthocyanins in blackberry by HPLC The HPLC analysis was done following the method described by Drust and Wrolstad Experimental design The rats were distributed into five groups comprising ten animals each.

Biochemical assays The serum total protein levels, aspartate aminotransferase AST , albumin, alanine aminotransferase ALT , uric acid, creatinine, urea, and direct bilirubin were evaluated by a commercial enzymatic kit following the instructions of the manufacturing company.

Antioxidant biomarkers Homogenization of liver tissue samples was performed in phosphate buffer at ice cold temperatures pH7. Glucose metabolism analysis Insulin level, glucosephosphatase activity, glucokinase activity, and hepatic glycogen content in the liver homogenate were estimated using the methods of Harper , Brandstrup et al.

Table 1 Probed primers Full size table. Results Total flavonoids, total polyphenol concentration, and anthocyanin profile The blackberry was reported to have total anthocyanin content TAC of about HPLC chromatogram of blackberry anthocyanins at nm.