Potential Food Applications and Health Benefits of Jambhul (<I>Syzygium cuminii</i> L.)

<em>Syzygium cuminii</em> L. or jambhul is an indigenous minor fruit universally accepted as very good source of medicine and or food for curing diabetes because of its effect on pancreas. The fruit is gaining popularity among the consumers and scientists due to its balanced sugar, acid and tannin content. In addition to this it has very good antioxidant, antibacterial activity and high polyphenol content and has prophylactic anti-septic effect that is associated with improvement of overall human health. Thus this small fruit has lot of potential to be used as nutraceutical and therapeutic food. Hence this review briefs on the various health benefits and potential food applications of jambhul fruit.

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Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

Applied Sciences ◽

10.3390/app11041605 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1605

Author(s):

Aikaterini Papadaki ◽

Vasiliki Kachrimanidou ◽

Iliada K. Lappa ◽

Effimia Eriotou ◽

Nikolaos Sidirokastritis ◽

...

Keyword(s):

Health Benefits ◽

Value Added ◽

Potential Health ◽

Novel Foods ◽

Balanced Diet ◽

Industry Applications ◽

Food Applications ◽

Potential Food ◽

Processing Steps ◽

Value Added Products

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.

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Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

International Journal of Molecular Sciences ◽

10.3390/ijms22020825 ◽

2021 ◽

Vol 22 (2) ◽

pp. 825

Author(s):

Ionut Avramia ◽

Sonia Amariei

Keyword(s):

Emulsion Stability ◽

Extraction Process ◽

Brewer’S Yeast ◽

Brewer's Yeast ◽

Brewing Process ◽

Food Applications ◽

Water Holding ◽

Potential Food ◽

Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

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