Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations

Author(s):  
Serap Berktas ◽  
Mustafa Cam
2018 ◽  
pp. 317-326
Author(s):  
Mohammed Wasim Siddiqui ◽  
Vasudha Bansal
Keyword(s):  

Author(s):  
V. R. L. Fidelis ◽  
E. M. Pereira ◽  
W. P. Silva ◽  
J. P. Gomes ◽  
L. A. Silva

<p>O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.</p><p align="center"><strong><em>Production of ice cream and yoghurt from the cactus pearfruit and mandacaru</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The <em>Opuntia</em> is a fruit, which together with the <em>Cereus jamacaru</em> are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the <em>Opuntia</em> and pulp and peel of <em>Cereus jamacaru</em> fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The <em>Opuntia</em> and the fruit of <em>Cereus jamacaru</em> have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.</p><p><br /><strong></strong></p>


Author(s):  
Kaur Kamaljit ◽  
Sharma Anchit

This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.


2020 ◽  
Vol 12 (18) ◽  
pp. 7785
Author(s):  
Isaac Amoah ◽  
Noamane Taarji ◽  
Paa-Nii T. Johnson ◽  
Jonathan Barrett ◽  
Carolyn Cairncross ◽  
...  

The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.


2022 ◽  
pp. 101545
Author(s):  
Evellin Balbinot-Alfaro ◽  
Claudio R. Novello ◽  
Elisângela Düsman ◽  
Alexandre T. Alfaro ◽  
Helyn P.O. Barddal ◽  
...  

Author(s):  
Ramandeep Kaur ◽  
Mansi Goyal

Abstract:: Lignin, one of the major components of lignocellulosic materials, is the largest natural source of aromatic building blocks on the planet having high service potential for producing valuable chemicals and fuels. It is surrounded by an extensive network of hemicellulose and cellulose in lignocelluloses such as agricultural residues, processing by-products, forestry residues, etc. Therefore, its extraction needs proper procedures, which have been researched worldwide in the past few decades. Lignin is a complex phenolic polymer with hydroxycinnamyl alcohols i.e. p-coumaryl alcohol, coniferyl alcohol and sinapyl alcohol as its monomers. Also, lignin based phenolic acids i.e. substituted hydroxycinnamic acids such as pcoumaric acid, ferulic acid, caffeic acid, syringic acid, are core structural moieties in various drug categories such as antimicrobial, anti‐inflammatory, analgesic, anti-tyrosinase, antihistamine, antirheumatic and anti-thrombosis agents. Therefore, differently substituted hydroxycinnamic acids isolated from lignin have been explored recently with a view of dual advantage of valorization of unavoidable wastes; and exploiting drugs, which would probably have no harmful side effects because of their natural origin. In this review, recent research findings on the extraction of lignin followed by classification of natural phenolic acids, isolation of substituted hydroxycinnamic acids from lignin and their derivatization for various bioactive properties are discussed.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1141
Author(s):  
Yoko Tsurunaga ◽  
Tetsuya Takahashi

Chestnuts are widely cultivated for their edible portion (kernel), whereas the non-edible parts are discarded. To enable the utilization of the by-products of processed chestnuts, we separated them into green and brown burs, shells, inner skin, and leaves, and analyzed the bioactive properties of the ground components. We also created a composite paper, comprising the inner skin, and examined its deodorant properties. It was revealed that the inner skin had the highest functionality and showed potent antioxidant, antibacterial, and deodorant properties. Furthermore, when we produced a paper, containing 60% inner skin, and examined its deodorant properties, we found that it was highly effective in deodorizing ammonia and acetic acid gases. These results show that the inner skin of chestnuts is a promising material for developing hygiene and other products.


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