Prosopis alba mesocarp flour: A source of functional ingredients

This is a comprehensive review on the use of nutritional strategies to shape the functioning of the gastro-intestinal tract in suckling and weaned piglets. The progressive development of a piglet’s gut and the associated microbiota and immune system offers a unique window of opportunity for supporting gut health through dietary modulation. This is particularly relevant for large litters, for which sow colostrum and milk are insufficient. The authors have therefore proposed the use of supplemental milk and creep feed with a dual purpose. In addition to providing nutrients to piglets, supplemental milk can also serve as a gut modulator in early life by incorporating functional ingredients with potential long-term benefits. To prepare piglets for weaning, it is important to stimulate the intake of solid feed before weaning, in addition to stimulating the number of piglets eating. The use of functional ingredients in creep feed and a transition diet around the time of weaning helps to habituate piglets to solid feed in general, while also preparing the gut for the digestion and fermentation of specific ingredients. In the first days after weaning (i.e., the acute phase), it is important to maintain high levels of feed intake and focus on nutritional strategies that support good gastric (barrier) function and that avoid overloading the impaired digestion and fermentation capacity of the piglets. In the subsequent maturation phase, the ratio of lysine to energy can be increased gradually in order to stimulate piglet growth. This is because the digestive and fermentation capacity of the piglets is more mature at this stage, thus allowing the inclusion of more fermentable fibres. Taken together, the nutritional strategies addressed in this review provide a structured approach to preparing piglets for success during weaning and the period that follows. The implementation of this approach and the insights to be developed through future research can help to achieve some of the most important goals in pig production: reducing piglet mortality, morbidity and antimicrobial use.

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Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

Food & Function ◽

10.1039/d0fo02686g ◽

2021 ◽

Author(s):

Guotao Li ◽

Zhengyu Zhang ◽

Haofan Liu ◽

Liandong Hu

Keyword(s):

Food Industry ◽

Future Trends ◽

Potential Toxicity ◽

Functional Ingredients ◽

Biological Fate

Edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients are receiving increasing attention in the modern food industry.

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Smart Functional Ingredients

Food Formulation ◽

10.1002/9781119614760.ch2 ◽

2021 ◽

pp. 5-26

Author(s):

Milica Pojić

Keyword(s):

Functional Ingredients

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Neurocosmetics in Skincare—The Fascinating World of Skin–Brain Connection: A Review to Explore Ingredients, Commercial Products for Skin Aging, and Cosmetic Regulation

Cosmetics ◽

10.3390/cosmetics8030066 ◽

2021 ◽

Vol 8 (3) ◽

pp. 66

Author(s):

Vito Rizzi ◽

Jennifer Gubitosa ◽

Paola Fini ◽

Pinalysa Cosma

Keyword(s):

Nervous System ◽

Inflammatory Responses ◽

Skin Aging ◽

Cosmetic Products ◽

Sensitive Skin ◽

Functional Ingredients ◽

Major Application ◽

Regulatory Aspect ◽

Brain Connection ◽

Definition Of

The “modern” cosmetology industry is focusing on research devoted to discovering novel neurocosmetic functional ingredients that could improve the interactions between the skin and the nervous system. Many cosmetic companies have started to formulate neurocosmetic products that exhibit their activity on the cutaneous nervous system by affecting the skin’s neuromediators through different mechanisms of action. This review aims to clarify the definition of neurocosmetics, and to describe the features of some functional ingredients and products available on the market, with a look at the regulatory aspect. The attention is devoted to neurocosmetic ingredients for combating skin stress, explaining the stress pathways, which are also correlated with skin aging. “Neuro-relaxing” anti-aging ingredients derived from plant extracts and neurocosmetic strategies to combat inflammatory responses related to skin stress are presented. Afterwards, the molecular basis of sensitive skin and the suitable neurocosmetic ingredients to improve this problem are discussed. With the aim of presenting the major application of Botox-like ingredients as the first neurocosmetics on the market, skin aging is also introduced, and its theory is presented. To confirm the efficacy of the cosmetic products on the market, the concept of cosmetic claims is discussed.

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Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Agriculture ◽

10.3390/agriculture11070584 ◽

2021 ◽

Vol 11 (7) ◽

pp. 584

Author(s):

Hafza Fasiha Zahid ◽

Chaminda Senaka Ranadheera ◽

Zhongxiang Fang ◽

Said Ajlouni

Keyword(s):

Lactobacillus Rhamnosus ◽

Fruit Weight ◽

Banana Fruit ◽

Fruit Peel ◽

Tropical Fruit ◽

Functional Ingredients ◽

Potential Applications ◽

Mango Peel ◽

Pharmaceutical Industries ◽

Physical And Chemical

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains (Lactobacillus rhamnosus, L. casei and Bifidobacterium lactis) individually and in combination. Each probiotic culture was fortified with different concentration (0%, 2% and 4%) of selected fruit peel powder (FPP). Results revealed that all tested FPP significantly (p < 0.05) enhanced the probiotics viable counts, which reached >10 logs after 24 h of incubation. However, the concentration of 2% and 4% FPP showed no significant differences (p > 0.05) on the probiotic viable counts. Additionally, the prebiotic effects of FPP were the same when applied to individual and mixed cultures. This investigation demonstrated that small amount (2%) of apple, banana and mango peel powder could be successfully utilized as prebiotics to enhance the growth of lactic acid bacteria (LAB). Additionally, the studied physical and chemical characteristics of FPP demonstrated their potential applications in the food and pharmaceutical industries as functional ingredients.

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Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

Food & Function ◽

10.1039/c8fo02467g ◽

2019 ◽

Vol 10 (6) ◽

pp. 3312-3323 ◽

Cited By ~ 5

Author(s):

Yeon-Ji Jo ◽

Heike Petra Karbstein ◽

Ulrike Sabine van der Schaaf

Keyword(s):

Salt Concentration ◽

Encapsulation Efficiency ◽

Phase Fraction ◽

Dispersed Phase ◽

Functional Ingredients ◽

Food Grade ◽

Double Emulsions ◽

Collagen Peptide ◽

Droplet Stability ◽

Formulation Parameters

Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

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