Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

2016 ◽  
Vol 37 ◽  
pp. 201-215 ◽  
Author(s):  
Gaurav Kumar Pal ◽  
P.V. Suresh
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
By Products

scholarly journals Agro-industrial tomato by-products and extraction of functional food ingredients

2018 ◽  
Vol 105 (1) ◽  
pp. 63-70 ◽  
Author(s):  
Dalia Urbonavičienė ◽  
Ramunė Bobinaitė ◽  
Sonata Trumbeckaitė ◽  
Lina Raudonė ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
By Products

scholarly journals Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

2018 ◽  
Vol 1 ◽  
Author(s):  
Xin Zhou ◽  
Da-Yong Zhou ◽  
Fa-Wen Yin ◽  
Liang Song ◽  
Yu-Xin Liu ◽  
...  
Keyword(s):  
Functional Food ◽  
Sea Cucumber ◽  
Total Lipids ◽  
Food Ingredients ◽  
Stichopus Japonicus ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Low Levels ◽  
First Time ◽  
By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

scholarly journals Utilization of agro-industrial by-products in Monascus fermentation: a review

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Ignatius Srianta ◽  
Endang Kusdiyantini ◽  
Elok Zubaidah ◽  
Susana Ristiarini ◽  
Ira Nugerahani ◽  
...  
Keyword(s):  
Functional Food ◽  
Cost Effective ◽  
Product Yield ◽  
Food Supplements ◽  
Food Ingredients ◽  
Specific Objective ◽  
Cereal Brans ◽  
Pre Treatment ◽  
Treatment Step ◽  
By Products

AbstractThe Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.

Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak ◽  
Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep
Keyword(s):  
Functional Food ◽  
Animal Feed ◽  
Corn Germ ◽  
Corn Fiber ◽  
Market Potential ◽  
Chemical Compositions ◽  
Wet Milling ◽  
Food Ingredients ◽  
Corn Gluten ◽  
By Products

Maize (corn) consists of distinct parts, germ, endosperm, and pericarp, with different chemical compositions. During the maize wet milling process, the maize is disintegrated into the main product starch and by-products, including corn germ, corn fiber and corn gluten (the technical term for corn endosperm specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The corn germ contains high amounts of tocols and phospholipids, while the corn gluten is rich in carotenoids and the corn fiber fraction is rich in phytosterols and complex carbohydrates. Each by-product has the potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolemic, hypolipidemic and hypoglycemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include corn fiber gum, oil, arabinoxylans, and xylo-oligosaccharides from corn fiber; corn germ oil and phospholipid ester from corn germ; and carotenoids and oligopeptides from corn gluten. This review focuses on current and prospective research into the use of corn germ, corn fiber and corn gluten in the production of potentially high-quality food ingredients or nutraceuticals.

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

2013 ◽  
Vol 9 (4) ◽  
pp. 283-297 ◽  
Author(s):  
Deborah Pacetti ◽  
Massimo Mozzon ◽  
Paolo Lucci ◽  
Natale Frega
Keyword(s):  
Fatty Acids ◽  
Health Effects ◽  
Functional Food ◽  
Food Ingredients

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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