Erratum to “Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications” [J.Funct. Foods 76 (2021) 104317]

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.

Download Full-text

Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

Food Chemistry ◽

10.1016/j.foodchem.2021.129627 ◽

2021 ◽

Vol 356 ◽

pp. 129627

Author(s):

René Emanuel Lobo ◽

Theo Figueroa ◽

Diego Navarro ◽

María Inés Gómez ◽

Graciela Font de Valdez ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Properties ◽

Food Additives ◽

Different Origins ◽

Potential Food

Download Full-text

Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility

Foods ◽

10.3390/foods10020251 ◽

2021 ◽

Vol 10 (2) ◽

pp. 251

Author(s):

Maria Fraga-Corral ◽

Paz Otero ◽

Lucia Cassani ◽

Javier Echave ◽

Paula Garcia-Oliveira ◽

...

Keyword(s):

Chemical Composition ◽

Chemical Nature ◽

Scientific Evidence ◽

Scientific Data ◽

Attractive Alternative ◽

Chemical Profile ◽

Traditional Use ◽

Starting Point ◽

Scientific Approach ◽

Food Applications

Tannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers’ demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer’s acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.

Download Full-text

Polysaccharides-based bio-nanostructures and their potential food applications

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.02.107 ◽

2021 ◽

Vol 176 ◽

pp. 540-557

Author(s):

Muhammad Bilal ◽

Ijaz Gul ◽

Aneela Basharat ◽

Sarmad Ahmad Qamar

Keyword(s):

Food Applications ◽

Potential Food

Download Full-text

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽

10.3390/foods10071510 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1510

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

María de Guía Córdoba ◽

Santiago Ruíz-Moyano ◽

María José Benito ◽

...

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Dietary Fibre ◽

Water Retention ◽

Point Of View ◽

Water Retention Capacity ◽

Retention Capacity ◽

Oil Retention ◽

High Antioxidant Activity ◽

By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Download Full-text

Characterization of chemical composition and techno‐functional properties of oat cultivars

Cereal Chemistry ◽

10.1002/cche.10470 ◽

2021 ◽

Author(s):

Renáta Németh ◽

Fanni Turóczi ◽

Dorottya Csernus ◽

Fanni Solymos ◽

Edina Jaksics ◽

...

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Oat Cultivars

Download Full-text