Mango peels as food ingredient / additive: Nutritional value, processing, safety and applications

2021 ◽  
Author(s):  
Sara Marçal ◽  
Manuela Pintado
Keyword(s):  
Nutritional Value ◽  
Food Ingredient ◽  
Mango Peels

scholarly journals STUDY OF BIOLOGY AND NUTRITIONAL VALUE OF ULVA RIGIDA C. AG. AS A PROMISING TARGET SPECIES FOR MARINE AQUACULTURE

Fisheries ◽  
2020 ◽  
Vol 2020 (4) ◽  
pp. 94-100
Author(s):  
Olga Bityutskaya ◽  
Lyubov Bulli ◽  
Liudmila Donchenko
Keyword(s):  
Nutritional Value ◽  
Vegetative Reproduction ◽  
Carbohydrate Component ◽  
Target Species ◽  
Ulva Rigida ◽  
High Concentration ◽  
Food Ingredient ◽  
Marine Aquaculture ◽  
Biological Features ◽  
Promising Target

The haplodiplobion life cycle with sporic meiosis and isomorphic alternation of generations, the ability for vegetative reproduction, the rapid growth of thallus, a large amount of produced cells, and high specific production make Ulva rigida C. Ag. attractive for marine aquaculture. The paper is devoted to study biological features of Ulva growth and nutritional value under artificial conditions. It is shown how environmental factors affect the germination and formation of new plants. Preliminary data on nutritional value allow us to consider Ulva to low-calorie foods with a rich carbohydrate component. The mineral composition and a high concentration of iodine indicate the feasible usage of Ulva as a functional food ingredient.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

scholarly journals Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

2020 ◽  
pp. 531-540
Author(s):  
Wanida Pan-utai ◽  
Jariya Atkonghan ◽  
Tipakorn Onsamark ◽  
Wachiraya Imthalay
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Ph Value ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Natural Food ◽  
Food Ingredient ◽  
Fresh Biomass ◽  
Green Microalga

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages

2020 ◽  
Vol 11 (12) ◽  
pp. 10945-10953
Author(s):  
Jie Yang ◽  
Yu Bi ◽  
Shangyun Liang ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Products ◽  
Food Ingredient ◽  
Ripening Stages ◽  
Banana Flour

Resistant starch, a functional food ingredient, can improve the nutritional value of food products.

scholarly journals Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2815
Author(s):  
Federico Bianchi ◽  
Elisabetta Lomuscio ◽  
Corrado Rizzi ◽  
Barbara Simonato
Keyword(s):  
Shelf Life ◽  
Food Processing ◽  
Nutritional Value ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Grape Pomace ◽  
Food Ingredient ◽  
Total Polyphenols ◽  
Complex Interactions ◽  
Oxidative Reactions

Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.

scholarly journals Real and perceived risk: Food additives

2021 ◽  
Vol 26 (82) ◽  
pp. 50-67
Author(s):  
Marijana Jandrić-Kočić
Keyword(s):  
Perceived Risk ◽  
Food Production ◽  
Nutritional Value ◽  
Continuous Monitoring ◽  
Food Additives ◽  
Negative Attitude ◽  
Organoleptic Properties ◽  
Food Ingredient ◽  
Typical Food ◽  
And Storage

Food additive is any substance of known chemical composition that is not normally used as food in itself or is a typical food ingredient, regardless of nutritional value, and is added specifically for technological and organoleptic properties of food in the technological process of production, during preparation, processing, finishing, processing, shaping, packaging, transport and storage, which leads or can be expected to lead to the fact that he or his by-product directly or indirectly becomes an ingredient of that food. Food additives are a necessity in food production technology. Their use causes consumer distrust and controversy among the professional public. The negative attitude of a significant number of consumers due to the lack of awareness of the legislation that precedes the approval of food additives can be removed through open, transparent, independent, responsible / timely communication on risk. On the other hand, research on inadequate labeling, toxicity and the use of illicit food additives requires continuous monitoring, improvement of the control system and elimination of deficiencies. The safe use of food additives is a joint responsibility of the state, producers, distributors, the profession, ie laboratories, but also the consumers themselves.

scholarly journals Vegan Egg: A Future-Proof Food Ingredient?

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 161
Author(s):  
Fatma Boukid ◽  
Mohammed Gagaoua
Keyword(s):  
Risk Assessment ◽  
Environmental Sustainability ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Food Ingredient ◽  
First Time ◽  
Specific Food

Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

scholarly journals Alternative Grain Crops: Introducing the Kabog Millet from the Philippines as a Functional Food Ingredient

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 92
Author(s):  
Joan Oñate Narciso ◽  
Laura M. Nyström
Keyword(s):  
Nutritional Value ◽  
Antioxidant Activities ◽  
The Philippines ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Whole Grain ◽  
Black Rice ◽  
Food Ingredient ◽  
Protein Levels ◽  
Total Carotenoid Content

Cultivating ancient crops improves food security by diversifying our staple foods. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. Little is known about its nutritional quality; hence, the nutritional value of kabog millet was analyzed in comparison to rice and to a reference millet sourced from local supermarkets in Switzerland. We found that whole grain kabog millet has a dietary fiber and ash content almost three times of black rice, protein levels almost double of white rice and 1.5 times higher than black rice, total phenolic acid content more than double than black rice and more than five times higher than the reference millet, and a total carotenoid content that is almost 2.5 times higher than the reference millet and almost five times higher than black rice. To assess the antioxidant activity, DPPH, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The antioxidant activities of the whole kabog millet were significantly higher than the reference millet in all three assays. By giving attention to underutilized, ancient crops, we are not only saving biodiversity and our planet, but we are also breathing new life into these forgotten ancient treasures.

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