Process for producing the potential food ingredient DFA III from inulin: screening, genetic engineering, fermentation and immobilisation of inulase II

Increased awareness of the morbidity and mortality attributed to diarrheal disease among children under 5 years of age in developing countries has led to a variety of approaches aimed toward prevention. In this review, foods and food ingredients which appear to be most effective in prevention of diarrheal disease in infants are considered. The effect of each of the following potential food or food ingredient categories on the control or prevention of diarrheal disease is discussed: human milk components, antibodies, probiotics, and fermented foods.

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Unrefined, Dried Apple Pomace as a Potential Food Ingredient

Journal of Food Science ◽

10.1111/j.1365-2621.1994.tb14679.x ◽

1994 ◽

Vol 59 (6) ◽

pp. 1213-1215 ◽

Cited By ~ 64

Author(s):

K.J. CARSON ◽

J.L. COLLINS ◽

M.P. PENFIELD

Keyword(s):

Apple Pomace ◽

Food Ingredient ◽

Potential Food

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Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient

Beneficial Microbes ◽

10.3920/bm2012.0002 ◽

2012 ◽

Vol 3 (2) ◽

pp. 127-135 ◽

Cited By ~ 25

Author(s):

P. Permpoonpattana ◽

H.A. Hong ◽

R. Khaneja ◽

S.M. Cutting

Keyword(s):

Bacillus Subtilis ◽

Food Additives ◽

Laboratory Strain ◽

Food Ingredient ◽

Log Reduction ◽

Cellular Immune Responses ◽

Gastric Fluids ◽

Cellular Immune ◽

Gastro Intestinal Tract ◽

Potential Food

Spores of Bacillus subtilis including one strain used commercially were evaluated for their potential value as a probiotic and as potential food additives. Two isolates of B. subtilis examined here were HU58, a human isolate and PXN21, a strain used in an existing commercial product. Compared to a domesticated laboratory strain of B. subtilis both isolates carried traits that could prove advantageous in the human gastro-intestinal tract. This included full resistance to gastric fluids, rapid sporulation and the formation of robust biofilms. We also showed that PXN21 spores when administered weekly to mice conferred non-specific cellular immune responses, indicative signs of the stimulation of innate immunity. Spores mixed in wholemeal biscuits were found to survive baking at 235 °C for 8 minutes with only a 1-log reduction in viability. That spores can survive the baking process offers the possibility of using spores as probiotic supplements in a range of novel food products.

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Preliminary Investigation Related to Physicochemical, Crystallinity, Microstructure and Engineering properties of Starch Isolated from Chempadak seed as Potential Food Ingredient for Industrial Application

The Proceedings of the 2nd International Conference on Industrial Application Engineering 2015 ◽

10.12792/iciae2015.018 ◽

2015 ◽

Author(s):

Phisut Naknaen ◽

Chaiyaphan Tharasuk ◽

Jittikarn Junjerdee

Keyword(s):

Industrial Application ◽

Preliminary Investigation ◽

Engineering Properties ◽

Food Ingredient ◽

Potential Food

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Flabelliferin removal by sodium salts and sodium hydroxide: Pretreatment in Borassus flabellifer mesocarp

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v15n2-1.1544 ◽

2019 ◽

Vol 15 (2-1) ◽

pp. 313-318

Author(s):

Rodiah Mohd Hassan ◽

Jamilah Bakar ◽

Russly Abdul Rahman ◽

Syarifah Kharidah Syed Muhamad

Keyword(s):

Sodium Hydroxide ◽

High Performance ◽

Food Industry ◽

Total Phenolic ◽

Food Ingredient ◽

Phenolic Contents ◽

Ionisation Mass Spectrometry ◽

Good Potential ◽

Potential Food ◽

Sodium Hydroxide Treatment

The mesocarp of Borassus flabellifer has been proven to be a good potential as a food ingredient; however, the presence of bitterness in it is a deterrent to its acceptable application. Therefore, this study was aimed to determine the effectiveness of sodium hydroxide, sodium chloride, and sodium bicarbonate at 1% to 3% concentrations in reducing the bitter component, flabelliferin, in the mesocarp of B. flabellifer and how the pretreatment could affect the reduction of flabelliferin and phenolics contents. Eleven compounds were identified in the mesocarp by high-performance liquid chromatography-electrospray ionisation mass spectrometry (HPLC-ESI-MS/MS), which consisted of seven types of phenolics, two types of antocyanidins, and two types of steroidal saponins. The highest reduction at 46.2% of flabelliferin was obtained by 3% sodium hydroxide treatment. However, the removal of the bitter component was also concurrently resulted in a decrease of the total phenolic contents (0.16 mg GAE/g) of the sample. Mild treatment such as enzymatic treatment should be employed as the alternative method to preserve the antioxidant content in the mesocarp of B. flabellifer in order to promote its application in the food industry as a potential food ingredient.

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