Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation and Identification ofcis-Cinnamic Acid from Its Racemic Mixture

2002 ◽  
pp. 228-240 ◽  
Author(s):  
Fang-Ming Sun ◽  
James L. Smith ◽  
B. M. Vittimberga ◽  
R. W. Traxler
Keyword(s):  
Bioactive Compounds ◽  
Cinnamic Acid ◽  
Food Processing ◽  
New Method ◽  
Racemic Mixture ◽  
Effect Of Food

Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin

2021 ◽  
Author(s):  
Meng Liu ◽  
Tian-Jiao Han ◽  
Fei Huan ◽  
Meng-Si Li ◽  
Fei Xia ◽  
...  
Keyword(s):  
Amino Acids ◽  
Food Processing ◽  
Thermal Processing ◽  
Effect Of Food

Food processing can change the structure and immunoreactivity of purified allergens, but the effect of food processing on the immunoreactivity of the processed and purified allergen is still poorly understood.

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

2019 ◽  
Vol 10 (1) ◽  
pp. 221-238 ◽  
Author(s):  
Francisco A. Tomás-Barberán ◽  
Juan C. Espín
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Special Focus ◽  
Research Approach ◽  
Food Matrix ◽  
Mediated Effects ◽  
Food Structure ◽  
Effect Of Food ◽  
Relevant Factors

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins. The available research shows that both the food matrix and food processing can be relevant factors for gut microbiota reshaping to reach a healthier microbial ecology and for the conversion of polyphenols to bioactive and bioavailable metabolites. There are, however, some research gaps that indicate a more comprehensive research approach is needed to reach valid conclusions regarding the gut microbiota–mediated effects of polyphenols on human health.

scholarly journals Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives

2021 ◽  
Author(s):  
Masoud Aman Mohamadi ◽  
Parastou Farshi ◽  
Parisa Ahmadi ◽  
Azam Ahmadi ◽  
Mohammad Yousefi ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Encapsulation Efficiency ◽  
Direct Relationship ◽  
The Body ◽  
Polydispersity Index ◽  
Food Sources ◽  
Review Study

Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.

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