The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates

PurposeThe purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.Design/methodology/approachVarious information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.FindingsMicroalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.Originality/valueThis is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

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New types of food products for healthy nutrition that are high in functional ingredients

10.33920/igt-01-2104-08 ◽

2021 ◽

pp. 299-304

Author(s):

L.G. Eliseeva ◽

D.V. Simina ◽

Ali Dzhemil Osman

Keyword(s):

Nutritional Value ◽

Food Products ◽

Demand And Supply ◽

Russian Market ◽

Functional Ingredients ◽

Factors Influencing ◽

Healthy Nutrition ◽

Wide Range ◽

Functional Components ◽

Traditional Crops

The nutritional value of microgreens is considered. The advantages of microgreens in a wide range of functional components in comparison with traditional crops are shown. The features of the assortment, demand and supply of microgreens in the Russian market are examined. An analysis of the factors influencing the preservation of consumer properties and the prospects for the production and sale of microgreens in Russia is presented.

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Ellagitannins, Gallotannins and their Metabolites- The Contribution to the Anti-Inflammatory Effect of Food Products and Medicinal Plants

Current Medicinal Chemistry ◽

10.2174/0929867323666160919111559 ◽

2019 ◽

Vol 25 (37) ◽

pp. 4946-4967 ◽

Cited By ~ 18

Author(s):

Anna K. Kiss ◽

Jakub P. Piwowarski

Keyword(s):

Immune Response ◽

Gastrointestinal Tract ◽

Gut Microbiota ◽

Health Effects ◽

Biological Effects ◽

Food Products ◽

Anti Inflammatory ◽

The Impact

The popularity of food products and medicinal plant materials containing hydrolysable tannins (HT) is nowadays rapidly increasing. Among various health effects attributable to the products of plant origin rich in gallotannins and/or ellagitannins the most often underlined is the beneficial influence on diseases possessing inflammatory background. Results of clinical, interventional and animal in vivo studies clearly indicate the antiinflammatory potential of HT-containing products, as well as pure ellagitannins and gallotannins. In recent years a great emphasis has been put on the consideration of metabolism and bioavailability of natural products during examination of their biological effects. Conducted in vivo and in vitro studies of polyphenols metabolism put a new light on this issue and indicate the gut microbiota to play a crucial role in the health effects following their oral administration. The aim of the review is to summarize the knowledge about HT-containing products’ phytochemistry and their anti-inflammatory effects together with discussion of the data about observed biological activities with regards to the current concepts on the HTs’ bioavailability and metabolism. Orally administered HT-containing products due to the limited bioavailability of ellagitannins and gallotannins can influence immune response at the level of gastrointestinal tract as well as express modulating effects on the gut microbiota composition. However, due to the chemical changes being a result of their transit through gastrointestinal tract, comprising of hydrolysis and gut microbiota metabolism, the activity of produced metabolites has to be taken into consideration. Studies regarding biological effects of the HTs’ metabolites, in particular urolithins, indicate their strong and structure-dependent anti-inflammatory activities, being observed at the concentrations, which fit the range of their established bioavailability. The impact of HTs on inflammatory processes has been well established on various in vivo and in vitro models, while influence of microbiota metabolites on silencing the immune response gives a new perspective on understanding anti-inflammatory effects attributed to HT containing products, especially their postulated effectiveness in inflammatory bowel diseases (IBD) and cardiovascular diseases.

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In vitro digestion kinetics and bioaccessibility of starch in cereal food products

Journal of Cereal Science ◽

10.1016/j.jcs.2017.08.018 ◽

2017 ◽

Vol 77 ◽

pp. 243-250 ◽

Cited By ~ 8

Author(s):

Mariela C. Bustos ◽

María Belén Vignola ◽

Gabriela T. Pérez ◽

Alberto E. León

Keyword(s):

Food Products ◽

In Vitro Digestion ◽

Digestion Kinetics

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Claims related to lycopene and olive oil as functional ingredients in tomato food products: salmorejo

Acta Horticulturae ◽

10.17660/actahortic.2017.1159.33 ◽

2017 ◽

pp. 231-236

Author(s):

M. Cámara ◽

V. Fernández-Ruiz ◽

D. Fernández Redondo ◽

M.C. Sánchez-Mata ◽

C. Gervás

Keyword(s):

Olive Oil ◽

Food Products ◽

Functional Ingredients

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Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

Research Society and Development ◽

10.33448/rsd-v10i6.15268 ◽

2021 ◽

Vol 10 (6) ◽

pp. e2510615268

Author(s):

Eliandra Mirlei Rossi ◽

Suelen Caroline Mahl ◽

Ana Carolina Spaniol ◽

Jéssica Fernanda Barreto Honorato ◽

Tauany Rocha

Keyword(s):

Bacillus Cereus ◽

Wheat Flour ◽

Food Products ◽

Thermal Treatments ◽

Strain Atcc ◽

Baked Goods ◽

Confectionery Products ◽

Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

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Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

Food Biophysics ◽

10.1007/s11483-021-09687-7 ◽

2021 ◽

Author(s):

Ishita Chakraborty ◽

Indira Govindaraju ◽

Sintu Rongpipi ◽

Krishna Kishore Mahato ◽

Nirmal Mazumder

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Potato Starch ◽

Brown Rice ◽

Food Products ◽

Enzymatic Digestion ◽

Diabetic Patients ◽

Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

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Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome

Journal of Functional Foods ◽

10.1016/j.jff.2018.05.010 ◽

2018 ◽

Vol 46 ◽

pp. 185-194 ◽

Cited By ~ 10

Author(s):

Daniel Rico ◽

Ana Belén Martín Diana ◽

Iñaki Milton-Laskibar ◽

Alfredo Fernández-Quintela ◽

Jose Manuel Silván ◽

...

Keyword(s):

Metabolic Syndrome ◽

In Vitro Evaluation ◽

Functional Ingredients ◽

Seaweed Species

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NEW FOOD PRODUCTS WITH PROBIOTIC YEAST

BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES ◽

10.37747/2312-640x-2021-19-314-316 ◽

2021 ◽

Vol 1 (19) ◽

pp. 314-316

Author(s):

A.G. Khramtsov ◽

S.N. Sazanova

Keyword(s):

Ice Cream ◽

Food Products ◽

Saccharomyces Boulardii ◽

Functional Ingredients ◽

Probiotic Yeast

Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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In vitro study of placental trophoblast calcium uptake using JEG-3 human choriocarcinoma cells

Journal of Cell Science ◽

10.1242/jcs.98.3.333 ◽

1991 ◽

Vol 98 (3) ◽

pp. 333-342

Author(s):

R.S. Tuan ◽

C.J. Moore ◽

J.W. Brittingham ◽

J.J. Kirwin ◽

R.E. Akins ◽

...

Keyword(s):

Vitamin D3 ◽

Calcium Uptake ◽

In Vitro Model ◽

Dependent Manner ◽

Choriocarcinoma Cells ◽

Vitro Model ◽

Human Choriocarcinoma Cells ◽

Functional Components ◽

1,25 Dihydroxy Vitamin D3

During human fetal development, placental syncytiotrophoblasts actively transport calcium from the maternal to the fetal circulation. Two functional components, a cytosolic Ca2(+)-binding protein (CaBP) and a Ca2(+)-ATPase have been identified in the syncytiotrophoblasts of the chorionic villi. We report here the calcium uptake properties of a human choriocarcinoma cell line, JEG-3, which was used as an in vitro model cell system for the syncytiotrophoblasts. In culture, JEG-3 proliferated as large syncytial aggregates expressing typical syncytiotrophoblast markers. 45Ca uptake by JEG-3 was a substrate- and temperature-dependent, membrane-mediated active process that exhibited linear kinetics for up to 7 min. Both the CaBP and the Ca2(+)-ATPase were expressed by JEG-3, on the basis of biochemical, histochemical, immunochemical and or mRNA assays. Immunohistochemistry and in situ hybridization revealed that JEG-3 cells were heterogeneous with respect to the expression of the CaBP. The Ca2(+)-ATPase activity of JEG-3 was similar to the placental enzyme in terms of sensitivity to specific inhibitors, and was detected histochemically along the cell membrane. Fura-2 Ca2+ imaging revealed that calcium uptake by JEG-3 was not accompanied by a concomitant increase in cytosolic [Ca2+], suggesting a specific Ca2+ sequestration mechanism. The involvement of calciotropic hormonal regulation was evaluated by studying the response of JEG-3 to 1,25-dihydroxy vitamin D3. Calcium uptake was significantly stimulated in a dose-dependent manner by a 24-h treatment of the cells with 1,25-dihydroxy vitamin D3 (optimal dose approximately 0.5 nM); the CaBP level doubled whereas steady-state CaBP mRNA did not, suggesting that CaBP expression was regulated by 1,25-dihydroxy vitamin D3. These observations strongly suggest that the JEG-3 human choriocarcinoma cells should serve as a convenient in vitro model system for studying the cellular mechanism and regulation of transplacental calcium transport.

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