scholarly journals Potential and opportunities of nutmeg pericarp as functional foods

2021 ◽  
Vol 306 ◽  
pp. 04007
Author(s):  
Rosniyati Suwarda ◽  
Risma Fira Suneth ◽  
Wahid ◽  
Dewi Sondari
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Agricultural Waste ◽  
Economic Value ◽  
Added Value ◽  
Seed Kernel ◽  
Native Plant ◽  
Anti Cancer ◽  
Phytochemical Compounds

Nutmeg (Myristica fragrans Houtt) is a native plant of Banda Island known as the Spice Islands. Nutmeg fruit consists of the pericarp or rind, the seed kernel inside (nutmeg), and the nutmeg is a red lacy (aryl) covering the kernel (mace). Nutmeg pericarp contributing 80-85% of the total weight of the nutmeg fruit but its use is still not getting enough attention and a lot of it is wasted as agricultural waste which can pollute the environment. This is because the economic value is considered to be lower than the seeds and mace of nutmeg. This article aims to review the potential and oppurtunity benefits of nutmeg meat waste (pericarp) for human health and its application in functional foods. The method used in this paper is a literature review. The results show that, the pericarp has been reported to contain bioactive compounds similar to those of nutmeg and mace oil which have pharmacological values. Phytochemical compounds are beneficial to human health as anti-inflammatory, anti-diabetes, anti-microbial agents, antixidants, anti-depressants, anti-convulsants, and anti-cancer agents. Based on the composition, the pericarp is potentially used as a functional food to increase added value and reduce environmental pollution. In addition, the abundance of materials, relatively low prices, and the importance of healthy food for the health of the human provide opportunities for the development of functional foods based on bioactive compounds.

Grape stems as a source of bioactive compounds: application towards added-value commodities and significance for human health

2015 ◽  
Vol 14 (6) ◽  
pp. 921-931 ◽  
Author(s):  
Ana Barros ◽  
Amadeo Gironés-Vilaplana ◽  
Ana Texeira ◽  
Nieves Baenas ◽  
Raúl Domínguez-Perles
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Added Value

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

scholarly journals Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

2021 ◽  
Vol 18 (11) ◽  
pp. 5937
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
Alberto Martín ◽  
María de Guía Córdoba ◽  
Emilio Aranda ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Agricultural Waste ◽  
Added Value ◽  
Beneficial Effects ◽  
Healthy Nutrition ◽  
New Methodologies ◽  
Antioxidant And Antimicrobial Activity ◽  
By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

scholarly journals Preliminary Studies on the Content of Phytochemical Compounds On Skin of Salak Fruit (Salacca zalacca)

2020 ◽  
Vol 6 (1) ◽  
pp. 1-6
Author(s):  
Rety Setyawaty ◽  
◽  
Ruli Aptuning B ◽  
Dewanto Dewanto ◽  
◽  
...  
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Mobile Phase ◽  
Economic Value ◽  
Phytochemical Analysis ◽  
Native Plant ◽  
Active Components ◽  
Phytochemical Compounds ◽  
Layer Chromatography

Salak (Salaccazalacca) is a native plant of Indonesia. Some Indonesians use zalacca as a traditional medicine. This plant belongs to the Palmae family. The purpose of this study is to reveal the structure of the active components that are efficacious and increase the economic value and efficacy that exist in the skin of zalacca (Salaccazalacca).The extraction method chosen was the maceration method using 96% ethanol solvent. A total of 1 kg of fresh zalacca skin (Salaccazalacca) is dried using the sun-heating method and produces 625 g of dried zalacca skin. The extraction-maceration process uses 100 grams of implicial. Simplisia is soaked and stirred occasionally in 96% ethanol for 3 days and filtered until a thick extract is obtained. Thick extract obtained was 10.69 g. The percentage of yield obtained was 10.69%. Phytochemical screening carried out is alkaloids, steroids, triterpenoids, saponins, tannins, and flavonoids by using chemical reactions and using thin layer chromatography. The mobile phase used in thin layer chromatography is toluene: ethyl acetate (9.3: 0.7). Determination of the mobile phase is done based on a trial and error approach to obtain a clear line of movement. The stationary phase uses silica gel GF 254.Based on phytochemical analysis, the skin of salak fruit (Salaccazalacca) contains alkaloids, triterpenoids, saponins, tannins, and flavonoids. In addition, based on analysis using thin layer chromatography it produces Rf 0.1875 and is thought to contain terpene alcohol.

scholarly journals Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1495
Author(s):  
Mirko Mutalipassi ◽  
Roberta Esposito ◽  
Nadia Ruocco ◽  
Thomas Viel ◽  
Maria Costantini ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Bioactive Molecules ◽  
Antioxidant Compounds ◽  
Industrial Processing ◽  
Collagen Peptides ◽  
Nutraceutical Compounds ◽  
Biodiesel Synthesis ◽  
Anti Cancer ◽  
By Products

Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era.

scholarly journals Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals With Human Health Benefits

2021 ◽  
Vol 8 ◽  
Author(s):  
Babita Choudhary ◽  
O. P. Chauhan ◽  
Avinash Mishra
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Ace Inhibition ◽  
Bioactive Metabolites ◽  
Human Consumption ◽  
Alternative Source ◽  
Food Material ◽  
Angiotensin I Converting Enzyme ◽  
Regular Consumption

There has been an increase in human health concerns, and seaweeds are considered as a potential functional food which can decrease the risk of many diseases, as they contain various bioactive compounds. Seaweeds are of nutritional interest and a rich source of natural bioactive compounds including antioxidants, flavonoids, phenolic compounds, and alkaloids that can be used as an alternative source of food material. Seaweeds contain a high amount of vitamins such as A, D, E, C, and B, and minerals including calcium, potassium, magnesium and iron. Seaweeds containing carrageenan, agar and other polysaccharides not only act as a source of fiber but also can act as prebiotics which may benefit the bacteria present in the large intestine. The lack of technologies to process seaweeds for human consumption at an industrial scale is a serious limitation on growth of the seaweed-based functional foods sector. Seaweeds are one of the most extensively used functional foods, with a long history in Asian countries. Now they are also being explored by many Western and European countries. Evidence from epidemiological research suggests that regular consumption of a marine algae-based diet may boost immunity against a number of diseases including COVID-19 novel virus by angiotensin-I-converting enzyme (ACE) inhibition.

scholarly journals Introduksi Pengolahan Limbah Salak Pondoh dan Kelapa Menjadi Produk Bernilai Ekonomi pada PKK di Dusun Potro, Pakem, Sleman

2019 ◽  
Vol 2 (1) ◽  
pp. 13
Author(s):  
Agus Nugroho Setiawan ◽  
Septi Nur Wijayanti
Keyword(s):  
Community Service ◽  
Waste Treatment ◽  
Agricultural Waste ◽  
Economic Value ◽  
Added Value ◽  
Economic Empowerment ◽  
Treatment Practices ◽  
Coconut Husk ◽  
Main Target ◽  
And Training

Potro yang berada di Kecamatan Pakem, Kabupaten Sleman, merupakan daerah pertanian dengan tanaman utamanya padi dan salak pondoh, selain kelapa dan buah–buahan yang ditanam di pekarangan. Selama ini, buah salak pondoh (Salacca zalacca) dan kelapa hanya dimanfaatkan pada bagian daging buahnya, sedangkan bagian lainnya dibuang sebagai limbah dan tidak termanfaatkan, yang justru sering menimbulkan masalah. Oleh karena itu, pengabdian masyarakat ini dilakukan dengan tujuan untuk memberikan nilai tambah pada limbah pertanian melalui pengolahan menjadi berbagai macam produk, serta meningkatkan pengetahuan, wawasan dan ketrampilan masyarakat dalam pengelolaan dan pemanfaatan limbah pertanian. Sasaran utama kegiatan ini adalah anggota PKK yang mempunyai ketersediaan waktu luang lebih banyak dan mempunyai kegiatan rutin dalam pemberdayaan ekonomi. Untuk mencapai tujuan tersebut, dilakukan beberapa metode kegiatan yaitu penyuluhan, demonstrasi dan pelatihan praktek pengolahan limbah; serta pendampingan dan monitoring evaluasi. Hasil kegiatan pengabdian pada masyarakat menunjukkan bahwa limbah pertanian berupa biji salak pondoh diolah menjadi kopi biji salak, dan sabut kelapa dapat diolah menjadi keset yang bernilai ekonomi, serta anggota PKK mendapatkan pengetahuan, wawasan, dan ketrampilan dalam mengolah limbah pertanian.Kata kunci : limbah pertanian, pengelolaan, sabut kelapa, biji salak pondoh, bermanfaatAbstractPotro which is located in Pakem Subdistrict, Sleman Regency, is an agricultural area with mainly rice and pondoh snakefruit (Salacca zalacca), in addition to coconut and fruits planted in the yard. So far, pondoh snakefruit and coconut are only used in the fruit flesh, while other parts are disposed of as waste and not utilized, which often causes problems. Therefore, this community service is carried out with the aim of providing added value to agricultural waste through processing into various kinds of products, as well as increasing the knowledge, insights and skills of citizens in the management and utilization of agricultural waste. The main target of this activity is members of women organization PKK who have more free time available and have routine activities in economic empowerment. To achieve this goal, several methods of activity were carried out, namely counseling, demonstration and training on waste treatment practices; and assistance and monitoring evaluation. The results of the community service show that agricultural waste in the form of pondoh snakefruit seeds is processed into coffee of zalacca seeds, and coconut husk can be processed into mat that has economic value, and PKK members obtain knowledge, insight, and skills in processing agricultural waste.

scholarly journals Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5028
Author(s):  
Tanvir Ahmed ◽  
Chin-Kun Wang
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Biological Activities ◽  
Water Soluble ◽  
Therapeutic Effects ◽  
Organosulfur Compounds ◽  
Wide Range ◽  
Anti Cancer ◽  
Future Challenges ◽  
Anti Inflammation

Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60–90 °C) and humidity (70–90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.

scholarly journals Bio-Based Compounds from Grape Seeds: A Biorefinery Approach

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1888 ◽  
Author(s):  
Massimo Lucarini ◽  
Alessandra Durazzo ◽  
Annalisa Romani ◽  
Margherita Campo ◽  
Ginevra Lombardi-Boccia ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Agricultural Waste ◽  
Analytical Techniques ◽  
Pilot Scale ◽  
Wine Industry ◽  
Added Value ◽  
Grape Seeds ◽  
Study Approach ◽  
Multidisciplinary Study ◽  
Italian Experience

Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Winemaking produces byproducts with high added value, which can be used for new productions in several application fields. From the perspective of biorefinery and circular economy, grape seeds could be exploited by extracting bioactive compounds with high added value before using biomass for energy purposes. The markets concerned are, in addition to the food, cosmetics, and pharmaceuticals sectors, which use bioactive compounds, the sector of biopolymeric materials and of energy for the production of biohydrogen and biomethane. Generally, bioactive components should be investigated through an integrated and multidisciplinary study approach based on emerging analytical techniques; in this context, attention is addressed towards green and sustainable procedures; an update of extraction techniques, innovative technologies, and chemometrics are described. Nowadays, processes so far tested on a pilot scale for grape waste are developed to enhance the extraction yields. Here, a picture of the Italian experience applied to the byproducts of the wine industry is given.

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