scholarly journals Recent advances in utilization of flaxseed as potential source for value addition

OCL ◽  
2018 ◽  
Vol 25 (3) ◽  
pp. A304 ◽  
Author(s):  
Parvinder Kaur ◽  
Roji Waghmare ◽  
Vikas Kumar ◽  
Prasad Rasane ◽  
Sawinder Kaur ◽  
...  
Keyword(s):  
Value Added ◽  
Oilseed Crop ◽  
Flax Seed ◽  
Omega 3 ◽  
Bioactive Components ◽  
Omega 3 Fatty Acid ◽  
Potential Source ◽  
Coronary Diseases ◽  
Review Reports ◽  
Value Added Products

Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

Formulation and Sensory Evaluation of Flax Seed Chutney Powder

2019 ◽  
Vol 56 (3) ◽  
pp. 243
Author(s):  
Gopinath Mummaleti ◽  
Vimala Beera
Keyword(s):  
Sensory Analysis ◽  
Healthy Lifestyle ◽  
Value Added ◽  
Proximate Analysis ◽  
Black Gram ◽  
Flax Seed ◽  
Omega 3 ◽  
Regular Diet ◽  
Daily Diet ◽  
Flax Seeds

<p>The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show interest to take raw flax seeds. Chutney powder made with flax seeds is a best alternative way of consumption highly palatable and nutritious to incorporate in regular diet. Chutney powder of different formulations is made with flax seed, peanuts or black gram, red chilies and spices. Sensory analysis was conducted among the trained and untrained panelists on various sensory attributes and proximate analysis was carried out to assess the nutritional value of bestaccepted chutney powder. From the sensory analysis, it could be concluded that most of the consumers liked the flax seed-groundnut chutney powder made with 20% groundnut and 15% black gram. The chutney powder has good considerable amounts of protein content from 19 to 21%. The study mainly intended to make a healthy palatable product with flax seed, which can be consumed by all groups of people and easy to consume than raw flax seed. The value added flax seed product can be incorporated in daily diet. The product is thus important for changing lifestyle and for consumers heading towards a healthy lifestyle.</p>

scholarly journals Co-production of DHA and squalene by thraustochytrid from forest biomass

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Alok Patel ◽  
Stephan Liefeldt ◽  
Ulrika Rova ◽  
Paul Christakopoulos ◽  
Leonidas Matsakas
Keyword(s):  
Energy Use ◽  
Forest Biomass ◽  
Value Added ◽  
Scale Production ◽  
Omega 3 Fatty Acids ◽  
Total Lipids ◽  
Omega 3 ◽  
Cellular Compartment ◽  
Simultaneous Production ◽  
Value Added Products

AbstractOmega-3 fatty acids, and specifically docosahexaenoic acid (DHA), are important and essential nutrients for human health. Thraustochytrids are recognised as commercial strains for nutraceuticals production, they are group of marine oleaginous microorganisms capable of co-synthesis of DHA and other valuable carotenoids in their cellular compartment. The present study sought to optimize DHA and squalene production by the thraustochytrid Schizochytrium limacinum SR21. The highest biomass yield (0.46 g/gsubstrate) and lipid productivity (0.239 g/gsubstrate) were observed with 60 g/L of glucose, following cultivation in a bioreactor, with the DHA content to be 67.76% w/wtotal lipids. To reduce costs, cheaper feedstocks and simultaneous production of various value-added products for pharmaceutical or energy use should be attempted. To this end, we replaced pure glucose with organosolv-pretreated spruce hydrolysate and assessed the simultaneous production of DHA and squalene from S. limacinum SR21. After the 72 h of cultivation period in bioreactor, the maximum DHA content was observed to 66.72% w/wtotal lipids that was corresponded to 10.15 g/L of DHA concentration. While the highest DHA productivity was 3.38 ± 0.27 g/L/d and squalene reached a total of 933.72 ± 6.53 mg/L (16.34 ± 1.81 mg/gCDW). In summary, we show that the co-production of DHA and squalene makes S. limacinum SR21 appropriate strain for commercial-scale production of nutraceuticals.

scholarly journals What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ahmad Taha Khalaf ◽  
Yuanyuan Wei ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Sarmad Ghazi Al-Shawi ◽  
Samiah Yasmin Abdul Kadir ◽  
...  
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Value Added ◽  
Functional Health ◽  
Omega 3 ◽  
Active Components ◽  
Therapeutic Benefits ◽  
Monetary Success ◽  
Value Added Products

Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailment conditions that lead to putative functional foods being identified. Research and studies are needed to support the possible health benefits of different functional foods that have not yet been clinically validated for the relationships between diet and health. The term “functional foods” may additionally involve health/functional health foods, foods enriched with vitamins/minerals, nutritional improvements, or even conventional medicines.

scholarly journals A Review on Flax Seed: A Legume for Longevity

2021 ◽  
pp. 107-122
Author(s):  
Kinjal P. Patel ◽  
Shivkant Patel ◽  
Dillip Kumar Dash ◽  
Ramachandran Balaraman ◽  
Rajesh A. Maheshwari
Keyword(s):  
Health Benefits ◽  
Flax Seed ◽  
Omega 3 ◽  
Potential Health ◽  
Fiber Flax ◽  
Omega 3 Fatty Acid ◽  
The People ◽  
Flax Plant ◽  
Edible Seeds ◽  
Consistent Information

Flax seed, tiny packs of nutrients supply a wealth of health benefits. Dietary flaxseed has an amazing use in a different health conditions. Research evidences on the properties of dietary flaxseed have wide spread information. It has been found that the tiny, edible seeds of the flax plant, have gained superfood status because of its therapeutic values in preventing the diseases. From the past few years, there is growing evidences that the people have become more health conscious. Many trials have been conducted with the upgraded standards of control available in order to provide consistent information on its significance to the general community. The purpose of this review is to provide a comprehensive summary of the research that have reinforced the growth of flaxseed as a commodity with importance in the health and medicine fields. Flaxseed is emerging as a vital functional food element because of its rich contents of α- linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flax lignans have potential health benefits such as in reduction of cardiovascular disease, cancer, atherosclerosis, diabetes, arthritis, osteoporosis, autoimmune and neurological disorders. The role of the Flax protein in the prevention and treatment of heart disease and in supporting the immune system has been proven. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals.  Its role in enhancing the longevity by alleviating the common health challenges like  hypertension, cancer and diabetes.

scholarly journals Dietary Flaxseed as a Strategy for Improving Human Health

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1171 ◽  
Author(s):  
Mihir Parikh ◽  
Thane G. Maddaford ◽  
J. Alejandro Austria ◽  
Michel Aliani ◽  
Thomas Netticadan ◽  
...  
Keyword(s):  
Oxidative Capacity ◽  
Current Evidence ◽  
Omega 3 ◽  
Bioactive Components ◽  
Alpha Linolenic Acid ◽  
Omega 3 Fatty Acid ◽  
Menopausal Women ◽  
Health And Disease ◽  
The Individual ◽  
And Function

Flaxseed is a rich source of the omega-3 fatty acid, alpha linolenic acid, the lignan secoisolariciresinol diglucoside and fiber. These compounds provide bioactivity of value to the health of animals and humans through their anti-inflammatory action, anti-oxidative capacity and lipid modulating properties. The characteristics of ingesting flaxseed or its bioactive components are discussed in this article. The benefits of administering flaxseed or the individual bioactive components on health and disease are also discussed in this review. Specifically, the current evidence on the benefits or limitations of dietary flaxseed in a variety of cardiovascular diseases, cancer, gastro-intestinal health and brain development and function, as well as hormonal status in menopausal women, are comprehensive topics for discussion.

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

Complementary Effects of Multivitamin and Omega-3 Fatty Acid Supplementation on Indices of Cardiovascular Health in Individuals with Elevated Homocysteine

2012 ◽  
Vol 82 (1) ◽  
pp. 41-52 ◽  
Author(s):  
P. Earnest ◽  
S. Kupper ◽  
M. Thompson ◽  
Guo ◽  
S. Church
Keyword(s):  
Risk Factors ◽  
Cardiovascular Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
C Reactive Protein ◽  
Fatty Acid Supplementation ◽  
Omega 3 Fatty Acid ◽  
Reactive Protein ◽  
Daily Ingestion

Homocysteine (HCY), C-reactive protein (hsCRP), and triglycerides (TG) are risk factors for cardiovascular disease (CVD). While multivitamins (MVit) may reduce HCY and hsCRP, omega-3 fatty acids (N3) reduce TG; yet, they are seldom studied simultaneously. We randomly assigned 100 participants with baseline HCY (> 8.0 umol/L) to the daily ingestion of: (1) placebo, (2) MVit (VitC: 200 mg; VitE: 400 IU; VitB6: 25 mg; Folic Acid: 400 ug; VitB12: 400 ug) + placebo, (3) N3 (2 g N3, 760 mg EPA, 440 mg DHA)+placebo, or (4) MVit + N3 for 12 weeks. At follow-up, we observed significant reductions in HCY (umol/L) for the MVit (- 1.43, 95 %CI, - 2.39, - 0.47) and MVit + N3 groups (- 1.01, 95 %CI, - 1.98, - 0.04) groups, both being significant (p < 0.05) vs. placebo (- 0.57, 95 %CI, - 1.49, 0.35) and N3 (1.11, 95 % CI, 0.07, 2.17). hsCRP (nmol/L) was significantly reduced in the MVit (- 6.00, 95 %CI, - 1.04, - 0.15) and MVit + N3 (- 0.98, 95 %CI, - 1.51, - 0.46) groups, but not vs. placebo (- 0.15, 95 %CI, - 0.74, 0.43) or N3 (- 0.53, 95 %CI, - 1.18, 0.12). Lastly, we observed significant reductions in TG for the N3 (- 0.41, 95 %CI, - 0.69, - 0.13) and MVit + N3 (- 0.71, 95 %CI, - 0.93, - 0.46) groups, both significant vs. placebo (- 0.10, 95 %CI, - 0.36, 0.17) and MVit groups (0.15, 95 %CI, - 12, 0.42). The co-ingestion of MVit + N3 provides synergistic affects on HCY, hsCRP, and plasma TG.

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