Bioactive compounds, health benefits and functional food products of sea buckthorn: a review

2021 ◽  
pp. 1-22
Author(s):  
Kewen Wang ◽  
Zhenzhen Xu ◽  
Xiaojun Liao
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Health Benefits ◽  
Food Products ◽  
Sea Buckthorn

scholarly journals Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 279
Author(s):  
Monalisha Pattnaik ◽  
Pooja Pandey ◽  
Gregory J. O. Martin ◽  
Hari Niwas Mishra ◽  
Muthupandian Ashokkumar
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Subcritical Water ◽  
Food Products ◽  
Organic Wastes ◽  
Subcritical Water Extraction ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
By Products

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

scholarly journals Encapsulation of bioactive compounds derived from fruit processing by-products

2018 ◽  
Vol 63 (2) ◽  
pp. 113-137
Author(s):  
Ana Salevic ◽  
Ana Kalusevic ◽  
Steva Levic ◽  
Viktor Nedovic
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Critical Factor ◽  
Food Products ◽  
Point Of View ◽  
Economic Point ◽  
Main Challenge ◽  
Fruit Processing ◽  
By Products

An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

scholarly journals Botanical, Chemical and Pharmacological Properties of Artocarpus lakoocha (Monkey Fruit): A Review

2020 ◽  
Author(s):  
Arun Kumar Gupta ◽  
Urbi Pathak ◽  
Manisha Medhi ◽  
Andrea Mastinu ◽  
Mukesh S. Sikarwar ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Large Family ◽  
Food Products ◽  
Pharmacological Properties ◽  
Bioactive Components ◽  
Inhibitory Factors

Artocarpus are members of the Moraceae family who are believed to be a large family comprises of nearly 60 genera and about 1400 species. The most important genus of the Moraceae family is Ficus, Morus and Artocarpus. The extract and bioactive compounds from bark, leaves, seeds and pericarp of monkey fruit have shown to possess exceptional phytochemical, nutritional and valuable pharmacological properties. This fruit is capable of offering numerous inhibitory factors such as antibacterial, antitubercular, antiviral, antifungal, antiplatelet, antiarthritic, tyrosinase inhibitory and cytotoxicity. This review devotes the complete overview of pharmacological and bioactive components exclusively found in the monkey fruit and its parts. However, fruit exhibits appreciable properties, but they are still unknown as well as underutilized. The remarkable properties of plants and the modern approaches are needed for the treatment of chronic diseases, the development of drugs and functional food products, or for the improvement of properties existed ones. 

scholarly journals Bioactive Compounds: The Key to Functional Foods

2018 ◽  
Vol 1 (3) ◽  
pp. 36 ◽  
Author(s):  
Danik Martirosyan ◽  
Emma Miller
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Real Life ◽  
The Real ◽  
Optimal Health ◽  
Food Center ◽  
Anti Inflammatory ◽  
Definition Of

Background: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].

scholarly journals Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

2017 ◽  
Vol 23 (4) ◽  
pp. 457-471 ◽  
Author(s):  
Ana Belscak-Cvitanovic ◽  
Viktor Nedovic ◽  
Ana Salevic ◽  
Sasa Despotovic ◽  
Drazenka Komes ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Implementation Strategies ◽  
Food Products ◽  
Morphological Properties ◽  
Functional Quality ◽  
Tea Extract ◽  
Beer Production ◽  
Spray Dried

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 ?m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.

scholarly journals Choosing Suitable Food Vehicles for Functional Food Products

2021 ◽  
Vol 11 (2) ◽  
pp. 44
Author(s):  
Gloria Aderonke Otunola ◽  
Danik Martirosyan
Keyword(s):  
Bioactive Compounds ◽  
Food Choice ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Dietary Habits ◽  
Health Benefits ◽  
Food Fortification ◽  
Wide Range ◽  
Health And Disease

Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

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