Hempseed in food industry: Nutritional value, health benefits, and industrial applications

2019 ◽  
Vol 19 (1) ◽  
pp. 282-308 ◽  
Author(s):  
William Leonard ◽  
Pangzhen Zhang ◽  
Danyang Ying ◽  
Zhongxiang Fang
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Health Benefits ◽  
Industrial Applications

scholarly journals Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

2022 ◽  
Vol 12 (1) ◽  
pp. 455
Author(s):  
Jeyanthi Palanivelu ◽  
Sundaram Thanigaivel ◽  
Sundaram Vickram ◽  
Nibedita Dey ◽  
Dasha Mihaylova ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Health Benefits ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Great Demand ◽  
Recent Advances

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Application of Tea Extract in Food Industry

2020 ◽  
Vol 16 (7) ◽  
pp. 998-1004
Author(s):  
Aziz H. Rad ◽  
Raana B. Fathipour ◽  
Fariba K. Bidgoli ◽  
Aslan Azizi
Keyword(s):  
Food Industry ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Water Extraction ◽  
Ultrasound Assisted Extraction ◽  
Epicatechin Gallate ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Main Components ◽  
Tea Extract

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

Microencapsulation: A Prospective to Protect Probiotics

2020 ◽  
Vol 16 (6) ◽  
pp. 891-899 ◽  
Author(s):  
Wissam Zam
Keyword(s):  
Gastrointestinal Tract ◽  
Food Industry ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Bacterial Cells ◽  
Beneficial Effects ◽  
Host Health ◽  
Resistant Strains ◽  
Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

Prebiotic Carbohydrates for Therapeutics.

2020 ◽  
Vol 20 ◽  
Author(s):  
Renuka Basavaiah ◽  
Prapulla Siddalingaiya Gurudutt
Keyword(s):  
Immune Response ◽  
Lipid Metabolism ◽  
Bacterial Infection ◽  
Food Industry ◽  
Health Benefits ◽  
Well Being ◽  
Intestinal Disease ◽  
Mineral Absorption ◽  
Health Promoting ◽  
Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

scholarly journals The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

2020 ◽  
Vol 15 (1) ◽  
pp. 787-796 ◽  
Author(s):  
Marek Kieliszek ◽  
Kamil Piwowarek ◽  
Anna M. Kot ◽  
Katarzyna Pobiega
Keyword(s):  
Food Industry ◽  
Industrial Applications ◽  
Waste Products ◽  
Yeast Biomass ◽  
Wide Range ◽  
Innovative Solutions ◽  
Biomass Management ◽  
Effective Use ◽  
Modern Technologies ◽  
Biomass Of Microorganisms

AbstractCellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.

scholarly journals Potential application of gold nanoparticles in food packaging: a mini review

Gold Bulletin ◽  
2021 ◽  
Author(s):  
Saeed Paidari ◽  
Salam Adnan Ibrahim
Keyword(s):  
Gold Nanoparticles ◽  
Potential Application ◽  
Food Industry ◽  
Food Packaging ◽  
Industrial Applications ◽  
Mechanisms Of Action ◽  
Microbial Load ◽  
Food Sector ◽  
The Past ◽  
Industry Applications

AbstractIn the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

scholarly journals Bioaccessibility of Marine Carotenoids

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 397 ◽  
Author(s):  
Isabel Viera ◽  
Antonio Pérez-Gálvez ◽  
María Roca
Keyword(s):  
Pharmaceutical Industry ◽  
Human Health ◽  
Industrial Production ◽  
Food Industry ◽  
Industrial Applications ◽  
Point Of View ◽  
Market Area ◽  
Biological Functions ◽  
Determination Methods ◽  
Nutraceutical Properties

The benefit of carotenoids to human health is undeniable and consequently, their use for this purpose is growing rapidly. Additionally, the nutraceutical properties of carotenoids have attracted attention of the food industry, especially in a new market area, the ‘cosmeceuticals.’ Marine organisms (microalgae, seaweeds, animals, etc.) are a rich source of carotenoids, with optimal properties for industrial production and biotechnological manipulation. Consequently, several papers have reviewed the analysis, characterization, extraction and determination methods, biological functions and industrial applications. But, now, the bioaccessibility and bioactivity of marine carotenoids has not been focused of any review, although important achievements have been published. The specific and diverse characteristic of the marine matrix determines the bioavailability of carotenoids, some of them unique in the nature. Considering the importance of the bioavailability not just from the health and nutritional point of view but also to the food and pharmaceutical industry, we consider that the present review responds to an actual demand.

Sign in / Sign up

Export Citation Format

Share Document