scholarly journals Functional Dehydrated Foods for Health Preservation

2018 ◽  
Vol 2018 ◽  
pp. 1-29 ◽  
Author(s):  
R. M. S. C. Morais ◽  
A. M. M. B. Morais ◽  
I. Dammak ◽  
J. Bonilla ◽  
P. J. A. Sobral ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Food Ingredients ◽  
Nutritional Health ◽  
Disease Risks

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

scholarly journals Consuming insects: are there health benefits?

2017 ◽  
Vol 3 (4) ◽  
pp. 225-229 ◽  
Author(s):  
N. Roos ◽  
A. van Huis
Keyword(s):  
Bioactive Compounds ◽  
Food Systems ◽  
Fruits And Vegetables ◽  
Health Benefits ◽  
Health Claims ◽  
Insect Species ◽  
Food Groups ◽  
Sustainable Food ◽  
Varied Diet ◽  
Enormous Number

How healthy are insects? This is a highly relevant question in view of the global interest in the potential of insects as a sustainable food source in food systems and diets. Edible insects, like other foods, can provide nutrients and dietary energy to meet the requirements of the human body as a part of a varied diet. They also have the potential to provide bioactive compounds that have health benefits beyond simple nutritional values, as is the case for other food groups such as fruits and vegetables. Various recent studies have indicated such bioactivity in different insect species. The enormous number of edible insect species may be a source of novel bioactive compounds with health benefits addressing global health challenges. However, any identified health benefits need to be confirmed in human studies or in standardised assays accepted in health research prior to making health claims.

scholarly journals Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ricardo I. Castro ◽  
Patricio Ramos ◽  
Carolina Parra-Palma ◽  
Luis Morales-Quintana
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Future Research ◽  
Bioactive Properties ◽  
Principal Points ◽  
Excellent Source ◽  
Ugni Molinae

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

scholarly journals Potential Functional Food Ingredients in Bread and their Health Benefits

2021 ◽  
Vol 12 (5) ◽  
pp. 6533-6542
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Omega 3 ◽  
Active Ingredients ◽  
Beta Glucan ◽  
Food Ingredients ◽  
Functional Bread ◽  
Technological Advances

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.

scholarly journals Recent Trends in Pretreatment of Food before Freeze-Drying

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1661
Author(s):  
Dariusz Dziki
Keyword(s):  
Freeze Drying ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Drying Methods ◽  
Food Ingredients ◽  
Food Powders ◽  
Freeze Dried ◽  
Conventional Drying ◽  
Energy Consuming ◽  
Recent Trends

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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 Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 485
Author(s):  
Y Yuliani ◽  
Putut Har Riyadi ◽  
Eko Nurcahya Dewi ◽  
Irwandi Jaswir ◽  
Tri Winarni Agustini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Encapsulation Efficiency ◽  
Control Sample ◽  
Pharmaceutical Product ◽  
Ocimum Basilicum ◽  
Total Phenol ◽  
Bioactive Molecules ◽  
Drying Methods

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds.   Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%.   Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.

scholarly journals Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2996
Author(s):  
Krishan Kumar ◽  
Rahul Mehra ◽  
Raquel P. F. Guiné ◽  
Maria João Lima ◽  
Naveen Kumar ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Bioactive Constituents ◽  
Low Fat ◽  
High Fiber ◽  
Oxidative Damages

Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.

Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Martha Verghese ◽  
Shantrell Willis ◽  
Judith Boateng ◽  
Ahmed Gomaa ◽  
Rajwinder Kaur
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Health Benefits ◽  
Antioxidant Potential ◽  
Annual Review ◽  
Publication Date ◽  
Potential Availability ◽  
Effect Of Food ◽  
Processing Effects ◽  
Plant Sources

Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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