Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry

Unexpected Challenges for the Translation of Research on Food Interventions to Applications in the Food Industry: Using Flaxseed Research as an Example

Canadian Journal of Physiology and Pharmacology ◽

10.1139/cjpp-2020-0389 ◽

2020 ◽

Author(s):

Grant N. Pierce ◽

Thomas Netticadan

Keyword(s):

Food Industry ◽

Health Benefits ◽

The Public ◽

The Past ◽

Industry Applications ◽

Research Findings ◽

Health Quality ◽

Health Quality Of Life ◽

Effective Translation

One of the primary purposes of the studies that life science researchers carry out is to translate their findings into demonstrable impacts in the lives of the general population. If we study the mechanism of heart disease, for example, it is our hope that new therapies or preventative strategies can be created from these mechanistic data. In the field of nutrition, it is the ultimate goal to translate research findings on the health benefits of functional foods and nutraceuticals into products consumed by the public that will benefit their health, quality of life, prevent disease and prolong life. However, the pathway from research on the health benefits of specific foods or food products into industry applications is often a pathway with multiple, unexpected road blocks for the unsuspecting scientist. The purpose of this article, therefore, is to identify these obstacles that have confronted industry translation in the past by using flaxseed research as an example. The ultimate goal of the review is to alert those in research and in the food industry of these translational hindrances in order to avoid them in the future and promote a more rapid and effective translation of food/health research into marketing success.

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Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

Beverages ◽

10.3390/beverages7010012 ◽

2021 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Teresa Pinto ◽

Alice Vilela

Keyword(s):

Phenolic Compounds ◽

Food Industry ◽

Health Benefits ◽

Food Products ◽

The Other ◽

Sensory Characteristics ◽

Food And Beverages ◽

Functional Beverages ◽

Natural Characteristics ◽

Potential Use

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.

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Application of Tea Extract in Food Industry

Current Nutrition & Food Science ◽

10.2174/1573401316666191218120443 ◽

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.

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Microencapsulation: A Prospective to Protect Probiotics

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222623 ◽

2020 ◽

Vol 16 (6) ◽

pp. 891-899 ◽

Cited By ~ 1

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.

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Prebiotic Carbohydrates for Therapeutics.

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530320666200929140522 ◽

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.

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How can electric lighting contribute to human health and well-being?

Lighting Research and Technology ◽

10.1177/14771535211003264 ◽

2021 ◽

Vol 53 (5) ◽

pp. 515-522

Author(s):

P Raynham

Keyword(s):

Human Health ◽

Psychological Impact ◽

Health Benefits ◽

Well Being ◽

Health Problems ◽

Starting Point ◽

Electric Light ◽

Health And Well Being ◽

Hypothetical Explanation

Electric light in buildings may provide some health benefits; however, for most people these benefits are likely to be small. It is possible for electric lighting to cause health problems, if there is too little light or there is glare, but for the most part there is good guidance available and these problems can be avoided. The quality of the lit environment can have a psychological impact and this may in turn impact well-being. A starting point for this is perceived adequacy of illumination. Related lighting metrics are examined and a hypothetical explanation is suggested.

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Development of new total RNA isolation method for tissues with rich phenolic compounds

Turkish Journal of Biochemistry ◽

10.1515/tjb-2019-0375 ◽

2020 ◽

Vol 45 (4) ◽

pp. 343-350

Author(s):

Zafer Seçgin ◽

Gökhan Gökdemir ◽

Elif Seda Atabay ◽

Aslıhan Kurt Kızıldoğan ◽

Musa Kavas

Keyword(s):

Phenolic Compounds ◽

Rna Sequencing ◽

Rna Isolation ◽

Wall Structure ◽

Isolation Method ◽

High Quality ◽

Ctab Method ◽

Total Rna Isolation

AbstractBackgroundRNAs to be used in transcriptome analysis must be of high quality and pure in order to ensure maximum representation of the expressed genes. RNA isolation is difficult in hazelnut tissues containing large amounts of secondary metabolite, phenolic compounds and the cell wall structure. Commonly used protocols for RNA isolation are those that require a lot of labor and time and also do not allow sufficient RNA isolation when applied to tissues rich in phenolic compounds. This study was aimed to develop an efficient method for isolation of total RNAs from bud of hazelnut to be used in RNA sequencing.Materials and methodsAn optimized new method was successfully applied on three different hazelnuts genotypes (Çakıldak, Palaz, Tombul) and about 25 times higher amount of total RNAs per mg fresh tissues were obtained compared to classical CTAB method. Different methods have been tried for the isolation of RNA from hazelnut tissues and the determination of the quality of the obtained RNAs.ResultsThe quality and quantity of isolalated total RNAs were determined by spectrophotometer, electrophoresis and PCR. This success has been caught without any compromise of purity since A260/A280 ratios ranged from 1.90 to 2.04 and A260/A230 ratios were >2.0 in all purified RNAs.ConclusionThe total RNAs isolated with new protocol was found to be suitable for RNA sequencing and other molecular applications.

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Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽

10.3390/foods10050972 ◽

2021 ◽

Vol 10 (5) ◽

pp. 972

Author(s):

Jookyeong Lee ◽

Changguk Boo ◽

Seong-jun Hong ◽

Eui-Cheol Shin

Keyword(s):

Soybean Oil ◽

Electronic Nose ◽

Canola Oil ◽

Fast Food ◽

Food Industry ◽

Multivariate Analyses ◽

Ethyl Butyrate ◽

Chemical Parameters ◽

Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

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Analysis of inventories of production enterprise

Problems of Innovation and Investment Development ◽

10.33813/2224-1213.24.2021.14 ◽

2021 ◽

pp. 140-148

Author(s):

Olga Bunda ◽

Tetyana Vityuk

Keyword(s):

Development Strategy ◽

Food Industry ◽

New Technologies ◽

Material Consumption ◽

New Markets ◽

Analysis Calculation ◽

Analytical Procedures

The purpose of the article is to analyze the inventories of the production enterprise and determine the directions of its development strategy. The methodology consists in the use of the following methods: grouping and comparison of indicators in the implementation of horizontal and vertical analysis, calculation of deviations by years; methods of coefficient analysis; generalization of the obtained results. The scientific novelty of the work is to improve the analysis of the production enterprise. Conclusions. The analysis of the activity of the production enterprise showed that one of the leading fields of the food industry of Ukraine is the bakery field. The researched enterprise constantly introduces new technologies into production, as a result the need for quantity of materials decreases, therefore material consumption decreases, and also quality of production increases, new markets are mastered, etc. Keywords: analysis, analytical procedures, production enterprise, profitability.

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