Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast

Usage of seaweeds as a functional food/food ingredient is very limited due to paucity of scientific information about variations in the nutritional composition of seaweeds under diverse climatic conditions. Sargassum wightii and Ulva rigida seaweeds are found abundantly on the Southern Indian coastline and were thoroughly evaluated in this work. Crude fiber and lipid of S. wightii were higher (24.93 ± 0.23% and 3.09 ± 0.41%, respectively) as compared to U. rigida; however, U. rigida had higher crude protein content (27.11 ± 0.62%). Evaluation of mineral and CHNS content indicated that the concentration of potassium, magnesium, and calcium was 1.36 ± 0.08 mg/g, 8.39 ± 0.80 mg/g, and 14.03 ± 3.46 mg/g, respectively, that was higher in the S. wightii, whereas U. rigida contained higher value of iron, carbon, and sulphur (0.70 ± 0.13 mg/g, 37.72 ± 4.63%, and 2.61 ± 0.16%, respectively). Swelling capacity (19.42 ± 0.00 mL/g DW to 22.66 ± 00 mL/g DW), water-holding capacity (6.15 ± 0.08 g/g DW to 6.38 ± 0.14 g/g DW), and oil-holding capacity (2.96 ± 0.13 g/g DW) of U. rigida were significantly ( p < 0.05 ) higher as compared to S. wightii. It was observed from DSC thermograms that S. wightii can be safely processed for food formulations even at a temperature of 134°C. The thermograms also revealed changes in the sulphated polysaccharide (fucoidan) profile due to the presence of hydroxyl and carboxyl groups with denaturation of proteins. TGA of S. wightii and U. rigida showed degradation temperature within the range of 200–300°C due to divergent polysaccharide compositions. FTIR spectroscopy suggested the presence of phenolic groups in both seaweeds (at 1219 cm−1). Results of the study suggested that the manufacturing of functional food products from seaweeds could be beneficial and may aid in social upliftment of cultivators/fishermen.

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Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2018.1489530 ◽

2018 ◽

Vol 70 (2) ◽

pp. 150-160 ◽

Cited By ~ 6

Author(s):

Yasmini P. A. Silva ◽

Bárbara C. Borba ◽

Vanessa A. Pereira ◽

Marcela G. Reis ◽

Márcio Caliari ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Functional Food ◽

Nutritional Composition ◽

Food Ingredient ◽

Tomato Processing

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Tecticornia sp. (Samphire)—A Promising Underutilized Australian Indigenous Edible Halophyte

Frontiers in Nutrition ◽

10.3389/fnut.2021.607799 ◽

2021 ◽

Vol 8 ◽

Author(s):

Sukirtha Srivarathan ◽

Anh Dao Thi Phan ◽

Hung Trieu Hong ◽

Elvis T. Chua ◽

Olivia Wright ◽

...

Keyword(s):

Scientific Information ◽

Radical Scavenging ◽

Dry Weight ◽

Indigenous Communities ◽

Nutritional Composition ◽

Arid Land ◽

Total Phenolic ◽

Food Ingredient ◽

Wide Range ◽

Semi Arid

Salinization is gradually increasing over cropping soils and is challenging Governments in many countries, including Australia. There has been a high demand for utilizing arid and semi-arid land for sustainable food production. Currently, the main crops and forage plants are salt sensitive, while halophytes can tolerate a wide range of salinities. Samphire is an Australian indigenous edible halophyte and belongs to the genus Tecticornia. It is an underutilized, succulent plant growing on arid or semi-arid land. Most samphire species have a long history of use as food, but also as non-food (fodder and medicine), among indigenous communities in Australia, while scientific information is limited on their nutritional composition and potential bioactivity. The present study reports, for the first time, the nutritional composition, bioactive compounds (phytochemicals) and antioxidant capacity of six Australian grown samphire from different locations. The results showed that celosianin II and isocelosianin II could be identified as the predominant betalains (phytochemicals) in pigmented samphire species. Proximates and fiber varied significantly (p < 0.05) between the samphire species with a highest value of fiber of 46.8 g/100 g dry weight (DW). Furthermore, samphire could be identified as a valuable source of essential minerals and trace elements, such as iron (41.5 mg/100 g DW), magnesium (1.2 g/100 g DW) and sodium (16.7 g/100 g DW). The fatty acid profile, mainly palmitic, stearic, oleic, linoleic and α-linolenic acid, was similar among the studied species. Total phenolic content and DPPH-radical scavenging capacity were different (p < 0.05) between the six samphire samples. These initial results are very promising and indicate that Australian grown samphire may have the potential to be utilized as a functional food ingredient.

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Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation

Food Biotechnology ◽

10.1080/08905436.2021.1909615 ◽

2021 ◽

pp. 1-22

Author(s):

Wai Kit Mok ◽

Yong Xing Tan ◽

Wei Ning Chen

Keyword(s):

Bacillus Subtilis ◽

Functional Food ◽

In Vitro Digestion ◽

Food Ingredient

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The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Foods ◽

10.3390/foods10040708 ◽

2021 ◽

Vol 10 (4) ◽

pp. 708

Author(s):

Boris Duralija ◽

Predrag Putnik ◽

Dora Brdar ◽

Anica Bebek Markovinović ◽

Sandra Zavadlav ◽

...

Keyword(s):

Functional Foods ◽

Geographical Location ◽

Nutritional Composition ◽

Climatic Conditions ◽

Biologically Active ◽

Biological Potential ◽

Apple Cultivars ◽

The Republic ◽

Processed Form ◽

Extensive Farming

The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

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In vitro antioxidant and wound-healing activities of hydrolyzed collagen from defatted Asian sea bass skin as influenced by different enzyme types and hydrolysis processes

RSC Advances ◽

10.1039/d1ra03131g ◽

2021 ◽

Vol 11 (30) ◽

pp. 18144-18151

Author(s):

Lalita Chotphruethipong ◽

Thunwa Binlateh ◽

Pilaiwanwadee Hutamekalin ◽

Wanida Sukketsiri ◽

Rotimi E. Aluko ◽

...

Keyword(s):

Cell Proliferation ◽

Functional Food ◽

Sea Bass ◽

Food Ingredient ◽

Hydrolyzed Collagen ◽

Asian Sea Bass ◽

Antioxidant Potency ◽

Sea Bass Skin ◽

Lamellipodia Formation

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

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Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition

Handbook of Nutraceuticals and Functional Foods ◽

10.1201/9781420006186-24 ◽

2016 ◽

pp. 409-426

Keyword(s):

Weight Loss ◽

Body Composition ◽

Functional Food ◽

Food Ingredient

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Thermal extras of vegetation walls in Belgrade climatic conditions

Thermal Science ◽

10.2298/tsci170919027s ◽

2018 ◽

Vol 22 (Suppl. 3) ◽

pp. 945-955 ◽

Cited By ~ 1

Author(s):

Budimir Sudimac ◽

Aleksandar Andjelkovic ◽

Sanja Dubljevic

Keyword(s):

Energy Balance ◽

Thermal Characteristics ◽

Climatic Conditions ◽

Office Buildings ◽

Sustainable Technologies ◽

Summer Time ◽

Outer Environment

The goal of this research is to analyse the possibility of using vegetation walls in order to improve the thermal characteristics of office buildings in Belgrade?s climatic conditions. The study analyses the possibility of integrating vegetation modules into the fa?ades of office buildings. The paper shows the potential of vegetation technologies in the realisation of fa?ade coverings of architectural buildings with a goal to reduce heat gained during summer time. The use of vegetation walls in architecture has opened up new planning possibilities and created planning conditions for reducing the energy necessary for cooling office buildings. Considering that interaction between the outer environment and inner solving the dependency between comfort, outer look and building?s energy balance. This paper is presenting the possibility of using sustainable technologies for solving the problem of overheating in Belgrade?s climatic conditions. The research considers the possibilities of using vertically greening systems in planning fa?ade coverings, with an analysis of their thermal characteristics for climatic conditions in Belgrade.

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STUDY OF BIOLOGY AND NUTRITIONAL VALUE OF ULVA RIGIDA C. AG. AS A PROMISING TARGET SPECIES FOR MARINE AQUACULTURE

Fisheries ◽

10.37663/0131-6184-2020-4-94-100 ◽

2020 ◽

Vol 2020 (4) ◽

pp. 94-100

Author(s):

Olga Bityutskaya ◽

Lyubov Bulli ◽

Liudmila Donchenko

Keyword(s):

Nutritional Value ◽

Vegetative Reproduction ◽

Carbohydrate Component ◽

Target Species ◽

Ulva Rigida ◽

High Concentration ◽

Food Ingredient ◽

Marine Aquaculture ◽

Biological Features ◽

Promising Target

The haplodiplobion life cycle with sporic meiosis and isomorphic alternation of generations, the ability for vegetative reproduction, the rapid growth of thallus, a large amount of produced cells, and high specific production make Ulva rigida C. Ag. attractive for marine aquaculture. The paper is devoted to study biological features of Ulva growth and nutritional value under artificial conditions. It is shown how environmental factors affect the germination and formation of new plants. Preliminary data on nutritional value allow us to consider Ulva to low-calorie foods with a rich carbohydrate component. The mineral composition and a high concentration of iodine indicate the feasible usage of Ulva as a functional food ingredient.

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