scholarly journals Food Properties of Lebui Bean Powder Extract Fermented by Rhizopus Sp.

2021 ◽  
Vol 9 (1) ◽  
pp. 338-345
Author(s):  
Wahyu Mushollaeni ◽  
Lorine Tantalu
Keyword(s):  
Bioactive Compounds ◽  
Bioactive Compound ◽  
Free Form ◽  
Black Bean ◽  
Food Properties ◽  
Nutritional Components ◽  
Rhizopus Sp ◽  
Powder Extract ◽  
Main Factor

The fermentation that involves the performance of microbes is very effective for breaking the glycoside bonds that bind bioactive compounds in cells without using high temperatures and chemicals, as well as to improve the quality of nutritional components. Bioactive compounds in free form, obtained from the fermentation of black bean powder (Cajanus sp.) need to be extracted and characterized to obtain the types of bioactive compounds that have the potential to be applied in functional foods. Fermented black bean powder used in this experiment is the fermented lebui bean powder that has been fermented using the fungus Rhizopus sp. for two days. These lebui beans are local beans from Lombok Island, West Nusa Tenggara, Indonesia. This experiment aimed to determine the type and concentration of organic solvents, which can maintain the quality of nutritional contents and bioactive compounds of fermented lebui bean powder. The nested design was used. The main factor was the type of solvent (n-hexane or ethanol), while the solvent concentration (70% or 90%) was the second factor and nested in the main factor. The result showed that ethanol 90% was the best organic solvent to extract the bioactive compound in fermented lebui bean powder, and this extract contained protein, lipid, moisture, ash, fiber, and carbohydrates respectively 26.33%; 13.60%; 14.24%; 3.28%; 16.03%; and 26.54%. The bioactive compounds identified were phenolic, flavonoid, and anthocyanin, respectively 78.544 mgGAE/g; 217.358 mgQE/g; and 147.665 ppm.

scholarly journals Foliar Application of Cu Nanoparticles Modified the Content of Bioactive Compounds in Moringa oleifera Lam

Agronomy ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 167 ◽  
Author(s):  
Antonio Juárez-Maldonado ◽  
Hortensia Ortega-Ortíz ◽  
Gregorio Cadenas-Pliego ◽  
Jesús Valdés-Reyna ◽  
José Pinedo-Espinoza ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Foliar Application ◽  
Bioactive Compound ◽  
Cu Nanoparticles ◽  
Chlorophyll Contents ◽  
Moringa Oleifera Lam

Moringa oleifera Lam is a plant that has recently gained importance as a food because of its nutritional value and bioactive compound content and because practically all the organs are usable. The use of nanoparticles has appeared as an alternative to increase bioactive compounds in plants. The goal of this work was to determine if the application of copper nanoparticles would increase the content of bioactive compounds and antioxidant capacity in M. oleifera. Copper (Cu) nanoparticles were applied to the leaves at four different times throughout crop growth. The biocompounds were analyzed after the second, third, and fourth applications. The results show that application of Cu nanoparticles has a beneficial effect on the accumulation of bioactive compounds in M. oleifera leaves. In addition, the antioxidant capacity and carotenoid and chlorophyll contents in the leaves of M. oleifera increased after Cu nanoparticles application. The same effect was not observed in the fruit of M. oleifera. Here, the bioactive compound contents diminished. Therefore, the use of Cu nanoparticles can be an important alternative to improve the quality of this plant, particularly that of the leaves.

Pharmaceutical quality of yarrow (Achillea millefolium L. s.l.) – Investigation of 40 commercial drug samples by means of the bioactive compounds

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
B Benedek ◽  
K Rothwangl-Wiltschnigg ◽  
E Rozema ◽  
N Gjoncaj ◽  
G Reznicek ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Achillea Millefolium ◽  
Pharmaceutical Quality

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals Corrigendum to

2021 ◽  
pp. 110324
Author(s):  
Zhen Chen ◽  
Jingyong Jiang ◽  
Xiaobai Li ◽  
Yiwen Xie ◽  
Zexin Jin ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruit Quality ◽  
Rubus Chingii ◽  
Rubus Chingii Hu

scholarly journals Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

scholarly journals Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1568
Author(s):  
Rebecca R. Milczarek ◽  
Carl W. Olsen ◽  
Ivana Sedej
Keyword(s):  
Antioxidant Activity ◽  
Large Scale ◽  
Citrullus Lanatus ◽  
Forward Osmosis ◽  
Soluble Phenolics ◽  
Nutritional Components ◽  
Watermelon Juice ◽  
Juice Concentrate ◽  
And Storage

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Qualitŕ della vita e invecchiamento della popolazione. Materiali per un'ipotesi alternativa alla questione pensionistica

2009 ◽  
pp. 67-91
Author(s):  
Adele Bianco
Keyword(s):  
Quality Of Life ◽  
Life Quality ◽  
Main Idea ◽  
Living Condition ◽  
Climate And Environmental Change ◽  
Safety And Health ◽  
Positive Ageing ◽  
The Impact ◽  
Main Factor

The topic of this article is quality of life and ageing process specially focused on today young generations and their coming retirement situation. The main idea is that quality of life is increasing, that means longer, safer and better living condition; consequently positive ageing processes mean also reforming retirement sector. The hypothesis carried out in this paper is an alternative one. Despite of the positive trends, we describe how three main factor of nowadays life are, on the contrary, turning into worse condition the future of young generations and their coming life situation. Firstly we consider the socio-economic aspects, the impact on health and the implications connected with precarious work. Secondly we consider pollution and its effects on health, life quality and life expectation. Thirdly we pay attention about climate and environmental change and their effect on health, life quality and expectation. In conclusion, the retirement future of today young generations may be very different (worse) than expected. The paper in based on WHO, IPCC and European Agency for Safety and Health at Work data and reports.Key words: Young generations; Coming quality of life; Population ageing and future of retirement question.Parole chiave: Giovani generazioni; Qualitŕ della vita; Invecchiamento della popolazione e pensioni.

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