Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar

2021 ◽  
Vol 25 (1) ◽  
pp. 51-60
Author(s):  
Chang Ho Ahn ◽  
Byung Wook Yang ◽  
Sung Kwon Ko
Keyword(s):  
Antioxidant Activity ◽  
Red Ginseng ◽  
Functional Ingredients

Effects of Extracts Derived from Red Ginseng Residue on Antioxidant Activity and Elastase Inhibition

2016 ◽  
Vol 33 (4) ◽  
pp. 658-666
Author(s):  
Mi-Yeon Lee ◽  
◽  
Bo-Ae Kim ◽  
Jae-Chan Yang
Keyword(s):  
Antioxidant Activity ◽  
Red Ginseng

scholarly journals Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 611 ◽  
Author(s):  
Ana Paula Batista ◽  
Alberto Niccolai ◽  
Ivana Bursic ◽  
Isabel Sousa ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Arthrospira Platensis ◽  
Bioactive Molecules ◽  
In Vitro Digestibility ◽  
Functional Ingredients ◽  
Snack Foods ◽  
Similar Density ◽  
The Impact

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

2017 ◽  
Vol 37 ◽  
pp. 501-506 ◽  
Author(s):  
César A. Can-Cauich ◽  
Enrique Sauri-Duch ◽  
David Betancur-Ancona ◽  
Luis Chel-Guerrero ◽  
Gustavo A. González-Aguilar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Functional Ingredients

scholarly journals Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 169
Author(s):  
M. Antónia Nunes ◽  
Filip Reszczyński ◽  
Ricardo N. M. J. Páscoa ◽  
Anabela S. G. Costa ◽  
Rita C. Alves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolics ◽  
Olive Pomace ◽  
Functional Ingredients ◽  
Antagonistic Effects ◽  
Phenolics Content ◽  
Individual Use ◽  
The Individual ◽  
Natural Preservatives

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.

Heat Processing Decreases Amadori Products and Increases Total Phenolic Content and Antioxidant Activity of Korean Red Ginseng

2010 ◽  
Vol 13 (6) ◽  
pp. 1478-1484 ◽  
Author(s):  
Gyo-Nam Kim ◽  
Jung-Sook Lee ◽  
Ji-Hye Song ◽  
Chang-Ho Oh ◽  
Young-In Kwon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heat Processing ◽  
Total Phenolic ◽  
Red Ginseng ◽  
Korean Red Ginseng ◽  
Amadori Products

scholarly journals New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing

2019 ◽  
Vol 49 (1) ◽  
pp. 5-13
Author(s):  
Анна Битюкова ◽  
Anna Bityukova ◽  
Александра Амелькина ◽  
Alexandra Amelkina ◽  
Александр Евтеев ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Secondary Products ◽  
Functional Ingredients ◽  
Biotechnological Approach ◽  
Oat Bran ◽  
Active Substances

The present research features a new biotechnological approach for complex processing of secondary cereal products. The approach makes it possible to obtain new functional foods and ingredients, such as carbohydrate-protein concentrate, dietary fiber concentrates, biologically active substances, polyphenols, and xylo-oligosaccharides. The complex biotechnology involves oat bran biotransformation and includes chemical, hydrothermal, and enzymatic methods of extraction, which allows manufacturers to obtain functional ingredients with antioxidant and prebiotic properties. The concentrates obtained as a result of the study contained a significant amount of protein, hydrolysis products of polysaccharides (glucose, maltodextrins), and free polyphenols. The experiment produced concentrates of biologically active substances containing xylo-oligosaccharides and phenolic compounds. The content of polyphenols was 67% of the total amount in oat bran, protein – 6.9%, carbohydrates – 80.7% xylo-oligosaccharides whith prebiotic properties 35.3%–71.5%, and ash 11.3%. The obtained data indicated a high antioxidant activity of polyphenol extracts. The differences in antioxidant activity between various methods of extraction are associated primarily with the completeness of extraction and the stability of the extracted phenolic compounds. Ultrasonic treatment proved beneficial for the extraction kinetics and the polyphenol yield at the initial stage, with an increase in antioxidant properties. As for the antioxidant activity of polyphenol concentrate during storage, the research did not reveal changes for 8 months at a temperature of 20 ± 1°C and a relative humidity of 70 ± 5%. The study of the growth dynamics of Lactobacillus acidophilus and Bifi obacterium bifi um in media containing xylo-oligosaccharide concentrate confirmed the presence of prebiotic properties and their selectivity. The accumulation of biomass of prebiotic cultures occurred faster with the use of nutrient media with the use of xylo-oligosaccharide concentrate and lactulose, as compared with milk. Thus, the research confirmed the feasibility of biotechnology for transforming oat bran into functional ingredients, which makes it possible to use them in new technological solutions for products with bifidogenic properties.

Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu

2008 ◽  
Vol 37 (11) ◽  
pp. 1497-1506 ◽  
Author(s):  
Jung-Suk Lee ◽  
Gyo-Nam Kim ◽  
Hae-Dong Jang
Keyword(s):  
Antioxidant Activity ◽  
Red Ginseng ◽  
Ginseng Extract

scholarly journals Bioactive Polyphenols from Southern Chile Seaweed as Inhibitors of Enzymes for Starch Digestion

Marine Drugs ◽  
2020 ◽  
Vol 18 (7) ◽  
pp. 353
Author(s):  
Luz Verónica Pacheco ◽  
Javier Parada ◽  
José Ricardo Pérez-Correa ◽  
María Salomé Mariotti-Celis ◽  
Fernanda Erpel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Extract ◽  
Starch Digestion ◽  
Total Polyphenols ◽  
Functional Ingredients ◽  
Durvillaea Antarctica ◽  
Common Illnesses ◽  
Starchy Foods ◽  
Environmentally Friendly Method

The increment of non-communicable chronic diseases is a constant concern worldwide, with type-2 diabetes mellitus being one of the most common illnesses. A mechanism to avoid diabetes-related hyperglycemia is to reduce food digestion/absorption by using anti-enzymatic (functional) ingredients. This research explored the potential of six common Chilean seaweeds to obtain anti-hyperglycemic polyphenol extracts, based on their capacity to inhibit key enzymes related with starch digestion. Ethanol/water hot pressurized liquid extraction (HPLE), which is an environmentally friendly method, was studied and compared to conventional extraction with acetone. Total polyphenols (TP), antioxidant activity, cytotoxicity and inhibition capacity on α-glucosidase and α-amylase were analyzed. Results showed that the Durvillaea antarctica (cochayuyo) acetone extract had the highest TP content (6.7 ± 0.7 mg gallic acid equivalents (GAE)/g dry seaweed), while its HPLE ethanol/water extract showed the highest antioxidant activity (680.1 ± 11.6 μmol E Trolox/g dry seaweed). No extract affected cell viability significantly. Only cochayuyo produced extracts having relevant anti-enzymatic capacity on both studied enzymes, showing a much stronger inhibition to α-glucosidase (even almost 100% at 1000 µg/mL) than to α-amylase. In conclusion, from the Chilean seaweeds considered in this study, cochayuyo is the most suitable for developing functional ingredients to moderate postprandial glycemic response (starchy foods), since it showed a clear enzymatic inhibition capacity and selectivity.

scholarly journals Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits

2021 ◽  
Vol 59 (4) ◽  
Author(s):  
Gonul Silav-Tuzlu ◽  
Zeynep Tacer-Caba
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Unsaturated Fatty Acids ◽  
Phenolic Content ◽  
Oxidation Stability ◽  
Total Phenolic ◽  
Gluten Free ◽  
Free Products ◽  
Functional Ingredients ◽  
Chestnut Flour

Research background. In spite of being a significantly growing segment, there still exist problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Flours of chestnut, buckwheat and potato were chosen in this study because they are all gluten-free; nutritionally richer and technologically more advantageous compared to wheat flour. They are applied together with chia seeds, which are also functional ingredients, due to being rich in dietary fiber and unsaturated fatty acids. Therefore, this study aims to evaluate the utilization of chia seeds with chestnut flour, buckwheat flour and potato flour in biscuits as overall quality enhancers in gluten-free products. The proximate composition, total phenolic content, antioxidant activity, some biscuit quality parameters and the sensory properties of the samples were investigated and some changes in these products during storage were monitored and evaluated. Results and conclusions. According to the results, biscuits with chestnut flour had the highest phenolic content (400.2 mg GAE/100 g dry sample) and total antioxidant activity (155.5 mg Trolox equivalent (TE)/100 g dry sample). Biscuits with chestnut and chia seeds had the hardness of 30.1 N (p<0.05). In addition, the use of chia seeds significantly increased the overall acceptability and flavor scores according to the sensory analysis results. During storage, chia seeds affected the oxidation stability, however the fatty acid profile stayed almost unchanged except for the losses in lauric acid, stearic acid and α-linolenic acid (p<0.05). In conclusion, the biscuits with chestnut and chia seeds were more prominent, with remarkably better nutritional characteristics and sensory attributes. Novelty and scientific contribution. The study fulfills a need for the growing gluten-free market by incorporating the functional nutrients of chia seeds, chestnut flour and buckwheat flours together to achieve the production of nutritionally improved and organoleptically acceptable gluten-free biscuits. Furthermore, this study makes an overall evaluation of the changes in product quality during storage to provide new ideas for an overall innovation in the gluten-free foods market.

Sign in / Sign up

Export Citation Format

Share Document