scholarly journals Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae)

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Ali Agus ◽  
Agussalim Agussalim ◽  
Muhamad Sahlan ◽  
Ardo Sabir
Keyword(s):  
Human Health ◽  
Functional Food ◽  
Reducing Sugar ◽  
Stingless Bee ◽  
Moisture Ratio ◽  
Sucrose Content ◽  
Three Samples ◽  
Glucose Ratio

Abstract. Agus A, Agussalim, Sahlan M, Sabir A. 2021. Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae). Biodiversitas 22: 5205-5210. Honey was a functional food to improve human health, but irresponsible people used this circumstance to make fake honey. This study aimed to evaluate the profile of the sugar of stingless bee honey [Tetragonula laeviceps (Smith, 1857)] from different geographical origins in Indonesia. Honey, three samples were directly collected from three other sources for meliponiculture of T. laeviceps in Indonesia: Sleman, Klaten, and Gunungkidul. The honey sugars profile was analyzed: glucose, fructose, sucrose, reducing sugar, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH. Glucose and fructose were analyzed by HPLC, sucrose by Luff Schoorl, reducing the sugar by Layne-Enyon, and pH by a pH meter. The current findings revealed that the geographical origins had a highly significant effect on glucose, fructose, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH (P<0.01) and significant effect on reducing sugar (P<0.05), but not on sucrose content. Thus, it can be concluded that the origins were affecting the honey sugars profile and honey from Sleman has the highest sugars content, followed by honey from Klaten and the lower was honey from Gunungkidul.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health

Agriculture ◽  
2013 ◽  
Vol 3 (1) ◽  
pp. 90-111 ◽  
Author(s):  
Cristiane Câmara ◽  
Carlos Urrea ◽  
Vicki Schlegel
Keyword(s):  
Phaseolus Vulgaris ◽  
Human Health ◽  
Functional Food ◽  
Phaseolus Vulgaris L ◽  
Pinto Beans

scholarly journals Analysis of Sugarcane Juice Quality Indexes

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Zeqing Xiao ◽  
Xiaoping Liao ◽  
Shuaiyin Guo
Keyword(s):  
Production Management ◽  
Vital Role ◽  
Reducing Sugar ◽  
Sugarcane Juice ◽  
Mature Stage ◽  
Juice Quality ◽  
Content Increase ◽  
Sucrose Content ◽  
Quality Indexes

The analysis of the quality indexes of sugarcane juice plays a vital role in the process of refining sugarcane, breeding, cultivation, and production management. The paper analyzes the dynamic laws of five quality indexes (i.e., brix, purity, polarization, sucrose content, and reducing sugar) combined with graphs over time along the course of crushing season (December–March) in Guangxi province of China. During this time, the sugarcane is in the mature stage and hypermature stage. At the beginning of December to early January, during which sugarcane is in the later stage of maturity, the nutrients are accumulating, causing brix, purity, polarization, and sucrose content increase. At the beginning of January to mid-February, due to low temperature and insufficient light, it is not conducive to accumulation of nutrients. However, there is the so-called “sugar back” phenomenon and reducing sugar rises gradually in March, leading to deterioration of the quality of sugarcane juice. The results show that timely harvest of sugarcane is beneficial for sugar making. The regression analysis results show that some of quality indexes have strong correlation between them and the regression models are extremely significant, indicating that the prediction results are ideal.

scholarly journals Identification and functional analysis of bacteria in sclerotia of Cordyceps militaris

2021 ◽  
Author(s):  
Li Luo ◽  
Jia-Xi Zhou ◽  
Zhong-Shun Xu ◽  
Ying-Ming Gao ◽  
Xiao Zou
Keyword(s):  
Functional Food ◽  
High Throughput Sequencing ◽  
Cordyceps Militaris ◽  
Liaoning Province ◽  
Rrna Gene ◽  
16S Rrna Gene Sequences ◽  
Sequencing Technology ◽  
Ecological Functions ◽  
Three Samples ◽  
Mycelium Biomass

Abstract Background Cordyceps militaris is a fungus that parasitizes insects. Compounds from C. militaris are valuable in medicine and functional food. There are many kinds of bacteria in the natural sclerotia of C. militaris. However, the community structure of microorganisms in samples from different places may be different, and the corresponding ecological functions require experimental verification. Results We used high-throughput sequencing technology to analyze bacterial 16S rRNA gene sequences in sclerotia of three samples of C. militaris from Liaoning Province, China. Pseudomonas, Pedobacter, Sphingobacterium, and Serratia were the dominant bacterial genera in the sclerotia. Pseudomonas and Pedobacter are heterotrophic, Sphingobacterium decomposes urea, and Serratia reduce nitrate. Two strains of bacteria, N-2 and N-26, were isolated from the sclerotia of the C. militaris, cultured, biochemically characterized, and identified as Stenotrophomonas maltophilia and Pseudomonas baetica, respectively. When these isolated strains were respectively cocultured with C. militaris, the mycelium biomass, mycelium pellet diameter, and cordycepin content decreased. Conclusions Bacteria in sclerotia have an important effect on the growth of C. militaris and the production of its metabolites.

scholarly journals EVALUATION OF BOTTLED WATER QUALITY

2004 ◽  
Vol 36 (4) ◽  
pp. 2087 ◽  
Author(s):  
E. Φωτίου ◽  
N. Κολοβός
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Human Health ◽  
Physicochemical Parameters ◽  
Quality Parameters ◽  
Bottled Water ◽  
Total Hardness ◽  
Water Parameters ◽  
Three Samples ◽  
Main Target

The investigation and the evaluation of the bottled water parameters and their relation to the human health is the main target of this paper. Thirty three samples of bottled water were investigated and the quality parameters were compared according to the standards introduced by EC (instruction 80/778 - 15/07/80) of the drinking water. The physicochemical parameters include pH, conductivity, CI, S04, Si02, Ca, Mg, Na, Κ, F, total hardness and alkalinity.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia

2020 ◽  
Vol 1 (2) ◽  
pp. 63-85
Author(s):  
Abdullah Muzi Marpaung
Keyword(s):  
Clinical Trial ◽  
Fatty Acids ◽  
Human Health ◽  
Functional Activity ◽  
Functional Food ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Wide Range ◽  
Butterfly Pea ◽  
Positive Effect

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects

2021 ◽  
Author(s):  
Xiao Yang ◽  
Juan Dai ◽  
Yan Zhong ◽  
Xuelin Wei ◽  
Yuexin Zhang ◽  
...  
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Food ◽  
Food Sources ◽  
Calorie Intake ◽  
Insoluble Dietary Fiber

Dietary fiber is considered an important functional food for improving human health and controlling calorie intake. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and...

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