scholarly journals Flaxseed oil: Extraction, health benefits and products

2021 ◽  
Vol 13 (1) ◽  
pp. 1-19
Author(s):  
Zhenxing Tang ◽  
Rui-Feng Ying ◽  
Bin-Feng Lv ◽  
Lan-Hua Yang ◽  
Zheng Xu ◽  
...  
Keyword(s):  
Health Benefits ◽  
Meat Products ◽  
Flaxseed Oil ◽  
Food Ingredient ◽  
Potential Health ◽  
Phase Partitioning ◽  
Assisted Extraction ◽  
Three Phase ◽  
Potential Benefits ◽  
Mechanical Pressing

Flaxseed is rich in ?-linolenic acid (ALA), lignans, proteins and dietary fibers, which has been considered as an important food ingredient. As one of most functional ingredients in flaxseed, flaxseed oil could provide many potential health benefits, such as cardiovascular protection, anti-tumor, anti-inflammatory, live protection, diabetes treatment, etc. Besides mechanical pressing and solvent extraction for flaxseed oil, various new extraction processes, for example, microwave-assisted extraction, supercritical CO2 extraction, subcritical extraction, three-phase partitioning, enzyme-assisted three-phase partitioning, etc., have been investigated. Currently, flaxseed oil has been incorporated into some regular food formulations including liquid or solid powder drink, meat products, baking foods, etc. However, due to high ALA in flaxseed oil, it is a great challenge for the development of flaxseed-oil based products. In present paper, the latest development of the extraction of flaxseed oil, the potential benefits of flaxseed oil, and flaxseed oil-based foods, were reviewed. Regarding the studies of flaxseed oil in our group was also highlighted.

scholarly journals Acorn Oil: Chemistry and Functionality

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Mehdi Taib ◽  
Lahboub Bouyazza ◽  
Badiaa Lyoussi
Keyword(s):  
Type 2 Diabetes ◽  
Essential Fatty Acids ◽  
Health Benefits ◽  
Extraction Methods ◽  
Food Ingredient ◽  
Potential Health ◽  
Novel Food ◽  
Excellent Source ◽  
Palmitic Acids

Acorn oil has been receiving increasing attention due to its nutritional potentials. However, its application as a novel food ingredient has not yet been fully explored. This paper summarizes chemical composition, extraction methods, potential health benefits, and current applications of acorn oil, with the aim of providing suggestions for its exploitation. Acorn oil is an excellent source of essential fatty acids (oleic, linoleic, α-linolenic, and palmitic acids). Acorns are a rich source of tocopherols, with γ-tocopherol being the most abundant. It also contains various bioactive compounds such as polyphenols and sterols (mainly β-sitosterol). Diets enriched with acorn oil can be beneficial in preventing cardiovascular disease (CVD), cancer, and type 2 diabetes as well as offer antioxidant activity. Further studies should focus on producing better quality acorn oil such as the application of more innovative and optimized techniques that can increase its health benefits and hence utilization.

scholarly journals Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 867 ◽  
Author(s):  
Rojo-Poveda ◽  
Barbosa-Pereira ◽  
Mateus-Reguengo ◽  
Bertolino ◽  
Stévigny ◽  
...  
Keyword(s):  
Particle Size ◽  
Health Benefits ◽  
Extraction Methods ◽  
Consumer Acceptance ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Technological Parameters ◽  
Food Ingredient ◽  
Potential Health ◽  
Functional Beverages

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

scholarly journals Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

2021 ◽  
Vol 11 (22) ◽  
pp. 10849
Author(s):  
Hana Mohd Zaini ◽  
Mohd Dona Bin Sintang ◽  
Jumardi Roslan ◽  
Suryani Saallah ◽  
Elisha Munsu ◽  
...  
Keyword(s):  
Health Benefits ◽  
Meat Products ◽  
Musa Acuminata ◽  
Banana Peel ◽  
Potential Health ◽  
Musa Balbisiana ◽  
Processed Meats ◽  
Sensory Acceptance ◽  
Sensory Score ◽  
High Storage

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Application of Tea Extract in Food Industry

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.

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

scholarly journals Potential health benefits of zinc supplementation for the management of COVID‐19 pandemic

2021 ◽  
Vol 45 (2) ◽  
Author(s):  
Ademola Adetokunbo Oyagbemi ◽  
Temitayo Olabisi Ajibade ◽  
Yapo Guillaume Aboua ◽  
Idayat Titilayo Gbadamosi ◽  
Aduragbenro Deborah A. Adedapo ◽  
...  
Keyword(s):  
Zinc Supplementation ◽  
Health Benefits ◽  
Potential Health
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