scholarly journals Fruits Bioactive Compounds Characterization from a New Food Product

2014 ◽  
Vol 6 (4) ◽  
Author(s):  
Valentina Mariana RUS ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU ◽  
Oana Lelia POP ◽  
Floricuta RANGA ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Product

scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

scholarly journals Fruits Bioactive Compounds Characterization from a New Food Product

2014 ◽  
Vol 6 (4) ◽  
pp. 470-473
Author(s):  
Valentina Mariana RUS ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU ◽  
Oana Lelia POP ◽  
Floricuta RANGA ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Food Product ◽  
New Product ◽  
Raw Material ◽  
Total Phenolic ◽  
Protective Food ◽  
Food Market ◽  
Adults And Children ◽  
Flax Seeds

The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds.  The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.

APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Tri Winarni Agustini ◽  
Widodo Farid Ma’ruf ◽  
Widayat Widayat ◽  
Meiny Suzery ◽  
Hadiyanto Hadiyanto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Nutritional Value ◽  
Ice Cream ◽  
Food Product ◽  
Total Solid ◽  
Point Of View ◽  
Randomized Design ◽  
Soft Cheese ◽  
Processing Techniques

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream). 

scholarly journals The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 684 ◽  
Author(s):  
Sophie Réhault-Godbert ◽  
Nicolas Guyot ◽  
Yves Nys
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Dietary Cholesterol ◽  
Food Product ◽  
Epidemiologic Studies ◽  
Factors Affecting ◽  
Domestic Species ◽  
Egg Consumption ◽  
Nutritional Characteristics ◽  
Egg Composition

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

scholarly journals Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 188 ◽  
Author(s):  
Adelina Ștefania Milea ◽  
Aida Mihaela Vasile ◽  
Adrian Cîrciumaru ◽  
Loredana Dumitrașcu ◽  
Vasilica Barbu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Whey Proteins ◽  
Value Added ◽  
Food Product ◽  
Dry Weight ◽  
Food Products ◽  
Added Value ◽  
Sweet Cherries ◽  
Potential Use

Sweet cherries are processed in various ways, leading to significant amounts of underutilized by-products that can potentially be used as a source of bioactive compounds, including antioxidants. The present study focuses on identifying ways to exploit bioactive compounds from sweet cherry skins, namely the extraction, microencapsulation, and functionalizing of some food product to obtain added value. The anthocyanins from skins were extracted and encapsulated in a combination of whey proteins isolate and chitosan by freeze-drying, with an encapsulation efficiency of 77.68 ± 2.57%. The powder showed a satisfactory content in polyphenols, of which anthocyanins content was 14.48 ± 1.17 mg cyanidin 3-glucoside/100 g dry weight (D.W.) and antioxidant activity of 85.37 ± 1.18 µM Trolox/100 g D.W. The powder was morphologically analyzed, revealing the presence of coacervates, ranging in size from 12–54 μm, forming large spheresomes (up to 200 μm). The powder was used as a functional ingredient to develop two value-added food products, namely yoghurt and marshmallows. The powder was tested for its prebiotic effect on L. casei 431® in the yoghurt samples during 21 days at 4 °C, when a decrease in viability was found, up to 6 log CFU·g−1. The anthocyanins and antioxidant activity decreased in yoghurt and increased in marshmallows during storage time. The obtained results support the potential use of extracts from underutilized sources in the development of functional ingredients and value-added food products.

scholarly journals Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafael Alves do Nascimento ◽  
Elisângela Lima Andrade ◽  
Elza Brandão Santana ◽  
Nielson Fernando da Paixão Ribeiro ◽  
Cristiane Maria Leal Costa ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Desirability Function ◽  
Food Product ◽  
High Energy ◽  
Simultaneous Optimization ◽  
Drying Process ◽  
Spouted Bed ◽  
Air Velocity ◽  
Alternative Source ◽  
Process Yield

Abstract This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

scholarly journals Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5521
Author(s):  
Aneta Wojdyło ◽  
Krzysztof Lech ◽  
Paulina Nowicka
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Control Method ◽  
Food Product ◽  
Quality Parameters ◽  
Microwave Drying ◽  
Drying Methods ◽  
Vacuum Microwave ◽  
On Line

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.

scholarly journals Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?

2021 ◽  
Author(s):  
Marina Marsanasco ◽  
Silvia del Valle Alonso
Keyword(s):  
Bioactive Compounds ◽  
Encapsulation Efficiency ◽  
Essential Fatty Acids ◽  
Food Product ◽  
Design Strategy ◽  
Scaling Up ◽  
Functional Grade ◽  
Liposomal Formulations ◽  
Economic Prospect ◽  
Membrane Stabilizer

Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. A series of laboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the BC into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.

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