scholarly journals Botanical, Chemical and Pharmacological Properties of Artocarpus lakoocha (Monkey Fruit): A Review

2020 ◽  
Author(s):  
Arun Kumar Gupta ◽  
Urbi Pathak ◽  
Manisha Medhi ◽  
Andrea Mastinu ◽  
Mukesh S. Sikarwar ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Large Family ◽  
Food Products ◽  
Pharmacological Properties ◽  
Bioactive Components ◽  
Inhibitory Factors

Artocarpus are members of the Moraceae family who are believed to be a large family comprises of nearly 60 genera and about 1400 species. The most important genus of the Moraceae family is Ficus, Morus and Artocarpus. The extract and bioactive compounds from bark, leaves, seeds and pericarp of monkey fruit have shown to possess exceptional phytochemical, nutritional and valuable pharmacological properties. This fruit is capable of offering numerous inhibitory factors such as antibacterial, antitubercular, antiviral, antifungal, antiplatelet, antiarthritic, tyrosinase inhibitory and cytotoxicity. This review devotes the complete overview of pharmacological and bioactive components exclusively found in the monkey fruit and its parts. However, fruit exhibits appreciable properties, but they are still unknown as well as underutilized. The remarkable properties of plants and the modern approaches are needed for the treatment of chronic diseases, the development of drugs and functional food products, or for the improvement of properties existed ones. 

scholarly journals Opportunity and benefits of functional food from the sea: A Rewiew

2021 ◽  
Vol 11 (2) ◽  
pp. 87
Author(s):  
Paulus Damar Bayu Murti ◽  
Bambang Dwiloka ◽  
Ocky Karna Radjasa ◽  
James Ngginak
Keyword(s):  
Biological Activity ◽  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Protein Hydrolysate ◽  
Marine Resources ◽  
Omega 3 ◽  
Food Ingredients ◽  
Food Research ◽  
Chitin And Chitosan

Functional food has been believed to prevent and reduce the possibility of chronic diseases such as obesity, diabetes, coronary heart disease, hypertension and cancer. The sea offers resources that can be used as a source of functional food. Research on bioactive compounds from marine life has been carried out, which have biological activity. For example, omega-3 consist of two types of acids, namely docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA), which is contained in fish. Carotenoids and xanthophylls are abundant in macroalgae. Likewise with phenolic compounds and polysaccharides derived from algae. The protein hydrolysate from fish waste which is used as an alternative product has biological activity. Chitin and chitosan were extracted from crustacean shells and marine mollusk. Referring to the diversity of compound bioactivity from marine resources, this review emphasizes more on the potential of functional food ingredients owned by marine resources and their opportunities and benefits..Keywords: Functional food, Marine, Bioactive compounds, Chronic diseases, Biological activityABSTRAKPeluang dan manfaat pangan fungsional dari laut: Telaah PustakPangan fungsional telah dipercayai dapat mencegah dan menurunkan kemungkinan penyakit kronis seperti obesitas, diabetes, jantung koroner, hipertensi dan kanker. Laut menawarkan sumberdaya yang dapat dimanfaatkan sebagai sumber bahan pangan fungsional. Penelitian mengenai senyawa bioaktif dari biota laut sudah banyak dilakukan yang memiliki aktivitas biologis.  Sebagai contoh, Omega-3 terdiri atas dua jenis asam yaitu asam dokosaheksaenoat (DHA) dan asam eikosapentanoat (EPA) yang terkandung pada ikan. Karotenoid dan xantofil yang banyak terkandung pada makroalga. Begitu pun dengan senyawa fenolik dan polisakarida yang berasal dari alga. Hidrolisat protein dari limbah ikan yang dimanfaatkan sebagai produk alternatif memiliki aktivitas biologis. Kitin dan kitosan yang diekstrak dari limbah cangkang krustasea dan moluska laut. Mengacu pada keragaman bioaktivitas senyawa dari sumberdaya kelautan, review ini lebih menekankan pada potensi bahan pangan fungsional yang dimiliki oleh sumberdaya kelautan serta peluang dan manfaatnya.Kata kunci : Pangan fungsional, Laut, Senyawa bioaktif, Penyakit kronis, Aktivitas biiologi

scholarly journals Skrinning Fitokimia Pandanus julianetii Sebagai Sumber Pangan Fungsional Lokal Papua

2020 ◽  
Vol 4 (1) ◽  
pp. 74-82
Author(s):  
Novita Condro
Keyword(s):  
Sample Preparation ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Local People ◽  
Phytochemical Screening ◽  
Bioactive Components ◽  
Mountain Area ◽  
Screening Analysis ◽  
Local Functional

Pandanus julianetii or the local name is tuke, also called kelapa hutan is a commodity plant in the Papua Mountain area and has long been used by local people as food. This aims to identify bioactive compounds through phytochemical screening in extraction to find out and study the potential of Pandanus julianetii as a local functional food of Papua. Raw Pandanus julianetii was obtained from Yahukimo District. Pandanus julianetii used three treatments namely raw, burned, and smoked. Furthermore, the stages of sample preparation are made into powder and extracted. Phytochemical screening analysis includes alkaloid, flavanoid,and tannin tests. Phytochemical screening resulted showed that Pandanus julianetii contains flavonoids, alkaloids, saponins and tannins which are bioactive components and have functional properties.

scholarly journals Potensi rumput laut: Kajian komponen bioaktif dan pemanfaatannya sebagai pangan fungsional

2016 ◽  
Vol 3 (1) ◽  
pp. 12 ◽  
Author(s):  
Erniati Erniati ◽  
Fransiska Rungkat Zakaria ◽  
Endang Prangdimurti ◽  
Dede Robiatul Adawiyah
Keyword(s):  
Food Processing ◽  
Functional Food ◽  
Economic Value ◽  
Food Product ◽  
Food Products ◽  
Bioactive Components ◽  
Natural Pigment ◽  
Bioactive Component ◽  
Postharvest Handling ◽  
Living Resource

Rumput laut merupakan sumber daya hayati yang sangat berlimpah di perairan Indonesia. Namun demikian pemanfaatannya untuk pengolahan produk pangan sangat terbatas, terutama untuk produk pangan fungsional. Rumput laut berpotensi dikembangkan sebagai produk pangan fungsional karena mengandung zat gizi dan komponen bioaktif yang berkhasiat untuk kesehatan. Rumput laut mengandung sejumlah komponen bioaktif seperti senyawa fenolik, pigmen alami, polisakarida sulfat, serat dan komponen bioaktif lainnya yang telah diteliti berkhasiat untuk kesehatan. Untuk dapat dikembangkan sebagai produk pangan fungsional, rumput laut yang digunakan harus bebas dari cemaran logam berat dan bahan pencemar lainnya, harus mengandung komponen bioaktif dan zat gizi yang tinggi sehingga harus ada penerapan standar penanaman dan penanganan pasca panen yang baik di tingkat petani rumput laut. Selain itu Proses pengolahan pangan yang diterapkan tidak merusak komponen bioaktif yang terkandung dalam rumput laut. Optimalisasi pengolahan rumput laut sebagai produk pangan fungsional merupakan alternative pemanfaatan potensi rumput laut Indonesia yang dapat meningkatkan nilai ekonomi rumput laut dan yang lebih penting dapat menyediaakan akses pangan sehat bagi masyarakat luas.Seaweed is a living resource that is abundantly available in Indonesian water. However, its utilization in food processing is very limited, especially as functional food products. Seaweed has the potential to be developed as functional food products because it has nutrient and bioactive components that are beneficial for health. Seaweed has a number of bioactive components such as phenolic compound, natural pigment, polysaccharide sulphate, fiber and other bioactive components that has been studied to be advantageous for health. For a seaweed to be developed into functional food product, it must be free from heavy metal and other pollutant contamination, and must contain bioactive components and high nutrients, thus, a good cultivation and postharvest handling standard have to be applied in seaweed farmer level. Moreover, the food processing applied should not damage the bioactive component within the seaweed. Optimization of seaweed processing into functional food product is an alternative for seaweed potential utilization in Indonesia, which could improve the economic value of the seaweed, and more importantly it could provide access for healthy food for community.

scholarly journals Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 279
Author(s):  
Monalisha Pattnaik ◽  
Pooja Pandey ◽  
Gregory J. O. Martin ◽  
Hari Niwas Mishra ◽  
Muthupandian Ashokkumar
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Subcritical Water ◽  
Food Products ◽  
Organic Wastes ◽  
Subcritical Water Extraction ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
By Products

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

Recent Advances in Ethnopharmacological and Toxicological Properties of Bioactive Compounds from Aloe barbadensis (Miller), Aloe vera

2020 ◽  
Vol 16 ◽  
Author(s):  
Vivek Kumar Gupta ◽  
Nagendra Sastry Yarla ◽  
Maria de Lourdes Pereira ◽  
Nikhat Jamal Siddiqui ◽  
Bechan Sharma
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Aloe Vera ◽  
Food Supplement ◽  
New Drugs ◽  
Electrolyte Imbalance ◽  
Cochrane Library ◽  
Pharmacological Properties ◽  
Aloe Barbadensis ◽  
The World

Background: Aloe barbadensis (Miller) is one of the most used medicinal herbs in the world since antiquity due to its valuable application as pharmacological properties. The species of A. vera are widely distributed and cultivated throughout the world. Objective: This review article aims to present an account of information on phytochemistry, pharmacological properties of bioactive compounds from A. vera highlighting the mechanism of action and functional food supplement to improve human health. The development of A. vera based phytomedicines and its future trends were also evaluated. Methods: A bibliographic search of scientific literature published till March 2020 was carried out from the scientific databases and different search engines such as PubMed, ScienceDirect, Cochrane library, and Scopus. The keywords used in several combinations included: Aloe vera, phytochemistry, pharmacological activity, treatment, prevention, disease, health, in vitro, in vivo and clinical studies. From eligible articles, the data were independently extracted by standard data extraction method. Results: A. vera is a good source of bioactive compounds. A. vera has been reported for numerous therapeutic applications. Besides several valuable therapeutic potentials, the plant has been also used as crop and food preservation as well as a functional food supplement due to the presence of high content of carbohydrates, vitamins and several antioxidant molecules. Its oral ingestion has been related to diarrhea, electrolyte imbalance, kidney dysfunction, drug interactions, dermatitis, erythema, and phototoxicity. Conclusion: Although there are several A. vera-based products available, the knowledge on the relationship between biological and therapeutic properties should be clearly defined to ascertain the exact action mechanism(s) to develop new drugs.

scholarly journals Encapsulation of bioactive compounds derived from fruit processing by-products

2018 ◽  
Vol 63 (2) ◽  
pp. 113-137
Author(s):  
Ana Salevic ◽  
Ana Kalusevic ◽  
Steva Levic ◽  
Viktor Nedovic
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Critical Factor ◽  
Food Products ◽  
Point Of View ◽  
Economic Point ◽  
Main Challenge ◽  
Fruit Processing ◽  
By Products

An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

scholarly journals Nutraceuticals of Tea (Camellia sinensis) for Human Health

2021 ◽  
Author(s):  
Kula Kamal Senapati
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Camellia Sinensis ◽  
Active Ingredient ◽  
Food Products ◽  
Pharmacological Properties ◽  
Bioactive Constituents ◽  
Treatment And Prevention ◽  
Nutraceutical Products

This book chapter describes about the phytochemicals in tea which are significantly useful in preparing nutraceutical products. The polyphenols along with other bioactive compounds present in tea have many pharmacological properties which attribute to the development of various food products where tea constitutes as an active ingredient. This chapter also discusses the potential uses of tea and their bioactive constituents in treatment and prevention of diseases in human which infer the potentiality of developing and popularizing nutraceuticals of tea.

scholarly journals Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

2017 ◽  
Vol 23 (4) ◽  
pp. 457-471 ◽  
Author(s):  
Ana Belscak-Cvitanovic ◽  
Viktor Nedovic ◽  
Ana Salevic ◽  
Sasa Despotovic ◽  
Drazenka Komes ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Implementation Strategies ◽  
Food Products ◽  
Morphological Properties ◽  
Functional Quality ◽  
Tea Extract ◽  
Beer Production ◽  
Spray Dried

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 ?m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.

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