scholarly journals Pertumbuhan dan Biomasa Spirulina sp. dalam Media Pupuk sebagai Bahan Pangan Fungsional [Growth and Biomass of Spirulina sp. in Fertilizer Ingredients as Functional Food Ingredients]

2018 ◽  
Vol 10 (2) ◽  
pp. 119
Author(s):  
Oto Prasadi
Keyword(s):  
Functional Food ◽  
Dry Weight ◽  
Population Increase ◽  
Lag Phase ◽  
Food Ingredient ◽  
Food Ingredients ◽  
The Third ◽  
Deceleration Phase ◽  
Average Population ◽  
Wet Weight

AbstrakSpirulina sp. merupakan mikro organisme mikro alga yang memiliki kandungan nutrisi lengkap, sehingga Spirulina sp. memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional. Penelitian ini bertujuan untuk mengetahui kepadatan atau kelimpahan, berat basah dan berat kering dari Spirulina sp. dalam media pupuk hasil campuran pupuk urea, pupuk zwavelzure amoniak (ZA), dan pupuk triple super phosphate (TSP) dengan membandingkan pada pupuk kontrol dengan standar pada media conwy sebagai langkah alternatif dalam meminimalkan biaya kulturisasi Spirulina sp. sebagai bahan pangan fungsional dalam skala laboratoris. Berdasarkan hasil penelitian, kepadatan spirulina sp. mengalami fase lambat (lagfase) dengan kenaikkan populasi rata-rata 781,5 unit/ml pada hari pertama sampai hari ketiga. Fase percepatan (eksponensial fase) dengan kenaikkan populasi rata-rata 3576,5 unit/ml pada hari keempat sampai hari kelima. Fase perlambatan dengan kenaikkan populasi rata-rata 595,25 unit/ml pada hari keenam sampai hari ketujuh. Dan fluktuatif pada hari kedelapan sampai hari kesembilan, sedangkan berat basah dan berat kering dari Spirulina sp. di hari ketiga sampai dengan hari kelima mengalami peningkatan yang signifikan, sedangkan berat basah dan berat kering di hari-hari berikutnya mengalami fluktuatif peningkatan dan penurunan.Adanya penurunan pertumbuhan dan biomassa dapat disebabkan oleh beberapa faktor, diantarannya, berkurangnya nutrien dalam media, berkurangnya intensitas cahaya karena penanguan sendiri, kompetisi yang semakin besar dalam mendapatkan nutrient, ruang hidup dan cahaya.Makanan fungsional yang mengandung protein tinggi salah satunnya adalah yang terbuat dari microalgae Spirulina sp. microalgae ini tidak hanya bertindak sebagai sumber protein tunggal, tetapi juga sumber karotenoid, klorofil, serta sumber mikronutrien.AbstractSpirulina sp. is a microalgae microorganism that has complete nutritional contents, Spirulina sp. has a great potential to be used as a functional food ingredient. This study aimed to determine the density or abundance, wet and dry weight of Spirulina sp. in fertilizer ingredients resulting from a mixture of urea fertilizer, zwavelzure ammonia (ZA) fertilizer, and triple superphosphate fertilizer (TSP) by comparing the control fertilizers with standards on conwey media an alternative step in minimizing the cost of culturing Spirulina sp. as a functional food ingredient in a laboratory scale. Based on the results of the study, the density of Spirulina sp. experienced a lag phase with an average population increase of 781.5 units/ml on the first day until the third day. Acceleration phase (exponential phase) with an average population increased of 3576.5 units/ml on the fourth day until the fifth day. The deceleration phase with an average population increased of 595.25 units/ml on the sixth day until the seventh day. And fluctuating on the eighth day to the ninth day, while the wet weight and dry weight of Spirulina sp. on the third day until the fifth day experienced a significant increase, while the wet weight and dry weight in the following days experienced a fluctuating increase and decrease. The decrease in growth and biomass could be caused by several factors, i.e., reduction of nutrient ingredients, reduced light intensity due to self-drying, greater competition in obtaining nutrients, living space and light. Functional foods that contained high protein one of them are those made from microalgae Spirulina sp. This microalga did not only act as a single protein source, but also a source of carotenoids, chlorophyll, and micronutrient sources 

Problems of Growth of the African Migratory Locust

1938 ◽  
Vol 29 (4) ◽  
pp. 425-456 ◽  
Author(s):  
A. J. Duarte
Keyword(s):  
Dry Weight ◽  
Hind Femur ◽  
The Other ◽  
The Third ◽  
Cell Divisions ◽  
First Instar ◽  
Wet Weight ◽  
Solitary Males ◽  
Rates Of Growth ◽  
Control Batch

General Growth.Generally, females have higher rates of growth than males. The phases, however, do not show appreciable differences in the rate. The pronotum has for increase in length the highest values which decrease throughout the instars (whereas the constants for the other parts remain fairly stable up to the fifth instar).Dyar's rule was applied for the growth in length of the middle femur and the width of the head, and it was found that the rule holds good for these parts.Przibram's rule, as modified by Bodenheimer, holds true for the growth in length of the different parts and shows the occurrence of latent cell-divisions varying from one (width of head and of pronotum) to four (length of pronotum). The number of latent cell-divisions keeps fairly constant in both phases.For wet weight Przibram's principle is inapplicable, owing to the large percentage of differences between the actual and calculated values.Gregarious males are heavier than solitary males up to the third stadium ; gregarious females are heavier than solitary females up to the third stadium ; fourth, fifth and adult stadia being characterized by higher values in wet weight for solitary females than for gregarious females. Females have higher rates of increase in wet weight than males. No significant differences exist in the rates of increase between gregarious and solitary individuals. In the fifth-adult stadium all the rates decrease except in gregarious females, which show a rise.Gregarious insects have higher values in dry weight than solitary insects, except solitary females in the adult stadium. The coefficients are higher for females than for males.The rates of increase reach the highest values in the second-third stadium of gregarious insects and solitary females, whereas solitary males have their highest value in the fourth-fifth stadium.With the exception of solitary females, all the rates of growth in dry weight decline in the fifth-adult stadium.The rates of growth of the hind legs obtained from the cube-roots of their wet weights are compared with the rates of linear growth of the hind femora. Their variation throughout the instars seems to be in opposite directions. Therefore it is suggested that the rates of growth in wet weight of the hind legs and the rates of growth in length of the respective hind femora are independent of each other.Growth of the parts.The application of the exponential allometry formula y=bxα to the data on dimensions of the parts of Locusta shows the existence of negative, positive and almost isometric growth.The pronotum has the highest value for the growth in length relatively to the growth in length of the middle femur ; the lowest value pertains to the growth in width of the head.Males have higher values than females ; phase gregaria exhibits higher growth-ratios than phase solitaria.With the exception of the hind femur the growth-ratios decline throughout the instars. The greatest decline pertains to the growth in length of the pronotum.A growth-gradient exists in Locusta with the highest value in the pronotum. The middle femur divides the growth-gradient into two parts : an anterior part with values decreasing with the growth of the insect, and a posterior part whose values increase with its growth.Effects of the amputation of the hind tibiae on crowded locusts.The effects obtained by mutilating both hind tibiae of three hundred first instar hoppers of Locusta migratoria migratorioides and placing them in a crowded condition are compared with the effects obtained by crowding a batch of the same number of first instar unoperated insects.The insects with their hind tibiae cut off did not develop as far as those of the control batch ; the differences in dimensions are greater for the hind femur than for the other parts of the body.In the experimental batch the hind femur, as a consequence of its useless condition, became extremely short as compared with the elytra, bringing the ratio E/F to a high value (over 1·950), thus leading to a false interpretation.The occurrence of the black-orange coloration in both batches suggested that both developed towards phase gregaria. This coloration was stronger and more uniform in the control batch than it was in the experimental batch. Thus the control animals developed into a better gregarious type.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

scholarly journals Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

2022 ◽  
Author(s):  
Nikita Petrov ◽  
Yulia Sidorova ◽  
Alla Kochetkova ◽  
Vladimir Mazo
Keyword(s):  
Lipid Metabolism ◽  
Carbohydrate Metabolism ◽  
Functional Food ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders ◽  
Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

scholarly journals Growth and Production of Lemon Basil (Ocimum basilicum L.) Accessions Grown in Different Compositions of KCl Fertilizer and Cow Urine

2019 ◽  
Vol 4 (2) ◽  
Author(s):  
Wawan Setiawan ◽  
Octavianus Lumban Tobing ◽  
Arifah Rahayu
Keyword(s):  
Leaf Area ◽  
Total Yield ◽  
Dry Weight ◽  
Ocimum Basilicum ◽  
Food Ingredient ◽  
Two Factors ◽  
Indigenous Plant ◽  
Wet Weight ◽  
Number Of Leaves ◽  
Number Of Branches

Lemon basil (Ocimum basilicum L.) is an indigenous plant which is commonly used as vegetable,medicinal herb, cosmetic ingredient, perfume ingredient, and food ingredient. This study was aimedat assessing the effects of the application of different compositions of KCl fertilizer and cattle urineon the growth and production of lemon basil accession. A factorial completely randomized designwith two factors was used. The first factor was the composition of KCl fertilizer and cattle urineconsisting of six levels, namely 100% R cattle urine 75% R cattle urine + 25% R KCl, 50% Rcattle urine + 50% R KCl, 25% R cattle urine + 75% R KCl, 100% R KCl, and 0% R cattle urine+ 0% R KCl. The second factor was lemon basil accession consisting of three levels, namely Bogor,Cianjur, and Sukabumi. Results showed that the composition of 25% R cattle urine + 75% R KCland 100% R cattle urine gave leaf area and total yield dry weight, respectively, which were higherthan those in other treatments. Bogor accession was found to have plant height, number of leaves,and length of branches which were significantly higher than those found in other accessions.Meanwhile, number of branches, leaf area, stem diameter, yield wet weight, and yield dry weightof Sukabumi accession were higher than those in Bogor and Cianjur accessions.Key words: Ocimum basilicum, leaf area, dry weight

scholarly journals Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 138
Author(s):  
Jan-Willem van der Kamp ◽  
Julie Miller Jones ◽  
Kevin B. Miller ◽  
Alastair B. Ross ◽  
Chris J. Seal ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Dry Weight ◽  
Whole Grains ◽  
Whole Grain ◽  
Food Ingredient ◽  
Food Ingredients ◽  
New Developments ◽  
Scientific Associations ◽  
Grain Foods ◽  
Global Stakeholders

Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, with experts from academia, government agencies and industry, developed definitions for global application. The key statements of the definition documents are as follows: “Whole grains shall consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk; all anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel” and “A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight. Foods containing 25–50% whole-grain ingredients based on dry weight, may make a front-of-pack claim on the presence of whole grain but cannot be designated ‘whole grain’ in the product name”. The definition documents have been ratified by the leading international scientific associations in this area. We urge that these consensus Whole Grain Initiative definitions be adopted as the basis for definitions used by national regulatory authorities and for health promotion organisations worldwide to use in nutrition education and food labelling.

Benchmarking Study of Cymbopogon citratus and C. nardus for Its Development of Functional Food Ingredient for Anti-diabetic Treatment

2019 ◽  
Vol 2 (2) ◽  
pp. 109-114
Author(s):  
Diah Indriani Widiputri ◽  
Maria DPT Gunawan-Puteri ◽  
Irvan S. Kartawiria
Keyword(s):  
Literature Review ◽  
Functional Food ◽  
Water Extract ◽  
Cymbopogon Citratus ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Functional Activities ◽  
Diabetic Treatment

Cymbopogon citratus and Cymbopogon nardus are two species of Cymbopogon that are commonly cultivated in Indonesia. Studies have shown Cymbopogon activities and potencies for development for various diseases including diabetic treatment. Both C. citratus and C. nardus have long history for culinary and medicinal herb in Indonesia and therefore have a sustainable commercial production that will support their development for functional food ingredient. This work provides a study about industrial observation in several herbal industries along with literature review of herbal industries condition in Indonesia as a benchmarking study to summarize the required research or technical development of Cymbopogon as functional food ingredients. During industrial observation it was shown that Cymbopogon usage in herbal industries were more popular as flavorings rather than for its functionalities. The industrialobservation to several reputable herbal industries showed that despite the similar infrastructure used for extraction and pulverization method, the industries might have different supply procurement and quality requirement, extraction principle, product character and quality control, and therefore market character. The literature review have shown several studies of Cymbopogon functionalities in organic solvents, empirical uses of Cymbopogon as medicinalherbs in water extract, optimization in Cymbopogon cultivation. Heavy studies have been done in the extraction, usage, and characterization of essential oils from Cymbopogon. Many literature showed formulation of Cymbogon for culinary purpose but there are yet formulation based on its functional activities. Both industrial observation and literature review called in the requirement of more study of activities and stabilities of the Cymbopogon aqueous andethanolic extracts, optimization of post-harvest processing, extraction, and further processing to produce Cymbopogon ingredients based on activities and efficiency, and the determination of active fraction/compound(s) responsible for the activity and formulation of food that will enable the usage direction of functional food ingredients.

scholarly journals Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

2018 ◽  
Vol 6 (2) ◽  
pp. 334-341
Author(s):  
Nikita Petrov ◽  
Nikita Petrov ◽  
Yuliya Sidorova ◽  
Yuliya Sidorova ◽  
Varuzhan Sarkisyan ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Properties ◽  
Dietary Therapy ◽  
Food Matrix ◽  
Solution Ph ◽  
Food Ingredient ◽  
High Biological Activity ◽  
Study Objective ◽  
Food Ingredients ◽  
Buckwheat Flour

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

scholarly journals Optimization of Alkali Extraction and Properties of Polysaccharides from Ziziphus jujuba cv. Residue

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2221 ◽  
Author(s):  
Zongxing He ◽  
Yulian Zhu ◽  
Xingyu Bao ◽  
Liuxin Zhang ◽  
Nan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Extraction Method ◽  
Yellow River ◽  
Radical Scavenging ◽  
Scanning Calorimetry ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Good Thermal Stability ◽  
Ziziphus Jujuba

Ziziphus jujuba cv. Muzao is a plant widely cultivated in the Yellow River Basin of China. It has nutritional and healthcare functions, in which polysaccharides are the main components of its bio-functions. In order to make effective use of Ziziphus jujuba cv. Muzao residue resources and explore new functional food ingredients, the polysaccharide (ZJRP) from Ziziphus jujuba cv. Muzao residues were extracted by sodium hydroxide, and the optimal extraction conditions of ZJRP were obtained by the response surface method. The basic composition and antioxidant effects of ZJRP were determined. The results showed that ZJRP has significant antioxidant activity, mainly reflected in the high DPPH radical scavenging rate, which may be related to their high content of galacturonic acid and the extraction method. In addition, the rheological and thermal properties of ZJRP were respectively determined by a rheometer and differential scanning calorimetry (DSC), indicating that they have shear thinning properties and good thermal stability. Results showed that the alkaline extraction method can be used as a potential technique for extracting ZJRP with high antioxidant activity, and ZJRP can be further explored as a functional food ingredient.

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