Electroencapsulation (Electrospraying & Electrospinning) of Active Compounds for Food Applications

2019 ◽  
Vol 25 (16) ◽  
pp. 1881-1888 ◽  
Author(s):  
Merve D. Köse ◽  
Yücel Başpınar ◽  
Oguz Bayraktar
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Process Conditions ◽  
Way Of Life ◽  
Active Compounds ◽  
Food Applications ◽  
Increasing Demand ◽  
The Stability ◽  
Low Solubility

With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.

scholarly journals An attempt to improve the solubility and stability of Ocimum tenuiflorum aqueous leaves extract

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 357-365
Author(s):  
Rohini J. ◽  
Muhammad Ezzudin R. ◽  
Rabeta M.S.
Keyword(s):  
Medicinal Plants ◽  
Bioactive Compounds ◽  
Solid Dispersion ◽  
Solid Dispersions ◽  
Health Benefits ◽  
Active Compounds ◽  
Different Types ◽  
Ocimum Tenuiflorum ◽  
The Stability

Medicinal plants have gained attention in recent years due to the presence of various bioactive compounds which promote distinct health benefits and is less toxic. However, the plants face common and serious problems due to their active compounds which are the solubility and stability. Ocimum tenuiflorum, one of the ancient medicinal plants were its medicinal values have been widely studies. Yet, study to improve its quality still lacking. Thus, an effort was taken to study and improve the solubility and stability of the plant. Solid dispersions were prepared with extract and different types of surfactants at different ratio have used to improve the stability. Lecithin (1:1 ratio) have improved the solubility significantly (p<0.05) when compared to extract. Enhancement in solubility, hence improved the stability when stored at 4°C of the solid dispersion of extract. Overall, the study has successfully improved the quality of the extract with lecithin complex whereby the solubility and increases stability.

scholarly journals Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-17
Author(s):  
Yogesh Kumar ◽  
Ayon Tarafdar ◽  
Prarabdh C. Badgujar
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Natural Antioxidants ◽  
Cell Aggregation ◽  
Biologically Active ◽  
Anticancer Properties ◽  
Food Applications ◽  
Broad Variety ◽  
Therapeutic Activities ◽  
Country Specific

Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.

scholarly journals Protein-Based Nanostructures for Food Applications

Gels ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Ana I. Bourbon ◽  
Ricardo N. Pereira ◽  
Lorenzo M. Pastrana ◽  
António A. Vicente ◽  
Miguel A. Cerqueira
Keyword(s):  
Gastrointestinal Tract ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Products ◽  
Mechanism Of Formation ◽  
Active Compounds ◽  
Food Grade ◽  
Food Applications ◽  
Significant Attention

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

Potential Pharmaceutical and Food Applications of Postbiotics: A Review

2020 ◽  
Vol 21 (15) ◽  
pp. 1576-1587 ◽  
Author(s):  
Aziz H. Rad ◽  
Amin Abbasi ◽  
Hossein S. Kafil ◽  
Khudaverdi Ganbarov
Keyword(s):  
Functional Foods ◽  
Animal Health ◽  
Pharmaceutical Formulations ◽  
Live Cells ◽  
Beneficial Effects ◽  
Safe Product ◽  
Potential Applications ◽  
Food Applications ◽  
Potential Alternative ◽  
Bioactive Agents

In recent decades, functional foods with ingredients comprising probiotics, prebiotics and postbiotics have been gaining a lot of attention from scientists. Probiotics and postbiotics are usually applied in pharmaceutical formulations and/or commercial food-based products. These bioactive agents can be associated with host eukaryotic cells and have a key role in maintaining and restoring host health. The review describes the concept of postbiotics, their quality control and potential applications in pharmaceutical formulations and commercial food-based products for health promotion, prevention of disease and complementary treatment. Despite the effectiveness of probiotic products, researchers have introduced the concept of postbiotic to optimize their beneficial effects as well as to meet the needs of consumers to provide a safe product. The finding of recent studies suggests that postbiotics might be appropriate alternative agents for live probiotic cells and can be applied in medical, veterinary and food practice to prevent and to treat some diseases, promote animal health status and develop functional foods. Presently scientific literature confirms that postbiotics, as potential alternative agents, may have superiority in terms of safety relative to their parent live cells, and due to their unique characteristics in terms of clinical, technological and economical aspects, can be applied as promising tools in the drug and food industry for developing health benefits, and therapeutic aims.

scholarly journals Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 788
Author(s):  
João Paulo de Lima Ferreira ◽  
Alexandre José de Melo Queiroz ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Fixed Bed ◽  
Drying Kinetics ◽  
Raw Material ◽  
Process Conditions ◽  
Temperature Range ◽  
Water Diffusivity ◽  
Pharmaceutical Industries ◽  
Effective Water

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

scholarly journals Microalgal Cell Biofactory—Therapeutic, Nutraceutical and Functional Food Applications

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 836
Author(s):  
Boda Ravi Kiran ◽  
S. Venkata Mohan
Keyword(s):  
Bioactive Compounds ◽  
Well Being ◽  
Human Pathogens ◽  
Microalgal Biomass ◽  
Aquaculture Feed ◽  
Biological Extracts ◽  
Food And Feed ◽  
Food Applications ◽  
Environmental Requirements ◽  
Health And Well Being

Microalgae are multifaceted photosynthetic microorganisms with emerging business potential. They are present ubiquitously in terrestrial and aquatic environments with rich species diversity and are capable of producing significant biomass. Traditionally, microalgal biomass is being used as food and feed in many countries around the globe. The production of microalgal-based bioactive compounds at an industrial scale through biotechnological interventions is gaining interest more recently. The present review provides a detailed overview of the key algal metabolites, which plays a crucial role in nutraceutical, functional foods, and animal/aquaculture feed industries. Bioactive compounds of microalgae known to exhibit antioxidant, antimicrobial, antitumor, and immunomodulatory effects were comprehensively reviewed. The potential microalgal species and biological extracts against human pathogens were also discussed. Further, current technologies involved in upstream and downstream bioprocessing including cultivation, harvesting, and cell disruption were documented. Establishing microalgae as an alternative supplement would complement the sustainable and environmental requirements in the framework of human health and well-being.

scholarly journals Metabolome-Based Discrimination Analysis of Five Lilium Bulbs Associated with Differences in Secondary Metabolites

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1340
Author(s):  
Ying Kong ◽  
Huan Wang ◽  
Lixin Lang ◽  
Xiaoying Dou ◽  
Jinrong Bai
Keyword(s):  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Tandem Mass ◽  
Limited Information ◽  
Eastern Asia ◽  
Discrimination Analysis ◽  
Lilium Species ◽  
Metabolite Profiles ◽  
Ultrahigh Performance Liquid Chromatography

The bulbs of several Lilium species are considered to be both functional foods and traditional medicine in northern and eastern Asia. Considering the limited information regarding the specific bioactive compounds contributing to the functional properties of these bulbs, we compared the secondary metabolites of ten Lilium bulb samples belonging to five different species, using an ultrahigh-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based secondary metabolomics approach. In total, 245 secondary metabolites were detected; further, more metabolites were detected from purple Lilium bulbs (217 compounds) than from white bulbs (123–171 compounds). Similar metabolite profiles were detected in samples within the same species irrespective of where they were collected. By combining herbal analysis and screening differential metabolites, steroid saponins were considered the key bioactive compounds in medicinal lilies. Of the 14 saponins detected, none were accumulated in the bulbs of L. davidii var. willmottiae, also called sweet lily. The purple bulbs of L. regale accumulated more secondary metabolites, and, notably, more phenolic acid compounds and flavonoids. Overall, this study elucidates the differential metabolites in lily bulbs with varying functions and colors and provides a reference for further research on functional foods and the medicinal efficacy of Lilium species.

scholarly journals Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Antoaneta Trendafilova ◽  
Laila M. Moujir ◽  
Pedro M. C. Sousa ◽  
Ana M. L. Seca
Keyword(s):  
Adverse Effects ◽  
Health Effects ◽  
Functional Foods ◽  
Sesquiterpene Lactones ◽  
Therapeutic Effects ◽  
Nutritional Properties ◽  
Food Industries ◽  
Food Applications ◽  
Artemisia Species

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies. The analysis of more than 300 selected articles highlights the beneficial effect on health and the high clinical relevance of several Artemisia species besides some sesquiterpene lactones constituents and their derivatives. From an integrated perspective, as it includes therapeutic and nutritional properties, without ignoring some adverse effects described in the literature, this review shows the great potential of Artemisia plants and some of their constituents as dietary supplements, functional foods and as the source of new, more efficient, and safe medicines. Despite all the benefits demonstrated, some gaps need to be filled, mainly related to the use of raw Artemisia extracts, such as its standardization and clinical trials on adverse effects and its health care efficacy.

scholarly journals An Alternative Approach for the Synthesis of Sulfoquinovosyldiacylglycerol

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4275
Author(s):  
Tobias Sitz ◽  
Hendrik Domey ◽  
Judith Fischer ◽  
Sascha Rohn
Keyword(s):  
Fatty Acids ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Biological Activities ◽  
Saturated Fatty Acids ◽  
Diverse Range ◽  
Natural Sources ◽  
Model Studies ◽  
Alternative Approach ◽  
Increasing Demand

Sulfoquinovosyldiacylglycerol (SQDG) is a glycolipid ubiquitously found in photosynthetically active organisms. It has attracted much attention in recent years due to its biological activities. Similarly, the increasing demand for vegan and functional foods has led to a growing interest in micronutrients such as sulfolipids and their physiological influence on human health. To study this influence, reference materials are needed for developing new analytical methods and providing enough material for model studies on the biological activity. However, the availability of these materials is limited by the difficulty to isolate and purify sulfolipids from natural sources and the unavailability of chemical standards on the market. Consequently, an alternative synthetic route for the comprehensive preparation of sulfolipids was established. Here, the synthesis of a sulfolipid with two identical saturated fatty acids is described exemplarily. The method opens possibilities for the preparation of a diverse range of interesting derivatives with different saturated and unsaturated fatty acids.

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