The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic values

Background: Oleaster or Elaeagnus angustifolia is a deciduous plant from Elaegnacea family and is well-known for its remedial applications. Objective: This paper presents a comprehensive review of the potential application of Oleaster's flour incorporated in some food products to make them as a functional food. Emphasis is given to the physicochemical, biochemical, and functional properties of Oleaster's flour. Methods: This review was carried out to extract from published articles. Results: from the nutrition belief, Oleaster's flour as a prebiotic ingredient enhances antioxidants, polyphenols, fiber, flavonoids, Sterols, carbohydrates, and protein content in food products. Conclusions: With further advanced investigations on Oleaster and its functional ingredients, this herbal may be efficacious and can be applied as a substitute source in pharmacological industries for curing some disorders.

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MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.4 ◽

2019 ◽

Author(s):

А.В. ПЕТРЕНКО ◽

В.В. ИЛЛАРИОНОВА

Keyword(s):

Functional Properties ◽

Human Body ◽

Functional Food ◽

Food Products ◽

Biologically Active ◽

Food Allergies ◽

Health Performance ◽

Nutritional Factor ◽

Natural Components ◽

Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

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EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

Innovations and Food Safety ◽

10.31677/2072-6724-2021-34-4-56-67 ◽

2022 ◽

pp. 56-68

Author(s):

S. L. Gaptar ◽

O. N. Sorokoletov ◽

E. V. Tarabanova ◽

E. A. Kosheleva ◽

O. V. Lisichenok ◽

...

Keyword(s):

Organic Acids ◽

Shelf Life ◽

Quality Indicators ◽

Functional Properties ◽

Human Body ◽

Positive Impact ◽

Food Products ◽

Functional Ingredients ◽

Introduced Plants

The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

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Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

New Technologies ◽

10.47370/2072-0920-2020-16-6-37-47 ◽

2021 ◽

Vol 16 (6) ◽

pp. 37-47

Author(s):

A. A. Skhalyakhov ◽

K. R. Siyukhov ◽

Z. T. Tazova ◽

N. T. Siyukhova

Keyword(s):

Functional Properties ◽

Functional Food ◽

Raw Materials ◽

Food Products ◽

Soft Drinks ◽

Biologically Active ◽

Active Components ◽

Food Ingredients ◽

Plant Raw Materials ◽

The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

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Development of recipes for combined products with functional properties

New Technologies ◽

10.47370/2072-0920-2021-17-1-64-69 ◽

2021 ◽

Vol 17 (1) ◽

pp. 64-69

Author(s):

O. A. Ogneva ◽

N. S. Bezverkhaya

Keyword(s):

Functional Properties ◽

Functional Food ◽

Raw Materials ◽

Food Products ◽

Starter Cultures ◽

Cottage Cheese ◽

Technical Documentation ◽

Fruit And Vegetable ◽

Functional Orientation ◽

Vegetable Raw Materials

Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

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Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content

10.3403/30109615u ◽

2015 ◽

Keyword(s):

Nitrogen Content ◽

Protein Content ◽

Total Nitrogen ◽

Crude Protein ◽

Food Products ◽

Total Nitrogen Content ◽

Crude Protein Content

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The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products

Journal of Biotechnology ◽

10.1016/j.jbiotec.2010.09.327 ◽

2010 ◽

Vol 150 ◽

pp. 326-327

Author(s):

R. Kovacova ◽

M. Sedlarik ◽

M. Mihulova ◽

M. Sirmerova ◽

L. Curda ◽

...

Keyword(s):

Functional Properties ◽

Food Products

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Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽

10.3390/agriculture11070599 ◽

2021 ◽

Vol 11 (7) ◽

pp. 599

Author(s):

D. M. D. Rasika ◽

Janak K. Vidanarachchi ◽

Selma F. Luiz ◽

Denise Rosane Perdomo Azeredo ◽

Adriano G. Cruz ◽

...

Keyword(s):

Functional Properties ◽

Dairy Products ◽

Microbiological Quality ◽

Health Benefit ◽

Food Products ◽

Quality Characteristics ◽

Dairy Plant ◽

Food Matrices ◽

Probiotic Food ◽

Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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