scholarly journals Preliminary Characterization of a Functional Jam from Red Chicory By-Product

2021 ◽  
Vol 15 (1) ◽  
pp. 183-189
Author(s):  
Miluska Cisneros-Yupanqui ◽  
Anna Lante ◽  
Corrado Rizzi
Keyword(s):  
Bioactive Compounds ◽  
Physicochemical Parameters ◽  
Functional Foods ◽  
Point Of View ◽  
Good Source ◽  
Total Polyphenols ◽  
The Disabled ◽  
By Products ◽  
Acceptability Judgment

Background: The by-products of red chicory leaves are a valuable source of bioactive compounds that can be exploited in the development of functional foods. Objective: This work aimed to combine healthy properties of red chicory by-products with other ingredients in the formulation of a functional jam, which is easy and safe to swallow, especially for people suffering from dysphagia. Methods: The physicochemical parameters, as well as the total polyphenols content (TPC), was assessed in the obtained product. Results: The TPC (549.44 mg GAE/100 g) was higher than the values reported in other jams, and it remained stable along with the colour during six weeks of storage. Within the carbohydrates, 0.4% of the prebiotic fibre inulin has been detected, suggesting that this jam formulation is a promising delivery system of phenols and fibre. From the sensorial point of view, the functional jam obtained an overall good acceptability judgment. The bitterness of the red chicory is persistent, which helps people with dysphagia swallow more easily. Conclusion: The functional jam, based on chicory by-products, could be a good source of bioactive compounds, which are helpful even in the disabled subjects’ diet.

scholarly journals Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits

2020 ◽  
Vol 9 (4) ◽  
pp. e42942812
Author(s):  
Leilanne Márcia Nogueira Oliveira ◽  
Larissa Morais Ribeiro da Silva ◽  
Ana Cristina Silva de Lima ◽  
Raimundo Rafael de Almeida ◽  
Nágila Maria Pontes Silva Ricardo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Food Industry ◽  
Industrial Process ◽  
Tropical Fruits ◽  
Total Polyphenols ◽  
New Information ◽  
Total Antioxidant ◽  
By Products

In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have beneficial properties for health, and which are mostly wasted. The presence of rutin was observed in all pulps and by-products, but it was highest in the by-product of caja-umbu and acerola pulp. This study provides new information about the content of rutin in the pulp and by-products of tropical fruits, which is essential for future applications in the food industry. Moreover, it contributes to the recovery of by-products from the agro-industrial process.

scholarly journals The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1716
Author(s):  
Mohamed Aymen Chaouch ◽  
Stefania Benvenuti
Keyword(s):  
Bioactive Compounds ◽  
Biological Properties ◽  
Intestinal Function ◽  
Gut Flora ◽  
Good Source ◽  
Fruit Processing ◽  
Negative Environmental Impact ◽  
Significant Chemical ◽  
By Products

The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that causes negative environmental impact with considerable treatment expenses. Nevertheless, various studies demonstrated that these by-products are still rich in bioactive compounds, especially dietary fibres and phenolic compounds, thus leading to significant chemical, physical and biological properties. These characteristics make fruits by-products a good source for new supplements in food products having important effect on intestinal function. Thus, the aim of this review is to evaluate the different bioactive compounds isolated from fruit by-products and to analyse their application in various formulations for the food and nutraceutical industries. In consideration of the biological properties of these compounds, their role in the functioning and action on intestine and gut flora was discussed.

scholarly journals PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

2020 ◽  
Vol 23 (2cont) ◽  
Author(s):  
Beatriz Meireles da Silva ◽  
Luiz Gustavo de Freitas Vieira ◽  
José Mateus Beltrami ◽  
Grazielli De Fátima Serenini ◽  
Nadir Silva dos Santos ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Functional Foods ◽  
Curcuma Longa ◽  
Chemical Characterization ◽  
Health Problems ◽  
Ph Values ◽  
Turmeric Extract ◽  
Physical Chemical

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.

scholarly journals Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 204 ◽  
Author(s):  
Chiara Sanmartin ◽  
Isabella Taglieri ◽  
Francesca Venturi ◽  
Monica Macaluso ◽  
Angela Zinnai ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Operating Conditions ◽  
Organoleptic Properties ◽  
Total Polyphenols ◽  
Fatty Acids Profile ◽  
Physical Chemical ◽  
Sourdough Bread ◽  
Volatile Organic ◽  
Traditional Bread

Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.

scholarly journals Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 308 ◽  
Author(s):  
Paulina Nowicka ◽  
Aneta Wojdyło
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Functional Foods ◽  
Natural Antioxidant ◽  
Total Polyphenols ◽  
Anticholinergic Effects ◽  
Positive Correlation

In this study, 16 selected edible flowers were evaluated for their content of bioactive compounds (polyphenols, carotenoids, triterpenoids) and for their anti-diabetic (ability to inhibit α-amylase and α-glucosidases) and anti-aging (ability to inhibit acetylcholinesterase and butyrylcholinesterase) activities. Most of the flowers analyzed in this study have not been examined in this respect until now. Contents of the analyzed bioactive compounds differed significantly among the flowers. In particular, the highest contents of carotenoids and triterpenoids were determined in marigold, arnica, lavender, and daisy; in turn, the highest contents of phenolic acids, procyanidin polymers, and total polyphenols were assayed in hawthorn, primrose, and linden blossom. There was a positive correlation between the content of isoprenoids in edible flowers and their anti-aging activity, and between the content of polymeric procyanidins and flowers’ ability to inhibit α-glucosidase. In conclusion, edible flowers may be used to produce functional foods as well as for medical purposes.

scholarly journals Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Annona muricata By-Products and Pulp

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 904 ◽  
Author(s):  
Gabriela Aguilar-Hernández ◽  
María García-Magaña ◽  
María Vivar-Vera ◽  
Sonia Sáyago-Ayerdi ◽  
Jorge Sánchez-Burgos ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Raw Material ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Conventional Extraction ◽  
By Products

Ultrasound-assisted extraction (UAE) is widely used; however, the efficiency of extraction depends on the raw materials. Therefore, optimization of UAE must be investigated for each type of plant material. By-products from soursop fruit have not been studied as a source of bioactive compounds. In this work, the optimization of UAE conditions (extraction time (5, 10, and 15 min), pulse cycle (0.4, 0.7, and 1 s), and sonication amplitude (40%, 70%, and 100%)) for the extraction of phenolic compounds (soluble, hydrolyzable, condensed tannins, and total polyphenols) from soursop by-products (seed, peel, and columella) and pulp was evaluated using response surface methodology. The optimal conditions for UAE to obtain the highest total polyphenol content from by-products and pulp was dependent on the raw material. Peel resulted in the highest content of total polyphenols (187.32 mg/g dry matter [DM]) followed by columella (164.14 mg/g DM), seed (36.15 mg/g DM), and pulp (33.24 mg/g DM). The yield of polyphenolic content from peel and columella obtained with UAE was higher (32–37%) than conventional extraction for 2 h under stirring (14–16%). The contents of gallic acid (0.36–15.86 µg/g DM), coumaric acid (0.07–1.37 µg/g DM), and chlorogenic acid (9.18–32.67 µg/g DM) in the different parts of the fruit were higher in the extracts obtained by UAE compared with a conventional extraction method (0.08–0.61, 0.05–0.08, 3.15–13.08 µg/g DM, respectively), although it was dependent on the raw materials. Soursop by-products can be functionally important if they are used to extract bioactive compounds by UAE; a technology with high potential for commercial extraction on a large scale.

scholarly journals Development of cookies from agroindustrial by-products

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Kricelle Mosquera Deamici ◽  
Lucas Carvalho de Oliveira ◽  
Gabriela Silveira da Rosa ◽  
Elessandra da Rosa Zavareze ◽  
Elizangela Gonçalves de Oliveira
Keyword(s):  
Rice Bran ◽  
Physicochemical Characterization ◽  
Point Of View ◽  
Solubility In Water ◽  
Parboiled Rice ◽  
Grape Marc ◽  
Milling Operations ◽  
By Products ◽  
Potential Use

Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.

scholarly journals Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill.

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 155
Author(s):  
Ambrogina Albergamo ◽  
Angela Giorgia Potortí ◽  
Giuseppa Di Bella ◽  
Nawres Ben Amor ◽  
Giovanna Lo Vecchio ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Prickly Pear ◽  
Inorganic Elements ◽  
Total Polyphenols ◽  
Prickly Pear Cactus ◽  
Hydroxybenzoic Acids ◽  
Kaempferol Glycosides ◽  
By Products ◽  
Pear Cactus

Various dried (by-)products from the Tunisian O. ficus-indica were elucidated for their proximate composition, fatty acid (FA) composition, inorganic elements, sugars, and polyphenols. Nopal and prickly pear peel and seeds were abundant in fiber (respectively, 28.39, 12.54, and 16.28%). Seeds had also high protein (17.34%) and may be source of an edible oil, due to lipids (9.65%) poor in saturated FAs (14.12%) and rich in linoleic acid (61.11%). Nopal and peel showed the highest levels of Mg (493.57 and 345.19 mg/100 g), K (6949.57 and 1820.83 mg/100 g), Mn (59.73 and 46.86 mg/Kg) and Fe (23.15 and 15.23 mg/Kg), while the fruit pulp predominantly constituted of sugars, glucose and arabinose being predominant (42.57 and 13.56 g/100 g). Total polyphenols widely varied among the Opuntia products (108.36–4785.36 mg GAE/100 g), being mainly represented by hydroxycinnamic and hydroxybenzoic acids, and flavonoids as well. In particular, peel may be revalorized for these valuable bioactives, including 4-hydroxybenzoic acid (484.95 mg/100 g), cinnamic acid (318.95 mg/100 g), rutin (818.94 mg/100 g), quercetin (605.28 mg/100 g), and several isorhamnetin and kaempferol glycosides. Overall, the Tunisian prickly pear cactus could encourage a sustainable production, an effective waste management, and may provide several benefits for human health, in accordance with the model of the Mediterranean diet.

scholarly journals Agro-industrial By-Products from Amazonian Fruits: Use for Obtaining Bioproducts

2021 ◽  
Author(s):  
Russany Silva da Costa ◽  
Taís Vanessa Gabbay Alves ◽  
Raimundo Lopes da Silva ◽  
Lindalva Maria de Meneses Costa Ferreira ◽  
Roseane Maria Ribeiro Costa ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Hplc Analysis ◽  
Economic Value ◽  
Bioactive Substances ◽  
Total Polyphenol ◽  
Food Industries ◽  
Cosmetic Industry ◽  
Fruit Processing ◽  
By Products

Fruit processing contributes significantly to the agricultural exportation of the Amazonian; however, it generates large amounts of solid waste, despite its high content of bioactive compounds and nutritional properties, and they are discarded in the environment. Therefore, in order to add economic value and potential reuse of agro-industrial by-products from cocoa, cupuassu, pracaxi, and tucumã, we investigated the chemical characteristics of the seed by-product resulting from the industrial extraction of these oils. The investigation of the nutritional and chemical composition of by-product was submitted to green extraction, besides other qualitative and quantitative techniques for the characterization of the main bioactive compounds. The extracts obtained from these by-products had a significant total polyphenol content and antioxidant activity. HPLC analysis identified and quantified some flavonoids present in these by-products (gallic, caffeic and protocatechuic acid, epigallocatechin-3-gallate, epicatechin, catechin, and quercetin). The oil from these species is widely used in the treatment of skin scarring and inflammation and is also used by the cosmetic industry. These results show that these by-products have a great potential for use, since they still have bioactive substances in their composition, which could alternatively be used in the pharmaceutical, cosmetic, or food industries.

scholarly journals Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

2021 ◽  
Vol 18 (11) ◽  
pp. 5937
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
Alberto Martín ◽  
María de Guía Córdoba ◽  
Emilio Aranda ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Agricultural Waste ◽  
Added Value ◽  
Beneficial Effects ◽  
Healthy Nutrition ◽  
New Methodologies ◽  
Antioxidant And Antimicrobial Activity ◽  
By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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