scholarly journals Plant-based pigments: Challenges and future perspective for natural food colourants

2020 ◽  
Vol 3 (1) ◽  
pp. 44
Author(s):  
Nurul Asyikin Md Zaki ◽  
Junaidah Jai
Keyword(s):  
Side Effects ◽  
Food Industry ◽  
Food Products ◽  
Future Perspective ◽  
Natural Food ◽  
Allergic Reactions ◽  
Food Ingredients ◽  
Consumer Demands ◽  
The Stability ◽  
The Way

Many synthetic food colourants have been developed to improve food products quality due to increasing demands. However, synthetic additives have been associated with numerous side effects and toxicity, allergic reactions, behavioural, and neurocognitive effects. Hence, consumer demands and their preferences for food colourants from natural origins have increased tremendously over the decades. With the growing interests for naturally derived and plant-based food ingredients to replace synthetic additives, many studies were done to provide safer and more effective food colourants. Among the highly explored plant-based pigments are anthocyanins, betacyanins, and carotenoids. Recently, there is also discovery on the newly found auronidins as potential pigment for future food application. This paper highlights on the features of plant-based pigments and its challenges, opportunities, and the way forward in food industry. Continuous research in this area is important for the development of more stable and intense pigments. Recent findings could be one of the ways to increase the stability of plant-based pigments to be applied in food industry.

scholarly journals Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1096
Author(s):  
Mario Cotacallapa-Sucapuca ◽  
Erika N. Vega ◽  
Helayne A. Maieves ◽  
José De J. Berrios ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Food Industry ◽  
Mechanical Energy ◽  
Food Products ◽  
Extrusion Process ◽  
Processing Conditions ◽  
Food Ingredients ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Macro And Micronutrients ◽  
The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

scholarly journals Retail Potential for Upcycled Foods: Evidence from New Zealand

2021 ◽  
Vol 13 (5) ◽  
pp. 2624
Author(s):  
Francesca Goodman-Smith ◽  
Siddharth Bhatt ◽  
Robyn Moore ◽  
Miranda Mirosa ◽  
Hongjun Ye ◽  
...  
Keyword(s):  
Supply Chain ◽  
New Zealand ◽  
Food Waste ◽  
Food Supply ◽  
Food Industry ◽  
Food Products ◽  
Food Supply Chain ◽  
Food Ingredients ◽  
Willingness To Buy ◽  
Promising Solution

Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.

scholarly journals PENGAWET MAKANAN: Sebuah Bahasan Untuk Penetapan Halalan Toyyiban

2018 ◽  
Vol 10 (2) ◽  
pp. 129-142
Author(s):  
Elok Kamilah Hayati
Keyword(s):  
Food Industry ◽  
Chemical Substance ◽  
Natural Food ◽  
Economic Interest ◽  
Human Being ◽  
High Demand ◽  
Food Ingredients ◽  
Negative Effect ◽  
Practical Life

As the primary needs of human being, food we consume must be halal and good as prescribed by Muslim law which is explicitly stated in Quran and Hadith. Deciding the food is halal or not can be detected from its benefit and disadvantage, and also from its processing. The development of food industry has brought better change both qualitatively and quantitatively on the food. This caused a significant improvement on food ingredients such as preservative and texture of the food. The consumer needs fresh, cheap, and easy-serving as the consequence of practical life. The high demand on economic interest and the complexity of food causes the increase of chemical substance as the preservative, such as formalin. The use of preservative that is to preserve foodstuffs against decay is very dangerous as it brings negative effect to our health. Therefore, the idea of back to nature which promotes the optimal use of natural food must be highly recommended. This can, physiologically, be received easily into our body.

scholarly journals Carotenoids: Source of Food Colour and its Benefits

2020 ◽  
Vol 6 (7) ◽  
pp. 42-51
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Natural Food ◽  
Allergic Reactions ◽  
Bakery Products ◽  
Food Industries ◽  
Food Colorant ◽  
Medicinal Value ◽  
Food Colour ◽  
Yellow Orange

Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour, flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.

UNGKAPAN PANTANG LARANG MASYARAKAT MELAYU BELANTIK

2017 ◽  
Vol 7 (2) ◽  
pp. 237
Author(s):  
Elvina Syahrir
Keyword(s):  
Side Effects ◽  
Way Of Life ◽  
Magic Power ◽  
Qualitative Descriptive ◽  
Descriptive Method ◽  
The Way

The study aims to describe  about abstinence forbids of Belantik Malay community and to obtain  to  know  meaning  and  value  that  contained  in  the  abstinence  forbids.  The  writer found that there were twenty three abstinence forbids of the Belantik Malay community. By applying qualitative descriptive method, it is obtained that the abstinence forbids observed in Belantik Malay contain in terms of the religion, education, custom, and health. In fact, the  abstinence  forbids  had  a  magic  power  that  used  as  a  guidance  the  way  of  life  of Belantik Malay community. They believe that they will get side effects if they disobey them individually and in their group.AbstrakPenelitian  ini  bertujuan    untuk  mendeskripsikan  ungkapan  pantang  larang  dalam masyarakat  Melayu  Belantik.  Selain  itu,  tulisan  ini  juga  bertujuan  untuk  mengetahui makna  dan  nilai  yang  terkandung  dalam  ungkapan  pantang  larang  tersebut.  Penulis menemukan terdapat  dua  puluh  tiga  ungkapan  pantang  larang  dalam masyarakat Melayu Belantik. Melalui metode  deskriptif  kualitatif  tergambar  bahwa  ungkapan  pantang  larang dalam  masyarakat  Melayu  Belantik mengandung  nilai  agama,  pendidikan,  adat,  dan kesehatan.  Ungkapan  pantang  larang  memiliki  “kekuatan  (gaib/ajaib)”  sebagai  penuntun hidup  dan  pedoman  bagi  masyarakat  Melayu  Belantik.  Masyarakat  Melayu  Belantik percaya bahwa peristiwa tersebut apabila mereka langgar atau abaikan akan berakibat bagi kehidupan pribadi atau bahkan masyarakatnya.

Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Hasnidar Hasnidar ◽  
Andi Tamsil ◽  
Andi Akram
Keyword(s):  
Food Products ◽  
Target Group ◽  
Training Methods ◽  
Food Ingredients ◽  
Fresh Fish ◽  
The Public ◽  
Inappropriate Use ◽  
Salted Fish ◽  
Extension Activity ◽  
And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

Current Status and Future Perspective for Research on Medicinal Plants with Anticancerous Activity and Minimum Cytotoxic Value

2019 ◽  
Vol 20 (12) ◽  
pp. 1227-1243
Author(s):  
Hina Qamar ◽  
Sumbul Rehman ◽  
D.K. Chauhan
Keyword(s):  
Side Effects ◽  
Medicinal Plants ◽  
Anticancer Agents ◽  
Drug Targets ◽  
Psidium Guajava ◽  
Current Status ◽  
Future Perspective ◽  
Wide Range

Cancer is the second leading cause of morbidity and mortality worldwide. Although chemotherapy and radiotherapy enhance the survival rate of cancerous patients but they have several acute toxic effects. Therefore, there is a need to search for new anticancer agents having better efficacy and lesser side effects. In this regard, herbal treatment is found to be a safe method for treating and preventing cancer. Here, an attempt has been made to screen some less explored medicinal plants like Ammania baccifera, Asclepias curassavica, Azadarichta indica, Butea monosperma, Croton tiglium, Hedera nepalensis, Jatropha curcas, Momordica charantia, Moringa oleifera, Psidium guajava, etc. having potent anticancer activity with minimum cytotoxic value (IC50 >3μM) and lesser or negligible toxicity. They are rich in active phytochemicals with a wide range of drug targets. In this study, these medicinal plants were evaluated for dose-dependent cytotoxicological studies via in vitro MTT assay and in vivo tumor models along with some more plants which are reported to have IC50 value in the range of 0.019-0.528 mg/ml. The findings indicate that these plants inhibit tumor growth by their antiproliferative, pro-apoptotic, anti-metastatic and anti-angiogenic molecular targets. They are widely used because of their easy availability, affordable price and having no or sometimes minimal side effects. This review provides a baseline for the discovery of anticancer drugs from medicinal plants having minimum cytotoxic value with minimal side effects and establishment of their analogues for the welfare of mankind.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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