AMENDED 32 Nata de ceulerpa from sea grape fermentation (Caulerpa racemosa) by Acetobacter xylinum as a functional food rich in vitamin C

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

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Biochemical and agro-technological evaluation of the assortment of tomatoes to create a functional food

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012072 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012072

Author(s):

A Yu Medelyaeva ◽

A F Bukharov ◽

Yu V Trunov ◽

S I Danilin ◽

D V Akishin ◽

...

Keyword(s):

Vitamin C ◽

Biochemical Composition ◽

Functional Food ◽

Matter Content ◽

High Yield ◽

Dry Matter Content ◽

Vegetable Crops ◽

Mineral Salts ◽

Early Maturity ◽

Technological Evaluation

Abstract Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties and hybrids have been created for industrial and amateur vegetable growing, which differ in the type of bush, yield, early maturity, marketability, disease resistance, color, shape, size, mechanical strength, and biochemical composition of fruits (content of dry substances, sugars, vitamins, mineral salts, organic acids and other vital ingredients). Therefore, not all varieties are equally suitable for processing into functional food products. The article considers the assortment of tomatoes for open ground by yield, marketable qualities and the main indicators of the biochemical composition of the fruit: acidity, dry matter content, sugars, vitamin C, the accumulation of nitrates in the fruit, as well as by taste. As a result of a comprehensive assessment of 9 varieties of tomatoes, the varieties Nepryadva, Belkhavsky and Pulsar were identified, which have high yield, marketability, taste qualities of fruits, vitamin value and suitability for processing into functional products. In breeding for use as sources, the main economically valuable traits are of interest: yield and marketability of fruits – Belkowski, Nepryadva, Pulsar, the size of the fruit – Belkowski, Pulsar; the content of dry substances Belkovsky, Bui-Tur, Nepryadva, Pulsar; vitamin C – Belkowski, Bui-Tur, Pulsar; on the accumulation of nitrate – Nepryadva, Shuttle, Beljavsky, Kulon; taste – Belkowski, Nepryadva, Bui-Tur, Pulsar, Yakhont.

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Pelatihan Pembuatan Nata de Coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang

Jurnal Pengabdian Pada Masyarakat ◽

10.30653/002.202051.268 ◽

2020 ◽

Vol 5 (1) ◽

pp. 149-156

Author(s):

Ulfah Utami ◽

Liliek Harianie ◽

Nur Kusmiyati ◽

Prilya Dewi Fitriasari

Keyword(s):

Community Development ◽

Functional Food ◽

Liquid Surface ◽

Development Program ◽

Food Products ◽

Acetobacter Xylinum ◽

Coconut Water ◽

Surface Material ◽

Strongly Agree ◽

Evaluation Survey

TRAINING ON MAKING NATA DE COCO FOR PKK ORGANISATION IN TASIKMADU, LOWOKWARU, MALANG CITY. One of the functional food products is nata. Nata is a collection of cellulose which has a chewy texture, white, producing gel sheets that float on the liquid surface. Material that is often used as a medium for making nata is coconut water, known as Nata de Coco. Acetobacter xylinum bacteria are added in the process of making nata de coco on steril condition. The process is important to be informed to the community, in particular the PKK organization through community development program. The methods used include lectures, practice and evaluation. Survey of partners showed that 23,8% had known the process of making nata de coco while 76,2% had not known the process, through this training, 68% partners strongly agree nata production is used as a business idea.

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Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food

Nutrição Brasil ◽

10.33233/nb.v17i1.716 ◽

2018 ◽

Vol 17 (1) ◽

pp. 9 ◽

Cited By ~ 1

Author(s):

Juliana De Brito Maia Miamoto ◽

Joelma Pereira ◽

Suzan Kelly Vilela Bertolucci

Keyword(s):

Vitamin C ◽

Functional Food ◽

Starch Content ◽

Colocasia Esculenta ◽

Carotene Content ◽

Phytochemical Content ◽

Industrial Processing ◽

Popular Medicine ◽

Freeze Dried ◽

Β Carotene

TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.

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Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity

Molecules ◽

10.3390/molecules25245829 ◽

2020 ◽

Vol 25 (24) ◽

pp. 5829

Author(s):

Alejandra Bermúdez-Oria ◽

Yougourthane Bouchal ◽

África Fernández-Prior ◽

Blanca Vioque ◽

Juan Fernández-Bolaños

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Vitamin C ◽

Functional Food ◽

Dehydroascorbic Acid ◽

Model System ◽

Human Diet ◽

Low Concentrations ◽

High Concentrations ◽

The Stability

The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism.

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OPPORTUNITIES AND CHALLENGES FOR DEVELOPING CAULERPA RACEMOSA AS FUNCTIONAL FOODS

KnE Life Sciences ◽

10.18502/kls.v1i0.90 ◽

2015 ◽

Vol 2 (1) ◽

pp. 85

Author(s):

Diini Fithriani

Keyword(s):

Secondary Metabolites ◽

Dietary Fiber ◽

Functional Food ◽

Functional Foods ◽

Public Awareness ◽

Caulerpa Racemosa ◽

Active Compounds ◽

Insoluble Dietary Fiber ◽

Oxidation Processes ◽

Green Seaweed

The higher public awareness of the health in community would made the view of some people for food has shifted, not only as relieving hunger, but also can provide a real impact for health. This phenomenon has resulted a term what is called functional food’. Functional food is defined as food which contain active compounds that play a role in increasing endurance, minimize the risk of attack of certain diseases and to provide maximum health benefits. One of marine resource that have a potency to develop as functional foods is Caulerpa racemosa. Caulerpa racemosa is one of green seaweed that grows naturally in the waters of Indonesia. Caulerpa racemosa found growing on coral substrate or a substrate of sand-rubble. Caulerpa racemosa is edible or can be consumed by humans. Caulerpa racemosa from Indonesia contains high insoluble dietary fiber. Insoluble dietary fiber contains cellulose and hemicellulose, who plays an important role in preventing constipation, colitis and hemmoroid. In other hand Caulerpa racemosa can also produce secondary metabolites, including antioxidants. Antioxidants are substances that are capable of slowing or preventing the oxidation processes that are beneficial to health.Keywords: antioxidant, Caulerpa racemosa, fiber, functional food, health

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PENGARUH LAMA FERMENTASI TERHADAP CITA RASA NATA de Salacca

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page46-52 ◽

2016 ◽

Vol 3 (1) ◽

pp. 46-52

Author(s):

Junita Salelatu ◽

Dominggus Rumahlatu

Keyword(s):

Calcium Phosphate ◽

Vitamin C ◽

Economic Value ◽

Acetobacter Xylinum ◽

The Body ◽

Vitamin B ◽

Nutritional Elements ◽

Organoleptic Test ◽

Processed Products ◽

B Vitamin

Background: Salak is one of Maluku's endemic fruits, especially in Buria Village which makes it the main outcome to increase people's income. Salak fruit contains quite complete nutritional elements such as energy, protein, carbohydrates, calcium, phosphate, iron, vitamin B, vitamin C, and water. To reduce the damage of fruit, the fruit of bark is processed into nata that has high nutritional and economic value. Making nata de Salacca assisted by microorganisms namely bacteria Acetobacter xylinum. In this case the microbes play an important role to overhaul substances that are difficult food absorbed by the body into food substances that are easily absorbed by the body. In addition, microbes provide flavor to the processed products. Methods: The duration of fermentation used in this study was 10 and 14 days. To determine the taste of nata de Salacca that has been processed then performed organoleptic test against 15 panelists. Result: The result is a brownish-white color, a slightly acidic sense of conformity, a chewy texture and a slightly acid-scented aroma, so there is a long-standing fermentation effect on the taste of nata de Salacca. Conclusion: The duration of fermentation has an effect on taste of nata de Salacca covering aspect of color, flavor, texture and aroma

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Optimization of the Oxidative Stability of Horse Minced Meat Enriched with Dihydroquercetin and Vitamin C as a New Functional Food

10.7546/crabs.2020.07.18 ◽

2020 ◽

Author(s):

Nazyma Abilmazhinova ◽

Dessislava Vlahova-Vangelova ◽

Stefan Dragoev ◽

Sholpan Abzhanova ◽

Dessislav Balev

Keyword(s):

Vitamin C ◽

Oxidative Stability ◽

Functional Food ◽

Minced Meat

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Effort to explore the potential use of palmyrah fruit for functional food

British Food Journal ◽

10.1108/bfj-10-2016-0507 ◽

2017 ◽

Vol 119 (10) ◽

pp. 2253-2266 ◽

Cited By ~ 1

Author(s):

Herianus Justhianus D. Lalel ◽

I. Nyoman Widiarta Mahayasa ◽

Zulianatul Hidayah ◽

Kartiwan Kartiwan

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Shelf Life ◽

Sodium Carbonate ◽

Functional Food ◽

Food Products ◽

Nutritional Composition ◽

Content Type ◽

Peg Treatment ◽

Fresh Pulp

Purpose The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products. Design/methodology/approach The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50oC) for one month. Findings The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist. Research limitations/implications Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products. Practical implications First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp. Social implications This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province. Originality/value The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

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