Fortifying Bakso (Restructured meat product) with potential encapsulated functional strategies – a mini review

This review revisits the Indonesian Bakso, a restructured meat product that is well preferred by wide ranges of social economy classes of the Indonesian community. Bakso has been a very good low-cost protein source for all. By understanding the complexity of the colloidal structure of Bakso that is constructed by the protein matrix and swelling starch granule interactions, it is also made clear in this review that Bakso has the potential for being more than just a low-cost protein source meal enjoyed by all. The colloidal complexities of the food system in Bakso allows it to entrap fortifications of bioactive compounds, bringing Bakso to the realm of functional foods. Various simple attempts have been made to improve the eating quality of Bakso by simple substitution of the starch with other plant-sourced starches that have functional properties. Effectiveness of these attempts had not scratched the surface of elevating Bakso into the functional food world, therefore it is an opened option to explore the potential of bringing encapsulation of functional components in this mini review processes into the mix. The variables in terms of bioactive functions, sources, polarities, solubilities and reactivities of the various compounds and encapsulating materials is still a large opportunity for further exploration. With encapsulation in play, this opens the doors of refitting Bakso with more varieties of bioactive compounds, and the elements of modifications that can be made to elevating Bakso in the functional food world.

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Innovation in the Seafood Sector through the Valorization of By-Products

10.5772/intechopen.95008 ◽

2020 ◽

Author(s):

Marzieh Moosavi-Nasab ◽

Najme Oliyaei ◽

Jong-Bang Eun ◽

Armin Mirzapour-Kouhdasht

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Protein Hydrolysates ◽

Sulfated Polysaccharides ◽

The Novel ◽

Valuable Compounds ◽

Main Components ◽

Seafood Processing ◽

Functional Components ◽

By Products

Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

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Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

Plants ◽

10.3390/plants10081683 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1683

Author(s):

Thamires Lacerda Dantas ◽

Flávia Carolina Alonso Buriti ◽

Eliane Rolim Florentino

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Low Cost ◽

Physicochemical Characteristics ◽

Abelmoschus Esculentus ◽

Antidiabetic Activity ◽

Technological Properties ◽

Food Applications ◽

Potential Resource ◽

Promising Source

Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

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Natural Bioactive Compounds As Adjuvant Therapy For Hepatitis C Infection

Current Nutrition & Food Science ◽

10.2174/1573401316999201009152726 ◽

2020 ◽

Vol 16 ◽

Author(s):

Moema S. Santana ◽

Rute Lopes ◽

Isabela H. Peron ◽

Carla R. Cruz ◽

Ana M. M. Gaspar ◽

...

Keyword(s):

Hepatitis C ◽

Bioactive Compounds ◽

Low Cost ◽

Chemical Diversity ◽

Acute Hepatitis C ◽

Hepatitis C Infection ◽

Middle Income ◽

Broad Perspective ◽

Cost Of Production

Background: Hepatitis C virus infection is a significant global health burden, which causes acute or chronic hepatitis. The acute hepatitis C is generally asymptomatic and progresses to cure, while persistent infection can progress to chronic liver disease and extrahepatic manifestations. Standard treatment is expensive, poorly tolerated, and has variable sustained virologic responses amongst the different viral genotypes. New therapies involve direct acting antivirals; however, it is also very expensive and may not be accessible for all patients worldwide. In order to provide a complementary approach to the already existing therapies, natural bioactive compounds are investigated as to their several biologic activities, such as direct antiviral properties against hepatitis C, and effects on mitigating chronic progression of the disease, which includes hepatoprotective, antioxidant, anticarcinogenic and anti-inflammatory activities; additionally, these compounds present advantages, as chemical diversity, low cost of production and milder or inexistent side effects. Objective: To present a broad perspective on hepatitis C infection, the chronic disease, and natural compounds with promising anti-HCV activity. Methods: This review consists of a systematic review study about the natural bioactive compounds as a potential therapy for hepatitis C infection. Results: The quest for natural products have yielded compounds with biologic activity, including viral replication inhibition in vitro, demonstrating antiviral activity against hepatitis C. Conclusion: One of the greatest advantages of using natural molecules from plant extracts is the low cost of production, not requiring chemical synthesis, which can lead to less expensive therapies available to low and middle-income countries.

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain

Plants ◽

10.3390/plants10010086 ◽

2021 ◽

Vol 10 (1) ◽

pp. 86

Author(s):

Igor G. Loskutov ◽

Elena K. Khlestkina

Keyword(s):

Bioactive Compounds ◽

Plant Genetic Resources ◽

Health Benefit ◽

Cultivated Plants ◽

Crop Species ◽

Breeding Programs ◽

Cereal Grain ◽

Staple Foods ◽

Functional Components ◽

Oat Breeding

Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.

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Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

Functional Foods in Health and Disease ◽

10.31989/ffhd.v7i3.321 ◽

2017 ◽

Vol 7 (3) ◽

pp. 195 ◽

Cited By ~ 11

Author(s):

Rattanamanee Chomchan ◽

Sunisa Siripongvutikorn ◽

Panupong Puttarak ◽

Rungtip Rattanapon

Keyword(s):

Oryza Sativa ◽

Bioactive Compounds ◽

Functional Food ◽

Sodium Selenite ◽

Antioxidant Activities ◽

Oryza Sativa L ◽

Food Product ◽

Growth Characteristics ◽

Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results: Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

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Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments

Respuestas ◽

10.22463/0122820x.1829 ◽

2019 ◽

Vol 24 (2) ◽

pp. 39-48

Author(s):

Viviana Andrea Velasco Arango ◽

John Edwin Sotelo Barbosa ◽

Luis Eduardo Ordoñez Santos ◽

José Igor Hleap Zapata

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Carica Papaya ◽

Titratable Acidity ◽

Carotenoid Content ◽

Industrial Processing ◽

Natural Pigments ◽

Pharmaceutical Industries ◽

Functional Components

Papaya (Carica papaya L) is some fruit rich in antioxidants and an important source for obtaining bioactive compounds. Its production, worldwide for the year 2017, was 13.3 million tons. In its industrial processing is obtained approximately between 15 and 20%, in relation to the weight of the fruit, of husks or epicarp, which are likely to be used in order to obtain organic compounds such as carotenoids and polyphenols, among others, contributing, in addition, to mitigate the effects on the environment, since generally, these shells are thrown into landfills of solid waste, generating serious problems of environmental pollution. The objective of this research was to characterize physicochemically the carotenoid pigments obtained from the papaya epicarp. A papaya epicarp flour was processed and it was determined, both in it and in the fresh epicarp, pH, titratable acidity, moisture content and dry matter. Likewise, the carotenoid content, the antioxidant activity and the content of phenolic compounds were determined. The results showed high values for physicochemical parameters. The content of carotenoid compounds for the fractions of β-carotene, α-carotene, β-cryptoxanthin, Zeaxanthin and lycopene ranged between 8,587 and 4,070 mg/100g of epicarp, with the highest value corresponding to β-cryptoxanthin and the lowest value the lycopene fraction. The antioxidant activity, expressed as inhibition of the DPPH radical, gave a value of 58.77 ± 3.038 IC50 mg/ml. The content of phenolic compounds measured in mg of gallic acid equivalents/g gave a result of 24.948 ± 0.728. The data obtained allow us to conclude that said flour can be used as a source of bioactive compounds and natural pigments both in the food industry and in the technical and pharmaceutical industries.

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USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

Theory and practice of meat processing ◽

10.21323/2414-438x-2016-1-2-42-50 ◽

2016 ◽

Vol 1 (2) ◽

pp. 42-50 ◽

Cited By ~ 1

Author(s):

A. K. Kakimov ◽

B. B. Kabulov ◽

Zh. S. Yessimbekov ◽

N. A. Kuderinova

Keyword(s):

Meat Product ◽

Protein Source

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Developing a Functional Food Systems Literacy for Interdisciplinary Dynamic Learning Networks

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2021.747627 ◽

2021 ◽

Vol 5 ◽

Author(s):

Harley Pope ◽

Annabel de Frece ◽

Rebecca Wells ◽

Rosina Borrelli ◽

Raquel Ajates ◽

...

Keyword(s):

Functional Food ◽

Food Systems ◽

Teaching And Learning ◽

Food System ◽

Learning System ◽

Learning Networks ◽

Dynamic Learning ◽

Systems Perspective ◽

Social Learning System ◽

The Impact

The impact of human activity on the planet cannot be understated. Food systems are at the centre of a tangled web of interactions affecting all life. They are a complex nexus that directly and indirectly affects, and is affected by, a diverse set of social, environmental and technological phenomena. The complexity and often intractability of these interactions have created a variety of food-related problems that people seek to address in a collaborative and interdisciplinary manner through the adoption of a holistic food systems perspective. However, operationalising a systemic approach to address food system challenges is not a guarantee of success or positive outcomes. This is largely due to the partiality inherent in taking a systems perspective, and the difficulty in communicating these different perspectives among stakeholders. A functional food systems literacy is therefore required to aid people in communicating and collaborating on food system problems within dynamic learning networks. The Interdisciplinary Food Systems Teaching and Learning (IFSTAL) programme has been operating since 2015 as a social learning system to develop a food systems pedagogy with a range of multi-sectoral partners. The findings in this paper arise out of iterative reflexive practice into our teaching approach and delivery methods by former and current staff. In order to foster integrative engagement on food system challenges, we propose and define a functional food systems literacy—a theoretical minimum that can aid diverse stakeholders to explore and intervene in food systems through more effective communication and collaboration. Derived from a reflective analysis of instruments and methods in delivering the IFSTAL programme, we provide a framework that disaggregates functional food systems literacy according to four knowledge types, and includes examples of skills and activities utilised in the IFSTAL programme to support learning in these different domains. We argue that claims to comprehensive food systems knowledge are unrealistic and therefore propose that a functional food systems literacy should focus on providing a means of navigating partial claims to knowledge and uncertainty as well as fostering effective collaboration. We believe that this will enhance the capabilities of stakeholders to work effectively within dynamic learning networks.

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Design and implementation of a three dimensions (3D) printer for modeling and pre-manufacturing applications

International Journal of Electrical and Computer Engineering (IJECE) ◽

10.11591/ijece.v9i6.pp4749-4757 ◽

2019 ◽

Vol 9 (6) ◽

pp. 4749

Author(s):

Ghazi Qaryouti ◽

Abdel Rahman Salbad ◽

Sohaib A. Tamimi ◽

Anwar Almofleh ◽

Wael A. Salah ◽

...

Keyword(s):

3D Printing ◽

Manufacturing Sector ◽

Low Cost ◽

Three Dimensional ◽

Three Dimensions ◽

3D Printer ◽

Overall Design ◽

Design And Implementation ◽

Manufacturing Applications ◽

Functional Components

The three-dimensional (3D) printing technologies represent a revolution in the manufacturing sector due to their unique characteristics. These printers arecapable to increase the productivitywithlower complexity in addition tothe reduction inmaterial waste as well the overall design cost prior large scalemanufacturing.However, the applications of 3D printing technologies for the manufacture of functional components or devices remain an almost unexplored field due to their high complexity. In this paper the development of 3D printing technologies for the manufacture of functional parts and devices for different applications is presented. The use of 3D printing technologies in these applicationsis widelyused in modelingdevices usually involves expensive materials such as ceramics or compounds. The recent advances in the implementation of 3D printing with the use of environmental friendly materialsin addition to the advantages ofhighperformance and flexibility. The design and implementation of relatively low-cost and efficient 3D printer is presented. The developed prototype was successfully operated with satisfactory operated as shown from the printed samples shown.

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