scholarly journals A Review on the Potential Applications of Cocoa Shell in Food Industry

2022 ◽  
Author(s):  
Glynnis Netania ◽  
Tabligh Permana ◽  
Juli Effendy ◽  
Filiana Santoso ◽  
Edrick Alvaro Oslo
Keyword(s):  
Food Industry ◽  
Potential Applications ◽  
Cocoa Shell

Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jerry Fredy Gomez Cahuata ◽  
Yessica Estefany Rosas-Quina ◽  
Erika Pachari Vera
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Protein Quality ◽  
Current Knowledge ◽  
Scientific Information ◽  
Essential Amino Acids ◽  
High Concentration ◽  
Content Type ◽  
Functional Value ◽  
Potential Applications

Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.

Novel and Potential Applications of a-Amylases in the Food Industry

2002 ◽  
Author(s):  
X Sober√≥n ◽  
M D√≠az ◽  
G del R√≠o ◽  
G Saab-Rinc√≥n ◽  
A L√≥pez-Mungu√≠a ◽  
...  
Keyword(s):  
Food Industry ◽  
Potential Applications

scholarly journals Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Scientific Basis ◽  
Grape Pomace ◽  
Added Value ◽  
Fatty Acids Profile ◽  
Potential Applications ◽  
By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

Existing and potential applications of ultraviolet light in the food industry - a critical review

2000 ◽  
Vol 80 (6) ◽  
pp. 637-645 ◽  
Author(s):  
Thomas Bintsis ◽  
Evanthia Litopoulou-Tzanetaki ◽  
Richard K Robinson
Keyword(s):  
Ultraviolet Light ◽  
Critical Review ◽  
Food Industry ◽  
Potential Applications

Functional Properties of Kefiran in Medical field and food industry

2021 ◽  
Vol 22 ◽  
Author(s):  
Afsaneh Salari ◽  
Mohammad Hashemi ◽  
Asma Afshari
Keyword(s):  
Food Industry ◽  
Biological Activities ◽  
Starter Culture ◽  
Medical Field ◽  
Food Industries ◽  
Therapeutic Benefits ◽  
Potential Applications ◽  
Kefir Grains ◽  
Lactic Bacteria ◽  
Polysaccharide Matrix

: Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits through balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

scholarly journals Saccharomyces paradoxus Transcriptional Alterations in Cells of Distinct Phenotype and Viral dsRNA Content

2020 ◽  
Vol 8 (12) ◽  
pp. 1902
Author(s):  
Bazilė Ravoitytė ◽  
Juliana Lukša ◽  
Vyacheslav Yurchenko ◽  
Saulius Serva ◽  
Elena Servienė
Keyword(s):  
Food Industry ◽  
Antifungal Agents ◽  
Acid Biosynthesis ◽  
Viral Dsrna ◽  
Saccharomyces Paradoxus ◽  
Distinct Phenotype ◽  
Transcriptional Alterations ◽  
Potential Applications ◽  
Dsrna Viruses ◽  
First Time

Killer yeasts are attractive antifungal agents with great potential applications in the food industry. Natural Saccharomyces paradoxus isolates provide new dsRNA-based killer systems available for investigation. The presence of viral dsRNA may alter transcriptional profile of S. paradoxus. To test this possibility, a high-throughput RNA sequencing was employed to compare the transcriptomes of S. paradoxus AML 15-66 K66 killer strains after curing them of either M-66 alone or both M-66 and L-A-66 dsRNA viruses. The S. paradoxus cells cured of viral dsRNA(s) showed respiration deficient or altered sporulation patterns. We have identified numerous changes in the transcription profile of genes including those linked to ribosomes and amino acid biosynthesis, as well as mitochondrial function. Our work advance studies of transcriptional adaptations of Saccharomyces spp. induced by changes in phenotype and set of dsRNA viruses, reported for the first time.

Preparation of spent brewer's yeast beta-glucans for potential applications in the food industry

2004 ◽  
Vol 39 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Saowanee Thammakiti ◽  
Manop Suphantharika ◽  
Thanaporn Phaesuwan ◽  
Cornel Verduyn
Keyword(s):  
Food Industry ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Beta Glucans ◽  
Potential Applications

scholarly journals Potential Applications of Carbohydrases Immobilization in the Food Industry

2013 ◽  
Vol 14 (1) ◽  
pp. 1335-1369 ◽  
Author(s):  
Fabiano Contesini ◽  
Joelise de Alencar Figueira ◽  
Haroldo Kawaguti ◽  
Pedro de Barros Fernandes ◽  
Patrícia de Oliveira Carvalho ◽  
...  
Keyword(s):  
Food Industry ◽  
Potential Applications
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