HEMPSEED AND COTTONSEED OILS IN THE ACCESSIONS FROM THE VIR COLLECTION AS SOURCES OF FUNCTIONAL FOOD INGREDIENTS

Background. Oils of hemp and cotton presently have reduced retail trade offer in Russia, but are widely produced and used. Industrial hemp is still cultivated and processed domestically. In the 1950s, industrial cotton was cultivated on a hundred thousand hectares in the country, and now there are signs of its restored growing. Both crops have the ability to restore the raw material base to produce textile fibers, seed and oil as well as the potential to improve functional food production, because they contain functional food ingredients in their oil capable of reducing human nutrition disorder risks, preventing or restoring nutrient deficiencies, preserving and improving health.Materials and methods. Unsaturated and polyunsaturated fatty acids’ profiles of hempseed (Cannabis sativa L.) and cottonseed (Gossypium hirsutum L., G. herbaceum L., G. barbadense L.) oils were evaluated. Seeds were grown respectively under the conditions of the Russian North-West (hemp) and Adler District, Krasnodar Territory (cotton). The PUFA profile was measured using gas chromatography with mass spectrometry equipment (Agilent 6850, USA). All data were calculated using the UniChrom software.Results and conclusions. The content of the omega-6 linoleic acid in hemp accessions reached 64.2%; omega-3 alpha-linolenic acid, 27.1%; monounsaturated oleic acid, 14.0%. The sum of unsaturated acids was 94.2%; and that of polyunsaturated ones, 87.2%. Compared with hemp oil, cotton oil had a lesser sum of polyunsaturated (maximum 58.0%) acids, while its unsaturated acids were up to 79.0%. Oleic acid was found to reach 22.7% in cottonseed oil. Industrial cultivation of hemp and cotton in Russia need not be limited to textile fiber production, but may serve as a potential base of vegetable oils and food; just because of their PUFA contents, it is promising for the production of functional food ingredients, which have health benefits in reducing the risk of cancer and cardiovascular diseases, lowering the HDL cholesterol levels, and relaxing the smooth muscle cells in arteries, thus increasing the blood flow. Seed cake may be valuable addition to animal feed rations as well. As a result of the evaluations, valuable accessions (cultivars and lines) of hemp and cotton were identified. Although the selected accessions are not the products of previous breeding efforts aimed at the PUFA content improvement, they are promising source materials for the development of new cultivars with seeds enriched with compounds or sets of compounds that provide a beneficial effect on human health when included in the composition of food products (functional food ingredients).

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Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽

10.3390/molecules24152817 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2817 ◽

Cited By ~ 7

Author(s):

Ding-Tao Wu ◽

Wen Liu ◽

Qiao-Hong Han ◽

Ping Wang ◽

Xian-Rong Xiang ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Weight Ratio ◽

Reducing Power ◽

Natural Antioxidants ◽

Hot Water ◽

Raw Material ◽

Food Ingredients ◽

Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

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Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

Molecules ◽

10.3390/molecules25184078 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4078 ◽

Cited By ~ 1

Author(s):

H. P. Vasantha Rupasinghe ◽

Amy Davis ◽

Shanthanu K. Kumar ◽

Beth Murray ◽

Valtcho D. Zheljazkov

Keyword(s):

Functional Food ◽

Cannabis Sativa ◽

Current Knowledge ◽

Health Benefits ◽

Value Added ◽

Health Claims ◽

Future Research ◽

Medicinal Uses ◽

Food Ingredients ◽

Industrial Hemp

Industrial hemp (Cannabis sativa L., Cannabaceae) is an ancient cultivated plant originating from Central Asia and historically has been a multi-use crop valued for its fiber, food, and medicinal uses. Various oriental and Asian cultures kept records of its production and numerous uses. Due to the similarities between industrial hemp (fiber and grain) and the narcotic/medical type of Cannabis, the production of industrial hemp was prohibited in most countries, wiping out centuries of learning and genetic resources. In the past two decades, most countries have legalized industrial hemp production, prompting a significant amount of research on the health benefits of hemp and hemp products. Current research is yet to verify the various health claims of the numerous commercially available hemp products. Hence, this review aims to compile recent advances in the science of industrial hemp, with respect to its use as value-added functional food ingredients/nutraceuticals and health benefits, while also highlighting gaps in our current knowledge and avenues of future research on this high-value multi-use plant for the global food chain.

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THE PREDICTION OF THE ANTIOXIDATIVE ACTIVITY OF GROSSULARIA RECLINATA LEAVES

"Medical & pharmaceutical journal "Pulse" ◽

10.26787/nydha-2686-6838-2021-23-4-17-22 ◽

2021 ◽

pp. 17-22

Author(s):

Sankova M.V. ◽

Nesterova O.V.

Keyword(s):

Medicinal Plants ◽

Total Content ◽

Biologically Active ◽

Raw Material ◽

Material Base ◽

Alcohol Extract ◽

Differential Spectrophotometry ◽

Prophylactic Drugs ◽

Promising Source ◽

Active Substances

At present, in order to expand the raw material base, modern phyto-production is most interested in the use of medicinal plants' organs that were not previously used, but containing flavonoids. The Grossularia reclinata leaves, which are a cheap and affordable plant material, can become a promising source for the creation of phytopreparations containing flavonoid compounds. The aim of the study was to identify and quantify the sum of flavonoids' substances in terms of rutin in the Grossularia reclinata leaves. Material and methods. Qualitative reactions were selected to confirm the presence of flavonoids' substances; differential spectrophotometry was used for their quantitative assessment. Results. It was found that the total content of flavonoids in terms of rutin in alcohol extract from these leaves is on average 0.557 ± 0.0061%, which exceeds their content fruits that were used in medicine by 1.86 times. Comparative analysis of the flavonoids' sum of in the medicinal plants' leaves made it possible to determine that this group of biologically active substances in the Grossularia reclinata leaves is represented in greater quantities than in the motherwort herb (0.2%), wormwood (0.3%) and the tripartite series (0 ,five%). Conclusions: The results of the study allow us to consider this plant raw material promising for the production of new therapeutic and prophylactic drugs.

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Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

Food Technology and Biotechnology ◽

10.17113/ftb.60.01.22.7340 ◽

2021 ◽

Vol 60 (1) ◽

Author(s):

Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak ◽

Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep

Keyword(s):

Functional Food ◽

Animal Feed ◽

Corn Germ ◽

Corn Fiber ◽

Market Potential ◽

Chemical Compositions ◽

Wet Milling ◽

Food Ingredients ◽

Corn Gluten ◽

By Products

Maize (corn) consists of distinct parts, germ, endosperm, and pericarp, with different chemical compositions. During the maize wet milling process, the maize is disintegrated into the main product starch and by-products, including corn germ, corn fiber and corn gluten (the technical term for corn endosperm specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The corn germ contains high amounts of tocols and phospholipids, while the corn gluten is rich in carotenoids and the corn fiber fraction is rich in phytosterols and complex carbohydrates. Each by-product has the potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolemic, hypolipidemic and hypoglycemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include corn fiber gum, oil, arabinoxylans, and xylo-oligosaccharides from corn fiber; corn germ oil and phospholipid ester from corn germ; and carotenoids and oligopeptides from corn gluten. This review focuses on current and prospective research into the use of corn germ, corn fiber and corn gluten in the production of potentially high-quality food ingredients or nutraceuticals.

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Development of pasty food products based on muscle tissues of giant grenadier and horse mackerel

Trudy VNIRO ◽

10.36038/2307-3497-2020-179-164-186 ◽

2020 ◽

Vol 179 ◽

pp. 164-186

Author(s):

T. A. Ignatova ◽

T. V. Rodina ◽

N. G. Strokova ◽

N. V. Semikova

Keyword(s):

Cardiovascular Diseases ◽

Functional Food ◽

Food Product ◽

Food Products ◽

Raw Material ◽

Food Ingredients ◽

Regulatory Documents ◽

Muscle Tissues ◽

Minced Meat ◽

Selection Of

Malnutrition problems are acute in all countries and are common to all socio-economic groups. Improper nutrition is the cause of cardiovascular diseases, diabetes, gout, osteoporosis, obesity and other non-infectious (nutritional) diseases. Aquatic bioresources, especially underutilized fishing objects, are sources of a number of irreplaceable nutrients, which makes them useful for creating functional and specialized foods. So stuffing on the basis of muscle tissue makrouruz and mackerel is a promising raw material for the production of pasty food products. Based on regulatory documents and methodological recommendations in the field of specialized, functional and therapeutic nutrition, a scientifically-based selection of functional food ingredients was carried out to create a pasty food product — pate. As a result of the simulation, seven formulations of pâtés were developed on the basis of the minced meat of makruirs and scad. Developed pates for a number of indicators correspond to the products recommended as therapeutic nutrition in hospitals.

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Buckwheat husk processing products as Factor of a Stable Food Market Development

E3S Web of Conferences ◽

10.1051/e3sconf/202020801009 ◽

2020 ◽

Vol 208 ◽

pp. 01009

Author(s):

Olga Chugunova ◽

Marina Shkolnikova ◽

Elena Kadritskaya

Keyword(s):

Functional Food ◽

Food Products ◽

Biologically Active ◽

Raw Material ◽

Brown Pigment ◽

Material Source ◽

Food Ingredients ◽

Regional Food ◽

Food Market ◽

Buckwheat Husk

The current state of the economy requires a qualitatively new organization of the region’s food market. The development of regional food markets should be based primarily on a fuller use of local raw materials. The most important task in the development of the regional food market is the search for new sources of natural biologically active substances and the development of functional food products based on them. Melanin is a unique biologically active substance with inhibitory, protective, antioxidant, antibacterial, antiviral and antifungal effects. The main plant sources of melanin are chaga, birch mushroom and sunflower husk, the use of which is not always advisable and economically profitable. It is advisable to consider buckwheat husk Fagopyrumesculentum, which is characterized by the absence of ballast fraction and a high content of brown pigment localized in the outer layers of the cellular wall of the entire grain shell, as a promising raw material source for the isolation of melanin. The biochemical characteristics of melanin from alternative raw sources require a more detailed study of the properties of the pigment, in particular the functional ones, to confirm the practical possibility of using them as functional food ingredients in food products - antioxidants and biosorbents-detoxifying agents.

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Functional components of non-traditional raw materials in the design of bakery products

Innovations and Food Safety ◽

10.31677/2072-6724-2021-31-1-7-1 ◽

2021 ◽

pp. 7-13

Author(s):

Yu. A. Betz ◽

N. L. Naumova ◽

I. N. Minashina

Keyword(s):

Wheat Flour ◽

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Raw Material ◽

Peanut Flour ◽

Wheat Bread ◽

Bakery Products ◽

Food Ingredients ◽

Functional Components

Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products.

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Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity

Catalysts ◽

10.3390/catal11091053 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1053

Author(s):

Veronica Hjellnes ◽

Turid Rustad ◽

Ida-Johanne Jensen ◽

Elin Eiken ◽

Stine Marie Pettersen ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Antioxidative Activity ◽

Animal Feed ◽

Protein Hydrolysate ◽

Fish Muscle ◽

Protein Hydrolysates ◽

Processing Method ◽

Raw Material ◽

Human Consumption ◽

Food Ingredients

The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of protein and bioactive peptides for the production of food ingredients and nutraceuticals. Enzymatic hydrolysis is a biotechnological processing method that can be used to extract protein from fish rest raw material into a protein hydrolysate. This study aimed at investigating the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. Protein hydrolysates were produced by enzymatic hydrolysis of saithe (Pollachius virens) head and backbone caught at two separate occasions to investigate the effect of seasonal variations. Ultrafiltration effectively concentrated larger peptides (>4 kDa) and smaller peptides (<4 kDa) in separate fractions, with a protein yield of 31% in the fraction <4 kDa. The unfiltered hydrolysate was found to have a higher antioxidative activity compared to the <4 kDa fraction in ABTS, FRAP, and ORAC assays. These results indicate that ultrafiltration does not effectively increase bioactivity by concentrating small peptides and that bioactivity is dependent on several properties, including interaction with larger peptides.

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Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

Khleboproducty ◽

10.32462/0235-2508-2020-29-10-45-49 ◽

2020 ◽

Vol 29 (11) ◽

pp. 45-49

Author(s):

L.N. Fedyanina ◽

◽

E.S. Smertina ◽

V.A. Lyakh ◽

A.E. Elizarova ◽

...

Keyword(s):

Dietary Fiber ◽

Scientific Literature ◽

Consumer Demand ◽

Raw Materials ◽

Plant Materials ◽

Food Ingredients ◽

Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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