scholarly journals Investigation of a bifunctional food ingredient based on a biopolymer complex of plant origin

2019 ◽  
Vol 21 (91) ◽  
pp. 38-42
Author(s):  
M. I. Okhotska
Keyword(s):  
Sugar Beet ◽  
Shelf Life ◽  
Functional Food ◽  
Physiological State ◽  
Raw Material ◽  
Quantitative Composition ◽  
Plant Origin ◽  
Negative Effects ◽  
Food Ingredient ◽  
Human Digestive Tract

The article presents the results of studies on organoleptic, structural and mechanical, sanitary and hygienic quality indices and technological characteristics of a functional food ingredient with pro-and prebiotic properties. The technology of obtaining synbiotic is based on the process of immobilization of lactobacilli and bifidobacteria in the framework structure of the prebiotic. The raw material chosen for prebiotic production was a pulp of sugar beet, a product of processing. By physico-chemical composition of sugar beet pulp is capable of sorption of low molecular weight metabolites, toxins, radionuclides, and due to combinations of carbohydrate nature – to normalize the composition of intestinal microbiotics. In addition to using it as a “food” for microorganisms, it contributed to the protection of lactobacilli and bifidobacteria from aggressive conditions of the human digestive tract and was a protector for microorganisms, protecting them from the negative effects of the technological process – the tableting used to give the finished product a final form. The parameters of the tabletting process can affect the quantitative composition of viable microorganisms, which is associated with their deformation in an unprotected state under pressure. The amount of lactobacillus in the finished product, the tablet, was 7·108 CFU/g, and the bifidobacterium was 5·108 CFU/g, corresponding to a probiotic dose of not less than 1·108 g/cm3. An optimal shelf-life of the product, which is 9 months at a temperature of 4 ± 2 °С, was also determined. During storage, the physiological state of the probiotic component of the functional food ingredient remains practically unchanged. The porous structure of the sugar beet biopolymer complex allows the cells to be well positioned and adsorbed on its surface. The extension of the shelf life is ensured by the carbohydrate composition of the biopolymer complex of plant origin.

A new functional food ingredient enriched by Phytoecdisteroids and Polyphenols from quinoa grains (Chenopodium quinoa Willd.)

2021 ◽  
pp. 4321-4328
Author(s):  
Zorin S.N. ◽  
Sidorova Yu. S. ◽  
Petrov N.A. ◽  
Perova I.B. ◽  
Malinkin A.D. ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Functional Food ◽  
Method Development ◽  
Maximum Yield ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Raw Material ◽  
Food Ingredient ◽  
Mass Spectrometric Detector ◽  
Active Substances

Objective: Quinoa grains (Chenopodium quinoa Willd.) contain a large number of secondary metabolites. Phytoecdysteroids and polyphenols, secondary metabolites, are of great interest for research today. The aim of the study is a method development for the extraction of biologically active substances (BAS) from quinoa grains to obtain a functional food ingredient (FFI) enriched with phytoecdysteroids and polyphenols. Materials and methods: The content of phytoecdysteroids at each stage of quinoa extract production was determined by two methods: HPLC with a spectrophotometric detector and HPLC with a mass spectrometer. The content of total polyphenols was determined by the Folin-Ciocalteu method. The flavonoid profile was determined using a liquid chromatography system with a diode array spectrophotometric detector and a triple quadrupole mass spectrometric detector. Results: The chosen technological scheme for the production of FFI can concentrate more than 200 times the major phytoecdysteroid 20-hydroxyecdysone major in quinoa in the final product relative to the raw material. The maximum yield of flavonoids in the final product was observed in cases of 20 and 40% ethanol extraction. Conclusion: These results lead to the conclusion that highly enriched sources of BAS can be obtained using fairly simple technological approaches and commercially available reagents from quinoa grains.

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi
Keyword(s):  
Pharmaceutical Industry ◽  
Adverse Effects ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Functional Foods ◽  
Zingiber Officinale ◽  
Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

scholarly journals In vitro antioxidant and wound-healing activities of hydrolyzed collagen from defatted Asian sea bass skin as influenced by different enzyme types and hydrolysis processes

RSC Advances ◽  
2021 ◽  
Vol 11 (30) ◽  
pp. 18144-18151
Author(s):  
Lalita Chotphruethipong ◽  
Thunwa Binlateh ◽  
Pilaiwanwadee Hutamekalin ◽  
Wanida Sukketsiri ◽  
Rotimi E. Aluko ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Functional Food ◽  
Sea Bass ◽  
Food Ingredient ◽  
Hydrolyzed Collagen ◽  
Asian Sea Bass ◽  
Antioxidant Potency ◽  
Sea Bass Skin ◽  
Lamellipodia Formation

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

THE BIOENERGY CROPS MARKET IN UKRAINE: TRENDS OF DEVELOPMENT AND SPATIAL DIFFERENTIATION

2017 ◽  
Author(s):  
Yuriy Hayda ◽  
◽  
Khrystyna Firman ◽  
Keyword(s):  
Sugar Beet ◽  
Agricultural Sector ◽  
Spatial Differentiation ◽  
Raw Material ◽  
Biofuel Production ◽  
Bioenergy Crops ◽  
Positive Trend ◽  
Energy Potential ◽  
Resource Base ◽  
Positive Tendency

In this article analyzes the development of trends of bioenergy crops market development in Ukraine and its current state are analysed. The possibility and feasibility of synergy of mutual development of bioenergy crops market and bio-oil market in Ukraine were noted. The necessity of state support and stimulation of bioenergy crops and different types of biofuels production in Ukraine was stated. A positive trend of growth of planted areas and production of rapeseed in Ukraine was revealed. During the study period (2013-2019) the production of rapeseed was increased by 1.4 times. The greatest energy potential for the production of bioethanol is in the sugar beet subcomplex of the agricultural sector. Over the past few years, the production of sugar beet was at its highest in 2014 (15.7 million tonnes), while the following years saw a decrease in cultivated areas of sugar beet and, consequently, a drop in its gross output - to 8.3 million tonnes in 2020. Significant resource potential for the production of bioethanol also have cereal crops (wheat, rye, barley, maize), the area under which during the last ten years remains relatively stable (14.4-15.3 million ha). Among grain crops the most effective raw material for the production of bioethanol is maize. A positive tendency of biennial growth of planted area under this crop is revealed. The space differentiation of resource base of bioenergy in Ukraine is prominent. The cluster analysis revealed three groups of areas based on the similarity of the energy resources for bioenergy purposes. Two clusters including Khmelnytskyi, Ternopil, Zhytomyr and Chernihiv, Vinnytsia, Cherkasy, Sumy, Kirovograd, Poltava and Kyiv regions should be considered as the most promising areas for concentration of capacities in biofuel production. It is noted that the trajectory of development bioenergetic sector of the country is always conditioned by compromise between compliance with optimal levels of its energy and food security.

Pembuatan Gula Semut dari Gula Merah Kelapa di Kabupaten Bulukumba

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Diana Eka Pratiwi ◽  
Army Auliah ◽  
Maryono Maryono
Keyword(s):  
Shelf Life ◽  
Economic Value ◽  
Raw Material ◽  
Selling Price ◽  
Sugar Production ◽  
Brown Sugar ◽  
South Sulawesi ◽  
Palm Sugar

Herlang Subdistrict is the largest producer of coconut juice (along with Selayar Regency and JenepontoRegency) which is the raw material for coconut sugar production in South Sulawesi. Tugondeng Village is one ofthe villages in Herlang District. About 80% of Tugondeng villagers work in the coconut sugar manufacturingindustry. However, this potential has not well developed due to the low economic value of brown sugar. To increasethe selling price of coconut sugar produced by Tugondeng Village, efforts need to be made to process coconut sapand coconut sugar into products which have higher selling price, namely palm sugar. The steps taken to achieve theobjectives of this activity were : (a) presentation of material on how to process coconut sap and coconut sugar intopalm sugar; and (b) demonstration of preparing palm sugar from coconut sap and coconut sugar. The resultsobtained show that the process of making palm sugar from coconut sap and coconut sugar is quite simple and thepalm sugar produced has longer shelf-life than coconut sugar

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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