scholarly journals Functional wheat bread with calcium chelate complexes

2020 ◽  
Vol 22 (93) ◽  
pp. 31-38
Author(s):  
A. Kapustian ◽  
N. Cherno ◽  
T. Lebedenko
Keyword(s):  
Dietary Fiber ◽  
Functional Food ◽  
Mixed Ligand ◽  
Biologically Active ◽  
Wheat Bread ◽  
Total Production ◽  
Chelate Complexes ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Functional Ingredient

Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestible and safe forms of essential biometals, including calcium. In this study, it has been shown that wheat bread can be enriched with calcium chelate complexes. This functional food ingredient was obtained by complexation of Ca2+ with bioligands of probiotic origin, followed by immobilizing the complexes on dietary fiber of wheat bran. Mixed-ligand systems were obtained by combining a metabolite (lactic acid) and degradation products of peptidoglycans of Lactobacillus delbrueckii subsp. Bulgaricus B-3964. The peptidoglycans of the biomass autolysate were degraded by enzymatic hydrolysis with papain. This resulted in obtaining a mixture that contained amino acids, low molecular weight peptides, and muropeptides, in the concentrations 12.44 mg/cm3, 6.85 mg/cm3, and 2.76 mg/cm3, respectively. The nephelometric method has shown that this mixed-ligand system binds calcium ions in an amount of 18 mg/cm3. The soluble complexes obtained were immobilized on the dietary fiber to solve the problem of concentrating, drying, and dosing these ingredients. It has been proved that immobilization only occurs due to physical sorption that completely releases the active component from the dietary fiber matrix under conditions that simulate the gastrointestinal environment. The functional ingredient developed was added to the classic wheat bread recipe, where it replaced 1 %, 3 %, and 5 % of the flour. Bread was made without pre-fermentation to reduce the total production time and to prevent the ingredient’s biologically active components from being assimilated by yeast during long fermentation. The study of the experimental and control samples of wheat bread has shown that the introduction of chelate complexes of calcium immobilized on dietary fiber causes no deterioration of the physico-chemical parameters of the finished bread: they are all within the limits approved by the regulatory documentation. The sensory properties of the samples with 1 % and 3 % of flour replaced are close to those of the control sample. So 3 % of the ingredient is the recommended amount to be added, as it provides 98 % of the daily requirement of calcium as a functional ingredient and covers about 25 % of the daily allowance of dietary fiber.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
A. Kapustian ◽  
N. Cherno ◽  
О. Nikulina
Keyword(s):  
Enzymatic Hydrolysis ◽  
Cell Walls ◽  
Culture Fluid ◽  
Culture Liquid ◽  
Mixed Ligand ◽  
Biologically Active ◽  
Probiotic Bacteria ◽  
Chelate Complexes ◽  
Scanning Calorimetry ◽  
Hydrolysis Of

The possibility of obtaining bioavailable mixed ligand chelate complexes of calcium has been considered. As bioligands, it is proposed to use the metabolic products of probiotic bacteria combination and products of enzymatic hydrolysis of peptidoglycans of their cell walls. The culture fluid of probiotic bacteria composition has been investigated for the determination of metabolites in its composition that can participate in the formation of calcium chelate complexes. The qualitative composition and quantitative content of organic acids of a culture fluid have been determined. It has been established that it contains the following acids: oxalic (1.6 mg/dm3), citric (22.1 mg/dm3), acetic (575.8 mg/dm3), lactic (236.3 mg/dm3), benzoic (1.5 mg/dm3). In addition, it has been found that in the composition of the culture liquid, free amino acids and soluble protein are also present in the amount of 1.2 mg/cm3 and 5 mg/cm3, respectively.In order to obtain fragments of peptidoglycans of cell walls of probiotic bacteria as potential bioligands for complex formation, their enzymatic hydrolysis with pancreatin has been performed. It has been established that the highest content of biologically active muropeptides is 5.1 mg/cm3 and it is accumulated during hydrolysis of the substrate for 180 minutes, the ratio of enzyme: substrate 1: 100 and 5.1 mg/cm3.By methods of nephelometry and spectrophotometry, it has been established that the obtained mixed ligand systems are effective chelating agents and, depending on the composition, bind calcium in amounts of 9, 14 and 16 mg/cm3. Identification of the pH stability of the complex has been shown that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at pH 9 60% is preserved. By method of differential scanning calorimetry the thermostability of the complex has been investigated. It has been established that the complex is stable in the temperature range of 20–122°С, and therefore can be used in the composition of health foods, the technology of which involves high-temperature processing.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

A food ingredient based on green seaweed in the composition of bakery products. Risks and potential

2021 ◽  
Vol 30 (6) ◽  
pp. 39-43
Author(s):  
V.A. Lyakh ◽  
◽  
L.N. Fedyanina ◽  
E.S. Smertina ◽  
A.A. Shamanskaya ◽  
...  
Keyword(s):  
Russian Federation ◽  
Ethanol Extract ◽  
Biologically Active ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredient ◽  
Green Seaweed ◽  
The Russian Federation ◽  
Processed Products

The paper presents the results of the development wheat bread using a new ingredient – a water-ethanol extract of the sea green alga Ulva lactuca, which contains biologically active substances, minerals, trace elements, and has a proven positive effect on the human body. Rational dosages of the extract have been selected, eliminating the technological risks of its use in the recipe for bakery products. The safety and quality of a new food ingredient and bakery products with its addition is shown in accordance with the requirements of the regulatory documents of the Russian Federation and the EAEU. This work was supported by the Council for Grants of the President of the Russian Federation for State support of young Russian scientists. Grant number is MK-3686.2021.4. The topic of the scientific research is «Rational use of processed products of non-fish objects of water industry in the technology of safe and high-quality food»

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.

scholarly journals The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 86
Author(s):  
Joncer Naibaho ◽  
Małgorzata Korzeniowska ◽  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Food ◽  
Fiber Content ◽  
Food Ingredient ◽  
Insoluble Dietary Fiber ◽  
Spent Grain ◽  
In Vitro Assessment ◽  
Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

scholarly journals Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

2022 ◽  
Author(s):  
Nikita Petrov ◽  
Yulia Sidorova ◽  
Alla Kochetkova ◽  
Vladimir Mazo
Keyword(s):  
Lipid Metabolism ◽  
Carbohydrate Metabolism ◽  
Functional Food ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders ◽  
Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

Sign in / Sign up

Export Citation Format

Share Document