Benchmarking Study of Cymbopogon citratus and C. nardus for Its Development of Functional Food Ingredient for Anti-diabetic Treatment

2019 ◽  
Vol 2 (2) ◽  
pp. 109-114
Author(s):  
Diah Indriani Widiputri ◽  
Maria DPT Gunawan-Puteri ◽  
Irvan S. Kartawiria
Keyword(s):  
Literature Review ◽  
Functional Food ◽  
Water Extract ◽  
Cymbopogon Citratus ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Functional Activities ◽  
Diabetic Treatment

Cymbopogon citratus and Cymbopogon nardus are two species of Cymbopogon that are commonly cultivated in Indonesia. Studies have shown Cymbopogon activities and potencies for development for various diseases including diabetic treatment. Both C. citratus and C. nardus have long history for culinary and medicinal herb in Indonesia and therefore have a sustainable commercial production that will support their development for functional food ingredient. This work provides a study about industrial observation in several herbal industries along with literature review of herbal industries condition in Indonesia as a benchmarking study to summarize the required research or technical development of Cymbopogon as functional food ingredients. During industrial observation it was shown that Cymbopogon usage in herbal industries were more popular as flavorings rather than for its functionalities. The industrialobservation to several reputable herbal industries showed that despite the similar infrastructure used for extraction and pulverization method, the industries might have different supply procurement and quality requirement, extraction principle, product character and quality control, and therefore market character. The literature review have shown several studies of Cymbopogon functionalities in organic solvents, empirical uses of Cymbopogon as medicinalherbs in water extract, optimization in Cymbopogon cultivation. Heavy studies have been done in the extraction, usage, and characterization of essential oils from Cymbopogon. Many literature showed formulation of Cymbogon for culinary purpose but there are yet formulation based on its functional activities. Both industrial observation and literature review called in the requirement of more study of activities and stabilities of the Cymbopogon aqueous andethanolic extracts, optimization of post-harvest processing, extraction, and further processing to produce Cymbopogon ingredients based on activities and efficiency, and the determination of active fraction/compound(s) responsible for the activity and formulation of food that will enable the usage direction of functional food ingredients.

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

Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients

Sugar Tech ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 191-201 ◽  
Author(s):  
Renuka Phetrit ◽  
Manat Chaijan ◽  
Supaluk Sorapukdee ◽  
Worawan Panpipat
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
Nypa Fruticans

scholarly journals The Influence of Different Foods and Food Ingredients on Acute Postprandial Triglyceride Response: A Systematic Literature Review and Meta-Analysis of Randomized Controlled Trials

2020 ◽  
Vol 11 (6) ◽  
pp. 1529-1543
Author(s):  
Delia Pei Shan Lee ◽  
Jasmine Hui Min Low ◽  
Jacklyn Ruilin Chen ◽  
Diane Zimmermann ◽  
Lucas Actis-Goretta ◽  
...  
Keyword(s):  
Literature Review ◽  
Randomized Controlled Trials ◽  
Systematic Literature Review ◽  
Meta Analysis ◽  
Controlled Trials ◽  
Food Groups ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Randomized Controlled ◽  
Postprandial Triglyceride

ABSTRACT The use of postprandial triglyceride (ppTG) as a cardiovascular disease risk indicator has gained recent popularity. However, the influence of different foods or food ingredients on the ppTG response has not been comprehensively characterized. A systematic literature review and meta-analysis was conducted to assess the effects of foods or food ingredients on the ppTG response. PubMed, MEDLINE, Cochrane, and CINAHL databases were searched for relevant acute (<24-h) randomized controlled trials published up to September 2018. Based on our selection criteria, 179 relevant trials (366 comparisons) were identified and systematically compiled into distinct food or food ingredient categories. A ppTG-lowering effect was noted for soluble fiber (Hedges' giAUC = −0.72; 95% CI: −1.33, −0.11), sodium bicarbonate mineral water (Hedges' gAUC = −0.42; 95% CI: −0.79, −0.04), diacylglycerol oil (Hedges' giAUC = −0.38; 95% CI: −0.75, −0.00), and whey protein when it was contrasted with other proteins. The fats group showed significant but opposite effects depending on the outcome measure used (Hedges' giAUC = −0.32; 95% CI: −0.61, −0.03; and Hedges' gAUC = 0.16; 95% CI: 0.06, 0.26). Data for other important food groups (nuts, vegetables, and polyphenols) were also assessed but of limited availability. Assessing for oral fat tolerance test (OFTT) recommendation compliance, most trials were ≥4 h long but lacked a sufficiently high fat challenge. iAUC and AUC were more common measures of ppTG. Overall, our analyses indicate that the effects on ppTG by different food groups are diverse, largely influenced by the type of food or food ingredient within the same group. The type of ppTG measurement can also influence the response.

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 Pertumbuhan dan Biomasa Spirulina sp. dalam Media Pupuk sebagai Bahan Pangan Fungsional [Growth and Biomass of Spirulina sp. in Fertilizer Ingredients as Functional Food Ingredients]

2018 ◽  
Vol 10 (2) ◽  
pp. 119
Author(s):  
Oto Prasadi
Keyword(s):  
Functional Food ◽  
Dry Weight ◽  
Population Increase ◽  
Lag Phase ◽  
Food Ingredient ◽  
Food Ingredients ◽  
The Third ◽  
Deceleration Phase ◽  
Average Population ◽  
Wet Weight

AbstrakSpirulina sp. merupakan mikro organisme mikro alga yang memiliki kandungan nutrisi lengkap, sehingga Spirulina sp. memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional. Penelitian ini bertujuan untuk mengetahui kepadatan atau kelimpahan, berat basah dan berat kering dari Spirulina sp. dalam media pupuk hasil campuran pupuk urea, pupuk zwavelzure amoniak (ZA), dan pupuk triple super phosphate (TSP) dengan membandingkan pada pupuk kontrol dengan standar pada media conwy sebagai langkah alternatif dalam meminimalkan biaya kulturisasi Spirulina sp. sebagai bahan pangan fungsional dalam skala laboratoris. Berdasarkan hasil penelitian, kepadatan spirulina sp. mengalami fase lambat (lagfase) dengan kenaikkan populasi rata-rata 781,5 unit/ml pada hari pertama sampai hari ketiga. Fase percepatan (eksponensial fase) dengan kenaikkan populasi rata-rata 3576,5 unit/ml pada hari keempat sampai hari kelima. Fase perlambatan dengan kenaikkan populasi rata-rata 595,25 unit/ml pada hari keenam sampai hari ketujuh. Dan fluktuatif pada hari kedelapan sampai hari kesembilan, sedangkan berat basah dan berat kering dari Spirulina sp. di hari ketiga sampai dengan hari kelima mengalami peningkatan yang signifikan, sedangkan berat basah dan berat kering di hari-hari berikutnya mengalami fluktuatif peningkatan dan penurunan.Adanya penurunan pertumbuhan dan biomassa dapat disebabkan oleh beberapa faktor, diantarannya, berkurangnya nutrien dalam media, berkurangnya intensitas cahaya karena penanguan sendiri, kompetisi yang semakin besar dalam mendapatkan nutrient, ruang hidup dan cahaya.Makanan fungsional yang mengandung protein tinggi salah satunnya adalah yang terbuat dari microalgae Spirulina sp. microalgae ini tidak hanya bertindak sebagai sumber protein tunggal, tetapi juga sumber karotenoid, klorofil, serta sumber mikronutrien.AbstractSpirulina sp. is a microalgae microorganism that has complete nutritional contents, Spirulina sp. has a great potential to be used as a functional food ingredient. This study aimed to determine the density or abundance, wet and dry weight of Spirulina sp. in fertilizer ingredients resulting from a mixture of urea fertilizer, zwavelzure ammonia (ZA) fertilizer, and triple superphosphate fertilizer (TSP) by comparing the control fertilizers with standards on conwey media an alternative step in minimizing the cost of culturing Spirulina sp. as a functional food ingredient in a laboratory scale. Based on the results of the study, the density of Spirulina sp. experienced a lag phase with an average population increase of 781.5 units/ml on the first day until the third day. Acceleration phase (exponential phase) with an average population increased of 3576.5 units/ml on the fourth day until the fifth day. The deceleration phase with an average population increased of 595.25 units/ml on the sixth day until the seventh day. And fluctuating on the eighth day to the ninth day, while the wet weight and dry weight of Spirulina sp. on the third day until the fifth day experienced a significant increase, while the wet weight and dry weight in the following days experienced a fluctuating increase and decrease. The decrease in growth and biomass could be caused by several factors, i.e., reduction of nutrient ingredients, reduced light intensity due to self-drying, greater competition in obtaining nutrients, living space and light. Functional foods that contained high protein one of them are those made from microalgae Spirulina sp. This microalga did not only act as a single protein source, but also a source of carotenoids, chlorophyll, and micronutrient sources 

scholarly journals Comparative Extraction Performance of Solvent Systems in the Extraction and Characterization of Pectin from Prosopis Africana Seed Gum

2020 ◽  
Vol 3 (3a) ◽  
pp. 93-98
Author(s):  
PA Adie ◽  
CO Ikese ◽  
EA Otache
Keyword(s):  
Functional Food ◽  
Solvent System ◽  
Ash Content ◽  
Equivalent Weight ◽  
Food Ingredient ◽  
Prosopis Africana ◽  
Solvent Systems ◽  
Extraction Performance ◽  
Seed Gum

Pectin was separately extracted in warm water bath from sun-dried and crushed Prosopis africana seed gum, using 0.05 M solutions of HCl, H2SO4, CH3COOH, C6H8O7 and a 3:2 blend of (H2SO4: C6H8O7). The physicochemical properties of pectin extracted from the Prosopis africana seed gum shows the following: colour varied from beige-brown to wheat brown, equivalent weight (1,818.18 mg/mol to 25,000 mg/mol), methoxyl content (0.124 % to 1.705 %), moisture content (12 % to 38 %) and ash content (2 %) for all the solvent system used. Also, the comparative solvent performance shows that the H2SO4:C6H8O7 solvent blend was the most effective for pectin extraction followed by the solvent HCl and H2SO4, while C6H8O7 was the least effective. The comparative pectin yield of Prosopis africana seed gum using selected acid solvent ranged from 6.94 % to 15.28 %. Among the solvents under study, the H2SO4:C6H8O7 solvent blend gave the highest pectin yield (15.28 %) with beige-brown, low methoxyl pectin of high purity and could be used as a functional food ingredient domestically and industrially

scholarly journals Resistant Starch: A Promising Functional Food Ingredient

2021 ◽  
Author(s):  
Revati Wanikar ◽  
Swati Kotwal
Keyword(s):  
Resistant Starch ◽  
Functional Food ◽  
Starch Content ◽  
Good Health ◽  
Structural Features ◽  
Food Ingredient ◽  
Factors Affecting ◽  
Physiological Benefits ◽  
Specific Contribution

Nowadays dietary starches are considered as a tool for maintaining good health. Recently resistant starch has received much attention because of its specific contribution to human health. Resistant starch escapes digestion in the small intestine and fermented in the colon by colonic microorganisms. Resistant starch has wide applications in varieties of food products. In the present study, types of resistant starch, their sources, physiological benefits, have been discussed briefly. This chapter focuses on factors affecting starch digestion, resistant starch content, characterization of resistant starch and various techniques employed to study their structural features.

scholarly journals Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

2018 ◽  
Vol 6 (2) ◽  
pp. 334-341
Author(s):  
Nikita Petrov ◽  
Nikita Petrov ◽  
Yuliya Sidorova ◽  
Yuliya Sidorova ◽  
Varuzhan Sarkisyan ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Properties ◽  
Dietary Therapy ◽  
Food Matrix ◽  
Solution Ph ◽  
Food Ingredient ◽  
High Biological Activity ◽  
Study Objective ◽  
Food Ingredients ◽  
Buckwheat Flour

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

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