scholarly journals Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

2021 ◽  
Vol 11 (4) ◽  
pp. 1605
Author(s):  
Aikaterini Papadaki ◽  
Vasiliki Kachrimanidou ◽  
Iliada K. Lappa ◽  
Effimia Eriotou ◽  
Nikolaos Sidirokastritis ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Novel Foods ◽  
Balanced Diet ◽  
Industry Applications ◽  
Food Applications ◽  
Potential Food ◽  
Processing Steps ◽  
Value Added Products

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.

scholarly journals Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 1988-2020
Author(s):  
Leygnima Yaya Ouattara ◽  
Esaie Kouadio Appiah Kouassi ◽  
Doudjo Soro ◽  
Yaya Soro ◽  
Kouassi Benjamin Yao ◽  
...  
Keyword(s):  
Value Added ◽  
Renewable Resource ◽  
Antioxidant Compounds ◽  
Tropical Africa ◽  
Pastoral Systems ◽  
Tropical Crops ◽  
Food Applications ◽  
Potential Food ◽  
Cocoa Pod Husks ◽  
Value Added Products

Cocoa is among the most cultivated and important tropical crops in the world, and it is economically viable in the agro-pastoral systems of tropical Africa. Further, the amount of cocoa residue is steadily increasing due to the strong worldwide demand for chocolate products. This review of cocoa residue found that an average of 18 publications per year were published in the last 10 years. The most common type of publication on cocoa pod husks (CPH) was newspaper articles, which comprised 50% of the publications. This review examines the use of CHP in sustainable development, agrochemical materials, and agro-materials through their potential valorizations into high value-added products. Indeed, CPH is an abundant, accessible, and renewable resource of bioproducts, dietary fibers, nutraceuticals, functional foods, pectin, antioxidant compounds, theobromine, and minerals. Potential food applications of CPH include the production of flavor compounds, gums, texturing agents, and others. The production of biomaterials for food and non-food use, biofuels, and organic acids, such as lactic acid (the polymerization of which produces the PLA used in bioplastic production), are several potential areas for the biotechnological development of CPH and its fractions.

scholarly journals Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review

2021 ◽  
Vol 10 (10) ◽  
pp. 163-175
Author(s):  
Pragya Mishra H. G. Prakash ◽  
Suman Devi SeemaSonkar ◽  
Shweta Yadav H. C. Singh ◽  
D. R. Singh
Keyword(s):  
Nutritive Value ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Negative Effect ◽  
Processing Techniques ◽  
Agriculture And Food ◽  
Modern Era ◽  
Value Added Products

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

Rhododendron arboreum: A critical review on phytochemicals, health benefits and applications in the food processing industrie

2021 ◽  
Vol 17 ◽  
Author(s):  
Simple Sharma ◽  
Sahil Chaudhary ◽  
Archu Harchanda
Keyword(s):  
Food Processing ◽  
Fungal Infections ◽  
Digestive Enzyme ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Rhododendron Arboreum ◽  
Sacred Values ◽  
Medicinal Treatment ◽  
Nutritional Benefits

: Rhododendron is a resourceful, evergreen shrub or a small tree with an ornate display of scarlet red or pale pink flowers that belongs to the family Ericaceae. Rhododendron plants are traditionally being used for the medicinal treatment of numerous human ailments like blood dysentery, headache, asthma, cough, stomachache, fever, inflammation, and fungal infections. Rhododendron also has economic, medicinal, and pharmacological importance. Rhododendron has been regarded as a rich source of secondary metabolites. Apart from aesthetic and sacred values, from past times, Rhododendron juice was prepared from the flowers to curb allergies, treat diabetes, and to deal with inflammations. Recent studies have shown several promising activities particularly relaxant, digestive enzyme, antioxidant, antimicrobial, antispasmodic, anticancer, and antagonistic effects. With the rapidly growing popularity of Rhododendron arboreum it is important to have a comprehensive reference for its nutritional benefits with the growing search for natural and health foods. This work aimed to review the recent advances in research carried out to date for purposive evaluation of nutritional quality and potential health benefits of Rhododendron arboreum for its utilization in food processing industries for composing novel value-added products, to achieve high consumer acceptability and health benefits.

Whey Utilization: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
Sustainable Utilization ◽  
The Past ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

scholarly journals Nutraceutical potentials of synergic foods: a systematic review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Tharani Devi Natarajan ◽  
Janci Rani Ramasamy ◽  
Kirthika Palanisamy
Keyword(s):  
Chronic Diseases ◽  
Health Benefits ◽  
Nutrient Deficiency ◽  
Value Added ◽  
Well Being ◽  
Active Role ◽  
The Body ◽  
Health Food ◽  
Potential Health ◽  
Nutrition Research

AbstractFood synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.

scholarly journals Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

2021 ◽  
pp. 101-112
Author(s):  
C. J. Mba ◽  
H. O. Agu
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Value Added ◽  
Colocasia Esculenta ◽  
Production Costs ◽  
Pest Infestation ◽  
Xanthosoma Sagittifolium ◽  
Anti Cancer ◽  
Food Applications ◽  
Nutritional Benefits

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioactive compounds such as polyphenols, proteins, mucilage, polysaccharides, lipids and anti-polyphenol antioxidants. These bioactive compounds have been shown to provide consumers with health benefits such as anti-cancer, anti-inflammatory, antioxidant and dyslipemic properties. Interestingly, you don't need to consume the raw tubers or leaves to get these numerous health benefits, as the different parts of the plants which are nutrient-dense, have been used in various food applications such as flour, chips, poi, syrup, weaning foods for babies, local delicacies, and starch production. These products compete favourably with products from other root and tuber crops. Therefore, this article describes various value-added products made from Cocoyam that can be consumed to reap the numerous health benefits associated with consuming Cocoyam.

scholarly journals Potential Health Benefits of Fruits and Vegetables

2021 ◽  
Vol 11 (19) ◽  
pp. 8951
Author(s):  
Luca Mazzoni ◽  
Maria Teresa Ariza Fernández ◽  
Franco Capocasa
Keyword(s):  
Chronic Diseases ◽  
Fruits And Vegetables ◽  
Health Benefits ◽  
Potential Health ◽  
Balanced Diet

In recent decades, the consciousness of consumers regarding the importance of a balanced diet to prevent the occurrence of chronic diseases has significantly increased [...]

scholarly journals The health benefits of selective taxation as an economic instrument in relation to IHD and nutrition-related cancers

2013 ◽  
Vol 16 (12) ◽  
pp. 2124-2131 ◽  
Author(s):  
Astrid L Holm ◽  
Mai-Britt Laursen ◽  
Maria Koch ◽  
Jørgen D Jensen ◽  
Finn Diderichsen
Keyword(s):  
Health Effects ◽  
Burden Of Disease ◽  
Health Benefits ◽  
Value Added ◽  
Fruit And Vegetables ◽  
Exposure Level ◽  
Danish Population ◽  
Potential Health ◽  
Life Years ◽  
Potential Impact

AbstractObjectiveThe present study aimed to estimate the health benefits of selective taxation of healthy and unhealthy food commodities in relation to CVD and nutrition-related cancers.DesignThe potential health effects of a selective taxation scenario were estimated as changes in the burden of disease, measured by disability-adjusted life years, from health outcomes affected by the changes in food intake. The change in burden of a disease was calculated as the change in incidence of the disease due to a modified exposure level, using the potential impact fraction. Estimates of relative risk for the associations between various foods and relevant diseases were found through a literature search and used in the calculation of potential impact fractions.SettingThe study was based in Denmark, estimating the health effects of a Danish selective taxation scenario.SubjectsThe potential health effects of selective taxation were modelled for the adult Danish population.ResultsHalving the rate of value-added tax on fruit and vegetables and increasing the tax on fats would result in moderate reductions in the burden of disease from IHD, ischaemic stroke, and colorectal, lung and breast cancer (0·4–2·4 % change). The largest effect could be obtained through increased intake of fruit and vegetables (0·9–2·4 %).ConclusionsApplying selective taxation to healthy and unhealthy foods can moderately reduce the burden of disease in the Danish population.

scholarly journals What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ahmad Taha Khalaf ◽  
Yuanyuan Wei ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Sarmad Ghazi Al-Shawi ◽  
Samiah Yasmin Abdul Kadir ◽  
...  
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Value Added ◽  
Functional Health ◽  
Omega 3 ◽  
Active Components ◽  
Therapeutic Benefits ◽  
Monetary Success ◽  
Value Added Products

Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailment conditions that lead to putative functional foods being identified. Research and studies are needed to support the possible health benefits of different functional foods that have not yet been clinically validated for the relationships between diet and health. The term “functional foods” may additionally involve health/functional health foods, foods enriched with vitamins/minerals, nutritional improvements, or even conventional medicines.

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