scholarly journals The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

2021 ◽  
Vol 11 (18) ◽  
pp. 8598
Author(s):  
Katarzyna Kozłowicz ◽  
Sybilla Nazarewicz ◽  
Renata Różyło ◽  
Maciej Nastaj ◽  
Stanisław Parafiniuk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Thermophysical Properties ◽  
Dry Matter ◽  
Nutritional Value ◽  
Ice Cream ◽  
Melting Rate ◽  
Potential Health ◽  
Basic Composition ◽  
Health Promoting

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

scholarly journals An overview of phytochemicals and potential health-promoting properties of black walnut

RSC Advances ◽  
2020 ◽  
Vol 10 (55) ◽  
pp. 33378-33388
Author(s):  
Danh C. Vu ◽  
Trang H. D. Nguyen ◽  
Thi L. Ho
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Black Walnut ◽  
Potential Health ◽  
Health Promoting

Black walnut contains a diverse mixture of bioactive compounds, including phenolics, phytosterols, unsaturated fatty acids, and tocopherols potentially important to human health.

scholarly journals Indigenous Crops of Asia and Southeast Asia: Exploring Health-promoting Properties

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 821-827 ◽  
Author(s):  
Bhimanagouda S. Patil ◽  
G.K. Jayaprakasha ◽  
Amit Vikram
Keyword(s):  
Southeast Asia ◽  
Nutritional Value ◽  
Biological Activities ◽  
Potential Health ◽  
Daily Diet ◽  
Health Related ◽  
Health Promoting ◽  
Indigenous Vegetables ◽  
Vegetables And Fruits ◽  
Indigenous Crops

Diets rich in vegetables and fruits are known to be protective against several diseases. Only a limited number of vegetables and fruits are consumed as part of the daily diet in Western countries. Historically, indigenous vegetables and fruits are known for their medicinal and nutritional value in countries where they were originated and/or domesticated. However, relatively few systemic studies and reviews were conducted to enumerate the potential of these vegetables to human health benefits. Although certain indigenous crops have received attention, the majority of these crops with strong potential biological activities were neglected and/or not reported. Considering the current health-related problems and obesity-related diseases, it is timely to enumerate the health-promoting properties of certain indigenous vegetables. In this report, we have reviewed some of the important crops indigenous to Southeast Asia and their potential health-promoting properties.

scholarly journals Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)

2020 ◽  
Vol 23 ◽  
Author(s):  
Mariela Valentina Cortez ◽  
Nilda Raquel Perovic ◽  
Elio Andrés Soria ◽  
María Daniela Defagó
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Curcuma Longa ◽  
Bioactive Compound ◽  
Crocus Sativus ◽  
Potential Health ◽  
Health Promoting ◽  
Crocus Sativus L

Abstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it.

scholarly journals Health-Promoting Properties of Fresh and Processed Purple Cauliflower

2019 ◽  
Vol 11 (15) ◽  
pp. 4008 ◽  
Author(s):  
Joanna Kapusta-Duch ◽  
Anna Szeląg-Sikora ◽  
Jakub Sikora ◽  
Marcin Niemiec ◽  
Zofia Gródek-Szostak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dry Matter ◽  
Nutritional Value ◽  
Frozen Storage ◽  
Total Polyphenols ◽  
Daily Diet ◽  
Brassica Vegetables ◽  
Health Promoting ◽  
Technological Processing

Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

An engineered oilseed crop produces oil enriched in two very long chain polyunsaturated fatty acids with potential health-promoting properties

2018 ◽  
Vol 49 ◽  
pp. 192-200 ◽  
Author(s):  
Dauenpen Meesapyodsuk ◽  
Shengjian Ye ◽  
Yan Chen ◽  
Yi Chen ◽  
Robert G. Chapman ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oilseed Crop ◽  
Potential Health ◽  
Health Promoting ◽  
Long Chain

scholarly journals Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange

2019 ◽  
Vol 70 (4) ◽  
pp. 1390-1395 ◽  
Author(s):  
Daniel Simeanu ◽  
Andreea Catalina Nistor ◽  
Bogdan-Vlad Avarvarei ◽  
Paul-Corneliu Boisteanu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Dry Matter ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Nutritional Evaluation ◽  
Extractive Substances ◽  
Egg Albumen ◽  
Egg Powder ◽  
The One

Egg is a basic foodstuff in many cultures and has a special place, also represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins. The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg m�lange which was the studied food in the current research. A number of 20 samples of egg m�lange were gathered from two different processing units. Samples were subjected to chemical analysis being determined content in water, dry matter, proteins, lipids, minerals, non-nitrogenous extractive substances, fatty acids and amino acids. Based on the obtained values was realised a nutritional evaluation for the analysed product by calculating the chemical indexes of essential amino acids (CI), essential amino acids index (EAAI), biological value (BV) and nutritional index (NI) for three categories of persons (children, young people and adults). The results of the current study showed the fact that chemically speaking, the analysed pasteurized egg m�lange presented values which were into the limits from literature; the analysed samples contented 75.59% water, 24.41% dry matter, 12.22% protein, 9.71% lipids, 0.99% total minerals, 1.48% non-nitrogenous extractive substances, 12.34 g/100 g content in amino acids (5.5 g/100 g essential amino acids) and 22.86 g/100 g lipids for polyunsaturated fatty acids. After nutritional evaluation of proteins from the studied food we observed that those ones had a very close value (EAA=50.77 g/16 g N) to the one of hen egg albumen (51.2 g/16 g N), value which is considered etalon. Calculus of some foresight indicators for nutritional value of proteins from studied egg m�lange showed the fact that this one could represent a good source of proteins and implicitly of essential amino acids for humans even if in children�s case the values were a little bit lower and two amino acids (tryptophan and leucine) were slightly limiting.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

scholarly journals The Potential Effects of Phytoestrogens: The Role in Neuroprotection

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2954
Author(s):  
Justyna Gorzkiewicz ◽  
Grzegorz Bartosz ◽  
Izabela Sadowska-Bartosz
Keyword(s):  
Neuroprotective Effect ◽  
Antioxidant Properties ◽  
Estrogen Therapy ◽  
Neuroprotective Effects ◽  
Potential Health ◽  
Naturally Occurring ◽  
Epigenetic Effects ◽  
Estrogen Synthesis ◽  
Health Promoting ◽  
The Brain

Phytoestrogens are naturally occurring non-steroidal phenolic plant compounds. Their structure is similar to 17-β-estradiol, the main female sex hormone. This review offers a concise summary of the current literature on several potential health benefits of phytoestrogens, mainly their neuroprotective effect. Phytoestrogens lower the risk of menopausal symptoms and osteoporosis, as well as cardiovascular disease. They also reduce the risk of brain disease. The effects of phytoestrogens and their derivatives on cancer are mainly due to the inhibition of estrogen synthesis and metabolism, leading to antiangiogenic, antimetastatic, and epigenetic effects. The brain controls the secretion of estrogen (hypothalamus-pituitary-gonads axis). However, it has not been unequivocally established whether estrogen therapy has a neuroprotective effect on brain function. The neuroprotective effects of phytoestrogens seem to be related to both their antioxidant properties and interaction with the estrogen receptor. The possible effects of phytoestrogens on the thyroid cause some concern; nevertheless, generally, no serious side effects have been reported, and these compounds can be recommended as health-promoting food components or supplements.

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