scholarly journals Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 61 ◽  
Author(s):  
Sara Silva ◽  
Mariana Veiga ◽  
Eduardo Costa ◽  
Ana Oliveira ◽  
Ana Madureira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Deleterious Effect ◽  
Food Industry ◽  
Food Matrix ◽  
Physical Barrier ◽  
Food Grade ◽  
Biological Potential ◽  
The Matrix ◽  
Dairy Beverages ◽  
Formation Of Complexes

Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

scholarly journals Study of a process of obtaining of protein preparation from sunflower seeds for application in food industry

2021 ◽  
Vol 17 (3) ◽  
pp. 41-50
Author(s):  
L. O. Shaginova ◽  
I. V. Krylova ◽  
T. F. Demianenko ◽  
M. L. Domoroshchenkova
Keyword(s):  
Phenolic Compounds ◽  
Protein Content ◽  
Food Industry ◽  
Crude Protein ◽  
Vegetable Protein ◽  
Insoluble Residue ◽  
Crude Protein Content ◽  
Sunflower Seeds ◽  
Protein Preparation ◽  
Food Grade

The article deals with a study of processing methods of obtaining protein preparations from sunflower seeds. For obtaining of food-grade protein preparations from the defatted sunflower kernels phenolic compounds were additionally removed. Modern Russian and foreign literature sources devoted to the isolation of phenolic compounds from vegetable protein raw materials were analyzed. The objective of obtaining a light-colored food-grade protein preparation from sunflower seeds was solved through developing of a multi-stage extraction process with removal of various groups of non-protein compounds, including the stage of aqueous ethanol extraction and removal of phenolic compounds. Parameters of different stages of obtaining of protein substances from defatted sunflower seed kernels after removal of phenolic compounds were studied. These stages included alkaline extraction of protein and nitrogen-free extractives (NFE), separation of the insoluble residue, isoelectric precipitation of protein compounds from the clarified extract, neutralization of the protein suspension. Drying of the protein suspension was carried out on a laboratory spray installation Buchi Mini Spray Dryer with a temperature at the entrance of the dryer 180–190 ℃ and at the exit – up to 90 ℃. Protein preparations of light gray color were obtained with a crude protein content of 75,72% and 87,15% on dry matter basis, which corresponds to the crude protein content of commercial sunflower and soy protein concentrates. Solubility pattern of proteins and functional characteristics of finished protein preparations after spray drying have been analyzed. Based on the high fat-holding capacity and moderate fat-emulsifying properties of the obtained protein preparations it’s possible to recommend the obtained sunflower protein preparation for usage as a vegetable protein enricher and functional additive in food industry.

scholarly journals Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Yesica A. Czajkowska–González ◽  
Emilio Alvarez–Parrilla ◽  
Nina del Rocío Martínez–Ruiz ◽  
Alma A. Vázquez–Flores ◽  
Marcela Gaytán–Martínez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Food Industry ◽  
Structural Diversity ◽  
Wheat Bread ◽  
Food Matrix ◽  
Negative Effects ◽  
Physicochemical Interactions ◽  
Food Structure ◽  
Pure Compounds ◽  
By Products

AbstractThe use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix. Therefore, the addition of these flours, extracts or pure compounds produces various effects on the microstructure of bread, and several of its sensory properties. This is mainly due to interactions between phenolic compounds and gluten proteins. The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix, mainly gluten. The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed. Graphical Abstract

Inhibition by Phenol and Phenolic Acids of Platelet Release Reaction

1973 ◽  
Vol 30 (02) ◽  
pp. 334-338 ◽  
Author(s):  
Felisa C. Molinas
Keyword(s):  
Renal Failure ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Platelet Function ◽  
Deleterious Effect ◽  
Release Reaction ◽  
Contributory Factors ◽  
Adp Release ◽  
Platelet Release

SummaryIt has been postulated that the high phenol and phenolic acids plasmatic levels found in patients with chronic renal failure are contributory factors in the abnormal platelet function described in these patients. This hypothesis was corroborated by “in vitro” studies showing the deleterious effect of these compounds on certain platelet function after pre-incubation of PRP with phenol and phenolic compounds. The present studies were conducted to determine the influence of phenolic compounds on platelet release reaction. It was found that phenol inhibited from 62.5 to 100% the effect of the aggregating agents thrombin, adrenaline and ADP on platelet 5-HT-14C release. The phenolic acids p-, m-, and o-HPAA inhibited from 36.35 to 94.8% adrenaline and ADP-induced platelet 5-HT-14C release. Adrenaline-induced platelet ADP release was inhibited from 27.45 to 38.10% by the phenolic compounds. These findings confirm the hypothesis that phenolic compounds interfere with platelet function through the inhibition of the release reaction.

Aplikasi Pendayagunaan Asam In-Situ pada Kulit Pikel Terbuang untuk Pembuatan Gelatin Pangan

2016 ◽  
Vol 9 (2) ◽  
pp. 187-197
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Food Industry ◽  
Type A ◽  
Collagen Fibers ◽  
Final Phase ◽  
Acid Base ◽  
Salt Hydrate ◽  
Food Grade ◽  
Hydrolyze Collagen ◽  
Waste Acid

Skinswaste at pre-tanning operations can be processed into food grade gelatin. The degradation of collagen using acid, base, or enzymes produced gelatin. Pickle skins is skins that acidified, the results of the final phase of the pre-tanning operations. The addition of salt on the skin makes the skins pickle not swollen, produced a wide space between collagen fibers and collagen can not be degraded. Thereby directly extract pickle skins or waste will not be obtained gelatin.This study discussed the processing of food gelatin type A pickle skins through the utilization of waste acid it contains. The discussion includes the components of animal skins, pre-tanning waste, acidification of skins, processing gelatin and gelatin from skins picklewaste and usefulness for the food industry. Salt hydrate collagen fibers in the skin pickle including waste can be separated by washing, to a certain extent still acidic skins waste. The remaining acid on the skins pickle waste can be utilized to hydrolyze collagen into gelatin. The resulting gelatin is gelatin type A, that can be used for food industry.ABSTRAKKulit limbah pada operasi pra-penyamakan dapat diolah menjadi gelatin pangan. Pemecahan kolagen menggunakan asam, basa, atau enzim dihasilkan gelatin. Kulit pikel merupakan kulit yang diasamkan, hasil dari tahap akhir operasi pra-penyamakan. Penambahan garam pada kulit pikel menjadikan kulit tidak bengkak, menghasilkan ruang lebar diantara serat kolagen dan menjadikan kolagen tidak dapat terdegradasi. Hal ini berarti ekstrak secara langsung kulit pikel atau limbahnya tidak akan diperoleh gelatin. Dalam kajian ini dibahas pengolahan gelatin pangan tipe A dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya. Bahasan mencakup komponen kulit hewan, limbah pra-penyamakan, pengasaman kulit, pengolahan gelatin, dan pengolahan gelatin dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya serta kegunaannya untuk industri pangan. Garam yang menghidrasi serat kolagen pada kulit pikel termasuk limbahnya dapat dipisahkan dengan cara pencucian, sampai batas tertentu kulit limbah masih bersifat asam. Asam yang tersisa pada kulit pikel limbah tersebut dapat didayagunakan untuk menghidrolisis kolagen menjadi gelatin. Gelatin yang dihasilkan adalah gelatin tipe A, dapat digunakan untuk keperluan industri pangan. Kata kunci : Kulit pikel limbah, gelatin, pengasaman, pangan.

Identification and quantification of phenolic compounds in Salvia cadmica Boiss. and their biological potential

2020 ◽  
pp. 113113 ◽  
Author(s):  
Ewelina Piątczak ◽  
Aleksandra Owczarek ◽  
Paweł Lisiecki ◽  
Weronika Gonciarz ◽  
Weronika Kozłowska ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biological Potential ◽  
Identification And Quantification

scholarly journals Efficacy of Biocides Used in the Modern Food Industry To Control Salmonella enterica, and Links between Biocide Tolerance and Resistance to Clinically Relevant Antimicrobial Compounds

2012 ◽  
Vol 78 (9) ◽  
pp. 3087-3097 ◽  
Author(s):  
Orla Condell ◽  
Carol Iversen ◽  
Shane Cooney ◽  
Karen A. Power ◽  
Ciara Walsh ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Food Industry ◽  
Multidrug Resistant ◽  
Cross Resistance ◽  
Antimicrobial Compounds ◽  
Cross Tolerance ◽  
Content Type ◽  
Food Grade ◽  
High Level

ABSTRACTBiocides play an essential role in limiting the spread of infectious disease. The food industry is dependent on these agents, and their increasing use is a matter for concern. Specifically, the emergence of bacteria demonstrating increased tolerance to biocides, coupled with the potential for the development of a phenotype of cross-resistance to clinically important antimicrobial compounds, needs to be assessed. In this study, we investigated the tolerance of a collection of susceptible and multidrug-resistant (MDR)Salmonella entericastrains to a panel of seven commercially available food-grade biocide formulations. We explored their abilities to adapt to these formulations and their active biocidal agents, i.e., triclosan, chlorhexidine, hydrogen peroxide, and benzalkonium chloride, after sequential rounds ofin vitroselection. Finally, cross-tolerance of different categories of biocidal formulations, their active agents, and the potential for coselection of resistance to clinically important antibiotics were investigated. Six of seven food-grade biocide formulations were bactericidal at their recommended working concentrations. All showed a reduced activity against both surface-dried and biofilm cultures. A stable phenotype of tolerance to biocide formulations could not be selected. Upon exposure ofSalmonellastrains to an active biocidal compound, a high-level of tolerance was selected for a number ofSalmonellaserotypes. No cross-tolerance to the different biocidal agents or food-grade biocide formulations was observed. Most tolerant isolates displayed changes in their patterns of susceptibility to antimicrobial compounds. Food industry biocides are effective against planktonicSalmonella. When exposed to sublethal concentrations of individual active biocidal agents, tolerant isolates may emerge. This emergence was associated with changes in antimicrobial susceptibilities.

scholarly journals Development of а matrix of food industry capacity for making management decisions in the formation of sustainable development of agroecosystems

2021 ◽  
Vol 2 (13 (110)) ◽  
pp. 16-27
Author(s):  
Kateryna Andriushchenko ◽  
Oleksandr Datsii ◽  
Oksana Lavruk ◽  
Ruslan Dmytrenko ◽  
Igor Kutashev ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Industry ◽  
System Analysis ◽  
Agricultural Sector ◽  
Financial Analysis ◽  
Management Practice ◽  
Sensitivity Factor ◽  
Management Decisions ◽  
Significant Difference ◽  
The Matrix

A theoretical and methodological study was carried out to determine the need and features of developing a matrix of food industry capacity for making management decisions in the formation of sustainable development of agroecosystems, which will increase the operational efficiency of companies and food security of the country. The paper uses the following research methods: historical – in the process of studying modern views on understanding the importance of the agricultural sector for the economy; system analysis – when building a model of innovative business improvement. Methods of comparison and analysis of trends – the study of trends in the agricultural sector of Ukraine with the identification of important areas for improving their activities. Methods of financial analysis – for the analytical assessment of financial and economic activities of the investigated enterprises; forecasting methods – to substantiate the expected results of implementing the author's proposals in management practice. It is proposed to take into account the significant difference in the technology of their processing and production (number of advanced technologies used per 100 thousand people). The paper reveals the dependence of production technologies in agriculture on natural and weather conditions (share of technological innovation costs, %). Criteria for innovation skills in the development of agricultural engineering were proposed. The criteria were determined, which were divided into development groups. The tools for constructing a matrix of food industry capacity were substantiated. Note that for each indicator, the optimal value was determined taking into account the sensitivity factor and the rating of enterprises, which determined their place in the matrix. In the course of the study and the matrix of innovative development, the proposed technology was tested at leading domestic enterprises

scholarly journals The Influence of pH and Temperature on Water as a Pressurized Fluid in the Extraction of Bioactive Myconutrients from Chaga Mushroom (Inonotus obliquus)

2021 ◽  
Author(s):  
Ibrahim M. Abu-Reidah ◽  
Amber Critch ◽  
Charles Manful ◽  
Amanda Rajakaruna ◽  
Natalia Prieto Vidal ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
High Temperature ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Acidic Ph ◽  
Inonotus Obliquus ◽  
Food Grade ◽  
Green Food ◽  
Fat Soluble Vitamins ◽  
First Time

Mushrooms have long rich history in folk medicine, traditional and functional foods due to high content of dietary myco-nutrients. Currently, there is increased interest in finding appropriate food-grade green ex-traction systems capable of extracting these bioactive compounds from dietary mushrooms for applica-tions in various food, pharmacological or nutraceutical formulations. Herein, we evaluated a modified Swiss water process (SWP) method using alkaline and acidic pH at low and high temperature under pressurized conditions as a suitable green food grade solvent to obtained extracts enriched with my-co-nutrients (dietary phenolics, total antioxidants (TAA), vitamins, and minerals) from Chaga. Ultra-high performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLC-HRAMS-MS/MS) was used to assess the phenolic compounds and vitamin levels in the extracts, while inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the mineral con-tents. Over twenty phenolic compounds were quantitatively evaluated in the extracts and the highest total phenolic content and antioxidant activity was observed at pH11.5 at 100°C. The most abundant phenolic compounds present in Chaga extracts included phenolic acids such as protocatechuic acid 4-glucoside (0.7-1.08µg/mL), syringic acid (0.62-1.18µg/mL), and myricetin (0.68-1.3µg/mL). Vitamins are being reported for the first time in Chaga. pH 2.5 at 100°C treatment shows superior effects in extracting the B vitamins whereas pH 2.5 at 60 and 100°C treatments were outstanding for extraction of total fat-soluble vitamins. Vitamin E content was the highest for the fat-soluble vitamins in the Chaga extract under acidic pH (2.5) and high temp. (100°C) and ranges between 50 to 175 µg/100g Chaga. Antioxidant minerals ranged from 85.94 µg/g (pH7 at 100°C) to 113.86 µg/g DW (pH2.5 at 100°C). High temperature 100°C and a pH of 2.5 or 9.5. The treatment of pH11.5 at 100°C was the most useful for recovering phenolics and antioxidants from Chaga including several phenolic compounds reported for the first time in Chaga. SWP is being proposed herein for the first time as a novel, green food-grade solvent system for the extraction of myco-nutrients from Chaga and have potential applications as a suitable approach to extract nutrients from other matrices. Chaga extracts enriched with bioactive myconutrients and antioxidants may be suitable for further use or applications in the food and nutraceutical industries.

Overview of neoteric solvents as extractants in food industry: A focus on phenolic compounds separation from liquid streams

2020 ◽  
Vol 136 ◽  
pp. 109558 ◽  
Author(s):  
Raquel Cañadas ◽  
María González-Miquel ◽  
Emilio J. González ◽  
Ismael Díaz ◽  
Manuel Rodríguez
Keyword(s):  
Phenolic Compounds ◽  
Food Industry ◽  
Neoteric Solvents
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