Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.

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RAGAM PRODUK OLAHAN TEMULAWAK UNTUK MENDUKUNG KEANEKARAGAMAN PANGAN

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v36n1.2017.p1-12 ◽

2017 ◽

Vol 36 (1) ◽

pp. 1

Author(s):

Aniswatul Khamidah ◽

Sri Satya Antarlina ◽

Tri Sudaryono

Keyword(s):

Essential Oils ◽

Food Industry ◽

Health Benefits ◽

Food Product ◽

Food Products ◽

Natural Dyes ◽

Post Harvest ◽

Yellow Substance ◽

Medical Benefits ◽

Main Components

Temulawak or javanese ginger (Curcuma xanthorrihza Roxb) is a rhizome herb that has medical benefits for increasing appetite and as an anticholesterol, antiinflammatory, antianemia, antioxidant and antimicrobe. Curcuminoid, a yellow substance in temulawak, has many health benefits. Besides for medicine, temulawak is used for food industry material mainly as natural dyes in food. The main components of temulawak are starch (41.45%) and fiber (12.62%). Temulawak also contains essential oils (3.81%) and curcumin (2.29%). Temulawak can be processed into various food products such us dried chips/simplicia (for steeping herbs), flour, instant drink, cookies, sweets, noodles, crackers, stick, cake, dodol and jelly candy. This paper describes composition, benefits, post-harvest handling and a variety of food products of temulawak.Keywords: Javanese ginger, benefits, food product, food diversification ABSTRAKTemulawak (Curcuma xanthorrihza Roxb) termasuk golongan tanaman rempah yang memiliki manfaat untuk meningkatkan nafsu makan dan sebagai antikolesterol, antiinflamasi, antianemia, antioksidan, dan antimikroba. Kurkuminoid sebagai zat utama yang berwarna kuning dalam temulawak diketahui memiliki banyak manfaat bagi kesehatan. Selain digunakan untuk pengobatan, temulawak berpeluang dikembangkan dalam industri pangan, terutama sebagai pewarna alami dalam makanan. Komponen terbesar dalam temulawak adalah pati 41,45% dan serat 12,62%. Temulawak juga mengandung minyak atsiri 3,81% dan kurkumin 2,29%. Temulawak dapat dikembangkan menjadi berbagai produk olahan pangan, antara lain simplisia, tepung, pati, minuman instan, kue kering, manisan, mi, kerupuk, stek, cake, dodol, dan permen jeli. Makalah ini memaparkan kandungan rimpang temulawak, manfaat, penanganan pascapanen, dan berbagai produk olahan temulawak.Kata kunci: temulawak, manfaat, produk olahan, keanekaragaman pangan

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THE NEW LINES OF SUNFLOWER WITH HIGH CONTENT OF STEARIC ACID IN SEED OIL

10.25230/conf11-2021-135-138 ◽

2021 ◽

Author(s):

Yu.V. Chebanova ◽

◽

T.A. Kovalenko ◽

Keyword(s):

Stearic Acid ◽

Helianthus Annuus ◽

Vegetable Oils ◽

Sunflower Oil ◽

Food Industry ◽

Seed Oil ◽

Food Products ◽

Inbred Lines ◽

The Other ◽

Helianthus Annuus L

There is a demand in the food industry for natural solid vegetable oils. The use of sunflower oil with a high content of stearic acid prevents its hydrogenation in the manufacture of food products. The development of new lines of sunflower (Helianthus annuus L.) with an increased content of stearic acid may increase the demand for sunflower oil, a useful analogue of solid vegetable oils for special food purposes. We identified two inbred lines with a high content of stearic and oleic acids from a source with a high content of these acids, one of which, I5HSHO-1, is one-headed, the other, I5HSHO-2v, is many-branched, as well as two one-headed lines with high content of stearic acid on the linoleic background (I5HSLO-1, I5HSLO-2).

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Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines

Horticulturae ◽

10.3390/horticulturae7060133 ◽

2021 ◽

Vol 7 (6) ◽

pp. 133

Author(s):

Gastón Gutiérrez-Gamboa ◽

Roberto Mateluna-Cuadra ◽

Irina Díaz-Gálvez ◽

Nilo Mejía ◽

Nicolás Verdugo-Vásquez

Keyword(s):

Phenolic Compounds ◽

Secondary Metabolites ◽

Methyl Jasmonate ◽

Health Effects ◽

The Other ◽

Sensory Characteristics ◽

Wine Quality ◽

Naturally Occurring ◽

Adaptation Mechanisms ◽

Other Hand

Recently, the interest in methyl jasmonate (MeJ) has increased in viticulture due to its effects on the synthesis of phenolic secondary metabolites in grapes, especially of anthocyanins, flavonols, and stilbenes derivatives, naturally occurring or synthesized, in berries in response to MeJ application to grapevines. These metabolites help to define sensory characteristics of wines by contributing to their color, flavor and mouthfeel properties, and to derive potential beneficial health effects due to their consumption. This review offers an overview of the importance of these phenolic compounds in grape and wine quality, in association with the MeJ supplementation to grapevines, and also considers their natural biosynthesis in grapes. On the other hand, this review describes the adaptation mechanisms induced after the grapevine elicitation. In addition, this report addresses the effects of MeJ over other aspects of Vitis immunity and its association with phenolic compounds and summarizes the recently published reports about the effects of exogenous MeJ applications to grapevines on grape and wine quality.

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Hagyományos magyar élelmiszerek

Jelenkori Társadalmi és Gazdasági Folyamatok ◽

10.14232/jtgf.2009.3-4.49-54 ◽

2009 ◽

Vol 4 (3-4) ◽

pp. 49-54

Author(s):

Zsolt Polereczki ◽

Viktória Szente ◽

Orsolya Szigeti ◽

Zoltán Szakály

Keyword(s):

Market Share ◽

Food Industry ◽

Real Option ◽

Value Added ◽

Food Products ◽

The Other ◽

Niche Markets ◽

Limited Opportunity ◽

Core Questions ◽

The One

It is getting a more and more important question that where are the break trough points for the small and medium sized enterprises (SMEs) working in the food industry because of the strengthening market share of the import food products. We compare the SMEs marketing abilities to the consumer demands on high value added traditional Hungarian dishes to examine their possibilities to take the opportunity of these niche markets. The examination aims to clarify two core questions. On the one hand whether the SMEs are able to perceive the consumers' behaviour on these markets? On the other hand is the production of these products a real option for them? The research reveals that the enterprises have significant deficiencies in the field of marketing therefore most of them have limited opportunity to get to know the consumers and reach them effectively.

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Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry

Journal of Food Quality ◽

10.1155/2019/9594646 ◽

2019 ◽

Vol 2019 ◽

pp. 1-2

Author(s):

Amani Taamalli ◽

María del Mar Contreras ◽

Ibrahim M. Abu-Reidah ◽

Najla Trabelsi ◽

Nabil Ben Youssef

Keyword(s):

Phenolic Compounds ◽

Food Industry ◽

Health Benefits

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Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

Agronomy ◽

10.3390/agronomy11112241 ◽

2021 ◽

Vol 11 (11) ◽

pp. 2241

Author(s):

Nicole Mélanie Falla ◽

Sonia Demasi ◽

Matteo Caser ◽

Valentina Scariot

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Phenolic Content ◽

The Other ◽

Benzoic Acids ◽

Cinnamic Acids ◽

Alpine Environment ◽

Phytochemical Profile ◽

Potential Use

Viola L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved to be a source of bioactive compounds, including flavonols, flavanols, benzoic acids, and cinnamic acids. However, no information is available about the phytochemical profile of the Viola calcarata complex, which is found in the Alpine environment. Thus, the present research aimed to assess the antioxidant activity and the presence of bioactive compounds (anthocyanins and phenolic compounds) in V. calcarata subspecies, to promote their biodiversity and use in the agrifood sector. Two V. calcarata subspecies were chosen, with different colors: V. calcarata subspecies calcarata L., with white (CW), yellow (CY), and violet flowers (CV); and V. calcarata subspecies villarsiana (Roem & Schult.) Merxm., with bicolor (violet and yellow—VB) flowers. CY showed a significantly higher phenolic content (1116.43 mg GAE 100 g−1 FW) than the other subspecies, while CV showed higher values in anthocyanins content (44.73 mg C3G 100 g−1 FW). Regarding the antioxidant activity, CW (215.07 mmol Fe2+ kg−1 FW, 99.53 µmol TE g−1 FW, and 32.30 µmol TE g−1 FW for FRAP, DPPH, and ABTS, respectively) and VB (217.33 mmol Fe2+ kg−1 FW, 90.97 µmol TE g−1 FW, and 29.17 µmol TE g−1 FW for FRAP, DPPH, and ABTS, respectively) showed the highest values. Through HPLC, a total of eight phenolic compounds were quantitatively identified among the two subspecies, including flavonols, cinnamic acids, benzoic acids, catechins, and vitamin C. Though different in their composition, the two subspecies are rich in phenolic compounds, highlighting the importance of preserving their biodiversity and their potential use in the agrifood sector.

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Application of Tea Extract in Food Industry

Current Nutrition & Food Science ◽

10.2174/1573401316666191218120443 ◽

2020 ◽

Vol 16 (7) ◽

pp. 998-1004

Author(s):

Aziz H. Rad ◽

Raana B. Fathipour ◽

Fariba K. Bidgoli ◽

Aslan Azizi

Keyword(s):

Food Industry ◽

Health Benefits ◽

Epigallocatechin Gallate ◽

Water Extraction ◽

Ultrasound Assisted Extraction ◽

Epicatechin Gallate ◽

Microwave Assisted ◽

Assisted Extraction ◽

Main Components ◽

Tea Extract

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

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Microencapsulation: A Prospective to Protect Probiotics

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222623 ◽

2020 ◽

Vol 16 (6) ◽

pp. 891-899 ◽

Cited By ~ 1

Author(s):

Wissam Zam

Keyword(s):

Gastrointestinal Tract ◽

Food Industry ◽

Health Benefits ◽

Probiotic Bacteria ◽

Bacterial Cells ◽

Beneficial Effects ◽

Host Health ◽

Resistant Strains ◽

Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

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Prebiotic Carbohydrates for Therapeutics.

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530320666200929140522 ◽

2020 ◽

Vol 20 ◽

Author(s):

Renuka Basavaiah ◽

Prapulla Siddalingaiya Gurudutt

Keyword(s):

Immune Response ◽

Lipid Metabolism ◽

Bacterial Infection ◽

Food Industry ◽

Health Benefits ◽

Well Being ◽

Intestinal Disease ◽

Mineral Absorption ◽

Health Promoting ◽

Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

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Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

BioMolecular Concepts ◽

10.1515/bmc-2021-0009 ◽

2021 ◽

Vol 12 (1) ◽

pp. 85-93

Author(s):

Wallapat Phongtang ◽

Ekachai Chukeatirote

Keyword(s):

Bacillus Cereus ◽

Food Industry ◽

Pathogenic Bacteria ◽

Morphological Analysis ◽

Food Poisoning ◽

Fermented Soybean ◽

Foodborne Pathogenic Bacteria ◽

Ph Range ◽

Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

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