Health Promoting Properties of Cereal Vinegars

Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

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Health Promoting Schools: Issues and Future Directions for Australia and the Asia Pacific Region

Asia Pacific Journal of Public Health ◽

10.1177/101053959700900107 ◽

1997 ◽

Vol 9 (1) ◽

pp. 33-37 ◽

Cited By ~ 9

Author(s):

Louise Rowling ◽

Jan Ritchie

Keyword(s):

Health Education ◽

Asia Pacific ◽

Pacific Region ◽

Asia Pacific Region ◽

Future Directions ◽

School Communities ◽

Comprehensive Collection ◽

Health Promoting Schools ◽

Health Promoting ◽

Settings Approach

This paper sets out to trace the development of health promoting schools in Australia and the Asia Pacific Region. An overview of conceptual frameworks pertinent to promoting health in school is presented, together with a justification for a focus on schools as settings for health. The challenge ahead for school communities is to move from the simple classroom-based topic focused old style health education, to the whole settings approach and the broad-ranging, comprehensive collection of actions that make up this wider view.

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Characterization of Fatty Acids, Polysaccharides, Amino Acids, and Minerals in Marine Macroalga Chaetomorpha crassa and Evaluation of Their Potentials in Skin Cosmetics

Molecules ◽

10.3390/molecules26247515 ◽

2021 ◽

Vol 26 (24) ◽

pp. 7515

Author(s):

Haresh S. Kalasariya ◽

Nikunj B. Patel ◽

Akanksha Yadav ◽

Kahkashan Perveen ◽

Virendra Kumar Yadav ◽

...

Keyword(s):

Amino Acids ◽

Marine Macroalgae ◽

Bioactive Components ◽

Bioactive Constituents ◽

Methanolic Extracts ◽

Health Promoting ◽

Potential Benefits ◽

Beauty Care ◽

Marine Macroalga

Cosmetic industries are highly committed to finding natural sources of functional active constituents preferable to safer materials to meet consumers’ demands. Marine macroalgae have diversified bioactive constituents and possess potential benefits in beauty care products. Hence, the present study was carried out to characterize the biochemical profile of marine macroalga Chaetomorpha crassa by using different techniques for revealing its cosmetic potentials. In results, the FTIR study characterized the presence of different bioactive functional groups that are responsible for many skin-beneficial compounds whereas six and fifteen different important phycocompounds were found in GCMS analysis of ethanolic and methanolic extracts, respectively. In the saccharide profile of C. crassa, a total of eight different carbohydrate derivatives were determined by the HRLCMS Q-TOF technique, which showed wide varieties of cosmetic interest. In ICP AES analysis, Si was found to be highest whereas Cu was found to be lowest among other elements. A total of twenty-one amino acids were measured by the HRLCMS-QTOF technique, which revealed the highest amount of the amino acid, Aspartic acid (1207.45 nmol/mL) and tyrosine (106.77 nmol/mL) was found to be the lowest in amount among other amino acids. Their cosmetic potentials have been studied based on previous research studies. The incorporation of seaweed-based bioactive components in cosmetics has been extensively growing due to its skin health-promoting effects.

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Germination: a means to improve the functionality of oat

Agricultural and Food Science ◽

10.2137/1239099041838049 ◽

2008 ◽

Vol 13 (1-2) ◽

pp. 100 ◽

Cited By ~ 65

Author(s):

A. KAUKOVIRTA-NORJA ◽

A. WIHELMSON ◽

K. POUTANEN

Keyword(s):

Secondary Metabolites ◽

Raw Material ◽

Barley Malt ◽

Amylolytic Enzymes ◽

Brewing Yeast ◽

Know How ◽

Structure Synthesis ◽

Germination Process ◽

Health Promoting ◽

Physiological Reactions

The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.;

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Scientific Aspects of Identification Criteria for Fruit Distillates

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-3-480-491 ◽

2021 ◽

pp. 480-491

Author(s):

Elena Dubinina ◽

Ludmila Krikunova ◽

Violetta Peschanskaya ◽

Marina Trishkaneva

Keyword(s):

Amino Acids ◽

Organic Acids ◽

Biochemical Composition ◽

Raw Materials ◽

Raw Material ◽

Volatile Components ◽

Higher Alcohols ◽

Black Currant ◽

Alcoholic Drinks ◽

Acid Index

Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop scientifically based identification criteria for fruit distillates. Study objects and methods. The research featured ten fruits and their distillates. It involved three schemes of pre-distillation processing: pulp fermentation, juice fermentation, and pulp fermentation with subsequent maceration. The biochemical composition of raw materials was assessed by the HPLC analysis of mass concentration of sugars, titratable acids, pH, mono- and disaccharides, free organic acids and amino acids, as well as by the sugar-acid index. The concentration of higher alcohols in the distillates was determined using gas chromatography. Results and discussion. The research revealed significant differences in the biochemical composition of raw materials, which made it possible to divide it into groups depending on the methods of pre-distillation processing. The groups can be identified by the ratio of the concentrations of the main higher alcohols: 1-propanol to the sum of isobutanol and isoamylol. The revealed differences were caused by the peculiarities of the ratio of organic acids and amino acids. For the distillates of Cornelian cherry, black currant, cherry-plum, plum, cherry, and apricot, the ratio of 1-propanol to the sum of isobutanol and isoamylol was within the following ranges: 0.02–0.06, 0.08–0.10, 0.30–0.35, 0.47–0.51, 0.55–0.65, and 0.69–0.92, respectively. The method of preparing raw materials for distillation did not affect the values of the identification indicator. Conclusion. The ratio of 1-propanol to the sum of isobutanol and isoamylol could serve as an indicator for the identification of distillates of Cornelian cherries, black currant, cherry-plum, plum, cherry, and apricot. However, it proved useless for distillates of pears, raspberries, tangerines, and mulberries, since its values were within comparable limits. Therefore, the research requires a GC-MS analysis to determine the concentration and ratios of other specific volatile components in other raw materials.

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Technology of kvass using malts special processing

Food processing industry ◽

10.52653/ppi.2021.10.10.011 ◽

2021 ◽

pp. 34-37

Author(s):

Юлия Юрьевна Миллер ◽

Валентина Ивановна Бакайтис ◽

Анатолий Анатольевич Орлов ◽

Татьяна Федоровна Киселева

Keyword(s):

Amino Acids ◽

Raw Materials ◽

Essential Amino Acids ◽

Biologically Active ◽

Raw Material ◽

Human Organism ◽

Barley Malt ◽

Plant Raw Materials ◽

Essential Components ◽

High Level

Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

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