scholarly journals Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 65
Author(s):  
Silvia Cañas ◽  
Miguel Rebollo-Hernanz ◽  
Paz Cano-Muñoz ◽  
Yolanda Aguilera ◽  
Vanesa Benítez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Critical Evaluation ◽  
Value Added ◽  
Total Phenolic ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Coffee Pulp

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

scholarly journals Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4854
Author(s):  
Ibna Suli Trejo Rodríguez ◽  
Luz Eugenia Alcántara Quintana ◽  
Paola Algara Suarez ◽  
Miguel Angel Ruiz Cabrera ◽  
Alicia Grajales Lagunes
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Polyphenol Content ◽  
Total Dietary Fiber ◽  
Drying Time ◽  
Artocarpus Heterophyllus ◽  
Prebiotic Activity ◽  
Seed Flour

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

2019 ◽  
Vol 15 (5) ◽  
pp. 454-466
Author(s):  
Shyamala B. Nagarajaiah ◽  
Manasa G. Ramakrishna ◽  
Jamuna Prakash
Keyword(s):  
Antioxidant Activity ◽  
Value Added ◽  
Overweight And Obesity ◽  
Sensory Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Bakery Products ◽  
Carotene Content ◽  
Food Ingredients ◽  
Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

scholarly journals Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

2021 ◽  
Vol 11 (9) ◽  
pp. 3936
Author(s):  
Samira Mohammadalinejhad ◽  
Marcin Andrzej Kurek
Keyword(s):  
Physicochemical Properties ◽  
Value Added ◽  
Food Product ◽  
Processing Parameters ◽  
Food Ingredients ◽  
Equipment Availability ◽  
Technological Barriers ◽  
Health Promoting ◽  
Wall Materials ◽  
Poor Stability

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

scholarly journals Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 946
Author(s):  
Antun Jozinović ◽  
Drago Šubarić ◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Vedran Orkić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Starch Content ◽  
Value Added ◽  
Extrusion Process ◽  
Total Phenolic ◽  
Snack Products ◽  
By Products

The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

scholarly journals The Feasibility Study of Physicochemical Properties of Sarawak Liberica sp. Coffee Pulp

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Nurhuda Syahirah Ismail ◽  
Muhamad Eddy Boli ◽  
Nick Laurence Buyong ◽  
Ngieng Ngui Sng ◽  
Dayang Salwani Awang Adeni ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Feasibility Study ◽  
Antibacterial Activities ◽  
Reducing Sugar ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Sugar Analysis ◽  
Coffee Pulp ◽  
The World

Liberica coffee is a minor species that is planted all around the world. Therefore, there is little study conducted on this coffee species as only one percent is cultivated all around the world. In Malaysia, there is still no research focusing on coffee pulp from Sarawak liberica sp. and thus leading to this study. The wastes and by-product such as coffee pulps will become the residues as they were not needed in processing the coffee. This will create environmental pollution. Thus, this research aimed to evaluate the feasibility study on the physicochemical properties of coffee pulp from Sarawak liberica sp. including determination by colorimetric assays for phenolic and flavonoid content, antioxidant activity, and reducing sugar analysis. The antibacterial activities of coffee pulp were evaluated against Gram-positive, Staphylococcus aureus, and Gram-negative Salmonella typhimurium using a disc diffusion method. As a result, Sarawak liberica sp. coffee pulp extract contained total phenolic content of 24.24 mg GAE/g of coffee pulp, a total flavonoid content of 39.39 mg QE/g of coffee pulp, DPPH scavenging activity of 92.24 ± 0.03%, reducing sugar analysis of 13.13 mg GE/g of coffee pulp, and there was no significant effect of antibacterial activities. Therefore, the physicochemical study determination in this study would add values toward Sarawak liberica sp. coffee pulp by-product and thus reducing the disposal of Liberica coffee wastes in the future.

scholarly journals Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

2020 ◽  
Vol 12 (13) ◽  
pp. 5401 ◽  
Author(s):  
Shehzad Hussain ◽  
Ivi Jõudu ◽  
Rajeev Bhat
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Dietary Fibers ◽  
Fruit And Vegetable ◽  
Plant Resources ◽  
Food Ingredient ◽  
Processing Technologies ◽  
Health Promoting ◽  
Vegetable Wastes ◽  
Pharmaceutical Industries

Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.

Preparation Process Of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients

2018 ◽  
Vol 12 (1) ◽  
pp. 9-20
Author(s):  
Agus Sudibyo ◽  
Tiurlan Farida Hutajulu ◽  
Maman Sukiman
Keyword(s):  
Solvent Extraction ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Curcuma Longa ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Solid Liquid

Study on the preparation proces of curcuminoid from turmeric root (Curcuma longa domestica Vahl) and its characteristics as food ingredient was conducted. The results revealed that the type of solvent, the solid-liquid ratio and extraction temperature were affected to the yield of curcuminoid content. The yield of curcuminoid content ranged from 11.96% to 14.01% (for ethanolic 60% solvent extraction), ranged from 12.91% to 15.20% (ethanolic 80% solvent extraction), and ranged from 3.85% to 7.19% (ethanolic : water 1 : 1  extraction). Results showed that the highest value of total phenolic content was recorded in ethanolic extract (S/L ratio 1 : 50 and extraction temperature 60oC) with value 146.25 mg GAE/100 g; while the lowest for a mixture of ethanol and water 1 : 1 extract (S/L ratio 1 : 30) and extraction temperature 30oC with value 101.43 mg GAE/100 g.  Results also showed that the highest  value antioxidant activities was recorded in ethanolic 80% extract and 15.00 g ground dry turmeric used with value 47.65% ; while the lowest  value from a mixture of ethanolic and water 1 : 1  extract and 1.50 g ground dry turmeric used with value 20.04%.                                                                     ABSTRAK Studi pada proses pembuatan bubuk curcuminoid dari akar kunyit (Curcuma longa domestica Vahl dan karakteristiknya sebagai bahan pangan telah dilakukan. Hasil percobaan menunjukkan bahwa jenis pelarut, perbandingan antara padatan - larutan dan suhu ekstrasi yang digunakan berpengaruh terhadap rendemen kandungan curcuminoid. Kandungan curcumnoid berkisar antara 11,96% hingga 14,01% (untuk ekstrasi dengan pelarut ethanol 60%), berkisar antara 12,91% hingga 15,20% (ekstrasi dengan pelarut ethanol 80%), dan berkisar antara 3,85 hingga 7,19% (ekstrasi dengan pelarut ethanol 50 %). Hasil penelitian menunjukkan bahwa nilai ter tinggi dan terbaik kandungan total senyawa fenol tercatat pada ekstrasi dengan ethanol (perbandingan S/L 1 : 50 dan suhu ekstrasi 60o C)  dengan nilai 148,99 mg GAE/100 g sedang nilai terendah tercatat untuk ekstrasi menggunakan pelarut 50% (perbandingan S/L 1 : 30) dan suhu ekstrasi 30 o C dengan nilai 101,43 mg GAE/100 g. Hasil penelitian juga menunjukkan bahwa nilai  tertinggi aktifitas antioksidan tercatat pada ekstraksi menggunakan ethanol 80% dan menggunakan bahan kunyit kerin g sebanyak 15,0 g dengan nilai 47,65% ; sedang nilai terendah sebagai aktifitas antioksidan pada ekstrasi menggunakan ethanol 50% dan menggunakan bahan kunyit kering sebanyak 1,50 g dengan nilai 20,04% . Kata kunci : Rimpang kunyit (Curcuma longa domestica Vahl), kurkuminoid, proses ekstrasi, sifat karakteristik, ingredien pangan . 

Chemical Composition, Antioxidant Activity and Functional Properties of Mango (Mangifera indica L. var Perlis Sunshine) Peel Flour (MPF)

2015 ◽  
Vol 754-755 ◽  
pp. 1065-1070 ◽  
Author(s):  
Shazliana Aizee Abidin Noor ◽  
Nadherah Mohamad Siti ◽  
Nor Jaafar Mahmad
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Mangifera Indica ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Phenolic Contents ◽  
Mango Peel

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango (Mangifera indica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.

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