scholarly journals Protein-Based Nanostructures for Food Applications

Gels ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Ana I. Bourbon ◽  
Ricardo N. Pereira ◽  
Lorenzo M. Pastrana ◽  
António A. Vicente ◽  
Miguel A. Cerqueira
Keyword(s):  
Gastrointestinal Tract ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Products ◽  
Mechanism Of Formation ◽  
Active Compounds ◽  
Food Grade ◽  
Food Applications ◽  
Significant Attention

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

scholarly journals An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

2021 ◽  
Vol 9 (3) ◽  
pp. 745-754
Author(s):  
Vicente Amirpasha Tirado-Kulieva ◽  
Manuel Sánchez-Chero ◽  
Mario Villegas Yarlequé ◽  
Gretell Fiorela Villegas Aguilar ◽  
Gilberto Carrión-Barco ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Biological Activities ◽  
Food Products ◽  
Modeling And Optimization ◽  
Independent Variables ◽  
Extraction Processes ◽  
Food Processes

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.

scholarly journals Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

2021 ◽  
Vol 13 (22) ◽  
pp. 12429
Author(s):  
Amna Bibi ◽  
Yongai Xiong ◽  
Muhammad Shahid Riaz Rajoka ◽  
Hafiza Mahreen Mehwish ◽  
Emanuele Radicetti ◽  
...  
Keyword(s):  
Food Industry ◽  
Developmental Process ◽  
Consumer Preferences ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Food ◽  
Culture Techniques ◽  
Food Applications ◽  
Healthy Activity ◽  
Lactobacillus Spp

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.

Electroencapsulation (Electrospraying & Electrospinning) of Active Compounds for Food Applications

2019 ◽  
Vol 25 (16) ◽  
pp. 1881-1888 ◽  
Author(s):  
Merve D. Köse ◽  
Yücel Başpınar ◽  
Oguz Bayraktar
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Process Conditions ◽  
Way Of Life ◽  
Active Compounds ◽  
Food Applications ◽  
Increasing Demand ◽  
The Stability ◽  
Low Solubility

With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.

scholarly journals The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability

Polymers ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 1837 ◽  
Author(s):  
Gheorghe Adrian Martău ◽  
Mihaela Mihai ◽  
Dan Cristian Vodnar
Keyword(s):  
Gastrointestinal Tract ◽  
Pharmaceutical Industry ◽  
Biomedical Applications ◽  
Food Industry ◽  
Guar Gum ◽  
Human Gastrointestinal Tract ◽  
Food Sector ◽  
Future Developments ◽  
Biotechnological Processes ◽  
Significant Attention

Nowadays, biopolymers as intelligent and active biopolymer systems in the food and pharmaceutical industry are of considerable interest in their use. With this association in view, biopolymers such as chitosan, alginate, pectin, cellulose, agarose, guar gum, agar, carrageenan, gelatin, dextran, xanthan, and other polymers have received significant attention in recent years due to their abundance and natural availability. Furthermore, their versatile properties such as non-toxicity, biocompatibility, biodegradability, and flexibility offer significant functionalities with multifunctional applications. The purpose of this review is to summarize the most compatible biopolymers such as chitosan, alginate, and pectin, which are used for application in food, biotechnological processes, and biomedical applications. Therefore, chitosan, alginate, and pectin are biopolymers (used in the food industry as a stabilizing, thickening, capsular agent, and packaging) with great potential for future developments. Moreover, this review highlights their characteristics, with a particular focus on their potential for biocompatibility, biodegradability, bioadhesiveness, and their limitations on certain factors in the human gastrointestinal tract.

scholarly journals Fungi and Algae as Sources of Medicinal and Other Biologically Active Compounds: A Review

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3178
Author(s):  
Joanna Ślusarczyk ◽  
Edyta Adamska ◽  
Joanna Czerwik-Marcinkowska
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Human Life ◽  
Pharmaceutical Preparations ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Lichenized Fungi ◽  
Food Sources ◽  
Active Compounds ◽  
Therapeutic Properties

Many species of fungi including lichenized fungi (lichens) and algae have the ability to biosynthesize biologically active compounds. They produce, among others, polysaccharides with anticancer and immunostimulatory properties: (1) Background: This paper presents the characteristics of the most important bioactive compounds produced by fungi and algae; (2) Methods: Based on the example of the selected species of mushrooms, lichens and algae, the therapeutic properties of the secondary metabolites that they produce and the possibilities of their use are presented; (3) Results: The importance of fungi, especially large-fruited mushrooms, lichens and algae, in nature and human life is discussed, in particular, with regard to their use in the pharmaceutical industry and their nutritional value; (4) Conclusions: The natural organisms, such as fungi, lichenized fungi and algae, could be used as supplementary medicine, in the form of pharmaceutical preparations and food sources. Further advanced studies are required on the pharmacological properties and bioactive compounds of these organisms.

scholarly journals Development and incorporation of nanoemulsions in food

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Antonio de Jesus Cenobio-Galindo ◽  
Rafael G. Campos-Montiel ◽  
Rubén Jiménez-Alvarado ◽  
Isaac Almaraz-Buendía ◽  
Gabriela Medina-Pérez ◽  
...  
Keyword(s):  
Biological Activity ◽  
Bioactive Compounds ◽  
Droplet Size ◽  
Food Industry ◽  
Small Droplet ◽  
Food Grade ◽  
Regulatory Policies ◽  
Food Properties ◽  
Recent Developments ◽  
Food Matrices

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

scholarly journals Non-polyol low-digestible carbohydrates: food applications and functional benefits

2001 ◽  
Vol 85 (S1) ◽  
pp. S47-S53 ◽  
Author(s):  
Olive Murphy
Keyword(s):  
Gastrointestinal Tract ◽  
Large Bowel ◽  
Resistant Starch ◽  
Food Systems ◽  
Food Industry ◽  
Fermentation Process ◽  
Physiological Properties ◽  
Food Applications ◽  
Physiological Benefits ◽  
Upper Gastrointestinal

Many LDCs currently on the market are not digested in the upper gastrointestinal tract and become fermented in the large intestine. They possess physiological benefits similar to those of dietary fibre. For some of these materials the fermentation process is highly specialised and leads to the selective stimulation and growth of beneficial gut bacteria, e.g. bifidobacteria. These materials are described as prebiotics, which are defined as nutrients fermented in the large bowel that favour the growth of desirable large bowel microflora. This activity has been demonstrated for inulin and oligofructose. Two other carbohydrates with low digestibility that offer desirable physiological properties are resistant starch (RS) and polydextrose (PD). These ‘functional’ benefits have led to considerable interest from the food industry leading to the use of these ingredients in the development of new ‘healthy’ products. This paper describes the use of these materials in the development of ‘healthy’ products, some of their functional properties, and the benefits they confer on different food systems.

scholarly journals Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

2022 ◽  
Vol 12 (1) ◽  
pp. 455
Author(s):  
Jeyanthi Palanivelu ◽  
Sundaram Thanigaivel ◽  
Sundaram Vickram ◽  
Nibedita Dey ◽  
Dasha Mihaylova ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Health Benefits ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Great Demand ◽  
Recent Advances

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Nanoemulsion Based on Mushroom Bioactive Compounds and Its Application in Food Preservation

2022 ◽  
pp. 425-447
Author(s):  
Anjali Kosre ◽  
Deepali Koreti ◽  
Nagendra Kumar Chandrawanshi ◽  
Ashish Kumar
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Food Preservation ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Traditional Food ◽  
Active Compounds ◽  
Factors Influencing ◽  
The World ◽  
Potential Food

Mushrooms belonging to basiodmycetes with their high nutritional value and biologically active compounds of medicinal importance can be developed into potential food products. They have been used as a traditional food, and their medicinal property is also appreciable all over the world. Naturally occurring active compounds such as polysaccharides, proteins, lipids, and glucans, etc. are obtained from various sources including plants, animals, bacteria, algae, and fungi. The efficiency of naturally derived compounds in food industry, as well as factors influencing its effectiveness, has been reported by researchers. Mushrooms produce a diversity of biologically active compounds such as proteoglucans, polysaccharides, phenolic compounds, lectins, steroids β-glucan, chitosan, and terpenoids, etc. The bioactive compounds and their concentration differ from species to species. Thus, these bioactives can be effectively used in the fabrication of fungal (mushroom)-derived nanoemulsions applicable for the food industry.

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