scholarly journals Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2624
Author(s):  
Liege A. Pascoalino ◽  
Filipa S. Reis ◽  
Miguel A. Prieto ◽  
João C. M. Barreira ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Chemical Constituents ◽  
Low Cost ◽  
Current Evidence ◽  
Fruit Crops ◽  
Potential Sources ◽  
Potential Applications ◽  
Health Promoting

Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.

scholarly journals Apple Pomace as Potential Source of Natural Active Compounds

Planta Medica ◽  
2017 ◽  
Vol 83 (12/13) ◽  
pp. 994-1010 ◽  
Author(s):  
Katharina Waldbauer ◽  
Ruxandra McKinnon ◽  
Brigitte Kopp
Keyword(s):  
Manufacturing Industry ◽  
Biological Activities ◽  
Chemical Constituents ◽  
Low Cost ◽  
Waste Product ◽  
Extraction Methods ◽  
Apple Pomace ◽  
Current Evidence ◽  
Apple Industry ◽  
Antiviral Effects

AbstractApple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.

scholarly journals Transglutaminases - a review with special reference to microbial transglutaminase and its application in food processing

2017 ◽  
Vol 56 (4) ◽  
pp. 311
Author(s):  
Z. TZIKAS (Ζ. ΤΖΗΚΑΣ) ◽  
I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ)
Keyword(s):  
Food Processing ◽  
Low Cost ◽  
Wheat Gluten ◽  
Egg Yolk ◽  
High Price ◽  
Separation And Purification ◽  
Food Proteins ◽  
Lower Protein ◽  
Potential Applications ◽  
Living Organisms

Some properties and applications of the transglutaminase (TG), with particular focus on TG derived from microorganisms (MTG), are described. TG catalyzes an acyltransfer reaction in which the γ-carboxyamide groups of pep tidebound glutamine residues are the acyl-donors. Most food proteins, such as legume globulins, wheat gluten and gliadin, egg yolk and egg white proteins, meat actins and myosins, gelatin, collagen, milk caseins, a-lactalbumin and /Mactoglobulin, could be crosslinked by TG. TG are present in an extremely broad spectrum of living organisms, such as humans, most advanced animals, birds, amphibians, fish, plants and microorganisms. Commercial TG has been merely obtained from animal tissues for decades. The limited supply and the complicated separation and purification procedure for obtaining tissue TG have resulted in an extremely high price of the enzyme, which hampers a wide application in food processing. MTG, mass-produced at low cost by fermentation, catalyses the cross-linking of most food proteins through the formation of c-(v-glutamyl) lysine bonds, in the same way as wellknown mammalian enzymes. However, MTG is quite unique from other mammalian TG, since it is totally independent of Ca + and has a relatively lower molecular weight. The results of many studies suggest that MTG has many potential applications in food processing. Food treated with MTG appeared to have an improved flavour, appearance and texture. In addition, this enzyme can increase shelf-life and reduce allergenicity of certain foods. Using additional components, such as sodium ceseinate, maltodextrine and starch, MTG can be customized for use in many other foods, even those with lower protein content. In this respect, MTG technology will be an essential tool for producing acceptable protein foods from non-animal proteins in the future.

scholarly journals Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3443
Author(s):  
Rosa Pérez-Gregorio ◽  
Susana Soares ◽  
Nuno Mateus ◽  
Victor de Freitas
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Bioactive Peptides ◽  
Biological Function ◽  
Critical Factor ◽  
Dietary Polyphenols ◽  
Food Components ◽  
Peptide Interactions ◽  
Health Promoting ◽  
Two Sides

The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.

Antimicrobial potential of kombucha against foodborne pathogens

2021 ◽  
Vol 13 (3) ◽  
pp. 53-61
Author(s):  
Jie Hou ◽  
Rong Luo ◽  
Hui Ni ◽  
Ke Li ◽  
Fedrick C Mgomi ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Microbial Flora ◽  
Chemical Compositions ◽  
Foodborne Illnesses ◽  
Food Borne ◽  
Alternative Approach ◽  
Potential Applications

The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

Formación de películas biológicas en la industria alimentaria / Biofilms in the food industry

1999 ◽  
Vol 5 (1) ◽  
pp. 25-30
Author(s):  
F.J. Pérez Elortondo ◽  
J. Salmerón ◽  
M. Albisu ◽  
C. Casas
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Bacterial Biofilms ◽  
Food Spoilage ◽  
Food Contact Surfaces ◽  
Potential Sources ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Sources Of Contamination

Bacterial biofilms on food industry surfaces are potential sources of contamination for food products coming in contact with these surfaces. The development of biofilms in food processing environments may lead to food spoilage or transmission of diseases. This paper describes the formation of micro bial biofilms on food contact surfaces, their characteristics, and strategies for removal of adhered microorganisms (cleaning and disinfection) or for preventing microbial adhesion to surfaces (opti mizing equipment design, altering surface chemistry, treating with antimicrobial agents).

Therapeutic Aspects of Squill; An Evidence-Based Review

2020 ◽  
Vol 17 (3) ◽  
pp. 318-324 ◽  
Author(s):  
Khadije Saket ◽  
Jalil T. Afshari ◽  
Ehsan Saburi ◽  
Mahdi Yousefi ◽  
Roshanak Salari
Keyword(s):  
Side Effects ◽  
Traditional Medicine ◽  
Respiratory Diseases ◽  
Low Cost ◽  
Current Evidence ◽  
Evidence Based ◽  
Helminthic Infections ◽  
Traditional Persian Medicine ◽  
Healing Of Wounds ◽  
Bioactive Agents

From ancient times, medicinal plants have been usually utilized to treat many disorders, but today, interest in these herbs is again aroused, because of their fewer side effects and low-cost. In traditional medicine, for many diseases, various medicinal herbs have been suggested so far. Drimia maritime, also named squill, is an important medicinal plant for the treatment of many diseases, especially respiratory diseases. In the current evidence-based study, we conducted a review of the general characteristics, ingredients, administration form, and side effects of squill in traditional medicine. For this purpose, traditional Persian medicine literatures and electronic databases were examined including PubMed, Scopus, and Google Scholar. Many compounds are isolated from D.maritima, including scillaren, scillirubroside, scillarenin, and bufadienolide glycosides. Oxymel is the most commonly used form of squill for various diseases, especially respiratory diseases. Besides, squill has been used in the treatment of cardiovascular, digestive, and dermatological disorders, it is also used against various cancer cells for its antioxidant and cytotoxic properties. Moreover, there is relatively reliable evidence of its benefits for bacterial and helminthic infections, rheumatism, edema, gout, abortion induction, healing of wounds and urine induction. It seems that supplementary studies are required to explore the bioactive agents and their effective mechanisms.

Nutraceuticals from Marine Bionetworks

2019 ◽  
Vol 15 (4) ◽  
pp. 338-344
Author(s):  
Abhitav Tiwari ◽  
Shambhawi Pritam ◽  
Keerti Mishra ◽  
Mehshara Khan ◽  
Neeraj Upmanyu ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Bioactive Compounds ◽  
Daily Basis ◽  
Marine Organisms ◽  
Bioactive Molecules ◽  
Natural Sources ◽  
Nutraceutical Compounds ◽  
Potential Sources ◽  
Immense Potential ◽  
Potential Use

“Nutrition” and “Pharmaceutical” together build up the perception of “Nutraceuticals” that refer to the food or dietary supplements that help to incorporate additional health benefits to the fundamental sustenance accomplished on daily basis. Each nutraceutical contains one or more bioactive molecules that are usually obtained by chemical and/ or biotechnological synthesis or by extraction from natural sources. Among the natural sources, marine bionetwork possess immense potential for the presence of bioactive compounds. Some of these bioactive compounds as isolated from marine sources, have potential use as nutraceuticals. This mini review provides a brief overview of nutraceutical compounds from marine sources that are currently under research and/or have been commercialized. A detailed discussion on the biochemical categories of compounds and the marine organisms that play as potential sources of these bioactive nutraceutical compounds have been included.

Natural Bioactive Compounds As Adjuvant Therapy For Hepatitis C Infection

2020 ◽  
Vol 16 ◽  
Author(s):  
Moema S. Santana ◽  
Rute Lopes ◽  
Isabela H. Peron ◽  
Carla R. Cruz ◽  
Ana M. M. Gaspar ◽  
...  
Keyword(s):  
Hepatitis C ◽  
Bioactive Compounds ◽  
Low Cost ◽  
Chemical Diversity ◽  
Acute Hepatitis C ◽  
Hepatitis C Infection ◽  
Middle Income ◽  
Broad Perspective ◽  
Cost Of Production

Background: Hepatitis C virus infection is a significant global health burden, which causes acute or chronic hepatitis. The acute hepatitis C is generally asymptomatic and progresses to cure, while persistent infection can progress to chronic liver disease and extrahepatic manifestations. Standard treatment is expensive, poorly tolerated, and has variable sustained virologic responses amongst the different viral genotypes. New therapies involve direct acting antivirals; however, it is also very expensive and may not be accessible for all patients worldwide. In order to provide a complementary approach to the already existing therapies, natural bioactive compounds are investigated as to their several biologic activities, such as direct antiviral properties against hepatitis C, and effects on mitigating chronic progression of the disease, which includes hepatoprotective, antioxidant, anticarcinogenic and anti-inflammatory activities; additionally, these compounds present advantages, as chemical diversity, low cost of production and milder or inexistent side effects. Objective: To present a broad perspective on hepatitis C infection, the chronic disease, and natural compounds with promising anti-HCV activity. Methods: This review consists of a systematic review study about the natural bioactive compounds as a potential therapy for hepatitis C infection. Results: The quest for natural products have yielded compounds with biologic activity, including viral replication inhibition in vitro, demonstrating antiviral activity against hepatitis C. Conclusion: One of the greatest advantages of using natural molecules from plant extracts is the low cost of production, not requiring chemical synthesis, which can lead to less expensive therapies available to low and middle-income countries.

Use of Antimicrobial Agents in Food Processing Systems

2012 ◽  
Vol 4 (1) ◽  
pp. 2-7 ◽  
Author(s):  
Aisha A. Abushelaibi ◽  
Mariam S. Al Shamsi ◽  
Hanan S. Afifi
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents

The application of virtual reality in health professions� digital education: a narrative review (Preprint)

2018 ◽  
Author(s):  
Lorraine Tudor Car ◽  
Bhone Myint Kyaw ◽  
Josip Car
Keyword(s):  
Virtual Reality ◽  
Professional Education ◽  
Health Professions ◽  
Health Professions Education ◽  
Narrative Review ◽  
Current Evidence ◽  
Future Research ◽  
Educational Content ◽  
Potential Applications

BACKGROUND Digital technology called Virtual Reality (VR) is increasingly employed in health professions’ education. Yet, based on the current evidence, its use is narrowed around a few most applications and disciplines. There is a lack of an overview that would capture the diversity of different VR applications in health professions’ education and inform its use and research. OBJECTIVE This narrative review aims to explore different potential applications of VR in health professions’ education. METHODS The narrative synthesis approach to literature review was used to analyse the existing evidence. RESULTS We outline the role of VR features such as immersion, interactivity and feedback and explain the role of VR devices. Based on the type and scope of educational content VR can represent space, individuals, objects, structures or their combination. Application of VR in medical education encompasses environmental, organ and micro level. Environmental VR focuses on training in relation to health professionals’ environment and human interactions. Organ VR educational content targets primarily human body anatomy; and micro VR microscopic structures at the level of cells, molecules and atoms. We examine how different VR features and health professional education areas match these three VR types. CONCLUSIONS We conclude by highlighting the gaps in the literature and providing suggestions for future research.

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