scholarly journals Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2959
Author(s):  
Leila Arfaoui
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Processing Parameters ◽  
Dietary Guidelines ◽  
Protective Effects ◽  
Negative Effects ◽  
Plant Polyphenols ◽  
The Status ◽  
Processing Techniques ◽  
Nutraceutical Properties

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

scholarly journals Food processing as a means for pesticide residue dissipation

2016 ◽  
Vol 31 (3-4) ◽  
pp. 89-105 ◽  
Author(s):  
Tijana Djordjevic ◽  
Rada Djurovic-Pejcev
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Health Hazard ◽  
Cumulative Effect ◽  
Cost Effective ◽  
Penetration Ability ◽  
Effect Of Food ◽  
Thermal Degradation Product ◽  
Processing Techniques

Pesticides are one of the major inputs used for increasing agricultural productivity of crops. However, their inadequate application may produce large quantities of residues in the environment and, once the environment is contaminated with pesticides, they may easily enter into the human food chain through plants, creating a potentially serious health hazard. Nowadays, consumers are becoming more aware of the importance of safe and high quality food products. Thus it is pertinent to explore simple, cost-effective strategies for decontaminating food from pesticides. Various food processing techniques, at industrial and/or domestical level, have been found to significantly reduce the contents of pesticide residues in most food materials. The extent of reduction varies with the nature of pesticides, type of commodity and processing steps. Pesticides, especially those with limited movement and penetration ability, can be removed with reasonable efficiency by washing, and the effectiveness of washing depends on pesticide solubility in water or in different chemical solvents. Peeling of fruit and vegetable skin can dislodge pesticide residues to varying degrees, depending on constitution of a commodity, chemical nature of the pesticide and environmental conditions. Different heat treatments (drying, pasteurization, sterilization, blanching, steaming, boiling, cooking, frying or roasting) during various food preparation and preservation processes can cause losses of pesticide residues through evaporation, co-distillation and/or thermal degradation. Product manufactures, from the simplest grain milling, through oil extraction and processing, juicing/pureeing or canning of fruits and vegetables, to complex bakery and dairy production, malting and brewing, wine making and various fermentation processes, play a role in the reduction of pesticide contents, whereby each operation involved during processing usually adds to a cumulative effect of reduction of pesticides present in the material. There is diversified information available in literature on the effect of food processing on pesticide residues which has been compiled in this article.

scholarly journals Spices and Atherosclerosis

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1724 ◽  
Author(s):  
Pi-Fen Tsui ◽  
Chin-Sheng Lin ◽  
Ling-Jun Ho ◽  
Jenn-Haung Lai
Keyword(s):  
Cardiovascular Disease ◽  
Vessel Wall ◽  
Fruits And Vegetables ◽  
Causes Of Death ◽  
Dietary Habit ◽  
Atherosclerotic Cardiovascular Disease ◽  
Protective Effects ◽  
Negative Effects ◽  
Epidemiological Analysis ◽  
The World

Cardiovascular disease is one of the leading causes of death and disability in the world. Atherosclerosis, characterized by lipid accumulation and chronic inflammation in the vessel wall, is the main feature of cardiovascular disease. Although the amounts of fruits and vegetables present in the diets vary by country, diets, worldwide, contain large amounts of spices; this may have positive or negative effects on the initiation and development of atherosclerosis. In this review, we focused on the potential protective effects of specific nutrients from spices, such as pepper, ginger, garlic, onion, cinnamon and chili, in atherosclerosis and atherosclerotic cardiovascular disease. The mechanisms, epidemiological analysis, and clinical studies focusing on a variety of spices are covered in this review. Based on the integrated information, we aimed to raise specific recommendations for people with different dietary styles for the prevention of atherosclerotic cardiovascular disease through dietary habit adjustments.

scholarly journals SETTING-UP OF CHAIN-LINKED FOOD PROCESSING UNITS THROUGH SELF HELP GROUPS USING ‘NBMS’ MODEL

2019 ◽  
Author(s):  
Nilanjan Sengupta ◽  
Ratan Majumder
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
The Self ◽  
Post Harvest ◽  
Self Help ◽  
A Chain ◽  
The Right ◽  
Self Help Groups ◽  
Processing Techniques

A staggering 25 to 30 per cent of production of fruits and vegetables in India is lost due to wastage. India ranks first few positions globally in the production of fruits and vegetables. But hardly one percent of the annual production of fruit and vegetables is processed in this country which is much lower compared to other developing nations. Food Processing and other post-harvest technologies are the best option available to reduce the wastage of 50% of food and vegetable products and enhance food security of the country. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage can play a significant role in reducing spoilage and extending shelf life. Indians spend about 50% of household expenditure on food items. Demand for processed/convenience food is constantly on the rise. India's comparatively cheaper workforce can be effectively utilised to setup large low cost production bases for domestic and export markets. A chain-linked model of food processing at rural level can be developed using NBMS (Nodal-Big-Medium-Small) model and involving the Self Help Groups. The capital required for this business will be evenly distributed among the groups lessening the economic burden on them and the ongoing schemes and grants of different government departments can be clubbed together to assist the Self Help Groups to enter into this foray.

The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis

2020 ◽  
Vol 16 (5) ◽  
pp. 632-637
Author(s):  
Masih Falahatian
Keyword(s):  
Multiple Sclerosis ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Salt Intake ◽  
Vegetable Intake ◽  
Dietary Salt ◽  
Negative Effects ◽  
Dietary Salt Intake ◽  
Neuroinflammatory Disease ◽  
The Central Nervous System

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decreased the risk of developing it. There were, of course, conflicting results in different studies over the role of some nutrition in MS and future studies on larger numbers of cases were required to collect reliable results. As a result, at the end of this study and based on literature, it is suggested that a diet should be programmed by nutritionists containing fewer salt, fat, and dairy intake and more fruits and vegetables for MS patients in order to better management of the disease.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

scholarly journals Phytowaste as nutraceuticals in boosting public health

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Chinyere S. Dike ◽  
Chinna N. Orish ◽  
Chukwuemeka R. Nwokocha ◽  
Francis D. Sikoki ◽  
Bolaji B. Babatunde ◽  
...  
Keyword(s):  
Animal Studies ◽  
Fruits And Vegetables ◽  
Protective Effects ◽  
Bioactive Substances ◽  
Environment Friendly ◽  
Human Trial ◽  
Production Improvement ◽  
Tnf Α ◽  
Therapeutic Activities ◽  
Seed Extracts

AbstractThe utilization of bioactive constituent of peels and seeds provide an effective, environment friendly and inexpensive therapy for different forms of human disease, and the production, improvement and documentation of novel nutraceuticals. This review systematically presents findings and further understanding of the reported benefits and therapeutic applications of peel and seed extracts on innovative cell culture and animal studies, as well as phased clinical human trial research. The extracts of seed and peels were reported to possess high quantities of bioactive substances with antioxidative, antidiabetic, hepatorenal protective, antithyroidal, anti-inflammatory, antibacterial, cardiovascular protective, neuro-protective effects, anticancer and wound healing activities. Therapeutic activities of the bioactive substances of peel and seed extracts include elevation of Superoxide dismutase (SOD), GSH-Px, t-GPx, Catalase and GST activities, with the suppression of MDA levels, hydroperoxide generation and lipid peroxidized products, the extracts also regulate inflammatory mediators and cytokines as they are reported to suppress the secretion of inflammatory cytokines, which include; IL-1β, PGE2, TGF-β and TNF-α and induces apoptosis and cell differentiation. This review revealed the therapeutic importance and best utilization of peels and seed extracts of fruits and vegetables.

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

scholarly journals The Energy-Efficient Processing of Fine Materials by the Micropyretic Synthesis Route

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
H. P. Li
Keyword(s):  
Energy Efficient ◽  
Processing Time ◽  
Combustion Temperature ◽  
Processing Parameters ◽  
The Novel ◽  
Diffusion Controlled ◽  
Efficient Processing ◽  
The One ◽  
Processing Techniques ◽  
Diffusion Controlled Reaction

Energy-efficient processing of TiB compound with nanowhiskers by micropyretic synthesis is investigated in this paper. Micropyretic synthesis not only offers shorter processing time but also excludes the requirement for high-temperature sintering and it is considered as the one of the novel energy-saving processing techniques. Experimental study and numerical simulation are both carried out to investigate the correlation of the processing parameters on the microstructures of the micropyretically synthesized products. The diffusion-controlled reaction mechanism is proposed in this study. It is noted that nanosize TiB whiskers only occurred when the combustion temperature is lower than the melting point of TiB but higher than the extinguished temperature. The results generated in the numerical calculation can be used as a helpful reference to select the proper route of processing nanosize materials. The Arrhenius-type plot of size and temperature is used to calculate the activation energy of TiB reaction. In addition to verifying the accuracy of the experimental measures, the reaction temperature for producing the micropyretically synthesized products with nanofeatures can be predicted.

scholarly journals Survey on Pressure Situation of Professional Women and Causes Analysis

2016 ◽  
Vol 9 (2) ◽  
pp. 35
Author(s):  
Xu Tingting ◽  
Zuo Yuxiu ◽  
Ma Cunhong
Keyword(s):  
Occupational Stress ◽  
Influencing Factors ◽  
Scientific Basis ◽  
Professional Women ◽  
Cluster Sampling ◽  
Work Efficiency ◽  
Font Size ◽  
Negative Effects ◽  
The Status ◽  
Depth Study

<span style="font-size: 10.5pt; font-family: 'Times New Roman','serif'; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 宋体; mso-font-kerning: 1.0pt; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;" lang="EN-US">With the development of society and the rise of women's status, professional women become non-ignorable in the workplace. The development of professional women also results in all kinds of pressure. Through the survey of the status of professional women's occupational pressure, this paper aims to analyze the differences of the total pressure in age, disposition, education, marital status, type of work and demographics, so as to explore the main factors; besides, this paper will also study the coping situation and discuss the relationship between the way of release and occupational pressure. Hope to conduct a more in-depth study of professional women's stress from wider angles in all around, providing a scientific basis for most professional women to adjust the physical and mental state, relieve stress, avoid the negative effects of burnout and improve work efficiency. This research has adopted cluster sampling method, surveyed by way of questionnaire, and discussed the status and influencing factors of women's occupational stress. The investigation on the influencing factors and countermeasures of female occupational stress could provide a more effective way of pressure relief for the majority of women, improve their work efficiency and better serve society! Therefore, it becomes an important topic to study the stress of professional women.</span>

Chapter 6 Effects of Food Processing Techniques on Secondary Metabolites

2016 ◽  
pp. 233-254
Author(s):  
Vasudha Bansal ◽  
Mohammed Siddiqui ◽  
Madan Singla ◽  
Cheeruvari Ghanshyam ◽  
Kamlesh Prasad
Keyword(s):  
Secondary Metabolites ◽  
Food Processing ◽  
Processing Techniques
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