scholarly journals Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 318
Author(s):  
Paula García Milla ◽  
Rocío Peñalver ◽  
Gema Nieto
Keyword(s):  
Moringa Oleifera ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Unani Medicine ◽  
Functional Value ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Potential Applications ◽  
Medicinal Properties ◽  
Excellent Source

Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

A review on medicinal and commercial use of Marine Algae

2021 ◽  
Vol 12 (3) ◽  
pp. 1745-1750
Author(s):  
Navaith Ahmed S ◽  
Usharani B
Keyword(s):  
Marine Algae ◽  
Good Health ◽  
Essential Amino Acids ◽  
Pharmaceutical Products ◽  
Medical Field ◽  
Nutrient Value ◽  
Wide Range ◽  
Potential Applications ◽  
Medicinal Properties ◽  
Potent Drug

Algae are a various group of autotrophic organisms that varies from unicellular to multicellular forms and found in saltwater as well as freshwater. They are key producers with a great source of nutrients and vitamins. In the last few decades’ discovery of biological activity from marine algae has increased significantly. Seaweed offers wide range of therapeutic possibilities both externally and internally as they are good source of neutraceuticals and potent drug. Seaweed is widely distributed along temperate and tropical coastlines of the world and they found to depths of 50-60 meters. Our focus is on the potential applications of the medical field. It is used as medicine, food and supplement for ages and also found in rudimentary applications in the cosmetics and industrial industry. The potential uses of algae in the medical field are based on properties like antioxidant, anticancer, antiviral, antimicrobial, antihypertensive, anti-inflammatory, antieczemic etc., The nutrient value in the algae envisages it as a potential supplement for vitamins. Algae is accepted as complete food as it is well balanced with carbohydrates, proteins, essential amino acids, minerals and vitamins and they are commonly named superfoods. Medicinal properties of different algae species attract the attention of scientists worldwide for the synthesis of pharmaceutical products that promote good health. Algae are also widely used in Obesity management which is one of the great challenges of the century.

Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jerry Fredy Gomez Cahuata ◽  
Yessica Estefany Rosas-Quina ◽  
Erika Pachari Vera
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Protein Quality ◽  
Current Knowledge ◽  
Scientific Information ◽  
Essential Amino Acids ◽  
High Concentration ◽  
Content Type ◽  
Functional Value ◽  
Potential Applications

Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.

scholarly journals Moringa oleifera in South Africa: A review on its production, growing conditions and consumption as a food source

2021 ◽  
Vol 117 (3/4) ◽  
Author(s):  
Chuene V. Mashamaite ◽  
Petrus J. Pieterse ◽  
Palesa N. Mothapo ◽  
Ethel E. Phiri
Keyword(s):  
South Africa ◽  
South African ◽  
Moringa Oleifera ◽  
Tropical Regions ◽  
Ecological Zones ◽  
Wide Range ◽  
African Context ◽  
Medicinal Properties ◽  
Growing Conditions ◽  
Work Done

Moringa oleifera (moringa) trees excel mainly in tropical and sub-tropical regions and are known to thrive in a wide range of soil types. The recent rise in moringa production in various agro-ecological zones of South Africa could be attributed to its multiple benefits, including nutritional and medicinal properties. Since its introduction as a cultivated crop, there has been a growing interest from farmers, researchers and government on various aspects of the tree such as its morphology, chemistry, growing conditions, production, processing and utilisation. We reviewed the work done on moringa within the South African context in terms of production, growing conditions and cultivation practices. The involvement of government departments on moringa-oriented activities and its consumption as food were also reviewed. In addition, gaps were outlined on its utilisation that need to be addressed, and recommendations provided on what could be done to ensure successful production of moringa in South Africa.

scholarly journals Extraction, purification, and activity of protease from the leaves of Moringa oleifera

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1151 ◽  
Author(s):  
Swarnali Banik ◽  
Shrutidhara Biswas ◽  
Srabani Karmakar
Keyword(s):  
Enzymatic Activity ◽  
Moringa Oleifera ◽  
Proteolytic Enzymes ◽  
Maximal Activity ◽  
Essential Amino Acids ◽  
Industrial Applications ◽  
Exchange Chromatography ◽  
Wide Range ◽  
Geographically Distributed ◽  
Aqueous Leaf Extract

Background: Proteases cleave proteins, thereby providing essential amino acids for protein synthesis, and degrade misfolded and damaged proteins to maintain homeostasis. Proteases also serve as signaling molecules, therapeutic agents and find wide applications in biotechnology and pharmaceutical industry.  Plant-derived proteases are suitable for many biomedical applications due to their easy availability and activity over a wide range of pH, temperature, and substrates. Moringa oleifera Lam (Moringaceae) is a very common food plant with medicinal property and geographically distributed in tropical countries. Here, we isolate proteases from the leaves of Moringa oleifera and characterize its enzymatic activity. Methods: Proteases were isolated from the aqueous leaf extract of Moringa oleifera by ammonium sulfate precipitation and purified by ion exchange chromatography. Subsequently, the enzyme kinetics was determined using casein as a substrate and calibrated over different pH and temperature range for maximal activity. Results: We obtained purified fraction of the protease having a molecular weight of 51 kDa. We observed that for the maximal caseinolytic activity of the protease, a pH of 8 and temperature of 37ºC was found to be most effective. Conclusion: The plant-derived proteolytic enzymes are finding increasing clinical and industrial applications. We could extract, purify and characterize the enzymatic activity of proteases from the leaves of Moringa oleifera. Further molecular characterization, substrate specificity and activity of the extracted protease are required for determining its suitability as a proteolytic enzyme for various applications.

Moringa Oleifera: A Review of Its Occurrence, Pharmacological Importance and Oxidative stress

2020 ◽  
Vol 20 ◽  
Author(s):  
Kenan Ercan ◽  
Omer Faruk Gecesefa ◽  
Muhammed Enes Taysi ◽  
Omeed Akbar Ali ◽  
Seyithan Taysi
Keyword(s):  
Moringa Oleifera ◽  
Nitrosative Stress ◽  
Natural Antioxidants ◽  
Antioxidant Defense System ◽  
Essential Amino Acids ◽  
Bioactive Molecules ◽  
Antioxidant Compounds ◽  
Biological Macromolecules ◽  
Natural Medicine ◽  
Wide Range

: Oxidative / nitrosative stress can be caused by excessive production of ROS and RNS with metabolic reactions that change balance in favor of oxidants in cases where oxidants increase and antioxidants decrease in organisms using oxygen. ROS and RNS react with several biological macromolecules in cell, such as carbohydrates, nucleic acids, lipids, and proteins, and alter their functions. Some natural antioxidants are constantly being researched for their benefits in terms of human health, which can strengthen the body's antioxidant defense system and have the potential to scavenger free radicals. It is a well-known and practical strategy to prevent and / or treat diseases due to the consumption of more suitable fruits, herbs, spices and vegetables and the presence of bioactive antioxidant compounds. Moringa oleifera, a new and important one of these plants, has a wide range of bioactive compounds that can be obtained in different herbal structures such as leaves, seeds, stems and shells. It consists of bioactive molecules such as phenolic compounds, fats, fatty acids, carbohydrates, proteins, functional peptides, vitamins, minerals and essential amino acids as well as a number of glycosides and have great potential for use in various formulations in various health and food products. This review highlights the formation of MO, its importance in natural medicine, its pharmacological value, and its role as a possible anti-proliferative agent against cancer and its use in some diseases.

scholarly journals Effects of Powder, Extracts, and Components of Ganoderma Lucidum in Treatment of Diabetes

2021 ◽  
Vol 29 (4) ◽  
pp. 86-101
Author(s):  
Mansooreh Sadat Mojani Qomi ◽  
◽  
Monireh Hatami ◽  
Keyword(s):  
Blood Sugar ◽  
Ganoderma Lucidum ◽  
Essential Fatty Acids ◽  
Glycosylated Hemoglobin ◽  
Essential Amino Acids ◽  
Diabetic Patients ◽  
Active Compounds ◽  
Wide Range ◽  
Treatment Of Diabetes ◽  
Medicinal Properties

Ganoderma lucidum is known in China and Japan as Ling-Zhi and Reishi. Due to medicinal properties and different nutritional compositions, ganoderma lucidum is currently used in food products. It contains essential fatty acids, essential amino acids, and a wide range of polysaccharides; all of which seem to be effective in lowering blood sugar level. This study aims to review the anti-diabetic and hypoglycemic effects of various powders, extracts, and components of ganoderma lucidum, by searching articles in Persian and English published from 2001 to 2020 in SID, MagIran, Scopus, PubMed, Web of Science and Google Scholar databases using the keywords: Active compounds, ganoderma lucidum, diabetes mellitus, hyperglycemia. The results showed that ganoderma lucidum uptake in most cases reduced fasting blood sugar, glycosylated hemoglobin, and insulin resistance in diabetic patients due to the its active compounds including the extracted polysaccharides, proteins and triterpenoids. Moreover, its antioxidant and anti-inflammatory properties seems to reduce the complications of diabetes. In conclusion, the consumption of ganoderma lucidum in diabetic patients can be effective in controlling and preventing the disease, although more studies are needed on its effective dose, side effects and toxicity in human samples.

scholarly journals Modeling of recipes of special purpose bakery products

2020 ◽  
Vol 27 ◽  
pp. 00017
Author(s):  
Ainash Rustemova ◽  
Nurudin Kydyraliev ◽  
Tatyana Kirillova ◽  
Madina Sadygova ◽  
Nurgul Batyrbayeva
Keyword(s):  
Mathematical Modeling ◽  
Amino Acids ◽  
Jerusalem Artichoke ◽  
Essential Amino Acids ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Wide Range ◽  
Food Market ◽  
Planning Experiment ◽  
Percentage Ratio

In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment – a central compositional rotatable planning experiment – was applied. According to the results of mathematical modeling for “Puff buns”, the optimal percentage ratio of rice bioflour and pumpkin was chosen as 20:20, for “Grain bar” the optimal dosage of mashed bananas and Jerusalem artichoke is 28:12 respectively.

scholarly journals Design of bakery products for healthy nutrition using plant raw materials

2021 ◽  
Vol 82 (4) ◽  
pp. 188-195
Author(s):  
Z. V. Novikova ◽  
S. M. Sergeeva ◽  
E. V. Mukhanov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Integrated Approach ◽  
Essential Amino Acids ◽  
Living Environment ◽  
Bakery Products ◽  
Omega 3 ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Special Factor

Nutrition is a special factor in maintaining health. Studies by domestic and foreign scientists indicate the relationship between nutrition and the most common non-communicable diseases. This specificity determines the need for specialized products for various categories of the population with genetic changes, existing diseases or characteristics of the living environment. Bakery products are regularly consumed in the diet of the Russian population. The latest market trends are the growing demand for bakery products with cereal additives for dietary and diabetic purposes. An integrated approach to solving the problem is provided through research in the design of recipes and technologies for new types of bakery products, including through the use of new plant raw materials. Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants. The use of chia seeds as a vegetable component in the technology of bakery products allows obtaining a product that combines not only high organoleptic properties, but also enriched with minor food components. Analysis of the chemical composition of the brioche buns (brioche) made it possible to conclude that the products produced with the use of chia seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, covering 10% of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9% and 19.2%, respectively. Studies of the effect of chia seeds on the organoleptic characteristics of a brioche bun (brioche) allow us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. The effect of chia seeds on the quality of products during storage was determined

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

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