scholarly journals Horned Melon (Cucumis metuliferus E. Meyer Ex. Naudin)—Current Knowledge on Its Phytochemicals, Biological Benefits, and Potential Applications

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 94
Author(s):  
Vanja Šeregelj ◽  
Olja Šovljanski ◽  
Vesna Tumbas Šaponjac ◽  
Jelena Vulić ◽  
Gordana Ćetković ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Raw Materials ◽  
Food Additives ◽  
Biological Properties ◽  
Natural Food ◽  
Daily Diet ◽  
Potential Applications ◽  
Phytochemical Components ◽  
Edible Parts

Recent studies reveal that numerous non-edible parts of fruits and vegetables, as well as food wastes, are a good source of phytochemicals that can be extracted and reintroduced into the food chain as natural food additives. Horned melon or kiwano (Cucumis metuliferus E. Mey. Ex. Naudin) is a fruit rich in various phytochemical components important in the daily diet. After primary processing, horned melon non-edible parts (e.g., peels and seeds) can represent raw materials that can be utilized in numerous applications. Among under-researched fruits, this study aims to present the potential of using horned melon edible and non-edible parts based on current knowledge on nutritional value, phytochemicals, biological activity, as well as biological benefits. Overall, this review concluded that the biological properties of horned melon are associated with the phytochemicals present in this fruit and its waste parts. Further studies should be conducted to identify phytochemicals and valorize all horned melon parts, assess their biological efficacy, and promote their potential uses in different health purposes.

scholarly journals Graphene Family Nanomaterials: Properties and Potential Applications in Dentistry

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Ziyu Ge ◽  
Luming Yang ◽  
Fang Xiao ◽  
Yani Wu ◽  
Tingting Yu ◽  
...  
Keyword(s):  
Biomedical Applications ◽  
Current Knowledge ◽  
Antibacterial Properties ◽  
Biological Properties ◽  
New Materials ◽  
Clinical Reality ◽  
Comprehensive Literature Review ◽  
Potential Applications

Graphene family nanomaterials, with superior mechanical, chemical, and biological properties, have grabbed appreciable attention on the path of researches seeking new materials for future biomedical applications. Although potential applications of graphene had been highly reviewed in other fields of medicine, especially for their antibacterial properties and tissue regenerative capacities, in vivo and in vitro studies related to dentistry are very limited. Therefore, based on current knowledge and latest progress, this article aimed to present the recent achievements and provide a comprehensive literature review on potential applications of graphene that could be translated into clinical reality in dentistry.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
R. Pavlyuk ◽  
V. Pogarskaya ◽  
K. Balaba ◽  
T. Kravchuk ◽  
A. Pogarskiy
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
Jerusalem Artichoke ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Fresh Cheese ◽  
Active Substances

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals Development of Fish Products Technology with Using Food Supplements from Fish Remaining Feedstock

2020 ◽  
Author(s):  
Inna Brazhnaia ◽  
Alina Tifanyuk ◽  
Olga Kulik ◽  
Svetlana Sudak
Keyword(s):  
Mathematical Modeling ◽  
Raw Materials ◽  
Food Additives ◽  
Biologically Active ◽  
Fish Products ◽  
Blue Whiting ◽  
Daily Diet ◽  
City Population ◽  
Mineral Components ◽  
Survey Results

The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.

scholarly journals Marine Bacteria versus Microalgae: Who Is the Best for Biotechnological Production of Bioactive Compounds with Antioxidant Properties and Other Biological Applications?

Marine Drugs ◽  
2019 ◽  
Vol 18 (1) ◽  
pp. 28 ◽  
Author(s):  
Masoud Hamidi ◽  
Pouya Safarzadeh Kozani ◽  
Pooria Safarzadeh Kozani ◽  
Guillaume Pierre ◽  
Philippe Michaud ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Marine Environment ◽  
Biological Diversity ◽  
Current Knowledge ◽  
Antioxidant Properties ◽  
Biological Properties ◽  
Marine Microorganisms ◽  
Biotechnological Production ◽  
Potential Applications ◽  
Chemical Conditions

Natural bioactive compounds with antioxidant activity play remarkable roles in the prevention of reactive oxygen species (ROS) formation. ROS, which are formed by different pathways, have various pathological influences such as DNA damage, carcinogenesis, and cellular degeneration. Incremental demands have prompted the search for newer and alternative resources of natural bioactive compounds with antioxidant properties. The marine environment encompasses almost three-quarters of our planet and is home to many eukaryotic and prokaryotic microorganisms. Because of extreme physical and chemical conditions, the marine environment is a rich source of chemical and biological diversity, and marine microorganisms have high potential as a source of commercially interesting compounds with various pharmaceutical, nutraceutical, and cosmeceutical applications. Bacteria and microalgae are the most important producers of valuable molecules including antioxidant enzymes (such as superoxide dismutase and catalase) and antioxidant substances (such as carotenoids, exopolysaccharides, and bioactive peptides) with various valuable biological properties and applications. Here, we review the current knowledge of these bioactive compounds while highlighting their antioxidant properties, production yield, health-related benefits, and potential applications in various biological and industrial fields.

scholarly journals Scientific studies of halal food additives for consumption and good for health

2020 ◽  
Vol 3 (2) ◽  
pp. 95
Author(s):  
Fermanto Fermanto ◽  
Muhammad Athoillah Sholahuddin
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
World Health ◽  
Natural Food ◽  
Food Ingredients ◽  
Halal Food ◽  
Good For ◽  
Health Organization ◽  
Agricultural Organization

Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

scholarly journals DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

2019 ◽  
Vol 3 ◽  
pp. 54-60
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Kateryna Balabai ◽  
Aleksey Pogarskiy ◽  
Tetyana Stukonozhenko ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
New Method ◽  
Cottage Cheese ◽  
Prolonged Storage ◽  
Sour Milk ◽  
Vegetable Raw Materials ◽  
Coloring Agents ◽  
Storage Term

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

scholarly journals Morphological and Proximate Analysis of Orange (Citrus scinesis) Peel and Tomato (Solanum lycopersicum)

2021 ◽  
pp. 98-105
Author(s):  
Zia Parveen ◽  
Sunita Mishra
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Heart Diseases ◽  
Orange Peel ◽  
Natural Fibre ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Natural Food ◽  
Balanced Diet ◽  
Food Colour

The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.

PROSPECTS FOR OBTAINING FOOD ADDITIVES FROM LEAVES AND FLOWERS

2021 ◽  
Author(s):  
М.П. БАХМЕТ ◽  
Г.И. КАСЬЯНОВ
Keyword(s):  
Essential Oil ◽  
Raw Materials ◽  
Food Additives ◽  
Extraction Process ◽  
Natural Food ◽  
Operating Pressure ◽  
Extraction Plant ◽  
Extractive Substances ◽  
Dry Food ◽  
Vegetable Raw Materials

Использование продуктов переработки зеленой массы базилика как природного консерванта позволяет придавать пище оригинальный вкус и аромат, продлять срок ее хранения. Оценены перспективы получения пищевых добавок из листьев и соцветий базилика эвгенольного и базилика обыкновенного. Применен комплексный подход к переработке сырья, включающий получение эфирного масла, сухих пищевых добавок, СО2-экстракта. Исследован фракционный состав эфирного масла паровой перегонки из свежего сырья базилика эвгенольного и базилика обыкновенного с выходом 0,45 и 0,32% соответственно. Выход сухой пищевой добавки из свежего сырья базилика эвгенольного при мягких температурных режимах составил 9,25%, а базилика обыкновенного – 10,5%. Модернизирована экстракционная установка для получения СО2-экстрактов за счет внедрения пилотных устройств, позволяющих предварительно оценивать содержание экстрактивных веществ в поступающем сырье, а также устройств подготовки хладоагента и теплоносителя. Установлены режимы работы СО2-экстракционной установки: рабочее давление 5464–6289 кПа, температура процесса экстракции 18–24°С, продолжительность обработки одной загрузки сырья 4–4,5 ч. Выход СО2-экстракта из сухого базилика эвгенольного составил 3,2%, а из базилика обыкновенного – 2,8%. Даны рекомендации по использованию продуктов переработки растительного сырья базилика в качестве натуральных пищевых добавок. The use of basil green mass processing products as a natural preservative allows you to give food an original taste and aroma, prolong its shelf life. The prospects of obtaining food additives from the leaves and inflorescences of eugenol basil and basil vulgaris are evaluated. A comprehensive approach to the processing of raw materials has been applied, including the production of essential oil, dry food additives, and CO2-extract. The fractional composition of steam-distilled essential oil from fresh raw materials of eugenolic basil and ordinary basil with a yield of 0.45 and 0.32% respectively investigated. The yield of a dry food additive from fresh raw materials of eugenolic basil under mild temperature conditions was 9,25%, and ordinary basil – 10,5%. The extraction plant for producing CO2-extracts has been upgraded through the introduction of pilot devices that allow preliminary assessment of the content of extractive substances in incoming raw materials, as well as devices for the preparation of refrigerant and coolant. The modes of operation of the CO2-extraction plant are set: operating pressure 5464–6289 kPa, extraction process temperature 18–24°C, processing time of one load of raw materials 4–4,5 hours. The yield of CO2-extract from dry eugenolic basil was 3,2%, and from ordinary basil – 2,8%. Recommendations on the use of basil vegetable raw materials processing products as natural food additives are given.

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