Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

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Utilization of marine by-products for the recovery of value-added products

Journal of Food Bioactives ◽

10.31665/jfb.2019.5183 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 4

Author(s):

Fereidoon Shahidi ◽

Vamadevan Varatharajan ◽

Han Peng ◽

Ruchira Senadheera

Keyword(s):

Fish Meal ◽

Value Added ◽

Food Ingredients ◽

Fisheries Resources ◽

Feed Production ◽

Lipid Fractions ◽

By Catch ◽

Fish And Shellfish ◽

By Products ◽

Value Added Products

The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production—in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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Utilization of marine by-products for the recovery of value-added products

Journal of Food Bioactives ◽

10.31665/jfb.2019.6184 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 1

Author(s):

Fereidoon Shahidi ◽

Vamadevan Varatharajan ◽

Han Peng ◽

Ruchira Senadheera

Keyword(s):

Fish Meal ◽

Value Added ◽

Food Ingredients ◽

Fisheries Resources ◽

Feed Production ◽

Lipid Fractions ◽

By Catch ◽

Fish And Shellfish ◽

By Products ◽

Value Added Products

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Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

Current Nutrition & Food Science ◽

10.2174/1874609811666180223155034 ◽

2019 ◽

Vol 15 (5) ◽

pp. 454-466

Author(s):

Shyamala B. Nagarajaiah ◽

Manasa G. Ramakrishna ◽

Jamuna Prakash

Keyword(s):

Antioxidant Activity ◽

Value Added ◽

Overweight And Obesity ◽

Sensory Properties ◽

Partial Replacement ◽

Total Phenolic ◽

Bakery Products ◽

Carotene Content ◽

Food Ingredients ◽

Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

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Advances in the Value Addition to Foods-recent Trends

Defence Life Science Journal ◽

10.14429/dlsj.2.11377 ◽

2017 ◽

Vol 2 (2) ◽

pp. 90

Author(s):

K. R. Anilakumar ◽

Natarajan Gopalan ◽

R. K. Sharma

Keyword(s):

Food Processing ◽

Value Added ◽

Fermented Foods ◽

Processed Food ◽

Value Addition ◽

Processing Technologies ◽

Food Ingredients ◽

Recent Trends ◽

Life Enhancement ◽

By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

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Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

Molecules ◽

10.3390/molecules25184078 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4078 ◽

Cited By ~ 1

Author(s):

H. P. Vasantha Rupasinghe ◽

Amy Davis ◽

Shanthanu K. Kumar ◽

Beth Murray ◽

Valtcho D. Zheljazkov

Keyword(s):

Functional Food ◽

Cannabis Sativa ◽

Current Knowledge ◽

Health Benefits ◽

Value Added ◽

Health Claims ◽

Future Research ◽

Medicinal Uses ◽

Food Ingredients ◽

Industrial Hemp

Industrial hemp (Cannabis sativa L., Cannabaceae) is an ancient cultivated plant originating from Central Asia and historically has been a multi-use crop valued for its fiber, food, and medicinal uses. Various oriental and Asian cultures kept records of its production and numerous uses. Due to the similarities between industrial hemp (fiber and grain) and the narcotic/medical type of Cannabis, the production of industrial hemp was prohibited in most countries, wiping out centuries of learning and genetic resources. In the past two decades, most countries have legalized industrial hemp production, prompting a significant amount of research on the health benefits of hemp and hemp products. Current research is yet to verify the various health claims of the numerous commercially available hemp products. Hence, this review aims to compile recent advances in the science of industrial hemp, with respect to its use as value-added functional food ingredients/nutraceuticals and health benefits, while also highlighting gaps in our current knowledge and avenues of future research on this high-value multi-use plant for the global food chain.

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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Applied Sciences ◽

10.3390/app10186559 ◽

2020 ◽

Vol 10 (18) ◽

pp. 6559 ◽

Cited By ~ 1

Author(s):

Alessio Cappelli ◽

Noemi Oliva ◽

Enrico Cini

Keyword(s):

Negative Impact ◽

Current Knowledge ◽

Poor Quality ◽

Dough Rheology ◽

Technological Problem ◽

Bakery Products ◽

Gluten Free ◽

Baked Goods ◽

Alternative Ingredients ◽

Improvement Strategies

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.

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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽

10.3390/molecules25010070 ◽

2019 ◽

Vol 25 (1) ◽

pp. 70 ◽

Cited By ~ 2

Author(s):

Natália Conceição ◽

Bianca R. Albuquerque ◽

Carla Pereira ◽

Rúbia C. G. Corrêa ◽

Camila B. Lopes ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Food System ◽

Food Additives ◽

Added Value ◽

Phenolic Profile ◽

Food Ingredients ◽

Myrciaria Dubia ◽

By Products ◽

Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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Significance of indeterminate pulmonary nodules in resectable pancreatic adenocarcinoma—a review

Langenbeck s Archives of Surgery ◽

10.1007/s00423-020-02049-w ◽

2021 ◽

Author(s):

Li Lian Kuan ◽

Ashley R. Dennison ◽

Giuseppe Garcea

Keyword(s):

Overall Survival ◽

Pancreatic Adenocarcinoma ◽

Median Overall Survival ◽

Current Knowledge ◽

Pulmonary Nodules ◽

Preoperative Imaging ◽

Significant Finding ◽

Comprehensive Overview ◽

Significant Difference ◽

Clinical Dilemma

Abstract Background The clinical significance of indeterminate pulmonary nodules (IPN) in patients with resectable pancreatic adenocarcinoma (PDAC) is unknown. The rate of detection on IPN has risen due to enhanced staging investigations to determine resectability. IPNs detected on preoperative imaging represent a clinical dilemma and complicate decision-making. Currently, there are no recommendations on the management of IPN. This review provides a comprehensive overview of the current knowledge on the natural history of IPN detected among patients with resectable PDAC. Methods A systematic review based on a search in Medline and Embase databases was performed. All clinical studies evaluating the significance of IPN in patients with resectable PDAC were included. PRISMA guidelines were followed. Results Five studies met the inclusion criteria. The total patient population was 761. The prevalence of IPN reported ranged from 18 to 71%. The median follow-up duration was 17 months. The median overall survival was 19 months. Patients with pre-operative IPN which subsequently progressed to clinically recognizable pulmonary metastases, ranged from 1.5 to 16%. Four studies found that there was no significant difference in median overall survival in patients with or without IPNs. Conclusion This is a first review on the significance of IPN in patients with resectable PDAC. The preoperative presence of IPN does not demonstrate an association with overall survival after surgery. The identification of IPN is a significant finding however it should not preclude patients with resectable PDAC from undergoing curative resection.

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