Grape Infusions: Between Nutraceutical and Green Chemistry

By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.

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Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup

Beverages ◽

10.3390/beverages5030048 ◽

2019 ◽

Vol 5 (3) ◽

pp. 48 ◽

Cited By ~ 3

Author(s):

Alice Vilela ◽

Teresa Pinto

Keyword(s):

Camellia Sinensis ◽

Potential Application ◽

Alcoholic Fermentation ◽

Tea Plant ◽

Rich Source ◽

Waste Products ◽

Nutraceutical Compounds ◽

Health Promoting ◽

Grape Wine ◽

Herbal Infusions

Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.

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Prebiotic Carbohydrates for Therapeutics.

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530320666200929140522 ◽

2020 ◽

Vol 20 ◽

Author(s):

Renuka Basavaiah ◽

Prapulla Siddalingaiya Gurudutt

Keyword(s):

Immune Response ◽

Lipid Metabolism ◽

Bacterial Infection ◽

Food Industry ◽

Health Benefits ◽

Well Being ◽

Intestinal Disease ◽

Mineral Absorption ◽

Health Promoting ◽

Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

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Ginkgo seed extract promotes longevity and stress resistance of Caenorhabditis elegans

Food & Function ◽

10.1039/d1fo02823e ◽

2021 ◽

Author(s):

Nan Shen ◽

Wen Zeng ◽

Feng Leng ◽

Jinkai Lu ◽

Zhaogeng Lu ◽

...

Keyword(s):

Caenorhabditis Elegans ◽

Stress Resistance ◽

Health Benefits ◽

Seed Extract ◽

Traditional Food ◽

Aging And Health ◽

Health Promoting

Ginkgo seeds are a traditional food in China valued for their nutritional and health benefits. However, little is known about the anti-aging and health-promoting effects of ginkgo seed products. Here,...

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Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants

Fermentation ◽

10.3390/fermentation7040312 ◽

2021 ◽

Vol 7 (4) ◽

pp. 312

Author(s):

Luis Angel Cabanillas-Bojórquez ◽

Erick Paul Gutiérrez-Grijalva ◽

Ramón Ignacio Castillo-López ◽

Laura Aracely Contreras-Angulo ◽

Miguel Angel Angulo-Escalante ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Rich Source ◽

Added Value ◽

The Novel ◽

Shrimp Waste ◽

Acid Fermentation ◽

Trolox Equivalent ◽

By Products

The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.

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Health benefits of bioactive compounds from cocoa (Theobroma cacao)

Agricultural Reviews ◽

10.18805/ag.r-1851 ◽

2019 ◽

Author(s):

Shahanas E ◽

Seeja T Panjikkaran ◽

Sharon C L ◽

Remya P R

Keyword(s):

Bioactive Compounds ◽

Vascular Function ◽

Health Benefits ◽

Nutrient Content ◽

Brain Regions ◽

Bioactive Components ◽

Cocoa Products ◽

High Nutrient ◽

Health Promoting ◽

The Brain

Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.

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The health-promoting potential of peptides from brewing by-products: An up-to-date review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.09.019 ◽

2021 ◽

Author(s):

Rita Ribeiro-Oliveira ◽

Zita E. Martins ◽

Joana Beatriz Sousa ◽

Isabel M.P.L.V.O. Ferreira ◽

Carmen Diniz

Keyword(s):

Health Promoting ◽

By Products

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Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds

LWT ◽

10.1016/j.lwt.2019.108581 ◽

2019 ◽

Vol 116 ◽

pp. 108581 ◽

Cited By ~ 4

Author(s):

Somaye Rezaei Erami ◽

Zeynab Raftani Amiri ◽

Seid Mahdi Jafari

Keyword(s):

Bioactive Compounds ◽

Momordica Charantia ◽

Rich Source ◽

Bitter Gourd ◽

Fruit Extract ◽

Health Promoting

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Dairy Waste Treatment and Utilization

Advances in Environmental Engineering and Green Technologies - Waste Management Techniques for Improved Environmental and Public Health ◽

10.4018/978-1-7998-1966-0.ch007 ◽

2020 ◽

pp. 160-182

Author(s):

Anum Ishaq ◽

Ubaid ur Rahman ◽

Muhammad Haseeb Ahmad ◽

Amna Sahar ◽

Qamar Abbas Syed ◽

...

Keyword(s):

Suspended Solids ◽

Waste Treatment ◽

Dairy Industry ◽

Waste Materials ◽

Organic Substances ◽

Proper Treatment ◽

Aquatic Resources ◽

Waste Products ◽

Dairy Waste ◽

By Products

The dairy industry produces waste materials and by-products including soluble and suspended organic substances, wastewater, suspended solids, and whey. These substances contain significant amounts of organic and inorganic toxins that can cause serious health threats if not treated properly. Additionally, toxins produced by dairy waste would negatively affect the environment as well as quality and availability of aquatic resources. However, these waste materials and by-products can be utilized in different ways after proper treatment and processing. This chapter will provide an overview of waste products of dairy industries and highlight different treatments and utilization of these by-products in other industries.

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