scholarly journals Research Of Prospective And Developed Influence Of Food Additives On Product Quality

2021 ◽  
Vol 03 (06) ◽  
pp. 70-76
Author(s):  
Karimova Kamola Bahdirovna ◽  
Keyword(s):  
Product Quality ◽  
Green Tea ◽  
Food Additives ◽  
Biological Properties ◽  
Influence Of Food

This work is devoted to the study of the influence of certain types of local green tea on the change in the physical and biological properties of non-alcoholic products.

scholarly journals Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

2020 ◽  
Vol 21 (15) ◽  
pp. 5179 ◽  
Author(s):  
Gaber El-Saber Batiha ◽  
Ali Alqahtani ◽  
Oluwafemi Adeleke Ojo ◽  
Hazem M. Shaheen ◽  
Lamiaa Wasef ◽  
...  
Keyword(s):  
Biological Activities ◽  
Food Additives ◽  
Biological Properties ◽  
Parasitic Infections ◽  
Intractable Pain ◽  
Bioactive Constituents ◽  
Vitamins E And C ◽  
Capsicum Spp ◽  
Solanaceae Family ◽  
Globally Distributed

Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and have been utilized in HIV-linked neuropathy and intractable pain.

scholarly journals Exploitation of Agro-Industrial Waste as Potential Source of Bioactive Compounds for Aquaculture

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 843
Author(s):  
Nayely Leyva-López ◽  
Cynthia E. Lizárraga-Velázquez ◽  
Crisantema Hernández ◽  
Erika Y. Sánchez-Gutiérrez
Keyword(s):  
Bioactive Compounds ◽  
Industrial Waste ◽  
Biological Activities ◽  
Biological Effects ◽  
Food Additives ◽  
Well Being ◽  
Biological Properties ◽  
Industrial Wastes ◽  
Added Value ◽  
Bodies Of Water

The agroindustry generates a large amount of waste. In postharvest, food losses can reach up to 50%. This waste represents a source of contamination of soil, air, and bodies of water. This represents a problem for the environment as well as for public health. However, this waste is an important source of bioactive compounds, such as phenolic compounds, terpenes, and β-glucans, among others. Several biological activities have been attributed to these compounds; for example, antioxidant, antimicrobial, gut microbiota, and immune system modulators. These properties have been associated with improvements in health. Recently, the approach of using these bioactive compounds as food additives for aquaculture have been addressed, where it is sought that organisms, in addition to growing, preserve their health and become disease resistant. The exploitation of agro-industrial waste as a source of bioactive compounds for aquaculture has a triple objective—to provide added value to production chains, reduce pollution, and improve the well-being of organisms through nutrition. However, to make use of the waste, it is necessary to revalue them, mainly by determining their biological effects in aquaculture organisms. The composition of bioactive compounds of agro-industrial wastes, their biological properties, and their application in aquaculture will be addressed here.

Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

LWT ◽  
2014 ◽  
Vol 58 (2) ◽  
pp. 633-638 ◽  
Author(s):  
Ana M. López de Lacey ◽  
Efrén Pérez-Santín ◽  
M. Elvira López-Caballero ◽  
Pilar Montero
Keyword(s):  
Green Tea ◽  
Biological Properties ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Probiotic Bacteria

The Influence of Food Additives and Related Materials on Lower Bowel Structure and Function

1988 ◽  
Vol 16 (2) ◽  
pp. 184-197 ◽  
Author(s):  
Paul M. Newberne ◽  
Michael W. Conner ◽  
Paul Estes
Keyword(s):  
Food Additives ◽  
Structure And Function ◽  
Lower Bowel ◽  
Influence Of Food ◽  
And Function

Marine Actinobacteria – Producers of Enzymes with α-L-Rhamnosidase

2020 ◽  
Vol 82 (5) ◽  
pp. 3-10
Author(s):  
L.D. Varbanets ◽  
◽  
O.V. Gudzenko ◽  
V.A. Ivanytsia ◽  
◽  
...  
Keyword(s):  
Black Sea ◽  
Bottom Sediments ◽  
Food Additives ◽  
Biological Properties ◽  
Biologically Active ◽  
The Black Sea ◽  
Marine Actinobacteria ◽  
Wide Range ◽  
Lowry Method ◽  
The Cost

In recent years researchers have attracted their attention to such glycosidases as α-L-rhamnosidase (α-L-rhamnoside-rhamnohydrolase – EC 3.2.1.40). The substrates of their action are widespread in the plant world glycosides such as naringin, quercetrin, hesperidin, neohesperidin, and rutin, from which α-L-rhamnosidases cleave the terminal unreduced L-rhamnose residues. This specificity of α-L-rhamnosidases can be used in various industries: food – to improve the quality of drinks (reducing bitterness in citrus juices, enhancing the aroma of wines), as well as production of food additives; in the pharmaceutical industry – to improve the biological properties of bioflavonoids, in particular anti-inflammatory. A number of them are characterized by cardio- and radioprotective effects, have antioxidant, cytotoxic, antibacterial, antisclerotic properties, and are used in the complex treatment of coronary heart disease, including angina pectoris. The use of α-L-rhamnosidases in the chemical industry is associated with a reduction in the cost of rhamnose production as well as various plant glycosides and rutinosides. In the literature available to us, no data were found on the producers of α-L-rhamnosidases among the representatives of actinobacteria, which are known to synthesize a wide range of biologically active compounds, including antibiotics and enzymes. Purpose. To study the ability of actinobacteria isolated from water and bottom sediments of the Black Sea, to produce a-L-rhamnosidase, and also to study the properties of the most active producer. Methods. Glycosidase activity was determined by the Romero and Davis methods, protein – by the Lowry method. Results. The study of 12 glycosidase activities in 10 strains of actinobacteria isolated from bottom sediments of the Black Sea indicated that 6 investigated strains showed the ability to synthesize an enzyme with a-L-rhamnosidase and b-D-glucosidase activity. Studies have shown that the highest α-L-rhamnosidase activity (0.14 U/mg protein) was manifested by Acty 5 isolate with an optimum pH of 7.0 and a temperature optimum of 38°C. The enzyme preparation showed substrate specificity both for natural (rutin, naringin, neohesperidin) and synthetic (p-nitrophenyl derivatives of L-rhamnose and D-glucose) substrates. Conclusions. Promising Acty 5 isolate with high a-L-rhamnosidase and low b-Dglucosidase activity was found among marine actinobacteria. Bacteria with two enzymes activity expand the possibilities of their practical use.

scholarly journals Influence of Catechin Fraction and High Molecular Fraction from Green Tea Extract on Lactobacillus, Bifidobacterium and Streptococcus Strains

2018 ◽  
Vol 13 (6) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Michał Adam Janiak ◽  
Ryszard Amarowicz ◽  
Danuta Rostek
Keyword(s):  
Green Tea ◽  
Food Additives ◽  
Antimicrobial Properties ◽  
Complex Mixture ◽  
Weight Fraction ◽  
Lactobacillus Bulgaricus ◽  
High Molecular Weight Fraction ◽  
Food Ingredients ◽  
Molecular Fraction ◽  
Tea Extract

Green tea is known for its health-promoting properties. It is a complex mixture of polyphenols, and as interest in finding new possibilities for plant extracts as food additives grows, there is a need to investigate the potential interactions of these additives with food ingredients such as microorganisms. Lactic acid bacteria are widely used in food technology. The catechin fraction (CF) and high molecular weight fraction (HMW) from green tea extracts were obtained from Sephadex LH-20 column chromatography and characterized by SE-HPLC-DAD, with CF also characterized by RP-HPLC-DAD. To investigate the antimicrobial properties of green tea fractions, the dilution plating method was performed. SE-HPLC demonstrated clear differences between two of the fractions. The addition of the fractions to growth medium demonstrated that the HMW was a less selective anti-microbial agent than CF, which unequally modulated the growth of the tested strains. Growth of Lactobacillus bulgaricus 151 was promoted after the addition of both fractions. Bifidobacterium animalis 25527 was identified as the most sensitive strain.

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