SPECIALIZED FOOD PRODUCT WITH HYPOCHOLESTEROLEMIC AND HYPOGLYCEMIC EFFECT: TECHNOLOGY AND COMPOSITION CHARACTERIZATION

The paper presents the technology and composition of a specialized food product for persons with disorders of carbohydrate and lipid metabolism with the inclusion of a functional food ingredient of hypoglycemic and hypocholesterolemic action - a complex of bilberry polyphenols sorbed on buckwheat flour.

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Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

KnE Life Sciences ◽

10.18502/kls.v7i1.10128 ◽

2022 ◽

Author(s):

Nikita Petrov ◽

Yulia Sidorova ◽

Alla Kochetkova ◽

Vladimir Mazo

Keyword(s):

Lipid Metabolism ◽

Carbohydrate Metabolism ◽

Functional Food ◽

Food Matrix ◽

Food Ingredient ◽

Food Ingredients ◽

Carbohydrate And Lipid Metabolism ◽

Lipid Metabolism Disorders ◽

Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

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Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

Foods and raw materials ◽

10.21603/2308-4057-2018-2-334-341 ◽

2018 ◽

Vol 6 (2) ◽

pp. 334-341

Author(s):

Nikita Petrov ◽

Yuliya Sidorova ◽

Varuzhan Sarkisyan ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Properties ◽

Dietary Therapy ◽

Food Matrix ◽

Solution Ph ◽

Food Ingredient ◽

High Biological Activity ◽

Study Objective ◽

Food Ingredients ◽

Buckwheat Flour

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

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Potensi Tepung Beras Kaya Pati Resisten Sebagai Bahan Pangan Inovatif

JURNAL PANGAN ◽

10.33964/jp.v27i3.396 ◽

2019 ◽

Vol 27 (3) ◽

pp. 215-224

Author(s):

Zalniati Fonna Rozali

Keyword(s):

Resistant Starch ◽

Functional Food ◽

Functional Foods ◽

Food Product ◽

Rice Flour ◽

The Body ◽

Food Ingredient ◽

Process Characteristics ◽

Wide Range

ABSTRACTChanges in lifestyle cause people to demand the availability of functional foods that are ready to eat, nutritious and positive for health as a part of the daily menu. A food ingredient can be said to be functional if it contains components (both nutritional and non-nutritional) which have beneficial physiological effects on the functions of organs in the body. The biological role of resistant starch as an ingredient of functional food is related to the ecology of "good" microbes that live in the large intestine (colon). The use of rice flour as a source of resistant starch is an innovation to utilize broken rice, which can be applied by industries with a wide range of businesses. Modification of rice flour to increase levels of resistant starch can be done physically, chemically, enzymatically or in combination. Each of these production processes will affect the characteristics of the hospital produced. Based on the production process, characteristics, functional values, and alternative uses, rice flour rich in resistant starch has considerable potential to be developed as a functional food product for health.

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Utilization of Moringa oleifera leaves powder as a functional food ingredient in traditional food product

INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING ◽

10.15740/has/ijae/11.sp.issue/102-104 ◽

2018 ◽

Vol 11 (Special) ◽

pp. 102-104

Author(s):

S.M. Shinde ◽

K.P. Babar

Keyword(s):

Functional Food ◽

Moringa Oleifera ◽

Food Product ◽

Traditional Food ◽

Food Ingredient ◽

Moringa Oleifera Leaves

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DYSLIPIDEMIA IN THYROID DISORDERS

International Journal of Medical and Biomedical Studies ◽

10.32553/ijmbs.v4i7.1308 ◽

2020 ◽

Vol 4 (7) ◽

Author(s):

Kashish Narula ◽

Narendra Kumar Dara ◽

Shyam Lal Meena

Keyword(s):

Lipid Metabolism ◽

Thyroid Dysfunction ◽

Cross Sectional Study ◽

Control Group ◽

Thyroid Disorders ◽

Cross Sectional ◽

Carbohydrate And Lipid Metabolism ◽

History Of ◽

Thyroid Profile ◽

Basal Energy Expenditure

Background: Thyroid hormones influence nearly all major metabolic pathways. Their most obvious and well-known action is the increase in basal energy expenditure obtained by acting on protein, carbohydrate and lipid metabolism. The lipid metabolism is more influenced by the thyroid hormone. Methods: A cross-sectional study was conducted on 100 patients with suspicion of thyroid disorders were taken as cases. One hundred patients with normal thyroid profile and no history of other chronic diseases were taken as control group. Results: The serum TC, TG and LDL levels in hypothyroid individuals (both overt and subclinical) were significantly higher than euthyroid subjects but the levels were comparable between hyperthyroid and euthyroid group. Conclusion: Dyslipidemias are associated with thyroid disorders, so biochemical screening for thyroid dysfunction in all dyslipidemic patients. Therefore, patients presenting with dyslipidemia are recommended for investigation to explore thyroid dysfunction. Keywords: Thyroid profile, Total cholesterol, Triglycerides and LDL

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