scholarly journals Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

2020 ◽  
Vol 4 (7) ◽  
pp. 252-259
Author(s):  
Sarra Jribi ◽  
Otilia Tamara Anta ◽  
Helga Molnàr ◽  
Nora Adànyi ◽  
Zoltan Fustos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Durum Wheat ◽  
Bioactive Compounds ◽  
Triticum Durum ◽  
Food Industry ◽  
Biochemical Characterization ◽  
Nutritional Properties ◽  
Cereal Products ◽  
Sprouted Seeds

Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels. Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances. Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value. Keywords: Durum wheat, bioactive compounds, nutritional properties, sprouting, vitamins.

scholarly journals Development and Analysis of Quality Parameters of an Innovative Juice

2017 ◽  
Vol 74 (1) ◽  
pp. 31
Author(s):  
Anca FARCAS ◽  
Crina MURESAN ◽  
Maria TOFANA ◽  
Simona MIRCA
Keyword(s):  
Antioxidant Activity ◽  
Quality Control ◽  
Vitamin C ◽  
Human Body ◽  
Food Industry ◽  
New Product ◽  
Quality Parameters ◽  
Nutritional Properties ◽  
Beneficial Effects ◽  
Nitrates Content

Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice. 

scholarly journals Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

2018 ◽  
Author(s):  
Sarra Jribi ◽  
Hela Gliguem ◽  
Andras Nagy ◽  
Nagy Gabor Zsolt ◽  
Lilla Szalóki-Dorkó ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Green Technology ◽  
High Water Content ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Nutritional Properties ◽  
Physico Chemical ◽  
The Impact

Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p<0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used. Keywords: Sprouts; drying; functional properties; bioactive compounds. 

scholarly journals Nanoparticles as Novel Elicitors to Improve Bioactive Compounds in Plants

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 134
Author(s):  
Samantha de Jesus Rivero-Montejo ◽  
Marcela Vargas-Hernandez ◽  
Irineo Torres-Pacheco
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Crop Production ◽  
Food Industry ◽  
Plant Metabolites ◽  
Potential Applications ◽  
Agriculture And Food

Bioactive compounds (e.g., flavonoids, phenolics acids, alkaloids and carotenoids) are commercially-valued products, due to their wide array of applications in the medical, pharmacological, cosmetic, agriculture and food industry. A strategy applied to increase or enhancing bioactive compounds production in plants is controlled elicitation. In recent years, many researchers have studied the role of nanoparticles (NPs) as a novel elicitor for the biosynthesis of bioactive compounds shown that the NPs could affect the plant’s secondary metabolism in plant and culture systems. In this sense, recent studies have highlighted the potential applications of nanotechnology in crop production by improving the nutraceutical and nutritional quality of plants. In this review, we present studies about the application of NPs to enhance the production of bioactive plant metabolites. The aforementioned studies in ex vitro as in vitro, in addition to the effect of post-harvest by NPs application.

scholarly journals Telaah studi kandungan probiotik pada fermentasi makanan khas di pulau Jawa

2021 ◽  
Vol 7 (1) ◽  
pp. 50-58
Author(s):  
Novita Kusuma Wardani ◽  
R. Susanti ◽  
Talitha Widiatningrum
Keyword(s):  
Literature Review ◽  
Bioactive Compounds ◽  
Manufacturing Process ◽  
Food Industry ◽  
Regulatory System ◽  
Fermented Foods ◽  
Literature Study ◽  
Review Study ◽  
Microbial Action

The food industry is one of the commodities that always grows and develops in line with the increasing needs and demands of the market. The growth in demand for fermented foods in the market is due in part to the increased interest in healthy food and the awareness of consumers' perceptions that fermentation is a naturally beneficial process. The ferementation process is inseparable from the role of probiotic microorganisms, bioactive compounds, and micronutrients produced through microbial action. This literature review study aims to analyze the role of probiotics in the fermentation of typical foods in Java, which have the potential to act as an immune regulatory system. The results of a literature study on various kinds of fermented specialties in Java and the manufacturing process show that the microbes that play a role in food fermentation consist of mold and bacteria. These microbes have the potential as an immune regulatory system.  

scholarly journals Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 929 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Cold Plasma ◽  
Food Industry ◽  
Current Knowledge ◽  
Specific Treatment ◽  
Food Products ◽  
Treatment Conditions

The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

Role of vitamin C in gastric cancer

2018 ◽  
Vol 01 (1) ◽  
Author(s):  
Takalkar U Vidyadhar
Keyword(s):  
Gastric Cancer ◽  
Vitamin C ◽  
Gastric Juice ◽  
Oxidative Dna Damage ◽  
Preventive Measure ◽  
Dietary Factors ◽  
Preventive Strategy ◽  
H Pylori

Gastric cancer is a multifactorial disease with complex interplay of environmental and genetic factors. Helicobacter pylori (H. pylori) infestation has been identified as the most important etiological agent in the pathogenesis of gastric cancer. Also, the role of dietary factors that is low consumption of fruits and vegetables have been found to be associated with gastric cancer. Among the dietary factors, antioxidants especially vitamin C has been found to confer the strongest protection against gastric cancer. Its anti-proliferative and pro-apoptotic action has been suggested in vitro. Because of its antioxidant activity, it protects cells against oxidative DNA damage caused by toxic effects of reactive oxygen species. It also inhibits production of carcinogenic N-nitroso compound in the stomach. The person with H. pylori infection has low levels of vitamin C in their gastric juice and levels of vitamin C normalizes on eradication of H. pylori. Vitamin C levels are high in gastric mucosa and gastric juice, sometimes more than that of in plasma. But gastric pathological conditions cause lowered secretion of vitamin C into gastric juice. Effect of H. pylori on vitamin C in gastric juice is reversible and on eradication of H. pylori, it returns to normal level. Hence, eradication of H. pylori and chemoprevention with antioxidant supplementation will be an effective preventive strategy to reduce the incidence of gastric cancer and related mortality. Vitamin C and gastric cancer is an area of potential interest for researchers as a preventive measure. Keywords: Vitamin C, H. pylori, gastric cancer.

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