scholarly journals Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

2021 ◽  
Author(s):  
Ţibulcă Dorin ◽  
Fogarasi Melinda
Keyword(s):  
Functional Food ◽  
Healthy Food ◽  
Market Potential ◽  
Edible Mushrooms ◽  
Comprehensive Overview ◽  
Sustainable Food ◽  
Food Ingredients ◽  
Health Promoting ◽  
Increasing Demand ◽  
Market Pressure

Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽  
2015 ◽  
Vol 5 (97) ◽  
pp. 79270-79278 ◽  
Author(s):  
Aishwarya Mohan ◽  
Subin R. C. K. Rajendran ◽  
Quan Sophia He ◽  
Laurent Bazinet ◽  
Chibuike C. Udenigwe
Keyword(s):  
Functional Food ◽  
Protein Hydrolysates ◽  
Food Protein ◽  
Food Ingredients ◽  
Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

scholarly journals Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1474 ◽  
Author(s):  
Dario Donno ◽  
Federica Turrini
Keyword(s):  
Functional Food ◽  
Biological Activities ◽  
Well Being ◽  
Food Supplement ◽  
Biological Properties ◽  
The Novel ◽  
Food Ingredients ◽  
Health Maintenance ◽  
Plant Foods ◽  
Health Promoting

Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients.

scholarly journals Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

2021 ◽  
Vol 12 ◽  
Author(s):  
Aoife Doherty ◽  
Audrey Wall ◽  
Nora Khaldi ◽  
Martin Kussmann
Keyword(s):  
Artificial Intelligence ◽  
Functional Food ◽  
Large Scale ◽  
Health Needs ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Unmet Health Needs ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Natural Foods

Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their associated health benefits. Consequently, a nutrition industry is being formed around natural foods and FFIs, the economic growth of which is increasingly driven by consumer decisions. Information technology, in particular artificial intelligence (AI), is primed to vastly expand the pool of characterised and annotated FFIs available to consumers, by systematically discovering and characterising natural, efficacious, and safe bioactive ingredients (bioactives) that address specific health needs. However, FFI-producing companies are lagging in adopting AI technology for their ingredient development pipelines for several reasons, resulting in a lack of efficient means for large-scale and high-throughput molecular and functional ingredient characterisation. The arrival of the AI-led technological revolution allows for the comprehensive characterisation and understanding of the universe of FFI molecules, enabling the mining of the food and natural product space in an unprecedented manner. In turn, this expansion of bioactives dramatically increases the repertoire of FFIs available to the consumer, ultimately resulting in bioactives being specifically developed to target unmet health needs.

scholarly journals Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

2018 ◽  
Vol 1 ◽  
Author(s):  
Xin Zhou ◽  
Da-Yong Zhou ◽  
Fa-Wen Yin ◽  
Liang Song ◽  
Yu-Xin Liu ◽  
...  
Keyword(s):  
Functional Food ◽  
Sea Cucumber ◽  
Total Lipids ◽  
Food Ingredients ◽  
Stichopus Japonicus ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Low Levels ◽  
First Time ◽  
By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak ◽  
Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep
Keyword(s):  
Functional Food ◽  
Animal Feed ◽  
Corn Germ ◽  
Corn Fiber ◽  
Market Potential ◽  
Chemical Compositions ◽  
Wet Milling ◽  
Food Ingredients ◽  
Corn Gluten ◽  
By Products

Maize (corn) consists of distinct parts, germ, endosperm, and pericarp, with different chemical compositions. During the maize wet milling process, the maize is disintegrated into the main product starch and by-products, including corn germ, corn fiber and corn gluten (the technical term for corn endosperm specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The corn germ contains high amounts of tocols and phospholipids, while the corn gluten is rich in carotenoids and the corn fiber fraction is rich in phytosterols and complex carbohydrates. Each by-product has the potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolemic, hypolipidemic and hypoglycemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include corn fiber gum, oil, arabinoxylans, and xylo-oligosaccharides from corn fiber; corn germ oil and phospholipid ester from corn germ; and carotenoids and oligopeptides from corn gluten. This review focuses on current and prospective research into the use of corn germ, corn fiber and corn gluten in the production of potentially high-quality food ingredients or nutraceuticals.

scholarly journals Increasing Added Value of Seaweed Products for Noodle and Jelly Candy in Petemon Surabaya

2021 ◽  
Vol 5 (1) ◽  
pp. 37
Author(s):  
Dwi Yuli Pujiastuti ◽  
Mochammad Amin Alamsjah ◽  
Juni Triastuti
Keyword(s):  
Financial Analysis ◽  
Product Diversification ◽  
Market Potential ◽  
Added Value ◽  
Food Ingredients ◽  
Upstream Processing ◽  
Expected Benefits ◽  
Increasing Demand ◽  
Productivity And Competitiveness ◽  
Derivative Products

In this PKM program, our partner is residents in Petemon, Surabaya, East Java Province. This community has generated the production of noodle and jelly candy from seaweed. Seaweed processing has a very broad market potential due to the increasing demand and use of seaweed processing products, whether used in the health, pharmaceutical or industrial fields. Development of seaweed with an industrial concept approach that starts from upstream, processing basic products into formulation products with a lot of derivative products, both food and non-food products. In food ingredients, seaweed can be formulated, among others, into ice cream, pudding, jelly candy or other foods and soft drinks Based on interviews and observations in the field, there are 2 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about seaweed and 2) product diversification of seaweed which have an added value. Some of the things planned by the PKM team are innovating seaweed to be noodle and jelly candy as well as providing training and mentoring for financial analysis, packaging and marketing. The purpose of this activity is to transfer knowledge of making product diversification of seaweed, develop the creativity of the partner, increase the noodle and jelly candy production and improve the welfare of the partner. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.

scholarly journals Marine Bioactive Compounds as Nutraceutical and Functional Food Ingredients for Potential Oral Health

2021 ◽  
Vol 8 ◽  
Author(s):  
Yi-Zhen Huang ◽  
Zheng Jin ◽  
Zhe-Ming Wang ◽  
Li-Bo Qi ◽  
Shuang Song ◽  
...  
Keyword(s):  
Oral Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Daily Routine ◽  
Global Public Health ◽  
Oral Diseases ◽  
Comprehensive Overview ◽  
Food Ingredients ◽  
Antitumor Properties ◽  
Conclusion Section

Oral diseases have received considerable attention worldwide as one of the major global public health problems. The development of oral diseases is influenced by socioeconomic, physiological, traumatic, biological, dietary and hygienic practices factors. Currently, the main prevention strategy for oral diseases is to inhibit the growth of biofilm-producing plaque bacteria. Tooth brushing is the most common method of cleaning plaque, aided by mouthwash and sugar-free chewing gum in the daily routine. As the global nutraceutical market grows, marine bioactive compounds are becoming increasingly popular among consumers for their antibacterial, anti-inflammatory and antitumor properties. However, to date, few systematic summaries and studies on the application of marine bioactive compounds in oral health exist. This review provides a comprehensive overview of different marine-sourced bioactive compounds and their health benefits in dental caries, gingivitis, periodontitis, halitosis, oral cancer, and their potential use as functional food ingredients for oral health. In addition, limitations and challenges of the application of these active ingredients are discussed and some observations on current work and future trends are presented in the conclusion section.

scholarly journals Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 444
Author(s):  
Mariana Monteiro ◽  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Susana S. Braga ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Product ◽  
Research Needs ◽  
Processing Conditions ◽  
Antitumor Activities ◽  
Food Ingredients ◽  
Wide Range ◽  
Health Promoting ◽  
The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

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