scholarly journals Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?

2021 ◽  
Author(s):  
Marina Marsanasco ◽  
Silvia del Valle Alonso

Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. A series of laboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the BC into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Krishna Muppidi ◽  
Andrew S. Pumerantz ◽  
Jeffrey Wang ◽  
Guru Betageri

A promising strategy to improve the therapeutic efficiency of antimicrobial agents is targeted therapy. Although vancomycin has been considered a gold standard for the therapy of MRSA pneumonia, clinical failure rates have also been reported owing to its slow, time-dependent bactericidal activity, variable lung tissue penetration and poor intracellular penetration into macrophages. Liposomal encapsulation has been established as an alternative for antimicrobial delivery to infected tissue macrophages and offers enhanced pharmacodynamics, pharmacokinetics and decreased toxicity compared to standard preparations. The aim of the present work is to prepare vancomycin in two different liposomal formulations, conventional and PEGylated liposomes using different methods. The prepared formulations were optimized for their particle size, encapsulation efficiency and physical stability. The dehydration-rehydration was found to be the best preparation method. Both the conventional and PEGylated liposomal formulations were successfully formulated with a narrow particle size and size distribution and % encapsulation efficiency of and , respectively. Both the formulations were stable at C for 3 months. These formulations were successfully used to evaluate for their intracellular killing of MRSA and in vivo pharmacokinetic and bio-distribution studies.


2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium


2020 ◽  
Vol 12 (23) ◽  
pp. 10079
Author(s):  
Ivana Pajač Živković ◽  
Slaven Jurić ◽  
Marko Vinceković ◽  
Marija Andrijana Galešić ◽  
Marijan Marijan ◽  
...  

The brown marmorated stink bug (Halyomorpha halys Stål, 1855) is an invasive polyphagous species that threatens fruit growing both in the United States and Europe. Many pesticide active ingredients have been studied in H. halys management, but for sustainable fruit growing, which implies the reduction of chemical harm to the environment, new safe insecticides should be implemented into the practice. For this purpose, novel green insecticide based on natural polyphenols of species Stevia rebaudiana (Bertoni) Bertoni and Aronia melanocarpa (Michx.) Elliott 1821 was developed. Stevia leaves (SLE) and Aronia pomace (APE) aqueous extracts were prepared using the ultrasound-assisted extraction method. Optimal extraction conditions for bioactive compounds (total polyphenols, flavonoids, anthocyanins, and flavan-3-ols, respectively) and antioxidant activity were determined using response surface methodology. Bioactive compounds rich SLE and APE were encapsulated in calcium alginate microparticles by the ionic gelation method. Physicochemical characteristics (morphology, size, encapsulation efficiency, loading capacity, and swelling) of microparticles showed very good properties with especially high encapsulation efficiency. Fitting to simple Korsmeyer–Peppa’s empirical model revealed that the underlying release mechanism of polyphenols is Fickian diffusion. SLE loaded microparticles showed very good pesticidal efficiency against Halyomorpha halys, especially on younger larval stages after both contact and digestive treatment. Microparticles loaded with APE did not achieve satisfactory digestive efficiency, but a certain toxic impact has been observed at contact application on all H. halys growth stages. Microparticles loaded with SLS exhibited prolonged insecticidal action against H. halys and could be a potential candidate as a green insecticide whose application could increase fruit growing safety.


2014 ◽  
Vol 6 (4) ◽  
pp. 470-473
Author(s):  
Valentina Mariana RUS ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU ◽  
Oana Lelia POP ◽  
Floricuta RANGA ◽  
...  

The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds.  The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.


Author(s):  
Masoud Aman Mohamadi ◽  
Parastou Farshi ◽  
Parisa Ahmadi ◽  
Azam Ahmadi ◽  
Mohammad Yousefi ◽  
...  

Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.


2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Tri Winarni Agustini ◽  
Widodo Farid Ma’ruf ◽  
Widayat Widayat ◽  
Meiny Suzery ◽  
Hadiyanto Hadiyanto ◽  
...  

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream). 


2012 ◽  
Vol 535-537 ◽  
pp. 2307-2311
Author(s):  
Peng Li ◽  
Xuan Ri Shen ◽  
Zhou Wei Duan ◽  
Zhang Han Wang

With the goal to develop biocompatible material collagen extracted from tilapia scale as coating material to encapsulate bioactive compounds, a microsphere containing L-ascorbic acid as a model is developed, using natural nontoxic transglutaminase (TG) as cross-linking agent. Ultrasonic wave was applied in the process to assist preparing microcapsule. Factors of emulsifier, TG, ratio of L-ascorbic acid and collagen, incubation temperature were discussed. The formulation from orthogonal experiment was of the optimal encapsulation efficiency 81.17%.It is found that the collagen extracted from tilapia scale is a potential biomaterial.


2014 ◽  
Vol 6 (4) ◽  
Author(s):  
Valentina Mariana RUS ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU ◽  
Oana Lelia POP ◽  
Floricuta RANGA ◽  
...  

2020 ◽  
Vol 12 (12) ◽  
pp. 120
Author(s):  
Adele Salomão-Oliveira ◽  
Antonio Mário Galvão e Silva ◽  
Rosany Piccolotto Carvalho

The biodiversity of the Amazon region includes many oleaginous fruits, among them the Castanha-de-cutia, whose great potential is its almonds, which have about 16.6% protein and 73% oil. What is also remarkable is the exceptional amount of bioactive compounds in their chemical composition. This bibliographic review has the objective of arousing interest in the consumption of the Castanha-de-cutia almonds in order to improve quality of life. A systematic search was carried out for studies published between 1947 and 2016 that examined the physical-chemical characteristics, nutritional composition, bioactive functions and industrial potential of the almond from the Castanha-de-cutia. These studies included the use of this Amazonian fruit in the diet of traditional populations in the Amazon region. The presence of essential fatty acids, tocopherols, carotenoids and phenolic compounds strengthens the endogenous system, reducing oxidative stress and the risk of pathologies. The high content of monounsaturated fatty acids was also verified. This demonstrated exceptional nutritional value for the Castanha-de-cutia oil of Amazonian origin. The identification of the bioactive compounds of the Castanha-de-cutia almond is of fundamental importance as an alternative source of such compounds, since these desirable characteristics can be used in the prevention and treatment of metabolic diseases, as well as having great socioeconomic potential in the paint, food and pharmaceutical industries.


Author(s):  
MICHELE CARDOSO COIMBRA ◽  
NEUZA JORGE

This review aimed to discuss the main bioactive compounds present in oils extracted from palm trees, indicating possible applications for the same. The bioactive compounds approached were: phenolic compounds, carotenoids, tocopherols, mono and polyunsaturated fatty acids. It is growing the search for food, especially from plant origin, characterized by the presence of such substances due to their benefits. Many studies show palm species as important sources of bioactive compounds and essential fatty acids. Therefore it is important to study the fruit characterization and composition of the oil from palm species of different regions that are still poorly investigated, seeking the possibility of its application in industry or the development of functional foods. 


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