scholarly journals Functional-Antioxidant Food

2021 ◽  
Author(s):  
Nguyen Xuan Hoan ◽  
Le Thi Hong Anh ◽  
Duong Hong Quan ◽  
Dang Xuan Cuong ◽  
Hoang Thai Ha ◽  
...  
Keyword(s):  
Free Radicals ◽  
Secondary Metabolites ◽  
Environmental Pollution ◽  
Production Process ◽  
Production Technology ◽  
Functional Food ◽  
Extraction Process ◽  
As Stress ◽  
Effervescent Tablet

Nowadays, people face many different dangers, such as stress, unsafety food, and environmental pollution, but not everyone suffers. Meanwhile, free radicals are the biggest threat for humans because they lead to over 80 different diseases composed of aging. Free radicals can only be eliminated or minimized with antioxidant foods or antioxidants. The chapter on the functional-antioxidant food presents the antioxidant functional food concept, the classification, the structure, and the extraction process of antioxidant ingredients. Various antioxidant substances such as protein (collagen), polysaccharides (fucoidans, alginates, glucosamines, inulins, laminarins, ulvans, and pectins), and secondary metabolites (polyphenols (phlorotannins, lignins, polyphenols), alkaloids, and flavonoids) also present. The production technology, the mechanism, the opportunity, and the challenge of antioxidants functional food also present in the current chapter. The current chapter also gives the production process of functional-antioxidant food composed of the capsule, the tablet, tube, the pills, the powder, and the effervescent tablet.

Pollution Analysis and Control of Production Process in Metal Mine

2012 ◽  
Vol 524-527 ◽  
pp. 653-657
Author(s):  
Yong Bo Jiang ◽  
Jian Lin Xu ◽  
Jia Wang ◽  
Guo Qiang Xi ◽  
Lei Niu ◽  
...  
Keyword(s):  
Environmental Pollution ◽  
Production Process ◽  
Production Technology ◽  
Metal Industry ◽  
Metal Mine ◽  
Metal Mines ◽  
And Control

With the increasing growing of metal mine exploitation degree and the developing of modern metal industry, the environmental pollution of production process in metal mine more and more gets the attention of people. Accord to the production technology of metal mines, this paper analyses the reason of environmental pollution, concludes the existent pollution factors and their harmfulness and finally discussed technology measures of treating and controlling for environmental pollution in production process of metal mine.

Development of production process of functional food on the basis of soybeans and pumpkin

2021 ◽  
pp. 41-45
Author(s):  
Екатерина Сергеевна Стаценко ◽  
Оксана Викторовна Литвиненко ◽  
Надежда Юрьевна Корнева ◽  
Олеся Владимировна Покотило ◽  
Михаил Анатольевич Штарберг ◽  
...  
Keyword(s):  
Production Process ◽  
Functional Food

Для производства пищевых продуктов функционального назначения в качестве сырья большой интерес представляет соевое зерно, богатое белком, фосфатидами, полиненасыщенными жирными кислотами, пищевыми волокнами и целым рядом биологически активных веществ. Целью исследований являлась разработка технологии производства напитков и десертов функционального назначения на основе соевого зерна и тыквы. Для получения соево-тыквенных продуктов замоченное соевое зерно смешивали с измельченной тыквой и питьевой водой, полученную массу нагревали и выдерживали при температуре 100 °С в течение 30 мин с одновременным измельчением и экстракцией растворимых сухих веществ. Фильтрованием отделяли соево-тыквенную жидкую фракцию, получая соево-тыквенный напитки «Белковый дальневосточный» (при соотношении соя:тыква - 1:1) и «Витаминный дальневосточный» (при соотношении соя:тыква - 1:2) . В жидкую фракцию температурой 75…80 °С вносили 2,5%-ный водный раствор аскорбиновой кислоты для коагуляции белковых веществ. Соево-тыквенный коагулят влажностью 75,0±1 % смешивали с сиропом облепихи, гомогенизировали, получая десерт «Надежда+». Желирующий раствор смешивали с соево-тыквенным коагулятом, сиропом облепихи и гомогенизировали, получая десерт «Нежный». Органолептически обоснованы оптимальное соотношение соевого зерна и тыквы в напитках и оптимальная продолжительность гомогенизации смеси компонентов, которая составила для десерта «Надежда+» 60 с, для десерта «Нежный» - 90 с. Разработанные напитки и десерты содержат белок (1,00-5,75 г/100 г), жир (1,05-5,85 г/100 г), фосфатиды (91,00-334,00 мг/100 г), витамины Е (4,80-28,60 мг/100 г), С (3,40-35,08 мг/100 г) и бета-каротин (7,81-28,60 мг/100 г).

scholarly journals The Optimization of Extraction Process, Antioxidant, Whitening and Antibacterial Effects of Fengdan Peony Flavonoids

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 506
Author(s):  
Jie Lu ◽  
Zhiqiang Huang ◽  
Yusheng Liu ◽  
Huimin Wang ◽  
Min Qiu ◽  
...  
Keyword(s):  
Free Radical ◽  
Functional Food ◽  
Biological Activities ◽  
Extraction Process ◽  
Dry Mass ◽  
Raw Material ◽  
Seed Meal ◽  
Total Flavonoids ◽  
Minimal Inhibitory Concentrations ◽  
Great Possibility

Flavonoids have important biological activities, such as anti-inflammatory, antibacterial, antioxidant and whitening, which is a potential functional food raw material. However, the biological activity of Fengdan peony flavonoid is not particularly clear. Therefore, in this study, the peony flavonoid was extracted from Fengdan peony seed meal, and the antioxidant, antibacterial and whitening activities of the peony flavonoid were explored. The optimal extraction conditions were methanol concentration of 90%, solid-to-liquid ratio of 1:35 g:mL, temperature of 55 °C and time of 80 min; under these conditions, the yield of Fengdan peony flavonoid could reach 1.205 ± 0.019% (the ratio of the dry mass of rutin to the dry mass of peony seed meal). The clearance of Fengdan peony total flavonoids to 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, hydroxyl radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical could reach 75%, 70% and 97%, respectively. Fengdan peony flavonoid could inhibit the growth of the Gram-positive bacteria. The minimal inhibitory concentrations (MICs) of Fengdan peony flavonoid on S. aureus, B. anthracis, B. subtilis and C. perfringens were 0.0293 mg/mL, 0.1172 mg/mL, 0.2344 mg/mL and 7.500 mg/mL, respectively. The inhibition rate of Fengdan peony flavonoid on tyrosinase was 8.53–81.08%. This study intensely illustrated that the antioxidant, whitening and antibacterial activity of Fengdan peony total flavonoids were significant. Fengdan peony total flavonoids have a great possibility of being used as functional food materials.

scholarly journals Ikan teri Engraulis encrasicolus berpotensi sebagai pangan fungsional

2021 ◽  
Vol 6 (1) ◽  
pp. 75
Author(s):  
Wa Ode Salma ◽  
Ruwiah Ruwiah ◽  
Febriana Muchtar ◽  
Nabilah Hanum Mudjahidah ◽  
Karwika Dwi Saputri Nurdin ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Functional Food ◽  
Metabolic Disorders ◽  
Extraction Process ◽  
Good Prospect ◽  
Engraulis Encrasicolus ◽  
The Future ◽  
Soxhlet Method ◽  
Oil Extract ◽  
The City

Anchovy Engraulis encrasicolus is a good prospect to be developed in the future, maybe it can be used for hyperlipidemia diet.  This study, therefore, aims to measure and assess the content of EPA (eikosapentaenoat acid)  and DHA (docosahexaenoic acid).from Anchovy Engraulis encrasicolus  oil extract. The samples were obtained from the city of Kendari in Southeast Sulawesi, Indonesia. It was processed and manufactured at the Halu Oleo University in Pharmacy Laboratory. Furthermore, the extraction process utilized the Soxhlet method, while measuring and analyzing the content of EPA and DHA using UV/Vis Spectropometric. It was found that 25 mg of Anchovy Engraulis encrasicolus oil produced DHA levels of 145,5 mg/g (14,5%) and EPA levels of 97,15 mg/g (7,71%). Anchovy Engraulis encrasicolus is a potential for functional food used to provide protection against diseases associated with metabolic disorders and diet hyperlipidemia.

Phycocyanin: A Natural Antioxidant to Combat Free Radicals

2021 ◽  
Vol 18 ◽  
Author(s):  
Dingling Zhuang ◽  
Doris Ying Ying Tang ◽  
Kit Wayne Chew ◽  
Tau Chuan Ling
Keyword(s):  
Free Radicals ◽  
Industry 4.0 ◽  
Extraction Process ◽  
Extraction Methods ◽  
Natural Antioxidant ◽  
High Demand ◽  
Advanced Technologies ◽  
Ultrasonic Assisted ◽  
Clinical Trial Results

: Various research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as "Industry 4.0" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.

Methods of Incorporating Design-for-Production Considerations into Concept Design Investigations

1990 ◽  
Vol 6 (02) ◽  
pp. 69-80
Author(s):  
H. S. Bong ◽  
William Hills ◽  
John B. Caldwell
Keyword(s):  
Production Process ◽  
Production Technology ◽  
Structural Design ◽  
Design Tool ◽  
Design Model ◽  
Interactive Graphics ◽  
Concept Design ◽  
Construction Process ◽  
Total Cost ◽  
Work Content

The paper describes a method of incorporating knowledge and data of the production process into a concept design model in a way which provides a flexible and powerful structural design tool. Interactive graphics is shown to be a useful design aid when defining geometry and scantlings particularly when combined with a database of information on standardization, build methods and production technology. An effective method of assessing work content is presented in which man-hours are assessed for each phase in the construction process, that is, preparation, fabrication and erection. The total build cost, including labor, material and overhead, is used as the criterion in a series of studies which demonstrate the application of the method to concept design and which show the sensitivity of total cost to changes in various parameters of design and production.

Lentils (Lens culinaris, L.)

2017 ◽  
pp. 42-72 ◽  
Author(s):  
Mo'ez Al-Islam Ezzat Faris ◽  
Amita Attlee
Keyword(s):  
Blood Pressure ◽  
Secondary Metabolites ◽  
Chronic Diseases ◽  
Functional Food ◽  
Nutritional Composition ◽  
Bioactive Constituents ◽  
Bioactive Substances ◽  
Pressure Lowering ◽  
Ancient Times ◽  
Bioactive Phytochemicals

Lentils have been part of human diet from ancient times. This chapter focuses on the nutritional composition, presence of bioactive substances, antioxidants and health rendering properties of lentils. Recent definitions have considered lentils as a prophylactic and therapeutic functional food due to its considerable content of essential macronutrients, namely functional proteins and carbohydrates, and essential micronutrients, as well as bioactive phytochemicals such as phytates and polyphenols. Indeed, the presence of an impressive arsenal of secondary metabolites, minerals and bioactive constituents in lentils have shown to be promising contributors in the management and prevention of several human chronic diseases, attributed to their anticarcinogenic, hypoglycemic, hypocholesterolemic and blood-pressure lowering properties.

scholarly journals Use of vegetable and fruit powder in the production technology of functional food snacks

2020 ◽  
Vol 548 ◽  
pp. 082071
Author(s):  
O V Perfilova ◽  
D V Akishin ◽  
V F Vinnitskaya ◽  
S I Danilin ◽  
O V Olikainen
Keyword(s):  
Production Technology ◽  
Functional Food ◽  
Fruit Powder

Research on Alginate Fiber and its Application to Textiles

2013 ◽  
Vol 821-822 ◽  
pp. 68-71 ◽  
Author(s):  
Xin Yu ◽  
Huan Mou ◽  
Yi Yuan Zhang
Keyword(s):  
Research And Development ◽  
Environmental Pollution ◽  
Production Process ◽  
Chemical Industry ◽  
Renewable Resources ◽  
Oil Price ◽  
Textile Fiber ◽  
Crude Oil Price ◽  
Textile Materials ◽  
Alginate Fiber

With the development of the society, in the field of textile people begin to pursue comfort, health and nature clothing. Traditional textile materials rely too such on petroleum and chemical industry, while global crude oil price is rising and the production process is easy to cause environmental pollution. All of these promote the research and development of new textile fiber. Alginate fiber taken from the ocean having rich renewable resources and excellent environmental protection features opens a new and important source of fiber. This paper mainly introduces the development situation, the characteristics and the application prospect of alginate fiber, and elaborates the alginate fiber application in the clothing products.

scholarly journals Effect of Extraction Methods on Antioxidant Activity of Papery Skin Extracts and Fractions of Maja Cipanas Onion (Allium cepa L. var. ascalonicum)

2020 ◽  
Vol 2020 ◽  
pp. 1-6
Author(s):  
Nyi M. Saptarini ◽  
Yulia Wardati
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Ethyl Acetate ◽  
Allium Cepa ◽  
Ethyl Acetate Fraction ◽  
Extraction Process ◽  
Extraction Methods ◽  
Water Fraction ◽  
Percolation Method ◽  
Soxhlet Method

Extraction can be carried out at ambient temperature or high temperature to accelerate the extraction process of secondary metabolites from simplicia. This study aimed to determine the effectiveness of extraction methods on antioxidant activity of secondary metabolites of papery skin extracts and fractions of Maja Cipanas onion (Allium cepa L. var. ascalonicum). Extraction methods were maceration, percolation, reflux, and Soxhlet method, and then, concentrated extracts were fractionated by liquid-liquid extraction based on the polarity of secondary metabolites. Antioxidant activity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phytochemical screening showed that onion papery skin contained alkaloids, polyphenols, flavonoids, and tannins. The IC50 value of the extract, ethyl acetate fraction, and water fraction of the four extraction methods in the concentration range 25–400  μg/mL were in the range of 55.62–107.08, 31.31–84.06, and 126.05–139.82  μg/mL, respectively, while the IAA value was in the ranges of 0.25–0.49, 0.32–0.86, and 0.19–0.21, respectively. Variation in IC50 and IAA values indicate that the extraction method affects antioxidant activity, due to extracted secondary metabolites from simplicia. The highest antioxidant activity was an ethyl acetate fraction by the reflux method, while the lowest was water fraction by the percolation method.

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