food grade
Recently Published Documents





Kangfu Yu ◽  
Lorna Woodrow ◽  
M. Chun Shi

AAC Richard is a food grade soybean [Glycine max (L.) Merr] cultivar with yellow hilum, high protein concentration, and good processing quality for foreign and domestic soymilk, tofu, and miso markets. It has resistance to SCN (soybean cyst nematode) (Heterodera Glycines Ichinohe). AAC Richard was developed at the Agriculture and Agri-Food Canada (AAFC) Harrow Research and Development Centre (Harrow-RDC), Harrow, Ontario and is adapted to areas of southwest Ontario with 3100 or more crop heat units and has a relative maturity of 2.3 (MG 2.3).

2022 ◽  
pp. 213-235
Deepali Koreti ◽  
Anjali Kosre ◽  
Ashish Kumar ◽  
Nagendra Kumar Chandrawanshi

Mushrooms are widely utilized as a nutritional and functional food, and they are also appreciated for their medicinal as well as therapeutic applications. Bioactive compounds are isolated from mushrooms possess medicinal properties such as anti-inflammatory, antimicrobial, antitumor, immunomodulatory, and antioxidant. Mushroom bioactive compounds having antibacterial potential and can be used in medical sectors for the cure of several pathogenic disease. Nanoemulsions are one such example of nano-technique that has a very promising application in various fields. The use of nanoemulsion in encapsulation for food-grade ingredients in their compounds such as vitamins, lipids, antioxidants, and antimicrobial agents is a new technique. Bioactive compounds from mushrooms can be a good alternative source for antibacterial nanoemulsions development. This chapter discusses all bioactive compounds and the production and purification of these bioactive compounds. Another hand discusses the nanoemulsion formation by bioactive compounds and nanoemulsion used as antimicrobial agents.

2022 ◽  
pp. 985-1011
Hemansi ◽  
Raj Kamal Vibhuti ◽  
Rishikesh Shukla ◽  
Rishi Gupta ◽  
Jitendra Kumar Saini

Nutraceuticals are the food ingredients which have a proven beneficial effect on human health. These include low calories sugars, proteins and vitamins B complex, etc. Microorganisms, such as Lactococcus lactis, are ideal microbial cell factories for the production of these nutraceuticals. Developments in the genetic engineering of food-grade microorganisms have been very helpful for enhanced production or overexpression of nutraceuticals. This chapter describes the use of food grade microorganisms in industrial production of nutraceuticals. The main emphasis is on industrial production of these beneficial nutraceuticals by food grade microorganism. The diversity of microbial cell types, various approaches for improved nutraceutical production through process optimization as well as strain improvement of the producing microorganisms are discussed.

Polymers ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 84
Cristina Cejudo Bastante ◽  
Marlene J. Cran ◽  
Lourdes Casas Cardoso ◽  
Casimiro Mantell Serrano ◽  
Stephen W. Bigger

A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 41
Veronica Santarelli ◽  
Lilia Neri ◽  
Katya Carbone ◽  
Valentina Macchioni ◽  
Paola Pittia

This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect (p < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll α, and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to be used strongly depends on the target compounds to extract.

Sign in / Sign up

Export Citation Format

Share Document