Variation of nutrients and bioactive compounds of five wild edible leafy vegetables from far north region of cameroon

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 6, P. 100849 - 100849

Published: Dec. 8, 2024

Language: Английский

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Péptidos bioactivos derivados de las semillas de frijol (Phaseolus vulgaris L.)

CienciaUAT, Journal Year: 2024, Volume and Issue: unknown, P. 182 - 209

Published: July 19, 2024

Diversos compuestos de origen vegetal pueden coadyuvar en el control y prevención las enfermedades consideradas como un problema salud pública, entre ellas crónico-degenerativas. Las proteínas representan una excelente alternativa frente a animal debido la menor huella carbono. Se les considera fuente péptidos funcionales, que presentan diferentes actividades biológicas. El objetivo este trabajo fue analizar los avances estudio hidrolizados proteínicos, para obtención bioactivos, se encuentran encriptados almacenamiento semillas del frijol común (Phaseolus vulgaris L.). Los estudios han enfocado mejorar proceso través hidrólisis enzimática, fermentación microbiana e incluso métodos sintéticos. También tienen adelantos su purificación, identificación evidencia actividad funcional, tales como: propiedades anti-oxidantes, antihipertensivas antidiabéticas. investigaciones localizadas están dirigidas lograr derivados frijol, con potencial nutracéutico o terapéutico, por haberse demostrado biológica in vitro vivo, puedan incorporarse desarrollo alimentos funcionales.

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Microencapsulation of Extracts of Strawberry (Fragaria vesca) By-Products by Spray-Drying Using Individual and Binary/Ternary Blends of Biopolymers

Molecules, Journal Year: 2024, Volume and Issue: 29(19), P. 4528 - 4528

Published: Sept. 24, 2024

Valorization of agricultural and food by-products (agri-food waste) maximum utilization this raw material constitute a highly relevant topic worldwide. Agri-food waste contains different types phytochemical compounds such as polyphenols, that display set biological properties, including anti-inflammatory, chemo-preventive, immune-stimulating effects. In work, the microencapsulation strawberry (Fragaria vesca) plant extract was made by spray-drying using individual biopolymers, well binary ternary blends pectin, alginate, carrageenan. The microparticle morphologies depended on formulation used, they had an average size between 0.01 μm 16.3 considering volume distribution. encapsulation efficiency ranged 81 100%. kinetic models Korsmeyer–Peppas (R2: 0.35–0.94) Baker–Lonsdale 0.73–1.0) were fitted to experimental release profiles. general, releases followed “Fickian Diffusion” mechanism, with total times varying 100 350 (ternary blends) seconds. microparticles containing only quercetin (one main polyphenols in plant) showed higher antioxidant power compared empty particles. Finally, addition gelatine (2.7 mPa.s) aloe vera gel (640 provoked small changes viscosity final (2.3 3.3 (621–653 mPa.s). At visual level, it is possible conclude matrix, there slight variation color, while gel, no registered. conclusion, these present promising characteristics for food, nutraceutical, cosmetic applications.

Language: Английский

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Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

Dairy, Journal Year: 2024, Volume and Issue: 5(4), P. 688 - 701

Published: Nov. 6, 2024

The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, plums) powders. same concentrations powder fully substituted sugar in each formulation. results showed that new formulation formed a thick gel consistency had full water-holding capacity at 24 h storage. color differed according established CIE-lab data. lightness varied from 42.57 ± 1.97 (pudding plum powder) 81.91 1.18 (control sample). total soluble solids titratable acidity control sample was different water activity similar all studied samples varying 0.978 0.003 0.989 0.001, plum–apricot formulations pH near samples, 6.54 7.23, respectively. antioxidant activity, polyphenol content, flavonoid content were also evaluated. ABTS assay revealed highest compared other applied methods. sensory evaluation it necessary further improve recipes for better consumer perception.

Language: Английский

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Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 111006 - 111006

Published: Dec. 1, 2024

Language: Английский

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