Published: Jan. 1, 2024
Language: Английский
Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 5990 - 5990
Published: July 9, 2024
Kiwi’s increased popularity as a healthy fruit with several agro-food applications has the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form kiwi pomace, which increases environmental footprint waste management costs. The aim present study is thoroughly review outline nutritional content bioactive components both its well innovative approaches obtain valorize kiwi’s bioactives, phytochemicals, vitamins, nutrients in functional food products, nutraceuticals, cosmetics health-promoting properties. antioxidant anti-inflammatory properties mechanisms action extracted polyphenols, flavonoids, flavones, organic acids, other products are also elucidated. Emphasis given those ingredients extracts from by-products that can be valorized various foods, supplements, nutricosmetics, cosmeceuticals, cosmetics-related applications, Characteristic examples reported health benefits jelly (FKJ),fermented wine, starchy flour (SKF), kiwi-derived protein bars, cheese flour, nutraceuticals bioactives improving their antioxidant, antiaging, photoprotective properties, collagen synthesis, skin density, hydration, elasticity, wound healing process, while beneficially reducing roughness, wrinkles, hyperpigmentation, keratinocyte death, DNA cell damage. limitations future perspectives for these bioactive-based discussed.
Language: Английский
Citations
4
Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115785 - 115785
Published: Jan. 20, 2025
Language: Английский
Citations
0
Meat Science, Journal Year: 2025, Volume and Issue: 222, P. 109760 - 109760
Published: Jan. 22, 2025
Language: Английский
Citations
0
Agriculture, Journal Year: 2025, Volume and Issue: 15(3), P. 242 - 242
Published: Jan. 23, 2025
This study explores the nutritional benefits and health implications of omega-3- omega-6-enriched eggs, positioning them within context functional foods aimed at improving public outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source essential fatty acids, offering potential for cardiovascular health, inflammation reduction, cognitive function. research examines enrichment techniques, particularly dietary modifications laying hens, such inclusion flaxseed algae, to enhance omega-3 content balance omega-6-to-omega-3 ratio eggs. The findings indicate that enriched provide significantly higher levels acids bioactive compounds than conventional aligning with needs populations limited access traditional sources like fish. further addresses perception challenges, regulatory constraints, environmental considerations related sustainable production practices. conclusions underscore value food aligns health-conscious trends recommend ongoing refine methods expand market accessibility.
Language: Английский
Citations
0
Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100515 - 100515
Published: Jan. 1, 2025
Language: Английский
Citations
0
Expert Systems with Applications, Journal Year: 2025, Volume and Issue: unknown, P. 126608 - 126608
Published: Jan. 1, 2025
Language: Английский
Citations
0
Journal of Dairy Science, Journal Year: 2025, Volume and Issue: unknown
Published: Feb. 1, 2025
The increase in healthy eating habits has driven demand for functional foods, characterized by their beneficial effects when consumed regularly. Probiotics, typically Lactic Acid Bacteria (LAB), are among the most used bioactive components formulation. However, various conditions can reduce viability (Log cfu g−1). Spray drying, a protective method to address this issue, employs prebiotics such as inulin and maltodextrin wall materials, due selective fermentation LAB intestinal microbiota. In ice cream, inclusion of encapsulated probiotics is recommended its compatibility dairy-based carrier. Additionally, sweet whey been proposed an ingredient cream formulation mitigate environmental impact byproduct. primary objective study was determine Spray-drying parameters incorporate them into formulated with whey. parameters, including encapsulation efficiency, moisture content, water activity, were evaluated based on probiotic strains (Lactobacillus reuteri Lactobacillus plantarum), inlet temperature (110°C, 120°C, 130°C), concentrations (5%, 10%, 15%, 20%) using multilevel factorial experimental design. For microencapsulated g−1), pH, acidity, overrun (O%), freezing point (°C), time first drip (D min), melting percentage (M%) assessed. optimal achieved L. plantarum at 130°C 10% maltodextrin. Finally, powder incorporated product's exceeded minimum concentration (10 Log
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 563 - 563
Published: Feb. 8, 2025
Olive leaf, an abundant and underutilized byproduct of the olive industry, has gained attention as a potential functional ingredient due to its high content dietary fiber phenolic compounds. However, little is known about bioaccessibility transformation throughout digestive process, limiting application in food formulations. This study provides comprehensive quantitative assessment how ground leaf bioactive compounds behave during gastrointestinal digestion, offering new insights into their stability health benefits. The total phenolics antioxidant activity increased oral gastric phases, decreasing slightly intestinal phase, with 46% up 70% for activity, respectively. principal individual identified phase were oleuropein, luteolin-7-glycoside, luteolin-6-glycoside ferulic acid, bioaccessibilities 97%. main soluble sugars (fructose, glucose, sucrose) organic acids (succinic, citric, acetic acids) detected samples showed different behaviors digestion: phases but decreased despite reduced recovery, while remained mostly stable, except citric which significantly all showing close 100% bioaccessibility. These results provide first detailed evidence fate compounds, reinforcing ingredient. Its natural availability, without requiring pre-treatment, combined bioaccessibility, highlights relevance development innovative ingredients, aligning circular economy principles sustainable strategies.
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 976 - 976
Published: March 13, 2025
Amid rapid advancements in artificial intelligence (AI), personalized recommendation systems have become a key factor shaping consumer decision-making functional food purchases. However, the influence of AI characteristics on purchase intention, particularly underlying mediating mechanisms, remains underexplored. This study aims to investigate how features (personalization and transparency), along with attributes (perceived health benefits perceived naturalness), intention through roles packaging value. Grounded Stimulus-Organism-Response framework, data were collected via structured questionnaire survey, structural equation modeling was employed for hypothesis testing model validation. The results indicate that personalization significantly enhances both directly indirectly, while transparency influences only value, emphasizing its role fostering trust rather than driving purchasing behavior. Additionally, positively mediation, whereas naturalness affects indirectly These findings contribute behavior research by elucidating psychological mechanisms AI-driven decisions also providing insights marketers effectively integrate enhance engagement.
Language: Английский
Citations
0
Journal of Composites Science, Journal Year: 2025, Volume and Issue: 9(4), P. 189 - 189
Published: April 15, 2025
Probiotics have gained prominence and consumer appreciation due to their potential health benefits. However, maintaining viability stability during gastric transit remains a challenge. This study aims enhance the of microencapsulated Lactobacillus plantarum in composite microcapsules exposed simulated juice. The independent variables investigated were low-acyl gellan gum (LAG), bacterial cellulose (BC), calcium concentrations. prepared using internal ionic gelation method. resulting exhibited uniform size distribution, with diameter approximately between 15 120 μm, making them suitable for food applications. Response surface methodology (RSM) based on Box–Behnken design was successfully employed optimize concentrations LAG, BC, calcium. Under optimal conditions—0.63% w/v 17.91% 25.12 mM Ca—the highest L. reached 94.28% after exposure juice, an R2 value 99.64%. These findings demonstrate feasibility developing multicomponent that effectively protect probiotic bacteria against fluids, offering promising alternative industry designing probiotic-enriched systems.
Language: Английский
Citations
0