Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115145 - 115145
Published: Sept. 28, 2024
Language: Английский
Plants, Journal Year: 2023, Volume and Issue: 12(7), P. 1533 - 1533
Published: April 2, 2023
Chlorophylls are a group of naturally occurring pigments that responsible for the green color in plants. This pigment could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain level chlorophyll content. These discarded considered environmental pollutants if not used as source bioactive compounds. The recovery chlorophylls from is an interesting approach increasing sustainability production. paper provides insight into properties effect different treatments on their stability, then reviews latest research extraction sustainable perspective.
Language: Английский
Citations
80
Food and Bioprocess Technology, Journal Year: 2022, Volume and Issue: 16(4), P. 691 - 703
Published: Aug. 30, 2022
Abstract The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. control diabetes, particular type-2 (T2DM), could be considered big challenge since it involves other factors such as eating habits. From the pharmacological point view, inhibiting digestive enzymes, α-amylase α-glucosidase, one mechanisms mainly used by synthetic drugs this disease; however, several side effects are described. For that reason, using bioactive compounds may appear an alternative without presenting complications available on market have. winemaking industry generates tons waste annually, grape pomace (GP) most important. GP recognized for nutritional value source helpful human health. This review highlights possible α-glucosidase inhibitors. Also, emphasized components involved bioactivity interactions among them. Especially, phenolic fiber main ones responsible interfering with enzymes. Preliminary studies vitro confirmed bioactivity; further information required allow specific use ingredient inside products recommended people diabetes. Graphical abstract
Language: Английский
Citations
46
Applied Sciences, Journal Year: 2022, Volume and Issue: 12(4), P. 1923 - 1923
Published: Feb. 12, 2022
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery these from wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal conventional methods are used. Since extraction may cause plenty problems, due to heat production extreme need for energy solvent, novel technologies microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, ohmic heating technology been regarded alternatives assisting the process. This paper highlights competence mild polyphenols by-products, effect on polyphenol oxidase, application recovered industry.
Language: Английский
Citations
39
Food Research International, Journal Year: 2024, Volume and Issue: 187, P. 114452 - 114452
Published: May 3, 2024
The antioxidant activity of the natural phenolic extracts is limited in particular food systems due to existence compounds glycoside form. Acid hydrolysis post-treatment could be a tool convert glycosidic polyphenols aglycones. Therefore, this research investigated effects an acid on composition and parsley obtained by ultrasound-assisted extraction method delay lipid oxidation real system (i.e., soybean oil-in-water emulsion). conditions were varied maximize total content (TPC) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. When exposed 0.6 M HCl for 2 h at 80 ℃, TPC was 716.92 ± 24.43 µmol gallic equivalent (GAE)/L, DPPH 66.89 1.63 %. Not only did increase concentrations individual polyphenols, but it also resulted release new phenolics such as myricetin acid. extract's metal chelating ferric-reducing increased significantly after hydrolysis. In emulsion containing 400 GAE/L, acid-hydrolyzed extract had 11-day lag phase headspace hexanal compared 6-day unhydrolyzed extract. findings indicated that conversion aglycones can help extend shelf-life emulsion-based foods.
Language: Английский
Citations
8
Plant Foods for Human Nutrition, Journal Year: 2024, Volume and Issue: 79(2), P. 394 - 400
Published: April 26, 2024
Language: Английский
Citations
6
Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: 104(15), P. 9559 - 9568
Published: July 29, 2024
The unintended co-extraction of chlorophylls during the recovery polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing ethanolic sugar beet leaves using a UV-A treatment (390 nm).
Language: Английский
Citations
6
Food Production Processing and Nutrition, Journal Year: 2023, Volume and Issue: 5(1)
Published: Feb. 7, 2023
Abstract Bignay pomace is a processing byproduct that can be source of bioactive compounds. However, suitable dehydration method should considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. was subjected convection oven-drying freeze-drying investigate the effect these pre-processing techniques on physicochemical, bioactives, antioxidant properties samples. Both drying methods significantly ( p <0.05) changed total phenolic anthocyanin contents bignay while flavonoids tannins were not affected. Freeze-drying samples resulted in higher content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) (496 223 cyanidin-3-glucoside than oven-drying. also based DPPH, ABTS radical scavenging activity, FRAP assays. B ignay extract analyzed through HPLC (with photo-diode array detector) for profile nine compounds identified, with catechin epicatechin as dominant components. analysis showed process does influence samples, it affected concentration present. The results study more viable retain majority pomace’s functional compared Graphical
Language: Английский
Citations
14
Future Foods, Journal Year: 2022, Volume and Issue: 6, P. 100183 - 100183
Published: Sept. 13, 2022
Rising incidences of non-communicable diseases (NCDs) in Sub-Saharan Africa (SSA) necessitates research into local functional foods, crucial managing these conditions. This study aimed to investigate compositional changes the bioactive compounds and antioxidant activities peeled unpeeled roots Ugandan sweetpotato varieties with different flesh colours using spectrophotometric methods. Bioactive activities, on dry weight basis were significantly higher (P<0.05) than roots. Phenolic (P = 0.001) white, cream, purple-fleshed (59.67–121.04 mg GAE/g) yellow orange-fleshed (0.89–10.89 GAE/g). The deep had highest total carotenoids (averagely 269.82 µg/g) white lowest 8.36 µg/g). Total alkaloids ranged between 24.05 233.70 µg CE/g, below potential toxicity range 3–10 mg/g. anthocyanin content was (15.29 mg/g; P<0.001) other varieties, which 0.86 2.44 Principal component analysis showed a stronger relationship phenolics, anthocyanins, tannins, ABTS radical scavenging activity. Vitamin C more correlated FRAP Consumption peels could aid NCDs SSA.
Language: Английский
Citations
19
Molecules, Journal Year: 2022, Volume and Issue: 27(22), P. 8110 - 8110
Published: Nov. 21, 2022
To find the most optimal green valorization process of food by-products, sugar beet (
Language: Английский
Citations
19
Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 147, P. 109301 - 109301
Published: Sept. 21, 2023
The growing interest in a healthy lifestyle has motivated consumers to ask for functional foods capable of conferring additional benefits simple nutrition. However, such products must also meet the sensory features required by market be competitive and acceptable consumption. In this regard, milk proteins have been very successful due their nutritional quality versatility as food ingredients. Here we reviewed current knowledge on use native or customised improve techno-functional properties foods. We explore interactions between other matrix components (i.e., volatile compounds phenolic compounds), focusing effects addition physicochemical, flavour properties. Furthermore, discuss applications (whey casein-based ingredients) both dairy non-dairy Milk are versatile can used develop protein-based ingredients with most desired Their binding perception, helping reduce fat, sugar salt Such change protein structure imparting new Depending formulation purpose, amount type good variables consider order optimise technological food.
Language: Английский
Citations
11