Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads DOI Creative Commons
Beatrix Sik,

Georgina Takács,

Erika Lakatos

et al.

Legume Science, Journal Year: 2024, Volume and Issue: 6(4)

Published: Dec. 1, 2024

ABSTRACT Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional properties pea pod powder (PPP) a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), fiber (13.1%), with significant (total polyphenol content: 463 mg GAE/100 g, total flavonoid 159 QE/100 DPPH radical scavenging activity: 166 AAE/100 g; IC 50 : 2.31 mg/mL, chlorophyll 17.4 mg/100 b chlorophyll: 32.6 g). Rutin, chlorogenic acid, p ‐coumaric acid were identified quantified by HPLC‐DAD, concentrations 15.2, 2.94, 6.60 respectively. Flatbreads fortified at 5%w/w 10%w/w showed increased thickness, reduced diameter spread ratio, enhanced properties. However, consumer acceptance significantly declined level, likely due to off‐flavors affected sensory appeal.

Language: Английский

Natural pigments: innovative extraction technologies and their potential application in health and food industries DOI Creative Commons
Ayu Masyita, Gemala Hardinasinta, Ayun Dwi Astuti

et al.

Frontiers in Pharmacology, Journal Year: 2025, Volume and Issue: 15

Published: Jan. 8, 2025

Natural pigments, or natural colorants, are frequently utilized in the food industry due to their diverse functional and nutritional attributes. Beyond color properties, these pigments possess several biological activities, including antioxidant, anti-inflammatory, anticancer, antibacterial, neuroprotective effects, as well benefits for eye health. This review aims provide a timely overview of potential pharmaceutical, medical, industries. Special emphasis is placed on emerging technologies pigment extraction (thermal technologies, non-thermal supercritical fluid extraction), pharmacological application intelligent packaging colorants. show pharmaceutical prospects. For example, delphinidin (30 µM) significantly inhibited growth three cancer cell lines (B16-F10, EO771, RM1) by at least 90% after 48 h. Furthermore, an antioxidant agent, fucoxanthin highest concentration (50 μg/mL) increased ratio glutathione disulfide (p < 0.05). In industry, have been used improve value without altering sensory experience. Moreover, use pH-sensitive freshness indicators cutting-edge technological advancement. innovation could useful information consumers, increase shelf life, assist evaluating quality packaged observing variations over time. However, presents certain challenges, particularly regarding stability higher production costs compared synthetic pigments. situation underscores need further investigation into alternative sources improved stabilization methods. The instability emphasizes tendency degrade change when exposed various external conditions, light, oxygen, temperature fluctuations, pH levels, interactions with other substances matrix.

Language: Английский

Citations

1
Emerging Trends in Secondary Metabolite Research in Caryophyllales: Betalains and Their Roles in Plant Adaptation and Defense Mechanisms DOI
Irfan Ali Sabir, Muhammad Aamir Manzoor, Imran Khan

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 16, 2025

Betalains, a distinctive group of nitrogen-containing pigments exclusive to the Caryophyllales order, possess diverse biological activities such as antioxidant, anti-inflammatory, and antimicrobial properties, making them highly valuable for applications in food, nutraceutical, pharmaceutical industries. This Review provides comprehensive analysis betalain biosynthesis, structural diversity, ecological significance, highlighting their roles enhancing stress resilience, adaptation mechanisms, plant evolutionary strategies. The development betalains is explored, revealing emergence through gene duplication events providing insights into mutual exclusivity with anthocyanins. study utilizes comparative genetics advanced molecular tools uncover intricate regulatory networks involving transcription factors MYB, bHLH, WRKY, SPL, which govern biosynthesis. Furthermore, discusses innovative transgenic studies that introduce non-native species, demonstrating potential enhance tolerance boost agricultural productivity. While significant progress has been made understanding biosynthesis pathways, relationships anthocyanins specific functions plants remain areas ongoing exploration. Future research directions include integrating chemotaxonomic studies, phylogenetics, multiomics approaches unravel full spectrum mechanisms. Such are essential deepening our these vibrant implications, offering new opportunities biotechnological innovations sustainable practices. stands out by combining genetic, ecological, perspectives, novel multifunctionality drive future advancements science biotechnology.

Language: Английский

Citations

1
The Amazing World of Biological Pigments: A Review on Microbial Melanins DOI
Divya Singh,

Deepshikha Deepshikha,

Venkatesh Chaturvedi

et al.

Dyes and Pigments, Journal Year: 2025, Volume and Issue: unknown, P. 112711 - 112711

Published: Feb. 1, 2025

Language: Английский

Citations

0
Efficient Biosynthesis of Phycocyanin Holo-β Subunits in Escherichia coli and Their Stability and Antioxidant Properties DOI

Zhe Liu,

Yunjia Zhang, Fujun Li

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 25, 2025

Phycocyanin is a biliprotein that has been used as natural food colorant due to its brilliant color. However, their application limited by poor stability. In this study, biosynthesis pathways of two phycocyanin holo-β subunits, CpcBA from mesophilic Arthrospira platensis and CpcBT thermophilic Thermosynechococcus elongatus BP-1, were constructed in Escherichia coli. Coexpression ferredoxin (Fd), Fd-NADP+ reductase (FNR), NADP-specific glutamate dehydrogenase (gdhA) enabled full chromophorylation these recombinant CpcBs E. These fully chromophorylated visually redder had higher hydroxyl radical peroxyl scavenging activities than the partially CpcBs. Comparative study on thermostability showed at high temperature lower denature rate constants longer half-life values CpcBA. Both proteins stable acidic pH (3.0–6.6), except for 3.0. Under combinational treatment acid heat, remarkable losses (93.6–98.4%) while much less (20.0–49.6%). All results indicated was could potentially be developed an excellent industry.

Language: Английский

Citations

0
Advances in the Preservation of Plant-Based Pigments via Spray Drying—A Systematic Review DOI Open Access
Elsa Díaz‐Montes

Processes, Journal Year: 2025, Volume and Issue: 13(3), P. 663 - 663

Published: Feb. 26, 2025

Natural pigments derived from plant sources are notable not only for their vibrant colors but also nutritional value and proven biological activities. Spray drying has emerged as an efficient cost-effective encapsulation technique, offering significant advantages such enhanced stability, improved handling properties, protection against degradation. The diverse range of natural wall materials (e.g., polysaccharides, proteins, lipids) the variability in spray operating conditions provide numerous possibilities to optimize processes. aim this systematic review was evaluate compare key factors influencing plant-based pigments. ResearchGate, Scopus, Google Scholar were searched between July December 2024. Data extraction performed manually using a standardized form collect information on source, pigment type, (type concentration), (in-let/outlet temperatures feed flow rate), process results (encapsulation efficiency, yield, total content). Future advances should focus optimization conditions. Furthermore, innovations formulations, customized combinations polysaccharides proteins or incorporation emulsifiers, could lead more effective scalable processes, supporting development high-performance stable food, cosmetic, pharmaceutical applications.

Language: Английский

Citations

0
Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments DOI Creative Commons

Khadija Ramzan,

Syeda Hijab Zehra,

Aistė Balčiūnaitienė

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1402 - 1402

Published: April 18, 2025

The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, potential applications compounds derived from natural food sources. We have systematically compiled synthesized data recent scientific literature, including peer-reviewed journal articles, clinical studies, meta-analyses, to present an in-depth evaluation these compounds’ physicochemical properties, stability, interactions within matrices. Furthermore, this discusses advanced delivery systems, such as nanoencapsulation emulsification, enhancing bioavailability targeted release. By addressing critical gaps understanding technological aspects underscores relevance formulating novel nutraceuticals foods. insights presented herein provide a foundation future research practical industry, ultimately contributing improving human well-being. Although recovering waste is sustainable way reduce use resources, additional required make procedures more efficient on industrial scale.

Language: Английский

Citations

0
Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review DOI Open Access
Gbeminiyi Olamiti, Shonisani Eugenia Ramashia

Current Research in Nutrition and Food Science Journal, Journal Year: 2024, Volume and Issue: 12(3), P. 1018 - 1034

Published: Dec. 15, 2024

Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for high-calorie content, lack of essential nutrients, limited availability in some areas. In pursuit enhancing the nutritional composition pastry products, science has turned composite flours, which consist a blend various grain non-grain flours. This review aims evaluate impact flours on pastries' nutritional, bioactive, sensory characteristics. Specifically, focus is how can increase content while preserving qualities. The synthesises findings published research articles analysing macro micronutrient profiles, dietary fibre antioxidant capacity, glycaemic index, evaluations these value significantly enhanced by incorporating with legumes, tubers, pseudocereals, ancient grains. showcases improvements mineral vitamin including B vitamins, iron, zinc, magnesium, as well higher levels unsaturated fatty acids amino acids. similarly increases substantially, contributing improved satiety digestive health. addition, exhibit activity, suggesting potential benefits combating oxidative stress. These indicate enhance bioactive profiles maintain acceptable properties. Incorporating alternative introduces new flavours textures, consumer appeal promoting balanced diet. Therefore, offer viable strategy quality foods. Their utilisation industry could support public health initiatives reduce non-communicable diseases associated poor choices. By carefully selecting blending it possible produce healthier that consumers.

Language: Английский

Citations

1
Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (<i>Mangifera indica</i>) DOI Creative Commons
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero

et al.

Polish Journal of Food and Nutrition Sciences, Journal Year: 2024, Volume and Issue: unknown, P. 313 - 322

Published: Nov. 4, 2024

1. Agencia Agraria de Noticias. (2024). Mango fresco peruano llegó a 36 mercados en la campaña 2023/2024. Available at: https://agraria.pe/noticias/ma... (accessed: 25 September 2024). Google Scholar

Citations

0
Consumer acceptance of edible hydrogels obtained by plant cell culture technology and by-products valorization: An Italian case study for future innovation of the plate DOI Creative Commons
Simona Errico,

Valentina Mastrobuono,

Riccardo Pagliarello

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: unknown, P. 103893 - 103893

Published: Dec. 1, 2024

Language: Английский

Citations

0
Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads DOI Creative Commons
Beatrix Sik,

Georgina Takács,

Erika Lakatos

et al.

Legume Science, Journal Year: 2024, Volume and Issue: 6(4)

Published: Dec. 1, 2024

ABSTRACT Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional properties pea pod powder (PPP) a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), fiber (13.1%), with significant (total polyphenol content: 463 mg GAE/100 g, total flavonoid 159 QE/100 DPPH radical scavenging activity: 166 AAE/100 g; IC 50 : 2.31 mg/mL, chlorophyll 17.4 mg/100 b chlorophyll: 32.6 g). Rutin, chlorogenic acid, p ‐coumaric acid were identified quantified by HPLC‐DAD, concentrations 15.2, 2.94, 6.60 respectively. Flatbreads fortified at 5%w/w 10%w/w showed increased thickness, reduced diameter spread ratio, enhanced properties. However, consumer acceptance significantly declined level, likely due to off‐flavors affected sensory appeal.

Language: Английский

Citations

0