Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties DOI Creative Commons
Ana C. Gonçalves, Ana R. Nunes, José David Flores‐Félix

et al.

Molecules, Journal Year: 2022, Volume and Issue: 27(10), P. 3294 - 3294

Published: May 20, 2022

Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives an added value in promoting human health, given their capacity to counteract oxidative stress markers suppress uncontrolled pro-inflammatory responses. Given that, natural-based seem be a promising strategy attenuate, or even mitigate, development chronic diseases, such as diabetes, boost immune system. Among cherries blueberries are nutrient-dense fruits have been target many studies interest richness phenolic compounds notable biological potential. In fact, research has already demonstrated these can considered functional foods, hence, use beverages, whose popularity increasing worldwide, not surprising useful strategy. Therefore, present review reinforces idea incorporated into new pharmaceutical products, smart nutraceuticals effective preventing and/or treating diseases mediated by inflammatory mediators, reactive species, free radicals.

Language: Английский

Plant proteins as high-quality nutritional source for human diet DOI
Amanda Gomes Almeida Sá, Yara María Franco Moreno, Bruno Augusto Mattar Carciofi

et al.

Trends in Food Science & Technology, Journal Year: 2020, Volume and Issue: 97, P. 170 - 184

Published: Jan. 16, 2020

Language: Английский

Citations

427
Agro-Food Byproducts as a New Source of Natural Food Additives DOI Creative Commons
Margarida Faustino, Mariana Veiga, Pedro Sousa

et al.

Molecules, Journal Year: 2019, Volume and Issue: 24(6), P. 1056 - 1056

Published: March 18, 2019

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over last years, and thus food strived to answer this challenge. Byproducts are generally secondary products derived from primary production processes represent an interesting cheaper source potentially functional ingredients, such as peptides, carotenoids, phenolic compounds, promoting a circular economy concept. The existing body work shown their extracts be successfully incorporated into foodstuffs, instance, eggplant can used mulfitunctional additive antimicrobial, antioxidant, colorant properties. As such, aim review is provide insights potential new sources additives.

Language: Английский

Citations

296
Techniques and modeling of polyphenol extraction from food: a review DOI Open Access
Adithya Sridhar, Muthamilselvi Ponnuchamy, P. Senthil Kumar

et al.

Environmental Chemistry Letters, Journal Year: 2021, Volume and Issue: 19(4), P. 3409 - 3443

Published: March 17, 2021

Language: Английский

Citations

227
High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products DOI
João P. Trigo, Elisabete M.C. Alexandre, Jorge A. Saraiva

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2019, Volume and Issue: 60(8), P. 1388 - 1416

Published: Feb. 11, 2019

Fruit and vegetable processing industry is one of the relevant generators food by-products, which display limited commercial exploitation entailing economic environmental problems. However, these by-products present a considerable amount dietary fiber as well bioactive compounds with important biological activities such antioxidant antimicrobial properties. Therefore, international scientific community has considered incorporation their extracts or powders to preserve fortify products an area interest, mainly because nowadays consumers demand production safer health-promoting foods. In review, several statistical other data concerning increasing generation fruit (FVB) are critically analyzed presented. Next, special focus given chemical characterization bioactivities (namely properties) FVB. Lastly, in-depth review recent studies (briefly compiled) about wastes in animal, dairy, beverages, bakery products, among others provided.

Language: Английский

Citations

192
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications DOI Creative Commons
Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou

et al.

Foods, Journal Year: 2019, Volume and Issue: 8(8), P. 347 - 347

Published: Aug. 15, 2019

Cheese whey constitutes one of the most polluting by-products food industry, due to its high organic load. Thus, in order mitigate environmental concerns, a large number valorization approaches have been reported; mainly targeting recovery proteins and lactose from cheese for further exploitation as renewable resources. Most studies are predominantly focused on separate implementation, either protein or lactose, configure processes that will formulate value-added products. Likewise, valorization, so far, do not exploit full potential whey, particularly with respect applications. Nonetheless, within concept integrated biorefinery design transition circular economy, it is imperative develop consolidated bioprocesses foster holistic whey. Therefore, aim this article elaborate recent advances regarding conversion products, focusing Moreover, novel biorefining concepts proposed, inaugurate complete products diversified end Within context envisaged be reintroduced supply chain, thereby enhancing sustainability creating "zero waste" processes.

Language: Английский

Citations

190
Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems DOI Creative Commons

Aaron R. Bodie,

Andrew C. Micciche,

Griffiths G. Atungulu

et al.

Frontiers in Sustainable Food Systems, Journal Year: 2019, Volume and Issue: 3

Published: June 27, 2019

Rice is one of the most economically important foods in world today. The FAO has reported that managing rice processing and resulting byproducts into more sustainable applications would be attractive for a variety reasons. involves several milling stages to produce edible final products. process step production because it sets nutritional, cooking, sensory qualities crude rice. As goes through process, generates byproducts, such as bran, have been shown exhibit beneficial impacts on human animal nutrition. While agriculture, bran probably received attention its functional properties. mixture protein, fat, ash, fiber. However, bran's composition largely dependent type efficiency system. Based studies with mice, elicit prebiotic-like properties by preventing colonization Salmonella gastrointestinal tract. More recently, vitro incubation chicken cecal contents demonstrated certain varieties are inhibitory than others. Some this may related microbiome metabolites. In review, how they utilized, potential application conventional alternative poultry systems discussed.

Language: Английский

Citations

164
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns DOI Creative Commons
Ana A. Vilas-Boas, Manuela Pintado, Ana Oliveira

et al.

Foods, Journal Year: 2021, Volume and Issue: 10(7), P. 1564 - 1564

Published: July 6, 2021

Although synthetic bioactive compounds are approved in many countries for food applications, they becoming less and welcome by consumers. Therefore, there has been an increasing interest replacing these natural compounds. These can be used as additives to maintain the quality, safety appeal, supplements or nutraceuticals correct nutritional deficiencies, a suitable intake of nutrients, support physiological functions, respectively. Recent studies reveal that numerous wastes, particularly fruit vegetables byproducts, good source extracted reintroduced into chain matrices obtaining functional foods. This review addresses general questions concerning use byproducts new sources being addressed foods supplements. Those must follow legal requirements evaluations assess risks human health their toxicity considered before launched market. To overcome potential risk while biological activity, stability biodistribution supplements’ technological alternatives have studied such encapsulation micro nanoparticles nanoemulsions. will allow enhancing release along gastrointestinal tract controlled manner specific tissues. summarizes valorization path compound recovered from agro-food waste face moment potentialities exhibited until it reaches final consumer challenges, may overcome.

Language: Английский

Citations

130
Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods DOI Creative Commons
Luis Gustavo Saboia Ponte,

Suliene França Ribeiro,

João Pereira

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 19

Published: Jan. 21, 2025

Language: Английский

Citations

2
Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review DOI Creative Commons
Suwimol Sapwarobol,

Weeraya Saphyakhajorn,

Junaida Astina

et al.

Nutrition and Metabolic Insights, Journal Year: 2021, Volume and Issue: 14

Published: Jan. 1, 2021

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists pericarp, seed coat, nucellus, and aleurone layer. RB rich source protein, fat, dietary fibers, vitamins, minerals, phytochemicals (mainly oryzanols tocopherols), currently mostly used as animal feed. Various studies have revealed beneficial health effects RB, which result from its functional components including fiber, gamma-oryzanol. The antidiabetic, lipid-lowering, hypotensive, antioxidant, anti-inflammatory effects, while consumption also improves bowel function. These benefits drawn increasing attention to in food applications nutraceutical product mitigate metabolic risk factors humans. This review therefore focuses on benefits.

Language: Английский

Citations

89
Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability DOI
K. M. O. dos Santos,

Isabel Cristina de Oliveira,

Marcos AC Lopes

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2016, Volume and Issue: 97(4), P. 1108 - 1115

Published: June 10, 2016

Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods probiotics can be good vehicles to deliver these bioactive compounds. The effects the addition grape extract (GPE) on total (TP) content, physico-chemical characteristics and viability Lactobacillus acidophilus LA-5 or rhamnosus HN001 goat milks prepared juice were investigated.The TP concentration increased significantly GPE. A protective effect GPE L. was observed. However, after 14 days storage, populations lower when compared those rhamnosus, only last probiotic maintained its above 7 log CFU mL-1 throughout period investigated. sensory scores flavor, color overall acceptability milk containing added.The use might increase functionality processed because polyphenols known for their antioxidant properties positive modulation gut microbiota. © 2016 Society Chemical Industry.

Language: Английский

Citations

86