Apricot Kernel: Bioactivity, Characterization, Applications, and Health Attributes

Foods, Journal Year: 2022, Volume and Issue: 11(15), P. 2184 - 2184

Published: July 22, 2022

Apricot kernel, a by-product of apricot fruit, is rich source proteins, vitamins, and carbohydrates. Moreover, it can be used for medicinal purposes the formation food ingredients. Several techniques have been adopted extraction bioactive compounds from kernel such as solvent extraction, ultra-sonication, enzyme-assisted, microwave-assisted, aqueous extraction. kernels may help to fight against various diseases cancer immunotherapy, well reduce blood pressure. Additionally, famous due its diverse industrial applications in industries fields research thermal energy storage, cosmetic industry, pharmaceutical industry. Especially preparation low-fat biscuits, cookies, cakes, fabrication antimicrobial films. Therefore, this review article, bioactivity discussed along with chemical or nutritional composition, characterizations, applications.

Language: Английский

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Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 242, P. 124800 - 124800

Published: May 11, 2023

Language: Английский

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Starch-chitosan-Taro mucilage nanocomposite active food packaging film doped with zinc oxide nanoparticles – Fabrication, mechanical properties, anti-bacterial activity and eco toxicity assessment

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134319 - 134319

Published: Aug. 2, 2024

Language: Английский

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A comprehensive review on walnut protein: Extraction, modification, functional properties and its potential applications

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 16, P. 101141 - 101141

Published: April 4, 2024

Plant proteins, as sustainable resources with various health benefits, have gradually been widely researched substitutes for animal proteins. Walnut protein, a plant-based protein source, is rich in essential amino acids and has reasonable proportion of eight acids, making it potential high-quality that attracted widespread attention. The application walnut source summerized this review. Firstly, the acid composition, classification, functional properties were discussed. Secondly, main limitations utilization discussed, such anti-nutritional factors, poor properties, allergenicity Finally, commonly used modification methods, including physical chemical biological backbone hybridization technology to improve characteristics well its use food industry summarized. This review provides new ideas development utilization.

Language: Английский

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Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110051 - 110051

Published: March 30, 2024

Language: Английский

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Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted from Corchorus olitorius L.

Polymers, Journal Year: 2022, Volume and Issue: 14(12), P. 2488 - 2488

Published: June 18, 2022

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties suggest possible applications in various fields. was isolated by hot water extraction. FT-IR HPAEC-PAD were used describe composition, antioxidant activities of also examined. The mainly composed uronic acid (34.24%, w/w). solubility 79.48 ± 1.08% at 65 °C, swelling index 29.01 2.54% 25 water-holding capacity oil-binding 28.66 1.48 8.423 0.23 g/g, respectively. viscosity increased 4.38 154.97 cP a concentration-dependent manner. Increasing concentration decreased emulsion activity stability, most likely because corresponding increase surface tension viscosity. Results assays confirmed that in-vitro radical scavenging with concentration. shows C. can be utilized as new hydrocolloid source, potential fields ranging foods cosmetics pharmaceuticals.

Language: Английский

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An overview on the types, applications and health implications of fat replacers

Journal of Food Science and Technology, Journal Year: 2022, Volume and Issue: 61(1), P. 27 - 38

Published: Dec. 12, 2022

Language: Английский

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Taro Roots: An Underexploited Root Crop

Nutrients, Journal Year: 2023, Volume and Issue: 15(15), P. 3337 - 3337

Published: July 27, 2023

Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance affordability. In comparison to other vegetables, such as potatoes, yams, carrots, cassava, taro stands out plentiful low-cost option. As global hunger increases, particularly in Africa, it becomes essential address food insecurity by maximizing the potential of existing resources, including taro, developing improved products derived from it. possesses wealth carbohydrates, dietary fiber, vitamins, minerals, thereby making valuable nutritional source. Additionally, while not significant protein source, exhibits higher content than many crops. Consequently, utilizing create products, plant-based milk alternatives, frozen desserts, yogurt substitutes, could play crucial role raising awareness increasing production. Unfortunately, has been stigmatized various cultures, which led neglect crop. Therefore, this review aims highlight substantial an economical source energy exploring rich potassium, vitamin C, protein, micronutrient providing foundation for formulation novel products. Furthermore, paper assesses benefits current utilization, antinutritional properties. It emphasizes need further research explore applications improve on-farm processing conditions industrial purposes.

Language: Английский

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Fabrication and Characterization of ZnO Nanoparticles-Based Biocomposite Films Prepared Using Carboxymethyl Cellulose, Taro Mucilage, and Black Cumin Seed Oil for Evaluation of Antioxidant and Antimicrobial Activities

Agronomy, Journal Year: 2023, Volume and Issue: 13(1), P. 147 - 147

Published: Jan. 2, 2023

Food packaging is often made from plastic, which usually obtained non-renewable resources. The development of new technologies, like biocomposite films, has been driven in response to environmental concerns as well consumer demands for eco-friendly, high-quality products derived nature. Biocomposite films were prepared by incorporating taro mucilage, carboxymethyl cellulose (CMC), ZnO, glycerol, and black cumin seed (BCS) oil. SEM results showed that the containing mucilage (TM), BCS oil had noticeably smoother surfaces. FTIR analysis indicated existence a -OH group, N-H bond, alkaline C-C, C=N, C-H, C-O-H, C-O-C bond formation, confirming interaction CMC, oil, ZnO nanoparticles, TM. TGA DSC suggest TM into CMC polymer matrix increased thermal stability. addition significantly water uptake capacity, antioxidative property, tensile strength, elongation at break, with decreased whiteness index solubility. film inhibited growth Staphylococcus aureus Escherichia coli foodborne pathogens. can be potentially used environment-friendly antimicrobial additional research.

Language: Английский

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Chemical composition of taro mucilage from different extraction techniques found in literature

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 4, P. 100648 - 100648

Published: Feb. 18, 2024

Taro mucilage has promising functions as a natural additive in the food industry, acting mainly thickener, stabilizer, and emulsifier. However, these properties can be altered by extraction technique, which consequently change its chemical composition. The objective of this review article is to evaluate different forms taro present literature their relationship with done simple way, such grinding rhizome filtering, or using more sophisticated techniques, cold temperature reagents enzymes eliminate impurities. In summary, technique strongly interferes composition mucilage, (4 °C) use ethanol precipitate hydrocolloid simplest resulting pure high emulsifying action.

Language: Английский

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