International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(12), С. 9060 - 9071
Опубликована: Сен. 17, 2024
Summary
This
study
explores
using
pitomba
peel
and
seeds
to
obtain
a
natural
extract
with
high
antioxidant
capacity,
employing
extraction
techniques
eutectic
solvents
combined
agitation
temperature
control.
The
analysis
revealed
that,
for
the
residues,
average
levels
of
phenolic
compounds
did
not
show
significant
differences
except
ethanol.
In
contrast,
extractions
performed
showed
differences,
combination
choline
chloride
lactic
acid
glycerol
providing
highest
compound
values.
For
flavonoids,
amount
was
obtained
L‐proline
levulinic
ethanol
seeds.
results
DPPH
FRAP
assays
indicate
activity,
value
achieved
glycerol.
seeds,
elevated
values
were
found
acid.
assay,
averages
between
significantly
different,
showing
also
different
demonstrate
that
extracts
from
residues
are
rich
in
valuable
potential
applications
food
pharmaceutical
industries.
They
highlight
flavonoids
extracted
emphasise
effectiveness
deep
(DES),
particularly
glycerol,
process.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
24(1)
Опубликована: Дек. 15, 2024
Abstract
The
increasing
prevalence
of
metabolic
diseases
and
the
global
drive
toward
achieving
Sustainable
Development
Goals
(SDGs)
underscore
need
for
sustainable,
nutrient‐dense
foods.
Soybeans
(
Glycine
max
),
a
critical
crop,
offer
promising
solutions;
however,
their
predominant
use
as
animal
feed
raises
concerns
regarding
food
security
environmental
sustainability.
Fermented
soy
products—including
tempeh,
natto,
miso—are
rich
in
bioactive
compounds
such
peptides
isoflavones,
which
potential
therapeutic
effects
hold
cultural
nutritional
significance.
These
fermented
products
provide
profiles
with
unique
health‐promoting
properties.
This
review
critically
examines
generated
through
fermentation,
focusing
on
bioconversion
pathways
gastrointestinal
tract
implications
human
health.
Recent
consumer
demand
novel
ingredients
additional
biological
benefits
has
fueled
research
into
advanced
extraction
techniques,
enhancing
functional
applications
from
these
soy‐based
products.
further
explores
innovations
methods
that
improve
yield
sustainability,
reinforcing
applicability
interventions.
originality
this
lies
its
in‐depth
exploration
alongside
latest
sustainable
designed
to
optimize
use.
Future
should
aim
refine
fermentation
processes,
investigate
synergistic
microbial
interactions,
develop
environmentally
production
methods.
efforts
have
position
essential
contributors
systems,
addressing
both
public
health
needs.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(5)
Опубликована: Сен. 1, 2024
The
potato
has
recently
attracted
more
attention
as
a
promising
protein
source.
Potato
proteins
are
commonly
extracted
from
fruit
juice,
byproduct
of
starch
production.
characterized
by
superior
techno-functional
properties,
such
water
solubility,
gel-forming,
emulsifying,
and
foaming
properties.
However,
commercially
isolated
often
denatured,
leading
to
loss
these
functionalities.
Extensive
research
explored
the
influence
different
conditions
techniques
on
emulsifying
capacity
stability
proteins.
there
been
no
comprehensive
review
this
topic
yet.
This
paper
aims
provide
an
in-depth
overview
current
progress
peptides,
discussing
challenges
future
perspectives.
discusses
genetic
diversity
in
various
methods
for
extracting
potatoes,
including
thermal
acid
precipitation,
salt
organic
solvent
carboxymethyl
cellulose
complexation,
chromatography,
membrane
technology.
It
also
covers
enzymatic
hydrolysis
producing
potato-derived
peptides
identifying
protein-derived
peptides.
Furthermore,
it
reviews
factors,
physicochemical
environmental
conditions,
food-processing
their
derived
Finally,
highlights
chemical
modifications,
acylation,
succinylation,
phosphorylation,
glycation
enhance
stability.
provides
insight
into
directions
utilizing
sustainable
sources
high-value
food
emulsifiers,
thereby
contributing
adding
value
processing
industry.
International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(12), С. 9060 - 9071
Опубликована: Сен. 17, 2024
Summary
This
study
explores
using
pitomba
peel
and
seeds
to
obtain
a
natural
extract
with
high
antioxidant
capacity,
employing
extraction
techniques
eutectic
solvents
combined
agitation
temperature
control.
The
analysis
revealed
that,
for
the
residues,
average
levels
of
phenolic
compounds
did
not
show
significant
differences
except
ethanol.
In
contrast,
extractions
performed
showed
differences,
combination
choline
chloride
lactic
acid
glycerol
providing
highest
compound
values.
For
flavonoids,
amount
was
obtained
L‐proline
levulinic
ethanol
seeds.
results
DPPH
FRAP
assays
indicate
activity,
value
achieved
glycerol.
seeds,
elevated
values
were
found
acid.
assay,
averages
between
significantly
different,
showing
also
different
demonstrate
that
extracts
from
residues
are
rich
in
valuable
potential
applications
food
pharmaceutical
industries.
They
highlight
flavonoids
extracted
emphasise
effectiveness
deep
(DES),
particularly
glycerol,
process.
