New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste

Molecules, Год журнала: 2023, Номер 28(11), С. 4421 - 4421

Опубликована: Май 29, 2023

Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid (SFE), which are based on clean processes aimed at recovering different food sources. We studied how the processing conditions provide many advantages a great opportunity obtain with antioxidant, antibacterial, antiviral, or antifungal activity plant matrices industrial biowaste, especially antioxidant (anthocyanins polyphenols) due their important role health promotion. Our research was conducted through systematic search scientific databases related PLE SFE topics. The analyzed optimal using these lead efficient of compounds, use equipment, recent combinations other technologies. given rise development new technological innovations, commercial applications, detailed recovery various extracted marine life matrices. These environmentally friendly methodologies fully valid have future application prospects biowaste valorization. They represent feasible tool that can promote implementation circular economy model industry. underlying mechanisms techniques were discussed detail supported by current literature.

Язык: Английский

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Polyphenols in edible plant leaves: an overview of their occurrence and health properties

Food & Function, Год журнала: 2024, Номер 15(13), С. 6847 - 6882

Опубликована: Янв. 1, 2024

Edible plant leaves (EPLs) constitute a major renewable functional biomass available all year round, providing an essential source of polyphenols in the global diet.

Язык: Английский

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Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants

Trends in Food Science & Technology, Год журнала: 2024, Номер 147, С. 104465 - 104465

Опубликована: Март 25, 2024

Язык: Английский

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Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102406 - 102406

Опубликована: Март 1, 2025

Язык: Английский

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Root Vegetables—Composition, Health Effects, and Contaminants

International Journal of Environmental Research and Public Health, Год журнала: 2022, Номер 19(23), С. 15531 - 15531

Опубликована: Ноя. 23, 2022

Root vegetables are known all over the world, but they being less and consumed by individuals. The main purpose of this article was to summarize benefits, health effects, threats associated with consumption carrot, celery, parsley, beetroot, radish, turnip, horseradish. They characterized high nutritional value due their richness in dietary fiber, vitamins, minerals. One most important features is content bioactive compounds, such as polyphenols, phenols, flavonoids, vitamin C. These compounds responsible for antioxidant potential. Comparison effects difficult lack standardization among methods used assessment. Therefore, there a need reference method that would allow correct interpretation. Moreover, root several health-promoting including regulation metabolic parameters (glucose level, lipid profile, blood pressure), potential, prebiotic function, anti-cancer properties. However, type cultivation, vulnerable contaminants from soil, toxic metals (lead cadmium), pesticides, pharmaceutical residues, microplastics, nitrates. Regardless, low levels substances present do not pose risks average consumer.

Язык: Английский

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Molecular Characterization, Population Structure Analysis, and Association Mapping of Turkish Parsley Genotypes Using iPBS Markers

Horticulturae, Год журнала: 2023, Номер 9(3), С. 336 - 336

Опубликована: Март 3, 2023

Parsley (Petroselinum crispum Mill.) is a vegetable that has many benefits for human health, and its cultivation increasing. In order to carry out breeding studies in parsley, genotypes should be characterized terms of some characteristics. this study, phytochemical properties 18 different parsley were revealed, their genetic diversity was determined with the iPBS (Inter Primary Binding Site) marker system. polymorphism rate 31.9%, mean PIC (Polymorphic Information Content) 0.17, similarity coefficients between 0.87 0.99. The number subpopulations as two, 10 markers detected at expression levels 19–33% related properties. results study show there variation parsley. certain structures can used more effectively programs.

Язык: Английский

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Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems

Food Bioscience, Год журнала: 2023, Номер 53, С. 102556 - 102556

Опубликована: Март 11, 2023

Язык: Английский

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Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Applied Sciences, Год журнала: 2022, Номер 12(15), С. 7930 - 7930

Опубликована: Авг. 8, 2022

Parsley leaves (PL) are a rich source of many bioactive compounds and show health-promoting properties. The aim this study is to analyze the effect addition PL wheat flour on physical, antioxidant, sensory properties bread. Wheat was partially substituted with 0, 1, 2, 3, 4, 5% PL. Bread dough prepared using direct method. loaves were cooled, then their volume, texture, color, total phenolic content, antioxidant activity evaluated. In addition, evaluation bread performed. Incorporation into decreased volume increased crumb moisture but had little influence texture. enriched darker greener compared control sample. redness as well. color difference for ranged from 9.3 21.4. According evaluation, amount added should not exceed 3%. Such kind showed about twofold higher level enhanced This that powdered can be valuable nutritional supplement Future research focus possibilities fortifying various types food additive.

Язык: Английский

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What Is New about Parsley, a Potential Source of Cardioprotective Therapeutic Substances?

Nutraceuticals, Год журнала: 2024, Номер 4(1), С. 104 - 126

Опубликована: Фев. 28, 2024

Petroselinum crispum (Mill.) Fuss (Apiaceae), popularly known as parsley, is a ubiquitous aromatic herb used for culinary and medicinal purposes worldwide. In addition to the richness in nutrients, several bioactive secondary metabolites, especially flavone apigenin its glycosides, have been described this species. Parsley has already shown health-promoting activities, such antithrombotic, antihypertensive, hypolipidemic properties. The multiple studies conducted animal models so far suggest species potential source of cardioprotective agents. This review provides up-to-date information perspectives on parsley compounds development nutraceutical products drugs promoting cardiovascular health. It includes not only discussion parsley’s reported bioactivities but also knowledge supplements food additives developed innovative parsley-based products.

Язык: Английский

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IMPLICAÇÕES NA SAÚDE E NOVOS PARADIGMAS DE CONSUMO DE PRODUTOS CÁRNEOS PROCESSADOS: REVISÃO

Revista Multidisciplinar do Nordeste Mineiro, Год журнала: 2025, Номер 1(1)

Опубликована: Янв. 15, 2025

A agricultura moderna e os sistemas alimentares industriais modificaram de produção. O consumo insustentável alimentos se manifesta como danos tanto para a saúde humana quanto o ecossistema. Frente aos desafios pessoal, pública planetária, questões relacionadas dietas saudáveis sustentabilidade foram discutidas. presente estudo consiste em uma revisão literatura sobre efeito do compostos lipídicos oxidados na oriundo produtos cárneos processados. carne é um alimento com elevada preferência entre consumidores apresenta fração lipídica composta por ácidos graxos colesterol. Estes, devido presença ligações insaturadas, são suscetíveis à processos oxidativos iniciados radicais livres formação oxidados, que ocasiona perdas qualidade segurança dos alimentos. dieta nutrição fatores primordiais prevenção doenças crônico-degenerativas devem associar aprimoramento da produção saudabilidade

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