Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 1, 2025

Abstract Macauba is an underexplored palm with significant potential for food‐grade vegetable oil production. Its fruits yield two distinct sources of oil, the pulp and kernel, each its unique composition, emerging as a source high competitiveness well‐established conventional sources. Besides macauba are rich in essential nutrients, including proteins, minerals, vitamins, dietary fiber, phytochemicals, outstanding health benefits. processing generates valuable co‐products, epicarp, kernel cakes, endocarp, which have considerable enhancing production chain. This review explores nutritional phytochemical profile macauba, benefits, exploiting co‐products. Innovative extraction methods comprehensive strategy producing multiple products from co‐products also highlighted opportunities to achieve sustainable development goals circular economy fruit processing.

Язык: Английский

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Implementation of Plum Skin as a Structuring Agent in Plum Spread

Foods, Год журнала: 2025, Номер 14(4), С. 697 - 697

Опубликована: Фев. 18, 2025

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents food processing. This study investigated properties lyophilized skin (LPS) spreads produced laboratory (F-LS) semi-industrial (F-IS) environments, compared to control spread (CS). Textural rheological were analyzed through penetration, spreadability, flow, dynamic oscillatory tests. Total, soluble, insoluble (TDF, SDF, IDF) LPS purée (PP) measured using enzymatic gravimetric method, pectic substances contents quantified colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed presence polysaccharides pectins LPS. had higher TDF, IDF PP, with TDF at 38.98 ± 0.52 g/100 g d.m. predominant fraction. The pectin content was 0.73 0.03 d.m., water retention capacity ranged from 3.63 3.86 g/g depending on temperature (room, 50, 82 °C). Incorporating into F-IS significantly increased all textural parameters, three times (6.69 g) CS. All samples exhibited viscoelastic gel-like behavior, statistically significant agent both

Язык: Английский

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Preparation, Sensory, and Nutritional Evaluation of Extruded Functional Food Products Using Asparagus racemosus (Shatavari)

Cureus, Год журнала: 2025, Номер unknown

Опубликована: Фев. 24, 2025

Introduction: Functional foods provide health benefits beyond basic nutrition, with medicinal plants like Asparagus racemosus (A. racemosus) (Shatavari) offering therapeutic potential. This study investigates the incorporation of A. root powder into noodles and pasta to create nutrient-rich functional foods. Methods: roots were dried, powdered, incorporated formulations at varying levels (0%, 5%, 10%, 15%). Sensory evaluation for color, texture, taste, overall acceptability was conducted using a nine-point hedonic scale. Proximate analyses assessed moisture, ash, fiber, protein, fat, carbohydrates, energy, calcium, iron content. Statistical analysis performed Student's t-test. Results: revealed that products 15% (T3) scored highest all attributes. Nutritional indicated significant increases in fiber (3.12 ± 0.47 g vs. 1.74 0.03 g), carbohydrates (76.07 0.33 64.72 0.77 calcium (95.26 0.62 mg 14.5 0.48 mg), energy (349 0.64 kcal 322.2 0.38 kcal) T3 compared control (T0). Conclusion: Incorporating enhances sensory appeal nutritional value, food option rich energy. approach addresses consumer demand health-promoting natural ingredients processed Further research on long-term is recommended.

Язык: Английский

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Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

Gels, Год журнала: 2025, Номер 11(4), С. 303 - 303

Опубликована: Апрель 20, 2025

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing risk of choking and aspiration. This study aimed to develop texturally modified soy protein gel that meets Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, gel’s texture was using transglutaminase at varying concentrations (0.5%, 1.0%, 2.0%, w/v) combination agar. The prepared 0.5% exhibited lowest hardness value (2.2 × 103 N/m2) classified as Level 4 under UDF indicating it requires no chewing easy swallow, making suitable severe In contrast, formulated 2.0% agar had highest (3.29 104 2, meaning can be easily mashed gums, appropriate moderate Structural analyses revealed modifying altered protein’s secondary structure reducing content α-helixes β-sheets while β-turns, potentially enhancing network flexibility. These findings suggest combined use effectively modifies meet dietary needs approach shows promise food industry providing safer more diverse options aging populations facing

Язык: Английский

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Obesity and nutritional strategies: advancing prevention and management through evidence-based approaches

Food and Agricultural Immunology, Год журнала: 2025, Номер 36(1)

Опубликована: Апрель 20, 2025

Язык: Английский

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Unlocking the nutritional profile of apricot (Prunus armeniaca L) kernel as a valuable by-product for future exploration

Future Foods, Год журнала: 2025, Номер unknown, С. 100632 - 100632

Опубликована: Апрель 1, 2025

Язык: Английский

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Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110880 - 110880

Опубликована: Ноя. 1, 2024

Язык: Английский

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