Current Research in Nutrition and Food Science Journal,
Год журнала:
2024,
Номер
12(1), С. 306 - 319
Опубликована: Апрель 25, 2024
Carrot
stands
out
as
one
of
the
globally
consumed
vegetables,
and
its
juice
production
yields
significant
quantities
valuable
by-products,
notably
pomace.
To
mitigate
environment
impacts
enhance
cost
efficiency,
incorporating
carrot
pomace
an
ingredient
in
diverse
food
items
become
a
viable
strategy.
This
study
investigated
potential
powder
(CPP)
fenugreek
gum
(FG)
fat-replacers
dietary
fiber
sources
muffins.
The
flour
samples
i.e.
wheat
(WF)
CPP
were
analyzed
for
their
physico-chemical,
functional
pasting
properties.
CCP
contained
crude
(27.6
%),
moisture
(8.75
protein
(4.25
fat
(0.2
ash
(1.2
indicating
higher
amounts
ash,
contents
than
WF.
Further,
WF
was
replaced
with
at
different
levels
(5
%,
10
15
%
20
FG
added
0.1,
0.2,
0.3
0.4
g
to
analyze
effects
on
attributes
muffin.
results
showed
that
muffin
fortified
increase
content,
highest
observed
MF4
1.19
%.
water
oil
absorption
capabilities
(143
151
%)
lower
(181
163
blends.
Addition
increased
paste
viscosity
specific
volume
(SV).
Moreover,
sensory
analysis
firmness,
taste
appearance
muffins
improved
by
addition
CPP.
most
popular
those
made
0.2
FG.
In
conclusion,
can
be
effectively
utilized
produce
fiber-enriched
low-fat
nutritional
profiles
acceptable
characteristics.
Food Chemistry Advances,
Год журнала:
2023,
Номер
4, С. 100598 - 100598
Опубликована: Дек. 29, 2023
Apple
pomace
is
a
substantial
by-product
created
during
the
production
of
apple
juice.
commonly
thrown
away
as
waste,
which
harms
environment
and
could
be
hazardous
to
human
health.
Discussion
functional
bioactives,
current
food
applications,
pharmacological
activities
are
main
objectives
this
review
paper,
covered
by
using
Google
Scholar,
Scopus,
Web
Science
ResearchGate.
It
contains
variety
macro
micro
nutrients
phytochemicals.
Different
earlier
in
vivo
vitro
investigations
have
showed
wide
range
related
pomace,
due
its
bioactives.
Some
technofunctional
applications
discussed
were
antimicrobial,
enzymes
pectin
extraction,
civilization
microbial
strains
xyloglucans
components.
To
recover
utilize
phytochemicals,
has
potential
employed
directly
or
with
minimal
processing
systems.
Therefore,
been
added
products
boost
their
nutritional
value
marketability.
also
vast
utilization,
ingredient
culinary
applications.
As
an
illustration,
adding
foodstuffs
including
bakery,
confectionary,
dairy
meat
items
resulted
boosting
nutritional,
pharmacological,
phytochemical
health-promoting
properties.
Antioxidants,
Год журнала:
2023,
Номер
12(8), С. 1605 - 1605
Опубликована: Авг. 12, 2023
Citrus
limon
is
among
the
species
of
genus
that
dominates
world
market.
It
highly
nutritious
for
humans
as
it
contains
twice
amount
suggested
daily
intake
ascorbic
acid
and
also
a
good
source
phenolic
compounds,
carotenoids,
other
bioactive
compounds.
This
study
aimed
to
identify
optimal
extraction
procedures
parameters
obtain
maximum
quantity
components
from
lemon
peel
by-products.
Various
techniques,
including
stirring,
ultrasound,
pulsed
electric
field,
were
evaluated,
along
with
factors
such
time,
temperature,
solvent
composition.
The
results
revealed
simple
stirring
150
min
at
20
°C
proved
be
most
effective
practical
method.
ideal
mixture
consisted
75%
ethanol
25%
water,
highlighting
crucial
role
composition
in
maximizing
efficiency.
Among
extracted
compounds
phenolics,
acid,
carotenoids.
Under
optimum
conditions,
extract
was
found
contain
high
total
content
(TPC)
(51.2
mg
gallic
equivalents,
GAE/g
dry
weight),
flavonoid
(TFC)
(7.1
rutin
RtE/g
amounts
(3.7
mg/g
carotenoids
(TCC)
(64.9
μg
β-carotene
CtE/g).
Notably,
extracts
demonstrated
potent
antioxidant
properties
(128.9
μmol
AAE/g;
30.3
AAE/g
evidenced
by
FRAP
DPPH
assays,
respectively),
making
promising
ingredient
functional
foods
cosmetics.
study’s
implications
lie
promoting
sustainable
practices
converting
into
valuable
resources
supporting
human
health
wellness
through
consumption
natural
antioxidants.
LWT,
Год журнала:
2024,
Номер
194, С. 115790 - 115790
Опубликована: Янв. 23, 2024
Reduced
sugar
and
fat
products
are
increasingly
in
demand
due
to
the
link
between
excessive
consumption
of
these
substances
chronic
noncommunicable
diseases.
Therefore,
this
study
aimed
produce
a
low-calorie
cake
by
replacing
with
whey
protein
isolate/sodium
alginate/licorice
extract
ternary
foam
at
three
substitution
levels
0
%,
25
50
%.
As
amount
used
as
replacement
increased,
there
were
marked
decreases
batter
viscosity
(5.29–2.64
Pa.s)
density
(1.13–0.88
g
cm−3),
well
cake's
(8.91–4.73
g/100
g),
carbohydrate
(67.92–47.09
specific
volume
(3.13–1.76
mL
g−1),
calories
(371.37–252.57
kcal/100
porosity
(10.25–5.05
%).
On
other
hand,
moisture
water
activity
increased
significantly
(p
<
0.05)
increase
replacement.
In
terms
crust
color,
a*
decreased
while
L*
b*
remarkably.
The
samples
%
had
lowest
highest
values
for
hardness
(0.76
vs.
2.38
N),
cohesiveness,
chewiness,
respectively.
sensory
evaluation
results
showed
that
sample
level
was
more
similar
control
sample.
This
suggests
can
be
substitute
healthier
product.
Frontiers in Sustainable Food Systems,
Год журнала:
2025,
Номер
9
Опубликована: Фев. 19, 2025
Introduction
New
alternate
food
and
pharma
sources,
halophyte
plants
have
long
been
displaying
exceptional
nutritional
functional
qualities.
Methods
Present
investigations
were
carried
out
to
explore
three
important
herbs;
Anabasis
articulata
,
Lycium
shawii
Zilla
spinosa
,harvested
from
deserts,
for
phytochemical
composition
potential
application.
Results
discussion
Plant
leaves,
converted
into
powders
showed
significant
amounts
of
ash,
fiber,
minerals
as
contents
(%)
ash
fiber
in
6.39
6.79,
8.19
9.14,
4.35
8.87,
respectively,
while
Mg,
Zn,
Cu
Mn
significantly
higher
with
values
52.40,
50.59,
16.33
48.25
mg/kg,
whereas
presented
Fe
120.95
highest
all.
Total
phenolic
(45.92
mg
gallic
acid
equivalent/g),
total
flavonoid
(11.31
quercetin
equivalent/g)
antioxidant
activity
(22.85
Trolox/g)
found
ethanolic
extract
remaining
two
these
also
prominent.
Extracts
halophytes
leaves
exhibited
prominent
antimicrobial
activities,
calculated
zone
inhibitions
(mm)
comparable
reference
drugs.
Incorporation
all
resulted
increment
(Mg,
Fe,
Mn)
content
biscuits
but
slight
decrement
moisture,
fat
protein.
Formulated
boosted
elevated
a
result
incorporation
powders.
Assessment
revealed
that
5%
levels
halophyte’s
produced
acceptable
product
terms
color,
taste,
texture
overall
acceptability.
Thus,
plant
extracts
could
be
used
new
sustainable
source
products.
Journal of Food Biochemistry,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
Hill
lemon
(
Citrus
pseudolimon
Tanaka)
is
an
underutilized
citrus
fruit
native
to
India,
with
significant
potential
in
the
food,
pharmaceutical,
and
cosmetic
industries
due
its
rich
nutritional
bioactive
profile.
This
review
consolidates
existing
research
on
lemon,
highlighting
various
components
their
associated
health
benefits.
Studies
have
documented
diverse
benefits,
including
antioxidant,
antibacterial,
antiviral,
anti‐inflammatory,
anticancer
properties.
The
leaves,
peel,
seeds
of
are
sources
compounds
like
limonene,
citronellol,
pectin,
essential
oils,
vitamin
C,
contributing
beneficial
Despite
promising
potential,
short
shelf
life
processed
juice
presents
a
challenge
for
commercialization.
underscores
need
further
fully
explore
compounds,
particularly
developing
value‐added
products
enhanced
stability
extended
life.
International Journal of Food Science,
Год журнала:
2023,
Номер
2023, С. 1 - 14
Опубликована: Ноя. 16, 2023
The
significance
of
conducting
research
for
its
application
has
been
noted
as
a
result
the
rising
global
food
production
and
waste
generation.
As
result,
there
is
increasing
interest
in
fruits
vegetable
seeds
that
contain
bioactive
chemicals,
such
those
are
obtained
from
orange
seeds.
In
current
work,
seed
powder
replaced
wheat
flour
at
0,
2.5,
5,
7.5,
10%
levels,
to
observe
changes
physicochemical
features
developed
biscuits.
Proximate
analysis
revealed
high
fat,
fiber,
protein,
ash
contents
compared
flour,
whereas
moisture
were
high.
biscuits,
highest
values
(percentage)
(9.68
±
0.04),
fiber
(6.79
0.12),
protein
(10.42
0.25),
fat
(36.90
0.55)
found
biscuits
with
powder.
Orange
was
comparatively
good
source
both
macro
micro
minerals,
flour.
High
selenium
(5.32
0.03),
iron
(2.12
0.05),
zinc
(3.88
manganese
(2.25
0.04)
mg/100
g,
present
powder,
prominent
findings
this
flours
observed
be
deficient
these
trace
minerals.
Contents
calcium,
magnesium,
potassium,
zinc,
manganese,
control
20.51
0.08,
17.29
0.04,
46.12
0.05,
1.06
0.01,
1.97
0.12
0.11
0.01
respectively,
replacement
increased
minerals
103.90
0.35,
44.35
0.50,
71.29
0.32,
2.59
0.4,
2.75
0.02,
1.31
2.02
0.05
respectively.
Vitamins
E
K,
which
not
detected
amount,
B
group
vitamins,
also
significantly
quantities
Increment
vitamin
A,
D,
E,
complexes
significant
supplementation,
except
vitamins
B1
B2,
slightly
decreased.
Sensory
evaluation
5%
provided
quality
acceptable
colour,
flavor,
taste,
texture,
overall
acceptability.
could
prove
an
important
ingredient
baking
industry
potential
promoting
nutritional
value
foods.
