Yeast cells for encapsulation of bioactive compounds in food products: A review

2021 ◽  
Author(s):  
Elahe Dadkhodazade ◽  
Elham Khanniri ◽  
Nasim Khorshidian ◽  
Seyede Marziyeh Hosseini ◽  
Amir M. Mortazavian ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Products ◽  
Yeast Cells

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

scholarly journals Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1100
Author(s):  
Wioletta Parys ◽  
Małgorzata Dołowy ◽  
Alina Pyka-Pająk
Keyword(s):  
Gas Chromatography ◽  
Bioactive Compounds ◽  
Residue Analysis ◽  
Food Products ◽  
Vital Role ◽  
Bioactive Molecules ◽  
Validation Parameters ◽  
Layer Chromatography ◽  
Natural And Synthetic

The present study summarizes the new strategies including advanced equipment and validation parameters of liquid and gas chromatography methods i.e., thin-layer chromatography (TLC), column liquid chromatography (CLC), and gas chromatography (GC) suitable for the identification and quantitative determination of different natural and synthetic bioactive compounds present in food and food products, which play an important role in human health, within the period of 2019–2021 (January). Full characteristic of some of these procedures with their validation parameters is discussed in this work. The present review confirms the vital role of HPLC methodology in combination with different detection modes i.e., HPLC-UV, HPLC-DAD, HPLC-MS, and HPLC-MS/MS for the determination of natural and synthetic bioactive molecules for different purposes i.e., to characterize the chemical composition of food as well as in the multi-residue analysis of pesticides, NSAIDs, antibiotics, steroids, and others in food and food products.

Detection of Bioactive Compounds in Plants and Food Products

2015 ◽  
pp. 81-109 ◽  
Author(s):  
Vesna Tumbas Šaponjac ◽  
Jasna Čanadanović-Brunet ◽  
Gordana Ćetković ◽  
Sonja Djilas
Keyword(s):  
Bioactive Compounds ◽  
Food Products

Applications of recovered bioactive compounds in food products

2017 ◽  
pp. 231-253 ◽  
Author(s):  
Gianluca Veneziani ◽  
Enrico Novelli ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Maurizio Servili
Keyword(s):  
Bioactive Compounds ◽  
Food Products

scholarly journals Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

2021 ◽  
Vol 51 (3) ◽  
Author(s):  
Greice Carine Raddatz ◽  
Cristiano Ragagnin de Menezes
Keyword(s):  
Phenolic Compounds ◽  
Literature Review ◽  
Bioactive Compounds ◽  
Food Products ◽  
Safe Delivery ◽  
Daily Diet ◽  
Food Matrices ◽  
Food Challenges

ABSTRACT: The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet of consumers. However, the effective and safe delivery of such products requires certain precautions to ensure their preservation, stability, and bioavailability when consumed. Microencapsulation is a great alternative, which is a method capable of protecting different bioactive compounds, including probiotic cells, prebiotic compounds, and some antioxidant substances such as phenolic compounds, anthocyanins, flavonoids, and vitamins. Therefore, this study aimed to perform a literature review and present different alternatives to make bioactive compounds viable through microencapsulation, increase their stability and viability when applied in different food matrices, and address the existing challenges regarding their effectiveness.

scholarly journals Cereal Grain: A Vehicle for Improved Healthy Living

2021 ◽  
Author(s):  
Timilehin David Oluwajuyitan ◽  
Oseni Kadiri ◽  
Babawande Adeboye Origbemisoye ◽  
Oladapo Fisoye Fagbohun ◽  
Ruth Nkemjika Ukejeh ◽  
...  
Keyword(s):  
Side Effects ◽  
Bioactive Compounds ◽  
Large Population ◽  
Food Products ◽  
Cereal Grains ◽  
Healthy Foods ◽  
Fiber Protein ◽  
Cereal Grain ◽  
The World ◽  
Nutritional Needs

The increasing population of the world, emergence, and prominence of diseases coupled with side effects of drugs has led to the search of non-toxic, healthy foods products. Cereal grains are a stable food consumed by a large population of the world, containing an array of nutritional and bioactive compounds such as dietary fiber, protein, carbohydrate, vitamins, minerals, β-glucan, lignans, phytosterol, phenolics among others. These compounds proffer beyond basic nutritional needs as they also provide health benefits on consumption such asantioxidants, antidiabetics, antihypertension, antihyperlipidemic/anti-cholesterol, antimicrobial and anticancer with no side effects. Cereal grains canbe processed into divers of food products, singly or as multigrain food products in other to increases the bioavailability of its nutrients or bioactive compounds. Its by-products can further be used to enriched human diets or serve as animal feeds. Hence, this review addresses the needs for more processing, value additions and consumption of cereal grain as a vehicle to improved healthy livings.

scholarly journals An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

2021 ◽  
Vol 9 (3) ◽  
pp. 745-754
Author(s):  
Vicente Amirpasha Tirado-Kulieva ◽  
Manuel Sánchez-Chero ◽  
Mario Villegas Yarlequé ◽  
Gretell Fiorela Villegas Aguilar ◽  
Gilberto Carrión-Barco ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Biological Activities ◽  
Food Products ◽  
Modeling And Optimization ◽  
Independent Variables ◽  
Extraction Processes ◽  
Food Processes

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.

scholarly journals Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia

2017 ◽  
Vol 14 (2) ◽  
pp. 85 ◽  
Author(s):  
Andriati Ningrum ◽  
Matthias Schreiner
Keyword(s):  
Bioactive Compounds ◽  
Food Products ◽  
Communicable Diseases ◽  
Tropical Fruits ◽  
Tropical Fruit

Indonesia has several biodiversities including tropical fruits.   The consumption of tropical fruits is increasing as this source can be used as a healthy source of several bioactive compounds to prevent severalnon-communicable diseases.  Tropical fruits are commonly used for the production of several food products e.g. juice, jams, jellies, cookies and other products.  The utilization of by product of tropical fruits have not been developed and promoted.  Although, several bioactive compounds are still present in tropical fruits by product.  This concept called as avalorization of by product to increase the economical value of several by product.  The purpose of this review isto promote several selected Indonesian tropical fruit and also to promote the potency of a by-product of tropical fruits in valorization concept.

scholarly journals Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient

2019 ◽  
Vol 76 (1) ◽  
pp. 80
Author(s):  
Anca Corina FĂRCAŞ ◽  
Sonia Ancuța SOCACI ◽  
Carmen SOCACIU ◽  
Corina MAXIM ◽  
Maria TOFANĂ
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Products ◽  
Added Value ◽  
Dependent Manner ◽  
Brewing Industry ◽  
Great Opportunity ◽  
Overall Acceptability ◽  
Spent Grain

In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products.

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