The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

2005 ◽  
Vol 42 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Charles S. Brennan ◽  
Louise J. Cleary
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
Potential Use

scholarly journals Oak Kernels—Volatile Constituents and Coffee-Like Beverages

2018 ◽  
Vol 10 (5) ◽  
pp. 117
Author(s):  
Sveto Rakic ◽  
Jelena Kukic-Markovic ◽  
Silvana Petrovic ◽  
Vele Teševic ◽  
Snežana Jankovic ◽  
...  
Keyword(s):  
Palmitic Acid ◽  
Functional Food ◽  
Food Industry ◽  
Raw Materials ◽  
Sensory Assessment ◽  
Potential Health ◽  
Food Ingredients ◽  
Food Components ◽  
Quercus Cerris ◽  
Potential Use

Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

2013 ◽  
Vol 9 (4) ◽  
pp. 283-297 ◽  
Author(s):  
Deborah Pacetti ◽  
Massimo Mozzon ◽  
Paolo Lucci ◽  
Natale Frega
Keyword(s):  
Fatty Acids ◽  
Health Effects ◽  
Functional Food ◽  
Food Ingredients

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽  
2015 ◽  
Vol 5 (97) ◽  
pp. 79270-79278 ◽  
Author(s):  
Aishwarya Mohan ◽  
Subin R. C. K. Rajendran ◽  
Quan Sophia He ◽  
Laurent Bazinet ◽  
Chibuike C. Udenigwe
Keyword(s):  
Functional Food ◽  
Protein Hydrolysates ◽  
Food Protein ◽  
Food Ingredients ◽  
Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

Functional food & ingredients from seaweed, edible Bird's nest and tropical fruits: A translational research

LWT ◽  
2021 ◽  
pp. 112164
Author(s):  
Seng Joe Lim ◽  
Lee Sin Chang ◽  
Shazrul Fazry ◽  
Wan Aida Wan Mustapha ◽  
Abdul Salam Babji
Keyword(s):  
Translational Research ◽  
Functional Food ◽  
Tropical Fruits ◽  
Food Ingredients ◽  
Edible Bird’S Nest

Trp-Trp acts as a multi-functional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46

2021 ◽  
Author(s):  
Ichie Ojiro ◽  
Hiromi Nishio ◽  
Toyomi Yamazaki-Ito ◽  
Shogo Nakano ◽  
Sohei Ito ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bitter Taste ◽  
Functional Characteristic ◽  
Taste Receptors ◽  
Food Ingredients ◽  
Masking Agents ◽  
Bitter Taste Receptors ◽  
Bitterness Masking

Abstract Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multi-functional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

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