scholarly journals Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

2017 ◽  
Vol 29 ◽  
pp. 37-45 ◽  
Author(s):  
Patricia Morales ◽  
Helayne Aparecida Maieves ◽  
Maria Inês Dias ◽  
Ricardo C. Calhella ◽  
María Cortes Sánchez-Mata ◽  
...  
Keyword(s):  
Functional Foods ◽  
Maturity Stages ◽  
Bioactive Properties ◽  
Hovenia Dulcis

scholarly journals The Role of High-Resolution Analytical Techniques in the Development of Functional Foods

2021 ◽  
Vol 22 (6) ◽  
pp. 3220
Author(s):  
Álvaro Fernández-Ochoa ◽  
Francisco Javier Leyva-Jiménez ◽  
María De la Luz Cádiz-Gurrea ◽  
Sandra Pimentel-Moral ◽  
Antonio Segura-Carretero
Keyword(s):  
High Resolution ◽  
Functional Foods ◽  
Intervention Studies ◽  
Analytical Techniques ◽  
Nutritional Intervention ◽  
Bioactive Properties ◽  
Metabolic Reactions ◽  
Bioactive Potential ◽  
Endogenous Metabolites

The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining role in several of the stages necessary for the development of functional foods. The analyses of botanical extracts rich in bioactive compounds is one of the fundamental steps in order to identify and quantify their phytochemical composition. However, the compounds characterized in the extracts are not always responsible for the bioactive properties because they generally undergo metabolic reactions before reaching the therapeutic targets. For this reason, analytical techniques are also applied to analyze biological samples to know the bioavailability, pharmacokinetics and/or metabolism of the compounds ingested by animal or human models in nutritional intervention studies. In addition, these studies have also been applied to determine changes of endogenous metabolites caused by prolonged intake of compounds with bioactive potential. This review aims to describe the main types and modes of application of high-resolution analytical techniques in all these steps for functional food development.

scholarly journals Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ricardo I. Castro ◽  
Patricio Ramos ◽  
Carolina Parra-Palma ◽  
Luis Morales-Quintana
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Future Research ◽  
Bioactive Properties ◽  
Principal Points ◽  
Excellent Source ◽  
Ugni Molinae

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.

scholarly journals Investigating The Bioactive Properties of Cheese-Fruit Combinations Following In Vitro Digestion Using an Elderly Model.

2021 ◽  
Vol 9 (2) ◽  
pp. 465-478
Author(s):  
Aimee M. Plante ◽  
Aoife L. McCarthy ◽  
Seán Lacey ◽  
Fiona O’Halloran
Keyword(s):  
Older Adults ◽  
Healthy Aging ◽  
Functional Foods ◽  
Group B Streptococcus ◽  
In Vitro Digestion ◽  
Bioactive Properties ◽  
Tnf Α ◽  
Group B ◽  
Immunomodulatory Potential

The prevalence of disease in older adults is increasing, thus there is a need to develop functional foods for this cohort that can promote healthy aging. This study analyzed cheese combined with fruit to identify if certain cheese-fruit combinations improved the bioactive properties of the cheese. Feta, Reduced-Fat Red Cheddar (RFRC), and Goat’s cheese were combined with different fruit (goji berries, red pepper, or blackberries) and digested with a simulated gastrointestinal in vitro digestion model representative of older adults. Antioxidant potential was investigated using DPPH radical scavenging, Ferric reducing antioxidant power (FRAP) and Total phenolic content (TPC) assays. The ability of samples to inhibit digestive enzymes was determined using the α-glucosidase inhibition assay. Antimicrobial activity against Listeria monocytogenes, Group B Streptococcus and Escherichia coli was investigated by the disc diffusion method. Immunomodulatory potential of the digestates was evaluated by their ability to modulate TNF-α levels in stimulated Jurkat T cells. Results demonstrated that combining RFRC with all fruit significantly (p<0.05) increased both the antioxidant and α-glucosidase inhibitory potential of the cheese (≥90.6% DPPH inhibition, ≥980.5 FRAP µmol Fe2+/kg.fw, and ≥58.1% α-glucosidase inhibition). Reducing potential of all cheese significantly (p<0.05) increased when combined with fruit (≥977.0 FRAP µmol Fe2+/kg.fw). Group B Streptococcus was inhibited by cheese-fruit combinations containing feta and goat’s cheese. Combining fruit with feta altered the immunomodulatory potential of the cheese by significantly (p<0.05) decreasing TNF-α secretion by ≥41%, compared to the control. Novel cheese-fruit combinations that promote synergistic bioactive properties could help design functional foods for older adults that promote healthy aging.

The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds

2017 ◽  
Vol 8 (12) ◽  
pp. 4733-4743 ◽  
Author(s):  
Spyridon Petropoulos ◽  
Ângela Fernandes ◽  
Lillian Barros ◽  
Ana Ciric ◽  
Marina Sokovic ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Antimicrobial Properties ◽  
Abelmoschus Esculentus ◽  
Bioactive Properties

Okra seeds present significant nutritional value and antimicrobial properties and could be proposed for innovative okra products and functional foods with antimicrobial and bioactive properties.

scholarly journals Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1639
Author(s):  
Karín E. Coello ◽  
Juana Frias ◽  
Cristina Martínez-Villaluenga ◽  
María Elena Cartea ◽  
Rosaura Abilleira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods ◽  
Moringa Oleifera ◽  
Nutritional Composition ◽  
Aminobutyric Acid ◽  
Optimal Conditions ◽  
Bioactive Properties ◽  
Response Optimization ◽  
Maximum Content

Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs.

scholarly journals Role of hydrophobicity in food peptide functionality and bioactivity

2018 ◽  
Vol 4 ◽  
Author(s):  
Caleb Acquah ◽  
Elisa Di Stefano ◽  
Chibuike C. Udenigwe
Keyword(s):  
Self Assembly ◽  
Functional Foods ◽  
Molecular Size ◽  
Structural Features ◽  
Bioactive Properties ◽  
Consumer Interests ◽  
Food Applications ◽  
Functional Biomaterials ◽  
Peptide Hydrophobicity

Peptides are important compounds used in the development of functional biomaterials, functional foods and nutraceuticals. The functional and bioactive properties of peptides are directly linked to their structural features, including molecular size, presence or absence of charges, amino acid sequence, hydrophobicity, and hydrophilicity. The role of peptide structures in their bioactivities and functionalities is still emerging. Some bioactive peptides have undesirable taste, which can influence consumer interests in novel peptide-based food applications. In this review, we discussed the role of peptide hydrophobicity in their bioavailability, bioactivity, bitterness property, emulsion stability, aggregation and self-assembly for application in novel food formulations and nutraceutical/ drug delivery.

scholarly journals Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

2021 ◽  
Vol 9 (4) ◽  
pp. 723-727
Author(s):  
Meric Simsek ◽  
Özge Sufer
Keyword(s):  
Gallic Acid ◽  
Significant Influence ◽  
Functional Foods ◽  
Antioxidant Activities ◽  
Textural Properties ◽  
Elaeagnus Angustifolia ◽  
Bioactive Properties ◽  
Significant Difference ◽  
Trolox Equivalent ◽  
Gallic Acid Equivalent

The objective of this study was to evaluate the physical, bioactive and textural properties of oleaster fruits grown in different locations of Turkey. The oleaster fruits were obtained from Aksaray, Niğde and İzmir cities and their crumb and crust parts were analyzed individually and freshly. In terms of color, the crust and crumb of oleaster fruits from İzmir had the darkest color with L* values of 46.81 ± 4.06 and 78.91 ± 4.97 among all tested fruits from different locations, respectively. Total of phenolic (TP), flavonoid (TF) and tannin (TT) content (C) and as well antioxidant activities (AA) of oleaster fruits were determined for the crust and crumb of oleaster fruits. The highest TPC (22.30±1.75 mg gallic acid equivalent/g DM), TFC (16.24±1.49 mg catechin equivalent/g DM) and AA (14.05±0.55 μmol trolox equivalent/g DM) by DPPH were found in the crust of Aksaray oleaster fruits. In addition, the crumb of Aksaray oleaster fruit had the highest TPC (16.44±1.67 mg gallic acid equivalent/g DM) among the crumbs of oleaster fruits from different locations. Furthermore, there was no significant difference among the texture of crust and crumb of oleaster fruits obtained from different locations. Results showed the growing location of oleaster fruits had a significant influence on the physical and bioactive properties of fruits. Also, this study indicated that oleaster fruits were rich in bioactive compounds; therefore, they could be incorporated into foods to design functional foods.

scholarly journals Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages

2015 ◽  
Vol 18 ◽  
pp. 1117-1124 ◽  
Author(s):  
Helayne Aparecida Maieves ◽  
Rebeca López-Froilán ◽  
Patricia Morales ◽  
María Luisa Pérez-Rodríguez ◽  
Rosemary Hoffmann Ribani ◽  
...  
Keyword(s):  
Maturity Stages ◽  
Hovenia Dulcis
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