scholarly journals Microencapsulation of bioactives for food applications

2015 ◽  
Vol 6 (4) ◽  
pp. 1035-1052 ◽  
Author(s):  
Maria Inês Dias ◽  
Isabel C. F. R. Ferreira ◽  
Maria Filomena Barreiro
Keyword(s):  
Bioactive Compounds ◽  
Regulatory Agencies ◽  
Food Applications

The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.

scholarly journals Microalgal Cell Biofactory—Therapeutic, Nutraceutical and Functional Food Applications

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 836
Author(s):  
Boda Ravi Kiran ◽  
S. Venkata Mohan
Keyword(s):  
Bioactive Compounds ◽  
Well Being ◽  
Human Pathogens ◽  
Microalgal Biomass ◽  
Aquaculture Feed ◽  
Biological Extracts ◽  
Food And Feed ◽  
Food Applications ◽  
Environmental Requirements ◽  
Health And Well Being

Microalgae are multifaceted photosynthetic microorganisms with emerging business potential. They are present ubiquitously in terrestrial and aquatic environments with rich species diversity and are capable of producing significant biomass. Traditionally, microalgal biomass is being used as food and feed in many countries around the globe. The production of microalgal-based bioactive compounds at an industrial scale through biotechnological interventions is gaining interest more recently. The present review provides a detailed overview of the key algal metabolites, which plays a crucial role in nutraceutical, functional foods, and animal/aquaculture feed industries. Bioactive compounds of microalgae known to exhibit antioxidant, antimicrobial, antitumor, and immunomodulatory effects were comprehensively reviewed. The potential microalgal species and biological extracts against human pathogens were also discussed. Further, current technologies involved in upstream and downstream bioprocessing including cultivation, harvesting, and cell disruption were documented. Establishing microalgae as an alternative supplement would complement the sustainable and environmental requirements in the framework of human health and well-being.

scholarly journals Thai Curcuma Species: Antioxidant and Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1219 ◽  
Author(s):  
Supawadee Burapan ◽  
Mihyang Kim ◽  
Yingyong Paisooksantivatana ◽  
Bekir Engin Eser ◽  
Jaehong Han
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
High Concentration ◽  
Food Applications

For the functional food applications, antioxidant properties and the bioactive compounds of the 23 Curcuma species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (1), demethoxycurcumin (2), bisdemethoxycurcumin (3), 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4), germacrone (5), furanodienone (6), zederone (7), and ar-turmerone (8), were determined from the Curcuma by HPLC. While the total phenolic content of C. longa was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), C. Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three Curcuma species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated Curcuma species. C. longa contained the highest content of curcumin (1) (304.9 ± 0.1 mg/g) and C. angustifolia contained the highest content of germacrone (5) (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4) was found only from C. comosa at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai Curcuma species have a great potential for the application of functional foods and ingredients.

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

2020 ◽  
pp. 1-14 ◽  
Author(s):  
Praveen Saini ◽  
Nitin Kumar ◽  
Sunil Kumar ◽  
Peter Waboi Mwaurah ◽  
Anil Panghal ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Comprehensive Review ◽  
Food Applications ◽  
Nutritional Benefits

scholarly journals Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 524 ◽  
Author(s):  
Spinelli ◽  
Costa ◽  
Conte ◽  
Porta ◽  
Padalino ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Norway Spruce ◽  
Bioactive Compounds ◽  
Ultrasound Assisted Extraction ◽  
Antioxidant Power ◽  
Industry Waste ◽  
Spruce Bark ◽  
Assisted Extraction ◽  
Ferric Reducing Antioxidant Power ◽  
Food Applications

Picea abies (L.) Karst, (Norway spruce) bark, generally considered as wood industry waste, could potentially be used as a valuable source of antioxidants for food applications. In this study, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction (UAE) were carried out in order to recover bioactive compounds from bark of Norway spruce. Obtained results show that PLE with ethanol as solvent was the most effective method for extracting total flavonoid compounds (21.14 ± 1.42 mg quercetin g−1 sample) and consequently exerted the highest antioxidant activity measured by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (257.11 ± 13.31 mg Trolox g−1 sample). On the other hand, UAE extract contained the maximum phenolic concentration (54.97 ± 2.00 mg gallic acid g−1 sample) and the most interesting antioxidant activity measured by the ferric-reducing antioxidant power (580.25 ± 25.18 µmol FeSO4 g−1 sample). Additionally, PLE and UAE have demonstrated great efficiency in the extraction of trans-resveratrol, quantified by HPLC (0.19 and 0.29 mg trans-RSV g−1 sample, respectively).

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

2017 ◽  
Vol 42 (1) ◽  
pp. e13392 ◽  
Author(s):  
K. B. Arun ◽  
Janu Chandran ◽  
V. V. Venugopal ◽  
T. S. Madhavankutty ◽  
P. Nisha
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Applications

scholarly journals Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1683
Author(s):  
Thamires Lacerda Dantas ◽  
Flávia Carolina Alonso Buriti ◽  
Eliane Rolim Florentino
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Low Cost ◽  
Physicochemical Characteristics ◽  
Abelmoschus Esculentus ◽  
Antidiabetic Activity ◽  
Technological Properties ◽  
Food Applications ◽  
Potential Resource ◽  
Promising Source

Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

scholarly journals Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

2021 ◽  
pp. 101-112
Author(s):  
C. J. Mba ◽  
H. O. Agu
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Value Added ◽  
Colocasia Esculenta ◽  
Production Costs ◽  
Pest Infestation ◽  
Xanthosoma Sagittifolium ◽  
Anti Cancer ◽  
Food Applications ◽  
Nutritional Benefits

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioactive compounds such as polyphenols, proteins, mucilage, polysaccharides, lipids and anti-polyphenol antioxidants. These bioactive compounds have been shown to provide consumers with health benefits such as anti-cancer, anti-inflammatory, antioxidant and dyslipemic properties. Interestingly, you don't need to consume the raw tubers or leaves to get these numerous health benefits, as the different parts of the plants which are nutrient-dense, have been used in various food applications such as flour, chips, poi, syrup, weaning foods for babies, local delicacies, and starch production. These products compete favourably with products from other root and tuber crops. Therefore, this article describes various value-added products made from Cocoyam that can be consumed to reap the numerous health benefits associated with consuming Cocoyam.

Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications

2021 ◽  
pp. 1-41
Author(s):  
Hadis Rostamabadi ◽  
Seid Reza Falsafi ◽  
Sareh Boostani ◽  
Iman Katouzian ◽  
Atefeh Rezaei ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Applications
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