scholarly journals A natural food ingredient based on ergosterol: optimization of the extraction fromAgaricus blazei, evaluation of bioactive properties and incorporation in yogurts

2018 ◽  
Vol 9 (3) ◽  
pp. 1465-1474 ◽  
Author(s):  
Rúbia C. G. Corrêa ◽  
Lillian Barros ◽  
Ângela Fernandes ◽  
Marina Sokovic ◽  
Adelar Bracht ◽  
...  
Keyword(s):  
Food Additives ◽  
Value Added ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties

A. blazeibioresidues can be used to obtain promising high value-added food additives, following a circular bioeconomy concept.

scholarly journals Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

2021 ◽  
pp. 310-316
Author(s):  
Premagowri Balakrishnan
Keyword(s):  
Shelf Life ◽  
Process Development ◽  
Antioxidant Properties ◽  
Nutrient Content ◽  
Banana Peel ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties ◽  
Total Antioxidant ◽  
Peel Extract

Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.

scholarly journals Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2017 ◽  
Vol 2017 ◽  
pp. 1-31 ◽  
Author(s):  
Khawaja Muhammad Imran Bashir ◽  
Jin-Soo Kim ◽  
Jeong Hyeon An ◽  
Jae Hak Sohn ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Value Added ◽  
Fish Muscle ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Additives ◽  
Fish Meat ◽  
Seafood Products ◽  
Increasing Demand

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

scholarly journals Whey Proteins and Its Derivatives: Bioactivity, Functionality, and Current Applications

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 233-258
Author(s):  
Shayanti Minj ◽  
Sanjeev Anand
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Value Added ◽  
Antimicrobial Activities ◽  
Food Ingredient ◽  
Milk Whey ◽  
Bioactive Properties ◽  
Functional Attributes ◽  
Wide Range ◽  
Value Added Products

With the increased consumer demand for nutritional foods, it is important to develop value-added products, which will not only catch the attention of a wider consumer group but also provide greater benefits in terms of enhanced nutrition and functionality. Milk whey proteins are one of the most valued constituents due to their nutritional and techno-functional attributes. Whey proteins are rich in bioactive peptides, possessing bioactive properties such as being antioxidant and antihypertensive as well as having antimicrobial activities, which, when ingested, confers several health benefits. These peptides have the potential to be used as an active food ingredient in the production of functional foods. In addition to their bioactivities, whey proteins are known to possess enhanced functional attributes that allow them to be utilized in broad applications, such as an encapsulating agent or carrier materials to entrap bioactive compounds, emulsification, and in edible and active packaging. Hence, over the recent years, several whey protein-based ingredients have been developed and utilized in making formulations for a wide range of foods to harness their beneficial properties. This review highlights the bioactive properties, functional characteristics, associated processing limitations, and applications of different whey protein fractions and derivatives in the field of food formulations, encapsulation, and packaging.

scholarly journals Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 657
Author(s):  
Katharine Ko ◽  
Younas Dadmohammadi ◽  
Alireza Abbaspourrad
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Food Additives ◽  
Value Added ◽  
Punica Granatum ◽  
In Vitro Models ◽  
Natural Food ◽  
Animal Skin ◽  
Health Applications

Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant and antimicrobial effects of using pomegranate rind and seed as natural food additives, thus making researchers incorporate them into bioplastics and edible coatings for food packaging. Additionally, these components have shown great plasticizing effects on packaging materials while extending the shelf life of food through active packaging. Even within skin health applications, pomegranate seed oil and its bioactive compounds have been particularly effective in combating UV-induced stresses on animal skin and in-vitro models, where cells and microorganisms are separated from the whole organism. They have also aided in healing wounds and have shown major anti-inflammatory, analgesic, and anti-bacterial properties. This review highlights all of the relevant and recent food and skin health applications found in the value-added conversion of pomegranate biowaste. The lack of research in particular areas and future outlook are also discussed.

Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials

2021 ◽  
Author(s):  
Ho-Cheng Wu ◽  
Yih-Fung Chen ◽  
Ming-Jen Cheng ◽  
Ming-Der Wu ◽  
Yen-Lin Chen ◽  
...  
Keyword(s):  
Food Additives ◽  
Monascus Purpureus ◽  
Natural Food ◽  
Asian Countries ◽  
Different Types ◽  
Anti Inflammatory

The mold Monascus has been used as the natural food coloring agent and food additives for more than 1,000 years in Asian countries. In Chinese herbology, it was also used...

Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives

2021 ◽  
pp. 131464
Author(s):  
Yu Matsuo ◽  
Kanako Akita ◽  
Honoka Taguchi ◽  
Shuji Fujii ◽  
Yumiko Yoshie-Stark ◽  
...  
Keyword(s):  
Food Additives ◽  
Natural Food

scholarly journals Biogenic Silver Nanoparticles Conjugated with Nisin: Improving the Antimicrobial and Antibiofilm Properties of Nanomaterials

Chemistry ◽  
2021 ◽  
Vol 3 (4) ◽  
pp. 1271-1285
Author(s):  
Patricia Zimet ◽  
Ruby Valadez ◽  
Sofía Raffaelli ◽  
María Belén Estevez ◽  
Helena Pardo ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Antimicrobial Properties ◽  
Value Added ◽  
Green Technology ◽  
Natural Food ◽  
Antibiofilm Activity ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Biogenic Silver Nanoparticles

Microbial technology offers a green alternative for the synthesis of value-added nanomaterials. In particular, fungal compounds can improve silver nanoparticle production, stabilizing colloidal nanoparticles. Based on a previous study by our group, silver nanoparticles obtained using the extracellular cell-free extracts of Phanerochaete chrysosporium (PchNPs) have shown antimicrobial and antibiofilm activity against Gram-negative bacteria. Moreover, nisin—a bacteriocin widely used as a natural food preservative—has recently gained much attention due its antimicrobial action against Gram-positive bacteria in biomedical applications. Therefore, the aim of this work was to conjugate biogenic silver nanoparticles (PchNPs) with nisin to obtain nanoconjugates (PchNPs@nis) with enhanced antimicrobial properties. Characterization assays were conducted to determine physicochemical properties of PchNPs@nis, and also their antibacterial and antibiofilm activities were studied. The formation of PchNPs@nis was confirmed by UV-Vis, TEM, and Raman spectroscopy analysis. Different PchNPs@nis nanobioconjugates showed diameter values in the range of 60–130 nm by DLS and surface charge values between −20 and −13 mV. Nisin showed an excellent affinity to PchNPs, with binding efficiencies higher than 75%. Stable synthesized PchNPs@nis nanobioconjugates were not only able to inhibit biofilm formation by S. aureus, but also showed inhibition of the planktonic cell growth of Staphyloccocus aureus and Escherichia coli, broadening the spectrum of action of the unconjugated antimicrobials against Gram-positive and Gram-negative bacteria. In conclusion, these results show the promising application of PchNPs@nis, prepared via green technology, as potential antimicrobial nanomaterials.

scholarly journals Research of pigments of blue-green algae spirulina platensis for practical use in confectionery technology

2019 ◽  
Vol 81 (2) ◽  
pp. 170-176
Author(s):  
T. K. Kalenik ◽  
E. V. Dobrynina ◽  
V. M. Ostapenko ◽  
Y. Torii ◽  
J. Hiromi
Keyword(s):  
Chlorophyll A ◽  
Green Algae ◽  
Spirulina Platensis ◽  
Food Additives ◽  
Water Extract ◽  
Blue Pigment ◽  
Natural Food ◽  
Synthetic Dyes ◽  
Blue Green Algae ◽  
Synthetic Origin

The article presents a study of the process of isolation of natural blue pigment – phycocyanin from the biomass of blue-green algae Spirulina platensis by water extraction, followed using its water solution as a natural food colorant in the production of milk chocolate. Recently, modern food enterprises are pursuing their policy towards expanding the range of products, which is closely related to the increasing needs of the population in food of a new kind. One of the solutions to this problem is the use of food additives of both natural and synthetic origin. Among the similar components widespread found dyes synthetic origin, which have high coverage rates and relatively low cost. However, many of the permitted in our country synthetic food dyes are banned in several developed countries as potentially dangerous to health. Synthetic dyes of red, yellow and green color have many natural analogues – carotenoids, lutein, chlorophyll, etc., except for the blue dye, the analogue of which is only anthocyanins, which are unstable depending on the pH conditions. In this article were identified phycobiliproteins and chlorophyll a in a water extract of spirulina. The mass concentration of phycobiliproteins and chlorophyll a was determined by spectrophotometric method before and after the addition of ammonium sulfate. A comparative analysis of the effect of fractionation (salting out) on the degree of purification of the phycocyanin solution. Presented and described the technological scheme of extraction of phycocyanin which allows to use it in food technologies as an extract or a dry powder. Established the concentration of phycocyanin extract from blue-green algae spirulina to produce milk blue chocolate. Determined organoleptic and hygienic characteristics of the finished product

scholarly journals Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives

2021 ◽  
Author(s):  
K Saleem ◽  
Pritha Dey ◽  
Charitha Sumeet ◽  
Mayur Bajaj ◽  
Y Geetika ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Cultured Cells ◽  
Food Additives ◽  
Lipid Peroxide ◽  
Natural Food ◽  
Type I ◽  
Collagen Hydrolysate ◽  
Simulated Digestion ◽  
Wide Range ◽  
Fibrillar Network

AbstractThis study attempts to identify the significant role played by the secondary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Collagen was extracted from the skin of Perch and swim bladder of Rohu at 45-78% efficiency. It was identified as type-I based on a high molecular weight (110kDa) and its ion-exchange elution profile. The collagen samples were enzymatically hydrolyzed and collagen hydrolysate (CH) was extracted with an efficiency of 0.67-0.74g/g of collagen. The CH samples displayed a molecular weight in the range of 8.2-9.7kDa and exhibited a higher abundance of charges resulting in higher solubility. The structural studies revealed that the CH peptides existed in polyproline-II helix and formed a mimic-triple helix in a wide range of pH. In neutral and alkaline pH, the mimic helices joined to form a hierarchical quasi-fibrillar network that was smaller than collagen fibrils but also more dynamic. The CH exhibited >95% degradation in 15h through simulated digestion. The CH were able to decrease peroxide formation by 84.5-98.9% in commercially available cod liver and almond oil and increased the shelf life of soya bean oil by a factor of 5 after 6 months of storage. The addition of CH to cultured cells quenched peroxide ions generated in situ and decreased stressor activity by a factor of 12. The reason behind the high efficacy of CH was deciphered to be the proximal charge stabilization by the quasi-fibrillar network, which allowed efficient peroxide quenching and long-term stability.

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