Carbohydrates and Other Electrochemically Active Compounds in Functional Foods

2008 ◽  
Author(s):  
William LaCourse
Keyword(s):  
Functional Foods ◽  
Active Compounds ◽  
Electrochemically Active

scholarly journals Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

2021 ◽  
Vol 11 (17) ◽  
pp. 8121
Author(s):  
Giorgos Markou ◽  
Christos Eliopoulos ◽  
Anthoula Argyri ◽  
Dimitrios Arapoglou
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Phosphorus Limitation ◽  
Food Supplement ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Dietary Fiber ◽  
Active Compounds ◽  
Dry Biomass ◽  
Biomass Components

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the development of novel functional foods. Polysaccharides from Arthrospira are biologically active compounds and hence there is interest in producing biomass rich in carbohydrates. (2) Methods: A. platensis was cultivated under different degrees of phosphorus limitation in order to trigger the accumulation of carbohydrates. The biomass was then characterized in terms of its content of α- and β-glucans, total dietary fiber and monosaccharide profile. Fourier-transform infrared spectroscopy (FTIR) was used for the rapid analysis of the main biomass components. (3) Results: Phosphorus limitation resulted in an increase in carbohydrates (from 23% up to 65% dry biomass) of which 4–12% (in relation to the dry biomass) was α-glucans and 20–34% was 1.3:1.6 β-glucans, while 1.4:1.6 β-glucans were not detected. Total dietary fibers ranged from 20–32% (of dry biomass), whereas among the carbohydrates, the predominant monosaccharide was glucose (>95%). FTIR performed well when applied as a prediction tool for the main biomass components. (4) Conclusions: Since β-glucans are of particular interest as biologically active compounds, this study demonstrates that phosphorus-limited A. platensis could be a potential ingredient for the development of novel functional foods.

scholarly journals Transformation Pathways of Reductones in the Advanced Maillard Reaction

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S149-S152 ◽  
Author(s):  
M. Konečný ◽  
K. Cejpek ◽  
L. Čechovská ◽  
J. Velíšek
Keyword(s):  
Maillard Reaction ◽  
Binary Systems ◽  
Amperometric Detection ◽  
Electrochemical Activity ◽  
Active Compounds ◽  
Condensation Products ◽  
Hplc System ◽  
Electrochemically Active ◽  
Transformation Pathways ◽  
Unknown Structure

The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2<I>H</I>-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4<I>H</I>-pyran-4-one (DDMP) was studied in heated (at 70–95°C up to 2 h) model aqueous binary systems containing various reactive carbonyl Maillard intermediates. Among them, furan-2-carbaldehyde and its derivatives 5-hydroxymethylfuran-2-carbaldehyde and pyrrol-2-carbaldehyde react intensely with the above reductones resulting in significant formation of consecutive reducing products. The active products formation and changes in total electrochemical activity were evaluated by using HPLC system with amperometric detection. The active products are consisted of primary reductone-carbaldehyde adducts (2a, b) that dehydrate to major active stereoisomeric condensation products (3a, b). The latter are hydrolysed to still electrochemically active compounds (4a, b) with yet unknown structure. Norfuraneol is transformed by 67–94% after 2 h heating at 95°C and pH 7 depending on a carbaldehyde, while DDMP react much slowly. Up to 42% of the initial norfuraneol electrochemical activity remains retained in the consecutive products depending on time and carbaldehyde involved.

scholarly journals OPPORTUNITIES AND CHALLENGES FOR DEVELOPING CAULERPA RACEMOSA AS FUNCTIONAL FOODS

2015 ◽  
Vol 2 (1) ◽  
pp. 85
Author(s):  
Diini Fithriani
Keyword(s):  
Secondary Metabolites ◽  
Dietary Fiber ◽  
Functional Food ◽  
Functional Foods ◽  
Public Awareness ◽  
Caulerpa Racemosa ◽  
Active Compounds ◽  
Insoluble Dietary Fiber ◽  
Oxidation Processes ◽  
Green Seaweed

The higher public awareness of the health in community would made the view of some people for food has shifted, not only as relieving hunger, but also can provide a real impact for health. This phenomenon has resulted a term what is called functional food’. Functional food is defined as food which contain active compounds that play a role in increasing endurance, minimize the risk of attack of certain diseases and to provide maximum health benefits. One of marine resource that have a potency to develop as  functional foods is Caulerpa racemosa. Caulerpa racemosa is one of green seaweed that grows naturally in the waters of Indonesia. Caulerpa racemosa found growing on coral substrate or a substrate of sand-rubble. Caulerpa racemosa is edible or can be consumed by humans. Caulerpa racemosa from Indonesia contains high insoluble dietary fiber. Insoluble dietary fiber contains cellulose and hemicellulose, who plays an important role in preventing constipation, colitis and hemmoroid. In other hand Caulerpa racemosa can also produce secondary metabolites, including antioxidants. Antioxidants are substances that are capable of slowing or preventing the oxidation processes that are beneficial to health.Keywords: antioxidant, Caulerpa racemosa, fiber, functional food, health

scholarly journals Probiotics, prebiotics and antioxidants as functional foods.

2005 ◽  
Vol 52 (3) ◽  
pp. 665-671 ◽  
Author(s):  
Włodzimierz Grajek ◽  
Anna Olejnik ◽  
Anna Sip
Keyword(s):  
Human Health ◽  
Chronic Diseases ◽  
Functional Foods ◽  
Natural Antioxidants ◽  
Animal Origin ◽  
Bacterial Strains ◽  
Animal Tissues ◽  
Active Compounds ◽  
Physiologically Active Compounds

The term "functional foods" comprises some bacterial strains and products of plant and animal origin containing physiologically active compounds beneficial for human health and reducing the risk of chronic diseases. Among the best known functional compounds probiotics, prebiotics and natural antioxidants should be given as examples. These substances can be obtained by biotechnological methods and by extraction from plant or animal tissues.

Electroencapsulation (Electrospraying & Electrospinning) of Active Compounds for Food Applications

2019 ◽  
Vol 25 (16) ◽  
pp. 1881-1888 ◽  
Author(s):  
Merve D. Köse ◽  
Yücel Başpınar ◽  
Oguz Bayraktar
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Process Conditions ◽  
Way Of Life ◽  
Active Compounds ◽  
Food Applications ◽  
Increasing Demand ◽  
The Stability ◽  
Low Solubility

With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.

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