scholarly journals Potential Use of Dragon Fruit and Taro leaves as functional food: a Review

2018 ◽  
Author(s):  
Dnyaneshwar P Shekade
Keyword(s):  
Functional Food ◽  
Dragon Fruit ◽  
Potential Use

Preparation of a rice bran enzymatic extract with potential use as functional food

2006 ◽  
Vol 98 (4) ◽  
pp. 742-748 ◽  
Author(s):  
Juan Parrado ◽  
Esther Miramontes ◽  
Maria Jover ◽  
Juan Fco Gutierrez ◽  
Laura Collantes de Terán ◽  
...  
Keyword(s):  
Rice Bran ◽  
Functional Food ◽  
Enzymatic Extract ◽  
Potential Use

scholarly journals Antioxidant and dual dose-dependent antigenotoxic and genotoxic properties of an ethanol extract of propolis

RSC Advances ◽  
2016 ◽  
Vol 6 (55) ◽  
pp. 49806-49816 ◽  
Author(s):  
M. Cruz ◽  
P. Antunes ◽  
L. Paulo ◽  
A. M. Ferreira ◽  
A. Cunha ◽  
...  
Keyword(s):  
Functional Food ◽  
Ethanol Extract ◽  
Food Additive ◽  
Natural Food ◽  
Food Ingredient ◽  
Dose Dependent ◽  
Resinous Product ◽  
Potential Use

Propolis is a resinous product made by honeybees from plant-derived materials, with high content of polyphenols associated to beneficial bioactivities with potential use as a natural food additive for preservation and as a functional food ingredient.

scholarly journals Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats

2020 ◽  
Vol 9 (1) ◽  
pp. 61-67
Author(s):  
Natalia Desy Putriningtyas ◽  
Intan Permatasari ◽  
Dita Oktaviani ◽  
Anastasia Servia Raha ◽  
Siti Wahyuningsih
Keyword(s):  
Blood Glucose ◽  
Functional Food ◽  
Wistar Rats ◽  
Fasting Blood Glucose ◽  
Control Group ◽  
Fruit Peel ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Dragon Fruit ◽  
Significant Difference

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.

scholarly journals UF-LC-DAD-MSn for discovering enzyme inhibitors for nutraceuticals and functional foods

2019 ◽  
Vol 7 ◽  
Author(s):  
Li Li ◽  
Rong Tsao
Keyword(s):  
Mass Spectrometry ◽  
Functional Food ◽  
High Throughput Screening ◽  
Functional Foods ◽  
Enzyme Inhibitors ◽  
Tandem Mass ◽  
Efficient Tool ◽  
Potential Use ◽  
Specific Inhibitors ◽  
Ionization Tandem Mass Spectrometry

The technique of ultrafiltration liquid chromatography coupled with electrospray ionization tandem mass spectrometry (UF-LC-MSn) in screening enzyme inhibitors has emerged as an efficient tool for high-throughput screening of bioactives.  The mini-review discusses about the principles of the UF-LC-MSn method and its applications in the discovery of bioactives in herbs and foods that are specific inhibitors of important proteins/enzymes related to human health. The advantageous and disadvantages of the method is critically assessed, and its potential use in functional food and nutraceutical research is addressed.

scholarly journals Synthesis, extraction and idetification of meat bioactive peptides: a review

2021 ◽  
Vol 888 (1) ◽  
pp. 012058
Author(s):  
Edy Susanto ◽  
Anik Fadlilah ◽  
Muhammad Fathul Amin
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Food ◽  
Bioactive Peptides ◽  
Peptide Identification ◽  
Bioactive Peptide ◽  
Covalent Bonds ◽  
Peptide Bonds ◽  
Body Location ◽  
Potential Use

Abstract The consumption of meat should consider the concept of functional food. The meat had a highquality protein and contain of bioactive peptide compounds. Amino acid was component of bioactive peptides compound. It joined by covalent bonds known as amide or peptide bonds. A lot of research was currently focused on the bioactive peptide compounds isolated from myofibril and sarcoplasmic proteins with the synthesis, extraction, and identification methods. This study used a systematic review to get the structure of amino acids that the source of bioactive components and the principle of synthesis, extraction and identification of bioactive peptide in the meat. This paper highlights were finding on the structure of amino acid in the meat. The proportion of amino acids was also different in each animal body location. The result identified that more than 170 peptides were released from the main structure of the myofibril (actin, myosin) and sarcoplasmic muscle proteins, and the synthesis, extraction and bioactive peptide identification in the meat as well as their potential use as functional food.

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.

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