scholarly journals Reclamation of Fishery Processing Waste: A Mini-Review

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2234 ◽  
Author(s):  
Chi-Hao Wang ◽  
Chien Thang Doan ◽  
Van Bon Nguyen ◽  
Anh Dzung Nguyen ◽  
San-Lang Wang
Keyword(s):  
Functional Food ◽  
Health Benefits ◽  
Processing Waste ◽  
Chemical Modifications ◽  
High Quality ◽  
Potential Health ◽  
Fish Waste ◽  
Food Ingredients ◽  
High Quality Protein ◽  
Unique Source

Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.

A Survey on Ethnic Foods and Desserts of Mohr City in Fars

2019 ◽  
Author(s):  
Parmis Badr ◽  
Sedigheh Khademian
Keyword(s):  
Eating Behaviors ◽  
Health Benefits ◽  
Female Students ◽  
Fars Province ◽  
Local Foods ◽  
Local Data ◽  
Potential Health ◽  
Food Ingredients ◽  
City Culture ◽  
The City

Ethnic foods, a distinctive part of a cultural group or nation, have recently attracted scientists’ attention because of their potential health benefits. The city of Mohr in Fars province has an old record in history, dating back to periods of Achaemenids and Sasanids. To collect local data about ethnic foods and desserts of Mohr city, a questionnaire was designed and handed out to students of one high school. Thirty female students, familiar with the city culture and rituals, answered the questionnaire. The average age of respondents was 16.04 ± 0.84 years. The references were women in the families, mostly mothers. Thirteen desserts and fourteen types of food were extracted from questionnaires. Among local foods, Sorou, Sholak, Reshtakou, and Gevzeh were highly mentioned. Halva Khorma, Ranginak, Jollab, Caster, and Dishou had higher numbers among Mohr ethnic desserts. Using local products like date, fish, and wheat as food ingredients was more common. Recording old recipes and eating behaviors of ethnic groups are of great importance. For the next step, health benefits of these dishes are suggested to be deeply studied in further research.

scholarly journals Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4078 ◽  
Author(s):  
H. P. Vasantha Rupasinghe ◽  
Amy Davis ◽  
Shanthanu K. Kumar ◽  
Beth Murray ◽  
Valtcho D. Zheljazkov
Keyword(s):  
Functional Food ◽  
Cannabis Sativa ◽  
Current Knowledge ◽  
Health Benefits ◽  
Value Added ◽  
Health Claims ◽  
Future Research ◽  
Medicinal Uses ◽  
Food Ingredients ◽  
Industrial Hemp

Industrial hemp (Cannabis sativa L., Cannabaceae) is an ancient cultivated plant originating from Central Asia and historically has been a multi-use crop valued for its fiber, food, and medicinal uses. Various oriental and Asian cultures kept records of its production and numerous uses. Due to the similarities between industrial hemp (fiber and grain) and the narcotic/medical type of Cannabis, the production of industrial hemp was prohibited in most countries, wiping out centuries of learning and genetic resources. In the past two decades, most countries have legalized industrial hemp production, prompting a significant amount of research on the health benefits of hemp and hemp products. Current research is yet to verify the various health claims of the numerous commercially available hemp products. Hence, this review aims to compile recent advances in the science of industrial hemp, with respect to its use as value-added functional food ingredients/nutraceuticals and health benefits, while also highlighting gaps in our current knowledge and avenues of future research on this high-value multi-use plant for the global food chain.

scholarly journals Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Djurdjica Ackar ◽  
Kristina Valek Lendić ◽  
Marina Valek ◽  
Drago Šubarić ◽  
Borislav Miličević ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Food ◽  
Scientific Literature ◽  
Folk Medicine ◽  
Health Benefits ◽  
Dark Chocolate ◽  
Potential Health ◽  
Beneficial Effects ◽  
Short Overview ◽  
Anti Inflammatory

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

scholarly journals Potential Functional Food Ingredients in Bread and their Health Benefits

2021 ◽  
Vol 12 (5) ◽  
pp. 6533-6542
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Omega 3 ◽  
Active Ingredients ◽  
Beta Glucan ◽  
Food Ingredients ◽  
Functional Bread ◽  
Technological Advances

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.

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.

scholarly journals Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits

2021 ◽  
Vol 8 ◽  
Author(s):  
Jitendra Kumar Sharma ◽  
Monika Sihmar ◽  
Anita Rani Santal ◽  
Louis Prager ◽  
Franck Carbonero ◽  
...  
Keyword(s):  
Free Radicals ◽  
Hydroxyl Radicals ◽  
Functional Food ◽  
Health Benefits ◽  
Chemical Properties ◽  
Good Source ◽  
Potential Health ◽  
Inhibit Lipid Peroxidation ◽  
Brewing Process ◽  
Beer Production

This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans produced as metabolic byproducts and causing cancers and cardiovascular diseases, and the melanoidins alleviate the effects of these free radicals. Malt is produced from cereal grains such as barley, wheat, and maize, and barley is predominantly used in beer production. Beer (alcoholic and non-alcoholic) is a widely consumed beverage worldwide and a good source of dietary melanoidins, which enhance the beers' flavor, texture, and sensorial properties. Melanoidins, the final products of the Maillard reaction, are produced at different stages during the brewing process. Beer melanoidins protect the cells from oxidative damage of DNA. The high reducing capacity of melanoidins can induce hydroxyl radicals from H2O2 in the presence of ferric ion (Fe3+). Melanoidins inhibit lipid peroxidation during digestion due to their chelating metal property. However, lower digestibility of melanoidins leads to less availability to the organisms but is considered to function as dietary fiber that can be metabolized by the lower gut microbiota and possibly incur prebiotic properties. Melanoidins promote the growth of Lactobacilli and Bifidobacteria in the gastrointestinal tract, preventing the colonization of potential pathogens. Barley is already popular through beer production and increasingly as a functional food. Considering this economic and industrial importance, more research to explore the chemical properties of barley melanoidins and corresponding health benefits as barley is warranted.

scholarly journals Prebiotics and synbiotics: concepts and nutritional properties

1998 ◽  
Vol 80 (S2) ◽  
pp. S197-S202 ◽  
Author(s):  
M. B. Roberfroid
Keyword(s):  
Functional Food ◽  
Disease Risk ◽  
Well Being ◽  
Scientific Discipline ◽  
The Body ◽  
Natural Food ◽  
Main Role ◽  
Faecal Flora ◽  
Potential Health ◽  
Food Ingredients

The main role of diet is to provide enough nutrients to meet the requirements of a balanced diet, while giving the consumer a feeling of satisfaction and well-being. The most recent knowledge in bioscience supports the hypothesis that diet also controls and modulates various functions in the body, and, in doing so, contributes to the state of good health necessary to reduce the risk of some diseases. It is such an hypothesis which is at the origin both of the concept of ‘functional food’ and the development of a new scientific discipline of ‘functional food science’. In the context of this paper the potential ‘functional foods’ to be discussed are the prebiotics and the synbiotics. The prebiotics developed so far are the non-digestible oligosaccharides and especially the non-digestible fructans among which chicory fructans play a major role. The chicory fructans are β (2-1) fructo-oligosaccharides classified as natural food ingredients. They positively affect various physiological functions in such a way that they are already or may, in the future, be classified as functional food ingredients for which claims of functional effects or of disease risk reduction might become authorized. They are classified as prebiotic and have been shown to induce an increase in the number of bifidobacteria in human faecal flora. As part of a synbiotic-type product, they are already bifidogenic at a dose of 2·75 g/d and the effect lasts for at least 7 weeks. The other potential functional effects are on the bioavailability of minerals, but also, and more systemically, on the metabolism of lipids. Potential health benefits may concern reduction of the risk of intestinal infectious diseases, cardiovascular disease, non-insulin-dependent diabetes, obesity, osteoporosis and cancer. However, except for the prebiotic effect, and tentatively the improvement of calcium bioavailability, the evidence to support such effects is still missing in humans though hypotheses already exist to justify nutrition studies.

scholarly journals Promises and Challenges of Microalgal Antioxidant Production

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 199 ◽  
Author(s):  
Clementina Sansone ◽  
Christophe Brunet
Keyword(s):  
Phenolic Compounds ◽  
Functional Food ◽  
Higher Plants ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Industrial Applications ◽  
Natural Antioxidant ◽  
Antioxidant Compounds ◽  
Food Ingredients

The exploration of natural antioxidants for nutraceuticals and pharmaceuticals industries has recently increased. This communication aims to grasp the relevance of microalgae in the panorama of natural antioxidant molecules supply to industrial applications as alternatives and/or complements to those typically used from higher plants. Microalgal richness in antioxidant compounds and scavenging ability compared to higher plants is discussed in the context of microalgal biodiversity. We mainly focus on families of powerful antioxidant compounds that have been scarcely investigated in microalgae, such as phenolic compounds, sterols, or vitamins, discussing the promise and challenges of microalgae as providers of health benefits, for instance, through their use as functional food ingredients.

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