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.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

scholarly journals Experimental evaluation of amaranth food products in terms of functional food ingredients

2020 ◽  
Vol 17 ◽  
pp. 00147
Author(s):  
A.A. Stakhurlova ◽  
N. M. Derkanosova ◽  
A. V. Aristov ◽  
I. N. Ponomareva ◽  
A. A. Sutolkin
Keyword(s):  
Functional Food ◽  
Digestive System ◽  
Raw Materials ◽  
Food Products ◽  
Mature Male ◽  
Laboratory Animals ◽  
Whole Grain ◽  
Food Ingredients ◽  
Expected Effect ◽  
Histological Studies

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

scholarly journals SENYAWA BIOAKTIF MIKROALGA DAN PROSPEKNYA DI MASA DEPAN

OSEANA ◽  
2019 ◽  
Vol 44 (1) ◽  
pp. 15-25
Author(s):  
Indyaswan Tegar Suryaningtyas
Keyword(s):  
Bioactive Compounds ◽  
Raw Materials ◽  
Bioactive Compound ◽  
Terrestrial Plants ◽  
Food Ingredients ◽  
Microalgae Biomass ◽  
The Right ◽  
Anti Fungal ◽  
Potential Use ◽  
Β Carotene

BIOACTIVE COMPOUND FROM MICROALGAE AND ITS FUTURE PROSPECT. Microalgae biomass is potential to be used in various fields, one of which is as a producer of bioactive compounds. Bioactive compounds from microalgae can be used extensively in the pharmaceutical industry, cosmetic’s raw materials, food flavouring substances, and functional food ingredients. In terms of health, the bioactive compounds have the potential as antioxidants, antiviral, antibacterial, anti-fungal, anti-inflammatory, anti-tumor, and prevent the effects of malaria, but the potential for microalgae’s bioactive compound has not been explored well if compared to the production of terrestrial plants. Some examples of the bioactive compounds that have been used are carotenoid groups such as lutein, β-carotene, astaxanthin and fucoxanthin; fatty acid groups such as EPA and DHA; and also some toxin compounds such as domoic acid. To obtain the optimum yield of bioactive compounds, it requires the right method in biomass production, compound extraction, compounds isolation and compounds identification. While testing the activities, it is necessary to do some assays such as antioxidan, antibiotic, antiviral and anticancer assay. The development of the technology can improve the potential use of microalgae to synthesis its bioactive compounds.

scholarly journals Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

2021 ◽  
Vol 286 ◽  
pp. 03007
Author(s):  
Iuliana Găgeanu ◽  
Cătălin Persu ◽  
Gabriel Gheorghe ◽  
Diana Popa ◽  
Liliana Dumitrescu
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Industry ◽  
Large Scale ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Functional Materials ◽  
High Fat ◽  
Functional Ingredients ◽  
Experimental Researches

Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.

The effect of the compositional quality of milk on new product development

1984 ◽  
Vol 9 ◽  
pp. 11-15
Author(s):  
G. J. Tow
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
Raw Materials ◽  
Dairy Industry ◽  
New Product ◽  
Milk Composition ◽  
Food Ingredients ◽  
Medical Opinion ◽  
Quality Of Milk

In recent years, the average consumer has become much more aware of the composition of food. Medical opinion, that diets high in fibre and low in fat are likely to result in longer and healthier lives, has provided the food industry with new market sectors and, hence, the need for new product development.The dairy industry in the United Kingdom has, in the main, been slow to react to this challenge and has left the remainder of the food industry to manipulate the composition of the final product. At one time, the inclusion of 100 g butter per kg margarine was deemed to be a sales advantage but today the consumer believes it is a disadvantage. The cholesterol and saturated fats discussion has obviously been put forward with great fervour by members of the food industry who have sought to gain advantage. The reaction of the dairy industry has been to take a defensive stand rather than to conduct research and promote the nutritional advantage of milk and milk products. This attitude is changing, fortunately, and new dairy products are being developed and marketed aggressively. The belief of the dairy industry, that only new products containing milk ingredients alone would be manufactured, is no longer true and a whole range of new dairy-based products, incorporating varying amounts of other food ingredients, is appearing.The latest developments in dairy technology are resulting in some new raw materials derived from milk, specially designed for specific uses in the food industry. This paper reviews some of these developments against the background of milk composition, industrial production and market consumption.

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.

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