scholarly journals Soy Isoflavones as Bioactive Ingredients of Functional Foods

10.5772/18067 ◽  
2011 ◽  
Author(s):  
Lutz Mariane
Keyword(s):  
Functional Foods ◽  
Soy Isoflavones ◽  
Bioactive Ingredients

scholarly journals Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

2020 ◽  
Vol 21 (7) ◽  
pp. 2550 ◽  
Author(s):  
Vilia Darma Paramita ◽  
Naksit Panyoyai ◽  
Stefan Kasapis
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Three Dimensional ◽  
Plant Proteins ◽  
Delivery Vehicle ◽  
Fresh Food ◽  
Good Nutrition ◽  
Bioactive Ingredients ◽  
Food Retention

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

scholarly journals Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Yves Raymond ◽  
Claude P. Champagne
Keyword(s):  
Cocoa Butter ◽  
Functional Foods ◽  
Palm Kernel ◽  
Probiotic Bacteria ◽  
Particle Sizes ◽  
Small Particles ◽  
Carnauba Wax ◽  
Kernel Oil ◽  
Bioactive Ingredients ◽  
Gastric Secretions

The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.

scholarly journals Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications

2020 ◽  
Vol 27 (17) ◽  
pp. 2872-2886
Author(s):  
Laura G. Gómez-Mascaraque ◽  
Amparo Lopez-Rubio
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Food Sector ◽  
Polymeric Fluids ◽  
Promising Alternative ◽  
Bioactive Ingredients ◽  
Dietary Bioactive Compounds ◽  
Mild Temperature ◽  
Potential Use ◽  
Significant Attention

The electrospraying technique, which consists of electrohydrodynamic atomization of polymeric fluids, can be used to generate dry nano- and microparticles by subjecting a polymer solution, suspension or melt to a high voltage (typically in the range of 7-20 kV) electric field. This potential can be exploited for developing nano- and microencapsulation structures under mild temperature conditions. Thus, it constitutes a promising alternative to conventional microencapsulation techniques for sensitive ingredients, like most plant-derived bioactive compounds, especially for their application in the food sector. Given the importance of plants as one of the major sources of dietary bioactive compounds, significant attention has been recently paid to research the encapsulation of phytochemicals through novel techniques such as electrospraying, aiming to provide new tools for the development of innovative functional food products and nutraceuticals. In this review, the latest advances in the application of electrospraying for nano- and microencapsulation of phytochemicals are discussed, with a focus on their potential use in the food sector.

Functional Food with some Health Benefits are so Called as Superfood-A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Ena Gupta ◽  
Pragya Mishra
Keyword(s):  
Functional Foods ◽  
Emotional Health ◽  
Health Benefits ◽  
Biological Properties ◽  
Human Case ◽  
Health Claims ◽  
Potential Health ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
New Research

: The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market – probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads etc) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns superfood reduces the risk of degerative diseases by promoting physical and emotional health. Scientific evidences suggests that superfood are dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of term ‘superfood’and its health claims by different companies without any legislation. This buzz word making confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further there is a need of more reviews, researches, clinical trials and human case studies to investigate or test superfood.

scholarly journals Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4601
Author(s):  
Ruta Gruskiene ◽  
Alma Bockuviene ◽  
Jolanta Sereikaite
Keyword(s):  
Functional Foods ◽  
Fermented Milk ◽  
The Other ◽  
Omega 3 ◽  
Milk Products ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Low Solubility ◽  
Encapsulation Methods ◽  
Fermented Milk Products

The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

scholarly journals Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1198 ◽  
Author(s):  
Mu Tian ◽  
Cuina Wang ◽  
Jianjun Cheng ◽  
Hao Wang ◽  
Shilong Jiang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Functional Foods ◽  
Goat Milk ◽  
Aqueous Solubility ◽  
Raw Milk ◽  
Soy Isoflavones ◽  
Wall Material ◽  
Milk Whey ◽  
Α Helix ◽  
Milk Whey Protein

Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.

scholarly journals Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods

2018 ◽  
Vol 12 (3) ◽  
pp. 1101-1108 ◽  
Author(s):  
Hana Kadum ◽  
Azizah Hamid ◽  
Faridah Abas ◽  
Nurul Shazini Ramli ◽  
Abdul Karim Sabo Mohammed ◽  
...  
Keyword(s):  
Functional Foods ◽  
Phoenix Dactylifera ◽  
Phoenix Dactylifera L ◽  
Bioactive Ingredients

scholarly journals Superfoods: Recent Data on their Role in the Prevention of Diseases

2018 ◽  
Vol 6 (3) ◽  
pp. 576-593 ◽  
Author(s):  
CHARALAMPOS PROESTOS
Keyword(s):  
Human Body ◽  
Functional Food ◽  
Functional Foods ◽  
Biological Properties ◽  
Degenerative Diseases ◽  
Potential Solution ◽  
Increasing Trend ◽  
Bioactive Ingredients ◽  
Search For Information ◽  
Enriched Milk

By the term functional food we mean food, processed or not, which on the basis of scientific studies can contribute to the achievement of specific operational objectives within the human body and play an important role in the direction of prevention degenerative diseases and health promotion. The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties and effects within the human body. Some examples of processed functional foods are calcium - enriched milk, enriched juices with ω-3 fatty acids, yoghurt with probiotic organisms and phytosterol-enriched margarines. At the same time, constantly new scientific findings confirm the potential beneficial properties of different conventional food, such as tea, blueberries, pomegranate,berries, hippophaes and many others, which are known by the term "superfoods". Recently, the appearance of a multitude of chronic degenerative diseases such as cardiovascular disease, diabetes, obesity, osteoporosis and cancer, has led to ways of defending human health through the adoption of appropriate dietary patterns. Hence, functional foods, provided that they fit inside hygiene and balanced nutrition, are suggested as a potential solution tore inforcing the prevention strategy, avoiding the need for therapy, with the aim of promoting the health of the population. This is the reason why there is an ever-increasing trend particularly in Europe and USA. Also, improved accessibility knowledge and information from consumers, promotes an increased search for information about their beneficial properties.

Plant protein-based delivery systems for bioactive ingredients in foods

2015 ◽  
Vol 6 (9) ◽  
pp. 2876-2889 ◽  
Author(s):  
Zhi-Li Wan ◽  
Jian Guo ◽  
Xiao-Quan Yang
Keyword(s):  
Controlled Release ◽  
Delivery System ◽  
Functional Foods ◽  
Delivery Systems ◽  
Plant Protein ◽  
Food Ingredients ◽  
Food Grade ◽  
Research Fields ◽  
System P ◽  
Bioactive Ingredients

The application of food-grade delivery systems for the encapsulation, protection and controlled release of bioactive food ingredients have recently gained increasing interest in the research fields of functional foods and pharmaceutics. The preparation and application of bifunctional particles provide a novel perspective for the design of plant protein-based delivery system.

scholarly journals Phytoestrogens as Bioactive Ingredients in Functional Foods: Canadian Regulatory Update

2006 ◽  
Vol 89 (4) ◽  
pp. 1135-1137 ◽  
Author(s):  
Nora Lee
Keyword(s):  
Functional Foods ◽  
Bioactive Ingredients ◽  
Regulatory Update

Abstract This paper outlines the Canadian regulatory position on phytoestrogens as bioactive ingredients in functional foods.

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