scholarly journals Natural Probiotics and Nanomaterials: A New Functional Food

2021 ◽  
Author(s):  
Ilza Fernanda Barboza Duarte ◽  
Naianny Lívia Oliveira Nascimento Mergulhão ◽  
Valdemir da Costa Silva ◽  
Laisa Carolina Gomes de Bulhões ◽  
Irinaldo Diniz Basílio Júnior ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Food ◽  
Nutritional Value ◽  
Functional Foods ◽  
New Products ◽  
Biological Properties ◽  
Degenerative Diseases ◽  
Beneficial Role ◽  
The Stability ◽  
Potential Tool

Natural probiotics are functional foods with several biological properties and nutritional value inherent to their chemical composition and can play a potentially beneficial role in reducing the risk of chronic degenerative diseases. In order to improve the stability of these compounds, increase the encapsulating power, delay oxidation, increase their effectiveness, control their release and improve the bioavailability of their combination with nanomaterials is a potential tool in the food area enabling the development of new products with functional and nutraceutical characteristics. In addition, the study of nanomaterials in natural probiotics is rarely reported in the literature, being an area of paramount importance in the development of new functional foods. Therefore, in this chapter, a review of nanomaterials’ use in natural probiotics will be addressed to specify their advantages and methodologies of preparation and characterization.

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.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Isolation, Structures, and Bioactivities of the Polysaccharides fromGynostemma pentaphyllum(Thunb.) Makino: A Review

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Xiaolong Ji ◽  
Yingbin Shen ◽  
Xudan Guo
Keyword(s):  
Molecular Weight ◽  
Biological Activity ◽  
Chemical Composition ◽  
Structural Characterization ◽  
Functional Food ◽  
Functional Foods ◽  
Biological Activities ◽  
Monosaccharide Composition ◽  
Chemical Structures ◽  
Composition And Structure

Polysaccharides obtained fromGynostemma pentaphyllum(Thunb.) Makino have promising prospects in functional food and nutraceuticals due to its broad range of biological activities including antioxidant, immunomodulatory, antitumor, hepatoprotective, neuroprotective, and antifatigue activities. These beneficial biological activities are related to chemical composition and structure of theG. pentaphyllumpolysaccharides. The molecular weight, monosaccharide composition, and chemical structures could be influenced by both different extraction/purification techniques employed to obtain polysaccharide enriched products. The purpose of this article is to review previous and current literature regarding the extraction, purification, structural characterization, and biological activity ofG. pentaphyllumpolysaccharides. This review provides a useful bibliography for the further investigation, production, and application ofG. pentaphyllumpolysaccharides as functional foods and nutraceuticals.

The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds

2017 ◽  
Vol 8 (12) ◽  
pp. 4733-4743 ◽  
Author(s):  
Spyridon Petropoulos ◽  
Ângela Fernandes ◽  
Lillian Barros ◽  
Ana Ciric ◽  
Marina Sokovic ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Antimicrobial Properties ◽  
Abelmoschus Esculentus ◽  
Bioactive Properties

Okra seeds present significant nutritional value and antimicrobial properties and could be proposed for innovative okra products and functional foods with antimicrobial and bioactive properties.

scholarly journals Pangan Fungsional Berbasis Susu dan Produk Turunannya

2021 ◽  
Vol 1 (1) ◽  
pp. 13-19
Author(s):  
Fitri Suciati ◽  
Laras Sirly Safitri
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Linoleic Acid ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Health Needs ◽  
Degenerative Diseases ◽  
Bioactive Components ◽  
Derivative Products

Milk is food that contains complete nutrients that are consumed by various groups. Milk contains macronutrients such as protein, fat and carbohydrates as well as micronutrients such as vitamins and minerals and other components that are useful for human nutritional and health needs. Apart from containing micro and macronutrients, milk and its derivative products also contain bioactive components that have certain physiological functions that are beneficial to health, which are called Functional Foods. Milk-based functional food and its derivatives have bioactive components such as bioactive peptides, prebiotics, probiotics, conjugated linoleic acid (CLA) and several other bioactive components. Milk and its derivative products such as cheese, yogurt, kefir, and other derivative products have the potential to be developed. The development of milk-based food into functional food is expected to reduce the risk of degenerative diseases such as obesity, coronary heart disease, hypertension and cancer.

scholarly journals Fonksiyonel Bir Gıda: “Şifalı Top ”

2014 ◽  
Vol 2 (6) ◽  
pp. 277
Author(s):  
Sıdıka Nur Kıyak ◽  
Yeliz Dağlı ◽  
Ümran Zeren ◽  
Muammer Arıburnu ◽  
Aysel Gülbandılar ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Functional Food ◽  
Food Industry ◽  
Functional Foods ◽  
Daily Life ◽  
New Products ◽  
Health Benefits ◽  
New Product ◽  
Functional Product

With the development of awareness of healthy eating, consumers are waiting to provide from food in terms of nutrition as well as health benefits. As a result of these expectations of consumers to new products, functional foods have been one of the fastest developing sectors in the food industry. The aim of this study is to develop a new functional food which has high nutrition values and healthy. For this purpose, broccoli, cauliflower and celery vegetables which are not preferred to consume by children in daily life is used to develop a functional product in that children want to consume fondly. Also grinding of stale bread is used in this product to prevent waste of bread. This new product given the shape of tiny ball by rolling was named as “Şifalı Top” and served with chocolate and strawberry sauce.

Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content

2021 ◽  
Vol 17 ◽  
Author(s):  
Pedro Magalhães ◽  
Rosário M. Domingues ◽  
Eliana Alves
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Beneficial Effects ◽  
Plant Seeds ◽  
General Chemical ◽  
Nutritional Importance

Background: Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of these foodstuffs’ chemical composition and biological activity and their value as a source of healthy lipids is far from being fully explored. Objective and Methods: The benefits of the intake of hemp seeds, flaxseed and açaí berries, considered functional foods, have been compiled in this review. Likewise, their general chemical composition will be described to evaluate their relevance in a healthy diet, highlighting their lipid components and nutritional lipid indices. Results and Conclusion: The fibres and essential fatty acids of hemp seeds and flaxseed and the antioxidant properties of açaí berries provide them protective roles against several chronic non-communicable diseases and represent significant beneficial effects that add value to these healthy natural products. More research is needed to deepen the knowledge on their lipids’ molecular composition and bioactivity.

scholarly journals Research of the Nutritional Value of Combined Fish Pastes for Functional Food

2020 ◽  
Author(s):  
Gennadii Alekseev ◽  
Anna Leu ◽  
Svetlana Eliseeva ◽  
Elena Sergacheva
Keyword(s):  
Chemical Composition ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Product ◽  
Food Groups ◽  
Japanese Industry ◽  
Mashed Potatoes ◽  
Minced Fish ◽  
Minced Meat ◽  
Technological Methods

The article deals with the assessment of the nutritional value of fish products based on minced fish, which is becoming more common at present. Thus, the Japanese industry produces more than 1 million tons of products of six hundred items based on minced fish and mashed potatoes. Analysis of production experience shows that in recent years, products made from minced meat, imitating seafood specialties, have been the most popular. In various studies conducted by various authors on the use of fish as a food product, there is no information on recipes that allow the use of most pelagic fish in the dietary diet. To address these issues, it is necessary to investigate the influence of culinary and technological methods on the chemical composition, structural and mechanical properties of fish, and the taste of the finished product. It is known that the chemical composition of fish is subject to considerable fluctuations and significantly affects the choice of recipes and the method of culinary processing. Presented in the literature, the averaged data of various researchers on the chemical composition of fish of mass fishing that are promising for dietary nutrition require clarification for different functional food groups.

scholarly journals Komposisi Nutrisi dan Kandungan Pigmen Fotosintesis Tiga Spesies Alga Merah (Rhodophyta sp.) Hasil Budidaya

2020 ◽  
Vol 9 (4) ◽  
pp. 431-438
Author(s):  
Salnida Yuniarti Lumbessy ◽  
Dewi Nur’aeni Setyowati ◽  
Alis Mukhlis ◽  
Dewi Putri Lestari ◽  
Fariq Azhar
Keyword(s):  
Chemical Composition ◽  
Photosynthetic Pigments ◽  
Red Algae ◽  
Functional Food ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Chlorophyll B ◽  
Air Content ◽  
Three Samples ◽  
Eucheuma Cottonii

ABSTRAK: Berbagai alga merah memiliki potensi nilai nutrisi dan biopigmen yang dapat dimanfaatkan untuk menambah nilai manfaat serta nilai jual rumput laut. Penelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan pigmen fotosintesis pada tiga spesies alga merah, yaitu Eucheuma cottonii, Eucheuma spinosum dan Eucheuma striatum yang dibudidayakan di Perairan Sreweh, Lombok Timur, NTB. Ketiga sampel tersebut diambil dalam bentuk segar dari hasil budidaya selama 42 hari. Sampel dianalisa komposisi nutrisi dengan menggunakan uji proksimat sedangkan pigmen fotosintesis diuji dengan menggunakan spktrofotometer. Hasil analisa menunjukkan bahwa E. cottonii mempunyai kandungan lemak (5,77%), serat (15,22%), karbohidrat (47,36%) dan pigmen fikoeritrin (42,88 mg/g) yang tertinggi. Alga merah E. spinosum mempunyai kadar air yang tertinggi (29,72%) dan alga merah E. striatum mempunyai kandungan protein (4,51%), abu (32,49%), klorofil a (30,41 mg/g) dan klorofil b (54,95 mg/g) yang tertinggi. Ketiga spesies alga merahi ini mempunyai potensi sebagai sumber bahan pangan yang dapat meningkatkan nilai nutrisi dan kesehatan pada manusia maupun hewan sehingga dapat memberikan kontribusi sebagai sumber pangan fungsional.ABSTRACT: Various red algae have potential nutritional and biopigment values that can be utilized to add value and sale value of seaweed. This study aims to determine the chemical composition and content of photosynthetic pigments in three species of red algae, namely Eucheuma cottonii, Eucheuma spinosum and Eucheuma striatum cultivated in Sreweh Waters, East Lombok, NTB. The three samples were taken in fresh form the cultivation for 42 days. The nutritional composition of the sample was analyzed using the proximate test while the photosynthetic pigments were tested using a spectrophotometer. The analysis showed that E. cottonii had the highest content of fat (5.77%), fiber (15.22%), carbohydrates (47.36%) and phicoerythrin pigment (42.88 mg / g). Red algae E. spinosum has the highest air content (29, 72%) and red algae E. striatum has protein content (4.51%), ash (32.49%), chlorophyll a (30.41 mg / g) and chlorophyll b (54.95 mg / g) the highest. These three species of red algae have potential as a source of fodd ingredients that can increase nutritional value and health in humans and animals, so that they can contribute as a source of functional food.

scholarly journals Chemical Composition and Fatty Acid Profile of Some Indonesian Sea Cucumbers

2015 ◽  
Vol 10 (1) ◽  
pp. 27 ◽  
Author(s):  
Yusro Nuri Fawzya ◽  
Hedi Indra Januar ◽  
Rini Susilowati ◽  
Ekowati Chasanah
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Protein Content ◽  
Fatty Acid Profile ◽  
Functional Food ◽  
Saturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
Degenerative Diseases ◽  
Sea Cucumbers ◽  
Nutrition Value

Indonesia has a great sea cucumber resource which is useful as functional food. Even though much information about the biopotency of sea cucumbers have been published, however, studies on nutrition value of Indonesian sea cucumbers are still beneficial due to the great diversity and uniqueness of each species. The present work was  intended to obtain information about chemical composition and fatty acid profile of 4 (four) types of sea cucumbers which are frequently found in Halmahera water, North Maluku (Molucca),  one  of  sea  cucumbers  producing area  in Indonesia. The samples coded as  H-03, H-04, H-05 and H-10, were identified as Bohadschia  argus, Holothuria  fuscogilva, Thelenota  ananas, and Actinophyga lecanora. All sea cucumbers showed high protein content, more than 60% (drybase/db), except for T. ananas which had the lowest protein content (48.26% db). As for fats, T. ananas showed the highest amount (2.35%db) with dominated saturated fatty acids (SFA). On the other side, A. lecanora showed higher value of PUFA compared to SFA and MUFA.  Palmitic acid (C16:0) was the most abundant SFA in the most samples with the amount of 0.49–4.9 mg/g sample. Among PUFA, eicosapentaenoic acid/EPA (C20:5n3) was detected, and eicosatrienoic acid (C20:3n6) was relatively higher than the others. The ratio of w6/w3 fatty acid was 1.2–3.2 showing that total w6 fatty acid was higher than total w3 fatty acid. However, this value is safe enough to protect against chronic and degenerative diseases.

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