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1.
Crit Rev Food Sci Nutr ; 63(6): 767-789, 2023.
Artigo em Inglês | MEDLINE | ID: mdl-34397288

RESUMO

Though the knowledge on delta 5-unsaturated-polymethylene-interrupted fatty acids (Δ5-UPIFAs) is being updated, the issue of their integration still exists within the field. Thus, this review systematically summarizes the sources, biosynthesis and metabolism, analytical methods, preparation, and health-promoting roles of Δ5-UPIFAs. In plants, the content of Δ5-UPIFAs is higher, which is an ideal source. In animals, although the content of Δ5-UPIFAs is not high, there are many species, which is the possible source of some special Δ5-UPIFAs. At present, although the extraction of Δ5-UPIFAs is mainly from plants, the fermentation by organisms, especially for genetically modified microorganisms engineering maybe be a substitue of pepration of Δ5-UPIFAs. Δ5-UPIFAs have been proved to possess multi-beneficial effects, such as lipid lowering, anti-inflammation and so on, so it has a certain potential application value. However, related knowledge of the underlying molecular mechanisms regarding Δ5-UPIFAs limited, and how Δ5-UPIFAs work is not clear. Further clinical and human studies about Δ5-UPIFAs are also needed. Studies on tapping new resources, developing structured lipide rich in Δ5-UPIFA and enhancing delivery were quite deficient. This review emphasizes the further directions on Δ5-UPIFAs with scientific suggestions to pay more attention to the applications of Δ5-UPIFAs in food, pharmaceutical and cosmetic industries.


Assuntos
Ácidos Graxos , Plantas , Animais , Humanos , Plantas/metabolismo , Ácidos Graxos/metabolismo
2.
Crit Rev Food Sci Nutr ; 63(5): 657-673, 2023.
Artigo em Inglês | MEDLINE | ID: mdl-34278850

RESUMO

Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g., antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e., allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and completed in the future.


Assuntos
Fagopyrum , Plantas Medicinais , Fagopyrum/química , Flavonoides/metabolismo , Antioxidantes/farmacologia , Antioxidantes/metabolismo , Glicosídeos
3.
Crit Rev Food Sci Nutr ; : 1-29, 2022 Aug 29.
Artigo em Inglês | MEDLINE | ID: mdl-36037006

RESUMO

The increasing demand for nutraceuticals in the circular economy era has driven the research toward studying bioactive compounds from renewable underexploited resources. In this regard, the exploration of brown algae has shown significant growth and maintains a great promise for the future. One possible explanation could be that brown algae are rich sources of nutritional compounds (polyunsaturated fatty acids, fiber, proteins, minerals, and vitamins) and unique metabolic compounds (phlorotannins, fucoxanthin, fucoidan) with promising biological activities that make them good candidates for nutraceutical applications with increased value-added. In this review, a deep description of bioactive compounds from brown algae is presented. In addition, recent advances in biological activities ascribed to these compounds through in vitro and in vivo assays are pointed out. Delivery strategies to overcome some drawbacks related to the direct application of algae-derived compounds (low solubility, thermal instability, bioavailability, unpleasant organoleptic properties) are also reviewed. Finally, current commercial and legal statuses of ingredients from brown algae are presented, considering future therapeutical and market perspectives as nutraceuticals.

4.
Crit Rev Food Sci Nutr ; : 1-31, 2022 Aug 05.
Artigo em Inglês | MEDLINE | ID: mdl-35930319

RESUMO

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

5.
Mar Drugs ; 19(4)2021 Mar 24.
Artigo em Inglês | MEDLINE | ID: mdl-33805184

RESUMO

In the recent decades, algae have proven to be a source of different bioactive compounds with biological activities, which has increased the potential application of these organisms in food, cosmetic, pharmaceutical, animal feed, and other industrial sectors. On the other hand, there is a growing interest in developing effective strategies for control and/or eradication of invasive algae since they have a negative impact on marine ecosystems and in the economy of the affected zones. However, the application of control measures is usually time and resource-consuming and not profitable. Considering this context, the valorization of invasive algae species as a source of bioactive compounds for industrial applications could be a suitable strategy to reduce their population, obtaining both environmental and economic benefits. To carry out this practice, it is necessary to evaluate the chemical and the nutritional composition of the algae as well as the most efficient methods of extracting the compounds of interest. In the case of northwest Spain, five algae species are considered invasive: Asparagopsis armata, Codium fragile, Gracilaria vermiculophylla, Sargassum muticum, and Grateulopia turuturu. This review presents a brief description of their main bioactive compounds, biological activities, and extraction systems employed for their recovery. In addition, evidence of their beneficial properties and the possibility of use them as supplement in diets of aquaculture animals was collected to illustrate one of their possible applications.


Assuntos
Produtos Biológicos/farmacologia , Suplementos Nutricionais , Gracilaria/metabolismo , Sargassum/metabolismo , Alga Marinha/metabolismo , Ração Animal , Animais , Aquicultura , Produtos Biológicos/isolamento & purificação , Gracilaria/classificação , Humanos , Valor Nutritivo , Sargassum/classificação , Alga Marinha/classificação , Metabolismo Secundário , Espanha
6.
Int J Mol Sci ; 22(3)2021 Jan 29.
Artigo em Inglês | MEDLINE | ID: mdl-33572788

RESUMO

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, ß, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.


Assuntos
Ciclodextrinas/química , Aditivos Alimentares/química , Indústria Alimentícia , Animais , Ciclodextrinas/metabolismo , Ciclodextrinas/toxicidade , Aditivos Alimentares/metabolismo , Aditivos Alimentares/toxicidade , Indústria Alimentícia/métodos , Qualidade dos Alimentos , Humanos , Modelos Moleculares , Água/química
7.
BMC Geriatr ; 19(1): 253, 2019 09 11.
Artigo em Inglês | MEDLINE | ID: mdl-31510941

RESUMO

BACKGROUND: Delirium is a geriatric syndrome that presents in 1 out of 5 hospitalized older patients. It is also common in the community, in hospices, and in nursing homes. Delirium prevalence varies according to clinical setting, with rates of under 5% in minor elective surgery but up to 80% in intensive care unit patients. Delirium has severe adverse consequences, but despite this and its high prevalence, it remains undetected in the majority of cases. Optimal delirium care requires an interdisciplinary, multi-dimensional diagnostic and therapeutic approach involving doctors, nurses, physiotherapists, and occupational therapists. However, there are still important gaps in the knowledge and management of this syndrome. MAIN BODY: The objective of this paper is to promote the interdisciplinary approach in the prevention and management of delirium as endorsed by a delirium society (European Delirium Association, EDA), a geriatrics society (European Geriatric Medicine Society, EuGMS), a nursing society (European Academy of Nursing Science, EANS), an occupational therapy society (Council of Occupational Therapists for European Countries, COTEC), and a physiotherapy society (International Association of Physical Therapists working with Older People of the World Confederation for Physical Therapy, IPTOP/WCPT). SHORT CONCLUSION: In this paper we have strongly promoted and supported interdisciplinary collaboration underlying the necessity of increasing communication among scientific societies. We have also provided suggestions on how to fill the current gaps via improvements in undergraduate and postgraduate delirium education among European Countries.


Assuntos
Delírio/epidemiologia , Delírio/terapia , Equipe de Assistência ao Paciente/normas , Sociedades Científicas/normas , Idoso , Idoso de 80 Anos ou mais , Delírio/diagnóstico , Educação em Enfermagem/normas , Europa (Continente)/epidemiologia , Geriatria/educação , Geriatria/normas , Humanos , Enfermagem/normas , Casas de Saúde/normas , Terapia Ocupacional/educação , Terapia Ocupacional/normas , Especialidade de Fisioterapia/educação , Especialidade de Fisioterapia/normas
8.
J Anim Physiol Anim Nutr (Berl) ; 103(1): 258-268, 2019 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-30467903

RESUMO

Two experiments were conducted to determine the standardized ileal digestible (SID) lysine (Lys) requirement and the ideal SID sulphur amino acids (SAA) to Lys ratio for 30-50 kg crossbred pigs. In experiment 1, a total of 72 crossbred pigs with an average initial body weight (BW) of 28.9 kg were allotted to one of six dietary treatments in a randomized complete block design. Each diet was assigned to six pens containing two pigs each. Six diets were obtained by supplementing graded levels of L-Lysine∙HCl to create six dietary levels of SID Lys (0.70%, 0.80%, 0.90%, 1.00%, 1.10% and 1.20%). Responses of weight gain (ADG) and gain:feed (G:F) to increasing the SID Lys content of the diet fitted well with the curvilinear-plateau model; whereas, for plasma urea nitrogen (PUN) two-slope linear broken-line model was well fitted. The optimal SID Lys requirement for the pigs of this period was 1.10%. Experiment 2 was a dose-response study using SID Met+Cys to Lys ratios of 50%, 55%, 60%, 65%, 70% and 64%. A total of 72 crossbred pigs with initial BW of 32.9 kg were randomly allotted to receive one of the six diets. Diets 1-5 were formulated to contain 1.0% SID Lys to be second limiting in Lys and diet 6 contained 1.11% SID Lys to be adequate in Lys. The average optimal SID SAA:Lys ratio for maximal ADG and G:F and minimal PUN was 65.2% using curvilinear-plateau and linear broken-line models.


Assuntos
Aminoácidos Sulfúricos/administração & dosagem , Ração Animal/análise , Íleo/fisiologia , Lisina/farmacologia , Necessidades Nutricionais , Suínos/crescimento & desenvolvimento , Animais , Peso Corporal , Digestão , Lisina/administração & dosagem , Distribuição Aleatória
9.
Food Chem ; 438: 138037, 2024 Apr 16.
Artigo em Inglês | MEDLINE | ID: mdl-38011789

RESUMO

Phytochemical-rich antioxidant extracts were obtained from Ascophyllum nodosum (AN) using microwave-assisted extraction (MAE). Critical extraction factors such as time, pressure, and ethanol concentration were optimized by response surface methodology with a circumscribed central composite design. Under the optimal MAE conditions (3 min, 10.4 bar, 46.8 % ethanol), the maximum recovery of phytochemical compounds (polyphenols and fucoxanthin) with improved antioxidant activity from AN was obtained. In addition, the optimized AN extract showed significant biological activities as it was able to scavenge reactive oxygen and nitrogen species, inhibit central nervous system-related enzymes, and exhibit cytotoxic activity against different cancer cell lines. In addition, the optimized AN extract showed antimicrobial, and anti-quorum sensing activities, indicating that this extract could offer direct and indirect protection against infection by pathogenic microorganisms. This work demonstrated that the sustainably obtained AN extract could be an emerging, non-toxic, and natural ingredient with potential to be included in different applications.


Assuntos
Ascophyllum , Micro-Ondas , Antioxidantes/farmacologia , Antioxidantes/química , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Etanol/química
10.
Foods ; 12(19)2023 Sep 26.
Artigo em Inglês | MEDLINE | ID: mdl-37835222

RESUMO

In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry's need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product's shelf life. Edible coatings are thin layers applied straight onto the food material's surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.

11.
Antioxidants (Basel) ; 12(3)2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36978860

RESUMO

Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world's larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.

12.
Nutrients ; 15(23)2023 Nov 25.
Artigo em Inglês | MEDLINE | ID: mdl-38068777

RESUMO

Oily fish is a rich source of energy, proteins, essential amino acids, lipids, vitamins, and minerals. Among the macronutrients with the highest contribution are lipids, mainly long-chain omega 3 polyunsaturated fatty acids (ω-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA play a beneficial role in promoting health and preventing many diseases, including cardiovascular diseases, such as stroke and acute myocardial infarction. They also contribute to the prevention of neurological, metabolic, and immune-system-related diseases, as well as supporting body-weight control. Oily fish consumption is also important at different stages of human life, from conception to old age. For example, DHA plays an important role in brain and retina development during fetal development and in the first two years of life, as it positively influences neurodevelopment, such as visual acuity, and cognitive functions. In contrast with the possible health benefits of the intake of oily fish, the presence of certain chemical pollutants, for example, heavy metals, can be a risk for the health of consumers, mainly in sensitive population groups such as pregnant women and children under 2 years of age. The presence of these pollutants is influenced to a greater extent by fish species, their role in the trophic chain, and their size. However, various studies state that the benefits outweigh the risk of consuming certain species. This review will be focused on the health benefits of the intake of three oily fish species, namely blue shark (Prionace glauca), shortfin mako shark (Isurus oxyrinchus), and swordfish (Xiphias gladius).


Assuntos
Poluentes Ambientais , Ácidos Graxos Ômega-3 , Perciformes , Tubarões , Gravidez , Animais , Criança , Humanos , Feminino , Lactente , Tubarões/metabolismo , Peixes , Ácidos Graxos Ômega-3/metabolismo , Ácidos Docosa-Hexaenoicos/metabolismo , Ácido Eicosapentaenoico/metabolismo
13.
Curr Pharm Des ; 29(11): 837-851, 2023.
Artigo em Inglês | MEDLINE | ID: mdl-37038293

RESUMO

Infectious diseases have always been a concern for human health, responsible for numerous pandemics throughout history. Even with the advancement of medicine, new infectious diseases have been discovered over the years, requiring constant effort in medical research to avoid future problems. Like the emergence of new diseases, the increase in resistance of certain bacterial strains also becomes a concern, carried out through the misuse of antibiotics, generating the adaptation of certain microorganisms. Worldwide, the resistance developed by several bacterial strains is growing exponentially, creating awareness and developing novel strategies to control their evolution a mandatory research topic. Methicillin-resistant Staphylococcus aureus (MRSA) is an example of a bacterial strain that causes serious and mortal infections. The fact is that this bacterial strain started to develop resistance against commonly used antibiotics, first to penicillin and against methicillin. Thus, the treatment against infections caused by MRSA is limited and difficult due to its capacity to develop defense mechanisms against the antibiotic's action. Given the urgency to find new alternatives, the scientific community has been developing interesting research regarding the exploitation of natural resources to discover bioactive molecules that are able to inhibit/kill MRSA. In this sense, several natural matrices, namely plants, have shown great potential against MRSA, due to the presence of phenolic compounds, molecules with high antimicrobial capacity due to their chemical structure and arrangement.


Assuntos
Staphylococcus aureus Resistente à Meticilina , Infecções Estafilocócicas , Humanos , Infecções Estafilocócicas/tratamento farmacológico , Infecções Estafilocócicas/microbiologia , Antibacterianos/farmacologia , Antibacterianos/uso terapêutico , Meticilina , Penicilinas , Testes de Sensibilidade Microbiana
14.
Food Res Int ; 162(Pt B): 112068, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461323

RESUMO

In recent years, the rapid increase in the global population, the challenges associated with climate change, and the emergence of new pandemics have all become major threats to food security worldwide. Consequently, innovative solutions are urgently needed to address the current challenges and enhance food sustainability. Green technologies have gained significant attention for many food applications, while the technologies of the fourth industrial revolution (Industry 4.0) are reshaping different production and consumption sectors, such as food and agriculture. In this review, a general overview of green and Industry 4.0 technologies from a food perspective will be provided. Connections between green food technologies (e.g., green preservation, processing, extraction, and analysis) and Industry 4.0 enablers (e.g., artificial intelligence, big data, smart sensors, robotics, blockchain, and the Internet of Things) and the Sustainable Development Goals (SDGs) will be identified and explained. Green and Industry 4.0 technologies are both rapidly becoming a valuable part of meeting the SDGs. These technologies demonstrate high potential to foster ecological and digital transitions of food systems, delivering societal, economic, and environmental outcomes. A range of green technologies has already provided innovative solutions for major food system transformations, while the application of digital technologies and other Industry 4.0 technological innovations is still limited in the food sector. It is therefore expected that more green and digital solutions will be adopted in the coming years, harnessing their full potential to achieve a healthier, smarter, more sustainable and more resilient food future.


Assuntos
Inteligência Artificial , Desenvolvimento Sustentável , Alimentos , Agricultura , Tecnologia de Alimentos
15.
Nutrients ; 13(2)2021 Feb 07.
Artigo em Inglês | MEDLINE | ID: mdl-33562330

RESUMO

Royal jelly (RJ) demand is growing every year and so is the market for functional foods in general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but also vitamins, minerals, and phenolic or volatile compounds in lower proportion. Major royal jelly proteins (MRJP) are, together with 10-hydroxy-2-decenoic acid (10-HDA), key substances of RJ due to their different biological properties. In particular, 10-HDA is a unique substance in this product. RJ has been historically employed as health enhancer and is still very relevant in China due to the traditional medicine and the apitherapy. Nowadays, it is mainly consumed as a functional food or is found in supplements and other formulations for its health-beneficial properties. Within these properites, anti-lipidemic, antioxidant, antiproliferative, antimicrobial, neuroprotective, anti-inflammatory, immunomodulatory, antiaging, and estrogenic activities have been reported for RJ or its specific components. This manuscript is aimed at reviewing the current knowledge on RJ components, their assessment in terms of authenticity, their biological activities, and related health applications.


Assuntos
Ácidos Graxos/química , Ácidos Graxos/farmacologia , Alimento Funcional , Animais , Antibacterianos , Anti-Inflamatórios , Antioxidantes , Apiterapia , Abelhas , Estrogênios , Ácidos Graxos Monoinsaturados/análise , Ácidos Graxos Monoinsaturados/farmacologia , Hipolipemiantes , Fatores Imunológicos , Medicina Tradicional Chinesa , Fármacos Neuroprotetores
16.
Food Funct ; 12(7): 2850-2873, 2021 Apr 07.
Artigo em Inglês | MEDLINE | ID: mdl-33683253

RESUMO

Traditional plants have been used in the treatment of disease and pain due to their beneficial properties such as antioxidant, antiinflammation, analgesic, and antibiotic activities. The Asteraceae family is one of the most common groups of plants used in folk medicine. The species Achillea millefolium, Arnica montana, Bellis perennis, Calendula officinalis, Chamaemelum nobile, Eupatorium cannabinum, Helichrysum stoechas, and Taraxacum officinale have been used in different remedies in Northwest Spain. Besides health benefits, some of them like C. nobile and H. stoechas are already employed in cooking and culinary uses, including cocktails, desserts, and savory dishes. This study aimed to review the current information on nutritive and beneficial properties and bioactive compounds of these plants, which are not mainly used as foods but are possible candidates for this purpose. The report highlights their current uses and suitability for the development of new functional food industrial applications. Phenolic compounds, essential oils, and sesquiterpene lactones are some of the most important compounds, being related to different bioactivities. Hence, they could be interesting for the development of new functional foods.


Assuntos
Asteraceae , Indústria Alimentícia , Alimento Funcional , Humanos , Fitoterapia
17.
Foods ; 10(1)2021 Jan 11.
Artigo em Inglês | MEDLINE | ID: mdl-33440730

RESUMO

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.

18.
Foods ; 10(2)2021 Jan 26.
Artigo em Inglês | MEDLINE | ID: mdl-33530516

RESUMO

Tannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers' demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer's acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.

19.
Antioxidants (Basel) ; 10(3)2021 Feb 28.
Artigo em Inglês | MEDLINE | ID: mdl-33671068

RESUMO

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

20.
Antioxidants (Basel) ; 11(1)2021 Dec 28.
Artigo em Inglês | MEDLINE | ID: mdl-35052564

RESUMO

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.

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