Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 7 de 7
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
Adv Food Nutr Res ; 98: 125-169, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34507641

RESUMO

Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.


Assuntos
Frutas , Polifenóis , Suplementos Nutricionais , Frutas/química , Fenóis , Extratos Vegetais , Polifenóis/análise
2.
Int J Food Sci ; 2021: 8814724, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-33937392

RESUMO

The effect of carbohydrate-hydrolysing enzyme blend with or without supercritical CO2 (SFE) defatting on pretreat hempseed meal, hempseeds, peeled hempseeds, hempseed protein powder, and germinated hempseeds was determined. The raw materials and recovered fractions from the treatments were subjected to gel electrophoresis, and their emulsion capacity, activity, and stability as well as colour (CIE L∗a∗b∗ values) were determined. The highest protein contents, 65% (w/w dm), were detected in soluble fractions prepared from germinated, defatted hempseeds followed by soluble fractions of peeled, defatted hempseed, 55% (w/w dm). The gel electrophoresis showed quite similar protein profiles for all samples; however, the edestin content was lower in the germinated samples than in the others. Enzyme treatment and SFE did not have a significant effect on the emulsion properties. Germinated samples demonstrated a higher ability to stabilise emulsions (15-20%) than other pretreated samples. On the other hand, hempseed meal samples had lower emulsification activity and stability values compared to the other samples. The colour of the sample solutions varied from light to dark with a brown to yellowish colour, and PHS samples showed overall higher L∗ values. In conclusion, germination and peeling in combination with defatting are promising methods to produce functional protein concentrates with efficient emulsion stability and activity as well as a mild colour for food applications.

3.
Food Chem Toxicol ; 153: 112284, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34044082

RESUMO

Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications.


Assuntos
Anti-Infecciosos/farmacologia , Anti-Inflamatórios/farmacologia , Antioxidantes/farmacologia , Extratos Vegetais/farmacologia , Anti-Infecciosos/isolamento & purificação , Anti-Infecciosos/toxicidade , Anti-Inflamatórios/isolamento & purificação , Anti-Inflamatórios/toxicidade , Antioxidantes/isolamento & purificação , Antioxidantes/toxicidade , Bactérias/efeitos dos fármacos , Candida albicans/efeitos dos fármacos , Linhagem Celular Tumoral , Enterovirus Humano B/efeitos dos fármacos , Química Verde , Hippophae/química , Humanos , Testes de Sensibilidade Microbiana , Picea/química , Pinus sylvestris/química , Casca de Planta/química , Extratos Vegetais/isolamento & purificação , Extratos Vegetais/toxicidade , Folhas de Planta/química , Ribes/química
4.
Food Chem Toxicol ; 142: 111439, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-32450285

RESUMO

The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract presented antioxidant capacity measured by different chemical and biological assays. The optimized extract exerted antiproliferative and cytotoxic effects against A549 and HCT8 cells, antimicrobial and antihemolytic effects, inhibited α-amylase/α-glucosidase activities and presented in vitro antihypertensive effect. Nonetheless, the optimized extract showed no cytotoxicity in a human cell model (IMR90). Vescalagin, castalagin and ellagic acid were the major phenolic compounds in the optimized extract. Our results show that jabuticaba seed may be a potential ingredient for the development of potentially functional foods.


Assuntos
Myrtaceae/embriologia , Fenóis/análise , Extratos Vegetais/farmacologia , Sementes/química , Inibidores da Enzima Conversora de Angiotensina/farmacologia , Anti-Infecciosos/farmacologia , Anti-Hipertensivos/farmacologia , Antineoplásicos Fitogênicos/farmacologia , Antioxidantes/farmacologia , Linhagem Celular Tumoral , Humanos , Hipoglicemiantes/farmacologia , Peroxidação de Lipídeos/efeitos dos fármacos , Testes de Sensibilidade Microbiana
5.
Food Chem ; 320: 126530, 2020 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-32222655

RESUMO

Enzymatic hydrolysis of the oil hemp seed (FINOLA variety) cake and defatted hemp seed cake by SC-CO2 was carried out using Flavorpro 750 MDP and Promod 439 L enzymes, and proximate composition, proanthocyanidins, phytic acid, lignanamides and cannabinoids were determined from the separated phases. CIELAB* color parameters were measured, while trained panelists evaluated taste, color, and smell in 1-9 Hedonic scale. Ten lignanamides, seven cannabisin-type and three grossamide-type, were found, from the cannabinoids, only cannabidiolic acid was detected. Protein, fat, ash, lignanamides and proanthocyanidins remained mostly in the sediments after the hydrolysis process in the Flavorpro treated samples, while dry matter, fat and ash was released mostly to liquids in Promod treated samples. The defatting process by SC-CO2 resulted in a higher lightness and the enzymatic processing did not have effect on the color attributes. Sediments from the enzymatic treatment were tastier, with better color and smell than liquids.


Assuntos
Cannabis/química , Compostos Fitoquímicos/metabolismo , Biocatálise , Canabinoides , Hidrólise , Nutrientes/metabolismo , Percepção , Sementes/química
6.
Molecules ; 24(21)2019 Oct 25.
Artigo em Inglês | MEDLINE | ID: mdl-31731548

RESUMO

The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.


Assuntos
Agricultura/economia , Frutas/química , Compostos Fitoquímicos/química , Sementes/química , Antioxidantes/química , Humanos , Resíduos Industriais/economia
7.
Meat Sci ; 92(2): 151-6, 2012 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-22607815

RESUMO

The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure. The sensory descriptive profile and the overall acceptance were also comparatively evaluated. Although significantly higher values for the animal taste and odour attributes of sausages with serum compared to control ones were obtained, the differences were lower than those reported in a previous study using whole plasma. Thus, ultrafiltration could be useful to reduce animal off-flavour in blood-based protein ingredients. Moreover, overall acceptance did not significantly differ between the two types of products, being 6.7 and 6.5, for control and test sausages respectively.


Assuntos
Proteínas na Dieta , Alimento Funcional , Produtos da Carne/análise , Soro , Cloreto de Sódio na Dieta , Suínos/sangue , Paladar , Animais , Comportamento do Consumidor , Culinária , Filtração , Manipulação de Alimentos/métodos , Odorantes , Água
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...