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Roy S, Sarkar T, Upadhye VJ, Chakraborty R. Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04674-9. [PMID: 37755640 DOI: 10.1007/s12010-023-04674-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/28/2023]
Abstract
Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds not only possess various nutritional attributes but also have many heath-beneficial properties. One way to make use of these seeds is to extract their bioactive components and create fortified food items. Nowadays, researchers are highly interested in creating innovative functional meals and food components from these unconventional resources. The main objective of this manuscript was to determine the usefulness of seed powder from 70 highly consumed fruits, including Apple, Apricot, Avocado, Banana, Blackberry, Blackcurrant, Blueberry, Cherry, Common plum, Cranberry, Gooseberry, Jackfruit, Jamun, Kiwi, Lemon, Mahua, Mango, Melon, Olive, Orange, and many more have been presented. The nutritional attributes, phytochemical composition, health advantages, nanotechnology applications, and toxicity of these fruit seeds have been fully depicted. This study also goes into in-depth detailing on creating useful food items out of these seeds, such as bakery goods, milk products, cereal-based goods, and meat products. It also identifies enzymes purified from these seeds along with their biochemical applications and any research openings in this area.
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Affiliation(s)
- Sarita Roy
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Malda, 732102, India.
| | | | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
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Pang M, Zheng D, Jia P, Cao L. Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation. Foods 2022; 11:foods11060873. [PMID: 35327295 PMCID: PMC8951255 DOI: 10.3390/foods11060873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecithin (LE) as emulsifiers. The results revealed that the aqueous phase of 5% (w/v) SA and 2% (w/v) chitosan could form a stable complex and make the aqueous phase into a transparent colloidal state. Increasing the concentration of PGPR and LE presented different effects on emulsion formation between olive oil-base and maize oil-base. Two stable W/O emulsions that were olive oil-based with 1.5% (w/v) PGPR+ 0.5% (w/v) LE and maize oil-based with 2% (w/v) PGPR+ 0% (w/v) LE were obtained. Initial droplet size distribution curves of the two stable emulsions displayed unimodal distribution, and the rheological curves displayed the characteristics of shear thinning and low static shear viscosity. Moreover, the storage stability showed that there was no significant change in droplet size distribution and Sauter mean diameter of the emulsions at room temperature (25 °C) for 30 days. These results indicated that the W/O emulsions could effectively co-load and protect sialic acid and chitosan and thus could be a novel method for increasing the stability of these water-soluble bioactive compounds.
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Affiliation(s)
- Min Pang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Donglei Zheng
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Pengpeng Jia
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
- Correspondence:
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Lu Z, Wang L, Xie H, Lei Q, Fang W, Lu X. Structural transitions of ovalbumin/κ-carrageenan complexes under the effects of pH and composition. Chem Phys 2020. [DOI: 10.1016/j.chemphys.2020.110733] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Functional and physicochemical properties of Durian seed flour blended with cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00301-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Seyfi R, Kasaai MR, Chaichi MJ. Isolation and structural characterization of a polysaccharide derived from a local gum: Zedo (Amygdalus scoparia Spach). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Romero A, Felix M, Perez-Puyana V, Choplin L, Guerrero A. Use of a mixer-type rheometer for predicting the stability of O/W protein-based emulsions. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, Chong GH. Current trends of tropical fruit waste utilization. Crit Rev Food Sci Nutr 2017; 58:335-361. [PMID: 27246698 DOI: 10.1080/10408398.2016.1176009] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.
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Affiliation(s)
- Choon Yoong Cheok
- a Department of Chemical and Petroleum Engineering, Faculty of Engineering , UCSI University , KL Campus (South Wing), Kuala Lumpur , Malaysia
| | - Noranizan Mohd Adzahan
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Russly Abdul Rahman
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Nur Hanani Zainal Abedin
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Norhayati Hussain
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Rabiha Sulaiman
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Gun Hean Chong
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
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Tamnak S, Mirhosseini H, Tan CP, Ghazali HM, Muhammad K. Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.033] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: Enhancement of interfacial activity through conjugation process. Colloids Surf B Biointerfaces 2014; 113:107-14. [DOI: 10.1016/j.colsurfb.2013.08.042] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2013] [Revised: 08/04/2013] [Accepted: 08/26/2013] [Indexed: 11/22/2022]
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Amid BT, Mirhosseini H, Poorazarang H, Mortazavi SA. Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity. Molecules 2013; 18:15110-25. [PMID: 24322494 PMCID: PMC6270251 DOI: 10.3390/molecules181215110] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2013] [Revised: 11/28/2013] [Accepted: 11/29/2013] [Indexed: 11/24/2022] Open
Abstract
This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.
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Affiliation(s)
- Bahareh Tabatabaee Amid
- Department of Food Technology, Technology, University Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; E-Mail:
| | - Hamed Mirhosseini
- Department of Food Technology, Technology, University Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; E-Mail:
| | - Hashem Poorazarang
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box, Mashhad 91775-1163, Iran; E-Mails: (H.P.); (S.A.M.)
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box, Mashhad 91775-1163, Iran; E-Mails: (H.P.); (S.A.M.)
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Mirhosseini H, Amid BT. Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. Chem Cent J 2013; 7:1. [PMID: 23289739 PMCID: PMC3568024 DOI: 10.1186/1752-153x-7-1] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Accepted: 01/02/2013] [Indexed: 11/10/2022] Open
Abstract
Background A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity. Results In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques. Conclusion The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum.
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Affiliation(s)
- Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
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