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Jabri Karoui I, Hammami M, Abderrabba M. The use of D-Optimal Mixture Design in the development of date stone and spirulina tablet formulation as a phycocyanin dietary supplement. CR CHIM 2023. [DOI: 10.5802/crchim.222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Barros de Medeiros VP, da Costa WKA, da Silva RT, Pimentel TC, Magnani M. Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues. Crit Rev Food Sci Nutr 2021; 62:4929-4950. [PMID: 33544001 DOI: 10.1080/10408398.2021.1879729] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds. In addition, it presents the regulatory aspects of commercialization and consumption, and the main trends and market challenges Microalgae have stood out as sources of nutritional compounds (polysaccharides, proteins, lipids, vitamins, minerals, and dietary fiber) and biologically active compounds (asthaxanthin, β-carotene, omega-3 fatty acids). The consumption of microalgae biomass proved to have several health effects, such as hypoglycemic activity, gastroprotective and anti-steatotic properties, improvements in neurobehavioral and cognitive dysfunction, and hypolipidemic properties. Its addition to food products can improve the nutritional value, aroma profile, and technological properties, with important alterations on the syneresis of yogurts, meltability in cheeses, overrun values and melting point in ice creams, physical properties and mechanical characteristics in crisps, and texture, cooking and color characteristics in pastas. However, more studies are needed to prove the health effects in humans, expand the market size, reduce the cost of production, and tighter constraints related to regulations.
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Affiliation(s)
- Viviane Priscila Barros de Medeiros
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Whyara Karoline Almeida da Costa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Ruthchelly Tavares da Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
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Marcel NR, Christian FG, Markusse D, Valentine TM, Baudelaire EN, Nicolas NY. Enhancing the quality of overripe plantain powder by adding superfine fractions of Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces: characterization and antioxidant activity assessment. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03638-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Chusak C, Chanbunyawat P, Chumnumduang P, Chantarasinlapin P, Suantawee T, Adisakwattana S. Effect of gac fruit (Momordica cochinchinensis) powder on in vitro starch digestibility, nutritional quality, textural and sensory characteristics of pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108856] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Sun H, Wang X, Wang J, Shi G, Chen L. Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder. Food Sci Nutr 2020; 8:479-488. [PMID: 31993172 PMCID: PMC6977490 DOI: 10.1002/fsn3.1330] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 11/01/2019] [Accepted: 11/18/2019] [Indexed: 01/04/2023] Open
Abstract
Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.
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Affiliation(s)
- Hanying Sun
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xin Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Jiangyu Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Gengqiang Shi
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Lan Chen
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
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Yohannes B, Liu X, Yacobian G, Cuitiño AM. Particle size induced heterogeneity in compacted powders: Effect of large particles. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2018.09.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Iguergaziz N, Benamara S, Boukhiar A, Djallouli FZ, Guebrili A, Angar NE, Bitam A. Release characteristics of paracetamol and oleuropein from Mech-Degla date fruit tablets enriched and non-enriched with freeze-dried olive leaf extract. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2018.1505615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- N. Iguergaziz
- Research Laboratory in Food Technology, F.S.I., University M’Hamed Bougara, Boumerdès, Algeria
- Department of Food Agriculture, Saad Dahlab University, Blida, Algeria
| | - S. Benamara
- Research Laboratory in Food Technology, F.S.I., University M’Hamed Bougara, Boumerdès, Algeria
| | - A. Boukhiar
- Research Laboratory in Food Technology, F.S.I., University M’Hamed Bougara, Boumerdès, Algeria
| | - F.-Z. Djallouli
- Department of Food Agriculture, Saad Dahlab University, Blida, Algeria
| | - A. Guebrili
- Department of Food Agriculture, Saad Dahlab University, Blida, Algeria
| | - N.-E. Angar
- Laboratory of Polymers Treatment and Forming, F.S.I University M’Hamed Bougara, Boumerdès, Algeria
| | - A. Bitam
- Department of Food Technology, High National School of Agronomy, El-Harrach, Algeria
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Boukhari N, Doumandji A, Sabrine Ait chaouche F, Ferradji A. Effect of ultrasound treatment on protein content and functional properties of Spirulina powder grown in Algeria. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2018. [DOI: 10.3233/mnm-180220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
There is an important interest to research new protein sources. In this context, Microalgae, particularly Spirulina (Arthrospira platensis), seems to be a good alternative due to its wealthy nutritional composition. The aim of this study is to optimize Spirulina functional properties and to extract protein from whole biomass using (RSM). Ultrasound wad used as pre-treatment to optimize functional properties and to extract proteins from Spirulina powder by isoelectric precipitation. The effect of ultrasound and remaining parameters (pH, temperature, solid to liquid ratio and time) was evaluated by Box-Behnken design. The model was fitted by ANOVA analysis. ANOVA analysis showed a significant model (p < 0.05) for functional properties and protein extraction. The protein content of Spirulina powder was found to be 55% (w/w). There is a significant effect of ultrasound on functional properties and protein extraction from Spirulina. The optimum Water Holding Capacity (WHC) was 4.97 g H2O/g Spirulina powder, obtained at pH 4, 50 W power and 5 min sonication. The optimum Oil Holding Capacity (OHC) is 2.3 g H2O/g Spirulina powder, it was obtained at 50°C temperature, 70 w power and 10 min sonication. Ultrasound has a significant effect on functional properties and protein extraction from Spirulina. Arthrospira platensis grown in Algeria could be incorporated in foodstuff as natural supplement to improve nutritional value and consumer acceptability.
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Affiliation(s)
- Nabil Boukhari
- Laboratory of Human Nutrition and Food Technology, National School of Agronomy, Hassen Badi, El Harrach, Algiers
| | - Amel Doumandji
- Laboratory of Human Nutrition and Food Technology, National School of Agronomy, Hassen Badi, El Harrach, Algiers
- Department of Food-Processing, Faculty of Nature and Life Science, University of Blida1, Blida, Algeria
| | - Feriel Sabrine Ait chaouche
- Laboratory of Human Nutrition and Food Technology, National School of Agronomy, Hassen Badi, El Harrach, Algiers
| | - Ali Ferradji
- Laboratory of Human Nutrition and Food Technology, National School of Agronomy, Hassen Badi, El Harrach, Algiers
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Influence of granulation process parameters on food tablet properties formulated using natural powders ( Opuntia ficus and Chlorella spp.). POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.04.057] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Saifullah M, Yusof Y, Chin N, Aziz M. Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.06.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Benahmed Djilali A, Nabiev M, Gelicus A, Benamara S, Allaf K. Evaluation of Physical-Chemical, Pharmacodynamic and Pharmacological Attributes of Hot Air Dried and Swell Dried Jujube Powders. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12364] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adiba Benahmed Djilali
- Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356; University of La Rochelle France
- Biological and Agronomic Faculty of Science; Mouloud Mammeri University of Tizi-Ouzou; 15000 Algeria
| | - Mohamed Nabiev
- Laboratory of Petrochemical Synthesis FHC; M'Hamed Bougara University of Boumerdès; 35000 Algeria
| | - Antony Gelicus
- Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356; University of La Rochelle France
| | - Salem Benamara
- Laboratory of Food Technology; M'Hamed Bougara University; Boumerdes 35000 Algeria
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356; University of La Rochelle France
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Saifullah M, Yusof Y, Chin N, Aziz M, Mohammed M, Aziz N. Tableting and Dissolution Characteristics of Mixed Fruit Powder. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zea LP, Yusof YA, Aziz MG, Ling CN, Amin NAM. Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders. POWDER TECHNOL 2013. [DOI: 10.1016/j.powtec.2013.06.032] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tang ZX, Shi LE, Aleid SM. Date fruit: chemical composition, nutritional and medicinal values, products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2351-2361. [PMID: 23553505 DOI: 10.1002/jsfa.6154] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Revised: 03/05/2013] [Accepted: 03/28/2013] [Indexed: 06/02/2023]
Abstract
Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti-inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit-based products such as date syrup, date paste, date juice and their derived products are available. Date by-products can be used as raw materials for the production of value-added products such as organic acids, exopolysaccharides, antibiotics, date-flavoured probiotic-fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit-based products are reviewed.
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Affiliation(s)
- Zhen-Xing Tang
- Department of Food Science, Anqing Vocational and Technical College, Anqing, Anhui, China.
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