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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Golmakani M, Eskandari MH, Kooshesh S, Pishan M. Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts. Food Sci Nutr 2021; 9:6662-6671. [PMID: 34925796 PMCID: PMC8645715 DOI: 10.1002/fsn3.2615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/18/2021] [Accepted: 09/23/2021] [Indexed: 11/17/2022] Open
Abstract
Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3-6.1 and 5.3-7.3 fold in response to 13% and 17% PJ, respectively. Also, there were increases in the total anthocyanin contents of yogurt by 2650-2870 and 3470-3820 fold in response to the said juice concentrations. These increases were observed in both set and stirred yogurts, whereas IC50 values of the yogurts decreased by 2.2-2.6 and 3.0-3.3 fold, respectively, compared to the control samples. Total acidity, syneresis, and redness value of the yogurts increased, parallel to the increase in the PJ concentration being added. Also, Streptococcus thermophilus count decreased significantly, whereas no significant effect was observed on the population count of Lactobacillus delbrueckii subsp. bulgaricus. Among PJ yogurt samples, the panelists selected the 13% PJ stirred yogurt as the best sample. PJ was observed to contain valuable bioactive compounds with functional and medicinal effects that culminate in health benefits.
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Affiliation(s)
| | | | - Somayyeh Kooshesh
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Mahboobeh Pishan
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
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Garzón GA, Medina JL, Montana TL, Sánchez M, Novoa CF, Gutiérrez LF. Utilization of Vaccinium meridionale S. pomace as an eco-friendly and functional colorant in Greek-style yogurt. J Food Sci 2021; 86:3896-3908. [PMID: 34383307 DOI: 10.1111/1750-3841.15872] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/25/2021] [Accepted: 07/13/2021] [Indexed: 12/25/2022]
Abstract
Greek-style yogurt (GSY) has gained reputation as a healthy food because of its high protein content. Vaccinium meridionale S. is a bilberry with a high content of bioactive phytochemicals, whose vaccinium meridionale pomace (VMP) represents about 20% of the fruit weight. However, this byproduct is normally discarded as waste. In this study, VMP was used as a natural colorant in GSY. Coloring before or after the fermentation process resulted in significant increase in anthocyanins, total phenolics content, antioxidant activity, conjugated linoleic acid, and sensory acceptance. These results indicate that VMP is a potential natural, eco-friendly, and functional colorant to improve the nutritional value of GSY. PRACTICAL APPLICATION: Vaccinium meridionale pomace is a waste product with potential to be utilized as a natural, eco-friendly, and functional colorant to obtain value-added Greek-style yogurt. Besides providing bioactive compounds and natural color, this pomace improves the nutritional value, sensory acceptance, and functional properties of Greek yogurt.
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Affiliation(s)
| | - José L Medina
- Chemistry Department, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Tania L Montana
- Chemistry Department, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Mhateo Sánchez
- Chemistry Department, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos F Novoa
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Bogotá, Colombia
| | - Luis-Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Bogotá, Colombia
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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6
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Zeb A. Concept, mechanism, and applications of phenolic antioxidants in foods. J Food Biochem 2020; 44:e13394. [PMID: 32691460 DOI: 10.1111/jfbc.13394] [Citation(s) in RCA: 174] [Impact Index Per Article: 43.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/08/2020] [Accepted: 07/03/2020] [Indexed: 12/21/2022]
Abstract
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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Ali SS, Ahsan H, Zia MK, Siddiqui T, Khan FH. Understanding oxidants and antioxidants: Classical team with new players. J Food Biochem 2020; 44:e13145. [PMID: 31960481 DOI: 10.1111/jfbc.13145] [Citation(s) in RCA: 183] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 11/25/2019] [Accepted: 12/28/2019] [Indexed: 12/15/2022]
Abstract
The free radical oxidants such as reactive oxygen species, reactive nitrogen species, and reactive sulfur species are produced inside cells through various metabolic processes. The body is equipped with an antioxidant defense system that guards against oxidative damage caused by these reactive oxidants and plays a major role in protecting cells from oxidative stress and damage. Antioxidants such as glutathione (GSH), thioredoxin, ascorbic acid and enzymes, for example, superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) counter the oxidative stress and protect lipids, proteins, and DNA. Antioxidants such as tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids are also natural antioxidants present in foods. There is increasing demand and availability of designer foods fortified with antioxidants and probiotics that may be important in human health. The review article presents a brief overview of oxidants and antioxidant systems inside the human body including the role of probiotics and inflammation. PRACTICAL APPLICATIONS: Antioxidants such as GSH, thioredoxin, ascorbic acid, etc. and protective enzymes, for example, SOD, GPx, CAT, etc. counter oxidative stress and protect cellular biomolecules. Antioxidants such as tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants found in consumed foods. They play a major role in scavenging free radical and non-radical oxidants, and protect cells from oxidative stress and damage. The importance of antioxidants can be understood from the fact that oxidative damage is now associated with a variety of diseases including cancer, neurodegeneration, diabetes, etc. Several approaches to improve human health and achieve longevity use dietary antioxidants as formulation in diet and fortified foods. Antioxidants also maintain freshness and prolonging the shelf life of food products. The fortified or designer foods that are added with antioxidant nutrients and the use of microorganisms as probiotics are increasingly available in the market as health foods and supplements.
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Affiliation(s)
- Syed Saqib Ali
- Faculty of Life Sciences, Department of Biochemistry, Aligarh Muslim University, Aligarh, India
| | - Haseeb Ahsan
- Faculty of Dentistry, Department of Biochemistry, Jamia Millia Islamia, New Delhi, India
| | - Mohammad Khalid Zia
- Faculty of Life Sciences, Department of Biochemistry, Aligarh Muslim University, Aligarh, India
| | - Tooba Siddiqui
- Faculty of Life Sciences, Department of Biochemistry, Aligarh Muslim University, Aligarh, India
| | - Fahim Halim Khan
- Faculty of Life Sciences, Department of Biochemistry, Aligarh Muslim University, Aligarh, India
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Samadarsi R, Mishra D, Dutta D. Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14310] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rohini Samadarsi
- Department of Biotechnology National Institute of Technology Durgapur Mahatma Gandhi Avenue Durgapur 713209 West Bengal India
| | - Divyani Mishra
- Department of Biotechnology National Institute of Technology Durgapur Mahatma Gandhi Avenue Durgapur 713209 West Bengal India
| | - Debjani Dutta
- Department of Biotechnology National Institute of Technology Durgapur Mahatma Gandhi Avenue Durgapur 713209 West Bengal India
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Demirkol M, Tarakci Z. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.058] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Prasad W, Khamrui K, Mandal S, Badola R. Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3802-3809. [PMID: 29085122 PMCID: PMC5643793 DOI: 10.1007/s13197-017-2778-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2017] [Accepted: 07/20/2017] [Indexed: 11/25/2022]
Abstract
Six different herbs, viz., turmeric, ginger, clove, curry leaves, basil leaves and small cardamom, were incorporated (@1% of khoa) into burfi, a heat desiccated-sweetened milk product, for their ability to act as natural anti-oxidant and were compared against butylated hydroxyanisole (BHA). Anti-oxidative potential of burfi significantly increased with herbs incorporation, which was in the order of clove > turmeric > basil leaves > curry leaf > ginger > cardamom. However, it was lower when compared to BHA added samples. Gross compositional attributes of burfi remained unaffected upon herb incorporation, however, significant lowering in water activity was observed upon cardamom and clove addition. Hunter color analysis revealed that cloves decreased lightness and increased redness, turmeric increased yellowness, and basil and curry leaves increased greenness in burfi. Texture attributes viz., hardness, springiness and gumminess were significantly higher for clove and cardamom burfi. Sensory evaluation revealed that among the different herbs, cardamom is highly preferred in burfi followed by ginger, turmeric, clove, curry leaves and basil leaves. However, no significant difference in sensory attributes were observed between control, cardamom and BHA added burfi samples.
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Affiliation(s)
- Writdhama Prasad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Kaushik Khamrui
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Surajit Mandal
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Richa Badola
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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Torri L, Piochi M, Lavelli V, Monteleone E. Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.059] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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12
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Huvaere K, Skibsted LH. Flavonoids protecting food and beverages against light. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:20-35. [PMID: 24961228 DOI: 10.1002/jsfa.6796] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 06/03/2023]
Abstract
Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.
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Affiliation(s)
- Kevin Huvaere
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958, Denmark
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13
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O'Sullivan AM, O'Callaghan YC, O'Grady MN, Waldron DS, Smyth TJ, O'Brien NM, Kerry JP. An examination of the potential of seaweed extracts as functional ingredients in milk. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12121] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anthoney M O'Sullivan
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Yvonne C O'Callaghan
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Michael N O'Grady
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - David S Waldron
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Thomas J Smyth
- Department of Food BioSciences; Teagasc Food Research Centre; Ashtown Dublin 15 Dublin Ireland
| | - Nora M O'Brien
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Joseph P Kerry
- College of Science, Engineering and Food Science; School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
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Rajasekaran A, Kalaivani M. Designer foods and their benefits: A review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2013; 50:1-16. [PMID: 24425882 PMCID: PMC3550947 DOI: 10.1007/s13197-012-0726-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2012] [Accepted: 04/27/2012] [Indexed: 02/07/2023]
Abstract
Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer foods enriched with micro and macronutrients and designer proteins. Designer foods are produced by the process of fortification or nutrification. With the advances in the biotechnology, biofortification of foods using technologies such as recombinant DNA technology and fermentation procedures are gaining advantage in the industry. The ultimate acceptability and extensive use of designer foods depend on proper regulation in the market by the regulatory authorities of the country and by creating consumer awareness about their health benefits through various nationwide programs.
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Affiliation(s)
- A. Rajasekaran
- />KMCH College of Pharmacy, Kalapatti Road, Coimbatore, 641 048 Tamil Nadu India
| | - M. Kalaivani
- />Indian Pharmacopoeia Commission, Sector-23, Raj Nagar, Ghaziabad-201002, Uttar Pradesh India
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Kaspar KL, Park JS, R. Brown C, Weller K, Ross CF, Mathison BD, Chew BP. Sensory Evaluation of Pigmented Flesh Potatoes (<i>Solanum tuberosum</i> L.). ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.41011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gaudette NJ, Pickering GJ. Modifying Bitterness in Functional Food Systems. Crit Rev Food Sci Nutr 2013; 53:464-81. [DOI: 10.1080/10408398.2010.542511] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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SINGH RICHA, KUMAR RAJESH, VENKATESHAPPA RAMESH, MANN BIMLESH, TOMAR SUDHIRK. Studies on physicochemical and antioxidant properties of strawberry polyphenol extract-fortified stirred Dahi. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00874.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0829-2] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Harbourne N, Jacquier JC, O’Riordan D. Effects of addition of phenolic compounds on the acid gelation of milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.10.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sun-Waterhouse D. The development of fruit-based functional foods targeting the health and wellness market: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02499.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Kranz P, Braun N, Schulze N, Kunz B. Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies. J Food Sci 2010; 75:S308-11. [DOI: 10.1111/j.1750-3841.2010.01698.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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