Coconut meal: Nutraceutical importance and food industry application

The composition, extraction, functional property, quality, and health benefits of coconut protein: A review

Coconut is widely appreciated for its distinctive flavor and is commonly utilized in the production of a variety of goods. Coconut protein, a by-product derived from coconut oil and coconut milk cake, is frequently underutilized or discarded. This study provides a comprehensive overview of the distribution and composition of coconut protein. Analyses reveal that coconut protein, specifically 11S globulin and 7S globulin, is predominantly found in coconut flesh. Furthermore, various extraction techniques for coconut protein, such as chemical, enzymatic, and physical methods, are discussed. The alkali dissolution and acid precipitation methods are widely utilized for extracting coconut protein, with the potential for enhancement through the incorporation of physical methods such as ultrasound. The evaluation of functional properties, quality, and health benefits of coconut protein is essential, given the limitations imposed by its solubility. Modification may be necessary to optimize its functional properties. Coconut presents a promising source of food protein, characterized by balanced amino acid composition, high digestibility, and low allergenic potential. In conclusion, this study provides a comprehensive overview of the extraction methods, functional properties, quality, and nutritional benefits of coconut protein, offering insights for potential future research directions in the field. Additionally, the information presented may serve as a valuable reference for incorporating coconut protein into plant-based food products.

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta.

Bioactive compounds and functional properties of Rambai (Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review

Rambai (Baccaurea motleyana Müll. Arg.), a member of the Phyllanthaceae family, is one of the underutilized fruits native to Indonesia, Malaya Peninsula, and Thailand. Nowadays, B. motleyana is cultivated for its fruits in many parts of Northern Australia, China, and Southeast Asia. The edible part of the fruit is white and contains reddish arillodes that taste sweet to acid-sweet. The ripe fruit is consumed fresh and can be processed into juice, jams, organic vinegar, and wine. Traditionally, the fruit and its bark are used to treat stomach and eye diseases, respectively. The fruits of B. motleyana are a good source of vitamins, minerals, and fibers, and they also contain bioactive compounds such as phenolic acids, flavonoids, carotenoids, and terpenes. This scientific review describes the nutritional composition, phytochemistry, and pharmacology of B. motleyana. In addition, most recent information is provided to promote the widespread consumption of B. motleyana fruit as well as to create research interest on this interesting species among the scientific community.

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review

Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient-rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio-protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti-ulcerative colitis, cardioprotective, free-radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health-conscious consumers for human well-being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael.