8 research outputs found

    Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

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    Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti

    Recent Advances and Future Trends in Fermented and Functional Foods

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    Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food

    Neglected and Underutilized Plant Species in Horticultural and Ornamental Systems

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    This Special Issue contributes to filling knowledge gaps regarding NUS in horticultural and ornamental systems, as well as in landscapes, by collecting original research papers dealing with the relevance of NUS to the following topics: biodiversity and conservation; genetics and breeding; characterization, propagation, and ecophysiology; cultivation techniques and systems; landscape protection and restoration; product and process innovations; biochemistry and composition; and postharvest factors affecting their end-use quality

    Developing novel functional food formulations from natural sources of bioactives: quinoa, amaranth and potatoes

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    [ES] Existe un inter茅s creciente, por parte de la industria alimentaria y los consumidores, por nuevos productos alimenticios cuyas funciones van m谩s all谩 del rol nutricional y sensorial, teniendo tambi茅n potenciales beneficios sobre las funciones fisiol贸gicas. Los efectos de estos alimentos funcionales van desde la mejora del bienestar general hasta la reducci贸n del riesgo de algunas enfermedades. En este sentido, una de las principales 谩reas de investigaci贸n en Ciencia y Tecnolog铆a de Alimentos est谩 siendo la extracci贸n y caracterizaci贸n de nuevos ingredientes naturales con actividad biol贸gica que se pueden incorporar a un alimento funcional, contribuyendo al bienestar del consumidor. Estos ingredientes naturales deben extraerse al mismo tiempo de forma sostenible de fuentes naturales, ofrecer caracter铆sticas tecnol贸gicas interesantes y proporcionar efectos biol贸gicos positivos. El objetivo de este trabajo es la valorizaci贸n de alimentos (quinoa, amaranto y patatas pigmentadas) y biorresiduos (piel de patata) como fuentes naturales alternativas de compuestos bioactivos, con potencial para ser empleados en alimentos funcionales por la industria alimentaria. La quinoa (Chenopodium quinoa Willd.) y el amaranto (Amaranthus cruentus L.) son plantas aut贸ctonas de Am茅rica Latina a las que los aztecas y incas atribu铆an propiedades medicinales. De hecho, estos pseudocereales han recibido mucha atenci贸n en los 煤ltimos a帽os debido a su valor nutricional excepcional y sus posibles beneficios para la salud. Chenopodium quinoa Willd. cv. BRS Piabiru y Amaranthus cruentus L. cv. BRS Alegria son dos nuevos genotipos de estas especies adaptados al clima tropical y desarrollados por la Corporaci贸n Brasile帽a de Investigaci贸n Agr铆cola (EMBRAPA). En este trabajo se desarrolla por primera vez un estudio en profundidad sobre la composici贸n nutricional, fisicoqu铆mica y propiedades bioactivas in vitro de estas variedades. Los resultados obtenidos apoyan el potencial de la quinoa BRS Piabiru y el amaranto BRS Alegria como cultivos alimentarios nutritivos y como fuentes de compuestos funcionales. Adem谩s de estos pseudocereales, se estudiaron las caracter铆sticas nutricionales y fisicoqu铆micas de cincuenta genotipos de patatas de veinticuatro pa铆ses, con cuatro colores de pulpa diferentes (amarillo, morado, rojo y m谩rmol), correspondientes a cuatro tipos agron贸micos distintos (accesiones andinas, variedades locales, l铆neas reproductoras y variedades cultivadas). Se espera que los resultados obtenidos permitan la selecci贸n de nuevos genotipos de patatas para su empleo en sistemas agr铆colas sostenibles, contribuyendo a la protecci贸n de la biodiversidad de la patata y, particularmente, de las accesiones andinas, las variedades locales y los genotipos coloreados (patatas rojas o moradas), de cultivo limitado hasta el momento. El inter茅s de la industria alimentaria, los nutricionistas y los consumidores por las patatas pigmentadas como posible alimento funcional ha atra铆do recientemente la atenci贸n de los cultivadores. Las patatas moradas y rojas contienen altas cantidades de antocianos, variables en funci贸n del cultivar. En el presente estudio, se exploraron las patatas coloreadas como fuentes para la extracci贸n de este tipo de compuestos, con vistas al desarrollo de colorantes alimentarios naturales. Para ello, se estudiaron extractos acuosos de distintas variedades de patata (tres de pulpa roja, tres de pulpa p煤rpura y un genotipo de pulpa m谩rmol) en cuanto a su contenido de antocianos, actividades biol贸gicas in vitro, propiedades colorantes y potencial de aplicaci贸n en la industria alimentaria. Todos los extractos presentaron actividad antioxidante, antibacteriana y antif煤ngica in vitro, mientras que no se detectaron efectos t贸xicos. Dos extractos seleccionados se ensayaron como colorantes en una formulaci贸n de bebida refrescante, encontrando que presentaban perfiles sensoriales adecuados, as铆 como una alta estabilidad del color durante una vida 煤til de 30 d铆as, caracter铆sticas que eran similares o mejores a las obtenidas con el colorante comercial E163, por lo que podr铆an usarse como colorantes alimentarios naturales. La industria de transformaci贸n de la patata se encuentra entre las m谩s importantes a nivel mundial en cantidades procesadas, produciendo una gran cantidad de desperdicios, especialmente pieles, que oscila entre el 15% y el 40% del peso original de los tub茅rculos frescos. Con el objetivo de agregar valor a este importante biorresiduo, en este trabajo se estudiaron las bioactividades de la piel de diez variedades de patatas rojas y moradas, originarias de cinco pa铆ses diferentes. Todas las variedades presentaron capacidad antioxidante y actividad antitumoral en las cuatro l铆neas celulares tumorales ensayadas. Uno de los extractos tambi茅n present贸 actividad antiinflamatoria y ninguno de los extractos present贸 efecto t贸xico sobre una l铆nea celular hep谩tica hasta la concentraci贸n de 304 渭g/mL. Estos resultados respaldan el potencial de las pieles de patatas pigmentadas como fuentes de compuestos bioactivos para el enriquecimiento de formulaciones alimentarias funcionales. En general, los resultados de este trabajo aportan evidencias sobre el valor nutricional y funcional de cultivos alimentarios que podr铆an ser contemplados como fuentes alternativas y sostenibles a los cultivos de producci贸n intensiva. Asimismo, apoyan la extracci贸n de compuestos bioactivos vegetales y su aplicaci贸n como ingredientes funcionales o aditivos alimentarios naturales como una opci贸n eficiente para la reutilizaci贸n de residuos del procesado de alimentos, contribuyendo a la creaci贸n de cadenas de producci贸n m谩s sostenibles social y econ贸micamente

    Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis

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    This reprint contains thirteen contributions on recent advances in the field of anthocyanins and other vegetal pigments and state-of-the-art extraction methods applied to different matrices. The interdisciplinary character of the subject and the breadth of the contents presented by the authors make this book very interesting and comprehensive. This reprint covers different topics such as the most modern and cutting-edge methods for the analysis and extraction of anthocyanins, their geographical variability, the improvement and protection of their antioxidant properties, the valorization of by-products, stability studies and the metabolomics of chlorophylls and carotenoids, all of which are the subject of research and review in this reprint

    Antioxidant Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira

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    It would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has been an instrumental scientist in the development and dissemination of information about these products; throughout her career as a researcher, she explored more than 300 food matrices, including plants and mushrooms, as possible sources of these natural compounds. In her studies, the determination of the bioactive properties of the developed extracts and identified molecules from natural matrices stand out.Antioxidant properties are essential to break the oxidation chain that can occur in an organism, for example, in the human body, or on a substrate, such as in food. In organisms, the oxidative process may be responsible for the generation of free radicals that attack cells, which leads to the development of serious diseases, such as cardiovascular and neurological disorders. The intake of compounds with antioxidant capacities can provide beneficial health effects. In food, oxidation can lead to the loss of product quality due to the deterioration of chemical, physical, and sensory characteristics. Natural products with antioxidant activity can add value to food products due to their functional properties and health benefits.Given the importance of minimizing oxidative processes, several authors have been looking for new compounds with antioxidant activity. In this context, plants, mushrooms, and marine and bee products, among others, may have several classes of compounds in their chemical composition that exert this bioactivity, such as vitamins, polyphenols, organic acids, and pigments. In this Special Issue, Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira, 23 selected studies explore different food matrices as sources of bioactive molecules with potential use as natural products with several functionalities, including antioxidants properties

    PENGEMBANGAN MODEL INDUSTRI PANGAN HIJAU DI INDONESIA

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    Masyarakat akhir-akhir ini semakin bertambah peduli pada lingkungan baik dunua internasional maupun local dari mulai pembeli, produsen, komunitas dan juga pemerintah.Banyak perusahaan yang merekomendasikan konsep hijau atau konsep inovasi lingkungan. Penelitian ini bertujuan menghasilkan model industri pangan hijau berkualitas tinggi dengan cara pendekatan berbasis sumber daya sehingga akan memberikan kepuasan kepada pelanggan serta akan meningkatkan industri pertanian dalam menciptakan kinerja unggul dan langgeng melalui keunggulan kompetitif. Pendekatan kualitatif digunakan pada saat melakukan studi eksplorasi dan dilengkapi studi literatur untuk membangun model penelitian, Penelitian ini dilakukan dua tahap yaitu kualitatif dan kuantitatif yang bertujuan meminimasi bias yang terkandung dalam sumber daya. Metode penelitian yang digunakan secara deskriptif dan verifikatif, metode analisis yang digunakan untuk menguji hipotesis dengan structural equation modeling, Hipotesis dirumuskan dari model penelitian, penelitian ini dapat diimplementasikan di industri pangan hijau dan dapat berperan pada pengembanganindustri pangan hijau di Indonesia. Kata kunci: inovasi, pangan hijau, sumber daya intangible, sumber daya tangibl

    <span style="font-size:11.0pt;font-family: "Times New Roman";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: HI" lang="EN-GB">Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine</span>

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    222-227Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal and therapeutic properties. To prepare jamun wine, the pulp was diluted with water in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with sugar (24掳B), 100 ppm SO2, 0.5% pectinase enzyme and DAHP (0.1%). The must was fermented with pure wine yeast Saccharomyces cerevisiae var. ellipsoideus (5% v/v) at 22卤1掳C. Jamun must prepared by dilution (1:2) gave better fermentation behaviour than the other two treatments. With the increase in dilution level, ethanol content and total esters increased while total soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the wines were matured for a year and then, evaluated for various physico-chemicals and sensory quality characteristics. TSS of jamun wine of different dilutions ranged from 8.6 to 10掳B. Jamun fruit wine of T1 (1:0.5 dilution) had the highest acidity, reducing sugars, total phenols and anthocyanin contents, whereas ethanol content and total esters were found higher in T3 (1:2 dilution). The ethanol content of wines of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from T2 (1:1 dilution) was adjudged the best with respect to sensory qualities. On the basis of physico-chemical and sensory quality characteristics, jamun wine prepared by 1:1 dilution is considered best as table wine and maturation for a year improved the quality of wine considerably
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