Antioxidant Capacity, Arabinoxylans Content and in Vitro Glycaemic Index of Cereal-Based Snacks Incorporated with Brewer’s Spent Grain

Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g formulation. Phenolic content, arabinoxylans content and antioxidant capacity increased in the final products with BSG addition while the glycaemic response decreased. BSG can be incorporated as an ingredient in the formulation of extruded snacks and breadsticks generating products richer in antioxidants and fibre and with low GI

Incorporation of Himanthalia Elongata Seaweed to Enhance the Phytochemical Content of Breadsticks Using Response Surface Methodology (RSM)

Optimization of incorporating seaweed into breadsticks was carried out using response surface methodology (RSM). Ten formulations of breadsticks were processed by varying concentrations of seaweed (X1 = 5 to 15% of overall flour concentration) and white flour (X2 = 10 to 30% of overall flour concentration) using a central composite design. The remaining flour concentrations were comprised of wholemeal flour. Predicted models were found to be significant (P \u3c 0.05) for total phenolic content (TPC), DPPH radical scavenging activity, texture and color. Predicted values for each of the responses were in good agreement with the experimental values. Seaweed concentration had most significant effect on phytochemical constituents of the breadsticks with TPC and DPPH activity maximized when 17.07% H. elongata was incorporated into the flour (P \u3c 0.05). An acceptable edible texture and color of breadsticks was also achieved at this concentration. Multiple response optimization demonstrated that phytochemical content of H. elongata breadsticks may be maximized with dried seaweed and white flour concentrations of 17.07 and 21.89%, respectively, in the total flour. Total dietary fiber increased from 4.65 to 7.95% in the optimized sample, representing a 43.65% increase as compared to the control (P \u3c 0.05). A sensory panel evaluated the acceptability of the seaweed breadsticks, as compared to the control, in terms of aroma, color, texture, taste and overall acceptability. There was no significant difference (P \u3e 0.05) between the seaweed breadsticks and the control which shows that such fiber-rich seaweed bakery products are acceptable to consumers and have potential of increasing seaweed consumption among non-seaweed consumers

Seaweeds as Nutraceuticals for Health and Nutrition

Throughout human history, seaweeds have been used as food, folk remedies, dyes, and as mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content are now a major research and industrial development concept. The occurrence of dietary and lifestyle related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from an epidemiological perspective and as a functional food ingredient

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Food-borne illness as a result of consumption of foods contaminated with pathogenic bacteria is a world-wide concern. The presence and subsequent growth of micro-organisms in food in addition to improper storage not only results in spoilage but also in a reduction of food quality. The microbiological safety in ready to eat products is a cause of big concern not only for the consumers and food industries but also for the regulatory agencies. The number of documented outbreaks of foodborne diseases has increased in the last decade with Salmonella spp., Listeria monocytogenes and Escherichia coli being responsible for the largest number of outbreaks and deaths. The European Food Safety Authority (EFSA) reported Salmonella to be the most common cause of food-borne outbreaks in the EU (EFSA, 2009). As high as 50,000 and 35,000 people were reported to be suffering from salmonellosis in the Netherlands during 1999-2000 and 2002, respectively (Bouwknegt et al., 2003). The symptoms include diarrhoea, vomiting, nausea, abdominal pain and fever. Salmonella enterica Typhimurium and Salmonella enterica Enteritidis are the most frequently isolated serovars in the EU which are responsible for diarrhoea and fever (EFSA-ECDC, 2007). Some strains of Salmonella such as S. Senftenberg are more heat resistant than other strains. Even in the United States, Salmonella is considered to be one of the most prevalent bacteria amongst the foodborne pathogens, causing an estimated 1.6 million foodborne illnesses with annual cost of ~$14 billion. Salmonella Typhimurium has been implicated in the US as the major causative agent for food borne salmonellosis

Non-Dairy Probiotic Products

The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Food-borne illness as a result of consumption of foods contaminated with pathogenic bacteria is a world-wide concern. The presence and subsequent growth of micro-organisms in food in addition to improper storage not only results in spoilage but also in a reduction of food quality. The microbiological safety in ready to eat products is a cause of big concern not only for the consumers and food industries but also for the regulatory agencies. The number of documented outbreaks of foodborne diseases has increased in the last decade with Salmonella spp., Listeria monocytogenes and Escherichia coli being responsible for the largest number of outbreaks and deaths. The European Food Safety Authority (EFSA) reported Salmonella to be the most common cause of food-borne outbreaks in the EU (EFSA, 2009). As high as 50,000 and 35,000 people were reported to be suffering from salmonellosis in the Netherlands during 1999-2000 and 2002, respectively (Bouwknegt et al., 2003). The symptoms include diarrhoea, vomiting, nausea, abdominal pain and fever. Salmonella enterica Typhimurium and Salmonella enterica Enteritidis are the most frequently isolated serovars in the EU which are responsible for diarrhoea and fever (EFSA-ECDC, 2007). Some strains of Salmonella such as S. Senftenberg are more heat resistant than other strains. Even in the United States, Salmonella is considered to be one of the most prevalent bacteria amongst the foodborne pathogens, causing an estimated 1.6 million foodborne illnesses with annual cost of ~$14 billion. Salmonella Typhimurium has been implicated in the US as the major causative agent for food borne salmonellosis

Seaweed-based Functional Foods

Functional foods are foods that provide health benefits in addition to basic nutrition. They are categorized through identification, characterization, and evaluation of the health-promoting properties they present. New high-value nutrition and wellness products, manufactured by reformulation of existing products through development of nutraceutical or functional foods, present an exciting opportunity for the food industry worldwide. Many bioactive constituents to which a beneficial physiological function has been directly or indirectly attributed, originating mainly from plant extracts, have been incorporated in already existing food products or have been commercialized in the form of pharmaceutical products such as pills, capsules, solutions, and gels (Esp´ın et al. 2007). The global market for nutraceuticals is expected to reach €200 billion (USD264.4 billion) in 2013, with a compound growth rate of 7.4%. There have been a number of key drivers for this unprecedented growth rate, including the increase in world population and changes in the demographics of that population (particularly the increase in the aging population), advances in the understanding of the relationship between diet and health, increase in diet-related diseases, and the demand for health and wellness food products across the life course, from childhood to old age (Espin et al. 2007). This situation has created a surge of research activity in identifying new ingredients and raw materials with beneficial health properties for the development of functional foods from both terrestrial and marine sources. Marine algae have been identified as a major potential source for growth in the functional food sector. The world seaweed industry is estimated to be worth €4.2–4.5 billion (USD5.5– 5.9 billion) annually, with €3.8 billion (USD5 billion) being generated from products destined for human consumption and the remainder from hydrocolloids and miscellaneous products (Walsh & Watson 2011). Seaweeds (macroalgae) are still considered an underexploited plant resource despite being used in diets and traditional remedies for centuries (Heo et al. 2009). Seaweeds are often referred to as being a treasure house of novel healthy food ingredients and biologically active compounds, due to their phenomenal biodiversity (Kadam & Prabhasankar 2010; Gupta & Abu-Ghannam 2011a). Green, brown, and red seaweeds are an outstanding source of biologically active phytochemicals such as carotenoids, phycobilins, fatty acids, polysaccharides, vitamins, sterols, tocopherol, and phycocyanin, all of which are associated with a number of biological activities, such as antimicrobial, antifungal, antiviral, and antioxidant effects, in addition to potential benefits in the control of hyperlipidemia, thrombosis, tumor, and obesity (Vairappan et al. 2001; Duan et al. 2006; Cox et al. 2010). Moreover, seaweeds are a rich source of dietary fiber (DF), with a content ranging from 33 to 50 g/100 g dry basis (d.b.), placing them as an important candidate in the development of new functional foods characterized by a low glycemic index (GI) or in the supplementation and enrichment of already existing foods indentified as being low in DF content. The environment in which seaweeds grow is harsh, as they are exposed to a combination of light and high oxygen concentrations. These factors can lead to the formation of free radicals and other strong oxidizing agents but seaweeds seldom suffer any serious photodynamic damage during metabolism. This fact implies that their cells possess some protective antioxidative mechanisms and compounds (Matsukawa et al. 1997). Motivated by these observations, many researchers have focused in recent years on marine algae and their constituents as sources of nutraceuticals and functional foods for potential health promotion, mostly attributed to their omega-3 fatty acids, antioxidants, and other bioactive components (Shahidi 2009)

Seaweed Carotenoid Fucoxanthin as Functional Food.

Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and have a more specific and higher extraction yield. The sustainability of potential seaweed cultivars must be assessed before large-scale harvesting, to ensure the preservation of this precious marine resource