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1. Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability

Author:
Dima, Cristian; Assadpour, Elham; Dima, Stefan; Jafari, Seid Mahdi
Source:
Current opinion in food science 2020 v.33 pp. 21-29
ISSN:
2214-7993
Subject:
functional foods,   etc   ; bioavailability; food industry; nanocapsules; nanocarriers; value added;     Show all 6 Subjects
Abstract:
... In recent years, researchers' concern for the applications of nanotechnologies in the food industry has grown exponentially. This has led to a major change in both consumer and producer behaviours. Thus, recent findings have shown that consumers increasingly prefer value-added foods, which provide significant health benefits. In this context, new approaches have emerged in the design of functional ...
DOI:
10.1016/j.cofs.2019.11.006

2. Fungi contain genes associated with flavonoid biosynthesis pathway

Author:
Mohanta, Tapan Kumar
Source:
Journal of functional foods 2020 v.68 pp. 103910
ISSN:
1756-4646
Subject:
functional foods,   etc   ; biosynthesis; flavonoids; fruiting bodies; genes; genomics; mushrooms; mycelium;     Show all 8 Subjects
Abstract:
... Mushroom is a fruiting body of fungi and hence it contains all the genomic architecture of its genome. The genomic architecture of the fruiting body is not separated from its mycelia. A manuscript by Alicia Gil-Ramirez entitled “Mushroom don't contain flavonoids” published by “Journal of Functional Foods” vol. 25, August 2016, page 1–13 (https://doi.org/10.1016/j.jff.2016.05.005) has exclusively m ...
DOI:
10.1016/j.jff.2020.103910

3. Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins

Author:
Tsibranska, Sonya; Tcholakova, Slavka; Golemanov, Konstantin; Denkov, Nikolai; Arnaudov, Luben; Pelan, Eddie; Stoyanov, Simeon D.
Source:
Food chemistry 2020 v.316 pp. 126365
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Helianthus annuus; Yucca schidigera; adsorption; emulsions; oil-water interface; oils; phytosterols; plant extracts; saponins;     Show all 10 Subjects
Abstract:
... We found experimentally that the elasticity of sunflower oil-in-water emulsions (SFO-in-W) stabilized by Yucca Schidigera Roezl saponin extract, is by >50 times higher as compared to the elasticity of common emulsions. We revealed that strong specific interactions between the phytosterols from the non-purified oil and the saponins from the Yucca extract lead to the formation of nanostructured adso ...
DOI:
10.1016/j.foodchem.2020.126365

4. Impact of probiotics and prebiotics on food texture

Author:
Guimarães, Jonas T; Balthazar, Celso F; Silva, Ramon; Rocha, Ramon S; Graça, Juliana S; Esmerino, Erick A; Silva, Márcia C; Sant’Ana, Anderson S; Duarte, Maria Carmela K H; Freitas, Monica Q; Cruz, Adriano G
Source:
Current opinion in food science 2020 v.33 pp. 38-44
ISSN:
2214-7993
Subject:
functional foods,   etc   ; Bifidobacterium; Lactobacillus; consumer acceptance; food processing; fructooligosaccharides; galactooligosaccharides; inulin; prebiotics; probiotics; texture;     Show all 11 Subjects
Abstract:
... Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus ...
DOI:
10.1016/j.cofs.2019.12.002

5. Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing

Author:
Xu, Enbo; Campanella, Osvaldo H.; Ye, Xingqian; Jin, Zhengyu; Liu, Donghong; BeMiller, James N.
Source:
Trends in food science & technology 2020 v.99 pp. 167-180
ISSN:
0924-2244
Subject:
functional foods,   etc   ; biocompatible materials; biopolymers; energy; enzymes; extrusion; food processing; medicine; renewable resources; starch;     Show all 10 Subjects
Abstract:
... The last decade has seen the extensive use of bio-based polymers from renewable resources in many fields, to facilitate a sustainable, effective and diversified development of human activities. However, the natural polymeric matrices have processing difficulties because of their complicated structures. The green method combing reactive extrusion (REX) and enzymatic action has been adopted for the ...
DOI:
10.1016/j.tifs.2020.02.018

6. An international regulatory review of food health-related claims in functional food products labeling

Author:
Domínguez Díaz, Laura; Fernández-Ruiz, Virginia; Cámara, Montaña
Source:
Journal of functional foods 2020 v.68 pp. 103896
ISSN:
1756-4646
Subject:
functional foods,   etc   ; diet; food industry; health claims; human health; international trade; markets;     Show all 7 Subjects
Abstract:
... Consumers are increasingly aware of the importance of diet in human health and they preferably choose functional food products. The present work is focused on describing the current status of the international regulatory framework for health-related claims in functional food products and the state of the art regarding these products market focusing on those with health-related claims. Specific reg ...
DOI:
10.1016/j.jff.2020.103896

7. Paraprobiotics and postbiotics: concepts and potential applications in dairy products

Author:
Barros, Cássia P; Guimarães, Jonas T; Esmerino, Erick A; Duarte, Maria Carmela KH; Silva, Márcia C; Silva, Ramon; Ferreira, Beatriz M; Sant’Ana, Anderson S; Freitas, Monica Q; Cruz, Adriano G
Source:
Current opinion in food science 2020 v.32 pp. 1-8
ISSN:
2214-7993
Subject:
functional foods,   etc   ; dairy products; health effects assessments; health promotion; metabolites; probiotics; therapeutics;     Show all 7 Subjects
Abstract:
... In the last few years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the ...
DOI:
10.1016/j.cofs.2019.12.003

8. Thermal and ultraviolet-c inactivation of Salmonella enterica in cold-pressed virgin coconut oil

Author:
Gabriel, Alonzo A.; Nepomuceno, Israel N.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.123 pp. 109092
ISSN:
0023-6438
Subject:
functional foods,   etc   ; Salmonella enterica; coconut oil; heat; irradiation; light intensity; pasteurization; population dynamics; ultraviolet radiation;     Show all 9 Subjects
Abstract:
... Virgin Coconut Oil (VCO) consumption as functional food has recently become popular together with increasing evidence of its health benefits. However, cold-pressed VCO types are highly manually produced without the application of kill step to ensure safety from possible pathogenic contaminants. The study therefore determined the inactivation behavior and kinetic parameters of Salmonella enterica i ...
DOI:
10.1016/j.lwt.2020.109092

9. Evaluation of phytochemical and medicinal properties of Moringa (Moringa oleifera) as a potential functional food

Author:
Ma, Z.F.; Ahmad, J.; Zhang, H.; Khan, I.; Muhammad, S.
Source:
South African journal of botany 2020 v.129 pp. 40-46
ISSN:
0254-6299
Subject:
functional foods,   etc   ; Moringa oleifera; antioxidant activity; bioactive compounds; flavonoids; malnutrition; medicinal properties; tropical plants;     Show all 8 Subjects
Abstract:
... Moringa oleifera (Moringa), a perennial deciduous tropical plant belonging to the Moringaceae family, is rich in many bioactive compounds. Moringa is also considered as a remedy to fight malnutrition. It possesses many pharmacological properties such as anti-cancer, anti-diabetic, anti-inflammatory and antioxidant. It is possible that the pharmacological properties of Moringa is closely associated ...
DOI:
10.1016/j.sajb.2018.12.002

10. Pomegranate (Punica granatum L.) a dry pericarp fruit with fleshy seeds

Author:
Melgarejo, Pablo; Núñez-Gómez, Dámaris; Legua, Pilar; Martínez-Nicolás, Juan J.; Almansa, Mª Soledad
Source:
Trends in food science & technology 2020
ISSN:
0924-2244
Subject:
functional foods,   etc   ; Punica granatum; aril; cotyledons; homogenization; pericarp; pomegranates; sclerotization; tegmen; testa; whole grain foods;     Show all 11 Subjects
Abstract:
... Recently, pomegranate has established itself as a functional food of increasing interest, both economically and within the scientific community, which has generated a significant increase in publications focused mainly on its characteristics, benefits, and nutritional composition.However, despite those papers maintaining scientific rigor, failures and/or errors of interpretation are evidenced conc ...
DOI:
10.1016/j.tifs.2020.02.014

11. Increasing the dietary fiber contents in isomaltooligosaccharides by dextransucrase reaction with sucrose as a glucosyl donor

Author:
Song, Ji Young; Kim, Young-Min; Lee, Byung-Hoo; Yoo, Sang-Ho
Source:
Carbohydrate polymers 2020 v.230 pp. 115607
ISSN:
0144-8617
Subject:
functional foods,   etc   ; bioprocessing; dextransucrase; dietary fiber; food industry; prebiotics; sucrose; sugar substitutes;     Show all 8 Subjects
Abstract:
... Isomaltooligosaccharides (IMOs) have been widely used as alternative sweeteners owing to their stabilities, low calorigenic, and prebiotic properties. The aim of this research was to improve the functionality of conventionally produced IMOs by increasing dietary fiber (DF) content with newly synthesized α-(1,6)-linkages through the dextransucrase reaction. To optimize the reaction conditions, vari ...
DOI:
10.1016/j.carbpol.2019.115607

12. NMR-based Structural Classification, Identification, and Quantification of Triterpenoids from Edible Mushroom Ganoderma resinaceum

Author:
Huang, Yanjie; Li, Xian; Peng, Xingrong; Adegoke, Adelakun Tiwalade; Chen, Jianchao; Su, Haiguo; Hu, Guilin; Wei, Gang; Qiu, Minghua
Source:
Journal of agricultural and food chemistry 2020 v.68 no.9 pp. 2816-2825
ISSN:
1520-5118
Subject:
functional foods,   etc   ; Ganoderma; fruiting bodies; mushrooms; nuclear magnetic resonance spectroscopy; triterpenoids; China; Japan; Korean Peninsula;     Show all 9 Subjects
Abstract:
... Ganoderma mushrooms have been widely used as functional food in China, Japan, and Korea. Ganoderma triterpenoids are deemed to be the main functional constituents. The structures of Ganoderma triterpenoids are complex but quite similar, which makes their analyses markedly limited. In this study, we developed a general 2D NMR method to differentiate Ganoderma triterpenoids, which classifies them in ...
DOI:
10.1021/acs.jafc.9b07791

13. Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products

Author:
Kasprzak, Maria; Rudzińska, Magdalena; Kmiecik, Dominik; Przybylski, Roman; Olejnik, Anna
Source:
Food and chemical toxicology 2020 v.136 pp. 111074
ISSN:
0278-6915
Subject:
functional foods,   etc   ; baking; blood; cholesterol; cytotoxicity; esterification; esters; frying; linoleic acid; moieties; oleic acid; stigmasterol; temperature;     Show all 13 Subjects
Abstract:
... Phytosterols and their esters are often used as functional ingredients in food products due to its lowering blood cholesterol properties. Products containing phytosterols and its esters are recommended for direct consumption, cooking, baking and frying, however during food preparation it is possible thermo-oxidative degradation is possible. Unsaturation of fatty acid present in steryl ester may fu ...
DOI:
10.1016/j.fct.2019.111074

14. Interactions of tea polyphenols with intestinal microbiota and their implication for anti‐obesity

Author:
Zhao, Yuan; Zhang, Xin
Source:
Journal of the science of food and agriculture 2020 v.100 no.3 pp. 897-903
ISSN:
0022-5142
Subject:
functional foods,   etc   ; bioactive properties; bioavailability; human health; intestinal microorganisms; intestines; metabolism; metabolites; obesity; polyphenols; tea; therapeutics;     Show all 12 Subjects
Abstract:
... Tea polyphenols (TP) are the main components in tea. Studies in vitro have shown they have significant biological activity; however, the results are inconsistent with experiments in vivo. For the low bioavailability, most TP are thought to remain in the gut and metabolized by intestinal bacteria. In the gut, the unabsorbed TP are metabolized to a variety of derivative products by intestinal flora, ...
DOI:
10.1002/jsfa.10049

15. Modulation effect of tea consumption on gut microbiota

Author:
Liu, Yu-Chuan; Li, Xin-Yu; Shen, Liang
Source:
Applied microbiology and biotechnology 2020 v.104 no.3 pp. 981-987
ISSN:
0175-7598
Subject:
functional foods,   etc   ; beverages; dysbiosis; high fat diet; human health; humans; intestinal microorganisms; liquids; polyphenols; polysaccharides; tea;     Show all 11 Subjects
Abstract:
... Tea is one of the most popular beverages in the world and possesses a wide range of beneficial effects for human health. The modulation of tea on gut microbiota has gained much interest in recent years. The present study discussed the modulation effect of various types of tea on gut microbiota, which plays crucial roles in human health, as investigated by in vitro animal and human studies. The cur ...
DOI:
10.1007/s00253-019-10306-2

16. Effects of Astragalus polysaccharide on the solubility and stability of 15 flavonoids

Author:
Liu, Fan; Sun, Lili; You, Guangjiao; Liu, Han; Ren, Xiaoliang; Wang, Meng
Source:
International journal of biological macromolecules 2020 v.143 pp. 873-880
ISSN:
0141-8130
Subject:
functional foods,   etc   ; Astragalus membranaceus; differential scanning calorimetry; herbs; polysaccharides; quercetin; solubility; solubilization;     Show all 8 Subjects
Abstract:
... Poor solubility and stability are limitation factors of flavonoids application. Polysaccharides from herbs have been proven to be functional foods and potential promising natural supplements with large molecular weight and complex structures. Astragalus polysaccharides (APS) are the main components of Astragalus membranaceus (Fisch.) and novel synergistic pharmacological effects between Astragalus ...
DOI:
10.1016/j.ijbiomac.2019.09.148

17. Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

Author:
Li, Qiulin; Wang, Yihai; Mai, Yongxin; Li, Haiyan; Wang, Zhe; Xu, Jingwen; He, Xiangjiu
Source:
Journal of agricultural and food chemistry 2020 v.68 no.3 pp. 799-807
ISSN:
1520-5118
Subject:
functional foods,   etc   ; Allium; antioxidants; bioactive properties; onion peels; onions; phenolic compounds; quercetin; ultra-performance liquid chromatography;     Show all 9 Subjects
Abstract:
... Onion is the most widely cultivated vegetable around the world. In this study, the isolation, concentration, quantification, and bioactivity evaluation of the phenolics in onion peels were investigated. Thirty-four phenolics, including 17 flavonoids and 17 nonflavonoid phenolics, were purified and identified. Among them, there were 2 new unusual epoxyflavanones and a new phenolic constituent, as w ...
DOI:
10.1021/acs.jafc.9b07418

18. Application of unsupervised clustering algorithm and heat-map analysis for selection of lactic acid bacteria isolated from dairy samples based on desired probiotic properties

Author:
Nami, Yousef; Panahi, Bahman; Mohammadzadeh Jalaly, Hossein; Vaseghi Bakhshayesh, Reza; Hejazi, Mohammad Amin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108839
ISSN:
0023-6438
Subject:
functional foods,   etc   ; Lactobacillus; Listeria; Yersinia; algorithms; bile resistance; hydrophobicity; lactic acid bacteria; phenotype; probiotics;     Show all 10 Subjects
Abstract:
... Phenotypic and genotypic characterization of candidate probiotic strains are indispensable steps to the nourishments utilization. Hence, in this study, sixty-three lactic acid bacteria (LAB) isolates of traditional dairy origin already distinguished using pyrosequence-based 16S-rRNA profiling were characterized for their probiotic properties. The unsupervised clustering algorithm and heat-map anal ...
DOI:
10.1016/j.lwt.2019.108839

19. Metabolic profile and underlying antioxidant improvement of Ziziphi Spinosae Folium by human intestinal bacteria

Author:
Yan, Yan; Fu, Cai; Cui, Xiaofang; Pei, Xiangping; Li, Aiping; Qin, Xuemei; Du, Chenhui; Du, Huizhi
Source:
Food chemistry 2020 v.320 pp. 126651
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Ziziphus jujuba; antioxidant activity; antioxidants; fermentation; flavonoids; humans; intestinal microorganisms; leaves; phenolic acids; tea; China;     Show all 12 Subjects
Abstract:
... Ziziphi Spinosae Folium, the leaf of Ziziphus jujuba Mill. Var. spinosa (Bunge) Hu ex H. F. Chou (LZJS), is currently used as a healthy tea in China. This study evaluated the chemical components and antioxidant activities of LZJS flavonoid (LZJSF) and fermented LZJSF (FLZJSF) using human intestinal bacteria (HIB) through dynamic fermentation. Eighteen flavonoids were simultaneously identified in L ...
DOI:
10.1016/j.foodchem.2020.126651

20. Combined treatment of epi-brassinolide and NaCl enhances the main phytochemicals in Chinese kale sprouts

Author:
Wang, Mengyu; Cai, Congxi; Lin, Jiayao; Tao, Han; Zeng, Wei; Zhang, Fen; Miao, Huiying; Sun, Bo; Wang, Qiaomei
Source:
Food chemistry 2020 v.315 pp. 126275
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Brassica oleracea var. alboglabra; antioxidant activity; ascorbic acid; biosynthesis; carotenoids; gene expression; glucosinolates; phenolic compounds; phytochemicals; sodium chloride;     Show all 11 Subjects
Abstract:
... The effects of individual epi-brassinolide (eBL) and NaCl, as well as their combination on contents of main phytochemicals and antioxidant capacity of Chinese kale sprouts were investigated. Our results showed that the application of 100 nM eBL decreased the contents of individual and total glucosinolates, while treatments of 160 mM NaCl both alone and combined with 100 nM eBL enhanced the glucosi ...
DOI:
10.1016/j.foodchem.2020.126275