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1. In search of nutritional anti-aging targets: TOR inhibitors, SASP modulators, and BCL-2 family suppressors

Author:
Sharma, Rohit; Padwad, Yogendra
Source:
Nutrition 2019 v.65 pp. 33-38
ISSN:
0899-9007
Subject:
functional foods,   etc   ; apoptosis; nutritional intervention; phenotype; rapamycin;     Show all 5 Subjects
Abstract:
... In pursuit of developing anti-aging or age-delaying strategies, nutritional interventions have long been considered promising candidates. However, emerging advances in the understanding of the causes and effects of senescence per se have enhanced the prospects of a more focused approach in the exploration of therapies aimed at the modulation of aging. The aim of this study was to review recent dev ...
DOI:
10.1016/j.nut.2019.01.020

2. In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt

Author:
Fu, Shishan; Ajlouni, Said; Sanguansri, Luz; Ng, Ken; Augustin, Mary Ann
Source:
Food chemistry 2019 v.283 pp. 414-421
ISSN:
0308-8146
Subject:
functional foods,   etc   ; bacteria; bioavailability; buttermilk; ethanol; fermentation; intestines; yogurt;     Show all 8 Subjects
Abstract:
... The mode of delivery of curcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated. Curcuminoids were added prior to the addition of yoghurt cultures as powdered curcuminoids or curcuminoids pre-dissolved in ethanol and added to buttermilk prior to or after yoghurt manufacture. Only a small portion (4.6–7.7%) of the total added curcuminoids in yoghurts (299 mg/10 ...
DOI:
10.1016/j.foodchem.2018.12.124

3. Functional food development: Insights from TRP channels

Author:
Zhang, Zhi-Ming; Wu, Xiao-li; Zhang, Guang-yuan; Ma, Xin; He, Dong-Xu
Source:
Journal of functional foods 2019 v.56 pp. 384-394
ISSN:
1756-4646
Subject:
functional foods,   etc   ; bioactive compounds; markets; transient receptor potential channels;     Show all 4 Subjects
Abstract:
... The transient receptor potential (TRP) channels comprise a large family of ion channels that control a vast array of cellular functions. Growing evidence has demonstrated that a diversity of bioactive components from foods activate or inhibit different types of TRP channels, and interfere with related pathophysiological processes. This review highlights current advances in finding various bioactiv ...
DOI:
10.1016/j.jff.2019.03.023

4. A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill)

Author:
Ji, Xiaolong; Han, Lin; Liu, Fang; Yin, Sheng; Peng, Qiang; Wang, Min
Source:
International journal of biological macromolecules 2019 v.127 pp. 204-209
ISSN:
0141-8130
Subject:
functional foods,   etc   ; Fagopyrum; buckwheat; glycemic effect; physicochemical properties; polysaccharides; therapeutics;     Show all 7 Subjects
Abstract:
... Recently, there has an increased focus on the isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill), which is a member of the Polygonaceae family. Phytochemical and pharmacological studies have shown that polysaccharides are important biologically-active components of buckwheat, with numerous biological activities, including antioxidant, antitumor, imm ...
DOI:
10.1016/j.ijbiomac.2019.01.043

5. Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

Author:
Ye, Jian-Hui; Huang, Long-Yue; Terefe, Netsanet Shiferaw; Augustin, Mary Ann
Source:
Food chemistry 2019 v.286 pp. 616-623
ISSN:
0308-8146
Subject:
functional foods,   etc   ; autoclaving; biotransformation; broccoli; chemical composition; fermentation; glucoiberin; glucoraphanin; lactic acid bacteria; polyphenols; progoitrin; sugars;     Show all 12 Subjects
Abstract:
... This study investigated the effect of lactic acid bacteria (LAB) fermentation on the chemical profile of autoclaved broccoli puree, using 7 broccoli-derived LAB isolates (named F1-F5, BF1 and BF2). The total concentrations of glucosinolates (glucoiberin, progoitrin and glucoraphanin) and 10 major phenolics significantly increased from trace level and 289 μg total phenolics/g dry weight (DW) respec ...
DOI:
10.1016/j.foodchem.2019.02.030

6. Salt pan brine water as a sustainable source of sulphated polysaccharides with immunostimulatory activity

Author:
Nunes, Cláudia; Rocha, Ana; Quitério, Pedro; Ferreira, Sónia S.; Correia, Alexandra; Vilanova, Manuel; Coimbra, Manuel A.
Source:
International journal of biological macromolecules 2019 v.133 pp. 235-242
ISSN:
0141-8130
Subject:
functional foods,   etc   ; B-lymphocytes; bioactive compounds; bioactive properties; galactans; glucans; immunostimulants; mannans; marine environment; polymers; seawater;     Show all 11 Subjects
Abstract:
... Marine environments are an enormous source of materials with biological interest, such as sulphated polysaccharides, which have relevant biological activities. In this study the potential of salt pan brine water as an easily accessible source of sulphated polysaccharides was evaluated. This water revealed to have a high quantity of polymeric material, five times more than sea water, mainly compose ...
DOI:
10.1016/j.ijbiomac.2019.04.021

7. Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life

Author:
Monribot-Villanueva, Juan L.; Elizalde-Contreras, José M.; Aluja, Martín; Segura-Cabrera, Aldo; Birke, Andrea; Guerrero-Analco, José A.; Ruiz-May, Eliel
Source:
Food chemistry 2019 v.285 pp. 119-129
ISSN:
0308-8146
Subject:
functional foods,   etc   ; antioxidants; byproducts; cultivars; fruits; mangoes; metabolomics; phenolic compounds; proteomics; shelf life;     Show all 10 Subjects
Abstract:
... Mango byproducts, such as peels, contain high levels of antioxidants and fiber and represent important sources of nutraceuticals and pharmacological products. Fruit are collected at the mature green stage then stored and ripened, undergoing several structural and molecular changes over the course of this process. However, very little is known regarding the content and nature of antioxidant compoun ...
DOI:
10.1016/j.foodchem.2019.01.136

8. Frucooligosaccharides purification: Complexing simple sugars with phenylboronic acid

Author:
Porras-Domínguez, Jaime R.; Rodríguez-Alegría, María Elena; Miranda, Alfonso; Alvarez Berber, Laura Patricia; Edmundo, Castillo; López Munguía, Agustín
Source:
Food chemistry 2019 v.285 pp. 204-212
ISSN:
0308-8146
Subject:
functional foods,   etc   ; byproducts; enzymatic reactions; ethyl acetate; fructooligosaccharides; fructose; glucose; phenylboronic acids; prebiotics; sucrose; transferases;     Show all 11 Subjects
Abstract:
... Prebiotic fructooligosaccharides (FOS) are currently obtained by enzymatic reaction with fructosyltransferases (FTFs) using sucrose as both donor and acceptor. In these reactions glucose results as the most abundant by-product, arising from each fructosyl transfer event and, together with fructose, because of the inherent hydrolytic activity of the FTFs. As FOS are mainly used as prebiotic in nutr ...
DOI:
10.1016/j.foodchem.2019.01.130

9. Effect of temperature, pH, β- and HP-β-cds on the solubility and stability of flavanones: Naringenin and hesperetin

Author:
Lucas-Abellán, C.; Pérez-Abril, M.; Castillo, J.; Serrano, A.; Mercader, M.T.; Fortea, M.I.; Gabaldón, J.A.; Núñez-Delicado, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 233-239
ISSN:
0023-6438
Subject:
functional foods,   etc   ; Citrus; cyclodextrins; hesperetin; human health; naringenin; pH; temperature; water solubility;     Show all 9 Subjects
Abstract:
... Naringenin and hesperetin are two of the most abundant flavanones found in citrus with beneficial effects on human health. However, their poor water solubility imposes considerable limitations to their use in functional foods or nutraceuticals development. In order to increase their aqueous solubility and find a new stable system, the effect of different factors as temperature, pH or complexation ...
DOI:
10.1016/j.lwt.2019.03.059

10. Protein-lipid composite nanoparticles for the oral delivery of vitamin B12: Impact of protein succinylation on nanoparticle physicochemical and biological properties

Author:
Liu, Guangyu; Yang, Jingqi; Wang, Yixiang; Liu, Xinghai; Guan, Le Luo; Chen, Lingyun
Source:
Food hydrocolloids 2019 v.92 pp. 189-197
ISSN:
0268-005X
Subject:
functional foods,   etc   ; alpha-tocopherol; animal models; bioadhesives; crosslinking; hydrocolloids; hydrophilicity; intestines; nanoparticles; phospholipids; vitamin B12;     Show all 11 Subjects
Abstract:
... Protein-lipid composite nanoparticles featuring three-layer structure (protein layer, α-tocopherol layer and phospholipid layer) and an inner aqueous compartment have been developed recently as a delivery system for hydrophilic nutraceuticals. These composite nanoparticles overcome many shortfalls of sole protein or lipid nanoparticles, however, exhibited poor stability during storage and high bur ...
DOI:
10.1016/j.foodhyd.2018.12.020

11. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES)

Author:
Gómez, Analía Verónica; Tadini, Carmen Cecília; Biswas, Atanu; Buttrum, Megan; Kim, Sanghoon; Boddu, Veera M.; Cheng, H.N.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 79-88
ISSN:
0023-6438
Subject:
functional foods,   etc   ; bananas; ethanol; fruit puree; fruits; ingredients; microwave treatment; polysaccharides; solvents; sugars; temperature; waste utilization;     Show all 12 Subjects
Abstract:
... Over-ripe bananas serve as a good source for non-starch polysaccharides (NSP), which can be used as a functional food ingredient and represent an opportunity for waste utilization. However, ripe banana contains a large amount of sugars, which are undesirable and need to be removed. Traditional extraction methods using alcoholic solvents have many drawbacks. This study aims to use natural deep eute ...
DOI:
10.1016/j.lwt.2019.02.052

12. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts

Author:
Klisurova, Daniela; Petrova, Ivalina; Ognyanov, Manol; Georgiev, Yordan; Kratchanova, Maria; Denev, Petko
Source:
Food chemistry 2019 v.279 pp. 162-170
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Aronia melanocarpa; anthocyanins; bioactive properties; catechin; color; rosmarinic acid; sensory properties; syringic acid;     Show all 9 Subjects
Abstract:
... The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the ...
DOI:
10.1016/j.foodchem.2018.11.125

13. Diarylheptanoids as nutraceutical: A review

Author:
Ganapathy, G.; Preethi, R.; Moses, J.A.; Anandharamakrishnan, C.
Source:
Biocatalysis and agricultural biotechnology 2019 v.19 pp. 101109
ISSN:
1878-8181
Subject:
functional foods,   etc   ; additives; aesthetics; human health; medicinal properties; phenolic compounds; therapeutics; traditional medicine;     Show all 8 Subjects
Abstract:
... Phenolic compounds are naturally occurring compounds present ubiquitously in plants. They have potential health benefits and substantiate evidence for their nutraceutical applications. Diarylheptanoids are part of the broad class of plant phenolics with structurally divergent compounds. They have been used in traditional medicines and homemade remedies to treat various ailments, as organoleptic ad ...
DOI:
10.1016/j.bcab.2019.101109

14. Eggs as a source of selenium in the human diet

Author:
Pilarczyk, Bogumiła; Tomza-Marciniak, Agnieszka; Pilarczyk, Renata; Kuba, Jarosław; Hendzel, Diana; Udała, Jan; Tarasewicz, Zofia
Source:
Subtropical plant science 2019 v.78 pp. 19-23
ISSN:
0889-1575
Subject:
functional foods,   etc   ; cages; duck eggs; ducks; eggs; geese; hens; human nutrition; selenium; turkey eggs;     Show all 10 Subjects
Abstract:
... The aim of this study was to determine the selenium (Se) levels in the eggs of hens, turkeys, ducks and geese. In the investigated eggs, Se concentration was found to depend on bird species, with the highest concentration seen in geese and turkey eggs and the lowest in duck eggs. Se levels in hen eggs depended also on the husbandry system: the highest mean Se concentration being found in cage eggs ...
DOI:
10.1016/j.jfca.2019.01.014

15. Medicinal importance of mushroom mycelium: Mechanisms and applications

Author:
Rathore, Himanshi; Prasad, Shalinee; Kapri, Mandira; Tiwari, Abhay; Sharma, Satyawati
Source:
Journal of functional foods 2019 v.56 pp. 182-193
ISSN:
1756-4646
Subject:
functional foods,   etc   ; bioactive compounds; dietary supplements; flavor; fruiting bodies; fungal biomass; ingredients; medicinal properties; mushrooms; mycelium;     Show all 10 Subjects
Abstract:
... Mushroom fruiting bodies have been used as food and food-flavouring materials for centuries for their unique and subtle flavour. However, the whole cycle from mycelium colonization to the fruit-body formation is time-consuming and involves extensive labour. Submerged cultivation of fungi can be a promising alternative for obtaining potent substances for successful utilization in the composition of ...
DOI:
10.1016/j.jff.2019.03.016

16. Gaining insight on spray drying behavior of foods via single droplet drying analyses

Author:
Schutyser, Maarten A. I.; Both, Eline M.; Siemons, Isabel; Vaessen, Evelien M. J.; Zhang, Lu
Source:
Drying technology 2019 v.37 no.5 pp. 525-534
ISSN:
1532-2300
Subject:
functional foods,   etc   ; droplets; enzyme activity; guidelines; powders; probiotics; product quality; spray drying;     Show all 8 Subjects
Abstract:
... A continuous challenge for spray drying operations is the optimal control of product quality despite the complex process removal of water and particle formation. In general, high product functionality (e.g. in terms of reconstitution behavior, high enzyme activity or appropriate living probiotic bacteria) is key to the success of spray-dried powders. In this article, we review scientific studies t ...
DOI:
10.1080/07373937.2018.1482908

17. Older consumers' attitudes towards food carriers for protein-enrichment

Author:
Song, Xiao; Pérez-Cueto, Federico J.A.; Bølling Laugesen, Susanne M.; van der Zanden, Lotte D.T.; Giacalone, Davide
Source:
Appetite 2019 v.135 pp. 10-19
ISSN:
0195-6663
Subject:
functional foods,   etc   ; consumer attitudes; elderly; product development; surveys; willingness to pay;     Show all 6 Subjects
Abstract:
... Understanding the demands of older consumers is of importance for successful development of functional foods targeted at this segment of the population. This study aimed to examine older adults' attitudes towards food carriers for protein enrichment. In total 182 consumers (mean age: 66.6 ± 6.9) participated in a survey designed to evaluate their willingness to try and purchase 16 target food carr ...
DOI:
10.1016/j.appet.2018.12.033

18. Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia

Author:
Huang, Lian; Bai, Li; Zhang, Xiaoyi; Gong, Shunlong
Source:
Food quality and preference 2019 v.73 pp. 266-275
ISSN:
0950-3293
Subject:
functional foods,   etc   ; eating disorders; food industry; health behavior; prices; world markets; China;     Show all 7 Subjects
Abstract:
... The world market for functional foods has grown dynamically and China is expected to be one of the most promising markets. But little is understood the formation mechanisms of consumers’ purchase attitude and intention toward functional foods in Mainland China. The current study investigates the roles of trust, health consciousness and price in shaping consumers’ purchase intention toward function ...
DOI:
10.1016/j.foodqual.2018.11.001

19. The bioaccessibility of carotenoids impacts the design of functional foods

Author:
Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti
Source:
Current opinion in food science 2019 v.26 pp. 1-8
ISSN:
2214-7993
Subject:
functional foods,   etc   ; beverages; bioactive compounds; bioavailability; carotenoids; food composition; industry; ingredients;     Show all 8 Subjects
Abstract:
... Since carotenoids are bioactive compounds that present low oral bioavailability, the knowledge of the steps limiting their bioavailability is mandatory for the design of functional foods/ingredients. Recent findings related to the main food components influencing carotenoids’ bioaccessibility/availability are discussed. A wise choice of food components and processes, as well as carotenoid delivery ...
DOI:
10.1016/j.cofs.2019.02.015

20. Electrospraying as a suitable method for nanoencapsulation of the hydrophilic bioactive dihydrochalcone, aspalathin

Author:
Human, Chantelle; De Beer, Dalene; Van Der Rijst, Marieta; Aucamp, Marique; Joubert, Elizabeth
Source:
Food chemistry 2019 v.276 pp. 467-474
ISSN:
0308-8146
Subject:
functional foods,   etc   ; bioavailability; chitosan; electrospraying; encapsulation; hydrophilicity; ingredients; lecithins; nanocapsules; nanoparticles; pH; polymers;     Show all 12 Subjects
Abstract:
... The bioactive hydrophilic dihydrochalcone, aspalathin, has poor stability and bioavailability hampering its use in functional food ingredients with standardised aspalathin content. The aim of the study was to produce nanoparticles with controlled release to overcome these obstacles. Nanoencapsulation was investigated using both natural (chitosan and lecithin) and synthetic (poly(lactide-co-glycoli ...
DOI:
10.1016/j.foodchem.2018.10.016