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1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review

Author:
Zhou, Yang; Cui, Yanhua; Qu, Xiaojun
Source:
Carbohydrate polymers 2019 v.207 pp. 317-332
ISSN:
0144-8617
Subject:
functional foods,   etc   ; anticoagulant activity; antioxidants; biopolymers; biosynthesis; drugs; exopolysaccharides; genes; lactic acid bacteria; medicine; world markets;     Show all 11 Subjects
Abstract:
... The ability to exhibit various bioactivities is widespread in exopolysaccharide (EPS) of lactic acid bacteria (LAB), and it has been admittedly associated with large structural variability of these polymers. Exceptional bioactivities such as cholesterol-lowering, immunomodulating, antioxidant, antiviral and anticoagulant effects render these biopolymers vast commercial value for global market and ...
DOI:
10.1016/j.carbpol.2018.11.093

9. Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions

Author:
Chen, Zhuoyun; Li, Shanshan; Fu, Yuanfang; Li, Cheng; Chen, Daiwen; Chen, Hong
Source:
Journal of functional foods 2019 v.54 pp. 536-551
ISSN:
1756-4646
Subject:
functional foods,   etc   ; antioxidant activity; arabinoxylan; grains; grasses; human health; intestinal microorganisms; prebiotics; short chain fatty acids;     Show all 9 Subjects
Abstract:
... Arabinoxylans are the main type of noncellulose polysaccharide in cereals and grasses. They are also important functional ingredients in baked products.Arabinoxylans derived from different sources or extracted in different ways may exhibit different structures which give rise to various physiological functions and exert diverse impacts on gut microbiota. This review summarizes the most current res ...
DOI:
10.1016/j.jff.2019.02.007

10. Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

Author:
Kobus-Cisowska, Joanna; Szymanowska, Daria; Maciejewska, Paulina; Szczepaniak, Oskar; Kmiecik, Dominik; Gramza-Michałowska, Anna; Kulczyński, Bartosz; Cielecka-Piontek, Judyta
Source:
Food & function 2019 v.10 no.2 pp. 997-1006
ISSN:
2042-650X
Subject:
functional foods,   etc   ; Bacillus coagulans; bacteria; bioavailability; chocolate; nutrients; polyphenols; probiotics; sensory evaluation;     Show all 9 Subjects
Abstract:
... The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the co ...
DOI:
10.1039/c8fo02099j

11. Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions

Author:
Dai, Taotao; Chen, Jun; McClements, David Julian; Hu, Peng; Ye, Xiaoqin; Liu, Chengmei; Li, Ti
Source:
Food & function 2019 v.10 no.2 pp. 765-774
ISSN:
2042-650X
Subject:
functional foods,   etc   ; antioxidant activity; computer simulation; emulsions; fluorescence emission spectroscopy; glutelins; hydrophobicity; procyanidins; rice; rice protein;     Show all 10 Subjects
Abstract:
... Rice glutelin and procyanidins are often used in functional foods as sources of plant-based proteins and polyphenols, respectively, but little is currently known about the interactions between them. In our research, the interaction between rice glutelin and the B-type procyanidin dimer (PB2) was investigated. The presence of the PB2 decreased the α-helix and random coil structure of the rice prote ...
DOI:
10.1039/c8fo02246a

12. Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review

Author:
Okolie, Chigozie Louis; Akanbi, Taiwo O.; Mason, Beth; Udenigwe, Chibuike C.; Aryee, Alberta N.A.
Source:
Food research international 2019 v.116 pp. 827-839
ISSN:
0963-9969
Subject:
functional foods,   etc   ; adverse effects; drugs; food industry; food quality; lipids; physicochemical properties; proteins;     Show all 8 Subjects
Abstract:
... The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less ass ...
DOI:
10.1016/j.foodres.2018.09.018

13. Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

Author:
Tolve, Roberta; Condelli, Nicola; Caruso, Marisa Carmela; Genovese, Francesco; Di Renzo, Giovanni Carlo; Mauriello, Gianluigi; Galgano, Fernanda
Source:
Food research international 2019 v.116 pp. 1274-1281
ISSN:
0963-9969
Subject:
functional foods,   etc   ; chitosan; inulin; laboratory equipment; microencapsulation; phytosterols; polysorbates; spray drying; temperature;     Show all 9 Subjects
Abstract:
... Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsul ...
DOI:
10.1016/j.foodres.2018.10.016

14. Lactulose synergizes with CpG-ODN to modulate epithelial and immune cells cross talk

Author:
Mukherjee, R.; van de. KaaPresent address: The division Internal Medicine and Dermatology, at the department Nephrology and Hypertension, University Medical Center Utrecht, The Netherlands., M.; Garssen, J.; Pieters, R. J.; Kraneveld, A. D.; Willemsen, L. E. M.
Source:
Food & function 2019 v.10 no.1 pp. 33-37
ISSN:
2042-650X
Subject:
functional foods,   etc   ; Bifidobacterium; DNA; coculture; epithelium; galectins; immunomodulators; interferon-gamma; interleukin-10; lactulose; models; oligodeoxyribonucleotides; prebiotics;     Show all 13 Subjects
Abstract:
... Lactulose, a non-digestible oligosaccharide and functional food, promotes Bifidobacteria growth. Here we show that lactulose, beyond its prebiotic action, may have direct immunomodulatory effects as well. In synergy with CpG-ODN, a bacterial DNA mimetic, lactulose enhances basolateral concentrations of IFN-γ, IL-10, and galectin-9 in the co-culture model of epithelial and immune cells. ...
DOI:
10.1039/c8fo02376j

15. One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species

Author:
Amorim, Cláudia; Silvério, Sara C.; Rodrigues, Lígia R.
Source:
Food chemistry 2019 v.270 pp. 86-94
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Trichoderma reesei; biomass; bioprocessing; enzymes; fermentation; lignocellulose; pH; polymerization; prebiotics; spent grains; xylooligosaccharides; xylose;     Show all 13 Subjects
Abstract:
... Xylooligosaccharides (XOS) are prebiotic nutraceuticals that can be sourced from lignocellulosic biomass, such as agro-residues. This study reports for the first time an optimization study of XOS production from agro-residues by direct fermentation using two Trichoderma species. A total of 13 residues were evaluated as potential substrates for single-step production. The best results were found fo ...
DOI:
10.1016/j.foodchem.2018.07.080

16. Biological functions of epicatechin: Plant cell to human cell health

Author:
Prakash, Monika; Basavaraj, B.V.; Chidambara Murthy, K.N.
Source:
Journal of functional foods 2019 v.52 pp. 14-24
ISSN:
1756-4646
Subject:
functional foods,   etc   ; antioxidant activity; bioavailability; catechin; epicatechin; humans; in vivo studies; nanotechnology; pharmacokinetics; therapeutics;     Show all 10 Subjects
Abstract:
... Research on epicatechin as a potential nutraceutical has gained huge interest due to its critical biological functions and ease of availability. Several in vitro and in vivo studies have been carried out to explore its therapeutic potential and have shown excellent biological effects. In spite of its wide range of biological activity, poor bioavailability and instability in in vivo system have lim ...
DOI:
10.1016/j.jff.2018.10.021

17. Characterization of lignans in Schisandra chinensis oil with a single analysis process by UPLC-Q/TOF-MS

Author:
Gao, Yuan; Wu, Shimin; Cong, Renhuai; Xiao, Junyong; Ma, Fangli
Source:
Chemistry and physics of lipids 2019 v.218 pp. 158-167
ISSN:
0009-3084
Subject:
functional foods,   etc   ; Schisandra chinensis; active ingredients; bioactive compounds; food plants; lignans; oils;     Show all 7 Subjects
Abstract:
... Schisandra chinensis is a medicinal and edible plant that contains various bioactive compounds. Among these, lignans are the major functional compounds. Nevertheless, detailed information about lignans in Schisandra chinensis oil remains scarce. A powerful UPLC-Q/TOF-MS method was established for the rapid identification of the lignan constituents of Schisandra chinensis oils. The results showed t ...
DOI:
10.1016/j.chemphyslip.2018.12.012

18. Systems pharmacology uncovers the mechanisms of anti-asthma herbal medicine intervention (ASHMI) for the prevention of asthma

Author:
Zhou, Wei; Chen, Ziyi; Li, Weiqing; Wang, Yonghua; Li, Xiumin; Yu, Haiqiong; Ran, Peixin; Liu, Zhigang
Source:
Journal of functional foods 2019 v.52 pp. 611-619
ISSN:
1756-4646
Subject:
functional foods,   etc   ; Oriental traditional medicine; asthma; health care costs; herbal medicines; morbidity; mortality; pharmacology; therapeutics;     Show all 9 Subjects
Abstract:
... Asthma is a common chronic inflammatory airway disorder associated with considerable morbidity, mortality and increased health care costs worldwide. Traditional Chinese medicine (TCM) as a functional food characterized by multi-compound and multi-target have been proven to be effective in treating asthma based on a holistic way. However, the potential molecular or systems mechanism of TCM to anti- ...
DOI:
10.1016/j.jff.2018.11.048

19. The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

Author:
Önal Darilmaz, Derya; Sönmez, Şule; Beyatli, Yavuz
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 121-131
ISSN:
0950-5423
Subject:
functional foods,   etc   ; Escherichia coli; Lactobacillus fermentum; inulin; metabolism; oxalates; prebiotics; probiotics; viability;     Show all 9 Subjects
Abstract:
... This paper examines the impact of inulin, Lactobacillus spp. (candidate probiotics), and synbiotic (inulin + Lactobacillus spp.) preparation on oxalate degrading activity and viability of Escherichia coli. In this study, the lowest viability of E. coli was recorded for the synbiotic treatments of Lactobacillus fermentum BP5 (59%) and IP5 (60%). The oxalate degrading activity of L. fermentum IP5 wa ...
DOI:
10.1111/ijfs.13912

20. Determination of squalene in edible oils by transmethylation and GC analysis

Author:
Budge, Suzanne M.; Barry, Christopher
Source:
MethodsX 2019 v.6 pp. 15-21
ISSN:
2215-0161
Subject:
functional foods,   etc   ; catalysts; cooking fats and oils; flame ionization; reference standards; squalene; therapeutics; triterpenoids;     Show all 8 Subjects
Abstract:
... Squalene is a triterpenoid with medicinal, therapeutic and cosmetic applications. There is interest in identifying novel sources of squalene, creating a need for a rapid and accurate method of squalene determination. Here, we describe such an approach that involves first transmethylating the oil base containing squalene using a basic catalyst, followed by addition of internal standard and quantifi ...
DOI:
10.1016/j.mex.2018.12.001