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1. 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

2. 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

3. 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

4. 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

5. Stability and recovery of cyclodextrin encapsulated catechin in various food matrices

Author:
Ho, Siyin; Thoo, Yin Yin; Young, David James; Siow, Lee Fong
Source:
Food chemistry 2019 v.275 pp. 594-599
ISSN:
0308-8146
Subject:
functional foods,   etc   ; antioxidants; bitterness; catechin; cheeses; cyclodextrins; digestive system; encapsulation; food matrix; liquids; milk; oxygen; pH; sensory evaluation; taste; yogurt;     Show all 16 Subjects
Abstract:
... Catechin is astringent in taste, sparingly soluble in water and sensitive to oxygen, light and pH. These properties restrict its application in food products. The present study investigated the stability of inclusion complex (IC) and catechin in various food matrices and investigated in vitro recovery profile of catechin and IC in liquid, semi-solid and solid food matrices. Besides, the sensory pr ...
DOI:
10.1016/j.foodchem.2018.09.117

6. Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods

Author:
Paramita, Vilia Darma; Kasapis, Stefan
Source:
Food hydrocolloids 2019 v.88 pp. 301-319
ISSN:
0268-005X
Subject:
functional foods,   etc   ; bioactive compounds; biopolymers; diffusivity; drug formulations; glass transition temperature; hydrocolloids; models; molecular dynamics; molecular weight; processed foods; solutes;     Show all 12 Subjects
Abstract:
... Delivery of techno- and bio-functionality in all-natural processed foods is an area of steadily increasing fundamental and technological interest. One of the main aspects in this field is based on the diffusion of natural bioactive compounds that have been incorporated in high-solid biopolymers matrices. Organoleptic considerations dictate that the delivery vehicles are characterised by a highly a ...
DOI:
10.1016/j.foodhyd.2018.09.007

7. Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination

Author:
Gunenc, Aynur; Rowland, Owen; Xu, Hengguang; Marangoni, Alejandro; Hosseinian, Farah
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 246-250
ISSN:
0023-6438
Subject:
functional foods,   etc   ; Portulaca oleracea; alkylresorcinols; alpha-linolenic acid; gas chromatography; germination; linoleic acid; oleic acid; oxygen radical absorbance capacity; seeds;     Show all 10 Subjects
Abstract:
... It was aimed to examine fatty acids (FAs) and phenolics profiles, antioxidant potentials as well as alkylresorcinols (ARs/phenolic lipids) presence in purslane seeds. GC-FID revealed thirteen FAs (C14:0-C24:1), being linoleic acid (C18:2) the most abundant (%33.89 ± 0.47), followed by α-linolenic acid (C18:3, %22.47 ± 0.23) and oleic acid (C18:1, %18.76 ± 0.88). HPLC-PDA showed ten different pheno ...
DOI:
10.1016/j.lwt.2018.10.075

8. Detarium microcarpum: A novel source of nutrition and medicine: A review

Author:
Hassanin, Hinawi A.M.; Koko, Marwa; Abdalla, Mohammed; Mu, Wanmeng; Jiang, Bo
Source:
Food chemistry 2019 v.274 pp. 900-906
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Detarium microcarpum; antioxidants; fruits; hepatitis C; leaves; neoplasms; nutrition; roots; savannas; stems; traditional medicine; Africa;     Show all 13 Subjects
Abstract:
... Detarium microcarpum is a plant indigenous to Africa, which occurs naturally in many African countries, particularly in savannah regions. Its leaves and fruits are used mainly as food and as folk medicine. It has anti-diabetic, antioxidant, and hepatitis C inhibitor properties and has been traditionally utilised in cancer treatment. This review examines published work on the nutritional, pharmacol ...
DOI:
10.1016/j.foodchem.2018.09.070

9. Lactoferrin as a nutraceutical protein from milk, an overview

Author:
Iglesias-Figueroa, Blanca F.; Espinoza-Sánchez, Edward A.; Siqueiros-Cendón, Tania S.; Rascón-Cruz, Quintín
Source:
International dairy journal 2019 v.89 pp. 37-41
ISSN:
0958-6946
Subject:
functional foods,   etc   ; antioxidants; enzyme activity; food industry; glycoproteins; lactoferrin; metabolic syndrome; milk; neurodevelopment; pathogens; peripheral nervous system diseases;     Show all 11 Subjects
Abstract:
... Lactoferrin, a non-haeme iron-binding glycoprotein, known as the red fraction of milk, has been recently called a nutraceutical protein. Lactoferrin protein participates in some immunological processes and has an antimicrobial response against a broad spectrum of pathogens: it is also proposed to play a role in mechanisms of both neurodevelopment and neuropathy, and recently, the impact of lactofe ...
DOI:
10.1016/j.idairyj.2018.09.004

10. Microfluidic technology for plankton research

Author:
Girault, Mathias; Beneyton, Thomas; del Amo, Yolanda; Baret, Jean-Christophe
Source:
Current opinion in biotechnology 2019 v.55 pp. 134-150
ISSN:
0958-1669
Subject:
functional foods,   etc   ; bioassays; chemical compounds; cosmetics; environmental factors; global carbon budget; global change; microfluidic technology; microorganisms; physiological response; plankton;     Show all 11 Subjects
Abstract:
... Plankton produces numerous chemical compounds used in cosmetics and functional foods. They also play a key role in the carbon budget on the Earth. In a context of global change, it becomes important to understand the physiological response of these microorganisms to changing environmental conditions. Their adaptations and the response to specific environmental conditions are often restricted to a ...
DOI:
10.1016/j.copbio.2018.09.010

11. Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass spectrometry (LC-MS-PDA-Q/TOF)

Author:
Wojdyło, Aneta; Nowicka, Paulina
Source:
Food chemistry 2019 v.271 pp. 216-223
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Actinidia arguta; acetylcholinesterase; anthocyanins; flavanols; fruits; glycosylation; kaempferol; liquid chromatography; mass spectrometry; phenolic acids; polyphenols; quercetin;     Show all 13 Subjects
Abstract:
... This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of their retention times, accurate mass measurements and subsequent mass fragmentati ...
DOI:
10.1016/j.foodchem.2018.07.084

12. Preparation, physicochemical property and in vitro antioxidant activity of zinc-Hohenbuehelia serotina polysaccharides complex

Author:
Wang, Lu; Li, Xiaoyu
Source:
International journal of biological macromolecules 2019 v.121 pp. 862-869
ISSN:
0141-8130
Subject:
functional foods,   etc   ; antioxidant activity; antioxidants; atomic absorption spectrometry; energy; energy-dispersive X-ray analysis; nutrient deficiencies; polysaccharides; water content; zinc;     Show all 10 Subjects
Abstract:
... Zinc deficiency in human body gradually becomes a critical challenge to public health in modern society. Therefore, the purpose of the study was to prepare zinc-Hohenbuehelia serotina polysaccharides (HSP) complex, analyze the physicochemical properties and investigate in vitro antioxidant activity of zinc-HSP complex. The results of atomic absorption spectrometric (AAS) and energy dispersive spec ...
DOI:
10.1016/j.ijbiomac.2018.10.118

13. Supercritical anti-solvent fractionation for improving antioxidant and anti-inflammatory activities of an Achillea millefolium L. extract

Author:
Villalva, M.; Jaime, L.; Villanueva-Bermejo, D.; Lara, B.; Fornari, T.; Reglero, G.; Santoyo, S.
Source:
Food research international 2019 v.115 pp. 128-134
ISSN:
0963-9969
Subject:
functional foods,   etc   ; Achillea millefolium; anti-inflammatory activity; antioxidant activity; antioxidants; camphor; fractionation; ingredients; ketones; phenolic compounds; traditional medicine;     Show all 11 Subjects
Abstract:
... Achillea millefolium L. is a plant widely used in traditional medicine. Nowadays, there is a growing concern about the study of its bioactive properties in order to develop food and nutraceutical formulations. Supercritical anti-solvent fractionation (SAF) of an A. millefollium extract was carried out to improve its antioxidant and anti-inflammatory activities. A selective precipitation of phenoli ...
DOI:
10.1016/j.foodres.2018.08.027

14. Insertion of antihypertensive peptides in acidic subunit from amaranth 11S induces contrasting effects in stability

Author:
Morales-Camacho, Jocksan I.; Espinosa-Hernández, Edgar; Fernández-Velasco, D. Alejandro; Benítez-Cardoza, Claudia G.; Luna-Suárez, Silvia
Source:
Applied microbiology and biotechnology 2018 v.102 no.22 pp. 9595-9606
ISSN:
0175-7598
Subject:
functional foods,   etc   ; biotechnology; peptides; peptidyl-dipeptidase A; proteins; temperature; urea;     Show all 7 Subjects
Abstract:
... The insertion of peptides is a biotechnology tool widely used to improve the nutraceutical properties of proteins. Because the effect of these insertions in protein stability and function is difficult to predict, it should be determined experimentally. In this study, we created two variants of amarantin acidic subunit and analyzed them along with other four proteins reported previously. We measure ...
DOI:
10.1007/s00253-018-9300-2

15. Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications

Author:
Roy, Sohini; Chikkerur, Jayaram; Roy, Sudhir Chandra; Dhali, Arindam; Kolte, Atul Puroshtam; Sridhar, Manpal; Samanta, Ashis Kumar
Source:
Journal of food science 2018 v.83 no.11 pp. 2699-2709
ISSN:
0022-1147
Subject:
functional foods,   etc   ; arabinose; feed industry; intestinal microorganisms; isomerases; tagatose; therapeutics;     Show all 7 Subjects
Abstract:
... Nutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals, d‐tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. As d‐tagatose is present in minute quantities in naturally occurring food subs ...
DOI:
10.1111/1750-3841.14358

16. Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation

Author:
Gonçalves, Raquel F.S.; Martins, Joana T.; Duarte, Catarina M.M.; Vicente, António A.; Pinheiro, Ana C.
Source:
Trends in food science & technology 2018 v.78 pp. 270-291
ISSN:
0924-2244
Subject:
functional foods,   etc   ; bioavailability; food processing; gastrointestinal system; toxicity; water solubility;     Show all 6 Subjects
Abstract:
... Aiming at the enhancement of food products' nutritional and health value, the incorporation of nutraceuticals has attracted increasing interest in the last years. However, they often exhibit low water solubility and stability, limiting their direct incorporation into food products. Also, they show very low bioavailability due to limited bioaccessibility, poor absorption and/or chemical transformat ...
DOI:
10.1016/j.tifs.2018.06.011

17. Clinical trials using functional foods provide unique challenges

Author:
Brown, Lindsay; Caligiuri, Stephanie P.B.; Brown, Dan; Pierce, Grant N.
Source:
Journal of functional foods 2018 v.45 pp. 233-238
ISSN:
1756-4646
Subject:
functional foods,   etc   ; clinical trials; data collection; information dissemination; planning;     Show all 5 Subjects
Abstract:
... Clinical trials usually evaluate medicines as the intervention of choice to improve health. Changing the intervention to a functional food would appear straightforward, but there are many unique technical issues that will confront the Principal Investigator and research team. These challenges are found in each of the three distinct phases of a trial: the initial organisation of the trial, running ...
DOI:
10.1016/j.jff.2018.01.024

18. Inhibition of mTOR/S6K1/4E-BP1 Signaling by Nutraceutical SIRT1 Modulators

Author:
Bianchi, Sara; Giovannini, Luca
Source:
Nutrition and cancer 2018 v.70 no.3 pp. 490-501
ISSN:
1532-7914
Subject:
functional foods,   etc   ; berberine; ferulic acid; human diseases; quercetin; synergism; therapeutics;     Show all 7 Subjects
Abstract:
... The mTOR pathway plays a crucial role in many human diseases, mostly associated with an over hyperactivity of the mTOR signaling, which makes its inhibitors potentially effective therapeutics. Thus, it is important to consider not only the mTOR pathway, but also all those factors that play a key role in its regulation, such as SIRT1 and AMPK. We previously demonstrated the role of some nutraceutic ...
DOI:
10.1080/01635581.2018.1446093

19. Betanin: A Bioeconomy Insight into a Valued Betacyanin

Author:
Ciriminna, Rosaria; Fidalgo, Alexandra; Danzì, Carmelo; Timpanaro, Giuseppe; Ilharco, Laura M.; Pagliaro, Mario
Source:
ACS sustainable chemistry & engineering 2018 v.6 no.3 pp. 2860-2865
ISSN:
2168-0485
Subject:
functional foods,   etc   ; beets; beverages; bioeconomics; dyes; industry; juices; purification methods;     Show all 8 Subjects
Abstract:
... Sourced so far mostly from beet root juice, betanin is a red-violet natural colorant increasingly used by the food, beverage, and nutraceutical industries. The production and purification methods, emerging sources, extraction technologies and applications are reviewed. Moreover, we provide an updated bioeconomy perspective on this valued betacyanin whose supply and applications, as we argue in thi ...
DOI:
10.1021/acssuschemeng.7b04163

20. Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan

Author:
Sun, Tao; Qin, Yingying; Xie, Jing; Xu, Honglei; Gan, Jianhong; Wu, Jikui; Bian, Xiaojun; Li, Xiaohui; Xiong, Zhenhai; Xue, Bin
Source:
Food hydrocolloids 2019 v.89 pp. 90-94
ISSN:
0268-005X
Subject:
functional foods,   etc   ; Fourier transform infrared spectroscopy; Maillard reaction; beta-glucans; binding capacity; emulsifying; food industry; food processing; gel chromatography; glutamine; glutathione; hydrocolloids; molecular weight; oats; swelling (materials); viscosity;     Show all 16 Subjects
Abstract:
... Three types of oat β-glucan conjugates were prepared through Maillard reaction between oat β-glucan and l-glutamine (dipeptiven and l-glutathione). The structural properties of the β-glucan conjugates were compared using Fourier transform infrared spectroscopy (FT-IR), and their molecular weights were determined by gel permeation chromatography (GPC). The rheological property, emulsifying property ...
DOI:
10.1016/j.foodhyd.2018.10.029