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1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Seasonal changes and solvent effects on fractionated functional food component yields from Mikania laevigata leaves

Author:
Passari, Livia M.Z.G.; Scarminio, Ieda S.; Marcheafave, Gustavo G.; Bruns, Roy E.
Source:
Food chemistry 2019 v.273 pp. 151-158
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Mikania; absorbance; acetone; analysis of variance; chloroform; coumarin; ethanol; food composition; fractionation; harvest date; leaves; methylene chloride; seasonal variation; secondary metabolites; solvents; spring; summer; winter;     Show all 19 Subjects
Abstract:
... Statistical mixture design extraction and fractionation of Mikania plant samples were carried out to quantitatively study seasonal and solvent composition effects as well as their interactions on secondary metabolites. The mixture design consisted of ethanol, acetone, dichloromethane and chloroform solvents and their binary, ternary and quaternary mixtures. Yields were measured for the crude extra ...
DOI:
10.1016/j.foodchem.2017.12.075

8. Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation

Author:
Ma, Tiezheng; Zhao, Hongliang; Wang, Jing; Sun, Baoguo
Source:
Food hydrocolloids 2019 v.87 pp. 637-643
ISSN:
0268-005X
Subject:
functional foods,   etc   ; Reynolds number; absorbance; droplets; gelatin; gum arabic; hydrocolloids; ingredients; microencapsulation; mixing; oils; oleic acid; oxidative stability; pH; turbulent flow;     Show all 15 Subjects
Abstract:
... The microencapsulation process of lipids by complex coacervation has been investigated in order to reach a better control of the morphology of microcapsules, and the oxidative stability of microcapsules with different morphologies was also explored. Methyl oleate was encapsulated by complex coacervation with the wall materials of gelatin and gum arabic. For improving standardization and miniaturiz ...
DOI:
10.1016/j.foodhyd.2018.08.053

9. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Author:
Yépez, Alba; Russo, Pasquale; Spano, Giuseppe; Khomenko, Iuliia; Biasioli, Franco; Capozzi, Vittorio; Aznar, Rosa
Source:
Food microbiology 2019 v.77 pp. 61-68
ISSN:
0740-0020
Subject:
functional foods,   etc   ; Lactobacillus plantarum; barley flour; beverages; corn; food intake; ingredients; kefir; lactic acid bacteria; mass spectrometry; milk; oats; riboflavin; stress response; volatile organic compounds;     Show all 15 Subjects
Abstract:
... Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based ...
DOI:
10.1016/j.fm.2018.08.008

10. Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions

Author:
Lopez-Pena, Cynthia; Arroyo-Maya, Izlia J.; McClements, David Julian
Source:
Food hydrocolloids 2019 v.87 pp. 352-359
ISSN:
0268-005X
Subject:
functional foods,   etc   ; bile salts; biopolymers; calorimetry; dietary fiber; electrical charges; gastrointestinal system; human health; hydrocolloids; hydrophobicity; models; pectins; taurocholic acid; titration;     Show all 14 Subjects
Abstract:
... Dietary fibers are known to have beneficial effects on human health, which is partially attributed to their interactions with components in the gastrointestinal tract. In this study, the interaction of model bile salts with anionic (pectin) and cationic (polylysine) food-grade biopolymers, and their electrostatic complex, was examined. Isothermal titration calorimetry and titration measurements we ...
DOI:
10.1016/j.foodhyd.2018.08.029

11. Stimuli-responsive nanoparticles by thermal treatment of bovine serum albumin inside its complexes with chondroitin sulfate

Author:
Papagiannopoulos, Aristeidis; Vlassi, Eleni
Source:
Food hydrocolloids 2019 v.87 pp. 602-610
ISSN:
0268-005X
Subject:
functional foods,   etc   ; beta-carotene; bioactive compounds; bovine serum albumin; chondroitin sulfate; denaturation; food science; heat treatment; hydrocolloids; hydrodynamics; ionic strength; light scattering; molecular weight; nanoparticles; pH; temperature;     Show all 16 Subjects
Abstract:
... We combine electrostatic polysaccharide/protein complexation with subsequent thermal denaturation of proteins to produce chondroitin sulfate/bovine serum albumin nanoparticles that do not lose their integrity at neutral and basic pH. Light scattering at a wide angular range shows that nanoparticle size (radius of gyration and hydrodynamic radius) and molar mass may be tuned by the CS/BSA mass rati ...
DOI:
10.1016/j.foodhyd.2018.08.054

12. Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains

Author:
Peirotén, Ángela; Gaya, Pilar; Álvarez, Inmaculada; Bravo, Daniel; Landete, José Mª.
Source:
International journal of food microbiology 2019 v.289 pp. 17-23
ISSN:
0168-1605
Subject:
functional foods,   etc   ; Bifidobacterium bifidum; Bifidobacterium catenulatum; Bifidobacterium pseudocatenulatum; Bifidobacterium pseudolongum; Lactobacillus gasseri; Lactobacillus salivarius; bacteria; human health; lignans; matairesinol; metabolism; polyphenols; probiotics;     Show all 14 Subjects
Abstract:
... Enterolignans, i.e. enterodiol and enterolactone, are polyphenols derived from the microbial metabolism of dietary lignans. They are considered phytoestrogens because of their estrogenic/antiestrogenic activity, which confers them benefits to human health when they reach sufficient levels in plasma. Hence, there is a great interest in studying the bacteria involved in enterolignan production. In t ...
DOI:
10.1016/j.ijfoodmicro.2018.08.028

13. Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments

Author:
Wong, Fai-Chu; Xiao, Jianbo; Ong, Michelle G-Ling; Pang, Mei-Jing; Wong, Shao-Jun; Teh, Lai-Kuan; Chai, Tsun-Thai
Source:
Food chemistry 2019 v.271 pp. 614-622
ISSN:
0308-8146
Subject:
functional foods,   etc   ; antioxidant activity; antioxidants; carnosine; cations; gastrointestinal system; glutathione; hydrolysates; in vitro digestion; ingredients; lipid peroxidation; median effective concentration; pH; plasmids; proteins; subtilisin; synergism;     Show all 17 Subjects
Abstract:
... This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS⁺) scavenging assay and de novo peptide sequencing produced two peptides, WAFAPA (661.3224 Da) and MYPGLA (650.3098 Da). WAFAPA (EC50 = 12.6 µM) had stronger antioxidant activity than glutathione (EC50 = 13.7 µM ...
DOI:
10.1016/j.foodchem.2018.07.206

14. Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

Author:
Jiang, Zhanmei; Wang, Chunyan; Li, Tong; Sun, Dongxue; Gao, Hao; Gao, Zengli; Mu, Zhishen
Source:
International dairy journal 2019 v.88 pp. 79-88
ISSN:
0958-6946
Subject:
functional foods,   etc   ; Fourier transform infrared spectroscopy; crosslinking; dairy industry; emulsifying properties; fluorescence; foaming; heat treatment; molecular weight; protein-glutamine gamma-glutamyltransferase; ultrasonic treatment; whey protein isolate;     Show all 12 Subjects
Abstract:
... Effects of ultrasound treatment (20 kHz, 41–45 W cm⁻², 0, 20, 40 or 60 min) on the physicochemical, functional properties and elements of the secondary structure of transglutaminase (TGase)-crosslinked whey protein isolate (WPI) exposed to prior thermal treatment (75 °C, 15 min) were investigated. The largest molecular size of proteins in the TGase-crosslinked WPI was observed after the ultrasound ...
DOI:
10.1016/j.idairyj.2018.08.007

15. Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Author:
Gómez-Mascaraque, Laura G.; Casagrande Sipoli, Caroline; de La Torre, Lucimara Gaziola; López-Rubio, Amparo
Source:
Food chemistry 2017 v.233 pp. 343-350
ISSN:
0308-8146
Subject:
functional foods,   etc   ; bioavailability; curcumin; electrospraying; microencapsulation; phosphatidylcholines;     Show all 6 Subjects
Abstract:
... Novel food-grade hybrid encapsulation structures based on the entrapment of phosphatidylcholine liposomes, within a WPC matrix through electrospraying, were developed and used as delivery vehicles for curcumin. The loading capacity and encapsulation efficiency of the proposed system was studied, and the suitability of the approach to stabilize curcumin and increase its bioaccessibility was assesse ...
DOI:
10.1016/j.foodchem.2017.04.133

16. Bovine β-casein: Isolation, properties and functionality. A review

Author:
Atamer, Zeynep; Post, Antonie E.; Schubert, Thomas; Holder, Aline; Boom, Remko Marcel; Hinrichs, Jörg
Source:
International dairy journal 2017 v.66 pp. 115-125
ISSN:
0958-6946
Subject:
functional foods,   etc   ; beta-casein; cattle; fractionation;     Show all 4 Subjects
Abstract:
... In recent years there has been an increasing interest in pure casein fractions, particularly β-casein due to its physiochemical properties as well as its bio- and techno-functional properties. A range of methods has been developed for the fractionation of casein into its individual proteins. The present review deals with the current technologies for the isolation and purification of β-casein, espe ...
DOI:
10.1016/j.idairyj.2016.11.010

17. Health-beneficial nutraceuticals—myth or reality?

Author:
Sauer, Sascha; Plauth, Annabell
Source:
Applied microbiology and biotechnology 2017 v.101 no.3 pp. 951-961
ISSN:
0175-7598
Subject:
functional foods,   etc   ; health claims; human physiology; inventories;     Show all 4 Subjects
Abstract:
... The modern term nutraceutical sounds extremely promising to the health-conscious consumers and to the broad audience. But what are the scientific foundations of this hybrid between nutrient and pharmaceutical? Still, most compelling evidence for potential health-beneficial effects of nutraceuticals seem to derive from descriptive and correlative epidemiological data. Here, we will take an inventor ...
DOI:
10.1007/s00253-016-8068-5

18. Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices

Author:
Barauskaite, Dovile; Gineikiene, Justina; Fennis, Bob M.; Auruskeviciene, Vilte; Yamaguchi, Miwa; Kondo, Naoki
Source:
Appetite 2018 v.131 pp. 59-67
ISSN:
0195-6663
Subject:
functional foods,   etc   ; consumer preferences; food choices; health promotion; issues and policy; marketing; motivation;     Show all 7 Subjects
Abstract:
... Functional foods are promoted as products that provide specific health benefits beyond basic nutrition. While a number of studies show that the motivation behind the purchase of such products is oriented towards health concerns, we argue that consumers' choice of functional food can also be driven by less health-related hedonic or social motives, such as a tendency for indulgence vs. self-control ...
DOI:
10.1016/j.appet.2018.08.015

19. Glucoraphanin and sulforaphane evolution during juice preparation from broccoli sprouts

Author:
Bello, Cristiano; Maldini, Mariateresa; Baima, Simona; Scaccini, Cristina; Natella, Fausta
Source:
Food chemistry 2018 v.268 pp. 249-256
ISSN:
0308-8146
Subject:
functional foods,   etc   ; active ingredients; antineoplastic agents; broccoli; glucoraphanin; health promotion; hydrolysis; juices; proteins; sulforaphane;     Show all 10 Subjects
Abstract:
... Broccoli sprouts are considered functional food as they are naturally enriched in glucoraphanin (GR) that is the biological precursor of the anticancer compound sulforaphane (SFN). Due to its health promoting value, also broccoli sprout juice is becoming very popular.The present study aimed to quantitatively assess the conversion of GR to its hydrolysis products, SFN and SFN-nitrile, during the ju ...
DOI:
10.1016/j.foodchem.2018.06.089

20. Is foliar enrichment of pea plants with iodine and selenium appropriate for production of functional food?

Author:
Jerše, Ana; Kacjan Maršić, Nina; Kroflič, Ana; Germ, Mateja; Šircelj, Helena; Stibilj, Vekoslava
Source:
Food chemistry 2018 v.267 pp. 368-375
ISSN:
0308-8146
Subject:
functional foods,   etc   ; Pisum sativum; anthocyanins; electron transfer; glutathione; iodides; iodine; peas; seeds; selenium;     Show all 10 Subjects
Abstract:
... Pea (Pisum sativum L.) plants were sown in a field and foliar sprayed at blooming stage with solutions of different forms of iodine (I) – I⁻ and IO3⁻ and selenium (Se) – SeO3²⁻ and SeO4²⁻. The possibility of enrichment of pea seeds to nutritionally important levels of both elements and their distribution through the plant parts were studied. To evaluate stress caused by application of I and Se, so ...
DOI:
10.1016/j.foodchem.2018.02.112