Whey protein concentrate(WPC)via single or sequential enzymatic hydrolysis steps using either only Alcalase^(®)2.4 L(WPH-A)or Alcalase^(®)2.4 L followed by Flavourzyme^(®)500 L(WPH-AF)was investigated.D...Whey protein concentrate(WPC)via single or sequential enzymatic hydrolysis steps using either only Alcalase^(®)2.4 L(WPH-A)or Alcalase^(®)2.4 L followed by Flavourzyme^(®)500 L(WPH-AF)was investigated.Different bioactive properties of particular interest in the obtained hydrolysates were evaluated.Calcium-chelating capacity(Ca-CC)of the hydrolysates was optimized using response surface methodology to adjust the experimental conditions used for producing the calcium nano-compounds.Chelates with higher Ca-CC were obtained using the WPH-AF compared to WPH-A.Additionally,antihypertensive and antioxidant activities of both hydrolysates showed significant improvements when compared to WPC,and these capabilities remained stable after undergoing different heat treatments.Finally,both hydrolysates presented a cytoprotective effect in two cell lines,suggesting that these products may have positive effects against diseases associated with reactive oxygen species.The results obtained indicate that the WPHs produced herein could be used in the development of food formulations with potential health benefits.展开更多
Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the ser...Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.展开更多
The cosmetic sector is a multibillion-dollar industry that requires constant attention being paid to innovative product development and engagement.Notably,its market value is projected to exceed 750 billion U.S.dollar...The cosmetic sector is a multibillion-dollar industry that requires constant attention being paid to innovative product development and engagement.Notably,its market value is projected to exceed 750 billion U.S.dollars by 2025,and it is expanding as novel,climate-friendly,green,and sustainable components from natural sources are incorporated.This review is written based on the numerous reports on the potential applications of food-derived peptides while focusing on their possible uses in the formulation of cosmeceutical and skincare products.First,the production methods of bioactive peptides linked to cosmeceutical uses are described.Then,we discuss the obtainment and characterization of different anti-inflammatory,antimicrobial,antioxidant,anti-aging,and other pleiotropic peptides with their specific mechanisms,from various food sources.The review concludes with salient considerations of the cost of production and pilot scale operation,stability,compatibility,user safety,site-specificity,and delivery methods,when designing or developing biopeptide-based cosmeceutical products.展开更多
There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans.Seaweed bioactives including polysaccharides,pigments,fatty acids,polyphenols and pep...There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans.Seaweed bioactives including polysaccharides,pigments,fatty acids,polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development.These bioactive are explored for functional properties such as antioxidant,antibacterial,anticancer,antidiabetic,antitumor,antiviral,anti-inflammatory and anticoagulant properties,both in an in-vitro and in-vivo model system.This review critically examines the existing scientific knowledge on primary and secondary metabolites from seaweed and their functional properties for health-related conditions.It presents an update on the most recent evidence relating to their effect on health-related conditions and their action on cellular metabolism.Recent advancement and challenges for seaweed bioactive as a nutraceutical in relation to their biocompatibility and bioavailability to understand their therapeutic development is discussed.展开更多
Functional ingredients, health functions and current situation of utilization and processing of garlic were summarized to provide theoretical reference for the further development of garlic products and the healthy de...Functional ingredients, health functions and current situation of utilization and processing of garlic were summarized to provide theoretical reference for the further development of garlic products and the healthy development of garlic industry.展开更多
The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed usin...The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.展开更多
Natural functional ingredients in cosmetics contain a wealth of active components,however,these materials often suffer from low bioavailability,poor solubility,and instability.For instance,high molecular weight can hi...Natural functional ingredients in cosmetics contain a wealth of active components,however,these materials often suffer from low bioavailability,poor solubility,and instability.For instance,high molecular weight can hinder transdermal absorption,or low water/oil solubility can complicate their incorporation into formulations.Consequently,innovative formulation technologies are essential to enhance their performance and broaden their application range.Molecular assembly is a complex process involving non-covalent interactions.Intermolecular hydrogen bonding,hydrophobic interactions,electrostatic interactions,and van der Waals forces drive the orderly self-assembly of various structural molecules.By modifying cosmetic functional ingredients through molecular assembly techniques such as supramolecular assembly,liposome encapsulation,and nanoemulsion wrapping,these ingredients can achieve benefits such as enhanced solubility,improved transdermal absorption,and increased bioavailability.Thus,molecular assembly technology offers promising solutions for the low utilization and limited incorporation of functional ingredients in cosmetics.Currently,there is a lack of systematic introductions and summaries of advancements regarding the modification of cosmetic functional ingredients using these techniques.In light of this,this paper reviews the advantages and research progress of molecular assembly technologies,including supramolecular assembly,liposome encapsulation,and nanoemulsion wrapping,in the modification of cosmetic ingredients,aiming to provide references for the development of multifunctional cosmetics.展开更多
Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food...Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.展开更多
Although the aquaculture industry has undergone monumental development worldwide,the ever-present threats of infectious diseases have become a constraining factor,imperiling its sustainability.Antimicrobial resistance...Although the aquaculture industry has undergone monumental development worldwide,the ever-present threats of infectious diseases have become a constraining factor,imperiling its sustainability.Antimicrobial resistance(AMR)remains a real menace to industrial aquaculture due to the careless adoption of preventive therapies(antimicrobial therapeutic drugs)to forestall disease outbreaks in aquatic food production.Suitable strategies,or at least supplementary measures,should therefore be developed to curb the emergence and widespread transmission of AMR.Vaccination represents one of the primary options to substantially mitigate the economic damages imposed by emerging infectious diseases on global aquaculture;nevertheless,the availability of commercial aquatic vaccines is usually limited,and many vaccines only confer minimal or poor protection against infections(during the early stages of animal development).Accordingly,a large body of research has been enthusiastically exploring alternate approaches for managing animal health challenges.These efforts have led to the establishment of various biocontrol strategies,such as the versatile use of high-value functional ingredients(e.g.,probiotics,prebiotics,synbiotics,paraprobiotics,postbiotics,and phytogenics),phage therapy,and quorum-sensing interference(QSI),to promote the health and welfare of farmed aquatic species in a responsive or preventative manner.This review article addresses the state-of-the-art pertinent to biological control as an eco-friendly green approach for aquatic disease management,paving the route to a sustainable blue revolution.The potential biological mechanisms of these strategies are also described,along with the impediments to scientific progress and topics that merit further investigation.展开更多
The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery an...The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery and accessibility indexes,(ii) the changes on antioxidant activity,and (iii) the prebiotic effect.Throughout exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were observed.However,these both parameters exhibited stable accessibility,accounting with 81.89%,76.55%,and 54.07% for TPC,ABTS and DPPH,respectively.After gastrointestinal digestion,the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains,possibly associated with the high content of simple sugar (glucose and fructose).This fraction also showed to be safe on Caco-2 intestinal cells.These findings suggest that MPJ might be used as a potential food functional ingredient.展开更多
This study evaluated the effects of freeze-dried red beet(Beta vulgaris L.)root(FDBR)and stem/leaves(FDBSL)on the growth and metabolic activities of the probiotics Lactobacillus acidophilus La-05,Lacticaseibacillus ca...This study evaluated the effects of freeze-dried red beet(Beta vulgaris L.)root(FDBR)and stem/leaves(FDBSL)on the growth and metabolic activities of the probiotics Lactobacillus acidophilus La-05,Lacticaseibacillus casei 26,and Lismosilactobacillus fermentum 296,as well as on their survival and physiological states when exposed to simulated gastrointestinal conditions(SGIC).The changes in the contents of phenolic compounds and antioxidant activity of FDBR and FDBSL when exposed to SGIC were also evaluated.FDBR and FDBSL had high contents of soluble(5.25 and 11.10 g/100 g)and insoluble fiber(21.43 and 37.03 g/100 g),pectins(8.45 and 9.51 g/100 g),betalains(3.36-28.99 g/100 g),and a variety of phenolic compounds.FDBR and FDBSL stimulated the growth of the probiotic strains with high viable counts(>9 log CFU/mL),the production of acetic,butyric,lactic,and propionic acids,and alterations in the contents of phenolic compounds during 72 h of cultivation.FDBR and FDBSL had positive prebiotic activity scores on the tested probiotics(≥0.17)linked to selective stimulatory effects.FDBR and FDBSL increased the survival and maintenance of active physiological functions in the probiotic during exposure to SGIC.The contents of phenolic compounds and the antioxidant activity of FDBR and FDBSL increased after exposure to the stomach conditions,while the antioxidant activity decreased after exposure to intestine conditions.The stimulatory and protective effects of FDBR and FDBSL on probiotic strains could be associated with their dietary fiber and phenolic compound contents,which could be exploited in the formulation of functional foods or dietary supplements.展开更多
Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin lea...Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin leaf protein(FLP)were incorporated into freshly prepared orange juice at an effective and inhibitory concentrations of the peptides.The rate of degradation of ascorbic acid was more in the control juice(140.06 to 18.43 mg/mL)when compared with juice containing peptides at both storage conditions(140.08 to 32.32 mg/mL).However,the rate of ascorbic acid reduction during storage(refrigerated and ambient)was least in the juice containing peptide,isolated from ELP when compared with the juice samples that contained peptides isolated from ALP and FLP.After the eighth week of storage,juice that contained FLP peptide had greater amounts of residual total phenolic content(370.53&432.33μg GAE/100 mL),juice that contained ALP peptide retained better ability to scavenge DPPH radicals(52.32&66.84%)while juice sample that contained ELP retained more metal chelating activities(44.82 and 51.03%).The results of antidiabetic property showed that juice containing peptide isolated from ALP contained greater amounts ofα-amylase inhibitory activity(41.50 and 46.89%)while greater amounts ofα-glucosidase inhibitory activities were retained in juice that contained peptide isolated from FLP.The results concluded that orange juice may be considered a veritable vehicle for functional ingredients for improved health.展开更多
Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and s...Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.展开更多
基金the financial support of Universidad Nacional del Litoral(project CAI+D:50620190100043 LI)(Santa Fe,Argentina)Consejo Nacional de Investigaciones Científicas y Técnicas(project CONICET:11220200100592CO)(Argentina).
文摘Whey protein concentrate(WPC)via single or sequential enzymatic hydrolysis steps using either only Alcalase^(®)2.4 L(WPH-A)or Alcalase^(®)2.4 L followed by Flavourzyme^(®)500 L(WPH-AF)was investigated.Different bioactive properties of particular interest in the obtained hydrolysates were evaluated.Calcium-chelating capacity(Ca-CC)of the hydrolysates was optimized using response surface methodology to adjust the experimental conditions used for producing the calcium nano-compounds.Chelates with higher Ca-CC were obtained using the WPH-AF compared to WPH-A.Additionally,antihypertensive and antioxidant activities of both hydrolysates showed significant improvements when compared to WPC,and these capabilities remained stable after undergoing different heat treatments.Finally,both hydrolysates presented a cytoprotective effect in two cell lines,suggesting that these products may have positive effects against diseases associated with reactive oxygen species.The results obtained indicate that the WPHs produced herein could be used in the development of food formulations with potential health benefits.
基金supported by the China Postdoctoral Science Foundation(2021M693870,2022M711395)the National Natural Science Foundation of China(32000426,31971335)Department of Education of Liaoning Province(1911520092).
文摘Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.
文摘The cosmetic sector is a multibillion-dollar industry that requires constant attention being paid to innovative product development and engagement.Notably,its market value is projected to exceed 750 billion U.S.dollars by 2025,and it is expanding as novel,climate-friendly,green,and sustainable components from natural sources are incorporated.This review is written based on the numerous reports on the potential applications of food-derived peptides while focusing on their possible uses in the formulation of cosmeceutical and skincare products.First,the production methods of bioactive peptides linked to cosmeceutical uses are described.Then,we discuss the obtainment and characterization of different anti-inflammatory,antimicrobial,antioxidant,anti-aging,and other pleiotropic peptides with their specific mechanisms,from various food sources.The review concludes with salient considerations of the cost of production and pilot scale operation,stability,compatibility,user safety,site-specificity,and delivery methods,when designing or developing biopeptide-based cosmeceutical products.
基金This work was supported by Science Foundation Ireland(SFI)[grant number:14/IA/2548].
文摘There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans.Seaweed bioactives including polysaccharides,pigments,fatty acids,polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development.These bioactive are explored for functional properties such as antioxidant,antibacterial,anticancer,antidiabetic,antitumor,antiviral,anti-inflammatory and anticoagulant properties,both in an in-vitro and in-vivo model system.This review critically examines the existing scientific knowledge on primary and secondary metabolites from seaweed and their functional properties for health-related conditions.It presents an update on the most recent evidence relating to their effect on health-related conditions and their action on cellular metabolism.Recent advancement and challenges for seaweed bioactive as a nutraceutical in relation to their biocompatibility and bioavailability to understand their therapeutic development is discussed.
基金Supported by Fundamental Research Funds for the Tianjin Universities(2017KDZD02)Foundation of Institute of New Rural Development,Tianjin University of Science&Technology(XNC002)Foundation of Engineering Research Center of Food Biotechnology,Ministry of Education(SPZX005)
文摘Functional ingredients, health functions and current situation of utilization and processing of garlic were summarized to provide theoretical reference for the further development of garlic products and the healthy development of garlic industry.
文摘The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.
文摘Natural functional ingredients in cosmetics contain a wealth of active components,however,these materials often suffer from low bioavailability,poor solubility,and instability.For instance,high molecular weight can hinder transdermal absorption,or low water/oil solubility can complicate their incorporation into formulations.Consequently,innovative formulation technologies are essential to enhance their performance and broaden their application range.Molecular assembly is a complex process involving non-covalent interactions.Intermolecular hydrogen bonding,hydrophobic interactions,electrostatic interactions,and van der Waals forces drive the orderly self-assembly of various structural molecules.By modifying cosmetic functional ingredients through molecular assembly techniques such as supramolecular assembly,liposome encapsulation,and nanoemulsion wrapping,these ingredients can achieve benefits such as enhanced solubility,improved transdermal absorption,and increased bioavailability.Thus,molecular assembly technology offers promising solutions for the low utilization and limited incorporation of functional ingredients in cosmetics.Currently,there is a lack of systematic introductions and summaries of advancements regarding the modification of cosmetic functional ingredients using these techniques.In light of this,this paper reviews the advantages and research progress of molecular assembly technologies,including supramolecular assembly,liposome encapsulation,and nanoemulsion wrapping,in the modification of cosmetic ingredients,aiming to provide references for the development of multifunctional cosmetics.
文摘Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.
基金supported by research grants from the Ministry of Higher Education(MOHE),Malaysia,through the Higher Institution Centre of Excellence(HICoE)scheme(Grant Code:6369100)the Fundamental Research Grant Scheme(FRGS)(Grant Code:5540469)The lead author also gratefully acknowledges the support provided by the Universiti Putra Malaysia(UPM)Postdoctoral Research Fellowship Program.
文摘Although the aquaculture industry has undergone monumental development worldwide,the ever-present threats of infectious diseases have become a constraining factor,imperiling its sustainability.Antimicrobial resistance(AMR)remains a real menace to industrial aquaculture due to the careless adoption of preventive therapies(antimicrobial therapeutic drugs)to forestall disease outbreaks in aquatic food production.Suitable strategies,or at least supplementary measures,should therefore be developed to curb the emergence and widespread transmission of AMR.Vaccination represents one of the primary options to substantially mitigate the economic damages imposed by emerging infectious diseases on global aquaculture;nevertheless,the availability of commercial aquatic vaccines is usually limited,and many vaccines only confer minimal or poor protection against infections(during the early stages of animal development).Accordingly,a large body of research has been enthusiastically exploring alternate approaches for managing animal health challenges.These efforts have led to the establishment of various biocontrol strategies,such as the versatile use of high-value functional ingredients(e.g.,probiotics,prebiotics,synbiotics,paraprobiotics,postbiotics,and phytogenics),phage therapy,and quorum-sensing interference(QSI),to promote the health and welfare of farmed aquatic species in a responsive or preventative manner.This review article addresses the state-of-the-art pertinent to biological control as an eco-friendly green approach for aquatic disease management,paving the route to a sustainable blue revolution.The potential biological mechanisms of these strategies are also described,along with the impediments to scientific progress and topics that merit further investigation.
基金National Council of Science and Technology(CONACyT,Mexico)for PhD fellowship support granted to G´omez-García Ricardothe project MultiBiorefinery:Estrat´egias multiuso para a valorizaç˜ao de uma gama alargada de subprodutos agroflorestais e das pescas:Um passo em frente na criaç˜ao de uma biorrefinaria"financiado pelo Programa Operacional Competitividade e Internacionalizaç˜ao(POCI-01-0145-FEDER-016403)e pelo Programa Operacional Regional de Lisboa(LISBOA-01-0145-FEDER-016403)na sua componente FEDER e pela Fundaç˜ao para a Ciˆencia e Tecnologia,I.P.na componente nacional(SAICTPAC/0040/2015).
文摘The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery and accessibility indexes,(ii) the changes on antioxidant activity,and (iii) the prebiotic effect.Throughout exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were observed.However,these both parameters exhibited stable accessibility,accounting with 81.89%,76.55%,and 54.07% for TPC,ABTS and DPPH,respectively.After gastrointestinal digestion,the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains,possibly associated with the high content of simple sugar (glucose and fructose).This fraction also showed to be safe on Caco-2 intestinal cells.These findings suggest that MPJ might be used as a potential food functional ingredient.
基金The authors thank the Coordenacao de Aperfeiçoamento de Pessoal de Nivel Superior(CAPES,Brazil)for partial funding of this research(Finance code 001)as well as the Universidade Federal da Paraiba(Brazil)for the funding support for this research(Grant number PVG14839-2021).
文摘This study evaluated the effects of freeze-dried red beet(Beta vulgaris L.)root(FDBR)and stem/leaves(FDBSL)on the growth and metabolic activities of the probiotics Lactobacillus acidophilus La-05,Lacticaseibacillus casei 26,and Lismosilactobacillus fermentum 296,as well as on their survival and physiological states when exposed to simulated gastrointestinal conditions(SGIC).The changes in the contents of phenolic compounds and antioxidant activity of FDBR and FDBSL when exposed to SGIC were also evaluated.FDBR and FDBSL had high contents of soluble(5.25 and 11.10 g/100 g)and insoluble fiber(21.43 and 37.03 g/100 g),pectins(8.45 and 9.51 g/100 g),betalains(3.36-28.99 g/100 g),and a variety of phenolic compounds.FDBR and FDBSL stimulated the growth of the probiotic strains with high viable counts(>9 log CFU/mL),the production of acetic,butyric,lactic,and propionic acids,and alterations in the contents of phenolic compounds during 72 h of cultivation.FDBR and FDBSL had positive prebiotic activity scores on the tested probiotics(≥0.17)linked to selective stimulatory effects.FDBR and FDBSL increased the survival and maintenance of active physiological functions in the probiotic during exposure to SGIC.The contents of phenolic compounds and the antioxidant activity of FDBR and FDBSL increased after exposure to the stomach conditions,while the antioxidant activity decreased after exposure to intestine conditions.The stimulatory and protective effects of FDBR and FDBSL on probiotic strains could be associated with their dietary fiber and phenolic compound contents,which could be exploited in the formulation of functional foods or dietary supplements.
基金supported by International Development Research Centre and Global Affairs Canada through the Canadian International Food Security Research Fund,Project 107983 on synergizing indigenous vegetables and fertilizer micro-dosing innovations among West African farmers.
文摘Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin leaf protein(FLP)were incorporated into freshly prepared orange juice at an effective and inhibitory concentrations of the peptides.The rate of degradation of ascorbic acid was more in the control juice(140.06 to 18.43 mg/mL)when compared with juice containing peptides at both storage conditions(140.08 to 32.32 mg/mL).However,the rate of ascorbic acid reduction during storage(refrigerated and ambient)was least in the juice containing peptide,isolated from ELP when compared with the juice samples that contained peptides isolated from ALP and FLP.After the eighth week of storage,juice that contained FLP peptide had greater amounts of residual total phenolic content(370.53&432.33μg GAE/100 mL),juice that contained ALP peptide retained better ability to scavenge DPPH radicals(52.32&66.84%)while juice sample that contained ELP retained more metal chelating activities(44.82 and 51.03%).The results of antidiabetic property showed that juice containing peptide isolated from ALP contained greater amounts ofα-amylase inhibitory activity(41.50 and 46.89%)while greater amounts ofα-glucosidase inhibitory activities were retained in juice that contained peptide isolated from FLP.The results concluded that orange juice may be considered a veritable vehicle for functional ingredients for improved health.
基金funded by the Marche Region under the PSR2014-2020 Programme“Misura 16.1-Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttivit`a e sostenibilit`a dell’agricoltura Azione 2-Fase di gestione del G.O.e realizzazione del Piano di Attivit`a”Project:“New vegetable organic preserves from autochthonous sea fennel organic crop(Crithmum maritimum L.)”(acronym:BIO-VEG-CONSERVE,http://www.biovegcon serve.it/).
文摘Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.
