Bioingredients: functional properties and health impacts

Premkumar, Jayapal; Vasudevan, Ranganathan Thottiam

doi:10.1016/j.cofs.2018.03.016

Cited by 20 publications

(9 citation statements)

References 72 publications

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“…However, one thing still remains at the bottom of this topic: the interest on functional ingredients from natural sources that could be potentially used in the food industry in an effort to improve consumers' health and well-being. Indeed, the number of research projects and published papers focused on the relationship between food and food ingredients and health do not stop growing year after year [2][3][4]. As a consequence, the search for natural compounds that could provide with a biological activity is still a hot-topic.…”

Section: Introductionmentioning

confidence: 99%

Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update

Gallego

Bueno

Herrero

2019

TrAC Trends in Analytical Chemistry

221

112

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Following our previous reviews, this manuscript presents an updated perspective on the use of compressed fluids, mainly under sub-and supercritical conditions, for the extraction of bioactive components from natural matrices covering the period from 2015 to present. These extraction technologies might have an important role in the development of sustainable and efficient extraction processes to cope with the high demand of natural bioactive compounds.Moreover, more complex approaches based on process integration, intensification and the development of sequential valorization chains are being increasingly developed. Most recent and interesting applications grouped according to the type of natural material used (plants, seaweeds, microalgae and food-related by-products) are described and critically commented. Furthermore, we discuss the potential future outlooks related to this field in agreement with our own experience.

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Section: Introductionmentioning

confidence: 99%

Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update

Gallego

Bueno

Herrero

2019

TrAC Trends in Analytical Chemistry

221

112

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“…The environmental problems related to the increasing amount of agro-wastes can be mitigated with the valorization of these residues since they are rich sources of bioactive compounds such as phenolic 3 compounds, which are of interest in different industries such as pharmaceuticals and food [8]. The biological properties of these bioactive compounds could be used as treatment against diseases such as diabetes, hypertension, anticancer, etc.. Another possible use is as food preservatives (antioxidants and antimicrobials) [9]. To achieve the integral use of these residues, it is essential to adapt the mango industry under a biorefinery model, through which using physical, chemical and biochemical processes, all the parts of the mango (peels, seeds, leaves, barks, flowers, residual pulp, etc.)…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds in mango fruit: a review

et al. 2021

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Mangifera indica fruit (mango) is one of the most commercialized fruits around the world, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach.

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“…Moreover, cytotoxicity studies have provided evidence that proteins derived from non-animal and animal sources could exhibit anticancer and antioxidant activities (Beltrán-Barrientos et al, 2017;Premkumar & Vasudevan, 2018). For example, Rayaprolu et al (2017) characterized protein hydrolysate fractions from a high oleic acid soybean.…”

Section: Cytotoxicitymentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

194

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Bioingredients: functional properties and health impacts

Cited by 20 publications

References 72 publications

Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update

Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update

Phenolic compounds in mango fruit: a review

Emergent food proteins – Towards sustainability, health and innovation

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