Design of novel functional food products enriched with bioactive extracts from holothurians for meeting the nutritional needs of the elderly

Garcia, Jocilaine; Méndez, Diego; Álvarez, María Eugenia Dies; Sanmartín, Beatriz; Vazquez, Raquel Gonzalez; Regueiro, Leticia; Atanassova, Miroslava

doi:10.1016/j.lwt.2019.03.097

Cited by 37 publications

(17 citation statements)

References 33 publications

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“…The design of novel functional food products enriched with bioactive extracts from holothurians is considered in [7]. The method of holothurians hydrolysis was developed.…”

Section: Literature Reviewmentioning

confidence: 99%

Technology of functional bread using sorghum flour

Temnikova¹,

Rudenko²,

Mukovnina³

et al. 2020

BIO Web Conf.

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The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.

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“…The design of novel functional food products enriched with bioactive extracts from holothurians is considered in [7]. The method of holothurians hydrolysis was developed.…”

Section: Literature Reviewmentioning

confidence: 99%

Technology of functional bread using sorghum flour

Temnikova¹,

Rudenko²,

Mukovnina³

et al. 2020

BIO Web Conf.

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“…Recently, seafood and its derivatives have become one of the most traded food commodities around the globe for disease risk reduction and health promotion [ 1 , 2 , 3 ]. The trend further enhanced the popularity of this marine species among the scientific community as well as consumers [ 4 , 5 ]. Apart from the high nutritional profile of sea cucumber, the availability of unique bioactive compounds coupled with the therapeutic properties has upgraded their position as a functional food ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…The versatile nature of the unique functional and technological properties of sea cucumber has extensively been studied and has shown great potential for developing novel foods as well as bio-medicinal applications [ 8 , 9 , 10 ]. The groups of bioactive compounds identified with elucidated structures are collagen, gelatin, saponins, chondroitin sulphates, glycolipids, triterpene glycosides, mucopolysaccharides, bioactive peptides, vitamins, minerals, carotenoids, and amino acids, among others [ 5 , 11 , 12 , 13 ]. Within these numerous bioactive compounds, sea cucumber has been considered as a rich source of collagen [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

2020

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Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.

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“…Korea is also becoming an aging society. Since a large portion of the elderly population suffers from eating disorders such as masticatory disorders, swallowing disorders, and digestive disorders, they cannot take the essential nutrition from foods [ 7 ]. Eating disorders can inevitably lead to an unbalanced diet, which causes malnutrition in the elderly population [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation

Joe

Hwang

et al. 2021

Foods

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The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.

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Design of novel functional food products enriched with bioactive extracts from holothurians for meeting the nutritional needs of the elderly

Cited by 37 publications

References 33 publications

Technology of functional bread using sorghum flour

Technology of functional bread using sorghum flour

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation

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