Extraction of functional extracts from berries and their high quality processing: a comprehensive review

Feng, Tianlin; Zhang, Min; Sun, Qing; Mujumdar, Arun S.

doi:10.1080/10408398.2022.2040418

Cited by 17 publications

(11 citation statements)

References 173 publications

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“…In recent years, natural functional ingredients have attracted the great attention of many food scientists to produce functional foods that can improve health and wellness circles (Rashwan et al 2020;Rashwan et al 2021). Many foods and their ingredients were characterized as functional due to their unique nutritional compositions, such as sorghum, brown rice, beluga black lentils, black beans, berries, apple, grape, jujube, pomegranate, nuts, carrot, beetroot, cauliflower, purple potato, turmeric, cinnamon, salmon, sardines, and others (D'Amelia et al 2022;Espitia-Hernández et al 2022;Fadhlizil Fasihi Mohd Aluwi et al 2022;Feng et al 2022;Rashwan et al 2020;Rashwan et al 2022;Rashwan et al 2021). For example, sorghum extract contained a large number of bioactive compounds such as anthocyanins 2.4 μg/g, flavonoids 13.6 mg/g, and soluble polyphenols 102.1 mg/g (Bradwell et al 2018).…”

Section: Natural Functional Ingredientsmentioning

confidence: 99%

Natural nutraceuticals for enhancing yogurt properties: a review

2023

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Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins, calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron are absent in plain yogurt. These compounds could provide antidiabetic, antiobesity, antimicrobial, and anticancer properties. Here, we review the effect of adding natural functional ingredients in dairy and non-dairy yogurts, with focus on the properties and biological activity of functional yogurts. Properties include color, pH, acidity, water-holding capacity, syneresis, viscosity, structure, fats, microbiology, and flavor. Biological activities comprise antioxidant, antidiabetic, antiobesity, anti-inflammatory, cardioprotective, antibacterial, and anticancer. We found that yogurt from plant-based milk, such as common bean and soy milk, and the addition of functional ingredients, enhanced biological activities of yogurts and improved properties. Functional ingredients provide polysaccharides, phenolics, flavonoids, anthocyanins, and amino acids. Functional ingredients are both natural stabilizers and texturizing materials. The incorporation of functional ingredients improved the contents of phenolics and flavonoids by 96.52 and 97.72%, respectively, increased water-holding capacity by 20–25%, and improved the number of viable cells of lactic acid bacteria. Incorporation reduced syneresis by 15–32% and decreased the loss of fat globules. Moreover, apparent viscosity, texture, microstructure, and sensory properties were enhanced. Biological activities strongly increased, especially antioxidants, which increased from 4.88 to 15.03 mg trolox equivalent per 100 g of yogurt.

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Section: Natural Functional Ingredientsmentioning

confidence: 99%

Natural nutraceuticals for enhancing yogurt properties: a review

2023

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“…Other techniques include pressurised liquid extraction with organic solvents and/or water to extract functional compounds from fruits and vegetables, requiring less time under high temperature and pressure [ 27 ]. Pressurised liquid extraction has been extensively used to extract phytochemicals such as anthocyanins from berries [ 28 ].…”

Section: Sources Of Anthocyaninsmentioning

confidence: 99%

“…Other extraction methods for anthocyanins include silica-based strong cation exchange solid-phase extraction combined with ultrahigh-performance liquid chromatography, ultrasound-microwave assisted extraction, deep-eutectic-solvent-based ultrasound-assisted extraction (deep eutectic solvents consist of two or more plant-based primary metabolites such as organic acids, sugars, alcohols, amines and amino acids), carbon dioxide expanded liquid extraction combined with sonication, dispersive solid phase extraction and high-hydrostatic-pressure-assisted extraction [ 28 ].…”

Section: Sources Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins in Chronic Diseases: The Power of Purple

et al. 2022

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Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.

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“…Modern production technologies allow obtaining two versions of extracts: dry (powder, complex, granular, encapsulated) and liquid (water-soluble, emulsion, and functional mixtures). Such technologies open wide opportunities for their application (Feng et al, 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

RODIONOVA¹

2022

Scientific Horizons

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A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators

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Extraction of functional extracts from berries and their high quality processing: a comprehensive review

Cited by 17 publications

References 173 publications

Natural nutraceuticals for enhancing yogurt properties: a review

Natural nutraceuticals for enhancing yogurt properties: a review

Anthocyanins in Chronic Diseases: The Power of Purple

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

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