Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products

Ahmed, Zahoor; Chen, Jin; Tufail, Tabussam; Latif, Anam; Arif, Muhammad; Ullah, Riaz; Alqahtani, Ali S.; Xu, Bin

doi:10.1016/j.tifs.2023.104299

Cited by 7 publications

(1 citation statement)

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“…Functional foods may be natural or with certain components added or removed as per their effectiveness, technological, or biotechnological practices [ 8 ]. Moreover, a food with an altered nature of its one or more constituents, or one in which the bioavailability of one or more of its components has been customized, or any combination of these possibilities, also comes under the term functional foods, nutraceuticals, and designer and therapeutic foods [ 9 ]. In addition, these foods contain medicinal properties and are found in the prophylaxis of certain diseases such as cardiac events, hepatic and renal disparities, hyperlipidemia, cancer, and PCOS; they also possess certain bio-regulatory functions [ 10 , 11 , 12 , 13 ].…”

Section: Nutraceuticals and Pharma Foodsmentioning

confidence: 99%

Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications

Munir,

Yaqoob,

Awan

et al. 2024

Foods

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The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity. Plant-based foods rich in phytochemicals are increasingly popular and effectively utilized in disease management. Agricultural waste from plant-based foods is being recognized as a valuable source of nutraceuticals for dietary interventions. Citrus peels, known for their diverse flavonoids, are emerging as a promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons of by-products annually, highlighting the substantial potential for utilizing citrus waste in phyto-therapeutic and nutraceutical applications. Citrus peels are a rich source of flavonoids, with concentrations ranging from 2.5 to 5.5 g/100 g dry weight, depending on the citrus variety. The most abundant flavonoids in citrus peel include hesperidin and naringin, as well as essential oils rich in monoterpenes like limonene. The peel extracts exhibit high antioxidant capacity, with DPPH radical scavenging activities ranging from 70 to 90%, comparable to synthetic antioxidants like BHA and BHT. Additionally, the flavonoids present in citrus peel have been found to have antioxidant properties, which can help reduce oxidative stress by 30% and cardiovascular disease by 25%. Potent anti-inflammatory effects have also been demonstrated, reducing inflammatory markers such as IL-6 and TNF-α by up to 40% in cell culture studies. These findings highlight the potential of citrus peel as a valuable source of nutraceuticals in diet-based therapies.

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