Handbook of Food Preservation

Rahman, Mohammad Shafiur

doi:10.1201/9781420017373

Cited by 285 publications

(19 citation statements)

References 99 publications

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“…It seems that these agents had unstable characteristics in high temperature. Tocopherol and phenolic compounds are antioxidants with main function for neutralizing reactive oxygen species (ROS) in order to prevent cell damage and inflammation (Rahman, 2007;Decker et al, 2010). For further identification of antioxidants in tempeh oil that are also responsible to prevent photoaging and inflammation caused by UVB irradiation, liquidchromatography-mass spectrometry (LC-MS) instrument could be employed for advanced detection of these compounds in tempeh because it can work at lower temperature than that of the py/GC-MS one (Hoppe et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

Down-regulation of genes related to photoaging and inflammation in UVBirradiated mice premature skin photoaging by linoleic acid-rich tempeh oil

Subali¹,

Lay²,

Yanti³

2019

Food Res.

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Polyunsaturated fatty acids (PUFAs) are natural substances that are considered for skin protection caused by UVB exposure. The increased levels of photoaging and inflammation markers, i.e. matrix metalloproteinases (MMPs), cyclooxygenase (COX)-2, and inducible nitric oxide synthase (iNOS) are correlated with the signs of photoaging and inflammation in the skin. Tempeh, one of the Indonesian fermented foods is a promising source of PUFAs for food applications including nutraceuticals and cosmeceuticals. In this study, PUFA-rich oil was extracted from white and black soybean tempeh and tested on its efficacy on down-regulating several genes related to photoaging and inflammation in UVB-irradiated premature skin aging in mice model by conducting hematoxylin and eosin (H&E) staining and quantitative Real Time-PCR (qRT-PCR) assays. Tempeh oil was extracted in methanol and chloroform using Bligh and Dyer method, and PUFA constituents in tempeh oil were determined by pyrolysis gas chromatography-mass spectrometry (py/GC-MS) analysis. Mice skin dorsal was irradiated with UVB gradually for 4 weeks to induce premature photoaging. Mice were grouped into negative control; positive control; black soybean tempeh oil at 100 and 300 mg/kg; white soybean tempeh oil at 100 and 300 mg/kg; and omega 3 standard. Mice were orally supplemented with tempeh oil for 4 weeks along with UVB irradiation. The py/GC-MS profiling revealed that both tempeh oils contained major linoleic acid PUFA with 52.3% in white tempeh oil and 85.69% in black tempeh oil, respectively. H&E staining demonstrated that UVB irradiation caused premature skin photoaging in mice, indicating by necrosis, epidermal atrophy, and tissue damage. Orally tempeh oil treatment improved tissue damage and increased the proliferation of hair follicle in the skin. Tempeh oil was found to be effectively inhibited the genes expression of MMP-1, MMP-3, MMP-9, COX-2 and iNOS in UVB-irradiated mice skin. Among these genes, tempeh oil from black and white soybean tempeh exerted a significant effect on down-regulating the expression of MMP-9 gene in UVB-irradiated mice skin. In conclusion, tempeh oil may offer the promising photoprotective ingredient in application of nutraceuticals and cosmeceuticals for protecting skin photoaging.

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Section: Discussionmentioning

confidence: 99%

Down-regulation of genes related to photoaging and inflammation in UVBirradiated mice premature skin photoaging by linoleic acid-rich tempeh oil

Subali¹,

Lay²,

Yanti³

2019

Food Res.

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“…It is well known that pollen's viability and germination ability decrease during inadequate storage and that they can be affected by several factors, such as humidity, temperature, gas atmosphere, and oxygen pressure [2]. Similarly, there are different factors (microbiological, chemical, physical, and mechanical) that may affect the nutrient/bioactive components' contents in food/pollen before it is used [57]. For these reasons, a suitable preservation process should be applied, and regular quality control must be conducted throughout the whole time.…”

Section: The Application Of Pollen As a Functional Food Ingredientmentioning

confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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“…The difference in osmotic pressure between the cell and the hypertonic solution is the major driving force for the partial removal of water through the semi-permeable cell membrane (Rastogi, Raghavarao, Niranjan, & Knorr, 2002). The mass transfer during OD is achieved mainly through capillary flow and diffusion (Rahman & Perera, 2007). As a pretreatment method, the OD technique has been widely used in drying, freezing, and storage of vegetables and fruits.…”

Section: Introductionmentioning

confidence: 99%

Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

Pei

Chen

Yang

et al. 2017

CyTA - Journal of Food

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To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, lowfield nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis.

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Handbook of Food Preservation

Cited by 285 publications

References 99 publications

Down-regulation of genes related to photoaging and inflammation in UVBirradiated mice premature skin photoaging by linoleic acid-rich tempeh oil

Down-regulation of genes related to photoaging and inflammation in UVBirradiated mice premature skin photoaging by linoleic acid-rich tempeh oil

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

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