In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour

Dyshlyuk, Lyubov; Babich, Olga; Prosekov, Alexander; Иванова, Светлана; Pavsky, Valery; Yang, Yong

doi:10.1016/j.bcdf.2017.09.001

Cited by 44 publications

(26 citation statements)

References 35 publications

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“…which results in the development of various diseases such as cancer, atherosclerosis, cardiovascular disease, neurological, pulmonary, hormonal, and other diseases [1,2]. Research confirms that high consumption of fruit and vegetables containing vitamin E, vitamin C and carotenoids, phenolic compounds including flavonoids and phenolic acids reduces the incidence of various dangerous diseases such as cancer and cardiovascular disease [3,4,5]. Therefore, natural plant foods are considered a potential source of natural highly active antioxidants such as phenolic compounds of various plant extracts or products [6,7,8,9,10,11,12,13].…”

Section: Introductionmentioning

confidence: 99%

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

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The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is-42.9-55.0 %, carotenoids-24.0-56.0 %, flavonoids-28.0-33.0 %, β-carotene-70.9-71.6 %, lycopene-62.6-69.0 %, lutein-64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.

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Section: Introductionmentioning

confidence: 99%

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

Self Cite

View full text Add to dashboard Cite

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“…Fortunately, consumers are well aware of the glycemic index (GI), caloric and dietary fiber content of foods. Furthermore, low GI diets have favorable effects on obesity-related sicknesses such as type 2 diabetes [14,15]. The consumer's growing interest in healthier and tastier foods makes the food industry develop new bakery products [16].…”

Section: Introductionmentioning

confidence: 99%

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Peris

Rubio-Arraez

Castelló

et al. 2019

Foods

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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“…They contain natural ingredients such as carbohydrates, proteins, organic acids, vitamins, etc. [Watson & Preedy, 2016;Dyshlyuk et al, 2017]. Consumption of fruit and vegetables remains stable, despite their price increase.…”

Section: Introductionmentioning

confidence: 99%

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes

Babich¹,

Dyshlyuk²,

Сухих³

et al. 2019

Pol. J. Food Nutr. Sci.

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During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products. The purpose of the study was to assess the effect of combining various packaging technologies with different biopreservatives on the stability of physicochemical and microbiological characteristics of fresh vegetables and fruit during storage. Samples of fruit and vegetable products (apples, tomatoes) were subjected to the following procedures: packaging without treatment, treatment with a mixture of bacteriocin-like substances and packaging with or without modifi ed atmosphere. Packaged samples were stored in a refrigerator at a temperature of 4°C for 25 days. The bacteriocin-like substances in combination with modifi ed atmosphere reduced the contamination of samples by pathogenic microorganisms at least 4 times while maintaining the quality characteristics of the fruit during the storage period. A biopreservative in combination with modifi ed atmosphere can be used to control microbial spoilage and to keep fruit and vegetables fresh after harvest.

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In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour

Cited by 44 publications

References 35 publications

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes

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