Marine foods as functional ingredients in bakery and pasta products

Kadam, Shekhar U.; Prabhasankar, P.

doi:10.1016/j.foodres.2010.06.007

Cited by 251 publications

(155 citation statements)

References 32 publications

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“…However, traditional farm-raised freshwater fish, such as pintado (Pseudoplatystoma corruscans), dourado (Salminus maxillosus), and Nile tilapia (Oreochromis niloticus), have a low content of n-3 PUFAs, 23 since the diet of these freshwater fish is based on lipid sources as soybean, a vegetable oil rich in n-6 PUFAs. 23,24 Nowadays, several strategies to increase the levels of n-3 PUFAs in different types of food have been applied and evaluated, such as the n-3 PUFA-enrichment of poultry meat with algal biomass, 25 baked goods with flaxseed flour, 26 infant formula with marine oils, 27 and chicken eggs with oilseeds and fish oils. 28,29 Additionally, recently published studies involving Nile tilapia fed a diet supplemented with different seed oils showed an expressive increase of n-3 PUFAs in their fillets and a decrease in the n-6/n-3 ratio.…”

Section: Introductionmentioning

confidence: 99%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

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Section: Introductionmentioning

confidence: 99%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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“…Moreover the peanut cake or meal was used as nutritional source for the manufacture of bakery products (Ory and Conkerton 1983) like cookies (Tate et al 1990), breads (Jan et al 2003) and chapattis (Bhat 1977), breakfast cereals (Coccodrilli et al 1979), peanut butter (Lima et al 2000) and popular drinks (Holsinger et al 1978). Pasta can be made fortified by combination of soy (Lamacchia et al 2010), sweet potato and soy (Limroongreungrat and Huang 2007), edible Japanese seaweed and wakame (Prabhasankar et al 2009) and marine foods (Kadam and Prabhasankar 2010) with semolina.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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“…Functional foods, first evolved in Japan in 1980, are defined as foods demonstrating beneficial effect on one or more targeted functions on human organism (Ross, 2000). Marine-based functional foods or nutraceuticals, include omega-3 fatty acids, chitin and chitosan, fish protein hydrolysates, algal constituents, carotenoids, antioxidants, fish bone, shark cartilage, taurine and bioactive compounds (Kadam & Prabhasankar, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, marine-based food quality is highly influenced by autolysis, bacterial contamination and loss of protein functionality . More recently, pollution of seafood with different hazardous materials such as refinery, industrial wastes and heavy metals has resulted in elevated concern about the consumption of seafood (Kadam & Prabhasankar, 2010). Additionally, aquaculture industry has increasingly attracted much attention for the intensive farming of fish and shellfish, mainly due to the depleting of wild fish and shellfish stocks worldwide.…”

Section: Introductionmentioning

confidence: 99%

Chitosan: A Bioactive Polysaccharide in Marine-Based Foods

Alishahi¹

2012

The Complex World of Polysaccharides

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Marine foods as functional ingredients in bakery and pasta products

Cited by 251 publications

References 32 publications

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Chitosan: A Bioactive Polysaccharide in Marine-Based Foods

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