Functional Ingredients Research Articles

Purification of angiotensin converting enzyme inhibitory peptides and antihypertensive effect generated from Indonesian traditional fermented beef (Cangkuk).

Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of angiotensin converting enzyme (ACE) inhibitory peptides. This study aimed to identify ACE-inhibitory peptides from Cangkuk and analyze their antihypertensive effects. The water-soluble fraction of Cangkuk was fractionated to obtain ACE-inhibitory peptides using an ethanol solvent at several concentrations and solid-phase extraction with an OASIS HLB cartridge followed by purification with reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC-MS was used to identify target peptides, followed by automatic protein sequencer analysis to detect peptide sequences. Antihypertensive effects were analyzed on the water-soluble fraction and synthesized peptides. The animal model comprised 14-16-week-old male spontaneously hypertensive rats (SHRs) (~320 g average body weight) with mean systolic blood pressures (SBPs) higher than 190 mmHg. All oral doses of peptides were 1 mL in volume. Distilled water was used as a control. The antihypertensive activities of the sample and control were observed by measuring the SBP at 0, 2, 4, 6, 8 and 24 h after oral administration. Two sequences of ACE inhibitory peptides were found, EAPLNPKANR (IC50 value of 44.6 μmol/L) and IVG (IC50 value of 97.3 μmol/L). The water-soluble fraction demonstrated an antihypertensive effect on SHRs after oral administration at 100 mg/kg body weight, maximally lowering the SBP by 14.9 mmHg 8 h after administration. The tripeptide IVG showed the highest reduction of SBP, 24.76±2.1 mmHg 8 h after administration. The decapeptide EAPLNPKANR showed the highest reduction of SBP, 21.0±1.9 mmHg, 8 h after administration. All the samples differed significantly from the control (p<0.01). Cangkuk has potential as a functional food ingredient acting as an antihypertensive agent.

Industrial byproduct pine nut skin factorial design optimization for production of subcritical water extracts rich in pectic polysaccharides, xyloglucans, and phenolic compounds by microwave extraction

Pine nut skin (Pinus pinea L.) is a poorly explored industrial byproduct with potential to be utilized as a food ingredient. Subcritical water extraction (SWE), an eco-friendly extraction technique with higher efficiency than hot-water extraction (HWE), was studied to evaluate its suitability in producing extracts rich in soluble fiber and phenolic compounds. For this, a factorial design was developed considering temperature (120–180 °C), time (2–10 min), and mass/volume ratio (1–3 g/60 mL) under microwave irradiation. This design aimed to maximize the extraction of carbohydrates, while achieving the highest content of phenolic compounds and antioxidant activity. SWE produced higher yields (2.6-fold in relation to HWE) of extracts rich in polysaccharides, determined by methylation analysis, oligosaccharides, determined by GC-qMS as alditol acetates, and phenolic compounds, determined by HPLC-ESI-MS. SWE increased the recovery of pectic oligosaccharides (10-fold) and xyloglucans (2-fold), and allowed to recover pectic polysaccharides, type II arabinogalactans and insoluble-bound phenolic compounds. Mono-, oligo- and polysaccharides were not hydrolyzed during in vitro gastrointestinal digestion, showing potential prebiotic functionality. Although phenolic compounds suffered a 23 % (gallic acid equivalents) decrease, phenolic acids and aldehydes were released or conserved upon intestinal phase. These results highlight the potential of PNS valorization as functional food ingredients through the subcritical water solubilization of polysaccharides and phenolic compounds.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies.

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

The isolation, structure characterizations and anti-photoaging activities of sulfated polysaccharides isolated from Sargassum fusiforme

BackgroundOur previous study found that crude polysaccharide extracted from Sargassum fusiforme (PSF) exhibited excellent anti-photoaging activity, but the composition responsible for this activity remained unknown.ResultsIn this study, three fractions (P1, P2 and P3) obtained by hot water extraction and column chromatographic separation from PSF were structurally characterized. The anti-photoaging activities of these isolated polysaccharides were evaluated using HaCaT cells. The results showed that P1, P2 and P3 were acidic polysaccharides with 42.94%, 40.75% and 2.21% uronic acid. In addition, the contents of sulfate groups were 3.01%, 10.05% and 7.44%, respectively. Moreover, their content of reducing sugar was low, and none of the fractions had a triple-stranded helical structure. P1 had the largest average molecular weight of 208.89 kDa, while P2 and P3 had a relatively lower molecular weight of 154.09 and 151.71 kDa, respectively. Treatment with P2 effectively safeguarded the viability of HaCaT cells exposed to UVB irradiation. Additionally, it inhibited the secretion of MMP-1 and MMP-3 while elevating the content of hydroxyproline (HYP) in the cell supernatant. Methylation and NMR analysis suggested the main structure of P2 might be → [4)-β-ManA-(1]23 → 4)-β-ManA-(1 → 3)-β-d-Glcp-(1 → 4)-β-d-Glcp-(1 → 4)-β-d-Glcp-(1 → . The two terminal groups of β-ManA-(1 → and β-d-Glcp-(1 → were connected via the glycosidic bonds of → 3, 4)-O-3 in β-ManA-(1 → and O-6 in → 4, 6)-β-d-Glcp-(1 → , respectively.ConclusionsThese findings will open new avenues for exploring the potential use of Sargassum fusiforme polysaccharide, particularly P2, as a functional ingredient with anti-photoaging activity.Graphical

Anti-adhesive activity peptides against Helicobacter pylori from corn protein: Properties, identification, structural characterization and molecular docking in vitro and in silico

The population infected with Helicobacter pylori (H. pylori) is huge, and it is designated as a class I carcinogen by the World Health Organization (WHO). Inhibiting H. pylori adhesion to gastric mucosal epithelial cells (GES-1 cells) is an effective way to prevent H. pylori infection. In the present study, the properties, identification, structural characterization and mechanism of anti-adhesive activity peptides against H. pylori from corn protein were studied in vitro and in silico. It was found that corn protein-derived peptides prepared by Neutrase could effectively inhibit H. pylori adhesion to GES-1 cells as a receptor analog, and they possessed a low molecular weight distribution (less than 1000 Da accounting for 74.10%) and more hydrophobic amino acids. 241 peptide sequences with potential H. pylori-binding ability were identified and further analyzed for their structural characteristics. Anti-adhesive mechanism studies revealed that Neutrase-CPH inhibited H. pylori adhesion to GES-1 cells by interacting specifically with H. pylori adhesins SabA and BabA, and hydrogen bonds are the main driving forces. In addition, two novel anti-adhesive activity peptides, EFFAEY and VCENPIL, were evaluated in vitro, their anti-adhesive activity was 40.77 ± 1.57% and 34.86 ± 1.36% at 4 mg/mL, respectively. Overall, corn protein-derived anti-adhesive peptides might be applied as a potential functional food ingredient to prevent H. pylori infection, and this study provides theoretical support for the development of anti-adhesive functional food.

Grape pomace in diets for European sea bass: influence on oxidative status, intestinal microbiota, and fillet quality

The use of intensive systems in aquaculture causes an increase in environmental stress agents, reducing water quality and facilitating the appearance of pathologies in individuals. In this context, the selection of ingredients is a key strategy in managing the quality of aquafeed and the cultivation of aquaculture species. Considering this, wine by-products can be a potential functional ingredient due to several particular characteristics, such as their low cost, large volumes produced, and for being a natural source of bioactive compounds with antioxidant activity. The present study developed different experiments focused on evaluating the benefits of feeding juvenile European sea bass during 5 weeks with feeds incorporating 0.4% red wine grape pomace (GP). At the end of the feeding period, potential modifications in metabolism, immunological and oxidative status, and functionality of intestinal microbiota were assessed as well as the potential protective effect against oxidation in fish fillets during 6 days of cold storage (4 °C). In addition, the preservative effect of GP on the feed when stored for a period of 12 weeks at two different temperatures (4 °C and 25 °C) was evaluated. The results demonstrated that the inclusion of GP in feeds for European sea bass prevents oxidation when stored at room temperature. In addition, a general improvement in the physiological and immunological status, as well as fillet quality, was evidenced.

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

Chemical profiling of citrus fruit-peel and stem extracts by modified UHPLC-TOF-MS and their antiplasmodial, antioxidant and antimicrobial activities

Citrus jambhiri (Lush) and paradisi (Macf.) have wide usage as food spices. Therefore, the presence of profiled phytochemicals, the antioxidant, antimicrobial and anti-plasmodial activities of the stem and fruit-peel extracts were studied. The citrus stem and fruit-peel extracts were analyzed using ultra-high-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry (UPLC-qTOF/MS) and anti-plasmodial activities against chloroquine-sensitive (CQS) strain of Plasmodium falciparum, antimicrobial against Gram-positive and Gram-negative bacterial strains as well as antioxidant potentials were determined in triplicate. Metabolite fingerprinting of C. jambhiri stem and C. paradisi fruit-peel extracts revealed rutamarin and spicatin respectively. The stem and fruit-peel of C. jambhiri showed moderate antimalarial activity. C. paradisi stem revealed a weak activity; however, C. paradisi fruit-peel showed no antimalarial activity (IC50 >100 μg/mL). C. paradisi and C. jambhiri extracts exhibited lower inhibition concentration (IC50: 3.0–7.0 µgmL−1), than ascorbic acid (IC50: 9.0 µgmL−1). C. paradisi stem DCM/methanol extract showed a reducing value of EC50: 8.00 µgmL−1 whereas reference compound used, (ascorbic acid) had EC50: 11.00 µgmL−1. Furthermore, C. jambhiri stem extract showed the best antimicrobial activity against the clinical isolates with high inhibition zones ≥ 15 mm. There is a paucity of information on the identification and importance of rutamarin and spicatin from Citrus extracts as a functional food ingredient with a promising compound implicated in the development of antimalarial drugs. Overall result however showed that the two citrus plants contain antioxidant constituents whereas C. jambhiri could be important source of antimicrobial agents. The study profiled two new compounds from the citrus extract and showed the potentials of the plant as source of antimalaria drug.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

PSIV-A-11 Potential of black soldier fly (Hermetia illucens) larvae frass as a functional ingredient for nursery pigs

Abstract Frass is the leftover material from the production of black soldier fly larvae (BSFL), which includes chitin-containing exoskeleton shedding, small, processed larvae, leftover dietary substrate, and larvae excrement. A total of 120 nursery pigs (initial body weight of 6.85 ± 0.10 kg) weaned at 21 d of age were used in a 6-wk study to evaluate the effect of increasing dietary levels of frass on growth performance, diarrhea score, and serological indices. Pigs were randomly assigned within sex and body weight blocks to 1 of 3 dietary treatments using 30 pens (4 pigs/pen; 10 replicates/treatment). Diets were prepared from a common basal and fed in 3 dietary phases of 2 wk each and included: 1) a control diet based primarily on corn and soybean meal; 2) the control with 3% added frass; and 3) the control with 6% added frass. On d 4, 7, and 14, individual fecal samples were obtained using fecal loops and were evaluated on a scale of 1 to 5 representing hard, normal, soft, watery soft, and watery liquid feces, respectively. Blood samples were collected on d 42 from 1 median pig per pen for the analysis of serum chemistry. Data were analyzed using the mixed model procedures as a randomized complete block design using linear and quadratic contrast comparisons to determine the effects of frass. Supplementation of frass linearly increased average daily gain (ADG) from d 7 to 14 (P = 0.044; 347.9, 378.8, and 396.8 g/d for 0, 3, and 6% frass, respectively), and tended to linearly increase ADG during Phase 1 (P = 0.079; 265.1, 284.8, and 298.6 g/d). No differences were observed for final body weight (P ≥ 0.146; 29.90, 31.48, and 30.70 kg for 0, 3, and 6% frass, respectively), and overall ADG, average daily feed intake (ADFI), or gain to feed ratio (G:F). Diarrhea scores increased (P &amp;lt; 0.001) from d 4 (2.96) to d 7 (4.20) and then decreased (P &amp;lt; 0.001) on d 14 (3.69). Inclusion of frass at 6% had a decreased diarrhea score compared with 3% frass on d 7 (P = 0.029), but pigs fed 6% frass had a greater diarrhea score (P = 0.038) than pigs fed the control diet on d 14. However, scores were indicative of diarrhea for all treatments on d 7 and 14. Serum concentrations of total protein, albumin, globulin, aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, γ-glutamyltranspeptidase, urea N, creatinine, glucose, Ca, P, Mg, K, Na, Cl, triglycerides, amylase, cholesterol, and creatine phosphokinase measured on d 42 were not different (P &amp;gt; 0.093) between treatments. All serological analytical results were generally within normal expected ranges. In conclusion, these findings suggest that dietary inclusion of frass may improve growth performance of nursery pigs, especially during the early stages of the nursery period.

Tomato pomace food waste from different variants as a high antioxidant potential resource

Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C and analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, polyphenol qualitative profile, total antioxidant capacity (TAC), and antimicrobial activity. Commercial dried tomato powder (CTRP) was included as a control. No differences were detected nutritionally, in TPC and antimicrobial activity, but significant changes were observed for TFC and TAC, underlying variation in the phenolic profile. SB pomace (SBP) had the highest TFC and TAC. LC-HRMS analysis showed a flavonoid-enriched profile in SBP besides the exclusive presence of anthocyanins, with petanin and negretein as the most abundant. Among flavonoids, quercetin-hexose-deoxyhexose-pentose, naringenin, and rutin were the major. Overall, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste product to be transformed into a functional ingredient, reducing the food industry waste.

Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study.

Excessive accumulation of advanced glycation end products (AGEs) in the body is associated with diabetes and its complications. In this study, we aimed to explore the potential and mechanism of coffee leaf extract (CLE) in inhibiting the generation of AGEs and their precursors in an in vitro glycation model using bovine serum albumin and glucose (BSA-Glu) for the first time. High-performance liquid chromatography analysis revealed that CLE prepared with ultrasound pretreatment (CLE-U) contained higher levels of trigonelline, mangiferin, 3,5-dicaffeoylquinic acid, and γ-aminobutyric acid than CLE without ultrasound pretreatment (CLE-NU). The concentrations of these components, along with caffeine and rutin, were dramatically decreased when CLE-U or CLE-NU was incubated with BSA-Glu reaction mixture. Both CLE-U and CLE-NU exhibited a dose-dependent inhibition of fluorescent AGEs, carboxymethyllysine, fructosamine, 5-hydroxymethylfurfural, 3-deoxyglucosone, glyoxal, as well as protein oxidation products. Notably, CLE-U exhibited a higher inhibitory capacity compared to CLE-NU. CLE-U effectively quenched fluorescence intensity and increased the α-helix structure of the BSA-Glu complex. Molecular docking results suggested that the key bioactive compounds present in CLE-U interacted with the arginine residues of BSA, thereby preventing its glycation. Overall, this research sheds light on the possible application of CLE as a functional ingredient in combating diabetes by inhibiting the generation of AGEs.

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the rheological properties, water distribution, and microstructure of dough, as well as the quality of the final steamed bread, were investigated. The findings revealed that inulin led to a reduction in the water absorption of the dough while increasing its stable time. Furthermore, inulin delayed the alteration of freezable water within the frozen dough. Notably, the addition of inulin resulted in a more cohesive and evenly arranged network structure within the frozen dough. Steamed bread supplemented with 6% OP, 6% OH, and 3% OHP consistently dislayed a higher specific volume and spread ratio. These findings offer valuable insights into the utilization of inulin in frozen wheat foods.

Processing to improve the sustainability of chickpea as a functional food ingredient.

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

Utilization and application of bioactive compounds generated from Fish waste and by product as Functional Food Ingredient: A review

The quest for novel functional food ingredients from natural sources is one of the most important discuss in food science and technology. Food industries dispose their valuable waste and some food industries re-process their wastes and used them as functional food ingredients, thereby developed their economy to survive in the neck cutting competition of the market. Enormous volumes of food processing by-products (FPBs) are produced from food manufacturing industries, accounting it as the second-largest quota of food waste generation. Fish known as ‘rich food for poor people,’ supplies good quality of fats, minerals vitamins and proteins to billions of populaces across the globe. However, the fish processing industry on daily basis generates huge wastes leading to the quest for management of these wastes. These wastes which can be referred to as by-products are generated during removal of head; gutting of the fish and during other secondary processing carried out either onboard in fishing vessels or at processing plants on the shores. Over the years there are bids for utilization of fish wastes and by products for production of functional food ingredients using bioactive compounds produced from them. This was aimed at reduction of processing waste, creation of sustainable economic boost, environmental safety while formulating value added functional food which could be of importance to human and animal health or wellbeing. By-products from fish processing such as blood, fleshy chunks of fatty fish, tails, liver from white lean fish, Fish heads, offal, viscera (gut, intestines, etc.), skin and shells have potentials utilization as raw materials for production of value-added functional food ingredients. Bioactive peptides isolated from various fish protein hydrolysates have reported to have several bioactivities such as immunomodulatory, antioxidative antihypertensive, antithrombotic, anticoagulant activities among others Hence from the review, the recovery of bioactive compound and utilization of these by-products are untapped sources for functional ingredients which can be applied in several aspects of food processing for the benefit of manufactures, supply series of nourishments, and consequently advancing the usefulness of the fish waste in consumers’ health and economic benefits of all stakeholders.

Stability of an isotonic beverage based on sweet whey permeate added with cape gooseberry (Physalis peruviana L.)

Carbohydrate and mineral content in whey permeate is similar to that of commercially available sports drinks, most of which are formulated without functional ingredients. The aim of this study was to evaluate the physicochemical stability of two formulations of isotonic beverage from whey permeate obtained by membrane separation (ultrafiltration), added with cape gooseberry fruit (Physalis peruviana L.). Physicochemical and microbiological stability, total polyphenol and carotenoid content, antioxidant activity (ABTS and DPPH) and sensory profile were evaluated during two-months of refrigerated storage at 4 °C. The results showed high physicochemical stability (pH, acidity, and total soluble solids) for the functional beverage. Important differences were observed in osmolality, which increased from 304.83 to 324.13 mOsm kg-1 for the non-hydrolyzed drink (BIUN) and from 330.1 to 350.53 mOsm kg-1 for the hydrolyzed drink (BIUH). The average content of total phenols was 9.64 and 9.72 mg-AG.100 g-1 for the BIUN and BIUH beverages, respectively. There was a reduction in the antioxidant activity of the drinks by both DPPH and ABTS analysis during storage time. Total carotenoid content decreased from 0.095 to 0.076 mg β-carotene.100 g-1 and from 0.115 to 0.076 mg β-carotene.100 g-1 for the BIUN and BIUH beverages, respectively. The sensory profile showed that both drinks had high overall quality.

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

AbstractThree‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

Integrative approach to the biochemical, and toxicological fingerprinting of Polygonum glabrum.: A computational and experimental synergy for a medicinal food plant

In this work, the biological and chemical fingerprints of methanol and DCM extracts from an important Polygonum species (Polygonum glabrum) was investigated. The biological fingerprint was assessed for its antioxidant, enzyme inhibitory, and cytotoxic effects. For the chemical characterization, total bioactive components, and individual secondary metabolites were determined using photometric, HPLC-PDA polyphenolic quantification, and UHPLC-MS methods. The main identified compounds were belonging to flavonoid and phenolic classes of phytochemicals. Methanol extracts contained the highest total phenolic (54.66 mg GAE/g extract) and flavonoid (27.85 mg GAE/g extract) content. The results of antioxidant assays showed that methanol extract displayed higher antioxidant (for DPPH, ABTS, FRAP, CUPRAC) activity compared to the DCM extract (which was most active for metal chelation assay). For the enzyme inhibition activity, the DCM extract was found to be active against cholinesterases, while the methanol extract exhibited the higher inhibition potential for tyrosinase, amylase, and glucosidase enzymes. Generally, the methanol extract exhibited higher biological activities which might be correlated with higher levels of the bioactive components. Moreover, three flavonoids (citrusin B, robinetin 3-rutinoside, and demethyltexasin) were selected for molecular docking studies against the tested enzymes. Furthermore, the utilization of Swiss ADME, pkCSM, and DFT computational analysis has enhanced our comprehension of the pharmacokinetic characteristics and electronic factors of the identified phytochemicals, hence advancing the possibility for drug discovery. To conclude, the results suggest that the P. glabrum extracts could be further studied as a potential candidate for developing new phyto-pharmaceuticals and functional ingredients.

Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.