Functional Food Properties Research Articles

Enhancement of tomato hedonic quality through fertiliser supplementation with a biostimulant complex comprising molasses, Aloe vera extract and fish-hydrolysate

ABSTRACT Tomato (Solanum lycopersicum) is a popular fruit, grown worldwide for its culinary usages in fresh, processed and cooked foods. Additionally, consumption of tomato fruit is associated with health benefits due to their functional food properties. The signature hedonic measures of tomato fruits are their flavour, aroma and colour, which function as drivers of consumer perception of quality and are therefore associated with purchasing habits. Accordingly, there is interest in strategies to enhance these hedonic measures through supplementation of fertiliser regimens with biostimulants, which have demonstrated improvements to hedonic measures of other food crops. Herein, tomatoes were grown hydroponically with and without supplementation of a biostimulant complex (BC) comprising molasses, Aloe vera extract and fish-hydrolysate. Results identified significant increases in flower and fruit count (1.68-fold, p = 0.033), improvements to the hedonic measures of overall mouthfeel (p = 0.022) and overall visual assessment (p = 0.005), however decreased flavonoid content (0.61-fold, p = 0.022). Accordingly, supplementation of tomato growth with BC was associated with enhancements to the quantity and hedonic quality of tomato at the cost of functional food quality. These findings support the utilisation of biostimulants to enhance food goods’ cultivation and quality perception.

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite, respectively. A commercial complementary food was used as a control sample. A commercially available complementary food served as the control sample. The samples underwent analysis for nutritional, functional, and pasting properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 25. Significance was approved at p<0.05. The proximate composition of the complementary food ranged as follows: moisture (4.58-6.55%), fats (1.39-3.61%), Protein (3.67-14.15%), ash (1.94-2.78%), crude fibre (1.67-3.48%), carbohydrates (69.53-87.09%), and energy values (364.89-375.55 kcal/100 g). The micronutrients ranged as follows: calcium (0.62-4.98 mg/100 g), magnesium (1.54-2.25 mg/100 g), potassium (11.23-23.28 mg/100 g), sodium (1.24-6.42 mg/100 g), iron (3.01-8.00 mg/100 g), zinc (1.24-2.75 mg/100 g), beta carotene (6.65-27.61 mg/100 g), vitamin C (0.30-1.54 mg/100 g), vitamin B1 (0.65-1.39 mg/100 g), and vitamin E (0.72-4.29 mg /100 g). The functional properties ranged as follows; bulk density (0.50-0.85 g/mL), swelling capacity (1.52-3.19%), water absorption capacity (3.64-4.93 mL/g), oil absorption capacity (0.61-1.88 mL/g), and gelatinization temperature (57.5-66.0 °C). The pasting properties ranged as follows: peak viscosity (143.67-296.67 RVU), Trough viscosity (55.47-94.04 RVU), breakdown viscosity (87.11-202.63 RVU), setback viscosity (702.87-2642.29 RVU), final viscosity (758.33-2736.33 RVU), peak time (4.10-5.37 min), and pasting temperature (72.40-79.47 °C). The composite flour herein produced Substantially (p<0.05) enhanced the nutritional, functional, and pasting characteristics of the complementary food contrast to the control sample.

Multifunctional applications of natural colorants: Preservative, functional ingredient, and sports supplements

In the food, pharmaceutical, and cosmetic industries, artificial colorant is one of the most vital and frequently used additives due to its easy availability, low cost, and higher stability. However, the main adverse effect of using artificial colorants is its health hazard. For this reason, the food industry is seeking some healthy alternatives. The recent trend of using natural colorants is growing day by day. One of the most prominent components of the plant kingdom currently used in a variety of industries, including the food preservation industry, the cosmetics industry, and the sports sector is called natural colorant. The main objective of this review study is to explore the numerous applications of natural colorants with their proper classification. The usage of natural colorants for the intensification of functional properties of food, for food preservation, and the generation of innovative sports supplements were discussed in the entire manuscript. After the collection of relevant research regarding the topic, it was seen that betalain, anthocyanin, curcumin, and carotenoids are the most frequently discussed natural colorants, mainly used as a preservative and contains enormous health benefits (e.g. anthocyanin is responsible for the maintenance of healthy vision, normal blood glucose level, relaxation of vascular endothelial cells and also contains antioxidant properties). It is used in the food industry to enrich the color as well as nutritional quality of the food product. The uses of natural colors for the development of sports supplements are still limited and need further research in this particular area.

Metabolic Regulations of Smilax china L. against β-Amyloid Toxicity in Caenorhabditis elegans.

Smilax china L. (Chinaroot) is a natural herb that has multiple uses, such as being used to make tea and food. Both its roots and leaves have different uses due to their unique components. In this study, we analyzed the extract of S. china. roots using LC-HRMS and evaluated the neuroprotective effects and metabolic regulation of S. china on Caenorhabditis elegans. Chinaroot extract prolonged the life span of healthy nematodes, delayed the paralysis time of transgenic CL4176, and reduced the level of β-amyloid deposition in transgenic CL2006. The comprehensive analysis of metabolomics and qRT-PCR revealed that Chinaroot extract exerted neuroprotective effects through the valine, leucine and isoleucine degradation and fatty acid degradation pathways. Moreover, we first discovered that the expressions of T09B4.8, ech-7, and agxt-1 were linked to the neuroprotective effects of Chinaroot. The material exerted neuroprotective effects by modulating metabolic abnormalities in AD model C. elegans. Our study provides a new foundation for the development of functional food properties and functions.

Study on the anti-diabetic properties of functional foods: A review

Study on the anti-diabetic properties of functional foods: A review

Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia

The main goal of this study was to investigate the microbiota of the “Bieno” cheese, a traditional cheese produced only in the Republic of North Macedonia, which has never been studied before. To achieve this goal, four industrially produced brands of cheese and one artisanal batch were subjected to an amplicon-based metagenomic study focused on the eubacterial V3–V4 region of the 16S rRNA genes. The alpha-diversity analyses revealed very rich microflorae regarding the dominant species in all five analyzed samples, the differences being mainly in the group of the subdominant species, probably reflecting the local environmental microflora. Among the dominant species, representatives of the Streptococcus, Lactococcus, Bifidobacterium, Staphylococcus, and Enterococcus genera, as well as members of the Lactobacillaceae family, were found. Interestingly, the Acinetobacter johnsonii counts also placed this species within the dominant microflora. The results of the beta-diversity analyses further confirmed the hypothesis that the differences result from the subdominant microflorae. The weighted UniFrac phylogenetic clustering and the principal coordinate analysis tend to reflect the production's geographic locations. Additionally, some species present within the dominant and the subdominant taxa group indicate that the “Bieno” cheese could possess functional food properties.

Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil

This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.90. The emulsion activity index, emulsion stability index, and droplet size were 86.29 %, 93.44 %, and 100.59 nm, respectively. Turbidity was significantly influenced by particle size, with the double emulsion (sample B) exhibiting higher turbidity index (43,250.34 ± 0.046) than the reference sample (29,433.303 ± 0.018). The viscosity of the emulsion increased with the addition of the protein isolates. This inferred that a stable emulsion system derived from rice could serve a multifunctional purpose as carriers, fillers, and binders to enhance the physical, functional and sensory properties of foods.

Enhancing physicochemical and functional properties of myo-inositol in crystallization with edible sugar additives

Myo-inositol, referred to as vitamin B8, is an essential nutrient for maintaining human physiological functions. However, the morphology of myo-inositol products is predominantly powder or needle shaped, leading to poor food properties. In this work, three edible sugar additives, i.e. d-glucose, l-arabinose and d-fructose, are adopted in the crystallization of myo-inositol to improve its food properties. The results show that these additives change the morphology of myo-inositol crystals. d-glucose and l-arabinose reduced the aspect ratio of myo-inositol crystals, and d-glucose transformed elongated lamellar myo-inositol crystals into diamond-shaped lamellar crystals. The diamond-shaped lamellar myo-inositol products exhibited outstanding functional food properties. It offered a smoother texture and more pleasant mouthfeel when the products were added to infant formulas and nutraceuticals. When they were applied to functional beverages, the dissolution rate was increased by 35 %. This work provides a theoretical guidance for improving food properties through crystallization and possesses considerable potential for industrialization.

Fabrication of myristic acid-potato starch complex nanostructures and assessment of their cytotoxic behavior.

Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the functional properties of food. However, the ways in which carbohydrate-lipid complex-derived materials affect the biological system are unknown. In this study, a myristic acid-potato starch complex was created using a simple cooking approach. The complex was employed as a precursor for the fabrication of myristic acid-potato starch complex-based nanostructured materials (MPS-NMs) through a liquid-liquid extraction approach. A study was conducted on the structural and cytotoxic features of the fabricated MPS-NMs. Transmission electron microscopy images confirmed the formation of spherical nanostructures, 3-60 nm in size. After 24 h exposure, the chloroform fraction-based and n-hexane fraction-based MPS-NMs increased cell death by ~90% and ~ 82%, respectively. Chloroform fraction-based MPS-NMs (CMPS-NMs) triggers apoptotic cell death in human mesenchymal stem cells (hMSCs). n-Hexane fraction-based MPS-NMs (HMPS-NMs) treated cells have red color-intact nuclei, attributed to necrotic cell death. The CMPS-NMs and HMPS-NMs significantly decreased the mitochondria membrane potential and increased the intracellular reactive oxygen species (ROS) levels. We observed significant downregulation in flavin-containing monooxygenase (FMO), Ataxia Telangiectasia Mutated (ATM), and uridine diphosphate glucuronosyltransferases (UGT) gene expression levels in the exposed cells of CMPS-NMs and HMPS- NMs. In addition, we found upregulation of glutathione-disulfide reductase (GSR) and glutathione S-transferase A4 (GSTA4) genes in CMPS-NMs, and HMPS-NMs exposure. The cooking process may lead to the formation of nanostructured material in food systems. Chloroform fraction-based MPS-NMs and HMPS-NMs may contribute to cell metabolic disorders. © 2023 Society of Chemical Industry.

Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review

SummaryMeat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food.

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

The main objective of this work was to study the physical, chemical, and functional properties of the seed of the Ramon tree (Brosimum alicastrum Swartz) to evaluate its potential application in the elaboration of food products of high nutritional value. The results were compared with other seeds marketed internationally through an a posteriori comparative study of means. Ramon seed yielded 43.99 % of the dietary fiber, with energy value of 183.02 kcal per 100 g seed, cation exchange of 0.0015 meq [H+] g-1 seed, and uptake of organic molecules of 0.91 g oil g-1 seed. Trolox equivalent antioxidant capacity had a value of 0.88 mg Trolox g-1 of seed. The antioxidant activity of the seed (IC50) was 1.602 mg mL-1, while the tree leaf had an IC50 of 0.618 mg mL-1. The content of total phenols and flavonoids was also determined, resulting in 154 mg of gallic acid per 100 g of seed and 72.14 mg of catechin per 100 g of seed, respectively. To evaluate its capacity to produce high-nutritional-value foods, the biscuit test was carried out with Ramon seed whole meal flour, obtaining an expansion factor of 62.8. All the aforementioned tests were performed in triplicate, and the Student’s t-test was used for the comparison of means between treatments. The hypothesis of the present work was demonstrated since the seed of the Ramon tree represents an alternative as a functional food, since physical, chemical, and functional properties comparable to other seeds of recognized nutritional value were observed.

Current strategies for the management of valuable compounds from hops waste for a circular economy.

World beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy processes. This review outlines the current achievements in the management of hops waste. Following an in-depth review of various scientific publications, current strategies are discussed as a sustainable alternative to food waste exploitation and an inexpensive source of valuable compounds. Moreover, key aspects concerning the nutritional value of hops waste and the potential to enhance the functional properties of food and beverages are highlighted. Due to their nutritional composition, hops residues may be used as prospective sources of added-value co-products or additives for food enrichment, especially for products rich in fat, or as a new source of vegetable protein.

Physicochemical Characteristics, Antioxidant Activity and Sensory of Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour

In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties

Innovation Technologies in Sport Nutrition

The article provides findings of the research dealing with innovation technologies in sport nutrition using unconventional sources, i. e. apiculture products in order to raise immune-response of sports people. Four experimental groups were chosen: the 1st group included people taking a certain composition of honey with pollen in ratio 5 : 100; the 2nd group – people taking a mixture of honey with bee-glue in ratio 2 : 100; the 3rd group – people taking honey with royal jelly in ratio 1 : 100 and the 4th group – control one. As a result of innovation technology application, i.e. using unconventional raw material a serious rise in immune-response of sports people was observed due to their food status. The authors’ research gives an opportunity to widen the range of using innovation technologies in order to improve functional properties of food for sport nutrition.

Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field

The potential of pulsed electric field (PEF) to modify the structure of caseins in micellar casein isolate (MCI) was investigated. MCI was PEF-treated at room (RT, 23 °C) and cold (CT, 4 °C) temperatures, using an electric field strength of 16 kV cm−1 for 6 or 31 μs. Conditions simulating elderly digestion, such as the peptide profile released after gastric digestion and bioactivity, were studied. Unfolding of the protein structure was observed in PEF-treated MCI at RT, which led to cleavage points that were more accessible to enzymes. By contrast, fluorescence emission of tyrosine and tryptophan and Raman spectra indicated a reorganization in the configuration of the micelle in PEF-processed at CT. Under these conditions was observed an increase in the number of peptides generated from gastric digestion compared with untreated MCI, especially the bioactive peptides FSDKIAK f(31–45) and MPFPKYPVEP f(124–133), despite a lower overall uptake of bioactive peptides by Caco-2 cells.Industrial relevance: Micellar casein isolate (MCI) is widely utilized for protein fortification (e.g., in fresh dairy products, smoothies, meat products, and clinical nutrition) and for the adjustment of functional properties in food (e.g., viscosity, foaming). The findings of this work provide valuable information about the potential of PEF processing to modify the properties of MCI.

THE RELEVANCE OF RESEARCH THE PROGRESS ON THE APPLICATION OF MUSHROOM IN MEAT PRODUCTS PROCESSING

In this article, the function of mushrooms and the progress of their application in meat processing were introduced. According to the last research, some types of meat products contain more saturated fatty acids, cholesterol, sodium salt, phosphate, nitrite and other components, and excessive intake of these components may lead to obesity, cardiovascular disease, cancer and a series of diseases. So, the food industry is redesigning existing products or developing new ones that are healthier and more sustainable, and shifting to focus on the application of plant ingredients. Attention is drawn to the fact that more and more studies have been conducted to improve the nutritional and functional properties of food by adding vegetables, beans, cereals, tubers, edible seeds, algae or insects as substitutes for fat, protein and salt. Mushrooms has attracted much attention because of its high nutritional value, wide variety of bioactive compounds, antioxidant effect and health function, and excellent flavor and taste, mushroom can provide exogenous active substances for meat products and improve the nutritional value and functional properties of meat products. The application progress and development prospect of mushroom as fat substitute, protein substitute, salt, phosphate and nitrite substitute, flavor additive and antioxidant in meat products were analyzed. There is a lack of research on the health function of mushroom in meat products, and the potential effects and mechanisms of mushroom applied to meat products on human health and health function need to be further explored in the future. The results showed that the application of mushrooms in meat processing meets people’s requirements for green, healthy and functional food industry. Mushrooms are a promising functional additive in meat processing.

Lime peel as a potential functional ingredient for chronic inflammation treatment

Background: Lime peel, derived from Citrus aurantifolia Swingle, is an ingredient that is frequently discarded despite possessing exceptionally high functional food properties. It contains phytochemicals with health-promoting properties, several of which are reported to have anti-inflammatory properties. However, the specific mechanisms underlying their anti-inflammatory properties have not been elaborated. This study aimed to evaluate the potential use of lime peel as a functional food ingredient for chronic inflammation treatment via the inhibition of macrophage migration inhibitory factor (MIF) activity. MIF is a pro-inflammatory mediator that plays a vital role in the progression of inflammation. This activity of MIF is associated with the pathogenesis of chronic inflammation.Methods: The inhibition of MIF activity could be used as an approach to identify the potential use of a functional food ingredient for chronic inflammation treatment. This study focused on the investigation of the inhibitory potential, reversibility, and kinetics of lime mesocarp extract on MIF tautomerase activity.Results: The results showed that the lime mesocarp extract can inhibit MIF tautomerase activity with an IC50 of 70.42 mg/L in a reversible manner, demonstrating its safe potential for use. The kinetic evaluation predicted that the inhibition occurs not only at the enzyme binding pocket but also at the other site(s) of MIF, speculating the possibility of disruption in MIF pro-inflammatory activity.Conclusion: The potential safe use of lime peel as a functional food ingredient for chronic inflammation treatment has been identified.Keywords: Lime peel, functional food ingredient, chronic inflammation, macrophage migration inhibitory factor, reversible inhibitor.

Navigating the Complex Solid Form Landscape of the Quercetin Flavonoid Molecule.

Quercetin, a naturally occurring bioflavonoid substance widely used in the nutraceutical and food industries, exists in various solid forms that can have different physicochemical properties, thus impacting this compound's performance in various applications. In this work, we will clarify the complex solid-form landscape of this molecule. Two elusive isostructural solvates of quercetin were obtained from ethanol and methanol. The obtained crystals were characterized experimentally, but the crystallographic structure could not be solved due to their high instability. Nevertheless, the desolvated structure resulting from a high-temperature treatment (or prolonged storage at ambient conditions) of both these two labile crystals was characterized and solved via powder X-ray diffraction and solid-state nuclear magnetic resonance (SSNMR). This anhydrous crystal structure was compared with another anhydrous quercetin form obtained in our previous work, indicating that, at least, two different anhydrous polymorphs of quercetin exist. Navigating the solid-form landscape of quercetin is essential to ensure accurate control of the functional properties of food, nutraceutical, or pharmaceutical products containing crystal forms of this substance.

Probiotics: functional food ingredients with the potential to reduce hypertension.

Hypertension is an increasingly pressing public health concern across the globe. It can be triggered by a variety of factors such as age and diet, as well as the stress of modern life. The traditional treatment of hypertension includes calcium ion blockers, angiotensin II receptor inhibitors and β-receptor blockers, but these drugs have at least some side effects. Recent studies have revealed that intestinal flora plays a vital role in maintaining and promoting human health. This is due to the type and amount of probiotics present in the flora. Probiotics can reduce hypertension symptoms through four mechanisms: regulating vascular oxidative stress, producing short-chain fatty acids, restoring endothelial cell function, and reducing inflammation. It has been reported that certain functional foods, using probiotics as their raw material, can modify the composition of intestinal flora, thus regulating hypertension symptoms. Consequently, utilizing the probiotic function of probiotics in conjunction with the properties of functional foods to treat hypertension is a novel, side-effect-free treatment method. This study seeks to summarize the various factors that contribute to hypertension, the mechanism of probiotics in mitigating hypertension, and the fermented functional foods with probiotic strains, in order to provide a basis for the development of functional foods which utilize probiotics as their raw material and may have the potential to reduce hypertension.