•Renewable/natural ingredients based edible films and coatings.•Polysaccharides based coatings versatile in functioning, furnish a green approach.•Edible coatings functions as carrier for ...aroma/flavoring agents without any impact on natural constituents of products.•Future prospects with new research directions.
Food is a vital product for the survival of human beings and with passage of time quality concerns of consumers are rising. Edible films and coatings are thin layers applied on food products to protect them and improve their quality. Films/coatings are prepared from naturally occurring renewable sources (polysaccharides, proteins, lipids and composites) which we can eat without disposing them. These films are environment friendly and contain antioxidants, anti-browning agents and colorants. Various methods (spraying, brushing, electro-spraying) are used to apply a coating on food material to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality and freshness of ingredients. In addition to edible films, some special additives like glycerol, sorbitol etc. is used to improve the efficiency of edible films and coatings. Chemistry and nature of these films and coatings vary in the vast range of hydrophilic and hydrophobic boundaries to cover the whole range of food products. In recent times, herbal coatings are widely used for the coating purposes e.g. Aloe Vera, citral and eugenol essential oils. However, some challenges presented are focusing the scientific attention for viable solution.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Honey is a natural sweetener with a complex composition. Honey features vary depending on the botanical source and geographical origin, as well as climatic, processing and storage conditions. Honey ...is mainly composed of carbohydrates and water, parameters that influence its shelf life and some of its properties, including color, flavor, density, viscosity, hygroscopicity, and crystallization. Honey also contains small amounts of other components, such as nitrogen compounds, organic acids, minerals, vitamins, Maillard reaction products, volatile compounds, and several bioactive substances that affect sensory and physical characteristics, as well as biological potential. This review summarizes the literature about the composition and main properties of honey. It also describes the use of honey as a biomonitor for collecting information about the environment, identifying environmental contamination and assessing the level of soil, water, plant and air pollution.
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Millets offer great potential to reinforce global food security owing to their nutritional value and ability to withstand environmental challenges, such as salinity. They serve as a rich source of ...essential amino acids and demonstrate substantial free radical quenching capabilities, indicating strong antioxidant properties. These nutritional advantages position millets as an excellent dietary choice, especially for impoverished communities residing in arid, barren, and marginal lands.
Despite the obstacles posed by unpredictable weather patterns and ongoing climate fluctuations, millets exhibit an impressive capacity to sprout and thrive even in environments with high salt concentrations. They have proven their resilience to salinity stress, displaying stimulatory effects on germination and growth under seawater treatments. This resilience, coupled with their rapid maturation and year-round cultivation potential, makes millets appealing for intensive cropping systems and as a companion or intercrop alongside slower-maturing plants. Nonetheless, it is vital to consider the socioeconomic ramifications associated with millet cultivation and consumption. The perception of millet as food primarily meant for disadvantaged populations can lead to their undervaluation and underutilization. Therefore, raising awareness about millets' capacity to withstand environmental stressors, their nutritional advantages, and their role in sustainable agriculture is imperative.
Millets hold immense promise for achieving global food security in a changing world. Their adaptability and nutritional value offer a sustainable solution to feed a growing population under increasing environmental pressures to fulfil the needs at economic, ecological, and health levels. Shifting public perception towards these benefits could significantly encourage wider cultivation and consumption of millets.
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•Millets exhibit notable resilience, thriving in diverse and often harsh environment.•Millets resistance to abiotic stressors is critical for global food security concern.•Nutrient richness of millets makes them nutritionally superior to other cereals.•The presence of bioactive compounds within millets brings numerous health benefits.•Unlocking Millets' Potential: Challenges and solutions for global food integration.
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Proteins serve as an imperative macronutrient in human nutrition and well-being. Their nutritional quality substantially varies with their digestibility, amino acid profile, bioavailability, ...processing and purity. From a nutritional viewpoint, the ideal integration of proteins from diverse plant sources can supply an adequate amount of essential amino acids to fulfil human health needs. The use of plant-derived proteins has recently gained momentum due to their multifaceted edible and nonedible applications and their biodegradable nature. The use of plant proteins will be essential when animal-derived proteins fail to satisfy the requirements of the global population. Physicochemical properties, structural properties, amino acid composition and functional attributes of plant-based proteins are of great interest to the food and processing industries. This review presents various applications of plant-based proteins as food supplements in human nutrition, edible coating materials for fruits and vegetables, emulsifiers in numerous food products, sources of bioactive peptides in nutra- and pharmaceutical products, hydrogels in drug delivery and nonedible applications as wood adhesives. Distinct biological properties of proteins obtained from plant sources such as peanuts, soybeans, kidney beans, rice, quinoa, sunflowers, cottonseed, camelina, maize and others are also conceptually discussed based on their diverse applications in human health and nutrition.
•Application of plant-based proteins is outlined in the review.•Edible use of plant proteins (supplement, emulsifier) is discussed.•Application of plant proteins in edible coatings/films is highlighted.•Plant proteins hydrogels as nutrient delivery agent is discussed.•Non-edible application of plant protein is also presented in the review.
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This research focuses on the development of functional gluten-free breads with the use of pseudocereal, Psyllium and gluten-free sourdough to replace commercial yeast, fortifying them with ...non-encapsulated spirulina (NES) and encapsulated spirulina (ES). For that, different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth and brown rice), three free spirulina-enriched breads differentiated by sourdough, the other three breads enriched with encapsulated spirulina and a gluten-free commercial bread (COM). Antioxidant capacity, phenolic compounds, nutritional composition, physico-chemical parameters (color, pH and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile and sensory acceptability were evaluated. Free spirulina increased the nutritional properties of the bread, increasing the content of protein, total folate, 9t, 11t-C18:2 (CLA), C22:6n-3 (DHA), minerals and decreasing the carbohydrate content. However, encapsulated spirulina increased sensory properties, antioxidant capacity, phenolic compounds, bioaccessibility of iron and amino acids. The results have demonstrated the important potential of the use of bread as a means to combat nutritional deficiencies in celiacs, promoting the use of spirulina in bread within the healthy food market and the use of encapsulated spirulina protecting the antioxidant potential of spirulina, representing an alternative for the baking industry.
•Development of encapsulated Spirulina and its application in a bakery product.•Bread reformulated: good sensory acceptance and retained the bioactive after the thermal process.•The encapsulation of Spirulina reported bioactive compounds in bread.•Development of clean-label bakery and the replacement of wheat and gluten with others cereals.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Sand crab (Emerita sp.) is a marine biodiversity, but it has not been used as a fish feed ingredient. This study aimed to evaluate the nutritional value of sand crabs and to understand its effect ...when used as feed ingredient on the performance of Koi carp. The study was conducted in two steps, which is evaluation of the nutritional value of sand crab and its effect on fish performance. The proximate composition, amino acids, and fatty acids were measured using AOAC methods, and then the carotenoid content was determined by spectrophotometry. In the second step, the sand crab was added to fish feed at doses of 0, 5, 10, and 15 percent, and fed to koi fish for 42 days. The parameters observed were length gain (LG), weight gain (WG), and feed efficiency (FE). Nutritional data were analyzed by description and compared with fish feed ingredients from previous studies. Fish performance were analyzed by one-way ANOVA. When significant, Tukey’s significant mean test was applied. The result showed that the nutritional value of sand crab was comparable to other feed ingredients with a protein content of 37.88%, while carotenoid content was superior. The best performance of Koi carp was obtained with a dose of 15% sand crab in the diet, with LG, WG, and FE values of 0.93 ± 0.05 cm, 0.48 ± 0.06 g, and 63.50 ± 7.05 %, respectively. Based on this result, it can be concluded that sand crab has a high nutritional value and can be used up to 15% in Koi carp diet.
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•Lack of taxonomic consensus causes uncertainty regarding Passiflora properties.•Chemical composition and health benefits of purple passion fruit are systematized.•Besides pulp, peel ...and seeds also provide significant nutritional and phytochemical value.•Passion fruit peel has shown in vivo benefits in several chronic diseases, mainly due to antioxidant properties.•Purple passion fruit is a suitable source of ingredients for health-promoting food formulations.
Passiflora is a highly diverse genus where taxonomic lack of consensus remains. This may be the reason why numerous studies do not specify to the infraspecific level the plant material used or lack consistency in the nomenclature of botanical formae of Passiflora edulis. Ultimately, this may contribute to inaccurate chemical composition and health effects attributed to different Passiflora edulis species and formae. Hence, this review aims to overcome these challenges by exploring the phytochemical profile, specific nutritional value and potential health benefits of purple passion fruit (PPF). PPF is often consumed fresh for its pulp (including seeds) or juice, either directly or added to food dishes. It is also used industrially to produce a wide range of products, where peels and seeds are abundant by-products, most often discarded or used in low-value applications. Herein, in a perspective of integral valorisation of the fruit, the potential use of all PPF fractions (peel, pulp and seeds) is discussed as a source of important macro and micronutrients, adequate to integrate a balanced and healthy diet. In addition, the phytochemical profile of such fractions is also discussed along with the associated in vitro biological activities (antioxidant, anti-inflammatory, antibacterial and antifungal) and in vivo beneficial effects in the management of several diseases (asthma, hypertension, osteoarthritis, diabetes and pulmonary fibrosis). In summary, this review gathers the current knowledge on the nutritional and phytochemical composition of PPF and highlights the potential of using all fractions as a source of ingredients in food formulations that promote health and well-being. At the same time, it also contributes to defining sustainable strategies for an integrated valorisation of this natural product.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
8.
Moringa oleifera: a natural gift-A review Mahmood, Khawaja Tahir; Mugal, Tahira; Haq, Ikram Ul
Journal of pharmaceutical sciences and research,
11/2010, Volume:
2, Issue:
11
Journal Article
•Chemical composition of black, red and white quinoa grains was explored.•Proteins and carbohydrates were main nutrients present.•Sucrose and oxalic acid were the major hydrophilic ...compounds.•γ-Tocopherol and linoleic acid were the main lipophilic compounds.•The three quinoa varieties presented very similar profiles.
With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry.
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•Pineapple is rich in nutrients, dietary fiber, and bioactive compounds.•The volatile compounds of pineapple arise from esters.•Pineapple offers various potential food-based and waste ...processing products.
Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures. Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits. Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market. The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide. This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples. Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients. In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement. The potential of food products and waste processing of pineapples are also highlighted. The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed. From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries.
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