Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, ...pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.
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.
belongs to the Moringaceae family and is the best known of the native
genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and ...bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire
plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest.
is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of
in bakery products, which will allow the creation of new products that improve their nutritional and functional value.
Algae has been used as food for many years in Asian countries. However, as a result of globalization, migratory movements and new dietary trends, algae consumption is increasing in Western countries. ...The nutritional profile of algae makes it of great importance, as it provides large amounts of micronutrients and other components. Macronutrients, minerals, total phenolic contents, antioxidant properties and bioaccessibility of minerals of five different algae Wakame (Undaria Pinnatifida), Spirulina (Arthrospira platensis), Sea lettuce (Ulva lactuca), Sea spaghetti (Himanthalia elongata) and Nori (Porphyra umbilicales) were studied. Moreover, folates, chemical composition, amino acid, mineral content and fatty acid profile were also evaluated. Analyses reported high total fiber (57.82 g/100 g DW), insoluble fiber (21.08 g/100 g DW) and soluble fiber (36.71 g/100 g DW) content in Sea spaghetti, while Spirulina was found to have a high protein (64.71 g/100 g DW) and fat content (5.13 g/100 g DW). Regarding mineral content, Sea lettuce and Nori were the algae with the highest iron bioaccessibility; K, Na, Mg and P being the most abundant elements in the algae of this study. In reference to fatty acids, PUFAs (polyunsaturated fatty acids) were significantly higher in the five algae evaluated, than SFAs (saturated fatty acids) and MUFAs (monounsaturated fatty acids). With respect to the antioxidant capacity study, FRAP and ABTS methods showed that Sea spaghetti reported the higher antioxidant capacity (mainly due to the total phenolic content). However, with the ORAC method, a higher antioxidant capacity was obtained in Nori. Glutamic acid and asparagine were the predominate amino acids in all algae. Finally, the most abundant form of folate was folic acid (278.30–655.91 μg/100 g DW) and 5-Formyl-5,6,7,8-tetrahydrofolic acid (51.71–318.02 μg /100 g DW). In view of the results, the macroalgae and Cyanophyceae could be incorporated as functional ingredients into the diet. The important source of proteins, phenolics, minerals, PUFAs, folates and amino acid and make algae an excellent source of natural bioactive components to be included as ingredients in functional foods. However, it is somewhat difficult to add algae to a food, as algae contain some toxins, heavy metals and also some contribute strong characteristic marine odors and flavors that attribute sensory parameters such as astringency and bitter taste. But all these aspects can be controlled with the right dosage or concentration of seaweed.
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•The combination of citrus and acerola protected against oxidative damage.•Natural nitrate sources were as effective as synthetic nitrate and nitrite.•Natural extracts efficiently ...inhibit protein and lipid oxidation.•Rosemary and citrus extracts inhibited the release of hexanal and nonanal.•Citrus, acerola, and nitrate extracts maintained the sensory quality of “chorizo”.
Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish “chorizo”) using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This ...research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.
is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and ...macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated. The performed analysis reported a high content of proteins and low content of lipids in the chemical composition. Regarding the mineral content, Ca and Fe presented high bioaccessibility; K, S, Ca, and Fe being the most concentrated elements. The obtained values using FRAP, ABTS, and ORAC methods showed high antioxidant capacity, directly related to the increased content of phenolic compounds. In view of the results,
can be incorporated into the diet as a functional ingredient or as a fortifier of any kind of food. The important source of minerals, phenolics, proteins, unsaturated fats, and folates make it an excellent extract with beneficial properties.
Celiac patients suffer from nutritional deficiencies before and during the maintenance of a gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated fat and ...deficient in minerals typically present in wheat. A literature search was carried out to determine the deficiencies of these patients in calcium, iron, fiber, folic acid, omega-3, vitamin B12 and vitamin D. Different formulations of gluten-free bread enriched with olive extract (hydroxytyrosol of natural (HXTO) and synthetic (HXTS) origin), acerola extract, citrus extract, spinach extract, calcium, iron and linseed were used. Antioxidant capacity, nutritional composition, folates, minerals, color and pH were studied, and a microbiological study and sensory analysis were conducted to assess organoleptic quality. These studies were carried out on days 0, 4, 7 and 11 to study their evolution. The results of the HXTS bread showed a higher antioxidant capacity, higher antimicrobial capacity and higher fiber content, as well as higher amounts of minerals. It also showed higher consumer acceptability, even relative to commercial gluten-free bread. The HXTO bread showed higher antimicrobial capacity than the control (C), higher fiber content and higher mineral content, but had lower antimicrobial capacity than HTXS bread. It also had better sensory acceptability than C but was worse than HXTS bread. Taking into account the physicochemical and organoleptic characteristics, the HXTS sample is the most suitable for enriching the diet of celiac patients.
Parkinson’s disease (PD) is a neurodegenerative disorder that affects people’s health. Constipation is probably one of the most prominent gastrointestinal symptoms (non-motor symptoms) of PD with ...devastating consequences. The aim of this research work is to formulate a functional food product, supplemented with inulin, cocoa, and Moringa, which can be an adjuvant in the treatment of constipation. The product was prepared according to a muffin or “Chilean cake” recipe; this basic muffin was prepared with additions of inulin (MI), inulin + cacao (MIC), and inulin + Moringa (MIM). A physical–chemical analysis of the macronutrients and an antioxidant capacity assessment of the samples were conducted, as well as a sensory evaluation performed by a group of people suffering from Parkinson’s disease. A statistically significant difference was observed in the soluble (p = 0.0023) and insoluble (p = 0.0015) fiber values between the control samples and all samples. Furthermore, inulin + cacao improved the antioxidant capacity and folate intake compared to the control. Inulin alone has been shown to have antioxidant capacity according to ABTS (262.5728 ± 34.74 μmol TE/g) and DPPH (9.092518 ± 10.43 μmol TE/g) assays. A sensory evaluation showed a preference for the product with inulin and for the product with inulin + cacao, with a 78% purchase intention being reported by the subjects who evaluated the products. The incorporation of inulin and cacao improved the nutritional value of the muffins; the dietary fiber, antioxidant capacity and folate content are some of the features that stood out. A bakery product enriched with inulin, cocoa and Moringa could serve as a nutritional strategy to enhance nutritional value, thus helping in the treatment of constipation.
The
(Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its ...polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-β-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value.
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