Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth's resources in a sustainable way. Considering the increasing interest in finding new ...sources of bioactive molecules and functional products, many research studies focused their interest on demonstrating the sustainability of exploiting marine macroalgal biomass as feedstock for wastewater treatment and natural fertilizer, conversion into green biofuels, active ingredients in pharmaceutical and nutraceutical products, or even for the production of functional ingredients and integration in the human food chain. The objective of the present paper was to provide an overview on the recent progress in the exploitation of different macroalgae species as a source of bioactive compounds, mainly emphasizing the latter published data regarding their potential bioactivities, health benefits, and industrial applications.
Recent advances in biotechnology ensure that brewer's spent grain, the major by-product of the brewing industry, is no longer regarded as a waste but rather a rich source of bioactive compounds. With ...a hypothesis that the antioxidant constituents of this vegetable waste could be efficiently extracted and valorized, this comparative study assessed the capability of different solvents to extract bioactive compounds and evaluate their antioxidant, antimicrobial and antimutagenic activities. From the twelve tested, the highest concentrations in phenolics (97.83–114.23 mg GAE/100 g DW) were obtained for the methanolic extracts and the aqueous mixtures of ethanol and acetone (60/40 and 40/60, v/v). These data were strengthened by the HPLC-ESI-MS phenolic profile and also by the radical scavenging activities determined by DPPH and ABTS assays. All investigated extracts exert antimicrobial activity against different strains, but the extracts with low phenolic content and low antioxidant activity manifested similar or higher antimicrobial activity (especially towards Candida albicans) and significantly enhanced antimutagenic activity. The results emphasize the importance of selecting the proper extraction solvent in order to obtain extracts rich in biomolecules with specific bioactivities (antioxidant, antimicrobial and/or antimutagenic).
•Brewers' spent grain is a rich source of bioactive compounds.•The most efficient extraction solvents were aqueous acetone and ethanol mixtures.•Extracts low in phenolics had the best antimicrobial and antimutagenic activity.•Capability of different solvents to extract biomolecules with specific bioactivities.
Brewers' spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry. This plant-derived by-product is known to contain significant amounts of valuable ...components, which remain unexploited in the brewing processes. Therefore, it is essential to develop a more detailed characterization of BSG in order to highlight its potential in developing new value-added products and simultaneously solve the environmental problems related to its discharge. The content of BSG in several biologically active compounds (fatty acids, polyphenols, flavonoids, antioxidant capacity) as well as its volatile fingerprint were assessed and compared with the composition of barley, malt and wheat flour samples. The obtained results emphasized the importance and the opportunities of the re-use of this agro-industrial by-product.
•Determination of volatile fingerprint of brewers' spent grain by ITEX/GC–MS.•Determination of fatty acids profile of brewers' spent grain by GC–MS.•Determination of antioxidant compounds and activity of brewers' spent grain.•Use of principal component analysis for sample discrimination.
The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking ...behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students' residence may also influence the choice of special beers. Understanding the students' drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.
The goal of the research was to assess the inhibitory effects of hop extracts, iso-α and β acids, against Pediococcus pentosaceus bacteria, during a short incubation period, both in liquid selective ...media (high pH values) and beer wort fermentation (low pH values) and testing if the identified iso-α acid stress changes the activity of S. cerevisiae boulardii yeast and ethanol production. Flow cytometry analysis was used for bacterial and yeast cell viability. In relation to the antibacterial activity of β-acids, a lower viability of Pediococcus pentosaceus cells was observed after a short incubation period in selective media, under iso-α acid stress. In beer wort, for a mixed culture with P. pentosaceus bacteria and S. cerevisiae boulardii yeast, under iso-α acid stress conditions at pH 4.0-5.0, Pediococcus pentosaceus exhibited lower cell viability (20.7%) than in selective media (61.4%). Regarding iso-α hop acid on S. cerevisiae boulardii yeast, the results showed that iso-α does not change the S. cerevisiae activity but prevents the culture from being contaminated by Pediococcus pentosaceus. The results highlighted reliable inhibitory effects of iso-α and β-acids against P. pentosaceus, both at pH 6.0-7.0 and pH 4.0-5.0, which open the possibility of hops being used as a supplement to prevent beverage contamination with spoilage microorganisms.
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In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free ...pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.
A Review of the Composition and Health Benefits of Sweet Potato GREBLA-AL-ZABEN, Bogdana; ABALAU-FUSS, Vanda B; BIRIS-DORHOI, Suzana Elena ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food science and technology,
05/2021, Letnik:
78, Številka:
1
Journal Article
Recenzirano
Odprti dostop
Plant-based medicine is a popular emerging field. If one follows the research of this domain, will observe that the majority of the work is focused on different herbs as medicinal plants. However, ...many vegetables and fruits, their juices and extracts, possess medicinal properties and have been used as such since ancient times. Sweet potato (Ipomoea batatas) is one of the main aliments in many countries. Although regarded as a staple food, people observed its beneficial and medicinal properties. Bioactive components such as anthocyanin, polyphenolic compounds, coumarins, calystegines and triterpenes have been indicated to stimulate immune function, reducing oxidative stress and free radical damage, reduce cardiovascular disease risk, suppress cancer cell growth, prevent and improve symptoms of diabetes and hypoglycemia, suppress HIV symptoms, act as hepatoprotective while being part of a nutritious aliment all together. A sweet potato diet can therefore supplement medication for any of the above-mentioned affections. The current article sets to review the benefits and medicinal properties of sweet potato as regarded by specialty literature. The outcome is to list the main components and the medical benefits observed, outlining the potential uses of Ipomoea batatas in the plant-based medicine field. The review sets to investigate components in all plant parts: tuberous roots, leaves and young shoots.
A chromatographic method was developed for the identification of volatile markers from Magnum hops in two types of beer. The study was initially performed with Magnum hop pellets and hop essential ...oil and subsequently with traditional and flavored beer during the primary fermentation. The volatile compounds were isolated employing the in-tube extraction (ITEX) technique followed by identification and quantification through gas-chromatography-mass spectrometry (GC-MS) operating in scan mode. The main authentication markers identified in traditional beer were from aromatic compounds, aldehydes and alcohol esters. The most predominant authentication marker compounds in beer flavored with Magnum hop essential oil were obtained from terpenoids, followed by acid esters, alcohol esters and alcohol classes. A unique feature of this study was represented by the discriminant markers for the authentication of Magnum hop variety, identified in hop pellets, hop essential oil and flavored beer. The application of this methodology can be used for optimization of brewing technology and process parameters in view of prolonging fruity hop flavor stability of Romanian beers.
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