New trends in the development of functional foods Lorenzo, José M.; Viuda‐Martos, Manuel
International journal of food science & technology,
June 2023, 2023-06-00, 20230601, Letnik:
58, Številka:
6
Journal Article
Summary
Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was ...assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically α‐linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp‐GE than in burgers with chia‐GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia‐GEs the most susceptible.
Figure 1. Lipid oxidation (TBARs values) of beef burgers (5 formulations, raw and cooked) during frozen storage.
Palm date seeds oil of eight varieties were investigated for physical, chemical, and phytochemical analysis, and compared to used commercial oils. Significant differences were observed among ...varieties. The oil content of the eight varieties ranged from 6.05 to 10.25%. Fatty acid analysis using GC-MS revealed that oleic acids were the dominant component (38.67–44.38%) followed by lauric (21.72–26.66%), myristic (11.26–13.04%); palmitic (9.65–11.38%); linoleic (6.25–8.24%); stearic (3.06–3.32%) while linolenic acid was found in traces. The carotenoids content ranged from 17.57 ± 0.02 to 12.35 ± 0.03 mg/kg oil, total phenolic content ranged from 58.04 ± 0.30 to 181.03 ± 0.75 mg GAE/100 g and flavonoids content values ranged from 22.81 ± 0.08 to 53.41 ± 0.72 mg RE/100 g oil. The antioxidant activities (DPPH and ABTS) varied from 17.28 ± 1.06 to 47.37 ± 1.05 and 3.10 ± 0.28 to 8.83 ± 0.08 mg AAE/100 g, respectively. The phenolic compounds identified in seed oils were hydroxytyrosol (30.36 ± 0.21 to 38.63 ± 0.14 μg/g oil), procatechuic acid (14.47 ± 0.09 to 35.21 ± 0.07 μg/g oil), tyrosol (14.36 ± 0.03 to 21.23 ± 0.12 μg/g oil), gallic acid (7.37 ± 0.04 to 17.68 ± 0.09 μg/g oil), caffeic acid (3.21 ± 0.11 to 7.09 ± 0.12 μg/g oil) and oleuropein (1.37 ± 0.02 to 7.27 ± 0.05 μg/g oil). The total amount of the identified phenolic compounds recorded in Bouslikhan variety (107.32 μg/g oil). The results suggest that palm date seeds oil are strong radical scavengers and can be considered a good source of natural antioxidants for medicinal, functional food, and commercial uses.
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•Palm date seeds yield an important oil content up to 10%.•The seeds oils are rich in lipid content and the major fat is linoleic and oleic acid.•The major phenolic compounds in the palm date seeds oils were hydroxytyrosol and Protocatechic acid.•The date seeds oils showed remarkable antioxidant activity.•Polyphenolics alongside fatty acids profile showed remarkable phenotypic effect.
•Persimmon flours (PF) from juice coproducts as source of bioactive compounds.•Effect of in vitro gastrointestinal digestion (GID) on their bioaccessibility.•Phenolic and flavonoids recovery index of ...PF increase after oral and gastric digestion.•The bioaccessibility of phenolic compounds was higher than flavonoids.•GID process decreased the scavenging capacity and increased the chelating properties.
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars ‘Rojo Brillante’ and ‘Triumph’) during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in ‘Triumph’ than ‘Rojo Brillante’ flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS+, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition.
The importance of food fibers has led to the development of a large and potential market for fiber-enriched foods, and nowadays, there is an ongoing interest to find new sources of dietary fiber ...(DF), such as agroindustrial coproducts which have traditionally been undervalued. The aim of the article was to evaluate the suitability of five sources of DF to develop fiber-enriched foods. Proximate analysis and physicochemical, technological, and physiological properties (including cholesterol absorption capacity) of these DF sources were determined and compared. Not only proximate composition but also physicochemical and techno-functional properties of DF samples depend on the composition of the raw material (pomegranate, citrus, tiger nuts…), the industrial source, and the coproducts processing into DF extracts. Total dietary fiber content and the ratio insoluble/soluble dietary fiber determine the values obtained for these properties. However, cholesterol adsorption capacity seems to be influenced for other components linked to dietary fiber. Extracts rich in DF obtained from agroindustrial coproducts can be used as functional ingredients. The characterization of these extracts is very important to decide in which type of foods these fibers could be added without causing adverse changes in the food matrix. Pomegranate dietary fiber shows promising results principally about their cholesterol adsorption capacity which must be investigated in in vitro digestion process.
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the ...production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products.
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