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Banana Peel as a Source of Nutraceuticals

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Abstract

Banana is a staple fruit because it is available all through the year and it also serves as a source of income and food to a great number of people. Banana peel is the major byproduct of banana processing which account for 30% of the banana fruit and also constitute to environmental hazard. Banana peels are promising byproduct for different applications in nutraceuticals and medicinal usage due to the high dietary fiber and phenolic content present in them. Numerous studies have identified banana peels as a rich source of phytochemical compounds, mainly antioxidants such as phenolics, flavonoids, gallocatechin, anthocyanins delphinidin and cyaniding, and catecholamines, carotenoids, vitamins and minerals. This chapter consulted literature and presented scientific evidence of banana peels as a source of nutraceuticals.

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... This distinctive feature sets them apart from other fruits in terms of the abundance of these important compounds (Ngwasiri et al., 2022). Banana peel is the best source of both insoluble and soluble dietary fibre (Adetuyi et al., 2022). ...
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... Bananas comprise antioxidant vitamins such as vitamins A, C, and E. They prevent oxidation by suppressing the formation of reactive oxygen species, reducing hydroperoxides, stimulating the activity of antioxidant enzymes, or repairing oxidative damage. Catecholamines, i.e., tryptophan, are a precursor of serotonin, a happy hormone [48]. Besides increasing serotonin and tryptophan to calm the body, they are also rich sources of zinc and magnesium making them effective in improving mental health. ...
... [33] Wound on skin is prevented with banana peel, which helps to recover soon and is eco-friendly in nature. [34] Mosquito and insect bites lead to scratch, so endocarp of banana peel should be applied immediately before ointment use; it will be quite effective and simultaneously relieves inflammation and itching. [35] ...
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... In addition, agricultural wastes are also potential candidates for the development of materials with absorbent properties based on the production of green chemistry and within the framework of the circular economy (Lavanya et al. 2021;Negroiu et al. 2021;Pan et al. 2022). Due to its lignocellulosic structure and functional groups, banana peels are used in many sectors such as personal care products, food supplements, livestock feeding, biochemical product production, and inorganic waste production (Hikal et al. 2022;Adetuyi et al. 2022). Given the near-zero cost and simplicity for the preparation of biosorbent, the use of fruit peels for treatment in agricultural waste groups is very promising (Akpomie and Conradie 2020;Çatlıoğlu et al. 2021;El Barnossi et al. 2021). ...
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Abstract The olive mill wastewater harbors several natural products that are generally wasted in the environment without valoriza-tion. The polyphenols are the most predominant compounds found in olive mill wastewater exhibiting toxic effects of the ecosystems when they disposed at high concentrations. Therefore, green technology was recently used for the recovery of the valuable wasted compounds and their application in various industrial and medical applications. Hence, the bioremediation using microorganisms proved the potent ability of several strains, especially yeasts to grow on olive mill wastewater and to bioconvert polyphenols into valuable bioproducts. In this review, several types of valorization of olive mill wastewater are discussed. The combination of green technology and bioconversion gives an alternative not only to reduce pollution but also leads to generate high-added bioproducts with an effective economic impact. In addition, some drawbacks that may affect the bioremediation process are also presented. Keywords : Polyphenols · Biodegradation · Microorganisms · Biomass · Bioproducts
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Background Artocarpus heterophyllus Lam. (Jackfruit tree) is one of the most ancient fruits indigenous to Western Ghats of India. They are large edible summer fruits and are good source of nutritional and antioxidant components which hold their potential for nutraceutical development. Main body The present review attempts to document reports on the chemical and pharmacological investigations carried out with jackfruit. Research shows that the fruit contains a huge amount of phytochemicals such as phenolics, flavonoids, terpenoids, steroids, glycosides, saponins, alkaloids, and tannins which exhibit antioxidant properties. Conclusions Diversity of secondary metabolites present in the jackfruit shows that it is a functionally, nutritionally, and medicinally important fruit. Detailed studies are essential for awareness among people for the proper use of jackfruit as a functional food and utilize the medicinal uses of jackfruit.
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Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.
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The research included corn starch (CS) films using sorbitol (S), glycerol (G), and their combination (SG) as plasticizers at 30, 45, and 60 wt %, with a traditional solution casting technique. The introduction of plasticizer to CS film-forming solutions led to solving the fragility and brittleness of CS films. The increased concentration of plasticizers contributed to an improvement in film thickness, weight, and humidity. Conversely, plasticized films reduced their density and water absorption, with increasing plasticizer concentrations. The increase in the amount of the plasticizer from 30 to 60% showed a lower impact on the moisture content and water absorption of S-plasticized films. The S30-plasticized films also showed outstanding mechanical properties with 13.62 MPa and 495.97 MPa for tensile stress and tensile modulus, respectively. Glycerol and-sorbitol/glycerol plasticizer (G and SG) films showed higher moisture content and water absorption relative to S plasticized films. This study has shown that the amount and type of plasticizers significantly affect the appearances, physical, morphological, and mechanical properties of the corn starch biopolymer plastic.
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Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea L. Peanuts are considered as a vital source of nutrients plays an important role in growth and energy gain of living organisms. They are rich in calories and contain many nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. All these biomolecules are essential for pumping vital nutrients into the human body for sustaining normal health. This paper presents an overview of the peanut composition in terms of the constituent biomolecules and their biological functions, also discusses about the relationship between consumption of peanuts and their effect on human metabolism and physiology. It highlights the usefulness of considering peanuts as an essential component in human diet considering its nutritional values.
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This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4-35.1%), in which the globulin-albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14-28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.
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The aim of this study was characterization of some dairy drinks based on Milk Serum regarding major whey proteins (WP) and free amino acids (FAAs) using reversed phase high performance liquid chromatographic (RP-HPLC) methods. The studied WP, -lactalbumin (-La), bovine serum albumin (BSA), -lactoglobulin A (-Lg A) and -lactoglobulin B (-Lg B) were separated on Aeris XB-C18 column at 214 nm detection. The RP-HPLC method was validated by selectivity, linearity (R2 ≥0.99), sensitivity (LOQ, 1.35–10.08 µg mL−1), accuracy (recovery 96.79-103.07%) and precision (% RSD ≤ 4.13%). The total studied WP in studied dairy drinks varied between 1.42 and 3.047 g·L-1. The chromatographic profile of FAAs (aspartic acid, glutamic acid, serine, histidine, arginine, glycine, threonine, alanine, tyrosine, cysteine, tryptophan, methionine, valine, phenylalanine, isoleucine, leucine and lysine) was determined in lyophilized concentrate of Milk Serum by RP-HPLC using pre-column derivatization reaction with orthophthalaldehyde (OPA). The total studied FAAs in studied samples varied between 1.103 and 1.119 mg·g-1. Moreover, the Milk Serum showed bacteriostatic activity against two bacterial strains Escherichia coli and Staphylococcus aureus. The obtained results confirm that dairy drinks based on the Milk Serum constitutes a valuable sources of bioactive components with benefits for human healthy nutrition.
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The development of high-performance fabrics/fibers using green chemistry is a formidable challenge. Natural plant extracts are attracting increasing interest for use in the production of sustainable textile surfaces with a wide range of functional properties and environmental benefits. Peanut red skin, as a byproduct of the peanut industry, is abundant, inexpensive, and readily available. Peanut red skin is a rich source of bioactive compounds but has a low economic value. The current study presents a new sustainable and ecofriendly approach to imparting textiles with multifunctional properties using the extract of peanut red skin. This approach included two steps. The first step was aimed to evaluate the effect of different solvents such as water, ethanol, and hexane on the phytochemical and volatile compounds extracted from peanut red skin using microwave heating to select the best solvent for extraction of bioactive compounds from peanut red skin. The second step was focused on the feasibility of dyeing viscose fibers or simultaneously dyeing and incorporating silver nanoparticles (Ag NPs) onto viscose fibers using the aqueous extract of peanut red skin. HS–GC–MS analysis showed a substantial variation in the concentrations of the components depending on the extraction solvent. The aqueous extract had the highest total yield (7.9%), total phenolic content (76.4 ± 1.07 mg/100 mL), total flavonoid content (31.6 ± 1.12 mg/100 mL), and antioxidant activity (88 ± 2.15%). Analysis of the aqueous extract using high-performance liquid chromatography revealed the existence of 21 natural compounds, including 14 phenolic compounds and 7 flavonoid compounds. Subsequently, viscose fibers simultaneously dyed and incorporation with Ag NPs through an in situ green synthesis showed excellent antimicrobial activities against different microorganisms and high antioxidant activity, as well as good UV protection.
Chapter
The prevalence of obesity, cancer, and diabetes are increasing at an alarming rate worldwide. It is important to understand the causes of these diseases to better understand their required prevention and treatment. Obesity is considered a heterogenic disease caused by several factors, especially consistent intake of high-calorie foods with little or no physical activity. Obesity has been associated with cancer and diabetes. Approximately 1 out of 3 cancer deaths are due to high body mass index (BMI), low intake of fruits and vegetables, sedentary lifestyle, lack of physical activity, tobacco addiction, and alcoholism. This chapter explains different biological, environmental, and behavioral factors that physiologically interact to potentiate these diseases in healthy individuals. Mitigating obesity, cancer, and diabetes, which are often caused by several factors, require a comprehensive approach. Functional approach, non-pharmacological approach, and nutritional counseling would play significant roles in the management of these diseases.
Book
Preparation of Phytopharmaceuticals for the Management of Disorders presents a comprehensive coverage on the essentials and important recent advances in phytopharmaceuticals, nutraceuticals, traditional and alternative systems of medicines. The introductory section presents chapters that explain the concepts of phytopharmaceuticals, the history and the current highlights in phytomedicine. Also included are herbal remedy and toxicity, traditional and alternative system of medicines, nanotechnology applications, and herbal cosmeticology. The next section presents chapters on the applications of microbiology and biotechnology in drug discovery, while the concluding section details the health benefits of nutraceuticals. Preparation of Phytopharmaceuticals for the Management of Disorders provides introduces key frameworks and information for everyone interested in drug discovery including medicinal chemists, nutritionists, biochemists, toxicologists, drug developers, and health care professionals. Students, professors, and researchers working in the area of pharmaceutical sciences and beyond will find the book useful.
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Black oncom is a fermented product from the by-product of peanuts that can be processed into flour and used as a food ingredient in the development of biscuit products. These biscuit products offer the same potential benefits as peanuts. Therefore, an evaluation of the potential aspects of nutritional contents (amino acids, fatty acids, vitamins (B6, B9 and E), minerals (Ca, Mg, Fe, Zn, Se), and food safety (aflatoxin B1 and total aflatoxin)) of black oncom biscuits compared to peanut biscuits was needed. Based on the independent t-test analysis, black oncom biscuits had significantly higher nutritional contents (p < 0.05) than peanut biscuits, especially the amino acid components of leucine, isoleucine, valine, threonine, arginine, proline, serine, glycine, alanine, vitamin B6, magnesium and zinc. The fatty acid profile, in general, was not significantly different than peanut biscuits, except for heptadecenoic, docosahexaenoic, arachidonic, arachidic, oleic, linolenic and omega 9 fatty acids. In addition, black oncom biscuits had a low aflatoxin content in accordance with food safety standards. Overall, black oncom biscuits have higher nutritional contents than peanut biscuits in several amino acids, vitamin B6, and several minerals and contain aflatoxins that meet the safety standards.
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This study mainly aims to understand the potential of producing fuels with high carbon content from waste biomass, which is difficult to treat and dispose, through a hydrothermal carbonization method and to determine the environmental impacts of its post-process products. In this study, olive waste from oil mills and decentralized olive oil industries was used because this waste is difficult to dispose owing to the contained pollutants. During the hydrothermal carbonization process, the effects of the process parameters such as varying temperatures (220, 240, 260, 280, and 300 °C), residence times (1, 2, 4, 8, 12, 16, and 24 h), and waste biomass-to-water ratios (25–50%) on the quality of hydrochar produced were examined. The results indicate that the energy values increased significantly with the increase in temperature, duration of testing, and biomass/water ratio, while the hydrochar yield decreased with increasing temperature and residence time. The hydrochar energy values varied between 25.51 ± 0.01 MJ/kg and 32.67 ± 0.20 MJ/kg, whereas the hydrochar yields varied between 43% and 70%. Furthermore, acidic wastewater containing a high load of organic and inorganic compounds and gas containing a high percentage of carbon dioxide (70–90%) were determined as the post-process products generated from hydrothermal carbonization of the olive pomace. Further, wastewater from the post-process products was observed as a potential substrate for anaerobic digestion in the production of biogas. A life cycle assessment was also performed by emphasizing the need to review the environmental impacts of hydrothermal carbonization. LCA results demonstrate that the combination of hydrothermal carbonization and anaerobic digestion is more feasible than incineration for all environmental impact categories due to the substitution of electricity by biogas and hydrochar. The reliability of the results was supported by sensitivity and uncertainty analyses. Furthermore, the sensitivity analysis indicated a directly proportional relationship between the increase in the energy recovery rate in HTC system and environmental benefits.
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Background Many studies have focused on the association between diet and cognitive function. While a subset of these studies focused on a diet that includes tree nuts (TN), there is limited data on the association between peanut and peanut butter consumption (P/PB) and cognitive health.Objective This study investigated the association of P/PB consumption and cognitive function.DesignThis was a cross-sectional study using 2011–2014 NHANES data.Participants/SettingIndividuals 60–80 years old in 2011–2014 NHANES who had two 24-hour dietary recalls, cognitive function tests, and education level and with no history of stroke.MeasurementsP/PB and TN consumption was measured as well as participant performance on the CERAD Word Learning subtest (CERAD W-L), Animal Fluency test (AFT), and the Digit Symbol Substitution test (DSST). Scores from the three cognitive tests were dichotomized. Individuals were classified as either P/PB consumers or non-consumers and TN consumers or non-consumers. Logistic regression models examined associations between P/PB consumption, tree nut consumption, and cognitive function with adjusted models including age, sex, and education as covariates.ResultsA total of 2,454 adults, aged 60–80 years old (mean age=69.4) participated. Approximately half were male (48%), 18% were P/PB consumers, and 14% consumed TN. Participants who did not consume P/PB were more likely to do poorly on the CERAD W-L (adjusted OR=1.56, 95% CI 1.24–1.97; p<0.05), AFT (adjusted OR=1.29, 95% CI 1.03–1.61; p<0.05), and DSST (adjusted OR=1.43, 95% CI 1.12–1.82; p<0.05) when compared to those who did consume P/PB.Conclusions These findings suggest an association between P/PB consumption and cognitive function; however, this is a cross sectional study and a causal relationship cannot be established. More studies are needed to determine causality.
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Fructose is a monosaccharide of great interest to industries. The easiest way to produce crystalline fructose from its aqueous solution is adding ethanol to the solution, which narrows the large metastable zone width and reduces the solution viscosity and the fructose solubility in water, increasing yields of crystallization. Studies in the literature though are limited to those of solubility, kinetics, and characterization of product, not including economic or environmental effects. This study addresses steps to integrate the whole productive system. A thermal analysis of the solution showed that exposing the solution to temperatures equal or above 104 C has adverse effects on crystallization and should be avoided. The experimental study also showed that using 90 wt.% ethanol aqueous solution leads to the best yields and a well-defined morphology of fructose crystals-yields of 97%, roundness of 7.25 and mean size of 95.00 mm in the best experiment. However, the cost of ethanol represents almost 80% of the gross income of the plant, if ethanol is not recycled. An integrated system is then proposed considering the separation and reuse of ethanol and mother-liquor. Among those evaluated, the optimal operating conditions conducts to a minimal cost of 99.40 US/tonneoffructose,whichhasavalueof796US/tonne of fructose, which has a value of 796 US/tonne.
Article
Background: Type 2 diabetes (adult onset diabetes) is the most common type of diabetes, accounting for around 90% of all diabetes cases with insulin resistance and insulin secretion defect. The key goal of anti-diabetic therapy is to increase the development of insulin, immunity and/or decrease the amount of blood glucose. While many synthetic compounds have been produced as antidiabetic agents, due to their side effects and limited effectiveness, their usefulness has been hindered. Methods: This systematic review investigated the bioactive compounds reported to possess activities against type 2 diabetes. Three (3) databases, PubMed, ScienceDirect and Google Scholar were searched for research articles published between January 2010 and October 2020. A total of 6464 articles were identified out of which 84 articles were identified to be elligible for the study. Result and discussion: From the data extracted, it was found that quercetin, Kaempferol, Rosmarinic acid, Cyanidin, Rutin, Catechin, Luteolin and Ellagic acid were the most cited bioactive compounds which all falls within the class of polyphenolic compounds. The major sources of these bioactive compounds includes citrus fruits, grapes, onions, berries, cherries, broccoli, honey, apples, green tea, Ginkgo biloba, St. John's wort, green beans, cucumber, spinach, tea, Rosmarinus officinalis, Aloe vera, Moringa oleifera, tomatoes, potatoes, oregano, lemon balm, thyme, peppermint, Ocimum basilicum, red cabbage, pears, olive oil and walnut.
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This research aims to study the wet torrefaction (WT) and saccharification of sorghum distillery residue (SDR) towards hydrochar and bioethanol production. The experiments are designed by Box-Behnken design from response surface methodology where the operating conditions include sulfuric acid concentration (0, 0.01, and 0.02 M), amyloglucosidase concentration (36, 51, and 66 IU), and saccharification time (120, 180, and 240 min). Compared to conventional dry torrefaction, the hydrochar yield is between 13.24 and 14.73%, which is much lower than dry torrefaction biochar (yield >50%). The calorific value of the raw SDR is 17.15 MJ/kg, which is significantly enhanced to 22.36-23.37 MJ/kg after WT. When the sulfuric acid concentration increases from 0 to 0.02 M, the glucose concentration in the product increases from 5.59 g/L to 13.05 g/L. The prediction of analysis of variance suggests that the best combination to maximum glucose production is 0.02 M H2SO4, 66 IU enzyme concentration, and 120 min saccharification time, and the glucose concentration is 30.85 g/L. The maximum bioethanol concentration of 19.21 g/L is obtained, which is higher than those from wheat straw (18.1 g/L) and sweet sorghum residue (16.2 g/L). A large amount of SDR is generated in the kaoliang liquor production process, which may cause environmental problems if it is not appropriately treated. This study fulfills SDR valorization for hydrochar and bioenergy to lower environmental pollution and even achieve a circular economy.
Article
Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100g and 9 mg/100g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber.
Article
The contamination of food with Aspergillus flavus has caused serious economic losses and posed a great threat to human and animal health. Cumin, a condiment and flavoring in many dishes, was showed to have great potential to prevent A. flavus contamination in the present study. By using cumin essential oil (CEO), the occurrence of A. flavus contamination on peanuts was prevented during the storage period even up to 9 months. We further identified cuminaldehyde as the predominant component in CEO with great inhibitory activity to both the growth of A. flavus and aflatoxin B1 (AFB1) biosynthesis. The data showed that the minimum inhibitory concentration (MIC) of cuminaldehyde to conidial growth was 0.64 μL/mL, and the mycelia exposed to 0.80 μL/mL cuminaldehyde reduced AFB1 production by more than 99% in comparison to the control. RNA-Seq profiles showed that some genes, involving the synthesis pathway of ergosterol and AFB1, were significantly down-regulated in the transcription by cuminaldehyde. Further investigation confirmed a significantly reduced cellular ergosterol content in the presence of cuminaldehyde, and the qRT-RCR results were also in agreement with that by RNA-Seq, indicating down-regulated expressions of those genes involving ergosterol and AFB1 synthesis. Taken together, our study strongly supported cuminaldehyde as a potential agent for the prevention of A. flavus contamination.
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Milk and other dairy foods have been recognized as important foods since 4000 B.C. On account of dairy foods’ natural combination of essential nutrients, these foods have continued to be a key component of diet. On the basis of the evidences presented by the researches, the belief has been established that the inclusion of dairy foods in diet has a powerful influence on health and wellbeing. The food industry has effectively taken this into consideration and additional food items such as flavored yoghurt and low fat and low calorie milk have been introduced to cover this shortfall of nutrition. The use of probiiotics, prebiotics, synbiotics and functional food has been popularized as food products with special characteristics, which alleviate the health. Because of their unique combination of nutrients, dairy foods cannot be duplicated by a fortified food or dietary supplement. To meet the basic needs of proteins, vitamins and minerals, it becomes imperative to make the dairy foods an important part of one’s diet. Milk and other dairy foods contribute to recommended nutrient intakes and promote health throughout life, from infancy through older adult years. Hence, Small dietary changes, such as increasing dairy food intake, can improve the nutritional quality of the diet and play a beneficial role in health promotion and disease prevention. On account of such benefits, the potential use of dairy ingredients in a variety of food products to enhance health has captured the attention of food scientists.
Article
This work includes the second/sequential stage of a green-based valorization strategy of mango peel. An exhausted biomass from a pilot-scale CO2 supercritical extraction process was reused for obtaining phenolic-rich extracts with high antioxidant and anti-proliferative activity, employing microwave-assisted extraction. The effects of microwave power (400–800 W), liquid-to-solid ratio (10–50 mL/g) and extraction time (60–120 s) on process yield, phenolic content, and antioxidant capacity were investigated using a Box-Behnken design. A solution consisting of 60% aqueous ethanol was used as extraction solvent. The results showed that microwave power and liquid-to-solid ratio were the most influential factors on the responses variables. The highest total phenolic content (52.08 mg gallic acid eq./g d. w.) and antioxidant activities (2.75 mmol trolox eq./g extract, and of 6.47 μg/mL expressed in DPPH, EC50) were obtained at 800 W, 50 g/mL, and 90 s. Mango peel extract recovered at optimal conditions provided high anti-proliferative activity against HT-29 colon cancer cells line, after 24 h treatment (IC50 = 22.98 μg/mL). Gallic acid derivatives, such as galloyl-esters, xanthones like mangiferin, flavonoids, including quercetin and quercetin glycosides were tentatively identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Most probably, the compounds responsible for the outstanding anti-proliferative activity.
Article
Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA. Compared to raw peanuts, all processing methods caused significant differences in TPC, TFC, DPPH & ABTS radical scavenging activities. Comparison of polyphenol profiles of raw to processed peanuts by LC–ESI–Q–TOF–MS chromatograms revealed different effects on concentrations of individual bioactive polyphenols. Indirect ELISA showed a significant decrease in the assay response on pressure cooking as compared to other samples. Total aflatoxin concentration was significantly reduced after processing in roasted (97.7%) and fried (98.3%) peanuts. Optimum processing conditions based on bioactive concentration and sensory analysis were found to be, roasting: 150 °C for 10 min, frying: 170 °C for 2 min and, pressure cooking: 15 min. Polyphenol profiles and bioactive constituents of peanuts were influenced by processing and may alter health benefits associated with them hence, vital for research and food industry applications.
Article
As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel). The stenospermocarpic mango pulp flour had 11.7 g/100 g of dietary fibre with a balance of soluble and insoluble fractions; additionally, the total starch content of 41 g/100 g in its uncooked flour (resistant starch) can contribute to an increase in the indigestible carbohydrates. The mango peel flour had higher dietary fibre (40.5 g/100 g) and lower total starch content (21 g/100 g) compared with mango pulp flour. The mango pulp flour had higher phenolic compounds content (99.71 mg/g) and antioxidant capacity (248.5 mg/g, DPPH) compared with the peel flour (16.51 mg/g and 92.08 mg/g, DPPH), respectively. The rapidly digestible starch fraction was approximately 50%, with a balance in the content of slowly and resistant starch fractions in the mango pulp flour (approximately 20% per fraction). The flours of the pulp and peel of unripe stenospermocarpic mangoes can be used as alternative ingredients for preparing functional foods with high dietary fibre content and polyphenol compounds with antioxidant capacities.