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1.
The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.  相似文献   

2.
Plant Foods for Human Nutrition - Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the environmental impact of solid wastes generated from food industries. This...  相似文献   

3.
Several reports have focused on utilization of post-harvest residues of crops, while neglecting those residues produced by mango processing. These residues represent a waste of nutrients and a source of environmental contaminants. Such by-products could be valuable sources of dietary fiber (DF), antioxidant compounds, and single carbohydrates. The aim of this study was to evaluate some functional properties (FP), and the content of DF and polyphenols (PP) of the peel and coarse material obtained from residues during the industrial processing of Ataulfo and Tommy Atkins mangoes. The total dietary fiber (TDF) content was about 225 mg/g and 387 mg/g (dry weight) for the coarse material and the peel, respectively, from which soluble dietary fiber represented 23 and 42 %, respectively. The main neutral sugar identified was rhamnose, especially in peels; the klason lignin (KL) content was 92 mg/g, which highlights the Ataulfo peel (Ataulfo-P) and the Tommy Atkins peel (Tommy Atkins-P). The extractable PP content in Ataulfo-P was higher than in Tommy-Atkins-P, and interesting data for non-extractable PP were obtained in the residues. FP as swelling, water holding, oil holding, and glucose absorption in the residues was studied, obtaining better functional properties when compared to cellulose fiber. The results show that mango industrial by-products, mainly from the Ataulfo-P variety, could be used as ingredients in food products because of their functional properties as well as their DF and PP content.  相似文献   

4.
Chemical and functional properties of unprocessed (raw) and locally processed seeds ofBrachystegia eurycoma, Detarium microcarpum andMucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.2 to 23.2%; fat varied from 4.9 to 12.0%. The level of phytic acid in the raw seeds (192.4–215 mg/100 g) was observed to be lower than the levels found in some commonly consumed pulses in Nigeria. There were no significant differences (p>0.05) between crude protein contents and the least gelation concentrations of the raw and processed samples, but processing (roasting, boiling, dehulling and soaking) significantly (p=0.011) improved in vitro protein digestibility, water and fat absorption capacity and decreased the bulk density, nitrogen solubility and the phytic acid and polyphenol contents of the samples. Processed samples had high water (3.4–3.8 g/g) and fat (1.8–2.1 g/g) absorption capacities and hence may be useful as functional agents in fabricated foods such as bakery products and ground meat formulations.  相似文献   

5.
Tunisian pomegranate genetic resources consist of sweet and sour cultivars, showing large morphometric variability. In the present work we characterized seeds and juice contents of sugars and organic acids of 5 sour and 7 sweet pomegranate cultivars. Results showed that citric acid was predominant in sour pomegranates, while malic acid was the most prevalent in sweet ones. Paradoxically, sour cultivars have higher sugar content than the sweet ones. A strong correlation was found between sourness and citric acid content, which is assumed to be the major factor that determines sour taste in pomegranate fruits. Besides, some of the seed parameters showed a significant positive correlation with acidity. Sweet cultivars were appropriate for fresh consumption and juice production due to several attributes in addition to their sweetness. Equally, sour pomegranate showed several characteristics that could be of great interest for food and nutraceutical industries.  相似文献   

6.
Dietary fibres can play a significant role in GF bread development. Besides their well documented health benefits, dietary fibres can improve the texture, sensory characteristics and shelf life of baked products, due to their water binding capacity, gel forming ability, fat mimetic, textural and thickening effects. Dietary fibres from different sources are discussed in this paper and their role in GF products' making is analysed. The sources of fibres vary: flours, fruit and vegetable processing by-products, isolated ingredients, seeds or mixtures of all of these can be used. Fibres improve the structure and result in dense crumb porosity. Tasty products with soft crumb can be produced, and there are many perspectives in further products development.  相似文献   

7.
The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and frit) and fiber content: crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF), from the by-products (peel, core and frit) obtained in tangerine processing in pilot plant tests. Not much work is reported which is related to the effect on the characteristics of citrus by-products due to the configuration of the components in citrus juice extractors. In recent works, there appears to be a relationship between particle size and treatment, and the physiological functions of, at least, orange fibers. In this work, it was possible to correlate the configuration (as fruit size adaptation of it) and characteristics of the fiber obtained from the by-products. The variety Hernadina has the highest juice content and therefore has less peel, core and frit. The Oroval variety has more frit content, two times more than Hernandina and Clemenville and three times more than Fortuna. As regards crude fiber results it is clearly significant that the Oroval variety has a higher content than the rest of varieties. Regarding components, the core has the least fiber content and frit the highest. These results are useful to support marketing strategies based on the high dietetic fiber content of Clementines. This fiber could have a huge potential for food and pharmacy as an alternative to cereal fiber, improving economical profits from the tangerine juice extraction process.  相似文献   

8.
Selected Lactobacillus plantarum DSM 32248 and Lactobacillus rossiae DSM 32249, isolated and identified from wheat germ, were used to ferment a milling by-products mixture. Lactic acid bacteria metabolisms improved the functional properties of wheat bran and germ, which are considered important sources of functional compounds. Wheat breads were manufactured using 15% (w/w) of fermented (and unfermented) milling by-products, and compared to baker’s yeast wheat bread manufactured without the addition of milling by-products. The use of the fermented ingredient improved the biochemical, functional, nutritional, textural, and sensory features of wheat bread, showing better performances compared to the solely use of wheat flour. Protein digestibility, nutritional indexes, and the rate of starch hydrolysis markedly improved using fermented milling by-products as ingredient. Enriched bread was also characterized by high content of dietary fibre and low glycaemic index determined in vivo.This study exploited the potential of fermented milling by products as functional ingredient. According to the Regulations the bread made under this study conditions can be defined as “high fibre content” and “low glycaemic index”. A number of advantages encouraged the manufacture of novel and healthy and functional leavened baked goods.  相似文献   

9.
The biological value of plants for food und feed is based on their content of nutrients and active substances. Frequently made evaluations on the basis of energy, protein content or other groups of nutrients are not justified for a prediction of performance. The only way of a biological evaluation is the experiment with the different kinds of animals. This is true for the man as well, since under these conditions he is not available for experiments. Besides the so far mostly used rat we made grouth tests with broiler chicks. The advantages are the reduced expenditores and the quickly achieved results. Since the grouth rate of the chicks is very high data are available after 21 days at the latest. Experiments were conducted concerning content and availability of the essential amino acid lysine. Other nutrients, however, as well as energy can be tested with this experimental design. As an example the influence of addition of lysine to a lysinelimiting diet on feed consumption and weight gain is shown. The availability of lysine in new breeds of barley and in wheat from increased nitrogen fertilizing experiments was tested, too. The results show that the gain in lysine, which is less than in protein, is not fully available for the organism.  相似文献   

10.
The search for new biological sources of commercial value is a major goal for the sustainable management of natural resources. The huge amount of fishery by-catch or processing by-products continuously produced needs to be managed to avoid environmental problems and keep resource sustainability. Fishery by-products can represent an interesting source of high added value bioactive compounds, such as proteins, carbohydrates, collagen, polyunsaturated fatty acids, chitin, polyphenolic constituents, carotenoids, vitamins, alkaloids, tocopherols, tocotrienols, toxins; nevertheless, their biotechnological potential is still largely underutilized. Depending on their structural and functional characteristics, marine-derived biomolecules can find several applications in food industry, agriculture, biotechnological (chemical, industrial or environmental) fields. Fish internal organs are a rich and underexplored source of bioactive compounds; the fish gut microbiota biosynthesizes essential or short-chain fatty acids, vitamins, minerals or enzymes and is also a source of probiotic candidates, in turn producing bioactive compounds with antibiotic and biosurfactant/bioemulsifier activities. Chemical, enzymatic and/or microbial processing of fishery by-catch or processing by-products allows the production of different valuable bioactive compounds; to date, however, the lack of cost-effective extraction strategies so far has prevented their exploitation on a large scale. Standardization and optimization of extraction procedures are urgently required, as processing conditions can affect the qualitative and quantitative properties of these biomolecules. Valorization routes for such raw materials can provide a great additional value for companies involved in the field of bioprospecting. The present review aims at collecting current knowledge on fishery by-catch or by-products, exploring the valorization of their active biomolecules, in application of the circular economy paradigm applied to the fishery field. It will address specific issues from a biorefinery perspective: (i) fish tissues and organs as potential sources of metabolites, antibiotics and probiotics; (ii) screening for bioactive compounds; (iii) extraction processes and innovative technologies for purification and chemical characterization; (iv) energy production technologies for the exhausted biomass. We provide a general perspective on the techno-economic feasibility and the environmental footprint of the production process, as well as on the definition of legal constraints for the new products production and commercial use.  相似文献   

11.
The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.  相似文献   

12.
This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guineesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.  相似文献   

13.
玉米具有广泛的用途,玉米不仅可以作为食品,同时也是重要的加工原料。淀粉、蛋白质、脂肪是玉米子粒中最主要的3种营养物质。三者之间在含量及机构上相互影响,不仅影响玉米子粒产量,同时影响玉米的营养品质。因此,深入了解玉米子粒不同的化学成分含量及其相互关系,可以为玉米品种选育提供理论依据。本研究系统阐述玉米子粒中淀粉、蛋白质、脂肪的结构组成和合成途径以及相关功能基因的研究进展,为玉米子粒品质研究提供参考。  相似文献   

14.
采用气相色谱法和高效液相色谱法研究了福鼎大白茶、福云6号、黄棪和肉桂4个品种茶籽成熟过程中油脂含量、脂肪酸组成、维生素E和角鲨烯含量等主要功能性成分的变化规律。结果表明,随着茶籽成熟程度提高,其中的主要营养物质持续积累,含水率呈下降趋势;茶籽的含油率呈现持续增长的趋势,在成熟前期含油率上升较快,后期趋缓并达到最高值,4个品种茶籽的平均含油率为24.24%;维生素E含量均出现"双波峰"增长趋势,并在后期快速增加至最大值,其中福云6号的维生素E含量最高达到1 060.29μg/g;角鲨烯含量呈现成熟前期增加、后期降低的趋势,其中肉桂的角鲨烯含量为161.42μg/g。在茶籽成熟过程中,棕榈酸的相对质量分数呈现缓慢降低的趋势,而硬脂酸的相对质量分数则呈现缓慢增加的趋势;油酸的相对质量分数总体呈现先增加、再降低、然后持续增加的趋势,福鼎大白茶、福云6号、肉桂和黄棪成熟茶籽的油脂中油酸相对质量分数分别为50.43%、45.98%、52.62%和52.98%;亚油酸的相对质量分数整体呈现成熟前期降低、中期增加、后期再降低的趋势,福云6号、福鼎大白茶、肉桂和黄棪成熟茶籽的油脂中亚油酸相对质量分数分别为31.65%、27.36%、24.66%和24.07%。  相似文献   

15.
By the microbiological action, lignin from vegetal wastes is transformed at soil level in organic prebiotic products with physiological activity on plants development. On the other hand, some micromolecular compounds resulted from plant wastes decomposition, along with polyphenols coming from extraction of plant residues could play a role of allelochemicals. The understanding of the allelochemical action mechanisms allow us to use these compounds to enhance crop production and develop a more sustainable agriculture, including weed and pest control through crop rotations, residue management and a variety of approaches in biocontrol. Other goals are to adopt allelochemicals as herbicides, pesticides and growth stimulants, modify crop genomes to manipulate allelochemicals production and better elucidate chemical communications between the components of ecosystem. The result obtained in the utilization of lignins and polyphenols as allelochemicals are presented in this review.  相似文献   

16.
The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food ingredients rich in specific compounds. The results showed that brown skin and top–bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top–bottom showed high concentration of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre. However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics compounds.  相似文献   

17.
赵贵兴  陈霞 《大豆科学》2002,21(3):234-237
近年来，大豆水解蛋白作为新一代食品添加剂，用于生产高档调味品和汤料，也作为蛋白质及氨基酸强化剂应用于营养保健品的生产，本文主要是以大豆饼粕为原料用酸水解法制备新型调味料的试验研究，对酸法工艺进行细致的研究。确定，完善水解工艺条件，并以水解物为基料研究出不同风味的调味料，同时给出了四种水解蛋白的产品的理化检测结果，最后对产品的特性进行了讨论与评价。  相似文献   

18.
大豆是唯一“完全蛋白质”的植物来源,其9种必需氨基酸的含量均能满足人体的需要。近几年,随着加工工艺的改进,添加大豆蛋白的营养食品开始在世界范围内受到消费者的青睐。简要介绍了大豆蛋白的应用现状、特点及在食品中的应用。  相似文献   

19.
The edible fruit tissue of Indian laburnum fruit (Cassia fistula L.), a member of the leguminosae family, was analyzed for certain organic compounds and mineral nutrients. Of the nine macro- and micronutrients studied, K was the most highly concentrated such that 100% of the US Recommended Dietary Allowances (RDA) for adults could be met by the consumption of about 100 g of the fresh fruit. Na contents in pulp and seeds are relatively low. Ca content at 827 mg per 100 g of dry matter is one of the highest of any fruits, and could contribute towards the RDA requirement of 800 mg of Ca for adults per day. The fruit is a good source of Fe and Mn, and their concentrations are considerably higher than those found in apple, apricot, peach, pear, and orange. Aspartic acid, glutamic acid, and lysine constituted 15.3, 13.0, and 7.8% of the total amino acids respectively in the pulp. In the seeds the same amino acids constituted, 16.6, 19.5, and 6.6%. The relatively high energy content of the fruit at 18 kJ/g could enhance the daily energy requirement of people in need of adequate caloric intake. The results of the present study demonstrate that the Indian laburnum fruit could be a source of some important nutrients and energy for humans.  相似文献   

20.
Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC), total phenolic content (TPC), total phenolic acid (TPA) and total antioxidant capacity (TAA). Overall, TAC increased (91.52–236.19 mg cyanidin-3-glucoside equivalent/100 g dm) whereas TPC (81.69–49.09 mg GAE/g dm) and TPA (44.27–30.95 mg/100 g dm) decreased during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The analysis of the phenolic acids by HPLC-MS/MS indicated the presence of gallic, protocatechuic, p-hydroxybenzoic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, sinapinic and ferulic acids. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.  相似文献   

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