Effects of Germination on the Nutritional Properties,Phenolic Profiles,and Antioxidant Activities of Buckwheat

Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased. Phenolic compounds, such as rutin, vitexin, isovitexin, orientin, isoorientin, chlorogenic acid, trans‐3‐hydroxycinnamic acid, and p‐hydroxybenzoic acid increased significantly during the germination process, which may be due to the activation of phenylalanine ammonialyase. The improvement of flavonoids led to significant enhancement of the antioxidant activities of germinated buckwheat. Germinated buckwheat had better nutritional value and antioxidant activities than ungerminated buckwheat, and it represented an excellent natural source of flavonoids and phenolic compounds, especially rutin and C‐glycosylflavones. Therefore, germinated buckwheat could be used as a promising functional food for health promotion.     

Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition,antioxidant compounds and functional properties

BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg^?1. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg^?1 and from 0.18 to 0.22 g kg^?1, respectively. CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry     

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality,Consumer Preference,and Nutrient Bioaccessibility

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off‐flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.     

以多糖和蛋白质为基质利用静电纺丝技术构建生物活性物质递送体系的研究进展

食品在加工和储藏过程中会受到高温、离子强度、酸碱性等诸多因素的影响,导致其生物活性物质极其不稳定。同时,如果这些生物活性物质直接暴露于胃肠道环境中,其生物利用率迅速降低且容易被降解,这些不利因素极大地限制了生物活性物质在食品工业化生产中的应用。因此,如何有效地包埋生物活性物质成为研究的热点问题。静电纺丝技术是一种新兴的活性物质包埋技术,利用该技术制备的纳米纤维在食品工业中具有潜在的应用价值。本文主要综述了静电纺丝的原理、影响因素和类型,以天然多糖和蛋白质为基质通过静电纺丝制备生物活性物质递送体系(纳米纤维)的研究进展,纳米纤维的制备过程、影响因素及其改善方法,并展望了静电纺丝在食品科学领域中的应用前景。     

Recent research on bioactive compounds of Scomber spp. and their health effects

Scomber spp. are fast-moving migratory fish found in the Pacific, Indian and Atlantic Oceans. Scomber spp. contain proteins, lipids, minerals and vitamins. However, recent studies on Scomber spp. have focused on improving the quality of products (S. colias), describing their morphology (S. indicus), as well as the exploration and application of their enzymes (S. australasicus) and bioactive compounds for health benefits (S. japonicus and S. scombrus). Bioactive compounds from Scomber spp. have been reported to exhibit antibacterial, antioxidant and antiproliferative activities, but there has been no review of this topic to date. Totally, 36 articles were reviewed after the duplicates were removed. Muscle protein hydrolysates, peptides, lipids, collagen, amino acids, lecithin and glycolipids are known as bioactive compounds from Scomber spp. that exhibit beneficial health effects, including antioxidant, antibacterial, antiproliferative, tyrosinase inhibition, hypoglycaemic and anti-lipoxygenase properties. However, these have been tested only in vitro, and there is still a lack of studies on bioactive compounds from S. australasicus, S. colias and S. indicus. Therefore, further studies are needed to test bioactive compounds from Scomber spp. at the in vivo and clinical stages, as well as to explore the presence of bioactive compounds from S. australasicus, S. colias and S. indicus.     

Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review

Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.     

Study of the antioxidant properties of extracts obtained from nopal cactus (Opuntia ficus-indica) cladodes after convective drying

BACKGROUND: The process of convective drying was evaluated in terms of the bioactive compounds contained in nopal samples before and after dehydration. Total polyphenol, flavonoid, flavonol, carotene and ascorbic acid contents were determined in undehydrated and dehydrated samples. Two drying temperatures (45 and 65 °C) and two air flow rates (3 and 5 m s^?1) were evaluated. The rheology of samples under the best drying conditions was also studied, since it provides important information regarding processing (mixing, flow processing) as well as the sensory attributes (texture) of rehydrated samples. RESULTS: Non‐Newtonian shear‐thinning behaviour was observed for samples dried at 45 °C, while samples dried at 65 °C showed shear‐thickening behaviour, possibly caused by thermal chain scission of high‐molecular‐weight components. CONCLUSION: The best conditions for bioactive compound preservation were a drying temperature of 45 °C and an air flow rate of 3 m s^?1, resulting in 40.97 g phenols, 23.41 g flavonoids, 0.543 g β‐carotene and 0.2815 g ascorbic acid kg^?1 sample as shown in table 3. Copyright © 2011 Society of Chemical Industry     

Functional Properties of Vinegar

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p‐coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol‐lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.     

水芹的化学成分、药理活性及其功能性食品研究进展

健康、自然、营养的饮食方式已成为现代人的生活追求之一。水芹作为一种既可食用又可药用的植物,含有大量蛋白质、维生素、矿物质等营养成分,其茎叶被作为传统蔬菜食用,水芹还含有丰富的黄酮、酚酸、挥发油等活性成分,其全草具有降血压、降血糖、抗炎等药用价值,现今具有降血糖、降血压等功效的水芹保健食品也逐步得到开发,这种重要的食药资源具有广阔的应用前景。基于此,本文通过搜索中国知网及Web of Sciece中近年相关水芹的文献,对水芹的化学成分、药理活性及其在食品应用方面的研究进行系统的综述和总结,提出水芹食品应用存在的不足以及未来探索的方向,以期加深人们对水芹食用和保健功效的认识、促进对其进一步的研究和开发利用、助推水芹在食品产业中的发展。     

Functional Properties of Honey,Propolis, and Royal Jelly

ABSTRACT: Honey, propolis, and royal jelly, products originating in the beehive, are attractive ingredients for healthy foods. Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti‐inflamatory, antibrowning, and antiviral. Propolis is a resinous substance produced by honeybees. This substance has been used in folk medicine since ancient times, due to its many biological properties to possess, such as antitumor, antioxidant, antimicrobial, anti‐inflammatory, and immunomodulatory effects, among others. Royal jelly has been demonstrated to possess numerous functional properties such as antibacterial activity, anti‐inflammatory activity, vasodilative and hypotensive activities, disinfectant action, antioxidant activity, antihypercholesterolemic activity, and antitumor activity. Biological activities of honey, propolis, and royal jelly are mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti‐inflammatory, antiallergic, and vasodilatory actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo‐oxygenase and lipoxygenase.     

Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue

ABSTRACT: Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health. Practical Application: This article contributes to the minimization of residues in yerba-mate processing.     

不同预处理和干燥方式下养心菜粉色泽、功能成分和抗氧化性水平 的比较

为了研究养心菜的加工适用性,拓展其利用途径,采用未预处理（Untreated,UT）、沸水漂烫（Boiling Water Blanching,BWB）、沸水+护色漂烫（COLOR Protection+Water Blanching,CPB）、蒸汽漂烫（Steam Blanching,SB）与冻融（Freeze-Thawing,FT）五种预处理方式处理后,分别进行热风干燥（Hot Air Drying,HA）、热泵干燥（Heat Pump Drying,HP）,得到UT HP、UT HA、BWB HP、BWB HA、CPB HP、CPB HA、SB HP、SB HA、FT HP及FT HA 10种养心菜粉,比较不同预处理方式和干燥方式下养心菜色泽、功能成分及抗氧化能力水平的变化。结果表明：UT HP没食子酸和山萘酚含量最高,但色泽差、叶绿素含量较低,干燥时间长;CPB HP的干燥时间短,Vc含量最高,具有较高的抗氧化水平,但没食子酸含量较低;SB HP总酚、总黄酮、槲皮素含量最高,其他品质指标介于中间;FT HP养心菜具有最好的色泽、最高的叶绿素、游离氨基酸含量,但总酚、总黄酮、槲皮素、山萘酚以及抗氧化水平低。从主成分分析来看,BWB HP、CPB HP、SB HP 和BWB HA、CPB HA、SB HA的养心菜品质分别具有一定的相似性,UT HP、FT HP、UT HA、UT HA和其有明显差异。该文综合比较了养心菜不同预处理及干燥方法的优劣,在养心菜下游的功能性食品的开发过程中,可以根据需求选择合适的干燥方法。     

米胚分离蛋白营养和功能性评价

利用氨基酸自动分析仪检测米胚4种Osborne分离蛋白中的氨基酸组成,以氨基酸评分(AAS)、蛋白质功效比值(PER)、生物价(BV)及体外消化率为评价标准,对米胚蛋白各组分的营养价值进行评价。结果表明:谷蛋白的氨基酸评分最高,为80.90,清蛋白、球蛋白、谷蛋白符合FAO/WHO推荐的参考蛋白模式,其PER值与优质蛋白的衡量标准值2.00接近,BV值较高,在体外的营养消化效率较好,醇溶蛋白的品质相对较差。对米胚四种蛋白的起泡性、起泡稳定性、吸水性、吸油性等功能性质进行测定,结果表明:pH 5时4种蛋白的起泡性最低,起泡稳定性最好;清蛋白、球蛋白的吸水性比醇溶蛋白、谷蛋白好,醇溶蛋白的吸油性最好;米胚蛋白各组分的表面疏水性较高,需进一步进行改性处理。     

Physicochemical Characteristics,Functional Properties,and Nutritional Benefits of Peanut Oil: A Review

The legume Arachis hypogaea, commonly known as peanut or groundnut, is a very important food crop throughout the tropics and subtropics. Peanut is one of the most widely used legumes due to its nutrition and taste, and it occupies a rank of major oilseed crop in the world. It has been recognized as a functional food due to its role in a health promoting effect. Peanut oil contains a well-balanced fatty acid and antioxidant profile that provide protection against harmful substances especially free radicals. This paper gives an overview of scientific literature available on phytochemical and functional properties of peanut oil. Owing to its unique organoleptic properties associated with its cardioprotective and anti-inflammatory properties, peanut oil has found, recently, its place on the highly competitive international edible oil market.     

Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

ABSTRACT: Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000- and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher ( P = 0.05) than that of the protein concentrate. The protein concentrate had a significantly higher ( P = 0.05) emulsifying activity index than the protein hydrolysate and membrane permeates. Membrane fractionation of the protein hydrolysate into lower-molecular-weight pep tides significantly reduced ( P = 0.05) foaming properties, but it improved radical scavenging activity and the ability to inhibit the activity of angiotensin-converting enzyme.     

民勤枸杞主要营养、功能成分、重金属及农药残留量分析

本文为了探讨民勤枸杞的营养、活性成分和安全性评价,通过使用高效液相、气相色谱法和其他测定方法分析民勤枸杞的基本营养和功能成分、氨基酸组成、重金属和农药残留量。民勤枸杞的基本营养成分（以每100 g干重计）蛋白质、粗脂肪和碳水化合物含量分别为13.71 g、3.09 g和60.80 g;功能成分多糖、类胡萝卜素、甜菜碱、抗坏血酸、总酚和总黄酮含量分别为2.11 g、569.81 mg、1.57 g、45.08 mg、81.95 mg和70.23 mg。民勤枸杞主要基本营养成分为碳水化合物和蛋白质,并含有丰富的功能性氨基酸天冬氨酸,脯氨酸和谷氨酸。民勤枸杞中色氨酸和芳香氨基酸等必须氨基酸含量丰富;天冬氨酸含量最为丰富;赖氨酸是第一限制必须氨基酸。民勤枸杞含有相对较高的脂肪、类胡萝卜素和抗坏血酸含量;其重金属和农药残留量没有超绿色食品枸杞标准限制。研究结果可为民勤枸杞质量定位提供理论依据。