337 research outputs found
Plant foods and underutilized fruits as source of functional food ingredients: Chemical composition, quality traits, and biological properties
No full textChanges in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients Chemical Composition, Quality Traits, and Biological Properties
No full textChanges in lifestyle and demographics, rising consumer incomes, and shifting preferences
due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients
Educational and Self Management Programs for Asthmatics Adults
No full textInternational Review of Asthm
Valorization of by-products from Ribes nigrum bud-derivative food supplements: Pulsed Ultrasound-Assisted Extraction vs a second maceration
No full textThis study takes place in the context of an Alcotra Italy-France trans-frontier project called FINNOVER (2017-2020) whose main target is the implementation of new green chain productions exploiting the biodiversity of the ALCOTRA territory.
One of the FINNOVER chain is devoted to the production of plant bud-derivatives, a specific category of botanicals. This relatively new category of natural products, marketed as plant food supplements in the most of European Community, is produced by macerating meristematic tissues of trees and plants (i.e. buds and young sprouts) mainly spontaneously collected. This maceration is traditionally made according to the European Pharmacopeia 8th edition procedure [1].
Due to the limited collection period of the raw vegetable material, bud-derivatives are very expensive products compared to other botanicals, therefore a potential valorization of their by-products could represent an important economical resource to be exploited.
In this research, a re-use procedure to valorize Ribes nigrum bud by-products is presented. The wet marcs remaining after the production of the commercial glyceric macerate (GM) are extracted, using only a food-grade solvent (the same of the corresponding GM), both by a “second” traditional maceration and by an innovative extraction technology. This latter one consists of a Pulsed Ultrasound-Assisted Extraction (PUAE) employed to extract further valuable material from bud by-products. Similarly to what already published for Castanea sativa bud by-products [2], the PUAE extraction has proven to be a very good recycle strategy: in this case a comparison with the “second” traditional maceration has furtherly confirmed it.
References
[1] Ordre National des Pharmaciens (1965). Codex Français, Monographie: Préparations
Homéopathiques. In V. I. I. I. Codex Medicamentarius Gallicus (Ed.). Pharmacopée
Française. Paris: Ministère de la santé publique et de la population.
[2] An innovative green extraction and re-use strategy to valorize food supplement by-products: Castanea sativa bud preparations as case study,
Federica Turrini, Dario Donno, Raffaella Boggia, Gabriele Loris Beccaro, Paola Zunin, Riccardo Leardi, Anna Maria Pittaluga, Food Research International, 2019, Volume 115, Pages 276-282. doi.org/10.1016/j.foodres.2018.12.018
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