This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown
An automated liquid chromatography system was developed to carry out the separation of an egg yolk immunoglobulin (IgY) using cation exchange media. Industrially separated egg yolk was diluted 10 times with distilled water, the pH adjusted to 5.5, and the water-soluble protein fraction separated from lipoproteins by sedimentation. The supernatant was filtered and then applied to a column packed with a cation exchanger within an automated liquid chromatography system. Different operating conditions were investigated using phosphate buffer in order to assess the effect on recovery and purity. Fractions as pure as 80% could be collected and a recovery of the chromatography step of about 65% was obtained for a purity of 60% using either a linear or step gradient. The overall recovery for the process was 34% if one-step dilution/extraction is used for lipoprotein separation by sedimentation, and 51% if two-step dillution/extraction is used. Further improvement of the yield to about 60% is possible using centrifugation for lipoprotein separation. The automated system confers many advantages, the key elements being the time savings and accurate control of the process.
Egg samples were collected from six different sources across Canada, and the yolks from those samples were analyzed for fatty acid composition using gas chromatography. Three yolk samples were from regularly fed chickens from three different Canadian egg processing plants, and the other three samples were from chickens fed with special diets. The specially fed chicken yolk samples were collected from three different Canadian egg producers. The three egg yolk samples from specially fed chickens had a significantly higher linolenic acid and docosahexaenoic acid content than the three regularly fed chicken yolk samples (P < 0.05). However, the arachidonic acid levels in the regularly fed chicken yolk samples were significantly higher (P < 0.05). In general, there was no significant difference among the three egg sources in each group. There was some variation in the fatty acid levels during different seasons for each source, but the difference was not statistically significant in most cases.
Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail. The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date. Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2. This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore. Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing.
Industrially separated egg yolk was diluted and water soluble proteins separated by sedimentation. The supematant was filtered and applied to a column packed with cation exchanger within an automated liquid chromatography system. This was scaled-up from a 50 mL to a 1500 mL column. Two cation exchangers were investigated and immunoglobulin recoveries of 60-65% were obtained with 6069% purities. Batch separation resulted in lower recovery (55%) and purity (57%). Further purification was investigated using anion exchange chromatography and salt precipitation. Results were improved with one step salt precipitation where purity was increased. The process is simple, economical and should prove useful for large production of IgY.
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