Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

Kurek, Mia; Debbache-Benaida, Nadjet; Garofulić, Ivona Elez; Galić, Kata; Avallone, Sylvie; Voilley, Andrée; Waché, Yves

doi:10.3390/antiox11040742

Cited by 30 publications

(17 citation statements)

References 156 publications

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“…In the process of normal cellular metabolism, free radicals and reactive species, such as reactive oxygen species (ROS), are created continuously in the human body. Endogenous enzymatic and nonenzymatic defense systems quickly remove free radicals and reactive species; however, under certain conditions, such as drug use, inflammation, air pollution, smoking, and irradiation, endogenous antioxidant systems can be overwhelmed, resulting in oxidative stress, which can cause aging, cancer, and atherosclerosis [ 70 , 71 ]. Although numerous studies have revealed that hydrolyzed peptides and proteins reduce enzymatic and nonenzymatic oxidation by eliminating free radicals and chelating metal ions, the exact mechanism by which mushroom peptides exert antioxidant properties is still not entirely understood.…”

Section: Antioxidant Effectsmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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Section: Antioxidant Effectsmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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“…Currently, the focus in industry and research is not only to find new antioxidants to further fulfil these legal conditions but also to replace as many synthetic food additives [ 109 ] as possible with ones based on natural antioxidants [ 110 ] from vegetable sources, and special attention is given to the ones of marine origin [ 111 ] for lipid systems. From the biochemical point of view, it is known that antioxidants can be for lipid systems or for hydrophilic systems [ 82 , 87 , 110 ], the ones for lipid systems are widely used in the food industry [ 109 ], and some examples are given below [ 86 , 109 ].…”

Section: Antioxidants As Food Additivesmentioning

confidence: 99%

“…The plant-based diet has become the equivalent of many curative and prophylactic treatments [ 48 , 109 , 262 , 263 ]. The importance of the consumption of vegetables and fruits is explained by the beneficial intake of antioxidants as they are being active in numerous biological processes of the body at the cellular level [ 109 , 264 ].…”

Section: Natural Antioxidants and Their Benefitsmentioning

confidence: 99%

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae

Pruteanu

Bailey²,

Grădinaru

et al. 2023

Antioxidants

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It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.

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“…Ekstraksi merupakan proses penting untuk memperoleh senyawa bioaktif. Teknik ekstraksi yang semakin berkembang saat ini (Kurek et al 2022) berpengaruh pada status halal dari senyawa bioaktif. Persyaratan halal bahan mengikuti ekstrak tanaman level 1.…”

Section: Profil Kritis Halal Bahan Perisa Kelompok Senyawa Bioaktifunclassified

Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020

2022

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Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.

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Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

Cited by 30 publications

References 156 publications

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae

Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020

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