Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Chongtham, Nirmala; Bisht, Madho Singh; Bajwa, Harjit Kaur; Santosh, Oinam

doi:10.1016/j.tifs.2018.05.003

Cited by 210 publications

(105 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is one of the latest additives in food technology that creates new possibilities for designing enriched in fibre products (García‐Martínez et al , ). Regular consumption of bamboo‐based products may reduce the risk of chronic diseases, for example cardiovascular diseases, Parkinson's disease, Alzheimer's disease or cancer (Nirmala et al , ). In turn, acacia fibre has proven and recognised prebiotic effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Szafrańska

Sołowiej

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G 0 and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Szafrańska

Sołowiej

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…They damage cell constituents leading to the development of various diseases such as chronic inflammation, neurological disorders and cancer [81]. On the other hand, efficient defense against ROS is also required in industrial manufacturing processes (e.g., food, cosmetic and textile industry) to improve the quality of the products [82,83].…”

Section: Natural Defense Systems Versus Oxidative Stressmentioning

confidence: 99%

Antioxidant Materials Based on 2D Nanostructures: A Review on Recent Progresses

et al. 2020

View full text Add to dashboard Cite

Counteracting reactive oxygen species (ROS, e.g., superoxide radical ion, H2O2 and hydroxyl radical) is an important task in fighting against oxidative stress-related illnesses and in improving product quality in industrial manufacturing processes. This review focuses on the recent advances on two-dimensional (2D) nanomaterials of antioxidant activity, which are designed for effective decomposition of ROS and thus, for reduction of oxidative stress. Some materials featured in this paper are of uni- or multi-lamellar structures modified with small molecular or enzymatic antioxidants. Others are enzyme-mimicking synthetic compounds (the so-called nanozymes) prepared without antioxidant additives. However, carbon-based materials will not be included, as they were extensively reviewed in the recent past from similar aspects. Given the landmark development around the 2D materials used in various bio-applications, sheet-like antioxidant compounds are of great interest in the scientific and technological communities. Therefore, the authors hope that this review on the recent progresses will be helpful especially for researchers working on novel developments to substantially reduce oxidative stress either in biological systems or industrial liquors.

show abstract

“…Bamboo ber has special inherent properties, such as good air permeability and excellent moisture absorbency, and has allegedly better dye-ability than cotton [4,5]. In addition, bamboo shoot is used as healthy food due to the multiple health bene ts including anticancer activity and improvement of digestion [6,7]. Globally, 2.5 billion people are economically associated with bamboo plantations, and the value of bamboo production is about $ 2.5 billion per year [8].…”

Section: Introductionmentioning

confidence: 99%

Phyllostachys edulis (moso bamboo) ages significantly affect soil nitrogen transformation and endophytic microbes but niche differentiations outweigh ages in shaping microbial communities of moso bamboo-soil system

Zhang¹,

Weijin²,

Bai³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: Phyllostachys edulis (moso bamboo) is a key source of non-wood forest products. Clarifying the linkage among bamboo growth, soil nutrient and core microbe can expand the horizon on nutrient management practices and functional endophytic and rhizospheric microbes.Results: In this study, young (0.5-yr), mature (2.5-yr and 4.5-yr) and old (6.5-yr) bamboo plants were selected in a moso bamboo field, and above-ground tissues, below-ground roots (rhizomes) and rhizospheric soils were sampled. The bamboo biomass, soil properties and endophytic microbes were determined and quantify their comprehensive relationships. Bamboo ages had negligible impacts on the bamboo height, diameter at breast height and above-ground biomass. Organic matter and nitrogen (N) contents in the rhizospheric soil of the 0.5-yr bamboo were significantly higher than those of the other three age groups. The rhizospheric soil of the 6.5-yr bamboo had the lowest N mineralization rate and urease activity. Significant differences in bacterial and fungal communities were found in the above-ground tissues but not in the rhizospheric soils associated with plants of different ages. Bacterial and fungal community structures in the above-ground tissues were significantly different from their counterparts in the rhizospheric soils. Conclusions: Bamboo ages significantly affected N transformation rates, functional gene abundances and urease activities of rhizospheric soils and endophytic bacterial community structures. However, niche differentiations outweighed ages in shaping the whole microbial communities of bamboo aboveground tissues, roots and rhizospheric soils. In the future, moso bamboo management should consider balanced applications of ammonium-N and other nutrients and utilisations of Chytridiomycota to stimulate moso bamboo growth.

show abstract

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Cited by 210 publications

References 47 publications

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Antioxidant Materials Based on 2D Nanostructures: A Review on Recent Progresses

Phyllostachys edulis (moso bamboo) ages significantly affect soil nitrogen transformation and endophytic microbes but niche differentiations outweigh ages in shaping microbial communities of moso bamboo-soil system

Contact Info

Product

Resources

About