Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities

Ho, Lee-Hoon; Tan, Thuan‐Chew; Chong, Li-Choo

doi:10.1016/b978-0-323-91001-9.00031-1

Cited by 4 publications

(5 citation statements)

References 210 publications

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“…Mushrooms can bioaccumulate several metals of nutritional and pharmacological importance. With the addition of antioxidant and anti-inflammatory properties, it seems that they are promising candidates for functional food [ 47 , 48 , 49 , 50 , 51 , 52 ]. Reports of attempts to supplement mushrooms with Fe can be found increasingly in the literature.…”

Section: Discussionmentioning

confidence: 99%

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

et al. 2022

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Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was to compare the effects of three Fe forms (FeCl3 6H2O, FeSO4 7H2O, or FeHBED) in three concentrations (5, 10, or 50 mM) for three mushroom species (Pleurotus eryngii, P. ostreatus, or Pholiota nameko) on their chemical composition, phenolic compounds, and organic acid production. The most effective metal accumulation of all the investigated species was for the 50 mM addition. FeCl3 6H2O was the most favorable additive for P. eryngii and P. nameko (up to 145 and 185% Fe more than in the control, respectively) and FeHBED for P. ostreatus (up to 108% Fe more than in control). Additionally, P. nameko showed the highest Fe accumulation among studied species (89.2 ± 7.51 mg kg−1 DW). The creation of phenolic acids was generally inhibited by Fe salt supplementation. However, an increasing effect on phenolic acid concentration was observed for P. ostreatus cultivated at 5 mM FeCl3 6H2O and for P. eryngii cultivated at 5 mM FeCl3 6H2O and 5 mM FeSO4 7H2O. In the case of organic acids, a similar situation was observed. For P. ostreatus, FeSO4 7H2O and FeHBED salts increased the formation of the determined organic acids in fruiting bodies. P. eryngii and P. nameko were characterized by a much lower content of organic acids in the systems supplemented with Fe. Based on the obtained results, we recommend starting fortification by preliminarily indicating which form of the element is preferred for the species of interest for supplementation. It also seems that using an additive concentration of 50 mM or higher is most effective.

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Section: Discussionmentioning

confidence: 99%

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

et al. 2022

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“…Edible insects are commonly consumed as part of the human diets, particularly consumed by communities in Africa, South America, and Asia, but not common in North America and Europe (Ho et al, 2022a) and has created a 'disgust' feeling and hence unwillingness or rejection to consume in industrialised nations (Mlcek et al, 2014;Olivadese and Dindo, 2023). A person with a high level of food neophobia, even if he/she is a professional cook will be refused to taste and also cook novel foods.…”

Section: Records Of Consumption and Consumer Acceptance Of Edible Bla...mentioning

confidence: 99%

“…Entomophagy is the technical term used to describe the practice of eating the insects at different growing stages (i.e. the eggs, larvae, pupae or adults) (Pali-Schöll et al, 2019;Lee et al, 2020;Ho et al, 2022a;Aung et al, 2023). Earlier, European Food Safety Authority (EFSA) Scientific Committee has recorded 12 insect species as potential a food source; house cricket (Acheta domesticus), American grasshopper (Schistocerca americana), banded cricket (Gryllodes sigillatus), black soldier fly (Hermetia illucens), African migratory locust (Locusta migratoria migratorioides), housefly (Musca domestica), honeycomb moth (Galleria mellonella), silkworm (Bombyx mori), lesser wax moth (Achroia grisella), superworm (Zophobas atratus), lesser mealworm (Alphitobius diaperinus), and mealworm (Tenebrio molitor) (EFSA, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Intake of foods rich in antioxidant, for example fruits and vegetables have shown effectively prevent several oxidative stressassociated diseases (i.e. diabetes, cancer, and cardiovascular diseases) (Ho et al, 2022a). Mattia et al (2019) prepared the water-soluble extract (distilled water) and lipo-soluble extract (defatted using hexane washing) of edible black ant (Lasius niger) for analysing the antioxidant capacity of edible black ant (Lasius niger).…”

mentioning

confidence: 99%

“…The extraction of bioactive peptides from the source of insects had gained interest among the scientific community, food manufacturers, pharmaceutical, and cosmetic industries due to them possessing a positive effect on human health (Ho et al, 2022a). In general, bioactive peptides are fragments of a specific protein that consist of two to twenty amino acids (Sanchez and Vazquez, 2017).…”

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confidence: 99%

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Edible black ant Smith (Carebara vidua) as human food – A systematic review

Siddiqui,

Ho,

Adimulam

et al. 2024

J. Insects Food Feed

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Meeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption of edible black ant Smith, particularly Carebara vidua, as the main focus. The global consumption record of edible black ant Smith and consumer acceptance as well as the strategies used to increase consumer acceptance of eating edible black ant smith were proposed. In addition, the bioecology of black ant Smith was covered in this review. Further, details are provided in this review on the benefits to health, economy, and environment of practicing eating edible insects such as black ant Smith. Focus on the potential uses of Carebara vidua as a food ingredient in culinary cuisine and their safety concerns from rearing until processing were highlighted. The SCOPUS database was analysed using bibliometric software to understand the connections between recent scientific outputs and ant as human food thoroughly. BioRender software was used to create scientific figures. It is noteworthy to highlight that black ant smith contains high protein and micronutrient, especially iron and zinc are higher than that of plant-, animal-based food, and seafood that contribute significantly to meeting the daily protein and mineral intake amount for human. Moreover, the exhibition of antimicrobial and antioxidant properties of edible black ant smith suggests that it can be used as a future functional ingredients for food, pharmaceutical, and cosmetics purposes. Hence, edible black ant smith is promising as an alternative and potential source of food or medicine for sustainable food security.

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Nutritional Status of Indigenous and Traditional Edible Insects: Challenges and Limitations

Abajue,

Ogwu

2024

Food Safety and Quality in the Global South

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Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities

Cited by 4 publications

References 210 publications

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

Edible black ant Smith (Carebara vidua) as human food – A systematic review

Nutritional Status of Indigenous and Traditional Edible Insects: Challenges and Limitations

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