In- vitro biorelevant media and time simulation probiotic proliferation methodology to determine prebiotic potentials of flaxseed powder

Deokar, Gitanjali S.; Shinde, Pooja; Kshirsagar, Sanjay J.

doi:10.1016/j.bcdf.2022.100335

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…These Omega 3 fatty acids are considered essential and need to be incorporated into a regular diet [21,22]. Generally, recent literature stated potential can use flaxseed as prebiotic [23,24]. The development and planning of gluten-free food products are attracting more attention due to their increased consumption, which can be attributed to various causes including celiac disease, wheat gluten allergy and lifestyle as a gluten-free diet [25].…”

Section: Egyptian Journal Of Chemistry Http://ejchemjournalsekbeg/mentioning

confidence: 99%

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Mohamed,

Abozed,

Salama

et al. 2023

Egypt. J. Chem.

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This study aimed to formulate novel snack rolls that are both prebiotic and gluten-free by incorporating value-added composite flours, including rice flour (RF), barley flour (BF), tiger nut flour (TF), and green banana flour (GBF), to enhance the individuals with celiac disease. Physical properties, baking quality, sensory acceptability, and chemical properties were evaluated for the prebiotic formula (P) and prebiotic/gluten-free formula (P/GF). For the in vivo study, two different protocols were used: first protocol the rats were allocated into three distinct groups, each consisting of six rats: the normal control, group (1) fed on prebiotic formula, and group (2) fed on prebiotic/gluten-free formula. The second protocol concluded three groups of six rat pups, each selected for celiac disease induction, a normal control, a diseased group, and a treatment group fed on a prebiotic/gluten-free formula. Results proved that green bananas and tiger nut flours could have functional uses in the food industry and be applied as good ingredients for healthy food products. The biological findings revealed that both formulas improved the rats' health and can be effective in treating celiac disease. In conclusion, prebiotic and prebiotic/gluten-free formulas are considered safe and healthy for celiac disease patients.

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Section: Egyptian Journal Of Chemistry Http://ejchemjournalsekbeg/mentioning

confidence: 99%

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Mohamed,

Abozed,

Salama

et al. 2023

Egypt. J. Chem.

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Plant Seeds: A Potential Bioresource for Isolation of Nutraceutical and Bioactive Compounds

Deokar,

Nirmal,

Kshirsagar

2024

Bioactive Extraction and Application in Food and Nutraceutical Industries

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Biochemical Features of Seeds in Oil Flax Varieties for Special Purposes

Полякова¹,

Sokolov²,

Molodchenkova³

et al. 2023

FST

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Flaxseed oil and seeds are natural sources of essential fatty acids – ω-6 linoleic and ω-3 α-linolenic. However, the content of α-linolenic acid in the seeds of industrial varieties of oil flax and even in individual varieties of the food industry is several times higher than the content of fatty acids presented in the pool, including linoleic acid. Therefore, there is a need to create varieties with a ratio of ω-3:ω-6 of at least 1:5 for food and medicinal use. The article studies the biochemical parameters of seeds in oil flax varieties for different areas of use, both technical and food. The work used standard methods of biochemical analysis of plant seeds (extraction method for determining fat, gas-liquid chromatography, titration, spectrophotometric methods). Statistical analysis of research results was carried out using the programs Libre Office Calc (GNU Lesser General Public Licensev). As a result of the study of five varieties, three of which are considered for food use (‘Kivika’, ‘Zhyvynka’, ‘Solnechnyj’), it was established that only the 'Solnechnyj' variety has a ω-3:ω-6 ratio in oil of 1:16.9, which corresponds to the recommended indicators. and other cultivars have high linolenic acid values and, accordingly, an altered polyunsaturated fatty acid ratio of 3:1 and 1:1.6, respectively. A comparative study of the content of fatty acids and the determination of acid, peroxide and iodine numbers showed that the iodine number and the ratio of unsaturated fatty acids are the most important criteria for identifying the quality of the oil and determine the further directions for its use. It was revealed that flax seeds of both technical and food fields are very rich in vitamin E at the level of 117–146 mg/100 g. Therefore, they are recommended to be used more widely in food as a source of this vitamin. It is proposed that when creating new varieties of flax for food purposes, also need to take into account the indicators of iodine and acid numbers, which should be low in them. These indicators are also of interest for characterizing already existing varieties in order to differentiate them. It is noted that for food use it is necessary to create varieties with a reduced content of linolenic acid to the level of 5-10%.

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In- vitro biorelevant media and time simulation probiotic proliferation methodology to determine prebiotic potentials of flaxseed powder

Cited by 3 publications

References 15 publications

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Plant Seeds: A Potential Bioresource for Isolation of Nutraceutical and Bioactive Compounds

Biochemical Features of Seeds in Oil Flax Varieties for Special Purposes

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