Innovations in functional foods development

Güldiken, Burcu; Gülsünoğlu, Zehra; Bakır, Sena; Çatalkaya, Gizem; Çapanoğlu, Esra; Nickerson, Michael T.

doi:10.1016/b978-0-12-821470-1.00008-2

Cited by 4 publications

(2 citation statements)

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“…As an example, previous studies reported the utilization of grape pomace in cookies that resulted in a product with a high content of dietary fiber and great acceptability by consumers (Canett Romero et al, 2004), as well as a significant increase in polyphenols as determined also in cookies by Lou et al (2022). Guldiken et al (2021) mentioned that food processing byproducts have been used in some functional food innovations because they provide functional macro and micronutrients in a profitable way. Balli et al (2021) concluded that by-products of wine and olive oil processes are suitable for new healthy staple foods because of their great content of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

et al. 2022

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Proximal composition, dietary minerals, total phenolic compounds (TPC) and antioxidant capacity (AC) were quantified in Black Borgoña (BBGP) and Quebranta grapes pomace (QGP) from Chincha and Ica (Peru). TPC and AC of grapes seeds and oil were also investigated, as quality and fatty acids of the oil. The highest amount of protein was for QGP (Chincha) (13.29 ± 0.01 g/100 g dw) and lipids in BBGP (Ica) (13.67 ± 0.01 g/100 g dw). Fe in QGP (Chincha) (61.46 ± 2.76 mg/100 g dw) and Ca in BBGP (Ica) (424.24 ± 13.35 mg/100 g dw) were higher than in the other samples. The most abundant fatty acid was linoleic with 71.70 ± 0.01% in Black Borgoña grape seed oil (BBGSO) (Chincha). Highest TPC corresponded to Quebranta grape seeds (QGS) (Ica) (14.43 ± 0.75 mg GAE/100 g dw). The highest AC by DPPH and FRAP was achieved by QGS (Chincha) (1255.39 ± 61.45 µmol TE/g dw) and QGS (Ica) (960.77 ± 56.68 µmol TE/g dw), respectively. Differences in AC by ABTS for grape seed oil were not significant (p > 0.05). In conclusion, BBGP and QGP, seeds and oil showed an enormous potential for their application as functional additives in the food industry.

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Section: Introductionmentioning

confidence: 99%

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

et al. 2022

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“…Esta tecnología se define como el envasado de materiales sólidos, líquidos o gaseosos en minicápsulas que liberan su contenido en cantidades controladas durante un período prolongado. Esta tecnología encuentra un nuevo lugar en la industria alimentaria en los últimos años, además de su uso en el sector farmacéutico (Guldiken et al, 2021).…”

Section: I26 Microencapsulaciónunclassified

Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogenización

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This study evaluates the effect of trehalose addition (10 or 20%, w/w) and/or sublethal homogenization (25-150 MPa) on antioxidants content (vitamin C, total phenols, and flavonoids) and activity (measured both by ABTS-TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti-Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenization pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccessibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenized, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.

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