Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide

Hamzalıoğlu, Aytül; Gökmen, Vural

doi:10.1016/b978-0-12-802832-2.00018-8

Cited by 26 publications

(13 citation statements)

References 59 publications

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“…Bioactive compounds are the naturally occurring ingredients derived from a variety of food crops [21]. They are grouped as either essential or non-essential components [22].…”

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

“…Unlike essential nutrients that are necessary for the human biological system-as the body is unable to synthesise them and their deficiency may bring about biological disorders-non-essential compounds are those which are not necessary for biological functions and their insufficient/lack of intake has no influence on physiological disorders [23]. However, the presence of non-essential groups in food crops, predominantly phytochemicals [23], are appreciably prized for their auxiliary physiological effects in promoting health to a further extent than those exerted by essential nutrients present in foods [21,22,24]. Of all the beneficial effects, antioxidative, anti-atherosclerotic, antimicrobial, and anti-inflammatory functions prevail in most bioactive compounds [21].…”

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

“…However, the presence of non-essential groups in food crops, predominantly phytochemicals [23], are appreciably prized for their auxiliary physiological effects in promoting health to a further extent than those exerted by essential nutrients present in foods [21,22,24]. Of all the beneficial effects, antioxidative, anti-atherosclerotic, antimicrobial, and anti-inflammatory functions prevail in most bioactive compounds [21]. The processing methodologies involved in food functionalisation and nutraceutical supplements substantially determine the extent of (i) bio-accessibility, that is the liberation of bio-compounds from the cell walls of the food before being absorbed in the blood cells (ii) bioavailability, namely, the availability of active compounds for physiological activity/metabolism upon absorption, and (iii) bioactivity [25].…”

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

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Olive Tree Leaves—A Source of Valuable Active Compounds

2020

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The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability.

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“…Bioactive compounds are the naturally occurring ingredients derived from a variety of food crops [21]. They are grouped as either essential or non-essential components [22].…”

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

Section: Bioactive Compounds In Olive Leavesmentioning

confidence: 99%

See 1 more Smart Citation

Olive Tree Leaves—A Source of Valuable Active Compounds

2020

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“…These bioactive compounds are generally found in the same foods or plants from where they are extracted by various techniques [3]. Bioactive compounds mainly exhibit antioxidant and antimicrobial properties [4], which make them attractive for incorporation into minimally processed and horticultural product preservation technologies.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Gomes-Araújo

Martínez-Vázquez

Charles-Rodríguez

et al. 2021

International Journal of Food Science

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Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.

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“…Jackfruit functional ingredients are of great interest owing to their possible applications in the food and pharmaceutical industries, specifically for their health-related benefits. However, these components are not necessarily present in a high amount in jackfruit [15]. For those reasons, there has been an increasing interest in finding strategies for their extraction, especially those focusing on using innovative and emerging technologies.…”

Section: Introductionmentioning

confidence: 99%

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

2021

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In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

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Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide

Cited by 26 publications

References 59 publications

Olive Tree Leaves—A Source of Valuable Active Compounds

Olive Tree Leaves—A Source of Valuable Active Compounds

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

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