New concept of fortified yogurt formulation with encapsulated carrot waste extract

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

“…Thus, the addition of natural food materials increases the nutritive value of yogurt. The fortification of yogurt using different bioactive compounds has been studied by different authors [ 4 , 5 , 6 , 7 , 11 , 12 ]; encapsulation by extrusion can significantly extend the stability of natural β-carotene with potential use as a functional ingredient in yogurt [ 13 ]. The addition of hibiscus flower essential oil can also be used to increase the antioxidant capacity of yogurt due to anthocyanin content [ 12 ].…”

Horned Melon (Cucumis metuliferus E. Meyer Ex. Naudin)—Current Knowledge on Its Phytochemicals, Biological Benefits, and Potential Applications

“…Studies on macromolecules (DNA, nucleotides, and proteins) free radical-related damage showed that diets rich in polyphenols, carotenoids, ascorbic acid, tocopherols, and other antioxidants contribute to the inhibition of oxidation processes. The antioxidant potential is strongly correlated with the reduction in the risk of various human diseases, which is not only due to the effect of individual antioxidants but also may be the result of their synergy [2].…”

“…Current trends in the food industry refer to the continuous search for healthy products since the worldwide health crisis redirected the consumer attitude, perception, and awareness to a diet rich in natural and high-quality products [1]. The phytochemicals derived from different plants, fruits, and vegetables have been extensively studied through numerous applications to maintain food quality, food safety, and appeal, or as food additives or nutraceuticals to improve nutritional quality and support physiological functions [2]. Phytochemicals refer to all compounds which are naturally present in foods that exert a specified biological effect on the human body.…”

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

“…Antioxidant, anti-inflammatory properties, improvement of immune response [32] Onion peels Flavonoids (quercetin and kaempferol) Anti-inflammatory and anti-cancer effects [33] Potato peels Polyphenols, phenolic acids (caffeic acid, syringic acid) LDL-lipoprotein oxidation, prevention of platelet aggregation, and red blood cell damage [34] Eggplant peels Phenolic compounds, ascorbic acid, anthocyanins (tulipanin, nasunin) Antioxidant properties [35] Mushroom stalks Ergosterol Antioxidant properties [36] Cereals Rice bran Tocopherols, tocotrienols, γ-oryzanol, tannins Antioxidant, antihypertensive, antimicrobial, antidiabetic, anticancer properties, cholesterol-reducing effect [37] Wheat, barley, millet, sorghum Phenolic acids, vitamins, minerals [38] Brewer's spent grain minerals, vitamins, polyphenols, arabinoxylan, β-glucan Enhanced glycaemic control, cholesterol-lowering effect, prebiotics effect, immunomodulatory activity, increased minerals absorption [39] Buckwheat sprouts Flavonoids (rutin, quercetin), vitamins Hypocholesterolemic, hypotriglyceridemic, anti-inflammatory properties [40] Oil crops Olive mill wastewater Tyrosol, hydroxytyrosol Prevention of Parkinson's disease, hyperglycemia, cerebral ischemia [41] Olive pomace Phenolic compounds, secoiridoids Antioxidant and anti-inflammatory properties [42,43] Sesame cake Polyphenols, lignan glucosides Prevention of obesity and hyperglycemia, reduction of cholesterol levels [44] Pistachio hulls Phenolic acids (gallic acid), gallotannins, flavonoids (quercetin, myricetin glycosides) Prevention of cardiovascular disease, diabetes, high cholesterol levels [45] Herbs and spices Wild thyme by-product Flavonoids, phenolic acids, essential oils (thymol) Antimicrobial, antioxidant, anti-aging, anti-inflammatory, immunomodulatory and anti-cancer, liver protective, gastroprotective activities [46] Rosemary by-products Polyphenols (rosmarinic acid, carnosolic acid, carnosol), essential oils [47] Sage by-products [48] Tea by-products Phenolic compounds (chlorogenic acid), flavonoids (apigenin, luteolin), essential oils [49] Table 2. Cont.…”