Recent patents on the application of bioactive compounds in food: a short review

Lagos, Jeannine Bonilla; Vargas, Flávia Carolina; Oliveira, Tiara Gomes de; Makishi, Gisele Lourenço da Aparecida; Sobral, Paulo José do Amaral

doi:10.1016/j.cofs.2015.05.012

Cited by 31 publications

(8 citation statements)

References 20 publications

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“…The multiparametric optical sensing presented here can have other important applications besides the evaluation of crop N status. It can be particularly useful in the strategies aimed at optimizing the content of bioactive compounds in vegetables or to select raw materials richest in antioxidants, considering also the increased interest in functional foods among both consumers and the food industry . The presented fluorescence-based approach appears to be a new helpful tool to improve the nutritional value of vegetables and, consequently, promote human health …”

Section: Results and Discussionmentioning

confidence: 99%

“…In fact, considering several varieties of B. oleracea, a good correlation between total flavonoids and total phenolics was found. 5 In view of the increased interest of consumers 6 and food industries 7 in functional foods, the level of bioactive compounds in raw Brassica materials should be maximized by using suitable agricultural and postharvest practices to enhance their potential benefits for human health. 8,9 Chlorophyll content is a fundamental quality parameter to be controlled for the monitoring of Brassicaceae storability.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In view of the increased interest of consumers and food industries in functional foods, the level of bioactive compounds in raw Brassica materials should be maximized by using suitable agricultural and postharvest practices to enhance their potential benefits for human health. , …”

Section: Introductionmentioning

confidence: 99%

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Nondestructive Optical Sensing of Flavonols and Chlorophyll in White Head Cabbage (Brassica oleracea L. var. capitata subvar. alba) Grown under Different Nitrogen Regimens

Agati

Tuccio

Kusznierewicz

et al. 2015

J. Agric. Food Chem.

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A multiparametric optical sensor was used to nondestructively estimate phytochemical compounds in white cabbage leaves directly in the field. An experimental site of 1980 white cabbages (Brassica oleracea L. var. capitata subvar. alba), under different nitrogen (N) treatments, was mapped by measuring leaf transmittance and chlorophyll fluorescence screening in one leaf/cabbage head. The provided indices of flavonols (FLAV) and chlorophyll (CHL) displayed the opposite response to applied N rates, decreasing and increasing, respectively. The combined nitrogen balance index (NBI = CHL/FLAV) calculated was able to discriminate all of the plots under four N regimens (0, 100, 200, and 400 kg/ha) and was correlated with the leaf N content determined destructively. CHL and FLAV were properly calibrated against chlorophyll (R(2) = 0.945) and flavonol (R(2) = 0.932) leaf contents, respectively, by using a homographic fit function. The proposed optical sensing of cabbage crops can be used to estimate the N status of plants and perform precision fertilization to maintain acceptable crop yield levels and, additionally, to rapidly detect health-promoting flavonol antioxidants in Brassica plants.

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Section: Results and Discussionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Nondestructive Optical Sensing of Flavonols and Chlorophyll in White Head Cabbage (Brassica oleracea L. var. capitata subvar. alba) Grown under Different Nitrogen Regimens

Agati

Tuccio

Kusznierewicz

et al. 2015

J. Agric. Food Chem.

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“…(2020) reported that addition of Flourensia cernua extract in candelilla wax and whey protein‐based coating improved the antifungal properties of coatings which were effective in inhibiting the mold and fungi, thus, maintaining the quality attributes of tomato during storage. In addition, the main disadvantage of the incorporation of active and organic substance in edible coatings may persists thermosensitivity, early loss of functionality, decreased bioactivity when exposed to oxidative conditions of the surrounding environment, and off‐flavor of tomatoes during the processing and storage period (Lagos et al., 2015; Devi et al., 2017; Eghbal & Choudhary, 2018; Teixeira‐Costa & Andrade, 2022).…”

Section: Edible Coatingsmentioning

confidence: 99%

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

Yadav

Kumar

Upadhyay‬

et al. 2022

Journal of Food Science

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Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses.Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

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“…It can also be incorporated with bioactive additives, which interact with foods to improve their quality and shelf-life [ 25 ]. Different natural substances, such as polyphenols, carotenoids and polyunsaturated fatty acids, can be used for preserving purposes, and may also display beneficial properties for consumers’ health [ 26 ]. However, the efficiency of bioactive substances in promoting health benefits decreases considerably when they are exposed to oxidative conditions, such as air, humidity, heat and light.…”

Section: Introductionmentioning

confidence: 99%

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules

et al. 2023

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The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0–10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g−1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g−1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1–2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.

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Recent patents on the application of bioactive compounds in food: a short review

Cited by 31 publications

References 20 publications

Nondestructive Optical Sensing of Flavonols and Chlorophyll in White Head Cabbage (Brassica oleracea L. var. capitata subvar. alba) Grown under Different Nitrogen Regimens

Nondestructive Optical Sensing of Flavonols and Chlorophyll in White Head Cabbage (Brassica oleracea L. var. capitata subvar. alba) Grown under Different Nitrogen Regimens

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules

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