Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion

Rashidinejad, Ali; Birch, E. John; Sun‐Waterhouse, Dongxiao; Everett, David W.

doi:10.1016/j.lwt.2014.12.058

Cited by 47 publications

(39 citation statements)

References 39 publications

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“…Various studies have indicated that there is not an "ideal" single point rehydration temperature for the optimum growth of cultures. For thermophilic cultures, temperature between 30 and 37 ∘ C was found best for posthydration viabilities, while the optimum range for mesophilic bacteria is [22][23][24][25][26][27][28][29][30] ∘ C. The rehydration temperature should not be higher than 40…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 98%

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Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 98%

“…As it would be easily anticipated, considering the diverse biological activity of phenolic compounds, their incorporation into food products has been largely studied. Some of the most relevant examples include meat and fish products, pasta [22,23], ice cream, cheese, yogurt, and other dairy products [24,25].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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“…Antioxidant activity by the ferric reducing antioxidant power (FRAP) assay was carried out using the method reported previously (Rashidinejad, Birch, Sun-Waterhouse, & Everett, 2015;Rashidinejad et al, 2013). A linear standard regression was plotted with different concentrations (100-1000 lM) of FeSO 4 and used to express the results as mmol FeSO 4 equivalents (mmol kg À1 ).…”

Section: Ferric Reducing Antioxidant Power Assaymentioning

confidence: 99%

“…The oxygen radical absorbance capacity fluorescein (ORAC FL ) assay was carried out in a microplate reader (BioTek), as reported previously (Rashidinejad et al, 2013(Rashidinejad et al, , 2015. The area under the curve was calculated (Rashidinejad et al (2013)) and the final ORAC results expressed as lmol of Trolox equivalents (Teq) per gram of fresh sample (Teq, lmol g Àl ).…”

Section: Oxygen Radical Absorbance Capacity Assaymentioning

confidence: 99%

Interactions between milk fat globules and green tea catechins

2016

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“…[177][178][179][180] The antioxidant activities of catechins are highly protective against oxidative stress-induced PD, as shown by various cell and animal models. [181][182][183] Although catechins have various health benefits, their bioavailability is low following oral consumption, resulting in reduced circulating levels.…”

Section: Nanocatechinsmentioning

confidence: 99%

Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson’s disease models

Ganesan¹,

Ko²,

Kim³

et al. 2015

IJN

103

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Oxidative stress plays a very critical role in neurodegenerative diseases, such as Parkinson’s disease (PD), which is the second most common neurodegenerative disease among elderly people worldwide. Increasing evidence has suggested that phytobioactive compounds show enhanced benefits in cell and animal models of PD. Curcumin, resveratrol, ginsenosides, quercetin, and catechin are phyto-derived bioactive compounds with important roles in the prevention and treatment of PD. However, in vivo studies suggest that their concentrations are very low to cross blood–brain barrier thereby it limits bioavailability, stability, and dissolution at target sites in the brain. To overcome these problems, nanophytomedicine with the controlled size of 1–100 nm is used to maximize efficiency in the treatment of PD. Nanosizing of phytobioactive compounds enhances the permeability into the brain with maximized efficiency and stability. Several nanodelivery techniques, including solid lipid nanoparticles, nanostructured lipid carriers, nanoliposomes, and nanoniosomes can be used for controlled delivery of nanobioactive compounds to brain. Nanocompounds, such as ginsenosides (19.9 nm) synthesized using a nanoemulsion technique, showed enhanced bioavailability in the rat brain. Here, we discuss the most recent trends and applications in PD, including 1) the role of phytobioactive compounds in reducing oxidative stress and their bioavailability; 2) the role of nanotechnology in reducing oxidative stress during PD; 3) nanodelivery systems; and 4) various nanophytobioactive compounds and their role in PD.

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Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion

Cited by 47 publications

References 39 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Interactions between milk fat globules and green tea catechins

Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson’s disease models

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Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion

Cited by 47 publications

References 39 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Interactions between milk fat globules and green tea catechins

Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson&rsquo;s disease models

Contact Info

Product

Resources

About

Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson’s disease models