Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Fernández‐López, Juana; Botella‐Martínez, Carmen; Vera, Casilda Navarro‐Rodríguez de; Sayas‐Barberá, Estrella; Viuda‐Martos, Manuel; Sánchez‐Zapata, Elena; Pérez‐Álvarez, José Angel

doi:10.3390/plants9121769

Cited by 20 publications

(13 citation statements)

References 186 publications

(156 reference statements)

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“…Polysaccharides, colors, amino acids, active proteins, and minerals are found in pumpkin pulp. They are an excellent supply of potassium, phosphate, and magnesium as well as a good supply of lipids and proteins [ 26 , 27 ].…”

Section: Composition Of Cucurbitamentioning

confidence: 99%

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.)

Batool

Ranjha

Roobab

et al. 2022

Plants

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Pumpkin is a well-known multifunctional ingredient in the diet, full of nutrients, and has opened new vistas for scientists during the past years. The fruit of pumpkin including the flesh, seed, and peel are a rich source of primary and secondary metabolites, including proteins, carbohydrates, monounsaturated fatty acids, polyunsaturated fatty acids, carotenoids, tocopherols, tryptophan, delta-7-sterols, and many other phytochemicals. This climber is traditionally used in many countries, such as Austria, Hungary, Mexico, Slovenia, China, Spain, and several Asian and African countries as a functional food and provides health promising properties. Other benefits of pumpkin, such as improving spermatogenesis, wound healing, antimicrobial, anti-inflammatory, antioxidative, anti-ulcerative properties, and treatment of benign prostatic hyperplasia have also been confirmed by researchers. For better drug delivery, nanoemulsions and niosomes made from pumpkin seeds have also been reported as a health promising tool, but further research is still required in this field. This review mainly focuses on compiling and summarizing the most relevant literature to highlight the nutritional value, phytochemical potential, and therapeutic benefits of pumpkin.

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Section: Composition Of Cucurbitamentioning

confidence: 99%

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.)

Batool

Ranjha

Roobab

et al. 2022

Plants

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“…Pumpkin contains minerals as calcium, phosphorous, iron, sodium, and potassium. Also, it contains vitamins such as vitamin A, thiamin, riboflavin, niacin, and ascorbic acid (Fernández-López et al, 2020). Pumpkin fruit contains various water-soluble pectins with antitussive efficacy equal to and even more than codeine.…”

Section: Pumpkin Morabbamentioning

confidence: 99%

Potentials of Antitussive Traditional Persian Functional Foods for COVID-19 Therapy†

et al. 2021

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Coronavirus disease 2019 is a worldwide pandemic resulting in a severe acute respiratory syndrome. Remdesivir is the only FDA-approved drug for hospitalized patients older than age 12. It shows the necessity of finding new therapeutic strategies. Functional foods (FFs) could have co-therapeutic and protective effects against COVID-19 infection. Traditional Persian medicine (TPM), one of the safest and most popular schools of medicine for hundreds of years, has recommended potential FF candidates to manage such a global pandemic. To reveal the potential of TPM in terms of antitussive FFs, traditional Persian pharmacopoeia “Qarabadin-e-Salehi” was searched using the keywords “Soaal” and “Sorfeh.” Also, a search of MEDLINE, PubMed Central, Google Scholar, and Science Direct was performed for the relevant literature published from the inception up to March 2021. A combination of search terms including “cough, antitussive, antioxidant, anti-inflammation, antiviral, COVID-19, mucoactive, mucolytic, expectorant, and mucoregulatory” was also applied. The potential mechanism of action in SARS-CoV-2 infection was discussed. Twelve TPM FFs were found including Laooqs, Morabbas, a Saviq, a soup, and a syrup. They are combinations of two to seven ingredients. Natural compounds of mentioned formulations have the main pharmacological mechanisms including antiviral, anti-inflammatory, antioxidant, antihistamine, bronchodilator, immunomodulatory, and mucoactive effects as well as central or peripheral antitussive activities. FFs are cost-effective, easily accessible, and safe options for both treatment and prevention of COVID-19. They might have positive psychological effects along with their pharmacological effects and nutritional virtues. They could also manage persistent respiratory discomforts after recovery from COVID-19.

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“…It is also a good source of nitrates and various sulfonic acids and hence imparts a rich taste [ 14 ]. Moreover, the leek is rich in nutrients, including vitamins C, B 6 , A, and E, niacin, folic acid, and minerals such as calcium, iron, potassium, magnesium, sodium, copper, phosphorus, zinc, and manganese [ 15 ]. Due to the high content of nutrients, the leek is included in weight loss diets [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

2022

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Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.

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Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Cited by 20 publications

References 186 publications

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.)

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.)

Potentials of Antitussive Traditional Persian Functional Foods for COVID-19 Therapy†

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

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