Food chemistry advances最新文献

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing 食品腐败机理、食源性疾病以及食品保存和加工的商业问题综述

Food chemistry advances Pub Date : 2024-11-26 DOI: 10.1016/j.focha.2024.100852

Alice Njolke Mafe , Great Iruoghene Edo , Raghda S. Makia , Ogunyemi Ayobami Joshua , Patrick Othuke Akpoghelie , Tayser Sumer Gaaz , Agatha Ngukuran Jikah , Emad Yousif , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Dina S. Ahmed , Arthur Efeoghene Athan Essaghah , Huzaifa Umar

{"title":"A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing","authors":"Alice Njolke Mafe , Great Iruoghene Edo , Raghda S. Makia , Ogunyemi Ayobami Joshua , Patrick Othuke Akpoghelie , Tayser Sumer Gaaz , Agatha Ngukuran Jikah , Emad Yousif , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Dina S. Ahmed , Arthur Efeoghene Athan Essaghah , Huzaifa Umar","doi":"10.1016/j.focha.2024.100852","DOIUrl":"10.1016/j.focha.2024.100852","url":null,"abstract":"<div><div>This review aims to provide a comprehensive acumen of food spoilage mechanisms, foodborne diseases, and the commercial dimensions of food preservation and processing. It begins with an exploration of the processes contributing to food degradation, such as enzymatic reactions, microbial growth, and chemical changes, emphasizing their impact on food safety and quality. The review highlights the dangers posed by foodborne diseases caused by pathogens, including bacteria, viruses, and parasites, and stresses the importance of proper handling, storage, and preparation techniques to mitigate these risks. Key findings reveal the evolving commercial strategies in food preservation and processing, including innovative packaging solutions, advanced storage methods, and state-of-the-art technologies like nanotechnology and smart packaging. These advancements not only extend shelf life but also enhance safety and marketability. Food preservation remains an essential practice to ensure food availability, safety, and quality in a dynamic world. Integrating traditional methods with modern technologies offers promising solutions to address global challenges such as food security, waste reduction, and sustainability. Emerging innovations, such as nanotechnology and real-time monitoring through smart packaging, present exciting opportunities for reducing waste and improving safety, ultimately contributing to a sustainable and efficient food industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100852"},"PeriodicalIF":0.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foods elaborated with vegetable by-product effects on blood lipid levels: A systematic review 用蔬菜副产品制作的食品对血脂水平的影响：系统综述

Food chemistry advances Pub Date : 2024-11-16 DOI: 10.1016/j.focha.2024.100846

Yolanda E. Pérez-Beltrán , Francisco J. Blancas-Benítez , Suecia Aranda-Carrillo , Carolina Fregoso- Ultreras , Sofía Chairez-Huerta , Juscelino Tovar , Sonia G. Sáyago-Ayerdi

{"title":"Foods elaborated with vegetable by-product effects on blood lipid levels: A systematic review","authors":"Yolanda E. Pérez-Beltrán , Francisco J. Blancas-Benítez , Suecia Aranda-Carrillo , Carolina Fregoso- Ultreras , Sofía Chairez-Huerta , Juscelino Tovar , Sonia G. Sáyago-Ayerdi","doi":"10.1016/j.focha.2024.100846","DOIUrl":"10.1016/j.focha.2024.100846","url":null,"abstract":"<div><div>Vegetable by-products, produced in large quantities worldwide, contain significant amounts of bioactive compounds and fiber, which have been shown to offer health benefits, such as regulating blood lipid levels. Dyslipidemia, a primary target in the clinical metabolic control of susceptible populations, is strongly influenced by diet. Hence, this systematic review aims to present the main findings on the tested effect of consuming vegetable by-products as part of a regular diet on lipid-related alterations in humans and murine models.</div><div>The PRISMA protocol was followed to carry out this systematic review. The main results are outcomes related to ameliorating dyslipidemia and those significant findings linked to improving health status when consuming the vegetal by-product.</div><div>About 15,706 articles were identified, but only 19 were considered to fulfill the inclusion criteria established based on the reported data. The acquired information was organized based on the effect of consumption of vegetable by-products tested in murine models and tested in human intervention studies.</div><div>Findings included in this systematic review indicated that diverse bioactive present in vegetable by-products act as antioxidants, stimulators of biochemical processes such as thermogenesis, and even regulators of gene and microRNA expression, so when incorporated into the usual diet, they can provide a beneficial effect on lipid-metabolic related alterations, at the same time, they contribute to better management of food waste and sustainability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100846"},"PeriodicalIF":0.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antihyperglycemic potential of fermented Digitaria exilis polysaccharide partially substituted with Clendendrum volubile leaf extract 发酵地衣多糖的降血糖潜力--部分替代品为石斛叶提取物

Food chemistry advances Pub Date : 2024-11-12 DOI: 10.1016/j.focha.2024.100844

Ityotagher P. Aondoakaa , Gibson L. Arueya

{"title":"Antihyperglycemic potential of fermented Digitaria exilis polysaccharide partially substituted with Clendendrum volubile leaf extract","authors":"Ityotagher P. Aondoakaa , Gibson L. Arueya","doi":"10.1016/j.focha.2024.100844","DOIUrl":"10.1016/j.focha.2024.100844","url":null,"abstract":"<div><div><em>Digitaria exilis</em> and <em>Clendendrum volubile</em> are underutilized food resources common in Africa. <em>Clendendrum volubile</em> leaf has a history of being used in traditional medicine to treat or manage hyperglycemia. Despite <em>Clendendrum volubile</em> nutritive and pharmaceutical significance, no scientific study has explored its application in functional food development. In this study, the inhibitory activities of <em>Clendendrum volubile</em> leaf extract (CVLE) against <span><math><mi>α</mi></math></span>-amylase and <span><math><mi>α</mi></math></span>-glucosidase was determined. Fermented <em>Digitaria exilis</em> polysaccharide (FDEP) was partially substituted with CVLE at different percentages (0.8 % and 1.2 %) and its antihyperglycemic effect was investigated in alloxan-induced diabetic rat models. Results showed that the IC<sub>50</sub> (CVLE extract concentration causing 50 % enzyme inhibition) for <span><math><mi>α</mi></math></span>-amylase and <span><math><mi>α</mi></math></span>-glucosidase were 330 <span><math><mrow><mi>μ</mi><mi>g</mi></mrow></math></span>/mL and 120 <span><math><mrow><mi>μ</mi><mi>g</mi></mrow></math></span>/mL, respectively, compared to acarbose, a standard inhibitor of starch-digesting enzymes, which had IC<sub>50</sub> values of 370 <span><math><mrow><mi>μ</mi><mi>g</mi></mrow></math></span>/mL and 170 <span><math><mrow><mi>μ</mi><mi>g</mi></mrow></math></span>/mL for <span><math><mi>α</mi></math></span>-amylase and <span><math><mi>α</mi></math></span>-glucosidase, respectively. The animal study showed that FDEP containing 0.8 % CVLE lowered the blood glucose level of diabetic rats by 45.31 % after 24 days. Increasing CVLE concentration in the FDEP to 1.2 % not only reduced blood glucose by 72.97 % after 24 days, comparable to metformin's 74.29 % reduction, but also alleviated body weight loss and improved liver function by lowering alanine transaminase, aspartate transaminase, and alkaline phosphatase.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100844"},"PeriodicalIF":0.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats 用阿茶（Digitaria exilis）、无花果叶（Ficus exasperata）和小麦（Triticum aestivum）制成的面条的血糖特性以及对糖尿病高血压大鼠生化指标和血液动力学指标的影响

Food chemistry advances Pub Date : 2024-11-07 DOI: 10.1016/j.focha.2024.100841

Ayokunle Olubode Ademosun , Elizabeth Foluke Awodire , Olufunke Florence Ajeigbe , Ganiyu Oboh

{"title":"Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats","authors":"Ayokunle Olubode Ademosun , Elizabeth Foluke Awodire , Olufunke Florence Ajeigbe , Ganiyu Oboh","doi":"10.1016/j.focha.2024.100841","DOIUrl":"10.1016/j.focha.2024.100841","url":null,"abstract":"<div><div>In this study, the anti-diabetic and anti-hypertensive properties of wheat (<em>Triticum aestivum</em>) noodles was improved by inclusion of acha (<em>Digitaria exilis</em>) and fig (<em>Ficus exasperata</em>) leaf, which are plants established to have anti-hyperglycemic and anti-hypertensive properties respectively. The glycemic indices and the effects of the formulated noodles on fasting blood glucose levels, hemodynamic blood pressures and enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension [arginase and angiotensin 1 converting enzyme (ACE)] were assessed. The results revealed that inclusion of acha and fig leaf in the noodles caused significant reduction in glycemic indices, fasting blood glucose and systolic and diastolic blood pressure and modulated the activities of enzymes linked to type-2 diabetes and hypertension in the rats. Conclusively, the results revealed that wheat noodles fortified with acha flour and fig leaf could be suitable meal choice for diabetic and hypertensive patients.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100841"},"PeriodicalIF":0.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inhibition of dipeptidyl peptidase-IV by hydrolysates of beta-lactoglobulin isolated from Gir cow milk 从吉尔牛奶中分离出的β-乳球蛋白水解物对二肽基肽酶-IV 的抑制作用

Food chemistry advances Pub Date : 2024-11-06 DOI: 10.1016/j.focha.2024.100842

Ashok Kumar , M. H. Sathish Kumar , S Rajani Champalli , Latha Sabikhi , Harshita Sonarthi

{"title":"Inhibition of dipeptidyl peptidase-IV by hydrolysates of beta-lactoglobulin isolated from Gir cow milk","authors":"Ashok Kumar , M. H. Sathish Kumar , S Rajani Champalli , Latha Sabikhi , Harshita Sonarthi","doi":"10.1016/j.focha.2024.100842","DOIUrl":"10.1016/j.focha.2024.100842","url":null,"abstract":"<div><div>The current study attempts to assess the dipeptidyl peptidase – IV (DPP-IV) inhibitory potential of β-lactoglobulin (β-Lg) isolated from milk of <em>Gir</em> cow. Whey was separated from skim milk by precipitation of casein followed by ultrafiltration (UF) to remove lactose and salts as permeate. β-Lg was separated from the UF retentate using salting out technique. Its purity was confirmed by SDS-PAGE and RP-HPLC. Hydrolysates of β-Lg were prepared using three different enzymes viz., pepsin, trypsin and Flavourzyme at different enzyme to substrate (E:S) ratios (1:25, 1:50, 1:100) and treated for 2–12 h durations. Pepsin-treated hydrolysate showed maximum DPP-IV inhibition of 77.62 ± 0.98 % (IC<sub>50</sub> = 3.78 mg/mL). Hydrolysate was passed serially through UF filters of 10 and 3 kDa. The permeate of 3 kDa, which exhibited 52.10 ± 0.72 % DPP-IV inhibition was fractionated through RP-HPLC and time based fractions were collected. All 41 fractions were again analysed for DPP-IV inhibition activity and 3 fractions which showed maximum DPP-IV inhibition activity were chosen for LC-MS/MS analysis. One novel peptide was identified through LC-MS/MS, which showed adequate DPP-IV inhibition (IC<sub>50</sub> = 6.64 mmolL<sup>-1</sup>).</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100842"},"PeriodicalIF":0.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies 发芽和固态发酵对鸽子豆粉的化学、功能和营养成分以及饼干感官特性的影响

Food chemistry advances Pub Date : 2024-11-05 DOI: 10.1016/j.focha.2024.100837

Sunday Samuel Sobowale , Dupe Temilade Otolowo , Omowumi Titilola Kayode , Joy Ikedichi Agbawodike

{"title":"Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies","authors":"Sunday Samuel Sobowale , Dupe Temilade Otolowo , Omowumi Titilola Kayode , Joy Ikedichi Agbawodike","doi":"10.1016/j.focha.2024.100837","DOIUrl":"10.1016/j.focha.2024.100837","url":null,"abstract":"<div><div>This study assessed the pigeon pea flour of different treatments; native pigeon pea flour (NPGF), germinated (GPGF), and solid-state fermented (FPGF) at 0, 24, and 48 h The NPGF served as control. The flour samples were analyzed for proximate composition, functional, pasting, rheological properties, mineral content, colour profile, physicochemical attributes, and phytochemical properties. Additionally, sensory evaluation was conducted on the cookies made from these flours. The NPGF sample had the highest moisture and fat content. Pigeon pea flour samples showed a decrease in water absorption capacity, oil absorption capacity, and foaming capacity as fermentation duration increased. The mineral element characteristics could serve as an ingredient for infant food formulation. The control sample (NPGF) had a higher pH value and amylose content than the germinated and fermented samples, and the fermented samples had higher amylopectin content than other flour samples. The GPGF sample shows higher values of total phenolic and total flavonoid content. The sensory characteristics of the cookies varied significantly (<em>p</em> < 0.05) and FPGF-cookies are the most preferred. Pigeon pea flour is deemed suitable for complementary foods such as cookies. Therefore, germinated and fermented pigeon pea flours possess enhanced the nutritional properties, making them valuable ingredients for various food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100837"},"PeriodicalIF":0.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries pH 值对从山竹果中提取花青素及其稳定性的影响

Food chemistry advances Pub Date : 2024-11-05 DOI: 10.1016/j.focha.2024.100835

Lee Suan Chua , Hui Ying Thong , John Soo

引用次数: 0

Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder 焙烧对罗望子种子粉的理化、功能、热、粘贴和结构特性的影响

Food chemistry advances Pub Date : 2024-11-02 DOI: 10.1016/j.focha.2024.100834

M Geethalaxmi , Ujjwal Kumar , Vijay Verma , C K Sunil , Ashish Rawson , N Venkatachalapathy

{"title":"Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder","authors":"M Geethalaxmi , Ujjwal Kumar , Vijay Verma , C K Sunil , Ashish Rawson , N Venkatachalapathy","doi":"10.1016/j.focha.2024.100834","DOIUrl":"10.1016/j.focha.2024.100834","url":null,"abstract":"<div><div>The impact of different roasting conditions on the nutritional profile, physical, functional, thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed powder (TSP) was investigated. Roasting treatment enhanced ash, carbohydrate, fat, and flavonoid content (2.21 to 11.93 mg QE/g) while significantly reduced protein, fiber, phenol content, tannin (2.72 to 1.36 mg TAE/g), antioxidant activity, and physical characteristics like bulk density, tap density. The concentrations of minerals like Mg, K, Ca, and P (3006.00, 8313.85, 482.44, 2723.78 mg/kg) and essential and non-essential amino acids were significantly enhanced by roasting. The roasted TSP exhibited a significant difference in pasting and functional properties compared to the control powder. The proportion of crystallinity in the roasted powder decreased according to the XRD patterns. The SEM micrographs revealed slight modifications in the morphology of TSP after roasting. According to our outcomes, the enhanced nutritional content of roasted TSP has excellent potential for usage as a food ingredient with added value.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100834"},"PeriodicalIF":0.0,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative uses of agricultural by-products in the food and beverage sector: A review 食品和饮料行业农副产品的创新用途：综述

Food chemistry advances Pub Date : 2024-10-31 DOI: 10.1016/j.focha.2024.100838

Hirpha Adugna Areti , Melkiyas Diriba Muleta , Lata Deso Abo , Abas Siraj Hamda , Ayele Assefa Adugna , Idosa Toyi Edae , Bulcha Jifara Daba , Rabira Lemessa Gudeta

{"title":"Innovative uses of agricultural by-products in the food and beverage sector: A review","authors":"Hirpha Adugna Areti , Melkiyas Diriba Muleta , Lata Deso Abo , Abas Siraj Hamda , Ayele Assefa Adugna , Idosa Toyi Edae , Bulcha Jifara Daba , Rabira Lemessa Gudeta","doi":"10.1016/j.focha.2024.100838","DOIUrl":"10.1016/j.focha.2024.100838","url":null,"abstract":"<div><div>Agricultural activities generate a significant number of by-products that were traditionally considered waste. However, with the increasing emphasis on sustainability and the circular economy, there has been a shift toward exploring innovative ways to utilize these by-products in various industries, including the food and beverage sector. The potential of agricultural byproducts, including peels, hulls, seeds, and pulp, as food additives, functional additives, and nutraceuticals is the primary focus of this review, which examines innovative applications. Advances in processing technologies, such as enzymatic treatments, extraction, and fermentation, have helped to convert these materials into valuable resources. This review highlights the importance of agricultural byproducts in the industry by examining recent case studies and research. The review also investigates the sustainable practices and environmental benefits associated with repurposing agricultural by-products, particularly fruit and vegetable peels, as sources of bioactive compounds, functional ingredients, and eco-friendly packaging materials. Furthermore, the review discusses the current challenges and opportunities in enhancing resource efficiency and advancing the principles of a circular economy within the food and beverage industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100838"},"PeriodicalIF":0.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Palmyra and coconut haustorium: A comprehensive review on nutritional composition, bioactive potential, value-added products and its health benefits 棕榈属植物和椰子属植物：关于营养成分、生物活性潜力、增值产品及其健康益处的全面综述

Food chemistry advances Pub Date : 2024-10-30 DOI: 10.1016/j.focha.2024.100836

Raja Rajeshwari E , Sathanya P S , Vignesh S, Baskaran N

{"title":"Palmyra and coconut haustorium: A comprehensive review on nutritional composition, bioactive potential, value-added products and its health benefits","authors":"Raja Rajeshwari E , Sathanya P S , Vignesh S, Baskaran N","doi":"10.1016/j.focha.2024.100836","DOIUrl":"10.1016/j.focha.2024.100836","url":null,"abstract":"<div><div>The various parts of the palmyra and coconut trees which are widely distributed in the southern parts of the Indian subcontinent have been studied and utilized for many years. These contain a white and spongy edible component in them which is found during the germination of the seeds called haustorium. The palmyra and coconut trees each have different sections with special medical properties. Recently, the haustorium of both coconut and palmyra trees has been gaining increased attention from researchers due to its nutritional properties. Certain studies on the haustoria have revealed the presence of various compounds that are beneficial for human health. The bioactive compounds found in the previous studies include phenols, flavonoids, terpenoids, pyrimidine groups and certain vitamins which act as antioxidant, anti-inflammatory, anti-ulcer, anti-diabetic, anti-cancer, and anti-mutagenic agents. This review focuses on comparing the nutritional composition, bioactive compounds, sugar profile fatty acid profile, amino acid profile, minerals, and vitamins of both palmyra and coconut haustorium. This review also reports on the value addition of the haustoria as usually they are consumed in their raw form. These value-added products not only enhance the economic viability of these underutilized resources but also contribute to extending their shelf life, making them more accessible in the market. Also, this review emphasizes the haustorium's potential defence against negative consequences. Therefore, this review paper helps in understanding the palmyra and coconut haustorium and its potential health benefits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100836"},"PeriodicalIF":0.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0