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Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C and analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, polyphenol qualitative profile, total antioxidant capacity (TAC), and antimicrobial activity. Commercial dried tomato powder (CTRP) was included as a control. No differences were detected nutritionally, in TPC and antimicrobial activity, but significant changes were observed for TFC and TAC, underlying variation in the phenolic profile. SB pomace (SBP) had the highest TFC and TAC. LC-HRMS analysis showed a flavonoid-enriched profile in SBP besides the exclusive presence of anthocyanins, with petanin and negretein as the most abundant. Among flavonoids, quercetin-hexose-deoxyhexose-pentose, naringenin, and rutin were the major. Overall, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste product to be transformed into a functional ingredient, reducing the food industry waste., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: AM is participating as inventors in owing the trademark “Sun Black” and the rights on the registered variety “Solenero.” The ownership is the University of Tuscia, Viterbo, Italy., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality., (Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxidants, colorants and organic food ingredients were exploited. CC fruits had high level of vitamin C (48-108 mg/100 g), malic acid (104-375 mg/100 g), and total polyphenols (158-591mg GAE /100 g). They also displayed high antioxidant activity based on DPPH (623-1903µmol TE /100 g), ABTS (441-1475µmol TE /100 g), and FRAP (1509-5954µmolFe 2+ /100 g) assays. UHPLC-PDA-HESI-MS/MS analyses were used to quantify the concentration of phenolic acids (7.69-19.87 mg/100 g), flavonoids (10.87-44.34 mg/100 g), anthocyanins (11.85-195.43 mg/100 g) and iridoids (129.07-341.20 mg/100 g). For each of this groups, the most abundant were caftaric acid (12.24 mg/100 g), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic acid (303.3 mg/100 g), respectively. PCA and cluster heatmap analysis highlighted potentials for further exploitation of local genotypes and cultivars through organic food processing and breeding program., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Banana has non-starch polysaccharides (NSP) in its cell wall similar to dietary fiber from cereals like oats. These NSP could be used as potential functional ingredient due to their prebiotic action and potential food immuno-modulators. However, NSP purification is limited due to high quantities of soluble sugars accumulate during banana ripening. The aim of this study was to extract soluble sugars from ripe banana (Musa cavendishii var. Nanicão) to obtain a purified NSP matrix. Two different extraction methodologies (solid-liquid extraction SLE and ultrasound-assisted extraction UAE) were tested using ethanol (99.5 mL/100 mL) as solvent. Soluble sugars were quantified by high-performance liquid chromatography (HPLC). SLE and UAE showed to be effective in extraction process of soluble sugars. Best results were obtained with SLE at sample/solvent ratio of 1:5, 65 °C and 30 min of extraction time. A solid residue with NSP was obtained, that could be used as a functional ingredient., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in the food industry. In order assess the recent advances of MCC in food product development and its associated nutraceutical implications, google scholar and database of journals subscribed by Jiangnan university, China were used to source literature. Recently published research articles that reported physicochemical properties of MCC for food application or potential application in food and nutraceutical functions were reviewed and major findings outlined. The selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food including meat products, emulsions, beverages, dairy products, bakery, confectionary and filling. The carbohydrate polymer also has many promising applications in functional and nutraceutical food industries. Though widely used as control for many dietary fiber investigations, MCC has been shown to provide positive effects on gastrointestinal physiology, and hypolipidemic effects, influencing the expression of enzymes involved in lipid metabolism. These techno-functional and nutraceutical properties of MCC are influenced by the physicochemical of the material, which are defined by the raw material source and processing conditions. Apart from these functional properties, this review also highlighted limitations and gaps regarding the application of material in food and nutritional realms. Functional, Nutritional and health claims of MCC., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

This paper aims to provide a solid base for the utilisation of pomegranate whole seed ethanolic extract (PSEE) as a nutraceutical/functional food ingredient. PSEE was tested for its antioxidant and antiproliferative activities against different human cancer cell lines. Bioactive lipid compounds were identified by studying the PSEE lipid portion. PSEE exhibited a protection of lipid peroxidation threefold higher than a positive control. PSEE showed a promising antiproliferative activity against hormone dependent prostate carcinoma LNCaP, with an IC50 value 3 times lower than the positive control vinblastine, and against human breast cancer cell lines (IC50=9.6 μg/ml). PSEE contained lipid bioactive compounds, such as neutral lipids, consisting of 72.8% punicic acid, glycolipids and phospholipids rich in essential fatty acids (α-linoleic and α-linolenic acids). Due the presence of bioactive compounds and the remarkable antiproliferative activity, the use of PSEE as a value-added ingredient in formulations of products aimed to prevent diseases, especially cancer, could be promoted., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 μmol gallic acid equivalents, 6.9-19.2 μmol quercetin equivalents and 85-234 μmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated., (Copyright © 2014 Elsevier Ltd. All rights reserved.)