functional foods – Page 4

Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber

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This study examined the fiber content of leftover materials from processing fruits and vegetables, finding that pomace (processing waste) is an excellent source of dietary fiber. Chokeberries and blackcurrants were found to have particularly high fiber levels, while apples and carrots were rich in soluble fiber types. These waste products can be used to create nutritious fiber-enriched foods and supplements, providing both environmental benefits by reducing waste and health benefits through increased dietary fiber consumption.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

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Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Exploring the Potential of Haematococcus pluvialis as a Source of Bioactives for Food Applications: A Review

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Haematococcus pluvialis is a tiny green algae that produces astaxanthin, a powerful natural antioxidant that gives it a bright red color when stressed. Beyond astaxanthin, this microalga is rich in proteins, healthy fats, and vitamins, making it useful for creating functional foods and supplements. Researchers are developing better ways to grow this algae and extract its beneficial compounds using environmentally friendly methods, with potential applications in foods ranging from beverages to meat alternatives.

In Vitro Prebiotic Potential of Opuntia humifusa Leaf Extract and Its Active Constituent

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Researchers studied a traditional Korean plant called Opuntia humifusa to determine if it could act as a prebiotic—a food component that promotes the growth of beneficial gut bacteria. They found that leaf extracts, particularly when prepared with 60% ethanol, effectively stimulated the growth of Lactobacillus bacteria. The active ingredient was identified as a compound called isorhamnetin glycoside, which could make this plant a natural ingredient for functional foods designed to support digestive and overall health.

Unveiling the full spectrum of maitake mushrooms: A comprehensive review of their medicinal, therapeutic, nutraceutical, and cosmetic potential

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Maitake mushrooms, long used in Asian traditional medicine, contain powerful compounds that may help fight cancer, support immune function, manage blood sugar, and protect skin health. Research shows they can inhibit bacterial and viral infections, reduce tumor growth in various cancer types, and improve overall metabolic health. These mushrooms can be incorporated into food-based supplements and skincare products. While promising results have been seen in laboratory and animal studies, more human clinical trials are needed to fully understand their benefits and safety.

Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple

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Researchers created a new type of pasta by mixing regular wheat pasta with powdered Cardoncello mushrooms (Pleurotus eryngii). The mushroom-enriched pasta contains significantly more fiber and antioxidants than regular pasta while maintaining good taste and texture. The product can be labeled as ‘high in fiber’ and shows promise for supporting digestive health through prebiotic effects, making it a healthier option for Mediterranean diet followers.

Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

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This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.

Tour of Truffles: Aromas, Aphrodisiacs, Adaptogens, and More

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Truffles are expensive underground mushrooms prized for their distinctive aromas and flavors, with prices reaching thousands of euros per kilogram. Their unique smell comes from over 300 different chemical compounds, many produced with help from bacteria living in the truffle. Beyond their use as luxury food, truffles contain compounds that may have health benefits including anti-inflammatory and antioxidant properties.

Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with Kluyveromyces marxianus

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Scientists fermented whey (a dairy byproduct) using a special yeast called Kluyveromyces marxianus to create a nutrient-rich food. Using advanced analysis, they found that fermentation breaks down large proteins and fats into smaller, more beneficial compounds including amino acids and omega-3 fatty acids. The fermented whey showed significant increases in health-promoting substances that could help reduce inflammation, prevent disease, and improve overall nutrition.

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

Research Keyword: functional foods