Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functio...

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review.

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.

https://www.mdpi.com/2304-8158/7/7/106/pdf

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Background High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach The aim of this review is to summarize the most important information for encapsulation of natural extracts using unconventional technologies. Key findings and conclusions Encapsulation is an excellent choice to stabilize BACs, and in particular EOs, and mask their strong flavors and odors. In particular, spray drying is one of the most economic and common encapsulation technologies. However, the challenges of reducing the operating costs, of developing high-throughput processes, of minimizing the use of organic solvents, and of increasing the level of functionality of the encapsulation systems are driving the research towards the implementation of innovative strategies and non-conventional methods, which incorporate the concepts of Green Food Processing.

Innovative technologies for encapsulation of Mediterranean plants extracts

Lycium ruthenicum studies: Molecular biology, Phytochemistry and pharmacology.

Left-sided and right-sided colorectal cancer (L-CRC and R-CRC) have relatively different clinical pictures and pathophysiological backgrounds. The aim of this study was to investigate the presence of DAB adapter protein 2 (DAB2) as a potential molecular mechanism that contributes to this diversity in terms of malignancy and responses to therapy. The expression of the suppressor gene DAB2 in colon cancer has already been analyzed, but its significance has not been fully elucidated. Archived samples from 34 patients who underwent colon cancer surgery were included in this study, with 13 patients with low-grade CRC and 21 with high-grade CRC. Twenty of the tumors were R-CRC, while 14 were L-CRC. DAB2 expression was analyzed immunohistochemically in the tumor tissue and the colon resection margin was used as a control. Tumors were divided into L-CRC and R-CRC, with splenic flexure as the cutoff point for each side. The results showed that R-CRC had lower DAB2 protein expression compared to L-CRC (p = 0.01). High-grade tumors had reduced DAB2 expression compared to low-grade tumors (p = 0.02). These results are consistent with the analysis of DAB2 gene expression data that we exported from the TCGA Colon and Rectal Cancer Study (COADREAD). In 736 samples of colon cancer, lower DAB2 gene expression was found in R-CRC compared to L-CRC (p < 0.0001). DAB2 gene expression was significantly higher in the sigmoid colon than in the cecum and ascending colon (p < 0.01). The analysis confirmed a lower expression of the DAB2 in tumors with positive microsatellite instability (p < 0.001). In conclusion, DAB2 has a role in the biological differences between R-CRC and L-CRC and its therapeutic and diagnostic potential needs to be further examined.

/pdf/expression-pattern-of-dab-adaptor-protein-2-in-left-and-ptknk1c7.pdf

Expression Pattern of DAB Adaptor Protein 2 in Left- and Right-Side Colorectal Carcinoma

The objective was to evaluate the influences of the high hydrostatic pressure extraction parameters on the recovery of anthocyanins from the grape skin pomace extracts (Vitis vinifera cv Teran) under moderate temperatures Studied parameters were: solvents (methanol and ethanol); solvent concentrations (30, 50, and 70%); pressures (300, 400, and 500 MPa); times (3, 65, 10 min); and temperatures (22, 26, 30 °C) Predominant anthocyanins in all extracts were malvidins (malvidin-3-glucoside as the main compound) representing 5577% of overall anthocyanin content The type of solvent did not significantly influence anthocyanin extraction yield, while decreased solvent concentration (increased solvent-to-water ratio) significantly improved extraction of anthocyanins Increase of pressure enhanced extraction yield of the anthocyanins but temperature showed stronger impact on the anthocyanins recovery This investigation evidenced that the best conditions for HHPE of anthocyanins from grape pomace were extraction time 339 min, extraction temperature 2948 °C, pressure 26844 MPa and solvent concentration 70%

Practical applications
Due to increased interest for the use of cheap winery byproducts as a source of expensive polyphenols for functional food production, skins from grape pomace became valuable raw material Therefore, there is a need to evaluate the influence of HHPE innovative extraction technology on its nutritive value during processing Optimizing parameters for polyphenolic recovery from grape pomace is directly related with nutritional value and economics of food engineering during industrial processing Obtained results showed that the HHPE under lower temperatures is suitable for the extraction process of anthocyanins from grape skin pomace, but more research is needed to identify other food-grade solvents with their corresponding concentrations that are useful for the extraction assisted with high hydrostatic pressure

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13342

High-pressure recovery of anthocyanins from grape skin pomace (Vitis vinifera cv. Teran) at moderate temperature

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Expression Pattern of DAB Adaptor Protein 2 in Left- and Right-Side Colorectal Carcinoma

High-pressure recovery of anthocyanins from grape skin pomace (Vitis vinifera cv. Teran) at moderate temperature