https://cyberleninka.org/article/n/1146770.pdf

Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

Recent research has highlighted the potential for nanotechnologies’ use in wide ranging food applications, including improving supplements, novel food packaging, increasing the range of food textures, colours and tastes, increasing the efficiency of liquid filters, cooking oil catalysation and targeted crop pesticides. Because of these new developments it is likely that radical changes in the way food is perceived, stored, packaged, transported, monitored, consumed and processed will come about. Available literature suggests that many uncertainties remain about nanomaterials, including the potential for bioaccumulation and potential human health risks. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution, while progress may be stifled by lack of governance and potential risks.

/pdf/nanotechnologies-in-the-food-industry-recent-developments-55l4uvgvpq.pdf

Nanotechnologies in the food industry – Recent developments, risks and regulation

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1214&context=foodsciefacpub

Food processing and allergenicity

Ferulic acid has low toxicity and possesses many physiological functions (anti-inflammatory, antioxidant, antimicrobial activity, anticancer, and antidiabetic effect). It has been widely used in the pharmaceutical, food, and cosmetics industry. Ferulic acid is a free radical scavenger, but also an inhibitor of enzymes that catalyze free radical generation and an enhancer of scavenger enzyme activity. Ferulic acid has a protective role for the main skin structures: keratinocytes, fibroblasts, collagen, elastin. It inhibits melanogenesis, enhances angiogenesis, and accelerates wound healing. It is widely applied in skin care formulations as a photoprotective agent, delayer of skin photoaging processes, and brightening component. Nonetheless, its use is limited by its tendency to be rapidly oxidized.

/pdf/antioxidant-properties-of-ferulic-acid-and-its-possible-tly2nclo5t.pdf

Wei Peng

Papers

Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Effect of vacuum mixing on the quality characteristics of fresh noodles