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Marine-Based Carbohydrates as a Valuable Resource for Nutraceuticals and Biotechnological Application
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Rajni Kumari, V. Vivekanand, Nidhi Pareek
Nutraceutical is a mixed term derived from the words nutrition and pharmaceutical to meet the increasing demand of nutritional supplements with enhanced medicinal values and developed therapeutic agents for selective potential health benefits with minimum toxicity. Nutraceuticals consist of naturally obtained food and supplements with antimicrobial, antioxidant, anti-inflammatory, and antitumor activities and immense health benefits. Nutraceuticals comprise a variety of nutritional products which are physiologically beneficial with great effects on diseases (Ogle et al., 2013). They include dietary supplements, phytochemicals, medical foods, functional foods, and specific dietary patterns. On the basis of chemical constituents, it is classified as polyphenols (anthocyanins, flavonoids, isoflavones, coumarins, lignins, tannins), isoprenoid derivatives (carotenoids, saponins, terpenoids, tocopherols, tocotrienols), carbohydrate derivatives (ascorbic acid, non-starch polysaccharides, oligosaccharides), amino acid derivatives, structural lipids and fatty acids, microbes (prebiotics, probiotics), and micronutrients (minerals, vitamins) (Singh et al., 2020). Here we focus on carbohydrates obtained from marine animals (crustaceans like crabs and shrimp), such as chitosan, and sulfated polysaccharides from marine algae (brown algae), which play a tremendous role in various biological activities as nutraceuticals.
Nanotechnological Advances for Nutraceutical Delivery
Published in Rakesh K. Sindhu, Mansi Chitkara, Inderjeet Singh Sandhu, Nanotechnology, 2021
Shaveta Sharma, Puneet Sudan, Vimal Arora, Manish Goswami, Parkash Dora
Since the ancient period, the most social and intelligent animal on the planet had formulated many medicines by exploiting multifarious herbal plants in the form of extracts and their phytoconstituents, which had great therapeutic potential. Dr. Stephen coined the term “Nutraceuticals” in 1989, which is made up of the two words “nutrition” and “pharmaceutical.” Nutraceuticals have a long journey since a new trend in the care of companion animals emerged in the 1990s and the parallel in the human population. With the newer developments and advancements of dietary supplements, nutraceuticals also include minerals, vitamins, amino acids, and other dietary substances. “Nutraceuticals” is a term that can be explained as functional foods, having medicinal and nutritional benefits. Furthermore, these can also be called medical foods, designer foods, phytochemicals, and nutritional supplements, which are a very important part of our daily routine as “bio” yogurts (curd), healthy fortified breakfast, cereals, vitamins, herbal remedies, garlic, and soybeans. They may be a specific component of a food, such as omega-3 fish oil, which can be derived from salmon and other cold-water fish, and even genetically modified foods and supplements [1].
Nanonutraceutical Delivery Systems
Published in Pradipta Ranjan Rauta, Yugal Kishore Mohanta, Debasis Nayak, Nanotechnology in Biology and Medicine, 2019
In recent years, nutraceuticals have drawn the attention of researchers as well as consumers due to their ability to prevent and treat a number of diseases like diabetes, cancers, hypertension, cardiovascular disorders, and even neurodegenerative disorders like Alzheimer’s disease. Nutraceuticals have inherent health-beneficial potentials like antioxidant properties along with anti-inflammatory, antimicrobial, and immune-potentiating effects, which support their use as therapeutic agents. These bioactive compounds have wide differences in their molecular, physiochemical, and physiological properties. During the incorporation of bioactive compounds into functional foods, solubility, flavor, taste, texture issues, inactivation on exposure to gastrointestinal tract (GIT) environment, and reduced physiological functionality are the most common problems to be encountered. In addition, they are not always easily compatible with food matrix and processing conditions. Thus, the low bioavailability associated with nutraceuticals in the site of action, either due to exposure to harsh conditions during processing and storage or due to their degradation in the GIT, ultimately leading to poor biological functional activity, is one of the major concerns for researchers and nutraceutical scientists today.
Drying of food industry and agricultural waste: Current scenario and future perspectives
Published in Drying Technology, 2023
Winny Routray, Rahul Chetry, B. S. Jena
Furthermore, a biorefinery approach with the integration of several unit operations including drying, extraction, encapsulation and other advanced technologies can be integrated for the maximum utilization of the byproducts.[215–217] Components with higher economic value can be separated/extracted during the first step, followed by the utilization of components as nutraceuticals, bioplastics and biodiesel. Nutraceuticals can be employed for the fortification of both food and feed. Separation or extraction process might involve sequential extraction or cascade extraction, which can be further optimized based on the biomatrix, ease and extent of separation of individual components, ease and economy of the unit operation and the economic value of the biomolecule.[60] The waste generated can be further subjected to anaerobic digestion for manure and energy production. The final exhausted waste can be discarded in the landfill. It can be observed that drying could be an important and integral part of all the processes involved in the production of value-added products for food waste, as it is part of sample preparation and production of the end product and is an essential step for storage and maintenance of product quality.
Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges
Published in Critical Reviews in Environmental Science and Technology, 2020
Nerea Jiménez-Moreno, Irene Esparza, Fernando Bimbela, Luis M. Gandía, Carmen Ancín-Azpilicueta
Nutraceuticals are food sources or food parts with beneficial effects for human health, such as the prevention and/or treatment of certain diseases. The most commonly used nutraceuticals are probiotics, dietary fiber, carotenoids, fatty acids, phenolic compounds, isoprenoids, lipids, proteins, saponins, and phytoestrogens (Sharif & Khalid, 2018). There is an increasing interest in finding sustainable sources to obtain these substances, thus meeting the demands of the population worldwide. One of these sources is FVW; in fact, both their structural parts (stems, leaves, peels, seeds, and roots) and the residues obtained after the extraction of their juices, oils, starch, and sugars contain these compounds in large quantities (Ayala-Zavala & González-Aguilar, 2011).