Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food ...Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food out of waste using lignocellulosic substrates is a modern biotechnological approach to enhance sustainability. The fermentation parameters for production of fermented vinegar from corncobs were optimized. The ethanolic fermentation was completed by Saccharomyces cerevisiae in 52 hours at 36℃ producing 3.16% (v/v) ethanol. The acetic acid fermentation was carried out by Acetobacter aceti in 48 hours at 34℃for producing vinegar having 3.91% (w/v) acetic acid. Total phenolic compound of corncob wine and vinegar was reported as 49 mg/100ml and 43 mg/100ml respectively. Total flavonoid content was determined to be about 12 mg/100ml of corncob wine and 9 mg/100ml of corncob vinegar. Corncob wine and vinegar showed highest antioxidant activity with 39% and 37.94% respectively. The structural change during the two step fermentation was also confirmed by scanning electron microscope (SEM). The Hunter color value of the corn cob vinegar was also evaluated. With the current trend of shifting to natural products, corncob vinegar with better health benefits and economic significance, certainly scores high above its synthetic counterpart.展开更多
Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food ...Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food industry to broaden the color pallet.Exploration and long-term use of underutilized crops(also known as minor or neglected)are critical for dietary diversification as well as fulfilling the nutritional needs of an ever-increasing human population.In recent years,the potential for underutilized crops as an emerging source of natural colorants has gained traction in the scientific community.The predominant factors behind the exploration of unconventional plants are sustainable production,local availability,technological feasibility,cultural importance,specialty food production,and new fundamental insights.There is an urgent need to uncover and explore underutilized plants in the changing world where unfavorable climatic and human conditions endanger natural vegetation around the planet.Humans have been using plant-based pigments since ancient times.Alternative vegetal resources and the re-discovery of underutilized plants should be prioritized in the hunt for important natural colorants.This review demonstrates the potential of this underutilized natural resource to extract promising natural colorants,which can be utilized in the food industry in the future.A scientific approach as well as research regarding the investigation,utilization,the discovery of new plant species having valuable natural pigments,their actions safety,and nutritional properties,is still needed around the world.展开更多
The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub ...The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub that reaches a height of 10 m and is underutilized as a culinary plant.It can be found largely in the plains and lower mountain regions throughout India and elsewhere in East Africa to China,New Guinea,Indonesia,and Vietnam.This plant is a vital source of high value-added ingredients,including anthocyanin and flavonoid pigments,alkaloid,tannin,and phenols that can be of great interest to the food industry as functional colorants and additives.The present review highlights the potential of Ankol plant(A.salvifolium)as valuable source of bioactive compounds for the development of functional foods.A.salvifolium is an important source of structurally varied bioactive compounds with distinct anti-diabetic,anti-cancer,anti-spasmodic,anti-inflammatory,analgesic,anti-arthritic,anti-protozoal,anti-hypertensive and cardio-protective properties.The results of molecular tests indicate the presence of numerous novel phytochemicals and biochemical substances,paving the way for future scientific discoveries for various aspects.展开更多
文摘Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food out of waste using lignocellulosic substrates is a modern biotechnological approach to enhance sustainability. The fermentation parameters for production of fermented vinegar from corncobs were optimized. The ethanolic fermentation was completed by Saccharomyces cerevisiae in 52 hours at 36℃ producing 3.16% (v/v) ethanol. The acetic acid fermentation was carried out by Acetobacter aceti in 48 hours at 34℃for producing vinegar having 3.91% (w/v) acetic acid. Total phenolic compound of corncob wine and vinegar was reported as 49 mg/100ml and 43 mg/100ml respectively. Total flavonoid content was determined to be about 12 mg/100ml of corncob wine and 9 mg/100ml of corncob vinegar. Corncob wine and vinegar showed highest antioxidant activity with 39% and 37.94% respectively. The structural change during the two step fermentation was also confirmed by scanning electron microscope (SEM). The Hunter color value of the corn cob vinegar was also evaluated. With the current trend of shifting to natural products, corncob vinegar with better health benefits and economic significance, certainly scores high above its synthetic counterpart.
文摘Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food industry to broaden the color pallet.Exploration and long-term use of underutilized crops(also known as minor or neglected)are critical for dietary diversification as well as fulfilling the nutritional needs of an ever-increasing human population.In recent years,the potential for underutilized crops as an emerging source of natural colorants has gained traction in the scientific community.The predominant factors behind the exploration of unconventional plants are sustainable production,local availability,technological feasibility,cultural importance,specialty food production,and new fundamental insights.There is an urgent need to uncover and explore underutilized plants in the changing world where unfavorable climatic and human conditions endanger natural vegetation around the planet.Humans have been using plant-based pigments since ancient times.Alternative vegetal resources and the re-discovery of underutilized plants should be prioritized in the hunt for important natural colorants.This review demonstrates the potential of this underutilized natural resource to extract promising natural colorants,which can be utilized in the food industry in the future.A scientific approach as well as research regarding the investigation,utilization,the discovery of new plant species having valuable natural pigments,their actions safety,and nutritional properties,is still needed around the world.
文摘The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub that reaches a height of 10 m and is underutilized as a culinary plant.It can be found largely in the plains and lower mountain regions throughout India and elsewhere in East Africa to China,New Guinea,Indonesia,and Vietnam.This plant is a vital source of high value-added ingredients,including anthocyanin and flavonoid pigments,alkaloid,tannin,and phenols that can be of great interest to the food industry as functional colorants and additives.The present review highlights the potential of Ankol plant(A.salvifolium)as valuable source of bioactive compounds for the development of functional foods.A.salvifolium is an important source of structurally varied bioactive compounds with distinct anti-diabetic,anti-cancer,anti-spasmodic,anti-inflammatory,analgesic,anti-arthritic,anti-protozoal,anti-hypertensive and cardio-protective properties.The results of molecular tests indicate the presence of numerous novel phytochemicals and biochemical substances,paving the way for future scientific discoveries for various aspects.
