Juniper Publishers-Nutrition Food Science International Journal

  Nutrition and Food Science International Journal - Juniper Publishers Abstract Non-centrifugal sugar (NCS) is a traditional sweetener consumed worldwide. Previous investigations have reported that NCS is an important source of nutritional and bioactive compounds. The results show that NCS is of great scientific and nutritional and technological interest due to its potential beneficial effects on health. However, better characterization is required to recognize NCS as a functional food. Keywords: Sugar cane; Antioxidants compounds; Functional food; Amino acids; Complex sugars Introduction Nutraceuticals and functional foods have broad potential for preventing the mechanisms of viral infection and modulating immune responses [1], for this reason, in the last decade this topic has been widely studied. Non-centrifugal sugar (NCS) is a traditional sweetener consumed worldwide Flórez-Martínez et al. [2] that contains abundant amounts of sucrose and potentially relevant components like phen

  Nutrition and Food Science International Journal - Juniper Publishers Abstract The pitayo (Stenocereus thurberi) is an indigenous cactus from northern Mexico and the southwest region of United States which produces a small, sweet fruit known as pitaya, which is closely related to pitahaya (Hylocereus genus) or dragon fruit. In this study, pitaya fruit were processed to obtain a jelly. The fruit was harvested from wild plants of the Sonora desert to formulate four different jellies using sugar (33 % or 50 %) and pectin (0.8 % or 1.2 %), which were then sensory evaluated. The total soluble solids concentration of jellies varied from 65 % -67.5 %; the pH from 3.6 - 4.2; the water activity (aw) was measured at 0.69 - 0.77; and the reducing sugars fluctuated between 23 % - 33 %. The product composed of 49.2 % fruit, 50 % sugar and 0.8 % pectin had the lowest spreadability score, as well as the lowest viscosity value of 2.64. This food product could be profitable for local communities due

  Nutrition and Food Science International Journal - Juniper Publishers Abstract Fortifying food products with bioactive agents is a major initiative within the food industry for human health. However, many agents are water insoluble with low bioavailability; some are unstable and easily degrade during storage. Thus, it is necessary to overcome these obstacles before adding them to the final food products. Entrapping bioactive agents into suitable delivery systems such as liposomes, emulsions, etc., has been proven to be a useful method. This review simply describes the reasons for bioactive agents needed to be entrapped in delivery systems, the common formulations used, and their applications. This would provide a general understanding of how active ingredients generally enrich food. Keywords: Active ingredients; Delivery systems; Emulsion; Liposome Introduction Consumers are increasingly demanding a healthy diet rich in active ingredients such as flavors, vitamins, minerals, antioxid