Juniper Publishers-Nutrition Food Science International Journal

  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 ...

  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, anti...

  Nutrition and Food Science International Journal - Juniper Publishers Abstract With the increased focus on a healthy diet based on the consumption of organic and natural foods, non-conventional food plants are becoming a more prevalent option to add variety and greater nutritional value to the daily diet. Non-conventional foods are a reliable and inexpensive alternative healthy food source to replace or complement current conventional food choices. These underutilized plants have the potential to be used not only in daily food preparation as an ingredient in soups, salads, etc., but also as a source of dietary supplements, for new food formulations and product development. These plants are also endowed with bioactive compounds and antioxidant activity, among others. This literature review provides an overview about some of the most popular plants, their uses, nutritional aspects, and medicinal properties. Keywords: Organic, Plants, Healthy, Nutrition Introduction Countries in the...