Food chemistry advances最新文献

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing 食品腐败机理、食源性疾病以及食品保存和加工的商业问题综述

Food chemistry advances

Pub Date : 2024-11-26 DOI: 10.1016/j.focha.2024.100852

Alice Njolke Mafe , Great Iruoghene Edo , Raghda S. Makia , Ogunyemi Ayobami Joshua , Patrick Othuke Akpoghelie , Tayser Sumer Gaaz , Agatha Ngukuran Jikah , Emad Yousif , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Dina S. Ahmed , Arthur Efeoghene Athan Essaghah , Huzaifa Umar

This review aims to provide a comprehensive acumen of food spoilage mechanisms, foodborne diseases, and the commercial dimensions of food preservation and processing. It begins with an exploration of the processes contributing to food degradation, such as enzymatic reactions, microbial growth, and chemical changes, emphasizing their impact on food safety and quality. The review highlights the dangers posed by foodborne diseases caused by pathogens, including bacteria, viruses, and parasites, and stresses the importance of proper handling, storage, and preparation techniques to mitigate these risks. Key findings reveal the evolving commercial strategies in food preservation and processing, including innovative packaging solutions, advanced storage methods, and state-of-the-art technologies like nanotechnology and smart packaging. These advancements not only extend shelf life but also enhance safety and marketability. Food preservation remains an essential practice to ensure food availability, safety, and quality in a dynamic world. Integrating traditional methods with modern technologies offers promising solutions to address global challenges such as food security, waste reduction, and sustainability. Emerging innovations, such as nanotechnology and real-time monitoring through smart packaging, present exciting opportunities for reducing waste and improving safety, ultimately contributing to a sustainable and efficient food industry.

本综述旨在提供有关食品腐败机制、食源性疾病以及食品保存和加工的商业层面的全面知识。它首先探讨了导致食品降解的过程，如酶反应、微生物生长和化学变化，强调了它们对食品安全和质量的影响。综述强调了由病原体（包括细菌、病毒和寄生虫）引起的食源性疾病所带来的危险，并强调了正确处理、储存和制备技术对降低这些风险的重要性。主要发现揭示了食品保存和加工领域不断发展的商业策略，包括创新的包装解决方案、先进的储存方法以及纳米技术和智能包装等最先进的技术。这些进步不仅延长了保质期，还提高了安全性和适销性。在一个充满活力的世界里，食品保鲜仍然是确保食品供应、安全和质量的基本做法。将传统方法与现代技术相结合，为应对粮食安全、减少浪费和可持续发展等全球性挑战提供了前景广阔的解决方案。新兴的创新技术，如纳米技术和通过智能包装进行实时监控，为减少浪费和提高安全性提供了令人兴奋的机遇，最终将促进食品工业的可持续发展和高效率。

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引用次数: 0

Foods elaborated with vegetable by-product effects on blood lipid levels: A systematic review 用蔬菜副产品制作的食品对血脂水平的影响：系统综述

Food chemistry advances

Pub Date : 2024-11-16 DOI: 10.1016/j.focha.2024.100846

Yolanda E. Pérez-Beltrán , Francisco J. Blancas-Benítez , Suecia Aranda-Carrillo , Carolina Fregoso- Ultreras , Sofía Chairez-Huerta , Juscelino Tovar , Sonia G. Sáyago-Ayerdi

Vegetable by-products, produced in large quantities worldwide, contain significant amounts of bioactive compounds and fiber, which have been shown to offer health benefits, such as regulating blood lipid levels. Dyslipidemia, a primary target in the clinical metabolic control of susceptible populations, is strongly influenced by diet. Hence, this systematic review aims to present the main findings on the tested effect of consuming vegetable by-products as part of a regular diet on lipid-related alterations in humans and murine models.

The PRISMA protocol was followed to carry out this systematic review. The main results are outcomes related to ameliorating dyslipidemia and those significant findings linked to improving health status when consuming the vegetal by-product.

About 15,706 articles were identified, but only 19 were considered to fulfill the inclusion criteria established based on the reported data. The acquired information was organized based on the effect of consumption of vegetable by-products tested in murine models and tested in human intervention studies.

Findings included in this systematic review indicated that diverse bioactive present in vegetable by-products act as antioxidants, stimulators of biochemical processes such as thermogenesis, and even regulators of gene and microRNA expression, so when incorporated into the usual diet, they can provide a beneficial effect on lipid-metabolic related alterations, at the same time, they contribute to better management of food waste and sustainability.

世界各地大量生产的蔬菜副产品含有大量生物活性化合物和纤维，已被证明具有调节血脂水平等保健功效。血脂异常是易感人群临床代谢控制的主要目标，受饮食的影响很大。因此，本系统综述旨在介绍作为常规饮食一部分食用蔬菜副产品对人类和小鼠模型血脂相关变化的测试效果的主要研究结果。主要结果是与改善血脂异常相关的结果，以及与食用植物副产品改善健康状况相关的重要发现。共发现约 15706 篇文章，但根据报告数据，只有 19 篇符合纳入标准。本系统综述的研究结果表明，蔬菜副产品中含有的多种生物活性物质可作为抗氧化剂、生化过程（如产热）的刺激剂，甚至是基因和微RNA表达的调节剂，因此，当它们被纳入日常饮食中时，可对与脂质代谢相关的改变产生有益影响，同时，它们还有助于更好地管理食物浪费和实现可持续发展。

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引用次数: 0

Antihyperglycemic potential of fermented Digitaria exilis polysaccharide partially substituted with Clendendrum volubile leaf extract 发酵地衣多糖的降血糖潜力--部分替代品为石斛叶提取物

Food chemistry advances

Pub Date : 2024-11-12 DOI: 10.1016/j.focha.2024.100844

Ityotagher P. Aondoakaa , Gibson L. Arueya

Digitaria exilis and Clendendrum volubile are underutilized food resources common in Africa. Clendendrum volubile leaf has a history of being used in traditional medicine to treat or manage hyperglycemia. Despite Clendendrum volubile nutritive and pharmaceutical significance, no scientific study has explored its application in functional food development. In this study, the inhibitory activities of Clendendrum volubile leaf extract (CVLE) against

α

-amylase and

α

-glucosidase was determined. Fermented Digitaria exilis polysaccharide (FDEP) was partially substituted with CVLE at different percentages (0.8 % and 1.2 %) and its antihyperglycemic effect was investigated in alloxan-induced diabetic rat models. Results showed that the IC₅₀ (CVLE extract concentration causing 50 % enzyme inhibition) for

α

-amylase and

α

-glucosidase were 330

μ g

/mL and 120

μ g

/mL, respectively, compared to acarbose, a standard inhibitor of starch-digesting enzymes, which had IC₅₀ values of 370

μ g

/mL and 170

μ g

/mL for

α

-amylase and

α

-glucosidase, respectively. The animal study showed that FDEP containing 0.8 % CVLE lowered the blood glucose level of diabetic rats by 45.31 % after 24 days. Increasing CVLE concentration in the FDEP to 1.2 % not only reduced blood glucose by 72.97 % after 24 days, comparable to metformin's 74.29 % reduction, but also alleviated body weight loss and improved liver function by lowering alanine transaminase, aspartate transaminase, and alkaline phosphatase.

Digitaria exilis 和 Clendrum volubile 是非洲常见的未充分利用的食物资源。在传统医学中，Clendrum volubile 叶有治疗或控制高血糖的历史。尽管 Clendrum volubile 具有重要的营养和药用价值，但目前还没有科学研究探索其在功能食品开发中的应用。本研究测定了卷柏叶提取物（CVLE）对α-淀粉酶和α-葡萄糖苷酶的抑制活性。用不同比例（0.8 % 和 1.2 %）的 CVLE 部分替代发酵地衣多糖（FDEP），并在阿脲诱导的糖尿病大鼠模型中研究其抗高血糖作用。结果表明，α-淀粉酶和α-葡萄糖苷酶的 IC50 值（CVLE 提取物浓度对酶的抑制率为 50%）分别为 330 μg/mL 和 120 μg/mL，而淀粉消化酶的标准抑制剂阿卡波糖对α-淀粉酶和α-葡萄糖苷酶的 IC50 值分别为 370 μg/mL 和 170 μg/mL。动物实验表明，含有 0.8 % CVLE 的 FDEP 在 24 天后可将糖尿病大鼠的血糖水平降低 45.31 %。将 FDEP 中的 CVLE 浓度提高到 1.2%，不仅能在 24 天后降低 72.97% 的血糖，与二甲双胍 74.29% 的降糖效果相当，还能减轻体重下降，并通过降低丙氨酸转氨酶、天门冬氨酸转氨酶和碱性磷酸酶来改善肝功能。

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引用次数: 0

Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats 用阿茶（Digitaria exilis）、无花果叶（Ficus exasperata）和小麦（Triticum aestivum）制成的面条的血糖特性以及对糖尿病高血压大鼠生化指标和血液动力学指标的影响

Food chemistry advances

Pub Date : 2024-11-07 DOI: 10.1016/j.focha.2024.100841

Ayokunle Olubode Ademosun , Elizabeth Foluke Awodire , Olufunke Florence Ajeigbe , Ganiyu Oboh

In this study, the anti-diabetic and anti-hypertensive properties of wheat (Triticum aestivum) noodles was improved by inclusion of acha (Digitaria exilis) and fig (Ficus exasperata) leaf, which are plants established to have anti-hyperglycemic and anti-hypertensive properties respectively. The glycemic indices and the effects of the formulated noodles on fasting blood glucose levels, hemodynamic blood pressures and enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension [arginase and angiotensin 1 converting enzyme (ACE)] were assessed. The results revealed that inclusion of acha and fig leaf in the noodles caused significant reduction in glycemic indices, fasting blood glucose and systolic and diastolic blood pressure and modulated the activities of enzymes linked to type-2 diabetes and hypertension in the rats. Conclusively, the results revealed that wheat noodles fortified with acha flour and fig leaf could be suitable meal choice for diabetic and hypertensive patients.

在这项研究中，通过添加阿茶（Digitaria exilis）和无花果（Ficus exasperata）叶，改善了小麦（Triticum aestivum）面条的抗糖尿病和抗高血压特性。评估了血糖指数以及配制面条对空腹血糖水平、血液动力学血压以及与 2 型糖尿病（α-淀粉酶和 α-葡萄糖苷酶）和高血压有关的酶[精氨酸酶和血管紧张素 1 转换酶（ACE）]的影响。结果显示，在面条中加入阿查叶和无花果叶可显著降低大鼠的血糖指数、空腹血糖、收缩压和舒张压，并调节与 2 型糖尿病和高血压有关的酶的活性。最后，研究结果表明，添加了阿查粉和无花果叶的小麦面条适合糖尿病和高血压患者食用。

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引用次数: 0

Inhibition of dipeptidyl peptidase-IV by hydrolysates of beta-lactoglobulin isolated from Gir cow milk 从吉尔牛奶中分离出的β-乳球蛋白水解物对二肽基肽酶-IV 的抑制作用

Food chemistry advances

Pub Date : 2024-11-06 DOI: 10.1016/j.focha.2024.100842

Ashok Kumar , M. H. Sathish Kumar , S Rajani Champalli , Latha Sabikhi , Harshita Sonarthi

The current study attempts to assess the dipeptidyl peptidase – IV (DPP-IV) inhibitory potential of β-lactoglobulin (β-Lg) isolated from milk of Gir cow. Whey was separated from skim milk by precipitation of casein followed by ultrafiltration (UF) to remove lactose and salts as permeate. β-Lg was separated from the UF retentate using salting out technique. Its purity was confirmed by SDS-PAGE and RP-HPLC. Hydrolysates of β-Lg were prepared using three different enzymes viz., pepsin, trypsin and Flavourzyme at different enzyme to substrate (E:S) ratios (1:25, 1:50, 1:100) and treated for 2–12 h durations. Pepsin-treated hydrolysate showed maximum DPP-IV inhibition of 77.62 ± 0.98 % (IC₅₀ = 3.78 mg/mL). Hydrolysate was passed serially through UF filters of 10 and 3 kDa. The permeate of 3 kDa, which exhibited 52.10 ± 0.72 % DPP-IV inhibition was fractionated through RP-HPLC and time based fractions were collected. All 41 fractions were again analysed for DPP-IV inhibition activity and 3 fractions which showed maximum DPP-IV inhibition activity were chosen for LC-MS/MS analysis. One novel peptide was identified through LC-MS/MS, which showed adequate DPP-IV inhibition (IC₅₀ = 6.64 mmolL^-1).

本研究试图评估从吉尔牛牛奶中分离出的β-乳球蛋白（β-Lg）的二肽基肽酶-IV（DPP-IV）抑制潜力。通过沉淀酪蛋白从脱脂乳中分离出乳清，然后用超滤（UF）去除渗透液中的乳糖和盐分。采用盐析技术从超滤回流液中分离出β-Lg。其纯度通过 SDS-PAGE 和 RP-HPLC 进行了确认。使用三种不同的酶，即胃蛋白酶、胰蛋白酶和黄酮酶，以不同的酶对底物（E:S）比例（1:25、1:50、1:100）制备β-Lg 的水解物，并处理 2-12 小时。胃蛋白酶处理的水解物对 DPP-IV 的最大抑制率为 77.62 ± 0.98 %（IC50 = 3.78 mg/mL）。水解物依次通过 10 kDa 和 3 kDa 的超滤过滤器。通过 RP-HPLC 对显示出 52.10 ± 0.72 % DPP-IV 抑制率的 3 kDa 的渗透物进行分馏，并收集基于时间的馏分。再次对所有 41 个馏分进行 DPP-IV 抑制活性分析，并选择显示出最大 DPP-IV 抑制活性的 3 个馏分进行 LC-MS/MS 分析。通过 LC-MS/MS，确定了一种新型多肽，它对 DPP-IV 有充分的抑制作用（IC50 = 6.64 mmolL-1）。

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引用次数: 0

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies 发芽和固态发酵对鸽子豆粉的化学、功能和营养成分以及饼干感官特性的影响

Food chemistry advances

Pub Date : 2024-11-05 DOI: 10.1016/j.focha.2024.100837

Sunday Samuel Sobowale , Dupe Temilade Otolowo , Omowumi Titilola Kayode , Joy Ikedichi Agbawodike

This study assessed the pigeon pea flour of different treatments; native pigeon pea flour (NPGF), germinated (GPGF), and solid-state fermented (FPGF) at 0, 24, and 48 h The NPGF served as control. The flour samples were analyzed for proximate composition, functional, pasting, rheological properties, mineral content, colour profile, physicochemical attributes, and phytochemical properties. Additionally, sensory evaluation was conducted on the cookies made from these flours. The NPGF sample had the highest moisture and fat content. Pigeon pea flour samples showed a decrease in water absorption capacity, oil absorption capacity, and foaming capacity as fermentation duration increased. The mineral element characteristics could serve as an ingredient for infant food formulation. The control sample (NPGF) had a higher pH value and amylose content than the germinated and fermented samples, and the fermented samples had higher amylopectin content than other flour samples. The GPGF sample shows higher values of total phenolic and total flavonoid content. The sensory characteristics of the cookies varied significantly (p < 0.05) and FPGF-cookies are the most preferred. Pigeon pea flour is deemed suitable for complementary foods such as cookies. Therefore, germinated and fermented pigeon pea flours possess enhanced the nutritional properties, making them valuable ingredients for various food applications.

本研究对不同处理的鸽子豆粉进行了评估：原生鸽子豆粉（NPGF）、发芽鸽子豆粉（GPGF）和固态发酵鸽子豆粉（FPGF）在 0、24 和 48 小时内的状态。对面粉样品进行了近似成分、功能性、糊化性、流变性、矿物质含量、色谱、理化特性和植物化学特性分析。此外，还对这些面粉制成的饼干进行了感官评估。NPGF 样品的水分和脂肪含量最高。豌豆粉样品的吸水能力、吸油能力和发泡能力随着发酵时间的延长而下降。矿物质元素的特性可作为婴儿食品配方的原料。对照样品（NPGF）的 pH 值和直链淀粉含量高于发芽样品和发酵样品，发酵样品的直链淀粉含量高于其他面粉样品。GPGF 样品的总酚类物质和总黄酮类物质含量较高。饼干的感官特征差异显著（p <0.05），FPGF 饼干最受欢迎。豌豆粉被认为适用于饼干等辅助食品。因此，发芽和发酵的豌豆粉具有更好的营养特性，使其成为各种食品应用的重要配料。

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引用次数: 0

Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries pH 值对从山竹果中提取花青素及其稳定性的影响

Food chemistry advances

Pub Date : 2024-11-05 DOI: 10.1016/j.focha.2024.100835

Lee Suan Chua , Hui Ying Thong , John Soo

Anthocyanins are water-soluble plant pigments whose stability is strongly influenced by pH. The effects of pH on the extraction of anthocyanins from jaboticaba berries were investigated using an ultrasound-assisted method. A strong acidic condition (pH 1.5) was found to produce a higher yield and monomeric anthocyanin content, particularly at longer ultrasonication time (30 min). The small pH increment of 0.3 over 2 weeks following a zero-order kinetic model. The monomeric anthocyanins increased more rapidly in refrigerated samples, with a kinetic constant of 0.017 mg/g per day, following a first-order kinetic model. Anthocyanins underwent a two-step mechanism in which colour intensity was reduced significantly in the first week, followed by lightness reduction in the second week. The decline of browning index suggested enzymatic reactions contributed to colour darkening. Negative activation energy reflected the complexity of biochemical reactions, possibly involving a balance of reversible and irreversible processes where the reaction equilibrium was influenced by temperature.

花青素是一种水溶性植物色素，其稳定性受 pH 值的影响很大。研究人员采用超声波辅助法研究了 pH 值对从山竹果中提取花青素的影响。结果发现，在强酸性条件下（pH 值为 1.5），花青素的产量和单体含量都较高，尤其是在超声时间较长（30 分钟）的情况下。在零阶动力学模型下，pH 值在 2 周内小幅上升 0.3。冷藏样品中的单体花青素增加更快，每天的动力学常数为 0.017 毫克/克，遵循一阶动力学模型。花青素的变化经历了两个步骤，第一周颜色强度显著降低，第二周亮度降低。褐变指数的下降表明酶促反应导致了颜色变深。负活化能反映了生化反应的复杂性，可能涉及可逆和不可逆过程的平衡，反应平衡受温度影响。

引用次数: 0

Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder 焙烧对罗望子种子粉的理化、功能、热、粘贴和结构特性的影响

Food chemistry advances

Pub Date : 2024-11-02 DOI: 10.1016/j.focha.2024.100834

M Geethalaxmi , Ujjwal Kumar , Vijay Verma , C K Sunil , Ashish Rawson , N Venkatachalapathy

The impact of different roasting conditions on the nutritional profile, physical, functional, thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed powder (TSP) was investigated. Roasting treatment enhanced ash, carbohydrate, fat, and flavonoid content (2.21 to 11.93 mg QE/g) while significantly reduced protein, fiber, phenol content, tannin (2.72 to 1.36 mg TAE/g), antioxidant activity, and physical characteristics like bulk density, tap density. The concentrations of minerals like Mg, K, Ca, and P (3006.00, 8313.85, 482.44, 2723.78 mg/kg) and essential and non-essential amino acids were significantly enhanced by roasting. The roasted TSP exhibited a significant difference in pasting and functional properties compared to the control powder. The proportion of crystallinity in the roasted powder decreased according to the XRD patterns. The SEM micrographs revealed slight modifications in the morphology of TSP after roasting. According to our outcomes, the enhanced nutritional content of roasted TSP has excellent potential for usage as a food ingredient with added value.

研究了不同焙烧条件对罗望子种子粉（TSP）的营养成分、物理、功能、热、粘贴特性、形态、结晶度和功能基团的影响。焙烧处理提高了灰分、碳水化合物、脂肪和黄酮类化合物的含量（2.21 至 11.93 毫克 QE/克），同时显著降低了蛋白质、纤维、酚含量、单宁（2.72 至 1.36 毫克 TAE/克）、抗氧化活性以及体积密度、水龙头密度等物理特性。通过焙烧，镁、钾、钙、磷等矿物质的浓度（3006.00、8313.85、482.44、2723.78 毫克/千克）以及必需氨基酸和非必需氨基酸的浓度均显著提高。与对照粉末相比，焙烧过的 TSP 在粘贴性和功能性方面表现出明显的差异。根据 XRD 图谱，焙烧粉末中的结晶比例有所下降。扫描电镜显微照片显示，焙烧后 TSP 的形态发生了轻微变化。根据我们的研究结果，焙烧过的 TSP 营养成分得到了提高，具有作为食品配料使用的巨大潜力和附加值。

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引用次数: 0

Innovative uses of agricultural by-products in the food and beverage sector: A review 食品和饮料行业农副产品的创新用途：综述

Food chemistry advances

Pub Date : 2024-10-31 DOI: 10.1016/j.focha.2024.100838

Hirpha Adugna Areti , Melkiyas Diriba Muleta , Lata Deso Abo , Abas Siraj Hamda , Ayele Assefa Adugna , Idosa Toyi Edae , Bulcha Jifara Daba , Rabira Lemessa Gudeta

Agricultural activities generate a significant number of by-products that were traditionally considered waste. However, with the increasing emphasis on sustainability and the circular economy, there has been a shift toward exploring innovative ways to utilize these by-products in various industries, including the food and beverage sector. The potential of agricultural byproducts, including peels, hulls, seeds, and pulp, as food additives, functional additives, and nutraceuticals is the primary focus of this review, which examines innovative applications. Advances in processing technologies, such as enzymatic treatments, extraction, and fermentation, have helped to convert these materials into valuable resources. This review highlights the importance of agricultural byproducts in the industry by examining recent case studies and research. The review also investigates the sustainable practices and environmental benefits associated with repurposing agricultural by-products, particularly fruit and vegetable peels, as sources of bioactive compounds, functional ingredients, and eco-friendly packaging materials. Furthermore, the review discusses the current challenges and opportunities in enhancing resource efficiency and advancing the principles of a circular economy within the food and beverage industry.

农业活动会产生大量副产品，这些副产品传统上被视为废物。然而，随着对可持续发展和循环经济的日益重视，人们开始转向探索在各行各业（包括食品和饮料行业）利用这些副产品的创新方法。农副产品（包括果皮、果壳、种子和纸浆）作为食品添加剂、功能添加剂和营养保健品的潜力是本综述的主要重点，其中探讨了创新应用。酶处理、提取和发酵等加工技术的进步有助于将这些材料转化为有价值的资源。本综述通过研究近期的案例和研究，强调了农副产品在行业中的重要性。综述还研究了与农副产品（尤其是水果和蔬菜皮）再利用相关的可持续做法和环境效益，将其作为生物活性化合物、功能性成分和生态友好型包装材料的来源。此外，该综述还讨论了当前食品和饮料行业在提高资源效率和推进循环经济原则方面所面临的挑战和机遇。

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引用次数: 0

Palmyra and coconut haustorium: A comprehensive review on nutritional composition, bioactive potential, value-added products and its health benefits 棕榈属植物和椰子属植物：关于营养成分、生物活性潜力、增值产品及其健康益处的全面综述

Food chemistry advances

Pub Date : 2024-10-30 DOI: 10.1016/j.focha.2024.100836

Raja Rajeshwari E , Sathanya P S , Vignesh S, Baskaran N

The various parts of the palmyra and coconut trees which are widely distributed in the southern parts of the Indian subcontinent have been studied and utilized for many years. These contain a white and spongy edible component in them which is found during the germination of the seeds called haustorium. The palmyra and coconut trees each have different sections with special medical properties. Recently, the haustorium of both coconut and palmyra trees has been gaining increased attention from researchers due to its nutritional properties. Certain studies on the haustoria have revealed the presence of various compounds that are beneficial for human health. The bioactive compounds found in the previous studies include phenols, flavonoids, terpenoids, pyrimidine groups and certain vitamins which act as antioxidant, anti-inflammatory, anti-ulcer, anti-diabetic, anti-cancer, and anti-mutagenic agents. This review focuses on comparing the nutritional composition, bioactive compounds, sugar profile fatty acid profile, amino acid profile, minerals, and vitamins of both palmyra and coconut haustorium. This review also reports on the value addition of the haustoria as usually they are consumed in their raw form. These value-added products not only enhance the economic viability of these underutilized resources but also contribute to extending their shelf life, making them more accessible in the market. Also, this review emphasizes the haustorium's potential defence against negative consequences. Therefore, this review paper helps in understanding the palmyra and coconut haustorium and its potential health benefits.

多年来，人们一直在研究和利用广泛分布于印度次大陆南部的棕榈树和椰子树的各个部分。这些部分中含有一种白色的海绵状可食用成分，在种子发芽过程中被发现，这种成分被称为 "壳"。棕榈树和椰子树各有不同的部分，具有特殊的医疗功效。最近，椰子树和棕榈树的壳因其营养特性而越来越受到研究人员的关注。对树叶的某些研究表明，树叶中含有对人体健康有益的各种化合物。以往研究中发现的生物活性化合物包括酚类、类黄酮、萜类、嘧啶基团和某些维生素，它们具有抗氧化、抗炎、抗溃疡、抗糖尿病、抗癌和抗突变的作用。本综述重点比较了棕榈属植物和椰子属植物的营养成分、生物活性化合物、糖类概况、脂肪酸概况、氨基酸概况、矿物质和维生素。本综述还报告了榛子的增值作用，因为榛子通常以原生态形式食用。这些增值产品不仅提高了这些未充分利用资源的经济可行性，还有助于延长其保质期，使其更容易进入市场。此外，本综述还强调了寄主对负面影响的潜在防御能力。因此，本综述论文有助于了解棕榈和椰子的壳斗及其潜在的健康益处。

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引用次数: 0