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Subject: search.filters.subject.Functional food

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    Influence of Harvesting Time on Phytochemical Content of Colored Brown and Parboiled Rice
    (2025-01-01)
    Rodnuch, Nattareeporn
    ;
    Burum, Kiattisak
    ;
    Aninbon, Chorkaew
    Colored rice receives more attention from consumers because of its high phytochemicals and antioxidant activity beneficial to health. The aims of this investigation were to quantify the important phytochemicals and antioxidant activity in three varieties of colored rice for production of parboiled rice and to determine the effects of harvest time on phytochemicals and antioxidant activity in parboiled rice. Three colored rice varieties were planted in a split plot design with four replications. Main-plot was three rice varieties and sub-plot consisted four harvesting dates including 15, 20, 25 and 30 days after anthesis (DAA). Sangyod had the highest total phenolic content (77.34 mg GAE/100g), and harvest at 15 DAA provided the highest phenolic content (63.53 and 109.47 mg GAE/100g in brown and parboiled rice). Riceberry had the highest anthocyanin (65.91 mg/g seed), and harvest at immature stages gave the highest anthocyanin content. Riceberry also had the highest GABA content and harvest at 15 DAA had the highest GABA content. Harvesting time of 15 DAA had the highest antioxidant activities. Parboiling increased total phenolic content in Riceberry and Tubtin Chumphae and increased GABA content in all rice varieties, yet reduced anthocyanin content.
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    Developing functional properties of food through biotechnology
    (2024-05-29)
    Borompichaichartkul, Chaleeda
    ;
    Phumsombat, Putthapong
    Functional foods and ingredients offer health benefits that extend beyond their nutritional value. To develop functional foods, often functional ingredients or supplements are added to create desired properties, especially in the area of health improvement. Many well-known functional ingredients can be obtained from biological processes including probiotics, prebiotics, beta-glucan, enzymes, peptides, antioxidants, medium or short-chain fatty acids, vitamins, etc. Therefore, it is necessary to understand the biotechnological process that is used to create high-quality functional ingredients. This chapter gives an overview of functional foods and ingredients in terms of definition, category, biological production, safety, and future functional foods. Functional food can not only prevent nutrient deficiencies but also protect against diseases and promote proper growth and development, as well as enhance health by boosting the intake of important nutrients. Innovations in functional foods and ingredient development would result from understanding more about their biotechnological manufacturing.
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    Extraction, structural characterisation, and immunomodulatory properties of edible amanita hemibapha subspecies javanica (Corner and bas) mucilage polysaccharide as a potential of functional food
    (2021-08-01)
    Surayot, Utoomporn
    ;
    Wangtueai, Sutee
    ;
    You, Sangguan
    ;
    Palanisamy, Subramnaian
    ;
    Krusong, Warawut
    This research aimed to extract mucilage polysaccharides (MP) from Amanita hemibapha subspecies javanica (Corner and Bas), and further fractionate them using anion-exchange chromatography, yielding two fractions (MPF1 and MPF2). The crude extract, and fractions mainly consisted of carbohydrates (83.5–93.2%) with minor amounts of proteins (5.40–7.20%), and sulphates (1.40–9.30%). Determination of the monosaccharide composition revealed that glucose was the major unit, followed by galactose, mannose, rhamnose, and arabinose. The average molecular weight (MW) of the crude extract and fractions was in the range 104.0–479.4 × 10<sup>3</sup> g/mol. Interestingly, the crude extract, and fractions did not cause any toxic effect in RAW264.7 cells. However, they stimulated the RAW264.7 cells to release nitric oxide and cytokines through the activation of nuclear factor-kappa B (NF-κB), and mitogen-activated protein kinase (MAPK) pathways via cell surface TLR4. Structural analysis of the most immunestimulating extract fraction, MPF2, revealed that the main backbone consisted of α-D-(1→6)-glucopyranoside. These results suggest that the MPs derived from A. hemibapha subspecies javanica (Corner and Bas) are potent in enhancing immunity; hence, they can be used as a functional ingredient in food products.
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