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Chitin oligosaccharides for the food industry:production and applications

Systems Microbiology and Biomanufacturing 2023年第1期3卷 49-74页

作者： Ran Zhang Qiong Zhao Zhenwei Yi Kaihang Zhang Jinqi Shi Liangliang Zhu Yijia Chen Jiayang Jin Liming Zhao State Key Laboratory of Bioreactor Engineering East China University of Science and TechnologyShanghai 200237China Shanghai Collaborative Innovation Center for Biomanufacturing Technology(SCICBT) Shanghai 200237China Shanghai Frontiers Science Center of Optogenetic Techniques for Cell Metabolism School of PharmacyEast China University of Science and Technology130 Mei Long RoadShanghai 200237China

Chitin oligosaccharides(CHOS),high-value-added oligomers linked by N-acetyl-d-glucosamine(GlcNAc,NAG),and a small amount of d-glucosamine(GlcN,GA),have aroused increasing interest due to their excellent biological properties,including antibacterial,anti-inflammatory,and immunoprotective activities,and intestinal *** efficient production and utilization of CHOS with high performance can solve problems from chitin as ***,the large-scale production of well-defined CHOS has not been fully accomplished due to the limited biotechnology and separation methods,thus impeding the research on their biological functions as well as their accurate *** this review,we comprehensively summarize the current preparation methods of CHOS,including the chemical,physical,enzymatic and biosynthetic *** advantages and disadvantages of the methods are discussed in terms of efficiency,economy,and environmental ***,the applications of CHOS in the food industry and their contributions to human health based on their excellent bioactivities are *** is hoped that this review will help in providing new insights into the production of CHOS with high precision,and support the application of CHOS in serving the food industry as nutritional supplements or foods for special medical purposes.

关键词： Chitin Chitin oligosaccharides Chitooligosaccharides Production food applications

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Recent trends in extraction,identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance:A review

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food Bioscience 2022年第5期49卷 282-306页

作者： Soubhagya Tripathy Deepak Kumar Verma Mamta Thakur Nishant Chakravorty Smita Singh Prem Prakash Srivastav Agricultural and food Engineering Department Indian Institute of Technology KharagpurKharagpur721302West BengalIndia Department of food Technology School of SciencesITM UniversityGwalior474001Madhya PradeshIndia School of Medical Science and Technology Indian Institute of Technology Kharagpur721302West BengalIndia Department of Nutrition and Dietetics University Institute of Applied Health SciencesChandigarh UniversityChandigarh140413PunjabIndia

Centella asiatica,a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of ***,its phytochemicals use as a functional component in food and beverage has recently attracted the attentions of food researchers and *** possesses pharmacological value due to the presence of phytochemicals like flavonoids and terpenoids,mainly asiatic acid,asiaticoside,and *** role as a functional component in developing various processed food products and packaging films is continuously being *** improves the micronutrient profile and antioxidant potential of developed food products like noodles,chocolates,soups,pasta,***,comprehensive scientific validation based on clinical trials is inadequate,which impede the perception of health benefits and nutritional importance of *** rich food ***,there is a need to extensively examine the composition of *** active compounds in order to maximise its application in the food processing and preservation ***,the goal of this paper is to investigate into the existing information on the extraction,identification,and quantification of *** phytochemicals,as well as to explore their biological *** potential of *** for developing functional foods and beverages,as well as their processing and preservation to improve human health,is also highlighted.

关键词： Centella asiatica Asiatic acid Phytochemicals Extraction techniques food applications Anti-cancerous activity Antidiabetic effect

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Nutrition and applications of Rice Bran Oil: a Mini-overview

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粮油食品科技 2021年第5期29卷 26-29页

作者： Riantong Singanusong Jorg J.Jacoby Department of Agro-Industry Faculty of AgricultureNatural Resources and EnvironmentNaresuan UniversityPhitsanulokTHAILAND 65000 Wilmar(Shanghai)Biotechnology Research and Development Center Ltd. PudongShanghai 200137China

Rice bran oil is a healthy oil from many *** oil has a balanced fatty acid profile comparing with many other vegetable *** key difference is the minor components or micronutrients or unsaponifiable matters contained in the oil that are very special and in larger *** oil contains more than 1.5%oryzanol that gives nutritional and pharmaceutical functions from the studies so *** studies are needed to demonstrate the wide functions in many *** oil also contains large percentage of phytosterols which received huge amount of studies for nutritional ***,the oil contains tocopherols and tocotrienols,in which for the later particularly it gives many special functions including prevention of breast cancers for *** the oil is properly processed and used in foods,those functions are more and more demonstrated in nutritional or biological *** the oil in food and pharmaceutical applications is in exploring both in academic studies and industrial *** this work,an overview of such progress is given.

关键词： rice bran oil oryzanol phytosterol tocotrienol food applications pharmaceutical applications Chinese Library Classification Number:TS201.4

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