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The main features of functionalism
The main features of functionalism
The main features of functionalism
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Microencapsulation is the envelopment of small solid particles, liquid droplets or gases in a envelop coating. Microencapsulation is based on the embedding effect of a polymeric matrix, which creates a microenvironment in the capsule able to control the interactions between the internal part and the external one. Microencapsulation allows the protection of a wide range of materials of biological interest, from small molecules and protein to cells of bacterial, yeast and animal origin (Benita, 2005). For this reason such versatile technology is widely studied and exploited in the high technological fields of biomedicine, bio-pharmaceutics, and nutra-foods for application ranging from cell therapy to drug and bioactive molecule delivery. The …show more content…
An important requirement is that the encapsulation system has to protect the bioactive component from chemical degradation to keep the bioactive component fully functional. Many food components may interfere with the bioactivity of the added bioactive food component. It is therefore mandatory that the encapsulation procedure protects the bioactive component during the whole period of processing, storage, and transport (Risch and Reineccius, 1995). How efficient this package load should be depends on the type of molecule that is desired as bioactive component and the specific product that serves as vehicle. When choosing an encapsulation system with high package efficiency, it is always essential to choose a system that can be easily incorporated into the food without interfering with the texture and taste of the food (Nedovic et al., …show more content…
Emergence of a multitude of health promoting fermented milks and other pro-biotic fermented foods has largely advocated the case, due to the health promoting works of certain beneficial microorganisms that are abundantly present in the food. The health-beneficial effect of consuming food with pro-biotic bacteria is a factor contributing to the development of research on the new segment of functional food. Different types of raw ripened sausage and cured meat products are traditionally produced with the use of a fermentation process, that is, a guided decomposition process involving the meats own enzymes and enzymes of microbiological origin (Stanton et al., 2005; Leroy et al., 2006). Pro-biotic bacteria strains are successfully used in the products of processed milk products and vegetable and fruit juices; however, their use in dry fermented products is not common yet. Reports on technological aspects of microorganisms in functional foods concentrate almost exclusively on the growth or viability of related microorganisms and on the fermentation performance of microorganisms for specific food materials. After drying, fermentation is the oldest food preservation methods. Fermentation became popular with the dawn of civilization because it not only preserved the food but also increases nutrition value, bio availability, taste and functional properties of the food. Because of these
In the past decades the incidence of heart disease has increased, about three million people dying of cardiovascular disease in China per year (according to statistics from the Ministry of Public Health of China), which draws people’s great concern to find ways to take precautions. With the development of element analytical method, some types of chemical substances that are beneficial to cardiac health have been found. Lycopene is a very popular natural anti-oxidants found in recent years (Dai, 2011), as well as capsaicin and dietary fiber. Whilst some research focuses on the mechanism of action, little attention has been paid to usability issues, in particular to the generalization of health-giving chemical substances in ordinary meals. There is a lot of evidence that vegetables can positively contribute to prevent heart diseases, by supplying biologically active components. This article continues previous research in the field of Biochemistry and Medical Science, mainly trying to study the effective components which can prevent heart disease in edible vegetables.
Countless lives are saved every year with prevention of diseases through vaccination. Vaccine protect individuals against viral infections, as well as whole populations against pandemics. 90% of population must be vaccinated to protect against an outbreak. (Muller, 2003) Different types of vaccines are used depending on the cost, the safety, the quality of the immune response induced, and the preferable route of entry. In this review, we are going to focus on edible vaccines, their benefits, their challenges, and their properties. Edible vaccines are plant material genetically modified to express antigen proteins capable of inducing protective immunity, administered via oral route. (Kim, 2010)
If we stop using products that contain microbeads, we cut off a large source of microbeads spreading to our environment. However, the microbead problem is not known by the majority of the people. Informing our public is the first step to apply in this solution. It can be achieved by running informational ads through media (Television, Radio, Internet, Newspaper, etc.). Furthermore, several multinational companies have agreed to stop use or sale of microbead products. Their effort is applauded but it is not enough, awareness needs to be raised. Funding from the multinational companies allocated to an effort to raise awareness is part of the solution, which it has
“Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle”(Biology Online, 2008, p. xx-xx) . “Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur” (Biology Online, 2008, p. xx-xx). “Pasteur originally defined fermentation as respiration without air” (Biology Online, 2008, p. xx-xx). “However, fermentation does not have to always occur in anaerobic condition” (Biology Online, 2008, p. xx-xx). “Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen” (Biology Online, 2008, p. xx-xx). “However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising” (Biology Online, 2008, p. xx-xx).
Ice structuring proteins are natural products that form part of a normal diet through their occurrence at high concentration in fish and vegetables. Their diversity and various activities show that the proteins are intriguing parts for use in preserving the quality of foods during chilling frozen storage. Large ice crystals destroy the texture and taste of ice cream. So, use of ice structuring protein is suggested as natural ice crystal growth inhibitor in such products. However, selection of ice structuring protein is based on its easy availability, its changes in certain chemical properties during processing of products, its taste and its related impact on food and food properties, safety and cost.
Lactic acid have more growth requirements than then normal bacteria since it was evolved in nutrient-rich environments. Lactic acid bacteria have diverse mechanisms for creating the energy needed to support and sustain biological activities. The availability of organic acid in the fruit can be important in allowing growth and metabolism. As lactic acid bacteria have the ability to produce large amount of acids, they often inhibit the development of other bacteria in juices and are able to cause their own autolysis. Excessive clarification and pre treatment of the fruit during the process of sending the fruit to the market which removes many of the natural yeasts and flora. The chemical compsition of juice also affect the rate of fermentation. Fruits generally tend to contain sufficient substrate (soluble sugars)that allow for the yeast and bacteria to fermented , so it can be said that because the fruits used did not show a very high increase in acidity it did not provide a sufficient substrate for the lactic acid bacteria that is present on the fruit to be used for fermentation.Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of
Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Due to the catalase enzyme that was present in the yeast, oxygen gas was emitted from the hydrogen peroxide in form of bubbles. Through measurement of the magnitude of bubbles, the actions of the enzyme on food items could be easily observed. First, 1cm3 of fresh meat was placed in a 100ml cylinder before adding 2cm3 of yeast into the graduated
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
The carboxymethylation of chitosan enhances moisture retention and adsorption properties, chelating and sorption properties, antioxidant activity, antimicrobial activity, apoptosis inhibitory activity, etc.Among the applications of CM-chitosan, sustained or controlled release drug delivery, pH responsive drug delivery and DNA delivery as permeation enhancer (Mourya, Inamdar, &Tiwari, 2010) are important. Literature(Chen et al. 2004; Yu et al., 2006) showed that the location of substitution or type of CM-chitosan(N-, O-, N,O-, N,N-) in Scheme 1 and DS depend on the parent chitosan, reaction conditions and reaction reagents and their stoichiometry.
Bardone, E., Bravi, M. and Keshavarz, T. (2014). Synthesis and Characterizations of Poly (Lactic Acid) by Ring-Opening Polymerization for Biomedical Applications. 1st ed. [ebook] AIDIC. Available at: http://www.aidic.it/cet/14/38/056.pdf [Accessed 24 Jul.
Impact of processing on Protein – Decrease in protein content of pearl millet as a result of fermentation was attributed to the action of moulds and anaerobic bacteria, which degraded proteins and converted them to ammonia. However
People nowadays seem very concerned about the foods they eat. Specifically, the added ingredients are unwelcomed by health-conscious individuals. Food preservatives, for instance, have gained a bad rep for the past few years, and are usually regarded as “harmful” and “unnecessary”. But it would not be surprising to know that not only are food preservatives very common in many of our favorite foods, but some scientists suggest these ingredients saved more lives than modern medicine. Those sugary sweet jams your grandmother may have pulled down from her larder each Christmas or New Year’s breakfast, or the canned salted meats that served as a backup for many early American astronauts, are actually some examples of food preservation. Individuals whose immune systems are suppressed due to an illness, age, or medical condition are at risk of potential contaminations without the bacteria-fighting effects of preservatives. These additives are one of the many essential components used to achieve food safety. A trip down any aisle in the grocery store will show just how far the food additives industry has come. Allow the following information to put you at ease as it demonstrates why the science behind virtually every food
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and