Dendeng as a Functional Food: Opportunities and Challenges in Innovating Local Meat-Based Products |Chapter 7 | Food Science and Agriculture: Research Highlights Vol. 3

The aim of this study is to provide a scientific and practical review of the development of dendeng (Indonesian-style dried meat) as a functional food. Dendeng, a traditional Indonesian meat product, holds strong potential to be developed as a functional food. In addition to its distinctive flavor and long shelf life, dendeng contains bioactive compounds such as antihypertensive peptides, antioxidants, and Conjugated linoleic acid (CLA) that offer health benefits. The use of natural spices during marination further enhances its functional properties. Technological innovations, including probiotic fermentation, low-temperature drying, and vacuum or modified-atmosphere packaging, improve the stability and bioactivity of these functional components. Challenges include raw material sustainability, functional claim standardisation, and industrial scalability. Nonetheless, growing consumer awareness of healthy foods creates a promising opportunity for dendeng to be positioned as a functional food that supports the prevention of degenerative diseases. Cross-sector collaboration is crucial to strengthen Dendeng’s position as an innovative product capable of competing in both local and global markets.

 

Author(s) Details

Radha Amborowati
Postgraduate Master Program, Faculty of Animal Science, Brawijaya University, Malang, Indonesia.

 

Agus Susilo

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Khotibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Aris Sri Widati
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Mulia Winirsya Apriliyani
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/6054

Nutraceutical Benefits of Sesame Seeds and Oil: An Appraisal of Their Lignan Content and Health Implications | Chapter 7 | Contemporary Research and Perspectives in Biological Science Vol. 8

Sesame seed (Sesamum indicum L.) is a rich source of edible oil and lignans with a wide range of potential biological activities. The major lignans in sesame seeds are the oil-soluble sesamin and sesamolin, as well as glucosides of sesaminol and sesamolinol that reside in the defatted sesame flour. These properties have been proven to be very useful to humans when consumed. The information in this paper is very vital to those in the field of nutrition who are working on the job to handle the linkage between food and the well-being of humans. Subsequently, the eating of sesame seed products is growing steadily in many countries in the world, it is imperative to know about the contribution of lignans and sesame oil in food. Sesame seed is widely used in food and nutraceutical industries in many countries because of its high oil, protein and antioxidant contents. Sesame oil contains sesamin, sesamolin and sesaminol lignan fractions, which are known to play an important role in its oxidative stability and antioxidative activity. It is widely known as one of the natural health-promoting foods that have the potential to prevent various disorders such as hypertension, hypercholesterolemia cancer and aging. Additionally, sesame oil may be useful in handling oxidative stress-associated diseases such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer's disease. Furthermore, sesame oil has multiple physiological functions such as decreasing blood lipids and arachidonic acid levels, increasing antioxidative ability and γ-tocopherol bioavailability, and providing anti-inflammatory function and potential estrogenic activity. Several health-promoting effects are attributed to its lignans. Hence, this article highlights and discusses the potential health-endorsing effects of sesame and its oil with prominence on the role of lignans.

 

Author (s) Details

 

Philip John Kanu
Milton Margai Technical University, Goderich, Freetown, Sierra Leone, Institute of Food Technology, Nutrition and Consumer Studies, School of Agriculture and Food Science, Njala University, Sierra Leone and Centre for Development and Safety, Earl Street, Freetown, Sierra Leone.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v8/3719

Study about Nano Polyphenol: Biomaterial in Functional Food and Its Preparation | Chapter 11 | Current Aspects in Pharmaceutical Research and Development Vol. 4

 Polyphenols, which comprise lignin, flavonoids, polyphenols, phenolic acid, and stilbenes, are found in all plants and some animals and have a wide range of structures and bioactivities. They are valued for their antioxidant, anti-cardiovascular, and human applications, although polyphenol use for babies and pregnant women still raises many problems, while nano polyphenols have recently gained a lot of attention. As a result, the chapter concentrated on polyphenols (definition, categorization, structure, and resources), their activity and mechanisms (antioxidant and anti-cardiovascular), their usage in babies and pregnant women, and nano polyphenol manufacturing methods (ten extraction methods of polyphenols and eleven methods of nano polyphenol preparations). Nanopolyphenols are essential for future functional foods and pharmaceuticals, as well as human disease and ageing prevention, but their usage is restricted to pregnant women and children under the age of 18.

Author(S) Details

Pham Thanh Thuan
Department of General Surgery, Ninh Thuan Province General Hospital, Ninh Thuan 590000, Vietnam.

Pham Van Thinh
Ho Chi Minh University of Food Industry, Ho Chi Minh 700000, Vietnam.

Pham Thi Thanh Thao
Department of Obstetrics, Hung Vuong hospital, Ho Chi Minh 700000, Vietnam.

Truong Ngoc Minh
Vietnam Academy of Science and Technology (VAST), Center for Research and Technology Transfer, 18 Hoang Quoc Viet Road, 100000 Hanoi, Vietnam. and Vietnam Academy of Science and Technology (VAST), Institute of Applied Mechanics and Informatics, Hanoi 100000, Vietnam.

View Book:- https://stm.bookpi.org/CAPRD-V4/article/view/4711