Nutritional Outlook

Nutritional Outlook, December 2016

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31 In the case of cocoa, extracts sourced from cocoa pods recently showed promise as an experimental antiwrinkle gel for human skin. Within three weeks, gel users experienced reduced skin wrinkles and increased skin hydration. 7 Available in more plentiful supply, cofee grounds and other byproducts seem to have several novel uses that researchers are now learning about. Cofee grounds can be added to baked goods as a source of insoluble f- ber, essential amino acids, and low-glycemic sugars. Tese properties, along with a resis- tance to thermal food processing, made cof- fee grounds seem like a sensible addition to biscuits in a recent study. 8 In addition, silver skin—a thin skin layer left on cofee beans af- ter they are hulled—is showing potential as a useful additive for skin-hydration creams. 9-10 Tomato For many years now, tomatoes have been used not just as whole and mechanically processed cooking ingredients, but also for the extraction of their pigments and nutri- tional compounds such as beta-carotene and lycopene. Lycored Corp. (Orange, NJ) is at the forefront of this tomato science, as the company has, with its various colorants and other sophisticated tomato ingredients, already carved out a nice space in the dietary supplement, food, and beverage industries. Ongoing research indicates that the reuse of tomato byproducts has continuous poten- tial beyond even today's more advanced ap- plications. Most recently, dry tomato waste was successfully added to wheat four at 6%. 11 At this low level of replacement, tomato waste yielded increased moisture and crumb elasticity in bread. Pineapple Lots of fbrous plant materials can, once ingested, impart a prebiotic efect on their consumers. Tis appears to be the case with pineapple waste. Tanks to pineapple waste's prebiotic properties, it increased the presence of probiotics in yogurt in a recent study. 12 Reporting in the Journal of Food Science and Technology, Australian researchers say that mixing a fne powder of pineapple peel and pomace into yogurt resulted in yogurt with higher amounts of Lactobacillus bacte- ria than a control yogurt had. Te friendly addition didn't just boost probiotic growth; it also increased antioxidant activity in the product, they said. Omega-3s In the giant market for omega-3 oils, we've already witnessed a growing diversity of re- sources (marine species) being used. Aside from popular anchovy and cod, other fsh species are processed into oils, and so are numerous crustacean species. Coffee grounds are a source of insoluble fber and were recently tested as a food ingredient in biscuits. NUTRITIONAL OUTLOOK ■ december 2016 dmitrij Skorobogatov/;; jan havlicek/

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