Capitalization of sea buckthorn waste by fermentation: Optimization of industrial process of obtaining a novel refreshing drink

Compounds from sea buckthorn and their application in food: A review

Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.

Phytochemistry, health benefits, and food applications of sea buckthorn (Hippophae rhamnoides L.): A comprehensive review

Sea buckthorn (Hippophae rhamnoides L.), an ancient miraculous plant, is of great interest because of its tenacity, richness in nutritional active substances, and biological activity. Sea buckthorn is a deciduous shrub or tree of the genus Hippophae in the family Elaeagnaceae. It is a pioneer tree species for soil improvement, wind and sand control, and soil and water conservation. Sea buckthorn contains many nutritional active components, such as vitamins, carotenoids, polyphenols, fatty acids, and phytosterols. Moreover, sea buckthorn has many health benefits, such as antioxidant, anticancer, anti-hyperlipidemic, anti-obesity, anti-inflammatory, antimicrobial, antiviral, dermatological, neuroprotective, and hepatoprotective activities. Sea buckthorn not only has great medicinal and therapeutic potential, but also is a promising economic plant. The potential of sea buckthorn in the human food industry has attracted the research interest of researchers and producers. The present review mainly summarizes the phytochemistry, nutrients, health benefits, and food applications of sea buckthorn. Overall, sea buckthorn is a dietary source of bioactive ingredients with the potential to be developed into functional foods or dietary supplements for the prevention and treatment of certain chronic diseases, which deserves further research.

Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits

Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of compounds. It is a plant with versatile properties, multiple economic advantages and a rich history, which still continues in natural medicine, and it is hence included in the daily diet by more and more people for the prevention and treatment of diet-related diseases. Its uniqueness is due to its chemical composition and the health beneficial properties that rise from its composition. This review is a detailed analytical picture of the current state of knowledge currently available regarding the Hippophaë plant, providing an overview of the qualities of sea buckthorn. This article summarizes data on sea buckthorn’s nutritional value, health beneficial properties, and its applications.

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

The aim of this study is to find the optimal pretreatment conditions and hydrolysis in order to obtain a high yield of bioethanol from wheat straw. The pretreatments were performed with different concentrations of sulphuric acid 1, 2 and 3% (v/v), and were followed by an enzymatic hydrolysis that was performed by varying the solid-to-liquid ratio (1/20, 1/25 and 1/30 g/mL) and the enzyme dose (30/30 µL/g, 60/60 µL/g and 90/90 µL/g Viscozyme® L/Celluclast® 1.5 L). This mix of enzymes was used for the first time in the hydrolysis process of wheat straws which was previously pretreated with dilute sulfuric acid. Scanning electron microscopy indicated significant differences in the structural composition of the samples because of the pretreatment with H2SO4 at different concentrations, and ATR-FTIR analysis highlighted the changes in the chemical composition in the pretreated wheat straw as compared to the untreated one. HPLC-RID was used to identify and quantify the carbohydrates content resulted from enzymatic hydrolysis to evaluate the potential of using wheat straws as a raw material for production of cellulosic ethanol in Romania. The highest degradation of lignocellulosic material was obtained in the case of pretreatment with 3% H2SO4 (v/v), a solid-to-liquid ratio of 1/30 and an enzyme dose of 90/90 µL/g. Simultaneous saccharification and fermentation were performed using Saccharomyces cerevisiae yeast, and for monitoring the fermentation process a BlueSens equipment was used provided with ethanol, O2 and CO2 cap sensors mounted on the fermentation flasks. The highest concentration of bioethanol was obtained after 48 h of fermentation and it reached 1.20% (v/v).