Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties
Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their important roles in colloid and copolymer, these d...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102330/ |
| _version_ | 1848863774777278464 |
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| author | Saadi, Sami Saari, Nazamid Ariffin, Abdul Azis Mohd Ghazali, Hasanah Abdul Hamid, Azizah Abdulkarim, Sabo Mohammed Anwar, Farooq Nacer, Nor Elhouda |
| author_facet | Saadi, Sami Saari, Nazamid Ariffin, Abdul Azis Mohd Ghazali, Hasanah Abdul Hamid, Azizah Abdulkarim, Sabo Mohammed Anwar, Farooq Nacer, Nor Elhouda |
| author_sort | Saadi, Sami |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their important roles in colloid and copolymer, these derivative products are aimed to fulfill other biological functions like activation energy, signal transduction, and molecular repairing, in the living organisms. Their natural resistances and capability for copolymerization and as coating materials make them promising encapsulating agents for bioactive compounds. Apricot seeds are often discarded as agro-waste; however this under-utilized material can be explored as a valuable ingredient for development of various products of functional food and nutraceutical importance. In particular, they can be employed as ingredients in formulating dietetic, energetic foods and nutra-pharmaceuticals. Therefore, the main focus of this review is to evaluate and sum up the current state of the research on the therapeutic targets and functional properties of apricot derived components such as starch, pectin and cellulose towards enhancing the stability and resistance of formulated emulsions and by providing further bio ingredients destined in enriching dairy products. |
| first_indexed | 2025-11-15T13:38:16Z |
| format | Article |
| id | upm-102330 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:38:16Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1023302023-05-22T08:21:59Z http://psasir.upm.edu.my/id/eprint/102330/ Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties Saadi, Sami Saari, Nazamid Ariffin, Abdul Azis Mohd Ghazali, Hasanah Abdul Hamid, Azizah Abdulkarim, Sabo Mohammed Anwar, Farooq Nacer, Nor Elhouda Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their important roles in colloid and copolymer, these derivative products are aimed to fulfill other biological functions like activation energy, signal transduction, and molecular repairing, in the living organisms. Their natural resistances and capability for copolymerization and as coating materials make them promising encapsulating agents for bioactive compounds. Apricot seeds are often discarded as agro-waste; however this under-utilized material can be explored as a valuable ingredient for development of various products of functional food and nutraceutical importance. In particular, they can be employed as ingredients in formulating dietetic, energetic foods and nutra-pharmaceuticals. Therefore, the main focus of this review is to evaluate and sum up the current state of the research on the therapeutic targets and functional properties of apricot derived components such as starch, pectin and cellulose towards enhancing the stability and resistance of formulated emulsions and by providing further bio ingredients destined in enriching dairy products. Elsevier 2022 Article PeerReviewed Saadi, Sami and Saari, Nazamid and Ariffin, Abdul Azis and Mohd Ghazali, Hasanah and Abdul Hamid, Azizah and Abdulkarim, Sabo Mohammed and Anwar, Farooq and Nacer, Nor Elhouda (2022) Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties. Applied Food Research, 2 (1). art. no. 100085. pp. 1-12. ISSN 2772-5022 https://www.sciencedirect.com/science/article/pii/S2772502222000452 10.1016/j.afres.2022.100085 |
| spellingShingle | Saadi, Sami Saari, Nazamid Ariffin, Abdul Azis Mohd Ghazali, Hasanah Abdul Hamid, Azizah Abdulkarim, Sabo Mohammed Anwar, Farooq Nacer, Nor Elhouda Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title | Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title_full | Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title_fullStr | Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title_full_unstemmed | Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title_short | Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): their potential therapeutic targets and functional properties |
| title_sort | novel emulsifiers and stabilizers from apricot (prunus armeniaca l.): their potential therapeutic targets and functional properties |
| url | http://psasir.upm.edu.my/id/eprint/102330/ http://psasir.upm.edu.my/id/eprint/102330/ http://psasir.upm.edu.my/id/eprint/102330/ |