β-Glucan, the representative dietary fibre component of barley, has received much attention, primarily due to its nutritional significance. In this study, β-glucans prepared from barley pearling byproducts were characterized with respect to their molecular weight, solubility and viscosity. Following the initial alkaline extraction, the crude β-glucan extract (45% purity) was further purified to approximately 90%. The isolated β-glucans exhibited a wide molecular weight range with peak molecular weight of less than 1 × 106 daltons. Solubilities of crude and purified β-glucans in water were lower than that of β-glucan in the native barley pearling byproducts. However, the aqueous solubility of purified β-glucan from pearlings was substantially higher than that of commercial β-glucan. Compared to the latter, purified β-glucan exhibited low apparent viscosity in aqueous solutions.
Selenium (Se) has been recognized as an essential nutrient for humans. Plant foods are the predominant source of selenium and majority of dietary selenium is absorbed depending on the type of food consumed. Nowadays, green tea is becoming increasingly popular for its prominent health benefits, including the ability to supplement selenium in organically bound, natural food form. The selenium content of Se-enriched green tea is influenced by the selenium level of local soils in which it is grown. However, selenium content of plants can also be improved by artificial fortification methods. In this review, the chemical speciation and biological functions of selenium, fortification methods, biological activities and nutraceutical applications of Se-enriched green tea are discussed. This review provides insights into the current research and the importance of Se-enriched green tea in the enrichment of human nutrition and health.
In recent years, by-products of fruit processing have received a great deal of attention, which is primarily due to their nutritional and economic exploitation through utilization of emerging technologies. Mango peel waste, a by-product from pulp processing units, is an important source of high quality antioxidant dietary fibre, pectin, polyphenols and carotenoids. It also possess significant biotechnological potential since it has been found suitable for several bioprocesses including ethanol, biogas, lactic acid, enzymes and single cell production. Valorization of mango peel through different routes not only can increase the profitability of fruit processing industries, but also help reduce environmental pollution. This review intends to provide a broad view on available technologies for mango peel waste utilization, with an emphasis on its biotechnological conversion into added value products beside other ways of utilization.