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Topic Review
Dried Fruits
Dried fruits contain many bioactive compounds broadly classified as phytochemicals including phenolics, flavonoids, carotenoids, proanthocyanidins, stilbenes, chalcones/dihydrochalcones, and phytoestrogens. These compounds have antioxidant effects that may benefit health. Dried fruits are also a diverse group of foods with varying fibre contents. The evaluation of the biological activity of these bioactive compounds, including their bioaccessibility and bioavailability, may contribute to the understanding of the health effects of dried fruits.
  • 2.2K
  • 20 Jun 2023
Topic Review
Sensorial Perception of Astringency
Astringency has Latin origin from the word ad stringere, which means “to bind”. It is commonly referred to as the dry mouthfeel, although it is a very complex sensation with various definitions proposed over time. It is as a complex phenomenon that provokes a range of sensations, triggered by different types of substances, and explained by diverse mechanisms. The American Society for Testing and Materials (ASTM) defines it as "the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins". The astringency perception arises from the interaction of astringents with the oral cavity, e.g., tissues, cell membrane proteins, epithelial cells, mechano, and chemo-receptors. Consequently, many mechanisms, beyond simple lubrication, drive this mouthfeel. 
  • 2.1K
  • 27 Oct 2020
Topic Review
Polyphenols in Apple-Processing By-Products
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. 
  • 2.1K
  • 01 Dec 2022
Topic Review
Honey Sensory and Compositional Properties
The basis of honey sensory evaluation is the description and quantification of a variety of factors relating to the perception of visual, olfactory, gustatory, and tactile characteristics. It is an essential process in improving the understanding of consumer requirements, preferences, or aversions for the evaluated honey products. This research evaluates the relationships between the sensory and compositional characteristics of a range of commercially available honeys. 
  • 2.1K
  • 06 Sep 2021
Topic Review
LAB-Fermented Foods
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. LAB are responsible for a great diversification in the flavor and texture of fermented foods. They can also release an array of health-modulating compounds and signal molecules in the matrix during fermentation. These food-derived bacteria and their metabolites can interact with the intestinal microbiome and with the host itself like members of an orchestra playing a health symphony for the intestine and the organisms in general
  • 2.1K
  • 29 Mar 2022
Topic Review
Amounts of Caffeoylquinic Acid in Coffee By-Products
Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products. Coffee is particularly cultivated and produced in tropical and subtropical regions along the equator (the so-called “coffee belt”), where ideal growth is possible due to the constantly warm temperatures and humid climate without extreme weather fluctuations.
  • 2.1K
  • 25 Jul 2023
Topic Review
Total Parenteral Nutrition (TPN)
Total parenteral nutrition (TPN) was first established as a life-saving approach for nutritional support in infants in 1968. Originally, the solution contained only dextrose, amino acids, minerals, and vitamins, as there were no suitable lipid solutions. To overcome this limitation, plasma was given to provide essential fatty acids. However, high carbohydrate administration during TPN can increase hepatic de novo lipogenesis and may predispose individuals to hyperglycemia, so the initial formulations were not ideal. Lipid emulsions were created to supply the necessary essential fatty acids to prevent essential fatty acid deficiency (EFAD) and to the meet energy and growth needs. While the provision of TPN containing lipid emulsions has successfully reduced the overall mortality of premature infants and infants that are intractable to enteral feeding, there have been a number of diseases that have arisen from its use. Despite line infections and sepsis being the most common issues with TPN, more complex diseases can arise during TPN use. Cholestatic liver disease historically has been among the common TPN related morbidities in infants.
  • 2.1K
  • 16 Apr 2021
Topic Review
Health Benefits of Phenolic Compounds from Pigmented Corn
Pigmented corn is a gramineae food of great biological, cultural and nutritional importance for many Latin American countries, with more than 250 breeds on the American continent. It confers a large number of health benefits due to its diverse and abundant bioactive compounds. Phenolic compounds, among which are anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules.
  • 2.1K
  • 13 Mar 2024
Topic Review
Plant-Based Meat Analogues from Alternative Protein
Meat is a major source of dietary protein. It is frequently recognized as a high-quality protein source due to its nutritional qualities and favorable sensory properties such as texture and flavor. However, a rising global population has led to a rise in the production and consumption of meat around the world, which has raised environmental concerns regarding the usage of land and water, as well as the impact of pollution and climate change, greenhouse gas emissions, and the loss of biodiversity. Plant proteins seem to be a possible solution to these issues since they can replace meat through the creation of nutritionally and structurally equivalent meat-like products. These products are referred to as meat substitutes. Some terminology for meat substitutes includes meat replacers, meat analogues, meat imitations, nonmeat protein alternatives, meatless meats, man-made meats, artificial meats, meat-like meats, mock meats, faux meats, and fake meats. These can be partial or full substitutes for meat, and there is an extensive range of textures. The term “meat analogue” usually refers to products that have a similar look, texture, taste, and color to meat but do not include any meat.
  • 2.1K
  • 30 Sep 2022
Topic Review
Salvia hispanica and Salviae hispanicae semen
Salvia hispanica L. is a plant species that has been used since antiquity and is now highly valued for its unique nutritional and potential medicinal properties. Chia seeds have recently become one of the most popular food ingredients, with a number of beneficial effects on the functioning of the human body. The data presented under our review indicate that they are also a valuable health-promoting dietary supplement as well as cosmetic ingredient. Scientific studies on pharmacological activities of chia seeds proved their potential valuable role in the prevention of diseases which currently are considered a global health problem. The research confirmed the cardioprotective, antihypertensive, antidiabetic, antiatherosclerotic, nephroprotective, anti-inflammatory, as well as antioxidant properties.
  • 2.1K
  • 16 Feb 2022
Topic Review
AMPs Nisin and Food Preservation
This study reports the application of antimicrobial peptides (AMPs) in food preservation because of their ability to inactivate spores and spore-forming bacteria. The review focused more on nisin, which is one of the sufficiently characterised AMPs for use in the food industry. The mechanisms of spore-forming bacteria inactivation, the effectiveness of using nisin AMP alone and the synergistic effect of combining AMPs with other non-thermal emerging technologies were explored.
  • 2.1K
  • 24 Sep 2021
Topic Review
Commercially Non-Saccharomyces Yeasts for Winemaking
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae. 
  • 2.1K
  • 07 Sep 2021
Topic Review
Antioxidants: Improving Food Shelf Life
Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food.
  • 2.1K
  • 18 Aug 2021
Topic Review
Polyphenol-Protein Complexes with Antioxidant Properties
Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol–protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation.
  • 2.1K
  • 28 Aug 2023
Topic Review
Secondary Shelf Life of Pesto
The secondary shelf life (SSL) is defined as the time after package opening during which the food product retains a required level of quality. The SSL, indicated in labels as “best if used within x days after opening”, could lead to domestic food waste if not correctly evaluated. This work aimed to estimate the SSL of two brands of industrial shelf-stable pesto products. The SSL reported on the labels of both pesto brands was 5 days from opening, under refrigerated storage. However, such indication does not have any scientific support and may even mislead consumers, thus contributing to turn foods that are still perfectly suitable for consumption, into waste. The assessment of the SSL was performed by simulating two levels of domestic use and storage in five different house environments and through monitoring microbiological, sensory, and chemical quality descriptors.
  • 2.1K
  • 01 Sep 2021
Topic Review
Northern Sea Cucumber
Sea cucumber (Cucumaria frondosa) is the most abundant and widely distributed species in the cold waters of North Atlantic Ocean. C. frondosa contains a wide range of bioactive compounds, mainly collagen, cerebrosides, glycosaminoglycan, chondroitin sulfate, saponins, phenols, and mucopolysaccharides, which demonstrate unique biological and pharmacological properties. In particular, the body wall of this marine invertebrate is the major edible part and contains most of the active constituents, mainly polysaccharides and collagen, which exhibit numerous biological activities, including anticancer, anti-hypertensive, anti-angiogenic, anti-inflammatory, antidiabetic, anti-coagulation, antimicrobial, antioxidation, and anti- osteoclastogenic properties.
  • 2.1K
  • 17 Jan 2022
Topic Review
Enzymes-Assisted Extraction of Plants
Enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. 
  • 2.1K
  • 16 Mar 2022
Topic Review
New Functional Foods with Cactus Components
Cactus plants, belonging to the Cactaceae family, have been an essential part of traditional diets in arid and semi-arid regions for centuries. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. 
  • 2.1K
  • 19 Jul 2023
Topic Review
Therapeutic Potential of Royal Jelly in Gastrointestinal Diseases
Royal jelly (RJ), a natural bee product rich in bioactive components, as an alternative strategy for managing metabolic diseases. RJ exhibits diverse therapeutic properties, including antimicrobial, estrogen-like, anti-inflammatory, hypotensive, anticancer, and antioxidant effects. 
  • 2.1K
  • 08 Feb 2024
Topic Review
Impact of Rutin on Buckwheat Grain Metabolites
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products. 
  • 2.1K
  • 19 Apr 2022
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