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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.
  • 2.2K
  • 24 Sep 2021
Topic Review
Compounds Exhibiting Antioxidant and Anti-Browning Properties
The browning process is a natural phenomenon occurring in fruit and vegetable, which has become a challenge in the food industry sector. The undesired condition caused by browning processes has a significant impact on food quality as it causes deterioration in nutritional and sensory properties, as well as safety. Enzymatic browning is an oxidation reaction. This reaction can be prevented by the removal of oxygen from the cut surface of fruit and vegetables. Nonetheless, the browning can be recovered when oxygen is re-established. Therefore, the utilization of antioxidant and browning inhibitors to inactivate the enzymes responsible for browning is widely employed in the food industry, especially the fresh-cut industry. Seeking the natural compounds as food preservatives derived from natural extracts is highly recommended. 
  • 2.2K
  • 22 Mar 2022
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.
  • 2.2K
  • 18 Aug 2021
Topic Review
Property of Phytosterols
Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly use free phytosterols since they are insoluble in water and practically insoluble in oil. Phytosterols are attractive, functional ingredients for preventing arteriosclerotic diseases since they reduce serum total cholesterol and LDL-cholesterol levels.
  • 2.2K
  • 12 Aug 2022
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.
  • 2.2K
  • 16 Apr 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
  • 2.2K
  • 29 Mar 2022
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.
  • 2.2K
  • 13 Mar 2024
Topic Review
Neuropharmacological Effects of Terpenoids
Terpenoids are widely distributed in nature, especially in the plant kingdom, and exhibit diverse pharmacological activities. In recent years, screening has revealed a wide variety of new terpenoids that are active against different psychiatric disorders.
  • 2.2K
  • 28 Sep 2022
Topic Review
Endogenous Enzyme during Meat Processing
Meat aging is a combination of transformations that originate in the animal’s muscle after slaughter, resulting in changes in colour, tenderness and aroma. The biochemical processes that occur during meat aging are mainly caused by endogenous enzymes, leading to glycolysis, proteolysis and lipolysis.
  • 2.1K
  • 12 Jun 2023
Topic Review
Extraction Methods, Stability and Biological Activities of Hesperidin
Hesperidin is a bioflavonoid occurring in high concentrations in citrus fruits. Its use has been associated with a great number of health benefits, including antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties. The food industry uses large quantities of citrus fruit, especially for the production of juice.
  • 2.1K
  • 01 Jul 2022
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
Natural Polyphenols for Food Preservation
Food spoilage makes foods undesirable and unacceptable for human use. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives.
  • 2.1K
  • 16 May 2022
Topic Review
Technologies for Polysaccharide Extraction from Marine Brown Algae
Brown algae are a rich source of bioactive molecules such as proteins, amino acids, polysaccharides, fatty acids, vitamins, minerals, dietary fibre, sterols, pigments, polyphenols etc. which possess a broad spectrum of biological activities (anticoagulant, antithrombotic, anti-viral, anti-cancer, anti-inflammatory and antibacterial). These compounds therefore provide high potential for the application of brown algae extracts in the treatment of arteriosclerosis, rheumatic processes, hypertension, goitre, asthma, ulcers, menstrual disorders, syphilis, skin diseases etc. The extraction process of these polysaccharides includes several complex and time-consuming steps and the correct adjustment of extraction parameters (e.g., time, temperature, power, pressure, solvent and sample to solvent ratio) greatly influences the yield, physical, chemical and biochemical properties as well as their biological activities.
  • 2.1K
  • 14 Jan 2022
Topic Review
Chemistry, Occurrence, Properties of Carotenoids
Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effects and a decreased risk of several chronic diseases. Provitamin A carotenoids (β-carotene, α-carotene, γ-carotene, and β-cryptoxanthin) are essential for the development and maintenance of sight. β-carotene, α-carotene, zeaxanthin, β-cryptoxanthin, lutein, and lycopene have high antioxidant activity and promote free radical scavenging, which helps protect against chronic diseases.
  • 2.1K
  • 06 Feb 2023
Topic Review
Importance of Aflatoxins in Food and Agricultural Products
Contamination of agricultural products and foods by aflatoxin B1 (AFB1) is becoming a serious global problem, and the presence of AFB1 in edible oil is frequent and has become inevitable, especially in underdeveloped countries and regions. As AFB1 results from a possible degradation of aflatoxins and the interaction of the resulting toxic compound with food components, it could cause chronic disease or severe cancers, increasing morbidity and mortality.
  • 2.1K
  • 30 Sep 2022
Topic Review
Fish Protein-Based Gel Products
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The quality of protein gel used in food development depends on its functional and nutritional properties. The number of commercial gel products is growing with the use of different additives, such as monosaccharides, oligosaccharides, polysaccharides and protein-based hydrolysates. The addition of such additives has improved the gelling properties of surimi gel in different ways: (a) by preventing the protein oxidation, denaturation and aggregation; (b) by improving the intermolecular binding interactions; (c) by enhancing the amino acids cross-linking and (d) reducing the amount of free water molecules during processing and preservation.
  • 2.1K
  • 17 Mar 2022
Topic Review
Phenolic Compounds in Mulberry
Mulberry, which belongs to the genus Morus of the Moraceae family, is an aggregated berry that is oval-shaped, rich in nutrition, sweet and soft, with a unique flavor. Mulberry is distributed in east, west and southeast Asia, southern Europe, southern North America, northwestern South America and some areas of Africa. There are 24 species of Morus and one subspecies, with at least 100 known varieties.
  • 2.1K
  • 25 Apr 2022
Topic Review
Phytochemical Properties, Extraction, and Pharmacological Benefits of Naringin
Naringin is a nutritional flavanone glycoside that has been shown to be effective in the treatment of a few chronic disorders associated with ageing. Citrus fruits contain a common flavone glycoside that has specific pharmacological and biological properties. Naringin, a flavone glycoside with a range of intriguing characteristics, is abundant in citrus fruits. Naringin has been shown to have a variety of biological, medicinal, and pharmacological effects. Naringin is hydrolyzed into rhamnose and prunin by the naringinase, which also possesses l-rhamnosidase activity. D-glucosidase subsequently catalyzes the hydrolysis of prunin into glucose and naringenin. Naringin is known for having anti-inflammatory, antioxidant, and tumor-fighting effects. Numerous test animals and cell lines have been used to correlate naringin exposure to asthma, hyperlipidemia, diabetes, cancer, hyperthyroidism, and osteoporosis.
  • 2.1K
  • 03 Aug 2023
Topic Review
Applications of Machine Learning Algorithms in Food Industry
Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise as more businesses understand the potential of this technology to enhance customer experience and boost productivity.
  • 2.1K
  • 15 Jun 2023
Topic Review
Coconut Palm
The price of traditional sources of nutrients used in animal feed rations is increasing steeply in developed countries due to their scarcity, high demand from humans for the same food items, and expensive costs of raw materials. Thus, one of the alternative sources is coconut parts or coconut as a whole fruit. Coconut is known as the ‘tree of abundance’, ‘tree of heaven’, and ‘tree of life’ owing to its numerous uses, becoming a very important tree in tropical areas for its provision of food, employment, and business opportunities to millions of people. Coconut contains a rich profile of macro and micronutrients that vary depending on the parts and how they are used. It is frequently chosen as an alternative source of protein and fiber. Its uses as an antibacterial agent, immunomodulant, and antioxidant further increase its importance. Using coconut oil in ruminant feed helps to minimize methane gas emissions by 18–30%, and to reduce dry matter intake up to 4.2 kg/d. The aquaculture sectors also use coconut palm as an alternative source because it significantly improves the digestion, growth, lipid metabolism, health, and antioxidative responses. However, coconut is not widely used in poultry diets although it has adequate amount of protein and carbohydrate due to anti-nutritional factors such cellulose (13%), galactomannan (61%), and mannan (26%). 
  • 2.1K
  • 31 Aug 2022
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