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Topic Review
Marine Biopolymers' Applications in Food Packaging
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. 
  • 2.1K
  • 24 Dec 2021
Topic Review
Challenges in Food Composition
Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. 
  • 2.1K
  • 22 Sep 2021
Topic Review
Fermented Cereal-based Products
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. In the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes.
  • 2.1K
  • 31 Aug 2022
Topic Review
Platonia insignis Mart. ("bacuri")
Bacuri (Platonia insignis) is a monotype belonging to the Clusiaceae family. From Amazonian origin, it is highly appreciated for fresh consumption, mainly due to its peculiar sensory characteristics. It is also widely used in the food industry, mainly in pulp (endocarp), used in the manufacture of beverages, jellies, and ice cream. 
  • 2.1K
  • 22 Nov 2022
Topic Review
Various Uses of Lycopene
Lycopene is a carotenoid abundantly found in red vegetables. This natural pigment displays an important role in human biological systems due to its excellent antioxidant and health-supporting functions, which show a protective effect against cardiovascular diseases, hypertension, cancers, and diabetes.
  • 2.1K
  • 28 Feb 2022
Topic Review
Poultry Meat Spoilage and Biogenic Amine Content
Meat is a key element of a balanced diet. Meat consumption has played a significant role in evolution, affecting the development of the human brain. Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.
  • 2.1K
  • 04 Jul 2022
Topic Review
Algae and Type-2 Diabetes Mellitus
Type-2 diabetes mellitus (T2DM) is a major systemic disease which involves impaired pancreatic function and currently affects half a billion people worldwide. Diet is considered the cornerstone to reduce incidence and prevalence of this disease. Algae contains fiber, polyphenols, ω-3 PUFAs, and bioactive molecules with potential antidiabetic activity.
  • 2.1K
  • 19 May 2021
Topic Review
Microencapsulation of Natural Food Antimicrobials
Encapsulation is defined as the process in which an active substance (core material) is enveloped into another substance (shell/matrix/wall material) to elaborate particles with a specific geometry at the nanometer (nanoencapsulation), micrometer (microencapsulation) or millimeter scale. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices.
  • 2.1K
  • 19 Apr 2022
Topic Review
Sourdough and Its Effect on Bread Properties
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. Accumulated research shows the performance of sourdoughs as an alternative to improve the organoleptic characteristics of bread and its shelf life. 
  • 2.1K
  • 29 Dec 2023
Topic Review
Natural Product-Derived Extracts for Longitudinal Bone Growth
Several herbal formulations based on traditional medicine have the potential to improve bone growth, although their effectiveness is controversial. It was confirmed that the majority of extracts containing herbal formulations were orally administered over a short period, ranging from 4 to 10 days during the experimental phase. 
  • 2.1K
  • 22 Dec 2023
Topic Review
The Evolution of Fermented Milks
The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping. Milk of different mammal species has traditionally been used for the manufacture of fermented milk products. Cow’s milk is the basis for most dairy fermented products around the world. Milk from other mammals, including sheep, goat, camel, mare, buffalo, and yak may have been historically more important and remain so in certain regions. The milks from different species have differences in chemical composition and in certain, vital for the fermentation, components. The diversity of fermented milk products is further influenced by the wide variety of manufacturing practices. A great number of fermented dairy products have been traditionally produced worldwide, and many of them are still produced either following the same traditional process or manufactured industrially, using standardized processes under controlled conditions with specified starter cultures.
  • 2.1K
  • 05 Dec 2022
Topic Review
Caseins
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins belong to a class of proteins that exhibit open and flexible conformations.
  • 2.1K
  • 17 Mar 2023
Topic Review
Postharvest Ultraviolet Radiation in Fruit and Vegetables
Ultraviolet (UV) radiation comprises the region of the electromagnetic spectrum (EM) between visible light and X-rays (100–400 nm). It was discovered in 1801 by Johann Wilhelm Ritter, who observed that radiation outside the violet end of the visible solar spectrum could decompose silver chloride. Seven decades later, it was discovered that UV light could prevent microbial growth.
  • 2.1K
  • 24 Apr 2022
Topic Review
Fermented Vegetables
Fermentation is a traditional method used to preserve vegetables. Many regions worldwide have a tradition of consuming fermented vegetables. Numerous fermented vegetables exist according to the raw materials, formula, and fermentation technologies used. Typical fermented vegetables include sauerkraut, paocai, zhacai, and kimchi. The primary constituents for producing fermented vegetables are cruciferous vegetables, such as cabbage, kale, mustard green, or radish. Other prevalent vegetables include chili pepper, lotus root, carrot, ginger, cucumber, eggplant, beetroot, garlic, olive, papaya, and chayote. There are variations in the production procedures used for different fermented vegetables. 
  • 2.1K
  • 03 Jan 2024
Topic Review
Isorhamnetin Glycosides as Phytonutrients
Isorhamnetin glycosides (IGs) are a class of essential flavonoids derived from dietary and medicinal plants such as Opuntia ficus-indica, Hippophae rhamnoides, and Ginkgo biloba.
  • 2.1K
  • 06 May 2023
Topic Review
Oral Cancer and Diet
Oral cancer, included within head and neck cancer, is the sixth most common malignant neoplasm in the world. The main etiological factors are tobacco and alcohol, although currently, diet is considered an important determinant for its development. Several dietary nutrients have specific mechanisms of action, contributing to both protection against cancer and increasing the risk for development, growth, and spread. Foods such as fruits, vegetables, curcumin, and green tea can reduce the risk of oral cancer, while the so-called pro-inflammatory diet, rich in red meat and fried foods, can enhance the risk of occurrence. Dietary factors with a protective effect show different mechanisms that complement and overlap with antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative effects. 
  • 2.1K
  • 29 Apr 2021
Topic Review
Nanonutraceuticals
Over the last few years, the application of nanotechnology to nutraceuticals has been rapidly growing due to its ability to enhance the bioavailability of the loaded active ingredients, resulting in improved therapeutic/nutraceutical outcomes. The focus of this work is nanoprebiotics and nanoprobiotics, terms which stand for the loading of a set of compounds (e.g., prebiotics, probiotics, and synbiotics) in nanoparticles that work as absorption enhancers in the gastrointestinal tract. In this manuscript, the main features of prebiotics and probiotics are highlighted, together with the discussion of emerging applications of nanotechnologies in their formulation. Current research strategies are also discussed, in particular the promising use of nanofibers for the delivery of probiotics. Synbiotic-based nanoparticles represent an innovative trend within this area of interest. As only few experimental studies on nanoprebiotics and nanoprobiotics are available in the scientific literature, research on this prominent field is needed, covering effectiveness, bioavailability, and safety aspects.
  • 2.0K
  • 27 Oct 2020
Topic Review
Exopolysaccharides of Lactic Acid Bacteria
Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health.
  • 2.0K
  • 16 Aug 2022
Topic Review
Therapeutic Potential of Carica papaya Leaf against Thrombocytopenia
Thrombocytopenia is a clinical manifestation that refers to the low platelet count, i.e., <150 × 103/μL, of blood, resulting in imbalanced hemostasis, which leads to several fatal complications. The causative factors vary greatly, but, as a consequence, they interfere with platelet production and promote destruction, leading to death. Carica papaya leaf has unique therapeutic and medicinal characteristics against thrombocytopenia, and this is supported by scientific studies. Secondary metabolites and minerals in the leaf, such as carpaine and quercetin, promote platelet production, inhibit platelet destruction, and maintain platelet membrane through gene expression activity and the ceasing of viral proteases, respectively. Phytochemical profiles of C. papaya leaf revealed the presence of flavonoids, alkaloids, phenols, cardiac glycosides, tannins, terpenes, and saponins, which impart therapeutic potential to the leaf. The therapeutic benefits of the leaf include immunomodulatory, antiviral, antidiabetic, anticancer, antimalarial, antiangiogenic, antibacterial, and antioxidant activities. Several conducted scientific research studies have proved the efficacy of C. papaya leaf against thrombocytopenia, expanding the implication of natural sources to eradicate numerous ailments.
  • 2.0K
  • 24 May 2022
Topic Review
Probiotic Potential of Lactiplantibacillus plantarum and its Fermented Foods
Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics.
  • 2.0K
  • 13 Sep 2022
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