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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
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
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.
  • 2.0K
  • 31 Aug 2022
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.
  • 2.0K
  • 05 Dec 2022
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.
  • 2.0K
  • 19 Apr 2022
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
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%). 
  • 2.0K
  • 31 Aug 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.
  • 2.0K
  • 14 Jan 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.
  • 2.0K
  • 25 Apr 2022
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
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. 
  • 2.0K
  • 29 Dec 2023
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
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.
  • 2.0K
  • 06 May 2023
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.
  • 2.0K
  • 17 Mar 2023
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.
  • 2.0K
  • 03 Aug 2023
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.
  • 2.0K
  • 17 Mar 2022
Topic Review
Antioxidants Used in Wine Production
Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile compounds also add complexity and fruity notes to the wines. During the winemaking and ageing period, oxidation decreases the concentrations of these compounds and diminishes the flavours derived from this aromatic grape variety. Therefore, antioxidants, such as sulfur dioxide, are commonly utilized in Sauvignon Blanc wine production for better preservation of those beneficial primary aromas.
  • 2.0K
  • 16 Dec 2022
Topic Review
Antibiotics Detection in Food Products
Overuse of antibiotics leads to their circulation in the food chain due to unmanaged discharge. These circulating antibiotics and their residues are a major cause of antimicrobial resistance (AMR), so comprehensive and multifaceted measures aligning with the One Health approach are crucial to curb the emergence and dissemination of antibiotic resistance through the food chain. Different chromatographic techniques and capillary electrophoresis (CE) are being widely used for the separation and detection of antibiotics and their residues from food samples.
  • 2.0K
  • 02 Sep 2021
Topic Review
Asian Carp, an Alternative Material for Surimi Production
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability.
  • 1.9K
  • 06 Jun 2022
Topic Review
Health Benefits of Pistachios
Pistachio nuts are a plant-based complete protein providing all nine essential amino acids (EAA) in addition to an array of nutrients and phytochemicals. They have a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 73 and 81%, (raw and roasted pistachios, respectively), higher than that of many other tree nuts. From an environmental perspective transitioning towards plant-based diets (including nuts) could have potential to reduce total/green water footprints. 
  • 1.9K
  • 10 May 2023
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