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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.
  • 2.0K
  • 04 Jul 2022
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.
  • 2.0K
  • 30 Sep 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
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
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.
  • 2.0K
  • 12 Jun 2023
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.
  • 1.9K
  • 19 Apr 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.
  • 1.9K
  • 16 Dec 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.
  • 1.9K
  • 05 Dec 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.
  • 1.9K
  • 14 Jan 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.
  • 1.9K
  • 16 Aug 2022
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%). 
  • 1.9K
  • 31 Aug 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.
  • 1.9K
  • 17 Mar 2023
Topic Review
Effects of Oat on Blood Pressure
Hypertension (HTN) is a major risk factor for cardiovascular disease (CVD) and cognitive decline. Elevations in blood pressure (BP) leading to HTN can be found in young adults with increased prevalence as people age. Oats can decrease CVD risk via an established effect of β-glucan on the attenuation of blood cholesterol. Oats deliver several beneficial dietary components with putative beneficial effects on BP or endothelial function, such as β-glucan, γ-amino butyric acid (GABA), and phytochemicals such as avenanthramides. 
  • 1.9K
  • 02 Feb 2023
Topic Review
Polyphenolic Compounds in Wine/Beer
Phenolic compounds present in beer and wine have shown high antioxidant and anti-inflammatory features, and in the last decades beneficial effects on human health due to moderate beer and wine consumption have been indicated by many research studies. Due to the different used raw material and technological processes, there are differences between wine and beer in the presence, as well in the concentrations, of phenolic substances. It was shown that some polyphenol classes can only be found in beer (chalcones and flavanones) and other are mainly found in wine (stilbenes, proanthocyanidins), while flavanols and flavan-3-ols are found in similar concentrations in both beverages. Both beverages represent natural fermented products, and minor changes within the growth of raw material and clime conditions, as well as within the used technology, will impact the final chemical composition of these products. The brewing industry and winemakers put a lot of effort in obtaining a final product that will be unique, with more potent antioxidant activity, and with satisfying sensory characteristics, to attract consumers, who are now more aware of alcoholic beverages influence on human health. From the winemaker's point of view, the aim is to produce wine that will satisfy all required safety conditions, and with this added value, and at the same time attempting not to increase the costs. In the brewing industry, besides changing hopping regimes and influencing other technology phases, craft breweries that have expanded rapidly all over the world, are doing their best to produce authentic beer, in terms of flavor and in same time improving the antioxidant capacity. Both industries should consider changes in clime conditions, and research on new modified technologies is always an open issue, like the use of some by-products and additives within the production.
  • 1.9K
  • 18 Nov 2020
Topic Review
Plant Extracts as Natural Antioxidants in Meat
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol.
  • 1.9K
  • 19 Nov 2021
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.
  • 1.9K
  • 02 Sep 2021
Topic Review
Amazake
The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekasu amazake). 
  • 1.9K
  • 21 Jun 2021
Topic Review
Ultraviolet Reactors for Nonsolid Food Pasteurization
UV-C is an increasingly popular option for the pasteurization of non-solid plant-based foods because it is germicidal, economical, and environmentally-friendly. It is a proven alternative to conventional thermal processes for inactivating microorganisms.UV-C irradiation in nonsolid foods can be performed in equipment that either uses batch or continuous operation modes.
  • 1.9K
  • 30 Aug 2023
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
Cheese
Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology.
  • 1.9K
  • 09 Oct 2021
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