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Topic Review
Freeze-Drying
 Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients.
  • 1.9K
  • 14 Jan 2021
Topic Review
Application of Emulsion Gels as Fat Replacement
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products.
  • 1.9K
  • 12 Jul 2022
Topic Review
Role of Marine Drugs in Cardiovascular Diseases Management
Cardiovascular diseases (CVDs) are among the most impactful illnesses globally. The available therapeutic option has several side effects, including hypotension, bradycardia, arrhythmia, and alteration in different ion concentrations. Recently, bioactive compounds from natural sources, including plants, microorganisms, and marine creatures, have gained a lot of interest. Marine sources serve as reservoirs for new bioactive metabolites with various pharmacological activities. The marine-derived compound such as omega-3 acid ethyl esters, xyloketal B, asperlin, and saringosterol showed promising results in several CVDs. 
  • 1.9K
  • 28 Mar 2023
Topic Review
Encapsulation and Delivery of Ascorbic Acid
The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals. L-gulonolactone oxidase, the key enzyme for the de novo synthesis of ascorbic acid, is lacking in some mammals including humans. The functionality of ascorbic acid has prompted the development of foods fortified with this vitamin. As a natural antioxidant, it is expected to protect the sensory and nutritional characteristics of the food. It is thus important to know the degradation of ascorbic acid in the food matrix and its interaction with coexisting components. The biggest challenge in the utilization of ascorbic acid is maintaining its stability and improving its delivery to the active site.
  • 1.9K
  • 11 Apr 2022
Topic Review
Nutritive Value of Strawberry Tree
The strawberry tree (Arbutus unedo L.) is a Mediterranean plant known for the traditional use of its fruits and leaves due to their health benefits.
  • 1.9K
  • 13 May 2024
Topic Review
Honey Bees/Honey as Probiotic and Prebiotic Products
Honey bees come from the family of Apidae and the genus Apis. A. dorsata, A. mellifera, A. cerana, A. laboriosa, A. florea, A. andreniformis, A. koschevnikovi, and A. nigrocincta are eight known species that can be found around the world. Honey bees are significant pollinators for cultivating crops for food production, ensuring the continuity of almost all life in this world. The honey bee’s gut contains many microorganisms as its normal microbiota. Most are probiotics, made up of lactic acid bacteria (LAB) and Bifidobacterium, which are widely distributed in their digestive tract system. Probiotics were first described in 2013 by the International Scientific Association for Probiotics and Prebiotics (ISAPP) as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. The scientific definition has been extensively applied around the globe. Probiotics enhance intestinal health and increase immune reaction by producing biological antimicrobial substances that can inhibit pathogens which caused digestive system imbalances in humans and animals.
  • 1.9K
  • 22 Aug 2022
Topic Review
Metal Oxide Nanoparticles for Food Packaging
Metal oxide nanoparticles have a higher surface area due to their smaller size, which makes them useful in various applications such as biosensors, bio-nanotechnology, and nanomedicine. These nanoparticles have many atoms on their surfaces, making them highly reactive.  There is a huge demand for packaging materials that can keep food fresher for extended periods of time. The incorporation of nanoscale fillers in the polymer matrix would assists in the alleviation of packaging material challenges while also improving functional qualities.
  • 1.9K
  • 20 Jun 2022
Topic Review
Development of Sorghum-Based Food Products
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce.
  • 1.9K
  • 27 Oct 2023
Topic Review
Mycotoxins Associated with Meat and Meat Products Contamination
Food sustainability and safety have been heavily prioritized by consumers, producers, and government entities alike. In this regard, filamentous fungi have always been a health hazard due to their contamination of the food substrate with mycotoxins. Additionally, mycotoxins are proven resilient to technological processing. Mycotoxins are considered an increasing health hazard, causing internal organ disorders, immunosuppression, or even death. Some mycotoxins, such as aflatoxins, ochratoxins, and fumonisins, have additional genotoxic effects and can be associated with certain types of cancer, as recognised by the International Agency for Research on Cancer (IARC).
  • 1.9K
  • 08 Dec 2022
Topic Review
Effects of Growth Environment on Lemna minor
Rising atmospheric carbon dioxide (CO2) levels can have negative impacts on food security through effects on plant photosynthesis, productivity, and nutritional quality, especially in the presence of additional environmental stressors. This entry presents a multi-factorial analysis of how differing levels of atmospheric CO2 and mineral nutrient supply affect productivity and nutritional quality of the aquatic floating plant Lemna minor (common duckweed) in the presence or absence of its microbiome. Elevated CO2 in combination with low nutrient supply decreased plant area-expansion rate and increased biomass accumulation, with minimal negative impacts on protein-to-biomass ratio but stronger declines in the content of essential human micronutrients. Inoculation with plant-associated microorganisms restored area-expansion rate and further stimulated accumulation of biomass with an unaltered protein-to-biomass ratio compared to uninoculated plants under a combination of elevated CO2 and low nutrient supply. Under ample nutrient supply, inoculation ameliorated the declines in micronutrient content induced by elevated CO2. These findings add additional insight into possible roles of duckweed in sustainable systems and support a role for the plant microbiome in protecting plant productivity and nutritional quality in a manner that varies with specific growth conditions and plant traits. This understanding is relevant in both agricultural and natural contexts during a time of rapid environmental change.
  • 1.9K
  • 31 Jan 2023
Topic Review
Phenolic Compounds from Australian Grown Bananas
Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world’s largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana’s weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity.
  • 1.9K
  • 22 Oct 2021
Topic Review
Betaine as a Functional Ingredient
Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide.
  • 1.9K
  • 21 Jun 2023
Topic Review
β-Galactosidase Immobilization for Galacto-Oligosaccharide Production
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, is being used in the dairy industry for hydrolyzing the lactose found in milk to produce lactose-free milk (LFM). Conventionally, β-galactosidases catalyze the hydrolysis of lactose to produce glucose and galactose in LFM; however, they can also catalyze transgalactosylation reactions that produce a wide range of galactooligosaccharides (GOS), which are functional prebiotic molecules that confer health benefits to human health. In this field, different works aims to identify novel microbial sources of β-galactosidase for removing lactose from milk with the relative GOS production. Lactase extracted from thermophilic microorganisms seems to be more suitable for the transgalactosylation process at relatively high temperatures, as it inhibits microbial contamination. Different immobilization methods, such as adsorption, covalent attachment, chemical aggregation, entrapment and micro-encapsulation, have been used to synthesize lactose-derived oligosaccharides with immobilized β-galactosidases. 
  • 1.9K
  • 29 Apr 2022
Topic Review
Design and Development of Novel Nutraceuticals
The global prevalence of nutraceuticals is reflected in the increasing number of commercially available nutraceuticals and their wide range of applications. Therefore, a unique opportunity emerges for their further exploration using innovative, reliable, accurate, low cost, and high hit rate methods to design and develop next generation nutraceuticals. Towards this direction, computational techniques constitute an influential trend for academic and industrial research, providing not only the chemical tools necessary for further mechanism characterization but also the starting point for the development of novel nutraceuticals. 
  • 1.9K
  • 27 May 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. 
  • 1.9K
  • 03 Jan 2024
Topic Review
Brettanomyces bruxellensis
The Brettanomyces bruxellensis species plays various roles in both the industrial and food sectors. At the biotechnological level, B. bruxellensis is considered to be a promising species for biofuel production. Its presence in alcoholic beverages can be detrimental or beneficial to the final product; B. bruxellensis can contribute to spoilage of wine and beer, but can also produce good aromas.
  • 1.9K
  • 31 Aug 2021
Topic Review
Pig and Wild-Boar Distinguishing
The pig, one of the most important livestock species, is a meaningful source of global meat production. It is necessary to prove whether a food product that a discerning customer selects in a store is actually made from pork or venison, or does not contain it at all. The problem of food authenticity is widespread worldwide, and cases of meat adulteration have accelerated the development of food and the identification methods of feed species. It is worth noting that several different molecular biology techniques can identify a porcine component.
  • 1.9K
  • 31 Oct 2022
Topic Review
Encapsulate Carotenoids with Cyclodextrin
Carotenoids' inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
  • 1.9K
  • 10 Jun 2021
Topic Review
Applications of Lactoferrin in Industry
Lactoferrin (LF) is a protein belonging to the transferrin family, discovered for the first time in cow milk in 1939. It is produced by the epithelial mucosa. It is present in milk and colostrum, but can also be found in tears, saliva, gastric mucosa, the spleen, lymph nodes, skin, and even white blood cells. LF accounts for about 1% of whey proteins. Its concentration is highest in colostrum, but the level is not constant and decreases over the course of lactation, reaching its lowest values in mature milk. lactoferrin is used as an ingredient in food but mainly in pharmaceuticals and cosmetics. In the European Union, bovine lactoferrin has been legally approved for use as a food ingredient since 2012.
  • 1.9K
  • 10 Jan 2023
Topic Review
Broccoli
Broccoli is one of the jewels of the horticultural crops worldwide, belonging to the cruciferous family and very rich in key nutrients (vitamins, minerals, fibre, etc.) as well as a great group of bioactive compounds including carotenoids, phenolic compounds and glucosinolates. Among these phytochemicals, the most-studied in crucifers associated with disease prevention and wellbeing are glucosinolates [See also https://encyclopedia.pub/808]. The content of carotenoids, phenolic compounds and glucosinolates naturally present in broccoli, can be increased through the management and control of the agronomic and environmental conditions used for broccoli cultivation. In this sense, the study of the effects of pre-harvest factors in the concentration of health-promoting compounds in broccoli, as a new strategy to be implemented in the field, can be considered of great interest. This would help to determine the best agronomic practices and cultivation conditions to improve the content of the compounds of interest in broccoli, without compromising its overall quality.
  • 1.9K
  • 12 Oct 2020
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