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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
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
Food Security and Transition towards Sustainability
For decades, food security and sustainability have been considered separate concerns, with the concept of food security having a more significant connotation with sustainability dimensions such as environmental, economic, and social–cultural aspects that interpret human well-being. Food security is highly connected to food sustainability and environmental protection. Additionally, food security exists when all people at all times have physical, economic, and social access to sufficient, safe, and nutritious food. 
  • 1.9K
  • 26 Nov 2021
Topic Review
Bioactive Peptides Derived from Hen Egg Proteins
Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. Some peptides comprising fewer than six amino acids may resist gastrointestinal digestion and remain intact as they cross the intestinal epithelium.
  • 1.9K
  • 22 Mar 2024
Topic Review
Food Applications of Berberis Plants
The genus Berberis includes about 500 different species and commonly grown in Europe, the United States, South Asia, and some northern areas of Iran and Pakistan. Leaves and fruits can be prepared as food flavorings, juices, and teas. Phytochemical analysis of these species has reported alkaloids, tannins, phenolic compounds and oleanolic acid, among others. Moreover, p-cymene, limonene and ocimene as major compounds in essential oils were found by gas chromatography. Berberis is an important group of the plants having enormous potential in the food and pharmaceutical industry, since they possess several properties, including antioxidant, antimicrobial, anticancer activities.
  • 1.8K
  • 06 Jul 2021
Topic Review
COVID-19 Pandemic on Changes in Consumer Purchasing Behavior
The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period.
  • 1.8K
  • 01 Apr 2024
Topic Review
Quality of Beef
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other.
  • 1.8K
  • 29 Jun 2022
Biography
Dirk W Lachenmeier
Dr. Lachenmeier (ORCID 0000-0002-3115-864X) studied food chemistry (first state examination) at the University of Bonn (1994-1998), followed by position as first-year resident at various food control institutions in the State of North Rhine-Westfalia, concluding the studies with the second state examination and title of state-certified food chemist (Münster, 2000). He carried out his PhD in For
  • 1.8K
  • 27 Sep 2022
Topic Review
Cold Plasma Technology in Food Packaging
Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties.
  • 1.8K
  • 22 Dec 2022
Topic Review
Chemical and Cell-Based Antioxidant Assays
Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants.
  • 1.8K
  • 19 Aug 2021
Topic Review
Application of High-Intensity Ultrasound to Food Processing
Ultrasound is known as a green novel technology due to its role in environmental sustainability. Ultrasound waves are classified into four different categories based on the mode of vibration of the particles in the medium, with respect to the direction of propagation of the wave, viz., longitudinal waves, transverse waves, surface waves, and plate waves.
  • 1.8K
  • 12 Jul 2023
Topic Review
Date Palm Fruit against Diabetes
 Diabetes is a chronic metabolic disorder triggered by disturbances in carbohydrate, protein, and lipid metabolisms, where either reduced secretion or sensitivity of insulin is observed coupled with poor glucose control. Date palm fruits are one of the fruits reported to have good potential in diabetes treatment due to its presence of polyphenols exerting strong antioxidant activities. Other possible mechanisms of action include the polyphenolic compounds, which can inhibit enzymes like α-amylase and α-glucosidase. Flavonoids in dates can stimulate β-cells by increasing the number of islets and β-cells, recovering endocrine pancreatic tissues, reducing β-cell apoptosis, activating insulin receptors following the increase in insulin secretion, in addition to improving diabetes-induced complications.
  • 1.8K
  • 31 May 2021
Topic Review
Essential Oils for Food Packaging
Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods.
  • 1.8K
  • 27 Sep 2021
Topic Review
Lactose Intolerance and Personalized Nutrition
Recent discoveries in the “omics” field and the growing focus on preventive health have opened new avenues for personalized nutrition (PN), which is becoming an important theme in the strategic plans of organizations that are active in healthcare, food, and nutrition research. PN holds great potential for individual health optimization, disease management, public health interventions, and product innovation. However, there are still multiple challenges to overcome before PN can be truly embraced by the public and healthcare stakeholders. The diagnosis and management of lactose intolerance (LI), a common condition with a strong inter-individual component, is explored as an interesting example for the potential role of these technologies and the challenges of PN. From the development of genetic and metabolomic LI diagnostic tests that can be carried out in the home, to advances in the understanding of LI pathology and individualized treatment optimization, PN in LI care has shown substantial progress. However, there are still many research gaps to address, including the understanding of epigenetic regulation of lactase expression and how lactose is metabolized by the gut microbiota, in order to achieve better LI detection and effective therapeutic interventions to reverse the potential health consequences of LI.
  • 1.8K
  • 20 May 2021
Topic Review
Camel Milk Fat
There are two species of camels: one-humped camels (Camelus dromedarius) and two-humped camels (Camelus bactrianus). Camel milk (CM) is an essential food source in arid and semi-arid areas, as cow milk is not always available in these areas due to a lack of adaptation mechanisms. Despite these conditions, CM has been considered as one of the best alternatives to feed adults and infants, as well as for the production of many dairy products such as yogurt, cheese, cream, and butter.
  • 1.8K
  • 24 Sep 2021
Topic Review
Lonicera japonica Polysaccharides
Lonicera japonica Thunb. is a widely distributed plant with ornamental, economic, edible, and medicinal values. L. japonica is a phytoantibiotic with broad-spectrum antibacterial activity and a potent therapeutic effect on various infectious diseases. The anti-diabetic, anti-Alzheimer’s disease, anti-depression, antioxidative, immunoregulatory, anti-tumor, anti-inflammatory, anti-allergic, anti-gout, and anti-alcohol-addiction effects of L. japonica can also be explained by bioactive polysaccharides isolated from this plant.
  • 1.8K
  • 26 Jun 2023
Topic Review
Application of Iron Nanoparticle-Based Materials in Food Production
Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Compared to other metallic NPs, iron nanoparticles are widely used. This is determined by such properties as their small size, superparamagnetism and biocompatibility. Iron nanoparticles are used in bioprocessing, tissue engineering and other aspects of modern medicine. There are different oxide forms of iron, such as hematite (α-Fe2O3), maghemite (γ-Fe2O3), FeOH (OH) goethite and magnetite (Fe3O4). The most commonly used crystalline iron oxide structures are maghemite (γ-Fe2O3) and magnetite (Fe3O4). They are used in many fields, including magnetic data storage, pigment production for electrochemistry, contrast production and many others. 
  • 1.8K
  • 31 Jan 2023
Topic Review
Bioaccessibility and Bioavailability of Carotenoids
The bioaccessibility of a carotenoid is defined as the maximum quantity of a carotenoid released from the food matrix that is available to be absorbed in the epithelial cells of the intestine. The fraction of an ingested compound that enters the bloodstream and performs its physiological functions is the definition of the bioavailability of a carotenoid.
  • 1.8K
  • 06 Jun 2023
Topic Review
Annin Rich Extracts Traditional Applications
Tannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs.
  • 1.8K
  • 04 Feb 2021
Topic Review
Tuber Sprout Suppressants
To avoid tuber sprouting, increased storage and transportation of potatoes demands either the retention of their dormant state or the application of sprout growth suppressants.
  • 1.8K
  • 08 Nov 2021
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