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Topic Review
Biodiversity Contribution in Beer Inputs
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. 
  • 1.6K
  • 30 Aug 2021
Topic Review
Fruitflow® as Dietary Antiplatelets
Fruitflow® is derived from ripe tomatoes using a process that removes pomace, seeds, and fats while operating at low processing temperatures (~40 °C) to control the production of artefacts such as Maillard/Amadori products or Strecker aldehydes. Fruitflow® is standardised regarding representatives of its three main classes of antiplatelet compounds—nucleosides, phenolic derivatives, and flavonoid derivatives—and the total amount of ‘bioactive extract’ present.
  • 1.6K
  • 27 Jul 2021
Topic Review
Baobab (Adansonia digitata L.)
Baobab (Adansonia digitata L.), which belongs to the Malvaceae family, is an indigenous African tree widespread in arid savannah regions of Madagascar, mainland Africa, the Arabian peninsula, and Australia, and it was once classified as the “lost crop” of Africa. 
  • 1.6K
  • 18 Oct 2021
Topic Review
Biomedical Effects of Oregano
The term oregano refers to a group of several plant genera, including Thymbra, Thymus, Coridothymus, Satureja, and Origanum, containing a high amount of the phytochemicals carvacrol and thymol in their essential oils.
  • 1.6K
  • 03 Nov 2021
Topic Review
Biological Activities of Rhamnan Sulfate
Monostroma nitidum is a green single-cell layered algae that grows on the southwest coast of Japan. It is often used for salad ingredients, boiled tsukudani, soups, etc., due to its health benefits. M. nitidum is composed of many cell aggregates, and the various substances that fill the intercellular space are dietary fibers, vitamins, and minerals. Rhamnan sulfate (RS), a sulfated polysaccharide, is main the component of the fiber extracted from M. nitidum. Recently, some biological properties of RS have been demonstrated by in vitro and in vivo studies that probably protect human subjects from viruses and ameliorate vascular dysfunction caused by metabolic disorders, especially lifestyle-related diseases. 
  • 1.6K
  • 08 Apr 2022
Topic Review
Consumer Perception of Beef Quality
Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy and so on) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat.
  • 1.6K
  • 30 Jun 2022
Topic Review
Ultrasound and HPP to Control Fruit Enzymatic Browning
Polyphenoloxidase (PPO) is an endogenous enzyme, which is naturally present in plant tissues, and it has also been referred to as polyphenol oxidase, catechol oxidase, tyrosinase, phenolase, catecholase, and o-diphenol oxidase. It is an oxidoreductase-copper-containing metalloprotein, which catalyses the degradation of phenolic fruit constituents to o-quinones in the presence of oxygen. The combination of ultrasound with temperature, and high pressure processing (HPP) with temperature to inactivate polyphenoloxidase enzyme in three fruits (pear, apple and strawberry) was investigated and compared with PPO inactivation exclusively by a thermal process. 
  • 1.6K
  • 12 Jul 2022
Topic Review
Antifungal Metabolites as Food Bio-Preservative
Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a significant social need for “clean label” foods. As a result, consumers are now seeking foods that are healthier, less processed, and safer. The implementation of antifungal compounds has gotten a lot of attention in recent decades. As a result, the identification and characterization of such antifungal agents has made promising advances.
  • 1.6K
  • 29 Mar 2022
Topic Review
Goji Berry
Goji berry fruits demonstrated anti-oxidative properties that are associated with age-related diseases such as diabetes, atherosclerosis and antitumor and immunoregulatory activities. Bioactive secondary metabolites contained in fruit lead to positive effects for human vision, while other biochemicals contained in the root bark have shown hepatoprotective and inhibitory actions on the rennin/angiotensin system.
  • 1.6K
  • 30 Mar 2022
Topic Review
Pulses as Ingredients for Processed Meats
Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in meat product formulations. Use of pulse-derived ingredients in meat processing can lower formulation costs, improve nutritional value and enhance meat product quality. Pulses are seen as clean-label multi-functional ingredients that bring benefits to meat products beyond protein content. Their broader use as ingredients in meat products may be enhanced by various processes such as thermal pre-treatment.
  • 1.6K
  • 11 May 2023
Topic Review
Bioavailability of Food Bioactive Peptides
Bioactive peptides have been recognized as an important category of functional food ingredients, which exert a potential impact on human health beyond their nutritional value. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed because of several challenges that require to be addressed. Researchers have found that the in vitro bioactivity of peptides do not always correlate with in vivo effects. This is due to the fact that physiological effects of peptides depend largely on their ability to remain intact after digestive process. The peptides that resist the digestion and arrive intact at the intestinal absorption site can have a local function or may be able to cross the epithelium, enter the bloodstream, reach the target organ, and have a systemic effect. Therefore, as much as it is in pharmacology research, investigating the stability and bioavailability of bioactive peptides has become a new trend in the current functional food field. 
  • 1.6K
  • 09 Oct 2020
Topic Review
Functional Foods and Aging
A new epoch is emerging with intense research on nutraceuticals, i.e., "food or food product that provides medical or health benefits including the prevention and treatment of diseases", such as Alzheimer's disease (AD). Nutraceuticals contain bioactive principles which act at different biochemical and metabolic levels and there's a growing body of evidence which shows their potent neuroprotective effects, offering thus alternative avenues for a modern innovative medicine in human beings; in particular, these natural compounds are able to provide defence against mitochondrial damage, oxidative stress, toxicity of β-amyloid peptide and tau protein and cell death. More recently, preclinical and clinical studies have demonstrated that a wide range of these substances can also differentially influence the composition of the intestinal microbiota in correlation with the cerebral formation and aggregation of toxic protein aggregates. Further, the routes of interaction between epigenetic mechanisms and the gut–brain axis have been also elucidated, establishing a modulatory role of diet-induced changes on commensal microbial community in shaping the brain function and integrity. 
  • 1.6K
  • 09 Dec 2020
Topic Review
Microscience of the Beverage Industry
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are somewhat diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods.
  • 1.6K
  • 13 Sep 2023
Topic Review
Infrared Spectroscopy Technology
Food or raw materials themselves contain substances that may endanger human health and are called toxic and harmful substances in food, which can be divided into endogenous, exogenous toxic, and harmful substances and biological toxins. Therefore, realizing the rapid, efficient, and nondestructive testing of toxic and harmful substances in food is of great significance to ensure food safety and improve the ability of food safety supervision. Among the nondestructive detection methods, infrared spectroscopy technology has become a powerful solution for detecting toxic and harmful substances in food with its high efficiency, speed, easy operation, and low costs, while requiring less sample size and is nondestructive, and has been widely used in many fields.
  • 1.6K
  • 31 Mar 2022
Topic Review
Dairy Products through the Addition of Microalgae
Microalgae are prokaryotic or eukaryotic photosynthetic microorganisms which have the ability to grow fast and to live under conditions not favorable to other species. They are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds.
  • 1.6K
  • 21 Mar 2022
Topic Review
Polyphenols (PCs)
Polyphenols, a diverse group of naturally occurring molecules commonly found in higher plants, have been heavily investigated over the last two decades due to their potent biological activities—among which the most important are their antioxidant, antimicrobial, anticancer, anti-inflammatory and neuroprotective activities.
  • 1.6K
  • 27 Jan 2022
Topic Review
Extraction Techniques of Brassica By-Products
The Brassica genus (Brassicaceae family) is a large group of primarily herbaceous plants, one of the most important crops after soybean in world oilseed production, and as fresh vegetables, they are widely consumed throughout the year as part of salads or after cooking. This genus includes various types of well-known species such as cabbage, broccoli, brussels sprouts, kale, kohlrabi, pak choi, rape, turnip, mustard, and cress. Brassica plants are also distinguished from other vegetable plants by their high functional (phenolic and organosulfur compounds) and nutritional properties. Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford.
  • 1.6K
  • 12 May 2023
Topic Review
Heavy Metals in Foods and Beverages
Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. 
  • 1.6K
  • 13 Oct 2023
Topic Review
High-Pressure-Processing affecting antioxidant in Fruit Products
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
  • 1.6K
  • 11 Oct 2021
Topic Review
Packaging Type and Wine
This is a mini-review that looks at how different types of packaging can impact the sensory characteristics of wine. This mini-review compared  glass bottles, polyethylene terephthalate (PET), Bag-in-box (BIB), aluminum cans, and Terta Pak. Some of the most common packaging types used by the wine industry at the moment. This mini-review looked at the history of wine packaging, the impact packaging type has on the flavor profile of wine, and consumers attitudes towards the different types of packaging. While glass is still the dominate packaging material within the wine industry and by consumer demand however, economic and environmental concerns are driving the industry and consumers to investigate and adopt alternative packaging materials.
  • 1.6K
  • 25 Jun 2021
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