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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
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
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
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
Valuable Protein and Peptides from Insects
Edible insects are abundant in protein content, encompassing all essential amino acids required for a balanced diet. This is a viable alternative protein source for feeding options to the expanding world population. It has significant potential for enhancing food security, offering a sustainable and environmentally conscious alternative to conventional protein sources.
  • 1.6K
  • 28 Nov 2023
Topic Review
The Soft Spreadable Cheese Xygalo Siteias
The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, ready-to-eat products, of high nutritional quality. Soft, acid cheeses are prepared in various regions of Greece, mainly from ewe milk, goat milk, or their mixtures. They are produced from the rennet and/or acid coagulation of thermally-treated, full-fat milk undergoing acidification/curdling and ripening. Xygalo Siteias is a Greek soft cheese, produced in the area of Siteia, Crete, where it was recognized as PDO in 2011. It is close—more in texture and less in taste—with other cream cheeses PDO of Greece, such as Pichtogalo of Chania, and Katiki Domokou, still it differs in the preparation technique as well as in its physicochemical, biochemical, microbiological, and organoleptic characteristics.
  • 1.6K
  • 19 Jan 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
Non-Thermal Technologies in Food Processing
Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this entry, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing. 
  • 1.6K
  • 21 Jul 2021
Topic Review
Impact of Wort Amino Acids on Beer Flavour
The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. 
  • 1.6K
  • 29 May 2023
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
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
Toxoplasma gondii in Foods
Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites.
  • 1.6K
  • 31 Aug 2022
Topic Review
Salmonella Biofilm Formation Process
Salmonella can form biofilms that contribute to its resistance in food processing environments. Biofilms are a dense population of cells that adhere to the surface, creating a matrix composed of extracellular polymeric substances (EPS) consisting mainly of polysaccharides, proteins, and extracellular DNA (eDNA). 
  • 1.6K
  • 13 Jan 2023
Topic Review
Encapsulation Systems for Antimicrobial Food Packaging Components
Encapsulation is defined as the process to entrap one substance (active agent) within another substance, yielding small particles that release their contents at controlled rates over prolonged periods of time and under specific conditions. Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. 
  • 1.6K
  • 12 Jan 2022
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
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
Bud derivatives for human health
The use of herbal food supplements, as a concentrate form of vegetable extracts, increased so much over the past years to count them among the relevant sources of dietetic polyphenols. Bud-derivatives are a category of botanicals perceived as a “new entry” in this sector since they are still poorly studied. Due to the lack of a manufacturing process specification, very different products can be found on the market in terms of their polyphenolic profile depending on the experimental conditions of manufacturing. In this research two different manufacturing processes, using two different protocols, and eight species (Carpinus betulus L., Cornus mas L., Ficus carica L., Fraxinus excelsior L., Larix decidua Mill., Pinus montana Mill., Quercus petraea (Matt.) Liebl., Tilia tomentosa Moench), commonly used to produce bud-derivatives, have been considered as a case study. An untargeted spectroscopic fingerprint of the extracts, coupled to chemometrics, provide to be a useful tool to identify these botanicals. The targeted phytochemical fingerprint by HPLC provided a screening of the main bud-derivatives polyphenolic classes highlighting a high variability depending on both method and protocol used. Nevertheless, ultrasonic extraction proved to be less sensitive to the different extraction protocols than conventional maceration regarding the extract polyphenolic profile.
  • 1.5K
  • 26 Oct 2020
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.
  • 1.5K
  • 25 Jun 2021
Topic Review
Polyphenols in Diet and Their Biological Significance
Polyphenols are vital phytonutrients of plant origin that can be incorporated as functional ingredients in foods to offer an effective natural therapy against obesity. There have been efforts to discover alternative obesity treatments from dietary polyphenols.
  • 1.5K
  • 15 Feb 2023
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