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Topic Review
Detection of Adulteration of Honey
Nowadays, adulteration of honey is a major concern among authorities in order to ensure its quality by imposing specific standards that allow the honey to be competitive in the market. Traditionally, the identification of adulteration of honey is performed by physicochemical methods. However, spectroscopic techniques are considerably more practical when detecting impurities in honey due to fraudulent acts, as these techniques are easy to execute,  more rapid, and more reliable than physicochemical methods.
  • 5.0K
  • 17 Jan 2022
Topic Review
Fruit Vinegar Production
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration.
  • 4.8K
  • 13 May 2021
Topic Review
Okra
Okra (Abelmoschus esculentus L.) is a popular vegetable crop with good nutritional significance, along with certain therapeutic values, which makes it a potential candidate in the use of a variety of nutraceuticals.
  • 4.7K
  • 16 Mar 2021
Topic Review
Origin and Production of Taro in the World
Taro (Colocasia esculenta (L.) Schott) is a tropical root crop with a rich history, which belongs to the Araceae family and encompasses over 10,000 landraces. It is cultivated worldwide in tropical and subtropical regions, including Africa, China, New Guinea, various Pacific islands, all Caribbean islands, parts of Central and South America, as well as specific regions in the United States. Recognized as one of the oldest known crops, taro is believed to have been domesticated more than 10,000 years ago.
  • 4.5K
  • 07 Aug 2023
Topic Review
Hydrolyzed Collagen
Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine.  Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. 
  • 4.4K
  • 11 Dec 2021
Topic Review
Structure and Physiological Activities of Anthocyanins
Anthocyanidin is a kind of water-soluble natural pigment that widely exists in natural plants. Like other natural flavonoids, anthocyanin has a C6-C3-C6 carbon skeleton. Due to the different carbon substituents (-OH, -OCH3) on the B ring, different types of anthocyanins were derived. The six common anthocyanins were Pelargonidin (Pg), Cyanidin (Cy), Delphinidin (Dp), Peonidin (Pn), Petunidin (Pt), and Malvidin (Mv). In addition to giving food a variety of bright colors, anthocyanin also has important biological activities, such as antioxidant, anti-inflammatory, and anti-aging effects, among others. A large number of studies have shown that dietary anthocyanins have a good preventive effect on cardiovascular diseases.
  • 4.4K
  • 01 Aug 2022
Topic Review
Effect of Temperatures on Polyphenols during Extraction
Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols.
  • 4.3K
  • 09 Mar 2022
Topic Review
Chemical Composition and Quality of Saffron
Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It is appreciated for adding color, flavor, and a particular aroma to different food dishes or drinks (paella in Spain, Milanese risotto in Italy, lussekatter buns in Sweden, and alcoholic beverages). It is considered a high-priced condiment (1500–2200 euro/kg) due to the considerable labor involved in its production since it requires manual harvesting as well as a laborious handling process (sorting, drying, and storage). Saffron’s principal producers are Iran and Spain, whereas the leading importers are Spain, Hong Kong, and the United States. Saffron’s quality is essential for consumers in the food industry and is based on the concentration of its apocarotenoids and their respective sensory attributes: crocin’s coloring strength, picrocrocin’s bitter taste, and safranal’s aromatic intensity
  • 4.3K
  • 14 Nov 2022
Topic Review
Smoothies
The word “smoothie” comes from the English term “smooth” (tender, creamy), and defines a creamy non-alcoholic drink with a thick texture similar to that of milkshakes. Smoothies are beverages containing a blend of fruit pulp, fruit juice, ice, yoghurt, and/or milk. This beverage includes only natural ingredients such as puree fruit with fruit juice, and possibly dairy products or/and crushed ice cubes. Their preparation is based on the use of the entire fruit, which is processed from pulp to puree, with only the seeds and peel being removed.
  • 4.2K
  • 26 Sep 2020
Topic Review
Non-Alcoholic Fermented Cereal Beverage
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods arediscussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
  • 4.1K
  • 02 Sep 2020
Topic Review
Starch Modification
Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The entry presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.It may be concluded that the work on starch citrate esters represent a topical and meaningful direction of investigations on modified starch preparations. The possibility of modifying starch preparations by esterification/cross-linking with citric acid allows for the production of modified starch, which can be used in the pharmaceutical, packaging, or food industries. Especially significant may be investigations of resistant starch produced via esterification with citric acid because this method produces preparations exhibiting significant resistance and, simultaneously, good functional properties, which are potentially applicable as health-promoting additives that increase the dietary fiber content of food products.
  • 4.1K
  • 27 Oct 2020
Topic Review
Winemaking By-products
The winemaking by-products and waste, such as wine lees, grape stalks, and vine shoots, are generated from vinification process and after pruning. For their high content in functional and bioactive compounds, they can be recycled into food chain as functional additives to improve the quality of wines and to obtain innovative functional foods and sustainable food packaging, contributing to the sustainability of the wine sector.
  • 4.0K
  • 04 Mar 2021
Topic Review
Process of Metabolomics Analysis
Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health. The process of metabolomics analysis includes sample preparation and extraction, derivatization, separation and detection, and data processing.
  • 4.0K
  • 08 Oct 2022
Topic Review
Natural Preservatives for Fish
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities.
  • 3.9K
  • 25 Jun 2021
Topic Review
Pomegranate Juice Processing by Membranes
Pomegranate juice exhibits high antioxidant capacity because of its rich content of polyphenols, which represent the highest proportion of phytochemicals in pomegranate. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
  • 3.8K
  • 15 Jul 2020
Topic Review
Edible Artemisia: Health Effects
The Artemisia species, often known collectively as "wormwood" are herbs and shrubs, which could be perennial, biennial and annual plants, distributed on all continents except Antarctica, mainly on Northern Hemisphere, with only 25 species on the Southern Hemisphere, being the Asian the zone where higher species diversity is concentrated. The use of Artemisia species in traditional medicine is well-documented and demonstrates the great ethnopharmacological value of this genus. In addition to the traditional medicine applications, Artemisia species exhibit high food value since many of them are species used in culinary as a food, spices, condiments and beverages flavoring.
  • 3.8K
  • 06 Feb 2021
Topic Review
Innovative Technologies for Polyphenol Oxidase Inactivation
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound, in addition to thermal treatment, are effective in reducing PPO activity and producing high-quality products. PPO from different fruit cultivars behaves differently when submitted to different treatments.
  • 3.7K
  • 24 Mar 2022
Topic Review
Activity of Natural Carboxylic Acids
Natural carboxylic acids described in this paper are plant-derived compounds having biological activity. The aim of this review is to summarize and evaluate the physicochemical properties of selected compounds naturally occurring in plants, their potential of microbiological  and anticancer activity. In order to create targeted modifications of the structure enhancing its activity, it is; therefore, necessary to thoroughly understand the mechanisms of action of a given molecule under systemic conditions.
  • 3.6K
  • 03 Dec 2020
Topic Review
Cheese By-Products
Cheese whey (CW) is nowadays recognized as a source of functional and bioactive compounds, especially proteins and peptides. However, a large proportion of the whey produced worldwide is still not valorized. This results from the fact that small and medium size dairy industries lack dimension to make the necessary investments for CW valorization. In some countries such as Portugal, Spain, Italy and Turkey, CW is employed in the production of whey cheeses. The liquid remaining after whey cheese production represents more than 90% of the original whey and is called second cheese whey (SCW). SCW is a poorly studied by-product and there is little interest in its recovery. SCW is a poorly studied by-product and there is little interest in its recovery. Some authors studied the use of SCW for conversion into biofuel and as a biotechnological substrate for fermented products while others studied its potential for the production of fermented drinks. However, half of CW and almost all SCW are not valorized for human consumption. This review presents several alternatives for the valorization of both by-products.
  • 3.6K
  • 20 May 2021
Topic Review
Honey and Atherosclerosis
Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals.  Atherosclerosis is a chronic disease occurring in the inner lining of arterial walls due to the progressive plaque formation. Multiple risk factors are implicated in the pathogenesis of atherosclerosis, including oxidative stress, inflammatory responses, hypercholesterolemia, hypertension, diabetes and cigarette smoking.
  • 3.6K
  • 29 Oct 2021
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