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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
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
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
Icariin and Its Derivates
There has been considerable interest in icariin (ICA) and its derivates, icariside II (ICS) and icaritin (ICT), due to their wide range of potential applications in preventing cancer, cardiovascular disease, osteoporosis, delaying the effects of Alzheimer’s disease, treating erectile dysfunction, etc.
  • 1.6K
  • 22 Jul 2022
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
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
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
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
Microencapsulation of Fish Oil and Natural Extracts
Microencapsulation technology arose in the 1950s from the development of dye capsules to be incorporated into paper. Microencapsulation can be defined as a set of technologies aiming to protect sensitive compounds from the external environment and further control their release. For that, the labile compounds, constituting what is known as the core, are entrapped by being surrounded by a shell material (the wall). Microencapsulation has been mainly applied in the pharmaceutical industry, followed in decreasing order by food, cosmetic, textile, biomedical, agricultural and electronic sectors. The recent developments in the microencapsulation of fish oil and natural antioxidant compounds are described. 
  • 1.6K
  • 08 Nov 2022
Topic Review
Seaweed Products
Seaweed, or, macroalgae, are a plant group of multicellular algae that have been exploited on a large-scale for the extraction of valuable functional food ingredients (primarily alginates, agar, and carrageenan). Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed.  
  • 1.6K
  • 09 Mar 2023
Topic Review
Interaction of Milk Protein Concentrates with Plant-Based Polyphenolics
Functional properties and biological activities of plant-derived polyphenolic compounds have gained great interest due to their epidemiologically proven health benefits and diverse industrial applications in the food and pharmaceutical industry. Moreover, the food processing conditions and certain chemical reactions such as pigmentation, acylation, hydroxylation, and glycosylation can also cause alteration in the stability, antioxidant activity, and structural characteristics of the polyphenolic compounds. Since the (poly)phenols are highly reactive, to overcome these problems, the formulation of a complex of polyphenolic compounds with natural biopolymers is an effective approach. Besides, to increase the bioavailability and bioaccessibility of polyphenolic compounds, milk proteins such as whey protein concentrate, sodium caseinate, and milk protein concentrate act as natural vehicles, due to their specific structural and functional properties with high nutritional value. Therefore, milk proteins are suitable for the delivery of polyphenols to parts of the gastrointestinal tract.
  • 1.6K
  • 21 Dec 2021
Topic Review
Lactic Acid Bacteria for Meat Preservation and Fortification
Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life.
  • 1.6K
  • 14 Sep 2022
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.
  • 1.6K
  • 26 Oct 2020
Topic Review
Food Waste Biorefinery
Food waste biorefineries for the production of biofuels, platform chemicals, and other bio-based materials can significantly reduce a huge environmental burden and provides opportunities for a sustainable way of chemical and material production.
  • 1.6K
  • 17 Jun 2021
Topic Review
Flaxseed Gum
FG, also known as flaxseed mucilage, is present in the outer layer of the seed coat, and its content in the whole seed ranges between 3.5–15.0%, depending on the flax variety and the planting area. The extraction method and its parameters determine the yield, purity, and properties of FG. For instance, the temperature of extraction is an essential factor affecting the chemical composition, functional properties and biological activities. Functional properties of FG can also be determined by the processing after extraction, for instance, by drying. Thus, the applied extraction method and further processing are the key factors for obtaining FG with the optimal properties according to subsequent use.
  • 1.6K
  • 17 Aug 2022
Topic Review
Blending Pulse and Wheat Flours on Baked Goods
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread.
  • 1.6K
  • 07 Nov 2022
Topic Review
Encapsulation of Lipid-Soluble Bioactives
Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils, are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Among the different encapsulation technologies, nanoemulsions are one of the most promising for protecting lipid-soluble bioactives.
  • 1.6K
  • 25 Oct 2020
Topic Review
Food Loss and Waste Prevention
Preventing food losses and waste is a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain.
  • 1.6K
  • 27 May 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.
  • 1.6K
  • 15 Feb 2023
Topic Review
Saffron as an Aromatic Spice
Plant extracts can be sources of valuable chemical compounds, with particular biological properties, such as color or aroma. Tinctures or essential oils derived from plants are usually a complex mixture of bioactive components, where their combination usually present synergistic effects. Due to their aromatic nature and the biological activity of their components, spices have been valued for centuries, and among them, saffron is one of the most precious.Saffron spice is made up of the dried stigmas of the Crocus sativus L. flower. Its primary use is in food, where it is valued for its coloring, flavoring, and aromatizing of some traditional dishes.
  • 1.6K
  • 07 Dec 2021
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