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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
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
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
Drug Delivery Systems for Natural Bioactive Molecules
Drug delivery systems are believed to increase pharmaceutical efficacy and the therapeutic index by protecting and stabilizing bioactive molecules, such as protein and peptides, against body fluids’ enzymes and/or unsuitable physicochemical conditions while preserving the surrounding healthy tissues from toxicity. Liposomes are biocompatible and biodegradable and do not cause immunogenicity following intravenous or topical administration. Still, their most important characteristic is the ability to load any drug or complex molecule uncommitted to its hydrophobic or hydrophilic character. Selecting lipid components, ratios and thermo-sensitivity is critical to achieve a suitable nano-liposomal formulation. Nano-liposomal surfaces can be tailored to interact successfully with target cells, avoiding undesirable associations with plasma proteins and enhancing their half-life in the bloodstream. Macropinocytosis-dynamin-independent, cell-membrane-cholesterol-dependent processes, clathrin, and caveolae-independent mechanisms are involved in liposome internalization and trafficking within target cells to deliver the loaded drugs to modulate cell function. 
  • 1.6K
  • 23 Dec 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
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
Enterococci in Dairy Products
Enterococci are part of the subdominant microbiota of many artisanal cheeses. As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. 
  • 1.6K
  • 15 Mar 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
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
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
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
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
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
Influence of Peanut Variety on Peanut Butter Flavor
For peanut butter, flavor is one of the most important quality attributes, with strong influence on consumer acceptance. There are numerous peanut cultivars on the market, with widely differing chemical compositions and metabolite profiles, which can significantly affect the sensory quality attributes of peanut butter.
  • 1.6K
  • 22 Dec 2022
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
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
Aspartame Safety as a Food Sweetener
Aspartame is the methyl-ester of the aspartate-phenylalanine dipeptide. Over time, it has become a very popular artificial sweetener. However, since its approval by the main food safety agencies, several concerns have been raised related to neuropsychiatric effects and neurotoxicity due to its ability to activate glutamate receptors, as well as carcinogenic risks due to the increased production of reactive oxygen species. 
  • 1.6K
  • 13 Sep 2023
Topic Review
Encapsulation Techniques for Probiotics
Probiotic encapsulation techniques can be categorized into two types: chemical (coacervation, ionic gelation, and molecular inclusion), and physical (spray drying, freeze drying, spray chilling, spray cooling, extrusion, fluidized bed drying, electrospraying, and electrospinning). Probiotic cells are between 1 and 5 μm in size and their viability must be maintained during the encapsulation process. The main encapsulation processes for probiotics are freeze drying, spray drying, ionic gelation, complex coacervation, electrospraying, and electrospinning.
  • 1.6K
  • 05 Dec 2023
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