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Topic Review
Astaxanthin as a Novel Mitochondrial Regulator
Astaxanthin is a member of the carotenoid family that is found abundantly in marine organisms. It has been reported that astaxanthin functions both as a pigment, and as an antioxidant with superior free radical quenching capacity.
  • 1.5K
  • 29 Mar 2022
Topic Review
Composition of Red Fruit Juices
Red fruit juices are appreciated for almost all consumers due to their flavor and intense red color. Studies have also shown that their phytochemical composition, associated with their antioxidant activity, is protective against many chronic diseases.
  • 1.5K
  • 13 Sep 2023
Topic Review
Prebiotic Potential of Dietary Beans and Pulses
Dietary pulses, including dry beans, lentils, chickpeas, and dry peas, have the highest proportion of fiber among different legume cultivars and are inexpensive, easily accessible, and have a long shelf-life. The inclusion of pulses in regular dietary patterns is an easy and effective solution for achieving recommended fiber intake and maintaining a healthier gut and overall health. Dietary pulses-derived resistant starch (RS) is a relatively less explored prebiotic ingredient. Several in vitro and preclinical studies have elucidated the crucial role of RS in fostering and shaping the gut microbiota composition towards homeostasis thereby improving host metabolic health. 
  • 1.5K
  • 05 May 2022
Topic Review
Food Bio-Based Packaging
Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging.
  • 1.5K
  • 27 Oct 2022
Topic Review
Microbial Detoxification of Residual Pesticides in Fermented Foods
The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the future. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. 
  • 1.5K
  • 24 Mar 2023
Topic Review
Seaweeds and Gut Health Benefits
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. 
  • 1.5K
  • 06 Jul 2021
Topic Review
Ellagic Acid
Polyphenol ellagic acid (EA) possesses antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic and cardio protection activities, making it an interesting multi-targeting profile. EA also controls the central nervous system (CNS), since it was proven to reduce the immobility time of mice in both the forced swimming and the tail-suspension tests, with an efficiency comparable to that of classic antidepressants. The proposed mechanism revealed that EA mimics clonidine at the presynaptic release-regulating α2 autoreceptors in hippocampal noradrenergic nerve endings.
  • 1.5K
  • 24 Nov 2021
Topic Review
Food Losses and Waste of Food
In recent times the issue of food losses and waste of food (FLW) has received increased academic and political attention. Although the definition of FLW is not clear, the truth is that globally roughly one-third of food is not consumed and is wasted, equivalent to 1.3. billion tonnes per year. The reasons for FLW differ between countries. In developed countries, most FLW occurs at the retail, foodservice and, home stages of the food supply chain for a variety of reasons. For instance, food not used in time, burning, spoilage, personal preferences or, leftover waste. While in developing countries FLW is mainly due to the absence of infrastructure, lack of knowledge and, investment in storage technologies.
  • 1.5K
  • 02 Feb 2022
Topic Review
Vaccinium Species: Composition and Activity
The genus Vaccinium L. (Ericaceae) includes more than 450 species, which grow mainly in cooler areas of the northern hemisphere. Vaccinium species have been used in the traditional medicine of different cultures and the berries are widely consumed as food. Indeed, Vaccinium supplements-based herbal medicine and functional food, mainly from V. myrtillus and V. macrocarpon, are used in Europe and North America. Biological studies support traditional uses since for many of Vaccinium components important biological functions have been described, including antioxidant, antitumor, anti-inflammatory, antidiabetic, and endothelium protective activities. Vaccinium components, such as polyphenols, anthocyanins, and flavonoids, are widely recognized as modulators of cellular pathways involved in pathological conditions, thus indicating that Vaccinium may be an important source of bioactive molecules. 
  • 1.5K
  • 14 Jul 2021
Topic Review
Auricularia auricula’s Separation and Purification
Auricularia auricula polysaccharides (AAP) have been widely studied in the field of medicine and healthcare because of their unique structure and physiological activity. Many species of Auricularia auricula polysaccharides have been extracted, isolated, and purified by different methods, and their structures have been analyzed. Auricularia auricula polysaccharides have been proven to have beneficial effects on the human body, including slowing the aging process, controlling the intestinal system, and treating cardiovascular disorders.
  • 1.5K
  • 19 Jan 2023
Topic Review
Flavonoids as α-Glucosidase Inhibitors
Flavonoids are found ubiquitously in plants and represent ~60% of all dietary (poly)phenolic compounds. Flavonols, a sub-class of flavonoids, are present in onions, kale, apples, berries, leeks and broccoli. Some flavonols excreted in urine can be used as biomarkers of flavonol intake and are significantly associated with a lower T2D risk. Many flavonoids extracted from plants inhibit α-amylase and α-glucosidase activities in vitro, and improve postprandial glycaemia in diabetic animal models and limited human studies. Very few studies have reported on the inhibition of isomaltase, however. The disaccharide isomaltose is rarely present in nature but is commonly added as low-caloric food sweeteners in industrial-scale production, or produced from amylopectin hydrolysis to α-limit dextrins. Studies assessing the isomaltase inhibitory potential by flavonoids and acarbose are therefore of interest.
  • 1.5K
  • 28 Sep 2021
Topic Review
Food Protein-Derived Antioxidant Peptides
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption.
  • 1.5K
  • 02 Feb 2023
Topic Review
Rapid Alert System for Food and Feed
In the European Union (EU), the Rapid Alert System for Food and Feed (RASFF) is in place to provide information on risks in the food chain. The largest number of notifications in this system concerns plants, followed by products of animal origin and other products.
  • 1.5K
  • 01 Jun 2023
Topic Review
Applications of Nanotechnology in Food & Cosmetics Preservation
Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions.
  • 1.5K
  • 22 Apr 2022
Topic Review
DNA-Based Methods for Cheese Origin Authentication
Metabolic activities of cheese microbiota play a crucial role in the development of cheese typicity. For geographical origin authentication, microbiota fingerprinting is therefore of high interest as traditional and artisanal cheeses are produced with a more diversified microbiota associated with the cheese-making process (e.g., use of raw milk, starter, brine, equipment and materials, and ripening rooms). While cheese microbial diversity was traditionally investigated using culture-dependent methods, hence overlooking unculturable or subdominant species, nowadays, culture-independent methods (HTS) have unravelled this diversity and provided further means to connect microbiota composition to cheese quality and typicity, but also origin. This success is due to the availability of new sequencing platforms, bioinformatic pipelines, and a continuous decrease in cost. While complete microbial genome sequencing (i.e. metagenomics) can be used, metabarcoding (also known as metagenetics and corresponding to the selective amplification of taxonomically relevant followed by NGS sequencing) is the most widely reported in the scientific literature. Herein researchers report recent scientific literature about metabarcoding analysis of cheese microbiota, highlighting what factors contribute to its formation and how it could be used to authenticate cheese origin.
  • 1.5K
  • 11 Nov 2022
Topic Review
Natural Sources of Food Colorants for Artificial Additives
The demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. 
  • 1.5K
  • 08 Dec 2023
Topic Review
Creatine Supplementation for Muscle Growth
Muscle growth involves increasing muscular size, typically through strength training and protein supplementation.
  • 1.5K
  • 29 Mar 2022
Topic Review
Worldwide Flor Yeasts Screening Conception for Sherry Wines
The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine.
  • 1.5K
  • 06 Sep 2022
Topic Review
Sensorial Impact of Alcohol in Wine
The quality of grapes and wine quality, flavor, stability, and sensory characteristics depend on the content and composition of several different groups of compounds from grapes. One of these groups of compounds is sugars and, consequently, the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in enology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred, such as identifying receptors and other essential molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can cause a gustatory disequilibrium affecting wine sensory perceptions, leading to unbalanced wines.
  • 1.5K
  • 13 Sep 2023
Topic Review
Bio-Based Edible Films and Coatings for Fruit Applications
Films and coatings have principal functionalities that are fundamental for increasing the shelf lives of food products. They need to achieve protection against UV light and the transfer of compounds (e.g., solutes, water vapor, organic vapors, and gases) between the food and the surrounding atmosphere. They also need to act as a barrier against mechanical damage. The addition of functional/bioactive compounds, such as nutrients, antioxidants, and antimicrobials, against bacterial and fungal proliferation can be performed. The nutritional value can be enhanced with microorganisms that confer health benefits, such as probiotics. Aromatic compounds and flavors can also be added as enhancing agents. Additionally, the final package should be biodegradable and utilize biological materials.
  • 1.5K
  • 23 Jan 2024
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