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Topic Review
The Dual Nature of Amaranth
The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is due to its valuable biological properties, rich phytochemical composition, and wide pharmacological activity. Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. 
  • 1.4K
  • 24 Mar 2022
Topic Review
Sources and Absorption of Resveratrol
Polyphenols are secondary metabolites produced by plants and also found in many natural products, such as fruit and vegetables, and their derivatives, such as tea, coffee, olive oil, and wine. Polyphenols are well known for their antioxidant properties, which confer to them health-beneficial effects. Among them, resveratrol is probably one of the most investigated molecules. It was first described in 1940 by Michio Takaoka, a Japanese student who was investigating extracts from traditional medicinal plants and called it “resveratrol” because the molecule had been extracted from the roots of Veratrum grandiflorum (white hellebore) and presented the skeleton of resorcinol in its molecular structure. The extract from this plant was exploited for treating several allergic and inflammatory diseases, among others. However, this molecule did not attract much interest until 1997, when Jang and colleagues published an article regarding its cancer chemopreventive activity. Resveratrol is the common name for 3,5,4′-trihydroxy-trans-stilbene, a natural phytoalexin derived from phenylpropanoids, that is synthesized in plants under stress conditions, such as infections or UV exposure. 
  • 1.4K
  • 14 Dec 2021
Topic Review
Diploid Wheats and Non Celiac Wheat Sensitivity
Non-celiac wheat sensitivity (NCWS) is a clinical entity induced by the ingestion of gluten that leads to intestinal and/or extraintestinal symptoms, and is diagnosed when celiac disease and wheat allergy have been ruled out. In addition to gluten, other grains’ components, including amylase trypsin inhibitors (ATIs) and fermentable short-chain carbohydrates (FODMAPs), may trigger symptoms in NCWS subjects. Several studies suggest that, compared with tetraploid and hexaploid modern wheats, ancient diploid wheats species could possess a lower immunogenicity for subjects suffering from NCWS. 
  • 1.4K
  • 02 Sep 2022
Topic Review
Common Mycotoxins in Cereal Grains and Producing Fungi
Cereal grains are the most important food staples for human beings and livestock animals. They can be processed into various types of food and feed products such as bread, pasta, breakfast cereals, cake, snacks, beer, complete feed, and pet foods. However, cereal grains are vulnerable to the contamination of soil microorganisms, particularly molds. The toxigenic fungi/molds not only cause quality deterioration and grain loss, but also produce toxic secondary metabolites, mycotoxins, which can cause acute toxicity, death, and chronic diseases such as cancer, immunity suppression, growth impairment, and neural tube defects in humans, livestock animals and pets. 
  • 1.4K
  • 07 Aug 2023
Topic Review
Tobacco Carbohydrates as Bioactive Compounds
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking.
  • 1.4K
  • 24 Nov 2021
Topic Review
Antioxidants in Hops
Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols.
  • 1.4K
  • 10 Feb 2022
Topic Review
Vegetable Beverages from Carob, Tiger Nut and Rice
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption.
  • 1.4K
  • 07 Jun 2023
Topic Review
Natural Antioxidants for Reducing Lipid Rancidity
Natural antioxidants have been widely used in food preservation due to their unique properties that offer many advantages over synthetic molecules. Unlike synthetic agents, natural options derived from plants, fruits, and spices have been proven to be safe and effective in reducing lipid rancidity. These antioxidants possess a combination of beneficial compounds that act synergistically to delay oxidative processes, improving the shelf life and quality of food products. Additionally, natural antioxidants are typically recognized as safe by regulatory agencies and are favored by consumers who prefer natural food additives. By incorporating natural antioxidants, the food industry can not only improve food quality and safety, but also appeal to the growing demand for natural and organic food products.
  • 1.4K
  • 17 Apr 2023
Topic Review
Actual Application of Propolis
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. The antimicrobial and antioxidant properties of propolis were extensively studied. In addition, propolis is recognized as safe (GRAS) and can be considered as an alternative to chemical preservatives. Before its use in food products, propolis was in most cases extracted using different solvents such as ethanol, water, and glycerol. Each solvent offers advantages and disadvantages. Ethanol extracts (PEE) are reported to be the richest extracts in bioactive components. While water extracts (WPE) are the lowest extract on phenolic content. In contrast, the two extracts exhibited a strong flavor and aroma. 
  • 1.4K
  • 06 May 2023
Topic Review
Mitigation of Peanut Allergenicity
Peanuts are the seeds of a legume crop grown for nuts and oil production. Peanut allergy has gained significant attention as a public health issue due to its increasing prevalence, high rate of sensitization, severity of the corresponding allergic symptoms, cross-reactivity with other food allergens, and lifelong persistence. Given the importance of peanuts in several sectors and taking into consideration the criticality of their high allergic potential, strategies aiming at mitigating their allergenicity are urgently needed. In this regard, most of the processing methods used to treat peanuts are categorized as either thermal or thermomechanical techniques. They differ in their effectiveness in alleviating the allergenicity, and in their capacity in preserving the structural integrity of the treated peanuts. Research data on this matter may open further perspectives for future relevant investigation ultimately aiming at producing hypoallergenic peanuts.
  • 1.4K
  • 27 Mar 2023
Topic Review
Potato Phytochemicals
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. 
  • 1.4K
  • 08 Jun 2023
Topic Review
DNA-Based Animal Species Authentication in Dairy Products
Milk is one of the most important nutritious foods, widely consumed worldwide, either in its natural form or via dairy products. Currently, several economic, health and ethical issues emphasize the need for a more frequent and rigorous quality control of dairy products and the importance of detecting adulterations in these products. For this reason, several conventional and advanced techniques have been proposed, aiming at detecting and quantifying eventual adulterations, preferentially in a rapid, cost-effective, easy to implement, sensitive and specific way. DNA-based methods relying on polymerase chain reaction (PCR) have been widely applied to detect adulterations in foods from both plant and animal origins, including dairy products because of their simplicity, high sensitivity and high specificity. They benefit from the high thermal stability of DNA molecules, which is particularly relevant when analysing processed foods, and are independent from immunochemical recognition, making them not susceptible to cross-reactivity. The ubiquity of nucleic acids in every type of cell and particularity in healthy mammary glands, which have high numbers of leucocytes and epithelial cells that are transferred to the milk, is another advantage to highlight. During cheese making, these cells are concentrated and allow the isolation of DNA to discriminate the species.
  • 1.4K
  • 28 Apr 2022
Topic Review
Local Seasonal Foods, Sustainable Consumption
The analysis of the 116 selected studies suggests that local seasonality is an appropriate concept for the investigation of sustainable consumption. However, it is crucial to define what is local for adequate use of this concept. The definition of “local food” and its impact on sustainable consumption has long been explored in the literature.
  • 1.4K
  • 24 Sep 2021
Topic Review
Mid-Infrared Spectroscopy for Food Analysis
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators, and regulatory agencies. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix.
  • 1.4K
  • 31 Mar 2021
Topic Review
Application of Amphibian Skin and Skin Secretion
Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. 
  • 1.4K
  • 24 Mar 2023
Topic Review
Fish as Nutraceuticals
Fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical. Bioactive components present in our diet play a major therapeutic role against human diseases. 
  • 1.4K
  • 21 Jan 2022
Topic Review
Spices as Sustainable Food Preservatives
Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. 
  • 1.4K
  • 09 Nov 2023
Topic Review
Formation of Oxidative Compounds in Fish Protein Hydrolysates
There is a significant potential to increase the sustainability of the fishing and aquaculture industries through the maximization of the processing of byproducts. Enzymatic hydrolysis provides an opportunity to valorize downstream fish industry byproducts for the production of protein hydrolysates (FPH) as a source of bioactive peptides (BAP) with health benefits. Deteriorative oxidative reactions may occur during the enzymatic hydrolysis of byproducts, influencing the safety or bioactivities of the end product. Lipid oxidation, autolysis mediated by endogenous enzymes in viscera, protein degradation, and formation of low-molecular-weight metabolites are the main reactions that are expected to occur during hydrolysis and need to be controlled. 
  • 1.4K
  • 10 Mar 2023
Topic Review
Active Compounds from Antrodia cinnamomea
Antrodia cinnamomea is a precious and popular edible and medicinal mushroom. It has attracted increasing attention due to its various and excellent bioactivities, such as hepatoprotection, hypoglycemic, antioxidant, antitumor, anticancer, anti-inflammatory, immunomodulation, and gut microbiota regulation properties. To elucidate its bioactivities and develop novel functional foods or medicines, numerous studies have focused on the isolation and identification of the bioactive compounds of A. cinnamomea. 
  • 1.4K
  • 11 Oct 2022
Topic Review
Health Benefits of Seaweeds Consumption
Recent studies demonstrate the high nutritional value of seaweeds and the powerful properties that seaweeds’ bioactive compounds provide. Species of class Phaeophyceae, phylum Rhodophyta and Chlorophyta possess unique compounds with several properties that are potential allies of our health, which make them valuable compounds to be involved in biotechnological applications.
  • 1.4K
  • 23 Jun 2021
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