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Topic Review
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal- Based Beverages
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cerealor pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
  • 1.4K
  • 24 Dec 2021
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
Classification of Phenolic Antioxidants
Phenolic compounds are classified as primary antioxidants and originate from one of the main classes of secondary metabolites in plants. They have antioxidant properties through several mechanisms: (i) the ability to remove free radicals and inhibit the formation of reactive species during the normal course of metabolism; (ii) preventing the occurrence of damage to lipids, proteins, and nucleic acids; and (iii) preventing consequent cell damage and death. Thus, they are commonly associated with preventing the development of cardiovascular diseases, neurodegenerative diseases, autoimmune diseases, diabetes, and cancer.
  • 1.4K
  • 12 Jun 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
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
Exopolysaccharides from Lactic Acid Bacteria
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties.
  • 1.4K
  • 15 Dec 2020
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
Topic Review
Ascorbic Acid Applications
Ascorbic acid (AA), or vitamin C, is one of the most important vitamins consumed through the diet due to its critical role in many biological processes. Although the human body cannot synthesize it, AA is essential in maintaining healthy bodily structure, acting as a cofactor of many enzymes involved in collagen synthesis and an efficient immune system. At the same time, AA is used in the cosmetic field for its antioxidant and antipigmentary properties, in the food industry as additive, and in chemical synthesis as reducing agent. AA can be chemically synthesized, produced by the oxidative fermentation of bacteria, or extracted from natural sources.
  • 1.4K
  • 17 Nov 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
Digital Agriculture Food and Wine
Digital Agriculture, Food, and Wine deals with the implementation and integration of digital data, sensors, technology, and tools on agricultural applications from the farm to consumers. These technologies can range from big data, sensor technology, sensor networks, remote sensing, robotics, unmanned aerial vehicles (UAV). Data processing is performed using new and emerging technologies, such as computer vision, machine learning, and artificial intelligence, among others. The latest advances made by the Digital Agriculture Food and Wine Sciences group (DAFW) from The University of Melbourne deals with crop monitoring/decision making, assessment of quality of produces, non-invasive sensory analysis for consumer perception assessment, and animal stress and welfare assessments.
  • 1.4K
  • 18 Feb 2021
Topic Review
Wine Aroma and Flavor Compounds from Fermentative Origin
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively affected by the presence of off-flavors and aromas, dubious colors, or sediments present in the bottle or glass after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines result from many variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. 
  • 1.4K
  • 13 Sep 2023
Topic Review
Bran-Enriched Extruded Snacks
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted.
  • 1.4K
  • 03 Sep 2021
Topic Review
Sorghum Flour Application in Flat Breads
Sorghum (Sorghum bicolor L. Moench) is a grass belonging to the Andropogoneae tribe of the Poaceae family (alt. Gramineae) and is among the top five cereals in the total world production after wheat, maize, rice, and barley. Sorghum is a warm season cereal with a C4 photosynthetic pathway. Sorghum flour has been used in bread, especially in flat breads such as roti, injera, and kisra. Since sorghum proteins lack the unique functional properties of wheat proteins in terms of viscoelastic dough formation, sorghum flour has been used in flat breads for many years.
  • 1.4K
  • 01 Sep 2022
Topic Review
Phenolic Composition of Grape Stems
Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food, pharma and cosmetic industries. This entry statistical analysis revealed that the influence of environmental factors such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound. 
  • 1.4K
  • 30 Aug 2021
Topic Review Peer Reviewed
Mediterranean Diet, a Sustainable Cultural Asset
The Mediterranean diet is a dietary pattern and associated lifestyle that adopts mainly plant foods. The Mediterranean diet (MD) has been acknowledged by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as an intangible cultural heritage of humanity since 2013, a candidacy involving seven countries in the area, including Portugal, aiming to safeguard the MD in its multiple dimensions. The corresponding food system is recognized as healthy and sustainable by the Food and Agriculture Organization of the United Nations (FAO) and by the World Health Organization (WHO), inspiring dietary guidelines around the world. The current entry examines the sustainability and resilience of the Mediterranean dietary food pattern, using the Portuguese as a case study to examine the feasibility of prospective composite indicators in assessing the sustainability of diets and food systems. Information extracted from reports and official statistics was used to assess a set of proposed metrics. Although information to fulfil most metrics was found, some data gaps were identified, highlighting the need to improve existing metrics. The current work highlights the role of science and policy in transforming four key areas of human–nature interaction: use of natural resources, food systems, production and consumption, and cities’ sustainability. Since sustainable production and consumption (SGD 12) is key to the UN’s 2030 agenda, it is important to analyze to what extent the dissemination of the Mediterranean diet among the population can be a way to achieve this goal.
  • 1.4K
  • 14 Apr 2022
Topic Review
Nutritional Value of Tenebrio molitor
Tenebrio molitor larvae, commonly known as mealworms, as they are a rich source of nutrients and can be reared with relatively low resource input.
  • 1.4K
  • 29 Nov 2023
Topic Review
Gluten-Free Bread
There is an increasing number of people that sufferhealth problems from the consumption of wheat and other cereals that contain gluten as well as all their derived products. They can experience different health conditions such as celiac disease, non-celiac gluten sensitivity (NCGS), wheat allergy or irritable bowel syndrome. Celiac disease is a specific immune response that is caused after consumption of gluten present in wheat, rye, barley and related grains from genetically predisposed patients. On the other hand, wheat allergy is triggered by the consumption of insoluble gliadins of wheat that react with immunoglobulin E (IgE) causing allergy symptoms that could be life-threatening. Contrary to celiac disease, wheat allergy is not reported to cause permanent damage to the gastrointestinal system. For celiac patients and those diagnosed with wheat allergy, the only treatment is to adhere to a very strict diet that does not contain gluten or a wheat-free diet, respectively. Gluten-free products have come into the market in order to alleviate health problems such as celiac disease.
  • 1.4K
  • 23 Sep 2021
Topic Review
Temperature Management of Olive Fruit
The International Olive Council (IOC) defines virgin olive oils as “the oils obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.”. This definition underlines the importance and the strict relation between the fruit on the one side, and the obtained oil on the other. The quality of the latter depends to a large extent on the quality of the former. At the same time, the definition specifies the need to restrict to a minimum the treatments that can be applied before and during the extraction process and explicitly points to the importance of controlling the temperature during the processing.
  • 1.4K
  • 23 Sep 2021
Topic Review
Isothermal Amplification Methods in Detecting Food-Borne Pathogens
The isothermal amplification method, a molecular-based diagnostic technology, such as loop-mediated isothermal amplification (LAMP) and recombinase polymerase amplification (RPA), is widely used as an alternative to the time-consuming and labor-intensive culture-based detection method. However, food matrices or other compounds can inhibit molecular-based diagnostic technologies, causing reduced detection efficiencies, and false-negative results. These inhibitors originating from food are polysaccharides and polyphenolic compounds in berries, seafood, and vegetables. Additionally, magnesium ions needed for amplification reactions can also inhibit molecular-based diagnostics. The successful removal of inhibitors originating from food and molecular amplification reaction is therefore proposed to enhance the efficiency of molecular-based diagnostics and allow accurate detection of food-borne pathogens. Among molecular-based diagnostics, polymerase chain reaction (PCR) inhibitors have been reported.
  • 1.4K
  • 07 Mar 2022
Topic Review
Microalgal Food
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task.
  • 1.4K
  • 26 Aug 2021
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