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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.
  • 1.3K
  • 23 Sep 2021
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.
  • 1.3K
  • 27 Mar 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.
  • 1.3K
  • 23 Sep 2021
Topic Review
Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG). Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. 
  • 1.3K
  • 29 Mar 2022
Topic Review
Indigenous Leafy Vegetables as Functional Food Ingredients
Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. 
  • 1.3K
  • 22 Nov 2022
Topic Review
Sweetpotato, Functional Food in Africa
Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. However, with the increased risks of non-communicable diseases plaguing developing countries, sweetpotato can be viewed in the light of a functional food. Sweetpotato has a potential of mitigating oxidative damage that leads to metabolic and other lifestyle-related diseases. Therefore, more research should focus on this aspect.
  • 1.3K
  • 07 Jun 2021
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.
  • 1.3K
  • 03 Sep 2021
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. 
  • 1.3K
  • 30 Aug 2021
Topic Review
Aflatoxin Contamination of Agricultural Products and Foods in Pakistan
Aflatoxins (AFs) are the most important, toxic, mutagenic, and carcinogenic fungal toxins that routinely contaminate food and feed.  In Pakistan, agriculture contributes approximately 21.8% to the GDP (gross domestic product), a substantial portion of the country’s overall economy. More than 65–70% of the population in Pakistan depends on agriculture for its livelihood. The warm, humid environmental conditions of Pakistan are very favorable for the invasion of environmental fungi such as Aspergillus, which can produce AFs as secondary metabolites. High humidity and insufficient ventilation in agricultural commodity storage areas are also problems in Pakistan and are key contributors to Aspergillus growth and the production of AFs in foods and feeds. Pakistani crops are, therefore, prone to contamination by AFs, with improper agronomic and storage practices by farmers and processors exacerbating the problem.
  • 1.3K
  • 09 Dec 2022
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.
  • 1.3K
  • 01 Sep 2022
Topic Review
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
  • 1.3K
  • 06 Apr 2022
Topic Review
Genetically Modified Food
The concept of “genetically modified organisms” (GMOs) refers to those organisms whose genome has been altered by inserting a gene from another organism, removing a gene, or changing a gene’s function to generate a desirable trait.
  • 1.3K
  • 25 Mar 2022
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. 
  • 1.3K
  • 13 Sep 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. 
  • 1.3K
  • 08 Jun 2023
Topic Review
Backhousia citriodora F. Muell.
Citral itself has a generally recognized as safe (GRAS) listing by the United States Food and Drug Administration (FDA), whereby when added to food, it is considered safe by experts. Hence, lemon myrtle oil has been used for citral applications and added as a flavoring and scenting agent to foods, cosmetics, aromatherapy massage oils and various household products (such as detergents, soaps, air fresheners, and insect repellents) to give a lemon or verbena scent. Citral is also an excellent starting material for the synthesis of vitamin A and the valuable fragrant ionones.
  • 1.3K
  • 30 Jul 2021
Topic Review
Non-Thermal Processing on Proteins
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties.
  • 1.3K
  • 30 Sep 2021
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.
  • 1.3K
  • 26 Aug 2021
Topic Review
Gelatin and Chitosan as Meat By-Products
Gelatin is a natural ingredient derived from animal by-products such as cattle bones, pork skins, and split cattle hides. It has healthy properties and has many applications, such as in confectionery, pharmaceutical products, meat, cosmetic and health care products, desserts, dairy products, and juices. Chitosan is a natural polysaccharide that is created by deacetylating chitin (poly (-(1 4)-Nacetyl-D-glucosamine). Chitosan is a commercially available and cheap polysaccharide that is semi-crystalline and most commonly solvable in weak organic acids, such as lactic, acetic, formic, citric, tartaric, and malic acids. Chitosan is synthesized by deacetylation of chitin (poly (β-(1 → 4)-Nacetyl-D-glucosamine), a natural polysaccharide. It is a reasonably priced and easily accessible polysaccharide.
  • 1.3K
  • 10 Jan 2023
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.
  • 1.3K
  • 29 Nov 2023
Topic Review
Intestinal ‘Infant-Type’ Bifidobacteria
To utilize host-derived nutrients, intestinal infant-type bifidobacteria have evolved a series of complex genetic pathways to metabolize human milk oligosaccharides (HMOs).
  • 1.3K
  • 18 Apr 2022
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