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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
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
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
Oleogels as a Promising Alternative in Meat Products
The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry.
  • 1.3K
  • 29 Jan 2024
Topic Review
The Toxicity of Zearalenone
Zearalenone (ZEA) is one of the top five agriculturally important and of greatest concern mycotoxins. Its toxicity is mainly manifested in the following aspects: reproductive toxicity, hepatotoxicity, immunotoxicity, genotoxicity, and carcinogenicity. Several acute toxicity studies have given oral LD50s of ZEA, which are above 2000, 4000, and 5000 mg/kg bw in mice, rats, and Guinea pigs, respectively. The no-observed-effect level (NOEL) of ZEA in pigs and rats shown by 90-day sub-chronic oral toxicity studies were 40 and 100 μg/kg bw, respectively. Since ZEA has an estrogen-like structure, it binds to various estrogen receptors (ERs). Therefore, low-dose ZEA interferes with the physiological–metabolic response and affects the vital functions of the body. Reproductive toxicity is one of ZEA’s main toxic effects, which causes reproductive disorders in various animals. Besides, ZEA is a potential carcinogen. The International Agency for Research on Cancer (IARC) classifies ZEA as the first Class 3 carcinogen. Existing studies indicate that ZEA induces genotoxicity by DNA fragmentation, micronucleus formation, DNA adduct formation, chromosomal aberrations, and apoptosis. Additionally, ZEA induces liver lesions accompanied by cancer development. Moreover, ZEA is immunotoxic and nephrotoxic. It causes changes in immune parameters and chronic progressive nephropathy both in vivo and vitro.
  • 1.3K
  • 13 Jun 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
Saffron Authentication and By-Products
Plants and vegetables are major sources of food bioactives. Spices and herbs are plant materials that provide a wide range of biologically active compounds. In addition to being used as sources of aroma, flavor, and color and as preservatives, spices and herbs have been used for medicinal purposes and health and wellness for centuries. Aromatic spices can be added to food in their natural state as a powder or extract. In the food industry, it is not only the active parts of vegetables or plants that are important since there are several uses for their waste or by-products as ingredients in different food formulations. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. 
  • 1.3K
  • 14 Nov 2022
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
Biological Activity of Phenolic Compounds in Grape Juices
Phenolic compounds present in grapes and their derivatives, such as grape juices, represent today a broad area of research, given the benefits they have on human health. Grape juice can be produced from any grape variety once it matures appropriately. However, only in traditional wine-producing regions are grape juices produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially made from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics, such as the natural flavor after pasteurization. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers and cardiovascular and neurodegenerative diseases. 
  • 1.3K
  • 13 Sep 2023
Topic Review
Extra Virgin Olive Oil from Destoned Fruits
Many factors influence the quality of virgin olive oil: olives, harvesting methods, extraction technologies from the crushing of the olives to the separation of the oily phase. All the operations required in the oil extraction process are aimed at obtaining the highest quality of oil from the fruits. In this context, the preparation phase of the olive paste is very fundamental.
  • 1.3K
  • 09 Jun 2022
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
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
Steam Explosion Technology in Modification of Food Fiber
Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. Steam explosion (SE) technology is a new type of physicochemical modification technology of food raw materials. SE is a method that presses high-pressure and high-temperature steam into cell walls and plant tissues, applying the thermochemical action of high-temperature cooking coupled with the physical tearing action of instantaneous blasting.
  • 1.3K
  • 07 Dec 2022
Topic Review
Collagen Hydrolysates
Collagen hydrolysates (CHs) are products with low molecular weight (MW) peptides, and are a result of industrialized processed collagen. Collagen extraction is often a by-product of the meat industry, with the main source for collagen-based products being bovine, although it can also be obtained from porcine and piscine sources. CHs have demonstrated positive results in clinical trials related to joint health, such as decreased joint pain, increased mobility, and structural joint improvements. The bioactivity of CHs is primarily attributed to their bioactive peptide (BAP) content. However, there are significant knowledge gaps regarding the digestion, bioavailability, and bioactivity of CH-derived BAPs, and how different CH products compare in that regard. 
  • 1.3K
  • 14 Sep 2023
Topic Review
Non-Alcoholic and Craft Beer
 Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolicantioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market. 
  • 1.3K
  • 11 Nov 2020
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
Topic Review
Pectins and The Health Effects
Pectin, a plant-derived polysaccharide, possesses immense technological and biological application value. Several variables influence pectin’s physicochemical aspects, resulting in different fermentations, interactions with receptors, and other functional properties. Some of those variables are molecular weight, degree of methylation and blockiness, and monosaccharide composition. Cancer cell cytotoxicity, important fermentation-related byproducts, immunomodulation, and technological application were found in cell culture, animal models, and preclinical and clinical assessments. 
  • 1.3K
  • 07 Aug 2023
Topic Review
Licorice (Glycyrrhiza glabra)-Derived Compounds
Licorice (Glycyrrhiza glabra) has been largely used for thousands of years in traditional Chinese medicine. Licorice and its derived compounds possess antiallergic, antibacterial, antiviral, anti-inflammatory, and antitumor effects. G is a triterpene glycoside complex and has been shown to possess cytotoxic effects against several cancer cell lines such as colon, lung, leukemia, melanoma, and glioblastoma (GBM). GA, an aglycone of G, has been demonstrated to have pro-apoptotic effects on human hepatoma, promyelocytic leukemia, stomach cancer, Kaposi sarcoma-associated herpesvirus-infected cells, and prostate cancer cells in vitro by inducing DNA fragmentation and oxidative stress.
  • 1.3K
  • 14 Apr 2022
Topic Review
Molecular Dynamics Simulation for Food Products and Processes
Molecular dynamics (MD) simulation is a particularly useful technique in food processing. Normally, food processing techniques can be optimized to favor the creation of higher-quality, safer, more functional, and more nutritionally valuable food products. Modeling food processes through the application of MD simulations, namely, the Groningen Machine for Chemical Simulations (GROMACS) software package, is helpful in achieving a better understanding of the structural changes occurring at the molecular level to the biomolecules present in food products during processing.
  • 1.3K
  • 20 Jan 2022
Topic Review
Distributed Ledger Technology
"Distributed Ledger Technology (DLT) is a term used to represent a digital network of distributed models, consisting of blockchain-based ledgers, and collaborating on shared tasks and activities. Blockchain technology is a data structure, composed of “blocks”, that are cryptographically linked together in a chained sequence using cryptographic hashes, secured against manipulations. Due to wider functionality, DLT is a commonly used term for a computer-based system consisting of distributed ledger-based data structures, which can provide increased levels of trust, service availability, resiliency, and security of digital systems, as well as distributed storage, computation, and control."
  • 1.3K
  • 27 Apr 2021
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