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Topic Review
Chinese Baijiu and Whisky
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields.
  • 1.3K
  • 23 Aug 2023
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.
  • 1.3K
  • 07 Mar 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
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
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
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
Antidiabetic Potentials of Bangladeshi Fruits
Diabetes mellitus is a life-threatening disorder affecting people of all ages and adversely disrupts their daily functions. Despite the availability of numerous synthetic-antidiabetic medications and insulin, the demand for the development of novel antidiabetic medications is increasing due to the adverse effects and growth of resistance to commercial drugs in the long-term usage. Antidiabetic phytochemicals isolated from fruit plants can be a very nifty option to develop life-saving novel antidiabetic therapeutics, employing several pathways and MoAs (mechanism of actions). The antidiabetic potential of commonly available Bangladeshi fruits and other plant parts are discussed, such as seeds, fruit peals, leaves, and roots, along with isolated phytochemicals from these phytosources based on lab findings and mechanism of actions. 
  • 1.3K
  • 23 Dec 2022
Topic Review
Honey: Against Antibiotic-Resistant Bacteria
The intrinsic characteristics and the complex composition of honey, in which different substances with antimicrobial properties are included, make it an antimicrobial agent with multiple and different target sites in the fight against bacteria. This characteristic could be behind the difficulty of bacteria to acquire honey-resistance. and suggests that it could become an effective alternative in the treatment of antibiotic-resistant bacteria.
  • 1.3K
  • 04 Dec 2020
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.
  • 1.3K
  • 12 Jun 2023
Topic Review
Carotenoid Colorants from Plants and Microalgae
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking.
  • 1.3K
  • 15 Nov 2023
Topic Review
Ultrasound in Food Technology
Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, approximately 20 kHz, are divided into two categories (i.e. low intensity waves and high intensity waves) and cannot be perceived by the human ear. Ultrasound is commonly associated with the biomedical field.
  • 1.2K
  • 07 Jul 2021
Topic Review
Potential Cold-Chain Food Quarantine Techniques
Since the outbreak of coronavirus disease-19 (COVID-19), cold-chain food contamination caused by the pathogenic severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) has attracted huge concern. Cold-chain foods provide a congenial environment for SARS-CoV-2 survival, which presents a potential risk for public health. Strengthening the SARS-CoV-2 supervision of cold-chain foods has become the top priority in many countries
  • 1.2K
  • 13 Jul 2022
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. 
  • 1.2K
  • 11 Nov 2020
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.
  • 1.2K
  • 13 Jun 2022
Topic Review
Potential Bioactive Components in Fruits and Vegetable Wastes
The food production industry generates millions of tonnes of waste every day, making it a major contributor to global waste production. Given the growing public concern about this issue, there has been a focus on utilizing the waste generated from popular fruits and vegetables, which contain high-added-value compounds. By efficiently using food waste from the fruit and vegetable industries, we can promote sustainable consumption and production practices that align with the United Nations' Sustainable Development Goals (SDGs).
  • 1.2K
  • 14 Apr 2023
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.
  • 1.2K
  • 17 Nov 2023
Topic Review
Dairy Fats and Cardiovascular Disease
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development.  Recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. 
  • 1.2K
  • 02 Jul 2021
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. 
  • 1.2K
  • 07 Aug 2023
Topic Review
Improved Health with Probiotic/MFGM
The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk, and its constituents have gained significant attention for their gut function, immune-boosting properties, and cognitive-development roles. The MFGM can directly interact with probiotic bacteria, such as bifidobacteria and lactic acid bacteria (LAB), through interactions with bacterial surface proteins. With these interactions in mind, increasing evidence supports a synergistic effect between MFGM and probiotics to benefit human health at all ages. 
  • 1.2K
  • 19 Mar 2021
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.
  • 1.2K
  • 07 Dec 2022
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