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Topic Review
Prunus avium L.(Sweet Cherry) By-Products
Prunus avium L. (sweet cherry) is one of the most appreciated fruit due to its organoleptic and nutritional value. Interestingly, cherry leaves, stems, and flowers are agri-food by-products rich in bioactive compounds that are mostly still unexploited. Stems and leaves have been used in folk medicine since ancient times.
  • 1.2K
  • 08 Oct 2021
Topic Review
Dietary Isothiocyanates
Diet plays an important role in health. A high intake of plant chemicals such as glucosinolates/isothiocyanates can promote optimal health and decrease the risk of cancer. Some research has discovered more novel mechanisms of action for the effects of isothiocyanates including the modulation of tumor microenvironment, the inhibition of the self-renewal of stem cells, the rearrangement of multiple pathways of energy metabolism, the modulation of microbiota, and protection against Helicobacter pylori. 
  • 1.2K
  • 10 Feb 2023
Topic Review
Postbiotics in Food and Pharmaceutical Industry
The use of postbiotics as functional ingredients in foods offers several benefits during the industrial handling and commercialization of food products, including the ability to be added to some foods that are thought to be detrimental to the survival of probiotics. This helps to grow the market for functional foods. Practically speaking, because their viability is not necessary for either large-scale production or consumption, postbiotics are more stable and secure for food and pharmaceutical uses than the living bacteria they are produced from. A change in processing conditions or scaling that can result in structural modifications and variations in the physiological function of postbiotics may make it difficult to produce postbiotics on a large scale in the industry. This is true even though the production of these compounds is possible at the laboratory scale or under small-scale conditions. 
  • 1.2K
  • 20 Oct 2022
Topic Review
Interaction among Substances in Buckwheat Groats
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat grain in Europe and some parts of China and Japan.
  • 1.2K
  • 15 Mar 2023
Topic Review
Extractions and Processing of Biologically Active Compounds
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. 
  • 1.2K
  • 13 May 2024
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.
  • 1.2K
  • 14 Apr 2022
Topic Review
Chenopodium quinoa Willd. (Quinoa)
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal belonging to the Amaranthaceae family that is native to the Andean region in South America. Peru is the leading quinoa-exporting country, exporting quinoa with a value of $98.5 million dollars, followed by Bolivia, the Netherlands, the United States, Spain, Germany, Canada, France, Ecuador, and Belgium.
  • 1.2K
  • 19 Apr 2022
Topic Review
Carbon Emission Mitigation in the Food Industry
The food system plays a significant role in anthropogenic greenhouse gas (GHG) emissions, contributing to over one-third of these emissions. There has been limited attention given in the literature on how the food industry can effectively address the carbon issue.
  • 1.2K
  • 05 Jul 2023
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. 
  • 1.2K
  • 14 Sep 2023
Topic Review
Nut Allergenicity
Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis.  Food processing is proposed as a tool to modify the allergenicity of nuts, to ensure their safety and to improve their organoleptic properties. The effect of processing (conventional and novel methods) on nut allergenicity is variable by abolishing existing epitopes or generating neoallergens.
  • 1.2K
  • 06 Sep 2021
Topic Review
Enumeration of Brettanomyces in Wine Using Impedance
Brettanomyces bruxellensis is a wine spoilage concern in wineries around the world. In order to maintain wine quality during storage and ageing, it is imperative to control and monitor this yeast. Being a fastidious slow growing yeast, which requires 5 to 14 days of incubation for visible growth in agar plates, it is difficult to detect growth (colonies) by conventional agar plate count method. Yeast enumeration by impedance was investigated because previous research using other microorganisms has shown that it is potentially faster than plate counting. The relationship between plate counting and impedance detection times was investigated for Brettanomyces inoculated in red wine samples. A linear relationship between log plate count concentrations and impedance detection times was found. Incubation time was reduced from 120 h down to 0.9 and 57.7 h for samples with 6.7 × 10E7 and 1.8 × 10E2 cfu/mL, respectively, using the ‘indirect’ impedance method. The ‘indirect’ impedance method has the potential to be used by the wine industry to control and monitor the Brettanomyces numbers in wines.
  • 1.2K
  • 17 Mar 2022
Topic Review
Aloe vera Gel
Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality.
  • 1.2K
  • 29 Nov 2021
Topic Review
Plant-Based Byproducts as Fining Agents for Winemaking
An increasing number of consumers demand traceability along the entire food production chain for several reasons, including to avoid the use of animal proteins as coadjuvants in plant-based products such as wine. To achieve sustainable, organic, and environmentally friendly wines, enologists are seeking plant-based and allergen-free alternatives to traditional fining agents. 
  • 1.2K
  • 17 Mar 2022
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. 
  • 1.2K
  • 13 Sep 2023
Topic Review
Seaweeds as a Functional Ingredient
Seaweeds are autotrophic organisms of simple structure with little or no cellular differentiation and complex tissues, so they are talophytes. They are classified taxonomically into three groups—Chlorophyta, Phaeophyceae, and Rhodophyta, corresponding to green, brown, and red algae, respectively.
  • 1.2K
  • 19 Apr 2022
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).
  • 1.2K
  • 24 Dec 2021
Topic Review
Effects of Microwaves, Ultrasonication, and Thermosonication on Milk
Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk.
  • 1.2K
  • 13 Jan 2022
Topic Review
Wheat Bran Modifications
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. 
  • 1.2K
  • 16 Aug 2021
Topic Review
Seaweeds and Gut Health Benefits
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. 
  • 1.2K
  • 06 Jul 2021
Topic Review
Alternative Pesticide Residue Detection Methods
Pesticides have been extensively used in agriculture to protect crops and enhance their yields, indicating the need to monitor for their toxic residues in foodstuff. To achieve that, chromatographic methods coupled to mass spectrometry is the common analytical approach, combining low limits of detection, wide linear ranges, and high accuracy. However, these methods are also quite expensive, time-consuming, and require highly skilled personnel, indicating the need to seek for alternatives providing simple, low-cost, rapid, and on-site results. In this study, we critically review the available screening methods for pesticide residues on the basis of optical detection during the period 2016–2020. Optical biosensors are commonly miniaturized analytical platforms introducing the point-of-care (POC) era in the field. Various optical detection principles have been utilized, namely, colorimetry, fluorescence (FL), surface plasmon resonance (SPR), and surface enhanced Raman spectroscopy (SERS). Nanomaterials can significantly enhance optical detection performance and handheld platforms, for example, handheld SERS devices can revolutionize testing. All in all, despite being in an early stage facing several challenges, i.e., long sample preparation protocols, such POC diagnostics pave a new road into the food safety field in which analysis cost will be reduced and a more intensive testing will be achieved.
  • 1.2K
  • 20 Apr 2021
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