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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.
  • 1.3K
  • 07 Jul 2021
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
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.
  • 1.3K
  • 19 Apr 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
Agro-Food Waste as Ingredient in Functional Beverages
Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
  • 1.3K
  • 18 Apr 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. 
  • 1.3K
  • 14 Sep 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. 
  • 1.3K
  • 13 May 2024
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
  • 1.3K
  • 13 Jul 2022
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.
  • 1.3K
  • 08 Oct 2021
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.
  • 1.3K
  • 29 Nov 2021
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.
  • 1.3K
  • 05 Jul 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
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
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
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
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
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
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
Mycotoxins in Groundnuts and Tree Nuts
Mycotoxins are toxic compounds produced as secondary metabolites by certain types of filamentous fungi under specific conditions. The contamination of nuts and nut-related products with mycotoxins is a significant global concern due to their severe consequences on human health, including carcinogenicity and immunosuppression. Aflatoxins, with a particular emphasis on aflatoxin B1, are the most common and toxic mycotoxins found in human food. Aflatoxin B1 (AFB1) is known to be highly toxic and carcinogenic.
  • 1.2K
  • 19 Dec 2023
Topic Review
Dietary Phenolic Compounds
Phenolic compounds are phytochemicals such as flavonoids which consist of flavonols, flavones, flavanonols, flavanones, anthocyanidins, isoflavones, lignans, stilbenoids, curcuminoids, phenolic acids, and tannins. They have phenolic hydroxyl groups in their molecular structures. These compounds are present in most plants, are abundant in nature, and contribute to the bitterness and color of various foods. Dietary phenolic compounds, such as quercetin in onions and sesamin in sesame, exhibit antioxidant activity and help prevent cell aging and diseases. In addition, other kinds of compounds, such as tannins, have larger molecular weights, and many unexplained aspects still exist. The antioxidant activities of phenolic compounds may be beneficial for human health. 
  • 1.2K
  • 05 May 2023
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