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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
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
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
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
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
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
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
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
Sea Buckthorn Fruit Utilization
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of novel functional foods. A part of this process is the development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. These products are characterised by improved sensory properties, enhanced antioxidant activity and increased probiotics viability. 
  • 1.3K
  • 28 Apr 2021
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
Phytochemical Groups in Bee Pollen and Bread
Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids.
  • 1.3K
  • 31 Jan 2023
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
Himalayan Sources of Anthocyanins
Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. In this entry, some Himalayan sources of anthocyanins have been described to create a path for further research and sustainable utilization. 
  • 1.3K
  • 21 Jul 2023
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
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.
  • 1.3K
  • 06 Sep 2021
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. 
  • 1.3K
  • 20 Oct 2022
Topic Review
Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community.
  • 1.3K
  • 07 Nov 2022
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.
  • 1.3K
  • 19 Dec 2023
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. 
  • 1.3K
  • 10 Feb 2023
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. 
  • 1.3K
  • 16 Aug 2021
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