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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
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
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
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
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
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
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
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
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
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. 
  • 1.3K
  • 05 May 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
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
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
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
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
Health-Promoting Benefits of Vegetable Oils
Vegetable oil is an indispensable ingredient in the human daily life diet, not only due to its sensory attributes when used as a cooking medium, but also as an supply energy to maintain body normal temperature. Vegetable oils (VOs) provide essential fatty acids (EFAs) which serve as carriers for liposoluble vitamins, act as precursors for steroid hormones and prostaglandins synthesis, and play a significant role in health protection and disease prevention.
  • 1.3K
  • 06 Sep 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.
  • 1.3K
  • 19 Dec 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
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
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