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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
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.
  • 1.2K
  • 31 Jan 2023
Topic Review
Bioactivity of Ascorbic Acid
Ascorbic acid (L-enantiomer) is commonly known as vitamin C composed of six carbons and related to the C6 sugars. It is the aldono-1,4-lactone of a hexonic acid with an enediol group on carbons 2 and 3. As an essential micronutrient, ascorbic acid plays a vital role in maintaining normal metabolic processes and homeostasis within the human body.
  • 1.2K
  • 08 Feb 2022
Topic Review
Wines Aging
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels.
  • 1.2K
  • 02 Feb 2021
Topic Review
Psidium guajava L. 
Psidium guajava L. (guava) is a small tree known for its fruit flavor that is cultivated almost around the globe in tropical areas. Its fruit is amazingly rich in antioxidants, vitamin C, potassium, and dietary fiber. Psidium guajava L., commonly known as guava is a small tree, and is grown in tropical areas of world due to its fruits. Guava leaf tea and some complementary items are available in many stores in Japan, as it is considered that phenolic compounds of guava leaves can resolve particular health issues such as the modulation of blood sugar levels. In addition to being a healthy and tasty food, the fruit is an excellent source of dietary fiber. Eating guavas may aid healthy bowel movements and prevent constipation.
  • 1.2K
  • 01 Nov 2022
Topic Review
Thermal and Hurdle Approaches in Microbial Inactivation
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. 
  • 1.2K
  • 05 Sep 2022
Topic Review
Donkey Milk Bioactive Proteins&Peptides
Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow's milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative, and antidiabetic activity, stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all components of donkey milk can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a major role.
  • 1.2K
  • 25 Sep 2020
Topic Review
Selenium Biofortification
The selenium (Se) is a crucial trace element for many living organisms, including soil microorganisms, plants, and animals including humans. The Se is taken up in the living cells of microorganisms, plants, animals, and humans in several inorganic forms such as selenate, selenite, elemental Se, and selenide. Biofortification of Se would help mitigation of Se deficiency in humans and animals. 
  • 1.2K
  • 18 Feb 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.
  • 1.2K
  • 18 Apr 2023
Topic Review
Biomedical Effects of Cinnamon
Cinnamon, appreciated for centuries for its peculiar flavor and aroma, is the dried brown colored inner bark of an evergreen tree of the laurel family. Cinnamon is used by people all over the world for cooking (spice and flavoring agent), in perfumes industry , and  in medicinal products.
  • 1.2K
  • 03 Nov 2021
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. 
  • 1.2K
  • 28 Apr 2021
Topic Review
Ultrasound Technology Applied in Food Industry
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material.
  • 1.2K
  • 07 Apr 2023
Topic Review
Rheological Properties of Durum Wheat Semolina
Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. It is here provided an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina.
  • 1.2K
  • 17 Dec 2021
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.
  • 1.2K
  • 07 Nov 2022
Topic Review
Potential of the Aleurone Layer in Bread-Based Products
The wheat aleurone layer is the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. 
  • 1.2K
  • 30 Nov 2022
Topic Review
“Orange” Wine
“Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes.
  • 1.2K
  • 11 Sep 2023
Topic Review
Citrobacter sp. in Fish
Fish is considered a highly nutritious food that constitutes the human diet, produced through fishing and aquaculture activities, to be marketed and consumed around the world in different presentations and culinary preparations. Fish is also very susceptible to spoilage and contamination by microorganisms throughout the food chain, which may be part of the usual microbiota or incorporated into food derived from inadequate hygiene practices in the food industry. Fish has been associated worldwide with disease outbreaks derived from consumption, where various bacteria and/or metabolites (biogenic amines) are some of the main casual agents. Citrobacter sp. is considered a pathogen in fish, as well as in humans, derived from the consumption of contaminated food, generating infections or histamine poisoning as it is part of the generating microbiota.
  • 1.2K
  • 19 Jun 2023
Topic Review
Oleogels as a Promising Alternative in Meat Products
The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry.
  • 1.2K
  • 29 Jan 2024
Topic Review
Plant- and Food-Derived Health-Beneficial Bioactive Peptides
Natural bioactives can be classified into micronutrients (i.e., vitamins and minerals); phytonutrients (e.g., phenolics, alkaloids, and terpenes); pre- and probiotics; and bioactive peptides. In particular, bioactive peptides have remained largely underappreciated as molecular deliverers of health promotion, mainly due to: (assumedly) poor bioavailability after oral consumption due to proteolysis along the gastrointestinal tract; limited transport from the gut lumen to the bloodstream; and, importantly, insufficient discovery and translation based on serendipitous research and/or high-throughput screening.
  • 1.2K
  • 22 Nov 2022
Topic Review
Whey Proteins for Type 2 Diabetes Mellitus
Type 2 diabetes mellitus (T2DM) is a major cause of morbidity and mortality, and it is a major risk factor for the early onset of cardiovascular diseases (CVDs). More than genetics, food, physical activity, walkability, and air pollution are lifestyle factors, which have the greatest impact on T2DM. Certain diets have been shown to be associated with lower T2DM and cardiovascular risk. Diminishing added sugar and processed fats and increasing antioxidant-rich vegetable and fruit intake has often been highlighted, as in the Mediterranean diet. However, less is known about the interest of proteins in low-fat dairy and whey in particular, which have great potential to improve T2DM and could be used safely as a part of a multi-target strategy.
  • 1.2K
  • 28 Mar 2023
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