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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
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
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.
  • 1.3K
  • 20 Apr 2021
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
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. 
  • 1.3K
  • 02 Jul 2021
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.
  • 1.3K
  • 17 Dec 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.
  • 1.3K
  • 15 Mar 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. 
  • 1.3K
  • 19 Mar 2021
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. 
  • 1.3K
  • 05 Sep 2022
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.
  • 1.3K
  • 08 Feb 2022
Topic Review
Functional Properties of Seaweed Proteins
Seaweeds contain several bioactive compounds, including polysaccharides, polyphenols, lipids, polyunsaturated fatty acids (PUFAs), sterols, proteins, dietary fiber, pigments, and vitamins. Several studies have revealed that seaweeds are an excellent source of various proteins (amino acids, peptides, phycobiliproteins, and lectins) with interesting biological properties.
  • 1.3K
  • 25 May 2022
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. 
  • 1.3K
  • 18 Feb 2021
Topic Review
Microencapsulation of Essential Oils by Coacervation
Essential oils (EO) are called essential in the sense that it contains the essence of the aroma of the plant it is derived from, whereas the term “oil” is used because it contains the oil-soluble chemicals in the plant, not only because it feels oily. EOs are also known as volatile oils, ethereal oils, or aetheroleum. The wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation.  To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying—the most commonly used method—complex coacervation seems to be an interesting alternative. 
  • 1.2K
  • 30 Aug 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
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
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
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
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
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
Functional Compounds and Ingredients from Soybean to Tofu
Soybean (Glycine max) is a soybean plant whose seeds are abounding in protein. In Asia, the soybean is a native plant with oval and spherical fruits. Due to different strains, the color of the seed coat is yellow, light green, brown, and black; they are also known as soy, green, and black beans. 
  • 1.2K
  • 09 Mar 2023
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