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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
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
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
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
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
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.
  • 1.2K
  • 25 May 2022
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
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
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
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.
  • 1.2K
  • 20 Apr 2021
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
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
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
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
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. 
  • 1.2K
  • 21 Jul 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
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
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
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
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
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