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Topic Review Peer Reviewed
Greek Honey Authentication: Botanical Approach
Honey is a functional, honeybee product with a useful role in human nutrition and several health benefits. Greece is a Mediterranean region with several types of monofloral honey. Today, Greek honey has acquired an important position in national and international markets. Due to this increased industrialization and globalization, quality control is a necessity. Mislabeling constitutes one of the most notable types of fraudulence, while most consumers are looking for authentic honey. Moreover, producers and suppliers are searching for rapid and analytical methodologies to secure Greek honey in a competitive environment. In this entry, the classical (melissopalynological, physicochemical) and analytical (chromatographic, spectrometric, and spectroscopic) methods for the standardization of the botanical origin of Greek honey will be described. 
  • 1.2K
  • 13 Apr 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.
  • 1.2K
  • 25 May 2022
Topic Review
Phospholipid Subclasses and Their Biological Functions
Neurodegenerative diseases are a group of disorders characterised by progressive loss of brain function. The most common of these is Alzheimer’s disease, a form of dementia. Intake of macro- and micro-nutrients impacts brain function, including memory, learning, mood, and behaviour. Lipids, particularly phospholipids and sphingolipids, are crucial structural components of neural tissues and significantly affect cognitive function. Lipids, therefore, may be able to modify the onset and progression of neurodegeneration.
  • 1.2K
  • 03 Jan 2023
Topic Review
Phytoextracts as Crop Biostimulants and Natural Protective Agents
Plants are the basic source of food, energy and dietary fibers for mankind. However, the production of cereal crops affected due to various biotic and abiotic factors due to anthropogenic activities. Fungal pathogens are responsible for plant diseases and cause high economic losses. Synthetic fungicides, which are toxic and harmful to the environment, are used to control plant diseases caused by fungal pathogens; the trend is shifting towards healthy, safe and sound ecofriendly control of fungal pathogens. Phytoextracts of Beta vulgaris, Moringa oleifera, Citrus sinensis, Melia azedarach and Azadirachta indica significantly inhibited the fungal growth and spore germination.
  • 1.2K
  • 17 Nov 2022
Biography
Junming Sun
Dr. Sun obtained his Ph.D. in Biochemistry and Molecular Biology from China Agriculture University, Beijing, China. Currently, Dr. Sun is a Professor at the Institute of Crop Sciences, CAAS. He mainly focuses on seed biochemistry quality analysis and molecular marker assisted selection for soybean breeding on yield, quality, and resistant characters, including protein and oil content, fatty acid
  • 1.2K
  • 31 Jan 2023
Topic Review
Adipocyte Browning
The role of brown adipocytes in thermogenesis is a potential target for preventing obesity. Obesity results from adipocyte hypertrophy and hyperplasia caused by a severe energy imbalance between food intake and energy expenditure. To achieve both safety and multifunctionality, many in vitro and in vivo studies have focused on finding food extracts or natural products for stimulating adipocyte browning (elevating beige adipocyte differentiation and functions) and combating obesity and related metabolic diseases.
  • 1.2K
  • 26 Apr 2021
Topic Review
Bioactive Compounds of Persimmon Leaves
Traditionally, persimmon leaves (PL) are used as a functional tea in Asian culture to cure different ailments, and are also incorporated into various food and cosmeceutical products as a functional ingredient. PL mainly contain flavonoids, terpenoids, and polysaccharides, along with other constituents such as carotenoids, organic acids, chlorophylls, vitamin C, and minerals. The major phenolic compounds in PL are proanthocyanidins, quercetin, isoquercetin, catechin, flavonol glucosides, and kaempferol. Meanwhile, ursolic acid, rotungenic acid, barbinervic acid, and uvaol are the principal terpenoids. These compounds demonstrate a wide range of pharmacological activities, including antioxidant, anticancer, antihypertensive, antidiabetic, anti-obesity, anti-tyrosinase, antiallergic, and antiglaucoma properties. PL contain a high amount of flavonoids (e.g., astragalin, hyperin, isoquercitrin, kaempferol, and quercetin) and terpenoids along with other compounds, including chlorophylls, carotenes, kryptoxanthin, cellulose, hemicelluloses, and lignins. These compounds exhibit potential antioxidant, antihypertensive, anti-inflammatory, anticancer, antidiabetic, antiallergic, and antimicrobial effects. 
  • 1.2K
  • 14 Apr 2023
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
Synergistic Hypolipidemic Effects and Mechanisms of Phytochemicals
Hyperlipidemia, a chronic disorder of abnormal lipid metabolism, can induce obesity, diabetes, and cardiovascular and cerebrovascular diseases such as coronary heart disease, atherosclerosis, and hypertension. Increasing evidence indicates that phytochemicals may serve as a promising strategy for the prevention and management of hyperlipidemia and its complications. At the same time, the concept of synergistic hypolipidemic and its application in the food industry is rapidly increasing as a practical approach to preserve and improve the health-promoting effects of functional ingredients. Due to the complexity of the lipid metabolism regulatory network, the synergistic regulation of different metabolic pathways or targets may be more effective than single pathways or targets in the treatment of hyperlipidemia.
  • 1.2K
  • 23 Sep 2022
Topic Review
Fundamentals of Covalent Organic Frameworks Based Electrochemical Sensors
The international community has been paying close attention to the issue of food safety as a matter of public health. The presence of a wide range of contaminants in food poses a significant threat to human health, making it vital to develop detection methods for monitoring these chemical contaminants. Electrochemical sensors using emerging materials have been widely employed to detect food-derived contaminants. Covalent organic frameworks (COFs) have the potential for extensive applications due to their unique structure, high surface area, and tunable pore sizes.
  • 1.2K
  • 02 Jan 2024
Topic Review
Utilization of Low-Value Fish
A low value fish is a product which addresses one or more points of the following: a) a fish discarded because of unwanted traits (weight, dimension etc...) b) an accidental catch c) a species of moderate value. There are several possibilities to valorize low-value fish material and this entry offers an overview of the most useful ways.
  • 1.1K
  • 31 Jan 2022
Topic Review
Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat
As novel carrier biomaterials, decellularized scaffolds have promising potential in the development of cellular agriculture and edible cell-cultured meat applications. Decellularized scaffold biomaterials have characteristics of high biocompatibility, bio-degradation, biological safety and various bioactivities, which could potentially compensate for the shortcomings of synthetic bio-scaffold materials. They can provide suitable microstructure and mechanical support for cell adhesion, differentiation and proliferation. 
  • 1.1K
  • 20 Dec 2022
Topic Review
Legume Protein Hydrolysates
Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today. In vitro and in vivo research has shown the bioactive peptides generated from legume protein hydrolysates, such as antioxidant, anti-hypertensive, anticancer, anti-proliferative, anti-inflammatory, etc., in the context of different disease mitigation. Therefore, researchers describe the recent advances in in vitro and in vivo studies of antioxidant, anti-hypertensive and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicated that antioxidant legumes peptides are characterized by shortchain sequence amino acids and possess anti-hypertensive properties by reducing systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR).
  • 1.1K
  • 24 Mar 2023
Topic Review
Anthocyanin Delivery Systems
Anthocyanins (ACNs) are polyphenolic, water-soluble pigments, and phytochemicals, which in recent years, have garnered the interest of consumers, researchers, and industries for their various potential preventative and/or therapeutic health benefits and applications in the food industry. ACN-based processed foods have emerged as functional foods with significant therapeutic potential against various health conditions. ACNs can be stabilized by embedding them in nanocarrier systems to produce microcapsules, acylating their reactive groups, or forming copigments with other macromolecules
  • 1.1K
  • 05 Dec 2022
Topic Review
Cruciferous Sprouts as Sources of Bioactive Compounds
Edible sprouts with germinating seeds of a few days of age are naturally rich in nutrients and other bioactive compounds. Among them, the cruciferous (Brassicaceae) sprouts stand out due to their high contents of glucosinolates (GLSs) and phenolic compounds.   
  • 1.1K
  • 15 Oct 2021
Topic Review
Stilbenes, Phenolic Acids and Tannin Nutraceuticals and Metabolites
Nutraceuticals are generally defined as a food or part of a food that provides benefits to health in addition to its nutritional content. They have been receiving increasing attention due to their potential role as adjuvants against non-communicable chronic diseases (cardiovascular disease, diabetes, cancer, etc.). Positive effects have been reported associated with an average dietary consumption of several nutraceutical classes, meaning that the primary compound might not be solely responsible for all the biological effects. The in vivo activities of such biomolecules might be carried out by metabolites derived from gut microbiota fermentative transformation.
  • 1.1K
  • 13 Jul 2022
Topic Review
Purslane Polysaccharides
Portulaca oleracea L. (purslane) is a widely distributed plant with a long history of cultivation and consumption. Notably, polysaccharides obtained from purslane exhibit surprising and satisfactory biological activities. Purslane polysaccharides are an important material base component for purslane to play pharmacological and health functions. They are widely used and involve many fields. 
  • 1.1K
  • 26 Jun 2023
Topic Review
Sewage Sludge as Soil Amendment
Overexploitation of resources makes the reutilization of waste a focal topic of modern society, and the question of the kind of wastes that can be used is continuously raised. Sewage sludge (SS) is derived from the wastewater treatment plants, considered important underused biomass, and can be used as a biofertilizer when properly stabilized due to the high content of inorganic matter, nitrate, and phosphorus. However, a wide range of pollutants can be present in these biosolids, limiting or prohibiting their use as biofertilizer, depending on the type and origin of industrial waste and household products. Long-term applications of these biosolids could substantially increase the concentration of contaminants, causing detrimental effects on the environment and induce hyperaccumulation or phytotoxicity in the produced crops.
  • 1.1K
  • 11 Mar 2021
Topic Review
Aspergillus Strain for the Production of Itaconic Acid
Itaconic acid (IA) is a well-known bio-based monounsaturated organic acid (C5H6O4), with a white color and crystalline structure. It is widely used in the agro-based, plastics, textile, paint and pharmaceutical sectors, owing to its flexible structure, due to the presence of functional groups with covalent double bonds. IA is an alternative to the petrochemicals acrylic and methacrylic acids.
  • 1.1K
  • 15 Nov 2022
Topic Review
3D Food Printing Applications and Dysphagia
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome.
  • 1.1K
  • 23 Jun 2022
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