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Topic Review
Virgin Olive Oil
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth.
  • 1.1K
  • 25 Feb 2021
Topic Review
Natural Products in Honey Bee Gut Parasite
Honey bees (Apis mellifera L.) are a highly valuable natural resource, and are of great importance to the human population and the whole ecosystem. They play a critical role as pollinators of agricultural crops, wild flora, and natural vegetation, and are an effective biological monitor of environmental contaminants, acting as collectors for airborne particulates and dust deposited on the surfaces on which they land. Honey bees are also source of honey, royal jelly, propolis, bee pollen, bee bread, venom, and wax.
  • 1.1K
  • 23 Nov 2022
Topic Review
Bisphenol A Analogues in Food
Bisphenol A (BPA) is the most well-known compound from the bisphenol family. As BPA has recently come under pressure, it is being replaced by compounds very similar in structure.
  • 1.1K
  • 06 Sep 2021
Topic Review
Pulsed Electric Field on Dairy and Plant Proteins
Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins’ structure and techno-functional properties.
  • 1.1K
  • 07 Jun 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. 
  • 1.1K
  • 21 Jul 2023
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.
  • 1.1K
  • 06 Sep 2023
Topic Review
Application of Metal Nanoparticles in Protective Edible Coatings
Metal nanoparticles (NPs) are increasingly being used in many areas, e.g., industry, pharmacy, and biomedical engineering. NPs can be obtained through chemical and biological synthesis or using physical methods. AgNPs, AuNPs, CuNPs, FeNPs, MgNPs, SnO2NPs, TiO2NPs, and ZnONPs are the most commonly synthesized metal nanoparticles. Many of them have anti-microbial properties and documented activity supported by many tests against some species of pathogenic bacteria, viruses, and fungi. AgNPs, which are used for the production of commercial self-sterilizing packages, are one of the best-explored nanoparticles. Moreover, the EFSA has approved the use of small doses of silver nanoparticles (0.05 mg Ag·kg−1) to food products. Recent studies have shown that metal NPs can be used for the production of coatings to prevent the spread of the SARS-CoV-2 virus, which has caused the global pandemic. Some nanoparticles (e.g., ZnONPs and MgONPs) have the Generally Recognized As Safe (GRAS) status, i.e., they are considered safe for consumption and can be used for the production of edible coatings, protecting food against spoilage. Promising results have been obtained in research on the use of more than one type of nanometals, which prevents the development of pathogen resistance through various mechanisms of inactivation thereof. 
  • 1.1K
  • 21 Apr 2022
Topic Review
Packaging Innovations of Meat and Meat Products
In edible packaging, the application of natural and renewable biopolymers is gaining popularity as, unlike petroleum-based plastic packaging materials, they do not cause environmental problems. Packaging using active compounds further extends the shelf life of food products compared with traditional packaging by reducing the adverse effects during storage, such as oxidation, microbial growth, and moisture loss. On the other hand, the inclusion of natural bioactive substances in packaging provides an opportunity to increase the shelf life of food products and/or decrease the use of preservatives.
  • 1.1K
  • 10 Feb 2023
Topic Review
Biomedical and Environmental Applications of Nonthermal Plasma
Atmospheric plasmas have led to the formation of nonthermal plasma (NTP). A number of novel plasma diagnostic approaches have been implemented and reported in order to better understand the physics of NTP. The use of NTP is a novel approach to producing reactive oxygen and nitrogen species. Plasma technology has many applications, including electrical device microfabrication, biomedicine, dentistry, agriculture, ozone generation, chemical synthesis, surface treatment, coating, and disease therapy.
  • 1.1K
  • 04 Apr 2023
Topic Review
Microalgae/Macroalgae Extracts on NAFLD
Non-alcoholic fatty liver disease (NAFLD) covers a wide spectrum of histopathological abnormalities ranging from simple steatosis to steatohepatitis (NASH). Algae represent a good source of proteins, vitamins, minerals and fiber. In addition, they are rich in a great number of bioactive compounds, such as peptides, pigments, phenolic compounds and fatty acids with potential applications in health, due to their antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic, antihypertensive, antihiperlipidaemic and antiobesity effect. 
  • 1.1K
  • 26 Jul 2021
Topic Review
Portuguese Triticum aestivum
Bread wheat (Triticum aestivum) is a major crop worldwide, and it is highly susceptible to heat. Genetic diversity is scarce as regards heat tolerance, and remains a major concern for breeders in Mediterranean region. Grain traits were evaluated in Portuguese Triticum aestivum germplasm after plants exposure to heat during grain filling stage. Seven ancient landraces and traditional varieties from INIAV wheat collection, Gentil Rosso, Grécia, Mocho de Espiga Branca (MEB), Mocho de Espiga Quadrada (MEQ), Transmontano 94 (T94), Restauração and Ruivo, and two commercial varieties, Ardila and Nabão, were considered in the study. Plants were grown in a semi-controlled greenhouse. Heat increased test weight (TW), thousand-kernel weight (TKW), soluble sugars, protein and essential fatty acids (C18:1 and C18:2)  in some of the genotypes. From PCA analysis of traits, one commercial (Ardila) and two landraces (Restauração and Russo) showed clustering in approximate positions no matter the treatment and seem to be less susceptible to heat. In contrast, one landrace (MEQ) seems more differentially affected and hence less adapted to high temperatures during grain filling. Physiological responses to heat, particularly their impact on grain filling and quality, may assist breeding design of heat-adapted wheat in the scenario of predicted climate changes.
  • 1.1K
  • 24 Mar 2022
Topic Review
Food Fraud
Food fraud is an increasingly problematic phenomenon, whose presence may be significantly reduced by FBOs, by implementing a food quality management system and food defence principles within production (FSCC 22000, BRC Food Standard 8, PAS 96, IFS Food Version 6.1, SQF Quality Code), in order for manufacturers that have an interest to retain the quality of the final food product, as well as consumers’ trust.
  • 1.1K
  • 13 May 2024
Topic Review
Seaweed Proteins and Derived Peptides
Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes, glycoproteins, cell wall-attached proteins, red algae phycobiliproteins, lectins, peptides, or mycosporine-like amino acids. 
  • 1.1K
  • 03 Mar 2022
Topic Review
Insect Foods and Its Acceptance
Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. 
  • 1.1K
  • 05 Jul 2021
Topic Review
Isoflavones
Isoflavones are compounds of plant origin that can be ingested and metabolized by cattle and, subsequently, secreted into bovine milk. They are substances beneficial to human health. An especially healthful substance called equol is ranked among isoflavone metabolites, commonly produced in the digestive tract of cattle. Equol content in milk can be modified by using feedstuffs with different contents of isoflavones or by milk processing and storage.
  • 1.1K
  • 31 Mar 2021
Topic Review
Post-Harvest Operations to Generate High-Quality Medicinal Cannabis Products
Cannabis has been a traditional medicinal herb in central Asia, with reports of such usage back to 4700 B.P. in China, India, Persia, Egypt, Greece and Rome. It is now also cultivated and used as a drug crop in at least 172 countries and territories worldwide. It is classified as Cannabis Sativa, C. Indica and C. Ruderalis based on genetics, phenotypic properties and chemical structure. The Cannabis industry is rapidly growing; therefore, there is no medicinal cannabis that can be produced without optimising drying methods. Producing high-quality medical products have been a hot topic in recent years.
  • 1.1K
  • 11 Mar 2022
Topic Review
Certain Novel Microorganisms for Fermentation Technology
Fermentation is one of the oldest biological food preservation methods, mainly known for enhancing the organoleptic properties of foods in the desired direction and extending food shelf life. The nutritional value of the food increases as essential amino acids, vitamins, and antimicrobial metabolites such as bacteriocin are synthesized during fermentation, which also breaks down fermentable carbohydrates into organic acids, carbon dioxide, and alcohol. These antimicrobial metabolites contribute to food safety by preventing the spoilage of foods by microorganisms. Moreover, fermentation reduces antinutritional factors, increases the digestibility of foods, and ultimately improves the sensory properties of foods.
  • 1.1K
  • 21 Oct 2022
Topic Review
Methoxylated Derivatives of Cinnamic Acid
Methoxylated derivatives of cinnamic acid play an important role in the formation of the pro-health potential of food products. Numerous reports present them as molecules with strong antimicrobial, antidiabetic, anticancer as well as hepato-, cardio-, and neuroprotective activities. 
  • 1.1K
  • 28 Jun 2021
Topic Review
Plant Extracts on P. digitatum and P. italicum
Citrus fruits are subjected to a diversity of postharvest diseases caused by various pathogens during picking, packing, storage and transportation. Green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, are two major postharvest citrus diseases and cause significant economic losses during the commercialization phase.
  • 1.1K
  • 14 Jan 2022
Topic Review
Health Benefits of Dietary Fiber
Inflammatory bowel disease (IBD) is a severe and painful gastrointestinal tract disease that affects children and adults. IBD is a complex disease that has a detrimental effect on people’s quality of life. Due to the severe inflammation associated with IBD, the symptoms and associated morbidity are always prevalent. Despite substantial research, there is no permanent cure for IBD, and patients face an increased risk of colon cancer. Dietary fiber’s health advantages have been thoroughly investigated, and it is recommended for its enormous health benefits. 
  • 1.1K
  • 27 Jun 2022
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