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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.
  • 1.2K
  • 21 Oct 2022
Topic Review
From Pomegranate Byproducts Waste to Worth
The food industry is quite interested in the use of (techno)-functional bioactive compounds from by-products to develop ‘Clean label’ foods in a circular economy. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be deeply studied including combinations. After extraction, pomegranate peel by-products (in powders, liquid extract, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘Clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction to help taking decisions along the supply chain
  • 1.2K
  • 06 Sep 2022
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.
  • 1.2K
  • 11 Mar 2021
Topic Review
Recent Trends in Fermented Beverages Processing: Emerging Technologies
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products.
  • 1.1K
  • 28 Jun 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
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
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
Whole Grain Bioactive Compounds and Skeletal Muscle Function
Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. 
  • 1.1K
  • 29 Sep 2022
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
Aflatoxins Toxicities
Aflatoxins are the mycotoxins of the greatest concern to food safety due to their wide distribution in foods and feeds and their high toxicities. Since their discovery, aflatoxins have been associated with liver cancer, with peanut, maize and their derivatives being the main vehicles. Geographically, tropical and subtropical regions are the most affected by aflatoxins as food and feed contaminants and as chemical hazards that contribute greatly to the high incidence of a number of devastating chronic diseases and aflatoxicosis outbreaks.
  • 1.1K
  • 05 May 2022
Topic Review
The Effects of Soybean Peptides on Chronic Diseases
With lifestyle changes, chronic diseases have become a public health problem worldwide, causing a huge burden on the global economy. Risk factors associated with chronic diseases mainly include abdominal obesity, insulin resistance, hypertension, dyslipidemia, elevated triglycerides, cancer, and other characteristics. Plant-sourced proteins have received more and more attention in the treatment and prevention of chronic diseases in recent years. Soybean is a low-cost, high-quality protein resource that contains 40% protein. Soybean peptides have been widely studied in the regulation of chronic diseases.
  • 1.1K
  • 25 Apr 2023
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
Incorporating Date Components into Baked Goods
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention.
  • 1.1K
  • 11 Jan 2022
Topic Review
Lipid Oxidation
Lipid oxidation remains a major concern to the meat industry, whose primary objective is to produce safe, nutritious, appetizing and healthy meat products that satisfy consumers.
  • 1.1K
  • 22 Oct 2021
Topic Review
Probiotics in Milk and Milk-Derived Products
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions.
  • 1.1K
  • 05 Mar 2024
Topic Review
Supercritical Fluids for the Encapsulation
Encapsulation based on supercritical fluids has shown several advantages as green technology for the production of functional ingredients with enhanced stability and tailored protection from environmental factors. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach the supercritical state and the capacity to dissolve lipid soluble bioactives, it allows obtaining functional ingredient easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. The present entry aims to highlight the pros and cons of the encapsulation techniques based on supercritical fluids giving emphasis to their innovative aspects that could be of interest to the food industry.
  • 1.1K
  • 25 Dec 2020
Topic Review
Liquor Ciders Made from Freeze-Enriched Apple Musts
Ice cider is a unique apple wine made by the partial fermentation of high-density apple musts enriched by freezing. The chemical and sensory characteristics of this beverage is influenced by different technological factors: the apple cultivars chosen, the freeze-enrichment procedure used to obtain the apple musts, and the yeast strains selected to develop the alcoholic fermentation.
  • 1.1K
  • 16 May 2022
Topic Review
New Insights into the Anti-Aging Properties of Mushrooms
Aging is a complex biological process that is influenced by both intrinsic and extrinsic factors. Recently, it has been discovered that reactive oxygen species can accelerate the aging process, leading to an increased incidence of age-related diseases that are characteristic of aging.
  • 1.1K
  • 22 Mar 2024
Topic Review
Yogurt Enriched with Isochrysis galbana
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. 
  • 1.1K
  • 08 Jul 2021
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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