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Topic Review
Grape Pomace Polyphenols Benefic Actions
Grape pomace polyphenols research studies have grown in the last decades, given their potential benefic effects on promoting human health. Some of their benefic actions are observed in oxidative stress and inflammation aiming at homeostasis restoration. Regarding the antioxidant effect, polyphenols can modulate the endogenous pathway responsible for combating oxidative stress. These effects can be achieved by polyphenols capacity to activate the nuclear factor E2 and to up-regulate superoxide dismutase, catalase, glutathione, glutathione peroxidase, and heme-oxidase 1 or their capacity to scavenge and chelate reactive oxygen species involved in ROS production. In inflammation, polyphenols are reported to inhibit the mitogen-activated kinase pathway, Nf-kB, anddown-regulate cytokines and chemokines. Polyphenols also inhibit cyclooxygenase and lipoxygenase, which are involved in the arachidonic acid signaling pathway, being responsible for synthesizing prostaglandin, thromboxane A2, and leukotrienes which further increase inflammatory response.
  • 1.1K
  • 20 Oct 2022
Topic Review
Use of Grape Berries in Culinary Dishes
A good pairing is based on the complementary role of wine on the four critical factors of food: components, textures, flavors, and colors. Everyday wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp, and the endocarp, and vine leaf, which consists of the vascular system, parenchymatous mesophyll, and epidermis, is essential to know how to develop new, tastier and healthier dishes.
  • 1.1K
  • 13 Sep 2023
Topic Review
Bioactive Films Incorporated with Essential Oils in Food
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. 
  • 1.1K
  • 30 Nov 2023
Topic Review
Household Food Waste Analysis
FAO, following a study commissioned by the Swedish Institute for Food and Biotechnology (SIK), has divided the generic concept of food waste into "food losses", the waste that occurs in the early stages of the food supply chain (FSC) (agricultural production, harvesting, and processing) and properly "food waste" that takes place in the final stages (distribution, sale, and consumption).
  • 1.1K
  • 26 Aug 2021
Topic Review
Circulating Lycopene in Inflammation
In recent years, it has become clear that low-grade chronic inflammation is involved in the onset and progression of many non-communicable diseases. Many studies have investigated the association between inflammation and lycopene, however, results have been inconsistent. This review reveals that there is strong evidence indicating that lower circulating lycopene concentrations are related with higher inflammation biomarkers in patients with various diseases. Even though supplementation with lycopene or an increased intake of tomatoes does result in an increase in circulating lycopene, there is little evidence that the lycopene increase also results in relieving this inflammation. This phenomenon, also known as the "antioxidant paradox" limits the added value of lycopene supplementation in both patients and healthy individuals.
  • 1.1K
  • 27 Oct 2020
Topic Review
Grape Pomace for Tofu Production
Tofu, soybean curd, or bean curd is one of the most important soya products and is produced by the addition of coagulants (acids, salts or enzymes) to soymilk. It is widely consumed in Asia and has been growing in popularity worldwide because of its high nutritional value, good texture, and unique flavour. It has high contents of highly digestible proteins, dietary fibre, soy saponins, and isoflavones that can prevent the progression of arteriosclerosis by reducing plasma lipids. Furthermore, tofu is cholesterol-free and has a lower amount of saturated fat than animal sources of protein, such as meat or milk.  Mixing different types of coagulants can potentially overcome the disadvantages of a single coagulant and improve the quality of tofu although research efforts have also explored new coagulants to replace traditional ones. Grape pomace (GP) can be used as a coagulating agent for tofu production. The GP, composed of a mix of grape seeds and skins, corresponds to approximately 62% of the total waste generated during the winemaking process. GPs are partially distilled for ethanol extraction, although most of this by-product is discarded, with several environmental and economic effects. Nevertheless, GPs are rich sources of high-value compounds, such as acids (tartaric, malic, and citric), fibres, polyphenols, and salts, and have been widely suggested as ingredients in pasta, puree, biscuits, yoghurt, cereal bars, pancakes, and cheese. Moreover, distilled GPs are rich sources of high-value compounds, although in contrast to fresh GPs, no applications have been suggested for distilled GPs; therefore, the problem of the disposal of fresh and distilled GPs still needs to be solved, and their use as ingredients in foods facilitates green production and the minimisation of by-product treatment costs, creating new sources of income for grape producers and increasing consumer interest in healthier foods. Furthermore, the addition of grape by-products to foods may represent a novel strategy to produce functional foods with high contents of polyphenols and high antioxidant activity. Since high concentrations of acids and salts are present in GPs,  these by-products could act as coagulants for soy proteins. The possibility of their use in tofu production is very good in regard to reducing winemaking waste and obtaining new and innovative functional foods with high contents of polyphenols that are completely produced from vegetables.
  • 1.1K
  • 01 Sep 2021
Topic Review
Clean Label and Gluten-Free Breadmaking
“Clean label” is an evolving concept that has shifted in its meaning and significance over the years. This term is not regulated by food laws. However, it may be considered by manufacturers and consumers to be indicative of products that are, for example, organic, UTZ, Fair Trade, Halal, Kosher, vegetarian, vegan, and/or free from. The clean label is most strongly associated with “natural” ingredients that are easily recognizable and considered safe by consumers. Cleaner formulations are associated with shorter ingredient lists, as fewer ingredients appear to signify more natural and higher quality products. However, additives are often important for extending shelf life and improving the consistency and sensory qualities of food. Moreover, ingredients may be made from entirely natural source materials, but still not be considered suitable for use in clean label products. 
  • 1.1K
  • 22 Jul 2021
Topic Review
Fractionation of Dietary Fiber
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF, fractionation and characterization methods of DF, and the potential sources of DF from selected defatted oilseeds for future studies.
  • 1.1K
  • 17 Jul 2021
Topic Review
Food and COVID-19
2020 will undoubtedly be remembered as the year of the SARS-CoV-2 pandemia that has caused so far more than 22 million reported illnesses and about 780,000 deaths worldwilde. In an effort to counteract the pandemic, great challenges have been required to the  entire scientific community from medical to engineering, to sociological and economic fields. In the last months, issues regarding nutrition and foods very often gained media attention although only rarely the information provided to consumers  resulted to be useful or clearly presented. Scientist suggestions to consume more vitamins or vegetables according to their presumed  antiviral activities, are very common, generally on the basis of the conclusions of controversial clinical trials or weak experimental studies that are thus confusing and misleading. In our study, with the aim of clarifying these relevant issues, we critically reviewed more than 100 studies in the mare magnum of the most recent literature comprising both clinical and in silico reports on food or functional ingredients as promising therapeutic approaches for COVID-19. In conclusion, it is expected that the COVID-19 pandemic may be the first of many other global health crises that could be further exacerbated by progressively weakened health status and nutritional quality level will be important to fight and prevent the next pandemia coming from viruses, bacteria or other sources.
  • 1.1K
  • 18 Feb 2021
Topic Review
Selenoproteins in SAR-CoV-2 Infection
The SARS-CoV-2 infection is a highly contagious viral infection, which has claimed millions of lives in the last two years. The infection can cause acute respiratory distress, myocarditis, and systemic inflammatory response in severe cases. The interaction of the viral spike protein with the angiotensin-converting enzyme in various tissues causes damage to vital organs and tissues, leading to complications in the post-infection period. Investigations are now focused on supportive nutrient therapies, which can mitigate the susceptibility as well as the long-term complications of COVID-19. Selenium is one such micronutrient that plays a vital role in preventing oxidative stress induced by the virus.
  • 1.1K
  • 19 May 2022
Topic Review
Bioactive Compounds Found in Araticum Fruit Parts
Araticum (Annona crassiflora Mart.) is a native and endemic species to Brazilian Cerrado whose fruits have high sensorial, nutritional, bioactive, and economic potential. Its use in local folk medicine, associated with recent scientific findings, has attracted growing interest from different industrial sectors. Therefore, understanding the scientific advances achieved so far and identifying gaps to be filled is essential to direct future studies and transform accumulated knowledge into innovative technologies and products. This entry summarizes the phytochemical composition of araticum fruit that has been reported in the scientific literature over the past 10 years. The compiled data showed that araticum fruit parts contain many bioactive compounds, particularly phenolic compounds, alkaloids, annonaceous acetogenins, carotenoids, phytosterols, and tocols. These phytochemicals contribute to different biological activities verified in araticum fruit extracts/fractions, including antioxidant, anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, anti-obesity, antidyslipidemic, antinociceptive, hepatoprotective, healing of the cutaneous wound, antibacterial, and insecticide effects. Therefore, bioactive compounds found in the araticum fruit can be a new potential tool in treating and preventing different diseases, promoting health and well-being to consumers.
  • 1.1K
  • 20 Apr 2023
Topic Review
Cephalopods as Promising Blue Foods
Cephalopods encompass a group within the phylum mollusc and include squid, octopus, and cuttlefish. Cephalopods are found in all salty waters around the globe, and there are about 800 existing species, of which about 30 different species are used as human food. Cephalopods constitute about 5% of the global marine catch, and the volume is increasing. Almost all cephalopods on the world market are from wild stocks, and aquaculture is only very slowly progressing due to difficulties in artificially breeding cephalopods. Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste.
  • 1.1K
  • 14 Sep 2022
Topic Review
Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Dry-fermented meat products are consumed and appreciated over the world and constitute a source of proteins and microelements. Additionally, the environmental conditions at which these products are matured to allow the development of several microbial groups contribute to their transformation during the ripening process. These microorganisms can exert both negative and positive effects on dry-fermented meat products. On the one hand, they could spoil the product or produce mycotoxins herein. On the other hand, moulds and yeasts commonly found in these products are endowed with protective, proteolytic, lipolytic, antioxidant and probiotic activities that positively impact on the safety, sensory and functional properties of these meat products. 
  • 1.1K
  • 12 Jul 2023
Topic Review
Xique-Xique Juice Functional Bevereage
Food market interest for functional beverages has increased in the last years, especially for those elaborated with unconventional matrices, such as exotic fruits, succulent plants and cacti. Xique-xique (Pilosocereus gounellei), from the Cactaceae family, is a species endemic from Brazil, with a large potential for prospection of bioactive compounds. Therefore, this study aimed to elaborate a potentially functional beverage with xique-xique cladode juice, and to evaluate its physicochemical parameters, phytochemical profile and antioxidant properties.
  • 1.1K
  • 09 Sep 2021
Topic Review
Edible Films and Coatings Definition and Obtention
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. Studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach.
  • 1.1K
  • 26 Jun 2023
Topic Review
Dietary Red Raspberry Consumption
Type 2 diabetes mellitus (T2DM) is a chronic metabolic condition characterized by glucose clearance abnormalities and insufficient insulin response. Left uncontrolled, T2DM can result in serious complications and death. 
  • 1.1K
  • 16 Sep 2021
Topic Review
Plant-Based Formulas and Liquid Feedings
Plant based toddlers liquid feedings based on almond and buckwheat are available in some countries and online. A nutritionally adapted young child formula exists based on almond, buckwheat, and tapioca. Compared to other products, who are mainly based on a combination of isolated or fractionated nutrients, (i.e., combination of a protein ingredient, a fat ingredient, and a carbohydrate ingredient separately), this product uses whole foods, where nutrients are in their food matrix and the proteins are intact, minimizing the need of food processing.
  • 1.1K
  • 19 Nov 2021
Topic Review
Benefits of Fermented Papaya in Human Health
Fermentation is a central metabolism process in which an organism, mainly yeasts and some bacteria, converts sugars and starches into alcohol (alcoholic fermentation) or carboxylic acid (lactic or acetic fermentation), oxygen-free or -limited conditions. Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit.
  • 1.1K
  • 01 Mar 2022
Topic Review
Artificial Intelligence in Food Safety
Artificial Intelligence (AI) technologies have been powerful solutions used to improve food yield, quality, and nutrition, increase safety and traceability while decreasing resource consumption, and eliminate food waste. 
  • 1.1K
  • 12 Jun 2023
Topic Review
Formation and Production of In Vitro Meat
In vitro meat (IVM) is a type of meat that is produced using animal cells, under laboratory conditions. IVM has received global attention and is considered a meat of the future by many advocates. This is because IVM production is more sustainable and less emission intensive than the meat obtained from traditional farming. IVM production will also reduce animal welfare issues such as production of factory farmed animals and brutal slaughtering of animals that are associated with traditional farming. IVM can confer direct benefits to public health, such as reducing the spread of food-borne illness. Despite the environmental and public health benefits, commercialisation of this technology is still facing multiple hurdles. The most significant challenges for IVM are its price, consumer perception, and acceptance of technology used to produce IVM.
  • 1.1K
  • 07 May 2022
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