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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.
  • 1.0K
  • 26 Jun 2023
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. 
  • 1.0K
  • 12 Jul 2023
Topic Review
Using Pulses in Baked Products
Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. 
  • 1.0K
  • 20 Jul 2021
Topic Review
Properties of Polyphenol-Based Dietary Supplements
Antioxidants in sports exercise training remain a debated research topic. Plant-derived polyphenol supplements are frequently used by athletes to reduce the negative effects of exercise-induced oxidative stress, accelerate the recovery of muscular function, and enhance performance. 
  • 1.0K
  • 10 Jan 2023
Topic Review
Probiotics for Mild Cognitive Impairment
Alzheimer’s disease (AD) is the most common neurodegenerative disease, hallmarks of which include amyloid plaques and neurofibrillary tangles. Accumulating evidence from animal studies supports the potential role of probiotics and prebiotics in alleviating neurodegenerative diseases.
  • 1.0K
  • 22 Sep 2021
Topic Review
Synthetic Methodologies of Indole-3-Carbinol
Indole-3-Carbinol (I3C)  is an important phytochemical contained in cruciferous vegetables and is able to exert various activities among which are cardioprotective, antioxidant, anti-inflammatory, antiangiogenesis, and antimicrobial activities, the promotion of tumor cell apoptosis and, an important inhibition of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS)-CoV-2 viral egression, including the Omicron variant.
  • 1.0K
  • 24 May 2023
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. 
  • 1.0K
  • 22 Jul 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.
  • 1.0K
  • 19 Nov 2021
Topic Review
Sustainable Agri-Food Supply Chain
The current agri-food supply chain is affected by different problems such as food loss and waste generation along the supply chain, and the circular economy offers a possibility to enhance and optimize the production and consumption to seek to a sustainable paradigm. The circular economy can be a winning approach to intervene and moderate the impacts generated in the agri-food sector, proposing actions and solutions to readmit wastes and by-products in the productive chain. 
  • 1.0K
  • 29 Sep 2021
Topic Review
Phenolic Compounds from Apples
Conditions in the gastrointestinal tract and microbial metabolism lead to biotransformation of parent, native phenolic compounds from apples into different chemical forms. Phenolic compounds from apples are found in the gastrointestinal tract in a variety of forms: native (flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins), degradation products, various metabolites, and catabolites. Native forms can show beneficial effects in the stomach and small intestine and during the beginning phase of digestion in the colon. Different products of degradation and phase II metabolites can be found in the small intestine and colon, while catabolites might be important for bioactivities in the colon.
  • 1.0K
  • 01 Mar 2024
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.
  • 1.0K
  • 01 Mar 2022
Topic Review
Sources of Baijiu Trace Components
Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains.
  • 1.0K
  • 24 Jul 2023
Topic Review
Plant Food Byproducts as Antioxidant Dietary Fiber Sources
Traditionally, the fruit and vegetable processing industries have generated large amounts of byproducts, which can be used in the food industry as functional ingredients and can be considered as an abundant and economical source of valuable compounds such as polyphenols, vitamins, carotenoids, and dietary fiber. Here, researchers describe some examples of fruits and vegetables as excellent sources of antioxidant dietary fiber. 
  • 1.0K
  • 01 Feb 2023
Topic Review
Crosstalk between Gut and Brain
The gut microbiota (GM) represents a diverse and dynamic population of microorganisms and about 100 trillion symbiotic microbial cells that dwell in the gastrointestinal tract.
  • 997
  • 23 Apr 2021
Topic Review
3D Bioprinting in Cultured Meat
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers.
  • 997
  • 21 Nov 2023
Topic Review
Antioxidant Properties of Bee Products
Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases.
  • 996
  • 26 Jan 2021
Topic Review
Biological Potential of Cajanus cajan (L.) Millsp.
The genus Cajanus (Family: Fabaceae) consists of approximately 37 species, and Cajanus cajan (C. cajan) is a significant member of the genus. It is a commercial legume crop widely grown in sub-tropical and semi-arid tropical areas of the world. C. cajan is well known for its folk medicinal uses to treat various disorders, such as toothache, dizziness, diabetes, stomachache, female ailments and chronic infections. These properties have been linked to the presence of several value-added nutritional and bioactive components. 
  • 996
  • 28 Oct 2022
Topic Review
Fermentation in Traditional Foods
Fermentation counts among the oldest food-processing technologies and is applied historically in almost every culture to prepare a wide variety of staple foods that play an important role in human diets.
  • 996
  • 22 May 2023
Topic Review
Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. 
  • 996
  • 27 Apr 2022
Topic Review
OMICS in Food-Related Fungi and the Food Industry
Fungi comprise diverse taxa that are abundant in various environments. They have crucial ecological roles as decomposers, mutualists, and disease-causing agents. The use of high-throughput sequencing (HTS) and metagenomics in analyzing DNA from environmental samples has become crucial in the identification of new fungal lineages. In addition, the development of other omics technologies interrogating different cellular components and the use of these technologies in various polyphasic methods have significantly advanced research in areas such as biodiversity, physiological ecology, environmental sciences, and natural product biosynthesis. Among these omics approaches, proteomics, transcriptomics, metatranscriptomics, and metabolomics have revolutionized the current understanding of the biological processes of fungi. In addition, more specialized omics methods such as ionomics, glycomics, glycoproteomics, glycogenomics, lipidomics, and interactomics coupled with bioinformatics can contribute to a greater understanding of fungal metabolism. The combination of omics approaches (multiomics) can be used to characterize fungal genomes and their metabolites, making multiomics approaches essential for detecting and characterizing novel metabolites with important biological properties, such as anticancer, antimicrobial, and antidiabetic for human health applications.
  • 995
  • 29 Jun 2023
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