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Topic Review
Biological Functions of Jasmonates Signaling Pathway in Crops
Jasmonates (JAs) are phospholipid-derived hormones that regulate plant development and responses to environmental stress. In crops, the published findings indicate that the biological functions of JAs mainly included the promotion of fruit ripening at the initial stage via ethylene-dependent and independent ways, the regulation of mature coloring via regulating the degradation of chlorophyll and the metabolism of anthocyanin, and the improvement of aroma components via the regulation of fatty acid and aldehyde alcohol metabolism. Meanwhile, JA signaling pathways also have functions in the enhancement of biotic and abiotic stress resistance via the regulation of secondary metabolism and the redox system, and relieve cold damage to crops through improving the stability of the cell membrane in agricultural crops and products.
  • 961
  • 15 Mar 2023
Topic Review
Mycotoxin Biodegradation and Bioadsorption
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite’s toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin’s biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. 
  • 957
  • 18 Nov 2022
Topic Review
Halal Bioactive Materials for Intelligent Food Packaging Indicator
By incorporating halal bioactive materials into the packaging system, it becomes possible to interact with the contents and surrounding environment of halal food products, helping preserve them for longer periods. One particularly promising avenue of research is the use of natural colourants as halal bioactive materials.
  • 956
  • 28 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.
  • 955
  • 07 May 2022
Topic Review
Essential oils for the prevention of anthracnose.
Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.
  • 954
  • 18 Jan 2023
Topic Review
TT and HPP in Strawberry Products
Phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from high-pressure processing (HPP) can affect polyphenols negatively.
  • 953
  • 07 Jan 2022
Topic Review
Productivity-Enhancing Technologies in Beef Production
Use of productivity-enhancing technologies (PET: growth hormones, ionophores, and beta-adrenergic agonists) to improve productivity has recently garnered public attention regarding environmentally sustainability, animal welfare, and human health.
  • 951
  • 26 May 2021
Topic Review
Carrageenans in the Prevention of MetS
Carrageenans, long-chain polysaccharides extracted from red macroalgae, are present in several foods, such as jelly. Chemically, they present several structures with different applications and purposes in the cosmetic, food, and pharmaceutical industries. The bioactive potential of carrageenans has demonstrated potential in the reduction of the levels of parameters of the lipid profile, being able to be an alternative in the reversion of MetS （Metabolic Syndrome） and, consequently, in the prevention and treatment of CVD (Cardiovascular Diseases).
  • 950
  • 13 Dec 2022
Topic Review
Applications of Essential Oils as Antibacterial Agents
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance.
  • 949
  • 16 May 2022
Topic Review
Strategies for Folate Biofortification in Soybean
Folate (vitamin B9) is an essential water-soluble vitamin in plants and microorganisms that plays a role in one-carbon metabolism. It functions as a cofactor in the synthesis of nucleic acids, metabolism of amino acids, and methylation of hormones, lipids, proteins, and chlorophyll. Folate is particularly important for cell division in pregnant and lactating women. However, humans cannot synthesise folate de novo and must obtain it from dietary sources, such as crops, animal-based foods, or nutritional supplements. 
  • 949
  • 31 Jan 2023
Topic Review
Taste 2 Receptors in Intestine
Taste 2 receptors (T2Rs) are G-protein-coupled receptors responsible for sensing bitter tastes. Many studies have shown the expression of T2Rs in extraoral tissues and the unique role of T2Rs in each tissue. Single-nucleotide polymorphisms of T2Rs are associated with the risk of obesity and diabetes, and the organs/tissues associated with the development of these metabolic diseases, including the intestine, adipose, muscle, liver, and pancreas, are reported to express T2R genes. This result suggests that T2Rs in extraoral tissues contribute to the development of obesity and diabetes.
  • 949
  • 14 Dec 2023
Topic Review
Ethanol, Alcohol-Induced Headache, and Neuroinflammation
The International Headache Society (IHS) issued an International Headache Classification (ICHD) III report, the third edition of the International Headache Classification, which defines alcohol-induced headaches (AIHs) as headaches that occur immediately after or a while longer after ingesting alcoholic beverages. The ICHD report classifies AIHs into two categories. The classification parameter is the time lapse between consumption and headache manifestation: (1) AIH manifestation within 3 h after alcohol consumption is termed immediate alcohol-induced headache, and (2) manifestations after 5–12 h are termed delayed alcohol-induced headache. Whether an AIH effect manifests immediately or is delayed depends on groups, regions, and the specific alcoholic beverages consumed. Alcohol-induced headaches (AIHs) as an important underlying factor for neuroinflammation. Studies show the relationship between alcoholic beverages, AIH agents, neuroinflammation, and the pathway they elicit.
  • 947
  • 03 Mar 2023
Topic Review
Medicinal Properties of Cordyceps Mushrooms
Mushrooms have also been known to exhibit medicinal properties, and as such, they have been used in traditional medicine worldwide. Recently, scientists have turned their attention to Cordyceps (C.) sp. mushrooms in search of a natural product with high medicinal value. The study of C. mushrooms has shown they have anti-oxidant, anti-inflammatory, hypoglycemic, and anti-tumoral effects. It has also been shown that they can help improve the gut microbiota.
  • 947
  • 16 Jan 2024
Topic Review
Polycyclic Aromatic Hydrocarbons (PAHs)
Polycyclic aromatic hydrocarbons (PAH), persistent organic pollutants, metals, and microplastics in freshwater and marine fish in Nigeria with reference to international maximum levels for contaminants in food and the potential risk to human health. 
  • 945
  • 10 Sep 2021
Topic Review
Sorghum and Western Style Breads
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat.
  • 943
  • 06 Jul 2021
Topic Review
Isolation and Structure of Lycium barbarum Polysaccharides
Lycium barbarum, also named Goji berry, Gouqizi, and wolfberry, is a perennial shrubbery of Solanaceae that is widely cultivated in China, Japan, Korea, North America, and Europe. Lycium barbarum polysaccharides (LBPs) have attracted increasing attention due to their multiple pharmacological activities and physiological functions. The elucidation of precise structures of LBPs is the prerequisite to unraveling the relationships between structures and functions.
  • 943
  • 27 Oct 2022
Topic Review
Flavonoids in Brief
Flavonoids are a diverse group of naturally occurring compounds found abundantly in fruits, vegetables, and other plant-based foods. They owe their vibrant colors to these compounds, which also contribute to their potential health benefits. Flavonoids are characterized by their distinctive chemical structure, featuring two benzene rings connected by a three-carbon bridge. These bioactive polyphenols are grouped into various subclasses, including flavones, flavonols, flavonones, isoflavones, anthocyanins, proanthocyanidins, and chalcones, each with unique properties and dietary sources. They have gained attention for their antioxidant and anti-inflammatory properties, which can help combat oxidative stress and inflammation, both of which play pivotal roles in chronic diseases such as cardiovascular conditions and cancer. While flavonoids are found in a wide array of plant foods, incorporating a rainbow of fruits and vegetables into your diet is a practical way to harness their potential health benefits. Their bioavailability can be influenced by factors like food processing, gut microbiota, and genetic variability, making whole foods an ideal source. As research continues to unveil their therapeutic potential, flavonoids represent a colorful and nutritious addition to a health-conscious diet.
  • 942
  • 11 Oct 2023
Topic Review
Six Serogroups of Non-O157 Shiga Toxin-Producing E. coli
Non-O157 Shiga toxin-producing Escherichia coli (STEC) are emerging serogroups that often result in diseases ranging from diarrhea to severe hemorrhagic colitis in humans. The most common non-O157 STEC are O26, O45, O103, O111, O121, and O145. These serogroups are known by the name “big six” because they cause severe illness and death in humans and the United States Department of Agriculture declared these serogroups as food contaminants.
  • 941
  • 28 Nov 2022
Topic Review
METROFOOD-RI for Promoting Metrology in Food and Nutrition
The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services across the food chain. The METROFOOD-RI comprises physical facilities and electronic facilities. The former includes Reference Material plants and analytical laboratories (the ‘Metro’ side) and also experimental fields/farms, processing/storage plants and kitchen-labs (the ‘Food’ side). 
  • 939
  • 21 Mar 2022
Topic Review
Culinary Medicine
Culinary medicine is an emerging discipline in clinical and public-health education that provides healthcare professionals and community members with food-based knowledge and skills. With the hands-on teaching of kitchen education to individuals, culinary medicine provides eaters with tangible strategies for reducing sodium through home cooking.
  • 937
  • 15 Dec 2020
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