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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.
  • 960
  • 07 Jan 2022
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.
  • 960
  • 28 Nov 2022
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.
  • 957
  • 03 Mar 2023
Topic Review
Freshness Monitoring of Packaged Vegetables
Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of products, ensuring the safety and the compliance of these packages while reducing the food waste; hence, lessening the negative environmental impacts. Many new concepts were developed to serve this purpose, especially in the meat and fish industry with less focus on fruits and vegetables. 
  • 956
  • 20 Aug 2021
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.
  • 955
  • 15 Dec 2020
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).
  • 955
  • 13 Dec 2022
Topic Review
Thermo-Mechanical Analysis in Cold Chain
In agro-food research and industry, mathematical models are being used to develop and optimize preharvest and postharvest operations, and their use has grown exponentially over the last decade. Generally, transport phenomena (such as airflow, heat, and mass transfer) during the cooling of horticultural products are complex; therefore, the use of computational modeling techniques is a valid alternative to expensive and difficult experiments because computers continuously become more powerful and less expensive, the software is readily available, and once a model is validated, it is a versatile tool to evaluate the effects of the operating and design parameters involved.
  • 951
  • 23 Jun 2021
Topic Review
Use of Agri-Food Waste in Aquaculture
The agri-food industry generates a large amount of waste every year, which is both an environmental and economic problem, especially for the countries in charge of its disposal. It has been highlighted that plant waste may have not only positive effects on growth performance, but also beneficial effects on modulation of the innate immune system and antioxidant defenses.
  • 951
  • 04 Jul 2022
Topic Review
Oxygen Sensor-Based Respirometry in Microbial Testing
The current status of microbiological testing methods for the determination of viable bacteria in complex sample matrices, such as food samples. Established methods for the enumeration of microorganisms, particularly, the ‘gold standard’ agar plating method for the determination of total aerobic viable counts (TVC), bioluminescent detection of total ATP, selective molecular methods (immunoassays, DNA/RNA amplification, sequencing) and instrumental methods (flow cytometry, Raman spectroscopy, mass spectrometry, calorimetry), are analyzed and compared with emerging oxygen sensor-based respirometry techniques. The basic principles of optical O2 sensing and respirometry and the primary materials, detection modes and assay formats employed are described.
  • 951
  • 10 May 2023
Topic Review
Drosophila melanogaster as Phytochemicals Translational Model System
Drosophila melanogaster, an invertebrate model with its extensively studied genome, has more than 70% gene homology to humans and has been used as a model system in biological studies for a long time. The notable advantages of Drosophila as a model system, such as their low maintenance cost, high reproductive rate, short generation time and lifespan, and the high similarity of metabolic pathways between Drosophila and mammals, have encouraged the use of Drosophila in the context of screening and evaluating the impact of phytochemicals present in the diet. 
  • 951
  • 28 Sep 2023
Topic Review
Endothelial Dysfunction in CKD
Chronic kidney disease (CKD) represents a world-wide public health problem. Inflammation, endothelial dysfunction (ED) and vascular calcifications are clinical features of CKD patients that increase cardiovascular (CV) mortality. CKD-related CV disease pathogenic mechanisms are not only associated with traditional factors such as arterial hypertension and dyslipidemia, but also with ED, oxidative stress and low-grade inflammation.
  • 950
  • 25 Aug 2021
Topic Review
Trial Protocol for Hydroponically Cultivated Microgreens
Microgreens are young plants that are consumed at the seedling stage, which have a short production cycle (about 14 days) and require little space for growth. The hydroponic production of microgreens has potential to develop, at both an industrial, and a family level, due to the improved production platforms.
  • 950
  • 10 May 2022
Topic Review
Sustainable Innovations in Mulberry Vinegar Production
Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies.
  • 950
  • 17 Feb 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. 
  • 949
  • 10 Sep 2021
Topic Review
Microbial Food Safety and Sustainability
Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social).
  • 948
  • 02 Aug 2021
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). 
  • 947
  • 21 Mar 2022
Topic Review
Food Innovations for Addressing Food Security
Food and nutrition insecurity continue to risk the lives and wellbeing of millions of people throughout the world today. Further, food and nutrition insecurity are still major challenges in Kenya and have triggered the adoption of a number of modern biotechnologies for agricultural transformation. Consequently, many food technologies have been approved to secure sustainable access to food for millions of people.
  • 947
  • 07 Aug 2023
Topic Review
Antioxidant Compounds in Food Matrices
The generation of free radicals in our body occurs as consequence of exposure to different physiochemical conditions or pathological states. Free radicals are responsible for damaging biologically relevant molecules and lipids, nucleic acids, and proteins are the major targets. Antioxidants are capable of delaying or inhibiting the oxidation of a substrate by forming a new radical more stable to further oxidation.
  • 945
  • 29 Sep 2021
Topic Review
Healthy Functional Ingredients of Plant Essential Oils
Essential oils (EOs) are mixtures of volatile molecules endowed with health-promoting biological activities that go beyond their role as aromas and natural preservatives and can be exploited to develop functional foods and diet supplements. Some of the potential health benefit of human diet supplementation with EOs are in the area of: (1) irritable bowel syndrome; (2) inflammatory bowel disease; (3) regulation of microbiota; (4) gastroprotection; (5) hepatoprotection; (6) protection of the urinary tract and diuresis; (7) management of metabolic disorders including hyperglycemia and hyperlipidemia; (8) anti-inflammatory and pain control; (9) immunomodulation and protection from influenza; and (10) neuroprotection and modulation of mood and cognitive performance.
  • 945
  • 25 Apr 2023
Topic Review
Incorporation of Some Microalgae in Functional Food Products
Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. 
  • 944
  • 07 Mar 2024
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