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Topic Review
Biosynthesis and Genetics of Lactic Acid Bacteria Bacteriocins
Lactic acid bacteria (LAB) constitute a ubiquitous bacterial group that is widespread in niches of fermented food and gastrointestinal tracts of humans and many animals. LAB are especially known for their ability to produce lactic acid as the main end-product. These microorganisms also possess the ability to synthesize a wide variety of bioactive metabolites, belonging to different classes of chemicals including diacetyl, hydrogen peroxide, antibiotics, and bacteriocins.
  • 944
  • 25 May 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.
  • 943
  • 15 Dec 2020
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. 
  • 943
  • 20 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). 
  • 942
  • 21 Mar 2022
Topic Review
Sirtuins Health Functions
Sirtfood is a new concept food that compounds diets that can target sirtuins (SIRTs). SIRTs are nicotinamide adenine dinucleotide (NAD+)-dependent deacylases and ADP-ribosyltransferases (enzymes). SIRTs are mediators of calorie restriction (CR) and their activation can achieve some effects similar to CR. SIRTs play essential roles in ameliorating obesity and age-related metabolic diseases. Food ingredients such as resveratrol, piceatannol, anthocyanidin, and quinine are potential modulators of SIRTs. SIRT modulators are involved in autophagy, apoptosis, aging, inflammation, and energy homeostasis. Sirtfood proponents believe that natural Sirtfood recipes exert significant health effects. 
  • 941
  • 11 Oct 2022
Topic Review
Syrah Grape Skin Residues as Antioxidant Source
In recent years, the valorization of agro-industrial by-products has become evident, due to the extensive information available on their valuable contents of bioactive compounds that promote many beneficial effects on human health, such as reducing the risk of developing chronic disease, e.g., cancer, neurodegenerative and cardiovascular diseases.
  • 939
  • 08 Dec 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.
  • 938
  • 04 Jul 2022
Topic Review
Antimicrobials and Food-Related Stresses
Ultraviolet (UV) radiation uses physical energy, and it is a non-thermal and non-chemical technology used by the food industry for liquid and solid surface decontamination, to control foodborne pathogens and spoilage microorganisms, as well as viruses and protozoa. UV radiations at short wavelengths, in the range of from 220 to 280 nm, result in physical damage to the nucleic acids and inhibit bacterial replication by induction of the formation of cyclobutene pyrimidine dimers, which blocks DNA replication and transcription, leading to cell death . However, the repair mechanism of UV damage, especially by photoreactivation, is a major disadvantage of UV disinfection .
  • 935
  • 10 Jun 2021
Topic Review
Relevant Fusarium Mycotoxins in Malt and Beer
Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This entry aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. 
  • 935
  • 29 Jan 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.
  • 934
  • 10 May 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.
  • 930
  • 29 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).
  • 929
  • 02 Aug 2021
Topic Review
Breaking Down the Between Alcohol Addiction Mental Clarity
Did you know that about 20% of American adults have an alcohol use disorder? Alcohol use disorder is a strong and uncontrollable urge to drink. It can lead to severe physical, emotional, and social consequences. It also has a significant impact on mental clarity and well-being.
  • 929
  • 31 Oct 2024
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.
  • 925
  • 17 Feb 2024
Topic Review
Lifestyle and Hepatocellular Carcinoma
Liver cancer remains a global health challenge, and while infection by hepatitis B virus and hepatitis C virus are the main risk factors for hepatocellular carcinoma (HCC) development, non-alcoholic steatohepatitis is associated with metabolic syndrome or diabetes mellitus is becoming a more frequent risk factor.
  • 924
  • 07 Jan 2022
Topic Review
Angiotensin-I-converting enzyme
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. 
  • 923
  • 01 Jul 2021
Topic Review
Nutrition by Design and Functional Foods
Nutrition by design and functional foods are two interrelated concepts that share a common goal of optimizing human health through targeted nutrition. Nutrition by design emphasizes the customization of dietary patterns and nutrient intake to meet specific individual needs, while functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods and processes are used, to obtain and design functional foods, for optimal human health.  
  • 921
  • 10 Nov 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. 
  • 921
  • 28 Sep 2023
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.
  • 919
  • 07 Aug 2023
Topic Review
Microbiological Risk Assessment in Foods
Food safety is one the major goals to achieve worldwide; in fact, one of the most underestimated problems is the high incidence of foodborne diseases. The MRA (Microbiological Risk Assessment) is a specific set of guidelines to manage microbiological risk in the food industry. Two different approaches are possible: bottom-up or top-down.
  • 918
  • 18 Apr 2023
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