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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.
  • 982
  • 11 Oct 2023
Topic Review
Hop-Derived Bitter Acids
In this entry, we introduce the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.
  • 981
  • 09 Jul 2021
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.
  • 981
  • 03 Mar 2023
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.
  • 980
  • 10 May 2023
Topic Review
Environmental Monitoring and Control of Listeria monocytogenes
Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments.
  • 978
  • 12 Jul 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.
  • 972
  • 26 May 2021
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.
  • 972
  • 28 Nov 2022
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.
  • 971
  • 25 Aug 2021
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.
  • 971
  • 07 Aug 2023
Topic Review
Maillard Conjugation using Alternative Processing Technologies
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins.
  • 971
  • 07 Dec 2023
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.  
  • 969
  • 10 Nov 2023
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.
  • 967
  • 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.
  • 967
  • 04 Jul 2022
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.
  • 966
  • 07 Jan 2022
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. 
  • 964
  • 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.
  • 963
  • 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).
  • 963
  • 13 Dec 2022
Topic Review
Packaging Systems for Mushrooms
Desirable techno-functional properties of packaging materials such as permeability and mechanical and thermal properties play a key role in maintaining quality by preventing off-flavour development, contamination, browning, and softening, thereby extending the shelf life of mushrooms. Regardless of the type of packaging system, they all play an important role in maintaining or improving the quality of mushrooms and extending their shelf life. Each packaging system has unique performance characteristics defining their strengths/benefits in terms of preserving edible mushrooms, safety, and circular economy impact.
  • 963
  • 28 Feb 2024
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.
  • 961
  • 10 May 2022
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).
  • 961
  • 02 Aug 2021
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