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Topic Review
Fenugreek Protein-Based Edible Film
Fenugreek seeds are a recent choice and a well-suited source of protein under food enrichment concerns. The proportion of seed protein in fenugreek accounts for about 25 to 38%, which is composed of globulin (27.2%), prolamine (7.4%), glutelins (17.2%), and albumin protein (43.8%). Fenugreek seeds reside under leguminous crops and are edible, rich in protein and dietary fibers but low in fat proportion. The standard of protein composed among fenugreek seed is as good as soybean protein, moreover, lysine availability in them is almost competitive as like soybean protein.
  • 881
  • 01 Sep 2021
Topic Review
Ways of Production of Bioactives and Their Impact
Plants are an inexhaustible source of bioactive compounds that have been used by men since ancient times as folk medicines and as preservatives of food. Medicinal plants have always been of interest to scientific research and to the chemical and pharmaceutical industries because of their multiple applications for their antioxidant, antibacterial, stimulative, and inhibitory properties.
  • 881
  • 06 May 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.
  • 880
  • 25 Aug 2021
Topic Review
Health Benefits of Mushroom Dietary Fiber
Mushroom dietary fiber is a type of bioactive macromolecule derived from the mycelia, fruiting bodies, or sclerotia of edible or medicinal fungi. The use of mushroom dietary fiber as a prebiotic has recently gained significant attention for providing health benefits to the host by promoting the growth of beneficial microorganisms; therefore, mushroom dietary fiber has promising prospects for application in the functional food industry and in drug development. The gut microbiota, as the core microecological system in the human intestinal tract, helps maintain the normal physiological function of the human body by preventing the invasion of various viral antigens. Dietary fibers (DFs) are fermented by intestinal microorganisms to yield short-chain fatty acids (SCFAs), which can improve host health and have many beneficial effects in the human body.
  • 880
  • 01 Nov 2023
Topic Review
Bioactivities of Ecklonia stolonifera Okamura
Ecklonia stolonifera Okamura (ES) is mainly distributed in the coastal areas of the middle Pacific, around Korea and Japan, and has a long-standing edible value. It is rich in various compounds, such as polysaccharides, fatty acids, alginic acid, fucoxanthin, and phlorotannins, among which the polyphenol compound phlorotannins are the main active ingredients. Studies have shown that the extracts and active components of ES exhibit anti-cancer, antioxidant, anti-obesity, anti-diabetic, antibacterial, cardioprotective, immunomodulatory, and other pharmacological properties in vivo and in vitro. Although ES contains a variety of bioactive compounds, it is not widely known and has not been extensively studied. Based on its potential health benefits, it is expected to play an important role in improving the nutritional value of food both economically and medically. Therefore, ES needs to be better understood and developed so that it can be utilized in the development and application of marine medicines, functional foods, bioactive substances, and in many other fields.
  • 878
  • 28 Oct 2022
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. 
  • 878
  • 07 Mar 2024
Topic Review
Chitin and Chitosan in Alcoholic and Non-Alcoholic Beverage
The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell walls of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, reduce metals and contaminates, and extend shelf-life. They are also used as material for immobilizing microorganisms and enzymes, allowing bioprocesses to develop that preserve the quality of alcoholic and non-alcoholic beverages. 
  • 877
  • 25 Sep 2023
Topic Review
Mycotoxins in Groundnuts and Tree Nuts
Mycotoxins are toxic compounds produced as secondary metabolites by certain types of filamentous fungi under specific conditions. The contamination of nuts and nut-related products with mycotoxins is a significant global concern due to their severe consequences on human health, including carcinogenicity and immunosuppression. Aflatoxins, with a particular emphasis on aflatoxin B1, are the most common and toxic mycotoxins found in human food. Aflatoxin B1 (AFB1) is known to be highly toxic and carcinogenic.
  • 875
  • 19 Dec 2023
Topic Review
Effects of Destoning Technology on Virgin Olive Oil
The destoning machine is a device that separates the stones (pits) from the fruit before processing. The destoning technology could enhance both the sensory characteristics and nutritional value of the oil.
  • 874
  • 27 Jun 2022
Topic Review
Tempering Conditions on White Sorghum
Sorghum can be a good gluten-free replacement for those suffering from celiac disease, a disorder that induces gluten intolerance. Currently, the only cure for this autoimmune digestive disease is to consume a gluten-free diet throughout their life. Hence, the increasing demand for gluten-free bread from the groups of celiac disease and the challenges involved in making gluten-free bread, have led to increased research on gluten-free bread production. Much of the research on gluten-free bread production has focused on ingredients and product formulation, with less on the role of milling and flour properties. Flour particle size has been reported to play a significant role on gluten-free bread quality, which is dependent to a great extent on the milling technique performed. The other factors that affect the quality of bread are ash content of flour, which also depends on bran separation during milling, and water absorption capacity of flour during dough formation, which is affected by the damaged starch content in flour. These flour characteristics are affected by milling to a great extent due to the involvement of size reduction and separation of bran and germ from endosperm to procure flour.
  • 871
  • 03 Sep 2021
Topic Review
Biocontrol of Pathogenic Bacteria and Yeasts in Foods
Ripened foods of animal origin can be divided into two main groups: meat products (dry-cured pieces and dry-cured fermented products, the latter commonly made via mincing and stuffing) and dairy products (mainly, ripened cheeses). The environmental conditions throughout the ripening process of which these animal-derived products undergo favor the growth of diverse microbial populations that deeply contribute to their transformation. The presence of this beneficial microbiota is not unique in these products since they are generally exposed to the wild microbiota of the processing environment. Additionally, this processing rarely entails any sanitizing step; pasteurization in artisanal dairy products could be performed, although it is not common; for meat products, however, it is negligible. Thus, the contamination of these products with pathogenic  microorganisms usually leads to their development during the industrial ripening of these meat products. In this respect, bacteria such as Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Bacillus cereus and Escherichia coli are of most concern for ripened foods. In addition, fungal growth on their surface is also common, harboring some pathogenic yeasts such as Candida spp. Biocontrol strategies are required for controlling these hazards.
  • 870
  • 25 Jun 2023
Topic Review
Effects of Prenatal Exposure to Aflatoxin B1
Aflatoxins are mycotoxins produced as secondary fungal metabolites. Among them, aflatoxin B1 (AFB1) stands out due to its genotoxic and mutagenic potential, being a potent initiator of carcinogenesis. In several animal species, including humans, AFB1 has a teratogenic effect, resulting in bone malformations, visceral anomalies, lesions in several organs, and behavioral and reproductive changes, in addition to low birth weight. The mutagenic capacity of AFB1 in prenatal life is greater than in adults, indicating that when exposure occurs in the womb, the risk of the development of neoplasms is higher. 
  • 867
  • 23 Dec 2021
Topic Review
Conservative Consumer towards Legal Cannabis Use
Cannabis consumption has become the center of much debate globally. The positive public perception of the medicinal benefits of cannabis and the rise of recreational usage of cannabis necessitate dramatic changes in cannabis reform policy. As a consequence, there is an increase in cannabis legalization around the globe, although it is still facing many rejections. It is crucial to understand the factors affecting public acceptance of cannabis use to support the contextualization and success of cannabis legalization. 
  • 867
  • 16 Sep 2022
Topic Review
Impact of COVID-19 on the Food System
The appearance of COVID-19 had a huge impact on the health of the world population but also on many other aspects related to life, such as the food system.
  • 860
  • 22 Sep 2022
Topic Review
Non-Thermal Technologies for Wine Production
In winemaking, sulfur dioxide (SO2) is often used at different stages in the production process (e.g., after harvesting the fruit, after crushing, added to the must before fermentation, before maturation, before bottling). SO2 has the ability to control oxidative processes including polyphenol oxidase and to inhibit Maillard reactions. If left untreated, oxidation can lead to a decrease in the sensorial and nutritional quality of wine.  The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared
  • 859
  • 29 Sep 2021
Topic Review
Inactivation of Foodborne Viruses by UV Light
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. 
  • 856
  • 14 Jan 2022
Topic Review
Hypoglycemic Mechanisms of Resistant Starch
Resistant starch (RS) has been known as a kind of promising dietary fiber for the prevention or treatment of diabetes. Therefore, it has become a hot topic to explore the hypoglycemic mechanisms of RS. In general, the blood glucose could be regulated by RS by regulating the intestinal microbiota disorder, resisting digestion, reducing inflammation, regulating the hypoglycemic related enzymes and some other mechanisms. Although the exact mechanisms of the beneficial effects of RS have not been fully verified, it is indicated that RS can be used as a daily dietary intervention to reduce the risk of diabetes in different ways.
  • 855
  • 31 Oct 2022
Topic Review
Ozone in the Dairy Industry
The dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. 
  • 853
  • 18 Apr 2023
Topic Review Peer Reviewed
Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications
The development of new techniques for the control of pathogenic microorganisms during food production and for the prevention of spoilage are needed to reduce or replace chemical preservatives. This is due to the trend that consumers are increasingly questioning the use of chemical preservatives because of the many health concerns. Because of this issue, bacteriocins and bacteriophages are increasingly viewed as safe natural preservatives with a long history of various applications during food production and preservation. This minireview considers applications of these two antimicrobials, highlights their mode of action, lists their advantages and, when necessary, their limitations. It also reports recent advances in the use of bacteriophages and bacteriocins either alone or in combination in different food matrices. The incentives and effectiveness offered by these antimicrobials in the field of biopreservation are considered for future applications during food production and preservation.
  • 853
  • 29 Jan 2024
Topic Review
Polyphenols in Brief
Polyphenols, a diverse group of naturally occurring compounds in plant-based foods and beverages, are celebrated for their multifaceted roles in human health. These phytochemicals, characterized by their phenolic rings, encompass various subclasses, such as flavonoids, phenolic acids, and resveratrol, each with unique properties and dietary sources. They are renowned for their antioxidant capabilities, neutralizing harmful free radicals and reducing oxidative stress, potentially shielding cells and tissues from damage. Polyphenols also exhibit anti-inflammatory effects, supporting the prevention of chronic diseases. Their potential cardiovascular benefits, neuroprotective properties, and role in cancer prevention have been widely investigated. However, navigating the world of polyphenols can be complex, as their bioavailability varies, and individual responses differ based on genetics and microbiota. Incorporating a diverse range of colorful fruits, vegetables, teas, nuts, and spices into your diet can provide a rich source of polyphenols, contributing to overall health and well-being.
  • 851
  • 11 Oct 2023
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