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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. 
  • 878
  • 14 Jan 2022
Topic Review
Marine Bioactive Compounds and the Food Industry
Marine by-products, including head, viscera, skin, and bones, often constitute over 50% of the biomass, which contains a wide range of biomolecules and is mostly underutilized. For example, sea cucumber by-products, mainly gut materials, represent up to 50% of sea cucumber body weight, which is a rich source of PUFAs and phenolic compounds (phenolic acids and flavonoids), exhibiting antioxidant activity. Hence, marine bioactive compounds hold a significant potential to be a potential candidate in the value-added nutraceutical, functional food ingredient, and natural health product sector that can be used for health promotion and food preservation. In particular, due to tremendous functional (e.g., stabilizing, emulsifying, gelling, and water-thickening) and biological (e.g., anticancer, antitumor, anti-inflammatory, antihypertensive, antidiabetic, wound healing, and antimicrobial) properties, marine-derived bioactive compounds have gained significant interest as a promising source of functional ingredients. For instance, due to antibacterial and antihypertensive properties as well as foaming and gel-forming capacities, proteins/peptides are considered one of the most promising ingredients in the functional food sector.
  • 878
  • 22 Nov 2023
Topic Review
High-Hydrostatic-Pressure Processing in Baked Products
High hydrostatic pressure (HHP) technology can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. 
  • 875
  • 12 Jan 2024
Topic Review
Mechanisms of Rice Bran-Mediated Anti-Obesity Properties
Rice is a major cereal crop and a staple food for nearly 50% of people worldwide. Rice bran (RB) is a nutrient-rich by-product of rice processing. RB is rich in carbohydrates, fibers, proteins, lipids, minerals, and several trace elements (phosphorus, calcium, magnesium, potassium, and manganese). The extraction process and storage have influenced RB extracts and RB oil’s quality. The RB composition has also varied on the rice cultivars. The color of RB indicates the richness of the bioactive compounds, especially anthocyanins. γ-oryzanol, tocopherols, tocotrienols, and unsaturated fatty acids are major components of RB oil. It has been established that RB supplementation could improve the host’s health status. Several preclinical and clinical studies have reported that RB has antioxidant, anticancer, anti-inflammatory, anticolitis, and antidiabetic properties. The beneficial biological properties of RB are partially attributed to its ability to alter the host microbiome and help to maintain and restore eubiosis. Non-communicable diseases (NCDs), including heart disease, diabetes, cancer, and lung disease, account for 74% of deaths worldwide. Obesity is a global health problem and is a major reason for the development of NCDs. The medical procedures for managing obesity are expensive and long-term health supplements are required to maintain a healthy weight. Thus, cost-effective natural adjuvant therapeutic strategy is crucial to treat and manage obesity. 
  • 873
  • 31 Mar 2023
Topic Review
Penicillium roqueforti Secondary Metabolites
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin.
  • 870
  • 24 Nov 2023
Topic Review
Beer and Microbiota
Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota.
  • 867
  • 17 Feb 2023
Topic Review
Sample Preparation Methods of Edible Oils
The matrix of edible oils is complex, and it is necessary to perform efficient sample preparation to extract the target components before detection. Sample preparation generally includes steps such as sample collection, extraction, purification, and concentration. 
  • 867
  • 31 Jul 2023
Topic Review
Application of Cereal- and Legume-Derived Protein-Mineral Complexes
Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products.
  • 867
  • 09 Nov 2023
Topic Review
Phlorotannins’ Constituents in Fucales
Fucales are an order within the Phaeophyceae that include most of the common littoral seaweeds in temperate and subtropical coastal regions. Many species of this order have long been a part of human culture with applications as food, feedand remedies in folk medicine. Apart from their high nutritional value, these seaweeds are also a well-known reservoir of multiple bioactive compounds with great industrial interest. Among them, phlorotannins, a unique and diverse class of brown algae-exclusive phenolics, have gathered much attention during the last few years due to their numerous potential health benefits. However, due to their complex structural features, combined with the scarcity of standards, it poses a great challenge to the identification and characterization of these compounds, at least with the technology currently available. Nevertheless, much effort has been taken towards the elucidation of the structural features of phlorotannins, which have resulted in relevant insights into the chemistry of these compounds.
  • 864
  • 05 Jan 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.
  • 863
  • 29 Jan 2024
Topic Review
Beneficial Features of Millet
Millet belongs to the family Poaceae, which can grow well under dry, high-temperature conditions as grasses with small seeds, and has been used as fodder and human food for around 10,000 years. Millet is rich in nutrients and compounds, which offer multiple health benefits including.
  • 862
  • 24 Feb 2023
Topic Review
Listeria monocytogenes in Smeared Cheese
To minimize the risk of process contamination during cheese ripening via the cheese smear, this liquid-based sampling strategy was established, which is also applicable to brine or drain water samples. Since the majority of soft, semi-hard and hard cheeses in Austria are surface-ripened, smear liquids are, in most cases, collected after the smearing process. Compared to product-contact surface-sampling using friction-swabs, these liquids constitute a matrix that provides a much broader representation of the contamination status by including both cheese components and contact with surfaces inside of the production equipment, e.g., smear robots. Sampling of a non-homogenous solid product creates real challenges in terms of consistency and representativeness. Listeria contamination is more likely on the surface rind than inside the cheese matrix. Moreover, sampling of a batch of individual cheeses has potential for statistical biases unless true randomisation is rigorously adhered to. Sampling biases are major concerns and the degree of harmonization among procedures is usually low (sampling frequency and sampling sites are usually less well standardized). The implementation of preventive food safety concepts by tailored food sector-specific sampling procedures provokes a deepened insight of the FBOs into the operation-specific status of contamination and facilitates a comparison of scenarios.
  • 857
  • 01 Sep 2021
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.
  • 857
  • 11 Oct 2023
Topic Review
Health Effects of Certain Fermented Foods
Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes.
  • 856
  • 06 Nov 2023
Topic Review
Ultrasound-Assisted Pretreatment and β-Cyclodextrin-aided Extraction
Cyclodextrins (CDs) are a group of cyclic oligosaccharides consisting of subunits of α(1→4)-linked D-glucopyranose. Alpha-, β- and γ-CDs are the most common CDs, consisting of six, seven and eight glucose units, respectively, and they are obtained by enzymic starch degradation. Their shape has a truncated cone form, with hydroxyl functions directed towards the cavity’s outer surface. 
  • 855
  • 01 Sep 2021
Topic Review
Microbiota, Diet and Mucus in Inflammatory Bowel Disease
The gastrointestinal tract is optimized to efficiently absorb nutrients and provide a competent barrier against a variety of lumen environmental compounds. Different regulatory mechanisms jointly collaborate to maintain intestinal homeostasis, but alterations in these mechanism lead to a dysfunctional gastrointestinal barrier and are associated to several inflammatory conditions usually found in chronic pathologies such as inflammatory bowel disease (IBD). The gastrointestinal mucus, mostly composed of mucin glycoproteins, covers the epithelium and plays an essential role in digestive and barrier functions. However, its regulation is very dynamic and is still poorly understood. This review presents some aspects concerning the role of mucus in gut health and its alterations in IBD. In addition, the impact of gut microbiota and dietary compounds as environmental factors modulating the mucus layer is addressed. To date, studies have evidenced the impact of the three-way interplay between the microbiome, diet and the mucus layer on the gut barrier, host immune system and IBD. This review emphasizes the need to address current limitations on this topic, especially regarding the design of robust human trials and highlights the potential interest of improving our understanding of the regulation of the intestinal mucus barrier in IBD.
  • 855
  • 21 Oct 2021
Topic Review
Essential Oils in Meat Preservation
Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties.
  • 855
  • 27 Feb 2024
Topic Review
Food Proteins
Proteins are critical macronutrients, and beyond their physiological importance, they also contribute to satiety, aiding in weight management and reducing the risk of chronic diseases. Protein-based foods stand as a foundation in global diets, contributing significantly to human health, nutrition, and overall well-being. The essential role of proteins as building blocks for tissues, enzymes, hormones, and various bodily functions underlines their vital significance in sustaining life. Emerging alternative food processing technologies now offer solutions to enhance protein functionality and create opportunities for innovation.
  • 850
  • 08 Mar 2024
Topic Review
Clinical Microbiome Data and Food Efficacy Assessment
Efficacy evaluation through a disease model using the gut microbiome of well-controlled obese rats using a risk prediction model based on clinical microbiome data for inflammatory bowel disease and colorectal cancer is a useful food efficacy evaluation tool.
  • 847
  • 13 Oct 2022
Topic Review
Antimicrobial Activity of Non-Saccharomyces Yeasts
Traditional industrial fermentation attributes to Saccharomyces cerevisiae the most important role as a biotechnological organism involved in worldwide fermentation products such as beers, cider, wines, sake, distilled spirits, bakery products, cheese, sausages and other fermented foods. However, the world has started to re-evaluate the potential positive contribution of non-Saccharomyces yeasts (NSYs). They have found a pro-technological use in traditional fermentations, where they can impart peculiar and distinctive characteristics to the product, but also in other applications such as in biomedical or fundamental biological research, environmental biotechnology, heterologous protein production, biocontrol and food and feed sectors.
  • 845
  • 21 Jun 2023
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