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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.
  • 850
  • 05 Jan 2023
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.
  • 849
  • 24 Feb 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. 
  • 842
  • 01 Sep 2021
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.
  • 840
  • 13 Oct 2022
Topic Review
Modified Mycotoxins
Mycotoxins are toxic secondary metabolites produced by filamentous microfungi on almost every agricultural commodity worldwide. After the infection of crop plants, mycotoxins are modified by plant enzymes or other fungi and often conjugated to more polar substances, like sugars. The formed—often less toxic—metabolites are stored in the vacuole in soluble form or bound to macromolecules. As these substances are usually not detected during routine analysis and no maximum limits are in force, they are called modified mycotoxins. While, in most cases, modified mycotoxins have lower intrinsic toxicity, they might be reactivated during mammalian metabolism.
  • 839
  • 22 Nov 2022
Topic Review
Anti-Ciprofloxacin ScFv in Animal-Derived Food
Ciprofloxacin (CIP) is a synthetic third-generation fluoroquinolone (FQ) antibiotic that has been developed and is widely used to treat bacterial infections in humans and animals. This antibiotic exerts effects by inhibiting DNA gyrase or topoisomerase II in susceptible bacteria and exhibits high activity against a broad spectrum of Gram-negative and Gram-positive bacteria. However, the unreasonable and extensive use of antibiotics has resulted in the potential for residual antibiotics in food of animal origin, which can damage multiple systems in the body and cause bacterial resistance. Therefore, the European Union, the Joint FAO/WHO Expert Committee on Food Additives (JECFA, Rome, Italy) and China established maximum residue limits of CIP in animal-derived food to prevent the accumulation of antimicrobial residues, e.g., 100 µg/kg in milk and meat.
  • 832
  • 09 Sep 2021
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.
  • 832
  • 08 Mar 2024
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.
  • 828
  • 22 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.
  • 827
  • 17 Feb 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.
  • 827
  • 06 Nov 2023
Topic Review
Compounds with Anti-Hypertensive Activity in Cereals
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. Different components of cereals have been characterized, such as anthocyanins, flavonoids, phenolic acids, proteins, and fibers, which have biological activities that help prevent or control hypertension acting on the Renin–angiotensin–aldosterone system (RAAS), inflammation, and oxidative stress.
  • 824
  • 01 Nov 2022
Topic Review
Microplastics as Emerging Food Contaminants
Microplastics (MPs) have been identified as emerging environmental pollutants classified as primary or secondary based on their source.
  • 822
  • 27 Jan 2022
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.
  • 821
  • 01 Sep 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.
  • 821
  • 27 Feb 2024
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.
  • 821
  • 28 Feb 2024
Topic Review
Processing, Quality and Elemental Safety of Fish
Fish is a food widely produced, marketed and consumed throughout the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time it is highly perishable and susceptible to contamination throughout the entire food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and conservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Over the years, different preservation methods have been developed and used to extend the useful life of fishery products with minimal impact on their nutritional and organoleptic properties, favoring quality and safety that allow the availability of food and protection of public health.
  • 820
  • 10 Apr 2024
Topic Review
The Socioeconomic Factors of Street Food Vending
The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints that hamper improvement in the microbiological quality of their products. 
  • 816
  • 19 Oct 2023
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.
  • 814
  • 21 Oct 2021
Topic Review
Nutritional Value of Underutilized Grains
The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. The evidence on the nutritional and functional properties of underutilized grains, their incorporation into functional foods, and the role of their proteins and bioactive peptides is summarized herein.
  • 812
  • 17 Jan 2023
Topic Review
Starch Modifications Outside the Plant System
Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modification of starch is carried out to augment the positive characteristics and eliminate the limitations of the native starches. Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. 
  • 809
  • 22 Jan 2024
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