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Topic Review
Fermented Foods in Respiratory Health
Fermented foods state that “foods that have been transformed due to fermentation process via microbes such as bacteria, yeast, fungi and their enzymes”. The word fermentation is derived from the Latin word “fervere” meaning “to boil” or “fermentare” meaning “to leaven”. By simple means, fermented foods (FFs) are microbiologically processed raw materials (vegetables, meats, etc.).
  • 843
  • 21 Apr 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.
  • 842
  • 09 Sep 2021
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.
  • 842
  • 10 Apr 2024
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. 
  • 840
  • 22 Jan 2024
Topic Review
8-HEPE against Metabolic Syndrome, Dyslipidemia, NAFLD, and Atherosclerosis
Euphausia pacifica (E. pacifica), also called North Pacific krill, is a small, red crustacean similar to shrimp that flourishes in the North Pacific Ocean. E. pacifica oil contains 8-hydroxyeicosapentaenoic acid (8-HEPE) at a level more than 10 times higher than Euphausia superba oil. 8-HEPE can activate the transcription of peroxisome proliferator-activated receptor alpha (PPARα), PPARγ, and PPARδ to levels 10, 5, and 3 times greater than eicosapentaenoic acid, respectively. 8-HEPE has beneficial effects against metabolic syndrome (reduction in body weight gain, visceral fat area, amount of gonadal white adipose tissue, and gonadal adipocyte cell size), dyslipidemia (reduction in serum triacylglycerol and low-density lipoprotein cholesterol and induction of serum high-density lipoprotein cholesterol), atherosclerosis, and nonalcoholic fatty liver disease (reduction in triglyceride accumulation and hepatic steatosis in the liver) in mice.
  • 838
  • 16 Nov 2021
Topic Review
Fungal Toxins in Cereal Grains and Flours—Mycotoxins
Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. Mycotoxins originate from the Greek word “μύκητας-mykitas”, which means fungus, and the Latin word “toxicum”, meaning poison. They are low molecular weight compounds, naturally present in cereals, which also act as secondary metabolites produced mainly by mycelial structures of filamentous fungi that do not exhibit any biochemical meaning to fungus growth and development.
  • 837
  • 13 Dec 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.
  • 836
  • 01 Nov 2022
Topic Review
Sprouted Grains to Combat Malnutrition
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition.
  • 833
  • 31 Oct 2023
Topic Review
CF: Allergenic Foods and Gluten
The period of complementary feeding (CF) represents a significant part of the 1000-day critical window. In 1994, the minimum body weight of 5 kg was selected as the main criteria to wean preterm infants on solid foods by the “Committee on Medical Aspects of Food and Nutrition”. Later, the period between 5 and 8 months of uncorrected age was suggested for the initiation of CF in preterm infants. Corrected age (CA) is defined by American Academy of Pediatrics (AAP) as chronological age reduced by the number of weeks born before 40 weeks of gestation. Developmental signs of readiness include infants holding their heads up when sitting, showing interest in what others are eating and opening their mouths when food approaches. The introduction of allergenic foods and gluten has always been considered a challenge of CF in healthy full-term infants. In preterm infants, this is an issue of great concern. 
  • 832
  • 04 Aug 2021
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.
  • 829
  • 27 Jan 2022
Topic Review
Flavonoids Nutraceuticals and Their Metabolites
Nutraceuticals have been receiving increasing attention due to their potential role as adjuvants against non-communicable chronic diseases. Nutraceuticals are generally defined as a food or part of a food that provides benefits to health in addition to its nutritional content. Polyphenols are generally low-molecular-weight compounds that can be divided into multiple classes based on their structures, including flavonoids, stilbenes, phenolic acids, lignans, non-phenolic metabolites and other polyphenols. Each of these families and sub-families hosts numerous structural variants sharing the same family-defining scaffold.
  • 829
  • 08 Jul 2022
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. 
  • 829
  • 19 Oct 2023
Topic Review
Brassica Bioactives on Human Health
Brassica vegetables and their components, the glucosinolates, have been suggested as good candidates as dietary coadjutants to improve health in non-communicable diseases (NCDs).
  • 825
  • 12 Nov 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.
  • 824
  • 17 Jan 2023
Topic Review
Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia
Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and the energy balance when taken in certain dosages. Probiotics play many roles in maintaining intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response. The presence and composition of intestinal microorganisms play a vital role in the onset and progression of FD and serve as a critical factor for both regulation and potential intervention regarding the management of this condition. Thus, there are potential advantages to alleviating FD by regulating the intestinal flora using probiotics, targeting intestinal microorganisms. 
  • 822
  • 12 Jan 2024
Topic Review
Antimicrobial Actions of Food-Derived Antimicrobial Peptides
Microbial food safety has garnered a lot of attention due to worldwide expansion of the food industry and processed food products. This has driven the development of novel preservation methods over traditional ones. Food-derived antimicrobial peptides (F-AMPs), produced by the proteolytic degradation of food proteins, are emerging as pragmatic alternatives for extension of the shelf-life of food products. The main benefits of F-AMPs are their wide spectrum antimicrobial efficacy and low propensity for the development of antibiotic resistance.
  • 820
  • 30 Jan 2023
Topic Review
Bioactive Potential of Sargassum Antioxidant Secondary Metabolites
Sargassum (family Sargasseae, order Fucales) is a genus of brown algae spanning the ocean basins of the Atlantic, Pacific, and Indian Oceans, inhabiting mostly tropical and subtropical environments where it forms dense submarine forests.
  • 818
  • 27 Mar 2023
Topic Review
Edible Cities
Malnutrition, food security and food safety will remain major global issues as the world’s population grows and the consequences of climate change prevail, so we need to rethink how we grow and source food to create sustainable systems for future generations. Edible cities, as innovative solutions to use public spaces for urban food production, can bridge this evident gap between the present and the future.
  • 817
  • 09 Jun 2023
Topic Review
Antibacterial Phytochemicals Identified in Food Wastes
Plants produce a variety of secondary metabolites, making them an area of interest in the search for new phytochemicals to cope with antimicrobial resistance (AMR). A great part of agri-food waste is of plant origin, constituting a promising source of valuable compounds with different bioactivities, including those against antimicrobial resistance. Many types of phytochemicals, such as carotenoids, tocopherols, glucosinolates, and phenolic compounds, are widely present in plant by-products, such as citrus peels, tomato waste, and wine pomace. 
  • 816
  • 16 May 2023
Topic Review
Elicitors in Grapevine Defense
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference.
  • 814
  • 24 May 2022
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