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Topic Review
Biocontrol of Listeria monocytogenes
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. 
  • 748
  • 06 Mar 2022
Topic Review
Polyunsaturated Fatty Acids in Relief of Visual Fatigue
Studies have found that supplementation with the right foods or nutrients can be effective in enhancing the eyes' resistance to external and internal stimuli, thereby alleviating or avoiding visual fatigue. Among these, supplementation with polyunsaturated fatty acids has been found to be effective in protecting eye health and relieving visual fatigue.
  • 746
  • 26 Jun 2023
Topic Review
Marine Animal Co-Products
Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low-value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, which is particularly rich in omega-3 polyunsaturated fatty acids, they also have interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.
  • 745
  • 19 Feb 2024
Topic Review
Pre-Fermentative Cryogenic Treatments
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies.
  • 745
  • 29 Feb 2024
Topic Review
Medium-Chain Length Fatty Acids Enhance Aβ Degradation
The accumulation of amyloid β-protein (Aβ) is one of the major pathological hallmarks of Alzheimer’s disease. Insulin-degrading enzyme (IDE), a zinc-metalloprotease, is a key enzyme involved in Aβ degradation, which, in addition to Aβ production, is critical for Aβ homeostasis. Here, we demonstrate that saturated medium-chain fatty acids (MCFAs) increase total Aβ degradation whereas longer saturated fatty acids result in an inhibition of its degradation, an effect which could not be detected in IDE knock-down cells. Further analysis of the underlying molecular mechanism revealed that MCFAs result in an increased exosomal IDE secretion, leading to an elevated extracellular and a decreased intracellular IDE level whereas gene expression of IDE was unaffected in dependence of the chain length. Additionally, MCFAs directly elevated the enzyme activity of recombinant IDE, while longer-chain length fatty acids resulted in an inhibited IDE activity. The effect of MCFAs on IDE activity could be confirmed in mice fed with a MCFA-enriched diet, revealing an increased IDE activity in serum. Our data underline that not only polyunsaturated fatty acids such as docosahexaenoic acid (DHA), but also short-chain fatty acids, highly enriched, for example in coconut oil, might be beneficial in preventing or treating Alzheimer’s disease.
  • 743
  • 03 Nov 2021
Topic Review
Hemp-Derived CBD Used in Food and Food Supplements
Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source.
  • 743
  • 02 Jan 2024
Topic Review
Role of Nutraceuticals in Neuroblastoma
Neuroblastoma (NB) is a highly malignant embryonic extracranial solid tumor that arises from sympathoadrenal neuroblasts of neural crest origin. In addition to genetic factors, NB has been linked to maternal exposure to a variety of substances during pregnancy. Recent interest in the potential of nutrients to prevent cancer and reduce malignancy has resulted in the identification of several nutraceuticals including resveratrol, curcumin, and molecular components of garlic, which together with certain vitamins may help to prevent NB development. As NBs arise during fetal development and progress during early childhood, specific NB inhibiting nutraceuticals and vitamins could enhance the preventative influence of maternal nutrition and breast feeding on the development and early progression of NB.
  • 742
  • 22 Nov 2022
Topic Review
Fermented Dairy Products
Dairy products were shown to represent a source of bacteria able to establish, at least temporarily, in the human gut. It was found that traditional Pasta Filata fresh cheeses obtained with natural bacterial cultures contributed bacterial components to the intestinal microbiota since identical sequences of selected genetic markers, rpoD and clpP, discriminant at intra-species level, were found both in the cheese and in healthy children who consumed the cheese for one week. Studies carried out in vivo by administering bacteria isolated from traditional dairy products and belonging to the species involved in fermentation and ripening of these foods proved able to exert varied health promoting effects in animal models and in clinical trials. Therefore, fermented dairy products can be considered a source of naturally occurring probiotics well adapted to the food matrix that deserves further investigations regarding the beneficial effects of the microbiota and their enhancement.
  • 737
  • 03 Aug 2023
Topic Review
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 
  • 736
  • 13 Sep 2023
Topic Review
Transmission of Listeria monocytogenes on Small Ruminant On-Farm-Dairies
Listeria monocytogenes can cause severe foodborne infections in humans and invasive diseases in different animal species, especially in small ruminants. Infection of sheep and goats can occur via contaminated feed or through the teat canal. Both infection pathways result in direct (e.g., raw milk from an infected udder or fresh cheese produced from such milk) or indirect exposure of consumers. 
  • 735
  • 07 Feb 2023
Topic Review
Lipid Extracts Obtained by Supercritical Fluid Extraction
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed.
  • 734
  • 13 May 2024
Topic Review
Assessing Sustainable Healthy Diets
Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diets” published in the literature since this discipline’s emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources.
  • 731
  • 07 May 2021
Topic Review
Rosmarinic Acid Delays Tomato Fruit Ripening
Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. 
  • 730
  • 22 Dec 2021
Topic Review
Sustainable Preservation Approaches of Whey cheeses
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking.
  • 729
  • 17 Apr 2023
Topic Review
Natural-Based Stabilisers for Emulsion-Based Delivery Systems
Initially, emulsion-delivery systems were obtained mostly by using synthetic ingredients, leading to high stability of the resultant systems. However, consumers have become aware of the impact of synthetic ingredients on health and on the environment, increasing the demand for food products containing ingredients from natural sources. Synthetic emulsifiers have been the most used to produce emulsion-based delivery systems for bioactive compounds, as these molecules can be rapidly adsorbed at the interface, efficiently reduce the interfacial tension, and provide systems with high stability. Nevertheless, the consumption of these synthetic emulsifiers might induce health problems and may cause toxic symptoms after long administration periods. For that reason, researchers focus on emulsion stabiliser ingredients from natural sources, which can be classified depending on their chemical structure in proteins, phospholipids, polysaccharides, or saponins.
  • 727
  • 20 Apr 2023
Topic Review
In Vitro Exploration of Antioxidant Activity
In vitro exploration of antioxidant activity involves testing substances in controlled laboratory environments to assess their ability to neutralize free radicals and prevent oxidative damage. Common assays include DPPH, ABTS, and FRAP, which measure radical scavenging, reducing power, and metal chelation. These tests are essential in fields like food science, pharmacology, and toxicology for evaluating the potential health benefits of natural compounds, drugs, and supplements. While in vitro results offer valuable insights, they must be complemented by in vivo studies to confirm efficacy, given that laboratory conditions may not fully replicate biological complexities.
  • 726
  • 02 Sep 2024
Topic Review
Sustainable Consumption of Food Processing
The post-pandemic world, the new normal in many service industries, is searching for better future service initiatives to serve guests, including online, fast, fashionable, high-end, and social (humane) networking. The observation method suggests that the generations using the internet during lockdown felt too connected online and consequently missed real social (humane) connections. Therefore, the catering industry needs to take a new path towards developing its service structure, and the service should be at a high level even with low overall prices (e.g., low-cost or self-service restaurants).
  • 725
  • 11 Feb 2022
Topic Review
Phyto-Enrichment of Yogurt to Control Hypercholesterolemia
Cholesterol is essential for normal human health, but elevations in its serum levels have led to the development of various complications, including hypercholesterolemia (HC). Cholesterol accumulation in blood circulation formsplaques on artery walls and worsens the individuals’ health. To overcome this complication, different pharmacological and non-pharmacological approaches are employed to reduce elevated blood cholesterol levels. Atorvastatin and rosuvastatin are the most commonly used drugs, but their prolonged use leads to several acute side effects. The potential benefit of ingesting yogurt on lipid profile has attracted the interest of researchers and medical professionals worldwide.
  • 724
  • 05 Mar 2024
Topic Review
Chitosan and Chitooligosaccharide as Non-Plant-Derived Prebiotics
Chitin was first isolated from a mushroom by French chemist Henri Braconnot in 1811. It is the second-most abundant natural long-chain polymer, after only cellulose. Chitin is composed of N-acetyl-glucosamine monomers linked by a β-1,4-glycosidic bond, with the degree of polymerization (DP) ranging from about 1000 to 3000. This polymer widely exists in the exoskeleton of crabs, shrimps, and insects, as well as in the cell walls of fungi, where it forms a highly ordered crystal structure and plays a role in supporting and protecting cells. Chitin with a high molecular weight (MV) and a degree of acetylation (DA) over 90% is highly hydrophobic and hardly dissolves in water and most solvents.
  • 722
  • 23 Jun 2022
Topic Review
Drought-Adapted Mediterranean Diet Plants
The Mediterranean diet features plant-based foods renowned for their health benefits derived from bioactive compounds.
  • 721
  • 20 Feb 2024
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