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Topic Review
Natural Functional Beverages as Approach to Manage Diabetes
Diabetes mellitus is a chronic disease, commonly associated with unhealthy habits and obesity, and it is becoming a serious health issue worldwide. As a result, new approaches to treat diabetes are required, and a movement towards more natural approaches is emerging. Consuming fruit and vegetables is advised to prevent diabetes since they contain several bioactive compounds. A simple and effective strategy to include them in the diets of diabetic and obese people is through beverages.
  • 669
  • 29 Dec 2023
Topic Review
Beverage and Food Fragrance Biotechnology
Flavors and fragrances are essential for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these crucial compounds with many different chemical structures.
  • 667
  • 25 Sep 2023
Topic Review
By-products revalorization with non-thermal treatments to enhace phytochemicals
The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry. 
  • 659
  • 12 Jan 2022
Topic Review
Edible Coatings for Postharvest Application of Peach Fruit
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology.
  • 657
  • 26 Jan 2024
Topic Review
Non-thermal plasma for decontamination of cereals: An overview
Cereals may carry microbial contamination that is undesirable to the consumer or to the next generation of plants. Currently, non-thermal plasma (NTP) is considered a new and safe microbicidal agent without adverse side effects. Here, we summarise the impact of NTP on various cereals and related products. The beneficial effects of NTP have been indisputably demonstrated and promise potential practical applications in decontamination and disinfection.
  • 656
  • 20 Dec 2021
Topic Review
Selenoproteins in Health
Selenoproteins (SePs) from Se-enriched agricultural foods have attracted increasing attention due to their bioactivities, indicating that Se-containing foods have great potential to be used as natural functional materials for dietary Se supplements. Selenoproteins account for a significant portion of the total Se content in various Se-enriched foods. It can be obtained from plant-based, animal-based sources, and also fungi and yeast sources, which not only provide essential amino acids but also possess physicochemical properties of both Se and proteins. Additionally, Se-containing peptides (SePPs) have also been prepared from Se-enriched plants, such as rice, green tea, soybean, and tuna to explore their potential health benefits. In addition, a variety of factors, including components, amino acid species and sequences, molecular weight, Se status, and structure can significantly affect the bioactivities and functional applications. As several of the SePs identified in mammals are critical selenoenzymes in cells, animal foods that are rich in these SePs are of particular importance. Although Se is not deemed as a crucial element for higher plants, some plants can still integrate it into SePs. Several SePs have been identified in higher plants, including those found in mammalian cells such as GPxs, TrxRs, and selenocysteine methyltransferases. These proteins are also involved in various plant physiology processes, such as antioxidant defense, redox regulation, and Se metabolism.
  • 652
  • 04 Jan 2024
Topic Review
Cannabidiol-Loaded Nanocarriers
Cannabidiol (CBD), one of the most promising constituents isolated from Cannabis sativa, exhibits diverse pharmacological actions. The applications of CBD are restricted mainly due to its poor oral bioavailability. Therefore, researchers are focusing on the development of novel strategies for the effective delivery of CBD with improved oral bioavailability.
  • 650
  • 06 Apr 2023
Topic Review
Nutrients and Noncommunicable Diseases Management during Aging
Dietary and nutritional approaches are of paramount importance in the management of noncommunicable diseases (NCDs).  Vitamin and mineral deficiencies in older adults are related to increased risk of NCDs including fatigue, cardiovascular disease, and cognitive and neuromuscular function impairments.
  • 648
  • 29 Jul 2022
Topic Review Peer Reviewed
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
The salt fractions of milk consist of cations (e.g., Ca, Mg, and Na) and anions (e.g., phosphate, citrate, and chloride). These salts are present as free ions or in complexes with other ions or proteins, primarily the caseins. Furthermore, significant levels of Ca and phosphate are also found in insoluble form, inside the casein micelles. The distribution of salts between this micellar phase and the soluble phase is important for the stability and properties of milk and dairy products. Various processes, such as (ultra-)centrifugation, (ultra-)filtration, dialysis, and selective precipitation have been used to separate the micellar and soluble phases in milk and dairy products to allow for studying the salts’ distribution between these phases. These different methods can lead to different levels of soluble salts because the salts in the supernatant from centrifugation, the permeate from ultrafiltration, and the diffusate from dialysis can differ notably. Hence, understanding which components are fractionated with these techniques and how this affects the levels of the soluble salts determined is critical for milk and dairy products. Applying the aforementioned methods to cheese products is further challenging because these methods are primarily developed for fractionating the soluble and micellar phases of milk. Instead, methods that analyze salts in water-soluble extracts, or soluble phases expressed from cheese by pressing or centrifugation are typically used. This review focuses on the significance of salt distribution and variations in salt fractions obtained using different methodologies for both milk and cheese.
  • 648
  • 01 Nov 2024
Topic Review
The Evidence of Benefits of (Poly)phenols against T2DM
(Poly)phenols have anti-diabetic properties that are mediated through the regulation of the main biomarkers associated with type 2 diabetes mellitus (T2DM) (fasting plasma glucose (FPG), glycated hemoglobin (HbA1c), insulin resistance (IR)), as well as the modulation of other metabolic, inflammatory and oxidative stress pathways.
  • 646
  • 08 Sep 2022
Topic Review
Production of Gamma-Aminobutyric Acid by L. plantarum
Given the important role of gamma-aminobutyric acid (GABA) in human health, scientists have paid great attention to the enrichment of this chemical compound in food using various methods, including microbial fermentation. Moreover, GABA or GABA-rich products have been successfully commercialized as food additives or functional dietary supplements. Several microorganisms can produce GABA, including bacteria, fungi, and yeasts. Among GABA-producing microorganisms, lactic acid bacteria (LAB) are commonly used in the production of many fermented foods. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a LAB species that has a long history of natural occurrence and safe use in a wide variety of fermented foods and beverages. Within this species, some strains possess not only good pro-technological properties but also the ability to produce various bioactive compounds, including GABA.
  • 643
  • 01 Feb 2024
Topic Review
Fatty Acids and Child Development Across the Globe
Malnutrition is prevalent in low-middle-income countries (LMICs), but it is usually clinically diagnosed through abnormal anthropometric parameters characteristic of protein energy malnutrition (PEM). In doing so, other contributors or byproducts of malnutrition, notably essential fatty acid deficiency (EFAD), are overlooked. Previous research performed mainly in high-income countries (HICs) shows that deficiencies in essential fatty acids (EFAs) and their n-3 and n-6 polyunsaturated fatty acid (PUFA) byproducts (also known as highly unsaturated fatty acids or HUFAs) lead to both abnormal linear growth and impaired cognitive development. These adverse developmental outcomes remain an important public health issue in LMICs. To identify EFAD before severe malnutrition develops, clinicians should perform blood fatty acid panels to measure levels of fatty acids associated with EFAD, notably Mead acid and HUFAs.
  • 642
  • 04 May 2023
Topic Review
Edible Film Formulations Containing Different APE and EOs
Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. 
  • 641
  • 27 Feb 2023
Topic Review
Detection of Antibiotic and Multi-Drug Resistant Salmonella
Antibiotic and multi-drug resistant (MDR) Salmonella poses a significant threat to public health due to its ability to colonize animals (cold and warm-blooded) and contaminate freshwater supplies. Monitoring antibiotic resistant Salmonella is traditionally costly, involving the application of phenotypic and genotypic tests over several days.
  • 640
  • 15 Sep 2023
Topic Review
Mycotoxins of Aspergillus flavus and Fusarium verticillioides
Maize is frequently contaminated with multiple mycotoxins, especially those produced by Aspergillus flavus and Fusarium verticillioides. Mycotoxin contamination is a critical factor that destabilizes global food safety.
  • 636
  • 15 Jan 2024
Topic Review
Effect of H. sabdariffa Extract on Obesity
H. sabdariffa derived bioactive compounds are potent in the treatment of obesity with an evident reduction in body weight, inhibition of lipid accumulation and suppression of adipogenesis through the PPARγ pathway and other transcriptional factors. 
  • 635
  • 30 Nov 2021
Topic Review
Coffee and Non-Cancer Health Benefits
Coffee is one of the most widely consumed beverages worldwide, and epidemiology studies associate higher coffee consumption with decreased rates of mortality and decreased rates of neurological and metabolic diseases, including Parkinson’s disease and type 2 diabetes. In addition, there is also evidence that higher coffee consumption is associated with lower rates of colon and rectal cancer, as well as breast, endometrial, and other cancers. 
  • 633
  • 14 Feb 2023
Topic Review
Use of Nonconventional Yeasts for Modulating Wine Acidity
In line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and technology. Consumers are looking for wines with less ethanol and fruitier aromas but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If they were considered spoilage yeasts in the past, they are used to enhance the aroma profile of wine or modulate wine composition.
  • 632
  • 13 Sep 2023
Topic Review
Pulse Protein Isolates as Competitive Food Ingredients
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. 
  • 630
  • 07 Mar 2024
Topic Review
Risk Models for Listeria monocytogenes in Dairy Products
Cheese as a source of listeriosis tended to be studied in quantitative risk assessment (QRA) models under the full farm-to-table approach because of the many factors and forces of contamination that may occur along the chain, namely, on-farm environmental contamination sources such as silage, soil, water, and inadequate sanitation and housing conditions; extensive manipulation after milk heat treatment (if heat treated); the potential for recontamination after pasteurization and cross-contamination events during processing; the possible presence of contaminating niches in processing and retail facilities; L. monocytogenes’ ability to grow during refrigeration storage; long shelf-life in case of ripened cheeses; and wide consumption of cheese.
  • 628
  • 22 Dec 2023
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