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Topic Review
Electrospun Nanofibers for Food Packaging
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters.
  • 688
  • 07 Sep 2023
Topic Review
Isolation of Highland Barley Starch
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. Physical techniques, enzymatic hydrolysis, and other procedures can be used to decompose the cell wall of HBS, which consists of cellulose, hemicellulose, and pectin. Following the release of the cellular contents, proteins can be separated using appropriate procedures to yield pure HBS.
  • 687
  • 08 Feb 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.
  • 686
  • 25 Sep 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.
  • 685
  • 29 Jul 2022
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.
  • 684
  • 04 May 2023
Topic Review
Listeria monocytogenes Biofilms in Food-Associated Environments
Listeria monocytogenes (LM) is a bacterial pathogen responsible for listeriosis, a foodborne illness associated with high rates of mortality (20–30%) and hospitalisation. It is particularly dangerous among vulnerable groups, such as newborns, pregnant women and the elderly. The persistence of this organism in food-associated environments for months to years has been linked to several devastating listeriosis outbreaks. It may also result in significant costs to food businesses and economies. 
  • 683
  • 26 Jun 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.
  • 680
  • 20 Dec 2021
Topic Review
Plant-Based Drink Nutrients
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. Demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs.
  • 680
  • 02 Nov 2023
Topic Review
Effects of Peptides on Immune System
Protein hydrolysates, defined as the pool of peptides of which a protein is composed, are among the most relevant products in the food industry, and may become even more relevant as a key player to improve our food system. The immune system is somehow related to all the metabolic pathways, in a bidirectional way, and the nutritional interventions affecting these pathways might have a relevant impact on the inflammatory status of the individuals. Food-derived peptides have been demonstrated to exert several bioactivities by in vitro or animal studies. Their potential to be used as functional food is promising, considering the simplicity of their production and the high value of the products obtained.
  • 679
  • 26 Jun 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.
  • 677
  • 13 Sep 2023
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.
  • 677
  • 01 Nov 2024
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.
  • 674
  • 15 Jan 2024
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. 
  • 669
  • 27 Feb 2023
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.
  • 668
  • 08 Sep 2022
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. 
  • 666
  • 12 Jan 2022
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. 
  • 662
  • 07 Mar 2024
Topic Review
Natural Polyphenols for Urinary Tract Infections
Urinary tract infections (UTIs) are the second most common type of bacterial infection worldwide. UTIs are gender-specific diseases, with a higher incidence in women. This type of infection could occur in the upper part of the urogenital tract, leading to pyelonephritis and kidney infections, or in the lower part of the urinary tract, leading to less serious pathologies, mainly cystitis and urethritis. The most common etiological agent is uropathogenic E. coli (UPEC), followed by Pseudomonas aeruginosa and Proteus mirabilis. Conventional therapeutic treatment involves the use of antimicrobial agents, but due to the dramatic increase in antimicrobial resistance (AMR), this strategy has partially lost its therapeutic efficacy. For this reason, the search for natural alternatives for UTI treatment represents a current research topic. 
  • 660
  • 15 Feb 2023
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. 
  • 658
  • 14 Feb 2023
Topic Review
Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and with indigenous or commercial Saccharomyces cerevisiae strains, non-Saccharomyces can transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. 
  • 655
  • 14 Sep 2023
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. 
  • 652
  • 30 Nov 2021
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