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Topic Review

QuEChERS Application to the Determination of Pyrrolizidine Alkaloids

The identification of concerning high levels of pyrrolizidine alkaloids (PAs) in a wide variety of food products has raised the occurrence of these natural toxins as one of the main current issues of the food safety field. Consequently, a regulation with maximum concentration levels of these alkaloids has been published to monitor their occurrence in several foodstuffs. According to legislation, the analytical methodologies developed for their determination must include multiresidue extractions with high selectivity and sensitivity, as a set of 21 + 14 PAs should be simultaneously monitored. However, the multiresidue extraction of these alkaloids is a difficult task due to the high complexity of food and feed samples. Accordingly, although solid-phase extraction is still the technique most widely used for sample preparation, the QuEChERS method can be a suitable alternative for the simultaneous determination of multiple analytes, providing green extraction and clean-up of samples in a quick and cost-effective way.

3.5K
12 May 2022

Topic Review

Global Trends in Halal Food Standards

The demand for ethical foods is rising, with halal foods playing a significant role in this trend. However, halal standards vary globally, which can have substantial implications. Multiple Halal Certification Bodies (HCBs) can approve food products but they often prioritize national regulations over international alignment.

3.5K
29 Nov 2023

Topic Review

Anti-Platelet Properties of Apple Cider

Fermented alcoholic beverages, including apple cider, have been shown to provide several functional properties with health benefits when consumed in moderation. The beneficial functional properties of apple cider have been attributed to the plethora of its bio-functional compounds, including its phenolic content and anti-inflammatory and anti-platelet polar lipids (PL). More specifically, fermentation of apple juices from different apple varieties produced apple ciders containing PL and phenolic bioactives with anti-inflammatory and anti-platelet properties against human platelet aggregation induced by the inflammatory and thrombotic mediator, platelet activating factor (PAF), but also by a classic platelet agonist, adenosine diphosphate (ADP). Similar outcomes were also observed in the wastes, apple cider by-products (apple pomace), from all these apple cider production procedures.

3.5K
02 Sep 2021

Topic Review

Phlorotannins represent an important group of phenolic compounds, exclusively occurring in brown algae that can form simple structures of 126 Da to very large and complex polymers. Although the biosynthetic pathway of these compounds is still not consensual, it is known that they are formed via C–C and/or C–O–C oxidative coupling of several monomeric units of phloroglucinol, which in turn is known to be biosynthesized through the acetate–malonate pathway. According to the type of linkage formed between these units and the number of hydroxyl groups, phlorotannins can be classified in four sub-classes, namely phlorethols and fuhalols (ether linkages), fucols (aryl-aryl linkages), fucophlorethols (aryl-aryl and ether linkages), and eckols and carmalols (dibenzodoxine linkage).

3.5K
13 Oct 2023

Topic Review

Overview of Dried Fish

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods.

3.5K
30 Aug 2023

Topic Review

Safety of Food Fungal Pigments

Pigments play a major role in many industries. Natural colors are usually much safer when compared to synthetic colors and may even possess some medicinal benefits. Synthetic colors are economical and can easily be produced compared to natural colors. In addition, raw plant materials for natural colors are limited and season dependent. Microorganisms provide an alternative source for natural colors and, among them, fungi provide a wide range of natural colorants that could easily be produced cheaply and with high yield. Along with pigment, some microbial strains are also capable of producing a number of mycotoxins. The commercial use of microbial pigments relies on the safety of colorants.

3.4K
26 Sep 2021

Topic Review

Beer Brewed from Sorghum

Beer is a complex beverage system despite being made up of only four ingredients: yeast, water, hops, and malted grain. Typically, malted barley is used as the primary grain source for brewing, however alternative grains/pseudo-grains like sorghum are gaining popularity. However, the use of sorghum in beer manufacturing does have its issues, which are largely due to its low amylolytic activity (which is insufficient for complete saccharification), high gelatinization temperature, and low free amino content. Sorghum malt has a higher concentration of alpha-amylase and a lower concentration of beta-amylase compared to malted barley. Due to the reduced enzymatic activity of sorghum this deficiency can lead to insufficient production of fermentable sugars, high dextrin content, and increased viscosity. Due to sorghum’s higher gelatinization temperature, the hydrolysis of sugars into fermentable sugars is only partially completed. Thus, resulting in fewer fermentable sugars for the yeast to metabolize for the production of ethanol, and volatile and semi-volatile compounds.

3.4K
17 Aug 2021

Topic Review

Almonds (Prunus dulcis)

Almond (Prunus dulcis) is a tree species that together with peach is included in the subgenus Amygdalus.

3.4K
02 Mar 2021

Topic Review

Frying Technology and Starchy Food

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can induce overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods.

3.4K
25 Aug 2021

Topic Review

Sulfur Compounds in the Whisky Production Process

Whisky is produced through malting, mashing, fermentation, distillation, and maturation. During these processes, several sulfur compounds are formed and/or reduced in quantity. To date, alkyl sulfides, thiols, methylthio group compounds, thiophenes, thiazoles, dithiapentane derivatives, and furfuryl compounds have been detected in the final spirit. Distillers might be able to control quality better if the pathways and contributions of these chemicals were known; currently, however, only some of them have been identified, while others remain to be revealed.

3.4K
11 Mar 2022

Topic Review

Oral Bioavailability of Ellagic Acid

Ellagic acid, a polyphenolic compound present in fruit and berries, has recently been the object of extensive research for its antioxidant activity, which might be useful for the prevention and treatment of cancer, cardiovascular pathologies, and neurodegenerative disorders. Its protective role justifies numerous attempts to include it in functional food preparations and in dietary supplements, and not only to limit the unpleasant collateral effects of chemotherapy. However, ellagic acid use as a chemopreventive agent has been debated because of its poor bioavailability associated with low solubility, limited permeability, first pass effect, and interindividual variability in gut microbial transformations. To overcome these drawbacks, various strategies for oral administration including solid dispersions, micro and nanoparticles, inclusion complexes, self-emulsifying systems, and polymorphs were proposed. Here, we listed an updated description of pursued micro and nanotechnological approaches focusing on the fabrication processes and the features of the obtained products, as well as on the positive results yielded by in vitro and in vivo studies in comparison to the raw material. The micro and nanosized formulations here described might be exploited for pharmaceutical delivery of this active, as well as for the production of nutritional supplements or for the enrichment of novel foods.

3.4K
28 Oct 2020

Topic Review

Freeze-Drying of Foods

Freeze-drying is a process in which water is sublimated by the direct transition of water from solid (ice) to vapor, thus omitting the liquid state, and then desorbing water from the “dry” layer.

3.4K
16 Nov 2020

Topic Review

Medicinal Value of Chicory

Cichorium intybus L., commonly named chicory, is a perennial herbal plant of the dandelion family Asteraceae, mainly seen with bright blue flowers, and seldom pink or white. Generally distributed in Asia and Europe, all the plants’ parts were traditionally used in medicinal preparations due to their considerable contents of antioxidant phytochemicals thought to have a beneficial impact in preventing and treating various illnesses such as fever, diarrhea, jaundice, and gallstones. Different chicory types are grown for their salad leaves, chicons, or roots, and regularly used for inulin extraction, for preparing coffee substitutes, or for feeding livestock. This entry is based on a literature review and highlights the beneficial and therapeutic action of chicory extracts and their confirmed or hypothesized mechanism of action in diabetes, hepatic disorders, and cardiovascular disease, as indicated by the results of in vivo and in vitro studies, on cell lines, human and animal models.

3.4K
10 May 2021

Topic Review

Traditional Balsamic Vinegar Processing

The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid. Yeasts and acetic acid bacteria (AAB) carry out the biochemical processes in sequence. The process of wine acetification can be achieved by slow traditional processes (the Orléans or French methods) or by a quick submerged industrial process. High-quality vinegar is usually produced by traditional methods using oak casks, once the wood allows the continuous aeration of the acetic bacteria culture. Sour–sweet vinegar presents a balance of both bitter/sour and sweet flavors. The sourness typically comes from acetic acid, while the sweetness can come from the type of fruit or the amount of sugar present at the end of vinegar production. In general, sour-sweet vinegar has a more complex and nuanced flavor profile compared to regular vinegar, which is often simply sour. One kind of vinegar produced by wine acetification where yeasts and bacteria co-exist and produce savory vinegar is traditional balsamic vinegar (TBV).

3.4K
05 Jul 2023

Topic Review Peer Reviewed

Listericidal Novel Processing Technological Approaches for the Safety of Milk and Dairy Products: A Systematic Review

Listeria monocytogenes is a major public health concern in milk and ready-to-eat dairy products. To meet consumer demand for fresher, minimally processed foods with high nutritional and sensory quality, several non-thermal technologies are being explored as alternatives to conventional heat treatments. This systematic review (2020–2025), following PRISMA guidelines, examines recent applications of selected non-thermal technologies to control Listeria in milk and dairy matrices. Peer-reviewed studies available in full-text, in English or Spanish, focusing on applications at laboratory or pilot plant scales, with milk or dairy produced onsite or purchased, containing Listeria sp., were included. Studies with applications to plant-based or non-dairy products or those not inoculated with Listeria, were excluded. Conference abstracts, corrections, editorials, letters, news, and scientific opinions were excluded as well. The databases searched were Web of Science, Scopus, and ProQuest, which were last consulted in April 2025. Given the naturality of the review, the risk of bias was assessed through independent screening by two of the researchers, focusing on clear objectives, analytical validity, statistical analysis, and methodology. The results are presented in tabulated format. Of the 157 records identified, 22 were included in this review. Seven of the records reported hurdle technologies, while fifteen reported single technology applications, with high-pressure processing being the most frequent. Limitations observed are primarily the use of unreported strains, a lack of information regarding the initial load of inoculum, and expected log reductions. The equipment used is mostly at the laboratory scale, except for HPP. Non-thermal technologies present a promising option for the control of Listeria in dairy products. The basic principles of GMP, HACCP, and cold-chain control in dairy processing are of special importance in safety assurance. This research was funded by Vicerrectoría de Investigación, Universidad de Costa Rica, grant number 735-C3-460.

3.3K
10 Sep 2025

Topic Review

Functional Fruit Juices

Lately, consumers are increasingly concerned about their dieting, hence expect to eat foods that will improve their well-being and health: This can be achieved by eating foods with added functional components. Fast-paced modern lifestyle reduces time to consume fresh fruits and vegetables, so people prefer to consume juices, and that caused demand for functional fruit juices to grow rapidly. Accordingly, the recent trends in juice and beverage industry are oriented towards production of functional juices and drinks with various raw materials, such as vitamins and their precursors, minerals, biologically active compounds (BACs; e.g. polyphenols, carotenoids, chlorophylls, tannins, etc.), antioxidants, probiotics and prebiotics. Due to respectable nutritive value, fruit juices were found to be an excellent carriers or delivery vehicles of probiotic bacteria. Juices produced from “superfruits” can be considered excellent functional matrices, because they contain a high proportion of various types of BACs. Further, fruit juices with added probiotics (e.g. lactic acid bacteria Bifidobacterium and Lactobacillus) and prebiotics (e.g. lactulose, inulin, fructooligosaccharides, etc.) are becoming popular beverages among consumers.

3.3K
05 Nov 2020

Topic Review

Biomedical Effects of Graviola

A member of the Annonaceae (Custard-apple family), Annona muricata, commonly known as soursop, graviola, paw-paw, or “guanabana”, is a tree native to Central America and West Indies that is abundant at altitudes lower than 900 m above sea level.

3.3K
03 Nov 2021

Topic Review

Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties.

3.3K
24 Jun 2021

Topic Review

Glycerol (1,2,3-propanetriol) is a viscous odorless and colorless liquid, with a syrupy sweet flavor that may derive from both renewable and fossil sources

3.3K
06 Jan 2021

Topic Review

Application of Citric Acid in the Food Industry

Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica.

3.2K
10 Jan 2024

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