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Topic Review
Health Benefits of Noni Juice
Noni juice is a globally popular health beverage originating in the tropics. Traditional healers believe the noni plant to be useful in treating a wide range of maladies. Consumers throughout the world have similar perceptions. To better understand the potential health benefits of noni juice, human intervention studies are reviewed and discussed.
  • 1.2K
  • 22 Jul 2021
Topic Review
Bacterial Cellulose
Bacterial cellulose (BC) is a natural polymer that has fascinating attributes, such as biocompatibility, low cost, and ease of processing, being considered a very interesting biomaterial due to its options for moldability and combination. 
  • 1.2K
  • 28 Jan 2021
Topic Review Peer Reviewed
Effects of High Hydrostatic Pressure on Fungal Spores and Plant Bioactive Compounds
Fungi, and their spores, are responsible for the spoilage of several foods and plants and are susceptible to contamination with mycotoxins, which have associated health hazards. In this context, proper methodologies for inactivating such fungi and controlling mycotoxin production are critical. High-pressure processing (HPP) has recently become popular as a nonthermal alternative to conventional thermal pasteurization processes. Even though HPP can effectively eliminate some fungal spores, some species, such as those from the genera Byssochlamys, Talaromyces, and Aspergillus, are quite resistant to this treatment. Additionally, high pressure can also be used as a cold extraction technique for bioactive compounds from medicinal plants and other matrices (termed high pressure-assisted extraction, HPE). With this method, safe use for food, cosmetic, and pharmaceutical applications is guaranteed. This method simultaneously works (depending on the applied pressure level) as an extraction technique and induces the pasteurization effect on the extracts. This encyclopedia entry aims to highlight the effects of nonthermal HPP on fungal spores, the prevalence of mycotoxins in plant materials and how high pressure can be used as an extraction technique to produce high-value cold pasteurized extracts with biological activity.
  • 1.2K
  • 18 Oct 2022
Topic Review
Natural Polyphenols for Food Preservation
Food spoilage makes foods undesirable and unacceptable for human use. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives.
  • 1.2K
  • 16 May 2022
Topic Review
Advanced Glycation End Products and Cardiovascular Disease
Epidemiological studies demonstrate the role of early and intensive glycemic control in the prevention of micro and macrovascular disease in both type 1 and type 2 diabetes mellitus (DM). Hyperglycemia elicits several pathways related to the etiopathogenesis of cardiovascular disease (CVD), including the generation of advanced glycation end products (AGEs). 
  • 1.2K
  • 11 Mar 2022
Topic Review
Cocktail Anti-Tick Vaccines
Cocktail vaccines are a combination of at least two anti-tick vaccines. The concept of anti-tick vaccines was first demonstrated in 1939 [1], after which numerous antigens were identified [2-6]. However, until now, Bm86- based vaccines (Gavac TM in Cuba and TickGARD PLUSTM in Australia) are the only commercialized tick vaccines and are the most successful under field conditions [7-8]. Consequently, Willadsen [9], proposed that a combination of tick-antigens could enhance the efficacy of anti-tick vaccines. Additionally, this could broaden the vaccine protection- spectrum: (A) against multiple tick species (B) against tick-borne pathogens. Similar to single anti-tick vaccines [10-12], when ingested, antibodies induced against the cocktail vaccine-antigen constituents can traverse the gut epithelium, through the hemolymph to react against the corresponding tissue proteins, hence interfering with physiological functions of the proteins.
  • 1.2K
  • 01 Nov 2020
Topic Review
Croaker Fishery Exploited from the Bay of Bengal
Croakers, locally called Jewfish or Poa mash, are among the largest groups of commercially important fishes exploited from Bangladesh’s Bay of Bengal (BoB) water. Croakers are under the Perciformes order and belong to the family Sciaenidae.
  • 1.2K
  • 10 Jan 2022
Topic Review
ASIA Syndrome
Autoimmune/inflammatory syndrome induced by adjuvants (ASIA) was first introduced in 2011 by Shoenfeld et al. and encompasses a cluster of related immune mediated diseases, which develop among genetically prone individuals as a result of adjuvant agent exposure.
  • 1.2K
  • 20 Feb 2021
Topic Review
Microbial Inhibition Test
Antimicrobial detection tests are conventional screening tools used in slaughterhouses to prevent the entry of antimicrobial residues into the food chain. The occasional appearance of antibiotic or bacteriostatic residues is a problem of major worldwide concern, as such residues can lead not only to toxicity for humans, but also to the emergence of antimicrobial resistance (AMR). In particular, antibacterial residues that contaminate meat can cause allergic reactions, can lead to dysbiosis of the gastrointestinal flora and can enhance dissemination of AMR, not only in the environment but also inside the gut, leading to antibacterially resistant communities in our intestinal flora.
  • 1.2K
  • 23 Aug 2021
Topic Review
Encapsulate Carotenoids with Cyclodextrin
Carotenoids' inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
  • 1.2K
  • 10 Jun 2021
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