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Topic Review
Fruit Vinegar Production
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration.
  • 4.0K
  • 13 May 2021
Topic Review
Traditional and Novel Drying Techniques
       Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food in Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food industry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long dustry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long. Drying used to be natural and simple as the process was driven by solar energy. Nowadays, it became more sophisticated and complex as it uses a lot of equipment and the drying parameters are carefully examined and optimized at every stage of the process. Emerging new methods have been extensively studied in terms of chemical and biochemical changes in the product during the dehydration process. Drying not only preserves the product but also can have a positive impact on materials quality e.g., in spices, medicinal plants, herbs, bioactive enzymes, and nuts that can generate value-added compounds during drying [1,2].        The most important objectives of drying are: (i) preservation of fresh products, making them available whole year (ii) conversion of the fresh product into a dry one while maintaining or improving its final quality; (iii) reduction of the volume and weight of the product for an easier transportation and storage; and last but not least (iv) sustainable processing as the most popular drying methods use enormous quantities of energy at low efficiency [8]. Thus, the new drying techniques should provide advantages such as higher energy efficiency, better product quality, cost reduction, and lower environmental impact.  
  • 4.0K
  • 12 Oct 2020
Topic Review
Hydrolyzed Collagen
Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine.  Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. 
  • 3.7K
  • 11 Dec 2021
Topic Review
Smoothies
The word “smoothie” comes from the English term “smooth” (tender, creamy), and defines a creamy non-alcoholic drink with a thick texture similar to that of milkshakes. Smoothies are beverages containing a blend of fruit pulp, fruit juice, ice, yoghurt, and/or milk. This beverage includes only natural ingredients such as puree fruit with fruit juice, and possibly dairy products or/and crushed ice cubes. Their preparation is based on the use of the entire fruit, which is processed from pulp to puree, with only the seeds and peel being removed.
  • 3.7K
  • 26 Sep 2020
Topic Review
Non-Alcoholic Fermented Cereal Beverage
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods arediscussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
  • 3.6K
  • 02 Sep 2020
Topic Review
Starch Modification
Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The entry presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.It may be concluded that the work on starch citrate esters represent a topical and meaningful direction of investigations on modified starch preparations. The possibility of modifying starch preparations by esterification/cross-linking with citric acid allows for the production of modified starch, which can be used in the pharmaceutical, packaging, or food industries. Especially significant may be investigations of resistant starch produced via esterification with citric acid because this method produces preparations exhibiting significant resistance and, simultaneously, good functional properties, which are potentially applicable as health-promoting additives that increase the dietary fiber content of food products.
  • 3.6K
  • 27 Oct 2020
Topic Review
Effect of Temperatures on Polyphenols during Extraction
Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols.
  • 3.5K
  • 09 Mar 2022
Topic Review
Okra
Okra (Abelmoschus esculentus L.) is a popular vegetable crop with good nutritional significance, along with certain therapeutic values, which makes it a potential candidate in the use of a variety of nutraceuticals.
  • 3.4K
  • 16 Mar 2021
Topic Review
Natural Preservatives for Fish
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities.
  • 3.3K
  • 25 Jun 2021
Topic Review
Winemaking By-products
The winemaking by-products and waste, such as wine lees, grape stalks, and vine shoots, are generated from vinification process and after pruning. For their high content in functional and bioactive compounds, they can be recycled into food chain as functional additives to improve the quality of wines and to obtain innovative functional foods and sustainable food packaging, contributing to the sustainability of the wine sector.
  • 3.2K
  • 04 Mar 2021
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