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Topic Review
3D Bioprinting in Cultured Meat
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers.
  • 217
  • 21 Nov 2023
Topic Review
3D Food Printing Applications and Dysphagia
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome.
  • 515
  • 23 Jun 2022
Topic Review
3D Printing of Agri-Food Processing Wastes
With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly, different approaches have evolved for their management and utilization. With excellent levels of customization, three-dimensional (3D) printing has found numerous applications in various sectors. The focus of this work is to explain the state of the art, innovative interventions, and promising features of 3D printing technology for the valorization of agri-food processing waste streams. Based on recent works, this article covers two aspects: the conversion of processing waste streams into edible novel foods or inedible biodegradable materials for food packing and allied applications. However, this application domain cannot be limited to only what is already established, as there are ample prospects for several other application fields intertwining 3D food printing and waste processing. In addition, this entry presents the key merits of the technology and emphasizes research needs and directions for future work on this disruptive technology, specific to food-printing applications.
  • 684
  • 31 Jan 2023
Topic Review
8-HEPE against Metabolic Syndrome, Dyslipidemia, NAFLD, and Atherosclerosis
Euphausia pacifica (E. pacifica), also called North Pacific krill, is a small, red crustacean similar to shrimp that flourishes in the North Pacific Ocean. E. pacifica oil contains 8-hydroxyeicosapentaenoic acid (8-HEPE) at a level more than 10 times higher than Euphausia superba oil. 8-HEPE can activate the transcription of peroxisome proliferator-activated receptor alpha (PPARα), PPARγ, and PPARδ to levels 10, 5, and 3 times greater than eicosapentaenoic acid, respectively. 8-HEPE has beneficial effects against metabolic syndrome (reduction in body weight gain, visceral fat area, amount of gonadal white adipose tissue, and gonadal adipocyte cell size), dyslipidemia (reduction in serum triacylglycerol and low-density lipoprotein cholesterol and induction of serum high-density lipoprotein cholesterol), atherosclerosis, and nonalcoholic fatty liver disease (reduction in triglyceride accumulation and hepatic steatosis in the liver) in mice.
  • 375
  • 16 Nov 2021
Topic Review
A2 Milk and CMPA
 Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. 
  • 2.9K
  • 05 May 2021
Topic Review
Acrylamide in Bakery Products
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide.
  • 1.4K
  • 21 May 2021
Topic Review
Active Compounds from Antrodia cinnamomea
Antrodia cinnamomea is a precious and popular edible and medicinal mushroom. It has attracted increasing attention due to its various and excellent bioactivities, such as hepatoprotection, hypoglycemic, antioxidant, antitumor, anticancer, anti-inflammatory, immunomodulation, and gut microbiota regulation properties. To elucidate its bioactivities and develop novel functional foods or medicines, numerous studies have focused on the isolation and identification of the bioactive compounds of A. cinnamomea. 
  • 567
  • 11 Oct 2022
Topic Review
Activity of Natural Carboxylic Acids
Natural carboxylic acids described in this paper are plant-derived compounds having biological activity. The aim of this review is to summarize and evaluate the physicochemical properties of selected compounds naturally occurring in plants, their potential of microbiological  and anticancer activity. In order to create targeted modifications of the structure enhancing its activity, it is; therefore, necessary to thoroughly understand the mechanisms of action of a given molecule under systemic conditions.
  • 3.2K
  • 03 Dec 2020
Topic Review
Actual Application of Propolis
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. The antimicrobial and antioxidant properties of propolis were extensively studied. In addition, propolis is recognized as safe (GRAS) and can be considered as an alternative to chemical preservatives. Before its use in food products, propolis was in most cases extracted using different solvents such as ethanol, water, and glycerol. Each solvent offers advantages and disadvantages. Ethanol extracts (PEE) are reported to be the richest extracts in bioactive components. While water extracts (WPE) are the lowest extract on phenolic content. In contrast, the two extracts exhibited a strong flavor and aroma. 
  • 565
  • 06 May 2023
Topic Review
Added-Value Compounds for Food Industry
In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems.
  • 139
  • 17 Oct 2023
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