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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
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
Process of Metabolomics Analysis
Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health. The process of metabolomics analysis includes sample preparation and extraction, derivatization, separation and detection, and data processing.
  • 3.2K
  • 08 Oct 2022
Topic Review
Innovative Technologies for Polyphenol Oxidase Inactivation
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound, in addition to thermal treatment, are effective in reducing PPO activity and producing high-quality products. PPO from different fruit cultivars behaves differently when submitted to different treatments.
  • 3.2K
  • 24 Mar 2022
Topic Review
Pomegranate Juice Processing by Membranes
Pomegranate juice exhibits high antioxidant capacity because of its rich content of polyphenols, which represent the highest proportion of phytochemicals in pomegranate. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
  • 3.1K
  • 15 Jul 2020
Topic Review
Structure and Physiological Activities of Anthocyanins
Anthocyanidin is a kind of water-soluble natural pigment that widely exists in natural plants. Like other natural flavonoids, anthocyanin has a C6-C3-C6 carbon skeleton. Due to the different carbon substituents (-OH, -OCH3) on the B ring, different types of anthocyanins were derived. The six common anthocyanins were Pelargonidin (Pg), Cyanidin (Cy), Delphinidin (Dp), Peonidin (Pn), Petunidin (Pt), and Malvidin (Mv). In addition to giving food a variety of bright colors, anthocyanin also has important biological activities, such as antioxidant, anti-inflammatory, and anti-aging effects, among others. A large number of studies have shown that dietary anthocyanins have a good preventive effect on cardiovascular diseases.
  • 3.1K
  • 01 Aug 2022
Topic Review
Paraprobiotics
Paraprobiotics are defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer” and hold the ability to regulate the adaptive and innate immune systems, to exhibit anti-inflammatory, antiproliferative and antioxidant properties, and to exert antagonistic effect against pathogens, thus confirming that viability of probiotics is not an absolute pre-requisite for promoting health effects. 
  • 3.1K
  • 05 May 2021
Topic Review
Edible Artemisia: Health Effects
The Artemisia species, often known collectively as "wormwood" are herbs and shrubs, which could be perennial, biennial and annual plants, distributed on all continents except Antarctica, mainly on Northern Hemisphere, with only 25 species on the Southern Hemisphere, being the Asian the zone where higher species diversity is concentrated. The use of Artemisia species in traditional medicine is well-documented and demonstrates the great ethnopharmacological value of this genus. In addition to the traditional medicine applications, Artemisia species exhibit high food value since many of them are species used in culinary as a food, spices, condiments and beverages flavoring.
  • 3.0K
  • 06 Feb 2021
Topic Review
Chemical Composition and Quality of Saffron
Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It is appreciated for adding color, flavor, and a particular aroma to different food dishes or drinks (paella in Spain, Milanese risotto in Italy, lussekatter buns in Sweden, and alcoholic beverages). It is considered a high-priced condiment (1500–2200 euro/kg) due to the considerable labor involved in its production since it requires manual harvesting as well as a laborious handling process (sorting, drying, and storage). Saffron’s principal producers are Iran and Spain, whereas the leading importers are Spain, Hong Kong, and the United States. Saffron’s quality is essential for consumers in the food industry and is based on the concentration of its apocarotenoids and their respective sensory attributes: crocin’s coloring strength, picrocrocin’s bitter taste, and safranal’s aromatic intensity
  • 3.0K
  • 14 Nov 2022
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
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