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Topic Review
β-glucan in Dairy and Milk-Based Products
β-glucan is a polysaccharide found naturally in the cell walls of cereals, yeasts, seaweeds, bacteria, and fungi. The physicochemical, functional, and technological properties of β-glucan are extremely different, depending on the source of origin. This polysaccharide is used in the therapeutic, cosmetic, fitness, and professional sports fields. Interest in β-glucan has arisen because it is a powerful immunostimulant, prebiotic, and dietary fiber. Interest in the use of β-glucan in the food industry is associated not only with its positive impact on the health of consumers but also with its functional and technological properties, which significantly improve the consumer characteristics of food products. The use of oat β-glucan in the food industry became possible when the EFSA confirmed in 2010 that the daily consumption of oat β-glucan in the amount of 3 g can reduce the risk of coronary disease and have a positive effect on the cardiovascular system, provided that a diet with low saturated fat content is followed. β-glucan made from yeast has been recognized as a novel ingredient and authorized for release since 2011.
  • 617
  • 30 Sep 2022
Topic Review
β-Carotene within Loaded Delivery Systems in Food
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges.
  • 484
  • 11 May 2022
Topic Review
β-Carotene within Loaded Delivery Systems
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. 
  • 365
  • 23 Mar 2021
Topic Review
α-Tomatine Extraction from Green Tomatoes
Unripe tomatoes represent an agri-food waste resulting from industrial by-processing products of tomatoes, yielding products with a high content of bioactive compounds with potential nutraceutical properties. The food-matrix biological properties are attributed to the high steroidal glycoalkaloid (SGA) content. Among them, α-tomatine is the main SGA reported in unripe green tomatoes.
  • 190
  • 25 Jan 2024
Topic Review
Yogurt with Incorporated Probiotics
Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt. A GRAS (generally recognized as safe) list of probiotic bacteria that can be added to yogurt or similar types of products is provided. Additionally, prebiotics, synbiotics (combination of prebiotics and probiotics), postbiotics, paraprobiotics, and psychobiotics can be added to yogurt. Probiotic yogurt can come in various forms in addition to spoonable yogurt, and yogurt can be used as an ingredient in other food products. Many useful functional ingredients can be applied to probiotic yogurt. The safety of probiotics must be addressed, especially for critically ill patients and other susceptible populations.
  • 469
  • 21 Dec 2022
Topic Review
Yogurt Enriched with Isochrysis galbana
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. 
  • 579
  • 08 Jul 2021
Topic Review
Yerba Mate
Ilex paraguariensis (yerba mate) is a plant species of the holly genus Ilex native to South America from the family Aquifoliaceae and is used for the production of yerba mate infusion. The leaves of the plant are steeped in hot water to make a beverage known as mate.
  • 845
  • 07 Mar 2022
Topic Review
Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and with indigenous or commercial Saccharomyces cerevisiae strains, non-Saccharomyces can transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. 
  • 135
  • 14 Sep 2023
Topic Review
Yeasts in Cocoa Bean Fermentation
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters; these are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes.
  • 2.6K
  • 19 Jul 2022
Topic Review
Xique-Xique Juice Functional Bevereage
Food market interest for functional beverages has increased in the last years, especially for those elaborated with unconventional matrices, such as exotic fruits, succulent plants and cacti. Xique-xique (Pilosocereus gounellei), from the Cactaceae family, is a species endemic from Brazil, with a large potential for prospection of bioactive compounds. Therefore, this study aimed to elaborate a potentially functional beverage with xique-xique cladode juice, and to evaluate its physicochemical parameters, phytochemical profile and antioxidant properties.
  • 471
  • 09 Sep 2021
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