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Topic Review
Processing, Quality and Elemental Safety of Fish
Fish is a food widely produced, marketed and consumed throughout the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time it is highly perishable and susceptible to contamination throughout the entire food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and conservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Over the years, different preservation methods have been developed and used to extend the useful life of fishery products with minimal impact on their nutritional and organoleptic properties, favoring quality and safety that allow the availability of food and protection of public health.
  • 72
  • 10 Apr 2024
Topic Review
COVID-19 Pandemic on Changes in Consumer Purchasing Behavior
The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period.
  • 85
  • 01 Apr 2024
Topic Review
Fungal Control Through the Hygiene Process
Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products.
  • 47
  • 29 Mar 2024
Topic Review
New Insights into the Anti-Aging Properties of Mushrooms
Aging is a complex biological process that is influenced by both intrinsic and extrinsic factors. Recently, it has been discovered that reactive oxygen species can accelerate the aging process, leading to an increased incidence of age-related diseases that are characteristic of aging.
  • 59
  • 22 Mar 2024
Topic Review
Bioactive Peptides Derived from Hen Egg Proteins
Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. Some peptides comprising fewer than six amino acids may resist gastrointestinal digestion and remain intact as they cross the intestinal epithelium.
  • 67
  • 22 Mar 2024
Topic Review
Functional Foods and Beverages with Promising Gut-Health-Related Outcomes
The notion of food as medicine can be traced back thousands of years, when the use of plants, herbs, and foods to treat disease and restore health was commonplace. Today, it is well understood that diet interacts with human physiology and health. Healthy dietary patterns that favour plant-based foods have been shown to offset the risk of chronic disease. Furthermore, components of plant-based diets have been shown to influence human physiology via effects on the gut microbiome. The innovation opportunity to design functional foods to support a resilient gut microbiota with a view to safeguarding against wider pathologies associated with gut dysbiosis extends the concept of functional foods into a new sphere. Bioactive food ingredients, through their interactions with the gut microbiota, may contribute to microbiota resilience, thus supporting the body’s adaptive capacity.
  • 46
  • 19 Mar 2024
Topic Review
Health Benefits of Phenolic Compounds from Pigmented Corn
Pigmented corn is a gramineae food of great biological, cultural and nutritional importance for many Latin American countries, with more than 250 breeds on the American continent. It confers a large number of health benefits due to its diverse and abundant bioactive compounds. Phenolic compounds, among which are anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules.
  • 1.1K
  • 13 Mar 2024
Topic Review
Biocontrol of L. monocytogenes in Meat Products
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. Meat and meat products, especially the ready-to-eat (RTE) ones, have been reported as being a major food vehicle for L. monocytogenes transmission to humans. The cause of this phenomenon is mainly attributed to the contamination during processing or post-processing steps, such as slicing and packaging, followed by the growth of the pathogen during storage to numbers that endanger the consumers’ health.  In the attempt to satisfy the consumers’ demand with respect to both healthy and safe foods, studies have focused on biocontrol methods, including bacteriophages, antagonistic microbial interactions, and plant- or microbe-derived substances having antilisterial activity.
  • 61
  • 08 Mar 2024
Topic Review
Food Proteins
Proteins are critical macronutrients, and beyond their physiological importance, they also contribute to satiety, aiding in weight management and reducing the risk of chronic diseases. Protein-based foods stand as a foundation in global diets, contributing significantly to human health, nutrition, and overall well-being. The essential role of proteins as building blocks for tissues, enzymes, hormones, and various bodily functions underlines their vital significance in sustaining life. Emerging alternative food processing technologies now offer solutions to enhance protein functionality and create opportunities for innovation.
  • 75
  • 08 Mar 2024
Topic Review
Pulse Protein Isolates as Competitive Food Ingredients
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. 
  • 145
  • 07 Mar 2024
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