Review
Nutrition & Dietetics
Alexandru Nicolescu, Mihai Babota, Lillian Barros, Gabriele Rocchetti, Luigi Lucini, Corneliu Tanase, Andrei Mocan, Claudiu I. Bunea, Gianina Crisan
Summary: Nutraceuticals and functional foods are composed of complex matrices containing various phytochemicals, and their bioaccessibility needs to be assessed. This review discusses different methods to assess bioaccessibility and factors that can affect the process, as well as the link between simulated digestion testing and in vitro bioactivity. Standardized protocols are needed to establish correlations between bioaccessibility and bioactivity.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Maria Ximena Durruty, Karina de Figueiredo, Marcela Rodriguez, Susana Nolasco, Isabel Riccobene
Summary: This study aimed to determine the engineering properties of hairless canary seeds and optimize the dehulling process by analyzing the seed dimensions, densities, and friction coefficients. The optimized process successfully removed a large portion of the seed hull.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Nutrition & Dietetics
Paola Nieri, Sara Carpi, Roberta Esposito, Maria Costantini, Valerio Zupo
Summary: The search for novel sources of nutrients is an important goal for sustainable progress. Microalgae, particularly diatoms, are considered as sustainable sources of nutrients for humans. This review focuses on the bio-pharmacological activities of diatoms and their extracts for human disease prevention and treatment, as well as their nutraceutical applications.
Review
Food Science & Technology
Cristian Dima, Elham Assadpour, Stefan Dima, Seid Mahdi Jafari
Summary: Nanofoods is a concept that utilizes nanotechnologies to create safe foods with enhanced nutritional and sensory properties, as well as multiple health benefits. Scientists are focusing on developing new nano biosystems to increase the bioavailability of bioactive compounds in fortified foods, studying factors limiting oral bioavailability such as bioaccessibility, absorption, and the physiological processes involved, and investigating mechanisms of cellular uptake of bioactive-loaded nanocarriers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Ting He, Lei Zhao, Yan Chen, Xin Zhang, Zhuoyan Hu, Kai Wang
Summary: The study found that longan seed polyphenols (LSPs) significantly suppressed blood glucose response in mice in a dose-dependent manner. By inhibiting the activity of alpha-amylase through hydrogen bonding and van der Waals forces, LSPs changed the secondary structure of the enzyme, leading to reduced enzyme activity. This suggests the potential application of LSPs as a hypoglycemic agent in functional foods.
Article
Food Science & Technology
Karen Sofia Munoz-Pabon, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez, Vicente Ortiz-Gomez
Summary: This research aimed to produce gluten-free snacks from quinoa flour and evaluated the effects of extrusion and baking processes on the digestibility, phenolic compound content, antioxidant capacity, and physical properties of the snacks. The results showed that extrusion and baking processes increased digestible starch and protein digestibility, but decreased phenolic compounds and carotenoid content. Additionally, the baking process affected the physical properties and antioxidant capacity of the snacks.
Article
Biochemistry & Molecular Biology
Jose E. Aguilar-Toala, Abraham Vidal-Limon, Andrea M. Liceaga, Maria L. Zambrano-Zaragoza, David Quintanar-Guerrero
Summary: This study demonstrates the potential of canary seed peptides (CSP) in inhibiting skin-aging factors, such as elastase and tyrosinase. Through analysis methods like fractionalization and molecular dynamics-ensemble docking, favorable peptides for passive insertion into skin membranes were identified, suggesting a promising application of CSP in skin-aging treatments.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Renata A. Carnauba, Flavia M. Sarti, Neuza M. A. Hassimotto, Franco M. Lajolo
Summary: Studies have found significant disparities in bioactive compound consumption across populations depending on their geographic origin. The aim of this research was to estimate the intake of bioactive compounds in different regions of Brazil and identify the major contributors. The study analyzed data from the National Dietary Survey 2017-2018, including food intake information from 46,164 individuals aged ≥10 years. The results showed variations in the intake of polyphenols and carotenoids across different regions, with the South having higher polyphenol intake and the Midwest having higher carotenoid intake. Tea and coffee were the main contributors to polyphenol intake in different regions, while acai, caja juice, mango, and corn were important sources of carotenoid intake in specific regions. The findings highlight the potential of food plants in developing marketable products and increasing bioactive compound intake.
Article
Chemistry, Applied
Ting He, Kai Wang, Lei Zhao, Yan Chen, Wanxia Zhou, Fangmei Liu, Zhuoyan Hu
Summary: This study demonstrates that longan seed polyphenols (LSPs) interact with starch via non-covalent bonds, affecting the structure and digestion properties of starch. The results show a significant inhibitory effect of LSPs on the digestion of maize starch, reducing amylose content and enthalpy change.
CARBOHYDRATE POLYMERS
(2021)
Article
Plant Sciences
Michalina Kozicka, Ewelina Hallmann
Summary: The use of edible flowers as a source of bioactive compounds has gained popularity, but there is limited information on the chemical composition of organic and conventional flowers. Organic pansy flowers were found to contain significantly higher levels of bioactive compounds, particularly polyphenols, phenolic acids, and anthocyanins, compared to conventional flowers. Double-pigmented pansy flowers are recommended for inclusion in the daily diet over single-pigmented flowers.
Article
Agronomy
Enrico Santangelo, Simone Bergonzoli, Patrizia Papetti, Andrea Mazzucato, Angelo Del Giudice, Antonio Scarfone, Claudio Beni
Summary: The study analyzed the impact of two types of low-input farming conditions on the yield and bioactive compounds in tomato fruits. The results showed that incorporating mulching and intercropping led to higher values of leaf greenness, fruit number, and fruit weight. However, the low-input system had a higher content of polyphenols and anthocyanins in the peel, as well as higher vitamin C and polyphenols in the pulp. The study highlighted the potential of low-input systems in achieving satisfactory yields while minimizing the use of external resources.
Review
Biochemistry & Molecular Biology
Laura Bassolino, Katia Petroni, Angela Polito, Alessandra Marinelli, Elena Azzini, Marika Ferrari, Donatella B. M. Ficco, Elisabetta Mazzucotelli, Alessandro Tondelli, Agostino Fricano, Roberta Paris, Inmaculada Garcia-Robles, Carolina Rausell, Maria Dolores Real, Carlo Massimo Pozzi, Giuseppe Mandolino, Ephrem Habyarimana, Luigi Cattivelli
Summary: This review focuses on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health. It discusses strategies for increasing the antioxidant level of grains and fruits and examines the influence of agronomic practices and food processing on antioxidant properties. Despite supporting evidence from in vitro and animal studies, further clinical research is needed to confirm the effects of antioxidant-rich foods on human health.
Article
Food Science & Technology
Marluci Palazzolli Silva, Milena Martelli-Tosi, Adna Prado Massarioli, Priscilla Siqueira Melo, Severino Matias Alencar, Carmen S. Favaro-Trindade
Summary: This study focuses on the co-encapsulation of probiotics and guaran ' a extracts using complex coacervation. The release of encapsulated probiotics and bioactive compounds during digestion was evaluated. The study found that guaran ' a extracts have significant antioxidant activity and stimulate the growth of probiotics. Co-encapsulation improved the survival of probiotics in the gut and enhanced their health benefits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Dorota Gumul, Rafal Ziobro, Jaroslaw Korus, Marek Kruczek
Summary: Gluten-free bread enriched with 5% apple pomace showed the highest organoleptic scores and high levels of phenolic compounds. The content of total phenolic, flavonoids, phenolic acids, and phloridzin in this bread were 2.5, 8, 4, and 21 times higher compared to the control group.
Article
Food Science & Technology
Franks Kamgang Nzekoue, Manuella Lesly Kouamo Nguefang, Laura Alessandroni, Ahmed M. Mustafa, Sauro Vittori, Giovanni Caprioli
Summary: This study conducted a detailed assessment of bioactive compounds in grapevine leaves, including carotenoids, tocopherols, polyphenols, and phytosterols. High levels of lutein and alpha-tocopherol were observed, with phytosterols reaching their peak levels in the later stage of leaf maturation.
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)