Review
Food Science & Technology
Reihane Abdi, Iris J. Joye
Summary: This review explores the prebiotic potential of cereal dietary fiber types, discussing the concepts of probiotics and prebiotics, as well as the impact of different components of dietary fiber on host bacteria through in vitro and in vivo studies. It also delves into ways to enhance the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber.
Review
Food Science & Technology
Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Zhongxiang Fang
Summary: Increased consumer awareness of health and wellness has led to a high demand for foods and beverages with functional and therapeutic properties. Cereals, as important staple crops, have bioactive phytochemicals that make them suitable for processing into functional beverages. However, there has been little scientific and technological attention given to cereal grain-based beverages. In this review, the different categories of cereal grain-based functional beverages are discussed, along with their processing techniques, health properties, and future prospects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Stefan Kabisch, Martin O. Weickert, Andreas F. H. Pfeiffer
Summary: Soluble cereal fiber can decrease the risk of type 2 diabetes, inflammatory processes, cancer, and cardiovascular diseases, but its effects vary among individuals. It can counteract insulin resistance and inflammation by producing short-chain fatty acids.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Editorial Material
Food Science & Technology
Antonella Pasqualone, Carmine Summo
Summary: In order to address nutritional issues, strategies such as product reformulation, introduction of functional ingredients, and application of biotechnology can be adopted. However, these interventions may impact the quality of the final products, highlighting the need for achieving a balance between nutrition and quality. This Special Issue provides innovative ways to improve cereal-based foods and beverages, serving as a valuable resource for researchers and industry practitioners.
Article
Chemistry, Multidisciplinary
Zuowei Ji, Jie Liu, Sugunadevi Sakkiah, Wenjing Guo, Huixiao Hong
Summary: This article outlines the potential impact of BPA replacement compounds on human health and discusses their possible health effects and toxic mechanisms. While these replacement compounds have been widely detected, there is still limited research on their effects on human health.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2021)
Article
Agriculture, Dairy & Animal Science
Charlotte M. E. Heyer, Janelle M. Fouhse, Thava Vasanthan, Ruurd T. Zijlstra
Summary: The study evaluated the effects of cereal grains with different fermentable carbohydrates on phosphorus digestion. The results showed that cereal grains high in fermentable fiber reduce phosphorus digestibility but increase phytate-phosphorus digestibility. Carbohydrate fermentation leads to increased release of phytate-phosphorus.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Food Science & Technology
Marija Ljubicic, Marijana Matek Saric, Ivana Rumbak, Irena Colic Baric, Ana Saric, Drazenka Komes, Zvonimir Satalic, Boris Dzelalija, Raquel P. F. Guine
Summary: This cross-sectional study found associations between food label reading habits and sociodemographic factors, dietary patterns and dietary fiber (DF) consumption, as well as knowledge and sources of information about DF. Women, individuals with a university-level education, and those living in an urban environment had more frequent label reading. Food habits and eating outside of the home were positive predictors, while fast food consumption was a negative predictor of food label reading. Knowledge about DF, especially its health benefits, was also associated with food label reading.
Review
Food Science & Technology
Panagiotis Kandylis, Argyro Bekatorou, Dimitra Dimitrellou, Iris Plioni, Kanella Giannopoulou
Summary: Vinegar has been used for its health promoting properties since ancient times, with its benefits now scientifically documented to include antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The bioactive components in vinegar, such as acetic acid, organic acids, phenolic compounds, amino acids, and vitamins, vary depending on the raw material and production method. Cereal vinegars, commonly made from rice in the Asia-Pacific region, contain a variety of bioactive components that contribute to their health properties.
Review
Chemistry, Applied
Lijun Zhu, Qian Ma, Jia Chen, Guohua Zhao
Summary: Pest infestation poses a serious threat to global food security, and timely, rapid, and accurate detection methods are crucial for protecting grains. This article discusses various innovative approaches, including machine vision, molecular techniques, thermal imaging, and X-ray imaging, targeting the pests themselves or diagnosing pest-induced changes.
Review
Food Science & Technology
Anca Corina Farcas, Sonia Ancuta Socaci, Silvia Amalia Nemes, Liana Claudia Salanta, Maria Simona Chis, Carmen Rodica Pop, Andrei Borsa, Zorita Diaconeasa, Dan Cristian Vodnar
Summary: This article introduces the serious issue of food waste in the European Union and discusses various approaches to reducing it. The article also extensively discusses the traditional and advanced extraction techniques for releasing bioactive compounds from cereal waste and by-products.
Review
Food Science & Technology
La Geng, Mengdi Li, Guoping Zhang, Lingzhen Ye
Summary: Barley is an important cereal crop rich in dietary fiber and tocols, which have health benefits. By extracting and concentrating the functional components in barley, such as beta-glucan, and improving its nutritional value through precise breeding and agronomic approaches, barley can be better utilized as a healthy and functional food.
FOOD QUALITY AND SAFETY
(2022)
Review
Food Science & Technology
La Geng, Mengdi Li, Guoping Zhang, Lingzhen Ye
Summary: Barley is receiving increasing attention as a healthy and functional food due to its special chemical composition and health benefits. It is rich in dietary fiber and tocols, which have been proven to provide protection against diseases. Processing technologies and breeding methods can improve the functional components in barley grains.
FOOD QUALITY AND SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Dimitrios Kouzounis, Gijs van Erven, Natalia Soares, Mirjam A. Kabel, Henk A. Schols
Summary: Supplementing enzymes for insoluble fiber degradation has been shown to enhance fermentation in poultry and potentially disrupt cereal cell wall matrix for improved nutrient digestion. However, the current study found that enzyme supplementation did not affect the extractability of arabinoxylan by alkali. Instead, it mainly resulted in the release of arabinoxylo-oligosaccharides without altering the cell wall architecture.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Editorial Material
Public, Environmental & Occupational Health
Astha Ramaiya, Pablo Villalobos, Effie Chipeta, Jairo Vanegas Lopez, Matilde Maddaleno, Xiayun Zuo, Eric Mafuta, Aimee Lulebo, Jakevia Green, Lisa Richardson, Kristin Mmari
Summary: The study found that adolescents mainly relied on news reports, health professionals, family members, and teachers for information about COVID-19. Gender differences were seen, with girls more likely to trust family and teachers, while boys leaned towards reputable health and government organizations. Trustworthiness of sources was determined by a mental ranking based on logic and verifiability.
JOURNAL OF GLOBAL HEALTH
(2021)
Review
Biochemical Research Methods
Paola Pellanda, Tarini Shankar Ghosh, Paul W. O'Toole
Summary: As individuals age, there are characteristic changes in the body, including a gradual decline in physiological functions, sarcopenia, and the onset of multiple diseases. Moreover, alterations in the gut microbiome associated with aging may also increase susceptibility to various diseases. Supplementing or modifying the habitual diet can potentially address age-related frailty and comorbidities by modulating the microbiota.
CURRENT OPINION IN BIOTECHNOLOGY
(2021)
