Article
Food Science & Technology
Haihong Chen, Bing Xu, Yi Wang, Wei Li, Dong He, Yan Zhang, Xizhen Zhang, Xinhui Xing
Summary: With changing dietary habits and increasing awareness of the nutraceutical role of dietary foods, the demand for natural plant proteins and interest in non-traditional protein sources in the food industry are increasing. This review provides a summary of the current research progress on the extraction and purification processes, physiochemical properties, nutraceutical functions, and applications of hemp seed proteins, as well as discussing the prospects of advanced technologies for hemp seed bioactive peptide mining.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Chemistry, Medicinal
Decheng Bi, Xu Yang, Lijun Yao, Zhangli Hu, Hui Li, Xu Xu, Jun Lu
Summary: Alginate is an acidic polysaccharide extracted from kelp or sargassum, with unique physicochemical properties and health benefits, which has been widely used in the food industry and nutraceuticals.
Review
Food Science & Technology
Carlotta Ceniti, Nicola Costanzo, Valeria Maria Morittu, Bruno Tilocca, Paola Roncada, Domenico Britti
Summary: Colostrum is the first milk produced by ruminants after birth and plays a crucial role in providing immune support for newborns. There is increasing interest in colostrum as a nutraceutical due to its rich nutrients, immune factors, and potential health benefits. This review highlights the applications of colostrum as a functional food and its potential roles in probiotics, antioxidants, and anticancer activities.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Priyanka Sethupathy, Jeyan A. Moses, Chinnaswamy Anandharamakrishnan
Summary: Food is complex in terms of composition, structure, and function, with sensory attributes playing a vital role in consumer acceptance. Texture is a key sensory attribute perceived during oral food processing, which involves a dynamic multistage process. Tribology is an emerging field that considers the effect of lubrication, surface properties, and frictional forces on mouthfeel characteristics.
FOOD REVIEWS INTERNATIONAL
(2021)
Review
Plant Sciences
M. Jaqueline Palomares-Navarro, Vanessa Sanchez-Quezada, Julian J. Palomares-Navarro, J. Fernando Ayala-Zavala, Guadalupe Loarca-Pina
Summary: The market for gluten-free products is growing at a rate of 7.6% annually from 2020 to 2027. Most gluten-free products, like bread, cookies, and pasta, contain high amounts of simple carbohydrates and are low in fiber and protein, which can impact health. Pulses, such as common beans, chickpeas, lentils, and peas, have been studied as an alternative for gluten-free products due to their high protein and fiber content, as well as their bioactive compounds with health benefits. Research has shown that pulse-based food products are superior to their wheat counterparts in terms of health benefits and sensory acceptance. This review focuses on the nutritional and nutraceutical properties of pulses to promote the development and consumption of gluten-free products for improved health.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Review
Plant Sciences
Boda Ravi Kiran, S. Venkata Mohan
Summary: Microalgae, versatile photosynthetic microorganisms with rich species diversity and biomass production potential, play a crucial role in nutraceuticals, functional foods, and animal/aquaculture feed industries through their bioactive compounds. Recent interest in industrial production of microalgal-based bioactive compounds through biotechnological interventions highlights their potential for human health and environmental sustainability.
Review
Green & Sustainable Science & Technology
Lei Li, Minyi Chen, Yun Zeng, Gang Liu
Summary: Supercritical fluid extraction (SFE) is an eco-friendly technology with significant application potential in the food and nutraceutical industries. SFE has high selectivity and can be used to extract easily oxidized compounds, while minimizing the use of organic solvents and leaving no toxic residues in the product.
ADVANCED SUSTAINABLE SYSTEMS
(2022)
Article
Food Science & Technology
Maligi Bhavani, Sonia, Deepika, Chinaza Godswill Awuchi
Summary: Banana peel is a rich source of bioactive compounds and antioxidants, which can be utilized in various industries like medicine and food processing. It can also be used as a fertilizer to enhance soil properties and as a remedy for constipation and inflammation. Additionally, banana peel can be used to manufacture paper, fiber, and textiles.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Food Science & Technology
Chiara Battocchio, Fabio Bruni, Giovanni Di Nicola, Tecla Gasperi, Giovanna Iucci, Daniela Tofani, Alessandro Varesano, Iole Venditti
Summary: This review article summarized the current state of solar cookers and dryers used in food processing, focusing on equipment using direct sunlight for cooking and the potential of storing heat with Phase Change Materials. By analyzing case studies, it discussed the impact of solar energy on food quality and highlighted the need for further research in this area.
Review
Chemistry, Applied
Lipeng Wu, Junyi Liu, Weisu Huang, Yixuan Wang, Qi Chen, Baiyi Lu
Summary: Osmanthus fragrans, a traditional cultivated plant in China, is known for its unique fragrance and various beneficial effects, including pain relief, cough alleviation, antioxidant, neuroprotective, antidiabetic, and anticancer activities. The identified phytochemicals in O. fragrans play important roles in promoting health and preventing diseases, making it applicable in food, cosmetics, and medicines.
Article
Food Science & Technology
Laia Jene, Sergi Munne-Bosch
Summary: Choosing appropriate varieties and home-cooking of lentils can increase tocopherol intake, especially gamma-tocopherol.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu, David Julian McClements, Xiang Xiao, Quancai Sun
Summary: This article reviews the nutritional and functional characteristics of barley, focusing on its ability to improve glucose/lipid metabolism. It also discusses recent trends in barley product development and explores current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Weihao Wu, Lizhu Zhang, Xuan Zheng, Qihui Huang, Mohamed A. Farag, Ruiyu Zhu, Chao Zhao
Summary: Metabolomics, a relatively new field in systems biology, focuses on analyzing small molecular metabolites in biological systems. It is widely used in various scientific fields, particularly in the food industry. This review highlights commonly used analytical technologies in food metabolomics, with a focus on novel approaches and their suitability for analyzing food samples. It also compares different metabolomics platforms and their prioritization for different metabolite classes in food. The review presents applications of metabolomics in food composition analysis, food quality safety, and food traceability, while also exploring the constraints and limitations of its applications.
Review
Food Science & Technology
Celso F. Balthazar, Jonas F. Guimaraes, Nathalia M. Coutinho, Tatiana C. Pimentel, C. Senaka Ranadheera, Antonella Santillo, Marzia Albenzio, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This article is the first review to gather literature on the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. The findings suggest that applying emerging technologies can enhance the efficiency and improve the properties of these products. In addition, it can optimize the fermentation process, increase the concentration of bioactive compounds, and produce postbiotic products with improved health effects. The information provided is important for the food industry to choose suitable technologies and parameters for product processing.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Gert W. Meijer, Liisa Lahteenmaki, Richard H. Stadler, Jochen Weiss
Summary: The purpose of food processing is to make food safer, more nutritious, and tastier, while also extending its shelf life. Lack of consumer trust in food production and processing, along with the need for more transparency in the processing of food ingredients, highlights the importance of informing consumers better. To restore consumer trust, food manufacturers should be more transparent about their food processing methods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Agriculture, Dairy & Animal Science
Md. Rashedul Islam, Dave B. Oomah, Moussa S. Diarra
Article
Food Science & Technology
Angelica Maria Hernandez-Arriaga, B. Dave Oomah, Rocio Campos-Vega
FOOD RESEARCH INTERNATIONAL
(2017)
Article
Food Science & Technology
Claudia Jaqueline Sandoval-Castro, Maribel Valdez-Morales, B. Dave Oomah, Roberto Gutierrez-Dorado, Sergio Medina-Godoy, L. Gabriela Espinosa-Alonso
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2017)
Article
Food Science & Technology
Linda Ould Saadi, Farid Zaidi, B. Dave Oomah, Monika Haros, Maria Jesus Yebra, Farah Hosseinian
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Review
Food Science & Technology
Rocio Campos-Vega, Karen H. Nieto-Figueroa, B. Dave Oomah
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Mariela Bustamante, B. Dave Oomah, Yohanna Mosi-Roa, Monica Rubilar, Cesar Burgos-Diaz
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2020)
Review
Food Science & Technology
Federica Blando, B. Dave Oomah
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Review
Biotechnology & Applied Microbiology
Mariela Bustamante, B. Dave Oomah, Wanderley P. Oliveira, Cesar Burgos-Diaz, Monica Rubilar, Carolina Shene
FOLIA MICROBIOLOGICA
(2020)
Article
Food Science & Technology
Moussa S. Diarra, Yousef Hassan, Glenn S. Block, John C. G. Drover, Pascal Delaquis, B. Dave Oomah
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Juliana Aparecida Correia Bento, Anna Cristina Lanna, Priscila Zaczuk Bassinello, B. Dave Oomah, Maria Eunice Bertelli Pimenta, Rosangela Nunes Carvalho, Alecio Souza Moreira
FOOD RESEARCH INTERNATIONAL
(2020)
Review
Chemistry, Applied
Kelly Dornan, Aynur Gunenc, B. Dave Oomah, Farah Hosseinian
Summary: Odd chain fatty acids and odd chain phenolic lipids are considered candidate biomarkers for dietary analysis, with their ingestion being inversely related to chronic disease risks. Studying and understanding their role in disease prevention is essential, as low levels of dietary intake of these odd chain molecules may be linked to higher risks of chronic diseases or mortality. Additional research is needed to explore the relationship between reduced intake of odd chain fatty acids and phenolic lipids and susceptibilities to chronic diseases.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
Review
Food Science & Technology
Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Priscila Zaczuk Bassinello, B. Dave Oomah
Summary: The culinary quality of carioca beans is linked to their market value and consumer acceptability, which can be compromised by integument browning and longer cooking time. Factors such as cooking time, integument color, and texture of cooked beans play crucial roles in the acceptance of carioca bean cultivars, influenced by environmental conditions, storage time, and genetic characteristics. We aim to explore the scientific literature on extrinsic and intrinsic factors affecting the culinary quality of carioca beans.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Radia Arab, M. Lamine Freidja, B. Dave Oomah, Sonia Benali, Khodir Madani, Lila Boulekbache-Makhlouf
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
(2020)
Article
Agronomy
Priscila Zaczuk Bassinello, Juliana Aparecida Correia Bento, Luciana de Oliveira Froes Gomes, Marcio Caliari, Bassoodeo Dave Oomah
Article
Agronomy
Athziri Longoria-Sanchez, Maribel Valdez Morales, B. Dave Oomah, Sergio Medina-Godoy, Xochilt M. Ochoa-Espinoza, Andres M. Gongora-Gomez, L. Gabriela Espinosa-Alonso
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2019)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
