Review
Environmental Sciences
Susmita Ghosh, Tanmay Sarkar, Siddhartha Pati, Zulhisyam Abdul Kari, Hisham Atan Edinur, Runu Chakraborty
Summary: The marine environment is rich in functional ingredients that can be used in various aspects of food processing. Marine microorganisms have the potential to produce novel bioactive chemicals that can be utilized in different industries. Many marine microorganisms have been found to produce antioxidant, antibacterial, apoptotic, antitumoral, and antiviral chemicals. The review focuses on the potential use of marine-derived chemicals as functional food ingredients for health maintenance and chronic disease prevention.
FRONTIERS IN MARINE SCIENCE
(2022)
Review
Nutrition & Dietetics
Yi-Zhen Huang, Zheng Jin, Zhe-Ming Wang, Li-Bo Qi, Shuang Song, Bei-Wei Zhu, Xiu-Ping Dong
Summary: Oral diseases are a major global public health issue influenced by various factors. The main prevention strategy is inhibiting plaque bacteria growth through tooth brushing and other methods. Marine bioactive compounds show promise for oral health but have been understudied so far.
FRONTIERS IN NUTRITION
(2021)
Article
Agricultural Engineering
Sunah Kim, Hidehiro Ishizawa, Daisuke Inoue, Tadashi Toyama, Jaecheul Yu, Kazuhiro Mori, Michihiko Ike, Taeho Lee
Summary: This study reviews the generation and disposal of food processing byproducts (FPBs). The transformation of FPBs into microalgae cultivation can lead to high-value food ingredient production, while reducing costs and increasing productivity. Despite remaining challenges, the microalgal transformation of FPBs shows economic viability and environmental sustainability.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Sara Alexandra Cunha, Manuela Estevez Pintado
Summary: Bioactive peptides derived from marine sources have valuable potential in pharmaceutical, food, and cosmetic industries due to their various biological activities and functional properties. Enzymatic hydrolysis is the most commonly used method for peptide production. Encapsulation is an interesting approach to enhance peptide protection and their effectiveness in pharmaceuticals, food, or cosmetics.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Food Science & Technology
Emanuele Zannini, Angela Bravo Nunez, Aylin W. Sahin, Elke K. Arendt
Summary: This article discusses the health benefits and structure of arabinoxylan, a complex fiber found in grains like wheat, barley, and corn. The source and extraction process of arabinoxylan can affect its structure, and further investigation is needed to understand its pure ingredient's benefits on human health. The article also highlights the relationship between arabinoxylan's structure and its functionality in cereal products and emphasizes the importance of studying its health implications in arabinoxylan-rich products.
Review
Food Science & Technology
Lutz Grossmann, Jochen Weiss
Summary: This article reviews the current state of knowledge on alternative proteins from sources such as plants, microorganisms, and insects. It discusses the compositional, structural, and functional properties of these proteins, as well as the challenges in extracting functional protein ingredients from alternative sources. The article also focuses on the technofunctional properties of alternative proteins and their potential use in creating meat and dairy product analogs.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
(2021)
Article
Biochemistry & Molecular Biology
Diana I. Santos, Catia F. Martins, Renata A. Amaral, Luisa Brito, Jorge A. Saraiva, Antonio A. Vicente, Margarida Moldao-Martins
Summary: Pineapple by-products have high nutritional value and can benefit from moderate hydrostatic pressure treatment to enhance their antioxidant and bromelain activity without compromising their nutritional value. Powdered pineapple core is a safe by-product, but pineapple shell application requires prior decontamination to reduce microbial load.
Article
Food Science & Technology
Tao Wang, Jiaxin Wu, Ren Wang, Qixin Zhong
Summary: This article reviews the pH-cycle technology for producing self-assembled nanostructures using food-grade molecules. The pH-cycle technology utilizes pH-dependent interactions to form nanostructures, which can be used as novel functional food ingredients. The nanostructures can enhance food quality, safety, healthfulness, and sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Food Science & Technology
Seyed Fakhreddin Hosseini, Masoud Rezaei, David Julian McClements
Summary: There is a growing demand for healthier and more sustainable foods from consumers. The marine biosphere is a rich source of health-promoting substances which have various potentially beneficial biological functions. This review provides an update on recent research on bioactive ingredients derived from aquatic sources and highlights their potential application in the food, supplement, and pharmaceutical industries.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Hector Calderon Bravo, Natalia Vera Cespedes, Liliana Zura-Bravo, Loreto A. Munoz
Summary: Basil seeds are rich in proteins, dietary fiber, lipids, and minerals, with various health benefits, making them a promising functional food and ingredient source.
Article
Chemistry, Applied
Rozenn Le Foll, Valerie Lechevalier, Pascaline Hamon, Catherine Guerin-Dubiard, Xavier Lambert, Amelie Deligaire, Francoise Nau
Summary: The valorization of co-products is a promising approach to tackle the challenge of increasing global food resources and ensuring the sustainability of food systems. This study focused on characterizing two bovine co-products from the fat rendering process in terms of protein solubility, gelling, and emulsifying properties. The results showed that while the protein solubility of the ingredients was affected by ionic strength, it had little to no impact on their functionality. Similarly, pH had minimal effect on the functional properties. Overall, protein concentration was found to be the key parameter, indicating the potential easy utilization of these co-products in various food applications.
Article
Food Science & Technology
Xiaotong Bu, Na Ji, Lei Dai, Xuyan Dong, Min Chen, Liu Xiong, Qingjie Sun
Summary: This review summarizes the applications and preparation methods of biopolymer micelles in the food industry, discusses the factors affecting their stability, and highlights their potential in improving the bioavailability of hydrophobic components.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Medicinal
Evi Amelia Siahaan, Ratih Pangestuti, Kyung-Hoon Shin, Se-Kwon Kim
Summary: The market demand for marine-based cosmetics has experienced significant growth in the past decade. Marine resources offer a promising source for the development of novel cosmetic ingredients. However, sustainability is a concern that needs to be addressed in this development. The fisheries industry generates valuable leftover substances that can be extracted to create bioactive ingredients for cosmetics, such as collagen and chitin, which can provide anti-aging, anti-wrinkle, skin barrier, and hair care benefits. This review aims to explore the potential of these marine by-products as active ingredients for cosmetics, as well as discuss the prospect and challenges of sustainable blue cosmetics.
Article
Food Science & Technology
Ying Zhou, Ye Tian, Baoru Yang
Summary: The rapid growth of global population leads to an increase in food demand and food processing, resulting in the generation of enormous amounts of root vegetable side streams (RVSS). These RVSS, which are rich in nutrients and bioactive components, are often underutilized or disposed of. This review aims to systematically examine the current state-of-the-art and explore the potential of valorizing RVSS for food, nutraceutical, and pharmaceutical products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Daniel Granato, Dhanik Reshamwala, Risto Korpinen, Luciana Azevedo, Mariana Araujo Vieira do Carmo, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mingchun Wen, Liang Zhang, Varpu Marjomaki, Petri Kilpelainen
Summary: This study investigated functional carbohydrates and phenolic compounds from nonconventional sources in terms of their antioxidant capacity, antiviral activity, toxicity, and potential antidiabetic effects. The results showed that these extracts had high antioxidant ability, antiviral properties, protective effects on human erythrocytes, and potential for diabetes prevention.
Article
Agriculture, Multidisciplinary
Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Food Science & Technology
Priyatharini Ambigaipalan, Abdulrahman S. Al-Khalifa, Fereidoon Shahidi
JOURNAL OF FUNCTIONAL FOODS
(2015)
Review
Food Science & Technology
Fereidoon Shahidi, Priyatharini Ambigaipalan
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Food Science & Technology
Priyatharini Ambigaipalan, Fereidoon Shahidi
Article
Agriculture, Multidisciplinary
Gihan Abeywickrama, Samir C. Debnath, Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2016)
Article
Agriculture, Multidisciplinary
Priyatharini Ambigaipalan, Adriano Costa de Camargo, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2016)
Article
Chemistry, Applied
Priyatharini Ambigaipalan, Adriano Costa de Camargo, Fereidoon Shahidi
Article
Food Science & Technology
Md. Jiaur Rahman, Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF FOOD SCIENCE
(2018)
Article
Food Science & Technology
Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF FUNCTIONAL FOODS
(2017)
Review
Food Science & Technology
Fereidoon Shahidi, Priyatharini Ambigaipalan
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9
(2018)
Article
Chemistry, Applied
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu
Article
Food Science & Technology
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu, S. Jaiswal, R. Chibbar, K. K. M. Nantanga, K. Seetharaman
FOOD RESEARCH INTERNATIONAL
(2011)
Article
Food Science & Technology
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu
FOOD RESEARCH INTERNATIONAL
(2013)
Article
Chemistry, Applied
Priyatharini Ambigaipalan, Won Young Oh, Fereidoon Shahidi