Article
Food Science & Technology
Gui-Mei Chen, Zi-Rui Huang, Li Wu, Qi Wu, Wei-Ling Guo, Wen-Hong Zhao, Bin Liu, Wen Zhang, Ping-Fan Rao, Xu-Cong Lv, Li Ni, Jin-Yuan Sun, Bao-Guo Sun
Summary: Chinese rice wine, known as Huangjiu, is a typical representative of traditional fermented foods in China, distinguished for its unique flavor shaped by microorganisms during the brewing process. The regional differences in raw materials, Qu, and brewing techniques result in distinct flavor characteristics of Huangjiu, with microbial dynamics playing a crucial role in this diversity. Utilizing technologies like multi-omics and high-throughput screening can enhance our understanding of the microbial community's impact on the formation of Huangjiu's characteristic flavor, leading to improvements in flavor quality and commercial value.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Rahul Vikram Singh, Krishika Sambyal
Summary: Beta-carotene is widely used in the food industry as an orange-red pigment, and its naturally produced form has many health benefits. Microbial synthesis of beta-carotene in the industry has the potential to offer lower production costs, reduced manpower, high yields, and environmentally-friendly production steps.
Review
Food Science & Technology
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, Abdul Waheed Khan, Xin-An Zeng, Zuhaib F. Bhat, Ala El-Din A. Bekhit, Zahra Batool, Rana Muhammad Aadil
Summary: Seafood products are one of the main driving forces behind the popularity of HPP in the food industry, largely due to high demand for fresh, convenient seafood options and food safety. In addition to eliminating common seafood pathogens, HPP can also extend the shelf life of seafood products during refrigerated storage.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Engineering, Environmental
Randa M. Osman, Gassan Hodaifa
Summary: Anaerobic membrane bioreactors (AnMBRs) have gained popularity in industrial wastewater treatment due to their lower cost and numerous advantages compared to aerobic procedures. Although AnMBRs perform well in treating high-toxicity wastewaters, membrane fouling and flux reduction remain challenges. Further research is needed in areas such as reducing hydraulic retention time, removing nutrients and micro-pollutants, and improving the recovery of dissolved methane.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Review
Agronomy
Runze Di, Lun Liu, Noman Shoaib, Boai Xi, Qiyan Zhou, Guowu Yu
Summary: Maize sheath blight is a major obstacle to sustainable maize production, and there is a lack of resistant resources for its control. Research involves exploring the pathogenicity and disease prevention of the pathogenic fungus, as well as identifying areas for further investigation. Progress has been made in identifying disease-related genes, but their mechanisms are still unclear. Control methods include agronomic, chemical, biological, and genetic improvement. Breeding and identifying high-resistant maize varieties are crucial and challenging aspects of managing maize sheath blight.
Article
Engineering, Environmental
Isam Janajreh, Hongtao Zhang, Khadije El Kadi, Noreddine Ghaffour
Summary: Desalination techniques are crucial for regions lacking water resources, but the high energy cost has prompted the need for improved technologies. Freeze desalination (FD) offers a low-energy and corrosion-resistant alternative for freshwater production. This paper summarizes recent research on FD, covering configurations, pros and cons, experimental investigations on physics, and numerical modeling on brine freezing and salt diffusion. The findings indicate the advancement of both direct and indirect FD methods, highlighting the increasing use of the indirect approach for risk mitigation, while vacuum freezing and eutectic freezing face obstacles. Successful applications of LNG cold energy, combination with conventional desalination, and ultrasound-assisted freezing show promise for FD commercialization.
Review
Environmental Sciences
Magdalena Cwiertniewicz-Wojciechowska, Grzegorz Cema, Aleksandra Ziembinska-Buczynska
Summary: Sewage sludge is a problem for wastewater treatment plants in terms of finances and management, but the most popular disposal method is methane fermentation. The composition of sewage sludge varies, and different substrates treated in methane fermentation produce varying amounts and qualities of biogas. Depending on the capabilities and equipment, different pretreatment methods are available.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Review
Biotechnology & Applied Microbiology
Haiquan Yang, Liping Lu, Xianzhong Chen
Summary: This article provides a comprehensive overview of Sialic acids, including their structures, applications, determination methods, metabolism, and production strategies. It focuses on efficient de novo biosynthesis strategies for Neu5Ac via microbial fermentation and discusses future challenges in their functions, applications, and production.
BIOTECHNOLOGY ADVANCES
(2021)
Review
Food Science & Technology
Xin Zhang, Shouwei Wang, Xi Chen, Chao Qu
Summary: Listeriosis is a sporadic foodborne disease with high fatality, commonly associated with ready-to-eat meat and poultry products. By implementing effective regulations, advanced detection techniques, and a well-established surveillance network, the incidence and scale of listeriosis outbreaks linked to these products can be reduced. Advanced research in biocontrol strategies, particularly in inhibitory interactions with other microbials and enzyme-based removal, is crucial for future development in this field.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Crystallography
Santosh Sampath, Vignesh Pandian Ravi, Srivatsan Sundararajan
Summary: Nickel aluminides possess desirable properties for high-temperature applications, but the challenges of processing and machining hindered their benefits in the 1990s. However, advancements in manufacturing techniques, understanding of aluminide microstructure and deformation processes, and developments in micro-alloying have contributed to the progress of nickel aluminides. This paper provides a comprehensive overview of the key developments, manufacturing methods, and challenges in producing nickel aluminides, as well as their applications and current trends.
Article
Food Science & Technology
Yuvaraj Ravikumar, Sirajunnisa Abdul Razack, Lakshmi Narayanan Ponpandian, Guoyan Zhang, Junhua Yun, Jiaqi Huang, Donghun Lee, Xiaolan Li, Yuan Dou, Xianghui Qi
Summary: This article summarizes the potential of using metabolic and genetic engineering methods to improve yeast strains for increased production of D-arabitol. It also highlights the importance of understanding the metabolic pathway that regulates D-arabitol synthesis and optimizing the fermentation process.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Qianming Chen, Yahui Wang, Jing Shuai
Summary: Research in stomatology is expanding globally, focusing on solving clinical issues and integrating materials science and tissue engineering to develop innovative materials and technologies for challenging clinical problems. The emergence of intelligent stomatology with AI, 5G technology, and big data applications is expected to improve clinical diagnosis and management models.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
(2023)
Review
Microbiology
Ruiying Jia, Xiao Wan, Xu Geng, Deming Xue, Zhenxing Xie, Chaoran Chen
Summary: L-asparaginase hydrolyzes L-asparagine to L-aspartic acid and ammonia, and is widely used in the pharmaceutical and food industries. Microbes have advantages in its production, and immobilization techniques can enhance its native properties for better food applications.
Review
Engineering, Chemical
Raquel P. F. Guine, Maria Joao Barroca, Teodora Emilia Coldea, Elena Bartkiene, Ofelia Anjos
Summary: Apples and their by-products are being redirected to pharmaceutical, canning and beverages industries globally. Fermentation increases the bioavailability of bioactive compounds in apples, impacting the properties, composition, health benefits, and sensory profile. Apple vinegar and probiotic apple beverages are considered safe and healthy products by consumers.
Review
Cell Biology
Jia-Chen Liu, Shan-Shan Dong, Hui Shen, Dan-Yue Yang, Bin-Bin Chen, Xue-Ying Ma, Yi-Ran Peng, Hong-Mei Xiao, Hong-Wen Deng
Summary: Sarcopenia is a systemic disease characterized by muscle dysfunction, with its genetic architecture and molecular mechanisms still largely unclear. Recent advancements in multi-omics studies offer new insights into the pathogenesis of sarcopenia and may lead to new clinical applications.
AGEING RESEARCH REVIEWS
(2022)
Review
Food Science & Technology
Sucheta Khubber, Milad Kazemi, Sara Amiri Samani, Jose M. Lorenzo, Jesus Simal-Gandara, Francisco J. Barba
Summary: Pectin from different sources varies in terms of structure and functionality, and the extraction methods can affect its properties. Choosing the appropriate extraction method according to the source is important to achieve specific structure and functionality of pectin.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Abdelghani Boussetta, Anass Ait Benhamou, Francisco J. Barba, Mohammed El Idrissi, Nabil Grimi, Amine Moubarik
Summary: This study successfully isolated lignin from SE-Cav using alkali treatment and applied it in wood adhesive formulation, showing excellent mechanical properties, water resistance, and a significant decrease in formaldehyde emissions.
JOURNAL OF ADHESION
(2023)
Article
Food Science & Technology
Jianjun Zhou, Min Wang, Francisco J. Barba, Zhenzhou Zhu, Nabil Grimi
Summary: In this study, ultrasound + membrane ultrafiltration was used to separate Spirulina saccharides. The results showed that ultrasound treatment significantly increased the yield of high-added-value compounds, such as protein, saccharides, and polyphenols. Scanning electron microscope analysis revealed that ultrasound treatment effectively destroyed the microstructure of Spirulina. The separation efficiency of different molecular weight cut-off membranes varied, with higher purity saccharides obtained using smaller molecular weight cut-off membranes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Shima Kaveh, Aliakbar Gholamhosseinpour, Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Juan M. M. Castagnini, Yuthana Phimolsiripol, Francisco J. J. Barba
Summary: Ultrasound is an innovative approach for dairy heat processing that effectively inactivates microorganisms. Several studies have shown its ability to improve the bioactive and functional properties of fermented dairy products. Increasing the amplitude of ultrasound up to 60% significantly increases peptide content. This review provides comprehensive information on ultrasound's role in the production of both fermented and non-fermented dairy products, discussing its effects on bioactive properties and the production of compounds such as peptides and exopolysaccharides.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Mercedes Taroncher, Yelko Rodriguez-Carrasco, Francisco J. Barba, Maria-Jose Ruiz
Summary: A large amount of fish side streams are produced each year, causing significant economic and environmental issues. The study aimed to isolate high-value compounds from fish by-products and determine their effects on cell proliferation, as well as the influence of minerals and metals and the potential enhancement of cell proliferation by dietary antioxidants. The results showed negative effects on cell proliferation at high concentrations of hydrolyzed fish protein and collagen samples. However, pre-treatment with certain antioxidants increased cell proliferation. The highest mineral concentrations were found for P, Ca, and Mg, while metals appeared at almost undetectable levels in bioavailable fractions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Manuel Salgado-Ramos, Francisco J. Marti-Quijal, Alberto J. Huertas-Alonso, M. Prado Sanchez-Verdu, Andres Moreno, Francisco J. Barba
Summary: This article reports the first combination of pulsed electric field (PEF) and supercritical fluid extraction (SFE) for exhausted grape marc (EGM) to recover bioactive compounds. PEF treatment enhanced the total antioxidant capacity (TAC) of EGM by 68% compared to conventional soaking. Re-extracting PEF-treated EGM after SFE further increased the efficiency by up to 87%. Polyphenols and other glycosylated structures were identified, and bioactive lipidic compounds and carbohydrate fraction were concurrently detected. The remaining solid fraction was characterized, and alternative valorization methods were suggested.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Beatriz de la Fuente, Tone Aspevik, Francisco J. Barba, Katerina Kousoulaki, Houda Berrada
Summary: The bioaccessibility of minerals in protein hydrolysates from salmon and mackerel was evaluated. The highest bioaccessibility was found for iron in salmon and mackerel head hydrolysates. The antioxidant capacity of the hydrolysates increased after in vitro digestion.
Article
Food Science & Technology
Albert Sebastia, Mara Calleja-Gomez, Noelia Pallares, Francisco J. Barba, Houda Berrada, Emilia Ferrer
Summary: In recent years, innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market and have shown great potential for the preservation of food products. This study investigated the effectiveness of combined treatments using USN + PEF and PEF + USN on reducing mycotoxin levels in orange juice mixed with milk. The results showed promising applications for reducing mycotoxins, with the PEF + USN treatment combination achieving up to 50% reduction in OTA and up to 47% reduction in ENNB.
Article
Food Science & Technology
Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vitor M. Gaspar, Joao F. Mano, Francisco J. Barba, Jorge A. Saraiva
Summary: This study examined the use of hyperbaric storage at room temperature to control the development of Byssochlamys nivea ascospores in apple juice. Different pasteurization methods were applied to contaminated juice samples before storage. The results showed that hyperbaric storage at room temperature inhibited ascospore development and inactivated them, effectively preventing mycotoxin production.
Article
Plant Sciences
Sudarut Nadon, Noppol Leksawasdi, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Warintorn Ruksiriwanich, Sarana Rose Sommano, Amin Mousavi Khaneghah, Juan M. Castagnini, Francisco J. Barba, Yuthana Phimolsiripol
Summary: This study aimed to optimize the pressure and temperature conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. The optimal SFE conditions were found to be 20 MPa at 60 degrees C, resulting in the highest yield and total phenolic compound content. The ME obtained through SFE exhibited better physicochemical and antioxidant properties, while the hydro-distillation-extracted ME showed stronger antimicrobial properties.
Article
Food Science & Technology
Khouloud Ben Hassouna, Jalila Ben Salah-Abbes, Kamel Chaieb, Samir Abbes, Emilia Ferrer, Francisco J. Marti-Quijal, Noelia Pallares, Houda Berrada
Summary: This research investigated the contamination of Aflatoxin M1 (AFM1) in Tunisian raw cow milk samples and found that a majority of samples contained AFM1 at levels exceeding the EU maximum permitted level. Tunisia needs to strengthen control measures and establish regulations for AFM1.
Article
Biochemistry & Molecular Biology
Paola Tedeschi, Silvia Marzocchi, Nicola Marchetti, Francisco J. Barba, Annalisa Maietti
Summary: This study aimed to test the effectiveness of 1-methylcyclopropene (1-MCP) and cold storage in prolonging the shelf-life of 'Abate Fetel' pears, the most important winter cultivar in Italy. The results showed that treating the fruits with 1-MCP preserved phytochemical compounds better than simple refrigeration, prolonging the shelf-life and maintaining the fruit's quality and sensory characteristics.
Article
Biotechnology & Applied Microbiology
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Elena Rosello Soto, Francisco J. Barba
Summary: In this study, ultrasonication (US) was used to improve the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process of Bakraei juice. The results showed that increasing the ultrasound time up to 5 min enhanced several beneficial properties such as antioxidant activity and anti-inflammatory properties, while further increasing the ultrasound time to 6 min decreased the efficiency of the fermentation process and negatively impacted the microbial population and various properties of the juices.
FERMENTATION-BASEL
(2023)