Review
Food Science & Technology
Praveen Saini, Nitin Kumar, Sunil Kumar, Peter Waboi Mwaurah, Anil Panghal, Arun Kumar Attkan, Vijay Kumar Singh, Mukesh Kumar Garg, Vijay Singh
Summary: Consumer demands have shifted towards diets with balanced nutrition and health benefits, seeking natural colorants to enhance the nutritional and antioxidant value of foods. Colored wheat, rich in anthocyanins and carotenoids, can serve as natural colorants and replace synthetic dyes. The food processing industry is exploring ways to reduce the use of synthetic colorants and dyes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Biochemistry & Molecular Biology
Valeria Sorrenti, Ilaria Buro, Valeria Consoli, Luca Vanella
Summary: This article highlights the abundant sources and various applications of bioactive compounds in agricultural products and their derived foods. These compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, possess antioxidant and anti-inflammatory properties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Custodio Lobo Roriz, Virginie Xavier, Sandrina A. Heleno, Jose Pinela, Maria Ines Dias, Ricardo C. Calhelha, Patricia Morales, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The study aimed to extract betacyanins from Amaranthus caudatus L. flowers as natural coloring agents. Using ultrasound-assisted extraction (UAE) and Response Surface Methodology, enriched extracts of betacyanins were successfully obtained. The flower extracts exhibited bioactive properties such as antioxidant, antimicrobial, and cytotoxic activities.
Article
Food Science & Technology
Linhui Zhou, Kunning Li, Xinyu Duan, David Hill, Colin Barrow, Frank Dunshea, Gregory Martin, Hafiz Suleria
Summary: Driven by concerns about food security, microalgae have gained attention for their resource-efficient production and high nutritional value. They contain various bioactive compounds with health-promoting effects such as anti-oxidative, anti-inflammatory, anti-cancer, and antimicrobial properties. While microalgae are being applied in the food and aquaculture industries, obstacles to commercial application remain due to technological immaturity and high production costs.
Review
Food Science & Technology
Nitin Mehta, S. Jeyapriya, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka, Awis Qurni Sazili
Summary: There is a rich potential of underutilized bioactive components in nature, and ultrasound-assisted extraction and encapsulation techniques have promising applications in the food industry to reduce costs, operational time, and energy consumption.
Review
Food Science & Technology
Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, Adila Saimaiti, Si-Yu Huang, Si-Xia Wu, Zhi-Jun Yang, Ao Shang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li
Summary: Grape is a popular fruit worldwide, containing a variety of bioactive compounds with potential health benefits. It has antioxidant, anti-inflammatory, anticancer effects, and is used to produce products like wine and grape juice. Grape pomace and grape seed also have applications in the food industry.
Review
Environmental Sciences
Babita Choudhary, O. P. Chauhan, Avinash Mishra
Summary: Seaweeds are recognized as potential functional foods due to their content of bioactive compounds that can decrease disease risks. They are rich in vitamins, minerals, and polysaccharides, acting as fiber and prebiotics for gut health. Limited technology for processing seaweeds hinders growth in the functional foods sector, but their consumption may boost immunity against diseases like COVID-19.
FRONTIERS IN MARINE SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Hoang Chinh Nguyen, Chang-Chang Chen, Kuan-Hung Lin, Pi-Yu Chao, Hsin-Hung Lin, Meng-Yuan Huang
Summary: Sweet potato leaves are rich in nutrients and bioactive compounds, playing important roles in treating and preventing diseases. Recent attention to their health benefits has led to further research on their potential as a source of micronutrients and functional compounds.
Review
Food Science & Technology
Josephine Ampofo, Lord Abbey
Summary: The global population is estimated to reach 9.22 billion by 2075. Microalgae, an aquatic microorganism, have diverse bioactive compounds with positive health effects such as lowering blood pressure, anti-obesity, antioxidative, anticancer, and cardiovascular protection. Despite facing challenges in species diversity, biomass, and cultivation factors, there are still great opportunities to develop functional foods using microalgae.
Article
Chemistry, Applied
C. Jimenez-Lopez, A. G. Pereira, C. Lourenco-Lopes, P. Garcia-Oliveira, L. Cassani, M. Fraga-Corral, M. A. Prieto, J. Simal-Gandara
Summary: Considering the increasing preference of consumers for products with natural ingredients, the food industry has shifted its scientific research in this direction. Algae, capable of synthesizing phenolic compounds, have become an attractive option for research. The study aims to classify major phenolic compounds, compare extraction techniques, identify and quantify methods, assess stability of extracts, and explore potential industrial applications for phenolic compounds from algae.
Review
Food Science & Technology
Igor Artur Eller Pazzini, Anely Maciel de Melo, Rosemary Hoffmann Ribani
Summary: Syzygium malaccense, an underexploited plant species, has not been extensively studied yet. Despite significant concentrations of bioactive compounds in all portions of the plant, its research is mainly focused on food science and technology. More studies are needed to explore its potential benefits and applications further.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, Mihaela Saracila, Alexandra Gabriela Oancea
Summary: This review explores the concept of nutrition by design and its relationship with poultry production, the utilization of by-products to create functional foods, and their impact on human health. It highlights the importance of bioactive compounds in functional foods and their potential role in promoting health. Additionally, it examines the innovative approach of animal-based methods in functional food production and the functionality of food components.
Article
Biochemical Research Methods
Miguel Herrero
Summary: The increasing interest in natural bioactive compounds has led to the development of new extraction processes that focus on environmental friendliness and utilize new technologies and solvents to maximize the valorization of natural sources.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Review
Plant Sciences
Zakir Showkat Khan, Saira Amir, Tea Sokac Cvetnic, Ana Jurinjak Tusek, Maja Benkovic, Tamara Jurina, Davor Valinger, Jasenka Gajdos Kljusuric
Summary: Plant-based food reduces greenhouse gas emissions significantly and can serve as an alternative in a sustainable food system due to its abundance in bioactive components and/or plant-based proteins. However, the processing and production of plant-based products generate byproducts, which can either be waste or valuable substances that can be reused. This review provides an overview of sustainable methods for isolating bioactive substances and proteins from various plant-derived sources, which are commonly considered as waste in food preparation or production. The aim is to explore novel approaches to utilize waste and byproducts from the food-making process, while also considering the expectations of consumers and developing eco-friendly and efficient extraction techniques with minimal CO2 emissions.
Review
Chemistry, Applied
Nara Rubia Rodrigues do Nascimento-Silva, Rodrigo Pinheiro Bastos, Flavio Alves da Silva
Summary: Jambolan is a fruit with varying colors and rich nutritional and health benefits, especially in terms of anthocyanin content. Research has shown its potential in managing diabetes, lowering blood lipid levels, providing antioxidant effects, and protecting the liver.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Food Science & Technology
Gaurav Kumar, Nitin Kumar, Pramod K. Prabhakar, Anand Kishore
Summary: Drying is a common method for food preservation and foam mat drying, a mild technique for semiliquid and liquid food, has shown promising results. Foam mat drying involves converting liquid food into foam using surfactant additives and then drying it with hot air. Hybrid techniques like foam mat freeze drying and foamed spray drying have enhanced the properties of powders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Rajat Suhag, Rohit Kumar, Atul Dhiman, Arun Sharma, Pramod K. Prabhakar, Krishna Gopalakrishnan, Ritesh Kumar, Anurag Singh
Summary: Nanotechnology has profound applications in various fields, including food science and technology. Chemical methods traditionally used for nanoparticle synthesis have limitations in terms of sensitivity and energy consumption. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly synthesis methods. Biosynthesis of nanoparticles using bioactive compounds from fruit peel presents a viable alternative with potential applications in nutraceutical and pharmaceutical delivery.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Dhruv Thakur, Anurag Singh, Pramod Kumar Prabhakar, Murlidhar Meghwal, Ashutosh Upadhyay
Summary: The optimized oleogel formulation based on soybean oil and carnauba wax exhibited high oil binding capacity and shear-thinning behavior, making it suitable for frying applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Himani Singh, Murlidhar Meghwal, Pramod K. Prabhakar, Nitin Kumar
Summary: This study aimed to understand the energy consumption pattern during cryogenic and ambient grinding processes. It was found that cryogenic grinding is more energy efficient and leads to higher yield and better quality product. This study is helpful for the food processing industries in grinding spices and designing appropriate grinders.
Article
Engineering, Chemical
Manibhushan Kumar, Mitali Madhumita, Brijesh Srivastava, Pramod K. Prabhakar
Summary: This study simulated the coupled heat and mass transfer during refractance window drying of mango pulp, showing that diffusivity increases with temperature. The experimental results demonstrate the significant impact of drying time and product temperature on drying characteristics.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Krishna Gopalakrishnan, Mahima Chandel, Vanshita Gupta, Kuljinder Kaur, Ajay Patel, Kamaljit Kaur, Anand Kishore, Pramod K. Prabhakar, Anurag Singh, Jai Shankar Prasad, Vikrant Bodana, Vikas Saxena, Vijayakumar Shanmugam, Arun Sharma
Summary: This study aimed to use pomegranate and citrus fruit peel to synthesize green silver nanoparticles (AgNPs) for modifying cellulose-based wrapping material as an alternative to polyethylene-based food packaging. The results showed that the green synthesized AgNPs had a uniform distribution and stable immobilization within the cellulose wrapper matrix. Additionally, a seven-day storage study demonstrated that bread wrapped in the modified cellulose wrapper had a longer shelf life compared to the control group.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Engineering, Chemical
M. Mahalakshmi, Murlidhar Meghwal
Summary: Encapsulation technique is an effective method to protect the bioactive components in fruits. Various methods, such as drying, freeze-drying, and spray drying, are used for encapsulating fruit juices into powder. Fruit powder has multiple applications and can be added to various food formulations.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Nitin Kumar, Gaurav Kumar, Pramod K. Prabhakar, Jatindra K. Sahu, Satyanarayan Naik
Summary: Giloy stem extract was obtained using ultrasound process and optimized extraction conditions resulted in high yield, total phenolic content, and antioxidant activity. HR-LCMS-QTOF analysis of the optimized extract identified major polyphenols such as malic acid, catechin, and quercitrin.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Navratan Sharma, Mitali Sahil, Mitali Madhumita, Yogesh Kumar, Pramod K. Prabhakar
Summary: This study investigated the effects of low frequency ultrasonication at varying amplitude on the characteristics of rice bran protein concentrate (RBPC) from different rice varieties. The results showed that ultrasonication treatment altered the microstructure, particle size, hydrophobicity, and secondary structure of RBPC. Additionally, it improved the foaming capacity, foaming stability, oil binding capacity, and changed the rheological and thermal properties of RBPC. Overall, ultrasonication treatment has the potential to modify the functional properties of RBPC.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Yogesh Kumar, Abhishek Ratan Shelke, Vivek Kumar, Rajat Suhag, Kajol Batta, Prapti Gupta, Pramod K. K. Prabhakar, Murlidhar Meghwal
Summary: Engineering properties of wild banana seeds were studied at different moisture contents. Physical dimensions, seed surface area, seed volume, and thousand seed mass increased linearly with moisture content. Porosity decreased while bulk density and true density increased. The angle of repose and static coefficient of friction also increased with moisture content. Thermal conductivity and volumetric specific heat increased, while thermal diffusivity decreased with increasing moisture content.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Makdud Islam, Santanu Malakar, Utkarsh Dwivedi, Nitin Kumar, Pramod K. Prabakar, Anand Kishore, Ankur Kumar
Summary: This research investigates the effect of different drying methods on grapefruit peels and optimizes the extraction of bioactive compounds using ultrasound-assisted extraction. The hot air-drying approach is selected based on the retention of phenolic compounds and naringin content. Factors such as solvent concentration, ultrasonic amplitude, and sonication time are optimized for extraction efficiency and antioxidant activity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Pawan Prabhakar, Sayan Mukherjee, Ankit Kumar, Suraj Kumar, Deepak Kumar Verma, Santanu Dhara, Mrinal Kumar Maiti, Mamoni Banerjee
Summary: The present research aims to establish the scientific basis for the use of bioactive phytochemicals in Carica papaya as functional food and drug compound for managing diabetes. Molecular docking and pharmacokinetic analysis revealed the potential of these phytochemicals to inhibit α-amylase and α-glucosidase enzymes responsible for high blood glucose levels. The study also optimized the extraction process of bioactive components from C. papaya leaves and identified several major phytochemicals with anti-diabetic activity. The findings demonstrate the potential of using these compounds to develop anti-diabetic food compositions and medications.
Article
Food Science & Technology
Rajat Suhag, Shivam Singh, Yogesh Kumar, Pramod K. Prabhakar, Murlidhar Meghwal
Summary: The aim of this study was to investigate the effects of high-pressure microfluidization on the physicochemical attributes, antioxidant, enzymatic, and microbiological activity of ginger rhizome (Zingiber officinale Roscoe) juice. The findings showed that microfluidization significantly decreased the particle size of ginger rhizome juice and increased the release of phenolic compounds and pigments, resulting in improved antioxidant activity. The study also revealed that microfluidization had no noticeable impact on enzyme activity and effectively reduced the amount of aerobic bacteria, yeast, and molds.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Dhruv Thakur, Rajat Suhag, Anurag Singh, Ashutosh Upadhyay, Pramod Kumar Prabhakar, Arun Sharma
Summary: In this study, oleogels made from soybean oil structured with carnauba wax were used to fry potato chips as a replacement for deep fat frying with soybean oil. The frying conditions of the chips were optimized using response surface methodology, and the temperature (147 degrees C) and time (4 min) were determined based on the physical properties of the chips. Compared to chips fried in oil, chips fried in oleogel absorbed approximately 23% less oil and exhibited no negative impact on sensory scores or fatty acid composition. The appearance of the oleogel fried chips was significantly better, with higher lightness and lower redness values, although higher peroxide values were observed in oleogel fried chips during storage, indicating lower stability.
FOOD STRUCTURE-NETHERLANDS
(2023)
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)
