Review
Biotechnology & Applied Microbiology
Marina Mefleh, Amira M. Galal Darwish, Priti Mudgil, Sajid Maqsood, Fatma Boukid
Summary: This article provides an overview of traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products. Traditional dairy products are characterized by unique sensory features due to indigenous microflora. However, their main limitation is short shelf life. Research has suggested alternative ingredients/processing to create revised products with new flavors, improved nutritional quality, and a longer shelf life.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
I. Ammoun, C. I. Kothe, N. Mohellibi, C. Beal, R. Yaacoub, P. Renault
Summary: This study analyzed traditional Lebanese products Ambriss, Serdaleh and Labneh El Darff and found that their microbial composition is similar to kefir, but with different polysaccharide genes, which may explain the absence of kefir grains. In addition, several pathogenic bacteria were identified and antibiotic resistance genes were detected. This study paves the way for further understanding of these ecosystems and improving hygiene practices for milk production.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Nutrition & Dietetics
Sreejita Ghosh, Moupriya Nag, Dibyajit Lahiri, Tanmay Sarkar, Siddhartha Pati, Zulhisyam Abdul Kari, Nilesh P. Nirmal, Hisham Atan Edinur, Rina Rani Ray
Summary: This article discusses the role of microbial biofilm in fermented foods and its impact on the quality. Biofilm provides favorable growth conditions, alters the biochemical and nutritional quality of the fermented food, and influences genetic expression and chemical properties of the microbes.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Luca Belleggia, Andrea Osimani
Summary: Fermented fish and fish-based products are popular due to their unique flavor, texture, nutritional quality, and easy production process. Microbial communities in fermented fish and fish-based products were investigated, revealing the presence of various lactic acid bacteria, Staphylococcus spp., Bacillus spp., yeasts, and potentially pathogenic bacteria such as Clostridium spp. and Vibrio spp. This review serves as a comprehensive database for the scientific community and as a reference for the food industry in improving product quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Aleksandra Maria Kocot, Barbara Wroblewska
Summary: Inflammatory diseases caused by chronic inflammation are a significant issue in modern times, possibly due to dysbiosis, increased intestinal permeability, and immune system activation. Food plays a crucial role in maintaining intestinal barrier function, shaping microbiota, and alleviating inflammation, highlighting the importance of further research into the impact of food on health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Charis M. Galanakis, Myrto Rizou, Turki M. S. Aldawoud, Ilknur Ucak, Neil J. Rowan
Summary: The COVID-19 pandemic has caused a global lockdown, posing significant challenges to the agri-food and drink industry. Potential innovations such as Internet and Communication Technologies, blockchain, and redefined food consumption methods are crucial for future development in the post-COVID-19 era.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Rim Lassoued, Janet Music, Sylvain Charlebois, Stuart J. Smyth
Summary: The study examines Canadian consumers' perceptions of sustainable and innovative food, as well as their sources of information. Results show that consumers focus on the ecological aspect of food sustainability and commonly consult web-based information. However, they have low levels of trust in this type of information. The most trusted sources of information are institutional-medical professionals and university scientists.
Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Paola Sangiorgio, Simona Errico, Alessandra Verardi, Silvia Massa, Riccardo Pagliarello, Carla Marusic, Chiara Lico, Ombretta Presenti, Marcello Donini, Selene Baschieri
Summary: This study analyzes consumer awareness and acceptance of advanced biotechnologies for developing gluten-free products. The results show that 64% of respondents support food biotechnology as long as it benefits health or the environment. The perception of biotechnology varies according to education level and type. The study also reveals a change in public opinion about the usefulness and moral acceptability of food biotechnology compared to 20 years ago.
Review
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: The recent focus on screening novel probiotic strains from various food sources highlights their multiple therapeutic effects and functionalities. Research has confirmed the ability of probiotics to lower disease risk. Incorporating these novel strains in fermented dairy products can improve product characteristics and safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, C. Senaka Ranadheera, S. Chakkaravarthi
Summary: Fermented foods and beverages are culturally significant and popular due to their sensory attributes and potential health benefits. However, traditional rice-based fermented products are losing popularity in modern lifestyles, necessitating scientific exploration of their relation to microorganisms and health benefits.
Article
Economics
Chiara Colamartino, Anna Rita Dipierro, Pierluigi Toma, Massimo Frittelli
Summary: This study assesses the efficiency level of Italian firms in consortia, taking into account two external factors: physical riskiness and vocation to cooperate. The Data Envelopment Analysis (DEA) scores are aggregated using firms' membership in the consortia as the DEA aggregation criterion. The study provides insights on geographical concentration and proximity, as well as the impact of tradition and attitude to cooperate on the efficiency level of the agri-food industry.
SOCIO-ECONOMIC PLANNING SCIENCES
(2023)
Review
Food Science & Technology
Ume Roobab, Muhammad Inam-Ur-Raheem, Abdul Waheed Khan, Rai Naveed Arshad, Xin-an Zeng, Rana Muhammad Aadil
Summary: The dairy industry faces challenges towards food safety and clean label production has become a trend, with consumers preferring natural products. High-pressure technologies offer an effective alternative to traditional thermal processing in dairy production.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Summary: The study investigated the levels of biogenic amines in 35 traditional gochujang products, including histamine and tyramine. The findings revealed that all tested products had biogenic amine levels below the suggested toxicity limits, indicating they are safe for human consumption.
Review
Biochemical Research Methods
Wenying Yan, Guang Hu
Summary: By utilizing structural networks, high-throughput modeling of protein functional sites and protein dynamics can be achieved. In the future, the integration of biomolecular networks may be leveraged to develop a modeling framework that addresses protein structure-based functions.
CURRENT BIOINFORMATICS
(2022)
Article
Biology
Eren Taskin, Roberta Boselli, Andrea Fiorini, Chiara Misci, Federico Ardenti, Francesca Bandini, Lorenzo Guzzetti, Davide Panzeri, Nicola Tommasi, Andrea Galimberti, Massimo Labra, Vincenzo Tabaglio, Edoardo Puglisi
Summary: The study showed that no-till plus cover crops can increase soil microbial diversity, improve enzymatic activities, and enhance the distribution of C and N in soil, beneficial for long-term stability of C and N. Water stress has detrimental effects on aggregate formation and limits C and N inclusion within aggregates.
Review
Food Science & Technology
Maria Vittoria Conti, Lorenzo Guzzetti, Davide Panzeri, Rachele De Giuseppe, Paola Coccetti, Massimo Labra, Hellas Cena
Summary: Food production, especially agriculture, has a significant impact on climate change. The modern agriculture systems contribute to energy dense and nutrient poor dietary patterns, which particularly affect the health of elderly population. Transitioning to healthier and more sustainable solutions is crucial for achieving the SDGs by 2030 and addressing the challenges posed by an ageing global population.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Medicine, General & Internal
Rachele De Giuseppe, Matteo Colleoni, Marco Cremaschi, Luca Daconto, Ilaria Di Napoli, Alberto Gallace, Lorenzo Guzzetti, Massimo Labra, Andrea Maurino, Chiara Elena Tomasinelli, Alessandra Vincenti, Sara Zizzari, Hellas Cena
Summary: Aging is determined by genetic, lifestyle, social, and environmental factors and is a major risk factor for human diseases. The Food Social Network (Food NET) project aims to develop guidelines and technologies for functional foods to improve the health and nutritional status of citizens aged over 65 in Milan, Italy.
MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM
(2022)
Article
Agriculture, Multidisciplinary
Nicola Tommasi, Paolo Biella, Lorenzo Guzzetti, Julius Vincent Lasway, Henry Kenneth Njovu, Andrea Tapparo, Giulia Agostinetto, Marcell Karl Peters, Ingolf Steffan-Dewenter, Massimo Labra, Andrea Galimberti
Summary: This study evaluated how plant and pollinator insect assemblages and interactions in Sub-Saharan farming conditions are shaped by land use intensification. The research found that pollinator richness decreased with increasing impervious and agricultural cover in the landscape, while flower density at each farm correlated with pollinator richness.
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
(2021)
Article
Veterinary Sciences
Eleonora Lazzarini, Daniela Gioeni, Giulia Del Prete, Federica Brioschi, Giulia Agostinetto, Alessandra Carotenuto
Summary: The combination of dexmedetomidine and ketamine injection can achieve a good level of sedation in dogs, and adding methadone can further enhance the sedation level. There were significant differences in heart rate, respiratory rate, and sedation between the two groups, with the DKM group requiring a lower dose of propofol.
TOPICS IN COMPANION ANIMAL MEDICINE
(2021)
Article
Biodiversity Conservation
Paolo Biella, Nicola Tommasi, Lorenzo Guzzetti, Emiliano Pioltelli, Massimo Labra, Andrea Galimberti
Summary: Urbanization gradients have direct and indirect effects on plant and pollinator populations, as well as on nectar resources and transported pollen. Pollinator abundances are highest at intermediate levels of urbanization. Highly urbanized areas with isolated green patches and large parks negatively affect pollinators due to harsh climate conditions. In urban areas, flowers contain more nectary sugar in association with higher precipitation, while pollinators collect pollen from a small number of mainly exotic plants.
JOURNAL OF APPLIED ECOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Nicola Tommasi, Paolo Biella, Davide Maggioni, Luca Fallati, Giulia Agostinetto, Massimo Labra, Paolo Galli, Andrea Galimberti
Summary: This study found that moderate landscape fragmentation of green areas shapes many aspects of the pollination ecosystem service, where despite interactions being less complex and mediated by pollinator body size, pollinator insect biodiversity and potential plant reproduction are supported.
Article
Food Science & Technology
Chiara Magoni, Stefano Bertacchi, Chiara Maria Giustra, Lorenzo Guzzetti, Radiana Cozza, Michele Ferrari, Anna Torelli, Matteo Marieschi, Danilo Porro, Paola Branduardi, Massimo Labra
Summary: This paper reviews the sustainability and supply chain of omega-3 fatty acids production from microalgae. It highlights the importance of microalgal bioprospecting, engineering approaches, and environmental influence in achieving sustainable production. Additionally, the strategy to promote consumer acceptance of algae-based products is crucial for substituting current sources of omega-3 fatty acids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Ecology
Daniela Scaccabarozzi, Klaus Lunau, Lorenzo Guzzetti, Salvatore Cozzolino, Adrian G. Dyer, Nicola Tommasi, Paolo Biella, Andrea Galimberti, Massimo Labra, Ilaria Bruni, Giorgio Pattarini, Mark Brundrett, Monica Gagliano
Summary: The Australian orchid Diuris brumalis attracts bee pollinators by mimicking the UV reflecting patterns of its model, the rewarding pea plant Daviesia decurrens. The visual stimuli of the orchid, which emphasize the floral UV signaling, have a greater impact on pollinators' visitation at an optimal distance from the model. This study reveals the functional role of salient UV flower signaling in visual floral mimicry and its ability to mediate plant pollinia removal at larger spatial scales.
ECOLOGY AND EVOLUTION
(2023)
Article
Biochemistry & Molecular Biology
E. Pioltelli, C. Sartirana, A. Copetta, M. Brioschi, M. Labra, L. Guzzetti
Summary: This study characterized the phytochemical composition of cowpea leaves using an optimized ultrasound-assisted extraction (USAE) and found that boiled leaves resulted in a significant loss of phytochemicals and decreased antioxidant activity compared to raw leaves.
CHEMISTRY & BIODIVERSITY
(2023)
Article
Biotechnology & Applied Microbiology
Luca Mastella, Vittorio G. Senatore, Lorenzo Guzzetti, Martina Coppolino, Luca Campone, Massimo Labra, Tiziana Beltrani, Paola Branduardi
Summary: This study explored the use of the non-Saccharomyces yeast S. stipitis for the production of natural vitamin B-9. The results showed that under specific growth conditions, high yields of folate, with mostly metabolically active reduced vitamers, can be obtained. This suggests that this method could be a sustainable alternative to chemical synthesis for natural folate production.
BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS
(2022)
Article
Mathematical & Computational Biology
Giulia Agostinetto, Davide Bozzi, Danilo Porro, Maurizio Casiraghi, Massimo Labra, Antonia Bruno
Summary: Large amounts of microbiome-related data are stored in international public databases, but lack of harmonization and full exploitation hinder its potential in building a foundation for integrating and advancing microbiome research. To address this, researchers have collected, organized, and created a framework for retrieving and curating skin microbiome datasets. The work resulted in a curated collection of skin microbiome datasets accompanied by an analysis of the past 10 years in the field.
DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION
(2022)
Article
Chemistry, Applied
Sofia Cavini, Lorenzo Guzzetti, Francesca Givoia, Maria Elena Regonesi, Patrizia Di Gennaro, Chiara Magoni, Luca Campone, Massimo Labra, Ilaria Bruni
Summary: This study aims to assess the yield and polymerization degree of inulin in artichoke by-products, and proposes optimal conditions for utilizing artichoke waste, providing possibilities for a circular economy process within the artichoke supply chain.
NATURAL PRODUCT RESEARCH
(2022)
Review
Biochemical Research Methods
Pei-Ru Chen, Peng-Fei Xia
Summary: Carbon dioxide plays a crucial role in mitigating global climate change and supporting life on Earth. Synthetic biology and metabolic engineering offer a promising approach to enhance CO2 fixation by combining the advantages of autotrophic and heterotrophic organisms. This article reviews the current progress in constructing synthetic CO2 fixation pathways, discusses the underlying design principles and challenges, and provides insights into the future of carbon recycling through engineered synthetic carbon fixation pathways.
CURRENT OPINION IN BIOTECHNOLOGY
(2024)