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.
Article
Food Science & Technology
Rachna Gupta, Murlidhar Meghwal, Pramod K. Prabhakar
Summary: Wheat is a vital staple food, with pigmented wheat containing anthocyanins and carotenoids that are mainly located in the outer aleurone layer. The food industry is moving towards reducing the use of synthetic and artificial food additives, focusing on extracting, identifying, and applying natural sources of colorants and nutrients. Consumers are demanding colorants derived from natural sources to enhance the nutritional and antioxidant value of foods, with pigmented wheat having various health benefits related to obesity, type-2 diabetes, cardiovascular disease, and cancer.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Physical
Flavio Thihara Rodrigues, Amanda C. Ramos Koike, Pamela Galo da Silva, Bianca Guimaraes Negrao, Severino Matias de Alencar, Jorge Mancini Filho, Anna Lucia C. H. Villavicencio
Summary: Irradiation did not significantly affect the bioactive compounds of goji berries, and actually improved the total antioxidant activity of the samples.
RADIATION PHYSICS AND CHEMISTRY
(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)
Review
Food Science & Technology
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review focuses on the chemical composition, health benefits, and products derived from the pulps of Passiflora spp. over the last 5 years. Phenolic acids and polyphenols were among the major organic compounds found in the pulps of Passiflora spp. The fruits demonstrated antioxidant properties as well as inhibition of alpha-amylase and alpha-glucosidase enzymes. These findings indicate the potential use of Passiflora spp. in developing a variety of products, especially non-dairy beverages, to meet consumer demand for alternatives. Sensory analysis and in vivo tests are encouraged to further explore the development of pharmaceutical and food products with high value. Patents also show considerable interest in research and product development in various food technology areas, as well as biotechnology, pharmacy, and materials engineering.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Divya Yadav, Pradeep Singh Negi
Summary: Mushrooms have been highly regarded for their culinary and therapeutic properties, and are rich in essential nutrients that contribute to health maintenance. They are also widely used in traditional medicine. Future research should focus on developing processes to retain mushroom bioactive components and studying the mechanisms of action of these components.
FOOD RESEARCH INTERNATIONAL
(2021)
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
Agricultural Engineering
Anil Kumar Patel, Frank Paolo Jay B. Albarico, Pitchurajan Krishna Perumal, Akash Pralhad Vadrale, Cherry T. Nian, Ho Thi Bao Chau, Choirul Anwar, Henna Mohi Ud Din Wani, Anugunj Pal, Reetu Saini, Le Hai Ha, Balamurugan Senthilkumar, Yi-Sheng Tsang, Chiu-Wen Chen, Cheng-Di Dong, Reeta Rani Singhania
Summary: Algae are natural producers of bioactive commercial pigments, with carotenoids being widely used in antioxidant, anti-inflammatory, immunoprophylactic, and antitumor applications. Haematococcus pluvialis and Chlorella zofingiensis are ideal strains for commercial astaxanthin production.
BIORESOURCE TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Fernanda Barroso Peixoto, Ana Caroline Raimundini Aranha, Rafael Oliveira Defendi, Lilian Tatiani Dusman Tonin, Caroline Casagrande Sipoli, Agatha Giovanna Fragoso, Elisangela Dusman, Rubia Michele Suzuki
Summary: This study aimed to optimize the extraction process of bioactive compounds with antiproliferative activity from goji berry and evaluate the extraction kinetic models. The results showed that ultrasound extraction method had the highest antioxidant activity and compound concentrations. The extract also demonstrated cytotoxic effects on human hepatoma cells.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Sourav Misra, Pooja Pandey, Hari Niwas Mishra
Summary: The co-encapsulation of probiotic bacteria and bioactive compounds in a single product provides synergistic health benefits, enhances bioactivity, and improves the adherence of probiotics during digestion. This process has cost advantages over individual microencapsulation and enhances the storability of food products. Further research is needed to explore release mechanisms and incorporate co-microcapsules in cost-effective functional food formulations.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Andreza Cavalcante de Oliveira, Josiana Moreira Mar, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Andrezza da Silva Ramos, Jaqueline de Araujo Bezerra
Summary: This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. It provides a broad perspective on the current trends in characterizing these compounds and their potential applications, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry are explored herein.
FOOD RESEARCH INTERNATIONAL
(2023)
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
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
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.
Article
Chemistry, Applied
Nada C. Nikolic, Marija Stojanovic Krasic, Olivera Simurina, Suzana Cakic, Jelena Mitrovic, Mirjana Pesic, Ivana Karabegovic
Summary: In this research, regression analysis was used to derive equations that describe the relationship between flour composition and rheological properties of dough. Substituting wheat flour with porcino flour (5-30%) was found to be an effective way to decrease energy value, carbohydrate and gluten content, while increasing protein, ash, tannins and cellulose content. Water absorption, extensibility, dough development time, and extensibility were strongly correlated with cellulose, tannins, and ash content. High levels of tannins, cellulose, and ash were found to disrupt the rheological properties of dough. Protein content was positively correlated with water absorption and dough development time, indicating its importance in dough rheology. Amylograph data showed no significant correlation with any chemical components, suggesting that the starch gelatinization process was not affected by the replacement of wheat flour with porcino flour.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Dusanka A. Popovic Minic, Danijel D. Milincic, Stefan Kolasinac, Vladislav Rac, Jovana Petrovic, Marina Sokovic, Nebojsa Banjac, Jelena Ladarevic, Bojana B. Vidovic, Aleksandar Z. . Kostic, Vladimir B. Pavlovic, Mirjana B. Pesic
Summary: This study aimed to investigate mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures exhibited stable particles with a highly negative zeta-potential (-41.1 mV). The addition of ABM extracts to heated goat milk resulted in a significant increase in mean particle size, while no significant change was observed with non-heated milk. Fourier Transform Infrared Spectroscopy (FTIR) revealed changes in the secondary structure of milk proteins and interactions between ABM extracts and milk proteins via hydrogen and/or glycoside bonds and hydrophobic interactions. The presence of ABM extracts also led to the formation of new polypeptides in the milk protein profiles.
Article
Environmental Sciences
Sladjana P. Stanojevic, Aleksandar Z. Kostic, Danijel D. D. Milincic, Andjela B. B. Stanojevic, Mirjana B. Pesic
Summary: Tofu whey, a byproduct of tofu production, is a pale-yellowish liquid with a specific aroma and taste. Understanding its protein composition and bioactive peptides could be beneficial for using tofu whey as a functional food additive.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2023)
Article
Plant Sciences
Sandra Vukovic, Djordje Moravcevic, Jelica Gvozdanovic-Varga, Biljana Dojcinovic, Ana Vujosevic, Ilinka Pecinar, Sofija Kilibarda, Aleksandar Z. Kostic
Summary: The aim of this research was to test the effects of foliar application of Se fertilizer on the content of macro, microelements and secondary metabolites in the leaves of two Allium species in Serbia. The study found that the dosage of 10g of Se per ha yielded the highest content of biogenic elements in both species. The study also showed that the use of Se fertilizer increased the content of secondary metabolites in the plants.
Review
Food Science & Technology
Danijel D. Milincic, Ana S. Salevic-Jelic, Aleksandar Z. Kostic, Sladana P. Stanojevic, Viktor Nedovic, Mirjana B. Pesic
Summary: Food nanoemulsions are effective carriers for lipophilic and hydrophilic bioactive compounds. Their digestion pathways vary depending on properties, food matrix, and digestion models. This review critically examines the behavior of encapsulated bioactive compounds in food nanoemulsions during gastrointestinal digestion, as well as the influence of nanoemulsion and food matrix properties. The toxicity and safety of bioactive compound-loaded nanoemulsions are also discussed. Understanding the behavior of food nanoemulsions in different digestion models and matrix types can aid in standardizing testing protocols and designing nanoemulsions with improved bioaccessibility.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Mirjana B. Pesic, Milica M. Pesic, Jelena Bezbradica, Andela B. Stanojevic, Petra Ivkovic, Danijel D. Milincic, Mirjana Demin, Aleksandar Z. Kostic, Biljana Dojcinovic, Sladjana P. Stanojevic
Summary: The aim of this study was to produce an eco-innovative gluten-free bread with a unique formulation that includes high-quality grains and pseudocereals, as well as okara, a by-product of soy milk production. Sensory evaluation showed that the bread with 30% okara had the highest score and was classified as very good quality. It had a high content of dietary fiber, low sugar and saturated fatty acid, and was a rich source of proteins and certain minerals. Moreover, it exhibited good antioxidant properties. The addition of okara allows for the production of a high-nutritive, good antioxidative, low-energy bread and better soy milk waste management.
Review
Horticulture
Sandra Vukovic, Jelena B. Popovic-Djordjevic, Aleksandar Z. Kostic, Nebojsa Dj. Pantelic, Nikola Sreckovic, Muhammad Akram, Umme Laila, Jelena S. Katanic S. Stankovic
Summary: Allium species, including onion, garlic, leek, chives, Welsh onion, and wild garlic, have been widely used in human diet, traditional medicine, and officinal medicine. This review focuses on the major metabolites, antioxidant and antimicrobial properties of alliums, particularly those found in the Balkan region. The Balkan region is considered the genocenter of alliums due to its richness in endemic species, with 56 recorded Allium species and 17 of them being endemic. These plants are valued for their pungent taste and smell, attributed to various organosulfur compounds. Additionally, phytochemicals such as organosulfur compounds, phenolics, fatty acids, and saponins contribute to their antioxidant and antimicrobial properties.
Article
Environmental Sciences
Goran Markovic, Aleksandar Z. Kostic, Nebojsa D. Pantelic, Radojka Maletic, Jana Strbacki, Jovan Cakic, Lazar Kaluderovic, Biljana P. Dojcinovic, Angelo Maria Giuffre, Jelena B. Popovic-Djordjevic
Summary: The suitability of water for drinking and irrigation purposes from ten artificial lakes in the Republic of Serbia was evaluated in this study. The results showed that most samples had physicochemical parameters within recommended values, but some lakes had elevated levels of total organic matter. Health risk assessment indicated no acute health risk, but long-term risk was observed in certain lakes for certain elements. The water from the lakes generally had satisfactory quality for irrigation, except for the presence of residual sodium carbonates in seven lakes.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Chemistry, Applied
Jelena Mitrovic, Nada Nikolic, Ivan Ristic, Ivana Karabegovic, Sasa Savic, Olivera Simurina, Biljana Cvetkovic, Mirjana Pesic
Summary: In the past decade, there has been increasing interest in plant oils for their functional and nutritional properties, resulting in a surge of research to find new sources of oils with industrial potential. This paper provides a chemical characterization and analysis of nettle seed oil, showing its nutritional value and thermooxidative stability. The results suggest that nettle seed oil could be a valuable alternative raw material for various industries.
NATURAL PRODUCT RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Aleksandar Z. Kostic, Danijel D. Milincic, Bojana Spirovic Trifunovic, Nebojsa Nedic, Uros M. Gasic, Zivoslav Lj. Tesic, Sladjana P. Stanojevic, Mirjana B. Pesic
Summary: The aim of this study was to analyze the phytochemical profile and antioxidant properties of bee-collected pollen (PBP) from corn poppy plants. The study used GC-FID and UHPLC/Q-ToF-MS to analyze the lipid and phenolic profiles of PBP. The study found that phenolic compounds were more abundant in the extractable fraction, while the alkaline-hydrolysable fraction had a different phenolic profile and lower phenolic content.
Article
Chemistry, Medicinal
Goran Bokan, Tanja Glamocanin, Zoran Mavija, Bojana Vidovic, Ana Stojanovic, Einar S. Bjornsson, Vesna Vucic
Summary: Herb-induced liver injury (HILI) caused by ashwagandha supplements is an important concern, as there have been reported cases of liver injury and even liver transplantation associated with its use. This paper reviews all reported cases and presents two new cases of ashwagandha hepatotoxicity. The findings show a probable relationship between ashwagandha and liver injury, emphasizing the need for caution when consuming ashwagandha supplements.
Article
Multidisciplinary Sciences
Stefan Gordanic, Aleksandar Z. Kostic, Durda Krstic, Sandra Vukovic, Sofija Kilibarda, Tatjana Markovic, Dorde Moravcevic
Summary: This study determined the content of biogenic elements and potentially toxic elements in soil and fresh Allium ursinum leaves from 43 different locations. The results showed that some elements exceeded the limit values, and there was a medium correlation between the content of these elements in the leaves and soil.
Article
Chemistry, Applied
Sladjana P. Stanojevic, Aleksandar Z. Kostic, Danijel D. Milincic, Mirjana B. Pesic
Summary: This study investigated the influence of hydrothermal-cooking soybean in combination with commercial chymosin-pepsin rennet on the content and activity of antinutritional components in tofu. The results showed that tofu had low levels of trypsin inhibitors, urease, and lectins, indicating no harmful nutritional effects.
NATURAL PRODUCT RESEARCH
(2023)
