Article
Horticulture
Pradeepika Chintha, Dipayan Sarkar, Kenneth Pecota, Munevver Dogramaci, Kalidas Shetty
Summary: Beneficial lactic acid bacteria (LAB) fermentation can enhance the retention of phenolic bioactives in sweet potatoes, improving their human health protective functional qualities.
Review
Food Science & Technology
Ricard Bou, Paola Navarro-Vozmediano, Ruben Dominguez, Miguel Lopez-Gomez, Montserrat Pinent, Albert Ribas-Agusti, Jose J. Benedito, Jose M. Lorenzo, Ximena Terra, Jose Garcia-Perez, Mirian Pateiro, Jose A. Herrera-Cervera, Rosa Jorba-Martin
Summary: The current demand for healthy and sustainable food products has led to the search for alternative sources of plant protein isolates and concentrates. Legumes are considered to be an excellent non-animal protein source due to their high protein content, adaptability to various ecological conditions, and sustainability. However, their use in human food is limited by the presence of anti-nutritional and anti-technological factors. Emerging technologies can help remove these unwanted compounds and improve the purity and yield of protein isolates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Nutrition & Dietetics
Itziar Eseberri, Jenifer Trepiana, Asier Leniz, Iker Gomez-Garcia, Helen Carr-Ugarte, Marcela Gonzalez, Maria P. Portillo
Summary: When analyzing the beneficial effects of phenolic compounds, it is important to consider factors such as the variability in content, bioaccessibility, and bioavailability of these compounds in foods. External factors, including variety, cultivation technique, and climate, can also modify the phenolic compound content in food. The selected food matrix, interactions between phenolic compounds, and interactions with other components of the diet are also crucial. There is significant inter-individual variability in terms of metabolism, microbiota composition, and metabolic state, which contribute to the variability in responses to ingestion of foods or nutraceuticals containing phenolic compounds.
Review
Soil Science
Jorge Poveda
Summary: Volatile organic compounds (VOCs) are chemical compounds released by plants and microorganisms to communicate and defend against external threats, playing important roles in plant growth and development.
APPLIED SOIL ECOLOGY
(2021)
Article
Plant Sciences
Seria Youssef, Luisa Custodio, Maria Joao Rodrigues, Catarina G. Pereira, Ricardo C. Calhelha, Jose Pinela, Lillian Barros, Jozsef Jeko, Zoltan Cziaky, Karim Ben Hamed
Summary: This study explored the nutritional and antioxidant properties of the leaves of the halophytic species Limonium spathulatum from Tunisian sea cliffs. The leaves were found to contain high mineral and fiber levels, and exhibited strong antioxidant activity. The findings suggest that the leaves of Limonium spathulatum could be used to improve nutritional sufficiency in the human diet and as herbal products or food additives to prevent lipid oxidation.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Plant Sciences
Roberta Fontanive Miyahira, Jean de Oliveira Lopes, Adriane Elisabete Costa Antunes
Summary: Sprouts are vegetable foods rich in phytonutrients, and their nutritional composition varies depending on the type of sprout and germination conditions. They are highly demanded due to their association with health benefits. Using sprouts to make food products can increase their nutritional value.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Food Science & Technology
Elif Savas
Summary: This study optimized the convective drying process for sweet potatoes and found that under the optimum conditions, the sweet potatoes had improved appearance and antioxidant properties. By optimizing the variables of the drying process, sweet potatoes with good appearance and functional properties can be produced.
Article
Plant Sciences
Elena Villacres, Maria Quelal, Susana Galarza, Diana Iza, Edmundo Silva
Summary: Quinoa is an important crop for food security and food sovereignty in Ecuador. This study found that quinoa leaves have higher nutritional value and higher content of antinutrient compounds compared to quinoa grains. Both quinoa leaves and grains have potential applications in the food and pharmaceutical industries.
Review
Food Science & Technology
Veronika Furlan, Urban Bren
Summary: This paper reviews the beneficial health effects of Helichrysum italicum extracts, essential oils, and their major bioactive polyphenolic compounds. It discusses their antioxidative, anti-inflammatory, anticarcinogenic, antiviral, antimicrobial, insecticidal, and antiparasitic activities. The paper also provides information on extraction and distillation techniques, as well as methods for determining the activities of the compounds. Additionally, it introduces new ideas for in silico studies and improved bioavailability through encapsulation techniques.
Article
Chemistry, Applied
Magdalena Krystyjan, Dorota Gumul, Anna Areczuk, Gohar Khachatryan
Summary: The aim of this research was to compare the physico-chemical parameters and rheological properties of potato starch from light and coloured flesh potatoes. It was found that coloured flesh potatoes had higher ash content and higher viscosity in the starch pastes compared to light flesh potatoes. All analyzed gels exhibited non-Newtonian, pseudoplastic, shear-thinning characteristics and had antithixotropic properties.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Elena Hadjimbei, George Botsaris, Stavrie Chrysostomou
Summary: Probiotic fermented milks and yoghurts are nutrition-dense foods that provide numerous health benefits, including the prevention of diseases and promotion of overall well-being. They are acidified and fermented by viable bacteria, resulting in a thicker product with a longer shelf life.
Article
Agronomy
Montserrat Alcazar-Valle, Soledad Garcia-Morales, Luis Mojica, Norma Morales-Hernandez, Ever Sanchez-Osorio, Lourdes Flores-Lopez, Jhony Navat Enriquez-Vara, Eugenia Lugo-Cervantes
Summary: This study analyzed the nutraceutical potential, antinutritional content, antioxidant activity, and physicochemical characteristics of 38 native bean accessions from South Pacific Mexico. Different species of beans varied in size, nutritional composition, and free amino acid content. The main free amino acids differed among the three bean species, serving as markers for species classification. Furthermore, the study suggested that certain accessions of P. lunatus and P. coccineus could be promoted for the development of functional foods.
Article
Food Science & Technology
Barbara Reynes, Mariona Palou, Andreu Palou, Francisca Serra
Summary: The co-administration of MET with beta-sitosterol seems to neutralise part of the beneficial effects of MET in WDIO rats.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agriculture, Multidisciplinary
Andrea Hoehnel, Juergen Bez, Iben L. Petersen, Ryszard Amarowicz, Jerzy Juskiewicz, Emanuele Zannini, Elke K. Arendt
Summary: The high-protein hybrid pasta (HPHP) formulation offers a more favorable macronutrient profile than regular wheat pasta, with improved protein quality. The balanced amino acid profile, increased N utilization, and higher protein efficiency ratio of HPHP indicate significantly enhanced protein quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Enrique Guillamon, Pedro Andreo-Martinez, Nuria Mut-Salud, Juristo Fonolla, Alberto Banos
Summary: This study systematically reviewed the beneficial effects of organosulfur compounds (OSCs) from Allium plants on gut microbiota (GM) and intestinal health, showing significant antibacterial activity and modulation of bacterial populations, making them potential candidates for treating inflammatory bowel disease.
Article
Food Science & Technology
Barana C. Jayawardana, Viraji Bandara Warnasooriya, G. H. Thotawattage, V. A. K. I. Dharmasena, Ruvini Liyanage
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2019)
Article
Chemistry, Applied
Rizliya Visvanathan, Chathuni Jayathilake, Ruvini Liyanage, Ramiah Sivakanesan
Review
Agriculture, Multidisciplinary
Rizliya Visvanathan, Mallique Qader, Chathuni Jayathilake, Barana Chaminda Jayawardana, Ruvini Liyanage, Ramiah Sivakanesan
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Plant Sciences
Bathini Thissera, Rizliya Visvanathan, Mohammad A. Khanfar, M. Mallique Qader, Marwa H. A. Hassan, Hossam M. Hassan, Majed Bawazeer, Fathy A. Behery, Mohammed Yaseen, Ruvini Liyanage, Usama R. Abdelmohsen, Mostafa E. Rateb
SOUTH AFRICAN JOURNAL OF BOTANY
(2020)
Article
Chemistry, Applied
Rizliya Visvanathan, Michael J. Houghton, Gary Williamson
Summary: The study aimed to investigate the inhibition of human alpha-amylase activity by (poly)phenols using different substrates and quantification methods. The results showed varying IC50 values and interference levels, indicating diverse inhibition mechanisms of these (poly)phenols on starch hydrolysis.
Review
Agriculture, Multidisciplinary
Afka Deen, Rizliya Visvanathan, Dhanushki Wickramarachchi, Nazrim Marikkar, Sirinivas Nammi, Barana C. Jayawardana, Ruvini Liyanage
Summary: Coconut oil is rich in medium-chain fatty acids and has various functional properties. Despite its health benefits, the consumption of coconut oil is still underrated due to a lack of supportive scientific evidence.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Shishanthi Jayarathna, Hasitha Priyashantha, Monika Johansson, Janak K. Vidanarachchi, Barana C. Jayawardana, Ruvini Liyanage
Summary: The study found that fermented soy-gels made with agar-agar as a stabilizer exhibited good sensory and physicochemical properties during storage. With the increasing demand for non-dairy products, fermented soy-gels show potential as a substitute for traditional dairy products, offering health benefits and environmental advantages. The use of Bifidobacteria together with starter culture bacteria in fermented soy-gels proves to be a promising probiotic carrier vegan food option.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Food Science & Technology
Rizliya Visvanathan, Gary Williamson
Summary: This review evaluates the mechanisms by which citrus (poly)phenols affect markers of type 2 diabetes. Animal studies suggest that long-term effects are more significant than acute effects. Citrus (poly)phenol metabolites have notable effects on hepatic glucose metabolism and insulin sensitivity, but a modest effect on digestion and sugar absorption in the gut. In vitro studies often use unrealistically high concentrations and forms of compounds, compromising physiological relevance. Future research should consider concentration and the role of gut microbiota catabolites in the action of citrus (poly)phenols.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Rizliya Visvanathan, Gary Williamson
Summary: Epidemiological studies suggest some protective effects of consuming citrus fruits against developing type 2 diabetes, while results for citrus juices are conflicting. The direct acute effect of citrus (poly)phenols on postprandial glycemic response is relatively small, but improvements in fasting glucose, insulin, and insulin resistance can be observed after chronic citrus juice consumption. High inter-individual variation in flavanone bioavailability may play a role in affecting physiological responses, as well as changes in gut microbiota. Future studies linking citrus consumption with clinical outcomes and exploring the interconnection between gut microbiome, bioavailability, and bioefficacy are recommended for further understanding the impact on type 2 diabetes risk.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Malmi Apsara Wickramasinghe, Harshani Nadeeshani, Suriya Mudiyanselage Sewwandi, Isuri Rathnayake, Thilini Chathurangi Kananke, Ruvini Liyanage
Summary: This study analyzed the nutritional and bioactive properties of commercially grown mushroom species in Sri Lanka. The results showed that these mushroom species are rich in carbohydrates, proteins, fats, ash, and dietary fiber. Among them, A. bisporus had the highest protein and ash content, while G. lucidum had the highest fat and dietary fiber content. In addition, P. ostreatus had the highest polysaccharide content and antioxidant activity, while G. lucidum showed the highest inhibition activity against diabetes enzymes.
FOOD PRODUCTION PROCESSING AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
K. M. R. U. Gunarathne, J. M. N. Marikkar, E. Mendis, C. Yalegama, U. L. B. Jayasinghe, R. Liyanage, S. Jayaweera
Summary: This study compares the bioactivity of different solvent extracts of coconut testa flour (CTF) from selected Sri Lankan coconut cultivars. Among the solvent extracts, methanol extracts displayed the highest total phenolic content, total flavonoid content, antioxidant activity, and alpha-amylase inhibitory activity. The Gon Thambili cultivar exhibited the highest bioactivity, suggesting that the extracts can be used in developing functional foods.
JOURNAL OF AGRICULTURAL SCIENCES
(2022)
