Review
Food Science & Technology
Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang, Xiaojun Liao
Summary: High pressure processing technology can ensure microbial safety in food to some extent, but the presence of pressure-resistant subpopulations, sublethal injury state cells, and viable but nonculturable state cells may pose potential food safety risks. Combining HPP with selected hurdles, such as temperature, pH, antimicrobials, etc., can effectively reduce the impact on vegetative microorganisms and enhance microbial inactivation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Geany Targino de Souza Pedrosa, Tatiana Colombo Pimentel, Mohsen Gavahian, Lorena Lucena de Medeiros, Rafael Pagan, Marciane Magnani
Summary: Essential oils and emerging technologies can be combined to improve food safety and quality, with attention to the type of microorganism, intensity of processing parameters, type and concentration of essential oils, and composition of foods. Synergistic effects between essential oils and emerging technologies have been reported in many cases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Aswathi Soni, Gale Brightwell
Summary: Thermal processing is used to eliminate microbial contaminants and extend the shelf life of food products. Conventional methods such as sterilization and pasteurization may lead to nutrient loss. Alternative technologies and combinations are needed to minimize nutrient loss.
Review
Infectious Diseases
Joao Victor de Oliveira Santos, Ana Lucia Figueiredo Porto, Isabella Macario Ferro Cavalcanti
Summary: Antibiotic monotherapy is becoming obsolete due to continuous emergence of resistance, while natural products like lectins offer a promising alternative for therapy.
Review
Food Science & Technology
Alireza Mousakhani-Ganjeh, Amir Amiri, Farzaneh Nasrollahzadeh, Artur Wiktor, Azadeh Nilghaz, Anubhav Pratap-Singh, Amin Mousavi Khaneghah
Summary: Electro-based drying methods are promising for preserving food products by enhancing drying kinetics without compromising food quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Nidia Leticia Ruiz-Zambrano, Esther Perez-Carrillo, Sergio O. Serna-Saldivar, Viridiana Tejada-Ortigoza
Summary: This study summarizes and compares the effects of thermal, nonthermal, and combination treatments on the nutritional and functional properties of chickpea. Thermal treatments can modify nutrient composition and bioavailability, improve palatability and protein quality, while nonthermal treatments aim to reduce processing time and resource usage while preserving sensory attributes and bioactive compounds. Combined treatments can enhance antioxidant concentration, protein digestibility, and available starch contents. Overall, both single and combined treatments can improve the nutritional and physicochemical properties of chickpea matrices.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hana Scepankova, Carlos A. Pinto, Vanessa Paula, Leticia M. Estevinho, Jorge A. Saraiva
Summary: Honey, a natural food of worldwide economic importance, faces challenges such as contamination by bacteria and fungi spores, high sugar content leading to the formation of HMF, and loss of bioactivity during thermal processing. Proper food processing methodologies are crucial to ensure honey safety and quality, with emerging technologies aiming to reduce exposure to high temperatures and preserve biological properties.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Edris Rahmati, Mohammad Hadi Khoshtaghaza, Ahmad Banakar, Mohammad-Taghi Ebadi
Summary: The study focused on microbial contamination of medicinal and aromatic plants (MAPs) and the technologies used for decontamination. New technologies such as ozonation and cold plasma have been developed to effectively reduce biological contamination while maintaining food quality.
FOOD SCIENCE & NUTRITION
(2022)
Review
Environmental Sciences
Shamimeh Babaei, Mohammad Reza Sabour, Saman Moftakhari Anasori Movahed
Summary: Landfill leachate is heavily contaminated and poses a serious threat to public health and the environment, requiring treatment before release into receiving waters. The selection of efficient treatment methods remains a major challenge, with the combination of physicochemical methods and biological processes showing promising results in recent studies.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Food Science & Technology
Daniela Bermudez-Aguirre, Brendan A. A. Niemira
Summary: Salmonella Enteritidis is a pathogen associated with foodborne outbreaks involving eggs. Worldwide regulations on the pasteurization of eggs are inconsistent. In the United States, less than 3% of eggs are pasteurized due to the long thermal process and its impact on cost and quality. Novel technologies, including radio frequency, ultraviolet, and pulsed light, have been explored for egg pasteurization and disinfection, aiming to reduce foodborne outbreaks without affecting product quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Vicente M. Gomez-Lopez, Gianpiero Pataro, Brijesh Tiwari, Mario Gozzi, Maria Angela A. Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J. Cullen, Sriram K. Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla C. Veggi, Ramon Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Vigano, Antonio Morata
Summary: This study aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Different thermal and non-thermal technologies are categorized and discussed, with the highlighting of future perspectives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Xiaolan Li, Zhi-Hong Zhang, Xianghui Qi, Lin Li, Jie Zhu, Charles S. Brennan, Jing-Kun Yan
Summary: Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, with broad spectrum of biological activities. Nonthermal processing technologies have advantages such as high efficiency, short extraction time, and environmental friendliness in polysaccharide extraction, and can effectively change the properties and structural characteristics of polysaccharides. Combining nonthermal techniques with other methods can enhance the biological activities and processing properties of polysaccharides.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Energy & Fuels
Henryka Danuta Stryczewska, Oleksandr Boiko, Mariusz Adam Stepien, Pawel Lasek, Masaaki Yamazato, Akira Higa
Summary: This article reviews superconducting materials, functional nanomaterials, and thin layers of amorphous carbon nitride used in the electrical energy sector. It discusses the application of superconductivity-based technologies, material processing, and thermal and nonthermal plasma generation in solving problems in the electrical energy sector and environment. The article also discusses the use of carbon films with amorphous structures in various electronic devices and summarizes interesting material groups for PV applications.
Review
Food Science & Technology
Zhuorui Han, Hong Zhu, Jun-Hu Cheng
Summary: This review introduces the hot field of cellulose modification and discusses the application and effects of nonthermal processing technologies in this process.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Marcelina Karbowiak, Piotr Szymanski, Dorota Zielinska
Summary: The objective of this study is to review whether combining various microbial hurdles can effectively decontaminate meat and meat products. The results show a positive effect, in most studies, of combining different bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The advantages of this synergistic effect include a stronger antimicrobial effect, an extended spectrum of antibacterial action, and the prevention of the regrowth of undesirable microorganisms. Further research is needed, but the combination of microbial hurdles can be a green and valuable approach for preserving the safety and quality of meat products.
Article
Chemistry, Applied
Begona Olmedilla-Alonso, Fernando Granado-Lorencio, Begona de Ancos, Concepcion Sanchez-Moreno, Olga Martin-Belloso, Inmaculada Blanco, Carmen Herrero-Barbudo, Pedro Elez-Martinez, Lucia Plaza, M. Pilar Cano
Summary: This study found a significant increase in serum xanthophyll concentrations after drinking orange juice. The processing technologies applied may affect the serum carotenoid concentrations, suggesting a need for further studies with larger sample sizes.
Review
Food Science & Technology
M. Morales-de La Pena, L. M. Rabago-Panduro, O. Martin-Belloso, J. Welti-Chanes
Summary: Pecan kernels and oil are gourmet products with nutty flavor and functional properties. They are important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. However, incorporating pecan byproducts into food formulations is a great challenge due to their technological characteristics still being under study.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Monica Paesa, Danielle Pires Nogueira, Gustavo Velderrain-Rodriguez, Irene Esparza, Nerea Jimenez-Moreno, Gracia Mendoza, Jesus Osada, Olga Martin-Belloso, Maria Jesus Rodriguez-Yoldi, Carmen Ancin-Azpilicueta
Summary: This study characterizes the properties of onion waste extracts, including their high content of phenolic compounds and strong antioxidant and antiproliferative activities. The extracts demonstrated the ability to inhibit cell proliferation through various mechanisms and protect against oxidative stress-induced damage to the intestines. In-silico analysis identified specific phenolic compounds with high intestinal permeability. These findings suggest that these onion waste extracts have the potential to be utilized as functional ingredients and medicinal agents in the treatment of diseases related to oxidative stress, such as cancer, while also contributing to the development of a circular economy.
Article
Biochemistry & Molecular Biology
Javier Quero, Lina F. Ballesteros, Pedro Ferreira-Santos, Gustavo R. Velderrain-Rodriguez, Cristina M. R. Rocha, Ricardo N. Pereira, Jose A. Teixeira, Olga Martin-Belloso, Jesus Osada, Maria Jesus Rodriguez-Yoldi
Summary: The study investigated the biological properties of olive pomace extracts in the treatment and prevention of colorectal cancer, with the Ohmic-hydroethanolic (OH-EtOH) extract showing the highest antiproliferative effect and potential protective role in apoptosis and oxidative stress.
Article
Food Science & Technology
Valeria Imeneo, Amalia Piscopo, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was investigated. The results showed that this coating preserved the quality of carrots, delayed their senescence, and reduced microbial growth. Furthermore, it also preserved valuable compounds and antioxidant activity in carrots, reducing damage induced by processing operations.
Article
Food Science & Technology
Mariana Morales-de la Pena, Jorge Welti-Chanes, Olga Martin-Belloso
Summary: This study evaluated the application of pulsed electric fields (PEFs) as an extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. The results showed that PEF treatment can decrease the concentration of glucosides isoflavones and increase the aglycone content in soymilk, thereby modifying its isoflavone content and types.
Article
Food Science & Technology
Isabel Odriozola-Serrano, Gemma Belli, Judit Puigpinos, Enric Herrero, Olga Martin-Belloso
Summary: The antioxidant potential of untreated, high-intensity pulsed electric fields (HIPEF) or heat-treated fruit juices was studied using in vitro and in vivo assays. The results showed that orange juice had the highest antioxidant activity, while apple juice had the lowest. The vitamin C and total phenolic compound content were found to be related to the antioxidant activity.
Article
Biochemistry & Molecular Biology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: The addition of alginate at different concentrations (0-1.5%) has significant effects on the digestion and stability of curcumin-loaded nanoemulsions. Results show that the addition of alginate can prevent curcumin degradation during digestion and improve the stability of the nanoemulsions. However, it also reduces lipid digestibility and curcumin bioaccessibility.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Isabel Odriozola-Serrano, Danielle P. Nogueira, Irene Esparza, Ana A. Vaz, Nerea Jimenez-Moreno, Olga Martin-Belloso, Carmen Ancin-Azpilicueta
Summary: The research found that dog rose fruits are a great source of antioxidant compounds, and their health benefits depend on how well these compounds are digested. The study also showed that the rosehip extract has high bioaccessibility and antioxidant activity.
Review
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: In recent years, there has been a significant increase in the trend towards consuming more natural and sustainable foods. This has prompted research into new sources of bioactive compounds and extraction methods that have less environmental impact. In addition, there is a focus on using ingredients of natural origin in the formulation of systems to protect these compounds. This review article discusses novel natural alternative sources of bioactive compounds and the use of natural emulsifiers in emulsion-based delivery systems to protect these compounds.
Review
Food Science & Technology
Mariana de la Pena, Graciela A. Miranda-Mejia, Olga Martin-Belloso
Summary: Fermentation has long been utilized for food preservation and the development of natural products with functional properties. Nowadays, fermented foods and beverages are highly sought after due to their perceived naturalness and potential as sources of functional compounds. Research efforts have led to a better understanding of the reactions and changes that occur during fermentation, allowing for improvements in efficiency, safety, cost, and quality of production. This review aims to gather recent and relevant information on the evolution of fermentation, particularly in the development of fermented beverages for the functional food market.
Article
Biophysics
Gustavo Velderrain-Rodriguez, Cynthia Fontes-Candia, Amparo Lopez-Rubio, Marta Martinez-Sanz, Olga Martin-Belloso, Laura Salvia-Trujillo
Summary: This study aimed to investigate the structural changes, lipolysis kinetics, and curcumin bioaccessibility of κ-carrageenan (KC) or agar (AG) emulsion gels (EG) and KC oil-filled aerogels (OAG) during in vitro digestion. The results showed that EG and aerogels released bulk oil and gelled material in the stomach phase, but the release was lower in EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels exhibited a wide range of particle sizes due to undigested lipid material and gelled structures. Adding curcumin to the lipid phase did not cause significant structural modifications during digestion. The lipolysis kinetics were slower and lower in κ-carrageenan emulsion gels compared to agar-based gels. Curcumin decreased the lipolysis in all structures and showed high bioaccessibility in intestinal fluids.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Anna Molet-Rodriguez, Mohsen Ramezani, Laura Salvia-Trujillo, Olga Martin-Belloso
Summary: Water-in-oil-in-water (W1/O/W2) emulsions have the potential to deliver hydrophilic bioactive compounds into foods, but their instability limits their application. This study investigated the impact of lipid phase composition and state on the stability, lipid digestibility, and bioaccessibility of chlorophyllin (CHL) in W1/O/W2 emulsions before and after incorporation into whole milk. It was found that emulsions formulated with medium-chain triglyceride oil (MCT) or MCT with glyceryl stearate (GS) were more stable and had better digestibility and bioaccessibility compared to those formulated with pure hydrogenated palm oil (HPO).
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Alina Manthei, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: The preparation and processing of fruits and vegetables generate byproducts that can be a risk to the environment but also serve as valuable sources of dietary fiber and bioactive compounds. Enhancing the functional and health-related properties of these fiber-rich products requires treatments that alter their structure, such as enzymes and physical technologies like ultrasound and high-pressure processing. The use of these treatments can improve their solubility, adsorption, and retardation capacities, but their effectiveness depends on the specific source and desired outcome.
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Maria Artiga-Artigas, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: Curcumin emulsions can improve its bioavailability and accumulate in the liver and brown adipose tissue, showing potential in preventing obesity and metabolic disorders.
FOOD RESEARCH INTERNATIONAL
(2023)