Article
Chemistry, Applied
Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo, Deshani C. Mudannayake
Summary: Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants. Recent studies have shown that incorporating inulin into meat products can improve digestive health and reduce the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease, and colorectal cancer.
CARBOHYDRATE POLYMERS
(2022)
Article
Gastroenterology & Hepatology
Jian Tan, Rosilene V. Ribeiro, Christopher Barker, Claire Daien, Erick De Abreu Silveira, Andrew Holmes, Ralph Nanan, Stephen J. Simpson, Laurence Macia
Summary: Dietary fiber plays a crucial role in maintaining gut and overall health. This study found that different types of dietary fiber have specific effects on gut microbiota, short-chain fatty acid production, and immune changes. Inulin supplement consistently exerted the most pronounced effect and certain bacterial taxa were identified as potential indicators of short-chain fatty acid production in response to inulin supplementation.
Article
Nutrition & Dietetics
Jun He, Hongmei Xie, Daiwen Chen, Bing Yu, Zhiqing Huang, Xiangbing Mao, Ping Zheng, Yuheng Luo, Jie Yu, Junqiu Luo, Hui Yan
Summary: The study demonstrates the synergistic response of intestinal microbiota and epithelial functions to increased inulin intake in a pig model. Inulin supplementation led to elevated levels of beneficial bacteria, increased short-chain fatty acid concentrations, improved intestinal cell health, and upregulated expression of key genes associated with gut health.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Xinting Yang, Chaohua Tang, Qingyu Zhao, Yaxiong Jia, Yuchang Qin, Junmin Zhang
Summary: Melanin is a natural pigment found widely in animals, plants, fungi, and bacteria. It has been proven through in vivo and in vitro tests to have various health-promoting effects, such as antioxidant and immunomodulatory activities, blood sugar and cholesterol reduction, and protection for the liver and gastrointestinal tract. Melanin can be extracted from animal and plant by-products or produced through microbial fermentation, using different extraction and purification methods, each with its own advantages and disadvantages. It can be added to different kinds of foods as a natural colorant and preservative, offering high safety and minimal toxicity.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Qianyun Ma, Ziye Ma, Wenxiu Wang, Jianlou Mu, Yaqiong Liu, Jie Wang, Letitia Stipkovits, Xiaodan Hui, Gang Wu, Jianfeng Sun
Summary: The potato residue dietary fiber was modified by cellulase and xylanase enzymes, resulting in increased soluble dietary fiber content and improved functional properties, making it more suitable for food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Isabela Ribeiro Grangeira Tavares, Vivian dos Santos Pinheiro, Patricia Marques Lisboa Aroso de Castro, Isabelle Barbosa Reis, Gustavo Vieira de Oliveira, Thiago Silveira Alvares
Summary: This narrative review investigates the positive impact of fruit and vegetable by-product supplementation on cardiometabolic disorders. It has been found that the polyphenols present in these by-products can effectively improve cardiovascular health in patients with chronic diseases such as hypertension, type II diabetes mellitus, and dyslipidemia. However, further studies are needed to explore the specific mechanisms of how food by-products affect cardiometabolic disorders in humans.
Review
Food Science & Technology
Adhiyamaan Palanisamy, Ramanathan Parimalavalli
Summary: Resistant starch (RS) has gained interest in scientific research due to its health benefits. Incorporating RS in dairy products provides low-cost health products. The combination of RS as a prebiotic and probiotics has a positive impact. This review provides an overview of the application of RS in dairy products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile, Amalia Conte
Summary: The study evaluated the influence of two different types of inulin on the quality of fiordilatte cheese during refrigerated storage. Results showed that inulin from different sources can maintain the texture and color of the cheese, and promote sensory quality preservation. Microbiological analysis revealed differences in bacterial growth with inulin addition, but overall viable cell concentrations were comparable. Consequently, inulin addition represents a valid strategy for fiber fortification of fiordilatte cheese.
Review
Nutrition & Dietetics
Ke Qi Lau, Mohd Redzwan Sabran, Siti Raihanah Shafie
Summary: With the growth of human population and the decrease in resources, global demand for food is increasing, leading to the production of food wastes. Utilizing vegetable and fruit by-products can enhance food sustainability, meet the requirements of sustainable consumption and production patterns, and develop functional foods with high nutritional value.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Kristen L. MacKenzie-Shalders, Ka Wing Lee, Charlene Wright, Joe Dulla, Angela Tsoi, Robin M. Orr
Summary: This study investigates the association between demographic factors and barriers to healthy diets in law enforcement personnel. The findings suggest that occupational considerations significantly impact the dietary intake of law enforcement personnel.
Article
Food Science & Technology
Anna H. Grummon, Cristina J. Y. Lee, Thomas N. Robinson, Eric B. Rimm, Donald Rose
Summary: Changing dietary choices to lower-carbon options can reduce environmental harm and improve health, as shown by this study that identifies simple dietary substitutions that can reduce carbon emissions and improve overall dietary quality. This highlights the potential of small changes in diet to address the impact on climate and health.
Review
Chemistry, Applied
Muhammad Usman, Chengnan Zhang, Prasanna Jagannath Patil, Arshad Mehmood, Xiuting Li, Muhammad Bilal, Junaid Haider, Shabbir Ahmad
Summary: The hydrophobically modified inulin (HMI) has gained attention for its multiple features. The review discusses the limitations of SCFAs inulin esters, real food dispersion formulations, and HMI drugs. The results show the potential of HMI as an excipient for hydrophobic drugs.
CARBOHYDRATE POLYMERS
(2021)
Review
Nutrition & Dietetics
Olivier Jolliet
Summary: Food production and consumption have long been studied separately, but this paper emphasizes the importance of systematically assessing the effects of nutrition on human health and environmental impacts across the entire food life cycle. Observations include advancements in Life Cycle Assessment for agriculture, the need to compare various food alternatives, the use of epidemiological dietary risk factors for additional LCA nutritional impact categories, and the importance of using Big Data and machine learning for proposing healthy and sustainable food options. The paper highlights the significance of considering dietary impacts on human health in the life cycle inventory and impact assessment of all commodities and foods to be consumed.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Hui Wang, Xiaojun Huang, Huizi Tan, Xiaomin Chen, Chunhua Chen, Shaoping Nie
Summary: This article summarizes the biological function of bifidobacteria and their interaction with different dietary fiber in promoting gut health, and provides several strategies for their combined use.
Article
Chemistry, Applied
Auengploy Chailangka, Phisit Seesuriyachan, Sutee Wangtueai, Warintorn Ruksiriwanich, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Sarana Rose Sommano, Noppol Leksawasdi, Francisco J. Barba, Yuthana Phimolsiripol
Summary: This study investigated the effects of different saccharides, pH, and thermal treatment time on the properties of conjugated cricket protein. The results showed that increasing thermal treatment with FOS led to increased browning and glycation of CCPs. CCPs exhibited superior water solubility, oil holding capacity, emulsifying properties, and antioxidant properties. However, over-conditioning in MR led to a significant decrease in CCPs' functional properties.