-
Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review Food Rev. Int. (IF 5.8) Pub Date : 2024-03-16 Meiqi Xu, Siman Li, Yuan Zou, Jingkun Yan, Lin Li, Yujia Liu, Siqian Chen, Shuyan Zhang, Yiling Li, Xu Chen, Jie Zhu
Resistant dextrin (RD) is a kind of glucan extracted and processed from starch. It has been approved as a Generally Recognized as Safe food which has a promising future. However, there is less comp...
-
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter Food Rev. Int. (IF 5.8) Pub Date : 2024-03-08 Xi-Xi Wang, Xing Chen, Zhong-Kai Zhou
The nutritional value of dietary meat protein is closely related to its digestion and subsequent fermentation profiles. Therefore, the understanding of its digestion and its metabolic behaviors in ...
-
Strategies to Protect and Deliver Curcumin via Zein Nanocomposites for Food Applications Food Rev. Int. (IF 5.8) Pub Date : 2024-02-15 Alkassoumi Hassane Hamadou, Jiyao Zhang, Bin Xu
Curcumin (Cur) considered as a golden nutraceutical, is emerging as one of bioactive compounds demonstrating the most promising biological activities, including antioxidant, antibacterial, anti-inf...
-
Potential Application of Lactiplantibacillus plantarum in Food Bio-preservation – A Comprehensive Review with a Focus on the Antibacterial and Anti-Virulence Effects on Foodborne Pathogens Food Rev. Int. (IF 5.8) Pub Date : 2024-02-15 Ce Shi, Yangyang Chen, Changzhu Li, Fahad Al-Asmari, Haiying Cui, Lin Lin
Foodborne diseases induced by foodborne pathogens have become a global concern, which cause massive food waste and enormous economic losses, and even impose serious threats to human health because ...
-
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage Food Rev. Int. (IF 5.8) Pub Date : 2024-02-02 Malsha Dinali, Rumesh Liyanage, Mayumi Silva, Lisa Newman, Benu Ahikari, Isuru Wijesekara, Jayani Chandrapala
The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at re...
-
Canadian Prairie Berries: Bioactive Compounds and Their Potential Health Benefits Food Rev. Int. (IF 5.8) Pub Date : 2023-12-18 Chamali Kodikara, Nandika Bandara, Thomas Netticadan, Champa Wijekoon
The Canadian prairies are home to several underutilized berries, including Vitis riparia (wild grape), Prunus virginiana L (chokecherry), Ribes hirtellum (gooseberry), and Amelanchier alnifolia L (...
-
Metabolic Benefits of Phytosterols: Chemical, Nutritional, and Functional Aspects Food Rev. Int. (IF 5.8) Pub Date : 2023-12-07 Paula Jiménez, Andrés Bustamante, Francisca Echeverría, Verónica Sambra, Miguel Ángel Rincón-Cervera, Camila Farías, Rodrigo Valenzuela
Plant sterols encompass phytosterols and phytostanols, with over 250 identified types. They’ve garnered attention in the food industry due to their potential hypocholesterolemic effects. This manus...
-
Advances in the Bioactivity and Environmental of Hizikia Fusiformis: A Systematic Review Food Rev. Int. (IF 5.8) Pub Date : 2023-11-27 Xuan Hu, Xue Li, Wen Gao, Di Yang, Tongchuan Wu, Jiannan Li, Yulin Dai, Youjin Jeon
Long used in East Asian cuisine and traditional medicine, the brown seaweed Hizikia fusiformis (also known as Sargassum fusiforme or Hizikia fusiforme) is also referred to as “Hijiki.” Given its ab...
-
Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications Food Rev. Int. (IF 5.8) Pub Date : 2023-11-23 Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda
Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different phy...
-
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models Food Rev. Int. (IF 5.8) Pub Date : 2023-11-18 Ashish Dogra
Flavonoids are vital components of food and are therefore an essential part of the human diet. Chronological and epidemiological confirmations recommend flavonoids in diet plans for positive health...
-
Lead in Leafy Vegetables from Organic and Conventional Production Systems: Systematic Review and Meta-Analysis Food Rev. Int. (IF 5.8) Pub Date : 2023-11-16 Bruno Jonatan de Sousa, Larissa Mont’alverne Jucá Seabra, Ana Beatriz Silva de Lemos, Gabriela Chaves, Karla Suzanne Florentino da Silva Chaves Damasceno
Lead (Pb) is one the 10 chemicals of major public health concern listed by the World Health Organization. One reason for Pb occurrence in food is agricultural practices. In this context, organic pr...
-
Gelation Properties of Egg White Proteins: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-11-16 Saeed Mirarab Razi, Hadiseh Bagheri, Mehdi Mohammadian, Vahid Mirarab-Razi, Ali Rashidinejad
Egg white proteins (EWPs) are valuable ingredients in the food industry due to their unique functional properties, including gelling, foaming, and emulsifying. The gelation properties of EWPs are p...
-
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis Food Rev. Int. (IF 5.8) Pub Date : 2023-11-17 Hugo A. Laviada-Molina, Fernanda Molina-Segui, Luis Méndez-Trujeque, Juan C. Ávila-López, Mariana Delgadillo-Díaz, Jorge A. Rangel-Méndez
A systematic review with meta-analysis was conducted to evaluate the effects of low- (LPIF, 1.8–1.9 g/100 kcal) or very low- (VLPIF, < 1.8 g/100 kcal) protein infant formulas compared to the curren...
-
Applications of Deep Eutectic Solvents in the Recovery of Bioactive Compounds from Brewer Spent Grains Food Rev. Int. (IF 5.8) Pub Date : 2023-11-15 Nujamee Ngasakul, Ali Kozlu, Iveta Klojdová, Suwimol Chockchaisawasdee
Brewers’ spent grain is known as the main by-product obtained during the initial stage of brewing, accounting for 85% of the overall solid by-product from the process. This material contains valuab...
-
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review Food Rev. Int. (IF 5.8) Pub Date : 2023-11-09 Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Francisco Lucas Chaves Almeida, Fábio Anderson Pereira da Silva, Íris Braz da Silva Araújo
Protein compounds such as collagen, gelatine and peptide hydrolysates extracted from fish by-products have attracted much attention for their extensive applications in food technology. These compou...
-
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects Food Rev. Int. (IF 5.8) Pub Date : 2023-11-09 Shuting Yin, Xueyao Mu, Ruohan Jiang, Yongguo Liu, Baoguo Sun, Hongyu Tian, Sen Liang
This article presents a comprehensive review of the various synthetic pathways developed over the last four decades for the synthesis of 2-acetyl-1-pyrroline (2-AP), a compound known for its signif...
-
Alginates from Brown Seaweeds as a Promising Natural Source: A Review of Its Properties and Health Benefits Food Rev. Int. (IF 5.8) Pub Date : 2023-11-12 Shujun Ye, Cundong Xie, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A.R. Suleria
Alginates, hydrophilic anionic polysaccharides with notable bioactivity and biocompatibility, have drawn significant attention, particularly due to their extensive use in the pharmaceutical industr...
-
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway Food Rev. Int. (IF 5.8) Pub Date : 2023-11-12 Yujie Sun, Qingwei Zheng, Juan Sun, Li Wang, Yan Li
Although sarcopenia has been a serious public health concern worldwide in recent years, its effective prevention and intervention measures are still lacking. The latest research has found that auto...
-
Recent Advances in Characterization Techniques for Lipid Digestibility and Bioaccessibility of Bio-Based Pickering Emulsion Food Rev. Int. (IF 5.8) Pub Date : 2023-11-12 Hui-Peng Lim, Safeiya Mustafa Hussain, Chin Siew Sia, Beng Ti Tey, Liang Ee Low, Eng-Seng Chan
Lipophilic micronutrients with health-promoting effects are highly sought after globally. Encapsulation protects these lipophilic micronutrients from oxidative degradation and enables controlled de...
-
Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review Food Rev. Int. (IF 5.8) Pub Date : 2023-11-09 Nisar A. Mir, Basharat Yousuf, Adil Gani
Pseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial pr...
-
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials Food Rev. Int. (IF 5.8) Pub Date : 2023-11-09 Dandara Baia Bonifácio, Leonara Martins Viana, Alessandra da Silva, Danúbia Joanes Rosa Guerra, Caroline Woelffel Silva, Frederico Augusto Ribeiro de Barros, Josefina Bressan
The effects of grape juice consumption on oxidative stress, inflammation, physical performance, muscle damage, and recovery in physical activity practitioners were evaluated in clinical studies. Ho...
-
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context Food Rev. Int. (IF 5.8) Pub Date : 2023-11-09 Ivan Nastasijevic, Francesco Proscia, Karlo Jurica, Slavica Veskovic-Moracanin
Food-borne pathogens and antimicrobial resistance (AMR) represent the significant public health challenges in the 21st century. Increased emergence of AMR in major zoonotic food-borne pathogens (Sa...
-
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors Food Rev. Int. (IF 5.8) Pub Date : 2023-11-05 Shuting Xu, Seid Reza Falsafi
It has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evalu...
-
Advances and Perspectives of Selenocompounds as Dietary Supplements to Ameliorate Obesity Biomarkers: From Field to Market Food Rev. Int. (IF 5.8) Pub Date : 2023-11-08 Frineth de la Luz Limón Aguilera, Sayra N. Serrano Sandoval, Mauricio Graciano-Palacios, Janet A. Gutiérrez-Uribe, Anayansi Escalante-Aburto
Selenium in its organic form (such as selenoproteins) is involved in human metabolism, acting as an antioxidant and reducing inflammatory biomarkers associated with overweight and obesity. Neverthe...
-
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials Food Rev. Int. (IF 5.8) Pub Date : 2023-11-05 Mirko Marino, Samuele Venturi, Giorgio Gargari, Cristian Del Bo, Daniela Martini, Marisa Porrini, Simone Guglielmetti, Patrizia Riso
Berries represent an important source of bioactive compounds, among which, (poly)phenols are the main constituents. (Poly)phenols have been shown to have important biological activities and in part...
-
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-10-30 Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, Zhongxiang Fang
The growing interest in plant-based proteins is driven by sustainability concerns and potential adverse reactions to animal protein consumption. Plant proteins, while promising, are known for their...
-
Degradation Method, Structural Characteristics, Biological Activity and Structure-Activity Relationship of Degraded Polysaccharides Food Rev. Int. (IF 5.8) Pub Date : 2023-10-30 Beibei Hu, Shilin Zhang, Ziying Wang, Qiyuan Han, Danshen Zhang, Yuguang Zheng, Kaiyan Zheng, Yongshuai Jing
Polysaccharide is an important natural active ingredient, which has many biological activities such as antioxidation, antitumor and immunomodulation. And it has been widely used in biomedicine and ...
-
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility Food Rev. Int. (IF 5.8) Pub Date : 2023-10-26 Xiao-Yu Tie, Nan-Nan An, Dong Li, Li-Jun Wang, Yong Wang
The milling plays a crucial role in producing polished rice grains suitable for daily consumption. By using VOSviewer software, 522 articles on rice milling retrieved from the Web of Science databa...
-
Effects of Polyphenol-Rich Extracts on Inflammatory Bowel Diseases Food Rev. Int. (IF 5.8) Pub Date : 2023-10-26 Miłosz Caban, Katarzyna Owczarek, Urszula Lewandowska
A plant-based diet has a wealth of pro-health properties. These have been typically attributed to the beneficial effects associated with fruits, vegetables, juices and spices and the various proper...
-
Canola/rapeseed as a potential source of alternative protein Food Rev. Int. (IF 5.8) Pub Date : 2023-10-26 Shruti Sharma, James Charles Lindquist, Der-Chyan Hwang
For the last several years, tremendous research continues to be undertaken for successful adaptation of plant proteins to replace animal proteins for the reasons of health, animal ethics, sustainab...
-
Faba Beans Protein as an Unconventional Protein Source for the Food Industry: Processing Influence on Nutritional, Techno-Functionality, and Bioactivity Food Rev. Int. (IF 5.8) Pub Date : 2023-10-24 Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey
The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits ...
-
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods Food Rev. Int. (IF 5.8) Pub Date : 2023-10-26 Jingying Yang, Mingfei Pan, Ran Han, Xiao Yang, Xuan Liu, Shifang Yuan, Shuo Wang
Non-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food process...
-
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease Food Rev. Int. (IF 5.8) Pub Date : 2023-10-26 Yan Zhang, Jiangfeng Song, Hongjuan Wang, Ying Li, Caie Wu
Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract, and its etiology remains unclear. Presently, main drugs such as aminosalicylic acid, glucocorticoid...
-
Ergogenic properties, safety evaluation and regulations of selected ingredients in testosterone booster dietary supplements Food Rev. Int. (IF 5.8) Pub Date : 2023-10-16 Karol Jędrejko, Artemii Lazarev, Maciej Jędrejko, Bożena Muszyńska
Testosterone boosters (TB) are multi-ingredient dietary supplements that have gained popularity among athletes and the general population. However, certain ingredients in TB are associated with adv...
-
Health Benefits of Microencapsulated Dietary Polyphenols: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-10-03 K.G.D. Kaushalya, H.P. Vasantha Rupasinghe
Isolated dietary polyphenols are subjected to degradation under unfavorable conditions leading to the loss of their bioactivity. Microencapsulation has attained research interest for enhancing the ...
-
Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing Food Rev. Int. (IF 5.8) Pub Date : 2023-09-29 Rong Zhang, Wei Jia, Jing Shu, Li Zou, Lin Shi
With the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expec...
-
Banana Drying: A Review on Methods and Advances Food Rev. Int. (IF 5.8) Pub Date : 2023-09-27 Sidonia Martínez, Andreina Roman-Chipantiza, Asma Boubertakh, Javier Carballo
Banana is one of the most important crops produced globally. It contains a wide variety of valuable compounds and has interesting functional properties. Moreover, many by-products and wastes are ge...
-
Phytochemicals in finger lime and their potential health benefits: A review Food Rev. Int. (IF 5.8) Pub Date : 2023-09-23 Yunyang Qi, Haoyao Liu, Osman Tuncay Agar, Ali Imran, Thaiza Serrano Pinheiro de Souza, Colin Barrow, Frank Dunshea, Hafiz A.R Suleria
Citrus australasica, also named finger lime, has been drawing lots of attention recently due to its potent antioxidant capacity and health-promoting benefits. They have been applied to the food ind...
-
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals Food Rev. Int. (IF 5.8) Pub Date : 2023-09-10 Yuanxiao Cao, Yufeng Zhou, Osman Tuncay Agar, Colin Barrow, Frank Dunshea, Hafiz Ansar Rasul Suleria
ABSTRACT Papaya is one of the most consumed fruits around the world, which possesses low energy and is very suitable for those trying to reduce weight. Papaya is packed with a bunch of vitamins, minerals, as well as phenolic compounds. Phytochemicals have beneficial effects on the human body, including anti-cancer, anti-diabetic, and anti-dengue activities. Numerous studies have estimated nutritional
-
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study Food Rev. Int. (IF 5.8) Pub Date : 2023-09-07 Young Sung Jung, Hyunbin Seong, Nam Soo Han, Dae-Ok Kim
ABSTRACT Soybean (Glycine max [L.] Merr.), one of the top 10 crops produced worldwide, is a significant dietary source of isoflavones. Understanding the bioaccessibility and bioavailability of soy isoflavones (SIs) is important fgor comprehending their various bioactivities in the human body. In vitro approaches can provide valuable insights into the bioavailability of SIs across food matrices and
-
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils (Lens Culinaris Medik.): A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-08-23 Minhao Li, Menglu Xia, Ali Imran, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea, Hafiz A. R. Suleria
ABSTRACT Lentils (Lens culinaris Medik.), the earliest legumes grown by humans, are essential food sources in many countries. This review summarizes the nutrient profile, phytochemical profile, sensory properties, bioaccessibility, along with health benefits of lentils. Lentils are not only rich in protein, carbohydrates, and fats but various bioactive substances, especially flavonoids and phenolic
-
Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris) Food Rev. Int. (IF 5.8) Pub Date : 2023-08-23 Qian Bai, Minhao Li, Jiajing Zhou, Ali Imran, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea, Hafiz A. R. Suleria
ABSTRACT Beans (Phaseolus vulgaris), also known as the common beans, are broadly cultivated in temperate and semitropical regions. P. vulgaris contain different varieties, such as kidney beans, black beans, navy beans, pinto beans, and Great Northern beans. This legume is an excellent source of nutrients, including protein, carbohydrates, vitamins, minerals, and phytochemical compounds. The phytochemicals
-
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern Food Rev. Int. (IF 5.8) Pub Date : 2023-08-22 Joanna Doniec, Kinga Topolska, Adam Florkiewicz, Agnieszka Filipiak-Florkiewicz
ABSTRACT Brassica vegetables are characterized by high amounts of vitamins, minerals, polyphenols and glucosinolates, therefore showing health-promoting properties. Due to the fact that these vegetables undergo thermal treatment before consumption, the knowledge of the effect of processing is of high importance. Among various methods used, sous-vide (i.a. hydrothermal treatment of vacuum-packed products
-
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review Food Rev. Int. (IF 5.8) Pub Date : 2023-08-19 Ahmed K. Rashwan, Ahmed I. Osman, Naymul Karim, Jianling Mo, Wei Chen
ABSTRACT Blueberries (BBs) are perennial fruits belonging to the Ericaceae family. BBs are popular worldwide because of their high concentration of bioactive compounds. BBs have a long history of usage as traditional healthy foods, but their short shelf-life (less than 6 days under non-controlled conditions) is the main reason for their unavailability. Thus, processing BBs to different products is
-
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives Food Rev. Int. (IF 5.8) Pub Date : 2023-08-19 Eleonora Loffredi, C. Alamprese
ABSTRACT Different emulsion systems can be used to deliver bioactive compounds: single, multiple, gel, Pickering, and high internal phase emulsions. Each of them offers advantages and challenges in terms of stability, encapsulation efficiency, and bioactive compound availability during digestion. Moreover, the different emulsion types can affect the quality characteristics of the food products in which
-
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-08-08 Jalal Dehghannya, Michael Ngadi
ABSTRACT Investigating the glass transition temperature (Tg) of fried foods helps comprehend their physiochemical, and thermal characteristics, which are crucial in controlling their quality, stability, and safety during processing and storage. During the phase transition, substantial alterations happen in the physical properties of fried foods, such as molecular mobility, viscosity, and elasticity
-
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides Food Rev. Int. (IF 5.8) Pub Date : 2023-08-01 Tolulope Joshua Ashaolu, Chi Ching Lee, Joseph Opeolu Ashaolu, Ozgur Tarhan, Hadi Pourjafar, Seid Mahdi Jafari
ABSTRACT The production of bioactive peptides (BPs) usually involves the enzymatic hydrolysis stage during which one or more proteases are used to break down the parental protein into shorter fragments. In this review, efforts were made to focus on using pepsin as a unique protease capable of generating BPs. We started with the description of BPs and proteases prior to the unraveling of pepsin’s properties
-
A Review on Textural Quality Analysis of Dried Food Products Food Rev. Int. (IF 5.8) Pub Date : 2023-07-21 Shahida Anusha Siddiqui, Pratiksha Shrestha, Nour M. H. Awad, Mustafa Mortas, Sergey Nikolaevich Povetkin, Pankaj B. Pathare
ABSTRACT One of the most crucial factors in determining the consumer acceptability of processed or non-processed food products is their textural characteristics. Textural properties of food items can be created during processing by different techniques, one of which is drying. Drying which is one of the most widely used preservation methods of food products can extend their shelf life and generate
-
Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods Food Rev. Int. (IF 5.8) Pub Date : 2023-07-20 Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji, Lingjun Ma
ABSTRACT Polycyclic aromatic hydrocarbons (PAHs) are a typical group of persistent contaminants and have arisen public concern for their close correlation with health risks. Dietary exposure is the principal source of PAHs. They can be formed through the degradation, integration and cyclization of nutrients in foods during high-temperature food processing. Precursors in foodstuffs and processing conditions
-
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment Food Rev. Int. (IF 5.8) Pub Date : 2023-07-19 Mustofa Ahda, Suhendra, Adi Permadi
ABSTRACT Spirulina (Arthrospira platensis) is a protein-rich source because it contains approximately 60% protein. Therefore, it has positive impacts on human health, including anti-diabetes. The potential of Spirulina platensis as an anti-diabetic agent has been investigated in-vitro and in-vivo. Its extract is capable of inhibiting amylase, α-glucosidase, and DPP IV enzymes in a range of medium activities
-
Properties and Biological Effects of Curcumin in Food Product Development Food Rev. Int. (IF 5.8) Pub Date : 2023-07-06 Wing-Fu Lai, Dahong Zhang, Obireddy Sreekanth Reddy, Wing-Tak Wong
ABSTRACT Turmeric (Curcuma longa L.), a spice and food coloring agent in food preparation, contains a carotenoid pigment called curcumin. Curcumin has attracted extensive research interest owing to its health benefits, ranging from neuroprotection to chemoprevention and antioxidation. It also exhibits anti-cancer effects due to its capacity to inhibit cancer cell proliferation and stimulate apoptosis
-
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment Food Rev. Int. (IF 5.8) Pub Date : 2023-07-06 Xinzhi Liu, Lijuan Wei, Chenxi Miao, Qinqiu Zhang, Jing Yan, Shanshan Li, Hong Chen, Wen Qin
ABSTRACT Phenolic compounds (PCs), flavonoids, non-flavonoids and hybrid phenolics, with antibacterial and antioxidant properties, which can be applied to improve the fruit quality at the postharvest phase. Exogenous PCs improve postharvest fruits quality by inhibiting disease, maintaining nutraceutical compounds, delaying senescence, and improving respiratory metabolism and energy status. They attach
-
Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples Food Rev. Int. (IF 5.8) Pub Date : 2023-07-05 M.A.J.S. van Boekel
ABSTRACT The power of Bayesian multilevel modeling and contrast analysis for food research is illustrated by meta-analysis of weight–diameter relations of apples (first level) at the factors cultivar, orchard site, year of harvest and tree (second level). Contrast analysis compares the effect of factors. Multilevel modeling connects levels, prevents over- and underfitting and accounts for dependencies
-
Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-07-04 Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
ABSTRACT Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties. Lactic acid fermentation is a popular food preparation method, and by using grape marc as a substrate for fermentation, the pomace is preserved and the health
-
Microbial Encapsulation and Targeted Delivery Mechanisms of Double Emulsion Loaded with Probiotics — A State-of-Art Review Food Rev. Int. (IF 5.8) Pub Date : 2023-07-03 Liling Zhang, Yang Hu, Ling Jiang, He Huang
ABSTRACT The application of probiotics in functional foods has gained significant interest due to their various beneficial effects to human when consumed in adequate amounts. However, the low survivability of probiotics subjected to adverse environmental conditions during processing, storage and gastrointestinal passage limited their commercial applications. Double emulsion microbial encapsulation
-
Plant-Based Milk – Thoughts of Researchers and Industries on What Should Be Called as ´milk´ Food Rev. Int. (IF 5.8) Pub Date : 2023-06-28 Shahida Anusha Siddiqui, Taha Mehany, Henning Schulte, Ravi Pandiselvam, Andrey Ashotovich Nagdalian, Alexey Borisovich Golik, Mohd Asif Shah, Hafiz Muhammad Shahbaz, Sajid Maqsood
ABSTRACT The demand for plant-based milk alternatives (PMAs) has increased significantly in recent years, whether for health, sustainability, ethical or environmental motives. On the other hand, the dairy industry is under pressure due to factory farming and environmental impact. Furthermore, various reasons such as lactose intolerance or cow’s milk allergy are also leading to a larger and broader
-
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits Food Rev. Int. (IF 5.8) Pub Date : 2023-06-28 María Fernanda Escamilla Rosales, Laura Olvera Rosales, Carlos E. Jara Gutiérrez, Judith Jaimez Ordaz, Paula Andrea Santana Sepúlveda, Luis Guillermo González Olivares
ABSTRACT Currently, there is a greater interest in natural antioxidant compounds, specifically, in those integrated to foods of animal origin, such as milk, eggs and fish. These foods present chemical compounds such as proteins, lipids, carotenoids, vitamins and minerals, whose antioxidant capacity has been studied. Peptides derived from proteins are compounds with the highest antioxidant activity
-
Efficacy of Nano-Based Strategies on the Safe Delivery and Bioavailability of Vitamin D: Review Food Rev. Int. (IF 5.8) Pub Date : 2023-06-28 Muhammad Hussain, Jie Xu, Ishtiaq Ahmad, Kifayat Hussain, Abdul Qayum, Lu Xiaoqin, Hao Zhong, Rongfa Guan
ABSTRACT Vitamin D is an essential micronutrient; it is necessary for human well-being, including brain and heart health; its deficiency is widespread and can lead to fatal diseases. Daily consumed foods are enriched and fortified with vitamin D; still, adequate bioavailability and safe delivery are significant issues. In the food system, due to unfavorable conditions, vitamin D loses its nature and
-
Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review Food Rev. Int. (IF 5.8) Pub Date : 2023-06-26 Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, Jose M. Lorenzo, Eva M. Santos, Paulo C. B. Campagnol, María Elena Sosa-Morales
ABSTRACT The reformulation of meat products, considering the beneficial effects of vegetable matrices, is a priority area for different food programs and the meat industry sector. The use of fruit and vegetable by-products allows their revalorization to create functional products and contribute to pollution reduction. However, the addition of beneficial compounds to meat products is not enough to claim
-
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality Food Rev. Int. (IF 5.8) Pub Date : 2023-06-26 Congli Cui, Dong Li, Li-Jun Wang, Yong Wang
ABSTRACT The microstructure of extrudates based on whole grains plays a crucial role in determining their expansion properties, sensory quality, and nutritional characteristics. As consumer interest in health-promoting whole grain foods continues to grow, advancements have been made in controlling the microstructure of extrudates and improving their sensory quality. This review presents an overview