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Critical Reviews in Food Science and Nutrition

T Bohn, F Carriere, L Day, A Deglaire, L Egger, D Freitas, M Golding, S Le Feunteun, A Macierzanka, O Menard, B Miralles, A Moscovici, R Portmann, I Recio, D Rémond, V Santé-Lhoutelier, T J Wooster, U Lesmes, A R Mackie, D Dupont
During the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments. Thus, it is no surprise that these models are increasingly used by the scientific community, although their various limitations to fully mirror the complexity of the digestive tract...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Wen Zhang, Zhenzhen Lv, Shuangli Xiong
Quality evaluation of agro-products is quite important because it is the basis for growers, distributers and consumers. Various novel and emerging nondestructive methods were proposed for quality evaluation of agro-products. The acoustic vibration method is one of the major nondestructive methods for agro-products in pre- and postharvest research and industrial practice. Acoustic vibration characteristics of agro-products can be used for texture evaluation, prediction of optimum eating and harvest ripeness, ripeness classification and defect detection...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Gavriil Gavriil, Antonis Kanavouras, Frank A Coutelieris
The widely accepted and used migration models that describe the mass transport from polymeric packaging material to food and food simulants, are confirmed here. A critical review of the most accepted models is presented in detail. Their main advantages and weak points, regarding their predictive accuracy, are discussed and weighted towards their usage extensiveness. By identifying the specific areas where using such models may not provide a strong correlation between theoretical and actual results, this work also aims in outlining some particular directions regarding further research on food - packaging interactions...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Haniye Tolouie, Maryam Hashemi, Mohammad Amin Mohammadifar, Hamid Ghomi
Plasma processing has been getting a lot of attention in recent applications as a novel, eco-friendly, and highly efficient approach. Cold plasma has mostly been used to reduce microbial counts in foodstuff and biological materials, as well as in different levels of packaging, particularly in cases where there is thermal sensitivity. As it is a very recent application, the impact of cold plasma treatment has been studied on the protein structures of food and pharmaceutical systems, as well as in the packaging industry...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Francisco Jiménez-Colmenero, Susana Cofrades, Ana M Herrero, Claudia Ruiz-Capillas
Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Hao Jiang, Zhigang Liu, Shaojin Wang
As an efficient heating method, microwave processing has attracted attentions both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar-molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their frication losses. Such a heating pattern would cause a certain change in microwave treatment, which is unarguable reality...
June 14, 2017: Critical Reviews in Food Science and Nutrition
Bhaskar Mani Adhikari, Tuyen Truong, Nidhi Bansal, Bhesh Bhandari
Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e. ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension. Many attempts have also been made to incorporate other gases such as hydrogen, nitrous oxide, argon, xenon, and helium into the dairy systems for various product functionalities such as whipping, foaming, texture, aroma enhancement and therapeutic properties. The gases can be dissolved in aqueous and fat phases or remain in the form of bubbles stabilised by protein or fat particles...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Jing-Kun Yan, Yao-Yao Wang, Wen-Yi Qiu, Haile Ma, Zhen-Bin Wang, Jian-Yong Wu
In recent years, a big trend has been the development of rapid, green, efficient, economical, and scalable approaches for the separation and purification of bioactive molecules from natural sources, which can be used in food, cosmetics, and medicine. As a new non-chromatographic bioseparation technology, three-phase partitioning (TPP) is attracting the attention of a growing number of scientists and engineers. Although a number of studies have been published in the last 40 years regarding the extraction, separation, and purification of numerous bioactive molecules using TPP systems, a background review on TPP partitioning fundamentals and its applications is much needed...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, Pedro Elez-Martínez
Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Amirhossein Sahebkar, Matteo Pirro, Maciej Banach, Dimitri P Mikhailidis, Stephen L Atkin, Arrigo F G Cicero
Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigating the impact of artichoke extracts on plasma lipid levels. Quantitative data synthesis was performed using a random-effects model, with weighed mean difference (WMD) and 95% confidence interval (CI) as summary statistics...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Ming-Hua Liang, Jianhua Zhu, Jian-Guo Jiang
Carotenoids are essential for photosynthesis and photoprotection in photosynthetic organisms and beneficial for human health. Apocarotenoids derived from carotenoid degradation can serve critical functions including hormones, volatiles, and signals. They have been used commercially as food colorants, animal feed supplements, and nutraceuticals for cosmetic and pharmaceutical purposes. This review focuses on the molecular evolution of carotenogenic enzymes and carotenoid cleavage oxygenases (CCOs) from bacteria, fungi, cyanobacteria, algae, and plants...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Bincy Baby, Priya Antony, Ranjit Vijayan
The enduring relationship between dietary patterns and human health has led us to investigate the bioactive components present in fruits and vegetables for a very long time. Berries, notably the popular ones such as strawberry, raspberry, blueberry, blackberry and the Indian gooseberry, are among the best known dietary sources due to the presence of a wide range of bioactive nutritive components. Bioactive components in berries include phenolic compounds, flavonoids and tannins apart from vitamins, minerals, sugars and fibers...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Ya-Fei Liu, Indrawati Oey, Phil Bremer, Alan Carne, Pat Silcock
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Nauman Khalid, Isao Kobayashi, Marcos A Neves, Kunihiko Uemura, Mitsutoshi Nakajima
This review provides an overview of microchannel emulsification (MCE) for production of functional monodispersed emulsion droplets. The main emphasis has been put on functional bioactives encapsulation using grooved-type and straight-through microchannel array plates. MCE successfully encapsulates the bioactives like β-carotene, oleuropein, γ-oryzanol, β-sitosterol, L-ascorbic acid and ascorbic acid derivatives, vitamin D and quercetin. These bioactives were encapsulated in a variety of delivery systems like simple and multiple emulsions, polymeric particles, microgels, solid lipid particles and functional vesicles...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Joost Flach, Mark van der Waal, Maurits van den Nieuwboer, Eric Claassen, Olaf Larsen
Probiotic microorganisms are increasingly incorporated into food matrices in order to confer proposed health benefits on the consumer. It is important that the health benefits, sensory properties, shelf-life and probiotic gastrointestinal tract (GIT) survival of these products are carefully balanced as they determine functionality and drive consumer acceptance. The strain-specific effects of probiotic species are imperative in this process but carrier matrices may play a pivotal role as well. This study therefore recapitulates the wealth of knowledge on carrier matrices and their interaction with probiotic strains...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Norfariza Jamaluddin, David C Stuckey, Arbakariya B Ariff, Fadzlie Wong Faizal Wong
Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Ali Alehosseini, Behrouz Ghorani, Mahboobe Sarabi-Jamab, Nick Tucker
Electrospraying is a potential answer to the demands of nanoparticle fabrication such as scalability, reproducibility and effective encapsulation in food nanotechnology. Electrospraying (and the related process of electrospinning) both show promise as a novel delivery vehicle for supplementary food compounds since the process can be carried out from an aqueous solution, at room temperature and without coagulation chemistry to produce matrices or particulates in the micro-and nano-range. The presentation of core materials at the nanoscale improves target ability to specific areas of the digestive tract and gives improved control of release rate...
June 13, 2017: Critical Reviews in Food Science and Nutrition
Fengmei Zhu, Bin Du, Baojun Xu
Inflammation is the first biological response of the immune system to infection, injury or irritation. Evidence suggests that the anti-inflammatory effect is mediated through the regulation of various inflammatory cytokines, such as nitric oxide, interleukins, tumor necrosis factor alpha-α, interferon gamma-γ as well as noncytokine mediator, prostaglandin E2. Fruits, vegetables, and food legumes contain high levels of phytochemicals that show anti-inflammatory effect, but their mechanisms of actions have not been completely identified...
June 12, 2017: Critical Reviews in Food Science and Nutrition
Mahejibin Khan, T A Sathya
The long-established use of enzymes for food processing and product formulation has resulted in an increased enzyme market compounding to 7.0% annual growth rate. Advancements in molecular biology and recognition that enzymes with specific properties have application for industrial production of infant, baby and functional foods boosted research toward sourcing the genes of microorganisms for enzymes with distinctive properties. In this regard, functional metagenomics for extremozymes has gained attention on the premise that such enzymes can catalyze specific reactions...
June 12, 2017: Critical Reviews in Food Science and Nutrition
Eric Banan-Mwine Daliri, Byong H Lee, Deog H Oh
The remarkable growth of therapeutic peptide development in the past decade has led to a large number of market approvals and the market value is expected to hit $25 billion by 2018. This significant market increase is driven by the increasing incidences of metabolic and cardiovascular diseases and technological advancements in peptide synthesis. For this reason, the search for bioactive peptides has also increased exponentially. Many bioactive peptides from food and nonfood sources have shown positive health effects yet, obstacles such as the need to implement efficient and cost-effective strategies for industrial scale production, good manufacturing practices as well as well-designed clinical trials to provide robust evidence for supporting health claims continue to exist...
June 12, 2017: Critical Reviews in Food Science and Nutrition
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