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Critical Reviews in Food Science and Nutrition

Mehri Karbasi, Ashkan Madadlou
Interfacial behavior of proteins which is a chief parameter to their emulsifying and foaming properties can be tailored through the Maillard reaction. The reaction can increase protein solubility at isoelectric point and ought to be controlled for example by high pressure processing to suppress melanoidins formation. Branched and long saccharides bring considerable steric hindrance which is associated with their site of conjugation to proteins. Conjugation with high molecular weight polysaccharides (such as 440 kDa dextran) may indeed increase the thickness of globular proteins interfacial film up to approximately 25 nm...
January 19, 2017: Critical Reviews in Food Science and Nutrition
Daniel Lozano-Ojalvo, Rosina López-Fandiño
Among the most promising strategies currently assayed against IgE-mediated allergic diseases stands the possibility of using immunomodulating peptides to induce oral tolerance towards offending food allergens or even to prevent allergic sensitization. This review focuses on the beneficial effects of food derived immunomodulating peptides on food allergy, which can be directly exerted in the intestinal tract or once being absorbed through the intestinal epithelial barrier to interact with immune cells. Food peptides influence intestinal homeostasis by maintaining and reinforcing barrier function or affecting intestinal cell-signalling to nearby immune cells and mucus secretion...
January 19, 2017: Critical Reviews in Food Science and Nutrition
Achilleas D Bouletis, Ioannis S Arvanitoyannis, Christos Hadjichristodoulou
Aquaculture industry has undergone a rapid and continuous growth during the last decade due to increased demands in seafood consumption and reduced pelagic fish production. Aquaculture sector can provide products with a consistent flow and quality standards to cover the market's needs. Modified atmosphere packaging (MAP) technique has evolved over the last two decades and many reports indicate its beneficial effect on many quality parameters during fish and shellfish preservation. The use of MAP can clearly offer an advantage to the safer distribution of quality aqua cultured fishery products...
January 19, 2017: Critical Reviews in Food Science and Nutrition
Maria Gabriela Valle Gottlieb, Vera Elizabeth Closs, Vilma Maria Junges, Carla Helena Augustin Schwanke
Human evolution and lifestyle changes caused by the agricultural and industrial revolutions have led to great advances in medicine and increased life expectancy, whilst also profoundly altering the ecological relationships and disease patterns of populations. Studies involving populations that still enjoy a rural way of life and with traits similar to the Paleolithic period reveal them to present a more robust, resistant and diverse gut microbiota, in comparison to highly industrialized civilizations. The human diet has expanded and broadened to include the consumption of high-calorie foods, particularly from animal sources such as game, meat and eggs...
January 13, 2017: Critical Reviews in Food Science and Nutrition
Peter Penson, Maria-Corina Serban, Sorin Ursoniu, Maciej Banach
Coffee consumption alters plasma lipid and cholesterol concentrations, however, its effects on lipoprotein(a) (Lp(a)) have received little study. The aim of this PRISMA compliant systematic review was to examine the role of coffee on serum Lp(a). This study was prospectively registered (PROSPERO 2015:CRD42015032335). PubMed, Scopus, Web of Science and Cochrane Central were searched from inception until 9(th) January 2016 to detect trials and epidemiological studies investigating the impact of coffee on serum Lp(a) concentrations in humans...
January 13, 2017: Critical Reviews in Food Science and Nutrition
Linglin Fu, Chong Wang, Yanbo Wang
Food allergy is a serious disease worldwide; it can significantly lower the standard of living of affected individuals and may be life-threatening. In particular, hypersensitivity to seafood has been increasing in recent years owing to rising consumption. The mucosal immune system plays a critical role in the onset of seafood allergy and other allergic diseases. Recently, experimental and clinical evidence has shown that probiotics significantly modulate immune responses and thus suppress allergic reactions...
January 13, 2017: Critical Reviews in Food Science and Nutrition
Lucía Iglesias, Josefa Canals, Victoria Arija
BACKGROUND: Iron deficiency and iron-deficiency anemia are the main worldwide nutritional disorders. A good level of prenatal iron is essential for the correct child neurodevelopment but this association has been poorly investigated. OBJECTIVE: To gather the scientific evidence on the relation between prenatal iron status and child neurodevelopment. To emphasize the importance of personalize the dose and type of supplementation. METHODS: Wide search strategy was performed in electronic databases for English language articles with no limitations as regards the language or date of publication...
January 13, 2017: Critical Reviews in Food Science and Nutrition
Rui P Queirós, Jorge A Saraiva, José A Lopes da Silva
The demand for proteins is rising and alternatives to meat proteins are necessary since animal husbandry is expensive and intensive to the environment. Plant proteins appear as an alternative; however, their techno-functional properties need improvement. High-pressure processing (HPP) is a non-thermal technology that has several applications including the modification of proteins. The application of pressure allows modifying proteins' structure hence allowing to change several of their properties, such as hydration, hydrophobicity, and hydrophilicity...
January 10, 2017: Critical Reviews in Food Science and Nutrition
Pranav Tripathi, Neha Upadhyay, Seema Nara
Biotechnology embraces various physical and chemical phenomenon towards advancement of health diagnostics. Towards such advancement, detection of toxins play an important role. Toxins produce severe health impacts on consumption with high mortality associated in acute cases. The most prominent route of infection and intoxication is through food matrices. Therefore, rapid detection of toxins at low concentrations is the need of modern diagnostics. Lateral flow immunoassays are one of the emergent and popularly used rapid detection technology developed for detecting various kinds of analytes...
January 10, 2017: Critical Reviews in Food Science and Nutrition
Ruby Yadav, Vishal Kumar, Mehak Baweja, Pratyoosh Shukla
The applications of probiotics are significant and thus resulted in need of genome analysis of probiotic strains. Various omics methods and systems biology approaches enables us to understand and optimize the metabolic processes. These techniques have increased the researcher's attention towards gut microbiome and provided a new source for the revelation of uncharacterized biosynthetic pathways which enables novel metabolic engineering approaches. In recent years, the broad and quantitative analysis of modified strains relies on systems biology tools such as in silico design which are commonly used methods for improving strain performance...
January 10, 2017: Critical Reviews in Food Science and Nutrition
Md Eaqub Ali, Sharmin Sultana, Sharifah Bee Abd Hamid, M A Motalib Hossain, Wageeh A Yehya, Md Abdul Kader, Suresh K Bhargava
Gelatin is a highly purified animal protein of pig, cow and fish origins and is extensively used in food, pharmaceuticals and personal care products. However, the acceptability of gelatin products greatly depends on the animal sources of the gelatin. Porcine and bovine gelatins have attractive features but limited acceptance because of religious prohibitions and potential zoonotic threats, whereas fish gelatin is welcomed in all religions and cultures. Thus, source authentication is a must for gelatin products but it is greatly challenging due to the breakdown of both protein and DNA biomarkers in processed gelatins...
December 29, 2016: Critical Reviews in Food Science and Nutrition
Csaba Zsiborás, Róbert Mátics, Péter Hegyi, Márta Balaskó, Erika Pétervári, Imre Szabó, Patrícia Sarlós, Alexandra Mikó, Judit Tenk, Ildikó Rostás, Dániel Pécsi, András Garami, Zoltán Rumbus, Orsolya Huszár, Margit Solymár
Consumption of capsaicin or its non-pungent analogues, capsinoids has been reported to affect energy expenditure and fat oxidation, although available data are still controversial. The aim of the present study was to conduct a meta-analysis regarding the effects of these substances on energy expenditure and respiratory quotient, with special emphasis on the role of body mass index (BMI) of the participants. Medical databases were systematically searched for papers. Of the 627 trials identified, 9 provided results suitable to be included in analysis...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Sami Yammine, Sylène Brianceau, Sébastien Manteau, Mohammad Turk, Rémy Ghidossi, Eugène Vorobiev, Martine Mietton-Peuchot
Grape byproducts are today considered as a cheap source of valuable compounds since existent technologies allow the recovery of target compounds and their recycling. The goal of the current article is to explore the different recovery stages used by both conventional and alternative techniques and processes. Alternative pre-treatments techniques reviewed are: ultrasounds, pulsed electric fields and high voltage discharges. Additionally, non-conventional solvent extraction under high pressure, specifically, supercritical fluid extraction and subcritical water extraction are discussed...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Ashkan Madadlou, Alireza Abbaspourrad
Whey-based diets have been linked with prolonged life expectancy and improved physical performance. These observations based on numerous clinical and simulated studies are attributed to diverse biological activities of whey peptides. Recently, bioactive whey peptides were exploited for enveloping nutraceuticals and drugs in view of fabricating capsules that the carrier matrix is also bioactive. Some of the most considered bioactivities of whey peptides including antihypertension, antioxidant, anti-obesity, anti-diabetes and hypocholesterolemic properties with corresponding underlying mechanisms are briefly discussed...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Jingjing Liang, Quan Zhou, Amakye William Kwame, Yixiang Su, Zheqing Zhang
BACKGROUND: Circulating biomarkers of dairy fat provide objective measures of dairy fat intake and facilitate conclusions relevant to populations with different diets and susceptibility to cardiovascular diseases (CVD). OBJECTIVE: To assess the relationship between circulating pentadecanoic acid (15:0), heptadecanoic acid (17:0) and trans-palmitoleic acid (trans-16:1n-7) and the risk of CVD. METHODS: Pubmed, Medline and Embase were searched for prospective cohort studies of the relationship between biomarkers of dairy fat and CVD risk, which included coronary heart disease (CHD), stroke, heart failure and CVD mortality, supplemented by bibliographies of retrieved articles and previous reviews...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Abdur Rauf, Muhammad Imran, Masood Sadiq Butt, Muhammad Nadeem, Dennis G Peters, Mohammad S Mubarak
Owing to their antimicrobial, antioxidant, and anti-inflammatory activity, grapes (Vitis vinifera L.) are the archetypal paradigms of fruits used not only for nutritional purposes but also for exclusive therapeutics. Grapes are a prominent and promising source of phytochemicals, especially resveratrol, a phytoalexin antioxidant found in red grapes which has both chemopreventive and therapeutic effects against various ailments. Resveratrol's role in reducing different human cancers, including breast, cervical, uterine, blood, kidney, liver, eye, bladder, thyroid, esophageal, prostate, brain, lung, skin, gastric, colon, head and neck, bone, ovarian, and cervical, has been reviewed...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Maria Russo, Carmela Spagnuolo, Gian Luigi Russo, Krystyna Skalicka-Woźniak, Maria Daglia, Eduardo Sobarzo-Sánchez, Seyed Fazel Nabavi, Seyed Mohammad Nabavi
In the past decades, extensive studies have reported the potential chemopreventive activity of sulforaphane, an isothiocyanate derived from glucoraphanin, occurring in large amounts in Brassica genus plants. Sulforaphane was found to be active against several forms of cancer. A growing body of data shows that sulforaphane acts against cancer at different levels, from development to progression, through pleiotropic effects. In this review, we discuss the available experimental and clinical data on the potential therapeutic role of sulforaphane against cancer...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne, Dilan Amila Satharasinghe, John Tang Yew Huat, Dayang Fredalina Basri, Yaya Rukayadi, Yoshitsugu Nakaguchi, Mitsuaki Nishibuchi, Son Radu
Campylobacter is globally recognized as a major cause of foodborne infection in humans, whilst the development of antimicrobial resistance and the possibility of repelling therapy increase the threat to public health. Poultry is the most frequent source of Campylobacter infection in humans, and South-East Asia is a global leader in poultry production, consumption, and exports. Though three of the world's top 20 most populated countries are located in South-East Asia, the true burden of Campylobacter infection in the region has not been fully elucidated...
December 21, 2016: Critical Reviews in Food Science and Nutrition
Dr Catarina Vila-Real Masters, Dr Ana Pimenta-Martins, Professor Ana Maria Gomes, Professor Elisabete Pinto, Dr Ndegwa Henry Maina
No abstract text is available yet for this article.
December 20, 2016: Critical Reviews in Food Science and Nutrition
Qing Zhang, Chenzhi Wang, Bokang Li, Lin Li, Derong Lin, Hong Chen, Yaowen Liu, Suqing Li, Wen Qin, Jiang Liu, Weiguo Liu, Wenyu Yang
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant and other factors collectively impact the processing steps and the final tofu quality...
December 15, 2016: Critical Reviews in Food Science and Nutrition
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