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Critical Reviews in Food Science and Nutrition

Arun Kumar, Kareem A Mosa, Liyao Ji, Udaykumar Kage, Dhananjay Dhokane, Shailesh Karre, Deepa Madalageri, Neemisha Pathania
Today, the dramatic changes in types of food consumed have led to an increased burden of chronic diseases. Therefore, the emphasis of food research is not only to ensure quality food that can supply adequate nutrients to prevent nutrition related diseases, but also to ensure overall physical and mental-health. This has led to the concept of functional foods and nutraceuticals (FFNs), which can be ideally produced and delivered through plants. Metabolomics can help in getting the most relevant functional information, and thus has been considered the greatest -OMICS technology to date...
March 8, 2017: Critical Reviews in Food Science and Nutrition
Diana Vilela Azzi, Jesús Alfonso Sánchez Viafara, Márcio Gilberto Zangeronimo, Renato Ribeiro Lima, Leandro Silva Marques, Luciano J Pereira
The aim of this study was to determine the effects of n-3 ingestion on periodontal disease. Besides, we also investigated the relationship between plasma concentrations of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and/or aracdonic acid (AA) and periodontal disease. An electronic search was performed in several databases with the following keywords: "n-3," DHA, EPA and polynsaturated fatty acids (PUFA) in combination with the term "periodontal disease" (PD). Only studies conducted with humans, involving clinical parameters of PD assessment and use of n-3 were selected, without restriction to the date of publication...
February 2, 2017: Critical Reviews in Food Science and Nutrition
Jia Liu, Yuan Sui, Michael Wisniewski, Zhigang Xie, Yiqing Liu, Yuming You, Xiaojing Zhang, Zhiqiang Sun, Wenhua Li, Yan Li, Qi Wang
Postharvest decay of fruits, vegetables, and grains by fungal pathogens causes significant economic losses. Infected produce presents a potential health risk since some decay fungi produce mycotoxins that are hazardous to human health. Infections are the result of the interplay between host resistance and pathogen virulence. Both of these processes, however, are significantly impacted by environmental factors, such as temperature, UV, oxidative stress and water activity. In the present review, the impact of various physical postharvest treatments (e...
January 31, 2017: Critical Reviews in Food Science and Nutrition
Amin F Majdalawieh, Muneera W Fayyad, Gheyath K Nasrallah
Over the past two decades, studies have documented the wide-range anti-cancer effects of Nigella sativa, known as black seed or black cumin. Thymoquinone (TQ), its major active ingredient, has also been extensively studied and reported to possess potent anti-cancer properties. Herein, we provide a comprehensive review of the findings related to the anti-cancer activity of TQ. The review focuses on analyzing experimental studies performed using different in vitro and in vivo models to identify the anti-proliferative, pro-apoptotic, anti-oxidant, cytotoxic, anti-metastatic, and NK-dependent cytotoxic effects exerted by TQ...
January 31, 2017: Critical Reviews in Food Science and Nutrition
Fatih Özogul, Imen Hamed
Foodborne pathogens (FBP) represent an important threat to the consumers' health as they are able to cause different foodborne diseases. In order to eliminate the potential risk of those pathogens, lactic acid bacteria (LAB) have received a great attention in the food biotechnology sector since they play an essential function to prevent bacterial growth and reduce the biogenic amines formation. The foodborne illnesses (diarrhea, vomiting, and abdominal pain etc.) caused by those microbial pathogens is due to various reasons, one of them is related to the decarboxylation of available amino acids that lead to biogenic amines (BAs) production...
January 27, 2017: Critical Reviews in Food Science and Nutrition
Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, Dorota Kregiel
Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis - chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages...
January 27, 2017: Critical Reviews in Food Science and Nutrition
Stefano Menini, Carla Iacobini, Giuseppe Pugliese, Carlo Pesce
This article is a critical overview of recent contributions on the dietary corrections and the foods that have been claimed to delay or hinder the onset of diabetic nephropathy (DN) and its progression to end-stage renal disease. Innovative dietary and behavioral approaches to the prevention and therapy of DN appear the more captivating in consideration of the rather well established protocols for glucose and blood pressure control in use. In addition to restricted caloric intake to contrast obesity and the metabolic syndrome, adjustments in the patient's macronutrients intake, and in particular some degree of reduction in protein, have been long considered in the prevention of DN progression...
January 27, 2017: Critical Reviews in Food Science and Nutrition
Fernanda Vilarinho, Ana Sanches-Silva, M Fátima Vaz, José Paulo Farinha
The development of packaging materials with new functionalities and lower environmental impact is now an urgent requisite of our society. On one hand, the shelf-life extension of packaged products can be an answer to the exponential increase of worldwide demand for food. On the other hand, uncertainty of crude oil prices and reserves has imposed the necessity to find raw materials to replace oil-derived polymers. Additionally, consumers' awareness towards environmental issues increasingly pushes industries to look with renewed interest to "green" solutions...
January 26, 2017: Critical Reviews in Food Science and Nutrition
Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Ram Kishore Gupta, Deep Narayan Yadav, Arvind Jaiswal, Priyanka Prasad
Pulses are essential component of the human diet in the underdeveloped and the developing countries. Pulse milling mainly focuses on complete removal of the hull with minimum generation of powder, broken, and in certain cases dehulled split formation. Physical and mechanical properties of different pulses are described and their role in dehulling is discussed in this review. The review discusses nature of gums that binds hull and cotyledons together and their effect on milling characteristics. Pitting operation is performed for all pulses prior to the pretreatment for better dehulling...
January 26, 2017: Critical Reviews in Food Science and Nutrition
Shutao Yin, Xiaoyi Liu, Lihong Fan, Hongbo Hu
Mycotoxins are secondary metabolites of fungi that contaminate a wide range of foods and feeds. Mycotoxin contamination is considered to be an important risk factor for food safety which poses serious threat to human and animal health. Cell death induction is suggested to be the key cellular event contributed to the pleiotropically toxic effects of mycotoxins. During the past decades, substantial progress has been made in uncovering the mechanisms of cell death induction by mycotoxins. Understanding of the mechanisms underlying mycotoxin-induced cytotoxicity will benefit the development of effective strategies for the management of mycotoxin-associated health issues...
January 26, 2017: Critical Reviews in Food Science and Nutrition
Emad Yuzbashian, Maryam Zarkesh, Golaleh Asghari, Mehdi Hedayati, Mohammad Safarian, Parvin Mirmiran, Ali Reza Khalaj
BACKGROUND: Overproduction of apelin in obesity could be one of the last protective defenses before type 2 diabetes develops. OBJECTIVE: To summarize the existing evidence on the association between dietary intake and apelin gene expression and concentration. METHODS: We systematically searched MEDLINE, EMBASE, and google scholar and hand-searched bibliographies, including peer-reviewed articles with English abstracts, without restriction in publication date, updated until 21 February 2016 that reported the association between dietary intake and apelin gene expression or concentration...
January 26, 2017: Critical Reviews in Food Science and Nutrition
Feifei Tao, Michael Ngadi
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time-consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and non-destructive techniques for fat and FAs analyses has been highlighted...
January 24, 2017: 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
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