Food Bioscience最新文献

{"title":"African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties","authors":"Sara Bouakkaz ,&nbsp;Habiba Zerizer ,&nbsp;Kounouz Rachedi ,&nbsp;Alessandra Accettulli ,&nbsp;Angela Racioppo ,&nbsp;Antonio Bevilacqua","doi":"10.1016/j.fbio.2024.105212","DOIUrl":"10.1016/j.fbio.2024.105212","url":null,"abstract":"<div><div>Cereals are an important part of staple foods all over the world, and their fermentation is an age-old technique to obtain desired food products. Cereal-based foods have been widely consumed for thousands of years as a major source of nutrients, particularly in developing and overpopulated countries, and in Africa they represent a major source of nutrients and energy. Thus, the main aim of this review is a focus on cereal-based and fermented foods from Africa, with a special emphasis on the most important keywords and topics of the literature, microbiota, as well as on the nutritional side, to provide evidence on the importance of these products as sources of functional microorganisms, and/or starter cultures.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105212"},"PeriodicalIF":4.8,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis?","authors":"Arashi Shahid ,&nbsp;Ammar B. Altemimi ,&nbsp;Iahtisham -Ul-Haq ,&nbsp;Muhammad Inam-ur-Raheem ,&nbsp;Roshina Rabail ,&nbsp;Muhammad Hamdan Rashid ,&nbsp;Sadia Kafeel ,&nbsp;Muhammad Saad Akram ,&nbsp;Amin Mousavi Khaneghah ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.fbio.2024.105156","DOIUrl":"10.1016/j.fbio.2024.105156","url":null,"abstract":"<div><div>Osteoarthritis (OA) is the most common and prevalent degenerative disorder of the joints. To manage OA using a dietary approach, it is crucial to have accurate knowledge of the nutritional content and bioavailability of OA-related foods. However, the increasing dominance of food processing techniques and technologies in the food sector is a significant concern for nutrition, disease, health, and well-being, leading to imprecise nutrient intake estimation. Increased consumer health awareness regarding the therapeutic potential of diet modification in OA management has led to the requirement to assess the effect of food processing approaches on nutritional quality. This review aims to provide a comprehensive understanding of the existing evidence of the effect of different food technologies on OA-related modifiable factors like bioavailability, nutritional and bioactive content, weight management, and inflammation. Scientific evidence supports the effectiveness of nonthermal food technologies over conventional food technologies, specifically ultrasound processing, irradiation, high-pressure, carbon dioxide, electric field, microwave processing, high hydrostatic pressure, and cold plasma; and other food technologies, including food fortification, biofortification, decaffeination processing, nanotechnology, fat replacers, and food excipients, have a tremendous potential to significantly improve diet-based OA management after overcoming their limitations and health-related safety concerns. Specifically, nanotechnology and food excipients are two rapidly emerging technologies that can improve OA management by improving bioavailability and providing sustained nutrient delivery. However, further randomized controlled trials in humans are needed to understand the effects of novel food processing technologies on OA-related foods and their effectiveness for treating and/or preventing OA.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105156"},"PeriodicalIF":4.8,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries","authors":"Nishesh Sharma ,&nbsp;Punit Arora ,&nbsp;Priyvart Choudhary ,&nbsp;Vinay Kumar Pandey ,&nbsp;Aamir Hussain Dar ,&nbsp;Sarvesh Rustagi ,&nbsp;Harish Chandra Joshi","doi":"10.1016/j.fbio.2024.105190","DOIUrl":"10.1016/j.fbio.2024.105190","url":null,"abstract":"<div><div>In the recent past, agro-food industries have been completely revolutionized by numerous innovations and technological advancements. Technological-aided processing of agricultural products, packaging, and preservation have been rapidly adopted by stakeholders to credit food quality and commercial benefits. Development in agro and food industry on one hand has resulted in production of diverse food products with numerous value addition such as high nutritive value, increased shelf life etc. and have made a sound contribution towards circular economy. Pectin is a valuable macromolecule that can be extracted from food waste to get it utilized in further processing. Pectin extraction from a diverse range of industrial byproducts offers a feasible approach to valorize agro-industrial leftovers by creating a product with greater economic importance. Pectin is widely utilized in food manufacture industry as a stabilizer, gelling &amp; thickening agent in preparation of jams and jellies, pharmaceuticals (medicine coatings), cosmetic products, dairy industries, nutritional, health and other medical applications. The current review analyses pectin properties and functions, extraction techniques, multidisciplinary applications in domains like food, food packaging, antioxidants, prebiotics along with biomedical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105190"},"PeriodicalIF":4.8,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery","authors":"Tanveer Ahmad,&nbsp;Francesco Esposito,&nbsp;Teresa Cirillo","doi":"10.1016/j.fbio.2024.105194","DOIUrl":"10.1016/j.fbio.2024.105194","url":null,"abstract":"<div><div>A large volume of food waste is produced while processing raw materials from the agro-food sector, including shells, skins, pulp, stems, seeds, etc. Disposing of these discarded materials in landfills or incinerators, which have detrimental environmental impacts, is expensive. However, despite this, food by-products may contain nutritional compounds that have a distinct market potential because they are abundant, inexpensive, and readily available. This review article discusses the effect of food waste on the environment and sustainability, with a particular focus on achieving the multiple goals of the sustainable development goals (SDGs) agenda 2030. A detailed process of food waste valorization has been described, starting from the recovery of functional compounds, including polyphenols, essential oils, pigments, bioactive compounds, and carotenoids from food by-products, extraction strategies, characterization, and finally, utilization of extracted compounds in the Food sector, pharmaceutical sector, food packaging and Cosmetic sector which ultimately increase in the global food market and fulfilling different goals from Sdgs agenda 2030.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105194"},"PeriodicalIF":4.8,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress on the nano-delivery systems of food-derived bioactive components","authors":"Yahong Han ,&nbsp;Yaqiong Pei ,&nbsp;Juyuan Wang ,&nbsp;Zhihong Xiao ,&nbsp;Yongjun Miao ,&nbsp;Zhenzhen Wang ,&nbsp;Fengzhen Zhang ,&nbsp;Wenfu Hou ,&nbsp;Yang Yi ,&nbsp;Shuai Chen","doi":"10.1016/j.fbio.2024.105189","DOIUrl":"10.1016/j.fbio.2024.105189","url":null,"abstract":"<div><div>Food-derived bioactive components (BC) are celebrated for their health-enhancing properties, but their application was limited in terms of the low solubility, weak stability, and poor bioavailability. To overcome these challenges, various nano-delivery systems have been developed and extensively investigated. This review focused on the most prominent nano-delivery systems, such as nanoparticles have emerged as versatile carriers, allowing for improved solubility and controlled release of BC. Nano-emulsions offer enhanced bioavailability and stability, particularly for lipophilic BC. Liposomes, with their cell-membrane-like structure, facilitate efficient intracellular delivery. Solid lipid nanoparticles and nanostructured lipid carriers provide options for controlled release and protection against environmental factors. Additionally, various novel nano-delivery systems have been designed to cater to specific ingredient and application requirements. This review highlighted their advantages, challenges, and recent breakthroughs. The intricate interplay between nano-carrier properties and BC characteristics was elucidated, offering valuable insights for the development of functional foods with enhanced health benefits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105189"},"PeriodicalIF":4.8,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactoferrin: Current situation and future prospects","authors":"Chuanjun Hu,&nbsp;Wei Shen,&nbsp;Yuanyuan Xia,&nbsp;Haiquan Yang,&nbsp;Xianzhong Chen","doi":"10.1016/j.fbio.2024.105183","DOIUrl":"10.1016/j.fbio.2024.105183","url":null,"abstract":"<div><div>In recent years, there has been a significant surge in concerns regarding food safety, leading to an intensified focus on the health implications of food consumption. Lactoferrin, as a prominent representative of functional foods, not only serves as a vital source of nutrients for the human body but also offers numerous protective benefits for human health. The remarkable antibacterial and antiviral properties of lactoferrin have stimulated extensive research and increased its application in promoting human well-being. The substantial nutritional value of lactoferrin has contributed to a steady expansion in market demand. Addressing the challenge posed by demand surpassing supply, a more environmentally friendly and economically viable approach for lactoferrin production involves heterologous expression. This paper provides a comprehensive and updated review of these advances, including their source, molecular structure, biological function, heterologous host expression, protein purification, and application. The expression system, function, and application of lactoferrin were emphasized and highlighted, aiming to provide practical guidelines for further development and utilization of lactoferrin.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105183"},"PeriodicalIF":4.8,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Spirulina as an innovative ingredient in pasta and bakery products","authors":"Mohammad Nejatian ,&nbsp;Amir Pouya Ghandehari Yazdi ,&nbsp;Hamed Saberian ,&nbsp;Nooshin Bazsefidpar ,&nbsp;Amin Karimi ,&nbsp;Arash Soltani ,&nbsp;Elham Assadpour ,&nbsp;Omer Said Toker ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fbio.2024.105170","DOIUrl":"10.1016/j.fbio.2024.105170","url":null,"abstract":"<div><div>Spirulina (SP) is the commercial name of <em>Arthrospira</em> algae species, especially <em>A. maxima</em> and <em>A. platensis</em>. This microalga has a unique composition of macro/micronutrients and is therefore characterized by an exceptional nutritional value. It contains a high amount of protein with most of the essential amino acids. It is also considered a good source of omega-3 fatty acids. Other nutritional properties of SP include minerals and antioxidant phenolics. In recent years, there has been a great interest in SP incorporation into food formulations to produce functional foods. In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. More studies are still needed to prove the effectiveness of these techniques.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105170"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspectives of high-pressure technology in probiotic food production: A comprehensive review","authors":"Érica Nascif Rufino Vieira ,&nbsp;Vanessa Caroline de Oliveira ,&nbsp;Anders Teixeira Gomes ,&nbsp;Mirielle Teixeira Lourenço ,&nbsp;Maria José do Amaral e Paiva ,&nbsp;Thaís Costa Santos ,&nbsp;Danúbia Joanes Rosa Guerra ,&nbsp;Marleny D.A. Saldaña","doi":"10.1016/j.fbio.2024.105179","DOIUrl":"10.1016/j.fbio.2024.105179","url":null,"abstract":"<div><div>Due to their health benefits, the growing demand for functional foods, including probiotics, is driving the market. Although several probiotic foods are available, their incorporation presents challenges due to the sensitivity of probiotics to processing conditions. Thus, the adoption of non-thermal technologies for microencapsulation and processing, such as high pressure, has been increasingly studied to preserve strains' viability and resistance. There are types of processing: high-pressure homogenization (HAP) and high hydrostatic pressure processing (HPP), depending on the pressure values applied and their specific purposes. This review explored the potential of high-pressure (HP) technology as an alternative to heat treatments for developing probiotic foods containing free and microencapsulated microorganisms, considering recent searches in ScienceDirect, Scopus, Web of Science, PubMed, and Google Scholar. This technology increases the viability and resistance of probiotics during processing, improving their functionality, maintaining the nutritional and sensory properties of the food, inactivating pathogenic and spoilage microorganisms and enzymes, and increasing the safety and shelf life of the food, being efficient for the microencapsulation of probiotics, providing them with protection and stability and enabling the development of innovative functional products. New wall materials such as natural polysaccharides and vegetable proteins have been studied for high-pressure microencapsulation, standing out for their biocompatibility, biodegradability, food safety, and desirable functional properties. HP technology presents itself as a promising alternative in developing probiotic foods from plant or animal matrices, considering free or microencapsulated microorganisms, enabling the development of a functional, safe, stable, innovative, and high-quality food.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105179"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive secondary metabolites in mushrooms: A focus on polyphenols, their health benefits and applications","authors":"Melinda Fogarasi ,&nbsp;Silvia Amalia Nemeș ,&nbsp;Anca Fărcaș ,&nbsp;Carmen Socaciu ,&nbsp;Cristina Anamaria Semeniuc ,&nbsp;Maria Ioana Socaciu ,&nbsp;Sonia Socaci","doi":"10.1016/j.fbio.2024.105166","DOIUrl":"10.1016/j.fbio.2024.105166","url":null,"abstract":"<div><div>Mushrooms are renowned for their multifaceted contributions in the realms of nutrition and therapy. Possessing exceptional flavors, aromas, and nutritional content, they are categorized as 'functional foods' due to their ability to enhance overall health and confer nutritional advantages. Moreover, mushrooms have gained substantial recognition for their therapeutic applications, primarily owing it to their diverse repository of bioactive compounds referred to as secondary metabolites. These secondary metabolites exhibit a wide range of biological properties, encompassing anti-cancer, anti-diabetic, immunomodulatory, antimicrobial, anti-inflammatory, and antioxidative activities. The primary objective of this review is to emphasize the biologically active constituents found in various edible and medicinal mushroom species, with focus on the extraction and utilization of their principal compounds, particularly polyphenols. These polyphenols not only confer antioxidant effects but also offer preventive and therapeutic benefits. To achieve this, it is imperative to comprehend the techniques employed for phenolic compound extraction and to synthesize the key findings from the most noteworthy studies conducted to date.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105166"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of berry pomace for extraction of polyphenol compounds and its co-encapsulation with probiotic bacteria","authors":"Poorva Sharma,&nbsp;Michael T. Nickerson,&nbsp;Darren R. Korber","doi":"10.1016/j.fbio.2024.105124","DOIUrl":"10.1016/j.fbio.2024.105124","url":null,"abstract":"<div><div>Saskatoon berry pomace, an antioxidant rich byproduct, may be suitable for nutraceuticals and functional foods. The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyphenolic compounds present in berry pomace. The major benefit of co-encapsulation is that polyphenolic compounds increase the survival characteristics of probiotic bacteria in gastrointestinal tract. To make the process cost-effective, a conventional solvent extraction method was used for extraction of polyphenolic compounds from berry pomace. Spray drying was used to co-encapsulate polyphenols and probiotics by using plant-based carrier materials (pea protein isolate with gum Arabic). Spray dried powder was evaluated for encapsulation efficiency, gastrointestinal stability, bio-accessibility index, along with functional, structural and thermal characteristics. Berry pomace was found to be a good source of TPC, DPPH and ABTS with 2.49 mg GAE/1 g, 4.48 mg QE/1 g and 2.96 mg QE/1 g, respectively. The encapsulation efficiency (retention of polyphenolics and bacteria in capsules) of polyphenolic compounds and probiotics was 72.6% and 94.4%, respectively. Probiotic cells encapsulated with polyphenolic compounds showed improved survival (9.08 log CFU/mL) during <em>in vitro</em> gastrointestinal digestion. The bio-accessibility of TPC was 63.6% after intestinal digestion. The spray dried powder was observed to possess good thermal stability but poor functional properties, thus limiting applications to products such as bakery goods, sports bars, cereals and other foods where dispersibility is not imperative. Therefore, co-encapsulation by spray drying method offers an efficient and cost-effective method for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105124"},"PeriodicalIF":4.8,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015542/pdfft?md5=6333d91316f623fee5105d317b9a158f&pid=1-s2.0-S2212429224015542-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}