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Raman spectroscopy: Principles and recent applications in food safety
Adv Food Nutr Res. 2023;106:1-29. doi: 10.1016/bs.afnr.2023.03.007. Epub 2023 Apr 4.ABSTRACTFood contaminant is a significant issue because of the adverse effects on human health and economy. Traditional detection methods such as liquid chromatography-mass spectroscopy for detecting food contaminants are expensive and time-consuming, and require highly-trained personnel and complicated sample pretreatment. Raman spectroscopy is an advanced analytical technique in a manner of non-destructive, rapid, cost-effective, and ultrasensitive sensing various hazards in agri-foods. In this chapter, we summarized the principle of Rama...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Li Xiao Shaolong Feng Xiaonan Lu Source Type: research

Flavor perception and health benefits of tea
This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlook...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Jieyao Yu Kangyi Zhang Yijun Wang Xiaoting Zhai Xiaochun Wan Source Type: research

Plant bioactive peptides for cardiovascular disease prevention
Adv Food Nutr Res. 2023;106:219-239. doi: 10.1016/bs.afnr.2023.03.005. Epub 2023 Aug 18.ABSTRACTCardiovascular disease (CVD) is a major cause of deaths in industrialized countries and a constantly growing cause of morbidity and mortality worldwide Hypercholesterolemia is one of the main risk factors for CVD progression that may be prevented by lifestyle changes, including diet. This chapter will discuss the role of peptides from plants (soybean, lupin, cowpea, hempseed, and rice bran) sources with pleotropic activity for the prevention of CVD. Overall, the bioactivity that will be mainly discussed it is the hypocholesterol...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Carmen Lammi Source Type: research

Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Adv Food Nutr Res. 2023;106:241-274. doi: 10.1016/bs.afnr.2023.03.006. Epub 2023 Jun 14.ABSTRACTAgainst the backdrop of the global protein transition needed to remain within planetary boundaries, there is an influx of plant-based meat alternatives that seek to approximate the texture, flavor and/or nutrient profiles of conventional animal meat. These novel plant-based meat alternatives, enabled by advances in food technology, can be fundamentally different from the whole-plant foods from which they are derived. One of the reasons is the necessity to use food additives on various occasions, since consumers' acceptance of pl...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Yaqin Wang Ching Jian Source Type: research

Bioprotective cultures and bacteriocins as food preservatives
Adv Food Nutr Res. 2023;106:275-315. doi: 10.1016/bs.afnr.2023.02.002. Epub 2023 Mar 21.ABSTRACTFood preservation technologies face the challenge of extending product shelf life applying different factors to prevent the microbiological spoilage of food and inhibit/inactivate food borne pathogens maintaining or even enhancing its quality. One such preservation strategy is the application of bacteriocins or bacteriocin-producer cultures as a kind of food biopreservation. Bacteriocins are ribosomally synthesized small polypeptide molecules that exert antagonistic activity against closely related and unrelated bacteria without...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Patricia Castellano Constanza Melian Carla Burgos Graciela Vignolo Source Type: research

Nanostructured steady-state nanocarriers for nutrients preservation and delivery
Adv Food Nutr Res. 2023;106:31-93. doi: 10.1016/bs.afnr.2023.02.001. Epub 2023 Mar 21.ABSTRACTFood bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanoca...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Mingqian Tan Xuedi Zhang Shan Sun Guoxin Cui Source Type: research

Tackling food allergens-The role of food processing on proteins' allergenicity
Adv Food Nutr Res. 2023;106:317-351. doi: 10.1016/bs.afnr.2023.04.001. Epub 2023 Sep 9.ABSTRACTThis chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which can result in varying immunoreactive responses. It emphasizes the need to understand how these processing methods affect the protein epitopes recognized by antibodies and their respective priming pathways, especially during the sensitization stage that precedes an allergic response...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Ricardo N Pereira Rui M Rodrigues Daniel A Madalena Ant ónio Vicente Source Type: research

Caffeine and sport
Adv Food Nutr Res. 2023;106:95-127. doi: 10.1016/bs.afnr.2023.03.002. Epub 2023 Mar 21.ABSTRACTCaffeine is a trimethylxanthine found in coffee and several other foods and beverages. Its stimulatory effects make it an interesting strategy to boost performance for athletic populations. Scientific evidence supports its efficacy to improve high-intensity endurance exercise, explosive and high-intensity efforts, resistance exercise, team sports and combat sports, though individual variation in the ergogenic response to caffeine exists. Supplementation can be taken in many forms including dissolved in water, via capsules, coffee...
Source: Advances in Food and Nutrition Research - September 18, 2023 Category: Nutrition Authors: Bryan Saunders Larissa Registro da Costa Ricardo Augusto Silva de Souza Gabriel Barreto Felipe Miguel Marticorena Source Type: research