Advances in food emulsions and foams: reflections on research in the neo-Pickering era
This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.Graphical abstract (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 7, 2020 Category: Food Science Source Type: research
Microbial Production of Bioactive Chemicals for Human Health
Publication date: Available online 7 January 2020Source: Current Opinion in Food ScienceAuthor(s): Xia Wu, Jian Zha, Mattheos AG KoffasBioactive compounds are a collection of compounds that have certain effects on humans and animals that consume them. Since many bioactive compounds are beneficial to human health, they are attracting increasing attention in modern life, and their rising consumption stimulates the development of novel production modes that are more efficient than the traditional way, which relies on chemical synthesis or extraction from natural tissues. Among the emerging production techniques, biotechnology...
Source: Current Opinion in Food Science - January 7, 2020 Category: Food Science Source Type: research
Applications of Fat mimetics for the replacement of saturated and hydrogenated fat in food products
Publication date: Available online 7 January 2020Source: Current Opinion in Food ScienceAuthor(s): Ashok R Patel, Reed A Nicholson, Alejandro G MarangoniDriven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating vari...
Source: Current Opinion in Food Science - January 7, 2020 Category: Food Science Source Type: research
Without words: the effects of packaging imagery on consumer perception and response
Publication date: Available online 24 December 2019Source: Current Opinion in Food ScienceAuthor(s): Ignacio Gil-Pérez, Rubén Rebollar, Iván LidónScientific interest in understanding how packaging imagery influence consumer perception and response has increased in the last decade. Research show that the attributes of what is depicted on imagery anchor consumers’ judgements, affecting how the product within is evaluated and perceived, and that consumers interpret the symbolic attributes of imagery according to their grounded bodily experience with the physical world. In addition, recent advances show that the meaning ...
Source: Current Opinion in Food Science - December 25, 2019 Category: Food Science Source Type: research
On designing biomimic in vitro human and animal digestion track models: ideas, current and future devices
Publication date: Available online 23 December 2019Source: Current Opinion in Food ScienceAuthor(s): Peng Wu, Xiao Dong ChenIn recent years, there has been an increasing interest in the development of advanced in vitro digestion systems to study the fate of foods during digestion in the gastrointestinal (GI) tract. This is particularly important to understand the physiological effect of foods on human health and to develop healthy foods with desired functions. Here, the representative in vitro systems (testing devices) already reported in literature are summarized and critically reviewed. The gross GI morphology and anatom...
Source: Current Opinion in Food Science - December 24, 2019 Category: Food Science Source Type: research
Vegetarianism as a Social Identity
Publication date: Available online 20 December 2019Source: Current Opinion in Food ScienceAuthor(s): John B Nezlek, Catherine A ForestellFood choice can be a way for people to express their ideals and identities. In particular, for those who identify as vegetarian, this label is more than just a set of dietary preferences. Choosing to follow a plant-based diet shapes one’s personal and social identity and is likely to influence a person’s values, attitudes, beliefs, and well-being. The available data suggest that vegetarians are more pro-social than omnivores and tend to have more liberal political views. Nevertheless,...
Source: Current Opinion in Food Science - December 22, 2019 Category: Food Science Source Type: research
Paraprobiotics, postbiotics and psychobiotics: concepts and potential applications in dairy products
Publication date: Available online 19 December 2019Source: Current Opinion in Food ScienceAuthor(s): Cássia P Barros, Jonas T Guimarães, Erick A Esmerino, Maria Carmela KH Duarte, Márcia C Silva, Ramon Silva, Beatriz M Ferreira, Anderson S Sant’Ana, Monica Q de Freitas, Adriano G da CruzIn the last years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the resear...
Source: Current Opinion in Food Science - December 20, 2019 Category: Food Science Source Type: research
Impact of probiotics and prebiotics on food texture
Publication date: Available online 19 December 2019Source: Current Opinion in Food ScienceAuthor(s): Jonas T Guimarães, Celso F Balthazar, Ramon Silva, Erick A Esmerino, Márcia C Silva, Anderson S Sant’Ana, Monica Q Freitas, Adriano G CruzFunctional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics...
Source: Current Opinion in Food Science - December 19, 2019 Category: Food Science Source Type: research
Innovative pre-treatmentS to enhance food DRYING: a current review
Publication date: Available online 14 December 2019Source: Current Opinion in Food ScienceAuthor(s): B Llavata, JV García-Pérez, S Simal, JA CárcelThe application of pre-treatments before drying represents an alternative to better preserve fresh food properties and reduce the energy needs. The aim of this review was to analyse the influence of different pre-treatments (ultrasound, pulsed electric fields, high pressure processing or ethanol) on drying. For this purpose, the effect on food matrices, drying kinetics and different quality parameters has been addressed through the review of the most recent studies. The resul...
Source: Current Opinion in Food Science - December 16, 2019 Category: Food Science Source Type: research
Processing as a tool to manage digestive barriers in plant-based foods: recent advances
Publication date: Available online 25 November 2019Source: Current Opinion in Food ScienceAuthor(s): SHE Verkempinck, A Pallares Pallares, ME Hendrickx, T GrauwetNutrients are bio-encapsulated by different structures in plant-based foods, which can behave as digestive barriers upon consumption. These natural barriers can be modified during food processing (e.g. thermal and mechanical treatments). On the one hand, processing can be applied to fully disrupt naturally present barriers, while on the other hand, processing can be used for targeted modifications of these barriers in order to induce specific digestive responses. ...
Source: Current Opinion in Food Science - November 27, 2019 Category: Food Science Source Type: research
Current status in our understanding of physicochemical basis of bioaccessibility
This article provides a brief overview of recent advances in understanding the molecular and physicochemical basis of the digestion of lipids within the gastrointestinal tract, as well as the bioaccessibility of hydrophobic bioactives. In particular, we highlight the development of new methods of loading hydrophobic bioactives into colloidal delivery systems, progress in excipient foods, the use of in vivo testing methods, and the standardization of in vitro testing methods.Graphical abstract (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2019 Category: Food Science Source Type: research
Bioactive-Loaded Nanocarriers for Functional Foods: From Designing to Bioavailability
Publication date: Available online 23 November 2019Source: Current Opinion in Food ScienceAuthor(s): Cristian Dima, Elham Assadpour, Stefan Dima, Seid Mahdi JafariIn recent years, researchers' concern for the applications of nanotechnologies in the food industry has grown exponentially. This has led to a major change in both consumer and producer behaviours. Thus, recent findings have shown that consumers increasingly prefer value-added foods, which provide significant health benefits. In this context, new approaches have emerged in the design of functional foods, such as the “reverse engineering” approach that ensures...
Source: Current Opinion in Food Science - November 24, 2019 Category: Food Science Source Type: research
Effects of electrotechnologies on enzymes in foods and food model systems
Publication date: February 2020Source: Current Opinion in Food Science, Volume 31Author(s): Deni Kostelac, Predrag Putnik, Ksenija Markov, Jadranka Frece, Danijela Bursać KovačevićElectrotechnologies gained increased popularity as non-thermal processing of foods as they offer many advantages over conventional thermal processing. These technologies effectively inactivate microorganisms, enhance the processing efficacy at lower treatment intensity (e.g. pressing, pre-treatment for drying, extraction etc.) with preservation of nutritional, functional and sensory characteristics of processed foods. Moreover, these technolog...
Source: Current Opinion in Food Science - November 24, 2019 Category: Food Science Source Type: research
Changing food behaviors in a desirable direction
Publication date: Available online 20 November 2019Source: Current Opinion in Food ScienceAuthor(s): Hendrik NJ SchiffersteinAffluent societies face several challenges involving the relationships between people and their food, including the rise of welfare diseases and the huge amount of food wasted. These problems are partly due to the operation of the market economy, in which companies develop products that cater to momentary desires of individual consumers. To tackle societal problems, we need to develop different approaches in line with people’s long-term goals and providing benefits to the community, the environment...
Source: Current Opinion in Food Science - November 21, 2019 Category: Food Science Source Type: research
Current Role of In silico Approaches for Food Enzymes
Publication date: Available online 20 November 2019Source: Current Opinion in Food ScienceAuthor(s): Yi Zhang, Alberta N.A. Aryee, Benjamin K. SimpsonFood enzymes include enzymes deliberately added to foods as bioprocessing aids, and naturally occurring endogenous types in food materials that can influence overall food product quality. Advances in food enzyme research are providing deeper insights into enzyme function and enabling the development of novel improved food enzymes using combinations of in silico methods and conventional experimental methods. Commonly-used in silico techniques such as multiple sequence alignmen...
Source: Current Opinion in Food Science - November 21, 2019 Category: Food Science Source Type: research
