Bugs à la carte: Microbial contamination of electronic menus
Publication date: Available online 8 June 2019Source: Trends in Food Science & TechnologyAuthor(s): Bottari Benedetta, Sergio Ghidini, Erasmo NevianiAbstractThe use of electronic menus has become frequent, with numerous advantages for customers and the restaurateur. As a result, mobile technological devices including tablet computers are increasingly used to replace the classic paper menu. This trend raises questions about control measures to avoid the transmission of pathogens through this new technology as it has been shown that tablet computers can frequently harbor pathogenic bacteria. We propose that the risks ass...
Source: Trends in Food Science and Technology - June 12, 2019 Category: Food Science Source Type: research

Thermal treatments and emerging technologies: impacts on the structure and techno-functional properties of milk proteins
ConclusionsEven if intense treatments negatively affect milk proteins’ techno-functional properties, these properties may be improved by controlling the induced structural changes. Because of the diversity of technologies, several different structural effects may be expected. Thus, this review may be beneficial to identify suitable processing conditions for the development of innovative dairy products/ingredients. Future challenges for this scientific field are also addressed. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 12, 2019 Category: Food Science Source Type: research

Which is the best food emerging solvent: IL, DES or NADES?
Conclusions: The use of these emerging solvents for extraction process has shown to be promising. Besides its high solvation ability and versatility, these solvents may present low or none toxicity. Particularly, it is allowed the use of NADES in food and pharmaceutical formulations, however, some DES and IL are in need of further investigation. IL, DES, and NADES are recyclables and can be related to sustainable processes. Therefore, to expand the applications of these emerging solvents for the recovery of bioactive compounds, the extraction mechanisms involved need to be proper elucidated.Graphical abstract (Source: Tren...
Source: Trends in Food Science and Technology - June 12, 2019 Category: Food Science Source Type: research

Prolamins from Cereal By-products: Classification, Extraction, Characterization and its Applications in Micro- and Nanofabrication
Publication date: Available online 12 June 2019Source: Trends in Food Science & TechnologyAuthor(s): José Agustín Tapia-Hernández, Carmen Lizette Del-Toro-Sánchez, Francisco Javier Cinco-Moroyoqui, Josué Elías Juárez-Onofre, Saúl Ruiz-Cruz, Elizabeth Carvajal-Millan, Guadalupe Amanda López-Ahumada, Daniela Denisse Castro-Enriquez, Carlos Gregorio Barreras-Urbina, Francisco Rodríguez-FelixAbstractBackgroundProlamins are the endosperm storage proteins of cereal grains. Currently, the agri-food industry generates large quantities of by-products, among w...
Source: Trends in Food Science and Technology - June 12, 2019 Category: Food Science Source Type: research

Bugs a la carte: microbial contamination of electronic menus
Publication date: Available online 8 June 2019Source: Trends in Food Science & TechnologyAuthor(s): Bottari Benedetta, Sergio Ghidini, Erasmo NevianiAbstractThe use of electronic menus has become frequent, with numerous advantages for customers and the restaurateur. As a result, mobile technological devices including tablet computers are increasingly used to replace the classic paper menu. This trend raises questions about control measures to avoid the transmission of pathogens through this new technology as it has been shown that tablet computers can frequently harbor pathogenic bacteria. We propose that the risks ass...
Source: Trends in Food Science and Technology - June 9, 2019 Category: Food Science Source Type: research

Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges
ConclusionNanoemulsions, nanoliposomes, nanomicelles, solid lipid nanoparticles and nanostructured lipid carriers have been found as already established nanoencapsulation lipophilic systems, although next generation nanocarriers are gaining attention recently. To characterize these nanostructured organic materials, well established tools like microscopic and spectroscopic techniques are already applied in order to assess their associated risks. A critical overview about current limitations, research gaps, industrial and societal applicability and how to face the main challenges relative to sampling and separation technique...
Source: Trends in Food Science and Technology - June 7, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: July 2019Source: Trends in Food Science & Technology, Volume 89Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 7, 2019 Category: Food Science Source Type: research

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds
Publication date: Available online 4 June 2019Source: Trends in Food Science & TechnologyAuthor(s): Abdur Rehman, Talha Ahmad, Rana Muhammad Aadil, Maria Julia Spotti, Amr M. Bakry, Imran Mahmood Khan, Li Zhao, Tahreem Riaz, Qunyi TongAbstractBackgroundPectin has been used as a carrier for the protection and targeted delivery of bioactive compounds and for increasing their shelf life and stability. Nano-encapsulation process is one of the techniques that has been used for the effective protection of bioactive compounds.Scope and approachThis review aims to describe the different sources and characterization of pectin a...
Source: Trends in Food Science and Technology - June 5, 2019 Category: Food Science Source Type: research

Oxygen scavengers for food packaging applications: A Review
Publication date: Available online 31 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Aishee Dey, Sudarsan NeogiAbstractBackgroundMany food products available are sensitive to oxygen and which upon prolonged exposure may lead to deterioration in the food quality like change in taste, odour and colour of the food or facilitate the growth of microorganisms in them. Addition of oxygen scavengers is one of the means to reduce the oxygen exposure on food products. Oxygen scavengers are a type of active packaging technique which absorb the dissolved oxygen or oxygen in the headspace leading to extended shelf li...
Source: Trends in Food Science and Technology - June 1, 2019 Category: Food Science Source Type: research

Bioactive and functional compounds in apple pomace from juice and cider manufacturing: potential use in dermal formulations
ConclusionsApple pomace remaining from cider and juice production companies is as a striking example of an underutilized industrial by-product. In fact, most bioactive compounds (particularly phenolics) in apple are found in its peels, resulting to be more concentrated in pomace than in whole fruits. The major phenolic compounds in apple pomace (e.g. flavonoids, hydroxycinnamic acids, or di-hydrochalcones) are associated with health promoting activities, mainly based on their antioxidant, anti-inflammatory, and antimicrobial properties. Therefore, these compounds could have different food and/or pharmaceutical (e.g., in no...
Source: Trends in Food Science and Technology - May 31, 2019 Category: Food Science Source Type: research

strategies for controlling release of plastic compounds into foodstuffs based on application of nanoparticles and its potential health issues
Publication date: Available online 28 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Maryam Zabihzadeh Khajavi, Reza Mohammadi, Shervin Ahmadi, Mehdi Farhoodi, Mojtaba YousefiAbstractBackgroundrecently the safety issues of plastic packaging materials have been taken into consideration due to increased consumption of plastic packaging for food sector. Migration of plastic materials into packed food can also alter the sensory properties of food, which reduces its acceptability to consumers, and moreover, the effect of these substances on human health.Scope and approachMany factors can affect the migration ...
Source: Trends in Food Science and Technology - May 28, 2019 Category: Food Science Source Type: research

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments
ConclusionsBy obtaining the moisture behavior information with NMR, Raman and DSC and direct images or network structure of ice crystal, these direct and indirect measurements can characterize ice crystals in multi-perspectives, providing constructive information on the mechanisms of the freezing process. In addition, advanced novel freezing technologies show great promise in improving the crystallization process during freezing of foods. It is thus hoped that this review could provide better understanding on ice crystallization in frozen products, leading to the optimization of the freezing process for the frozen food ind...
Source: Trends in Food Science and Technology - May 25, 2019 Category: Food Science Source Type: research

1-Deoxynojirimycin, its potential for management of non-communicable metabolic diseases
Publication date: Available online 24 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Kiran Thakur, Yuan-Yuan Zhang, Andrei Mocan, Fang Zhang, Jian-Guo Zhang, Zhao-Jun WeiAbstractBackgroundConsumption of mulberry leaves has been associated with better metabolic health in humans due to the presence of a biologically active plant metabolite, 1-deoxynojirimycin (DNJ). Although levels of DNJ is low in mulberry leaves, easy availability of DNJ through microbial production has greatly facilitated research examining its mechanism of actions.Scope and approachThe present review sheds light on the recent trends in...
Source: Trends in Food Science and Technology - May 24, 2019 Category: Food Science Source Type: research

Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review
Conclusions: Edible films containing bioactive compounds have been reviewed in order to analyze ingredients that may improve organoleptic and/or microbiological quality of sausages over time, highlighting relevant features concerning their antibacterial and antioxidant properties. Some of the main mechanisms of action have been related to pore formation and permeation of bacterial membrane, as well as depletion of its proton motive force, causing down-regulation of its metabolic functions and even cell death. On the other hand, hydroxyl groups from plant extracts may help to neutralize free radicals involved in lipid oxida...
Source: Trends in Food Science and Technology - May 23, 2019 Category: Food Science Source Type: research

Edible Flowers with the Common Name “Marigold”: Their Therapeutic Values and Processing
Publication date: Available online 23 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Bimal Chitrakar, Min Zhang, Bhesh BhandariAbstractBackgroundEdible flowers are defined as innocuous and nontoxic flowers with health benefits when consumed as human diet. So far, hundreds of edible flowers have been identified. Among them, marigold is one of the popular edible flowers which has been used from ancient times.Scope and approachThere are different species of flowers with the common name “marigold”. We have summarized five of them, namely common marigold (Calendula officinalis), marigold (Tagetes ...
Source: Trends in Food Science and Technology - May 23, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 21, 2019 Category: Food Science Source Type: research

Research Advances in Browning of Button Mushroom (Agaricus Bisporus): Affecting Factors and Controlling Methods
Publication date: Available online 18 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiaohui Lin, Da-Wen SunAbstractBackgroundButton mushroom (Agaricus bisporus) is widely used on the world market. Browning of mushroom surface is the most intuitive factor affecting consumer purchase. Developments of browning during postharvest are related to the flush number, mechanical damage, polyphenol oxidase, phenolic compounds, pathogens and postharvest environment. Many techniques such as cooling, modified atmosphere packaging (MAP) and coating are developed to control button mushroom browning.Scope and approachIn...
Source: Trends in Food Science and Technology - May 18, 2019 Category: Food Science Source Type: research

Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - an overview
Publication date: Available online 16 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Andrzej Sidor, Agnieszka Drożdżyńska, Anna Gramza-MichałowskaAbstractBackgroundBlack chokeberry fruits (Aronia melnocarpa) are used in the food industry for the production of juices, preserves, tinctures, fruit teas and dietary supplements. Fresh, unprocessed black chokeberry fruits however are rarely consumed due to their bitter taste, resulting from the presence of a significant amount of polyphenols. Polyphenols are biofactors that determine the high activity of black chokeberries, including proanthocyanidins, ant...
Source: Trends in Food Science and Technology - May 16, 2019 Category: Food Science Source Type: research

Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients
Publication date: Available online 15 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Farhad Garavand, Somaye Rahaee, Nooshin Vahedikia, Seid Mahdi JafariAbstractBackgroundSaffron is an enriched pool of bioactives including crocins, crocetin, safranal, picrocrocins, essential oils, minerals and trace amounts of B1 and B2 vitamins. Obtaining any valuable ingredients like bioactive compounds which are naturally present in plants is completely depending on the extraction and purification procedures. An efficient extraction method of bioactives should meet the green chemistry aspects including safety, environ...
Source: Trends in Food Science and Technology - May 15, 2019 Category: Food Science Source Type: research

Techniques for protein digestion research in Decapoda: A review
ConclusionsSuch techniques have shown what, who, and where peptidases are and the importance of proteins in nutrition and hence in protein digestion. The methods used in the research of digestive peptidases in decapods are enlisted and some remarks are given, such techniques can be applied in other Crustacea and even Insecta species yet to be studied and decodified. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 15, 2019 Category: Food Science Source Type: research

Conference Report 1st German - Chinese Symposium “Functional and healthy food ingredients generated through state-of-the-art biotechnology” – Outcome & Perspectives
This report summarizes the presentations given, highlights the main outcomes of the discussion and concludes with an outlook for further joint research. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 15, 2019 Category: Food Science Source Type: research

Meat alternatives: an integrative comparison
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): Cor van der Weele, Peter Feindt, Atze Jan van der Goot, Barbara van Mierlo, Martinus van BoekelAbstractBackgroundMeat, an important source of protein and other nutrients in human diets, is one of the major drivers of global environmental change in terms of greenhouse gas emissions, land and water use, animal welfare, human health and directions of breeding. Novel alternatives, including novel meat proxies (cultured meat, plant-based meat alternatives), insects and novel protein sources (like algae) receive increasing attention. ...
Source: Trends in Food Science and Technology - May 9, 2019 Category: Food Science Source Type: research

Starch based aerogels: Production, properties and applications
Publication date: Available online 3 May 2019Source: Trends in Food Science & TechnologyAuthor(s): Fan ZhuAbstractBackgroundStarch based aerogels are a class of advanced biomaterial with low density and high specific surface area. The commonly used procedures of fabricating the aerogels are starch gelatinization, retrogradation, organic solvent exchange, and supercritical CO2 drying. The resulting starch based aerogels are nanoporus and have many potential applications.Scope and approachThis review summarises the production, physicochemcial and functional properites, and diverse applications of starch based aerogels. C...
Source: Trends in Food Science and Technology - May 4, 2019 Category: Food Science Source Type: research

Risk Assessment of Dietary Deoxynivalenol Exposure in Wheat Products Worldwide: Are New Codex DON Guidelines Adequately Protective?
ConclusionsUsing updated wheat consumption data from the FAO/WHO Chronic individual food consumption database (CIFOCO), we found adult populations in Brazil, China and Belgium and child populations in Australia, China, and Belgium have DON exposures that could pose chronic health risks. The new Codex guidelines for DON in wheat are stricter than most nations’ current regulatory standards. Some populations worldwide may not be well protected even if Codex standards are applied, because of high wheat consumption. In those populations, pre- and postharvest interventions to reduce DON in wheat should be implemented to pr...
Source: Trends in Food Science and Technology - May 4, 2019 Category: Food Science Source Type: research

Meat alternatives; an integrative comparison
ConclusionsHigh levels of transformation and processing limit the environmental sustainability gains of cultured meat, highly processed plant-based meat alternatives, algae- and insect-based food. At the same time, a high degree of societal coordination is needed to enable the potentially disruptive level of technological, organisational and institutional innovations needed to make these novel alternatives viable. Widespread expectations that solutions require break-through novelties or high-tech alternatives imply a neglect of existing and viable alternatives. Our integrative analysis suggests that the priority given to m...
Source: Trends in Food Science and Technology - April 28, 2019 Category: Food Science Source Type: research

A classification scheme for interfacial mass transfer and the kinetics of aroma release
Publication date: Available online 25 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Martijn Weterings, Igor Bodnár, Remko M. Boom, Michael BeyrerAbstractBackgroundThe study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories on mass transfer, which may help to better explain the results, is lagging behind on these developments.Scope and approachThe goal of this review is to get together, in a concise way, the state of the art on fundamental knowledge of mass transfer in aroma release plus creating an...
Source: Trends in Food Science and Technology - April 26, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: May 2019Source: Trends in Food Science & Technology, Volume 87Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 25, 2019 Category: Food Science Source Type: research

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes
Publication date: Available online 24 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Zahra Rafiee, Mohammad Nejatian, Marjan Daeihamed, Seid Mahdi JafariAbstractBackgroundCurcumin, the major bioactive material of turmeric, has wide functional features such as anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant activities. However, curcumin exhibits some major limitations including low water solubility, degradation during processing or within the gastrointestinal tract and alkaline conditions, leading to decrease of its bioavailability. For these reasons, many studies have tried to improve fu...
Source: Trends in Food Science and Technology - April 25, 2019 Category: Food Science Source Type: research

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties
Publication date: Available online 23 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohammad Yousefi, Seid Mahdi JafariAbstractBackgroundThis paper aims to overview recent advances in utilization of various hydrocolloids in some dairy products. Different biopolymers including polysaccharides and proteins or both have been applied in dairy formulations to improve their texture, rheology, physicochemical properties, and sensory attributes for meeting the consumer demands.Scope and approachIn this section, explanations have been given about the common hydrocolloids and their functions, then proceeds by e...
Source: Trends in Food Science and Technology - April 24, 2019 Category: Food Science Source Type: research

Fresh Living Arthrospira as Dietary Supplements: Current Status and Challenges
Publication date: Available online 21 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Zengling Ma, Faruq Ahmed, Bo Yuan, Wei ZhangAbstractBackgroundArthrospira (Spirulina) spp. has long been consumed as a dietary supplement that provides rich natural nutrients consisting of 60-70% proteins including essential amino acids, vitamins, and some minerals. The currently available Spirulina products in the market are mainly hot and spray-dried and their nutritional values are significantly compromised due to degradation of the heat-sensitive bioactive components.Scope and approachThis commentary provides a cri...
Source: Trends in Food Science and Technology - April 22, 2019 Category: Food Science Source Type: research

Camel milk Insuline: Pathophysiological and molecular Repository
ConclusionThis review finds camel milk insulin as an effective nutraceutical on pathophysiological and molecular grounds. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 22, 2019 Category: Food Science Source Type: research

Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends
Publication date: Available online 20 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Misbah Nazir, Sania Arif, Rao Sanaullah Khan, Wahab Nazir, Nauman Khalid, Sajid MaqsoodAbstractHealth and wellness are among the core segments of the fast-moving consumer goods (FMCG), with the ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in food industry. However, the novel functional food product development requires extensive research and de...
Source: Trends in Food Science and Technology - April 21, 2019 Category: Food Science Source Type: research

Government regulations and voluntary certifications in food safety in China: a review
ConclusionsLack of social responsibility, inadequate awareness of food risks, pursuit of short-term economic benefits and poor processing technology are the root causes of food safety incidents in China. Based on the analysis of food safety regulation system in China and comparison with the systems in other developed counties. The authors proposed two suggestions. The first suggestion is to reform food safety system, such as formulating food safety laws, enforcing social supervision and so on. The other suggestion is to encourage small and medium food companies to implement product and system certifications. (Source: Trend...
Source: Trends in Food Science and Technology - April 20, 2019 Category: Food Science Source Type: research

Physicochemical changes and sensorial properties during black garlic elaboration: a review
Publication date: Available online 19 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Karina L. Ríos-Ríos, Antonia Montilla, Agustín Olano, Mar VillamielAbstractBackgroundBlack garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced to a in very different magnitude, mainly affecting volatile sulfur compounds, free amino...
Source: Trends in Food Science and Technology - April 20, 2019 Category: Food Science Source Type: research

Developments of Nondestructive Techniques for Evaluating Quality Attributes of Cheeses: A Review
ConclusionsAmong all nondestructive techniques used for cheese quality evaluation, fluorescence spectroscopy is the most used method for classification, NIR spectroscopy is mainly used for predicting chemical components, FTIR spectroscopy shows the greatest scope of applications, while CV, X-ray and MRI are only used for monitoring eye growth. HSI and Raman imaging begins to attract research interest, and synchronous fluorescence spectroscopy gradually replaces front-face fluorescence spectroscopy, whereas CV is no longer applied to cheese evaluation and literatures about NIR spectroscopy also becomes less in recent years....
Source: Trends in Food Science and Technology - April 20, 2019 Category: Food Science Source Type: research

Pulses for bread fortification: a necessity or a choice?
Publication date: Available online 17 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Fatma Boukid, Emanuele Zannini, Eleonora Carini, Elena VittadiniAbstractBackgroundPulses are an affordable source of carbohydrates, dietary fiber, vitamins, minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly contribute to food security, sustainable agriculture, biodiversity and environmental changes mitigation. Pulses are, indeed, a protein source with low carbon and water footprints. Interest in the use of pulses and their by-products in bread formulation has been mounting in recent ye...
Source: Trends in Food Science and Technology - April 18, 2019 Category: Food Science Source Type: research

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Publication date: Available online 17 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jianan Zhang, Dongxiao Sun-Waterhouse, Guowan Su, Mouming ZhaoAbstractBackgroundThe structure and mechanism of umami taste receptor remain largely unclear, thus, far more research is necessary to increase the knowledge of tasty modalities. Umami/umami-enhancing peptides and their derivatives are widely distributed in foods and have been reported to play important roles in food taste through different modes of interactions with the umami receptors.Scope and approachIn this review, recognition of umami taste receptor, al...
Source: Trends in Food Science and Technology - April 17, 2019 Category: Food Science Source Type: research

Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review
Conclusions: A few recently developed instruments show promise but there is little research on how small-scale farms and co-operatives in developing countries can achieve a safe standard for their dried foods. Of these, two potential methods, equilibrium relative humidity and infrared imaging, were identified as promising techniques, but further research and development would be needed to make them suitable for use in small-scale operations in developing countries. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 12, 2019 Category: Food Science Source Type: research

Preparation and functionality of lipase-catalysed structured phospholipid – A review
Publication date: Available online 11 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Xun Ang, Hong Chen, Ji-Qian Xiang, Fang Wei, Siew-Young QuekAbstractBackgroundStructured phospholipids are phospholipids with its fatty acid composition modified for the enhancement of physicochemical and nutritional properties. Phospholipids exert stronger biological effects due to its superior bioavailability compared to other lipid forms such as triacylglycerols. Hence, by incorporating functional fatty acids into phospholipid, structured phospholipid could be used as an efficient carrier to increase the absorption ...
Source: Trends in Food Science and Technology - April 11, 2019 Category: Food Science Source Type: research

Treatment and utilization of dairy industrial waste: A review
Publication date: Available online 10 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Talha Ahmad, Rana Muhammad Aadil, Haassan Ahmed, Ubaid ur Rahman, Bruna C.V. Soares, Simone L.Q. Souza, Tatiana C. Pimentel, Hugo Scudino, Jonas T. Guimarães, Erick A. Esmerino, Mônica Q. Freitas, Rafael B. Almada, Simone M.R. Vendramel, Marcia C. Silva, Adriano G. CruzAbstractBackgroundDemand of dairy products is increasing in different countries, which results in the development of the dairy industry and increases in the generation of wastes. The main wastes generated are whey, dairy sludges and wastewat...
Source: Trends in Food Science and Technology - April 10, 2019 Category: Food Science Source Type: research

Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery
Publication date: Available online 10 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Hadis Rostamabadi, Seid Reza Falsafi, Seid Mahdi JafariAbstractBackgroundNowadays, the rapidly emerging nanoscience offers an opportunity to design novel nano scale biopolymers as nano-delivery systems with desired characteristics for encapsulation of a broad range of bioactive components and nutraceuticals. Exploitation of bio-related polymers such as starch nanostructures is considered as a promising topic in the food and pharmaceutical industry owing to their potential in shielding valuable natural bioactive compoun...
Source: Trends in Food Science and Technology - April 10, 2019 Category: Food Science Source Type: research

Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability
ConclusionPossible ways to ameliorate the efficiency of biopeptides, their functionality and bioavailability along with their future challenges are needed. Also, future research is required to better predict the stability, bioavailability, bio-accessibility and re-activity of peptides in human bodies and their efficiency on reducing blood pressure.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2019 Category: Food Science Source Type: research

Trends of tea in cardiovascular health and disease: a critical review
ConclusionsThe health benefits of tea in cardiovascular disease prevention reported in observational and interventional studies mainly arise from the presence of various antioxidants, especially flavonoids. The molecular targets of tea and its bioactive components include Nrf2 activation and NF-kB inhibition. In addition, biotechnological advances including deep sequencing and microbiota profiling are of great value to find novel molecular targets of tea. More large-scale randomized clinical trials using bioactive compounds from tea avoiding confounding factors are necessary to confirm the effects of tea consumption in car...
Source: Trends in Food Science and Technology - April 7, 2019 Category: Food Science Source Type: research

Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating
Conclusions: Characterization and optimization of heating process may bring manifold advantageous to curb the adversary of chronic ailments beside excellent products quality. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

Differentiating Between Tackiness and Stickiness and Their Induction in Foods
Publication date: Available online 2 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Nancy Ellen Noren, Martin G. Scanlon, Susan D. ArntfieldAbstractStickiness is an important property in foods having both positive and negative aspects for processors and consumers. It is typically considered a negative characteristic by processors as it leads to problems such as clogging, scaling and fouling of equipment. These issues may be better addressed by defining the conditions required for sticky or tacky behaviour. In recent years, the term “tackiness” has become synonymous with stickiness although ...
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

A correction for the Guidelines for validation of qualitative real-time PCR methods from Broeders et al. 2014
Publication date: Available online 3 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Cristián Araneda, María Angélica Larraín (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2019 Category: Food Science Source Type: research

Recent development in efficient processing technology for edible algae: A review
Publication date: Available online 1 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jing Wang, Min Zhang, Zhongxiang FangAbstractBackgroundEdible algae are rich in high-value nutrient active substances, such as polysaccharides, high-unsaturated fatty acids, taurine, carotenoids and alfalfa. Whether as daily food or extracting active substances as medicines, edible algae are of great benefit to people. Therefore, there is an increasing demand for edible algae products. However, the conventional processing techniques used in food industry for edible algae will bring issues about the deterioration of the ...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Single-Molecule Detection of Proteins and Toxins in Food Using Atomic Force Microscopy
Conclusions.Cantilever sensing and recognition imaging are found to be the appropriate AFM techniques for detection. Their shared functionalization approaches are outlined for two categories of surfaces: silicon and gold. Recent progress in AFM biosensors and their applications to food toxin detection are discussed. Single-molecule sensitivity and ease of designing sensing schemes make these AFM techniques excellent candidates for real-world application. Existing challenges in designing sensing molecules and preventing the food matrix from confounding signals are not only applicable to AFM techniques but to most current bi...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Plants of the Genus Spinacia: from bioactive molecules to food and phytopharmacological applications
Publication date: Available online 2 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Tugba Boyunegmez Tumer, Adem Ozleyen, Gregorio Peron, Stefano Dall’Acqua, Jovana Rajkovic, Rabia Naz, Asia Nosheen, Fhatuwani Nixwell Mudau, Fabiana Labanca, Luigi Milella, Nunziatina de Tommasi, Henrique Douglas Coutinho, Javad Sharifi-Rad, Deepa R. Verma, Miquel Martorell, Natália MartinsAbstractBackgroundSpinacia plants, including the most recognized species of the genus Spinacia oleacea L. (spinach), have high nutritional value and high content in phytochemicals, such as flavonoids, polyp...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Application of Atomic Force Microscopy in Food Science
Publication date: Available online 1 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhong, Paul Finglas, Yifen Wang, Xichang Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2019 Category: Food Science Source Type: research