Microbial food safety in the 21st century: emerging challenges and foodborne pathogenic bacteria
Publication date: Available online 31 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Charles M.A.P. Franz, Heidy M.W. den Besten, Christina Böhnlein, Manfred Gareis, Marcel H. Zwietering, Vincenzina Fusco (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 31, 2019 Category: Food Science Source Type: research

Rambutan(Nephelium lappaceum L.):Nutritional and functional properties
Publication date: Available online 29 January 2019Source: Trends in Food Science & TechnologyAuthor(s): C. Hernández-Hernández, C.N. Aguilar, R. Rodríguez-Herrera, A.C. Flores-Gallegos, J. Morlett-Chávez, M. Govea-Salas, J.A. Ascacio-ValdésAbstractBackgroundThe rambutan (Nephelium lappaceum L) is an exotic fruit native to the Southeast Asia and currently cultivated in different tropical areas, among them in southern México. It is characterized by its nutritionals and functionals properties and has been relevant for its commercialization and acceptance in different countries and...
Source: Trends in Food Science and Technology - January 30, 2019 Category: Food Science Source Type: research

Applying the adverse outcome pathway (aop) for food sensitization to support in vitro testing strategies
ConclusionsThe application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approach...
Source: Trends in Food Science and Technology - January 30, 2019 Category: Food Science Source Type: research

Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis
Publication date: Available online 28 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Kai Hu, Juan Liu, Bin Li, Lili Liu, Seyed Mohammad Taghi Gharibzahedi, Ye Su, Yongnian Jiang, Jinglu Tan, Yingkuan Wang, Ya GuoAbstractFood safety (FS), as a topic important to human health and wellbeing, has attracted a great deal of attention. With the large volume of publications in the area, it is hard to gain a comprehensive picture of the research trends. A scientometric data-driven analysis of the field can help reveal the diverse facets of FS. Food safety is critical in two important stages of the food system...
Source: Trends in Food Science and Technology - January 29, 2019 Category: Food Science Source Type: research

Meeting the demand for meat – analysing meat flows to and from the UK pre and post Brexit
Publication date: Available online 25 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Guy M. Poppy, Jenny Baverstock, Joseph Baverstock-PoppyAbstractBackgroundGlobal trade has grown at twice the rate of the economy since the 1990s. Today’s food system is a complex network of trade dependencies and supply chains which underpin global food security. International trade is a crucial element in providing UK consumers with meat-based produce in their diet. The international meat trade was estimated at $112.5 billion (£74.25 million or €104.10 billion) in 2015 and UK imports are worth over ...
Source: Trends in Food Science and Technology - January 26, 2019 Category: Food Science Source Type: research

Current trends and recent advances on food authenticity technologies and chemometric approaches
Publication date: Available online 25 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Sonia Medina, Rosa Perestrelo, Pedro Silva, Jorge A.M. Pereira, José S. CâmaraABSTRACTBackgroundFood frauds and counterfeit products produced to obtain economic advantages have become a growing concern over the last decade. The assessment of food safety and authenticity constitute a powerful tool to mitigate this problem and protect public health. Nevertheless, the growing sophistication of fraudulent practices requires a continuous update and improvement of the analytical methodologies.Scope and approac...
Source: Trends in Food Science and Technology - January 25, 2019 Category: Food Science Source Type: research

Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review
ConclusionsVIS-NIR techniques, combined with chemometric methods, have shown great potential due to their fast detection speed, and the possibility of simultaneously predicting multiple quality parameters or distinguishing between products according to the objectives. Being able to automate processes is a great advantage compared to routine off-line analyses, mainly due to the savings achieved in time, material, and personnel. However, in numerous cases, in-line implementation has not been accomplished in the corresponding studies, hence the scarcity of real in-line applications. Recent demands, together with the advances ...
Source: Trends in Food Science and Technology - January 24, 2019 Category: Food Science Source Type: research

Liposomal Delivery of Natural Product: A Promising Approach in Health Research
Publication date: Available online 24 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohammad Rezaul Islam Shishir, Naymul Karim, Vemana Gowd, Xiaodong Zheng, Wei ChenAbstractBackgroundNatural products can exert promising nutritional and medicinal value, and traditionally used in pursuit of health and well-being. Despite having a potential therapeutic effect, natural compounds tend to show limited biological activity due to their environmental-instability, poor solubility, gastric-degradation, uncontrolled-release, poor bioavailability, and unspecific delivery. Therefore, liposomal delivery of natura...
Source: Trends in Food Science and Technology - January 24, 2019 Category: Food Science Source Type: research

Starch based Pickering emulsions: fabrication, properties, and applications
ConclusionsNative starch granules are modified to become efficient emulsifiers in Pickering emulsions. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. The resulting Pickering emulsions have a droplet size of ∼1 to 100 μm which depends on emulsion composition, starch type, pH, and ionic strength. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products suc...
Source: Trends in Food Science and Technology - January 24, 2019 Category: Food Science Source Type: research

Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
Publication date: Available online 23 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Chandra S. Pundir, Neelam Yadav, Anil Kumar ChhillarAbstractBackgroundAcrylamide (2-propanamide), an unsaturated amide, occurs in thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and cereals. Acrylamide is generated, when baked food items consisting reducing sugars and protein containing asparagine (amino acid), are heated at a very high temperature.Scope and approachSince acrylamide is potentially neurotoxic and carcinogenic in nature, its accurate determination in processed...
Source: Trends in Food Science and Technology - January 23, 2019 Category: Food Science Source Type: research

Food defence: Refining the taxonomy of food defence threats
Publication date: Available online 18 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Louise ManningAbstractBackgroundAwareness of the need to address food defence is gaining pace in the food industry. Indeed implementing an effective food defence strategy is a key pre-requisite to comply with third party certification standards. There is however a knowledge gap with regard to the types of threat that fall within the scope of a food defence strategy and also how these issues can then be mitigated and where possible eliminated.Scope and ApproachThis research seeks to position food defence as a supply c...
Source: Trends in Food Science and Technology - January 20, 2019 Category: Food Science Source Type: research

The application of public policy theory to the emerging food fraud risk: Next steps
Publication date: Available online 11 January 2019Source: Trends in Food Science & TechnologyAuthor(s): John Spink, P. Vincent Hegarty, Neal D. Fortin, Christopher T. Elliott, Douglas C. MoyerAbstractBackgroundFood fraud is generally agreed to be defined as an illegal deception for economic gain using food which includes all types of fraud and all products. Food fraud – including the sub-category of Economically Motivated Adulteration or EMA – is an urgent global public policy issue that requires the development of common definitions and harmonized prevention management systems.Scope and approachThere is a ...
Source: Trends in Food Science and Technology - January 12, 2019 Category: Food Science Source Type: research

A newly emerging trend of chitosan-based sensing platform for the organophosphate pesticide detection using Acetylcholinesterase-a review
Publication date: Available online 10 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Hitika Patel, Deepak Rawtani, Y.K. AgrawalAbstractBackgroundOrganophosphate pesticides have been extensively used to protect the agricultural produce from being damaged by the pests while growing and the subsequent degradation in its quality. However, in the process of doing so, the pesticides and their degradation products, enter the soil and water and start accumulating in the food products. On the consumption of such pesticide infected food products, Acetylcholinesterase is inhibited, which can be potentially dama...
Source: Trends in Food Science and Technology - January 11, 2019 Category: Food Science Source Type: research

Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations
Publication date: Available online 9 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Ricaurte Leidy, Quintanilla-Carvajal Maria XimenaAbstractBackgroundElectrospinning is a novel technique for producing nanofibers (NF) having food applications. Reported methodologies have implied using non-food-grade compounds or treatments involving toxic solvents which have not been approved by current food-related regulations.Scope and approachThis review has been focused on research which fulfilled requirements concerning food-grade compounds. The state of the art regarding electrospinning, its advantages, solutio...
Source: Trends in Food Science and Technology - January 10, 2019 Category: Food Science Source Type: research

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
Publication date: Available online 7 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Chao Zhao, Yuanyuan Liu, Shanshan Lai, Hui Cao, Yi Guan, Wai San Cheang, Bin Liu, Kewei Zhao, Song Miao, Céline Riviere, Esra Capanoglu, Jianbo XiaoAbstractFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements. The nutritional value (crude fibers, crude proteins, crude fats, flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functional properties (antioxidant...
Source: Trends in Food Science and Technology - January 8, 2019 Category: Food Science Source Type: research

Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?
ConclusionsLiquid chromatography coupled to mass spectrometry detection is preferred in the analysis of chloropropanols and glycidyl esters in palm oil. Concerning the precursors, the presence of chlorides and mono- and diglycerides is related to high amounts of these compounds, especially glycidyl esters. Several differences in the occurrence of these compounds in palm oil were reported, namely in what concerns to applied processing (refining/deodorization conditions; temperature/time of frying in the presence or absence of food). There is still much work to be done to implement efficient mitigation strategies without com...
Source: Trends in Food Science and Technology - January 7, 2019 Category: Food Science Source Type: research

Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Publication date: Available online 5 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Chandrakant Genu Dalbhagat, Dipendra Kumar Mahato, Hari Niwas MishraAbstractRice is one of the major cereal crops that act as an attractive material for the manufacture of ready to cook (RTC) products like pasta, noodles; ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. The extrusion is the most versatile processing technology used in the food industry to develop the prod...
Source: Trends in Food Science and Technology - January 5, 2019 Category: Food Science Source Type: research

Effects of Operation Processes and Conditions on Enhancing Performances of Vacuum Cooling of Foods: A Review
Publication date: Available online 3 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Zhiwei Zhu, Yi Geng, Da-Wen SunAbstractBackgroundVacuum cooling (VC) is a cooling technology for moist and porous foodstuffs with superiority in cooling rate, uniformity and hygiene, and low energy consumption. However, there are still some disadvantages that weaken the competitiveness of industrial applications such as the inevitable mass loss and uneven cooling in different parts of leafy vegetables. In order to improve the performance of VC, many efforts have been performed.Scope and approachIn this review, the bas...
Source: Trends in Food Science and Technology - January 4, 2019 Category: Food Science Source Type: research

A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes
Publication date: Available online 3 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Lei Chen, Charles Gnanaraj, Palanisamy Arulselvan, Hesham El-Seedi, Hui TengAbstractBackgroundStudies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability.Scope and approachThe aim of this study is to give an overv...
Source: Trends in Food Science and Technology - January 4, 2019 Category: Food Science Source Type: research

Review of analytical approaches for the identification of non-intentionally added substances in paper and board food contact materials
Conclusions: NIAS in paper and board are mostly components from printing inks, adhesives, sizing agents and surface coatings. Recycled paper contains overall more NIAS than fresh paper. Targeted analysis is generally performed for predicted NIAS, whereas a untargeted, or full-scan screening method is applied to detect and identify unpredicted NIAS. Sample preparation and contact conditions fall in two categories; migration and extraction. Migration studies are performed with food simulants while extraction studies are Soxhlet or ultrasound assisted solvent extraction. In untargeted analysis in silico tools are gaining impo...
Source: Trends in Food Science and Technology - January 4, 2019 Category: Food Science Source Type: research

Microplastics, a food safety issue?
Publication date: Available online 27 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Sandra Rainieri, Alejandro BarrancoAbstractThe risk posed by microplastics for human and environment, has become a hot topic. The concern is focused not only on the effect of microplastics as such but also on additives and chemical contaminants absorbed by microplastics that may be released and affect negatively animals and environmental health. Despite several works have been written on this topic, a number of knowledge gaps still should be filled to enable a correct risk assessment of this important issue. For exa...
Source: Trends in Food Science and Technology - December 28, 2018 Category: Food Science Source Type: research

Alternative technologies to the traditional nixtamalization process: Review
Publication date: Available online 27 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Hugo Ramírez-Araujo, M. Gaytán-Martínez, M.L. Reyes-VegaAbstractNixtamalization is a pre-Columbian process in which corn kernels are cooked in a calcium hydroxide solution. In the traditional nixtamalization process (TNP), corn kernels undergo physical and chemical changes that result in the quality properties of final food products. However, such method has some disadvantages, especially the generation of a considerable volume of polluting effluents, the long time it requires, and a loss of nut...
Source: Trends in Food Science and Technology - December 28, 2018 Category: Food Science Source Type: research

Organic and conventional food: comparison and future research
Conclusions:Nutritional properties, the “environmental friendly” concept and the consumer perception aspects were analyzed to compare organic and conventional food. In general, non-significant differences in nutrient properties and carbon food prints between organic and conventional food have been observed, even if for the both aspects significant sensitivity and uncertainty are present and specific analysis to assess them are mandatory. Consumers perceive the organic food more valued even if relatively higher prices and poorer availability of organic products compared with their conventional counterparts could...
Source: Trends in Food Science and Technology - December 27, 2018 Category: Food Science Source Type: research

Functional Categorisation of Dietary Fibre in Foods: Beyond ‘Soluble’ vs ‘Insoluble’
Conclusions: The physicochemical properties of dietary fibre components that are relevant to digestive tract functionality can be classified under the headings of binding, structuring, and transport barriers. Major nutritional outcomes such as control of macronutrient digestion or the nature of residual digesta that are available for fermentation by the large intestinal microbiota depend on combinations of these physicochemical properties in ways which are not readily reflected by a soluble vs insoluble fibre definition. An alternative approach is proposed based on 2D mapping of dietary fibre materials as a function of mol...
Source: Trends in Food Science and Technology - December 24, 2018 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: January 2019Source: Trends in Food Science & Technology, Volume 83Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 21, 2018 Category: Food Science Source Type: research

Factors affecting consumers' adherence to gluten-free diet, a systematic review
Publication date: Available online 18 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Vilma Xhakollari, Maurizio Canavari, Magda OsmanAbstractBackgroundThe gluten-free market is expanding rapidly. The reasons for this reflect a growing interest in adopting a gluten-free diet (GFD). This is partly explained by an increasing number of people diagnosed with Celiac Disease (CD), but also because of public perceptions that a GFD is a healthy diet option. However, products specifically marketed as gluten-free (GF) are reduced in several sensorial characteristics, are more expensive, and have lower nutritio...
Source: Trends in Food Science and Technology - December 19, 2018 Category: Food Science Source Type: research

Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review
Publication date: Available online 13 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Siewe Fabrice Bruno, Franck Junior Anta Akouan Ekorong, Sandesh S. Karkal, M.S.B. Cathrine, Tanaji G. KudreAbstractBackgroundSeafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as protein, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering...
Source: Trends in Food Science and Technology - December 14, 2018 Category: Food Science Source Type: research

Low dose effects challenge the evaluation of endocrine disrupting chemicals
Publication date: Available online 13 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Laura N. VandenbergAbstractEndocrine disrupting chemicals (EDCs) are found in a range of consumer products including food and food packaging. Both observational and experimental studies suggest that EDCs present in food and consumer products can contribute to diseases. This commentary reviews the current state of knowledge on EDCs including the available infrastructure to evaluate these compounds and limitations to standardized tests used in regulatory toxicology. I then identify the research and technological needs...
Source: Trends in Food Science and Technology - December 13, 2018 Category: Food Science Source Type: research

Prevention of melanosis in crustaceans by plant polyphenols: A review
Publication date: Available online 11 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Thanasak Sae-leaw, Soottawat BenjakulAbstractBackgroundCrustaceans, especially shrimp, prawn, crab and lobsters are economically important species with high market value because of their high demand. Nevertheless, crustaceans are perishable with a short shelf-life. It is prone to deterioration after capture, particularly during handling, processing and storage. Melanosis or black spot development in crustaceans is one of the most serious problems, causing the adverse impact on sensory properties and consumer accepta...
Source: Trends in Food Science and Technology - December 11, 2018 Category: Food Science Source Type: research

Novel Techniques for Evaluating Freshness Quality Attributes of Fish: A Review of Recent Developments
Publication date: Available online 5 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Leilei Wu, Hongbin Pu, Da-Wen SunAbstractBackgroundFishery plays an important role in providing abundant nutrition for consumers as well as in international trade and foreign exchange earner. Due to the abundant endogenous enzymes and psychrophilic bacteria in fish bodies and the fragile organization of fish, fish and fish products are easily perishable and are affected by pre-harvest and postmortem factors, thus decreasing their value. It is thus significant to evaluate fish freshness in an effective and timely mann...
Source: Trends in Food Science and Technology - December 6, 2018 Category: Food Science Source Type: research

The positive impacts of microbial phytase on its nutritional applications
Publication date: Available online 5 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Hai-Yan Song, Aly Farag El Sheikha, Dian-Ming HuABSTRACTPhytic acid is the main reservoir of phosphorous in plants and accounts for more than 80% of the total phosphorous in cereals. It is well known to possess anti-nutritional behavior because it has bound positively charged proteins and multivalent cations or minerals in foods. Therefore, phytic acid and its salts have been considered as a threat in the human diet. However, we should not ignore their potential health benefits, e.g., anticancer and antioxidant agent...
Source: Trends in Food Science and Technology - December 5, 2018 Category: Food Science Source Type: research

Nanoimaging of Food Proteins by Atomic Force Microscopy. Part II: Application for Food Proteins from Different Sources
Publication date: Available online 1 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Cuiping Shi, Yuning He, Mengzheng Ding, Yifen Wang, Jian ZhongStructured AbstractsBackgroundFood proteins are pivotal proteins for human nutritional intake. Common food proteins are mainly from four types of food sources: animal, botanical, Macro-algae, and microorganisms. AFM has been successfully and broadly applied in the field of food protein research. Among the AFM application methods, nanoimaging is the most popular method for food protein research.Scope and approachThis review focuses on the application progre...
Source: Trends in Food Science and Technology - December 2, 2018 Category: Food Science Source Type: research

Nanoimaging of Food Proteins by Atomic Force Microscopy. Part I: Components, Imaging Modes, Observation Ways, and Research Types
Publication date: Available online 1 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Cuiping Shi, Yuning He, Mengzhen Ding, Yifen Wang, Jian ZhongStructured AbstractsBackgroundSince atomic force microscopy (AFM) was developed in 1985, AFM has become an important nanotech tool to analyze the morphological properties and mechanical properties of proteins. In the past three decades, many food scientists used AFM to analyze food proteins and to comprehensively understand the relationship between the structure and the function of food proteins.Scope and approachThis review focuses on the application of fo...
Source: Trends in Food Science and Technology - December 2, 2018 Category: Food Science Source Type: research

Structure, properties, and potential applications of waxy tapioca starches – A review
Publication date: Available online 30 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Chao-Feng Hsieh, Weichang Liu, Judith K. Whaley, Yong-Cheng ShiABSTRACTBackgroundWaxy tapioca starches, successfully developed less than two decades ago, have unique functionalities. In Africa, cassava is principally used as a staple food, whereas in Asia, cassava is mostly processed into starch. Tapioca starches, which are isolated from cassava, are heavily traded comparable to maize, potato and wheat starches.Scope and approachThis review aims to highlight the properties of waxy tapioca starches compared to normal...
Source: Trends in Food Science and Technology - December 2, 2018 Category: Food Science Source Type: research

Atomic Force Micrscopy techniques to investigate activated food packaging materials
ConclusionsAFM is largely used to characterize (bio)plastic materials for food packaging but also the comprehension of materials modification due to their activation is approached by using AFM, frequently combined to others instrumental analysis. In particular, even though AFM is basically used for topographical analysis of activated plastic materials, new and advanced AFM analysis are carried out for the characterization of different chemical and physical properties. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 2, 2018 Category: Food Science Source Type: research

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract
ConclusionsIn the oral cavity, the pH condition and enzymes secreted from bacteria may lead to the hydrolysis of anthocyanins to phenolic acids or the corresponding aglycones. However, anthocyanins are relatively stable and can be absorbed in the stomach with only a small portion being hydrolyzed. The intestine is the main site for the metabolism and absorption of anthocyanins where microbiota and alkaline condition could catabolize anthocyanins into small molecular phenolic acids and aldehydes. Both anthocyanins and their degraded products can be transported through the intestinal epithelium via passive diffusion or activ...
Source: Trends in Food Science and Technology - November 30, 2018 Category: Food Science Source Type: research

Non-covalent dietary fiber - polyphenol interactions and their influence on polyphenol bioaccessibility
Publication date: Available online 28 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Lidija Jakobek, Petra MatićAbstractBackgroundPolyphenolic compounds have shown many potentially positive bioactivities. But these beneficial effects depend on the amount of polyphenols accessible for absorption in the upper or lower parts of the digestive tract (bioaccessibility) or on the amount actually absorbed. Dietary fibers can interact with polyphenols in the digestive tract creating associations with them, which might influence polyphenol bioaccessibility in the digestive tract and therefore their bioactivi...
Source: Trends in Food Science and Technology - November 29, 2018 Category: Food Science Source Type: research

Application of atomic force microscopy in food science
Publication date: January 2019Source: Trends in Food Science & Technology, Volume 83Author(s): Jian Zhong, Xichang Wang, Paul M. Finglas, Yifen Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 29, 2018 Category: Food Science Source Type: research

Cocoa flavanols and blood pressure reduction: Is there enough evidence to support a health claim in the United States?
Conclusions: Nine out of the 17 studies reported a BP-lowering effect of cocoa flavanols. This indicates the evidence of cocoa flavanols on BP reduction was conflicting. Only a few studies presented as high quality. The optimal dose of cocoa flavanols and long-term effect of cocoa flavanols on BP remain to be clarified. Therefore, within the US health claims system, an authorized health claim should not be passed, but a qualified health claim that is supported by low evidence may be attributed to cocoa flavanols and BP reduction. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 28, 2018 Category: Food Science Source Type: research

Editorial: Application of Atomic Force Microscopy in Food Science
Publication date: Available online 23 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhong, Xichang Wang, Paul Finglas, Yifen Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 24, 2018 Category: Food Science Source Type: research

Lactitol: Production, Properties, and Applications
Publication date: Available online 22 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Sergio I. Martínez-Monteagudo, Maryam Enteshari, Lloyd MetzgerAbstractLactitol is a sugar alcohol or polyol obtained from the catalytic hydrogenation of lactose. Although lactitol is commonly used to deliver sweetness at low caloric value, lactitol is a multipurpose compound having various applications in the field of food, dairy, and pharmaceutical. This review is aimed at discussing key functional properties of lactitol and their applications thereof. A number of applications have been reported for lactitol...
Source: Trends in Food Science and Technology - November 22, 2018 Category: Food Science Source Type: research

Complimenting Gluten Free Bakery Products with Dietary Fiber: Opportunities and Constraints
This article covers the challenges faced by the food industry while complementing GF products with DF and the effect of DF on the techno-functional properties of the products with reference to GF products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 21, 2018 Category: Food Science Source Type: research

Strategies for enrichment and purification of polyphenols from fruit-based materials
Publication date: Available online 20 November 2018Source: Trends in Food Science & TechnologyAuthor(s): N.P. Kelly, A.L. Kelly, J.A. O'MahonyAbstractBackgroundPolyphenols are important components of plants, and contribute to colour, aroma and taste, as well as having many other functions. In recent years, considerable research has been conducted on polyphenols in foods, focusing on their bioavailability, metabolism and biological effects. This was driven by results of epidemiological studies which showed that diets rich in plant foods are associated with decreased incidence of cancer and heart diseases. Fruits are ric...
Source: Trends in Food Science and Technology - November 21, 2018 Category: Food Science Source Type: research

Mulberry: A review of bioactive compounds and advanced processing technology
Publication date: Available online 15 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Teng-Gen Hu, Peng Wen, Robert J. Linhardt, Sen-Tai Liao, Hong Wu, Yu-Xiao ZouAbstractBackgroundHistorically, mulberry has been effectively used as a traditional medicine in Asia for the treatment of various infectious and internal diseases. It is a rich source of bioactive compounds that can promote human health. However, to date, it has not been officially or scientifically recognized because of a lack of accepted and standardized methodology for its evaluation. Numerous studies have been conducted by applying mode...
Source: Trends in Food Science and Technology - November 16, 2018 Category: Food Science Source Type: research

Promising Effects of β-Glucans on Glyceamic Control in Diabetes
Publication date: Available online 16 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Rukiye BOZBULUT, Nevin SANLİERAbstractDiabetes is a global burden and a significant public health problem all over the world with an increasing incidence. One of the important factors to prevent and treat diabetes is nutritional therapy. Epidemiological and short-term interventional studies emphasise the association between higher fibre intake and improvements in lipid profile as well as fasting and postprandial glycaemic control. Soluble fibres are more effective for management of diabetes, obesity, dyslipidaemia,...
Source: Trends in Food Science and Technology - November 16, 2018 Category: Food Science Source Type: research

Recent understanding of starch biosynthesis in cassava for quality improvement: A review
Publication date: Available online 16 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Piengtawan Tappiban, Duncan R. Smith, Kanokporn Triwitayakorn, Jinsong BaoAbstractBackgroundStarch is the most important carbohydrate source of plant species. Both amylose and amylopectin are components of starch whose content and structures contribute to its unique properties used in food processing and industrial applications. Cassava (Manihot esculenta Crantz) is a starchy root crop used as a staple food for human consumption in tropical and sub-tropical regions, as well as in numerous industrial applications. St...
Source: Trends in Food Science and Technology - November 16, 2018 Category: Food Science Source Type: research

DNAFoil: novel technology for the rapid detection of food adulteration
Publication date: Available online 12 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Aly Farag El SheikhaABSTRACTAdulteration in food is a menace, which all of us face since the beginning of civilization, as it not only decreases the quality of food products but also results in a continuing problem with significant consequences for human health and economic damage. Hence, the detection of food adulteration became an essential requirement for ensuring both the quality and safety of foods. Indeed, the current sophisticated lab methodologies are accurate and reliable, but their disadvantages are time-c...
Source: Trends in Food Science and Technology - November 14, 2018 Category: Food Science Source Type: research

Establishing common ground - bridging health care professionals and food safety experts in public communication
Publication date: Available online 13 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Lars Münter, Anders Miki BojesenAbstractOrganizational divides are causing silos and misunderstandings to flourish. Stronger cross-sectorial collaboration is needed – but needs also concrete policy to support such meetings, initiatives, and projects to happen. The One Health approach is good; but is not enough in being a concept for thought, it needs practical nourishment and the support of dialogue between stakeholders and experts.Four key tools might be joint physical meetings (conferences and seminars)...
Source: Trends in Food Science and Technology - November 14, 2018 Category: Food Science Source Type: research

Trends of Research on Polycyclic Aromatic Hydrocarbons in Food: A 20-year perspective from 1997 to 2017
Publication date: Available online 13 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Yaqing Sun, Shimin Wu, Guangyi GongAbstractBackgroundPolycyclic aromatic hydrocarbons (PAHs) are widely found in nature and accumulated, enriched, or produced in food through multiple paths, posing a great risk to human health. With more and more studies established on PAHs, it is essential to sort out the publications, analyze hotspots and indicate emerging trends as well.Scope and approachWe investigated 1110 studies originating from the Web of Science Core Collection in the field of “Food Science Technology...
Source: Trends in Food Science and Technology - November 14, 2018 Category: Food Science Source Type: research

Biotechnological potential of yeasts in functional food industry
Conclusions: The current review summarizes the importance of yeast in the production of functional food and development of bioprocesses for the production of high value nutraceuticals. The review also highlights the importance of yeast as a single starter as well as a component of mixed starter cultures in production of bioactive metabolites. However, there is a need of exploration of novel yeast strains that have the ability to produce novel and efficient biocatalysts from traditional fermented foods for advances in food industry bioprocesses. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 14, 2018 Category: Food Science Source Type: research