Editorial Board and Contents
Publication date: December 2018Source: Trends in Food Science & Technology, Volume 82Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 14, 2018 Category: Food Science Source Type: research

Fresh extra virgin olive oil, with or without veil
ConclusionsThe role of the different components of fresh veiled EVOOs on the colloidal stability is far from being well known. The physiochemical state of veiled VOO may explicate the seeming contradictions on benefits from its dispersed matter. The hypothesis thatamphiphilic moleculespresent in veiled VOO may locate at the interface of colloidal water bags, is suggested. They likely may form apseudo-layer, protecting the inner content to some extent. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 12, 2018 Category: Food Science Source Type: research

Food in the Bioeconomy
Publication date: Available online 9 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Hordur G. Kristinsson, Hrönn Ólína JörundsdóttirAbstractEnsuring food security and food safety in a future facing the foreseen grand global challenges will be challenging, where they at the same time open up a wealth of opportunities. Further advancing the bioeconomy is a key tool to tackle these very complex challenges and at the same time lead to sustainable economic growth. Significant changes and different approaches are needed to meet the needs and demands of our future consumers. ...
Source: Trends in Food Science and Technology - November 11, 2018 Category: Food Science Source Type: research

The new trends and challenges for sensory and consumers sciences: outcomes from EUROSENSE 2018, a sense of taste
Publication date: Available online 10 November 2018Source: Trends in Food Science & TechnologyAuthor(s): M. Pedrotti (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 11, 2018 Category: Food Science Source Type: research

From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota
Publication date: Available online 8 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Tihana Žugčić, Radhia Abdelkebir, Cristina Alcantara, María Carmen Collado, Jose Vicente García-Pérez, Antonio J. Meléndez-Martínez, Anet Režek Jambrak, José M. Lorenzo, Francisco J. BarbaAbstractBackgroundThe beneficial effects of olive leaves are known from ancient times. In this regard, both the olive leaves and the different preparations obtained from them (e.g. infusions, extracts) have been traditionally used for the treatment of various diseases or to alleviate the...
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
Conclusions: Recent research has established that colloidal particles of various types are capable of accumulating at water–water interfaces. These include such entities as solid spherical particles (silica, polystyrene, protein), microorganisms, anisotropic clay particles, cellulose nanorods, deformable microgel particles, and protein-stabilized emulsion droplets. In principle, the protective effect of these particles against interfacial deformation and disruption is explicable using the same conceptual framework as applies to the more familiar Pickering-stabilized oil/water emulsions. Effective particle-based stabi...
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Application of propolis in antimicrobial and antioxidative protection of food quality – A review
Publication date: Available online 9 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Katarzyna Pobiega, Karolina Kraśniewska, Małgorzata GniewoszAbstractBackgroundAs a natural bioproduct obtained from beekeeping, propolis – with its antimicrobial and antioxidative properties – can be used in food production.Scope and approachThis review discusses methods for obtaining propolis extracts (EP), application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic po...
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin
ConclusionsHow inactivation is determined may affect results, however efficacy of freezing and heating depends on parasite species and developmental stage, as well as temperature and time conditions. Cooking at core temperature 60 – 75 °C for 15 – 30 min inactivates parasites in most matrices. Freezing at -21 °C for 1 – 7 days generally inactivates parasites in FoAO, but cannot be relied upon in home situations. Parasitic stages are sensitive to 2 – 5 % NaCl, often augmented by lowering pH. Gamma irradiation at>0.1 – 0.5 kGy is effective for fish parasites, except Anisakis (10 kGy);...
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Ginseng: a dietary supplement as immune-modulator in various diseases
Publication date: Available online 9 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Muhammad Riaz, Najm Ur Rahman, Muhammd Zia-Ul-Haq, Hawa ZE. Jaffar, Rosana ManeaAbstractBackgroundMechanistic studies suggest that ginseng, as dietary supplement, plays a key role in disease prevention by modulating the immune function of human body. The root of Panax ginseng and Panax quinquefolius (Family: Araliaceae) are commonly known as ‘ginseng’. Ginseng roots are well known for their high content of saponins, ginsenosides, phenolic compounds, including carbohydrates and carotenoids. In recent years...
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Food Raw Materials and Food Production Occurrences of Deoxynivalenol in Different Regions
Conclusion. DON contamination in food is a serious problem worldwide. Infants and children are susceptible to the high risk of DON exposure, which is harmful to their growth and development. Otherwise, masked DON also represents potential health risks to the population. Last but not least, the study further emphasizes strict and food security policies are needed all over the world. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 9, 2018 Category: Food Science Source Type: research

Sweet potato roots: unrevealing an old food as a source of health promoting bioactive compounds – A review
Conclusions: SP roots should be considered a healthy food option for use in different domestic meal preparations as well as for use by food industry as a functional ingredient for formulation of added-value food products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 8, 2018 Category: Food Science Source Type: research

Reformulating foods to meet current scientific knowledge about salt, sugar and fats
Conclusions: Some European legislation addresses food reformulation by setting maximum levels for certain food components or by defining health targets. Currently, there are ongoing initiatives in the EU, led by industries and governments and based on the most recent research, that include programs and strategies to reduce or replace salt, fat and sugar content to make foods more nutritionally balanced. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 4, 2018 Category: Food Science Source Type: research

Cereal biopolymers for nano- and microtechnology: a myriad of opportunities for novel (functional) food applications
Publication date: Available online 31 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Iris J. JoyeAbstractBackgroundCereal biopolymers are widely available, inexpensive and versatile molecules used for nano- and microtechnology applications that will shape the future of our daily food. The way in which we currently produce and consume food is not sustainable and a food revolution is needed to meet current and future challenges in terms of ensuring a healthy, affordable diet, food safety, sustainability and security while not compromising on quality. As plant-derived molecules cereal biopolymers fit in...
Source: Trends in Food Science and Technology - November 1, 2018 Category: Food Science Source Type: research

The effects of mycotoxin patulin on cells and cellular components
Publication date: Available online 31 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Srinivasan Ramalingam, Ashutosh Bahuguna, Myunghee KimAbstractBackgroundSeveral fungal taxa, including Aspergillus, Byssochlamys, and Penicillium species produce the mycotoxin patulin in contaminated food materials. Patulin is an unsaturated heterocyclic lactone that strongly reacts with thiol groups of macromolecules and causes serious health problems in humans and animals. Due to the high toxicity of patulin, many toxicological regulatory organizations around the world have set a maximum limit for patulin levels in...
Source: Trends in Food Science and Technology - October 31, 2018 Category: Food Science Source Type: research

Corrigendum to “Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing” [Trends in Food Science and Technology 82 (2018) 1–7]
Publication date: December 2018Source: Trends in Food Science & Technology, Volume 82Author(s): Paola Tosi, Jibin He, Alison Lovegrove, Irene Gonzáles-Thuillier, Simon Penson, Peter R. Shewry (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 22, 2018 Category: Food Science Source Type: research

Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization
ConclusionsScientific evidence shows that pasteurization is so far, the primary, incontrovertible safeguard for milk and it only slightly alters the nutritive and organoleptic profile of milk. There are a number of novel technologies, which seem to be milder and if properly optimized in the near future may serve as suitable alternatives to pasteurization. It is anticipated that these technologies or a reasonable combination of key processes, will enable the production of milk and milk products that are microbiologically safe, yet publicly accepted. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 20, 2018 Category: Food Science Source Type: research

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
Publication date: Available online 16 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Belén Gómez, Francisco J. Barba, Rubén Domínguez, Predrag Putnik, Danijela Bursać Kovačević, Mirian Pateiro, Fidel Toldrá, Jose M. LorenzoAbstractBackgroundMeat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants th...
Source: Trends in Food Science and Technology - October 17, 2018 Category: Food Science Source Type: research

A minireview of effects of white tea consumption on diseases
Publication date: Available online 11 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Nevin Sanlier, İlker Atik, Azize AtikAbstractTea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves.Green tea and white tea are not fermented, black tea is full fermented and oolong tea is semi-fermented. The most produced tea types in the world are black ...
Source: Trends in Food Science and Technology - October 12, 2018 Category: Food Science Source Type: research

Lean, six sigma and lean six sigma in the food industry: A systematic literature review
Conclusions: The review suggests that L&SSi are effective in the food industry context. Their implementation in the sector is still growing. Their use was found to reduce costs and increase productivity. Human factors and the food industry characteristics were identified as the main barriers to implementing these initiatives. Future research to investigate the degree that L&SSi practices were adopted in the food industry and to identify the best practices to implement these initiatives is suggested. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 12, 2018 Category: Food Science Source Type: research

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Publication date: Available online 11 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Noemí Echegaray, Belén Gómez, Francisco J. Barba, Daniel Franco, Mario Estévez, Javier Carballo, Krystian Marszałek, Jose M. LorenzoAbstractBackgroundChestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used a...
Source: Trends in Food Science and Technology - October 11, 2018 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: November 2018Source: Trends in Food Science & Technology, Volume 81Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 11, 2018 Category: Food Science Source Type: research

Selected commercial plants: A review of extraction and isolation of bioactive compounds and their pharmacological market value
Conclusions.The aim of this review is to collate and present information on the identification, extraction, and isolation of the most widely used bioactive compounds from selected commercial medicinal plants, thereby providing a useful resource for medicinal scientists and pharmaceutical and food-related industries seeking to generate high yields at low cost to meet market requirements. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 10, 2018 Category: Food Science Source Type: research

Encapsulation systems for lutein: A review
Conclusions: Though lutein-loaded encapsulation systems are extensively explored in this review, emulsions are of the most interest in industry as they are cost efficient and can be designed to increase the stability of lutein by selecting the proper emulsifiers and emulsification techniques. Despite the extensive amount of research carried out on the encapsulation of hydrophobic bioactive molecules such as lutein, there are still opportunities to develop encapsulation systems that further protect these molecules during storage and also increase their bioavailability after ingestion. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - October 10, 2018 Category: Food Science Source Type: research

Metal oxide-based nanocomposites in food packaging: applications, migration, and regulations
Publication date: Available online 22 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Coralia V. Garcia, Gye Hwa Shin, Jun Tae KimAbstractBackgroundMost nanotechnology applications for food packaging involve the use of silver nanoparticles or nanoclay. However, other nanomaterials can also be incorporated into packaging. Metal oxide nanoparticles have been added to petroleum-based and biopolymers to produce nanocomposites with enhanced mechanical and barrier properties, and their antimicrobial effects have also been reported. However, migration of nanoparticles from packaging is of concern because o...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Valorisation of pineapple wastes for food and therapeutic applications
Publication date: Available online 25 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Shivali Banerjee, Vijayaraghavan Ranganathan, Antonio Patti, Amit AroraAbstractBackgroundFruit and vegetable processing industries account for the largest segment of food waste which is produced worldwide. The disposal of this waste requires a huge capital investment, majority of which is the transportation costs. This results in dumping and burning of these wastes in open fields.Scope and approachIn this review, we have focussed on the valorisation schemes to extract valuable biomolecules from pineapple on-farm an...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication
Publication date: Available online 27 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Nicolai Zederkopff Ballin, Kristian Holst LaursenAbstractThe use of non-targeted analytical methods in food authentication has rapidly increased during the past decade. Non-targeted analyses are now used for a plethora of different food commodities but also across several scientific disciplines. This has brought together a mixture of analytical traditions and terminologies. Consequently, the scientific literature on food authentication often includes different approaches and inconsistently used definitions and nome...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Challenges and solutions of optical-based nondestructive quality inspection for robotic fruit and vegetable grading systems: A technical review
Publication date: November 2018Source: Trends in Food Science & Technology, Volume 81Author(s): Baohua Zhang, Baoxing Gu, Guangzhao Tian, Jun Zhou, Jichao Huang, Yingjun XiongAbstractBackgroundOptical techniques, including computer vision, spectral imaging, near-infrared technology and other emerging imaging and spectroscopy techniques, have been rapidly developing and widely applied in fruit and vegetable grading systems for nondestructive quality inspecting and grading over the past decades. However, automatic detection of quality and grading is still difficult due to some still existing challenges, which are the key...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
Publication date: November 2018Source: Trends in Food Science & Technology, Volume 81Author(s): Rocio Campos-Vega, Karen H. Nieto-Figueroa, B. Dave OomahAbstractBackgroundCocoa Pod Husk (CPH) is the main by-product from the coca industry constituting 67–76% of the cocoa fruit weight. This waste represents an important, and challenging, economic, environmental renewable opportunity, since ten tons of wet CPH are generated for each ton of dry cocoa beans.Scope and approachThis review highlights the value that can be added to this industrial co-product to generate new pharmaceutical, medical, nutraceuticals or funct...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

A review on technological parameters and recent advances in the fortification of processed cheese
Publication date: November 2018Source: Trends in Food Science & Technology, Volume 81Author(s): Grace Talbot-Walsh, David Kannar, Cordelia SelomulyaAbstractBackgroundAlthough the consumption of processed foods is growing in overseas markets, the increased awareness of consumers to health and wellbeing in recent years has led to a decline in the growth of processed food sales in the Western market. The added pressure on the food manufacturing industry to increase the perceived healthiness of processed foods has opened up new market potential in the area of fortified processed foods, such as processed cheeses.Scope and a...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Reciprocal interactions between resveratrol and gut microbiota deepen our understanding of molecular mechanisms underlying its health benefits
Publication date: November 2018Source: Trends in Food Science & Technology, Volume 81Author(s): Liang Shen, Hong-Fang JiAbstractBackgroundResveratrol is a stilbene-based phytochemical, which possesses multiple pharmacological activities. However, the low bioavalibility of resveratrol mystifies its pharmacology.Scope and approachWe discussed the reciprocal interactions of resveratrol with gut microbiota as investigated by in vitro, animal models as well as humans studies.Key findings and conclusionsThe first part described the current in vitro and in vivo evidence concerning the modulative effect of resveratrol on gut m...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
Publication date: December 2018Source: Trends in Food Science & Technology, Volume 82Author(s): Paola Tosi, Jibin He, Alison Lovegrove, Irene Gonzáles-Thuillier, Simon Penson, Peter R. ShewryAbstractBackgroundWheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy endosperm accounts for about 80% of the grain dry weight, the miller aims to achieve flour yields approaching this value.Scope and approachBioimaging can be combined with biochemical analysis of fractio...
Source: Trends in Food Science and Technology - October 5, 2018 Category: Food Science Source Type: research

Advanced Glycation End-products (AGEs) in Foods and Their Detecting Techniques and Methods: A Review
Publication date: Available online 19 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Qingyi Wei, Ting Liu, Da-Wen SunAbstractBackgroundAdvanced glycation end-products (AGEs) are a sort of complex products formed by the Maillard reaction between the carbonyls of reducing sugars and the free amino groups of amino acids. Some of AGEs ingested through foods accumulate in human body, causing a series of chronic diseases. However, due to the complex and varied structures, there is lack of systematic reviews on dietary AGEs.Scope and approachThis paper summarizes the aspects of AGE formation, influencing ...
Source: Trends in Food Science and Technology - September 21, 2018 Category: Food Science Source Type: research

MEMBRANE-BASED technologies as an emerging tool for separating high-added-value compounds from natural products
Publication date: Available online 15 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Roberto Castro-Muñoz, Vlastimil FílaAbstractOver the last decades, the exploration of new natural sources for obtaining valuable compounds, which can be used in food technology, has been a research challenge. Several natural products such as fruits, juices, natural extracts, etc., have been proposed. Today, many different technologies are being tested to carry out the extraction of different high-added value compounds (nutraceuticals, phenolic compounds, antioxidants, anthocyanins, saccharides), in wh...
Source: Trends in Food Science and Technology - September 16, 2018 Category: Food Science Source Type: research

Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: a review
Publication date: Available online 14 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Zeineb Nhouchi, Eliot Patrick Botosoa, Romdhane KarouiAbstractBackgroundSensorial, nutritional and microbiological deteriorations of alveolar bakeries are mostly hazardous for producers that are threatened by the loss of consumers’ confidence and market shares. These alterations induce loss of the freshness, which is the first feature of purchasing. Hence, monitoring the quality of baked products has been determined by using different analytical techniques (e.g., rheology, chromatography, sensory analyses, et...
Source: Trends in Food Science and Technology - September 15, 2018 Category: Food Science Source Type: research

Microbial food safety in the 21st century: emerging challenges and foodborne pathogenic bacteria
Publication date: Available online 13 September 2018Source: 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 - September 14, 2018 Category: Food Science Source Type: research

Future challenges in seafood chemical hazards: research and infrastructure needs
Publication date: Available online 14 September 2018Source: Trends in Food Science & TechnologyAuthor(s): António Marques, Ana L. Maulvault, Maria Leonor NunesAbstractBackgroundSeafood safety is a priority for all stakeholders associated with supply and consumption. Outbreaks and recalls caused by microbial pathogens, toxins from harmful algal blooms and xenobiotics are attributed to contaminated seafood, leading to considerable public health and economic burdens. Yet, the complexity of seafood safety management systems in a dynamic global market affected by climate change and driven by market demands, urges the...
Source: Trends in Food Science and Technology - September 14, 2018 Category: Food Science Source Type: research

Biotechnological Routes for Transglutaminase Production: Recent Achievements, Perspectives and Limits
This article reviews the application of biotechnological routes in transglutaminase (TGase) production. The nature sources and industrial production of TGase were discussed in this review. Furthermore, the potential of biotechnological routes for TGase production was highlighted. Metabolic engineering of microorganisms is exemplified for biotechnological synthesis of TGase. The drawbacks as well as improvements of the production of TGase via biotechnological routes were also discussed.Key findings and conclusionsBiotechnological routes provide the possible measures to heterologous expression of TGase. After decades of effo...
Source: Trends in Food Science and Technology - September 14, 2018 Category: Food Science Source Type: research

Removing and detoxifying methods of patulin: A review
This article reviews the latest development in the removal and detoxification of patulin using physical, chemical, and biological methods, points out their disadvantages, summarizes the degradation products and their safety of patulin, and draws the degradation pathway of patulin. Presently, no any singular method is ideal in removing or detoxifying patulin in foods, and a combination of various methods may be the better choice. Meanwhile, more attention should be paid to developing the advanced detoxification equipments during exploring the detoxification methods of patulin. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 14, 2018 Category: Food Science Source Type: research

Food smuggling and trafficking: the key factors of influence
Publication date: Available online 12 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Jan Mei Soona, Louise ManningAbstractBackgroundFood smuggling and food trafficking are terms not currently defined in the food literature. This work sought to determine how such definitions could be developed in order to inform future research and surveillance activity.Scope and ApproachThe concept of food smuggling and food trafficking is considered, and regulatory food surveillance data for illegal and unauthorised imports and food trade incidents (n=347) into the European Union (EU) between 1987 and 2017 is expl...
Source: Trends in Food Science and Technology - September 13, 2018 Category: Food Science Source Type: research

An Introduction to Current Food Safety Needs
Publication date: Available online 12 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Katherine Flynn, Begoña Pérez Villarreal, Alejandro Barranco, Nastasia Belc, Bryndis Bjornsdottir, Vincenzina Fusco, Sandra Rainieri, Sigrun Elsa Smaradottir, Irina Smeu, Paula Teixeira, Hrönn Ólína JörundsdóttirAbstractFood safety is embedded in food-related problems, and in proposeed solutions. Despite continuous investment, the WHO estimates 23 million cases of foodborne illness and 5,000 deaths in Europe every year and Europeans are not confident in the food system. ...
Source: Trends in Food Science and Technology - September 13, 2018 Category: Food Science Source Type: research

Biomimetic Plant Foods: Structural design and functionality
ConclusionsPlant foods are hierarchically assembled in nature. During processing and GI digestion, they are disassembled to enable liberation and assimilation of nutrients and bioactive molecules contained within the food matrix. The assembly and disassembly are linked to a hierarchy of structure in plant foods within which different levels (molecule, polymer, cell wall, cell, tissue, organ) and their interactions can modulate nutrient bioaccessibility and digestion. Inspired by nature, BPFs can be engineered to deliver in-body functionality. The emerging trend of biomimetics will potentially pave the way for the future of...
Source: Trends in Food Science and Technology - September 13, 2018 Category: Food Science Source Type: research

Current research on cellobiose 2-epimerase: enzymatic properties, mechanistic insights, and potential applications in the dairy industry
ConclusionsCE is attractive because this enzyme can convert lactose into its epimeric and isomeric forms, epilactose and lactulose, respectively. Epilactose and lactulose are candidate functional food materials that confer significant economic value to CE in the dairy industry. Although a broad range of CEs from different mesophilic and thermophilic microorganisms have been characterized, the present knowledge about the relationship between the function and structure of CE is limited and not connected to further genetic modifications for potential CE applications. Thus, more attention has been paid to the midstream and dow...
Source: Trends in Food Science and Technology - September 11, 2018 Category: Food Science Source Type: research

Fractionation of polysaccharides by gradient non-solvent precipitation: A review
ConclusionsThis paper provides comprehensive and detailed directions for how to fractionate a new polysaccharide using this method. It is suggested to select a suitable non-solvent and establish the fractionation procedure according to the curve of the polysaccharide recovery as a function of the non-solvent concentration. Fractionation by gradient non-solvent precipitation is based on the difference in solubility of polysaccharides. Therefore, fractionation may be affected by the precipitation conditions and those factors that can affect the solubility of polysaccharides. During fractionation, those factors that negativel...
Source: Trends in Food Science and Technology - September 11, 2018 Category: Food Science Source Type: research

Chemical and biological properties of feijoa (Acca sellowiana)
Conclusions: Fejioa contains a range of bioactive components such as phenolic acids and flavonoids, dietary fibre, vitamin C, potassium, and essential oils. These compounds contribute to a range of claimed health effects, including antioxidant, anti-inflammatory, and antimicrobial activities of feijoa extracts. Consumption of fresh feijoa fruit should be moderate due to the presence of a relatively high level of soluble oxalate. Overall, feijoa has great potential to be developed as a sustainable crop. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 11, 2018 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: October 2018Source: Trends in Food Science & Technology, Volume 80Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 11, 2018 Category: Food Science Source Type: research

Is gut microbiota a relevant and competitive dietary target for cardio-metabolic health? Proceedings of an expert workshop
This report summarises an expert workshop assessing the gut microbiota as a relevant, feasible and competitive target for CMH benefits by dietary interventions. It summarises the expert presentations and overall view of participants on the current status and outlook, considering also implications for the food industry.Key findings and conclusionsChanging the gut microbiota by diet is possible, but an assessment of the impact on CMH risk is still needed, including clarifying advantages above other known dietary routes. The individual gut microbiota composition may in part determine the impact of diet and its effects on heal...
Source: Trends in Food Science and Technology - September 8, 2018 Category: Food Science Source Type: research

Focus on gluten free biscuits: ingredients and issues
Publication date: Available online 7 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Maria Di Cairano, Fernanda Galgano, Roberta Tolve, Marisa Carmela Caruso, Nicola CondelliAbstractBackgroundAround 1% of world population is affected by celiac disease. Celiacs are constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in many nutrients. In recent years, some breakthroughs have been made but there is still the need to provide better quality products to celiac people. Biscuits represent a good vehicle to distribute nutrients to celiac patients, because they are ...
Source: Trends in Food Science and Technology - September 7, 2018 Category: Food Science Source Type: research

The improvements of functional ingredients from marine foods in lipid metabolism
Publication date: Available online 5 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Teng Wang, Changhu Xue, Tiantian Zhang, Yuming WangABSTRACTHyperlipidemia with the characteristic of excessive blood lipid level is a risk factor for stroke, coronary heart disease, myocardial infarction, hypertension, impaired glucose tolerance, diabetes, sudden death, and so on. Therefore, we should pay more attention to the dangers of hyperlipidemia and look for natural lipid-lowering ingredients to prevent and relieve hyperlipidemia. In recent years, various studies have shown that active ingredients from marine...
Source: Trends in Food Science and Technology - September 7, 2018 Category: Food Science Source Type: research

Potentials and possible safety issues of using biorefinery products in food value chains
In conclusionIncreased resource efficiency via targeted biorefining, often employing enzymatic processing, may open the door to improved environmental sustainability and industrial competitiveness. Further, a biorefining agenda can create new jobs. Development of new business models may moreover pave the way for revenue sharing through the entire value chain. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 7, 2018 Category: Food Science Source Type: research

Colorimetric Sensor Arrays Based on Chemo-Responsive Dyes for Food Odor Visualization
Conclusions: The colorimetric sensor array technology offers an exciting method to establish the correlation between the output of a colorimetric sensor array and the odor components, thereby enabling visual quantification of odors. It provides a potential odor-image-based monitoring tool for the rapid, reliable and in-line assessment of food safety and quality.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 7, 2018 Category: Food Science Source Type: research