Stingless bee honey: quality parameters, bioactive compounds, health-promotion properties and modification detection strategies
Publication date: Available online 5 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Suelen Ávila, Márcia Regina Beux, Rosemary Hoffmann Ribani, Rui Carlos ZambiaziAbstractBackgroundHoney is a natural product produced and marketed worldwide by stingless bees and Apis bees. Both these types of honey contain unique and distinct compounds of variable nutritional and biological importance. Stingless bee honey is popular for its distinct sweetness, mixed with an acidic taste, and fluid texture; it has higher added value than Apis mellifera honey. Due to the relatively low output of stingles...
Source: Trends in Food Science and Technology - September 5, 2018 Category: Food Science Source Type: research

Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review
ConclusionsThis review focuses on recent studies related to nanotechnology and the nano and microencapsulation of essential oils. This study provides valuable insight that may be useful for identifying trends in the commercialization of nanotechnological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 5, 2018 Category: Food Science Source Type: research

Milk fatty acids and potential health benefits: An updated VISION
ConclusionsRecent investigations support that milk SFA should no longer be considered as a single group in terms of metabolism or negative effects in case of excess. Even they suggest that individual SFA possess specific properties associated with important physiological functions. Whole dairy products would also promote human health due to the presence of certain bioactive fatty acids. Among them, it is worth mentioning the maintenance of gut microbiota and weight control from short and medium-chain SFA, the essential role of branched-chain SFA in gut health at birth and the prevention of chronic inflammatory diseases by ...
Source: Trends in Food Science and Technology - August 30, 2018 Category: Food Science Source Type: research

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
ConclusionsXylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Seve...
Source: Trends in Food Science and Technology - August 30, 2018 Category: Food Science Source Type: research

Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology
Publication date: October 2018Source: Trends in Food Science & Technology, Volume 80Author(s): Alice Marciniak, Shyam Suwal, Nassim Naderi, Yves Pouliot, Alain DoyenAbstractBackgroundBioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic, antimicrobial, antioxidant, etc.) in both in vitro and in vivo models. Initially obtained from milk and egg products, BPs have now largely been obtained from food byproducts such as marine, animal and plant biomasses. Amongst the various strategies being developed for BPs production, en...
Source: Trends in Food Science and Technology - August 30, 2018 Category: Food Science Source Type: research

Enhancing enzymatic hydrolysis of food proteins and- production of bioactive peptides using high hydrostatic pressure technology
Publication date: Available online 22 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Alice Marciniak, Shyam Suwal, Nassim Naderi, Yves Pouliot, Alain DoyenAbstractBackgroundBioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic, antimicrobial, antioxidant, etc.) in both in vitro and in vivo models. Initially obtained from milk and egg products, BPs have now largely been obtained from food byproducts such as marine, animal and plant biomasses. Amongst the various strategies being developed for BPs produc...
Source: Trends in Food Science and Technology - August 23, 2018 Category: Food Science Source Type: research

Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
Publication date: Available online 21 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Daniel Ananey-Obiri, Lovie Matthews, Malak H. Azahrani, Salam A. Ibrahim, Charis M. Galanakis, Reza TahergorabiAbstractBackgroundDeep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with cor...
Source: Trends in Food Science and Technology - August 21, 2018 Category: Food Science Source Type: research

Salvia spp. plants-from farm to food applications and phytopharmacotherapy
Publication date: Available online 21 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Mehdi Sharifi-Rad, Beraat Ozcelik, Gökçe Altın, Ceren Daşkaya-Dikmen, Miquel Martorell, Karina Ramírez-Alarcón, Pedro Alarcón-Zapata, Maria Flaviana B. Morais-Braga, Joara N.P. Carneiro, Antonio Linkoln Alves Borges Leal, Henrique Douglas Melo Coutinho, Rabin Gyawali, Reza Tahergorabi, Salam A. Ibrahim, Razieh Sahrifi-Rad, Farukh Sharopov, Bahare Salehi, María del Mar Contreras, Antonio Segura-Carretero, Surjit SenAbstractSalvia is one of the largest genera of the family Lamia...
Source: Trends in Food Science and Technology - August 21, 2018 Category: Food Science Source Type: research

The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: a proposed validation workflow to bring about a harmonized approach
Conclusions; The present paper is devoted to review and assess the current state of the art with regards non-targeted mass spectrometry in food fraud detection within many food matrices and to propose a harmonized workflow for all such applications. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 21, 2018 Category: Food Science Source Type: research

A concise guide to active agents for active food packaging
ConclusionsActive packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 20, 2018 Category: Food Science Source Type: research

Structuring processes for meat analogues
Publication date: Available online 20 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Birgit L. Dekkers, Remko M. Boom, Atze Jan van der GootAbstractBackgroundAnimal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e. have similar product properties and sensory attributes, which is achieved by the fibrous nature of those products.Scope and approachThe techniques used to make fibrous products that mimic muscle meats are outlined and categorized based on their approach. The bottom-up approach refers to assem...
Source: Trends in Food Science and Technology - August 20, 2018 Category: Food Science Source Type: research

Advance in food-derived phospholipids: sources, molecular species and structure as well as their biological activities
ConclusionsFood-derived phospholipids have been isolated and characterized from various sources, including plant, animal, and aquatic sources. These phospholipids possess considerable differentiation in their molecular species and structure, owing to variations in the properties of the polar headgroup, the length of the fatty alkyl chain, and the degree of unsaturation. In particular, the molecular species of aquatic-source phospholipids show a substantial amount of n-3 polyunsaturated fatty acids, particularly EPA and DHA. The diversity in molecular species and structures results in different biological activities. Polar ...
Source: Trends in Food Science and Technology - August 19, 2018 Category: Food Science Source Type: research

Current Major Degradation Methods for Aflatoxins: A Review
ConclusionHowever, a fully and systematically discussion of the methods of detoxification for aflatoxins is still not available. Therefore, in the present review we briefly enumerate several traditional strategies, update newly methods, particularly the potential use of natural phytochemicals, and discuss some mechanisms during the detoxification period, summarizing merits and demerits of these methods. We suggest that this important information and our humble opinions could help researchers to understand the degradation of methods for aflatoxins.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 19, 2018 Category: Food Science Source Type: research

Emulsion electrospinning: Fundamentals, food applications and prospects
Publication date: Available online 18 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Cen Zhang, Fengqin Feng, Hui ZhangAbstractBackgroundIn the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges.Scope and approachEmulsion electrospinni...
Source: Trends in Food Science and Technology - August 18, 2018 Category: Food Science Source Type: research

Using starch molecular fine structure to understand biosynthesis-structure-property relations
ConclusionsThe underlying theory and data-fitting methodology can be used both to better understand starch biosynthesis, to see what structural features control functional properties and to deduce mechanisms for observed correlations. This enables raw materials to be chosen in non-empirical ways to select and process grains and other starch sources for improved foods and other products. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 17, 2018 Category: Food Science Source Type: research

Effect of plant extracts on the techno-functional properties of biodegradable packaging films
Conclusions: Recent investigations emphasis on the identification of extracts from various plant sources such as leaves, fruits, pomace, seeds, etc. for use in biodegradable polymers. Plant extracts represent an interesting ingredient for biodegradable food packaging material, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials aiming to extend shelf life and value to the product. This innovative food packaging concept has gaining interest among researchers due to its potential to provide food quality and safety measures. However, their inclusion in biodegradable films f...
Source: Trends in Food Science and Technology - August 14, 2018 Category: Food Science Source Type: research

Antibiotic resistance in foodborne bacteria
ConclusionsFood and food production may be a vehicle of antibiotic resistant bacteria and antibiotic resistance genes to humans that have a public health impact. Mobile genetic elements such as plasmids, transposons, have the ability to form hybrid elements interplaying with or from the environment and foodborne bacteria. These genetic structures are able to encode for resistance for many antibiotics, namely those that are last resort treatments for patients infected with multidrug resistant bacteria. Information, education and training, surveillance, monitoring, record-keeping, reduction of infection, legislation, optimiz...
Source: Trends in Food Science and Technology - August 11, 2018 Category: Food Science Source Type: research

Social norms and risk communication
Publication date: Available online 10 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Joachim Scholderer, Nina VeflenAbstractSocial norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in so...
Source: Trends in Food Science and Technology - August 11, 2018 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: September 2018Source: Trends in Food Science & Technology, Volume 79Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 10, 2018 Category: Food Science Source Type: research

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods
Publication date: Available online 6 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Mahdi Ghasemi-Varnamkhasti, Constantin Apetrei, Jesus Lozano, Amarachukwu AnyoguAbstractDevelopment and use of reliable and precise detecting systems in the food supply chain must be taken into account to ensure the maximum level of food safety and quality for consumers. Spoilage is a challenging concern in food safety considerations as it is a threat to public health and is seriously considered in food hygiene issues accordingly. Although some procedures and detection methods are already available for the determinatio...
Source: Trends in Food Science and Technology - August 7, 2018 Category: Food Science Source Type: research

Nepeta Species: From Farm to Food applications and Phytotherapy
Publication date: Available online 4 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Marco Valussi, Arun Kumar Jugran, Miquel Martorell, Karina Ramírez-Alarcón, Zorica Z. Stojanović-Radić, Hubert Antolak, Dorota Kręgiel, Ksenija S. Mileski, Mehdi Sharifi-Rad, William N. Setzer, María de la Luz Cádiz-Gurrea, Antonio Segura-Carretero, Bilge Şener, Javad Sharifi-RadAbstractPlant species have long been regarded as possessing the principal ingredients used in widely disseminated ethnomedical practices. Different surveys showed that medicinal plant species used ...
Source: Trends in Food Science and Technology - August 5, 2018 Category: Food Science Source Type: research

Curcumin based nanomedicines as efficient nanoplatform for treatment of cancer: New developments in reversing cancer drug resistance, rapid internalization, and improved anticancer efficacy
Publication date: Available online 1 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Shahzeb Khan, Muhammad Imran, Tariq Tahir Butt, Syed Wadood Ali Shah, Muhammad Sohail, Arif Malik, Srijit Das, Hnin Ei Thu, Aishah Adam, Zahid HussainAbstractBackgroundCancer is a group of diseases involving an abnormal growth of cells which tend to proliferate in an uncontrolled fashion and in some cases metastasize to the surrounding tissues (malignancy). Resistance to chemotherapy is typically intrinsic (heterogeneity); however, acquired resistance has also become prevelant due to multiple factors including expressi...
Source: Trends in Food Science and Technology - August 2, 2018 Category: Food Science Source Type: research

Avocado by-products: nutritional and functional properties
Publication date: Available online 1 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Rafael G. Araújo, Rosa M. Rodriguez-Jasso, Héctor A. Ruiz, Maria Manuela E. Pintado, Cristóbal Noé AguilarAbstractBackgroundAvocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America; avocado is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. Mexico harvests more than 30 % of avocados worldwide, representing the main producer a...
Source: Trends in Food Science and Technology - August 2, 2018 Category: Food Science Source Type: research

Lactulose: Properties, techno-functional food applications, and food grade delivery system
Publication date: Available online 1 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Majid Nooshkam, Afshin Babazadeh, Hossein JooyandehAbstractBackgroundEvery year, high volumes of whey are producing by dairy industries, which require significant capital investments to discard this highly reactive by-product and to reduce its adverse impacts on the environment. Protein recovery and also whey lactose transformation to biologically active and high added value compounds such as lactulose, are the suggested solutions to reduce these issues. Lactulose is a prebiotic sugar with versatile applications in foo...
Source: Trends in Food Science and Technology - August 1, 2018 Category: Food Science Source Type: research

Innovative refractance window drying technology to keep nutrient value during processing
Publication date: Available online 1 August 2018Source: Trends in Food Science & TechnologyAuthor(s): Nathalie Bernaert, Bart Van Droogenbroeck, Els Van Pamel, Hendrik De RuyckAbstractThe evaluation of the impact of food processing on the nutrients and health benefits of vegetables and fruits is of high practical importance. In this short literature overview the refractance window drying (RWD) technology, a novel contact drying technique, was compared with other drying techniques as the freeze drying technique to stabilize fruits and vegetables. The antioxidant capacity, phenolic or polyphenol content and carotenoids a...
Source: Trends in Food Science and Technology - August 1, 2018 Category: Food Science Source Type: research

Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review
ConclusionThere are no evident differences in the fatty acid profiles of CO, VCO and RBD oils. However, they differ in their polyphenol contents, which are reported to be high in VCO, possibly due to less harsh treatment during its preparation. Various epidemiological and clinical reports indicating the health risk of coconut oils could be pertinent to the data on the individuals consumed CO/RBD oil, which lacks polyphenols. Whereas, VCO have antioxidant, anti-inflammatory, lipid-lowering and cytoprotective efficacies, which may be attributed to its higher polyphenolics. Further, emerging studies have indicated that hot-ex...
Source: Trends in Food Science and Technology - July 30, 2018 Category: Food Science Source Type: research

Applications of chia (Salvia hispanica L.) in food products
Publication date: Available online 29 July 2018Source: Trends in Food Science & TechnologyAuthor(s): V. Zettel, B. HitzmannAbstractBackgroundThe outstanding nutritional and technological properties lead to innovative applications of chia (Salvia hispanica L.) in food products.Scope and ApproachThe aim of this contribution is to give an overview of the various food application approaches for chia. The nutritional and technological properties of chia as well as its technological and innovative utilization are presented. Examples for the various applications in food products are given in five main topics: baked goods, dai...
Source: Trends in Food Science and Technology - July 30, 2018 Category: Food Science Source Type: research

Zein and zein -based nano-materials for food and nutrition applications: A review
Publication date: Available online 29 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Mohammad Reza KasaaiAbstractBackgroundZein, a byproduct of corn with renewable resources, unique hydrophobic/hydrophilic character, film/fiber forming and antioxidant properties, is a promising biopolymer for food and nutrition applications. The advantages in properties and efficiencies of nano materials over bulk counterparts are the basis of their unique nature in novel technologies. These advantages also expand their possible applications.Scope and approachAn effort has been made to review on applications of zein/zei...
Source: Trends in Food Science and Technology - July 29, 2018 Category: Food Science Source Type: research

The next protein transition
ConclusionsClearly, a dietary transition from primarily animal towards plant protein products is required. Fortunately, new dietary guidelines are increasingly taking sustainability into account and the contours of a diet transition are slowly emerging. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 28, 2018 Category: Food Science Source Type: research

Balancing the desire to decrease food waste with requirements of food safety
ConclusionsIt is challenging to find the golden rule of balance between food waste and food safety. Solutions that seem to be credible often raise the risk to consumers. In order to meet both aspects, cooperation and co-development of food chain actors (consumers and authorities as well) are needed. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 28, 2018 Category: Food Science Source Type: research

Breeding for public health: A strategy
ConclusionsAn outline is proposed of a strategy for breeding for public health. It aims at improving public health in both low- and high-income countries. To prevent chronic disease, the highest priority should be to develop healthy variants of traditional food items that can be introduced universally, i.e. completely replace the older, less healthy variants. In particular in low-income countries, food products with enhanced micronutrient content are urgently needed. In all countries, crops with improved fatty acid composition can contribute substantially to improved public health. A reasonable second priority is products ...
Source: Trends in Food Science and Technology - July 28, 2018 Category: Food Science Source Type: research

Seed coats of pulses as a food ingredient: characterization, processing, and applications
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Liezhou Zhong, Zhongxiang Fang, Mark L. Wahlqvist, Gangcheng Wu, Jonathan M. Hodgson, Stuart K. JohnsonAbstractBackgroundIn recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natur...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Vitamin B3 forms as precursors to NAD+: are they safe?
ConclusionThe data for some NAD+ precursor forms are scarce. Safety levels were estimated by extrapolating the experimental data. As the effects of NAD+ are through the regulators of DNA repair, stress responses and energy metabolism, it seems worthwile to test the NAD+ supplemments in a manner similar to drug development. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Review of the structural characterization, quality evaluation, and industrial application of Lycium barbarum polysaccharides
ConclusionsHigh-performance anion-exchange chromatography coupled with pulsed amperometric detection is one of the most effective techniques for analysis of both acidic and neutral LBPs. Size-exclusion chromatography coupled with multi-angle laser light scattering and refractive index detection is able to determine absolute molecular weights, chain conformations, and contents of LBPs. Fingerprinting analysis and saccharide mapping analysis are effective approaches for quality evaluation of LBPs. However, the lack of appropriate quality evaluation approaches indicates an unreliable regulation of LBPs and their related produ...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Seyed Fakhreddin Hosseini, M. Carmen Gómez-GuillénAbstractBackgroundThe last decade has noticed the expansion of green materials, which aims to reduce the human impact on the environment. Green polymers are clearly tendency subdivision of this stream and numerous bio-sourced plastics have been developed. Recent research has further focused on the development of new bio-based materials such as edible/biodegradable films for food products.Scope and approachFish gelatin (FG), a protein with recreatable reserv...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Polycyclic Aromatic Hydrocarbons in diet: Concern for public health
ConclusionsIndian food products belonging to Beverages, Oils, Fruits, Vegetables, Supplements, Chocolates, Traditional items and Marine foods category accumulated PAHs during pre- and post-harvest stages and acted as the main sources of PAHs' exposure to humans. Compared to worldwide studies, studies focusing on PAHs in Indian food products are very few, basic in nature and limited in scope. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

New insights on bioactivities and biosynthesis of flavonoid glycosides
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Bao Yang, Huiling Liu, Jiali Yang, Vijai Kumar Gupta, Yueming JiangAbstractFlavonoid glycosides are widespread in plants, acting as phytoalexin against biotic stress. They also have great health benefits to human body. Some of them have been used as medicines and nutraceuticals due to good bioactivities and low toxicities. Glycosylation affords structural complexity and diversity of flavonoids. It further modifies the bioactivity and bioavailability in vivo. In this article, the up-to-date development on flavonoid glyco...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

How do oxyphytosterols affect human health?
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Baiyi LuAbstractOxyphytosterols are similar to oxycholesterols in structure, and they exhibit pro-atherogenic properties. Recently, more interests were focused on the metabolism of oxyphytosterols for their increasing intake from phytosterol-enriched food. In this review, we discussed the origin, absorption, distribution, and transport of oxyphytosterols in vivo and their biological effects in humans. The two dominant oxyphytosterols in human plasma are 7-keto-sitosterol and 7-keto-campesterol, but their origins are unc...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Sapna Rani, Km Pooja, Gaurav Kumar PalAbstractBackgroundRice processing by-products derived proteins have been well acknowledged as rich sources of structurally diverse compounds (especially proteins) possess various health-related benefits along with a great therapeutic potential for the treatment and prevention of various diseases.Scope and approachIn this paper, we have reviewed and explored the possibilities for adapting the sustainable valorisation of rice processing by-products to generate bioactive hydrolysates a...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Two novel strategies in food sample preparation for the analysis of dietary polyphenols: micro-extraction techniques and new silica-based sorbent materials
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Natalia Casado, Sonia Morante-Zarcero, Damián Pérez-Quintanilla, José S. Câmara, Isabel SierraAbstractBackgroundThe multiple health promoting effects associated with the consumption of dietary polyphenols have increased research interest in recent years to develop advanced and environmentally friendly analytical approaches for correctly identify and quantify these compounds in different foodstuffs. However, food samples are highly complex matrices, what hinders determination of these compounds...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Overcoming Barriers to Innovation in Food and Agricultural Biotechnology
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Matthew S. Dahabieh, Stefanie Bröring, Elicia MaineAbstractThe food and agriculture biotechnology (FAB) sector is poised to respond to some of society's most pressing challenges, including food security, climate change, population growth, and resource limitation. However, to realize this promise, substantial barriers to innovation must be overcome. Here, we draw upon industry experience and innovation management literature to analyze FAB innovation challenges, as well relevant frameworks for their resolution. In do...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Recent developments in cold plasma decontamination technology in the food industry
ConclusionsThis article aims to review and apprise readers about the important fundamentals and latest trends in the Cold Plasma technology. The on-going studies on plasma technology prove that cold plasma is strongly effective for surface decontamination, with efforts in-progress for liquid processing. The short time of application causes no significant deterioration in food products. Thus, it is an apt alternative processing technology which could also help to counter food allergenicity, seed germination, packaging material printing, waste-water treatment, modify food functionality, extract bio-actives etc. Further resea...
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Nanoliposome technology for the food and nutraceutical industries
ConclusionsThe great potential of nanoliposomes in food and nutraceutical industries is being rapidly established due to unique properties of these nanocarriers. Considering the global health problems, their utilization for effective disease prevention and health promotion is of vital importance. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 27, 2018 Category: Food Science Source Type: research

Melon (Cucumis melo L.) by-products: potential food ingredients for novel functional foods?
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita C. Alves, M. Beatriz P.P. Oliveira, Helena S. CostaAbstractBackgroundNowadays food wastes are a major concern. On the other hand, the demand for natural beneficial compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional ...
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

A systematic review of the potential uses of pine bark in food industry and health care
ConclusionsRegarding the food industry, pine bark extracts have been successfully used as antioxidants in the meat industry and have been proposed as interesting additives for the juice industry and Songzhen noodles production. On the other hand, different Pinus spp bark extracts have been tested against a wide range of disorders -cancer, diabetes mellitus, hypertension, atherosclerosis, neuroprotective effect and other oxidative stress and inflammatory-related diseases. Both in vitro and in vivo assays suggest a promising future for pine as an adjuvant therapy.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

Phenols recovered from Olive Mill Wastewater as Additives in Meat Products
ConclusionThe implementation of olive phenols as additives in the meat sector has great potentiality due to the fact that they can provide multidimensional improvement of stored meat products, namely colour retaining, retardation of microbial growth, retardation of fats deterioration and ultimately extended shelf-life. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

Pharmacokinetic and Toxicological Aspects of Potassium Sorbate Food Additive and Its Constituents
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Parvin Dehghan, Ali Mohammadi, Hossein Mohammadzadeh-Aghdash, Jafar Ezzati Nazhad DolatabadiAbstractThe synthetic food additives such as potassium sorbate (PS) are commonly used as a more effective protectant in food and pharmaceutical industries. Recently, increased chronic diseases generated more concerns in consumers and government about preservatives. Regarding contradictory results that has been attained via various studies on application of food additives, the exact monitoring of additives remains controversial by...
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing
Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Rasangani Sabaragamuwa, Conrad O. Perera, Bruno FedrizziAbstractBackgroundChronic and degenerative diseases have become major concerns in healthcare and research sectors in the world, especially in hyper-ageing societies. The role of diet in healthy ageing is much emphasized leading to more research on exploring the scientifically backed functional properties of conventional foods. Centella asiatica (Gotu kola) is a herbal plant that is highly valued as a medicine and also commonly used in a variety of cuisine as a gree...
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

Bioactive peptides as natural antioxidants in food products – A review
ConclusionsBioactive peptides' content and profile differ according to the matrix studied and the method used. The utilization of fermentation processes and enzymes has been established to obtain antioxidant bioactive peptides from proteins, being isolated enzymes the most commonly used method, due to their superior control over releasing and obtaining targeted peptides. Antioxidant peptides have the ability to reduce the formation of oxidative products along with the induction of antioxidant enzymes in vivo. However, at this stage of development more in vivo studies are needed in order to evaluate the specific effects on ...
Source: Trends in Food Science and Technology - July 26, 2018 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: August 2018Source: Trends in Food Science & Technology, Volume 78Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 17, 2018 Category: Food Science Source Type: research