Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption
Publication date: September 2018 Source:Trends in Food Science & Technology, Volume 79 Author(s): Stefán Th Eysteinsson, María Gudjónsdóttir, Sigrún H. Jónasdóttir, Sigurjón Arason Background The continuous high expectations on the world's fisheries to provide products for human consumption is leading to increased overexploitation of fishing stocks. This unsustainable exploitation desperately calls for other suitable resources that can relieve the pressure on the fisheries. The utilization of Calanus finmarchicus has been proposed as a suitable alternative. T...
Source: Trends in Food Science and Technology - July 4, 2018 Category: Food Science Source Type: research

Biochanin A: A phytoestrogen with therapeutic potential
Publication date: Available online 2 July 2018 Source:Trends in Food Science & Technology Author(s): Shikha Raheja, Amit Girdhar, Viney Lather, Deepti Pandita Background Biochanin A, a bioactive constituent obtained from Trifolium pratense (red clover) and many other legumes, has drawn considerable attention of researchers in recent years owing to its wide spectrum of pharmacological activities. It exhibits multifaceted biological activities viz. neuroprotective, anticancer, anti-oxidant, anti-inflammatory, osteogenic, anti-hyperglycemic and protective effect on endothelial cell integrity and function. The therape...
Source: Trends in Food Science and Technology - July 3, 2018 Category: Food Science Source Type: research

Rye and health - Where do we stand and where do we go?
Conclusions Rye foods have well-established beneficial effects on insulin metabolism compared with wheat bread under isocaloric conditions and at standardized amounts of available carbohydrates, which may have positive implications for diabetes prevention. Recent findings suggest that alterations in blood glucose flux partly explain these effects. Moreover, several studies have shown beneficial effects of rye-based foods on satiety, which is one plausible mechanism behind recently demonstrated beneficial effects on weight management. Emerging results indicate beneficial effects of rye intake on inflammation and blood lipid...
Source: Trends in Food Science and Technology - July 3, 2018 Category: Food Science Source Type: research

Review of risk communication and education strategies around food hygiene and safety for children and young people
Publication date: Available online 30 June 2018 Source:Trends in Food Science & Technology Author(s): Vicki L. Young, Carla L. Brown, Catherine Hayes, Cliodna A.M. McNulty (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - July 1, 2018 Category: Food Science Source Type: research

Cyclodextrin-assisted Extraction of Phenolic Compounds: Current Research and Future Prospects
Conclusions The addition of CD to the water improves the extraction efficiency for PC and shortens the extraction time, and the obtained PC extract present better antioxidant activity. Not only is the removal of CD unnecessary, but also the presence of CD favors the preparation of the PC extract in a solid state, which are very beneficial since they will be expected to be used either to fortify foods or as a food supplement on an industrial scale. However, further studies are required to evaluate the possibility of combining CDs with other extraction methods, such as high hydrostatic pressure, pulsed electric fields, negat...
Source: Trends in Food Science and Technology - June 30, 2018 Category: Food Science Source Type: research

Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Publication date: Available online 30 June 2018 Source:Trends in Food Science & Technology Author(s): Fuguo Liu, Shuhan Zhang, Junyi Li, David Julian McClements, Xuebo Liu Background Lactoferrin (LF) is an iron-binding glycoprotein that exhibits a variety of potentially beneficial biological activities and has favorable safety and biocompatibility characteristics. For these reasons, LF has been widely used as a functional component in the medical, food, and cosmetic industries. Applications of LF-based materials, such as nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver bioactive compound...
Source: Trends in Food Science and Technology - June 30, 2018 Category: Food Science Source Type: research

A recent review of citrus flavanone naringenin on metabolic diseases and its potential sources for high yield-production
In conclusion, naringenin is a promising compound for the prevention and management of metabolic diseases. Further clinical studies and trials are needed to prove its protective effects on metabolic syndrome in the human population. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 30, 2018 Category: Food Science Source Type: research

Therapeutic potentials and compositional changes of valuable compounds from banana- A review
Publication date: Available online 30 June 2018 Source:Trends in Food Science & Technology Author(s): Sadia Qamar, Azizuddin Banana is considered as a potential source of valuable nutraceutical bioactive compounds. In addition, It is not only considered as a fruit crop but also serve as high energy containing food in various parts of the world. The aim of this review is to evaluate the historical record, uses, biological activities, chemical composition and compositional changes during ripening behavior in both edible and non-edible part of banana. Recent studies have shown that banana as raw materials riches in v...
Source: Trends in Food Science and Technology - June 30, 2018 Category: Food Science Source Type: research

Vegetarianism during pregnancy: Risks and benefits
Conclusions Taken together, despite some of the controversial published data, vegetarianism appears to be a safe dietary pattern during that period of time. So, the option for vegetarianism must be considered a personal choice that like any other feeding pattern may pose some nutritional risks but also bring some potential health outcomes both for the mother and for the children. In order to deal with the nutritional requirements during pregnancy, it is recommended that vegetarian mothers follow strict nutritional counseling. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 29, 2018 Category: Food Science Source Type: research

Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & amp; Technology 77 (2018) 1 –10]
Publication date: August 2018 Source:Trends in Food Science & Technology, Volume 78 Author(s): Jose M. Lorenzo, Paulo E.S. Munekata, Anderson S. Sant'Ana, Rafaela de Carvalho Baptista, Francisco J. Barba, Fidel Toldrá, Leticia Mora, Marco A. Trindade (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 23, 2018 Category: Food Science Source Type: research

Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Conclusions The cheese ecosystem shows a variable flux of its core microbiota from milking through manufacture to ripening. Many and diverse drivers establish and assembly the lactic acid bacteria biota. If such drivers are efficient to guarantee microbial and cheese diversities, on the other hand, their control is the fundamental pre-requisite to synchronize and balance microbiological events. The methodological approaches (e.g., omics techniques and integrated system biology) have markedly improved to concretize this ambitious goal. Facing and improving the knowledge on the main drivers, the current step should focus on ...
Source: Trends in Food Science and Technology - June 22, 2018 Category: Food Science Source Type: research

Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
Conclusions Recent developments in the design of bio-based delivery systems offer the possibility of stabilizing and enhancing nutraceuticals' functionality within food products. In fact, different strategies can be used to enhance nutraceuticals' bioavailability: i) nano-delivery systems, besides showing a huge potential for the protection of valuable nutraceuticals during food processing/digestion, can be used to increase their bioavailability; ii) absorption enhancement technologies have been successfully used to increase nutraceuticals' membrane permeation; and iii) excipient foods have been shown to improve nutraceuti...
Source: Trends in Food Science and Technology - June 22, 2018 Category: Food Science Source Type: research

How to trace the geographic origin of mushrooms?
Publication date: Available online 20 June 2018 Source:Trends in Food Science & Technology Author(s): Aly Farag El Sheikha, Dian-Ming Hu Mushrooms became one of the most popular food resources worldwide that are very appreciated by consumers. Fresh produce properties including mushrooms are obviously varied based on their geographical origins. In view of the significant increase in the world's production of mushrooms, this will be accompanied by the increasing attention of all actors in the international food trade system (producers, traders, consumers and the authorities) to obtain a safe and high-quality commodi...
Source: Trends in Food Science and Technology - June 20, 2018 Category: Food Science Source Type: research

Dietary polyphenols: A novel strategy to modulate microbiota-gut-brain axis
We present an overview of the evidence supporting the importance of dysbiosis in the development of intestinal and neurological diseases. In addition, the usefulness of dietary polyphenols in managing disorders, via modulation of the microbiota-gut-brain axis, is discussed. Key findings and conclusions Dietary polyphenols are increasingly envisaged as a novel and a relevant strategy in the prevention and treatment of neurological disorders. This is explained not only by their ability to reduce neuroinflammation and to improve memory and cognitive function, but also by their ability to modulate the gut microbiota, which mak...
Source: Trends in Food Science and Technology - June 20, 2018 Category: Food Science Source Type: research

Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action
Conclusion Effective natural treatments, using chitosan-essential oils films or nano-emulsions, improve the preservation of fruit in terms of fungal decay. The effect is particularly dependent on the ability to release the antimicrobial compounds from the polymer matrix, the type of essential oils, the fungal species, and the incubation temperature. Several efforts are still required to understand in detail the mechanism of degradation of perishable food, how the chitosan-essential oils composites control or inhibit food decay, the effects on other pathogenic and non-pathogenic moulds as well as on the production of mycoto...
Source: Trends in Food Science and Technology - June 19, 2018 Category: Food Science Source Type: research

Impact of food processing on the structural and allergenic properties of egg white
Conclusions Novel processing techniques including various non-thermal techniques show promising results in reducing the allergic reactions of egg. Anti-nutrients like avidin can be partly inactivated under combined high-pressure processing and heat treatment. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 15, 2018 Category: Food Science Source Type: research

Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches
Conclusions CFD has been considered as a promising method which could help developing the design of new dryers, enhancing current dryers and the most important aspect of utilization of this method in the food industry research and development is “food quality” improvement. Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 14, 2018 Category: Food Science Source Type: research

Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature
Publication date: Available online 8 June 2018 Source:Trends in Food Science & Technology Author(s): Rachid Bel-Rhlid, Ralf Günter Berger, Imre Blank Background The consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes ...
Source: Trends in Food Science and Technology - June 9, 2018 Category: Food Science Source Type: research

A compendium of wheat germ: Separation, stabilization and food applications
Publication date: Available online 7 June 2018 Source:Trends in Food Science & Technology Author(s): Fatma Boukid, Silvia Folloni, Roberto Ranieri, Elena Vittadini Background Wheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, tocopherols, and phytosterols. However, the presence of high enzymatic activities together with a high content of unsaturated oil, induce a fast decrease in the nutritional value of wheat germ during storage and, consequently, strongly limit product's shelf-life. Scope and appro...
Source: Trends in Food Science and Technology - June 7, 2018 Category: Food Science Source Type: research

Relationships between amylopectin internal molecular structure and physicochemical properties of starch
Conclusions Amylopectin with a longer internal chain length tends to give more ordered packing of double helices in the granules with a higher thermal stability. A longer internal chain length of amylopectin also contributes to the formation of recrystallized amylopectin with a more ordered structure and higher thermal stability. The results summarised in this mini-review clearly show that the molecular structure of amylopectin internal part should be considered in order to better understand the complex structure-property relationships of starch components. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - June 6, 2018 Category: Food Science Source Type: research

Recent developments in the enhancement of some postharvest biocontrol agents with unconventional chemicals compounds
Publication date: Available online 6 June 2018 Source:Trends in Food Science & Technology Author(s): Hongyin Zhang, Gustav Komla Mahunu, Raffaello Castoria, Qiya Yang, Maurice Tibiru Apaliya Background Produce are susceptible to microbial attack from diverse sources and the use of novel BCAs has gained recognition as alternative and sustainable applications to lessen the current emerging problems with synthetic fungicide use. Most researchers recommend the combination of two or more biocontrol agents in postharvest diseases control. To this end, the enhancement of biocontrol agents and the mechanisms of action in ...
Source: Trends in Food Science and Technology - June 6, 2018 Category: Food Science Source Type: research

The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies
Publication date: Available online 6 June 2018 Source:Trends in Food Science & Technology Author(s): Jingjing Chai, Ping Jiang, Pengjie Wang, Yumeng Jiang, Dan Li, Weier Bao, Bingxue Liu, Bin Liu, Liyun Zhao, Willem Norde, Qipeng Yuan, Fazheng Ren, Yuan Li Background Bioactive natural compounds have received considerable attention due to their health benefits, including anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the stability of these sensitive compounds can be influenced by unfavourable environmental conditions during processing and storage. In addition, del...
Source: Trends in Food Science and Technology - June 6, 2018 Category: Food Science Source Type: research

Tea consumption and disease correlations
Publication date: Available online 6 June 2018 Source:Trends in Food Science & Technology Author(s): Nevin Sanlier, Buşra Basar Gokcen, Mehmet Altuğ Tea is the most widely consumed beverage in the world next to water and is obtained from the leaves Camellia sinensis. In recent years, the potential health benefits and effect mechanisms of tea have attracted a lot of interest. The potential health benefits of tea have been attributed to its various phenolic compounds with unique biological properties found in tea. These phenolic compounds are especially catechins and their derivatives, which constitute at most 30%...
Source: Trends in Food Science and Technology - June 6, 2018 Category: Food Science Source Type: research

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Conclusions The functional properties of a microcapsule are encapsulation efficiency, size, morphology, stability, and release characteristics. Several microencapsulation strategies include the use of double emulsions, hybrid wall materials and crosslinkers, increasing intermolecular attraction between shell and core, physical shielding of shell materials, and the addition of certain ions. Other approaches such as the use of hardening agents, nanoencapsulation, or secondary core materials, and the choice of shell materials possessing specific interactions with the core may be used to achieve targeted release of active ingr...
Source: Trends in Food Science and Technology - June 6, 2018 Category: Food Science Source Type: research

Gold nanoparticles: From synthesis, properties to their potential application as colorimetric sensors in food safety screening
Publication date: Available online 5 June 2018 Source:Trends in Food Science & Technology Author(s): Hai Chen, Kai Zhou, Guanghua Zhao Background Food safety management and guarantee are the basic requirement during food processing, circulation, storage, and marketing. Elevating the ability to evaluate food quality and safety in a rapid, sensitive and reliable manner is of great importance in food industry. Recently, gold nanoparticles due to unique optical property, ease of functionalization and preparation, and high selectivity and sensitivity have received considerable attention in the field of food safety. Sco...
Source: Trends in Food Science and Technology - June 5, 2018 Category: Food Science Source Type: research

Gas transfer through wine closures: A critical review
The objectives of this review is first to briefly remind the basic knowledge of gas transfer through materials and applied to wine stoppers. Then, after a short survey about the techniques of measurement, a compilation of all currently available permeation data has been done using the international system of units (when conversion was possible). This finally allowed to establish a critical appraisal between the different methods and closures. Key findings and conclusions Although relying on different principles, with different accuracy (and respective pros and cons), all methods are well suited to investigate gas transfer ...
Source: Trends in Food Science and Technology - May 31, 2018 Category: Food Science Source Type: research

High oleic peanut breeding: Achievements, perspectives, and prospects
Publication date: Available online 29 May 2018 Source:Trends in Food Science & Technology Author(s): Bhagwat Nawade, Gyan P. Mishra, T. Radhakrishnan, Snehaben M. Dodia, Suhail Ahmad, Abhay Kumar, Atul Kumar, Rahul Kundu Background The nutritional quality, flavor, and shelf-life of both peanut products and its seeds are dependent on relative quantity of various fatty acids (FAs) like saturated, mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) present in its oil. High oleic (HO) peanut oils are extremely valued due to its superior nutritional composition for human health and augmented therm...
Source: Trends in Food Science and Technology - May 31, 2018 Category: Food Science Source Type: research

Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action
Conclusion Effective natural treatments, using chitosan-essential oils films or nano-emulsions, improve the preservation of fruit in terms of fungal decay. The effect is particularly dependent on the ability to release the antimicrobial compounds from the polymer matrix, the type of essential oils, the fungal species, and the incubation temperature. Several efforts are still required to understand in detail the mechanism of degradation of perishable food, how the chitosan-essential oils composites control or inhibit food decay, the effects on other pathogenic and non-pathogenic moulds as well as on the production of mycoto...
Source: Trends in Food Science and Technology - May 31, 2018 Category: Food Science Source Type: research

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
Publication date: Available online 23 May 2018 Source:Trends in Food Science & Technology Author(s): Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun, Xiaodong Zheng, Wei Chen Background Bioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance...
Source: Trends in Food Science and Technology - May 25, 2018 Category: Food Science Source Type: research

Chitosan coatings enriched with essential oils: Effects on fungal decay of fruits and mechanisms of action
Conclusion Effective natural treatments, using chitosan-essential oils films or nano-emulsions, improve the preservation of fruit in terms of fungal decay. The effect is particularly dependent on the ability to release the antimicrobial compounds from the polymer matrix, the type of essential oils, the fungal species, and the incubation temperature. Several efforts are still required to understand in detail the mechanism of degradation of perishable food, how the chitosan-essential oils composites control or inhibit food decay, the effects on other pathogenic and non-pathogenic moulds as well as on the production of mycoto...
Source: Trends in Food Science and Technology - May 25, 2018 Category: Food Science Source Type: research

Viability of commercial cucumber fermentation without nitrogen or air purging
This article reviews the causes of bloater defect, sources of the CO2 inducing bloating and strategies to mitigate the production of such gas in fermentations to reduce the defect, including controlled fermentation, inoculation of selected starter cultures, and cover brine acidification and reformulation. It also reviews the application of air or nitrogen purging to reduce bloater index in commercial operations. Key findings and conclusions Microbial activity during fermentation, tissue respiration within the cucumbers as well as the pressure in the fermentation tanks and cover brine composition impact the levels of dissol...
Source: Trends in Food Science and Technology - May 21, 2018 Category: Food Science Source Type: research

l-arabinose isomerases: Characteristics, modification, and application
Publication date: Available online 21 May 2018 Source:Trends in Food Science & Technology Author(s): Wei Xu, Wenli Zhang, Tao Zhang, Bo Jiang, Wanmeng Mu Background d-Tagatose, a ketose isomer of d-galactose, is a kind of rare sugar existing in nature. The sweetness of d-tagatose is comparable to that of sucrose, but d-tagatose has a relatively lower energy content, indicating that it is an ideal substitute for sucrose in daily life. In addition, d-tagatose has some significant physiological functions and medicinal benefits, and it has been approved as a “generally recognized as safe “(GRAS)” mat...
Source: Trends in Food Science and Technology - May 21, 2018 Category: Food Science Source Type: research

Water transport in starchy foods: Experimental and mathematical aspects
Publication date: Available online 21 May 2018 Source:Trends in Food Science & Technology Author(s): Oguz Kaan Ozturk, Pawan Singh Takhar Background The availability and movement of water inside the food materials play essential roles for food stability by affecting their physical and chemical properties, and microbiological activity. Understanding the moisture sorption behavior is a necessary step to control food properties. Food processing unit operations like drying and cooking influence the behavior of starch since such systems trigger swelling or shrinkage as a result of moisture sorption or desorption mechan...
Source: Trends in Food Science and Technology - May 21, 2018 Category: Food Science Source Type: research

Dedicated non-destructive devices for food quality measurement: A review
Publication date: Available online 17 May 2018 Source:Trends in Food Science & Technology Author(s): Sadjad Abasi, Saeid Minaei, Bahareh Jamshidi, Davood Fathi The quality of agricultural products is of high importance in terms of consumer interest, determining market acceptance, and thus, directly affects storage and post-harvest processing operations. Quality measurement of fruits, vegetables and food products is at the center of attention by the food industry. Non-destructive measurements of quality parameters have been conducted on many agricultural products and have proved to be rapid and accurate in estimati...
Source: Trends in Food Science and Technology - May 17, 2018 Category: Food Science Source Type: research

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content
Publication date: Available online 10 May 2018 Source:Trends in Food Science & Technology Author(s): Arantzazu Valdés, Ana Beltrán, Cristina Mellinas, Alfonso Jiménez, María Carmen Garrigós Background Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by repl...
Source: Trends in Food Science and Technology - May 16, 2018 Category: Food Science Source Type: research

Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review
Conclusions The quality degradation process of mushrooms is complex, which is affected by both the inner factors related to mushroom itself and the outer factors related to storage conditions. For better preserving their postharvest quality, hybrid methods such as thermal techniques combined with physical or chemical techniques and novel non-thermal technologies including plasma, ultrasound and high pressure treatments are highly recommended. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 10, 2018 Category: Food Science Source Type: research

Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products
Publication date: Available online 9 May 2018 Source:Trends in Food Science & Technology Author(s): Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Paweł Górnaś, Dalija Seglina Background One of the major challenges facing the world at present is the utilisation of by-products. European food industries generate millions of tonnes of by-products annually. Fruit and grain processing industries do not fully utilise potentially valuable raw materials (peels, husks, seeds, stones, bran) that contain a significant amount of dietary fibre and antioxidants. According to recent research, due to the complexity in s...
Source: Trends in Food Science and Technology - May 10, 2018 Category: Food Science Source Type: research

Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review
Publication date: Available online 8 May 2018 Source:Trends in Food Science & Technology Author(s): Christian Hertwig, Nicolas Meneses, Alexander Mathys Background Dry food products are often highly contaminated, and dry stress-resistant microorganisms, such as certain types of Salmonella and bacterial spores, can be still viable and multiply if the product is incorporated into high moisture food products or rehydrated. Traditional technologies for the decontamination of these products have certain limitations and drawbacks, such as alterations of product quality, environmental impacts, carcinogenic potential and/...
Source: Trends in Food Science and Technology - May 9, 2018 Category: Food Science Source Type: research

Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice
Publication date: Available online 7 May 2018 Source:Trends in Food Science & Technology Author(s): Sebastiano Porretta, Attila Gere, Dalma Radványi, Howard Moskowitz Concepts are critical for the development and marketing of products and services. Market research practitioners and their corporate clients are well aware of the need to create winning concepts. To that end, a very large practice has emerged in the business world designed to understand the current competitive environment, identify opportunities, and convert these opportunities into concepts. Look at any prospectus by a market research company ...
Source: Trends in Food Science and Technology - May 8, 2018 Category: Food Science Source Type: research

Single-molecule detection of proteins and toxins in food using atomic force microscopy
Publication date: Available online 7 May 2018 Source:Trends in Food Science & Technology Author(s): R. Alexander Reese, Bingqian Xu Background Food safety is vital in everyday life. Food toxins are small peptides or proteins that can cause disease by disrupting biological macromolecules such as enzymes or cellular receptors. Toxins are introduced either externally or from internal, spoilage-related pathogens. To keep these unsafe foods off the market, detection techniques for various toxins have been devised. Although many techniques serve this purpose well, challenges remain regarding sensitivity, specificity, an...
Source: Trends in Food Science and Technology - May 8, 2018 Category: Food Science Source Type: research

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review
Publication date: Available online 4 May 2018 Source:Trends in Food Science & Technology Author(s): Martin G. Wilkinson (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2018 Category: Food Science Source Type: research

Researcher understanding of food innovations in Nordic and Southern European countries: A systematic literature review.
Conclusions: The review recognises six main research streams along which the academic literature has organised its debate: innovation acceptance, innovation policy initiatives, innovation networks, innovation in traditional food products, alternative food systems, and convention theory. The authors discuss the results emerging from each research stream and also the different patterns that emerge in the literature between Nordic and Southern countries of Europe. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2018 Category: Food Science Source Type: research

Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
Publication date: Available online 4 May 2018 Source:Trends in Food Science & Technology Author(s): Rohit Thirumdas, Anjinelyulu Kothakota, Uday Annapure, Kaliramesh Siliveru, Renald Blundell, Ruben Gatt, Vasilis P. Valdramidis Background Cold plasma is an emerging non-thermal disinfection and surface modification technology which is chemical free, and eco-friendly. Plasma treatment of water, termed as plasma activated water (PAW), creates an acidic environment which results in changes of the redox potential, conductivity and in the formation of reactive oxygen (ROS) and nitrogen species (RNS). As a result, PAW ha...
Source: Trends in Food Science and Technology - May 6, 2018 Category: Food Science Source Type: research

Application of atomic force microscopy in food microorganisms
Conclusions and key findings: AFM has given promising results and thus could be a powerful technique for surface characterisation at nanoscale resolution and could provide new insight into the structure-function relationship of microbial surfaces. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2018 Category: Food Science Source Type: research

The components of a food traceability system
Publication date: Available online 3 May 2018 Source:Trends in Food Science & Technology Author(s): Petter Olsen, Melania Borit Background Traceability of food products has become the focus of regional and national legislation, of many research and technical development initiatives and projects, and of many scientific articles. However, most of the scientific publications do not differentiate between the components of a traceability system, and those who do to some degree use inconsistent terminology and definitions. This weakens the analysis and the conclusions, and it can lead to misunderstanding in relation to ...
Source: Trends in Food Science and Technology - May 4, 2018 Category: Food Science Source Type: research

Are the present standard methods effectively useful to mitigate the environmental impact of the 99% EU food and drink enterprises?
Conclusions By applying a previously developed LCA model, the carbon footprint (PCF) of beer packed in 66-cL glass bottles in a medium-sized brewery was estimated (∼90 kg CO2e hL−1) and the main life cycle hotspots were identified. By resorting to 100%-recycled glass bottles, barley grown locally using organic agriculture methods, rail instead of road transport; etc., it was possible to reduce PCF to as low as 49 kg CO2e hL−1. A cost/benefit analysis might help SMEs to recognize which opportunities effectively reduce their product environmental impact, as well as to decide to invest on the collection of...
Source: Trends in Food Science and Technology - May 4, 2018 Category: Food Science Source Type: research

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry
Publication date: Available online 3 May 2018 Source:Trends in Food Science & Technology Author(s): Chongtham Nirmala, Madho Singh Bisht, Harjit Kaur Bajwa, Oinam Santosh Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-rel...
Source: Trends in Food Science and Technology - May 4, 2018 Category: Food Science Source Type: research

Global food security – Issues, challenges and technological solutions
Conclusions Food experts indicate that no one single solution will provide a sustainable food security solution into the future. Collective stakeholder engagement will prove essential in bringing about the policy changes and investment reforms required to achieve a solution. Achieving truly sustainable global food security will require a holistic systems-based approach, built on a combination of policy and technological reform, which will utilize existing systems combined with state-of-the-art technologies, techniques and best practices some of which are outlined herein. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 4, 2018 Category: Food Science Source Type: research

Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature
Publication date: Available online 4 May 2018 Source:Trends in Food Science & Technology Author(s): Touseef Ahmed Wani, F.A. Masoodi, Adil Gani, Waqas Nabi Baba, Neda Rahmanian, Idrees Ahmed Wani, Mudasir Ahmad Background Olive (Olea europaea L.) oil is one of the main ingredients of the Mediterranean diets and as such, it is considered responsible for the overall well being of the Mediterranean populations. With European Food Safety Authority (EFSA) approving the health claims of olive oil in part due to the presence of hydroxytyrosol (HT), there is a global upsurge in the exploration of the different health prom...
Source: Trends in Food Science and Technology - May 4, 2018 Category: Food Science Source Type: research

Recent advances in atomic force microscopy for assessing the nanomechanical properties of food materials
This article presents an overview of the main issues that may arise during the evaluation of mechanical properties by AFM. It may be used as a guideline in order to apply these techniques for foods. A summary of the most recent studies in the nanomechanical properties of food is included. Key findings and conclusions AFM has been used to evaluate how nanomechanical phenomena on cell surfaces influence in the quality of food materials, as well as to evaluate the changes that occur at the nanometric scale in food materials due to its processing and storage. The methods to analyze nanomechanical properties in foods are not ye...
Source: Trends in Food Science and Technology - May 3, 2018 Category: Food Science Source Type: research