Sulfated modification of polysaccharides: Synthesis, characterization and bioactivities
Conclusions This paper reviewed the recent research in the sulfated modification of polysaccharides and provided future directions for research in this area. There are many methods for sulfated modification, such as chlorosulfonic acid-pyridine method, concentrated sulfuric acid method, and sulfur trioxide-pyridine method, which could improve anti-coagulant, anti-oxidative, immunoregulation, anti-tumor, and anti-virus activities of polysaccharides. Sulfated modification could change bioactivities of polysaccharides due to their effects on structure characteristics. DS, monosaccharide compositions, replaced position of sulf...
Source: Trends in Food Science and Technology - February 10, 2018 Category: Food Science Source Type: research

Health perspectives of a bioactive compound curcumin: A review
Publication date: April 2018 Source:Trends in Food Science & Technology, Volume 74 Author(s): Abdur Rauf, Muhammad Imran, Ilkay Erdogan Orhan, Saud Bawazeer Curcumin (1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione) is a is an important consituitents present in Curcuma longa L. (turmeric) rhizome. It is also a lipophilic molecule that rapidly permeates cell membrane. Curcumin has been used as pharmacological traditional medicinal agent in Ayurvedic medicine for ∼6000 years. Being chemopreventive agent, curcumin has been found to modulate multiple molecular pathways through several mechanisms, e.g. ...
Source: Trends in Food Science and Technology - February 10, 2018 Category: Food Science Source Type: research

How to make risk communication influence behavior change
Publication date: Available online 7 February 2018 Source:Trends in Food Science & Technology Author(s): Øydis Ueland Background The aims of risk communication to consumers are at least two-fold: to provide information about a food risk or safety issue, and for education purposes enabling a change towards safer behavior. Scope and approach In this paper, challenges confronting risk communicators in providing information consumers act upon will be summarily addressed. The emergence of web-based communication channels as avenues for improved dissemination will also be discussed. Key findings and conclusions S...
Source: Trends in Food Science and Technology - February 8, 2018 Category: Food Science Source Type: research

Cold plasma processing of milk and dairy products
Publication date: Available online 7 February 2018 Source:Trends in Food Science & Technology Author(s): Nathalia M. Coutinho, Marcelo R. Silveira, Ramon S. Rocha, Jeremias Moraes, Marcus Vinicius S. Ferreira, Tatiana C. Pimentel, Monica Q. Freitas, Marcia C. Silva, Renata S.L. Raices, C. Senaka Ranadheera, Fábio O. Borges, Simone P. Mathias, Fabiano A.N. Fernandes, Sueli Rodrigues, A.G. Cruz Background Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable prote...
Source: Trends in Food Science and Technology - February 8, 2018 Category: Food Science Source Type: research

Whole genome sequencing as a typing tool for foodborne pathogens like Listeria monocytogenes – The way towards global harmonisation and data exchange
Publication date: March 2018 Source:Trends in Food Science & Technology, Volume 73 Author(s): Stefanie Lüth, Sylvia Kleta, Sascha Al Dahouk Background Various molecular typing methods are used for the surveillance of foodborne pathogens and outbreak investigations, differing widely in information content and discriminatory power. Presently, not least because of the rapid technological development, the focus is shifting to whole genome sequencing (WGS) as an analytical tool. As a result of globalisation of food trade, a comprehensive understanding of the association between the occurrence of human infections a...
Source: Trends in Food Science and Technology - February 6, 2018 Category: Food Science Source Type: research

Electrochemical and optical aptamer-based sensors for detection of tetracyclines
Publication date: March 2018 Source:Trends in Food Science & Technology, Volume 73 Author(s): Seyed Hamid Jalalian, Niloofar Karimabadi, Mohammad Ramezani, Khalil Abnous, Seyed Mohammad Taghdisi Background Aptasensors are promising biosensors with prominent recognition capabilities. They have fascinated a lot of attention among scholars, due to the excellent characteristics of aptamers in combination with the use of nanostructures and new interface materials. The high sensitivity and selectivity of such platforms provide a promising view in food analysis. Scope and approach The uncontrolled usage of antibiotics, s...
Source: Trends in Food Science and Technology - February 6, 2018 Category: Food Science Source Type: research

Emerging food safety threats
Publication date: Available online 5 February 2018 Source:Trends in Food Science & Technology Author(s): Vincenzina Fusco (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 5, 2018 Category: Food Science Source Type: research

Application of atomic force microscopy in microscopic analysis of polysaccharide
Conclusions AFM provides a unique insight into polysaccharide studies in terms of morphological features and molecular characteristics, such as heights (diameters), width, contour length, end-to-end distance, polydispersity, etc. Besides, other promising aspects included probing molecular motion and assemblies, as well as visualizing conformation behavior under different conditions. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 5, 2018 Category: Food Science Source Type: research

Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals
Publication date: Available online 3 February 2018 Source:Trends in Food Science & Technology Author(s): Sahar Akhavan, Elham Assadpour, Iman Katouzian, Seid Mahdi Jafari Background The encapsulation and liberation technologies for bioactive food ingredients has opened the door to innovative and significant applications in food, nutrition, and pharmaceutical fields via the employment of nanotechnology. Coating materials in the formulation of nanocapsules are mostly lipid, carbohydrate or protein-based. The nanoencapsulation procedure in the food and nutraceutical areas involves the incorporation of natural ingredi...
Source: Trends in Food Science and Technology - February 3, 2018 Category: Food Science Source Type: research

Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food
This article reviewed the scientific studies regarding the bioactive chemical constituents and the health beneficial effects of Acerola extracts and isolated compounds. These findings may help in future research concerning Acerola and Acerola based nutritional products. Key findings and conclusions Acerola fruits can be considered as good candidates for the development of novel functional foods. However, detailed in vitro, in vivo and clinical studies, particularly mechanism-based studies are needed for the development of evidence-based functional food products in future. Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 2, 2018 Category: Food Science Source Type: research

How can China prepare for the domestic cultivation of Bt maize?
Publication date: Available online 1 February 2018 Source:Trends in Food Science & Technology Author(s): Yunhe Li, Eric M. Hallerman, Yufa Peng Recent documents issued by the State Council of China indicate that China's central government is paving the way to commercial cultivation of genetically engineered (GE) staple crops, with priority on insect-resistant GE (IRGE) maize expressing Bacillus thuringiensis (Bt) proteins. Multiple Bt maize lines have been developed in China, and their efficacy and benefits to human health and the environment have been demonstrated. We here consider issues regarding approval of GE...
Source: Trends in Food Science and Technology - February 2, 2018 Category: Food Science Source Type: research

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
Publication date: Available online 2 February 2018 Source:Trends in Food Science & Technology Author(s): Flora-Glad Chizoba Ekezie, Jun-Hu Cheng, Da-Wen Sun Background The increasing prevalence of food allergy cases is an issue of global concern. As a result, scientific innovations have been taking place to induce chemical modifications for achieving attenuation of allergenic responses in sensitive individuals or for manufacturing hypoallergenic foods using food processing technologies. Conventional processing techniques involving heat treatment are usually exploited, but may be accompanied by dramatic changes in ...
Source: Trends in Food Science and Technology - February 2, 2018 Category: Food Science Source Type: research

Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
Conclusions PHB, starch and PLGA materials have unique properties towards novel application in foods, cosmetics, medicines as well as various composites. The materials necessitate critical studies to improve their industrial performance both for processing engineering and antimicrobial packaging due to functional and technical limitations. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 2, 2018 Category: Food Science Source Type: research

Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review
Conclusions Fat perception is a multimodal sensation involving olfactory, gustatory and tactile cues. The main sensory descriptors associated with fat liking are creaminess, spreadability and aroma perception. During the melting and inversion phases, oral volume, saliva flow and tongue-palate compression contribute to the heat transfer and cooling effect, leading to the first sensory perception. Global acceptability is also driven by the mouthfeel sensation perceived after swallowing. Mouthfeel is a consequence of the bolus formation, mouth coating and oral clearance processes that are dependent on both emulsion compositio...
Source: Trends in Food Science and Technology - February 1, 2018 Category: Food Science Source Type: research

Flaxseed gum a versatile natural hydrocolloid for food and non-food applications
Publication date: Available online 1 February 2018 Source:Trends in Food Science & Technology Author(s): Jun Liu, Youn Young Shim, Timothy Tse, Yong Wang, Martin J.T. Reaney Background Flaxseed (Linum usitatissimum L.) gum (FG) is a by-product of the flax oil industry which can be easily prepared from flaxseed meal, flaxseed hull and/or whole flaxseed. FG has many potential food and non-food applications as it imparts marked solution properties and is proposed to have nutritional values as dietary fiber. However, FG is underutilized due to constituents with non-consistent physicochemical and functional properties....
Source: Trends in Food Science and Technology - February 1, 2018 Category: Food Science Source Type: research

A review of chemical composition and nutritional properties of minor vegetable oils in China
Publication date: Available online 1 February 2018 Source:Trends in Food Science & Technology Author(s): Ruinan Yang, Liangxiao Zhang, Peiwu Li, Li Yu, Jin Mao, Xiupin Wang, Qi Zhang Background With a continuous increase in population and economic development, the demand for high quality seed oils keeps increasing in China. In the last decades, many minor edible oils become increasing and popular. Scope and approach In this review, the chemical composition and nutritional properties of minor edible oils, including flaxseed oil, corn oil, rice bran oil, camellia oil, safflower oil, almond oil, grape seed oil, walnu...
Source: Trends in Food Science and Technology - February 1, 2018 Category: Food Science Source Type: research

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices
Publication date: Available online 31 January 2018 Source:Trends in Food Science & Technology Author(s): Scheling Wibowo, Carolien Buvé, Marc Hendrickx, Ann Van Loey, Tara Grauwet Background Defining the exact shelf-life of a shelf-stable food product is still a real challenge for food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial shelf-stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or food waste (underestimation). Because degradation reactions determining shelf-life ...
Source: Trends in Food Science and Technology - January 31, 2018 Category: Food Science Source Type: research

Organic foods contribution to nutritional quality and value
Publication date: Available online 31 January 2018 Source:Trends in Food Science & Technology Author(s): Mona Popa, Amalia Mitelut, Elena Popa, Andreea Stan, Vlad Popa Consumers' concern regarding possible negative health effects of food products produced with intensive farming methods has led to a great interest in the health benefits of organically-produced fruits, vegetables and animal products. Given the significant increase in consumer interest toward this area, there is a need to determine to what extent there is a scientific basis for claims made for organic products. In this sense, studies comparing organi...
Source: Trends in Food Science and Technology - January 31, 2018 Category: Food Science Source Type: research

Food science and technology challenges for the 21st century: Research to progress society: Outcomes from the 31st EFFoST international conference 2017, Sitges, Spain
Publication date: Available online 10 January 2018 Source:Trends in Food Science & Technology Author(s): Ronan Gormley The 31st European Federation of Food Science and Technology (EFFoST) International Conference took place in Sitges, Spain on 13–16 November, 2017 under the theme: Food Science and Technology Challenges for the 21st Century. It was organised jointly by Professor Buenaventura Guamis-López (Universitat Autònoma de Barcelona, Spain) and Professor Olga Martín-Belloso (Universitat de Lleida, Spain) (Conference Chairs) together with an organising committee and the international...
Source: Trends in Food Science and Technology - January 12, 2018 Category: Food Science Source Type: research

Lupin seed γ-conglutin: Extraction and purification methods - A review
This article reviews reported extraction and purification methods for γ-conglutin, to provide a basis for the development of novel purification technique/process for this potentially highly valuable protein. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 12, 2018 Category: Food Science Source Type: research

Revisiting the recent applications of nanofiltration in food processing industries: Progress and prognosis
Publication date: Available online 8 January 2018 Source:Trends in Food Science & Technology Author(s): Kaushik Nath, Haresh K. Dave, Tejal M. Patel The use of nanofiltration (NF) in food processing industries has evolved from a novel approach into a reliable and techno-economically attractive standard unit operation. The lower operating pressures compared to reverse osmosis, and unique selectivity of the membranes render NF as a less energy-intensive and eco-friendly downstream operation. NF finds its applications in concentrating, fractionating and/or purifying various edible products from the dilute streams the...
Source: Trends in Food Science and Technology - January 8, 2018 Category: Food Science Source Type: research

Advancing food, nutrition, and health research in Europe by connecting and building research infrastructures in a DISH-RI: Results of the EuroDISH project
Publication date: Available online 2 January 2018 Source:Trends in Food Science & Technology Author(s): Harriëtte M. Snoek, Lars M.T. Eijssen, Marjolein Geurts, Cecile Vors, Kerry A. Brown, Marc-Jeroen Bogaardt, Rosalie A.M. Dhonukshe-Rutten, Chris T. Evelo, Leopold Fezeu, Paul M. Finglas, Martine Laville, Marga Ocké, Giuditta Perozzi, Krijn Poppe, Nadia Slimani, Inge Tetens, Lada Timotijevic, Karin Zimmermann, Pieter van ’t Veer Background Research infrastructures (RIs) are essential to advance research on the relationship between food, nutrition, and health. RIs will facilitate innovation and a...
Source: Trends in Food Science and Technology - January 3, 2018 Category: Food Science Source Type: research

Ohmic-assisted hydrodistillation technology: A review
Publication date: Available online 2 January 2018 Source:Trends in Food Science & Technology Author(s): Mohsen Gavahian, Asgar Farahnaky Background Volumetric heating techniques such as ohmic heating have emerged as alternatives to conventional processing methods for diverse applications in the food industry. One of the novel applications of ohmic heating is ohmic-assisted hydrodistillation (OAHD), which utilizes the volumetric heating benefits to overcome traditional distillation shortcomings. This technique proffers benefits such as saving time and energy and has gained increasing interest as a preferred approac...
Source: Trends in Food Science and Technology - January 2, 2018 Category: Food Science Source Type: research

Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends
Conclusions and key findings It is evident that functionalization techniques for improving SERS substrates have given encouraging outcomes, which provides possibility for identifying multiple target analytes within a complex matrix, and thus could be used as a powerful analytical tool in real-world applications in food safety analysis as well as for enhancing food quality surveillance. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 2, 2018 Category: Food Science Source Type: research

Demanding safe foods – Safety testing under the novel food regulation (2015/2283)
Publication date: Available online 30 December 2017 Source:Trends in Food Science & Technology Author(s): Alie de Boer, Aalt Bast Background A legal framework cannot ensure that a food will never pose a risk to any consumer. Risk management procedures are put in place to control potential risks occurring from food consumption. In the EU, this is translated into premarket authorisation decisions to allow novel food products on the market, laid down in the Novel Food Regulation (NFR). Scope and approach In the authorisation decision under the NFR, the scientific dossier dealing with the food product's safety is key....
Source: Trends in Food Science and Technology - December 31, 2017 Category: Food Science Source Type: research

Crosslinking of food proteins mediated by oxidative enzymes – A review
Publication date: Available online 27 December 2017 Source:Trends in Food Science & Technology Author(s): Sivan Isaschar-Ovdat, Ayelet Fishman Background With the increase in health awareness and the need to reduce content of sugars, fats, and non-natural food ingredients, as well as increasing demand for food and protein alternatives that do not rely on animal source, researchers have used enzymatic crosslinking as a safe and specific biotechnological tool for modulating food matrix properties while maintaining desired textures. Scope and approach The current manuscript reviews three main oxidative enzymes that w...
Source: Trends in Food Science and Technology - December 27, 2017 Category: Food Science Source Type: research

Innovative nondestructive imaging techniques for ripening and maturity of fruits – A review of recent applications
Conclusions The contemporary imaging techniques presented in this review portray continuous productiveness as excellent quality assessment, particularly for ripening and maturity analysis tools for fruits. Thus, these novel techniques hold great potentiality to replace conventional procedures, because such traditional approaches lack ability to examine fruit ripening and maturity indicators such as lycopene content, flesh freshness, soluble solid content, and other internal quality parameter rapidly and efficiently, furthermore such techniques are time consuming, laborious, destructive and tedious. (Source: Trends in Food ...
Source: Trends in Food Science and Technology - December 26, 2017 Category: Food Science Source Type: research

Antimicrobial potential of legume extracts against foodborne pathogens: A review
Conclusions According to the literature reviewed, soybean and chickpea are the two consumed legumes with the highest antimicrobial activity. Long-chain soy peptides (IKAFKEATKVDKVVVLWTA) have a high antimicrobial potential against both Gram-positive and Gram-negative bacteria at a concentration level of 37.2 mM. Also, a wide spectrum of proteins and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against foodborne pathogens when applied in the range 8–64 μg/ml. These results open a new research line with good prospects regarding the development of a new generation of ...
Source: Trends in Food Science and Technology - December 20, 2017 Category: Food Science Source Type: research

Lupin seed γ-conglutin: Extraction and purification methods- A review
This article reviews reported extraction and purification methods for γ-conglutin, to provide a basis for the development of novel purification technique/process for this potentially highly valuable protein. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 20, 2017 Category: Food Science Source Type: research

Feasibility of using pulsed electric fields to modify biomacromolecules: A review
Publication date: Available online 19 December 2017 Source:Trends in Food Science & Technology Author(s): Stephen Gitonga Giteru, Indrawati Oey, M. Azam Ali Background The challenges encountered in the utilisation of biomacromolecules as functional ingredients can be overcome through modification of their structural elements. Recently, researchers have shown an increased interest in the usage of non-thermal or chemical free modification techniques to improve the stability and function of primary ingredients in the food, biomedical and pharmaceutical applications. This has led to the investigations of pulsed electr...
Source: Trends in Food Science and Technology - December 19, 2017 Category: Food Science Source Type: research

Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Publication date: Available online 17 November 2017 Source:Trends in Food Science & Technology Author(s): Márcio Carocho, Patricia Morales, Isabel C.F.R. Ferreira Background Food antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made them a part of virtually all foodstuffs. Although different, all groups of food antioxidants have a same common objective, to conserve food for the longest possible time without altering it, conferring taste or color. Consumer trends have shifted the industry to fin...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Agro-defense: Biosensors for food from healthy crops and animals
Publication date: Available online 14 December 2017 Source:Trends in Food Science & Technology Author(s): Suresh Neethirajan, K.V. Ragavan, Xuan Weng Background Infectious diseases are a leading cause of death in humans, animals, and plants globally. Pathogen infections can reduce food production and endanger biodiversity. Viruses, bacteria, and fungi are therefore scientifically and economically important in food production. Even outbreaks of a pathogen infection in plants or animals have direct consequences for the food chain and human health. Scope and approach Microorganisms such as bacteria, fungi and virus i...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Publication date: Available online 15 December 2017 Source:Trends in Food Science & Technology Author(s): Daniel Granato, Jânio S. Santos, Graziela B. Escher, Bruno L. Ferreira, Rubén M. Maggio Background The development of statistical software has enabled food scientists to perform a wide variety of mathematical/statistical analyses and solve problems. Therefore, not only sophisticated analytical methods but also the application of multivariate statistical methods have increased considerably. Herein, principal component analysis (PCA) and hierarchical cluster analysis (HCA) are the most widely used t...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use
Publication date: January 2018 Source:Trends in Food Science & Technology, Volume 71 Author(s): Angelica Tamayo Tenorio, Konstantina E. Kyriakopoulou, Edgar Suarez-Garcia, Corjan van den Berg, Atze Jan van der Goot Background Alternative protein sources are constantly explored to secure the future food and protein demand. Among these sources, biomasses originating from algae, seaweed or leaves receive lots of attention. However, when the yields and purities of protein extracted from these sources are compared to the corresponding data for protein crops such as soy, lupine and pulses, much lower yields are reported...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Eleven shades of food integrity: A halal supply chain perspective
This article is aiming to highlight the factors affecting food integrity in the context of the halal food supply chain and their potential for future research. Scope and approach This review attempts to provide a wider view of supply chain management in the halal food industry. Attention is drawn to the literature on other food industries and the results there are put in the context of the halal food setting. In this review, it emphasizes the factors could be monitor or control that contributes to the problem of food integrity. Key findings and conclusions Eleven ‘shades’ of food integrity in the halal supply c...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Design of experiments and regression modelling in food flavour and sensory analysis: A review
This article provides a critical review of computer-based approaches to flavour and sensory analysis, including optimal design approaches to sensory experimental designs, and incorporation of nonlinear modelling methods such as artificial neural network into the analysis of results. The advantages and disadvantages of these methods, as well as their statistical background will be discussed. The incorporation of these statistical and mathematical methods into existing analytical processes is briefly covered, along with an overview of available computer software packages. Key findings and conclusions Food flavour and sensory...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs
Publication date: January 2018 Source:Trends in Food Science & Technology, Volume 71 Author(s): Anwar Samsidar, Shafiquzzaman Siddiquee, Sharifudin Md Shaarani Pesticides are widely applied to prevent unwanted pests from attacking crops and livestock which led to their access into the environment. Overuses of pesticides in environment are presence of pesticide residues and their metabolites that are causing serious detrimental effects on human health and all other living organisms. Several severe diseases (Cancer, chronic obstructive pulmonary disease, birth defects, infertility) and more damages of human health a...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Non-competitive immunoassay for low-molecular-weight contaminant detection in food, feed and agricultural products: A mini-review
This article reviews the progress in non-competitive immunoassays for low molecular weight contaminants in food, feed and agricultural products, including the principles, applications and suggested perspectives for this field. Key findings and conclusions Anti-metatype antibody-based immunoassays are the most promising method, but dissociation of the antibody-hapten complex might be a challenge, and therefore more in-depth research should be focused on preparation of new formats of the antibody-hapten complex. Meanwhile, strategies for direct non-competitive detection or aimed at the simultaneous detection of different tar...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Pollen and bee bread as new health-oriented products: A review
Publication date: January 2018 Source:Trends in Food Science & Technology, Volume 71 Author(s): Marek Kieliszek, Kamil Piwowarek, Anna M. Kot, Stanisław Błażejak, Anna Chlebowska-Śmigiel, Iwona Wolska Background An interest in substances of natural origin has been a subject that is increasing constantly-both those known for many years and recently discovered are of great interest to the researchers. This interest also applies to bee products because of their extensive nutritional and therapeutic properties; these products are known and used for several thousand years, but only recently, they became the subject...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Publication date: January 2018 Source:Trends in Food Science & Technology, Volume 71 Author(s): Andrea Araiza-Calahorra, Mahmood Akhtar, Anwesha Sarkar Background Curcumin has been widely acknowledged for its health-promoting effects. However, its application is often limited by its poor water solubility and biochemical/structural degradation during physiological transit that restricts its bioavailability. Emulsion based approaches have attracted the most research attention to encapsulate curcumin and improve its stability, bioaccessibility and bioavailability. Scope and approach This review summarizes the recent ...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Impact of curcumin nanoformulation on its antimicrobial activity
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Anderson Clayton da Silva, Priscila Dayane de Freitas Santos, Jéssica Thais do Prado Silva, Fernanda Vitória Leimann, Lívia Bracht, Odinei Hess Gonçalves Background Curcumin is a yellow-orange, hydrophobic compound extracted from Curcuma longa and widely used by oriental cultures. It displays numerous biological activities and shows antimicrobial activity against both Gram-positive and Gram-negative bacteria, as well as yeasts and molds. However, its low water solubility decreases its bioava...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Nanotechnology in the food sector and potential applications for the poultry industry
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Thea King, Megan J. Osmond-McLeod, Lesley L. Duffy Background Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Commercial chicken meat has been identified as one of the most important food vehicles for Salmonella and Campylobacter infection. Increased poultry consumption has forced producers to explore methods for increasing their production output, while maintaining the affordability and safety of their products. While the forecast benefits of nanotechnology hav...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Claudia N. Horita, Rafaela C. Baptista, Magdevis Y.R. Caturla, Jose Manuel Lorenzo, Francisco J. Barba, Anderson S. Sant’Ana Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current conte...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Dietary triterpenes in the treatment of type 2 diabetes: To date
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Hui Teng, Benyao Yuan, Sivapragasam Gothai, Palanisamy Arulselvan, Xinjie Song, Lei Chen At present, the importance of triterpenes in food and pharmaceutical industries is mainly based on their potential application in health food and medicine, particularly those commonly used in the treatment of diabetes and its complications. The purpose of this study is to review potential dietary triterpene in the treatment of diabetes and to identify the relationship of the structure and its activity of these compounds with their ...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Wenhuang Luo, Da-Wen Sun, Zhiwei Zhu, Qi-Jun Wang Background Frozen dough technology could effectively extend the shelf life of bread to ensure the freshness, which is widely used and gradually replace the traditional bread production. However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality. Scope and approach This review summarizes the factors that affect ...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Lianghua Xie, Hongming Su, Chongde Sun, Xiaodong Zheng, Wei Chen Background Obesity is a serious health problem and the cause for social and economic burdens. Currently, there is still no cure for obesity, while the investment of time and money for one is huge. Recent years, the possibility of developing natural products from fruits and vegetables with bioactivities into anti-disease agents has become a hot spot in research. Thus, anthocyanins are increasingly causing more attention, as they have been proved to show an...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Bioactive compounds from marine macroalgae and their hypoglycemic benefits
Publication date: February 2018 Source:Trends in Food Science & Technology, Volume 72 Author(s): Chao Zhao, Chengfeng Yang, Bin Liu, Luan Lin, Satyajit D. Sarker, Lutfun Nahar, Hua Yu, Hui Cao, Jianbo Xiao Diabetes mellitus is a group of chronic metabolic disorders characterized by hyperglycemia due to defects in insulin action and/or secretion. It is a worldwide problem which has led to illness and premature mortality for many people, and the number of diabetes cases has been rising sharply. Unluckily, many conventional antidiabetic agents either show limited efficacy or serious mechanism-based side effects. Mari...
Source: Trends in Food Science and Technology - December 16, 2017 Category: Food Science Source Type: research

Corrigendum to ‘Augmentation of biocontrol agents with physical methods against postharvest diseases of fruits and vegetables’ [Trends in Food Science & amp; Technology 69 (2017) 36-45]
Publication date: Available online 14 November 2017 Source:Trends in Food Science & Technology Author(s): Hongyin Zhang, Gustav Komla Mahunu, Raffaello Castoria, Maurice Tibiru Apaliya, Qiya Yang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - November 15, 2017 Category: Food Science Source Type: research

Emerging functional nanomaterials for the detection of food contaminants
Publication date: Available online 14 November 2017 Source:Trends in Food Science & Technology Author(s): Jing-Min Liu, Yaxi Hu, Yu-Kun Yang, Huilin Liu, Guo-Zhen Fang, Xiaonan Lu, Shuo Wang Along with the progress in nanoscience, a variety of advanced functional nanomaterials were constructed to develop effective and innovative analytical techniques for food safety surveillance. In this review, we summarized the advanced analytical methods that have been developed based upon advanced functional nanomaterials, including plasmonic nanomaterial-based colorimetric methods, fluorescent nanomaterial-based fluorescent m...
Source: Trends in Food Science and Technology - November 15, 2017 Category: Food Science Source Type: research

A review of novel physical and chemical decontamination technologies for aflatoxin in food
Publication date: Available online 14 November 2017 Source:Trends in Food Science & Technology Author(s): S.K. Pankaj, Hu Shi, Kevin M. Keener Background Conventional strategies for mycotoxin reduction includes both prevention and decontamination strategies. Decontamination of aflatoxin has been a continuing challenge for the food industry. Novel processing methods are continuously explored to achieve complete aflatoxin degradation in food products. Scope and approach The present review provides an update on recent research for aflatoxin decontamination by conventional methods including thermal processing and chem...
Source: Trends in Food Science and Technology - November 15, 2017 Category: Food Science Source Type: research