Intelligent Packaging: Trends and Applications in Food Systems
ConclusionsEmphasizing the potential of intelligent packaging, a range of products, including muscle-based foods, and fruits and vegetables are discussed. Importantly, this work highlights research needs, particularly in terms of applications for liquid foods, which are the most perishable commodities. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 14, 2019 Category: Food Science Source Type: research

Engage with the future: a brief summary of the 13th Pangborn Sensory Science Symposium
Publication date: Available online 14 September 2019Source: Trends in Food Science & TechnologyAuthor(s): M. Pedrotti (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 14, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: October 2019Source: Trends in Food Science & Technology, Volume 92Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 12, 2019 Category: Food Science Source Type: research

Corrigendum to "Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature" [Trends in Food Science and Technology 91 (2019) 625−633]
Publication date: November 2019Source: Trends in Food Science & Technology, Volume 93Author(s): John O. Onuh, Rotimi E. Aluko (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 12, 2019 Category: Food Science Source Type: research

Dietary polyphenols to combat the metabolic diseases via altering gut microbiota
Publication date: Available online 10 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Vemana Gowd, Naymul Karim, Mohammad Rezaul Islam Shishir, Lianghua Xie, Wei ChenAbstractBackgroundMetabolic syndrome (MetS) is defined as the cluster of metabolic disorders that consist of insulin resistance, hyperglycemia, dyslipidemia, central adiposity, and hypertension, which is associated with metabolic diseases (MD). Gut microbiota (GM) has a profound effect on human metabolism. The composition and function of GM play a critical role in MD, but the mechanisms have not been fully understood yet. Microorganisms...
Source: Trends in Food Science and Technology - September 12, 2019 Category: Food Science Source Type: research

'Corrigendum to "<Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature>" [Trends Food Sci Technol <91> (<2019>) <625–633>]'
Publication date: Available online 8 September 2019Source: Trends in Food Science & TechnologyAuthor(s): John O. Onuh, Rotimi E. Aluko (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 9, 2019 Category: Food Science Source Type: research

Macroalgal-derived protein hydrolysates and bioactive peptides: enzymatic release and potential health enhancing properties
ConclusionsThe obtention of these compounds and assessment of their biological activities involve a combination of preparation and analytical steps (e.g. isolation, purification, detection and quantification). Hydrolysis of macroalgal proteins using different proteinases results in the generation of multiple peptides with a broad range of biological activities. Further research and innovation will allow the development of more efficient production processes and will improve the range of applications. Current scientific evidences regarding the potential health benefits of macroalgae-derived proteinaceous compounds highlight...
Source: Trends in Food Science and Technology - September 9, 2019 Category: Food Science Source Type: research

Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus
ConclusionsBacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however, no reported outbreaks of food poisoning have been associated with B. cereus and correctly stored commercially-produced minimally processed chilled foods. In the UK alone, more than 1010 packs of these foods have been sold in recent years without reported illness, thus the risk presented is very low. Further quantification of the risk is merited, and this requires additional data. The lack of association between diarrhoeal food poisoning and correctly stored commercially-produced minima...
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Are all ‘Ultra-Processed’ foods Nutritional Demons? A Commentary and Nutritional Profiling Analysis.
Publication date: Available online 5 September 2019Source: Trends in Food Science & TechnologyAuthor(s): E. DerbyshireAbstractBackgroundThere has been a growing body of literature published on ultra-processed foods (UPF). This has been driven by an ambiguous definition that can be easily applied to observational work. Nutritionally, UPF have been given the umbrella label of being “energy-dense, high in unhealthy types of fat, free sugars and salt, and poor sources of protein, dietary fibre and micronutrients” (Monteiro et al., 2018). Unfortunately, such overarching statements are imprecise and not necessari...
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Pulses and food security: dietary protein, digestibility, bioactive and functional properties
Publication date: Available online 5 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Sílvia M.F. Bessada, João C.M. Barreira, M. Beatriz P.P. OliveiraAbstractBackgroundFood security is a current major concern. Protein malnutrition, in particular, must be overcome urgently. Simultaneously, food manufacturers are increasingly interested proteins from plant sources. Hence, pulse crops could be exploited as sustainable, climate change resistant and high quality protein sources.Scope and approachPulses, such as peas, common beans, cowpea, fava beans, chickpea, lentil, or lupin, contain high...
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Prebiotics: Trends in food, health and technological applications
Publication date: Available online 5 September 2019Source: Trends in Food Science & TechnologyAuthor(s): David de Paulo Farias, Fábio Fernandes de Araújo, Iramaia Angélica Neri-Numa, Glaucia Maria PastoreAbstractBackgroundCurrently, there is a growing interest in the identification of new molecules that promote health and exhibit potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that have received considerable attention from the pharmaceutical and food industries due to their positive health effects. With an increasing...
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Pervaporation in the separation of essential oil components: a review
ConclusionsDespite the huge developments in the field of pervaporation and membrane manufacturing, there is not a suitable membrane capable to separate pure raw essential oil in specific components, neither into classes of components. However, the pervaporation is already being used in the obtainment of aroma compounds for specific uses, especially in food industry in the fields of dealcoholization of beverages, and in the recovery of aroma compounds from juice extraction and processing. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Food governance and healthy diet An analysis of the conflicting relationships among the actors of the agri-food system
Publication date: Available online 5 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Cecilia Díaz-Méndez, Carmen Lozano-CabedoAbstractBackgroundPromoting healthy, sustainable diets has become an important social goal. Governments and businesses are increasing measures aimed at promoting a healthy diet. However, a variety of data indicates that a healthy diet is far from being attained.Scope and approachOur principal thesis is that ‘conflictive’ relationships among actors in the agri-food system form one of the main barriers to achieving a healthy diet. We analyzed changes t...
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Developing Innovative Food Structures & Functionalities through Process & Reformulation to Satisfy Consumer Needs & Expectations: Outcomes from the 32nd EFFoST International Conference 2018, Nantes, France
Publication date: Available online 4 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Ronan Gormley (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - September 6, 2019 Category: Food Science Source Type: research

Asparagus (Asparagus officinalis): Processing Effect on Nutritional and Phytochemical Composition of Spear and Hard-stem Byproducts
Publication date: Available online 29 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Bimal Chitrakar, Min Zhang, Benu AdhikariAbstractBackgroundAsparagus (Asparagus officinalis L.), is a well-known vegetable for its unique flavor, texture and presence of many phytochemicals and desirable physiological functions. More than 200 species of asparagus have been identified, of which, Asparagus officinalis is the only species cultivated commercially as a vegetable.Scope and approachWe have comprehensively reviewed the literature on chemical composition and phytochemicals of asparagus, with special attention ...
Source: Trends in Food Science and Technology - August 31, 2019 Category: Food Science Source Type: research

What is new on the hop extraction?
Publication date: Available online 29 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Vanesa Sanz, Ma Dolores Torres, José M. López Vilariño, Herminia DomínguezAbstractBackgroundHops are mostly processed for the extraction of compounds conferring aroma and bitterness to beer. A more controllable addition of these properties can be achieved when solvent hop extracts are produced and added in the desired brewing stage.Scope and approachThis review presents a survey on the research and patents on emerging extraction technologies and the importance of the solvent and operational...
Source: Trends in Food Science and Technology - August 31, 2019 Category: Food Science Source Type: research

Advances in research on bioactivity, stability, metabolism and delivery systems of lycopene
Publication date: Available online 29 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiuping Liang, Cuicui Ma, Xiaojia Yan, Xuebo Liu, Fuguo LiuAbstractBackgroundLycopene is a natural pigment in plants belonging to lipophilic isoprenes and possesses diverse bioactivity against cardiovascular diseases, eye diseases, nerval degenerative disease and cancers. For these reasons, lycopene has been widely applied in the food and medical industries, and the applications of lycopene delivery systems have attracted widespread attention.Scope and approachThis review highlights the structure, bioactivity, stabili...
Source: Trends in Food Science and Technology - August 29, 2019 Category: Food Science Source Type: research

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?
Publication date: October 2019Source: Trends in Food Science & Technology, Volume 92Author(s): Marie Claire Custodio, Rosa Paula Cuevas, Jhoanne Ynion, Alice G. Laborte, Maria Lourdes Velasco, Matty DemontAbstractBackgroundQuality is a powerful engine in rice value chain upgrading. However, there is no consensus on how “rice quality” should be defined and measured in the rice sector.Scope and approachWe adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders in rice ...
Source: Trends in Food Science and Technology - August 28, 2019 Category: Food Science Source Type: research

Bioactive protein/peptides of flaxseed: a review
This article would be helpful to promote the application of FP/bioactive peptides in both research and commercialization.Key findings and conclusionsAs interactions between flaxseed gum (FG) and FP interfere with FP isolation, removal of FG before extraction is necessary. Therefore, combination strategies are required for FP production. Lab-scale peptide generation is both costly and time-consuming. To overcome this challenge, in-silico methods are suggested, including mathematical simulation of protein hydrolysis, bioprospecting for bioactive peptides, and molecular docking studies. Gastrointestinal analysis is recommende...
Source: Trends in Food Science and Technology - August 24, 2019 Category: Food Science Source Type: research

De novo synthesis of astaxanthin: from organisms to genes
Publication date: Available online 22 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Ning Fang, Chunkai Wang, Xiaofeng Liu, Xue Zhao, Yanhua Liu, Xinmin Liu, Yongmei Du, Zhongfeng Zhang, Hongbo ZhangAbstractBackgroundAstaxanthin is a ketocarotenoid with stronger antioxidant activity than vitamin E and coenzyme Q10, and with pharmacological effects against cancer, cardiovascular disease, diabetes, inflammation, and others. Increased astaxanthin supplementation in food, nutraceuticals, and cosmetic products has resulted in tremendous growth in the demand for natural astaxanthin.Scope and approachAstaxan...
Source: Trends in Food Science and Technology - August 22, 2019 Category: Food Science Source Type: research

The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: a review
Publication date: Available online 19 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Carolina Fernanda Sengling Cebin Coppa, Amin Mousavi Khaneghah, Paula Alvito, Ricardo Assunção, Carla Martins, Ismail Eş, Bruna Leonel Gonçalves, Diane Valganon de Neeff, Anderson S. Sant'Ana, Carlos Humberto Corassin, Carlos Augusto Fernandes OliveiraAbstractBackgroundBreast milk is considered an essential food segment for children up to 6 months; however, it can be contaminated with some mycotoxins, such as aflatoxin M1 (AFM1) and ochratoxin A (OTA) as a consequence of ingestion of dietary myco...
Source: Trends in Food Science and Technology - August 20, 2019 Category: Food Science Source Type: research

Effects of polysaccharides on glycometabolism based on gut microbiota alteration
Publication date: Available online 19 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Qingying Fang, Jielun Hu, Qixing Nie, Shaoping NieAbstractBackgroundAs an important role of host homeostasis, the glycometabolism was closely related to the process and metabolic pathways of carbohydrates such as glycolysis, hexosamine biosynthetic pathway, and pentose phosphate in the host. Disorders of glycometabolism result in a series of metabolic diseases, such as diabetes, obesity, hypoglycemia, and etc.Scope and approachPolysaccharides, which were widely existing in daily diet and cannot be directly digested by...
Source: Trends in Food Science and Technology - August 20, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: September 2019Source: Trends in Food Science & Technology, Volume 91Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 20, 2019 Category: Food Science Source Type: research

Bioprocessing of mussel by-products for value added ingredients
Publication date: Available online 19 August 2019Source: Trends in Food Science & TechnologyAuthor(s): A.S. Naik, M. HayesAbstractBackgroundMussel (Mytilus edulis) by-products consist of materials including byssus threads, shell and discarded whole mussels containing meat. Mussels are a rich source of lipids, proteins, carbohydrates, minerals and other bioactives. This nutrient rich waste can be effectively exploited for high value applications including as functional food and feed ingredients, feed supplements, enzymes and other fine chemicals.Scope and applicationThe present review paper collates data on (i) the tota...
Source: Trends in Food Science and Technology - August 19, 2019 Category: Food Science Source Type: research

An overview of extraction and purification techniques of seaweed dietary fibers for immunomodulation on gut microbiota
Publication date: Available online 14 August 2019Source: Trends in Food Science & TechnologyAuthor(s): M.Ajanth Praveen, K.R.Karthika Parvathy, P. Balasubramanian, R. JayabalanAbstractBackgroundNutritional well-being is the prerequisite condition for a sustainable improvement in human welfare. Human gut microbiota plays a magnificent role in balancing the condition of metabolic syndrome management. Currently, the gut microbiome mediated immune system is gaining attention for the treatment of several health ailments such as diabetes, gastrointestinal disorders, and malnourishment. Bioactive compounds from marine polysac...
Source: Trends in Food Science and Technology - August 15, 2019 Category: Food Science Source Type: research

Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review
Publication date: Available online 13 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Yang Mingyi, Tarun Belwal, Hari Prasad Devkota, Li Li, Zisheng LuoAbstractBackgroundMushroom polysaccharides (MPs) act as a functional food and perform diverse biological activities. Significance of MPs in various health promoting products have been extensively reported by scientific community mainly on structural features, biological activities, potential uses and advances in their extraction, cultivation and biomolecular techniques which need to be reviewed for their better understanding and utilization.Scope and Ap...
Source: Trends in Food Science and Technology - August 15, 2019 Category: Food Science Source Type: research

Mycotoxin contamination in food: an exposition on spices
ConclusionsWith heavy implications on human and animal health, mycotoxin contamination is a threat. Nevertheless, with proper preventive and control measures, mycotoxins contamination in spices can be effectively addressed. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 15, 2019 Category: Food Science Source Type: research

Application of essential oil as a sustained release preparation in food packaging
Publication date: Available online 14 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Jian Ju, Xueqi Chen, Yunfei Xie, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, Weirong YaoAbstractBackgroundAromatic essential oils (EO) are important plant extracts that have attracted great interest for their various biological activities and their potential to replace chemical preservatives in the field of food preservation. Moreover, the volatility of EOs has further expanded their applications in antibacterial packaging (AP) systems.Scope and approachThis review focuses on the contributions of EOs to food packaging...
Source: Trends in Food Science and Technology - August 15, 2019 Category: Food Science Source Type: research

Sulfated polysaccharides: Immunomodulation and signaling mechanisms
ConclusionsThe mechanisms by which sulfated polysaccharides exert their immunological activity is mainly due to the regulation of macrophage function, natural killer cells, and T/B lymphocytes, together with the stimulation of the immune responses of lymphocytes and the activation of the complement system. The immunological activity of sulfated polysaccharides depends not only on the source of the polysaccharide but also on structural characteristics, such as molecular weight and DS. Studies on the mechanisms of immune function have shown that the action of sulfated polysaccharides is a complex process that may be regulate...
Source: Trends in Food Science and Technology - August 13, 2019 Category: Food Science Source Type: research

A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems
Publication date: Available online 13 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Chao Qiu, Yao Hu, Zhengyu Jin, David Julian McClements, Yang Qin, Xueming Xu, Jinpeng WangAbstractBackgroundDue to their small size, fine biological compatibility, and environmental friendliness, starch-based nanoparticles (SNPs) are a promising biomaterial for novel applications in foods, medicines, cosmetics, as well as various fields. SNPs can be utilized as platforms for interaction with bioactive molecules, cells, and tissues in living organisms according to the size of SNPs. As the field matures, it is important...
Source: Trends in Food Science and Technology - August 13, 2019 Category: Food Science Source Type: research

Critical analysis of microwave hydrodiffusion and gravity as a green tool for extraction of essential oils: time to replace traditional distillation
Publication date: Available online 13 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Kavi Bhushan Singh Chouhan, Roshni Tandey, Kamal Kumar Sen, Rajendra Mehta, Vivekananda MandalAbstractBackgroundIn the recent year’s essential oils has found profound use in agriculture industry, food and beverage industry, flavor and fragrance industry, furniture industry and undoubtedly pharmaceutical industry and is currently an important entity for commerce and business around the globe. In this context a green extraction technology suitable for large scale extraction of essential oil with increased yield be...
Source: Trends in Food Science and Technology - August 13, 2019 Category: Food Science Source Type: research

UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance
This article reviews recent applications of UV-A, -B and -C in postharvest storage of fruits and vegetables, including effect on disease occurrence, phenolic metabolism and important quality indicators, finds that UV treatment as an acceptable abiotic stress can induce plants to produce defense systems that activate the signaling molecules in advance of the host, including ROS, polyamines, ABA, ethylene, etc, this directly leads to an increase in the resistance of fruits and vegetables to diseases, senescence, and chilling injury during storage.Key findings and conclusionsThis review focuses on the relationship between fru...
Source: Trends in Food Science and Technology - August 13, 2019 Category: Food Science Source Type: research

Dietary plants, gut microbiota, and obesity: Effects and mechanisms
ConclusionsThe effects of gut microbiota on obesity have been found in most animal and some human studies. Certain strains of Firmicutes, Lactobacillus, and Bacteroidetes are positively associated with obesity development, while Bifidobacterium, most Lactobacillus, and some Bacteroidetes show anti-obesity activities. Some dietary plants, such as grapes, berries, apple, turmeric, chili, soy, sorghum, and barley, show anti-obesity efficacy through increasing the diversity of gut microbiota, up-regulating anti-obesity gut microbiota and down-regulating obesogenic gut microbiota.This review may stimulate further development of...
Source: Trends in Food Science and Technology - August 13, 2019 Category: Food Science Source Type: research

eNutrition - the next dimension for eHealth?
Publication date: Available online 9 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Mike Boland, John BronlundAbstractRapid communication technology, inexpensive sensing devices and big data enable “eNutrition” – the use of ICT to develop and support personalized healthy nutrition. eNutrition combines personal health records, monitoring of body functions and activity by smart wearables, monitoring food consumption, and datasets of food composition. An AI system, a personal virtual dietitian, can use this information to provide nutritional advice and alerts at the time of purchase and...
Source: Trends in Food Science and Technology - August 10, 2019 Category: Food Science Source Type: research

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
Publication date: Available online 6 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Gangcheng Wu, Chang Chang, Chenchen Hong, Hui Zhang, Jianhua Huang, Qingzhe Jin, Xingguo WangAbstractBackgroundA series of chemical reactions lead to the oil degradation under frying conditions, and a number of degraded compounds compromise the safety, nutrition, health and shelf-life of frying oils and fried food.Scope and approachNevertheless, the oxidative deterioration of frying oils was little protected by numerous endogenous antioxidants, including carotenoids and tocopherols, as well as synthetic antioxidants. P...
Source: Trends in Food Science and Technology - August 7, 2019 Category: Food Science Source Type: research

Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects
Publication date: Available online 6 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Javad Sharifi-Rad, Cristina Quispe, Henrry Llaique, Michael Villalobos, Antonella Smeriglio, Domenico Trombetta, Shahira M. Ezzat, Mohamed A. Salem, Ahmed M. Zayed, Carla Marina Salgado Castillo, Simin Emamzadeh Yazdi, Surjit Sen, Krishnendu Acharya, Farukh Sharopov, Natália MartinsAbstractBackgroundEucalyptus genus members have received a great interest worldwide for their antibacterial, antiviral, antifungal, anti-inflammatory and insect-repellent properties for cosmetic, pharmaceutical, nutrace...
Source: Trends in Food Science and Technology - August 7, 2019 Category: Food Science Source Type: research

Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature
ConclusionsThe study provides information on several metabolite changes and potential mechanisms of action associated with the consumption of bioactive peptides and protein hydrolysates. It also offered an understanding of the regulatory pathways involved in the attenuation of several disease conditions by food bioactive peptides and protein hydrolysates as well as assisting in the development of biomarkers. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 7, 2019 Category: Food Science Source Type: research

Goat milk oligosaccharides: composition, analytical methods and bioactive and nutritional properties
Conclusions: The quantification and the profile of oligosaccharides depend on the methodology applied for this purpose. Those based on HPLC and mass spectrometry are the best methods for oligosaccharide identification and quantification in goat milk. Membrane technology is also a successful method applied in the isolation and concentration of oligosaccharides. Beneficial effects of goat milk oligosaccharides are related to gastrointestinal activities, inflammatory reactions and nervous system development.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 3, 2019 Category: Food Science Source Type: research

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Publication date: Available online 2 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Tran Hong Quan, Soottawat Benjakul, Thanasak Sae-leaw, Amjad Khansaheb Balange, Sajid MaqsoodAbstractBackgroundProteins from different sources serve as primary food components, while polyphenols, as secondary metabolites, are abundantly present in plant. Both components play an important role in functional properties and quality of food products. Interaction between proteins and polyphenols, yielding “protein-polyphenol conjugate”, spontaneously occurs in most of food systems, and is known have an impact on...
Source: Trends in Food Science and Technology - August 2, 2019 Category: Food Science Source Type: research

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage
Publication date: Available online 2 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Hamid Khazaei, Randy W. Purves, Jessa Hughes, Wolfgang Link, Donal M. O'Sullivan, Alan H. Schulman, Emilie Björnsdotter, Fernando Geu Flores, Marcin Nadzieja, Stig U. Andersen, Jens Stougaard, Albert Vandenberg, Frederick L. StoddardAbstractBackgroundFaba bean (Vicia faba L.) seeds are an excellent source of plant-based protein. In spite of the vast nutritional and environmental benefits provided by faba bean cultivation, its use as a food crop has been restricted, primarily due to the presence of the pyrimidine g...
Source: Trends in Food Science and Technology - August 2, 2019 Category: Food Science Source Type: research

Effective strategies for reduction of oil content in deep-fat fried foods: a review
Publication date: Available online 2 August 2019Source: Trends in Food Science & TechnologyAuthor(s): Jacob Tizhe Liberty, Jalal Dehghannya, Michael O. NgadiAbstractBackgroundAs demands for fried foods are increased by consumers, so is its health concern. Food quality and safety specialists have been making efforts to provide healthy and nutritious foods through optimization of frying processes and products. Studies have revealed that three techniques could be used to reduce the amount of oil in fried foods, namely, modification of product surface, modification of frying technique and modification of frying medium.Scop...
Source: Trends in Food Science and Technology - August 2, 2019 Category: Food Science Source Type: research

Nanocarriers for resveratrol delivery: impact on stability and solubility concerns
ConclusionsThe application of nanocarriers towards RES delivery reduced the physicochemical restrictions related to the administration of this phytochemical. The improvements conveyed by nanocarriers regarding RES stability and solubility may lead to an upgrade in the in vitro and in vivo bioactivity of RES.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - August 2, 2019 Category: Food Science Source Type: research

Chocolate Quality and Conching
Publication date: Available online 31 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Omer Said Toker, Ibrahim Palabiyik, Nevzat KonarAbstractBackgroundConching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application.Scope and approachIn order to increase the level of chocolate quality and microbiological safety, the raw materials use...
Source: Trends in Food Science and Technology - August 2, 2019 Category: Food Science Source Type: research

The concentration of potentially toxic elements (PTEs) in honey: A global systematic review and meta-analysis and risk assessment
Publication date: Available online 30 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Yadolah Fakhri, Mehrnoush Abtahi, Ali Atamaleki, Amir Raoofi, Hamid Atabati, Anvar Asadi, Ali Miri, Ehsan Shamloo, Abdolazim Alinejad, Hassan Keramati, Amin Mousavi KhaneghahAbstractBackgroundHowever, the consumption of honey offers several beneficial advantages; it can be sources of some contaminants, such as potentially toxic elements (PTEs).Scope and approachIn the current study, the related investigations regarding the concentration of PTEs in honey a global scale among the international databases including Scopus, ...
Source: Trends in Food Science and Technology - July 31, 2019 Category: Food Science Source Type: research

The Rise of Blockchain Technology in Agriculture and Food Supply Chains
This article examines the impact of blockchain technology in agriculture and food supply chain, presents existing ongoing projects and initiatives, and discusses overall implications, challenges and potential, with a critical view over the maturity of these projects. Our findings indicate that blockchain is a promising technology towards a transparent supply chain of food, with many ongoing initiatives in various food products and food-related issues, but many barriers and challenges still exist, which hinder its wider popularity among farmers and systems. These challenges involve technical aspects, education, policies and...
Source: Trends in Food Science and Technology - July 31, 2019 Category: Food Science Source Type: research

The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review
Conclusions: Microbial ecosystem has a symbiotic relationship with host. The alteration in the host physiology and shift in the microbial composition in the hosts can positively or negatively impact each other. The clear and thorough comprehension of the complexity of microbiota–host crosstalk is significant for the development of probiotic intervention. Probiotic may confer various benefits ranging from traditional immune support, gastrointestinal heath even to disease control as sepsis prevention. Probiotic may function in the host mainly through competing with deleterious bacteria, beneficial metabolites and maint...
Source: Trends in Food Science and Technology - July 31, 2019 Category: Food Science Source Type: research

Opportunities for upcycling cereal byproducts with special focus on Distiller's grains
Publication date: September 2019Source: Trends in Food Science & Technology, Volume 91Author(s): M. Roth, M. Jekle, T. BeckerAbstractBackgroundA growing world population and simultaneous diminishing of fossil resources force global stakeholders to provide solution approaches for ensuring the food supply chain in the near future. Within this context, cereal byproducts (CBP) occurring in the food or bioethanol industry are an untapped source of nutritious fractions that could serve as novel feedstock for secondary processes. Besides the utilization as feed, the conscious use of valuable compounds in abundant CBP remains ...
Source: Trends in Food Science and Technology - July 30, 2019 Category: Food Science Source Type: research

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): João Graça, Cristina Albuquerque Godinho, Monica TruningerAbstractBackgroundThere is increasing consensus that transitioning towards reduced meat consumption and more plant-based diets is a key feature to address important health and sustainability challenges. However, relevant evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical framework, which limits the ability to design and deliver coordinated efforts to address these challenges.Scope and approachE...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research

Pectin-based adsorbents for heavy metal ions: A review
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Risi Wang, Ruihong Liang, Tao-tao Dai, Jun Chen, Xixiang Shuai, Chengmei LiuAbstractBackgroundOver the past decades, the growing industrialization caused continuously increased release of heavy metal into environment. Through the food chain, heavy metals can be enriched in the body, causing serious harm. The removal and recycling of heavy metals are of great significance to environment protection, health concern as well as resource reuse. Pectic materials are available from a variety of natural sources and can be used a...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research

A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Publication date: Available online 27 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Maninder Meenu, Qianxi Cai, Baojun XuAbstractBackgroundExtra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for its unique aroma, flavour and health benefits. Due to its high demand and high cost, fraudsters deliberately blend low-cost poor quality edible oil with EVOO to get economic benefits. The consumption of adulterated EVOO leads to health and safety issue of consumers. Thus, the rapid, precise, accurate and up-to-date analytical methods are the prerequisite to detect EVOO adulteration.S...
Source: Trends in Food Science and Technology - July 28, 2019 Category: Food Science Source Type: research