Therapeutic potential of algal natural products against metabolic syndrome: A review of recent developments
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): I.P. Shanura Fernando, BoMi Ryu, Ginnae Ahn, In-Kyu Yeo, You-Jin JeonAbstractBackgroundMetabolic syndrome (MS) defines a group of severe comorbidities, including insulin resistance, abnormal fat accumulation, and high blood pressure that lead to obesity, diabetes, and heart diseases. MS has received a growing concern due to its rising prevalence in many countries. The consumption of high-calorie food, sedentary lifestyle habits, genetic factors, and stress conditions aggravate risk factors for developing metabolic sy...
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

Nano-inspired oxygen barrier coatings for food packaging applications: An overview
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Cesare Rovera, Masoud Ghaani, Stefano Farris (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Qiong-Qiong Yang, Arakkaveettil Kabeer Farha, Gowoon Kim, Khalid Gul, Ren-You Gan, Harold CorkeAbstractBackgroundCurcumin has gained increasing attention in recent years due to its biological properties and photosensitivity. Curcumin-mediated photodynamic therapy has been used in antibacterial and anticancer applications. Considering the importance and rapid advances in curcumin-mediated photodynamic treatments and its related beneficial functions, a comprehensive and up-to-date review is timely to summarize the stat...
Source: Trends in Food Science and Technology - January 21, 2020 Category: Food Science Source Type: research

The effects of carbohydrate structure on the composition and functionality of the human gut microbiota
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): L. Payling, K. Fraser, S.M. Loveday, I. Sims, N. Roy, W. McNabbAbstractBackgroundHuman health depends on a population of microorganisms that inhabit the gut and contribute to homeostasis of the host, including nutrition, immunity and metabolism. Many of the organisms are interactive and mutually dependent, where the end-products for one organism become the fuel for another through substrate and metabolic cross-feeding. To optimise the gut microbiota using diet, the composition and functionality of the gut microbiota,...
Source: Trends in Food Science and Technology - January 20, 2020 Category: Food Science Source Type: research

Determination of residual fipronil and its metabolites in food samples: A review
Publication date: Available online 20 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Xianjiang Li, Wen Ma, Hongmei Li, Qinghe Zhang, Zhiyong MaAbstractBackgroundFipronil is an effective phenylpyrazole insecticide commonly used in agriculture for pest control. In creature, fipronil could be metabolized to several more toxic metabolites. These compounds can contaminate or migrate into foodstuffs and potentially pose danger to human health.Scope and approachThis review aims to provide a comprehensive review on the determination methods used for fipronil and its metabolites, including gas chromatography-...
Source: Trends in Food Science and Technology - January 20, 2020 Category: Food Science Source Type: research

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health
Publication date: Available online 19 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Deepak Kumar Verma, Prem Prakash SrivastavAbstractBackgroundKnowledge of rice's nutritional value and health benefits is essential to increase rice consumption in people's daily diet. Rice is known as a queen of cereal crops that have a high nutritional value such as carbohydrate, fat, fiber, protein, vitamins as well as food energy, minerals profile and fatty acids.Scope and approachThe present review paper mainly focuses on the chemistry of rice bioactive compounds, methods of extraction, identification, and charac...
Source: Trends in Food Science and Technology - January 19, 2020 Category: Food Science Source Type: research

Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials
Publication date: Available online 16 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Sinemobong O. Essien, Brent Young, Saeid BaroutianAbstractBackgroundSubcritical water (SWE) and supercritical carbon dioxide extraction (SCCO2) are novel extraction techniques for recovering compounds with food-enhancement and health promoting properties, from various plants and biomaterials. These extraction techniques are efficient, economical and promising routes for resource recovery without compromising the quality of the extracted products.Scope and approachHere, the theoretical background, practical applicatio...
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Plant proteins as high-quality nutritional source for human diet
Publication date: Available online 16 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Amanda Gomes Almeida SÁ, Yara Maria Franco MORENO, Bruno Augusto Mattar CARCIOFIAbstractBackgroundAdequate human nutrition depends on the ingestion of many nutrients present in the diet. Proteins are indispensable macronutrients, including the essential amino acids. A protein source can vary its nutritional quality in terms of digestibility, amino acid profile, and its bioavailability. There are several disadvantages claimed to livestock and traditional animal protein sources. Thus, in a continuous increasing ...
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Dietary polyphenols turn fat “brown”: A narrative review of the possible mechanisms
In conclusion, polyphenol compounds and their principal metabolites may contribute to counteracting human obesity via promoting WAT browning. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 17, 2020 Category: Food Science Source Type: research

Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo
Publication date: Available online 14 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Daniel Granato, Andrei Mocan, José S. CâmaraAbstractBackgroundPhenolic compounds have been studied for a variety number of bioactivities using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic compounds deal with in vitro antioxidant, antihypertensive, anti-inflammatory, antipyretic, antihemolytic effects in human erythrocytes, hypolipidemic, and antiproliferative activities.Scope and approachCompanies have used the overall understanding of the beneficial effects of poly...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
ConclusionsThis review highlights the importance of selecting the most suitable technique. Stone milling has a few, clear advantages. These include: ease of use and the simplicity of the system; higher concentrations of macroelements, microelements, and polyphenols in flour; increased whole wheat bread volume; and popularity with consumers. Roller milling, on the other hand, also has advantages. These include: greater efficiency and flexibility; less heat generation; and better dough rheological performance. This review has not declared a “winner”, as both techniques have advantages and disadvantages. The optim...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review
Publication date: Available online 15 January 2020Source: Trends in Food Science & TechnologyAuthor(s): H.A. Makroo, N.K. Rastogi, B. SrivastavaAbstractBackgroundOhmic heating (OH) is a novel method of heating various food materials efficiently, instantly and volumetrically. The quick and volumetric heating during OH results in efficient enzyme and microbial inactivation. Thus, OH can be used as an efficient alternative to the conventional thermal processing method.Scope and approachOH has been applied to various food materials, which include fruits and vegetable products, milk, meat, seafood etc. Inactivation of quali...
Source: Trends in Food Science and Technology - January 16, 2020 Category: Food Science Source Type: research

Considerations for progressing a mainstream position for sorghum, a potentially sustainable cereal crop, for food product innovation pipelines
Conclusions are drawn by integrating current knowledge from scientific literature, market reports and consumer trends analyses, along with guidance on food regulation, and pragmatic, experiential knowledge of past research collaborations between academia and food industry.Key findings and conclusionsCommercial investment in sorghum food product development is warranted, with value adding opportunities seen in sorghum's gluten-free attribute, its valuable nutrients, slowly digestible starches, dietary fibre, and antioxidant compounds. To create successful sorghum-based products requires the integration of knowledge and expe...
Source: Trends in Food Science and Technology - January 14, 2020 Category: Food Science Source Type: research

Succinylation of milk proteins: Influence on micronutrient binding and functional indices
Publication date: Available online 13 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Aanchal Agarwal, Ashok K. Pathera, Ravinder Kaushik, Naveen Kumar, Sanju B. Dhull, Sumit Arora, Prince ChawlaAbstractThe functionality of milk proteins is an important feature used in food industries. Milk proteins are effectively capable of binding divalent metal ions electrostatically. As well, the hydrophobic and hydrophilic domains present in milk proteins make them excellent modules for the site-specific delivery of various bioactive analytes. Apart from vital functional properties, solubility and stability of m...
Source: Trends in Food Science and Technology - January 13, 2020 Category: Food Science Source Type: research

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo WangAbstractBackgroundCamellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C. yuhsienensis, C. chekiangoleosa, C. semiserrata, C. reticulata, C. gigantocarpa, C. octopetala, C. semiserrata var. abliflora etc.), by widely used cold press extraction. As the earliest specie with high oil yield (40–60%) in China, C. oleifera, has become the most commonly available seed for camelli...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Effects of novel physical processing techniques on the multi-structures of starch
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Zhong Han, Rui Shi, Da-Wen SunAbstractBackgroundNative starches have been modified by employing various methods for desired industrial applications over the last few decades. There have been intense interests to develop novel methods with advantages of high-efficiency, environment-friendly and easy operation for starch modification. Although there is more attention to the functional properties of modified starch for practical applications in the industry, structural changes are the basis of functional changes, hence u...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Application of nanofluids for thermal processing of food products
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Saeed Salari, Seid Mahdi JafariAbstractBackgroundThe conventional heat transfer fluids are widely considered to be one of the leading causes of the poor performance of heat transfer equipment, increasing the energy costs. For this issue to be fixed, nanofluids have been introduced as potential alternatives to the conventional fluids due to their capability to enhance the overall heat transfer coefficient. Besides, in the food industry, nanofluids can improve the food products qualitatively by reducing the processing t...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review
Publication date: Available online 10 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Xianqiao Hu, Lin Lu, Zhenling Guo, Zhiwei ZhuAbstractBackgroundRice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas chromatography (GC) method, and electronic nose (E-nose). Genetic factor was the main cause for rice aroma. However, the same rice variety might result in different aroma quality due to different planting, processing and storage.Scope and aproachThe main purpose of thi...
Source: Trends in Food Science and Technology - January 11, 2020 Category: Food Science Source Type: research

Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives
Publication date: Available online 9 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Santosh Kumar, Avik Mukherjee, Joydeep DuttaAbstractBackgroundDemand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted to evaluate various bio-based polymers as alternatives to synthetic plastic packaging. Chitin and its deacetylated derivative, chitosan, is primarily a by-product of crustacean, fish and seafood processing and handling. Chitosan possesses an...
Source: Trends in Food Science and Technology - January 10, 2020 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: February 2020Source: Trends in Food Science & Technology, Volume 96Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 10, 2020 Category: Food Science Source Type: research

Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks
Conclusion: The use of enzymes which are regioselective and reusable, aids in increasing the DAG yield and purity besides of reducing production cost. DAG has been applied as an emulsifier, crystallization modifier and functional ingredient in various fat-based products which not only exhibited great functionalities but also with great health beneficial properties. Nonetheless, DAG exhibited inferior performance as cooking due to the low oxidative and thermal stability. The exposure to high temperature also potentially cause the formation of glycidyl fatty esters and 3-monochloropropane-1,2-diol fatty acid esters. Future r...
Source: Trends in Food Science and Technology - January 8, 2020 Category: Food Science Source Type: research

Possible beneficial effects of xyloglucan from its degradation by gut microbiota
Publication date: Available online 7 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Hong Chen, Xiujuan Jiang, Shanshan Li, Wen Qin, Zhiqing Huang, Yuheng Luo, Hua Li, Dingtao Wu, Qing Zhang, Ye Zhao, Bing Yu, Cheng Li, Daiwen ChenAbstractBackgroundXyloglucan (XyG) is a ubiquitous polysaccharide that possesses hypoglycemic effects, antihyperlipidemia effects, gut barrier protective properties, and positive effects on coronary heart disease. As a nonstarch polysaccharide, XyG cannot be processed directly by enzymes encoded on the human genome. After being ingested, XyG transits the large intestine wher...
Source: Trends in Food Science and Technology - January 8, 2020 Category: Food Science Source Type: research

Bio-active compounds and functional properties of pistachio hull: A review
Publication date: Available online 2 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Edris Arjeh, Hamid-Reza Akhavan, Mohsen Barzegar, Ángel A. Carbonell-BarrachinaAbstractBackgroundPistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant properties and health-promoting effects. However, it is considered as a waste and can lead to environmental problems.Scope and approachThis review presents the chemical composition, t...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Finite element modelling for fruit stress analysis - A review
Publication date: Available online 2 January 2020Source: Trends in Food Science & TechnologyAuthor(s): Nurazwin Zulkifli, Norhashila Hashim, Hazreen Haizi Harith, Mohamad Firdza Mohamad ShukeryAbstractBackgroundA deep understanding of the motion and the intensities of forces endured by the fruits overtime during the various handling processes is necessary if improvements are to be made in the handling systems or related tools. The finite element method (FEM) has been used to investigate the effect of mechanical loading on fruit before developing a prototype of the intended design. Simulation tests were performed to vis...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Determining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018
ConclusionsThis study offers key insights into global food safety incidents according to food and drink categories, hazards and common contributory factors. Food manufacturers could use the identified primary and secondary causes as guidance for continuous improvement programmes to prevent food safety incidents. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Biospeckle laser technique – A novel non-destructive approach for food quality and safety detection
Publication date: March 2020Source: Trends in Food Science & Technology, Volume 97Author(s): R. Pandiselvam, V.P. Mayookha, Anjineyulu Kothakota, S.V. Ramesh, Rohit Thirumdas, Praneeth JuvviAbstractBackgroundBiospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh produces.Scope and approachThe biological activity of the materials is altered due to the contamination, damages, maturation, etc. Hence, these factors can be non-destructively analyzed by the bio...
Source: Trends in Food Science and Technology - January 4, 2020 Category: Food Science Source Type: research

Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
Publication date: Available online 29 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Yi Luo, Linghua Kong, Ruiqi Xue, Wu Wang, Xiaole XiaAbstractBackgroundBitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice wine) and has physiological significance, although excessive and disharmonious bitterness is unpleasant. Current research on flavor in alcoholic beverages is primarily focused on volatile constituents and distinctive flavor compounds. However, studies on the recognition, identification, and metabolic mechanism of bitter substances are still in the preliminary phase.S...
Source: Trends in Food Science and Technology - December 30, 2019 Category: Food Science Source Type: research

Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review
Publication date: Available online 29 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Philip Donald C. Sanchez, Norhashila Hashim, Rosnah Shamsudin, Mohd Zuhair Mohd NorAbstractPotato and sweet potato are two among the most important commodities worldwide due to their significant role in human diet and food security. As highly demanded crops, rapid quality monitoring methods prior to marketing, processing, and other post-harvest activities are the major concerns of consumers and food processors. The non-destructive techniques in terms of imaging and spectroscopy have become effective analytical tools...
Source: Trends in Food Science and Technology - December 30, 2019 Category: Food Science Source Type: research

Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality
Publication date: Available online 28 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Bernard Maringgal, Norhashila Hashim, Intan Syafinaz Mohamed Amin Tawakkal, Mahmud Tengku Muda MohamedAbstractBackgroundNumerous studies have been conducted to investigate the capability of edible coatings for preserving the quality and prolonging the shelf life of fresh/fresh-cut fruits. Evidence has shown that an edible coating could function as a barrier on the fruit surface, modify the internal gas atmosphere, decrease water losses and delay fruit ripening. Efforts have been exerted to introduce new natural coat...
Source: Trends in Food Science and Technology - December 29, 2019 Category: Food Science Source Type: research

Recent advances on toxicity and determination methods of mycotoxins in foodstuffs
Conclusions: This review comprehensively summarized the latest achievements and improvements in the classification, toxicity, occurrence and detection approaches of mycotoxins. Impressively, the sample pretreatment and detection methods applied for mycotoxins determination in foodstuffs have been summarized, regarding the novel nanomaterial-based pretreatment technologies as well as the development of chromatographic and sensing technologies in the last six years. Furthermore, the current trends and the future perspectives in the toxicity and detection method of mycotoxins are tentatively proposed. (Source: Trends in Food ...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Cereal-derived arabinoxylans: Structural features and structure–activity correlations
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Jing Wang, Junying Bai, Mingcong Fan, Tingting Li, Yan Li, Haifeng Qian, Li Wang, Hui Zhang, Xiguang Qi, Zhiming RaoAbstractBackgroundArabinoxylans (AXs) are important constituents of hemicelluloses in the endosperm and outer layers of cereal grains, including corn, wheat, rye, barley, oat and rice. The enzymatic hydrolysis of AXs yields arabinoxylan-oligosaccharides. Recently, structure–activity correlations between AX fine structural features and antioxidative activities, prebiotic potentials and immunomodul...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Ke Xiong, Liyang Zhou, Jinyu Wang, Aiguo Ma, Di Fang, Liu Xiong, Qingjie SunAbstractBackgroundFunctional food ingredients can improve human health. However, the bioavailability of many functional food ingredients after oral administration is low because of their instability in the human gastrointestinal tract and low solubility in water. Food-grade pH-sensitive nanoparticles can efficiently deliver functional food ingredients into the human intestine, improve their solubility, and enhance absorption through enteric ...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review
The objective of the current review is to provide a comprehensive and critical view of the use of ozone in pesticide residue dissipation in various food matrixes.Key findings and conclusionAnalysis of the pros and cons of ozone treatment reveals it as a potential technique for the degradation of pesticide residues. The diversity and complexity of pesticides along with the inherent differences in their chemical structures and residue levels of pesticides in agro-products are the factors that require due consideration. Furthermore, processing and operating conditions of the ozone treatment are some of the other major determi...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

The influence of dietary patterns on gut microbiome and its consequences for nonalcoholic fatty liver disease
Conclusions: In the Mediterranean diets, the representative foods such as olive oil (rich in MUFA) and fish (rich in omega-3 PUFA) reduce the risk of NAFLD. Typical foods in the Vegetarian diets are vegetables, fruits, nuts, whole grains. These foods are rich in dietary fiber, polyphenol, folate and carotenoid, which are beneficial against the pathogenesis of NAFLD. Red and processed meat (rich in saturated fat) and sugar (rich in fructose) are the most common foods in the Western diet, which may contribute to the development of NAFLD. The gut microbiome exerts various effects on the development and progression of NAFLD, b...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Ying Luo, Xiaojiao Liu, Li Yuan, Jianke LiAbstractBackgroundMycotoxins have received much attention due to their potential harmful impact on humans. Increasing awareness of environmental protection and food safety prompts the use of eco-friendly and biosafe strategies for mycotoxin elimination in food production.Scope and approachMycotoxin adsorption by microorganisms has become increasingly promising due to its environmental friendliness and efficiency. This review is mainly focused on discussing different kinds of...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Banana inflorescence: Its bio-prospects as an ingredient for functional foods
Conclusions: The findings thus far, particularly on the broad array of bioactive chemical constituents in the inflorescence and their corresponding biological activities, seem to justify its proposed use in various food industries. Perspectives on the current status of research and future work potentially leading to the development and commercialisation of the banana inflorescence into value-added products, are also provided. From this review, it is clear that the banana inflorescence has great potential to be developed into useful nutraceuticals and functional foods.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Advances in umami taste and aroma of edible mushrooms
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Li-bin Sun, Zhi-yong Zhang, Guang Xin, Bing-xin Sun, Xiu-jing Bao, Yun-yun Wei, Xue-mei Zhao, He-ran XuAbstractBackgroundEdible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. As consumer awareness of food sensory qualities increases, umami taste and aroma have become ...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Cheng Li, Wenwen Yu, Peng Wu, Xiao Dong ChenAbstractBackgroundFood digestion rate and location within the gastrointestinal (GI) tract are important for human health. Ideally, food digestion studies should be performed in vivo but this is not always technically, ethically and financially possible. Thus, various in vitro digestion systems have been developed, from static mono-compartmental to dynamic multi-compartmental models, to simulate food digestive behaviors within the GI tract.Scope and approachIn this review, ...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

It is important to differentiate sensory property from the material property
Publication date: Available online 23 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Jianshe ChenAbstractA sensory property is human's perception or sensory response to a material stimulus (or stimuli). Despite of the intrinsic relationship between a sensory property and its corresponding material property, the two properties are fundamentally different. However, in sensory practice, the two different properties are very often mixed up and instrumental measured material property is often mistaken as sensory property. Correct differentiation of the two properties is critically important for fundament...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Safety considerations on food protein-derived bioactive peptides
This article reviews the possible formation of allergenic and toxic peptides from their parent proteins, as well as hazardous compounds during protein extraction, protein pretreatment, and bioactive peptides preparation. The impacts of administration dosage (including frequency) and length of bioactive peptides on safety are discussed. Finally, the challenges in researching the safety of bioactive peptides are also presented.Key findings and conclusionsPotential toxic and allergenic peptides, often showing biological activities, may be released during hydrolysis of food proteins. Amino acid racemization, peptide modificati...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Microbial phospholipase D: Identification, modification and application
Publication date: Available online 24 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Zhenxia Zhang, Ming Chen, Wei Xu, Wenli Zhang, Tao Zhang, Cuie Guang, Wanmeng MuAbstractBackgroundPhospholipids (PLs) are major components of biological membranes in all living organisms and have been widely applied in the food, pharmaceutical and cosmetic industries for their numerous nutritional and bioactive functions. Traditionally, PLs have been extracted from egg yolk and soybean using organic solvents; however, the high cost of purification poses a limitation for their further application.Scope and approachRe...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods
Publication date: Available online 24 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Hongxia Liao, Mengting Zhu, Yi ChenAbstractBackgroundLipid peroxidation yields a large number of aldehydes and carbonyl-containing compounds, of which the reactive and toxic compound 4-hydroxy-2-nonenal (4-HNE) derived from ω-6 polyunsaturated fatty acids (ω-6 PUFAs) is the most extensively studied. The high reactivity of 4-HNE enables this compound to crosslink with various biomolecules and thus contribute to the pathological processes of several diseases, such as atherosclerosis, cancer, diabetes melli...
Source: Trends in Food Science and Technology - December 25, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: January 2020Source: Trends in Food Science & Technology, Volume 95Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 22, 2019 Category: Food Science Source Type: research

Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products
This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product.Graphical abstractThe most studied novel processing technologies to control Listeria monocytogenes in foods. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 20, 2019 Category: Food Science Source Type: research

Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms
Publication date: Available online 19 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Hang Yu, Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong YaoStructured abstractsBackgroundPollution of foodborne microbial biofilms is a serious problem in the food industry. Microorganisms in the biofilms become insensitive to environmental stresses and increase tolerance to antimicrobial agents, therefore, making them extremely hard to be inactivated by conventional methods. Ultrasound-involved emerging strategies offer options for effectively controlling the biofilms formed on either food contact s...
Source: Trends in Food Science and Technology - December 20, 2019 Category: Food Science Source Type: research

Terminology and the understanding of culture, climate, and behavioural change – Impact of organisational and human factors on food safety management
The objective of this study is to analyse the similarities and differences in current definitions and statements of Food Safety Culture and Food Safety Climate, and provide suggested clarifying definitions for both concepts, to bring a consistent approach to the field. The study evaluates the types of organisational cultures, climates and employees’ behaviours which provide important differences and further insights into each of these.Key findings and conclusionsLooking back at the origins of safety culture following the Chernobyl accident in the 1980's provides an understanding of how this laid the foundation for sa...
Source: Trends in Food Science and Technology - December 17, 2019 Category: Food Science Source Type: research

Integrated multitrophic aquaculture systems – Potential risks for food safety
Publication date: Available online 13 December 2019Source: Trends in Food Science & TechnologyAuthor(s): João Rosa, Marco F.L. Lemos, Daniel Crespo, Margarida Nunes, Andreia Freitas, Fernando Ramos, Miguel Ângelo Pardal, Sara LestonAbstractBackgroundThe demand for fish and fish products is now higher than ever. However, several problems such as nutrient loading or excessive use of resources can be associated with the intensification of aquaculture systems. Integrated multitrophic aquaculture systems (IMTAs) refer to the co-culture of different species belonging to different trophic levels, and offer a sust...
Source: Trends in Food Science and Technology - December 14, 2019 Category: Food Science Source Type: research

Potentially toxic elements (PTEs) in cereal-based foods: A systematic review and meta-analysis
Publication date: Available online 14 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Amin Mousavi Khaneghah, Yadolah Fakhri, Amene Nematollahi, Mohadeseh PirhadiAbstractBackgroundThe current meta-analysis study was aimed to estimate the potentially toxic elements (PTEs) contamination in cereal grains and their products such as wheat, rice, corn, maize, barley, oat, peas, soybean, cornflakes, and breakfast.Scope and approachThe recommended databases, including PubMed, Scopus, and ScienceDirect databases, were investigated to collect data regarding the PTEs contamination in cereal-based products from ...
Source: Trends in Food Science and Technology - December 14, 2019 Category: Food Science Source Type: research

Efficiency of non-conventional processing technologies for the control of Listeria monocytogenes in food products
This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product.Graphical abstractThe most studied novel processing technologies to control Listeria monocytogenes in foods. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - December 14, 2019 Category: Food Science Source Type: research

Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application
Publication date: Available online 14 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Elisangela Aparecida Nazario Franco, Ana Sanches-Silva, Regiane Ribeiro-Santos, Nathália Ramos de MeloAbstractBackgroundFiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In this line, psyllium presents a high content of soluble fiber, associated with health benefits.Scope and approachThe aim of this review is to evaluate the scientific evidence of psyllium health benefits. The nutritional properties of p...
Source: Trends in Food Science and Technology - December 14, 2019 Category: Food Science Source Type: research