Single-Molecule Detection of Proteins and Toxins in Food Using Atomic Force Microscopy
Conclusions.Cantilever sensing and recognition imaging are found to be the appropriate AFM techniques for detection. Their shared functionalization approaches are outlined for two categories of surfaces: silicon and gold. Recent progress in AFM biosensors and their applications to food toxin detection are discussed. Single-molecule sensitivity and ease of designing sensing schemes make these AFM techniques excellent candidates for real-world application. Existing challenges in designing sensing molecules and preventing the food matrix from confounding signals are not only applicable to AFM techniques but to most current bi...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Plants of the Genus Spinacia: from bioactive molecules to food and phytopharmacological applications
Publication date: Available online 2 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Tugba Boyunegmez Tumer, Adem Ozleyen, Gregorio Peron, Stefano Dall’Acqua, Jovana Rajkovic, Rabia Naz, Asia Nosheen, Fhatuwani Nixwell Mudau, Fabiana Labanca, Luigi Milella, Nunziatina de Tommasi, Henrique Douglas Coutinho, Javad Sharifi-Rad, Deepa R. Verma, Miquel Martorell, Natália MartinsAbstractBackgroundSpinacia plants, including the most recognized species of the genus Spinacia oleacea L. (spinach), have high nutritional value and high content in phytochemicals, such as flavonoids, polyp...
Source: Trends in Food Science and Technology - April 2, 2019 Category: Food Science Source Type: research

Application of Atomic Force Microscopy in Food Science
Publication date: Available online 1 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhong, Paul Finglas, Yifen Wang, Xichang Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2019 Category: Food Science Source Type: research

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
This study showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable health-promoting carotenoids such as provitamin A, β-carotene, and lutein. Furthermore, the oral intake of extra virgin olive oil can be beneficial in preventing cancer and type 2 diabetes. Therefore, the consumpt...
Source: Trends in Food Science and Technology - April 1, 2019 Category: Food Science Source Type: research

Enzyme-assisted extractions of polyphenols – a comprehensive review
ConclusionsGiven the presented information, enzyme-assisted extraction methods enabled increased polyphenolic compound accessibility, allowing nearly whole plant matrix exploitation, through easily manipulable process parameters. Despite these highly appreciated advantages and high feasibility, enzyme-assisted extraction methods were found to be scarcely industrially implemented as a result of their novelty. Scientific papers such as this review attempt to encourage their understanding and popularization. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 29, 2019 Category: Food Science Source Type: research

Aflatoxin M1 in human breast milk: a global systematic review, meta-analysis, and risk assessment study (Monte Carlo simulation)
Publication date: Available online 27 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Yadolah Fakhri, Jamal Rahmani, Carlos Augusto Fernandes Oliveira, Larissa Tuanny Franco, Carlos Humberto Corassin, Sumbal Saba, Jamal Rafique, Amin Mousavi KhaneghahAbstractBackgroundIn this current study, a systematic review and meta-analysis in a global scale regarding the prevalence and concentration of aflatoxin M1 (AFM1) in the human breast milk were conducted based on the socioeconomic indexes and amounts of precipitation.Scope and approachAll available studies published in PubMed, Scopus, Web of sciences and Emb...
Source: Trends in Food Science and Technology - March 28, 2019 Category: Food Science Source Type: research

Benefits of tree nut consumption on aging and age-related diseases: Mechanisms of actions
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): Marius Emil Rusu, Ramona Simedrea, Ana-Maria Gheldiu, Andrei Mocan, Laurian Vlase, Daniela-Saveta Popa, Isabel C.F.R. FerreiraAbstractBackgroundIn the quest for a healthier and longer life, nutrition plays a key role. Tree nuts have a complex, health-promoting phytochemical profile, including proteins, mono and polyunsaturated fatty acids, polyphenols, vitamins, minerals, and the consumption of this food group can postpone aging and inhibit many age-related diseases.Scope and approachIn this review we focus on the biologically a...
Source: Trends in Food Science and Technology - March 28, 2019 Category: Food Science Source Type: research

Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation
ConclusionsThis analysis delineates the extent of genetic variability that can be expected for future genomic investigation of LAB regarding lactose and galatose metabolism. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 27, 2019 Category: Food Science Source Type: research

Health benefits of olive oil and its components: Impact on gut microbiota, and prevention of the risk of development of noncommunicable diseases
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohsen Gavahian, Amin Mousavi Khaneghah, José M. Lorenzo, Paulo E.S. Munekata, Izaskun Garcia-Mantrana, María Carmen Collado, Antonio J. Meléndez-Martínez, Francisco J. BarbaAbstractBackgroundThere is an increasing trend in the consumption of olive oil due to its health benefits, which are mainly correlated to its health-promoting compounds, such as polyphenols, tocopherols, carotenoids, etc. Additionally, some positive effects on the inhibition of foodborne pathogens as well as stimulation ...
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Katarzyna SamborskaAbstractBackgroundHoney powder is an attractive substitute for liquid honey, which application in food and pharmaceutical industry is limited due to high density and viscosity. However, the manufacturing of powdered honey is still a challenge both for industry as well as researchers. It results from the chemical composition of this unique product, mainly from high content of sugars and organic acids. Honey powder preparation involves the application of appropriate carrier, drying aid and/or enriching...
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: April 2019Source: Trends in Food Science & Technology, Volume 86Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 24, 2019 Category: Food Science Source Type: research

A Practical Guide for Designing Effective Nutraceutical Combinations in the form of Foods, Beverages, and Dietary Supplements against Chronic Degenerative Diseases
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Jesús Santana-Gálvez, Luis Cisneros-Zevallos, Daniel A. Jacobo-VelázquezAbstractBackgroundChronic degenerative diseases (CDDs) are the leading causes of death worldwide. Nutraceuticals are compounds naturally found in foods that have preventive and therapeutic activities against CDDs. However, no single nutraceutical has been successful in preventing or curing CDDs. Consequently, a new research field has emerged: nutraceutical combinations that can work together for fighting CDDs more effectively.S...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo Vadis?
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Neil J. RowanAbstractBackgroundDespite verbose amount of publications and having gained approval by Food and Drug Administration (FDA) since 1996 for food-surface disinfection applications, pulsed light (PL) still has not been used on a large scale by industry. Fresh produce remains a leading cause of foodborne illness outbreaks where there is a pressing need for an effective post-harvest decontamination intervention such as PL that can replace or supplement post-harvest washing.Scope and approachThis review describes ...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

A Review of New Directions in Managing Fruit and Vegetable Processing By-Products
Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Joanna Majerska, Anna Michalska, Adam FigielAbstractThe outer layers of fruit and vegetables are rich in various bioactive compounds, thus being a potentially valuable component of the human diet. But despite the knowledge of its health-promoting properties, fruit and vegetable pomace has not yet been widely used in food industry. Recent years have seen progress in the research on the content of polyphenolic compounds in fruit and vegetable processing by-products, extracting bioactive compounds from fruit and vegetable...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Microencapsulation of polyphenols - the specific case of the microencapsulation of Sambucus Nigra L. extracts - A review
ConclusionsThe main purpose of the current work is to focus on important topics about the microencapsulation of polyphenols, studying the specific case of the Sambucus Nigra L. extracts, including the description of the most important extraction methods for plant samples and of the encapsulation techniques and wall materials used to encapsulate polyphenols. It was also made an approach to the release tests involved in the release phenomenon of the bioactive compounds from the natural resources, including its mechanisms, simulated release media and kinetics.Graphical abstract (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: log reductions and mathematical models
ConclusionsHPTP is required for the inactivation of bacterial spores in foods. Certain species of heat-resistant mould ascospores in high-acid fruit juices/purees have comparable resistance to bacterial spores, and also require HPTP. Due to the effects of food type on spore resistances, testing the most resistant spores in specific foods should be carried out before using it as a target/reference for designing new pasteurization processes. Yeasts spores are the least resistant, and susceptible to room temperature HPP. Most of the HPTP inactivation kinetics of bacterial and resistant mould spores showed non-linear trends, t...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Role of food proteins and bioactive peptides in inflammatory bowel disease
Conclusions: The gastrointestinal mucosa presents unique mechanisms of immune tolerance towards nutrients and commensals under a delicate balance, which is nevertheless dysregulated in IBD. Counteracting this imbalance, dietary peptides carry a range of biological activities that might provide positive impact on gastrointestinal homeostasis. The anti-inflammatory, antioxidant and immunomodulatory properties of peptides from diverse food sources has been broadly evaluated in vitro. Protective mechanism of action through modulation of the pro-/anti-inflammatory and tolerogenic profile of immune responses has been demonstrate...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Innovative non-thermal technologies affecting potato tuber and fried potato quality
Publication date: Available online 21 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Cátia Dourado, Carlos Pinto, Francisco J. Barba, Jose M. Lorenzo, Ivonne Delgadillo, Jorge A. SaraivaAbstractBackgroundPotatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the fry...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Physiological functionalities and mechanisms of β-glucans
Conclusionsβ-Glucans are effective in many aspects of human health, including cancer prevention, reducing glycemia and serum cholesterol, anti-inflammation, as well as improving immunity. The modification of β-glucans contributes to better solubility, viscosity and gelation, which can change the bioactivities of β-glucans. The action mechanisms of β-glucans and their derivatives are considered to be mainly mediated by some cytokines and hormones in subjects. Human health is supported by various mechanism researches. Although certain action mechanisms remain unclear, the clarification of how β-gluca...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Seafood allergy: occurrence, mechanisms and measures
Conclusions: Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Review of Drying Technology of Fig
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Wan Nurlaila Mat Desa, Masita Mohammad, Ahmad FudholiAbstractFicus Carica L., or more commonly known as figs, is one of the first cultivated fruits in human history that is consumed worldwide today. As one of the apparent efforts to increase its production to meet the market demand, it is important to reduce wastage by preventing post-harvest losses. These wastages can be eliminated by ensuring harvested crops receive proper preservation techniques that is accessible and available, especially in rural areas. Solar ther...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives
Publication date: Available online 22 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Baskar Venkidasamy, Dhivya Selvaraj, Arti Shivraj Nile, Sathishkumar Ramalingam, Guoyin Kai, Shivraj Hariram NileAbstractPulses are a very important part of a human diet providing all nutritional and physiologically beneficial effects on human health. Pulses are rich in protein, carbohydrates, and dietary fibre, and a rich source of other bioactive components, and their consumption extends worldwide. Pulses are dried legumes that consist of various varieties of beans, lentils, peas, green gram, black gram, horse gram, ...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Recent Developments in Biosensors to Combat Agricultural Challenges and their Future Prospects
Conclusion.Technological advancements in the area of nanobiosenors, bioelectronics, material science, miniaturization techniques, electrode design, fabrication technology, nanolithography and microfluidics have significantly influenced agriculture sector too. There is need to direct our research towards enhancing the shelf life of a biosensor for increasing the acceptability among the end-users. Improvement in basic characteristics of biosensors will lead to widespread application in major challenging areas in agriculture. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” [Trends food Sci. 59 (2017) 139–147]
Publication date: June 2019Source: Trends in Food Science & Technology, Volume 88Author(s): M. Abrahams, E. Bryant, L. Frewer, B. Stewart-Knox (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 21, 2019 Category: Food Science Source Type: research

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
ConclusionsThe assessment of cheese ripening is such a challenging but imperative process, which warrants the use of methods to effectively study the multitude biochemical changes that occur during this process. Some practices are posed in this review for more future applications to include exploration of a wider range of encapsulated enzyme cocktails and mixed attenuated adjunct cultures, design of intelligent packaging and utilization of IR technology, E-nose, optical techniques to control quality and estimate shelf life of cheeses. The main technological challenge in this reviewed processes for flavor enhancement and ri...
Source: Trends in Food Science and Technology - March 20, 2019 Category: Food Science Source Type: research

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
Publication date: Available online 18 March 2019Source: Trends in Food Science & TechnologyAuthor(s): R. Mahendran, K.Ratish Ramanan, Francisco.J. Barba, Jose.M. Lorenzo, Olalla López-Fernández, Paulo.E.S. Munekata, Shahin Roohinejad, Anderson.S. Sant'Ana, Brijesh.K. TiwariAbstractBackgroundNew technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods ...
Source: Trends in Food Science and Technology - March 18, 2019 Category: Food Science Source Type: research

Food and environmental safety assessment of new plant varieties after the European Court decision: process-triggered or product-based?
Conclusions; It is concluded that unintended side effects can be related to any of the current plant breeding techniques, but the effects and associated frequencies of the mutations cannot be predicted and insufficient data are available to relate them to specific techniques. As a consequence, there is no scientific basis to state that the breeding technique applied should determine the nature and extent of the pre-market safety assessment of any new plant variety. Furthermore, it will not be feasible to analytically distinguish many of the varieties obtained by new plant breeding techniques from conventionally bred variet...
Source: Trends in Food Science and Technology - March 17, 2019 Category: Food Science Source Type: research

Benefits of tree nuts consumption on aging and age-related diseases: mechanisms of actions
Conclusions: Scientific evidences recommend the inclusion of tree nuts into the diet of mature adults. The consumption of tree nuts can mitigate the pro-inflammatory effects of Western diets and diminish the inflammation by decreasing the levels of reactive oxygen/nitrogen species and inflammatory molecules. Tree nuts modulate the Nrf2/EpRE and NF-κB signaling pathways, present cytoprotection, stimulate antioxidant and detox enzyme systems, and reduce inflammatory conditions. Similarly to calorie restriction, tree nuts positively affect the same specific cell signaling pathways: down-regulate PI3K/Akt/mTor and insuli...
Source: Trends in Food Science and Technology - March 17, 2019 Category: Food Science Source Type: research

Mitochondrion: a new molecular target and potential treatment strategies against trichothecenes
Publication date: Available online 13 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Deyu Huang, Luqing Cui, Menghong Dai, Xu Wang, Qinghua Wu, Hafiz I. Hussain, Zonghui YuanAbstractBackgroundTrichothecenes are a large family of chemically related mycotoxins produced by various species of Fusarium, which is the most economically important fungal strains. Trichothecenes have most often been associated with acute and chronic toxicoses in human and livestock. Trichothecenes are linked with human diseases like alimentary toxic aleukia and Kashin-Beck disease, and also with Fusarium head blight in plants. A...
Source: Trends in Food Science and Technology - March 13, 2019 Category: Food Science Source Type: research

In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota
ConclusionsThis review summarizes the fermentation performance of various dietary fibers using in vitro models. Both the physical and chemical structures of dietary fibers are critical factors that determine fermentation rate, short-chain fatty acid profiles and growth of different bacterial groups. Considering the potential relationship between fermentation performance and health, three principles for designing fermentable dietary fiber are proposed: slow fermentation in the colon; high butyrate and/or propionate production; and selective bacterial growth, promoting the beneficial bacteria that improve the intestinal barr...
Source: Trends in Food Science and Technology - March 13, 2019 Category: Food Science Source Type: research

Allicin and Health: A comprehensive review
ConclusionsThe promising capacity of allicin to interact with thiol groups seems to be directly related to its antimicrobial potential, showing both antibacterial and antifungal activities. Allicin also displayed an interesting potential in the prevention and treatment of several diseases including diabetes mellitus, cardiovascular disease and cancer. Indeed, its antioxidant and immunomodulatory effects are some of the mechanisms that may explains their biological activities. Future applications should be directed to allicin pharmaceutical formulation, its delivery and its compatibility with food matrices and other drugs d...
Source: Trends in Food Science and Technology - March 10, 2019 Category: Food Science Source Type: research

A state-of-the-art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior
Publication date: April 2019Source: Trends in Food Science & Technology, Volume 86Author(s): Nadia Adnan, Shahrina Md Nordin, Mohamad Ariff Bahruddin, Ahmad Hussen TareqAbstractGreen technology is the means of improving towards the rising environmental concern. The implication of green fertilizer technology (GFT) is the need for the modern development of environmentally friendly technology, also to increase the production level among all the agriculture crops. It is especially needed for paddy production, as it has always been considered as an important commodity because it is the main staple food for the nation. Paddy...
Source: Trends in Food Science and Technology - March 8, 2019 Category: Food Science Source Type: research

Sweet and Sour Cherries: Origin, Distribution, Nutritional Composition and Health Benefits
Publication date: Available online 4 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Federica Blando, B. Dave OomahStructured AbstractBackgroundThe production and consumption of cherries has increased recently due to consumer awareness of their health benefits and antioxidant value, since they are rich in polyphenolics (namely anthocyanins and hydroxycinnamic acids). Global sweet cherry production increased over the last 16 years from 1.9 to 2.32 million tons, with Turkey, USA, Iran, as the main producers. Sour cherry production has been static during the same period at around 1.1-1.3 million tons conce...
Source: Trends in Food Science and Technology - March 6, 2019 Category: Food Science Source Type: research

Mechanisms and Effects of Ultrasound-Assisted Supercritical CO2 Extraction
ConclusionsWhile there is a promising outlook for ultrasound-assisted SC-CO2 extraction, its benefits are not universal across all extraction conditions. Particularly, its effects are lessened when the substrate particle size is optimized. Ultrasound may also increase temperature, leading to reduced extraction efficiency. While preliminary results in some research work indicate that high-power ultrasound for a short duration is effective, future work should continue to address optimal ultrasound operating parameters. Despite notable reductions in the accuracy of mathematical modelling, due to ultrasound, some adapted model...
Source: Trends in Food Science and Technology - March 6, 2019 Category: Food Science Source Type: research

Microfluidic assembly of food-grade delivery systems: toward functional delivery structure design
ConclusionsThe principles of microfluidic systems and categorized five common delivery matrices with food-grade or nonfood-grade materials are discussed. Various food-grade materials showing great potential in microfluidic process, such as lipids and carbohydrates, are introduced. Scalability and reliability have always been issues toward the mass production using microfluidics and a few solutions are discussed. Additional studies focusing on prevention of clogging during a microfluidic production are needed, especially when biomaterials are used. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 5, 2019 Category: Food Science Source Type: research

Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)
Publication date: Available online 4 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Konstantinos Papoutsis, Matthaios M. Mathioudakis, Joaquín H. Hasperué, Vasileios ZiogasabstractBackgroundCitrus is one of the most economically important horticultural crops in the world. Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum and P. italicum, which are both wound pathogens. To date, several non-chemical postharvest treatments have been investigated for the control of both pathogens, trying to provide an alternative solution to the synthetic fungicides (imazalil, th...
Source: Trends in Food Science and Technology - March 5, 2019 Category: Food Science Source Type: research

A review of food reformulation of baked products to reduce added sugar intake
Publication date: Available online 21 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiao Luo, Jayashree Arcot, Timothy Gill, Jimmy CY. Louie, Anna RanganAbstractBackgroundExcessive consumption of added sugar is negatively associated with many health outcomes. Cakes and biscuits are popular discretionary foods that contribute significant amounts of added sugar to people’s diets. Food reformulation may allow an efficient reduction in dietary sugar at a population level without shifting the individual’s dietary pattern.Scope and approachThe aim of this review was to examine the literature ...
Source: Trends in Food Science and Technology - February 22, 2019 Category: Food Science Source Type: research

Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review
Publication date: Available online 22 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Qingbiao Xu, Hui Hong, Jianping Wu, Xianghua YanAbstractBackgroundBioactive peptides (BAPs) play a crucial physiological role in human health. To exert their biological effects after oral administration, BAPs have to be transported across the human intestinal barrier into the blood circulation system, and must reach their targets in an intact or active form. However, few reviews have summarized current understanding of BAP transport to exhibit activities (bioavailability) and its knowledge gaps.Scope and approachTo ...
Source: Trends in Food Science and Technology - February 22, 2019 Category: Food Science Source Type: research

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review
Publication date: Available online 18 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Yanan Sun, Min Zhang, Zhongxiang FangAbstractBackgroundEdible fungi are a great source of active constituents, including polysaccharides, proteins, terpenoids, minerals and vitamins. In particular, they have potential antitumor, antioxidant, immunological activity and could be applied for clinical disease treatment. Conventional extraction methods for active constituents usually involve organic solvents and may result in environmental problem and noticeable degradation of the constituents. The efficient physical ext...
Source: Trends in Food Science and Technology - February 18, 2019 Category: Food Science Source Type: research

Membrane separation technology for the recovery of nutraceuticals from food industrial streams
Publication date: Available online 16 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Akmal Nazir, Kashif Khan, Abid Maan, Rabia Zia, Lidietta Giorno, Karin SchroenAbstractBackgroundNutraceuticals are bioactive components that deliver health benefits on top of their innate nutritional value. With an increasing demand of nutraceuticals in the food as well as pharmaceutical sector, a continuous and inexpensive supply of nutraceuticals is much required.Scope and approachAlmost every food industry produces variable amount of waste or byproducts, which could serve as a potential source for a variety of bi...
Source: Trends in Food Science and Technology - February 17, 2019 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: March 2019Source: Trends in Food Science & Technology, Volume 85Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 17, 2019 Category: Food Science Source Type: research

The emergence of India as a blossoming market for nutraceutical supplements: An overview
ConclusionToday, the Food Safety and Standards Authority of India (FSSAI) ensures that regulations for nutraceuticals in India are at par with the international standards. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 16, 2019 Category: Food Science Source Type: research

Toward the design of functional foods and biobased products by 3D printing: A review
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Stéphane Portanguen, Pascal Tournayre, Jason Sicard, Thierry Astruc, Pierre-Sylvain MiradeAbstractBackground3D printing or additive manufacturing (AM) now provides enormous freedom to design, manufacture and innovate in various domains, even in foodstuffs development. Given the immense potential applications related to AM, many authors are even talking about a new industrial revolution.Scope and approachIn this article, we review the state of the science in applied AM methods for developing biobased products ...
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

Fish gelatin modifications: A comprehensive review
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Tao Huang, Zong-cai Tu, Xinchen Shangguan, Xiaomei Sha, Hui Wang, Lu Zhang, Nidhi BansalAbstractBackgroundGelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of commercial gelatin, but due to the socio-cultural and health-related concerns, it has been subjected to constraint and skepticism for many years. Fish gelatin has been considered as an excellent alternative to mammalian gelatin because of similarity of ...
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

Protein-protein crosslinking in food: proteomic characterisation methods, consequences and applications
ConclusionsThe advent of mass spectrometry-based approaches for identifying chemically induced crosslinks in proteins has introduced a welcome set of tools to elucidate protein structure. However, despite this progress, crosslinks that occur naturally in food or form during processing, continue to present unique challenges that have yet to be wholly overcome in studying complex food systems. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

A critical review on the possible remediation of sediment in cocoa/coffee flavored milk
ConclusionsPresent review suggests that polysaccharides, proteins and calcium ions contained in the cocoa or coffee powder are main components of the sediment in the flavored milk. The insoluble polysaccharides based sediment in the flavored milk can be reduced by increasing the solubility of coffee or cocoa powder with the use of enzymes. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

A state-of-the-art review on Facilitating Sustainable Agriculture through Green Fertiliser TechnologyAdoption: Assessing Farmers Behavior
Publication date: Available online 15 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Nadia Adnan, Shahrina Md Nordin, Mohamad Ariff Bahruddin, Ahmad Hussen TareqAbstractGreen technology is the means of improving towards the rising environmental concern. The implication of green fertilizer technology (GFT) is the need for the modern development of environmentally friendly technology, also to increase the production level among all the agriculture crops. It is especially needed for paddy production, as it has always been considered as an important commodity because it is the main staple food for the n...
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

Intrinsic and extrinsic factors affecting rice starch digestibility
Publication date: Available online 13 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Michelle R. Toutounji, Asgar Farahnaky, Abishek B. Santhakumar, Prakash Oli, Vito M. Butardo, Christopher L. BlanchardABSTRACTBackgroundThe current incidence of obesity and type 2 diabetes is at global epidemic levels. To mitigate their impact, there is a need to develop starch-containing foods that give rise to a low and stable postprandial blood glucose response by increasing the proportion of slowly-digestible and indigestible carbohydrate content. Rice is an ideal target food for such dietary intervention becaus...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Jessica Aschemann-Witzel, Gastón Ares, John Thøgersen, Erminio MonteleoneAbstractBackgroundHumanity’s current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial role in tackling the challenges, and sensory consumer science can contri...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research

Sampling guidelines for building and curating food authenticity databases
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): James Donarski, Federica Camin, Carsten Fauhl-Hassek, Rob Posey, Mike SudnikAbstractBackgroundFood fraud is a global issue often detected through the use of analytical testing. Analysis of suspect foodstuffs and comparison of their results to those contained within a food authenticity database is a typical approach. This scientific opinion was commissioned as part of the FoodIntegrity EU project to provide guidance for the creation of these food authenticity databases.This opinion paper provides what the authors bel...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research