Review
Food Science & Technology
Indra Bhusan Basumatary, Avik Mukherjee, Vimal Katiyar, Santosh Kumar
Summary: Consumers' preference for healthy and nutritious diet has led to an increasing demand for fresh fruits and vegetables worldwide. However, these perishable commodities are prone to quality loss and reduced shelf-life due to physical damage, moisture loss, biochemical changes, and postharvest microbial decay. Plastic packaging is an effective strategy to extend the postharvest-life of whole and cut fruits and vegetables, but it has become a significant environmental concern. Biopolymer based films and coatings, reinforced with nanomaterials, offer an environmentally friendly alternative packaging for food, improving physico-chemical and mechanical properties and adding antimicrobial and/or antioxidant activities. This review discusses the effectiveness of biopolymer based nanocomposite films and coatings in extending the shelf-life of packaged fruits and vegetables, with reports showing an improvement of at least 4-5 days to several months.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Rocco Barazzoni, Gordon L. Jensen, Maria Isabel T. D. Correia, Maria Cristina Gonzalez, Takashi Higashiguchi, Han Ping Shi, Stephan C. Bischoff, Yves Boirie, Fernando Carrasco, Alfonso Cruz-Jentoft, Vanessa Fuchs-Tarlovsky, Ryoji Fukushima, Steve Heymsfield, Marina Mourtzakis, Maurizio Muscaritoli, Kristina Norman, Ibolya Nyulasi, Veeradej Pisprasert, Carla Prado, Marian de van der Schuren, Sadao Yoshida, Yanchun Yu, Tommy Cederholm, Charlene Compher
Summary: The Global Leadership Initiative on Malnutrition (GLIM) provides consensus criteria for the diagnosis of malnutrition, including three phenotypic and two etiologic criteria. Assessment of skeletal muscle mass, although less commonly performed, is an integral part of the GLIM diagnosis. The GLIM consortium appointed a working group to provide guidance on the assessment of skeletal muscle mass.
CLINICAL NUTRITION
(2022)
Article
Chemistry, Applied
Wenxia Dong, Jiaqi Su, Yulu Chen, Duoxia Xu, Lei Cheng, Like Mao, Yanxiang Gao, Fang Yuan
Summary: In this study, gallic acid was successfully grafted onto silica nanoparticles to create two modified nanoparticles, which were then incorporated into chitosan to produce antioxidant active packaging composite films. The composite films exhibited improved mechanical properties, water vapor barrier property, UV light barrier ability, and antioxidant activity compared to chitosan films. The inclusion of the modified silica nanoparticles, especially 1-SiO2-GA NPs, showed potential for novel antioxidant food packaging applications.
Article
Nutrition & Dietetics
Amir Vahedian-Azimi, Mitra Abbasifard, Farshid Rahimi-Bashar, Paul C. Guest, Muhammed Majeed, Asadollah Mohammadi, Maciej Banach, Tannaz Jamialahmadi, Amirhossein Sahebkar
Summary: This systematic review investigates the efficacy of curcumin supplementation in COVID-19 patients. The findings suggest that curcumin supplementation can significantly decrease symptoms, duration of hospitalization, and deaths. It also shows that curcumin helps balance pro-inflammatory and anti-inflammatory factors, improving the cytokine storm effect. Overall, curcumin supplementation may offer a safe and effective option for improving COVID-19 disease outcomes.
Article
Chemistry, Applied
Qun Huang, Kai Dong, Qia Wang, Xiang Huang, Guoze Wang, Fengping An, Zhang Luo, Peng Luo
Summary: The study utilized a hydroxyl radical system combined with GC-IMS and metabolomics to evaluate the impact of oxidation on the formation of volatile flavor compounds in yak meat. Oxidation was found to promote the formation of specific ketones and hydroxy ketones which may have a significant influence on the overall aroma, while aldehydes like octanal, nonanal, and benzaldehyde may be linked to off-odor or acidification. Additionally, changes in fatty acids and other metabolites during oxidation were observed, highlighting the potential role of specific metabolic components in flavor formation.
Review
Food Science & Technology
Qisen Xiang, Liumin Fan, Yunfei Li, Shanshan Dong, Ke Li, Yanhong Bai
Summary: This review provides an overview of the application of plasma-activated water (PAW) in the food industry. It discusses the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its specific applications in food decontamination, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. The factors influencing PAW efficiency and strategies to improve its efficacy are also discussed. The review highlights the drawbacks of PAW technology and suggests important areas for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Giuseppe Caruso, Justyna Godos, Anna Privitera, Giuseppe Lanza, Sabrina Castellano, Alessio Chillemi, Oliviero Bruni, Raffaele Ferri, Filippo Caraci, Giuseppe Grosso
Summary: Cognitive impairment is a significant public health problem associated with normal aging and neurodegenerative disorders. Dietary polyphenols, particularly phenolic acids, play an important role in healthy aging and the prevention of cognitive decline.
Review
Chemistry, Applied
Qilin Tang, Gangliang Huang
Summary: The emulsification of polysaccharides still faces challenges such as lack of green, efficient, and industrialized methods, as well as the need for systematic and in-depth structure-activity relationship studies. Future research should focus on the physical-biological synergistic function on the emulsification of polysaccharides, the impact of processing process on the structure and emulsification mechanism of polysaccharides, and expanding the application field of polysaccharides with emulsification activity to enhance product quality.
Article
Chemistry, Applied
Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang
Summary: The study utilized HS-GC-IMS technique to identify key flavor chemicals and volatile substances formed during the processing of Dezhou braised chicken. Deep-frying stage produced multiple volatile substances, while stewing with herbs and spices was highlighted as an important stage in flavor impartation process.
Article
Chemistry, Applied
Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei
Summary: In this study, three commercial lactic acid bacteria were used to ferment kiwifruit juices, resulting in significant improvements in phenolic compounds, antioxidant capacities, and flavor profiles.
Review
Food Science & Technology
Wanjun Zhao, Zihao Wei, Changhu Xue
Summary: Oleogels, as a novel food additive, have attracted increasing attention for their easy fabrication, nutritional richness, and safety, playing an important role in substituting solid fats in food. The selection of suitable oleogelators and their concentrations, as well as the synergistic effects between multiple oleogelators, are crucial factors affecting the properties of oleogels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Filippa Juul, Niyati Parekh, Euridice Martinez-Steele, Carlos Augusto Monteiro, Virginia W. Chang
Summary: This study examines the trends in food consumption in the US from 2001 to 2018, focusing on the intake of ultra-processed foods. The findings reveal a continuous increase in the consumption of ultra-processed foods among all segments of the US population over the past two decades.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Nutrition & Dietetics
Jose M. Castellano, Sara Ramos-Romero, Javier S. Perona
Summary: Oleanolic acid, a natural active substance widely present in plants, has potential therapeutic effects on multiple diseases. It exhibits various biological activities, including treatment for dyslipidemia, diabetes, and cancer. However, its hydrophobic nature poses challenges for its bioavailability.
Review
Food Science & Technology
Carina Proenca, Daniela Ribeiro, Marisa Freitas, Eduarda Fernandes
Summary: This review provides an overview of the structure-activity relationship of flavonoids in inhibiting alpha-amylase and alpha-glucosidase, highlighting their potential as safer alternatives for managing postprandial hyperglycemia in type 2 diabetes. A total of 500 compounds are covered, offering valuable insights for the design and development of novel flavonoid derivatives with potent inhibitory activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Angelica Varesi, Elisa Pierella, Marcello Romeo, Gaia Bavestrello Piccini, Claudia Alfano, Geir Bjorklund, Abigail Oppong, Giovanni Ricevuti, Ciro Esposito, Salvatore Chirumbolo, Alessia Pascale
Summary: The dysregulation of gut microbiota is implicated in various diseases, including Alzheimer's Disease (AD). This article reviews the role of gut microbiota in brain health and disease and presents evidence for its dysregulation in AD patients. It discusses the potential of using dysbiosis as a diagnostic tool and explores the therapeutic interventions using prebiotics, probiotics, fecal microbiota transplantation, and diets in AD.
Article
Nutrition & Dietetics
Cheng-Fang Tsai, Guan-Wei Chen, Yen-Chang Chen, Ching-Kai Shen, Dah-Yuu Lu, Liang-Yo Yang, Jia-Hong Chen, Wei-Lan Yeh
Summary: Macrophage polarization plays essential roles in various diseases, and the natural compound quercetin has been found to inhibit inflammation and enhance M2 macrophage polarization and antioxidant expression. These findings are important for the potential use of quercetin as a drug for the treatment of inflammatory disorders in the central nervous system.
Review
Nutrition & Dietetics
Ahmed A. Zaky, Jesus Simal-Gandara, Jong-Bang Eun, Jae-Han Shim, A. M. Abd El-Aty
Summary: Bioactive peptides derived from food proteins have various significant functions and show potential as functional foods and nutraceuticals. They have been found in a wide range of food sources and have been studied extensively for their health benefits, bioactivities, and applications in different industries.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Debora Cerda-Bernad, Estefania Valero-Cases, Joaquin-Julian Pastor, Maria Jose Frutos
Summary: This article discusses the antioxidant effects of saffron compounds and their mechanisms of action in reducing the generation of reactive oxygen species. These compounds have various biological activities, including anti-inflammatory, anticancer, and antidiabetic effects. Due to their strong antioxidant effects, saffron could be a significant source for developing functional foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Hongyou Li, Qiuyu Lv, Ake Liu, Jiarui Wang, Xiaoqian Sun, Jiao Deng, Qingfu Chen, Qi Wu
Summary: This study compared the seed metabolomes of Tartary buckwheat and common buckwheat, revealing significant differences in metabolic profiles between the two species; both are rich in metabolites beneficial to human health, with non-flavonoids metabolites also contributing to Tartary buckwheat's higher health-promoting value.
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
