Review
Behavioral Sciences
Ashkan Pakseresht, Sina Ahmadi Kaliji, Maurizio Canavari
Summary: Concerns about animal welfare and sustainable meat production have led to increasing interest in cultured meat as a sustainable alternative. Factors such as public awareness, perceived naturalness, and food-related risk perception influence consumer acceptance/rejection of cultured meat. Ethical and environmental concerns may drive willingness to pay for meat substitutes but may not necessarily extend to cultured meat. Food neophobia and safety concerns are barriers to the adoption of this technology. Availability of alternatives and product features also play a role in consumer reception. Further research on the interrelationships of livestock production, food security, and alternative meat products is recommended.
Article
Chemistry, Applied
Sagar Bag, Anupam Mondal, Anusha Majumder, Avishek Banik
Summary: Tea, prepared from the leaves of the Camellia sinensis, contains beneficial components such as phenolic compounds and flavonoids, which are associated with antioxidant properties and various health benefits.
Article
Chemistry, Applied
Ahmed M. Mustafa, Simone Angeloni, Doaa Abouelenein, Laura Acquaticci, Jianbo Xiao, Gianni Sagratini, Filippo Maggi, Sauro Vittori, Giovanni Caprioli
Summary: Consumption of berry fruits has increased due to their richness in polyphenols with health benefits. A new HPLC-MS/MS method was developed for simultaneous determination of 36 phenolic compounds in blueberry, strawberry, and their jam. Blueberries showed higher contents of anthocyanins, flavonols, and phenolic acids, while strawberries exhibited higher contents of flavan-3-ols, dihydrochalcones, and flavanones. Anthocyanins were the main phenolic constituents in both berries, and blueberries had greater antioxidant capacity than strawberries. The method can be useful for quality control and authentication analyses of blueberry and strawberry fruits and their commercial products like jams.
Article
Biochemistry & Molecular Biology
Yifei Bian, Jiaqi Lei, Jia Zhong, Bo Wang, Yan Wan, Jinxin Li, Chaoyong Liao, Yang He, Zhongjie Liu, Koichi Ito, Bingkun Zhang
Summary: Kaempferol, a flavonoid found in dietary sources, demonstrates anti-obesity properties by improving gut health and inflammation in obese animal models. Experimental evidence suggests that kaempferol supplementation can alleviate metabolic disorders associated with obesity.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)
Review
Food Science & Technology
Paulina Guzik, Piotr Kulawik, Marzena Zajac, Wladyslaw Migdal
Summary: This article introduces the applications and advantages of microwaves in the food industry, such as shortening the thermal process time, reducing costs, increasing efficiency, and maintaining high quality. Microwaves also have applications in waste management, helping to reduce the use of solvents and water.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Genetics & Heredity
Zhilu Xu, Wei Jiang, Wenli Huang, Yu Lin, Francis K. L. Chan, Siew C. Ng
Summary: This study identified specific bacteria associated with obesity and metabolic disorders in both western and eastern populations. Mechanistic studies are required to determine whether these microbes are a cause or a product of obesity and metabolic disorders.
GENES AND NUTRITION
(2022)
Review
Food Science & Technology
Heera Jayan, Hongbin Pu, Da-Wen Sun
Summary: Single-cell analysis reveals the functional and structural variations of each cell, eliminating the need for traditional microbial cultivation techniques. Raman spectroscopy as a label-free, noninvasive method is ideal for spatially resolved chemical measurements at the single-cell level, offering important insights for microbial studies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Endocrinology & Metabolism
Mandy Vogel, Mandy Geserick, Ruth Gausche, Christoph Beger, Tanja Poulain, Christof Meigen, Antje Koerner, Eberhard Keller, Wieland Kiess, Roland Pfaeffle
Summary: The study found that during the COVID-19 pandemic, children experienced substantial weight gain, particularly among the obese subgroup, while BMI trends have shown a stable increase since 2005. Long-term and short-term weight change trends may exacerbate the issue of childhood obesity.
INTERNATIONAL JOURNAL OF OBESITY
(2022)
Article
Chemistry, Applied
Shicheng Dai, Ziteng Lian, Weijie Qi, Yashuang Chen, Xiaohong Tong, Tian Tian, Bo Lyu, Mengmeng Wang, Huan Wang, Lianzhou Jiang
Summary: Understanding the interaction mechanism between proteins and polyphenols is crucial for the application of protein-polyphenol compounds in food. This study showed that non-covalent modification of soy protein isolate (SPI) with catechin resulted in aggregation and network-like structure formation. The increased catechin concentration caused SPI to become looser and more disordered, with an opened internal structure and exposed hydrophobic groups. The main forces between SPI and catechin were found to be hydrophobic interactions and hydrogen bonds.
Article
Chemistry, Applied
Fredrick Nwude Eze, Titilope John Jayeoye, Sudarshan Singh
Summary: A versatile colorimetric indicator film based on chitosan and broken Riceberry phenolic extract was developed, showing enhanced physical and mechanical attributes. The CHI-RPE films exhibited increased hydrophobicity, mechanical resistance, thermal stability, barrier properties, and antioxidant activity compared to plain CHI film. Notably, the CHI-RPE film also produced intense naked-eye detectable colorimetric response to pH variation and volatile ammonia, making it a promising option for on-site visual detection of freshness in seafood products.
Review
Nutrition & Dietetics
Alberto Munoz, William B. Grant
Summary: This paper provides a narrative review of the evidence supporting the anticancer actions of vitamin D. It discusses the findings from ecological studies, observational studies, and case-control studies, as well as the limited success of meta-analyses of cancer incidence with respect to dietary intake. The review also highlights the effects of vitamin D compounds on tumor cell proliferation, dedifferentiation, invasion, and metastasis inhibition. Overall, the available mechanistic data support the global protective action of vitamin D against several important types of cancer.
Review
Food Science & Technology
Vishnu Priya Veeraraghavan, Sardar Hussain, Janardhana Papayya Balakrishna, Lavina Dhawale, Malathi Kullappan, Jenifer Mallavarapu Ambrose, Surapaneni Krishna Mohan
Summary: Mushrooms and truffles have attracted attention for their aroma and high nutritional content. Apart from being used as food, truffles have been found to have various biological activities such as antioxidant, antibacterial, and anticancer properties. While there is evidence of their medicinal value, further research is needed to explore their bioactive components and properties.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Hessamaddin Sohrabi, Omid Arbabzadeh, Pegah Khaaki, Alireza Khataee, Mir Reza Majidi, Yasin Orooji
Summary: This review paper provides a comprehensive overview of the characteristics, toxic effects, clinical and analytical methods of Patulin and Trichothecene, with a focus on the utilization of nanomaterial-based electrochemical sensing tools for highly sensitive detection. It highlights the benefits of nanomaterials in improving detection performance, and emphasizes the reliability of nanomaterial-based electrochemical sensing platforms in on-site analysis for food processing industries.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Ping Qu, Min Zhang, Kai Fan, Zhimei Guo
Summary: This paper reviews the research progress of microporous modified atmosphere packaging on the shelf life of fresh foods, particularly fruits and vegetables. It also discusses the application of environmentally friendly degradable film materials and explores the future development trends and directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Swarup Roy, Jong-Whan Rhim
Summary: Melanin is a biologically active biomacromolecule with multifunctional properties that can be isolated from natural sources or synthesized. It is widely used in various areas due to its functional properties, including as a nanofiller in composite films and in food packaging and biomedical applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Behavioral Sciences
Tatjana Kwasny, Karin Dobernig, Petra Riefler
Summary: Reducing meat consumption and shifting to plant-based diets is crucial for climate targets, public health, and animal welfare. Existing research largely focuses on interventions addressing personal factors like knowledge and emotions, with effectiveness depending on information provided and alignment with consumer needs. Linking meat to animals reduces consumption, while increasing visibility of vegetarian options and providing education on vegetarian cooking are effective strategies. Future research should explore long-term effects of interventions on actual meat consumption and dietary habits.
Review
Food Science & Technology
Noman Walayat, Hanguo Xiong, Zhouyi Xiong, Helena M. Moreno, Asad Nawaz, Nadia Niaz, Muhammad Atif Randhawa
Summary: Cryoprotectants have a preserving effect on the physical, functional, and structural properties of surimi, while also affecting its quality.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Fereidoon Shahidi, Abul Hossain
Summary: Edible films and coatings are gaining attention in the food packaging industry due to their ability to protect food from the environment and their biodegradability. Films made from polysaccharides have good gas barrier properties, while proteins have excellent mechanical properties. The addition of lipids and hydrocolloids can improve water barrier properties. Essential oils can be added to enhance antimicrobial and antioxidant properties. This review summarizes the components and chemistry of edible films and coatings and their application in preserving aquatic food quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Yong Han, Weixia Yang, Xueli Luo, Xie He, Haiping Zhao, Wenzhi Tang, Tianli Yue, Zhonghong Li
Summary: Food safety is a major global concern, and fluorescent sensing using carbon dots as nanomaterials holds great potential for food safety analysis. However, the interference from various components in food matrices leads to lower sensitivity and selectivity of carbon dots sensors. Ratiometric fluorescent sensing based on nanohybrid carbon dots is considered as an efficient strategy for specific recognition of target analytes in food matrices.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
