Future Postharvest and Food最新文献

Ochnaflavone is a naturally occurring biflavonoid mainly isolated from Ochna integerrima, manifests health benefits encompassing antidiabetic, anticancer, anti-cardiovascular, and anti-inflammatory activities. However, most bioactivity research has focused on in vitro experiments, rather than in vivo disease models, toxicological assessments, and human clinical trials. Moreover, a comprehensive review of the pharmacological aspects of ochnaflavone is conspicuously lacking. Thus, this review provides a concise and comprehensive summary of existing knowledge on the chemical structure, plant origin, physical properties, biotransformations, and multifaceted biological activities of ochnaflavone along with an in-depth exploration of the complex molecular mechanisms behind these activities, including signaling pathways and gene expression regulation, with the aim of promoting future theoretical needs for ochnaflavone in clinical trials and providing comprehensive insights into the research and application of this valuable natural compound.

The exponential growth of the global population, coupled with issues of insufficient and imbalanced nutrition, as well as a surge in health-related problems, has compelled individuals to seek innovative and alternative food sources while optimizing existing resources. Microalgae have been a staple source of livelihood and essential nourishment for people in various regions worldwide. Their rich content of proteins, essential amino acids, carbohydrates, lipids, vitamins, and minerals necessary for nutrition, has made them a fundamental source of sustenance. Spirulina platensis (S. platensis), a single-celled, filamentous, prokaryotic microalgae, has long been recognized as a valuable natural food source, with historical usage dating back to ancient times. On the other hand, Phaeodactylum tricornutum (P. tricornutum), although a freshwater species, belongs to the Pennateae group of single-celled eukaryotic diatoms and exhibits adaptability to marine environments. S. platensis and P. tricornutum have recently gained attention due to their abundant bioactive compounds, including carotenoids and phenolic acids. These bioactive compounds are known for their potential health benefits, including anticancer, antioxidant, anti-inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties. This review examines the bioactive compounds produced by S. platensis and P. tricornutum, their impacts on human health, and their promising applications within the food industry.

Innovative agricultural solutions to global warming challenges are explored, focusing on the roles of genetic modification and lab-grown meats for a sustainable food future. This article underscores scientific advancements and future possibilities in food science to combat climate change impacts.

Natural plant-based wax coatings/films function as a gas, moisture, oxygen, and light barrier, inhibit the loss of volatile aroma components, and promote the migration of antimicrobial and antioxidant components into the fruit; thus, they extend the shelf life of fruit and vegetables and improve quality properties like moisture and firmness.

Human civilisation has a long history of using frankincense. Frankincense is mentioned 22 times in the Bible. Frankincense is used around the world to treat respiratory infections, coughs and throat swelling. The frankincense soak has been used in the Arab region to treat pulmonary infections during the pandemic time (COVID-19). Some clinical evidences to suggest that frankincense may be used to treat COVID-19.

In nature, cellulose is present in fibrillar structures with alternative crystalline and amorphous fragments. The application of various chemical treatments (acid hydrolysis, enzymolysis, and oxidation) could lead to the extraction and purification of crystalline compartments in the form of cellulose nanocrystals. On the other hand, applying harsh mechanical treatments (milling, ultrasonication, high-pressure processing, grinding, microfluidization, etc.) could result in the degradation of cellulose macrostructures into nano-fibrillated segments without depletion of the amorphous fractions. These structures are called cellulose nanofibers. Bacterial nanocelluloses (BNCs) are another nanostructure of cellulose that is generated through the bottom–up technique. BNCs are the purest forms of cellulose nanostructures (CNSs). Hitherto, various spectroscopy and microscopy characterization techniques have been developed for in-depth investigation of CNSs. The valuable information obtained via such instrumental techniques has opened windows on new horizons for the application of CNSs in novel realms. Nowadays, CNSs have found a seat in biomedical, packaging, emulsification, water filtration, and textile applications. In this review, after describing various forms of CNSs and their fabrication methods, the most recent techniques that have been utilized for the characterization of these structures plus their current application in different realms are comprehensively overviewed.

Horticultural food waste can be recovered to produce high-value products. Appropriate green solvents and a selection of cleaner production could unlock waste into useful resources for human health. This will significantly reduce greenhouse gas emissions, and CO₂ production, and create economic opportunities to contribute to food security.