Food Reviews International最新文献

{"title":"Gelation Properties of Egg White Proteins: A Review","authors":"Saeed Mirarab Razi, Hadiseh Bagheri, Mehdi Mohammadian, Vahid Mirarab-Razi, Ali Rashidinejad","doi":"10.1080/87559129.2023.2279587","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279587","url":null,"abstract":"Egg white proteins (EWPs) are valuable ingredients in the food industry due to their unique functional properties, including gelling, foaming, and emulsifying. The gelation properties of EWPs are p...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138516126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lead in Leafy Vegetables from Organic and Conventional Production Systems: Systematic Review and Meta-Analysis","authors":"Bruno Jonatan de Sousa, Larissa Mont’alverne Jucá Seabra, Ana Beatriz Silva de Lemos, Gabriela Chaves, Karla Suzanne Florentino da Silva Chaves Damasceno","doi":"10.1080/87559129.2023.2279592","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279592","url":null,"abstract":"Lead (Pb) is one the 10 chemicals of major public health concern listed by the World Health Organization. One reason for Pb occurrence in food is agricultural practices. In this context, organic pr...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138516135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of Deep Eutectic Solvents in the Recovery of Bioactive Compounds from Brewer Spent Grains","authors":"Nujamee Ngasakul, Ali Kozlu, Iveta Klojdová, Suwimol Chockchaisawasdee","doi":"10.1080/87559129.2023.2274485","DOIUrl":"https://doi.org/10.1080/87559129.2023.2274485","url":null,"abstract":"Brewers’ spent grain is known as the main by-product obtained during the initial stage of brewing, accounting for 85% of the overall solid by-product from the process. This material contains valuab...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138516115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in Characterization Techniques for Lipid Digestibility and Bioaccessibility of Bio-Based Pickering Emulsion","authors":"Hui-Peng Lim, Safeiya Mustafa Hussain, Chin Siew Sia, Beng Ti Tey, Liang Ee Low, Eng-Seng Chan","doi":"10.1080/87559129.2023.2279585","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279585","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway","authors":"Yujie Sun, Qingwei Zheng, Juan Sun, Li Wang, Yan Li","doi":"10.1080/87559129.2023.2274487","DOIUrl":"https://doi.org/10.1080/87559129.2023.2274487","url":null,"abstract":"ABSTRACTAlthough sarcopenia has been a serious public health concern worldwide in recent years, its effective prevention and intervention measures are still lacking. The latest research has found that autophagy dysfunction is an essential mechanism in the pathogenesis of sarcopenia. And meanwhile, increasing studies have shown that phytonutrients consumption is positively correlated with the maintenance of skeletal muscle mass and strength, which involves the regulation of the autophagy pathway. However, due to the opposite environmental-dependent effect of autophagy in sarcopenia, targeting autophagy by phytonutrients as the treatment of sarcopenia is sometimes considered controversial. Thus, in this review, based on the illustration of the relationship between autophagy and skeletal muscle and the complex changes of autophagy in sarcopenia, the phytonutrients ameliorating sarcopenia by regulating autophagy are reviewed with emphasis, and the possible underlying mechanisms are systematically summarized. Despite some controversies, most current studies support the idea that maintaining basal and functional autophagy contributes to the treatment of sarcopenia. Several phytonutrients exhibit substantial beneficial effects on sarcopenia by targeting autophagy, with polyphenols (especially catechins and urolithin A) considered to be of potentially effective clinical relevance. Hence, the development of phytonutrients is a promising approach to the treatment of sarcopenia and its complications.KEYWORDS: Skeletal musclesarcopeniaautophagyphytonutrients AcknowledgmentsThis work was supported by the National Natural Science Foundation of China (32071166 and 32072254); the Ministry of Science and Technology of China (2022YFF1100502); the Earmarked Fund for China Agriculture Reasearch System (CARS-08-G19); the “Qing Lan Project” of Jiangsu Province and the Young Elite Scientists Sponsorship Program by CAST (2020QNRC001).Disclosure statementThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.Data availability statementNo data was used for the research described in the article.Additional informationFundingThe work was supported by the Ministry of Science and Technology of China [2022YFF1100502]; National Natural Science Foundation of China [32071166]; the Young Elite Scientists Sponsorship Program by CAST [2020QNRC001]; the “Qing Lan Project” of Jiangsu Province; the Earmarked Fund for China Agriculture Reasearch System [CARS-08-G19].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alginates from Brown Seaweeds as a Promising Natural Source: A Review of Its Properties and Health Benefits","authors":"Shujun Ye, Cundong Xie, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A.R. Suleria","doi":"10.1080/87559129.2023.2279583","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279583","url":null,"abstract":"ABSTRACTAlginates, hydrophilic anionic polysaccharides with notable bioactivity and biocompatibility, have drawn significant attention, particularly due to their extensive use in the pharmaceutical industry and associated health benefits. Brown seaweeds serve as the primary source of alginates. However, extraction methods, especially traditional ones, face efficiency challenges, impacting the yield. Green extraction methods promise an eco-friendly alternative, but their industrial-scale implementation is still unproven. Importantly, these extraction methods could yield alginates of different molecular weights and consequent varied biological effects. Alginates possess antibacterial, antioxidant, anti-diabetic, and immunomodulatory properties, forming the cornerstone of their health benefits and pharmaceutical applications. The hydrogel formation characteristic of alginates is crucial for pharmaceutical applications, including drug delivery, wound dressing, and tissue regeneration. Despite the existence of numerous articles exploring the extraction methods, properties, and applications of alginates, a gap exists in the literature that connects these aspects with health benefits. This review aims to bridge this gap by providing a comprehensive discussion of the extraction methods, properties, health benefits, and pharmaceutical applications of alginates.KEYWORDS: Alginatesbrown seaweedshealth benefitspharmaceutical applicationsextraction methods AcknowledgmentsWe would like to thank “The Future Food Hallmark Research Initiative” at the University of Melbourne, Australia. We would like to thank the Honours/Master/PhD and Postdoc researchers of the Dr Hafiz Suleria group from the School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, the University of Melbourne for their incredible support.Disclosure statementThe author(s) declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.Additional informationFundingThe work was supported by the Australian Research Council [Discovery Early Career Award ARC-DECRA-DE220100055]; InnoVactiv Inc., Rimouski, QC, Canada [Project ID: 302611]; University of Melbourne [Collaborative Research Development Grant UoM-21/23].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135037657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review","authors":"Nisar A. Mir, Basharat Yousuf, Adil Gani","doi":"10.1080/87559129.2023.2279594","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279594","url":null,"abstract":"ABSTRACTPseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future.KEYWORDS: Pseudocerealproteinsconformationdenaturationmodificationfunctionality AcknowledgmentsDr. Nisar A. Mir is highly thankful to the Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India for providing financial support in the form of National Postdoctoral Fellowship under File No. PDF/2021/002202.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Science and Engineering Research Board [File No. PDF/2021/002202].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135241740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review","authors":"Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Francisco Lucas Chaves Almeida, Fábio Anderson Pereira da Silva, Íris Braz da Silva Araújo","doi":"10.1080/87559129.2023.2278841","DOIUrl":"https://doi.org/10.1080/87559129.2023.2278841","url":null,"abstract":"ABSTRACTProtein compounds such as collagen, gelatine and peptide hydrolysates extracted from fish by-products have attracted much attention for their extensive applications in food technology. These compounds have high bioactive potential and have antioxidant, antihypertensive, antimicrobial, antifreeze and technological functions. This review provides a bibliometric survey on obtaining protein compounds from by-products of aquatic organisms. Original scientific and review articles were searched on the Web of Science Core Collection data platform. The results proved that fish by-product proteins are widely used as functional ingredients for food production. China, the United States, Spain and Brazil, as well as institutions related to these countries, were the most academically productive in terms of research on fish by-product proteins. It was also found that many researchers and journals focused exclusively on this field. These results underscore the importance of research on fish by-product proteins for diverse applications such as food additives, and for promoting an innovative and beneficial alternative for human nutrition.KEYWORDS: By-productsbibliometricsbioactive peptidescollagengelatineVOSviewer AcknowledgmentsWe are grateful to the Federal University of Paraíba, for its support.Disclosure statementNo potential conflict of interest was reported by the author(s)","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135192439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects","authors":"Shuting Yin, Xueyao Mu, Ruohan Jiang, Yongguo Liu, Baoguo Sun, Hongyu Tian, Sen Liang","doi":"10.1080/87559129.2023.2279591","DOIUrl":"https://doi.org/10.1080/87559129.2023.2279591","url":null,"abstract":"ABSTRACTThis article presents a comprehensive review of the various synthetic pathways developed over the last four decades for the synthesis of 2-acetyl-1-pyrroline (2-AP), a compound known for its significant contribution to flavor of rice. These approaches can be categorized into four main types based on retrosynthetic analysis: oxidation of suitable precursors, Grignard reactions involving 1-pyrroline carboxylates, cyclization of 6-amino 2,3-hexanedione, and hydrolysis of the enol ether of 2-AP. While these methods have aimed to provide alternative routes to produce 2-AP, some of them exhibit clear limitations, including complex and time-consuming synthetic steps, the use of expensive or hazardous chemicals. Additionally, the well-known instability of 2-AP presents significant obstacles to the development of its synthesis. Therefore, there is a pressing requirement for the creation of a simple, effective, and feasible method for preparing 2-AP.KEYWORDS: 2-Acetyl-1-pyrrolinesynthesisoxidationGrignard reaction6-amino 2,3-hexanedioneenol ether Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the National Natural Science Foundation of China (No. 32130083).","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135243103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials","authors":"Dandara Baia Bonifácio, Leonara Martins Viana, Alessandra da Silva, Danúbia Joanes Rosa Guerra, Caroline Woelffel Silva, Frederico Augusto Ribeiro de Barros, Josefina Bressan","doi":"10.1080/87559129.2023.2278844","DOIUrl":"https://doi.org/10.1080/87559129.2023.2278844","url":null,"abstract":"ABSTRACTThe effects of grape juice consumption on oxidative stress, inflammation, physical performance, muscle damage, and recovery in physical activity practitioners were evaluated in clinical studies. However, to date, no studies have gathered these findings. Thus, we aimed to review all randomized clinical trials (RCTs) that evaluated the effects of grape juice consumption on these markers. The searched databases were MEDLINE/PubMed, Embase®, and Cochrane Central, considering an exhaustive search in the literature with keywords uva OR vitis. The PRISMA guideline was used to conduct and report the review. Seven RCTs with athletes (n = 3), recreational sportspeople (n = 3), and low-intensity physical activity practitioners (n = 1) were included. The qualitative results of the individual studies were controversial, and according to the meta-analysis, acute or chronic consumption of 10/ml/kg/day or 400 ml of grape juice improved antioxidant status but had no effects on markers of oxidative stress, inflammation, physical performance, muscle damage and recovery in physical activity practitioners.KEYWORDS: Antioxidantsexhaustion timeathletesrunners Disclosure statementNo potential conflict of interest was reported by the author(s).Availability of data and materialsData are available upon request.Authors contributionsDBB and LMV designed the study. DBB, LMV, and AS selected and reviewed the articles, extracted the data and assessed the risk of bias. DBB, LMV, AS, DJRG, CWS, FARB, and JB analyzed and interpreted the data, wrote the manuscript and approved the final version.Additional informationFundingThis study was funded by Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), by the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Finance Code 001).","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135242610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}