Pub Date : 2023-10-26DOI: 10.1080/87559129.2023.2273928
Yan Zhang, Jiangfeng Song, Hongjuan Wang, Ying Li, Caie Wu
ABSTRACTInflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract, and its etiology remains unclear. Presently, main drugs such as aminosalicylic acid, glucocorticoid, immunosuppressive and biological agents are employed to treat IBD. However, because of the long-term use of medication, it adversely affects other human organs. Therefore, natural bioactive compounds are applied as supplements or alternative drugs to alleviate IBD. As a kind of plant natural compounds with strong antioxidant and anti-inflammatory activities, carotenoids have exhibited potent effects in reducing intestinal inflammation. However, direct oral administration of carotenoids might cause the low specificity of inflammatory sites, which is attributed to its poor aqueous solubility and limited stability. The construction of nutrient delivery system has become an effective, efficient and dependable means. This review summarizes the delivery systems loaded with carotenoids, explores their mechanism and applications in alleviating IBD, and aims to provide corresponding theoretical references for developing novel delivery systems and their practical prospects in IBD.KEYWORDS: Inflammatory bowel diseasecarotenoidsdelivery systemapplication AcknowledgmentsThis work was supported by the project of Natural Science Foundation of Jiangsu Province (Project No. BK20201241) and Independent Innovation Fund Project of Agricultural Science and Technology in Jiangsu Province (Project No. CX (20)3047).Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsThe manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.
{"title":"Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease","authors":"Yan Zhang, Jiangfeng Song, Hongjuan Wang, Ying Li, Caie Wu","doi":"10.1080/87559129.2023.2273928","DOIUrl":"https://doi.org/10.1080/87559129.2023.2273928","url":null,"abstract":"ABSTRACTInflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract, and its etiology remains unclear. Presently, main drugs such as aminosalicylic acid, glucocorticoid, immunosuppressive and biological agents are employed to treat IBD. However, because of the long-term use of medication, it adversely affects other human organs. Therefore, natural bioactive compounds are applied as supplements or alternative drugs to alleviate IBD. As a kind of plant natural compounds with strong antioxidant and anti-inflammatory activities, carotenoids have exhibited potent effects in reducing intestinal inflammation. However, direct oral administration of carotenoids might cause the low specificity of inflammatory sites, which is attributed to its poor aqueous solubility and limited stability. The construction of nutrient delivery system has become an effective, efficient and dependable means. This review summarizes the delivery systems loaded with carotenoids, explores their mechanism and applications in alleviating IBD, and aims to provide corresponding theoretical references for developing novel delivery systems and their practical prospects in IBD.KEYWORDS: Inflammatory bowel diseasecarotenoidsdelivery systemapplication AcknowledgmentsThis work was supported by the project of Natural Science Foundation of Jiangsu Province (Project No. BK20201241) and Independent Innovation Fund Project of Agricultural Science and Technology in Jiangsu Province (Project No. CX (20)3047).Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsThe manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135018359","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}
Pub Date : 2023-10-26DOI: 10.1080/87559129.2023.2272961
Jingying Yang, Mingfei Pan, Ran Han, Xiao Yang, Xuan Liu, Shifang Yuan, Shuo Wang
ABSTRACTNon-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry.KEYWORDS: Food irradiationnutrientscontaminantsfood qualityfood safety Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis research was funded by National Natural Science Foundation of China (No. 32272416 and 31972147), Project of Tianjin Science and Technology Plan (No. 22ZYJDSS00030) and Innovation Fund for Young Teachers of Tianjin University of Science and Technology (2015ZD01).
{"title":"Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods","authors":"Jingying Yang, Mingfei Pan, Ran Han, Xiao Yang, Xuan Liu, Shifang Yuan, Shuo Wang","doi":"10.1080/87559129.2023.2272961","DOIUrl":"https://doi.org/10.1080/87559129.2023.2272961","url":null,"abstract":"ABSTRACTNon-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry.KEYWORDS: Food irradiationnutrientscontaminantsfood qualityfood safety Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis research was funded by National Natural Science Foundation of China (No. 32272416 and 31972147), Project of Tianjin Science and Technology Plan (No. 22ZYJDSS00030) and Innovation Fund for Young Teachers of Tianjin University of Science and Technology (2015ZD01).","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135018091","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}
Pub Date : 2023-10-24DOI: 10.1080/87559129.2023.2245036
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey
The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits of alternative proteins. Proteins from faba beans are high and outperform other pulse proteins in terms of nutrition and functionalities. Raw faba beans contain numerous allergenic compounds hindering the potential for utilization in various foods. Processing faba beans by extracting of valuable compounds such as proteins enhances the applicability in different food systems and ensuring safety during consumption. Major proteins identified are globulins and non-globulin fractions with no adverse amino acids. Faba beans proteins are easy to extract however presence of pyrimidine glycoside may raise safety concerns. Faba bean proteins have useful functionalities for food applications but their solubility are minimal due to their compact protein structure. Further, different thermal and non-thermal techniques have been aimed at improving functionality and reduce allergenic proteins. The goal of this review is to provide a comprehensive summary on current investigation on faba bean proteins. Suggestions for improving the faba bean’s utilization are also provided to aid in its development.
{"title":"Faba Beans Protein as an Unconventional Protein Source for the Food Industry: Processing Influence on Nutritional, Techno-Functionality, and Bioactivity","authors":"Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey","doi":"10.1080/87559129.2023.2245036","DOIUrl":"https://doi.org/10.1080/87559129.2023.2245036","url":null,"abstract":"The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits of alternative proteins. Proteins from faba beans are high and outperform other pulse proteins in terms of nutrition and functionalities. Raw faba beans contain numerous allergenic compounds hindering the potential for utilization in various foods. Processing faba beans by extracting of valuable compounds such as proteins enhances the applicability in different food systems and ensuring safety during consumption. Major proteins identified are globulins and non-globulin fractions with no adverse amino acids. Faba beans proteins are easy to extract however presence of pyrimidine glycoside may raise safety concerns. Faba bean proteins have useful functionalities for food applications but their solubility are minimal due to their compact protein structure. Further, different thermal and non-thermal techniques have been aimed at improving functionality and reduce allergenic proteins. The goal of this review is to provide a comprehensive summary on current investigation on faba bean proteins. Suggestions for improving the faba bean’s utilization are also provided to aid in its development.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265883","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}
Pub Date : 2023-10-16DOI: 10.1080/87559129.2023.2238055
Karol Jędrejko, Artemii Lazarev, Maciej Jędrejko, Bożena Muszyńska
Testosterone boosters (TB) are multi-ingredient dietary supplements that have gained popularity among athletes and the general population. However, certain ingredients in TB are associated with adverse events. The aim of the present study was to analyze dietary TB supplements available for sale online on shop.bodybuilding.com and amazon.com in ten distribution area markets. We evaluated the top five best-selling TB and the most frequently used ingredients of 50 selected TB and the evidence for their efficacy and safety, as well as legislation, statements in the European Union (EU) and sports organizations such as International Olympic Committee (IOC), International Society of Sports Nutrition (ISSN), Australian Institute of Sport (AIS) and World Anti- Doping Agency (WADA). Among 50 TB, 361 components and 98 ingredients were identified. The following ingredients were included in the final review: fenugreek, D- aspartic acid (DAA), 3,3′-diindolylmethane (DIM) or indole-3-carbinol (I3C), Eurycoma longifolia, Cordyceps spp., and ecdysteroids. In EU an authorized health claims refer to few ingredients in TB, mainly minerals, vitamins. Some ingredients were recognized by international sports organizations such as the ISSN, AIS, and WADA and some were identified as unauthorized ingredients/novel food in the EU. Selected ingredients can possibly increase the risk of endocrine system dysregulation.
{"title":"Ergogenic properties, safety evaluation and regulations of selected ingredients in testosterone booster dietary supplements","authors":"Karol Jędrejko, Artemii Lazarev, Maciej Jędrejko, Bożena Muszyńska","doi":"10.1080/87559129.2023.2238055","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238055","url":null,"abstract":"Testosterone boosters (TB) are multi-ingredient dietary supplements that have gained popularity among athletes and the general population. However, certain ingredients in TB are associated with adverse events. The aim of the present study was to analyze dietary TB supplements available for sale online on shop.bodybuilding.com and amazon.com in ten distribution area markets. We evaluated the top five best-selling TB and the most frequently used ingredients of 50 selected TB and the evidence for their efficacy and safety, as well as legislation, statements in the European Union (EU) and sports organizations such as International Olympic Committee (IOC), International Society of Sports Nutrition (ISSN), Australian Institute of Sport (AIS) and World Anti- Doping Agency (WADA). Among 50 TB, 361 components and 98 ingredients were identified. The following ingredients were included in the final review: fenugreek, D- aspartic acid (DAA), 3,3′-diindolylmethane (DIM) or indole-3-carbinol (I3C), Eurycoma longifolia, Cordyceps spp., and ecdysteroids. In EU an authorized health claims refer to few ingredients in TB, mainly minerals, vitamins. Some ingredients were recognized by international sports organizations such as the ISSN, AIS, and WADA and some were identified as unauthorized ingredients/novel food in the EU. Selected ingredients can possibly increase the risk of endocrine system dysregulation.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136114137","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}
Pub Date : 2023-10-03DOI: 10.1080/87559129.2023.2249095
K.G.D. Kaushalya, H.P. Vasantha Rupasinghe
ABSTRACTIsolated dietary polyphenols are subjected to degradation under unfavorable conditions leading to the loss of their bioactivity. Microencapsulation has attained research interest for enhancing the stability, improved bioavailability of polyphenols, and targeted delivery. This review examines the effects of microencapsulation on health promotion compared to non-encapsulated polyphenol extracts as evidenced through in vitro, experimental animal, and human intervention studies. Most of the research confirms that microencapsulation enhances the extent of bioaccessibility and bioavailability of polyphenols. Also, encapsulated polyphenols have exhibited greater antidiabetic, anti-inflammatory, anticancer, and antimicrobial effects than non-encapsulated polyphenols. Interestingly microparticles are not found to create any cytotoxicity. Nevertheless, a few studies demonstrate either low or similar health effects of encapsulated form to their unprocessed form. Future research should mainly focus on human trials to better understand the contribution of microencapsulation to human health. Importantly, investigations should include non-encapsulated polyphenols as well to compare relative efficacy improvement by microencapsulation.KEYWORDS: Phytochemicalsbioavailabilitybioactivitymicroencapsulationdiseasesdisorders AcknowledgmentsThis work was financially supported by the Natural Sciences and Engineering Research Council (NSERC ALLRP 561227) of Canada.Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsKGDK: Writing-original draft, Validation and Data curation, Conceptualization: HPVR, Writing review and editing, Conceptualization. All authors drafted, revised and approved the final manuscript.Additional informationFundingThis work was supported by the Natural Sciences and Engineering Research Council of Canada [NSERC ALLRP 561227].
{"title":"Health Benefits of Microencapsulated Dietary Polyphenols: A Review","authors":"K.G.D. Kaushalya, H.P. Vasantha Rupasinghe","doi":"10.1080/87559129.2023.2249095","DOIUrl":"https://doi.org/10.1080/87559129.2023.2249095","url":null,"abstract":"ABSTRACTIsolated dietary polyphenols are subjected to degradation under unfavorable conditions leading to the loss of their bioactivity. Microencapsulation has attained research interest for enhancing the stability, improved bioavailability of polyphenols, and targeted delivery. This review examines the effects of microencapsulation on health promotion compared to non-encapsulated polyphenol extracts as evidenced through in vitro, experimental animal, and human intervention studies. Most of the research confirms that microencapsulation enhances the extent of bioaccessibility and bioavailability of polyphenols. Also, encapsulated polyphenols have exhibited greater antidiabetic, anti-inflammatory, anticancer, and antimicrobial effects than non-encapsulated polyphenols. Interestingly microparticles are not found to create any cytotoxicity. Nevertheless, a few studies demonstrate either low or similar health effects of encapsulated form to their unprocessed form. Future research should mainly focus on human trials to better understand the contribution of microencapsulation to human health. Importantly, investigations should include non-encapsulated polyphenols as well to compare relative efficacy improvement by microencapsulation.KEYWORDS: Phytochemicalsbioavailabilitybioactivitymicroencapsulationdiseasesdisorders AcknowledgmentsThis work was financially supported by the Natural Sciences and Engineering Research Council (NSERC ALLRP 561227) of Canada.Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsKGDK: Writing-original draft, Validation and Data curation, Conceptualization: HPVR, Writing review and editing, Conceptualization. All authors drafted, revised and approved the final manuscript.Additional informationFundingThis work was supported by the Natural Sciences and Engineering Research Council of Canada [NSERC ALLRP 561227].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135695694","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}
Pub Date : 2023-10-03DOI: 10.1080/87559129.2022.2141776
M.A.E. Silva, A.L.M. Brand, F.J.M. Novaes, C. M. Rezende
ABSTRACT Coffee is the food source of cafestol and kahweol (C&K), a pair of furanoditerpenoids that have antitumor, anticarcinogenic and anti-inflammatory properties. These diterpenes act on hallmarks of cancer such as resistance cell death, inducing angiogenesis, and activating migration & metastasis. Cafestol and kahweol have a wide antiproliferative and pro-apoptotic profile reported for different cell lines and reduce cancer cell resistance to antineoplastic drugs. Up to now, studies show that these diterpenes are the only bioactive compounds in coffee that show significant antitumor activity in specific cancer cell lines. The pharmacokinetics studies of C&K performed with different animal models demonstrate that they have a complex distribution and biotransformation. Besides the structure-activity relationship of C&K is not fully understood. This narrative review aims to highlight the potential of C&K in cancer chemoprevention and chemotherapy, pharmacokinetics, and the perspectives of the structure-activity relationship of these furanoditerpenoids. GRAPHICAL ABSTRACT
{"title":"Cafestol, Kahweol and Their Acylated Derivatives: Antitumor Potential, Pharmacokinetics, and Chemopreventive Profile","authors":"M.A.E. Silva, A.L.M. Brand, F.J.M. Novaes, C. M. Rezende","doi":"10.1080/87559129.2022.2141776","DOIUrl":"https://doi.org/10.1080/87559129.2022.2141776","url":null,"abstract":"ABSTRACT Coffee is the food source of cafestol and kahweol (C&K), a pair of furanoditerpenoids that have antitumor, anticarcinogenic and anti-inflammatory properties. These diterpenes act on hallmarks of cancer such as resistance cell death, inducing angiogenesis, and activating migration & metastasis. Cafestol and kahweol have a wide antiproliferative and pro-apoptotic profile reported for different cell lines and reduce cancer cell resistance to antineoplastic drugs. Up to now, studies show that these diterpenes are the only bioactive compounds in coffee that show significant antitumor activity in specific cancer cell lines. The pharmacokinetics studies of C&K performed with different animal models demonstrate that they have a complex distribution and biotransformation. Besides the structure-activity relationship of C&K is not fully understood. This narrative review aims to highlight the potential of C&K in cancer chemoprevention and chemotherapy, pharmacokinetics, and the perspectives of the structure-activity relationship of these furanoditerpenoids. GRAPHICAL ABSTRACT","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139323983","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}
Pub Date : 2023-09-29DOI: 10.1080/87559129.2023.2262031
Rong Zhang, Wei Jia, Jing Shu, Li Zou, Lin Shi
ABSTRACTWith the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expectations. Employed appropriate physical, chemical, biological, and psychophysics strategies in the preparation and consumption of enhanced-flavor dairy products were assessed in this review. Multimodal perception to adjust flavor at the neurosensory level through visual, olfactory, and individual differences have been successfully applied to reduce sugar content in milk dessert products targeted at children to avoid the childhood obesity epidemic. Natural plant-based homogenates can also replace sugar to achieve healthy and all-natural goals in dairy production. Innovative and emerging physical methods used as alternative to traditional thermal processing to remove odors of fermented dairy products and contribute to new flavor, nutty, savory, and fresh. This review indicated that flavor experience augmentation strategies show promise in predicting flavor formation mechanisms, facilitating the synthesis of desirable flavor compounds, and tackling the contradictory information between health and flavor.KEYWORDS: Fermented dairy productsflavor enhancementflavor formationmultimodal perceptionmagnetic field AcknowledgmentsThe research was financially supported by National Natural Science Foundation of China (Grant No. 32272401), Key Research and Development Program of Shaanxi (No. 2023-ZDLNY-33), Technology Innovation Leading Program of Shaanxi (Program No. 2023KXJ-051) and State Administration for Market Regulation Science and Technology Plan Project (No. 2022MK122).Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe work was supported by the National Natural Science Foundation of China [32272401].
{"title":"Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing","authors":"Rong Zhang, Wei Jia, Jing Shu, Li Zou, Lin Shi","doi":"10.1080/87559129.2023.2262031","DOIUrl":"https://doi.org/10.1080/87559129.2023.2262031","url":null,"abstract":"ABSTRACTWith the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expectations. Employed appropriate physical, chemical, biological, and psychophysics strategies in the preparation and consumption of enhanced-flavor dairy products were assessed in this review. Multimodal perception to adjust flavor at the neurosensory level through visual, olfactory, and individual differences have been successfully applied to reduce sugar content in milk dessert products targeted at children to avoid the childhood obesity epidemic. Natural plant-based homogenates can also replace sugar to achieve healthy and all-natural goals in dairy production. Innovative and emerging physical methods used as alternative to traditional thermal processing to remove odors of fermented dairy products and contribute to new flavor, nutty, savory, and fresh. This review indicated that flavor experience augmentation strategies show promise in predicting flavor formation mechanisms, facilitating the synthesis of desirable flavor compounds, and tackling the contradictory information between health and flavor.KEYWORDS: Fermented dairy productsflavor enhancementflavor formationmultimodal perceptionmagnetic field AcknowledgmentsThe research was financially supported by National Natural Science Foundation of China (Grant No. 32272401), Key Research and Development Program of Shaanxi (No. 2023-ZDLNY-33), Technology Innovation Leading Program of Shaanxi (Program No. 2023KXJ-051) and State Administration for Market Regulation Science and Technology Plan Project (No. 2022MK122).Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe work was supported by the National Natural Science Foundation of China [32272401].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135247432","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}
Pub Date : 2023-09-27DOI: 10.1080/87559129.2023.2262030
Sidonia Martínez, Andreina Roman-Chipantiza, Asma Boubertakh, Javier Carballo
ABSTRACTBanana is one of the most important crops produced globally. It contains a wide variety of valuable compounds and has interesting functional properties. Moreover, many by-products and wastes are generated from its collection to its consumption. Bananas are highly perishable due to their high moisture content and an appropriate post-harvest technology and agricultural engineering would prolong its shelf life. Drying is an important and the widely used method of food processing. In addition, drying can also promote the development of value-added products. The quality of dried banana is highly dependent upon the drying method and conditions. Conventionally, bananas are sun- or hot-air-dried. However, these methods are often slow processes and the products obtained have poor quality, so other alternate drying technologies have been developed. This review focuses upon conventional and new drying technologies and pre-treatment methods. The hybrid drying techniques minimize the undesirable effects of drying on banana quality, improve the drying efficiency and provide superior quality products.KEYWORDS: Bananadrying methodspre-treatmenthybrid drying technologiesblanchingvacuum drying Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsS. Martínez: Conceptualization, Methodology, Investigation, Writing – original, Writing – review & editing; J. Carballo: Conceptualization, Supervision, Writing – review & editing; A. J. Román: Investigation, Writing – original draft, A. Boubertakh: Investigation, Writing – original draftAdditional informationFundingThis research received no external funding
香蕉是全球最重要的农作物之一。它含有多种有价值的化合物，并具有有趣的功能特性。此外，从收集到消费过程中产生了许多副产品和废物。香蕉因其高含水量而极易腐烂，适当的收获后技术和农业工程将延长其保质期。干燥是一种重要的、应用广泛的食品加工方法。此外，干燥还可以促进产品增值的发展。香蕉干的质量很大程度上取决于干燥的方法和条件。传统上，香蕉是晒干或热风干的。然而，这些方法通常是缓慢的过程，所获得的产品质量差，因此开发了其他替代干燥技术。本文综述了传统干燥技术和新型干燥前处理方法。混合干燥技术最大限度地减少了干燥对香蕉品质的不良影响，提高了干燥效率，提供了优质的产品。关键词:香蕉干燥方法预处理混合干燥技术漂白真空干燥披露声明作者未报告潜在利益冲突。作者的贡献。Martínez:概念，方法，调查，写作-原创，写作-审查和编辑;J. Carballo:构思、监督、写作-评审与编辑;A. J. Román:调查，写作-原稿，A. Boubertakh:调查，写作-原稿附加信息资金本研究未获得外部资助
{"title":"Banana Drying: A Review on Methods and Advances","authors":"Sidonia Martínez, Andreina Roman-Chipantiza, Asma Boubertakh, Javier Carballo","doi":"10.1080/87559129.2023.2262030","DOIUrl":"https://doi.org/10.1080/87559129.2023.2262030","url":null,"abstract":"ABSTRACTBanana is one of the most important crops produced globally. It contains a wide variety of valuable compounds and has interesting functional properties. Moreover, many by-products and wastes are generated from its collection to its consumption. Bananas are highly perishable due to their high moisture content and an appropriate post-harvest technology and agricultural engineering would prolong its shelf life. Drying is an important and the widely used method of food processing. In addition, drying can also promote the development of value-added products. The quality of dried banana is highly dependent upon the drying method and conditions. Conventionally, bananas are sun- or hot-air-dried. However, these methods are often slow processes and the products obtained have poor quality, so other alternate drying technologies have been developed. This review focuses upon conventional and new drying technologies and pre-treatment methods. The hybrid drying techniques minimize the undesirable effects of drying on banana quality, improve the drying efficiency and provide superior quality products.KEYWORDS: Bananadrying methodspre-treatmenthybrid drying technologiesblanchingvacuum drying Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsS. Martínez: Conceptualization, Methodology, Investigation, Writing – original, Writing – review & editing; J. Carballo: Conceptualization, Supervision, Writing – review & editing; A. J. Román: Investigation, Writing – original draft, A. Boubertakh: Investigation, Writing – original draftAdditional informationFundingThis research received no external funding","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135535341","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}
Pub Date : 2023-09-23DOI: 10.1080/87559129.2023.2255900
Yunyang Qi, Haoyao Liu, Osman Tuncay Agar, Ali Imran, Thaiza Serrano Pinheiro de Souza, Colin Barrow, Frank Dunshea, Hafiz A.R Suleria
ABSTRACTCitrus australasica, also named finger lime, has been drawing lots of attention recently due to its potent antioxidant capacity and health-promoting benefits. They have been applied to the food industry as fruit or processed into soda, flavor liquor, jam, and dried powder. Especially, phenolic compounds are of prime interest as a large group of bioactive components in finger lime, including phenolic acids, flavan-3-ols, flavanones, anthocyanins, flavones, flavonols, and iso-flavonoids. Besides, other bioactive phytochemicals have also shown their roles, such as organic acids, minerals, carotenoids, vitamins, and chlorophylls. They synergically trigger finger lime to be a beneficial source, which can prevent people from chronic diseases, including diabetes, obesity, cardiovascular disease, and cancer, by avoiding excessive intake of nutrients (anti-nutritional activity) and releasing oxidation pressure (antioxidant capacity). Therefore, the extracts of finger lime can be used as a functional ingredient in alimentology or pharmacology areas to lower the risk. Our review aimed to summarize the specific bioactive compounds and their corresponding bioactivities in finger lime.KEYWORDS: Finger limephenolic compoundsantioxidantanti-nutritionalbioactivitiestherapeutic effects AcknowledgmentsWe would like to thank 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 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.Additional informationFundingDr Hafiz Suleria is the recipient of an Australian Research Council—Discovery Early Career Award (ARC-DECRA—DE220100055) funded by the Australian Government. This research was funded by the University of Melbourne under the McKenzie Fellowship Scheme (Grant No. UoM-18/21), the Future Food Hallmark Research Initiative Funds (Grant No. UoM-21/23) and Collaborative Research Development Grant (Grant No. UoM-21/23) funded by the Faculty of Veterinary and Agricultural Sciences, the University of Melbourne, Australia. Australian Research Council - Discovery Early Career Award (ARC-DECRA – DE220100055). founded by Australian Government.
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