Pub Date : 2024-10-22DOI: 10.1016/j.fbio.2024.105329
The intestinal microbiota is a complex ecosystem in which diverse populations coexist and whose metabolism can be targeted. Through dietary intervention, the intestinal microbiota can be driven to synthesize a particular metabolite. This review aims to highlight studies in which prebiotic interventions are variably effective through the production of microbial butyrate in situ. Since the intestinal microbiota is an ecosystem that does not repeat between individuals, different prebiotics (with different physicochemical characteristics) may lead to different responses, which depend on the resident microbiota. Not all fibers have the same effect on all individuals, but it is possible to find a fiber whose consumption is suitable for an individual at a given time. There is enough scientific evidence to postulate that the effect of dietary fiber and prebiotics on human microbiota is enterotype-specific regarding short chain fatty acids production and bifidogenic effect; nevertheless, little is known regarding the effect on butyrogenic bacteria and butyrate synthesis in situ. Clarifying these unknown correlations would allow progress to be made in personalized dietary interventions.
{"title":"Stimulation of microbial butyrate synthesis through prebiotics","authors":"","doi":"10.1016/j.fbio.2024.105329","DOIUrl":"10.1016/j.fbio.2024.105329","url":null,"abstract":"<div><div>The intestinal microbiota is a complex ecosystem in which diverse populations coexist and whose metabolism can be targeted. Through dietary intervention, the intestinal microbiota can be driven to synthesize a particular metabolite. This review aims to highlight studies in which prebiotic interventions are variably effective through the production of microbial butyrate <em>in situ</em>. Since the intestinal microbiota is an ecosystem that does not repeat between individuals, different prebiotics (with different physicochemical characteristics) may lead to different responses, which depend on the resident microbiota. Not all fibers have the same effect on all individuals, but it is possible to find a fiber whose consumption is suitable for an individual at a given time. There is enough scientific evidence to postulate that the effect of dietary fiber and prebiotics on human microbiota is enterotype-specific regarding short chain fatty acids production and bifidogenic effect; nevertheless, little is known regarding the effect on butyrogenic bacteria and butyrate synthesis <em>in situ</em>. Clarifying these unknown correlations would allow progress to be made in personalized dietary interventions.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-18DOI: 10.1016/j.fbio.2024.105310
Green algae is a nutrient-rich food that has the potential to be a natural source of raw materials for the development of new drugs. It is rich in polysaccharides and has antiviral, antibacterial, cytotoxic, immunostimulating and hypolipidemic properties. As a result, a large body of scientific literature has emerged highlighting the exciting therapeutic potential of these extraordinary molecules in a variety of situations. It is worth noting that green algae contain some polysaccharides with special structures, and some of these powerful physiological activities are closely related to their structure. This paper aims to provide a comprehensive overview of the chemical and pharmaceutical potential of green algae. Emphasis is also placed on the structure of polysaccharides and the monosaccharides that make up their structure. We are eager to elucidate the subtle interplay between the structural complexity of polysaccharides and their effects on pharmacological activity to further understand the medicinal potential of these unique organisms.
{"title":"Green algal polysaccharides and derivatives as potential therapeutics for metabolic diseases","authors":"","doi":"10.1016/j.fbio.2024.105310","DOIUrl":"10.1016/j.fbio.2024.105310","url":null,"abstract":"<div><div>Green algae is a nutrient-rich food that has the potential to be a natural source of raw materials for the development of new drugs. It is rich in polysaccharides and has antiviral, antibacterial, cytotoxic, immunostimulating and hypolipidemic properties. As a result, a large body of scientific literature has emerged highlighting the exciting therapeutic potential of these extraordinary molecules in a variety of situations. It is worth noting that green algae contain some polysaccharides with special structures, and some of these powerful physiological activities are closely related to their structure. This paper aims to provide a comprehensive overview of the chemical and pharmaceutical potential of green algae. Emphasis is also placed on the structure of polysaccharides and the monosaccharides that make up their structure. We are eager to elucidate the subtle interplay between the structural complexity of polysaccharides and their effects on pharmacological activity to further understand the medicinal potential of these unique organisms.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-18DOI: 10.1016/j.fbio.2024.105311
The potential health benefits of polyphenols and carotenoids have attracted considerable interest. However, practical applications are hindered by several issues, including low stability, low bioavailability, and poor targeting. Polysaccharide/protein-based materials with high safety and biocompatibility are frequently employed in developing various delivery systems to tackle these challenges. Remarkably, targeted delivery systems are designed to deliver bioactive substances to specific targets after oral administration, increasing the concentration of the bioactive substance enriched at the target site and enhancing the biological effect. This review presents an overview of the design strategies and influencing factors for oral targeted delivery. The review particularly emphasizes the development and applications of oral targeted delivery for polyphenols and carotenoids at the system, cell, and subcellular compartment levels. Furthermore, this review delves into the intricacies of dual-targeted and multi-targeted cascade delivery strategies. The objective is to present novel insights into the delivery of polyphenols and carotenoids and offer methods and ideas for developing functional foods.
{"title":"Protein/polysaccharide based oral delivery system for precise targeting of polyphenols and carotenoids","authors":"","doi":"10.1016/j.fbio.2024.105311","DOIUrl":"10.1016/j.fbio.2024.105311","url":null,"abstract":"<div><div>The potential health benefits of polyphenols and carotenoids have attracted considerable interest. However, practical applications are hindered by several issues, including low stability, low bioavailability, and poor targeting. Polysaccharide/protein-based materials with high safety and biocompatibility are frequently employed in developing various delivery systems to tackle these challenges. Remarkably, targeted delivery systems are designed to deliver bioactive substances to specific targets after oral administration, increasing the concentration of the bioactive substance enriched at the target site and enhancing the biological effect. This review presents an overview of the design strategies and influencing factors for oral targeted delivery. The review particularly emphasizes the development and applications of oral targeted delivery for polyphenols and carotenoids at the system, cell, and subcellular compartment levels. Furthermore, this review delves into the intricacies of dual-targeted and multi-targeted cascade delivery strategies. The objective is to present novel insights into the delivery of polyphenols and carotenoids and offer methods and ideas for developing functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-14DOI: 10.1016/j.fbio.2024.105288
Peptides produced from food and other protein resources have gained immense interest to the researcher owing to their excellent antioxidant and antimicrobial properties. The inclusion of bioactive peptides into the food packaging system could be beneficial to improve the shelf life of packed food as well as helpful to reduce the use of unhealthy food preservatives. Moreover, owing to consumer awareness, recently there has been a growing interest in safe and biodegradable packaging materials. Therefore, the study on peptide-added functional packaging could be a good approach to fulfil these demands. Reports have already shown that the addition of bioactive functional peptides retard the oxidation of lipids in food as well as inhibits the growth of food-borne pathogens. The application of the peptide-based packaging film has been studied in various food systems and the resulting insight of those work indicates the potential of peptides as an alternative to synthetic food preservatives.
{"title":"Recent progress in the antimicrobial and antioxidant peptide activated film/coatings for food packaging applications: A Review","authors":"","doi":"10.1016/j.fbio.2024.105288","DOIUrl":"10.1016/j.fbio.2024.105288","url":null,"abstract":"<div><div>Peptides produced from food and other protein resources have gained immense interest to the researcher owing to their excellent antioxidant and antimicrobial properties. The inclusion of bioactive peptides into the food packaging system could be beneficial to improve the shelf life of packed food as well as helpful to reduce the use of unhealthy food preservatives. Moreover, owing to consumer awareness, recently there has been a growing interest in safe and biodegradable packaging materials. Therefore, the study on peptide-added functional packaging could be a good approach to fulfil these demands. Reports have already shown that the addition of bioactive functional peptides retard the oxidation of lipids in food as well as inhibits the growth of food-borne pathogens. The application of the peptide-based packaging film has been studied in various food systems and the resulting insight of those work indicates the potential of peptides as an alternative to synthetic food preservatives.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-10DOI: 10.1016/j.fbio.2024.105266
Blackberries are rich in antioxidants, such as anthocyanins, flavonoids, and polyphenols, which scavenge free radicals and prevent oxidative stress, which has been connected to the development of cancer. According to research, these compounds contain anti-inflammatory and anti-cancer properties that stop cancer cells from spreading and promote apoptosis, the body's normal process of scheduled cell death. More precisely, these antioxidants have demonstrated inhibitory effects on estrogen receptor-positive (ER+) breast cancer cells, the most prevalent kind of breast cancer. Antioxidants found in blackberries may be able to regulate signaling pathways connected to the development and metastasis of cancer cells, potentially acting as a preventative intervention against the progression of breast cancer. These antioxidants also strengthen the immune system's ability to identify and eliminate cancerous cells, which aids the body's defensive mechanisms. More clinical research is required to establish conclusive links, but current research suggests that regular blackberry consumption, as part of a balanced diet rich in antioxidants, may play a role in reducing the risk of breast cancer and could be incorporated into supportive therapies or preventive measures. This thorough analysis delves into the basic cell signaling pathways that antioxidants found in blackberries may impact, including oxidative stress, cell cycle regulation, apoptosis modulation, and immune response in the prevention of breast cancer (BC).
{"title":"Enforcing the antioxidant properties of blackberries against breast cancer by activating different cell signaling mechanisms: An updated review","authors":"","doi":"10.1016/j.fbio.2024.105266","DOIUrl":"10.1016/j.fbio.2024.105266","url":null,"abstract":"<div><div>Blackberries are rich in antioxidants, such as anthocyanins, flavonoids, and polyphenols, which scavenge free radicals and prevent oxidative stress, which has been connected to the development of cancer. According to research, these compounds contain anti-inflammatory and anti-cancer properties that stop cancer cells from spreading and promote apoptosis, the body's normal process of scheduled cell death. More precisely, these antioxidants have demonstrated inhibitory effects on estrogen receptor-positive (ER+) breast cancer cells, the most prevalent kind of breast cancer. Antioxidants found in blackberries may be able to regulate signaling pathways connected to the development and metastasis of cancer cells, potentially acting as a preventative intervention against the progression of breast cancer. These antioxidants also strengthen the immune system's ability to identify and eliminate cancerous cells, which aids the body's defensive mechanisms. More clinical research is required to establish conclusive links, but current research suggests that regular blackberry consumption, as part of a balanced diet rich in antioxidants, may play a role in reducing the risk of breast cancer and could be incorporated into supportive therapies or preventive measures. This thorough analysis delves into the basic cell signaling pathways that antioxidants found in blackberries may impact, including oxidative stress, cell cycle regulation, apoptosis modulation, and immune response in the prevention of breast cancer (BC).</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-10DOI: 10.1016/j.fbio.2024.105276
In the recent past, significant interest has grown in the human gut microbiome due to increasing evidence of its impact on physical well-being and its linkage to various metabolic disorders. Diet and dietary choices being one of the lifestyle elements have the potential to influence the composition and positive alteration of the gut microbiota. Growing awareness of the significance of gut health among consumers has increased the popularity of fermented foods. Fermented dairy foods, due to their distinctive qualities, serve as a platform for integrating nutrients that provide benefits beyond basic nutrition A large array of lactic acid bacteria (LAB) currently employed to create fermented dairy foods possesses distinct and desirable techno-functional characteristics such as production of organic acids, antibacterial peptides, antioxidants, immunoreactive substances in addition to inhibitory neurotransmitter i.e., gamma-aminobutyric acid (GABA). Furthermore, high glutamate decarboxylase activity (GAD) potentially substantiates the functionality of LAB to enrich fermented dairy foods with high concentrations of GABA thereby, presenting a promising therapeutic approach with prospective health perks. Being GABA known for its relaxation-inducing effects, enhancement of immune system, antihypertensive and antidiabetic properties; the cumulative impact of these different properties makes GABA-enriched fermented dairy products a subject of considerable interest in the realm of functional dairy foods and holistic well-being.
{"title":"Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications","authors":"","doi":"10.1016/j.fbio.2024.105276","DOIUrl":"10.1016/j.fbio.2024.105276","url":null,"abstract":"<div><div>In the recent past, significant interest has grown in the human gut microbiome due to increasing evidence of its impact on physical well-being and its linkage to various metabolic disorders. Diet and dietary choices being one of the lifestyle elements have the potential to influence the composition and positive alteration of the gut microbiota. Growing awareness of the significance of gut health among consumers has increased the popularity of fermented foods. Fermented dairy foods, due to their distinctive qualities, serve as a platform for integrating nutrients that provide benefits beyond basic nutrition A large array of lactic acid bacteria (LAB) currently employed to create fermented dairy foods possesses distinct and desirable techno-functional characteristics such as production of organic acids, antibacterial peptides, antioxidants, immunoreactive substances in addition to inhibitory neurotransmitter i.e., gamma-aminobutyric acid (GABA). Furthermore, high glutamate decarboxylase activity (GAD) potentially substantiates the functionality of LAB to enrich fermented dairy foods with high concentrations of GABA thereby, presenting a promising therapeutic approach with prospective health perks. Being GABA known for its relaxation-inducing effects, enhancement of immune system, antihypertensive and antidiabetic properties; the cumulative impact of these different properties makes GABA-enriched fermented dairy products a subject of considerable interest in the realm of functional dairy foods and holistic well-being.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-09DOI: 10.1016/j.fbio.2024.105248
Salmonella Indiana has emerged as a significantly expanded foodborne pathogen in China, posing a formidable challenge to food safety and public health. This review summarized the prevalence, antimicrobial resistance, plasmid transferability, and population structure of S. Indiana isolates from China. S. Indiana exhibited a wide geographical distribution, encompassing at least 24 provinces or municipalities across China, with a notable epidemic presence in breeding animals and retail meat products, particularly chicken. Alarmingly, high-level antimicrobial resistances were observed, including nalidixic acid (96.3%), trimethoprim-sulfamethoxazole (93.5%), ciprofloxacin (91.8%), ampicillin (90.5%), sulfisoxazole (87.2%), chloramphenicol (84.8%), tetracycline (82.7%), cefotaxime (82.5%), and ceftriaxone (81.0%). Crucially, the ciprofloxacin resistance observed was attributed to a synergistic effect of plasmid-mediated quinolone resistance (PMQR) genes [aac(6′)-Ib-cr, oqxAB, qnr] and mutations in the quinolone resistance determining region (QRDR) (gyrA and parC). Furthermore, multiple drug resistance was facilitated by the IncHI2 plasmids, P1-like phage plasmids, and hybrid plasmids, which serve as reservoirs for a plethora of antimicrobial resistance genes. These plasmids actively engaged in gene exchange, mediated by mobile genetic elements such as insertion sequences, transposons, and prophages. Phylogenetic analysis revealed that Chinese S. Indiana isolates cluster within clade I and demonstrate international dissemination, sharing close genetic relationships with isolates from the United Kingdom and the United States. This review highlighted the urgency for necessary strategies to prevent the further dissemination of these emerging MDR pathogens. Concerted efforts aimed at enhancing surveillance, promoting prudent antimicrobial use, and fostering international collaboration are imperative to safeguard public health and maintain food safety standards.
{"title":"A systematic review of expanding Salmonella enterica serovar Indiana from China: Prevalence, antimicrobial resistance and genomic characterization","authors":"","doi":"10.1016/j.fbio.2024.105248","DOIUrl":"10.1016/j.fbio.2024.105248","url":null,"abstract":"<div><div><em>Salmonella</em> Indiana has emerged as a significantly expanded foodborne pathogen in China, posing a formidable challenge to food safety and public health. This review summarized the prevalence, antimicrobial resistance, plasmid transferability, and population structure of <em>S.</em> Indiana isolates from China. <em>S.</em> Indiana exhibited a wide geographical distribution, encompassing at least 24 provinces or municipalities across China, with a notable epidemic presence in breeding animals and retail meat products, particularly chicken. Alarmingly, high-level antimicrobial resistances were observed, including nalidixic acid (96.3%), trimethoprim-sulfamethoxazole (93.5%), ciprofloxacin (91.8%), ampicillin (90.5%), sulfisoxazole (87.2%), chloramphenicol (84.8%), tetracycline (82.7%), cefotaxime (82.5%), and ceftriaxone (81.0%). Crucially, the ciprofloxacin resistance observed was attributed to a synergistic effect of plasmid-mediated quinolone resistance (PMQR) genes [<em>aac(6′)-Ib-cr</em>, <em>oqx</em>AB, <em>qnr</em>] and mutations in the quinolone resistance determining region (QRDR) (<em>gyr</em>A and <em>par</em>C). Furthermore, multiple drug resistance was facilitated by the IncHI2 plasmids, P1-like phage plasmids, and hybrid plasmids, which serve as reservoirs for a plethora of antimicrobial resistance genes. These plasmids actively engaged in gene exchange, mediated by mobile genetic elements such as insertion sequences, transposons, and prophages. Phylogenetic analysis revealed that Chinese <em>S</em>. Indiana isolates cluster within clade I and demonstrate international dissemination, sharing close genetic relationships with isolates from the United Kingdom and the United States. This review highlighted the urgency for necessary strategies to prevent the further dissemination of these emerging MDR pathogens. Concerted efforts aimed at enhancing surveillance, promoting prudent antimicrobial use, and fostering international collaboration are imperative to safeguard public health and maintain food safety standards.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-05DOI: 10.1016/j.fbio.2024.105204
For the current food industry, circular economy is the main goal to the reduction of food loss and waste. Fruit processing industries require a solution for the management of by-products, not only to decrease the volume of food waste but also to develop strategies based on the reuse with the purpose to valorise and add economic value. This review summarises information about of the bioactive compounds present in different fruit by-products, together with the different extraction methods, with a focus on their antimicrobial activity against the main pathogenic and spoilage microorganisms and application in food formulation. Food industries are nowadays oriented towards the use of environmental friendly additives and preservatives for improving stability and quality of foods. In the present review, the antimicrobial effectiveness of extracts obtained from fruit by-products, against different spoilage and pathogenic microorganisms, has been reported in terms of the minimum inhibitory concentration (MIC) and the minimum bactericide concentration (MBC). The promising results obtained from different studies reported in this review confirm that extracts of fruit by-products, mainly from the peels, possess great antimicrobial potential against both Gram-positive and Gram-negative bacteria, although the latter have shown greater resistance than the former. Considering the real threat that both pathogenic and spoilage microorganisms have on human health and the economy of all the Countries, this new approach could mitigate these problems. Future studies are nevertheless necessary to test the real safety of these extracts and to develop strategies for scaling-up the industrial applicability of these natural food additives.
{"title":"Multifunctional application of food grade extracts from fruit processing industry wastes: A sustainable approach to food and health preservation","authors":"","doi":"10.1016/j.fbio.2024.105204","DOIUrl":"10.1016/j.fbio.2024.105204","url":null,"abstract":"<div><div>For the current food industry, circular economy is the main goal to the reduction of food loss and waste. Fruit processing industries require a solution for the management of by-products, not only to decrease the volume of food waste but also to develop strategies based on the reuse with the purpose to valorise and add economic value. This review summarises information about of the bioactive compounds present in different fruit by-products, together with the different extraction methods, with a focus on their antimicrobial activity against the main pathogenic and spoilage microorganisms and application in food formulation. Food industries are nowadays oriented towards the use of environmental friendly additives and preservatives for improving stability and quality of foods. In the present review, the antimicrobial effectiveness of extracts obtained from fruit by-products, against different spoilage and pathogenic microorganisms, has been reported in terms of the minimum inhibitory concentration (MIC) and the minimum bactericide concentration (MBC). The promising results obtained from different studies reported in this review confirm that extracts of fruit by-products, mainly from the peels, possess great antimicrobial potential against both Gram-positive and Gram-negative bacteria, although the latter have shown greater resistance than the former. Considering the real threat that both pathogenic and spoilage microorganisms have on human health and the economy of all the Countries, this new approach could mitigate these problems. Future studies are nevertheless necessary to test the real safety of these extracts and to develop strategies for scaling-up the industrial applicability of these natural food additives.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-04DOI: 10.1016/j.fbio.2024.105216
The quality assurance of muscle foods poses a significant challenge, as they serve as crucial dietary sources for human health. Currently, there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile. The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability, bioavailability, and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation. Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods. This study underscores the impact of microbial degradation, lipid-protein oxidation, and the generation of heterocyclic aromatic amines (HAAs) as critical factors influencing the quality and safety of muscle food preservation. More importantly, various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized. They can be divided into three main categories: micro-nanoencapsulation, active edible packaging, and their combinations.
{"title":"Phytochemicals delivery systems in muscle food preservation: An updated review of micro/nano encapsulation, active edible packaging and their combinations","authors":"","doi":"10.1016/j.fbio.2024.105216","DOIUrl":"10.1016/j.fbio.2024.105216","url":null,"abstract":"<div><div>The quality assurance of muscle foods poses a significant challenge, as they serve as crucial dietary sources for human health. Currently, there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile. The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability, bioavailability, and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation. Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods. This study underscores the impact of microbial degradation, lipid-protein oxidation, and the generation of heterocyclic aromatic amines (HAAs) as critical factors influencing the quality and safety of muscle food preservation. More importantly, various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized. They can be divided into three main categories: micro-nanoencapsulation, active edible packaging, and their combinations.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2024-10-04DOI: 10.1016/j.fbio.2024.105239
The presence of mycotoxins contaminated various agricultural commodities, caused great loss in the economy and posed great threat on human and health. Biological enzymes play crucial roles in mycotoxin degradation that have been widely explored for many years. For example, the FUMzyme® is capable of degrading fumonisin B1 into the non-toxic product in the gastrointestinal tract of animals. Additionally, the commercial product ZENzyme® is a promising lactonase in zearalenone degradation. However, the limited properties of these enzymes pose significant challenges for practical applications especially in certain specific scenarios. So far, researchers have enhanced the stability and catalytic efficiency across certain pH levels, as well as the broaden pH spectrum and increased stability. Studies on temperature have also made significant strides through enzyme mining, modification, and immobilization in recent years. A comprehensive review of these strategies was made about the improvements in thermostability and pH activity/stability, suggesting great potential of these enzymes in the food and feed fields.
{"title":"Opportunities and challenges in developing promising mycotoxin-degrading enzymes with high thermostability and strong pH activity/stability","authors":"","doi":"10.1016/j.fbio.2024.105239","DOIUrl":"10.1016/j.fbio.2024.105239","url":null,"abstract":"<div><div>The presence of mycotoxins contaminated various agricultural commodities, caused great loss in the economy and posed great threat on human and health. Biological enzymes play crucial roles in mycotoxin degradation that have been widely explored for many years. For example, the FUMzyme® is capable of degrading fumonisin B1 into the non-toxic product in the gastrointestinal tract of animals. Additionally, the commercial product ZENzyme® is a promising lactonase in zearalenone degradation. However, the limited properties of these enzymes pose significant challenges for practical applications especially in certain specific scenarios. So far, researchers have enhanced the stability and catalytic efficiency across certain pH levels, as well as the broaden pH spectrum and increased stability. Studies on temperature have also made significant strides through enzyme mining, modification, and immobilization in recent years. A comprehensive review of these strategies was made about the improvements in thermostability and pH activity/stability, suggesting great potential of these enzymes in the food and feed fields.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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