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":"Swarup Roy , Rejish Ramakrishnan , Nurin Afzia , Tabli Ghosh , Wanli Zhang","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":"62 ","pages":"Article 105288"},"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}
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":"Anjali Tripathi , Vinay Kumar Pandey , Hridyanshi Mishra , Aamir Hussain Dar , Gurmeet Singh , Sarvesh Rustagi , Ghassan Sulaiman , Abhimanyu Kumar Jha","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":"62 ","pages":"Article 105266"},"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
Rajashree Jena, Prasanta Kumar Choudhury
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":"Rajashree Jena, Prasanta Kumar Choudhury","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":"62 ","pages":"Article 105276"},"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
Zengfeng Zhang, Chunlei Shi
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":"Zengfeng Zhang, Chunlei Shi","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":"62 ","pages":"Article 105248"},"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
Maria Veronica Faulisi, Rosa Palmeri, Cristina Restuccia
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":"Maria Veronica Faulisi, Rosa Palmeri, Cristina Restuccia","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":"62 ","pages":"Article 105204"},"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
Qiwen Xie , Xuexia Liu , Xiaomin Yang , Zhenjiang Xu
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":"Qiwen Xie , Xuexia Liu , Xiaomin Yang , Zhenjiang Xu","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":"62 ","pages":"Article 105216"},"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
Binbin Ouyang, Wenli Zhang, Cuie Guang, Wei Xu, Wanmeng Mu
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":"Binbin Ouyang, Wenli Zhang, Cuie Guang, Wei Xu, Wanmeng Mu","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":"62 ","pages":"Article 105239"},"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}
Pub Date : 2024-10-03DOI: 10.1016/j.fbio.2024.105238
Anderson S. SantˈAna , Wilson J.F. Lemos Junior
This review investigates the roles of Saccharomyces sp. And non-Saccharomyces yeasts, lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable winemaking. While Saccharomyces cerevisiae has long been central to fermentation, non-Saccharomyces species like Starmerella bacillaris, Torulaspora delbrueckii, and Lachancea thermotolerans are now recognized for enhancing flavor complexity and reducing the need for chemical additives. LAB, particularly Oenococcus oeni, contribute to malolactic fermentation, improving wine stability and sensory qualities, while aiding in sustainable waste management by converting by-products into valuable materials such as biogas. Bioprotection methods using yeasts like Metschnikowia pulcherrima offer a natural alternative to chemical preservatives, reducing sulfite use and chemical inputs. These microbial strategies align with sustainability goals by minimizing synthetic additives, promoting natural fermentation, and enhancing energy efficiency. Sustainable vineyard practices, such as promoting microbial diversity, cover cropping, and organic pest management, help maintain soil health, reduce chemical fertilizers, and improve vine resilience. The integration of these practices supports both environmental and economic sustainability, reducing production costs and enhancing product quality. Additionally, advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions, further improving the resilience and efficiency of winemaking, especially under climate variability. This comprehensive approach meets consumer demand for natural wines while reducing the wine industry's environmental footprint and improving economic viability.
{"title":"Microbial synergies and their impact on economic and quality innovation in sustainable winemaking: Yeast and lactic acid bacteria interconnections","authors":"Anderson S. SantˈAna , Wilson J.F. Lemos Junior","doi":"10.1016/j.fbio.2024.105238","DOIUrl":"10.1016/j.fbio.2024.105238","url":null,"abstract":"<div><div>This review investigates the roles of <em>Saccharomyces</em> sp. And non-Saccharomyces yeasts, lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable winemaking. While <em>Saccharomyces cerevisiae</em> has long been central to fermentation, non-Saccharomyces species like <em>Starmerella bacillaris</em>, <em>Torulaspora delbrueckii</em>, and <em>Lachancea thermotolerans</em> are now recognized for enhancing flavor complexity and reducing the need for chemical additives. LAB, particularly <em>Oenococcus oeni</em>, contribute to malolactic fermentation, improving wine stability and sensory qualities, while aiding in sustainable waste management by converting by-products into valuable materials such as biogas. Bioprotection methods using yeasts like <em>Metschnikowia pulcherrima</em> offer a natural alternative to chemical preservatives, reducing sulfite use and chemical inputs. These microbial strategies align with sustainability goals by minimizing synthetic additives, promoting natural fermentation, and enhancing energy efficiency. Sustainable vineyard practices, such as promoting microbial diversity, cover cropping, and organic pest management, help maintain soil health, reduce chemical fertilizers, and improve vine resilience. The integration of these practices supports both environmental and economic sustainability, reducing production costs and enhancing product quality. Additionally, advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions, further improving the resilience and efficiency of winemaking, especially under climate variability. This comprehensive approach meets consumer demand for natural wines while reducing the wine industry's environmental footprint and improving economic viability.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105238"},"PeriodicalIF":4.8,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427973","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 : 2024-10-03DOI: 10.1016/j.fbio.2024.105242
Atheer Atiroğlu , Vesen Atiroğlu , Ahmed Atiroğlu , Ali Sultan AL- Hajri , Mahmut Ӧzacar
Natural products such as camel milk, a nutritional powerhouse with a high content of proteins, vitamins, lipids, amino acids, oligosaccharides, nucleotides and minerals, offer numerous health benefits. Both camel milk and urine are known for their remarkable properties, including antiviral, anticancer, hypoglycemic, antioxidant, antifungal and antibacterial effects. In particular, lactoferrin, a globular glycoprotein found in camel's milk, has strong antioxidant, antimicrobial and anti-inflammatory properties. Camel milk also contains immunoglobulins and lysozyme, which contribute to its antibacterial and anti-inflammatory properties. These camel secretions have shown promising potential in cancer therapy, with applications in the treatment of breast, hepatocellular and lung cancer. Particularly intriguing is the fact that camel urine has quickly taken center stage in the development of new drugs for various diseases. This review comprehensively examines the antioxidant and antimicrobial properties of camel milk and urine. It also delves into the fascinating world of nano biomolecules in the physiological fluids of camels, demonstrating their ability to penetrate tissue and exhibit exceptional stability under extreme conditions. The fusion of nano technology and compositional characteristics of camel milk and urine holds great promise for the development of novel medical substances specifically tailored for cancer treatment.
{"title":"Natural products from camels; glycoproteins, enzymes, and immunoglobulins with potential as nano biomolecules for anti-oxidant, anti-cancer, and anti-bacterial activities","authors":"Atheer Atiroğlu , Vesen Atiroğlu , Ahmed Atiroğlu , Ali Sultan AL- Hajri , Mahmut Ӧzacar","doi":"10.1016/j.fbio.2024.105242","DOIUrl":"10.1016/j.fbio.2024.105242","url":null,"abstract":"<div><div>Natural products such as camel milk, a nutritional powerhouse with a high content of proteins, vitamins, lipids, amino acids, oligosaccharides, nucleotides and minerals, offer numerous health benefits. Both camel milk and urine are known for their remarkable properties, including antiviral, anticancer, hypoglycemic, antioxidant, antifungal and antibacterial effects. In particular, lactoferrin, a globular glycoprotein found in camel's milk, has strong antioxidant, antimicrobial and anti-inflammatory properties. Camel milk also contains immunoglobulins and lysozyme, which contribute to its antibacterial and anti-inflammatory properties. These camel secretions have shown promising potential in cancer therapy, with applications in the treatment of breast, hepatocellular and lung cancer. Particularly intriguing is the fact that camel urine has quickly taken center stage in the development of new drugs for various diseases. This review comprehensively examines the antioxidant and antimicrobial properties of camel milk and urine. It also delves into the fascinating world of nano biomolecules in the physiological fluids of camels, demonstrating their ability to penetrate tissue and exhibit exceptional stability under extreme conditions. The fusion of nano technology and compositional characteristics of camel milk and urine holds great promise for the development of novel medical substances specifically tailored for cancer treatment.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105242"},"PeriodicalIF":4.8,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427969","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 : 2024-10-03DOI: 10.1016/j.fbio.2024.105172
Shanshan Yang , Xinyu Hu , Weihe Cang , Shuaiqi Ji , Rina Wu , Junrui Wu
Probiotics are widely used in food production and disease treatment due to their outstanding fermentation performance and probiotic properties. However, a major challenge is maintaining the survival and stability of probiotic cells. Biofilm is a form of natural formation by microorganisms that can resist extreme external environments. Currently, biofilm-based probiotic delivery methods have become a highly promising new mode of probiotic delivery, demonstrating significantly greater tolerance and potential for biological therapy. Probiotic biofilms can also form on food grade surfaces, which are ideal for the growth and multiplication of bacterial cells and can be incorporated into food matrices. Moreover, biofilms can be further encapsulated using food grade materials or bacterial produced biofilms. This review introduces a biofilm-based safe delivery technology for probiotics and discusses the advantages of biofilm-based delivery of probiotics, providing important guidance for the development of probiotics in the food and related biomedical fields.
{"title":"Biofilm-based probiotic delivery system and its application in the food industry","authors":"Shanshan Yang , Xinyu Hu , Weihe Cang , Shuaiqi Ji , Rina Wu , Junrui Wu","doi":"10.1016/j.fbio.2024.105172","DOIUrl":"10.1016/j.fbio.2024.105172","url":null,"abstract":"<div><div>Probiotics are widely used in food production and disease treatment due to their outstanding fermentation performance and probiotic properties. However, a major challenge is maintaining the survival and stability of probiotic cells. Biofilm is a form of natural formation by microorganisms that can resist extreme external environments. Currently, biofilm-based probiotic delivery methods have become a highly promising new mode of probiotic delivery, demonstrating significantly greater tolerance and potential for biological therapy. Probiotic biofilms can also form on food grade surfaces, which are ideal for the growth and multiplication of bacterial cells and can be incorporated into food matrices. Moreover, biofilms can be further encapsulated using food grade materials or bacterial produced biofilms. This review introduces a biofilm-based safe delivery technology for probiotics and discusses the advantages of biofilm-based delivery of probiotics, providing important guidance for the development of probiotics in the food and related biomedical fields.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105172"},"PeriodicalIF":4.8,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427865","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号