A healthy and diverse gut microbiota is essential for host health. Recent studies indicate that the gut microbiota play a significant role in signaling the gut-brain axis, and thereby having a significant impact on the brain, which is a part of the central nervous system (CNS). As the concept of the gut-brain-axis is now relatively well-established, attention has turned to the effects of diets on the gut-brain-axis. While functions of the gut-brain-axis have been studied, the potential impact of diet on brain health, as part of the gut-brain-axis, remains underexplored. Indeed, a limited body of evidence supports a role for diet, prebiotics, and probiotics in influencing the gut-brain-axis. This review focuses on nutrients and bio-active substances such as iron, fiber, short chain fatty acids, vitamins, polyphenols, zinc, and probiotics and their protective effects on brain health. Understanding the influence of diet on the gut-brain-axis will shed light on the conditions wherein brain health can be maintained by altering diet.
{"title":"The Role of Diet in Maintaining Strong Brain Health by Taking the Advantage of the Gut-brain Axis","authors":"Sahithi Madireddy, Samskruthi Madireddy","doi":"10.12691/JFNR-7-1-6","DOIUrl":"https://doi.org/10.12691/JFNR-7-1-6","url":null,"abstract":"A healthy and diverse gut microbiota is essential for host health. Recent studies indicate that the gut microbiota play a significant role in signaling the gut-brain axis, and thereby having a significant impact on the brain, which is a part of the central nervous system (CNS). As the concept of the gut-brain-axis is now relatively well-established, attention has turned to the effects of diets on the gut-brain-axis. While functions of the gut-brain-axis have been studied, the potential impact of diet on brain health, as part of the gut-brain-axis, remains underexplored. Indeed, a limited body of evidence supports a role for diet, prebiotics, and probiotics in influencing the gut-brain-axis. This review focuses on nutrients and bio-active substances such as iron, fiber, short chain fatty acids, vitamins, polyphenols, zinc, and probiotics and their protective effects on brain health. Understanding the influence of diet on the gut-brain-axis will shed light on the conditions wherein brain health can be maintained by altering diet.","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"57-58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125693369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This Book Chapter is a republication of an article published by Uzodinma EO and Ochulor CE at American Journal of Food Science and Technology in May 2020. (Uzodinma E.O., MbaeyiNwaoha I.E, Onwurafor E.U., Chidinma Ezinne Ochulor. Influence of Pasteurization on the Quality of Pineapple, Watermelon and Banana Pulps-based Smoothie Flavoured with Coconut Milk. American Journal of Food Science and Technology. Vol. 8, No. 3, 2020, pp 99-105. http://pubs.sciepub.com/ajfst/8/3/3)
{"title":"Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk","authors":"Uzodinma Eo, Ochulor Ce","doi":"10.37247/afs.1.2020.10","DOIUrl":"https://doi.org/10.37247/afs.1.2020.10","url":null,"abstract":"This Book Chapter is a republication of an article published by Uzodinma EO and Ochulor CE at American Journal of Food Science and Technology in May 2020. (Uzodinma E.O., MbaeyiNwaoha I.E, Onwurafor E.U., Chidinma Ezinne Ochulor. Influence of Pasteurization on the Quality of Pineapple, Watermelon and Banana Pulps-based Smoothie Flavoured with Coconut Milk. American Journal of Food Science and Technology. Vol. 8, No. 3, 2020, pp 99-105. http://pubs.sciepub.com/ajfst/8/3/3)","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121771584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stefan Klettenhammer, G. Ferrentino, K. Morozova, M. Scampicchio
In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state, and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load, and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest for the food industry.
{"title":"Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives","authors":"Stefan Klettenhammer, G. Ferrentino, K. Morozova, M. Scampicchio","doi":"10.37247/AFS.1.2021.16","DOIUrl":"https://doi.org/10.37247/AFS.1.2021.16","url":null,"abstract":"In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state, and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load, and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest for the food industry.","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131876419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rita Bernardo, A. Duarte, L. Tavares, A. Barreto, A. Henriques
Listeria monocytogenes remains a significant cause of foodborne illness. Listeriosis is almost exclusively transmitted through food consumption. Ready-to-eat foods have been confirmed as vehicles for transmission of L. monocytogenes to consumers in several studies. This study aimed to assess the shelf-life of a ready-to-eat salad using conventional culture-based and molecular methods. L. monocytogenes isolates were confirmed and serogrouped using multiplex PCR, and genetic subtyping was performed by pulsed-field gel electrophoresis (PFGE). PMAxx-qPCR was used as an alternative method for L. Advances in Food Science 3 www.videleaf.com monocytogenes quantification in foods. Salad samples were kept at 4 °C, 12 °C, and 16 °C for eight days and analysed. At 4 °C, acceptable results were obtained considering hygiene indicators, i.e., Enterobacteriaceae (ranging from 3.55 ± 0.15 log cfu/g to 5.39 ± 0.21 log cfu/g) and aerobic mesophilic colony counts (5.91 ± 0.90 log cfu/g to 9.41 ± 0.58 log cfu/g) throughout the study, but the same did not happen at 12 °C and 16 °C. L. monocytogenes culture-based quantification exhibited low numbers (<1 log cfu/g) for all temperatures. From 30 presumptive isolates, 10 (33.3%) were confirmed as L. monocytogenes with the majority belonging to serogroup IVb. PFGE subtyping showed that 7 of the 10 L. monocytogenes isolates had 100% of pulsotype similarity, suggesting a possible common contamination source. PMAxx-qPCR revealed a statistically higher L. monocytogenes quantification (>3 log cfu/g) when compared to the conventional culture-based method, suggesting viable but non-culturable forms. This study results emphasize the need to combine conventional methods with more sensitive, specific, and rapid ones for L. monocytogenes assessment in ready-to-eat foods shelf-life studies to reduce the potential risk for consumers.
{"title":"Combined Use of Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR for Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study","authors":"Rita Bernardo, A. Duarte, L. Tavares, A. Barreto, A. Henriques","doi":"10.37247/afs.1.2021.22","DOIUrl":"https://doi.org/10.37247/afs.1.2021.22","url":null,"abstract":"Listeria monocytogenes remains a significant cause of foodborne illness. Listeriosis is almost exclusively transmitted through food consumption. Ready-to-eat foods have been confirmed as vehicles for transmission of L. monocytogenes to consumers in several studies. This study aimed to assess the shelf-life of a ready-to-eat salad using conventional culture-based and molecular methods. L. monocytogenes isolates were confirmed and serogrouped using multiplex PCR, and genetic subtyping was performed by pulsed-field gel electrophoresis (PFGE). PMAxx-qPCR was used as an alternative method for L. Advances in Food Science 3 www.videleaf.com monocytogenes quantification in foods. Salad samples were kept at 4 °C, 12 °C, and 16 °C for eight days and analysed. At 4 °C, acceptable results were obtained considering hygiene indicators, i.e., Enterobacteriaceae (ranging from 3.55 ± 0.15 log cfu/g to 5.39 ± 0.21 log cfu/g) and aerobic mesophilic colony counts (5.91 ± 0.90 log cfu/g to 9.41 ± 0.58 log cfu/g) throughout the study, but the same did not happen at 12 °C and 16 °C. L. monocytogenes culture-based quantification exhibited low numbers (<1 log cfu/g) for all temperatures. From 30 presumptive isolates, 10 (33.3%) were confirmed as L. monocytogenes with the majority belonging to serogroup IVb. PFGE subtyping showed that 7 of the 10 L. monocytogenes isolates had 100% of pulsotype similarity, suggesting a possible common contamination source. PMAxx-qPCR revealed a statistically higher L. monocytogenes quantification (>3 log cfu/g) when compared to the conventional culture-based method, suggesting viable but non-culturable forms. This study results emphasize the need to combine conventional methods with more sensitive, specific, and rapid ones for L. monocytogenes assessment in ready-to-eat foods shelf-life studies to reduce the potential risk for consumers.","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127398013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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