Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal st...Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.展开更多
Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominatel...Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.展开更多
The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and proces...The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.展开更多
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of in...Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.展开更多
In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an...The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products,especially in biofuels,food,and agro-industrial business,exposes the rational efficiency of the application of renewable sources in different industrial segments.Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds.A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials.The advances in this scenario assurance value addition to these by-products,in addition to highlighting their various technological applications,considering the biorefinery and ecologically based production concepts.Accordingly,this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements.Also,some recent and innovative research that has achieved encouraging results was highlighted.Furthermore,the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources.Finally,future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.展开更多
Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food ...Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.展开更多
The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluate...The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluated the antioxidant (DPPH, FRAP), total phenolic and flavonoid content, antibacterial activity, and DNA damage protective potential of aqueous and methanolic extracts obtained from the aerial parts and roots of Cymbocarpum wiedemannii Boiss., an endemic plant in Turkey. In antioxidant analyses, the methanolic extract of the aerial parts showed the highest %DPPH (73.38) and IC50 (3.46 mg/mL) values. The FRAP analysis revealed the highest iron-reducing capacity in the methanolic extract of the aerial parts (108.10 ± 0.11 mg FeSO4/mL). The aqueous extract of the aerial parts exhibited the highest total phenolic content (1.69 ± 0.02 mg gallic acid/mL), while the methanolic extract of the aerial parts had the highest total flavonoid content (13.53 ± 0.09 mg rutin/mL). Antibacterial activity tests showed no significant effect at a concentration of 1 mg/mL for the samples. DNA protective effects were tested on pBR322 plasmid DNA, demonstrating that both aerial and root extracts could protect DNA from Fenton reaction-induced damage. In conclusion, C. wiedemannii exhibits potential bioactive properties, particularly in terms of its antioxidant and DNA protective effects.展开更多
Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mix...Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.展开更多
The objectives of this study were to evaluate the chemical composition,antioxidant and microbicide properties,and cytotoxic effects of essential oils acquired from Laurel(Laurus nobilis),Clove(Syzygium aromaticum),and...The objectives of this study were to evaluate the chemical composition,antioxidant and microbicide properties,and cytotoxic effects of essential oils acquired from Laurel(Laurus nobilis),Clove(Syzygium aromaticum),and Cinnamon(Cinnamomum verum)by hydrodistillation.GC-MS analysis identified 1,8-cineole(48.50%),eugenol(49.49%),and cinnamaldehyde(65.34%)as the major constituents of laurel,clove,and cinnamon essential oils,respectively.Antioxidant capacity,assessed by ABTS^(+)and DPPH assays,revealed that cinnamon essential oil exhibited the highest inhibition percentage.Antimicrobial testing showed cinnamon oil was most effective against tested pathogens,with an average inhibition zone of 28 mm.On the other hand,cytotoxicity was evaluated using the MTT assay on L-929 fibroblast cells,and no harmful effects were observed for clove and cinnamon oils.The protective effect of the oils has been tested against total mesophilic aerobic bacteria(TMAB)and yeast-mold(YM)count in a preservative-free tomato paste model food environment with a 25-day storage period.At the end of 25 days,the control group had 3×10^(2) cfu/g excess colony formation,but the samples treated with 1.5%concentration had 1.5×10^(1) cfu/g mean count.Furthermore,a hand sanitizer formulation containing these oils suppressed microorganisms by 85%,whereas the addition of isopropyl alcohol(25%)increased the activity to 98%.These findings demonstrate that clove and cinnamon essential oils possess strong inhibitory effects against microbial growth and oxidation,supporting their potential as natural alternatives to synthetic preservatives and disinfectants.展开更多
This review aims to provide updated and critical scientific insights into the nutraceutical properties,detailed nutritional composition,and bioactive constituents of purple basil(Ocimum basilicum L.),along with its po...This review aims to provide updated and critical scientific insights into the nutraceutical properties,detailed nutritional composition,and bioactive constituents of purple basil(Ocimum basilicum L.),along with its potential applications in food product development.Highlighting its significance as an edible herb,purple basil exhibits diverse therapeutic properties,including antioxidant,antimicrobial,antidiabetic,anticancer,and anti-inflammatory effects.It is a rich source of bioactive compounds such as monoterpenes,phenolic acids,and flavonoids,with anthocyanins(ACNs)being the predominant pigments responsible for its red and purple hues.Key volatile constituents include linalool,1,8-cineole,methyl cinnamate,and methyl chavicol,while rosmarinic acid,caftaric acid,and chicoric acid represent the major phenolic acids.Extracts of purple basil,owing to their high ACN content,have also been explored as natural pH-sensitive indicators.Despite the extensive documen-tation of its bioactive potential,further research is needed to elucidate the health effects,bioavailability and toxicity of purple basil extracts.展开更多
The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed ...The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed by ethanol precipitation,resulting in a substantial extraction yield(4.77%of total leaves).This mucilage extraction served as an initial step for subsequent protein extraction from residual leaf material.OPN mucilage primarily comprises a high molecular weight polysaccharide(arabinogalactan),which upon hydrolysis,yields xylose(30.11%w/w)and arabinose(29.15%w/w)as primary components,alongside minor amounts of glucose(5.28%w/w)and cellobiose(3.80%w/w).Rheological analysis indicated pseudoplastic behavior and thixotropic properties,offering potential value in formulating 3D printed food products.Furthermore,di-gestibility analysis demonstrated that the mucilage was highly resistant to simulated gastrointestinal conditions,with only 2.69%degradation observed.In addition,assays evaluating its prebiotic potential showed that the mucilage supported the growth of the probiotic strain Lactobacillus acidophilus.Furthermore.All these findings,combined with the classification of glucoarabinoxylan as a dietary or functional fiber,underscore the potential of OPN mucilage as an innovative ingredient for food product development,promoting microbiota balance.However,further research is warranted to fully explore the diverse applications of OPN mucilage as a structural and functional component in foods.展开更多
Plant-based fermented foods and beverages(FFB)offer a sustainable,nutrient-dense alternative to conventional animal-based products,playing a crucial role in promoting health with low environmental impact.Fermentation ...Plant-based fermented foods and beverages(FFB)offer a sustainable,nutrient-dense alternative to conventional animal-based products,playing a crucial role in promoting health with low environmental impact.Fermentation enhances protein quality,reduces glycemic index,impacts the bioaccessibility and bioavailability of micronutrients,and eliminates anti-nutritional factors present in plant-based foods.Additionally,fermentation-derived bioactive compounds,including peptides,polyphenols,vitamins and short-chain fatty acids,contribute to various health benefits such as improved gut microbiota,immune modulation,and provide anti-inflammatory effects.These bioactives have been linked to the reduced risk of metabolic disorders,cardiovascular diseases,and gastrointestinal conditions.Emerging evidence also highlights the role of FFBs in supporting gut-brain interactions,as microbial metabolites may influence neurotransmitter production and cognitive functions.This review explores novel fermentation techniques,such as precision fermentation,co-culture systems,and controlled microbial consortia,which enhance the functional,sensory,and nutritional properties of plant-based FFBs.The development of plant-based FFBs further expands their potential in supporting digestive health and overall well-being.Additionally,the role of plant-based FFBs in promoting sustainable food systems is highlighted,as they use fewer resources,lower greenhouse gas emissions,and contribute to global food security.By integrating traditional fermentation knowledge with biotechnological innovations,plant-based FFBs are evolving into functional foods that support human health and environmental sustainability.Moreover,this review provides a comprehensive overview of recent advancements and future directions in the field,offering insights for researchers,food technologists,and industry stakeholders aiming to optimize the nutritional and functional potential of fermentation of plant-based materials.展开更多
Fermentation,one of the oldest preservation and food trans-formation processes,has entered a new era of innovation(Zhang et al.,2025).Once relied upon primarily for improving shelf life and flavor,fermentation is now ...Fermentation,one of the oldest preservation and food trans-formation processes,has entered a new era of innovation(Zhang et al.,2025).Once relied upon primarily for improving shelf life and flavor,fermentation is now being strategically engineered to enhance nutri-tional value,modulate bioactivity,and address health challenges(Murata et al.,2025).Through the metabolic actions of bacteria,yeasts,and filamentous fungi,simple substrates can be transformed into com-plex matrices enriched with organic acids,alcohols.展开更多
Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to imp...Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.展开更多
The growing consumer interest in functional foods has driven research on probiotics,recognized for providing health benefits such as improving gut microbiota and preventing diseases when consumed in adequate amounts.T...The growing consumer interest in functional foods has driven research on probiotics,recognized for providing health benefits such as improving gut microbiota and preventing diseases when consumed in adequate amounts.To ensure the viability of these bacteria during processing,storage,and passage through the gastrointestinal tract,probiotic encapsulation has emerged as an essential strategy.This paper presents a comprehensive a review of the benefits of probiotics,highlighting the main encapsulation methods and materials,as well as the factors affecting their viability.Microencapsulation is emphasized as an effective solution to enhance the stability and resilience of probiotics under adverse conditions,such as the action of digestive enzymes and the acidic environment of the stomach.Various encapsulation techniques are explored,including extrusion,spray drying,and coacervation,along with materials such as natural polymers and innovative combinations with bioactive compounds.The study also analyzes the impact of these techniques on the survival and release of probiotics in the intestine and provides examples of their applications in foods,such as juices and cereal bars,broadening consumption possibilities.Furthermore,the combination of probiotics with active compounds,such as antioxidants and prebiotics,is highlighted as a promising approach for the development of multifunctional products.Finally,the research concludes that technological advances in encapsulation and food formulation can enhance consumer acceptance and provide innovative and sustainable solutions for promoting global health.展开更多
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 foo...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.展开更多
The rising demand for functional food products has sparked interest in integrating pulse-based ingredients into traditional foods.This study investigated the effects of replacing 50%of wheat flour(WF)with pulse flours...The rising demand for functional food products has sparked interest in integrating pulse-based ingredients into traditional foods.This study investigated the effects of replacing 50%of wheat flour(WF)with pulse flours,pinto bean flour(PBF),chickpea flour(CPF),yellow pea flour(YPF),and red lentil flour(RLF),on the physical,nutritional and functional properties of tarhana,a traditional fermented food from the Middle East and Southeastern Europe.Replacement of WF with pulse flours significantly(p<0.05)enhanced the protein content of tarhana powders.Mineral analysis revealed significant increases in key micronutrients,such as Mg,P,Fe,and Zn,particularly in PBF and CPF-substituted formulations,contributing positively to the recommended dietary allowance of these minerals.The in-vitro protein digestibility(IVPD)of pulse flour-substituted tarhana remained above 78%,with YPF-substituted tarhana demonstrating the highest IVPD(81.63%).The replacement of WF with pulse flours also led to a significant(p<0.05)increase in total phenolic content,with the highest levels observed in PBF-substituted tarhana(849.72 mg GAE/100 g db),along with enhanced antioxidant capacity.Phenolic profiling confirmed increased levels of key bioactive compounds,including catechin,myricetin,quercetin,and ferulic acid,in pulse flour-substituted tarhana powders.Rheology tests showed that replacement of WF with pulse flours significantly(p<0.05)lowered the viscosity of tarhana soups.These findings highlight the potential of pulse flours to enhance the nutritional and functional properties of tarhana,transforming this traditional food into a nutritionally-denser,functional food.展开更多
基金funded by National Natural Science Foundation of China(32272239)Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achievements(2024ZHCG0079)+1 种基金Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry(CTIA-APPI 2024-2-1)National Key Research and Development Program of China(2021YFD2100101).
文摘Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.
基金National Council for Scientific and Technological Development (CNPq No.248705/2013-0)
文摘Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.
文摘The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.
文摘Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
基金the Coordination for the Improvement of Higher Education Personnel(CAPES)the National Council of Technological and Scientific Development(CNPq)the Research Support Foundation of the State of Rio Grande do Sul(FAPERGS).
文摘The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products,especially in biofuels,food,and agro-industrial business,exposes the rational efficiency of the application of renewable sources in different industrial segments.Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds.A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials.The advances in this scenario assurance value addition to these by-products,in addition to highlighting their various technological applications,considering the biorefinery and ecologically based production concepts.Accordingly,this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements.Also,some recent and innovative research that has achieved encouraging results was highlighted.Furthermore,the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources.Finally,future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.
文摘Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.
文摘The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluated the antioxidant (DPPH, FRAP), total phenolic and flavonoid content, antibacterial activity, and DNA damage protective potential of aqueous and methanolic extracts obtained from the aerial parts and roots of Cymbocarpum wiedemannii Boiss., an endemic plant in Turkey. In antioxidant analyses, the methanolic extract of the aerial parts showed the highest %DPPH (73.38) and IC50 (3.46 mg/mL) values. The FRAP analysis revealed the highest iron-reducing capacity in the methanolic extract of the aerial parts (108.10 ± 0.11 mg FeSO4/mL). The aqueous extract of the aerial parts exhibited the highest total phenolic content (1.69 ± 0.02 mg gallic acid/mL), while the methanolic extract of the aerial parts had the highest total flavonoid content (13.53 ± 0.09 mg rutin/mL). Antibacterial activity tests showed no significant effect at a concentration of 1 mg/mL for the samples. DNA protective effects were tested on pBR322 plasmid DNA, demonstrating that both aerial and root extracts could protect DNA from Fenton reaction-induced damage. In conclusion, C. wiedemannii exhibits potential bioactive properties, particularly in terms of its antioxidant and DNA protective effects.
文摘Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.
基金supported by Erciyes University Scientific Project Unit under grant number of FYL-2021-10764 as Msc thesis。
文摘The objectives of this study were to evaluate the chemical composition,antioxidant and microbicide properties,and cytotoxic effects of essential oils acquired from Laurel(Laurus nobilis),Clove(Syzygium aromaticum),and Cinnamon(Cinnamomum verum)by hydrodistillation.GC-MS analysis identified 1,8-cineole(48.50%),eugenol(49.49%),and cinnamaldehyde(65.34%)as the major constituents of laurel,clove,and cinnamon essential oils,respectively.Antioxidant capacity,assessed by ABTS^(+)and DPPH assays,revealed that cinnamon essential oil exhibited the highest inhibition percentage.Antimicrobial testing showed cinnamon oil was most effective against tested pathogens,with an average inhibition zone of 28 mm.On the other hand,cytotoxicity was evaluated using the MTT assay on L-929 fibroblast cells,and no harmful effects were observed for clove and cinnamon oils.The protective effect of the oils has been tested against total mesophilic aerobic bacteria(TMAB)and yeast-mold(YM)count in a preservative-free tomato paste model food environment with a 25-day storage period.At the end of 25 days,the control group had 3×10^(2) cfu/g excess colony formation,but the samples treated with 1.5%concentration had 1.5×10^(1) cfu/g mean count.Furthermore,a hand sanitizer formulation containing these oils suppressed microorganisms by 85%,whereas the addition of isopropyl alcohol(25%)increased the activity to 98%.These findings demonstrate that clove and cinnamon essential oils possess strong inhibitory effects against microbial growth and oxidation,supporting their potential as natural alternatives to synthetic preservatives and disinfectants.
文摘This review aims to provide updated and critical scientific insights into the nutraceutical properties,detailed nutritional composition,and bioactive constituents of purple basil(Ocimum basilicum L.),along with its potential applications in food product development.Highlighting its significance as an edible herb,purple basil exhibits diverse therapeutic properties,including antioxidant,antimicrobial,antidiabetic,anticancer,and anti-inflammatory effects.It is a rich source of bioactive compounds such as monoterpenes,phenolic acids,and flavonoids,with anthocyanins(ACNs)being the predominant pigments responsible for its red and purple hues.Key volatile constituents include linalool,1,8-cineole,methyl cinnamate,and methyl chavicol,while rosmarinic acid,caftaric acid,and chicoric acid represent the major phenolic acids.Extracts of purple basil,owing to their high ACN content,have also been explored as natural pH-sensitive indicators.Despite the extensive documen-tation of its bioactive potential,further research is needed to elucidate the health effects,bioavailability and toxicity of purple basil extracts.
基金supported by grants project from São Paulo Research Foundation(FAPESP)[project number:2022/016069]National Council for Scientific and Technological Development(CNPq-Brazil).
文摘The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed by ethanol precipitation,resulting in a substantial extraction yield(4.77%of total leaves).This mucilage extraction served as an initial step for subsequent protein extraction from residual leaf material.OPN mucilage primarily comprises a high molecular weight polysaccharide(arabinogalactan),which upon hydrolysis,yields xylose(30.11%w/w)and arabinose(29.15%w/w)as primary components,alongside minor amounts of glucose(5.28%w/w)and cellobiose(3.80%w/w).Rheological analysis indicated pseudoplastic behavior and thixotropic properties,offering potential value in formulating 3D printed food products.Furthermore,di-gestibility analysis demonstrated that the mucilage was highly resistant to simulated gastrointestinal conditions,with only 2.69%degradation observed.In addition,assays evaluating its prebiotic potential showed that the mucilage supported the growth of the probiotic strain Lactobacillus acidophilus.Furthermore.All these findings,combined with the classification of glucoarabinoxylan as a dietary or functional fiber,underscore the potential of OPN mucilage as an innovative ingredient for food product development,promoting microbiota balance.However,further research is warranted to fully explore the diverse applications of OPN mucilage as a structural and functional component in foods.
文摘Plant-based fermented foods and beverages(FFB)offer a sustainable,nutrient-dense alternative to conventional animal-based products,playing a crucial role in promoting health with low environmental impact.Fermentation enhances protein quality,reduces glycemic index,impacts the bioaccessibility and bioavailability of micronutrients,and eliminates anti-nutritional factors present in plant-based foods.Additionally,fermentation-derived bioactive compounds,including peptides,polyphenols,vitamins and short-chain fatty acids,contribute to various health benefits such as improved gut microbiota,immune modulation,and provide anti-inflammatory effects.These bioactives have been linked to the reduced risk of metabolic disorders,cardiovascular diseases,and gastrointestinal conditions.Emerging evidence also highlights the role of FFBs in supporting gut-brain interactions,as microbial metabolites may influence neurotransmitter production and cognitive functions.This review explores novel fermentation techniques,such as precision fermentation,co-culture systems,and controlled microbial consortia,which enhance the functional,sensory,and nutritional properties of plant-based FFBs.The development of plant-based FFBs further expands their potential in supporting digestive health and overall well-being.Additionally,the role of plant-based FFBs in promoting sustainable food systems is highlighted,as they use fewer resources,lower greenhouse gas emissions,and contribute to global food security.By integrating traditional fermentation knowledge with biotechnological innovations,plant-based FFBs are evolving into functional foods that support human health and environmental sustainability.Moreover,this review provides a comprehensive overview of recent advancements and future directions in the field,offering insights for researchers,food technologists,and industry stakeholders aiming to optimize the nutritional and functional potential of fermentation of plant-based materials.
文摘Fermentation,one of the oldest preservation and food trans-formation processes,has entered a new era of innovation(Zhang et al.,2025).Once relied upon primarily for improving shelf life and flavor,fermentation is now being strategically engineered to enhance nutri-tional value,modulate bioactivity,and address health challenges(Murata et al.,2025).Through the metabolic actions of bacteria,yeasts,and filamentous fungi,simple substrates can be transformed into com-plex matrices enriched with organic acids,alcohols.
文摘Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.
基金Support Foundation of the State of Rio Grande do Sul-Brazil(FAPERGS).
文摘The growing consumer interest in functional foods has driven research on probiotics,recognized for providing health benefits such as improving gut microbiota and preventing diseases when consumed in adequate amounts.To ensure the viability of these bacteria during processing,storage,and passage through the gastrointestinal tract,probiotic encapsulation has emerged as an essential strategy.This paper presents a comprehensive a review of the benefits of probiotics,highlighting the main encapsulation methods and materials,as well as the factors affecting their viability.Microencapsulation is emphasized as an effective solution to enhance the stability and resilience of probiotics under adverse conditions,such as the action of digestive enzymes and the acidic environment of the stomach.Various encapsulation techniques are explored,including extrusion,spray drying,and coacervation,along with materials such as natural polymers and innovative combinations with bioactive compounds.The study also analyzes the impact of these techniques on the survival and release of probiotics in the intestine and provides examples of their applications in foods,such as juices and cereal bars,broadening consumption possibilities.Furthermore,the combination of probiotics with active compounds,such as antioxidants and prebiotics,is highlighted as a promising approach for the development of multifunctional products.Finally,the research concludes that technological advances in encapsulation and food formulation can enhance consumer acceptance and provide innovative and sustainable solutions for promoting global health.
文摘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.
基金financial support for this project was provided by the Natural Sciences and Engineering Research Council(NSERC)CanadaDiscovery grants program for F.Koksel.
文摘The rising demand for functional food products has sparked interest in integrating pulse-based ingredients into traditional foods.This study investigated the effects of replacing 50%of wheat flour(WF)with pulse flours,pinto bean flour(PBF),chickpea flour(CPF),yellow pea flour(YPF),and red lentil flour(RLF),on the physical,nutritional and functional properties of tarhana,a traditional fermented food from the Middle East and Southeastern Europe.Replacement of WF with pulse flours significantly(p<0.05)enhanced the protein content of tarhana powders.Mineral analysis revealed significant increases in key micronutrients,such as Mg,P,Fe,and Zn,particularly in PBF and CPF-substituted formulations,contributing positively to the recommended dietary allowance of these minerals.The in-vitro protein digestibility(IVPD)of pulse flour-substituted tarhana remained above 78%,with YPF-substituted tarhana demonstrating the highest IVPD(81.63%).The replacement of WF with pulse flours also led to a significant(p<0.05)increase in total phenolic content,with the highest levels observed in PBF-substituted tarhana(849.72 mg GAE/100 g db),along with enhanced antioxidant capacity.Phenolic profiling confirmed increased levels of key bioactive compounds,including catechin,myricetin,quercetin,and ferulic acid,in pulse flour-substituted tarhana powders.Rheology tests showed that replacement of WF with pulse flours significantly(p<0.05)lowered the viscosity of tarhana soups.These findings highlight the potential of pulse flours to enhance the nutritional and functional properties of tarhana,transforming this traditional food into a nutritionally-denser,functional food.
