Comprehensive Reviews in Food Science and Food Safety
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Tổng Quan về Trà Kombucha—Vi Sinh Học, Thành Phần, Quá Trình Lên Men, Lợi Ích, Độc Tính và Nấm Trà Tóm Tắt Quá trình lên men trà có đường với cộng sinh văn hoá của vi khuẩn axetic và nấm men (nấm trà) cho ra sản phẩm trà kombucha, một loại trà được tiêu thụ rộng rãi trên toàn thế giới nhờ vào tính chất giải khát và những lợi ích đối với sức khỏe con người. Trong thập kỷ qua, những tiến bộ quan trọng đã được đạt được liên quan đến các phát hiện nghiên cứu về trà kombucha và các báo cáo cho rằng việc uống kombucha có thể phòng ngừa các loại ung thư và bệnh tim mạch khác nhau, thúc đẩy chức năng gan và kích thích hệ miễn dịch. Xét tới sự phổ biến của các báo cáo về kombucha, chúng tôi nhận thấy cần thiết phải xem xét và cập nhật các nghiên cứu đã được thực hiện liên quan đến trà kombucha, các sản phẩm của nó và nấm trà. Những báo cáo hiện tại đã gợi ý rằng các tác dụng bảo vệ của trà kombucha cũng tốt như trà đen, tuy nhiên, cần có thêm các nghiên cứu về trà kombucha và thành phần của nó trước khi đưa ra kết luận cuối cùng.
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 4 - Trang 538-550 - 2014
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DNA‐Based Methods for the Identification of Commercial Fish and Seafood Species ABSTRACT: The detection of species substitution has become an important topic within the food industry and there is a growing need for rapid, reliable, and reproducible tests to verify species in commercial fish and seafood products. Increases in international trade and global seafood consumption, along with fluctuations in the supply and demand of different fish and seafood species, have resulted in intentional product mislabeling. The effects of species substitution are far‐reaching and include economic fraud, health hazards, and illegal trade of protected species. To improve detection of commercial seafood fraud, a variety of DNA‐based techniques have been developed, including Multiplex PCR, FINS, PCR‐RFLP, PCR‐RAPD, PCR‐AFLP, and PCR‐SSCP, which are all based on polymorphisms in the genetic codes of different species. These techniques have been applied in the differentiation of many types of fish and seafood species, such as gadoids, salmonids, scombroids, and bivalves. Some emerging technologies in this field include the use of real‐time PCR, lab‐on‐a‐chip, and DNA microarray chips. In this review article, the major DNA‐based methods currently employed in the authentication of commercial fish and seafood species are discussed and future trends are highlighted. Examples of commercial applications and the use of online database resources are also considered.
Comprehensive Reviews in Food Science and Food Safety - Tập 7 Số 3 - Trang 280-295 - 2008
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications) Abstract Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 2 - Trang 405-447 - 2020
Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities Abstract Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast‐growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out‐bulging and pale areas of hardened consistency in the so‐called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast‐growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether “slow” production systems may alternatively provide with poultry meat free of these myopathies.
Comprehensive Reviews in Food Science and Food Safety - Tập 18 Số 2 - Trang 565-583 - 2019
Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review Abstract Fourier transform infrared (FT‐IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT‐IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy‐based FT‐IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.
Comprehensive Reviews in Food Science and Food Safety - Tập 17 Số 1 - Trang 104-122 - 2018
Application of extrusion technology in plant food processing byproducts: An overview Abstract The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant‐derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 1 - Trang 218-246 - 2020
Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients Abstract Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein‐based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein‐based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein‐based delivery systems are highlighted.
Comprehensive Reviews in Food Science and Food Safety - Tập 17 Số 4 - Trang 920-936 - 2018
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms Abstract Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf‐life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating toxic compounds for humans. Polyphenols inhibit oxidative processes in 3 ways: as reactive species scavengers, lipoxygenase inhibitors, and reducing agents for metmyoglobin. Thus, polyphenols are candidate antioxidants for meat and meat products. The cross‐contamination of meat with spoilage and pathogenic microorganisms can occur in production lines and result in economic losses. The ability of polyphenols to interact with bacterial cell wall components and the bacterial cell membrane can prevent and control biofilm formation, as well as inhibit microbial enzymes, interfere in protein regulation, and deprive bacterial cell enzymes of substrates and metal ions. Thus, polyphenols are candidate antimicrobial agents for use with meat and meat products. Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt‐soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth. Further studies are now needed to clarify the synergistic/antagonistic action of various polyphenols, and to identify the best polyphenol classes, concentrations, and conditions of use.
Comprehensive Reviews in Food Science and Food Safety - Tập 16 Số 6 - Trang 1243-1268 - 2017
High‐Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality Abstract Although high‐amylose starches are not a recent innovation, their popularity in recent years has been increasing due to their unique functional properties and enhanced nutritional values in food applications. While high‐amylose maize, barley, and potato are commercially available, high‐amylose variants of other main crops such as wheat and rice have once been developed more recently and will be available commercially in the near future. This review summarizes the development, structure, and nutritional functionality of high‐amylose starches developed and reported so far. The range of biotechnological strategies utilized are reviewed, as are the consequent effects on structural properties at different length scales, as well as sensory aspects of foods containing high‐amylose starch (HAS). This review identifies the molecular and microstructural features contributing to digestive enzyme resistance not only in native HAS but also in forms of relevance to food processing. During heat treatment, HAS tends to retain or form dense molecular structures that resist amylase degradation through the retention of the granular structure as well as helices (type‐2 resistant starch [RS]), reassociation of glucan chains (type‐3 RS), and formation of lipid–amylose complexes (type‐5 RS). The review also identifies opportunities for food manufacturers and consumers to incorporate HAS in food products and diets for better nutritional outcomes.
Comprehensive Reviews in Food Science and Food Safety - Tập 18 Số 2 - Trang 362-379 - 2019
Molecular Modification of Polysaccharides and Resulting Bioactivities Abstract Polysaccharides are ideal natural resources for supplements and pharmaceuticals that have received more and more attention over the years. Natural polysaccharides have been shown to have fewer side effects, but because of their inherently physicochemical properties, their bioactivities were difficult to compare with those of synthetic drugs. Thus, researchers have modified the structures and properties of natural polysaccharides based on structure–activity relationships and have obtained better functionally improved polysaccharides. This review focuses on the major modification methods of polysaccharides, and discusses the effect of molecular modification on their physicochemical properties and bioactivities. Molecular modification methods mainly include chemical, physical, and biological changes. Chemical modification is the most widely used method; it can significantly increase the water solubility and bioactivities of polysaccharides by grafting onto other groups. Physical and biological modifications only change the molecular weight of a polysaccharide, and thereby change its physicochemical properties and bioactivities. Most of the molecular modifications bring about an increase in the antioxidant activity of polysaccharides, and among these, sulfated and acetylated modifications are very common. Furthermore, phosphorylation modification is the most common application to increase antitumor activity, and modified polysaccharides have been shown to have anti‐HIV activity as the result of sulfated modification.
Comprehensive Reviews in Food Science and Food Safety - Tập 15 Số 2 - Trang 237-250 - 2016
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