Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies.

Nostoc sphaeroides is an edible Cyanobacterium which has high nutritional value and is widely used in dietary supplements and therapeutic products. N. sphaeroides contains protein, fatty acid, minerals and vitamins. Its polysaccharides, phycobilin, phycobiliproteins and some lipids are highly bioactive. Thus, N. sphaeroides possesses anti-oxidation, anti-inflammation and cholesterol reducing functions. This paper reviews and evaluates the literature on nutritionally and functionally important compounds of N. sphaeroides. It also reviews and evaluates the processing of technologies used to process N. sphaeroides from fresh harvest to dry particulates including pretreatment, sterilization and drying, including their impact on sensorial and nutritional values. This review shows that a suitable combination of ultrasound, radio frequency and pulse spouted microwave with traditional sterilization and drying technologies greatly improves the sensorial and nutritive quality of processed N. sphaeroides and improves their shelf life; however, further research is needed to evaluate these hybrid technologies. Once suitably processed, N. sphaeroides can be used in food, cosmetics and pharmaceutical drugs as an ingredient.

Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?

Diabetes mellitus is a metabolic syndrome which cannot be cured. Recently, considerable interest has been focused on food ingredients to prevent and intervene in complications of diabetes. Polyphenolic compounds are one of the bioactive phytochemical constituents with various biological activities, which have drawn increasing interest in human health. Fruits are part of the polyphenol sources in daily food consumption. Fruit-derived polyphenols possess the anti-diabetic activity that has already been proved either from in vitro studies or in vivo studies. The mechanisms of fruit polyphenols in treating diabetes and related complications are under discussion. This is a comprehensive review on polyphenols from the edible parts of fruits, including those from citrus, berries, apples, cherries, mangoes, mangosteens, pomegranates, and other fruits regarding their potential benefits in preventing and treating diabetes mellitus. The signal pathways of characteristic polyphenols derived from fruits in reducing high blood glucose and intervening hyperglycemia-induced diabetic complications were summarized.

Meat texture modification for dysphagia management and application of hydrocolloids: A review.

Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.

Iron supplementation and iron-fortified foods: a review.

About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.

Synthesis and characterization of lotus seed protein-based curcumin microcapsules with enhanced solubility, stability, and sustained release.

BACKGROUND: Lotus seed protein (LSP) was extracted from lotus seed and used to encapsulate curcumin with or without complexing with pectin. The physicochemical properties of LSP-based microcapsules, including solubility, stability, and in vitro sustained release, were determined. The mechanism of interaction between curcumin, LSP, and pectin was revealed. RESULTS: The encapsulation efficiency of curcumin was found to depend on LSP concentration and was highest (86.32%, w/w) at 50 mg mL-1 . The curcumin in curcumin-LSP and curcumin-LSP-pectin powder particles achieved a solubility of 75.15% and 81.39%, respectively, which was a remarkable enhancement. The microencapsulation with LSP and LSP-pectin matrix showed a significant improvement in the antioxidant activity, photostability, thermostability, and storage stability of free curcumin. The microencapsulated curcumin showed sustained control release at the gastric stage and burst-type release in the subsequent intestinal stage, presenting cumulative release rates of 64.3% and 72.4% from curcumin-LSP and curcumin-LSP-pectin particles after gastrointestinal digestion. The LSP-pectin complex produced microcapsules with higher solubility, smaller particle size, enhanced physicochemical stability, and increased bioaccessibility. Fourier transform infrared, circular dichroism spectra, and differential scanning calorimetry data indicated that the encapsulated curcumin interacted with LSP and pectin mainly through hydrogen bonding, hydrophobic, and electrostatic interactions. CONCLUSION: This work shows that LSP can be an alternative encapsulant for the delivery of hydrophobic nutraceuticals with enhanced solubility, stability, and sustained release. The results may contribute to the design of novel food-grade delivery systems based on LSP vehicles, thereby broadening the applications of LSP in the fields of functional food. © 2021 Society of Chemical Industry.

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization.

High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates' structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates' fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates' texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients' physiochemical properties provides a greater insight into the process-structure-function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures.

Three-dimensional (3D) food printing technology combines 3D printing and food manufacturing. Rapidly increasing number of publications on various aspects of 3D food printing indicate the importance of this technology to food industry. The potential of delivering personalized products tailored to meet the taste preferences and specific dietary needs is one of the reasons for increasing researches in this technology. Currently there is an absence of a systematic review on the functional 3D printing. Also, there is no review on four-dimensional (4D) food printing concept that has emerged recently. This paper systematically reviews the functional ingredients used for creating printable food formula and their functions, including physiological functions, beneficial for health and physico-chemical functions, affecting the quality of 3D printing. In addition, it analyzes the functions of internal structures used or developed during 3D printing (infill structure and infill density) and their effects on texture properties of 3D printed food. Finally, it also introduces the concept of 4D food printing and summarizes the current advances in this novel technology.

Trans-Chalcone Plus Baicalein Synergistically Reduce Intracellular Amyloid Beta (Aß42) and Protect from Aß42 Induced Oxidative Damage in Yeast Models of Alzheimer's Disease.

Finding an effective therapeutic to prevent or cure AD has been difficult due to the complexity of the brain and limited experimental models. This study utilized unmodified and genetically modified Saccharomyces cerevisiae as model organisms to find potential natural bioactive compounds capable of reducing intracellular amyloid beta 42 (Aß42) and associated oxidative damage. Eleven natural bioactive compounds including mangiferin, quercetin, rutin, resveratrol, epigallocatechin gallate (EGCG), urolithin A, oleuropein, rosmarinic acid, salvianolic acid B, baicalein and trans-chalcone were screened for their ability to reduce intracellular green fluorescent protein tagged Aß42 (GFP-Aß42) levels. The two most effective compounds from the screens were combined in varying concentrations of each to study the combined capacity to reduce GFP-Aß42. The most effective combinations were examined for their effect on growth rate, turnover of native Aß42 and reactive oxygen species (ROS). The bioactive compounds except mangiferin and urolithin A significantly reduced intracellular GFP-Aß42 levels. Baicalein and trans-chalcone were the most effective compounds among those that were screened. The combination of baicalein and trans-chalcone synergistically reduced GFP-Aß42 levels. A combination of 15 µM trans-chalcone and 8 µM baicalein was found to be the most synergistic combination. The combination of the two compounds significantly reduced ROS and Aß42 levels in yeast cells expressing native Aß42 without affecting growth of the cells. These findings suggest that the combination of baicalein and trans-chalcone could be a promising multifactorial therapeutic strategy to cure or prevent AD. However, further studies are recommended to look for similar cytoprotective activity in humans and to find an optimal dosage.

Microwave-Assisted Enzymatic Extraction of Flavonoids from Armeniaca mume Sieb. Blossom and Their Immunomodulating Effect in Mice with DSS-Induced Colitis.

Armeniaca mume Sieb. blossom is among the traditional Chinese edible flowers, and it is widely used in the food and pharmaceutical industries. Flavonoids are among the most abundant bioactive compounds in A. mume Sieb. blossom. However, the research on the extraction of flavonoids from A. mume Sieb. blossom and their immunomodulating function is insufficient. In this study, we developed a microwave-assisted enzymatic extraction of flavonoids from A. mume Sieb. blossom (FAMB) and explored their immunomodulating effect on mice with dextran sulfate sodium salt-induced colitis. The results showed that the optimum parameters for microwave-assisted enzymatic extraction of FAMB were as follows: cellulase: 2.0%; microwave power: 200 W; microwave action time: 5 min; and enzymatic hydrolysis time: 50 min. FAMB significantly promoted the lymphocyte proliferation and natural killer (NK) cell killing activity in colitis mice, and increased the concentrations of TNF-α, IFN-γ, and IL-2 in serum. FAMB also significantly reduced the apoptosis of spleen lymphocytes in these mice. These results demonstrated that the microwave-assisted enzymatic method could significantly improve the yield and efficacy extraction of FAMB. FAMB showed a good immunomodulation effect on colitis mice.

Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology.

Effects of ZnO nanoparticles combined radio frequency (ZNCRF) pasteurization on the survival of microorganism, flavor and taste of Flavored shredded pork were compared with conventional high pressure steam (HPS) sterilization. The results showed that ZNCRF pasteurization was better than HPS sterilization in terms of flavor and taste parameters and at the same time met the pasteurization requirement. GC-MS and NMR measurements were performed to explore changes in volatile compounds and status and distribution of water within the sample. The ZNCRF pasteurization when carried out for 30 min and the HPS sterilization reduced the relative contents of aldehydes by 18.8% and 19.7%, respectively, while the ZNCRF pasteurization within 20 min had less effect on aldehydes. Both ZNCRF pasteurization and HPS sterilization destroyed the vacuolar membrane of the samples caused the loss of water from the cytoplasm (T23). This work shows that ZNCRF when applied for 20 min is a mild pasteurization method that can be applied to improve the quality of Flavored shredded pork.

The Nutritional and Pharmacological Potential of New Australian Thraustochytrids Isolated from Mangrove Sediments.

Mangrove sediments represent unique microbial ecosystems that act as a buffer zone, biogeochemically recycling marine waste into nutrient-rich depositions for marine and terrestrial species. Marine unicellular protists, thraustochytrids, colonizing mangrove sediments have received attention due to their ability to produce large amounts of long-chain ω3-polyunsaturated fatty acids. This paper represents a comprehensive study of two new thraustochytrids for their production of valuable biomolecules in biomass, de-oiled cakes, supernatants, extracellular polysaccharide matrixes, and recovered oil bodies. Extracted lipids (up to 40% of DW) rich in polyunsaturated fatty acids (up to 80% of total fatty acids) were mainly represented by docosahexaenoic acid (75% of polyunsaturated fatty acids). Cells also showed accumulation of squalene (up to 13 mg/g DW) and carotenoids (up to 72 µg/g DW represented by astaxanthin, canthaxanthin, echinenone, and ß-carotene). Both strains showed a high concentration of protein in biomass (29% DW) and supernatants (2.7 g/L) as part of extracellular polysaccharide matrixes. Alkalinization of collected biomass represents a new and easy way to recover lipid-rich oil bodies in the form of an aqueous emulsion. The ability to produce added-value molecules makes thraustochytrids an important alternative to microalgae and plants dominating in the food, pharmacological, nutraceutical, and cosmetics industries.

Dehydrated foods: Are they microbiologically safe?

Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp. We have also reviewed and synthesized the literature dealing with the effect of drying process on microorganisms in dried vegetables, meat, fish, spices, mushroom and powdered foods. This review concludes that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety.

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review.

Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing. The present work will summarize state-of-the-art technological approaches concerning extraction, superfine and drying applied to plant food processing residues. Simultaneously, the application of the bioactive components originated from byproducts in food industry will also be reviewed.

Lactoferrin: Structure, function, denaturation and digestion.

Lactoferrin (LF) is a multifunctional protein occurring in many biological secretions including milk. It possesses iron binding/transferring, antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. These functional properties intimately depend on the structural integrity of LF especially its higher order conformation. LF is primarily extracted from bovine milk and it is subsequently added into many commercial products such as nutritional supplements, infant formula, cosmetics and toothpaste. LF is sensitive to denaturation induced by temperature and other physicochemical stresses. Hence, the extraction, powder formation processes of LF and processing parameters of LF-containing products have to be optimized to minimise its undesired denaturation. This review documents the advances made on structure-function relationships and discusses the effectiveness of methods used to preserve the structure of LF during thermal processing. Oral delivery, as the most convenient way for administering LF, is also discussed focusing on digestion of LF in oral, gastric and intestinal stages. The effectiveness of methods used to deliver LF to intestinal digestion stage in structurally intact form is also compared. Altogether, this work comprehensively reviews the fate of LF during thermal processing and digestion, and suggests suitable means to preserve its structural integrity and functional properties. Scope of review The manuscript aims at providing a comprehensive review of the latest publications on four aspects of LF: structural features, functional properties, nature and extent of denaturation and gastrointestinal digestion. It also analyses how these publications benefit food and pharmaceutical industries.

Dietary Polyphenols: A Multifactorial Strategy to Target Alzheimer's Disease.

Ageing is an inevitable fundamental process for people and is their greatest risk factor for neurodegenerative disease. The ageing processes bring changes in cells that can drive the organisms to experience loss of nutrient sensing, disrupted cellular functions, increased oxidative stress, loss of cellular homeostasis, genomic instability, accumulation of misfolded protein, impaired cellular defenses and telomere shortening. Perturbation of these vital cellular processes in neuronal cells can lead to life threatening neurological disorders like Alzheimer's Disease, Parkinson's Disease, Huntington's Disease, Lewy body dementia, etc. Alzheimer's Disease is the most frequent cause of deaths in the elderly population. Various therapeutic molecules have been designed to overcome the social, economic and health care burden caused by Alzheimer's Disease. Almost all the chemical compounds in clinical practice have been found to treat symptoms only limiting them to palliative care. The reason behind such imperfect drugs may result from the inefficiencies of the current drugs to target the cause of the disease. Here, we review the potential role of antioxidant polyphenolic compounds that could possibly be the most effective preventative strategy against Alzheimer's Disease.

Peanut Allergy: Characteristics and Approaches for Mitigation.

Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high-pressure processing, pulsed ultraviolet light, high-intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

Advances of electronic nose and its application in fresh foods: A review.

The science and technology aspects of electronic nose (E-nose) has been developed rapidly in last decade (2006-2016). This paper reviews of the publications that that cover the developments in science and technological aspects of electronic nose together with its application in fresh foods. The first part of this review covers the sensing and pattern recognition system (PR) of E-nose. The second part covers the application of E-nose in classification, flavor detection, and evaluation of spoilage in fresh foods area. With more new sensor materials to be found and more combination between E-nose and other analysis technologies, the usages of E-nose in fresh foods will have wider prospects.

Smart storage technologies applied to fresh foods: A review.

Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.

Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides.

BACKGROUND: Nostoc sphaeroides has been used as a highly effective herbal medicine and dietary supplement for thousands of years. The desired dark green colour of fresh N. sphaeroides is converted into an undesirable dark brown during conventional high pressure (HP) steam sterilisation. Radio frequency (RF) sterilisation technology was used in this study to determine its effectiveness in sterilising N. sphaeroides and to achieve better preservation of natural colour and desirable flavour. Sterilisation was carried out using a 6 kW, 27 MHz RF instrument for 10, 20 and 30 min. The degree of microbial kill and the effects of RF sterilisation on colour and flavour were determined and compared with those obtained from HP steam (121 °C, 30 min) sterilisation. RESULTS: The effects of RF sterilisation on colour and flavour (measured using electronic nose) parameters were significantly lower than that in HP steam sterilisation. The RF sterilisation carried out for 20 min achieved logarithmic reduction of bacterial population and met China's national standard while preserving the colour and flavour better. CONCLUSION: Results of the present study indicated that application of RF sterilisation would improve the quality of sterilised N. sphaeroides and broaden its application in the food and health food industries. © 2017 Society of Chemical Industry.

Recent developments in smart freezing technology applied to fresh foods.

Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh like quality of foods. In this article, we review the recent developments in smart freezing technology applied to fresh foods. The application of these intelligent technologies and the associated underpinning concepts have greatly improved the quality of frozen foods and the freezing efficiency. These technologies are able to automatically collect the information in-line during freezing and help control the freezing process better. Smart freezing technology includes new and intelligent technologies and concepts applied to the pretreatment of the frozen product, freezing processes, cold chain logistics as well as warehouse management. These technologies enable real-time monitoring of quality during the freezing process and help improve product quality and freezing efficiency. We also provide a brief overview of several sensing technologies used to achieve automatic control of individual steps of freezing process. These sensing technologies include computer vision, electronic nose, electronic tongue, digital simulation, confocal laser, near infrared spectroscopy, nuclear magnetic resonance technology and ultrasound. Understanding of the mechanism of these new technologies will be helpful for applying them to improve the quality of frozen foods.