2,301 results match your criteria Critical Reviews in Food Science and Nutrition [Journal]


Combination of emerging technologies for the extraction of bioactive compounds.

Crit Rev Food Sci Nutr 2019 Apr 16:1-16. Epub 2019 Apr 16.

a Department of Food Chemistry and Technology , Teagasc Food Research Centre , Ashtown , Dublin , Ireland.

With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction technologies including their mechanisms, protocols, influencing factors, advantages and drawbacks, as well as a comprehensive summary of the combination of the novel extraction technologies for phyto-bioactive compounds. Novel extraction methods, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are considered as clean, green and efficient alternative to conventional extraction technologies. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1602823DOI Listing
April 2019
1 Read

The effects of chitosan supplementation on body weight and body composition: a systematic review and meta-analysis of randomized controlled trials.

Crit Rev Food Sci Nutr 2019 Apr 16:1-11. Epub 2019 Apr 16.

d Key Laboratory for Medical Molecular Diagnostics of Guangdong Province , Guangdong Medical University , Dongguan , China.

Although several clinical trials studied the efficacy of chitosan on weight loss, controversial results have been found. Herein, we evaluated randomized controlled trials (RCTs) of chitosan consumption in adult participants on body weight and body composition through a meta-analysis with trial sequential analysis (TSA). We searched EMBASE, MEDLINE, Web of Science, and CENTRAL databases. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1602822DOI Listing
April 2019
1 Read

Food processing, gut microbiota and the globesity problem.

Crit Rev Food Sci Nutr 2019 Apr 4:1-14. Epub 2019 Apr 4.

a Center for Microbial Ecology and Technology , Ghent University , Ghent , Belgium.

In the context of diseases of affluence, western diets have in the past years mainly been studied on their fat and sugar content and lack of dietary fiber. Yet, the more general aspect of food processing has recently sparked scientific interest as well. In addition, the gut microbiota have been put forward as an important link between diet, obesity and non-communicable diseases (NCD). Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1596878DOI Listing
April 2019
5 Reads

Recent advances in quality retention of non-frozen fish and fishery products: A review.

Crit Rev Food Sci Nutr 2019 Mar 29:1-13. Epub 2019 Mar 29.

a State Key Laboratory of Food Science and Technology , School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.

Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking. However, fishery products after being removed from water have a short shelf life due to their intrinsic characteristics. Read More

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http://dx.doi.org/10.1080/10408398.2019.1596067DOI Listing
March 2019
5 Reads

Tryptophan (Trp) modulates gut homeostasis via aryl hydrocarbon receptor (AhR).

Crit Rev Food Sci Nutr 2019 Mar 29:1-9. Epub 2019 Mar 29.

a State Key Laboratory of Animal Nutrition, College of Animal Science and Technology , China Agricultural University , Beijing , China.

The intestinal homeostasis is an orchestrated dynamic equilibrium state composed of the coexistence and interactions among the nutrients, microbial flora, and immune system. The intestinal balance disorder can trigger a series of diseases, such as inflammatory bowel disease (IBD). Many of tryptophan (Trp) metabolites, such as kynurenine and indole, generated under a series of endogenous enzymes or microbial metabolism, have been reported enable to bind and activate the aryl hydrocarbon receptor (AhR), this series of process is termed the Trp-AhR pathway. Read More

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http://dx.doi.org/10.1080/10408398.2019.1598334DOI Listing

Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends.

Crit Rev Food Sci Nutr 2019 Mar 29:1-12. Epub 2019 Mar 29.

b Department of Food Science, Faculty of Food Engineering , University of Campinas (UNICAMP) , São Paulo , Brazil.

Food contaminants are challenging the food industry due to the inefficiency of conventional decontamination techniques. Cold plasma as an emerging technique for the degradation of food contaminants attracted notable attention. The current study overviews the plasma-induced degradation of food contaminants, discusses the mechanisms involved, points its benefits and drawbacks out, highlights the research needed in this area, and explores future trends. Read More

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http://dx.doi.org/10.1080/10408398.2019.1584600DOI Listing
March 2019
5.176 Impact Factor

The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals.

Crit Rev Food Sci Nutr 2019 Mar 29:1-9. Epub 2019 Mar 29.

a Nutrition and Food Science Department, Pharmacy Faculty , Complutense University of Madrid (UCM) , Madrid , Spain.

The link between diet and human health status has been repeatedly proved by strong scientific evidence, and developed societies demand food products with an added value beyond the satisfaction of hunger and the provision of nutrients. Functional foods, food supplements and nutraceuticals are at the interface between nutrition and pharma and opens the doors for seeking new therapeutic alternatives for the prevention of nutrition-related diseases. The present review is aimed at clarifying the differences between functional foods, food supplements and nutraceuticals as well as describing its regulatory framework in Europe, United States and Japan. Read More

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http://dx.doi.org/10.1080/10408398.2019.1592107DOI Listing

Consumption of milk and dairy products and risk of osteoporosis and hip fracture: a systematic review and Meta-analysis.

Crit Rev Food Sci Nutr 2019 Mar 26:1-16. Epub 2019 Mar 26.

b Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences , Tehran , Iran.

Background: Although some studies have reported the beneficial effects of milk and dairy product consumption on osteoporosis and risk of fracture, the findings are conflicting.

Purpose: We summarized earlier data on the association between milk and dairy intake and risk of osteoporosis and hip fracture through a meta-analysis.

Methods: A systematic literature search of relevant reports published in PubMed, ISI (Web of Science), EMBASE, SCOPUS, and Google Scholar until August 2018 was conducted. Read More

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http://dx.doi.org/10.1080/10408398.2019.1590800DOI Listing
March 2019
1 Read

Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry.

Crit Rev Food Sci Nutr 2019 Mar 25:1-16. Epub 2019 Mar 25.

a Institute of Fermentation Technology and Microbiology , Lodz University of Technology , Lodz , Poland.

Nowadays acrylamide is known not only as synthetic material used in industry, but also as carcinogenic, cyto- and genotoxic compound which forms during heat-induced process (due to Maillard reaction) mostly in foodstuff such as potato, bakery, plant derivatives products and coffee. The International Agency for Research on Cancer in 1994 declared acrylamide as a probable carcinogenic agent in humans. After metabolic process, acrylamide is distributed to all organs and tissues in human body. Read More

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http://dx.doi.org/10.1080/10408398.2019.1588222DOI Listing

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.

Crit Rev Food Sci Nutr 2019 Mar 21:1-21. Epub 2019 Mar 21.

a Corporación Colombiana de Investigación Agropecuaria (Agrosavia) , Centro de Investigación Tibaitatá , Cundinamarca , Colombia.

Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1581726DOI Listing
March 2019
4 Reads

Evidence of antiplatelet aggregation effects from the consumption of tomato products, according to EFSA health claim requirements.

Crit Rev Food Sci Nutr 2019 Mar 21:1-8. Epub 2019 Mar 21.

c Foodwise Pro B.V , Driebergen , The Netherlands.

The beneficial effect of fresh tomatoes or processed tomato products on platelet aggregation depends on the presence of bioactive compounds in these products, in sufficient quantities, to produce a relevant physiological effect, when consumed as part of a normal diet. This work is focused on reviewing the development on tomato products bioactive compounds, particularly with reference to its potential biological activity with beneficial effect on the prevention of platelet aggregation. The most relevant studies found show that all bioactive compounds found in Water-soluble tomato concentrate are in tomato fruit and other tomato products, and there is enough evidence of their beneficial effects. Read More

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http://dx.doi.org/10.1080/10408398.2019.1577215DOI Listing

Nanotechnology - A shelf life extension strategy for fruits and vegetables.

Crit Rev Food Sci Nutr 2019 Mar 21:1-16. Epub 2019 Mar 21.

c School of Agriculture and Food Sciences , University of Queensland , Brisbane , QLD , Australia.

Most harvested fruits and vegetables cannot be stored in natural conditions for a satisfactory shelf life duration due to their perishable nature. There are conventional preservation methods but have the limitations of high production cost and/or unsatisfactory shelf-life and/or undesirable residue, etc. Because of a number of unique properties, nanotechnology-related shelf life extension strategies have the potential to compensate the shortcomings of traditional preservation methods. Read More

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http://dx.doi.org/10.1080/10408398.2019.1589415DOI Listing

The safety and effectiveness of commonly-marketed natural supplements for weight loss in populations with obesity: A critical review of the literature from 2006 to 2016.

Crit Rev Food Sci Nutr 2019 Mar 21:1-17. Epub 2019 Mar 21.

a The Wharton Medical Clinic , Toronto , Ontario , Canada.

Objective: To evaluate the evidence published from 2006 to 2016 on the effectiveness and safety of commonly used natural supplements for weight loss in individuals with obesity.

Methods: Amazon and Google were searched for names of mono-agent natural supplements marketed for weight loss and a list of the 10 supplements was created. Google Scholar, Pubmed, Science Direct, and the Cochrane Library were searched for articles that met inclusion. Read More

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http://dx.doi.org/10.1080/10408398.2019.1584873DOI Listing
March 2019
1 Read

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients.

Crit Rev Food Sci Nutr 2019 Mar 20:1-16. Epub 2019 Mar 20.

a Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing , China.

Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Read More

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http://dx.doi.org/10.1080/10408398.2019.1587737DOI Listing

Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology.

Crit Rev Food Sci Nutr 2019 Mar 20:1-10. Epub 2019 Mar 20.

a Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences , Aligarh Muslim University , Aligarh , India.

Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one such method which is being researched frequently for its potential use at commercial level. Read More

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http://dx.doi.org/10.1080/10408398.2019.1588221DOI Listing
March 2019
2 Reads

A systematic review of reviews identifying UK validated dietary assessment tools for inclusion on an interactive guided website for researchers: www.nutritools.org.

Crit Rev Food Sci Nutr 2019 Mar 18:1-25. Epub 2019 Mar 18.

a Nutritional Epidemiology Group, School of Food Science and Nutrition , University of Leeds , Leeds , UK.

Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.

Design: A systematic review of reviews of DATs was undertaken. Read More

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http://dx.doi.org/10.1080/10408398.2019.1566207DOI Listing
March 2019
5.176 Impact Factor

Impacts of food matrix on bacteriophage and endolysin antimicrobial efficacy and performance.

Crit Rev Food Sci Nutr 2019 Mar 18:1-10. Epub 2019 Mar 18.

b Guelph Research and Development Center , Agriculture and Agri-Food Canada , Guelph , Ontario , Canada.

Food contamination with bacterial pathogens is a persisting threat and challenge for producers, consumers, and health care systems globally. Thus, there is a need for novel and targeted food safety practices. This review discusses the importance of characterizing bacteriophage and endolysins for specific food matrices, as well as characterizing individual properties of food matrices to guide optimized bacteriophage and endolysin usage and engineering. Read More

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http://dx.doi.org/10.1080/10408398.2019.1584874DOI Listing
March 2019
5.176 Impact Factor

Essential oils in vapor phase as alternative antimicrobials: A review.

Crit Rev Food Sci Nutr 2019 Mar 18:1-10. Epub 2019 Mar 18.

a Facultad de Ciencias Químicas , Benemérita Universidad Autónoma de Puebla , Puebla , Pue , Mexico.

The antimicrobial effectiveness of essential oils (EOs) against many foodborne microorganisms when applied by direct contact has been extensively demonstrated. However, the vapor phase and volatile components present in EOs have not been thoroughly investigated; there are a small number of published reports on the antimicrobial activity of some EOs and a few of their components against selected microorganisms. It is well known that the antimicrobial activity of EOs depends mainly on their chemical composition. Read More

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http://dx.doi.org/10.1080/10408398.2019.1586641DOI Listing

The effects of psyllium supplementation on body weight, body mass index and waist circumference in adults: A systematic review and dose-response meta-analysis of randomized controlled trials.

Crit Rev Food Sci Nutr 2019 Mar 18:1-14. Epub 2019 Mar 18.

a Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences (TUMS) , Tehran , Iran.

Background: Previous studies reported inconsistent findings regarding the effects of psyllium supplementation on obesity measures. This systematic review and meta-analysis was performed to summarize data from available randomized clinical trials (RCTs) on the effect of psyllium supplementation on body weight, body mass index (BMI), and waist circumference (WC) in adults.

Methods: PubMed, SCOPUS, Cochrane Library, and Google Scholar were searched to identify relevant articles up to August 2018. Read More

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http://dx.doi.org/10.1080/10408398.2018.1553140DOI Listing
March 2019
1 Read

How probiotics face food stress: They get by with a little help.

Crit Rev Food Sci Nutr 2019 Mar 18:1-29. Epub 2019 Mar 18.

b Department of Agriculture Food and Environment Sciences , University of Foggia , Foggia , Italy.

The dietary consumption of probiotics in the form of pharmaceuticals or functional food can improve human health and contribute to disease prevention. However, the biological activity and health potential of food-delivered probiotics can be severely compromised by the stress conditions encountered by the microorganisms throughout the manufacture process, from probiotic preparation to their inclusion into food, subsequent storage and ingestion. Here, we give an account of the stress factors that can have major negative impacts on probiotic viability and functionality, with a focus on food-related environmental adverse conditions. Read More

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http://dx.doi.org/10.1080/10408398.2019.1580673DOI Listing

The role of marine omega-3 in human neurodevelopment, including Autism Spectrum Disorders and Attention-Deficit/Hyperactivity Disorder - a review.

Crit Rev Food Sci Nutr 2019 Mar 18:1-16. Epub 2019 Mar 18.

a Department of Clinical Neurosciences and Mental Health, Medical Psychology, Faculty of Medicine , University of Porto , Porto , Portugal.

Autism Spectrum Disorders (ASD) and Attention-Deficit/Hyperactivity Disorder (ADHD) are two increasingly prevalent neurodevelopmental disorders. This rise may be associated with a higher dietary intake of n-6 polyunsaturated fatty acids (PUFAs) and lower of n-3 PUFAs. Docosahexaenoic acid (DHA), a key nutritional n-3 PUFA, is crucial for an optimal offspring's neurodevelopment through the last trimester of pregnancy. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1573800DOI Listing
March 2019
6 Reads

Effects and mechanisms of tea for the prevention and management of cancers: An updated review.

Crit Rev Food Sci Nutr 2019 Mar 14:1-13. Epub 2019 Mar 14.

a Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health , Sun Yat-Sen University , Guangzhou , China.

Tea is a traditional and popular beverage worldwide, and the consumption of tea has been demonstrated to possess many health benefits, such as cardiovascular protection, anti-obesity, anti-diabetes, and anticancer. Epidemiological studies have shown that the consumption of tea is inversely associated with the risk of several cancers. In addition, experimental studies have revealed that the anticancer actions of tea are mainly attributed to tea polyphenols, such as epigallocatechin-3-gallate and theaflavins. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1588223DOI Listing
March 2019
4 Reads

Aroma modulation of vegetable oils-A review.

Crit Rev Food Sci Nutr 2019 Mar 1:1-14. Epub 2019 Mar 1.

a Food Science and Technology Programme, Department of Chemistry , National University of Singapore , Singapore , Singapore.

Aroma is an important quality factor for unrefined vegetable oils especially the condiment oils, whose application and acceptability largely depend on their aroma attributes. The ever-advanced techniques including extraction, separation, detection and identification in flavor science allow hundreds of volatile compounds and aroma-active compounds with high complexity to be identified, which enables us a deep and comprehensive understanding of the aroma in various type of vegetable oils. Studies show that several avenues, mainly including enzymatic reaction, Maillard reaction, Strecker degradation, caramelization, lipid oxidation and thermal degradation of other compounds, account for the formation of these aroma compounds, though some may dominate over others depending on the processing methods/conditions. Read More

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http://dx.doi.org/10.1080/10408398.2019.1579703DOI Listing

A systematic review of plant-conjugated masked mycotoxins: Occurrence, toxicology, and metabolism.

Crit Rev Food Sci Nutr 2019 Feb 26:1-15. Epub 2019 Feb 26.

a Institute for Agro-food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology , Shanghai Academy of Agricultural Sciences , Shanghai , China.

Masked mycotoxins are biologically modified phase II metabolites formed by plant defense mechanisms through glucosylation catalyzed by uridine diphosphate -glucosyltransferases. Most of the current reports focus on the occurrence of masked mycotoxins in Europe, America, Africa, and cover other geographic regions, e.g. Read More

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http://dx.doi.org/10.1080/10408398.2019.1578944DOI Listing
February 2019
2 Reads
5.176 Impact Factor

Impact of whole cereals and processing on type 2 diabetes mellitus: a review.

Crit Rev Food Sci Nutr 2019 Feb 26:1-28. Epub 2019 Feb 26.

a College of Food Science and Nutritional Engineering , China Agricultural University , Haidian , Beijing , China.

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. Read More

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http://dx.doi.org/10.1080/10408398.2019.1574708DOI Listing
February 2019
3 Reads

Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery.

Crit Rev Food Sci Nutr 2019 Feb 23:1-22. Epub 2019 Feb 23.

a Department of Food Science & Technology, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , China.

Epigallocatechin gallate (EGCG) is a natural phenolic compound found in many plants, especially in green tea, which is a popular and restorative beverage with many claimed health benefits such as antioxidant, anti-cancer, anti-microbial, anti-diabetic, and anti-obesity activities. Despite its great curative potential, the poor bioavailability of EGCG restricts its clinical applcation. However, nanoformulations of EGCG are emerging as new alternatives to traditional formulations. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565490DOI Listing
February 2019
3 Reads

Activities and conformation changes of food enzymes induced by cold plasma: A review.

Crit Rev Food Sci Nutr 2019 23;59(5):794-811. Epub 2019 Feb 23.

a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.

Food endogenous enzymes have impacts on color, texture and flavor of foods during food processing or preservation. Cold plasma is a novel non-thermal food processing technology, which has been extensively studied for contamination elimination and shelf life extension of foods. Particularly, much work has been reported about the effects of cold plasma on enzyme activities and alterations about enzymes conformational structures. Read More

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http://dx.doi.org/10.1080/10408398.2018.1555131DOI Listing
February 2019
1 Read
5.176 Impact Factor

Dietary polyphenols modulate starch digestion and glycaemic level: a review.

Authors:
Lijun Sun Ming Miao

Crit Rev Food Sci Nutr 2019 Feb 23:1-15. Epub 2019 Feb 23.

b State Key Laboratory of Food Science & Technology, Jiangnan University , Wuxi , Jiangsu , P.R. China.

Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays an important role in postprandial blood glucose level, and therefore insulin resistance. Many studies have shown that dietary phenolic extracts and pure polyphenols can retard starch digestion in vitro, and the retarding effect depends on the phenolic composition and molecular structure. Read More

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http://dx.doi.org/10.1080/10408398.2018.1544883DOI Listing
February 2019
1 Read
5.176 Impact Factor

The immunomodulatory potential of natural compounds in tumor-bearing mice and humans.

Crit Rev Food Sci Nutr 2019 Feb 22:1-16. Epub 2019 Feb 22.

a Division of Hematology and Oncology, Department of Medicine , Medical College of Wisconsin , Milwaukee , Wisconsin , USA.

Cancer is considered a fetal disease caused by uncontrolled proliferation and progression of abnormal cells. The most efficient cancer therapies suppress tumor growth, prevent progression and metastasis, and are minimally toxic to normal cells. Natural compounds have shown a variety of chemo-protective effects alone or in combination with standard cancer therapies. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1537237DOI Listing
February 2019
4 Reads

Global occurrence of deoxynivalenol in food commodities and exposure risk assessment in humans in the last decade: a survey.

Crit Rev Food Sci Nutr 2019 Feb 14:1-29. Epub 2019 Feb 14.

a Genotoxicity Laboratory, Division of Toxicology and Experimental Medicine , Central Drug Research Institute (CSIR-CDRI) , Lucknow , Uttar Pradesh , India.

Preventing food from fungal infestation has become a cause of great concern as food safety is of particular importance to public health globally. Recently International Agency for Research on Cancer (IARC) and the World Health Organization (WHO) in its 2016 press release has urged to take action against widespread mycotoxin contamination in developing countries. Deoxynivalenol (DON) is a group B trichothecene mycotoxin, produced by common field pathogens such as Fusarium graminearum and Fusarium culmorum, and reported to be the predominant contaminant of food commodities. Read More

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http://dx.doi.org/10.1080/10408398.2019.1571479DOI Listing
February 2019
5.176 Impact Factor

High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products.

Crit Rev Food Sci Nutr 2019 Feb 11:1-29. Epub 2019 Feb 11.

a CBQF/Escola Superior de Biotecnologia , Universidade Católica Portuguesa , Porto , Portugal.

Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. Read More

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http://dx.doi.org/10.1080/10408398.2019.1572588DOI Listing
February 2019
1 Read

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.

Crit Rev Food Sci Nutr 2019 Feb 11:1-19. Epub 2019 Feb 11.

a School of Food Science and Technology , Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University , Wuxi , Jiangsu , China.

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. Read More

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http://dx.doi.org/10.1080/10408398.2019.1575792DOI Listing
February 2019
3 Reads

A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications.

Crit Rev Food Sci Nutr 2019 Feb 11:1-34. Epub 2019 Feb 11.

a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius.

Considered as the "King of spices", black pepper (Piper nigrum L.) is a widely used spice which adds flavor of its own to dishes, and also enhances the taste of other ingredients. Piper nigrum has also been extensively explored for its biological properties and its bioactive phyto-compounds. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1565489DOI Listing
February 2019
6 Reads

Current status of biotechnological production and applications of microbial exopolysaccharides.

Crit Rev Food Sci Nutr 2019 Feb 11:1-21. Epub 2019 Feb 11.

a Laboratory of Food Biotechnology - Food Engineering , Institute of Science and Technology - UFVJM - Diamantina , Minas Gerais , Brazil.

Microbial exopolysaccharides (EPS) are an abundant and important group of compounds that can be secreted by bacteria, fungi and algae. The biotechnological production of these substances represents a faster alternative when compared to chemical and plant-derived production with the possibility of using industrial wastes as substrates, a feasible strategy after a comprehensive study of factors that may affect the synthesis by the chosen microorganism and desirable final product. Another possible difficulty could be the extraction and purification methods, a crucial part of the production of microbial polysaccharides, since different methods should be adopted. Read More

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http://dx.doi.org/10.1080/10408398.2019.1575791DOI Listing
February 2019
7 Reads

Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin.

Crit Rev Food Sci Nutr 2019 Feb 11:1-15. Epub 2019 Feb 11.

a School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian , Liaoning , China.

Thromboembolism and its sequelae have been the leading causes of morbidity and mortality throughout the world. Food-derived antithrombotic peptides, as potential ingredients in health-promoting functional foods targeting thrombus, have attracted increasing attention because of their high biological activities, low toxicity, and ease of metabolism in the human body. This review presents the conventional workflow of preparation, isolation and identification of antithrombotic peptides from various kinds of food materials. Read More

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http://dx.doi.org/10.1080/10408398.2018.1524363DOI Listing
February 2019
1 Read

Nutrigenomics: Epigenetics and cancer prevention: A comprehensive review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-13. Epub 2019 Feb 7.

f College of food science and engineering , Jilin Agricultural University , Changchun , China.

Due to change in lifestyle and food habits, people are more at risk of diet-related diseases and cancers. It is also established that dietary modifications significantly reduce the risk of diseases. Nutrigenomics is relatively fresh discipline, but possess an enormous potential that can apply for prevention and management of certain carcinomas and diseases. Read More

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http://dx.doi.org/10.1080/10408398.2019.1571480DOI Listing
February 2019
2 Reads

Phytochemicals and inflammatory bowel disease: a review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-25. Epub 2019 Feb 7.

a School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing , China.

Gastrointestinal tract is the second largest organ in the body that mainly functions in nutrients and minerals intake through the intestinal barrier. Intestinal permeability maintains the circulation of minerals and nutrients from digested foods. Life and all the metabolic processes depend either directly or indirectly on proper functioning of GI tract. Read More

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http://dx.doi.org/10.1080/10408398.2019.1570913DOI Listing
February 2019
6 Reads

An appraisal of folates as key factors in cognition and ageing-related diseases.

Crit Rev Food Sci Nutr 2019 Feb 7:1-18. Epub 2019 Feb 7.

a Radiobiology Unit , Belgian Nuclear Research Centre SCK•CEN , Mol , Belgium.

Folic acid (FA) is often consumed as a food supplement and can be found in fortified staple foods in various western countries. Even though FA supplementation during pregnancy is known to prevent severe congenital anomalies in the developing child (e.g. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1549017DOI Listing
February 2019
11 Reads

Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading.

Crit Rev Food Sci Nutr 2019 Feb 7:1-12. Epub 2019 Feb 7.

a Laboratory of Membrane Separation Processes (LabProSeM) Department of Chemical Engineering , University of Santiago de Chile , Santiago , Chile.

The scCO-assisted impregnation process has arisen as an effective method to impregnate solid materials. Its multiple advantages include high diffusion, it allows to obtain free-solvent materials and to operate under low temperatures, which permits to process thermolabile solutes. These characteristics have allowed its application at industrial scale for the impregnation of wood with fungicides and in the last years for textile dyeing. Read More

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http://dx.doi.org/10.1080/10408398.2019.1567459DOI Listing
February 2019
1 Read

Alicyclobacillus spoilage and control - a review.

Crit Rev Food Sci Nutr 2019 Feb 7:1-15. Epub 2019 Feb 7.

a Faculty of Agro-Industry , King Mongkut's Institute of Technology Ladkrabang , Bangkok , Thailand.

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as the causative agent in spoilage of commercially pasteurized fruit juice. In particular, A. Read More

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http://dx.doi.org/10.1080/10408398.2018.1516190DOI Listing
February 2019
1 Read

Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods.

Crit Rev Food Sci Nutr 2019 Feb 7:1-14. Epub 2019 Feb 7.

b College of Mechanical and Electronic Engineering , Northwest A&F University , Yangling , Shaanxi , China.

The shelf life of foods is usually limited due to the frequent contamination by pests and microorganisms. Although low risk of pathogen contamination and no growth potential compared to those in high water activity animal- or vegetal-derived products, the low-moisture food has still significantly contributed to the total number of foodborne infections and outbreaks. Radio frequency (RF) treatments can be classified as a dielectric heating, which is a promising technology for achieving effective food pasteurization and disinfestations because of the associated rapid and volumetric heating with large penetration depth. Read More

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http://dx.doi.org/10.1080/10408398.2019.1573415DOI Listing
February 2019
2 Reads
5.176 Impact Factor

Aptamers: an emerging class of bioaffinity ligands in bioactive peptide applications.

Crit Rev Food Sci Nutr 2019 Feb 4:1-12. Epub 2019 Feb 4.

f Department of Chemical Engineering , University of Tennessee , Chattanooga , Tennessee , USA.

The food and health applications of bioactive peptides have grown remarkably in the past few decades. Current elucidations have shown that bioactive peptides have unique structural arrangement of amino acids, conferring distinct functionalities, and molecular affinity characteristics. However, whereas interest in the biological potency of bioactive peptides has grown, cost-effective techniques for monitoring the structural changes in these peptides and how these changes affect the biological properties have not grown at the same rate. Read More

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http://dx.doi.org/10.1080/10408398.2018.1564234DOI Listing
February 2019
22 Reads
5.176 Impact Factor

Enhancing production of microalgal biopigments through metabolic and genetic engineering.

Crit Rev Food Sci Nutr 2019 Feb 1:1-15. Epub 2019 Feb 1.

a Enzyme Technology and Protein Bioinformatics Laboratory Department of Microbiology , Maharshi Dayanand University , Rohtak , Haryana , India.

The versatile use of biopigments in food, feed, cosmetic, pharmaceutical and analytical industries emphasized to find different and renewable sources of biopigments. Microalgae, including cyanobacteria, are becoming a potential candidate for pigment production as these have fast-growing ability, high pigment content, highly variable and also have "Generally recognized as safe" status. These algal groups are known to produce different metabolites that include hormones, vitamins, biopolythene and biochemicals. Read More

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http://dx.doi.org/10.1080/10408398.2018.1533518DOI Listing
February 2019
1 Read
5.176 Impact Factor

Characteristics of viable-but-nonculturable Vibrio parahaemolyticus induced by nutrient-deficiency at cold temperature.

Crit Rev Food Sci Nutr 2019 Jan 31:1-19. Epub 2019 Jan 31.

a Department of Food and Nutrition , Chung-Ang University , Anseong-si , Gyeonggi-do , Republic of Korea.

Vibrio parahaemolyticus has been consistently found to be involved in the food-borne disease outbreaks every year. Particularly, V. parahaemolyticus can be induced into a viable but nonculturable (VBNC) state under cold-starvation conditions. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1
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http://dx.doi.org/10.1080/10408398.2019.1570076DOI Listing
January 2019
14 Reads

Aflatoxigenic fungi and mycotoxins in food: a review.

Crit Rev Food Sci Nutr 2019 Jan 28:1-13. Epub 2019 Jan 28.

a Department for Management of Science and Technology Development , Ton Duc Thang University , Ho Chi Minh City , Vietnam.

Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in foods, occurrence, control, socio-economic and health implications. Read More

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http://dx.doi.org/10.1080/10408398.2018.1548429DOI Listing
January 2019
1 Read

Quality, functionality, and microbiology of fermented fish: a review.

Crit Rev Food Sci Nutr 2019 Jan 24:1-15. Epub 2019 Jan 24.

b Department of Food Science , Cornell University , Ithaca , New York , USA.

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565491DOI Listing
January 2019

Mediterranean diet, cardiovascular disease and mortality in diabetes: A systematic review and meta-analysis of prospective cohort studies and randomized clinical trials.

Crit Rev Food Sci Nutr 2019 Jan 24:1-21. Epub 2019 Jan 24.

a Unitat de Nutrició, Departament de Bioquímica i Biotecnologia , Universitat Rovira i Virgili , Reus , Spain.

To update the clinical practice guidelines for nutrition therapy of the European Association for the Study of Diabetes, we conducted a systematic review and meta-analysis of prospective cohort studies and randomized clinical trials (RCTs) to evaluate the effect of the Mediterranean diet (MedDiet) on the prevention of cardiovascular disease (CVD) incidence and mortality. We searched Medline, EMBASE (through April 20, 2018) and Cochrane (through May 7, 2018) databases. Pooled relative risks (RRs) and 95% confidence interval (CI) were calculated by the generic inverse variance method. Read More

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http://dx.doi.org/10.1080/10408398.2019.1565281DOI Listing
January 2019
5 Reads

Diagnostics of plasma reactive species and induced chemistry of plasma treated foods.

Crit Rev Food Sci Nutr 2019 24;59(5):812-825. Epub 2019 Jan 24.

a Department of Food Chemistry and Technology , Teagasc Food Research Centre , Dublin , Ireland.

Cold plasma is a promising technique that has been tested as a process technology for a range of food commodities, mainly to destroy microorganisms, but also aimed at toxin degradation, enzyme inactivation, residual pesticide degradation and functionalization of food properties. Plasma has already been employed by industry for food packaging material sterilization and surface modification. As most of the current literature on cold plasma in the field of food science is focused on microbial inactivation efficacy, the information about its chemical influences on food is sparse. Read More

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http://dx.doi.org/10.1080/10408398.2018.1564731DOI Listing
January 2019

Factors influencing the sensory perception of reformulated baked confectionary products.

Crit Rev Food Sci Nutr 2019 Jan 22:1-29. Epub 2019 Jan 22.

a Department of Food Quality and Sensory Science, Teagasc Food Research Centre , Moorepark , Ireland.

Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Read More

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http://dx.doi.org/10.1080/10408398.2018.1562419DOI Listing
January 2019

Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.

Crit Rev Food Sci Nutr 2019 Jan 22:1-16. Epub 2019 Jan 22.

d Department of Food Science and Technology , Kwame Nkrumah University of Science and Technology (KNUST) , Kumasi , Ghana.

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented dairy products represent one category that is widely consumed, contributing to the socio-economic development and food security of the people. In Africa, traditional food fermentation lends itself as a relatively cheap food processing technology that often improves shelf life/food safety as well as nutrition and health via improvement in the levels of specific micronutrients and the action of probiotics. Read More

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https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1
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http://dx.doi.org/10.1080/10408398.2018.1555133DOI Listing
January 2019
10 Reads
5.176 Impact Factor