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1.
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability.
Arfaoui, L
Molecules (Basel, Switzerland). 2021;(10)
Abstract
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
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2.
Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food.
Tan, CH, Lee, CJ, Tan, SN, Poon, DTS, Chong, CYE, Pui, LP
Journal of oleo science. 2021;(9):1201-1210
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Abstract
This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.
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Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits.
Madia, VN, De Vita, D, Ialongo, D, Tudino, V, De Leo, A, Scipione, L, Di Santo, R, Costi, R, Messore, A
Molecules (Basel, Switzerland). 2021;(15)
Abstract
Growing attention to environmental protection leads food industries to adopt a model of "circular economy" applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.
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4.
Impact of ultrasonic treatment on rice starch and grain functional properties: A review.
Bonto, AP, Tiozon, RN, Sreenivasulu, N, Camacho, DH
Ultrasonics sonochemistry. 2021;:105383
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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5.
Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.
Al Daccache, M, Koubaa, M, Maroun, RG, Salameh, D, Louka, N, Vorobiev, E
Molecules (Basel, Switzerland). 2020;(16)
Abstract
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce "authentic" and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
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6.
Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries.
Alwazeer, D
Food research international (Ottawa, Ont.). 2020;:109108
Abstract
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (Eh). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of Eh is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of Eh in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the Eh and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the Eh parameter permitting its consideration for potential applications in food industries.
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7.
Fermented foods in a global age: East meets West.
Tamang, JP, Cotter, PD, Endo, A, Han, NS, Kort, R, Liu, SQ, Mayo, B, Westerik, N, Hutkins, R
Comprehensive reviews in food science and food safety. 2020;(1):184-217
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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8.
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review.
Ngamwonglumlert, L, Devahastin, S, Chiewchan, N, Raghavan, V
Comprehensive reviews in food science and food safety. 2020;(4):1561-1604
Abstract
Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated functional groups. Although they are well-recognized to exhibit key human health benefits, they cannot be synthesized in the human body and must be obtained from the diet. Fruit and vegetables are the primary dietary sources of carotenoids because plants automatically synthesize these compounds to protect cells from oxidative damage that may occur upon photosynthesis due to light. Biosynthesis and accumulation of carotenoids in plants begin during cultivation through postharvest storage. However, these compounds naturally degrade upon plant senescence and also during food processing (e.g., blanching, pasteurization, and drying). In this article, evolution of carotenoids during cultivation, postharvest storage, and food processing is comprehensively reviewed. Appropriate conditions and methods to cultivate, store, and process fruit and vegetables to help retard carotenoid degradation and enhance carotenoid biosynthesis are also reviewed and identified.
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9.
Sanitization of Oak Barrels for Wine-A Review.
Stadler, E, Fischer, U
Journal of agricultural and food chemistry. 2020;(19):5283-5295
Abstract
Oak barrels form an integral part of wine production, especially that of high-quality wines where they are implemented as fermentation and aging vessels. Insufficient cleaning and sanitization of barrels can result in microbial spoilage which may have a detrimental impact on wine quality. To date, no review has been published on the various sanitization methods for wine barrels. The objective of this review is to provide an overview of the sanitization methods used in wineries from conventional techniques like the use of sulfur dioxide and steam to alternative and new approaches using ozone and high-power ultrasound. The methods' efficacies are outlined in terms of their ability to eradicate spoilage microorganisms such as Brettanomyces and acetic or lactic acid bacteria. Furthermore, their advantages and drawbacks are described together with their influence on physicochemical properties of the wood. Finally, limitations in existing knowledge are discussed and areas that merit further research are identified.
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10.
Priority Actions to Advance Population Sodium Reduction.
Ide, N, Ajenikoko, A, Steele, L, Cohn, J, J Curtis, C, Frieden, TR, Cobb, LK
Nutrients. 2020;(9)
Abstract
High sodium intake is estimated to cause approximately 3 million deaths per year worldwide. The estimated average sodium intake of 3.95 g/day far exceeds the recommended intake. Population sodium reduction should be a global priority, while simultaneously ensuring universal salt iodization. This article identifies high priority strategies that address major sources of sodium: added to packaged food, added to food consumed outside the home, and added in the home. To be included, strategies needed to be scalable and sustainable, have large benefit, and applicable to one of four measures of effectiveness: (1) Rigorously evaluated with demonstrated success in reducing sodium; (2) suggestive evidence from lower quality evaluations or modeling; (3) rigorous evaluations of similar interventions not specifically for sodium reduction; or (4) an innovative approach for sources of sodium that are not sufficiently addressed by an existing strategy. We identified seven priority interventions. Four target packaged food: front-of-pack labeling, packaged food reformulation targets, regulating food marketing to children, and taxes on high sodium foods. One targets food consumed outside the home: food procurement policies for public institutions. Two target sodium added at home: mass media campaigns and population uptake of low-sodium salt. In conclusion, governments have many tools to save lives by reducing population sodium intake.