Comprehensive Reviews in Food Science and Food Safety

Sat, 04/10/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from...
Sat, 04/10/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Selenium (Se) is a trace mineral micronutrient essential for human health. The diet is the main source of Se intake. Se‐deficiency is associated with many diseases, and up to 1 billion people suffer from Se‐deficiency worldwide. Cereals are considered a good choice for Se intake due to their daily consumption as staple foods. Much...
Sat, 04/10/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Asian carp, which are widely distributed in Asia and Europe, are nutritious and popular with consumers. In China, Asian carp is a tasty dish and has been consumed for thousands of years. However, they are considered aggressive invasive species that threaten rivers, lakes, and indigenous species in the United States. Asian carp have...
Mon, 04/05/2021 - 22:05
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative...
Sat, 04/03/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Consumers’ preference to have a healthy eating pattern has led to an increasing demand for more nutrient‐dense and healthier plant‐based foods. Pulse proteins are exceptional quality ingredients with potential nutritional benefits, and might act as health‐promoting agents for addressing the new‐generation foods. However, the...
Sat, 04/03/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Pulse crops have received growing attention from the agri‐food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously...
Wed, 03/31/2021 - 22:05
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g.,...
Sat, 03/27/2021 - 22:05
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Pore‐forming toxins (PFTs) are water‐soluble molecules that have been identified as the most crucial virulence factors during bacterial pathogenesis. PFTs disrupt the host cell membrane to internalize or to deliver other bacterial or virulence factors for establishing infections. Disruption of the host cell membrane by PFTs can...
Thu, 03/18/2021 - 22:05
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as “phytophenols” are of particular importance in the current meat industry due to natural origins, diversity, and safety...
Mon, 03/15/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Seeds play important roles in human nutrition and health since ancient time. The term “specialty” has recently been applied to seeds to describe high‐value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds....
Mon, 03/15/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be...
Mon, 03/08/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a...
Mon, 03/08/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Contamination of African staple foods is a major issue for human and animal health, nutrition, and trade. This review aimed to collect and synthesize the available evidence on geographical spread, scale of contamination, disease burden, economic impact, and mitigation measures for aflatoxins in Africa by way of a systematic...
Mon, 03/08/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Per‐ and polyfluoroalkyl substances (PFAS) have been used in food contact paper and paperboard for decades due to their unique ability to provide both moisture and oil/grease resistance. Once thought to be innocuous, it is now clear that long chain PFAS bioaccumulate and are linked to reproductive and developmental abnormalities,...
Fri, 03/05/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 2, Page 1280-1306, March 2021. Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional...
Fri, 03/05/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long‐term high‐quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet...
Fri, 03/05/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Fruit‐based diets have been adopted by the public worldwide because of their nutritional value. Many advances have also been made in the elucidation of host–pathogen interaction in the postharvest phase of fruits, in the hope of improving the management of diseases caused by pathogenic molds. In this study, we presented the...
Thu, 02/18/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure‐resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but...
Thu, 02/18/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Pectic substances, one of the cell wall polysaccharides, exist widespread in vegetables and fruits. A surge of recent research has revealed that pectic substances can inhibit gut inflammation and relieve inflammatory bowel disease symptoms. However, physiological functions of pectins are strongly structure dependent. Pectic...
Thu, 02/18/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The unequivocal economical and social values of bread as a staple food commodity lead to constant interests in optimizing its postproduction quality and extending its shelf life, which is related to the maintenance and enhancement of flavors and textural properties, and finally, to the delay of microbial spoilage. The latter has...
Thu, 02/18/2021 - 22:06
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Wild mushrooms are a vital source of income and nutrition for many poor communities and of value to recreational foragers. Literature relating to the edibility of mushroom species continues to expand, driven by an increasing demand for wild mushrooms, a wider interest in foraging, and the study of traditional foods. Although...
Tue, 02/16/2021 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has...
Tue, 02/16/2021 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Understanding fruit quality is an effective way to reduce fruit loss and waste by providing proper strategies for fruit processing and management. Various noninvasive technologies have been developed for assessing fruit quality. Among them, acoustic vibration technology has received considerable attention from academics. As the...
Tue, 02/16/2021 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The verification of authenticity and detection of food mislabeling are elements that have been of high importance for centuries. During the last few decades there has been an increasing consumer demand for the verification of food identity and the implementation of stricter controls around these matters. Fish and seafood are among...
Sat, 02/13/2021 - 22:12
The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame,...
Thu, 02/11/2021 - 22:07
Honey colloidal structure emerges as a new trend in research on honey functions since it became recognized as a major factor altering bioactivity of honey compounds. In honey complex matrix, macromolecules self‐associate to colloidal particles at the critical concentration, driven by honey viscosity. Sequestration of macromolecules into colloids changes their activities and affects honey...
Thu, 02/11/2021 - 22:07
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left...
Thu, 02/11/2021 - 22:07
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are...
Wed, 02/10/2021 - 22:07
Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about the health benefits of foods through labeling and the broader promotion of specific food products....
Tue, 02/09/2021 - 22:07
Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers. In the wake of the booming market of plant‐based foods, an...
Sat, 02/06/2021 - 22:07
Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an...
Sat, 02/06/2021 - 22:07
The food industry is creating a diverse range of plant‐based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their...
Thu, 02/04/2021 - 22:06
Ultrasonication is a green technology that has recently received an enormous research attention for extraction of plant‐based proteins and tailoring the functionalities of these ingredients. Ultrasonication is generally used as a pretreatment method in the conventional protein solubilization protocols because it can break the cell matrix to improve the extractability. The rate of protein...
Thu, 02/04/2021 - 22:06
To improve the difficulties related to malnutrition, nutritional support has become an essential part of multidisciplinary comprehensive treatment for cancer. Lipids are essential nutrient source for the human body, and nowadays in clinical practices, it has a positive interventional effect on patients suffering from cancer. However, contribution of lipids in nutritional support of cancer...
Tue, 02/02/2021 - 22:07
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different...
Tue, 02/02/2021 - 22:07
Angiotensin‐I‐converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE‐inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE‐inhibitory peptides determine the inhibitory activities and...
Mon, 02/01/2021 - 22:07
Antibiotics are widely used to prevent or treat some diseases in human and veterinary medicine and also as animal growth promoters. The presence of these compounds in foods derived from food‐producing animals can be a risk for human health. Consequently, regulatory agencies have set maximum residue limits for antibiotics in food samples. Therefore, the development of novel methodologies for its...
Mon, 02/01/2021 - 22:07
Antibiotics are widely used to prevent or treat some diseases in human and veterinary medicine and also as animal growth promoters. The presence of these compounds in foods derived from food‐producing animals can be a risk for human health. Consequently, regulatory agencies have set maximum residue limits for antibiotics in food samples. Therefore, the development of novel methodologies for its...
Thu, 01/28/2021 - 22:07
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs‐based microcapsules loaded with active ingredients can thus develop to be embedded into...
Thu, 01/28/2021 - 22:07
Histamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake...
Thu, 01/28/2021 - 22:07
Animal milk types in sub‐Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy products contain several microorganisms, their metabolites, and other chemical compounds, some with health benefits and many others considered as potential health hazards. Consumption of...
Thu, 01/28/2021 - 22:07
Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric...
Thu, 01/28/2021 - 22:07
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health. The levels of PAH contamination in...
Wed, 01/27/2021 - 22:10
The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term “craft brewery” generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients—for emulating historic styles—but...
Wed, 01/27/2021 - 22:10
As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food...
Wed, 01/27/2021 - 22:10
Pulse seeds are nutritious and sustainable matrices with a high level of intrinsic microstructural complexity. They contain high‐quality plant‐based protein and substantial amounts of slowly digestible starch and dietary fiber. Starch and protein in pulses are located inside cotyledon cells that survive cooking and subsequent mechanical disintegration, hence preserving natural nutrient...
Wed, 01/27/2021 - 22:10
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The...
Wed, 01/27/2021 - 22:10
The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles....
Wed, 01/27/2021 - 22:10
Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process. Properties of pectin depend on the string‐like structure (conformation, stiffness) of the molecules that determines their mutual interaction and with the surrounding environment....
Wed, 01/27/2021 - 22:10
This review will discuss, under the Circular Economy and Biorefinery concepts, the performance of the alternative solvents in the downstream process to recover natural pigments in a more sustainable way. Conventionally, pigments marketed on an industrial scale are produced through chemical synthesis by using petroleum derivatives as the main raw material. Also, the current production chain of the...

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