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A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors
Rocco LongoORCID Icon,Anna Carew,Samantha Sawyer,Belinda Kemp &Fiona Kerslake
doi : 10.1080/10408398.2020.1762535
Volume 61, Issue 10, Pages 1589-1604 | Published online: 13 May 2020
Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous and latest literature pertaining to volatile compounds including esters, higher alcohols and C13-norisoprenoids, and their effect on Pinot noir wine perceived aroma. Their origin and behavior are discussed, as well as their role in regional differentiation. The first part of this review paper presents an overview of volatile compounds that are usually found in Pinot noir still wines at concentrations higher than their odor detection threshold. The second part deals with studies pertaining to human inputs that impact on Pinot noir wine aroma profile such as viticulture and winemaking interventions. The role of the vineyard site is also revised. This review concludes by considering what further opportunities are available to researchers in this field for greater control over Pinot noir wine quality outcomes.
The production and application of enzymes related to the quality of fruit wine
Hua Yang,Guolin Cai,Jian Lu &Encarna Gómez Plaza
doi : 10.1080/10408398.2020.1763251
Volume 61, Issue 10, Pages 1605-1615 | Published online: 19 May 2020
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers’ needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, ?-glucanase, ?-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.
Targeting epigenetics in cancer: therapeutic potential of flavonoids
Haroon KhanORCID Icon,Tarun BelwalORCID Icon,Thomas EfferthORCID Icon,Ammad Ahmad FarooqiORCID Icon,Ana Sanches-SilvaORCID Icon,Rosa Anna VaccaORCID Icon,Seyed Fazel NabaviORCID Icon,Fazlullah KhanORCID Icon,Hari Prasad DevkotaORCID Icon,Davide BarrecaORCID Icon,Antoni SuredaORCID Icon,Silvia TejadaORCID Icon,Marco DacremaORCID Icon,Maria DagliaORCID Icon,?pek SuntarORCID Icon,Suowen XuORCID Icon,Hammad UllahORCID Icon,Maurizio BattinoORCID Icon,Francesca GiampieriORCID Icon &Seyed Mohammad NabaviORCID
doi : 10.1080/10408398.2020.1763910
Volume 61, Issue 10, Pages 1616-1639 | Published online: 01 Jun 2020
Irrespective of sex and age, cancer is the leading cause of mortality around the globe. Therapeutic incompliance, unwanted effects, and economic burdens imparted by cancer treatments, are primary health challenges. The heritable features in gene expression that are propagated through cell division and contribute to cellular identity without a change in DNA sequence are considered epigenetic characteristics and agents that could interfere with these features and are regarded as potential therapeutic targets. The genetic modification accounts for the recurrence and uncontrolled changes in the physiology of cancer cells. This review focuses on plant-derived flavonoids as a therapeutic tool for cancer, attributed to their ability for epigenetic regulation of cancer pathogenesis. The epigenetic mechanisms of various classes of flavonoids including flavonols, flavones, isoflavones, flavanones, flavan-3-ols, and anthocyanidins, such as cyanidin, delphinidin, and pelargonidin, are discussed. The outstanding results of preclinical studies encourage researchers to design several clinical trials on various flavonoids to ascertain their clinical strength in the treatment of different cancers. The results of such studies will define the clinical fate of these agents in future.
Fish consumption and the risk of cardiovascular disease and mortality in patients with type 2 diabetes: a dose-response meta-analysis of prospective cohort studies
Ahmad JayediORCID Icon,Sepideh Soltani,Anna Abdolshahi &Sakineh Shab-Bidar
doi : 10.1080/10408398.2020.1764486
Volume 61, Issue 10, Pages 1640-1650 | Published online: 15 May 2020
We aimed to investigate the association of fish consumption with the risk of coronary heart disease (CHD), stroke and all-cause mortality in patients with type 2 diabetes (T2D). We systematically searched PubMed and Scopus from inception till June 2019. We included prospective cohort studies assessing the relation of fish intake with the risk of CHD, stroke and mortality in patients with T2D. Study-specific results were pooled with the use of a random-effects model. Nine prospective cohort studies with 57,394 diabetic patients were identified. The relative risks for the highest compared with the lowest category of fish consumption were 0.86 (95% CI 0.76, 0.96; I2?=?50%, n?=?8) for all-cause mortality, and 0.61 (95% CI 0.29, 0.93; I2?=?68%, n?=?3) for CHD. There was a monotonic inverse association, with a nadir at fish consumption of approximately 2–3 servings/week, in both analyses. A nonsignificant inverse association was found for stroke. In the analysis of all-cause mortality, a nonsignificant inverse association was found in studies that controlled for energy intake, suggesting that the observed inverse association was not an addition effect, but may be due to substituting other foods such as red and processed meat with fish.
Dietary habits, lipoprotein metabolism and cardiovascular disease: From individual foods to dietary patterns
Francisco Gomez-DelgadoORCID Icon,Niki KatsikiORCID Icon,Jose Lopez-MirandaORCID Icon &Pablo Perez-MartinezORCID Icon
doi : 10.1080/10408398.2020.1764487
Volume 61, Issue 10, Pages 1651-1669 | Published online: 09 Jun 2020
Cardiovascular disease (CVD) remains the first cause of mortality in Western countries. Among cardiometabolic risk factors, dyslipidemia, and especially high low-density lipoprotein cholesterol (LDL-C) concentrations, have been extensively linked to the development and progression of atherosclerosis and to CVD events. Recent evidence has shown that the prevention of unhealthy dietary habits and sedentarism is crucial in the management of dyslipidemia. In this sense, a number of scientific societies recommend the adherence to certain healthy dietary patterns (DPs), such as the Mediterranean diet (MedDiet), the Dietary Approaches to Stop Hypertension (DASH), the Portfolio diet, the Vegetarian diet, the Nordic diet and low-carbohydrate diets, as well as increased physical activity between others. This nutritional and lifestyle advice could be adopted by government bodies and implemented in different health programs as a reliable way of providing health-care professionals with efficient tools to manage cardiometabolic risk factors and thus, prevent CVD. In this narrative review, we will discuss recent data about the effects of nutrition on dyslipidemia, mainly focusing on high LDL-C concentrations and other lipid particles related to atherogenic dyslipidemia such as triglycerides (TG) and non-high density lipoprotein cholesterol (non-HDL-C), that are related to CVD. On the other hand, we also comment on other cardiometabolic risk factors such as type 2 diabetes mellitus (T2DM), high blood pressure (HBP), inflammation and endothelial dysfunction. This review includes food groups as well as different healthy DPs.
Probiotics supplementation improves hyperglycemia, hypercholesterolemia, and hypertension in type 2 diabetes mellitus: An update of meta-analysis
Tingting Liang,Lei Wu,Yu Xi,Ying Li,Xinqiang Xie,Congcong Fan,Lingshuang Yang,Shuanghong Yang,Xuefeng Chen,Jumei Zhang &Qingping Wu
doi : 10.1080/10408398.2020.1764488
Volume 61, Issue 10, Pages 1670-1688 | Published online: 21 May 2020
Background: Although many studies have shown that consumption of probiotics is relevant to diabetes, the effects of probiotics improves clinical outcomes in type 2 diabetes have yielded conflicting results. The aim of this meta-analysis was conducted to assess the effects of probiotics supplementation on glycemic, blood lipids, pressure and inflammatory control in type 2 diabetes.
Immobilized microbial lipases in the food industry: a systematic literature review
Ana Letícia Silva CoelhoORCID Icon &Ravely Casarotti OrlandelliORCID Icon
doi : 10.1080/10408398.2020.1764489
Volume 61, Issue 10, Pages 1689-1703 | Published online: 19 May 2020
Several studies describe the immobilization of microbial lipases aiming to evaluate the mechanical/thermal stability of the support/enzyme system, the appropriate method for immobilization, acid and alkaline stability, tolerance to organic solvents and specificity of fatty acids. However, literature reviews focus on application of enzyme/support system in food technology remains scarce. This current systematic literature review aimed to identify, evaluate and interpret available and relevant researches addressing the type of support and immobilization techniques employed over lipases, in order to obtain products for food industry. Fourteen selected articles were used to structure the systematic review, in which the discussion was based on six main groups: (i) synthesis/enrichment of polyunsaturated fatty acids; (ii) synthesis of structured lipids; (iii) flavors and food coloring; (iv) additives, antioxidants and antimicrobials; (v) synthesis of phytosterol esters and (vi) synthesis of sugar esters. In general, the studies discussed the synthesis of the enzyme/support system and the characteristics: surface area, mass transfer resistance, activity, stability (pH and temperature), and recyclability. Each immobilization technique is applicable for a specific production, depending mainly on the sensitivity and cost of the process.
Unraveling the science of coffee foam – a comprehensive review
Padma Ishwarya SORCID Icon &P. NishaORCID Icon
doi : 10.1080/10408398.2020.1765136
Volume 61, Issue 10, Pages 1704-1724 | Published online: 15 May 2020
Coffee foam is the frothy layer that forms above the liquid phase of espresso and instant coffee beverages. While the carbon dioxide formed during roasting is responsible for crema formation in espresso, gasification is the established foaming approach in instant coffee. The protein-like fractions and polysaccharides extracted from roasted coffee promote foamability and foam stability, respectively. Crema of consolidated texture retains the volatile aromatic substances and prevents the espresso from cooling too rapidly. Further, an inverse relationship has been observed between foam persistence and volatility of aroma molecules above the cup. Gasified spray-dried instant coffee exhibited an accelerated delivery rate of hydrophobic aroma compounds. Thus, foam is the signature of a high-quality cup of coffee. Despite its various functionalities, coffee foam is scarcely investigated owing to its metastable nature. Only recently, the chemical, structural, and interfacial rheology properties of the coffee foam have been looked at. The current study intends to review the scientific knowledge acquired on coffee foam, thus far. The initial sections describe the general attributes and functions of espresso and instant coffee foam. Further, the mechanisms of formation and stabilization of coffee foam are detailed, followed by the factors influencing the same. The following discussions focus on the role of coffee foam in determining the sensory and aroma release characteristics of the beverages. The scope for future research in this field of study is highlighted in the concluding section.
Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health
P. PrasadORCID Icon,P. AnjaliORCID Icon &R. V. SreedharORCID Icon
doi : 10.1080/10408398.2020.1765137
Volume 61, Issue 10, Pages 1725-1737 | Published online: 20 May 2020
Dietary omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) like eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) are known to be potent biological regulators with therapeutic and preventive effects on human health. Many global health organizations have recommended consuming marine based omega-3 sources for neonatal brain development and reducing the risk of various chronic diseases. However, due to concerns regarding the origin, sustainable supply and safety of the marine sources, alternative n-3 PUFA sources are being explored. Recently, plant-based omega-3 sources are gaining much importance because of their sustainable supply and dietary acceptance. ?-linolenic acid (ALA, 18:3n-3) rich seed oils are the major omega-3 fatty acid source available for human consumption. But, efficiency of conversion of ALA to n-3 LC-PUFAs in humans is limited due to a rate-limiting step in the n-3 pathway catalyzed by ?6-desaturase. Botanical stearidonic acid (SDA, 18:4n-3) rich oils are emerging as a sustainable omega-3 source with efficient conversion rate to n-3 LC-PUFA especially to EPA, as it bypasses the ?6-desaturase rate limiting step. Several recent studies have identified the major plant sources of SDA and explored its potential health benefits and preventive roles in inflammation, cardiovascular disease (CVD) and cancer. This systematic review summarizes the current state of knowledge on the sources, nutraceutical roles, food-based applications and the future perspectives of botanical SDA.
Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields
Jun Xi,Zongming Li &Yang Fan
doi : 10.1080/10408398.2020.1765308
Volume 61, Issue 10, Pages 1738-1750 | Published online: 14 May 2020
The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods.
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu,Sari Puputti &Mari SandellORCID Icon
doi : 10.1080/10408398.2020.1767034
Volume 61, Issue 10, Pages 1751-1761 | Published online: 22 May 2020
Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.
