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A review of drying methods for improving the quality of dried herbs
Grant Thamkaew,Ingegerd Sjöholm &Federico Gómez Galindo
doi : 10.1080/10408398.2020.1765309
Volume 61, Issue 11, Pages 1763-1786 | Published online: 19 May 2020
A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regarding the effect of drying techniques and pre-drying treatments on the aroma and color of dried herbs are reviewed with the aim of providing an overview of different technological strategies developed for improving the quality of aromatic herbs for their industrial drying.
Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment
Aziz Homayouni Rad,Leili Aghebati-Maleki,Hossein Samadi Kafil &Amin Abbasi
doi : 10.1080/10408398.2020.1765310
Volume 61, Issue 11, Pages 1787-1803 | Published online: 15 May 2020
The occurrence of colorectal cancer (CRC) has been rising expeditiously and anticipated that 2.4 million new occasions of CRC will be detected yearly around the world until the year 2035. Due to some side-effects and complications of conventional CRC therapies, bioactive components such as microbial-derived biomolecules (postbiotics) have been attaining great significance by researchers for adjuvant therapy in CRC patients. The term ‘postbiotics’ encompasses an extensive range of complex micro- and macro-molecules (<50, 50–100, and 100< kDa) such as inactivated microbial cells, cell fractions or metabolites, which confer various physiological health benefits to the host when administered in adequate amounts. Postbiotics modulate the composition of the gut microbiota and the functionality of the immune system, as well as promote the CRC treatment effectiveness and reduces its side-effects in CRC patients due to possessing anti-oxidant, anti-proliferative, anti-inflammatory, and anti-cancer activities. Presently scientific literature confirms that postbiotics with their unique characteristics in terms of clinical (safe origin), technological (stability), and economic (low production costs) aspects can be used as promising tools for both prevent and adjuvant treat strategies in CRC patients without any serious undesirable side-effects. This review provides an overview of the concept and safety issues regarding postbiotics, with emphasis on their biological role in the prevention and treatment of CRC.
Polyphenols and obesity prevention: critical insights on molecular regulation, bioavailability and dose in preclinical and clinical settings
De Santis Stefania,M. L. Clodoveo,M. Cariello,G. D’Amato,C. Franchini,M. F. Faienza&F. Corbo
doi : 10.1080/10408398.2020.1765736
Volume 61, Issue 11, Pages 1804-1826 | Published online: 21 May 2020
Obesity represents one of the most important public health challenges of the 21st century and is characterized by a multifactorial etiology in which environmental, behavioral, metabolic, and genetic factors work together. Despite the rapid increase in prevalence of obesity in the last decades, especially in children, it remains a preventable disease. To battle obesity a multisector approach promoting healthier lifestyle in terms of physical activity and nutrition is needed. Specifically, biologically active dietary compounds, as polyphenols, are able to modulate the expression of genes involved in the development and progression of obesity and its comorbidities as demonstrated by multiple studies using different obesity models. However, human studies focusing on the transcriptomic modulation by polyphenols in obese patients are still limited and do not often recapitulate the results obtained in preclinical setting likely due to the underestimation of some variables such as bioavailability, dose and form (native vs. metabolized) of polyphenols used. The aim of this review is to summarize the state-of-art of nutrigenomic in vitro, in vivo and ex vivo studies as well as clinical trials based on dietary polyphenols to fight obesity. We also critical discuss the variables to be considered to fill the gap between preclinical and clinical settings.
Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review
Md. Ashrafudoulla,Md. Furkanur Rahaman Mizan,Si Hong Park &Sang-Do Ha
doi : 10.1080/10408398.2020.1767031
Volume 61, Issue 11, Pages 1827-1851 | Published online: 21 May 2020
The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.
Recent methods and biosensors for foodborne pathogen detection in fish: progress and future prospects to sustainable aquaculture systems
Nuno M. M. Pires,Tao Dong,Zhaochu Yang &Luís F. B. A. da Silva
doi : 10.1080/10408398.2020.1767032
Volume 61, Issue 11, Pages 1852-1876 | Published online: 15 Jun 2020
The aquaculture industry has advanced toward sustainable recirculating systems, in where parameters of food quality are strictly monitored. Despite that, as in the case of conventional aquaculture practices, the recirculating systems also suffer threats from Aeromonas spp., Vibrio spp., Streptococcus spp., among other foodborne pathogens infecting farmed fish. The aquaculture pathogens are routinely detected by conventional PCR methods or antibody-based tests, with the detection protocols confined to laboratory use. Emerging assay technologies and biosensors recently reported in the literature open new opportunities to the development of sensitive, specific, and portable analytical devices to use in the field. Techniques of DNA/RNA analysis, immunoassays and other nanomolecular technologies have been facing important advances in response time, sensitivity, and enhanced power of discrimination among and within species. Moreover, the recent developments of electrochemical and optical signal transduction have facilitated the incorporation of the innovative assays to practical miniaturized devices. In this work, it is provided a critical review over foodborne pathogen detection by existing and promising methods and biosensors applied to fish samples and extended to other food matrices. While isothermal DNA/RNA amplification methods can be highlighted among the assay methods for their promising analytical performance and suitability for point-of-care testing, the electrochemical transduction provides a way to achieve cost-effective biosensors amenable to use in the aquaculture field. The adoption of new methods and biosensors would constitute a step forward in securing sustainable aquaculture systems.
Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli
Anisio Iuri Lima dos Santos Rosario,Yhan da Silva Mutz,Vinícius Silva Castro,Maurício Costa Alves da Silva,Carlos Adam Conte-Junior &Marion Pereira da Costa
doi : 10.1080/10408398.2020.1767033
Volume 61, Issue 11, Pages 1877-1899 | Published online: 10 Jun 2020
General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of Shiga toxin-producing Escherichia coli (STEC) relies on complex mechanisms that enable bacteria to respond to stressful conditions found in cheese matrix. In this review, we discuss how STEC manages to survive to high and low temperatures, hyperosmotic conditions, exposure to weak organic acids, and pH decreasing related to cheese manufacturing, the cheese matrix itself and storage. Moreover, we discuss how these stress responses interact with each other by enhancing adaptation and consequently, the persistence of STEC in cheese. Further, we show how virulence genes eae and tir are affected by stress response mechanisms, increasing either cell adherence or virulence factors production, which leads to a selection of more resistant and virulent pathogens in the cheese industry, leading to a public health issue.
Hop bioactive compounds in prevention of nutrition-related noncommunicable diseases
Alejandro Bravo Iniguez &Mei-Jun Zhu
doi : 10.1080/10408398.2020.1767537
Volume 61, Issue 11, Pages 1900-1913 | Published online: 28 May 2020
Nutrition-related noncommunicable diseases (NR-NCDs) such as cardiovascular disease and type 2 diabetes both negatively impact the quality of life of many individuals and generate a substantial burden on society, demonstrating a need for intervention. Phytochemicals are investigated as a potential approach for combating NR-NCDs, and those found in hops have gained increased attention in recent decades. Hops, the strobile of the plant Humulus lupulus, are grown primarily for the brewing industry as they confer taste and increased shelf-life. The bitter acids represent the main compounds of interest for improving beer quality. Additionally, bitter acids as well as the prenylated chalcone xanthohumol, exhibit a wide range of health beneficial properties. This review summarizes those beneficial effects of bitter acids and xanthohumol on NR-NCDs, including inflammatory and immune diseases, obesity and metabolic disorders, as well as cancer prevention.
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing
Dacheng Kang,Wangang Zhang,Jose M. Lorenzo &Xing Chen
doi : 10.1080/10408398.2020.1767538
Volume 61, Issue 11, Pages 1914-1933 | Published online: 25 May 2020
In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theoretical basis for food processing optimizing. HPUS treatment could provide the possibility for creating novel functional properties of new foods with desirable properties due to the modification of protein structure. In this article, an overview of the previous studies and recent progress of the relationship between structure modification and functional properties of food proteins using the HPUS technique were presented. The research results revealed that HPUS could significantly affect the conformation and structure of protein due to the cavitation effect resulting in the improvement of solubility, interfacial, viscosity, gelation and flavor binding properties of proteins. During meat processing, HPUS can modify the structure and thereby improve the functional properties of myofibrillar protein (MP), leading to the quality enhancement, low fat and/or salt products development and the shelf life extending. In view of this review, the recent findings of applications of HPUS in the production of meat products based on the modification of MP including curing, freezing/thawing and thermal processing have been summarized. Finally, the future considerations were presented in order to facilitate the progress of HPUS in meat industry and provided the suggestions based on the advanced protein modification by HPUS for the commercial utilization of HPUS in producing the innovative meat products.
