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Inhibition of fruit softening by cold plasma treatments: affecting factors and applications
Ya-Wen Pan, Jun-Hu Cheng & Da-Wen Sun
doi : 10.1080/10408398.2020.1776210
Volume 61, Issue 12, Pages 1935-1946 | Published online: 15 Jun 2020
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored.
Natural constituents from food sources as therapeutic agents for obesity and metabolic diseases targeting adipose tissue inflammation
Dan Li, Tian Zhang, Jinjian Lu, Cheng Peng & Ligen Lin
doi : 10.1080/10408398.2020.1768044
Volume 61, Issue 12, Pages 1947-1965 | Published online: 28 May 2020
Adipose tissue, an endocrine and paracrine organ, plays critical roles in the regulation of whole-body metabolic homeostasis. Obesity is accompanied with a chronic low-grade inflammation status in adipose tissue, which disrupts its endocrine function and results in metabolic derangements, such as type 2 diabetes. Dietary bioactive components, such as flavonoids, polyphenols and unsaturated fatty acids from fruits and vegetables, have been widely revealed to alleviate both systemic and adipose tissue inflammation, and improve metabolic disorders. Remarkably, some dietary bioactive components mitigate the inflammatory response in adipocytes, macrophages, and other immune cells, and modulate the crosstalk between adipocytes and macrophages or other immune cells, in adipose tissue. Epidemiological and preclinical studies related to these substances have indicated beneficial effects on adipose tissue inflammation. The main purpose of this review is to provide a comprehensive and up-to-date state of knowledge on dietary components targeting adipose tissue inflammation and their underlying mechanisms. These natural products have great potential to be developed as functional food or lead compounds for treating and/or preventing metabolic disorders.
Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies
Judit Companys, Anna Pedret, Rosa M Valls, Rosa Solà & Vicente Pascual
doi : 10.1080/10408398.2020.1768045
Volume 61, Issue 12, Pages 1966-1975 | Published online: 21 May 2020
Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear. The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence. In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors.
Microalgae proteins: production, separation, isolation, quantification, and application in food and feed
Matheus Lopes Amorim, Jimmy Soares, Jane Sélia dos Reis Coimbra, Mauricio de Oliveira Leite, Luiz Fernando Teixeira Albino & Marcio Arêdes Martins
doi : 10.1080/10408398.2020.1768046
Volume 61, Issue 12, Pages 1976-2002 | Published online: 28 May 2020
Many countries have been experienced an increase in protein consumption due to the population growth and adoption of protein-rich dietaries. Unfortunately, conventional-based protein agroindustry is associated with environmental impacts that might aggravate as the humankind increase. Thus, it is important to screen for novel protein sources that are environmentally friendly. Microalgae farming is a promising alternative to couple the anthropic emissions with the production of food and feed. Some microalgae show protein contents two times higher than conventional protein sources. The use of whole microalgae biomass as a protein source in food and feed is simple and well-established. Conversely, the production of microalgae protein supplements and isolates requires the development of feasible and robust processes able to fractionate the microalgae biomass in different value-added products. Since most of the proteins are inside the microalgae cells, several techniques of disruption have been proposed to increase the efficiency to extract them. After the disruption of the microalgae cells, the proteins can be extracted, concentrated, isolated or purified allowing the development of different products. This critical review addresses the current state of the production of microalgae proteins for multifarious applications, and possibilities to concatenate the production of proteins and advanced biofuels.
Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases
Bianca de Fátima Garcia, Márcio de Barros & Thaís de Souza Rocha
doi : 10.1080/10408398.2020.1768047
Volume 61, Issue 12, Pages 2003-2021 | Published online: 01 Jun 2020
Several studies have demonstrated that peptides obtained from the proteins of different bean species have the potential to act on therapeutic targets of noncommunicable chronic diseases or NCDs. However, peptides with great structural diversity can be obtained from the hydrolysis of proteins present in foods. Therefore, the present review had the objective of identifying, in silico, the possibility of obtaining peptides with potential biological activity from the storage globulin proteins of the bean species Phaseolus vulgaris (L.), Vigna angularis (Willd.), Vigna radiata (L.) and Vigna unguiculata (L.) Walp., using the UniProtKB, BIOPEP and PeptideRanker databases, as well as reviewing available research reports that showed evidence bioactive properties of peptides obtained from beans via in vitro assays. For all the species studied, the highest frequency of the occurrence of bioactive fragments was found for the inhibition of dipeptidyl peptidase-IV, followed by the inhibition of the angiotensin-converting enzyme and by antioxidant activity. The inhibition of the two enzymes is the therapeutic target of drugs used for type 2 diabetes mellitus (T2DM) and for hypertension, respectively, while the antioxidant activity can prevent the development of several chronic diseases related to oxidative stress.
A review on bioactive compounds of beet (Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health
Sônia Paula Alexandrino de Oliveira, Heloísa Maria Almeida do Nascimento, Karoliny Brito Sampaio & Evandro Leite de Souza
doi : 10.1080/10408398.2020.1768510
Volume 61, Issue 12, Pages 2022-2033 | Published online: 25 May 2020
This review discusses the available literature concerning the bioactive compounds of beet (Beta vulgaris L.) and their ability to modulate the gut microbiota and parameters indicative of gastrointestinal health. Data of published literature characterize beet as a source of a variety of bioactive compounds (e.g. diet fiber, pectic-oligosaccharides, betalains and phenolics) with proven beneficial effects on human health. Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.
Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?
Gargi Dey & Srijita Sireswar
doi : 10.1080/10408398.2020.1769021
Volume 61, Issue 12, Pages 2034-2046 | Published online: 25 May 2020
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into ‘smart’ beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
Biosynthetic pathways and metabolic engineering of spice flavors
Linhua Huang, Chi-Tang Ho & Yu Wang
doi : 10.1080/10408398.2020.1769547
Volume 61, Issue 12, Pages 2047-2060 | Published online: 28 May 2020
Historically, spices have played an important economic role, due to their large applications and unique flavor. The supply and cost of spice materials and their corresponding natural products are often affected by environmental, geopolitical and climatic conditions. Secondary metabolite composition, including certain flavor compounds in spice plants, is recognized and considered closely related to plant classification. Both genes and enzymes involved in the biosynthesis of spice flavors are constantly identified, which provides insight into metabolic engineering of flavor compounds (i.e. aroma and pungent compounds) from spice plants. In this review, a systematic meta-analysis was carried out based on a comprehensive literature survey of the flavor profiles of 36 spice plants from nine families. We also reviewed typical biosynthetic pathways and metabolic engineering of most representative aroma and pungent compounds that may assist in the future study of spice plants as biosynthetic factories facing a new challenge in creating spice products.
Effects and mechanisms of edible and medicinal plants on obesity: an updated review
Ao Shang, Ren-You Gan, Xiao-Yu Xu, Qian-Qian Mao, Pang-Zhen Zhang & Hua-Bin Li
doi : 10.1080/10408398.2020.1769548
Volume 61, Issue 12, Pages 2061-2077 | Published online: 28 May 2020
In recent years, obesity has become a global public health issue. It is closely associated with the occurrence of several chronic diseases, such as diabetes and cardiovascular diseases. Some edible and medicinal plants show anti-obesity activity, such as fruits, vegetables, spices, legumes, edible flowers, mushrooms, and medicinal plants. Numerous studies have indicated that these plants are potential candidates for the prevention and management of obesity. The major anti-obesity mechanisms of plants include suppressing appetite, reducing the absorption of lipids and carbohydrates, inhibiting adipogenesis and lipogenesis, regulating lipid metabolism, increasing energy expenditure, regulating gut microbiota, and improving obesity-related inflammation. In this review, the anti-obesity activity of edible and medicinal plants was summarized based on epidemiological, experimental, and clinical studies, with related mechanisms discussed, which provided the basis for the research and development of slimming products. Further studies should focus on the exploration of safer plants with anti-obesity activity and the identification of specific anti-obesity mechanisms.
Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances
Mauro D. Santos, Liliana G. Fidalgo, Carlos A. Pinto, Ricardo V. Duarte, Álvaro T. Lemos, Ivonne Delgadillo & Jorge A. Saraiva
doi : 10.1080/10408398.2020.1770687
Volume 61, Issue 12, Pages 2078-2089 | Published online: 04 Jun 2020
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
Biodegradable films based on fruit puree: a brief review
Julia Rabelo Vaz Matheus, Roberta Fontanive Miyahira & Ana Elizabeth Cavalcante Fai
doi : 10.1080/10408398.2020.1772715
Volume 61, Issue 12, Pages 2090-2097 | Published online: 05 Jun 2020
The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging’s environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.
Vitamin D status and vitamin D receptor genotypes in celiac disease: a meta-analysis
Chao Lu, Weihua Zhou, Xinjue He, Xinxin Zhou & Chaohui Yu
doi : 10.1080/10408398.2020.1772716
Volume 61, Issue 12, Pages 2098-2106 | Published online: 08 Jun 2020
There have been various articles reporting relationship between Vitamin D (VitD) and celiac disease (CeD), but results remain controversial. This study aimed to conduct a meta?analysis to systematically review and quantify the relationship between VitD and CeD. Moreover, difference in Vitamin D Receptor (VDR) genotypes between CeD patients and controls was also analyzed.
