دسترسی یکساله به بیش از ۵۰۰ ژورنال روز جهان موجود در سامانه
-
http://medilib.ir
- ﻣﺪﺕ ﺯﻣﺎﻥ : 365 ﺭﻭﺯ
قیمت : 3,800,000 تومان- قیمت ویژه : 1,900,000تومان
Optical nanosensors for biofilm detection in the food industry: principles, applications and challenges
Hongbin Pu, Yiwen Xu, Da-Wen Sun, Qingyi Wei & Xiaoli Li
doi : 10.1080/10408398.2020.1808877
Volume 61, 2021 - Issue 13, Pages 2107-2124
Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophisticated and dynamic biofilms necessitate the development of conventional microscopic imaging and spectral technology. Nanosensors, which can transfer the biochemical information into optical signals, have recently emerged for biofilm optical detection with high sensitivity and high spatial resolution at nanoscale scopes. Therefore, the aim of this review is to clarify the main detection scope in biofilms and the detection principles of optical nanosensors arousing Raman enhancement, fluoresce conversion and color change. The difficulties and challenges of biofilm characterization including the secretion and variation of main biochemical components are first discussed, the details about the principles and application examples of bioassays targeting foodborne pathogens based on optical nanosensors are then summarized. Finally, the challenges and future trends in developing optical nanosensors are also highlighted. The current review indicates that optical nanosensors have taken the challenges of detecting biofilm in complex food samples, including the characterization of biofilm formation mechanism, identification of microbial metabolic activities, diagnosis of potential food pathogens and sanitation monitoring of food processing equipment. Numerous in-depth explorations and various trials have proven that the bioassays based on multifunctional optical nanosensors are promising to ensure and promote food safety and quality. However, there still remains a daunting challenge to structure reproducible, biocompatible and applicable nano-sensors for biofilm characterization, identification, and imaging.
Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential
Bilal Mirza, Courtney R. Croley, Maha Ahmad, Joshua Pumarol, Niranjan Das, Gautam Sethi & Anupam Bishayee
doi : 10.1080/10408398.2020.1771678
Volume 61, 2021 - Issue 13, Pages 2125-2151
Mangifera indica L. (mango), a long-living evergreen plant belonging to the Anacardiaceae family, has been cultivated for thousands of years in the Indian subcontinent for its excellent fruits which represent a rich source of fiber, vitamin A and C, essential amino acids, and a plethora of phytochemicals. M. indica is extensively used in various traditional systems of medicine to prevent and treat several diseases. The health-promoting and disease-preventing effects of M. indica are attributed to a number of bioactive phytochemicals, including polyphenols, terpenoids, carotenoid and phytosterols, found in the leaf, bark, edible flesh, peel, and seed. M. indica has been shown to exhibit various biological and pharmacological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antidiabetic, antiobesity, and anticancer effects. There are a few studies conducted that have indicated the nontoxic nature of mango constituents. However, while there are numerous individual studies investigating anticancer effects of various constituents from the mango tree, an up-to-date, comprehensive and critical review of available research data has not been performed according to our knowledge. The purpose of this review is to present a comprehensive and critical evaluation of cancer preventive and anticancer therapeutic potential of M. indica and its phytochemicals with special focus on the cellular and molecular mechanisms of action. The bioavailability, pharmacokinetics, and safety profile of individual phytocomponents of M. indica as well as current limitations, challenges, and future directions of research have also been discussed.
Membrane separation processes for the extraction and purification of steviol glycosides: an overview
Roberto Castro-Muñoz, Elsa Díaz-Montes, Alfredo Cassano & Emilia Gontarek
doi : 10.1080/10408398.2020.1772717
Volume 61, 2021 - Issue 13, Pages 2152-2174
Steviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is performed by means of solvent extraction, which limits their application since the removal of residual solvents is a challenging task requiring further downstream purification steps. In addition, the presence of residual solvents negatively affects the quality of such compounds. Today, food technicians are looking for innovative and improved techniques for the extraction, recovery and purification of SGs. Membrane-based technologies, including microfiltration, ultrafiltration, and nanofiltration, have long been proven to be a valid alternative for efficient extraction and purification of several high added-value molecules from natural sources. Such processes and their possible coupling in integrated membrane systems have been successfully involved in recovery protocols of several compounds, such as metabolites, polyphenols, anthocyanins, natural pigments, proteins, from different sources (e.g., agro-food wastes, plant extracts, fruits, fermentation broths, among others). Herein, we aim to review the current progresses and developments about the extraction of SGs with membrane operations. Our attention has been paid to the latest insights in the field. Furthermore, key process parameters influencing the extraction and purification of SGs are also discussed in detail.
Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota
Min Wu, Qingying Luo, Rongxuan Nie, Xingpan Yang, Zizhong Tang & Hong Chen
doi : 10.1080/10408398.2020.1773390
Volume 61, 2021 - Issue 13, Pages 2175-2193
Naturally occurring compounds polyphenols are secondary metabolites of plants, comprised several categories, namely, flavonoids, phenolic acids, lignans and stilbenes. The biological aging process is driven by a series of interrelated mechanisms, including oxidative stress, inflammation status, and autophagy function, through diverse signaling pathways. Moreover, the crucial role of gut microbiota in regulating aging and health status was widely demonstrated. In recent years, the potential anti-aging benefits of polyphenols have been gaining increasing scientific interest due to their capability to modulate oxidative damage, inflammation, autophagy, and gut microbiota. This review highlights the influence of polyphenols in preventing aging disorders and augmenting lifespan based on the influence of oxidative stress, inflammation, autophagy, and gut microbiota, and encourages research on novel polyphenol-based strategies and clinical trials to develop a nutrition-oriented holistic anti-aging therapy.
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
Vitor A. S. Vidal, Jose M. Lorenzo, Paulo E. S. Munekata & Marise A. R. Pollonio
doi : 10.1080/10408398.2020.1774495
Volume 61, 2021 - Issue 13, Pages 2194-2206
NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.
Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives
Jagrani Minj, Priyanka Chandra, Catherine Paul & Rakesh Kumar Sharma
doi : 10.1080/10408398.2020.1774496
Volume 61, 2021 - Issue 13, Pages 2207-2224
Lactic acid bacteria as a starter culture are very important component in the fermentation process of dairy and food industry. Application of lactic acid bacteria as probiotic bacteria adds more functionality to the developed product. Gut colonizing bacteria have attractive benefits related to human health. Bio-functional properties such as antimicrobial activity, anti-inflammatory, ACE-inhibitory, antioxidant, antidiarrheal, antiviral, immunomodulatory, hypocholesterolemic, anti-diabetic and anti-cancer activities are the most applicable research areas of lactic acid bacteria. Different strains of Lactobacillus are generally consumed as probiotics and colonize the gastrointestinal tract. Sometimes these bacteria may possess antimicrobial activity and may positively influence the effect of antibiotics. Use of Lactobacillus spp. for the development of functional foods is one of the promising areas of current research and applications. Individual bacterial species have unique biological activity, which may vary from strains to strains and identification of this uniqueness could be helpful in the development of functional and therapeutic food products.
Synthesis, characterization, and biological activity of selenium nanoparticles conjugated with polysaccharides
Xiao-Dan Shi, Yong-Qi Tian, Jiu-Lin Wu & Shao-Yun Wang
doi : 10.1080/10408398.2020.1774497
Volume 61, 2021 - Issue 13, Pages 2225-2236
Nanoparticles with unique properties have potential applications in food, medicine, pharmacology, and agriculture industries. Accordingly, many significant researches have been conducted to develop novel nanoparticles using chemical and biological techniques. This review focuses on the synthesis of selenium nanoparticles (SeNPs) using polysaccharides as templates. Various instrumental techniques being used to confirm the formation of polysaccharide-SeNPs conjugates and characterize the properties of nanoparticles are also introduced. Finally, the biological activities of the synthesized SeNPs and the influence of structural factors of polysaccharides on the property of synthetic nanocomposites are highlighted. In general, the polysaccharides functionalized SeNPs can be easily obtained using sodium selenite as precursor and ascorbic acid as reductant. The final products having different particle size, morphology, and selenium content exhibit abundant physiological activities. Structural factors of polysacchairdes involving molecular weights, substitution of functional groups, and chain conformation play determinant roles on the properties of nanocomposites, resulting in different biological performances. The review on the achievements and current status of polysaccharides conjugated SeNPs provides insights into this exciting research topic for further studies in the future.
Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects
Hartono Tanambell, Karen Suzanne Bishop & Siew Young Quek
doi : 10.1080/10408398.2020.1775172
Volume 61, 2021 - Issue 13, Pages 2237-2248
Tomatoes and lycopene have been associated with the prevention of chronic diseases. Tetra-cis lycopene from tangerine tomatoes has been reported to be more bioavailable than the all-trans isomer found in red tomatoes. Therefore, tangerine tomatoes might contain superior health benefits compared to those of red tomatoes.
Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review
Josephine J. Minde, Pavithravani B. Venkataramana & Athanasia O. Matemu
doi : 10.1080/10408398.2020.1775173
Volume 61, 2021 - Issue 13, Pages 2249-2261
Achieving the Sustainable Development Goals (SDGs) particularly goal number two in developing countries by 2030 is challenging. The State of Food Security and Nutrition (2019) in the World show prevalence of undernourishment which has practically remained unchanged for the last three years. This calls for sustainable synergies between food and nutrition in addressing the challenge. Exploring the potential of underutilized legumes such as Dolichos Lablab (Lablab purpureus) in improving food and nutrition security is of importance. Lablab is known among nutritious underutilized diversified legumes, which is drought tolerant relative to other legumes. However, it is less popular as human food. This review focuses on providing details on the nutritional potential of underutilized Lablab varieties for food availability, accessibility and satisfactorily utilization for improved livelihood. So far research attention has been focusing on good agronomic performance with less information on their nutritional quality and its contribution to the wellbeing of people. Both wild and cultivated Lablab accessions do differ morphologically and across diverse habitat environments. This may make them less known, untapped and underutilized despite its promising potential as a food resource in developing countries where malnutrition still exists. Efforts are needed to popularize high-quality nutritional accessions, enhancing their consumption and commercialization for feeding the ever-increasing population in the future.
Obesity as a risk factor for COVID-19: an overview
Ricardo Wesley Alberca, Luana de Mendonça Oliveira, Anna Cláudia Calvielli Castelo Branco, Nátalli Zanete Pereira & Maria Notomi Sato
doi : 10.1080/10408398.2020.1775546
Volume 61, 2021 - Issue 13, Pages 2262-2276
The current coronavirus disease-2019 (COVID-19) pandemic presents a huge challenge for health-care systems worldwide. Many different risk factors are associated with disease severity, such as older age, diabetes, hypertension, and most recently obesity. The incidence of obesity has been on the rise for the past 25?years, reaching over 2 billion people throughout the world, and obesity itself could be considered a pandemic. In this review, we summarize aspects involved with obesity, such as changes in the immune response, nutritional factors, physiological factors, and the gut-lung axis, that impact the viral response and the COVID-19 prognosis.
