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Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications
Zhiwei Zhu,Tian Li &Da-Wen Sun
doi : 10.1080/10408398.2020.1841729
Volume 61, Issue 17, Pages 2793-2808
Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solutions, pressure-related techniques such as vacuum cooling (VC), vacuum film cooling (VFC), vacuum spray cooling (VSC), pressure shift freezing (PSF) and isochoric freezing (ICF) have attracted a lot of interests. The current review intends to provide an overview of pressure-related cooling and freezing techniques for the food industry. In the review, the fundamentals including principles, experimental systems, thermodynamic and kinetic mechanisms and their relevant mathematical models are presented, latest applications of these techniques in the food industry are summarized, and future trends concerning technological development and industrialization are highlighted. Pressure plays an important role in improving the cooling and freezing processes and ensuring food qualities, and mathematical modeling is an effective tool for understanding the thermodynamic and kinetic mechanisms of these processes. However, the latest researches showed that despite many merits of these pressure-related processes, limitations still exist in applying some of the techniques in the food industry. For achieving technological development and industrialization of the pressure-related processes, further researches should focus on improving model performance, integrating multiple technologies, and cost control.
Spray-drying wall materials: relationship with bioactive compounds
Pedro Paulo Saldanha Coimbra,Flávio de Souza Neves Cardoso &Édira Castello Branco de Andrade Gonçalves
doi : 10.1080/10408398.2020.1786354
Volume 61, Issue 17, Pages 2809-2826
The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the different applications for this technology, the objective of the present study is to discuss the physicochemical characteristics of several wall materials used in encapsulation of bioactive compounds by spray drying for human consumption. Among all biopolymers make blends of carbohydrate-based and protein-based biopolymers seems to be the better way to encapsulate bioactive compounds, especially when using vegetable proteins in view of reach a less allergenic product.
Classic and emergent indicators for the assessment of human iron status
Mauricio Restrepo-Gallego, Luis E. Díaz & Patrícia H.C Rondó
doi : 10.1080/10408398.2020.1787326
Volume 61, Issue 17, Pages 2827-2840
Iron deficiency is the leading cause of anemia, a significant global public health problem. Different methods exist for assessing iron nutritional status, including laboratory tests that focus on storage, transportation, and iron functional compartment parameters. Classical markers such as bone marrow, serum iron, ferritin, hemoglobin, erythrocyte parameters, transferrin, transferrin receptors, and zinc protoporphyrin are discussed in this review. Additional parameters calculated from these indicators, including transferrin saturation, ferritin index and Thomas plot, and some emergent parameters such as hepcidin, erythroferrone, and low hemoglobin density are also discussed. There is no a single indicator for assessing iron nutritional status. Therefore, the use of more than one indicator may be the best practice to obtain the correct diagnosis, also considering the influence of inflammation/infection on many of these indicators. The constant validation of the current parameters, the improvement of assessment methods, and the identification of new indicators will be the key to refine the assessment of iron nutritional status and the right choice of treatment for its improvement.
Modification methods toward the production of porous starch: a review
Dayang Norlaila Hj. Latip, Hayati Samsudin, Uthumporn Utra & Abd Karim Alias
doi : 10.1080/10408398.2020.1789064
Volume 61, Issue 17, Pages 2841-2862
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
Time-restricted eating and circadian rhythms: the biological clock is ticking
Jéssica do Nascimento Queiroz, Rodrigo Cauduro Oliveira Macedo, Grant M. Tinsley & Alvaro Reischak-Oliveira
doi : 10.1080/10408398.2020.1789550
Volume 61, Issue 17, Pages 2863-2875
Meal timing may be a critical modulator of health outcomes due to complex interactions between circadian biology, nutrition and human metabolism. As such, approaches that aim to align food consumption with endogenous circadian rhythms are emerging in recent years. Time-restricted eating (TRE) consists of limiting daily nutrient consumption to a period of 4 to 12?hours in order to extend the time spent in the fasted state. TRE can induce positive effects on the health of individuals with overweight and obesity, including sustained weight loss, improvement in sleep patterns, reduction in blood pressure and oxidative stress markers and increased insulin sensitivity. However, it is not fully clear whether positive effects of TRE are due to reduced energy intake, body weight or the truncation of the daily eating window. In addition, null effects of TRE in some populations and on some parameters of cardiometabolic health have been documented. Some evidence indicates that greater promotion of health via TRE may be achieved if the nutrient intake period occurs earlier in the day. Despite some promise of this dietary strategy, the effects of performing TRE at different times of the day on human cardiometabolic health, as well as the safety and efficacy of this dietary approach in individuals with cardiometabolic impairments, need to be evaluated in additional controlled and long-term studies.
Pulses’ germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides
Sima Maleki & Seyed Hadi Razavi
doi : 10.1080/10408398.2020.1789551
Volume 61, Issue 17, Pages 2876-2893
Angiotensin-Converting Enzyme (ACE) is one of the main blood pressure regulators in the renin-angiotensin system leading to hypertension. Hypertension is known as the modern world disease which increases the risk of serious human health problems. Synthetic drugs and some natural compounds could treat this disease by binding to ACE and reducing its activity. Pulses, one of the legumes group, that are the rich in protein sources in the human diet, have several bioactive compounds with ACE inhibitory (ACE I) properties. However, several processes need to break down proteins and improve ACE I activity in foods. Germination and fermentation, known by bioprocessing, could make releasing bioactive peptides and polyphenols and exhibit ACE I and either other health properties such as antimicrobial, antioxidant, anti-diabetic and anticancer activities. Various factors such as kind of selective culture, temperature, time and humidity affect these processes. This review summarizes relevant studies about the effect of pulses’ germination and fermentation to produce ACE I activity compounds and also explains about main parameters affecting the health properties of these two bioprocessing to treat hypertension that could lead to the development of their application in pharmaceuticals instead of synthetic drugs.
Effects of ?-linolenic acid intake on blood lipid profiles?a systematic review and meta-analysis of randomized controlled trials
Hao Yue, Bin Qiu, Min Jia, Wei Liu, Xiao-fei Guo, Na Li, Zhi-xiang Xu, Fang-ling Du, Tongcheng Xu & Duo Li
doi : 10.1080/10408398.2020.1790496
Volume 61, Issue 17, Pages 2894-2910
To investigate the effect of ALA intake on blood lipid profiles, including triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein (VLDL-C) and ratio of TC to HDL-C. We systematically searched randomized controlled trials of ALA intervention on PubMed, Embase, Cochrane library and related references up to March 2018. The final values were calculated as weighted mean difference (WMD) by using a random effects model. Subgroup analysis and meta-regression were used to explore the source of heterogeneity. Generalized least square was performed for dose–response analysis. Forty-seven studies with 1305 individuals in the ALA arm and 1325 individuals in the control arm were identified. Compared with control group, dietary intake of ALA significantly reduced the concentrations of TG (WMD ?0.101?mmol/L; 95% CI: ?0.158 to ?0.044?mmol/L; P?=?0.001), TC (WMD ?0.140?mmol/L; 95% CI: ?0.224 to ?0.056?mmol/L; P?=?0.001), LDL-C (WMD ?0.131?mmol/L; 95% CI: ?0.191 to ?0.071?mmol/L; P?<?0.001), VLDL-C (WMD ?0.121?mmol/L; 95% CI: ?0.170 to ?0.073?mmol/L; P?<?0.001), TC/HDL-C ratio (WMD ?0.165?mmol/L; 95% CI: ?0.317 to ?0.013?mmol/L; P?=?0.033) and LDL-C/HDL-C ratio (WMD ?0.158?mmol/L; 95% CI: ?0.291 to ?0.025?mmol/L; P?=?0.02). There is no effect of ALA intake on HDL-C (WMD 0.008?mmol/L; 95% CI: ?0.018 to 0.034?mmol/L; P?=?0.541). Dose–response analysis indicated that 1?g per day increment of ALA was associated with a 0.0016?mmol/L, 0.0071?mmol/L, 0.0015 and 0.0061?mmol/L reduction in TG (95% CI: ?0.0029 to ?0.0002?mmol/L), TC (95% CI: ?0.0085 to ?0.0058?mmol/L), HDL-C (95% CI: ?0.0020 to ?0.0011?mmol/L) and LDL-C (95% CI: ?0.0073 to ?0.0049?mmol/L) levels, respectively. The effects of ALA intake on TG, TC and LDL-C concentrations were more obvious among Asian participants, and also more obvious on patients with hyperlipidemia or hyperglycemia compared to healthy individuals. Dietary ALA intervention improves blood lipid profiles by decreasing levels of TG, TC, LDL and VLDL-C. Our findings add to the evidence that increasing ALA intake could potentially prevent risk of cardiovascular diseases.
Phage community involvement in fermented beverages: an open door to technological advances?
Pierre Ledormand, Nathalie Desmasures & Marion Dalmasso
doi : 10.1080/10408398.2020.1790497
Volume 61, Issue 17, Pages 2911-2920
Bacteriophages (phages) are considered the most abundant biological entities on Earth. An increasing interest in understanding phage communities, also called viromes or phageomes, has arisen over the past decade especially thanks to the development and the accessibility of Next Generation Sequencing techniques. Despite the increasing amount of available metagenomic data on microbial communities in various habitats, viromes remain poorly described in the scientific literature particularly when it comes to fermented food and beverages such as wine and cider. In this review, a particular attention is paid to the current knowledge on phage communities, with a special focus on fermented food viromes and the methodological tools available to undertake their study. There is a striking lack of available data on the fermented foods and beverages viromes. As far as we know, and although a number of phages have been isolated from wine, no general study has to date been carried out to assess the diversity of viromes in fermented beverages and their possible interactions with microbiota throughout the fermentation process. With the aim of establishing connections between the currently used technologies to carry out the analysis of viromes, possible applications of current knowledge to fermented beverages are examined.
The effects of magnesium supplementation on obesity measures in adults: a systematic review and dose-response meta-analysis of randomized controlled trials
Mohammadreza Askari, Hadis Mozaffari, Alireza Jafari, Mahtab Ghanbari & Manije Darooghegi Mofrad
doi : 10.1080/10408398.2020.1790498
Volume 61, Issue 17, Pages 2921-2937
Previous studies reported inconsistent findings regarding the effects of magnesium supplementation on obesity measures. This study was done to quantify the effect of magnesium supplementation on body weight, Body Mass Index (BMI), Waist Circumference (WC), Body Fat (BF) percentage and Waist to Hip Ratio (WHR). Four online databases (Scopus, PubMed, Google Scholar and Cochrane library) were searched until March 2020 using relevant keywords. Random-effects model was used to pool effect sizes; Cochran’s Q-test and I2 index assessed heterogeneity. Sensitivity analysis and Egger test were used to check the robustness of findings and the possibility of publication bias, respectively. Thirty-two RCTs including different dosage of magnesium (48–450?mg/d), and duration (6–24?weeks) were entered to this study. Magnesium supplementation resulted in a great reduction in BMI [Weighted Mean Difference (WMD): ?0.21?kg/m2, 95% CI: ?0.41, ?0.001, P?=?0.048, I2?=?89.5%, n?=?22], which was mainly driven by the effect among those with magnesium deficiency, insulin resistance related disorders, and obesity at baseline. No significant change was observed in bodyweight, WC, BF percentage and WHR as compared to controls. However, the change in body weight, and WC was significant in subgroups of participants with insulin resistance related disorders, hypertension, obesity, magnesium deficiency at baseline, and females. We found a significant reduction in BMI following magnesium supplementation. The change in body weight and WC were evident in certain subgroups.
Developments in the isolation, composition, and physicochemical properties of legume starches
Adeleke Omodunbi Ashogbon, Emmanuel Temitope Akintayo, Abraham Olasupo Oladebeye, Ayomide Daniel Oluwafemi, Abiodun Folasade Akinsola & Ojeaga Evans Imanah
doi : 10.1080/10408398.2020.1791048
Volume 61, Issue 17, Pages 2938-2959
The purpose of this write-up is to discuss the recent developments in the study of the physicochemical and functional properties of legume starches. Legumes are abundantly rich in proteins, polysaccharides, vitamins, and minerals. Starch is the most important polysaccharide in the human diet. The amylose, lipid, ash, and nitrogen content of legume starches vary in the range of 18-52%, 0.1-0.9, 0.0-0.7%, and 0.0-0.3%, respectively. The legume starches are characteristically rich in amylose, display limited swelling power, poor dispersibility in water, and vulnerable to retrogradation. The properties of legume starches reveal that they possess strong bonding chains between its molecules. Due to these strong bonds, legume starches have high gelatinization transition temperatures and enthalpies. Furthermore, the pasting properties are in accordance with this concept. Legume starches differ in granule morphology, gelatinization transition temperatures, and amylose content. There is need for modification of legume starches due to poor functionality such as easy vulnerability to retrogradation and poor processing properties when subjected to extreme of conditions. These shortcomings of legume starches are usually mitigated by annealing, heat-moisture treatment, cross-linking, acid-thinning, oxidation, and acetylation. This review highlighted developments in the isolation, composition, morphology, physicochemical properties, and some aspect of physical and chemical modification of legume starches.
Considering histamine in functional gastrointestinal disorders
Wolfgang J. Schnedl & Dietmar Enko
doi : 10.1080/10408398.2020.1791049
Volume 61, Issue 17, Pages 2960-2967
In westernized countries, adverse reactions to ingested foods are reported to affect up to 20% of the population. Functional, nonspecific, non-allergic gastrointestinal complaints are mainly due to the intolerance/malabsorption of carbohydrates (lactose and fructose), proteins (gluten), and biogenic amines (histamine). Food intolerance/malabsorption is defined by one or several of the above mentioned food components not being degraded and/or absorbed properly within the gastrointestinal tract. Food intolerance/malabsorption causes variable, functional, nonspecific, non-allergic gastrointestinal and extra-intestinal complaints, and a detailed diagnostic workup for all possible etiologic factors in individual patients is essential. Usually, evaluation for histamine intolerance is not included in differential diagnoses of patients with functional, nonspecific, non-allergic gastrointestinal complaints. A targeted dietary intervention for single or possibly combined intolerance/malabsorption is required. In this article, we review currently discussed differential diagnoses and available tests for intolerance/malabsorption. Accordingly, we aim to outline why including histamine and, histamine intolerance, should be considered in differential diagnoses of patients with functional, nonspecific, non-allergic gastrointestinal complaints.
