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Application of probiotics in candidiasis management
José Carlos Andrade, Sunil Kumar, Awanish Kumar, Lucia Černáková & Célia F. Rodrigues
doi : 10.1080/10408398.2021.1926905
Critical Reviews in Food Science and Nutrition, Volume 62, Issue 30 (2022)
Candidiasis (e.g., oral, gastrointestinal, vaginal, urinary tract, systemic) is a worldwide growing problem, since antifungal resistance and immunosuppression states are rising. To address this problem, very few drugs are available for the treatment of Candida spp. infections. Therefore, novel therapeutic strategies are urgently required.
Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors
Jieying Li, Younas Dadmohammadi & Alireza Abbaspourrad
doi : 10.1080/10408398.2021.1926906
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources.
Mechanistic understanding and potential application of electrospraying in food processing: a review
Atul Dhiman, Rajat Suhag, Arashdeep Singh & Pramod K. Prabhakar
doi : 10.1080/10408398.2021.1926907
Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market.
Eco-friendly management of postharvest fungal decays in kiwifruit
Yuan Dai, Zhenshuo Wang, Jinsong Leng, Yuan Sui, Mingguo Jiang, Michael Wisniewski, Jia Liu & Qi Wang
doi : 10.1080/10408398.2021.1926908
Kiwifruit is purchased by consumers worldwide and is increasing in demand. Unfortunately, kiwifruit is susceptible to postharvest decay caused by a variety of fungal pathogens, including Botrytis cinerea, Penicillium expansum, Alternaria alternata, Botryosphaeria dothidea, and Diaporthe spp.
Could partial nonstarch polysaccharides ameliorate cancer by altering m6A RNA methylation in hosts through intestinal microbiota?
Jianming Luo, Juntong Yu & Xichun Peng
doi : 10.1080/10408398.2021.1927975
There is a growing scientific view that the improvement of cancer by nonstarch polysaccharides (NSPs) is mediated by intestinal microbiota. Intestinal bacteria affect the supply of methyl donor substances and influence N6-methyladenosine (m6A) RNA methylation.
Impact of hesperidin in 100% orange juice on chronic disease biomarkers: A narrative systematic review and gap analysis
Farah J. Tadros & Jeanette Mary Andrade
doi : 10.1080/10408398.2021.1927976
Hesperidin in orange juice may affect chronic disease biomarkers. This narrative systematic review aimed to determine appropriate recommendations toward the dose and frequency of hesperidin consumption from 100% orange juice and conduct a gap analysis
Using polyphenols as a relevant therapy to diabetes and its complications, a review
José João Caires Serina & Paula Cristina Machado Ferreira Castilho
doi : 10.1080/10408398.2021.1927977
Diabetes is currently a worldwide health concern. Hyperglycemia, hypertension, obesity, and oxidative stress are the major risk factors that inevitably lead to all the complications from diabetes.
Whole grain cereals: the potential roles of functional components in human health
Huiqin Guo, Haili Wu, Amin Sajid & Zhuoyu Li
doi : 10.1080/10408398.2021.1928596
Whole grain cereals have been the basis of human diet since ancient times. Due to rich in a variety of unique bioactive ingredients, they play an important role in human health.
Chemical and biological properties of cocoa beans affected by processing: a review
Noor Ariefandie Febrianto, Sunan Wang & Fan Zhu
doi : 10.1080/10408398.2021.1928597
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties.
Beneficial effects of folic acid supplementation on lipid markers in adults: A GRADE-assessed systematic review and dose-response meta-analysis of data from 21,787 participants in 34 randomized controlled trials
Omid Asbaghi, Damoon Ashtary-Larky, Reza Bagheri, Behzad Nazarian, Hadi Pourmirzaei Olyaei, Mahnaz Rezaei Kelishadi, Michael Nordvall, Alexei Wong, Frédéric Dutheil & Amirmansour Alavi Naeini
doi : 10.1080/10408398.2021.1928598
Folic acid supplementation has received considerable attention in the literature, yet there is a large discrepancy in its effects on lipid markers in adults.
The classical and potential novel healthy functions of rice bran protein and its hydrolysates
Yonghui Yu, Goutom Kumar Gaine, Linyue Zhou, Jingjie Zhang, Jing Wang & Baoguo Sun
doi : 10.1080/10408398.2021.1929057
Rice bran protein (RBP) is a plant protein obtained from rice bran, a byproduct produced during rice milling process. It has been proved to be a high quality protein due to containing all of the essential amino acids and the content closing to the FAO/WHO recommended ideal pattern.
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology
Xiaoming Lu, Chaofan Wang, Meng Zhao, Jinxiang Wu, Zhonglu Niu, Xueli Zhang, Jesus Simal-Gandara, Ipek Süntar, Seid Mahdi Jafari, Xuguang Qiao, Xiaozhen Tang, Zhenlin Han, Jianbo Xiao & Li Ningyang
doi : 10.1080/10408398.2021.1929058
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components.
Food additives: From functions to analytical methods
Long Wu, Chenghui Zhang, Yingxi Long, Qi Chen, Weimin Zhang & Guozhen Liu
doi : 10.1080/10408398.2021.1929823
Food additives refer to all kinds of trace substances used in food or food processing to preserve flavor or enhance food taste, appearance, or other qualities. At present, artificial synthetic food additives have gradually replaced the natural food additives and many problems related to food additives, involving the abuse of food additives, excessive additives or even toxic additives.
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
Abdul Razak Monto, Mengzhe Li, Xin Wang, Ganesha Yanuar Arief Wijaya, Tong Shi, Zhiyu Xiong, Li Yuan, Wengang Jin, Jianrong Li & Ruichang Gao
doi : 10.1080/10408398.2021.1931024
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet.
