Bioactive Compounds Produced by Probiotics in Food Products
Publication date: Available online 14 February 2020Source: Current Opinion in Food ScienceAuthor(s): Bhawna Chugh, Afaf Kamal-EldinProbiotics and associated health benefits emerged as an area of increasing interest in the past few decades. Probiotics confer their beneficial health effects by different mechanisms of action such as preventing pathogen adhesion or colonization, the production of metabolites, and modulation of the immune system by production of immunoglobulins antibodies. The most frequently used probiotics belong to the genera Bifidobacterium and Lactobacillus. This review focusses on the health benefits of d...
Source: Current Opinion in Food Science - February 15, 2020 Category: Food Science Source Type: research
Host-adapted lactobacilli in food fermentations: Impact of metabolic traits of host adapted lactobacilli on food quality and human health
Publication date: Available online 11 February 2020Source: Current Opinion in Food ScienceAuthor(s): Qing Li, Michael G GänzleBack-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from plant-associated or environmental micro-organisms, dominant micro-organisms in back-slopped fermentations are often recruited from lactic acid bacteria that are associated with insect or vertebrate hosts. Lifestyle-assoc...
Source: Current Opinion in Food Science - February 13, 2020 Category: Food Science Source Type: research
Using probiotics for mitigation of acrylamide in food products: A mini review
This article reviews the efficacy of probiotics in mitigation of acrylamide in food products. (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - February 8, 2020 Category: Food Science Source Type: research
Designing food structure to slow down digestion in starch-rich products
Publication date: Available online 4 February 2020Source: Current Opinion in Food ScienceAuthor(s): Nicoletta Pellegrini, Elena Vittadini, Vincenzo FoglianoThe category of starch-rich foods is on the spot for its role in the development of obesity and related diseases. Therefore, the production of food having a low glycemic index should be a priority of modern food industry. In this paper three different food design strategies, that can be used to modulate the release of glucose during the gastrointestinal process of starch-rich foods, are illustrated. The structure of the starch granules can be modified by controlling pro...
Source: Current Opinion in Food Science - February 5, 2020 Category: Food Science Source Type: research
3D printing of foods: recent developments, future perspectives and challenges
Publication date: Available online 4 February 2020Source: Current Opinion in Food ScienceAuthor(s): Alain Le-Bail, Bianca Chieregato Maniglia, Patricia Le-Bail3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to (3D)-printing, a transformation of the printed material over time. (3D)-printing applied to foods has a unique potential to create geometric complex structures, enabling mass production while having economic and environment benefits. It permits to create personalized food based with specific properties related to nutritiona...
Source: Current Opinion in Food Science - February 5, 2020 Category: Food Science Source Type: research
Probiotic – friend or foe?
Publication date: Available online 26 January 2020Source: Current Opinion in Food ScienceAuthor(s): Jurica Zucko, Antonio Starcevic, Janko Diminic, Damir Oros, Amir M Mortazavian, Predrag PutnikProbiotics are modern-day panacea with claims to alleviate or cure everything from diarrhea to obesity and Alzheimer’s disease. They seem effective for numerous conditions (e.g. antibiotic-associated diarrhea), although these views have been challenged recently. Greater issue is the lack of confirmed efficacy for majority of claims provided by producers. While offering products without adequate clinical research, industry has more...
Source: Current Opinion in Food Science - January 27, 2020 Category: Food Science Source Type: research
Understanding the public health burden of unconventional produce-associated enteropathogens
Publication date: Available online 25 January 2020Source: Current Opinion in Food ScienceAuthor(s): Oluwadara Oluwaseun Alegbeleye, Anderson S Sant’AnaEmerging pathogens, which although have been periodically detected in produce items, are comparatively rarely implicated in large outbreaks. Many of these pathogens are inhabitants of the natural environment and may be major potential sources of contamination for fruits and vegetables. This overview examines the growing epidemiological relevance of three of such emerging pathogens; Arcobacter spp., Helicobacter pylori and Cronobacter sakazakii and the recent status of the ...
Source: Current Opinion in Food Science - January 26, 2020 Category: Food Science Source Type: research
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance
Publication date: Available online 22 January 2020Source: Current Opinion in Food ScienceAuthor(s): Sudhanshu S Behera, Sandeep K PandaMicrobial fermentation is an indigenous process known to be adapted for centuries by different communities and folks for the improvement of the quality of the food. Quality enhancement of the food is mostly carried out by lactic acid fermentation and sometimes probiotic fermentation mainly for the elongation of shelf-life, nutritional value addition and improvement of the sensory property. Technological interventions have led to the commercial production of many indigenous probiotic foods a...
Source: Current Opinion in Food Science - January 23, 2020 Category: Food Science Source Type: research
Celiac therapy by administration of probiotics in food products: A review
Publication date: Available online 21 January 2020Source: Current Opinion in Food ScienceAuthor(s): Sahar Norouzbeigi, Leily Vahid-Dastjerdi, Reza Yekta, Sara Sohrabvandi, Fatemeh Zendeboodi, Amir M MortazavianCeliac disease (CD) is a systematic immune-mediated enteropathy induced in the most genetically predisposed people by exposure to prolamin proteins. The only effective strategy for inhibiting CD is a lifelong exclusion of gluten from patient’s diet; however, adherence to a gluten-free diet (GFD) could be difficult for them. Because of this challenge, there is a demand for novel therapies. The utilization of probiot...
Source: Current Opinion in Food Science - January 22, 2020 Category: Food Science Source Type: research
How wine is really purchased? A systematic multi-country, multi-panel analysis
Publication date: Available online 22 January 2020Source: Current Opinion in Food ScienceAuthor(s): Armando Maria Corsi, Hervé RemaudIt is often believed that the way consumers purchase wine differs from the way they purchase other fast-moving consumer goods (FMCG). This review tests this claim by summarising over 15 years of investigation of actual consumer purchases of wine in Australia, Belgium, Italy, Germany, France, the UK and the US, in both the off-trade and online markets. The observed levels of penetration and purchase frequencies are benchmarked against the respective theoretical values one would expect to find...
Source: Current Opinion in Food Science - January 22, 2020 Category: Food Science Source Type: research
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review
Publication date: Available online 20 January 2020Source: Current Opinion in Food ScienceAuthor(s): Mirian TK Kubo, Érica S Siguemoto, Eduardo S Funcia, Pedro ED Augusto, Sébastien Curet, Lionel Boillereaux, Sudhir K Sastry, Jorge AW GutThe use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field has a non-thermal effect that enhances the inactivation of microorganisms and enzymes. Numerous studies with controversial have been conducted...
Source: Current Opinion in Food Science - January 21, 2020 Category: Food Science Source Type: research
Visualization of food probiotics with technologies to improve their formulation for health benefits and future perspectives
Publication date: Available online 18 January 2020Source: Current Opinion in Food ScienceAuthor(s): Ume Roobab, Zahra Batool, Muhammad Faisal Manzoor, Muhammad Asim Shabbir, Moazzam Rafiq Khan, Rana Muhammad AadilProbiotics are living organisms and pose diverse applications to modify food constituents for health benefits of humans. There is an increasing trend to get insights into developments of new technologies to improve their formulations for better use as a food product. Moreover, the new and beneficial aspects of probiotics have made them as a best replacement of antibiotics to combat even more complex disorders, suc...
Source: Current Opinion in Food Science - January 20, 2020 Category: Food Science Source Type: research
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels
Publication date: Available online 18 January 2020Source: Current Opinion in Food ScienceAuthor(s): Paula K Okuro, Artur J Martins, António A Vicente, Rosiane L CunhaThe concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydro- and/or liposoluble bioactive components simultaneously? (ii) how could the framework of an oleogel contribute to a specific structure design strategy? (iii) how does oleogels’ structure influence ...
Source: Current Opinion in Food Science - January 20, 2020 Category: Food Science Source Type: research
Corrigendum to “Recent developments in nutrimetabolomics: from food characterisation to disease prevention” [Curr Opin Food Sci 22 (2018) 145–152]
Publication date: Available online 10 January 2020Source: Current Opinion in Food ScienceAuthor(s): Giulia Mancano, Marina Mora-Ortiz, Sandrine P Claus (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 11, 2020 Category: Food Science Source Type: research
Food proteins: processing solutions and challenges
Publication date: Available online 7 January 2020Source: Current Opinion in Food ScienceAuthor(s): M Corredig, N Young, Trine K DalsgaardProteins play a major role as structural building blocks in foods. Their functionalities are modulated by processing conditions, and they create desirable structures at multiple length scales. In recent years, the research community has increased focus on delivering climate friendly food processes and products, causing a fundamental shift towards the use of new plant-based protein sources and less resource-intensive processing steps. At a fundamental level, the principles governing the st...
Source: Current Opinion in Food Science - January 7, 2020 Category: Food Science Source Type: research
