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Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability. [ABSTRACT FROM AUTHOR]

The present study aimed at characterizing the phenolic composition of the aqueous extract from Anabasis articulata and its biological properties, in terms of in vitro antioxidant, enzyme inhibitory, and in vivo anti-inflammatory effects. The phytocomplex was investigated by HPLC-DAD analysis, whereas total phenolics, tannins and flavonoids using spectrophotometric methods. The antioxidant property of the extract was determined applying four assays (i.e. total antioxidant capacity, reducing power, DPPH, and β-carotene-linoleic acid bleaching). The enzymatic inhibitory function was evaluated against tyrosinase and acetylcholinesterase, whereas toxicological and anti-inflammatory aspects through in vivo evaluations. More in detail, twenty-one specific phenolic compounds were successfully detected, identified, and quantified in the plant extract, which showed considerable antioxidant potential. The aqueous preparation also revealed a high anti-tyrosinase and anti-acetylcholinesterase activity. In particular, an in-silico prediction analysis, by molecular docking approach, was performed to understand which plant metabolite from A. articulata could be potentially responsible for acetylcholinesterase inhibition, favoring the identification of putative new compounds useful for the treatment of neurodegenerative diseases. All the present evidence could partially explain and justify the therapeutic efficacy of the Algerian traditional medicine linked to the application of A. articulata aqueous extract. [ABSTRACT FROM AUTHOR]

Brewers' spent grain (BSG), the major brewing by-product, is a rich source of proteins. However, the color and low solubility of BSG proteins (BSGP) are two main challenges that have restricted its application in food formulations. The objective of this study was to overcome these challenges via enzymatic hydrolysis of BSGP. In this approach, proteases from several origins were used, including Alcalase (bacterial), flavourzyme (fungal), papain (plant), and pancreatin (animal). Moreover, the evaluation of techno-functional and bioactive properties of BSGP hydrolysates was another part of this study. A response surface methodology (RSM) was applied for the optimization of BSGP extraction through the alkaline method. Extraction in optimized conditions, i.e., 2.12 h, 79.61 °C, and 67.52% H2O2, resulted in the highest extraction yield (28.18%) and lightness (66.89) which allowed a protein recovery of 64.53%. The highest solubility in neutral pH (47.56%) and water absorption capacity (3.87 (g/g)) were found for pancratin hydrolysate. The highest emulsion capacity was also related to pancratin hydrolysate, with emulsifying activity index = 84.98 (m2/g) and emulsifying stability index = 76.63%, respectively. The Alcalase hydrolysate showed the strongest scavenging activity against ABTS (IC50 = 1.7 ± 0.08 mg/mL) and DPPH radicals (IC50 = 2.47 ± 0.07 mg/mL), while flavourzyme hydrolysate had the best α-glucosidase inhibitory (IC50 = 9.25 mg/mL). This research presents BSG as a low-cost protein resource for the production of enzymatic protein hydrolysates with enhanced techno-functional and bioactive properties. [ABSTRACT FROM AUTHOR]

Plant protein components contribute positively to human well-being as they modulate the immune status of a consumer, especially when the enzymatic method is employed in order to release their bioactive peptides. These peptides are derived from plant-based foods such as soy, wheat, barley, rye, oats, rice, corn, sorghum, and millet, the famous staple foods around the world. Since these peptides are crucial to functional food among other key industries, the present study endeavored to scout for relevant information within the past three decades, using the Web of Science, Scopus, and Google search engines. In this review, first, the core of immunomodulation and types of immunomodulatory agents will be discussed, followed by the production of plant-based immunomodulatory peptides and their immunomodulatory mechanisms in cells, animals, and humans are also studied. Finally, applications and challenges associated with plant-based immunomodulatory peptides are put forward. [ABSTRACT FROM AUTHOR]

Fennel (Foeniculum vulgare Mill), a member of the Apiaceae family (Umbelliferaceae), is a hardy and perennial herb, with grooved stems, intermittent leaves, petiole with sheath, usually bisexual flower and yellow umbrella. Although fennel is a typical aromatic plant generally considered native to the Mediterranean shores, it has become widespread in many regions of the world and has long been used as a medicinal and culinary herb. The aim of this review is to collect recent information from the literature on the chemical composition, functional properties and toxicology of fennel. Collected data show the efficacy of this plant in various in vitro and in vivo pharmacological studies including antibacterial, antifungal, antiviral, antioxidant, anti-inflammatory, antimutagenic, antinociceptive, hepatoprotective, bronchodilatory, and memory enhancing activities. It has also been shown to be effective on infantile colic, dysmenorrhea, polycystic ovarian syndrome and milk production. This review also aims to identify gaps in the literature that require to be filled by future research. [ABSTRACT FROM AUTHOR]

Todays, nanoliposomes (NLPs) are considered as one of the most efficient nanocarriers to deal with bacteria, practically in food products. These nanodelivery systems are able to be loaded with different bioactive compounds. The main aim of this review is investigating recent approaches (mostly from the years of 2018 to 2022) regarding development of nanoliposomal natural antibacterial compounds. In this regard, NLPs alone, combined with films, coatings, or fibers, and in coated forms are reviewed as advanced delivery systems of antibacterial substances. Moreover, a robust and comprehensive coverage of the morphological and physical properties of formulated NLPs as well as their interactions with antibacterial substances are discussed. The importance of NLPs to encapsulate antibacterial ingredients, advantages and drawbacks, antibacterial pathways of formulated NLPs, and comparison of them with pure antibacterial bioactive compounds are also explained. [ABSTRACT FROM AUTHOR]

There is an urgent need for the development of sustainable and eco-friendly pesticide formulations since common synthetic pesticides result in many adverse effects on human health and the environment. Essential oils (EOs) are a mixture of volatile oils produced as a secondary metabolite in medicinal plants, and show activities against pests, insects, and pathogenic fungi. Their chemical composition is affected by several factors such as plant species or cultivar, geographical origin, environmental conditions, agricultural practices, and extraction method. The growing number of studies related to the herbicidal, insecticidal, acaricidal, nematicidal, and antimicrobial effects of EOs demonstrate their effectiveness and suitability as sustainable and environment-friendly biopesticides. EOs can biodegrade into nontoxic compounds; at the same time, their harmful and detrimental effects on non-target organisms are low. However, few biopesticide formulations based on EOs have been turned into commercial practice upto day. Several challenges including the reduced stability and efficiency of EOs under environmental conditions need to be addressed before EOs are widely applied as commercial biopesticides. This work is an overview of the current research on the application of EOs as biopesticides. Findings of recent studies focusing on the challenges related to the use of EOs as biopesticides are also discussed. [ABSTRACT FROM AUTHOR]

Fermented sprouted seeds are promising substrates for designing preservative-free, fortified baked goods. In the present study, predominant lactic acid bacteria (LAB) isolated from fermented sprouted clover seeds (FSC) were screened based on their potential ability to control resistant fungi towards potassium sorbate (PS). Then, controlled FSC (CFSC) containing the selected LAB isolate was used as an alternative for PS to produce clean-label enriched wheat bread. Phylogenetic evolutionary analysis led to the identification of Lacticaseibacillus rhamnosus as the selected LAB isolate with potent inhibitory effect on Aspergillus brasiliensis as the targeted PS resistant fungus. Furthermore, there was no significant difference (P > 0.05) between in situ inhibitory effects of the CFSC and PS on surface growth of the target fungus. The positive effects of sprouting/fermentation on the amino acid contents were also verified according to the HPLC-based analysis. Enriched bread with CFSC and spontaneous FSC had the highest amounts of arginine and lysine, respectively. Furthermore, sourdough fermentation led to the improvement of the crumb microstructure, increasing of antioxidant activity and reduction of phytate content compared to the control. The lowest crumb hardness (3.25 N) and the highest porosity (19.86%) were also observed in bread containing CFSC in comparison with the other samples. [ABSTRACT FROM AUTHOR]

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray‐drying. Morphological features of free peptides (fragile and porous structures), spray‐dried with MD (wrinkled with indented structures), and MD‐P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%–43%), water activity (0.89–0.94), textural properties (1–1.6 N), specific volume (5.5–6 cm3/g), porosity (18%–27%), and color indices of the fortified product. MD‐P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%–39.4% and 31.6%–46.8%, respectively). MD‐P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations. [ABSTRACT FROM AUTHOR]

Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market [ABSTRACT FROM AUTHOR]

The production of bioactive peptides (BPs) usually involves the enzymatic hydrolysis stage during which one or more proteases are used to break down the parental protein into shorter fragments. In this review, efforts were made to focus on using pepsin as a unique protease capable of generating BPs. We started with the description of BPs and proteases prior to the unraveling of pepsin's properties and immobilization for the production of BPs. The peptic hydrolysis of food-derived proteins to generate BPs with biological functions, e.g. antioxidative, ACE-inhibitory, metal-binding, antidiabetic, anti-inflammatory, and antimicrobial activities from vegetable, fish, seafood, whey, casein, blood plasma, and egg proteins, among other unconventional protein sources were discussed. The review concluded with BPs used in developing food products for their techno-functional properties such as emulsifying, water, and fat-holding capacities. [ABSTRACT FROM AUTHOR]

Spray drying (SD) is one of the most important thermal processes used to produce different powders and encapsulated materials. During this process, quality degradation might happen. The main objective of applying optimization methods in SD processes is maximizing the final nutritional quality of the product besides sensory attributes. Optimization regarding economic issues might be also performed. Applying optimization approaches in line with mathematical models to predict product changes during thermal processes such as SD can be a promising method to enhance the quality of final products. In this review, the application of the response surface methodology (RSM), as the most widely used approach, is introduced along with other optimization techniques such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS). Also, probabilistic methods such as Monte Carlo are briefly introduced. Some recent case studies regarding the implementation of these methods in SD processes are also exemplified and discussed. The quality of spray dried products can be enhanced using different optimization methods. Drying air temperature and flow rate, feed flow rate, wall material concentration, and atomization pressure are the most significant adjustable input variables in the optimization of the spray drying process. Product yield, moisture content, water activity, hygroscopicity, solubility, total color differences, particle size, bulk density, glass transition temperature, encapsulation efficiency, and viability (about probiotics) are the most important output variables in the optimization of the spray drying process. Response surface methodology (RSM), is the most widely used approach in spray drying optimization. Artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS) have a great potential in spray drying optimization. Probabilistic methods such as Monte Carlo are able to predict and optimize the spray drying process. [ABSTRACT FROM AUTHOR]

The most commonly used vesicular systems in the food industry include liposomes, niosomes, phytosomes, or transfersomes. This review focuses on showing how nano-vesicular carriers (NVCs) amend the properties of bioactive compounds (bioactives), making them suitable for food applications, especially functional foods. In this research, we elaborate on the question of whether bioactive-loaded NVCs affect various food aspects such as their antioxidant capacity, or sensory properties. This review also shows how NVCs improve the long-term release profile of bioactives during storage and at different pH values. Besides, the refinement of digestibility and bioaccessibility of diverse bioactives through NVCs in the gastrointestinal tract is elucidated. NVCs allow for stable vesicle formation (e.g. from anthocyanins) which reduces their cytotoxicity and proliferation of cancer cells, prolongs the release bioactives (e.g. d-limonene) with no critical burst, reduces the biofilm formation capacity of both Gram-positive/negative strains and their biofilm gene expression is down-regulated (in the case of tannic acid), low oxidation (e.g. iron) is endured when exposed to simulated gastric fluid, and unpleasant smell and taste are masked (in case of omega-3 fatty acids). After the incorporation of bioactive-loaded NVCs into food products, their antioxidant capacity is enhanced, maintaining high encapsulation efficiency and enduring pasteurization conditions, and they are not distinguished from control samples in sensory evaluation despite the reverse situation about free bioactives. [ABSTRACT FROM AUTHOR]

The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries. [ABSTRACT FROM AUTHOR]

Increasing demand for safe, efficient, and eco-friendly solutions for pharmaceutical and food industries has led researchers to explore new approaches to bacterial storage. Several advantages make electrospinning (ES) a promising technique for food systems, including simple manufacturing equipment, a relatively low spinning cost, a wide variety of spinnable materials, and a mild process that is easily controlled, which allows continuous fabrication of ultrafine polymeric fibers at submicron or nanoscales without high temperatures or high pressures. This review briefly describes recent advances in the development of electrospun fibers for loading probiotics (PRB) by focusing on ES technology, its efficiency for loading PRB into fibers (viability, digestive stability, growth rate, release, thermal stability, and interactions of fibers with PRB), and the application of PRB-loaded fibers as active packaging (spoilage/microbial control, antioxidant effect, shelf life). Based on the literature reviewed, the incorporation of PRB into electrospun fibers is both feasible and functional. However, several studies have been limited to proof-of-principle experiments and the use of model biological products. It is necessary to conduct further research to establish the industrial applicability of PRB-loaded fibers, particularly in the fields of food and medicine. [ABSTRACT FROM AUTHOR]

An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed. [ABSTRACT FROM AUTHOR]

Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a strategy for masking the caffeine's bitter taste and facilitating its programmable deliverance within a long time. Other operational parameters such as food processing parameters, exposure to sunlight and oxygen, and gastrointestinal digestion could also degrade the phenolic compounds in general and caffeine in special. To overcome these challenges, various nano/micro-platforms have been fabricated, including lipid-based (e.g., nanoliposomal vehicles; nanoemulsions, double emulsions, Pickering emulsions; microemulsions; niosomal vehicles; solid lipid nanoparticles and nanostructured lipid carriers), as well as biopolymeric (e.g., nanoparticles; hydrogels, organogels, oleogels; nanofibers and nanotubes; protein-polysaccharide nanocomplexes, conjugates; cyclodextrin inclusion complexes) and inorganic (e.g., gold and silica nanoparticles) nano/micro-structures. In this review, the findings on various caffeine-loaded nano/micro-carriers and their potential applications in functional food products/supplements will be discussed. Also, the controlled release and bioavailability of encapsulated caffeine will be given, and finally, the toxicity and safety of encapsulated caffeine will be presented. [ABSTRACT FROM AUTHOR]

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology. [ABSTRACT FROM AUTHOR]

Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study. Also, an attempt has been made to describe the extraction techniques of α-pinene, carried out by conventional and novel methods. Some disadvantages of conventional methods (such as hydrodistillation or solvent extraction) are being time consuming, low capacity per batch and being labor intensive and the requirement of trained operators. Most novel methods, such as supercritical fluid extraction and microwave-assisted extraction, can reduce the extraction time, cost, and energy compared to conventional methods, and, in fact, the extraction and preservation efficiency of α-pinene in these methods is higher than conventional methods. Although the above-mentioned extraction methods are effective, they still require rather long extraction times. In fact, advanced methods such as green and solvent-free ultrasonic-microwave-assisted extraction are much more efficient than microwave-assisted extraction and ultrasound-assisted extraction because the extraction efficiency and separation of α-pinene in these methods are higher; furthermore, no solvent consumption and maximum extraction efficiency are some crucial advantages of these techniques. However, the application of some novel methods, such as ultrasound-assisted extraction, in industry scale is still problematic because of their intricate design data. [ABSTRACT FROM AUTHOR]

Gelatin (G)/chitosan (Ch) nanocomposites have exceptional physico-chemical and biological properties, thanks to their high surface-to-volume ratio compared to bulk G and Ch. These unique properties make G/Ch nanocomposites promising as biopolymers for edible film applications. In this study, a G/Ch (4:1% w/w) nanocomposite film containing L. nobilis nanoemulsion was prepared using the casting method. Gas chromatography analysis revealed that the L. nobilis essential oil (NEO) contained 49 bioactive components, with 1,8-Cineole being the main component. The findings exhibited that the NEO nanoemulsion had antioxidant capacity, with DPPH = 1.4% and FRAP = 22.69%, respectively. The minimum inhibitory concentration (MIC) and the diameter of inhibition zone against Staphylococcus aureus, Escherichia coli and Salmonella was found to be 2.6 µL/mL, 5.2 µL/mL, 5.20 µL/mL, and 12.66 mm, 7.66 mm, and 6.6 mm, respectively. The physicomechanical features of G-based films indicate that the tensile strength and moisture resistance of the films increase as the concentration of Ch is increased from 0 to 1.5%. This increase in concentration also leads to a reduction in water vapor and oxygen permeability from 1.63 g/m.s.Pa and 5.76 meq/kgO2 to 1.36 g/m.s.Pa and 5.33 meq/kgO2. Thermal analysis confirmed that G and Ch interacted through intermolecular hydrogen bonding, effectively enhancing the thermal stability of G/Ch films. Morphology results also demonstrated that the composite showed a porous structure. Significantly, the nanocomposite film loaded with nanoemulsions exhibited strong preservative effects on ostrich meat-based hamburgers during a 28-day storage period compared to control sample. The film inhibited the growth of tested microorganisms (total viable count (TVC), total psychrotrophic count (TPC), coliforms, Salmonella, E. coli, S. aureus) and reduced sample oxidation. This was evident through reduced peroxide value, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substance (TBARS), and pH levels. These ideal properties and unique features of this active film confirm its use for packaging perishable products such as meat products. [ABSTRACT FROM AUTHOR]

Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability. [ABSTRACT FROM AUTHOR]

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products. [ABSTRACT FROM AUTHOR]

Various studies have shown that different types of probiotics as healthy gut microbes, in addition to having beneficial effects on the host's health, have an excellent ability to eliminate and neutralize chemical toxins and unwanted substances in foods, and ultimately, they can increase food safety. The purpose of the present review was to comprehensively discuss the role of probiotics in improving food safety in terms of adsorption/detoxification of heavy metals, pesticides, anti-parasitic drug residues, antibiotic residues, oxidants, and synthetic/unauthorized food additives (e.g. nitrite and nitrate, acrylamide, heterocyclic amines, and polycyclic aromatic hydrocarbons, acetamide, and oxalate) in the food products. Some recent examples in terms of the role of probiotics in neutralizing chemical agents in the body after consuming contaminated food have also been mentioned. This review shows that probiotics have the potential to inactivate and detoxify various biological and synthetic chemical compounds in foods and the host body after consumption. [ABSTRACT FROM AUTHOR]

Chlorellavulgaris (CV) is a green unicellular microalga with various bioactive compounds (BACs) and is highly appreciated due to its variety of biological activities. Among different sources, bioactive peptides have positive biological effects and numerous health-promoting properties. However, instability, reactivity and high bitterness are the main challenges which may restrict the application of these components in the preparation of diverse food compounds. Therefore, the present investigation stresses the capability of the gum arabic (GA), maltodextrin (MD), pectin (PE) and alginate (AL), and combinations of them as carrier agents on the physicochemical, techno-functional, structural and bioactivity of spray-dried CV peptides. Biological indices were affected by the degree of hydrolysis and free amino acid values. The alteration in physicochemical, functional, flowability, along with color characteristics may be associated with the composition of the carriers. MD–AL combination showed the best performance on the mentioned indicators, physical stability and scavenging the ABTS (84%) and DPPH (77%) radicals of spray-dried (SD) peptides. The chemical structures (FTIR analysis) indicated the placement of peptides in the carrier matrix. SEM images of SD particles revealed wrinkled, irregular, and hollow structures (matrix-type microsphere) in different sizes. Referring to the findings, microencapsulated CV peptides are a valuable source of BACs in functional formulations. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO's shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities. [ABSTRACT FROM AUTHOR]

Spray drying of sugar-rich foods causes problems, related mainly to low glass transition temperature, which is manifested by high stickiness, lower drying efficiency, and yield. Thus, a number of research papers have been published recently on this topic. This study summarizes the obtained results and indicates possible future directions. The most popular method to overcome the stickiness problem is still the application of carriers. However, in addition to conventional carriers like maltodextrin and gum Arabic, novel carriers are also being tested. The carriers with additional health-promoting properties are the most interesting group. In the material-science approach the application of proteins as anti-stickiness agents can also be mentioned. Moreover, the raw materials can be modified by membrane techniques to reduce sugar content and increase glass transition temperature. In the process-based approach, the main efforts are mostly focused on decreasing of drying temperature. Currently, the use of dehumidified air has been successfully verified as a possible way to reduce drying temperature. The reduction of stickiness achieved by this method allows to minimize the amounts of carriers added into the feed before spray drying. [ABSTRACT FROM AUTHOR]

In this study, surface modification of montmorillonite with three types of cationic surfactants was investigated by adding different levels of surfactants corresponding to the CEC (cation exchange capacity) of montmorillonite; the surfactants were tetradecyl trimethylammonium bromide, cetyl trimethylammonium bromide, and didodecyl dimethylammonium bromide. Moreover, montmorillonite and modified montmorillonites were characterized by X-ray diffraction, Fourier transforms infrared spectroscopy, thermal analysis, contact angle, and zeta potential. Their surface morphologies were also determined by using the field emission scanning electron microscopy. The basal spacing of montmorillonite increased after intercalation of cationic surfactants, while the maximum basal spacing was influenced by increasing the molar mass of the surfactant. Also, for the same surfactant, maximum basal spacing enhanced when the CEC increased from 1:0 to 2:0. The results of Fourier transforms infrared spectroscopy indicated that intercalation of surfactants between montmorillonite layers leads to changes in functional groups of modified montmorillonite. To summarize, we successfully modified montmorillonite, making it a potential nanoadsorbent that could be used for the adsorption of valuable compounds such as phenolic compounds from wastewaters and byproducts of food industries. [ABSTRACT FROM AUTHOR]

The rapid progress in modern technologies and paying more attention to food safety has prompted new green technologies superior than chemical methods in the food industry. In this regard, enzymes can decrease the usage of chemical reactions but they are sensitive to environmental effects (pH and temperature). In addition, enzymes are scarcely possible to be reused. Consequently, their application as natural catalysts is restricted. Using nanotechnology and the possibility of enzyme immobilization on nanomaterials has led to nanobiocatalysts, resulting from the integration of nanotechnology and biotechnology. Nanocarriers have individual features like nanoscale size, excellent surface/volume ratio, and diversity in construction to improve the activity, efficiency, stability, and storage stability of enzymes. Nanobiocatolysts have a wide range of applications in purification, extraction, clarification, production, and packaging of various products in the food industry. Furthermore, the application of nanobiocatalysts to identify specific components of food contaminants such as microorganisms or their metabolites, heavy metals, antibiotics, and residual pesticides has been successful due to the high accuracy of detection. This review investigates the integration of nanotechnology and food enzymes, the nanomaterials used to create nanobiocatalysts and their application, along with the possible risks and legal aspects of nanomaterials in food bioprocesses. [ABSTRACT FROM AUTHOR]

This study aimed to produce bioactive peptides from navy-bean protein with alcalase and pepsin enzymes (30–300 min) and to load them into a nanoliposome system to stabilize and improve their bioavailability. The degree of hydrolysis and biological activities (scavenging of DPPH, OH, and ABTS free radicals, reducing power, and chelating metal ions) of navy-bean protein were affected by the type of enzyme and hydrolysis time. The average particle size (83–116 nm), PDI (0.23–0.39), zeta potential (− 13 to − 20 mV), and encapsulation efficiency (80–91%) of nanoliposomes were influenced by the type and charge of peptides. The storage temperature and the type of loaded peptide greatly affected the physical stability of nanocarriers and maintaining EE during storage. The FTIR results suggested the effect of enzymatic hydrolysis on the secondary structures of protein and the effective placement of peptides inside polar-regions and the phospholipid monolayer membrane. SEM images showed relatively uniform-sized particles with irregular structures, which confirmed the results of DLS. The antioxidant activity of primary peptides affected the free radical scavenging of loaded nanoliposomes. Liposomes loaded with navy-bean peptides can be used as a health-giving formula in enriching all kinds of drinks, desserts, confectionery products, etc. [ABSTRACT FROM AUTHOR]

Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques. [ABSTRACT FROM AUTHOR]

Evaporators are one of the most important equipment in the food process industries such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. They need a lot of energy in the form of steam from boiler and it is necessary to minimize their energy consumption. One of the best strategies for this purpose is the design and application of multiple-effect evaporators (MEEs), in which the vapor from one stage (effect) is the heating medium for the next stage. There are various configurations and designs for MEEs and they can also be equipped with vapor compression systems and steam ejectors to further reduce the energy consumption and increase their economic efficiency. This article is covering the fundamentals, design, simulation, control, and application of MEEs in various food industries for the first time with discussing recent advances in this field. [ABSTRACT FROM AUTHOR]

Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated. [ABSTRACT FROM AUTHOR]

Chlorella phenolic-rich extract has been studied due to its potential therapeutic effects on the gastrointestinal tract. In vivo and in vitro studies have demonstrated that consumption of Chlorella phenolic-rich extract can modulate gut microbiota, reducing inflammation and oxidative stress. Several studies have shown that Chlorella supplementation may improve symptoms of gastrointestinal diseases, such as ulcerative colitis and irritable bowel syndrome, as well as reducing liver enzyme levels in patients with metabolic dysfunction-associated steatotic liver disease and H. pylori infection rates in children. However, further research should be conducted to fully understand the mechanisms of action and potential therapeutic benefits of Chlorella phenolic-rich extract in the gastrointestinal tract. Patients should consult with experts before taking Chlorella, so that they can be made aware of the potential side effects and any relevant mediation interactions. Overall, the use of Chlorella phenolic-rich extract is an innovative subject where there is a need for researchers to examine the potential treatment of various gastrointestinal conditions. Additional researchers are needed to fully evaluate its effectiveness and safety. [ABSTRACT FROM AUTHOR]

The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products. [ABSTRACT FROM AUTHOR]

Exopolysaccharides (EPS) are extracellular sugar metabolites/polymers of some slim microorganisms and, a wide variety of probiotics have been broadly investigated for their ability to produce EPS. EPS originated from probiotics have potential applications in food, pharmaceutical, cosmetology, wastewater treatment, and textiles industries, nevertheless slight is recognized about their function. The present review purposes to comprehensively discuss the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. Various studies have shown that probiotic EPS used as stabilizers, emulsifiers, gelling agents, viscosifiers, and prebiotics can alter the nutritional, texture, and rheological characteristics of food and beverages and play a major role in improving the quality of these products. Numerous studies have also proven the beneficial health effects of probiotic EPS, including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, anticancer, antidiabetic, antibiofilm, antiulcer, and antitoxin activities. Although the use of probiotic EPS has health effects and improves the organoleptic and textural properties of food and pharmaceutical products and there is a high tendency for their use in related industries, the production yield of these products is low and requires basic studies to support their products in large scale. [ABSTRACT FROM AUTHOR]

Pistachio khinjuk is a rich and high-quality source of protein. This work aimed to investigate the characteristics of P. khinjuk protein (PKP) and P. khinjuk protein hydrolysates (PKPHs), prepared by application of different proteases (pepsin, alcalase, pancreatin, trypsin), in terms of structural, nutritional, functional, biological and antibacterial properties. Amino acids analysis showed the occurrence of antioxidant (16%), hydrophobic (36%) and essential (41%) amino acids in the obtained hydrolysates with a protein efficiency ratio of 1.75. Compared to PKP, all hydrolysates exhibited the highest antioxidant activity in terms of DPPH (55.57–64.2%), ABTS+ (70.87–89.93%), nitric-oxide (21.6–35.13%), hydroxyl (45.43–59.3%) radicals scavenging, reducing power (0.99–1.38), total antioxidant (1.01–1.34) and Fe2+ (27.7–39.23%) and Cu2+ (9.83–17.63%) chelating activities. PKP showed the highest antibacterial activity against Escherichia coli and Bacillus cereus with diameter of inhabitation zones (DIZ) of 11.2 mm and 22.7 mm, respectively compared to that of PKPHs. Among the hydrolysates, pepsin hydrolysate, however, had the most enhanced antibacterial activity against E. coli and B. cereus with DIZ of 10.3 mm and 34.0 mm, respectively. Considering the appropriate nutritional, functional, antioxidant and antibacterial properties of PKP and PKPHs, their application as food supplement could improve health-promoting and nutritional properties of foods. [ABSTRACT FROM AUTHOR]

In the present study, the effects of enzymatic hydrolysis with different proteases (Alcalase, pancreatin, pepsin and trypsin) on the composition of amino acids, nutritional value, techno-functional properties as well as antioxidant and antibacterial activities of poppy-pollen protein were investigated. The results showed that, the degree of hydrolysis (DH, 37.7–46.5%) and the composition of hydrophobic (~ 42%) and antioxidants (~ 21%) amino acids were influenced by the type of enzymes. The amount of essential amino acids (47–50%) and protein efficiency ratio (PER (~ 1.9) indicated the high nutritional quality and digestibility of peptides. Also, enzymatic hydrolysis led to the improvement of techno-functional (solubility, emulsification and foaming properties) properties of protein, especially in acidic conditions. However, peptides with high DH and low molecular weights had lower water (WHC) and oil (OHC) holding capacity. The highest scavenging of free radicals DPPH (75.6%), ABTS (92.7%), hydroxyl (69.4%), reducing power (1.37), nitric-oxide (30.6%), total antioxidant (1.24) and chelation Fe2+ (65.6%) and Cu2+ (25.4%) were affected by enzyme type and amino acids (AAs) composition. The highest inhibition of the growth of Escherichia coli (~ 15.7 mm) and Bacillus cereus (~ 14.6 mm) was related to peptides produced with pepsin and trypsin, respectively. The results of this research indicate the high potential of poppy-pollen peptides as a source of nutrients, functional, antioxidant, stabilizer and natural preservative for food and nutritional applications. Highlights: • Enzymatic hydrolysis of Persian poppy-pollen protein was performed with different proteases. • The produced peptides showed high nutritional value and digestibility. • The techno-functional properties of the protein improved after partial hydrolysis. • Antioxidant indices increased after enzymatic hydrolysis. • The inhibition of Escherichia coli and Bacillus cereus growth was affected by the type of enzyme and the composition of amino acids. [ABSTRACT FROM AUTHOR]

The effect of enzymatic hydrolysis of apricot kernel protein with different proteases (Alcalase, pancreatin, pepsin, and trypsin) on the amino acid content, degree of hydrolysis (DH), antioxidant, and antibacterial characteristics of the resulting hydrolyzates was investigated in this study. The composition of amino acids (hydrophobic: ~35%; antioxidant: ~13%), EAA/TAA ratio (~34%), and PER index (~1.85) indicates the ability of the hydrolyzate as a source of nutrients and antioxidants with high digestibility. Enzymatic hydrolysis with increasing DH (from 3.1 to a maximum of 37.9%) led to improved solubility (especially in the isoelectric range) and changes in water‐ and oil‐holding capacity. The highest free radical scavenging activity of DPPH (83.3%), ABTS (88.1%), TEAC (2.38 mM), OH (72.5%), NO (65.7%), antioxidant activity in emulsion and formation of TBARS (0.36 mg MDA/L), total antioxidant (1.61), reducing power (1.17), chelation of iron (87.7%), copper (34.8%) ions, and inhibition of the growth of Escherichia coli (16.3 mm) and Bacillus cereus (15.4 mm) were affected by the type of enzymes (especially Alcalase). This research showed that apricot kernel hydrolyzate could serve as a nutrient source, emulsifier, stabilizer, antioxidant, and natural antibacterial agent in functional food formulations. [ABSTRACT FROM AUTHOR]

Summary: Alcea flower (as a natural source of antioxidants and colour) polyphenols might be easily deteriorated during processing and preservation. So, encapsulation is a suitable approach to overcome this problem. In this study, Alcea flower extract (AFE) was encapsulated using different carriers (maltodextrin (MD) and MD with gum arabic (GA), whey protein concentrate (WPC), and GA‐WPC). The production yield (~70%) was higher when MD‐WPC mixture or MD alone were used. The moisture content, water activity (aw), and wettability time of samples containing MD were less than other samples while their solubility was higher. Bulk and tapped density and also hygroscopicity were lowest in the samples produced using MD‐WPC, with improved flowability. The morphological characteristics of particles (matrix‐type particles with smooth and spherical surfaces in MD samples and wrinkled and indented in protein carriers) were affected by the carrier composition. Chemical structure evaluation (FTIR) indicated the successful coating of polyphenols in the carrier matrix. Generally, TPC (0.93 mg GAE mL−1) and retention of DPPH (82.4%), ABTS (94.1%), hydroxyl radical scavenging (77.2%) and reducing power (87.5%) of the samples produced with MD‐WPC were higher than other carriers. [ABSTRACT FROM AUTHOR]

Selected antifungal lactic acid bacteria (LAB) isolated from mature spontaneous quinoa sourdough was used as potential starter culture to produce loaf wheat bread containing controlled fermented quinoa (CFQ) supplemented with red lentil (RL) flour. Phylogenetic evolutionary tree led to the identification of Enterococcus hirae as the selected LAB isolate. Furthermore, there was no significant difference (P > 0.05) between bread containing CFQ and control in terms of hardness. The highest loaf specific volume and overall acceptability were also observed in control sample and wheat bread containing CFQ + RL, respectively. Meanwhile, the rate of surface fungal growth on wheat bread enriched with CFQ was significantly lower than the other samples. In accordance with a non-linear multivariable model, positive and negative correlations were observed between porosity and specific volume (+ 0.79), and also specific volume and crumb hardness (− 0.70), respectively. Accordingly, CFQ can be used as bio-preservative to produce clean-label supplemented wheat bread. [ABSTRACT FROM AUTHOR]

Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste. [ABSTRACT FROM AUTHOR]

In this study, the composition of amino acids, nutritional characteristics, degree of hydrolysis (DH), antioxidant properties, and antibacterial activity of proteins and hydrolysates of bellflower (Campanula latifolia), Persian willow (Salix aegyptiaca), and bitter orange (Citrus aurantium L.) were investigated under the influence of different proteases (Alcalase: Al, trypsin: Tr, pancreatin: Pa, and pepsin: Pe). Evaluation of the structural features of the proteins showed amide regions (amide A, B, I‐III) and secondary structures. Hydrophobic amino acids (∼38%), antioxidants (∼21%), and essential types (∼46%) form a significant part of the structure of flower pollen. The digestibility and nutritional quality (PER) of the hydrolyzed samples (CP: 1.67; CA: 1.89, and PW: 1.93) were more than the original protein. Among proteins and peptides, the highest degree of hydrolysis (34.6%: Al‐PWH), inhibition of free radicals DPPH (84.2%: Al‐CPH), ABTS (95.2%: Pa‐CPH), OH (86.7%: Tr‐CAH), NO (57.8%: Al‐CPH), reducing power (1.31: Pa‐CPH), total antioxidant activity (1.46: Pa‐CPH), and chelation of iron ions (80%: Al‐CPH and Al‐CAH) and copper (50.3%: Pa‐CAH) were affected by protein type, enzyme type, and amino acid composition. Also, the highest inhibition of the growth of Escherichia coli (25 mm) and Bacillus cereus (24 mm) were related to CP and PW hydrolysates, respectively. The results of this research showed that hydrolyzed flower pollens can be used as a rich source of essential amino acids as well as natural antioxidants and antibacterial in food and dietary products. Practical Application: Enzymatic hydrolysis of Campanula latifolia, Persian willow, and Citrus aurantium pollen proteins was performed. The hydrolyzed ones had high nutritional quality and digestibility (essential amino acids and PER index). Antioxidant properties and chelation of metal ions of peptides were affected by the type of protein and enzyme. The hydrolysates showed inhibitory activity against the growth of Esherichia coli and Bacillus cereus. [ABSTRACT FROM AUTHOR]

The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the environmental conditions during transportation and storage. This paper deals with extensive reporting for the identification of original articles using Scopus and Google Scholar based on active packaging as a novel packaging technology that controls the release of antimicrobial agents encapsulated into carriers in the food packaging systems. For evidence-based search, the studies were extracted from 2015 to 2020 and screened using the 2020 Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Following the review and screening of publications, 32 peer-reviewed articles were subjected to systematic analysis. The preliminary search indicated that the encapsulation of bioactives enhances their bioavailability and stability. From a theoretical viewpoint, mathematical models play an important role in understanding and predicting the release behavior of bioactives during transportation and storage, thus facilitating the development of new packaging material by a systematic approach. However, only a few studies could formulate parameters for mathematical models in order to achieve the specific release mechanism regulated for the quality and safety of foods. Therefore, this paper will cover all encapsulation approaches, active packaging, and mathematical modeling in the food industry into structural form and analyze the challenges faced by the complex nature of active packaging in real food systems. [ABSTRACT FROM AUTHOR]

Functional, physicochemical, and rheological properties of protein–polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2–10 mM), (CSM–Blg–Ca), and NaCl (10–100 mM) (CSM–Blg–Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel–Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM–Blg–Ca could enhance elasticity and viscosity, as compared with the effect of CSM–Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole–Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein–polysaccharide complexes. [ABSTRACT FROM AUTHOR]

Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC–MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications. [ABSTRACT FROM AUTHOR]

In this study, the effect of drying methods (hot-air and infrared (IR)) and precooking process on spinach-enriched lasagna pasta was investigated. Combination of precooking and IR drying process ended in a lasagna pasta with a shorter optimal cooking time (about 10.60 times) and higher water absorption (about 1.34 times) compared with samples produced with the conventional hot-air drying. Also, precooking and IR drying method had a significant effect on the color of final samples; according to the results of sensory evaluation, application of precooking-IR drying process resulted in a lasagna pasta with better color. X-ray diffractometry (XRD) results showed that the crystal structures of the non-precooked samples were completely different from the precooked ones. These findings were confirmed by scanning electron microscopy (SEM) images. Texture evaluation indicated that the drying methods influenced the hardness of products; in precooking-IR dried lasagna pasta, the hardness was 1.85 times higher than those produced with the conventional hot-air drying. Precooking the samples and drying them with IR improved the retention of phenolic compounds during cooking about 2.75 times higher than conventional samples. From a sensory point of view, the highest score of overall desirability was related to precooked lasagna pasta processed with IR dryer. [ABSTRACT FROM AUTHOR]

Cannabidiol (CBD), one of the most promising constituents isolated from Cannabis sativa, exhibits diverse pharmacological actions. However, the applications of CBD are restricted mainly due to its poor oral bioavailability. Therefore, researchers are focusing on the development of novel strategies for the effective delivery of CBD with improved oral bioavailability. In this context, researchers have designed nanocarriers to overcome limitations associated with CBD. The CBD-loaded nanocarriers assist in improving the therapeutic efficacy, targetability, and controlled biodistribution of CBD with negligible toxicity for treating various disease conditions. In this review, we have summarized and discussed various molecular targets, targeting mechanisms and types of nanocarrier-based delivery systems associated with CBD for the effective management of various disease conditions. This strategic information will help researchers in the establishment of novel nanotechnology interventions for targeting CBD. [ABSTRACT FROM AUTHOR]

Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time–temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio‐frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information‐based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real‐time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n‐3) and docosahexaenoic acid (C22:6n‐3), which are the considerable factors of n‐3 polyunsaturated fatty acids for human. [ABSTRACT FROM AUTHOR]

Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a suitable and novel strategy to improve the bioavailability and stability of OPO and its controlled release. In this study, we investigated the release profile of OPO from freeze-dried optimized nanocomposite powders as a function of pH (3, 7, 11) and temperature (30, 60, and 90 °C), and within a simulated salivary system. Finally, its release kinetics modelling was performed using experimental models. The encapsulation efficiency of OPO within the powders, along with the morphology and size of the particles, were also evaluated by an atomic force microscopy (AFM) analysis. The results showed that the encapsulation efficiency was in the range of 70–88%, and the nanoscale size of the particles was confirmed by AFM. The release profile showed that the lowest and the highest release rates were observed at the temperatures of 30 and 90 °C and in the pH values of 3 and 11, respectively, for all three samples. The Higuchi model provided the best model fitting of the experimental data for the OPO release of all the samples. In general, the OPO encapsulates prepared in this study showed promising characteristics for food flavoring applications. These results suggest that the encapsulation of OPO may be useful for controlling its flavor release under different conditions and during cooking. [ABSTRACT FROM AUTHOR]