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Lipase has been used extensively in the industrial sector for edible fats and oils processing. However, its industrial scale application is often hampered by limitations such as low stability and poor reusability. A countermeasure taken is lipase immobilization which is a technique to confine enzyme molecules within a fixed space while maintaining catalytic activity. This usually enhances lipase stability and allows its reusability together with other advantages like simple product separation and better design options for the bioreactor. Meanwhile, lipase immobilization often involves high cost and thus making them less attractive for certain industrial applications (e.g., monoglyceride and diglyceride production, vitamin C esters synthesis) compared to chemical catalysts. Their lower activity compared to free lipase and chemical catalysts is also a challenge that needs to be overcome. Therefore, this paper will discuss the important characteristics of lipase, trending materials and protocols used in lipase immobilization, and current applications of immobilized lipase in edible oil and fat industries. This is to provide a thorough understanding of lipase immobilization technology in edible oil and fat modifications so that the strategy for its application can be more appropriately designed for optimized industrial benefits. [ABSTRACT FROM AUTHOR]

Peeling is a crucial part of the tomato deep processing procedure, and the choice of peeling method directly affects the quality of peeling. As far as the conventional peeling methods are concerned, They are still energy and water-intensive and have adverse effects on the environment. The conventional peeling methods often used in the field of tomato peeling were reviewed in this article, including manual, mechanical, chemical, or steam, and the current novel peeling methods, such as enzymatic peeling, pulse electric field peeling, infrared peeling, high-humidity hot air impingement blanching peeling, ohmic heating-assisted lye peeling, flame-catalytic infrared peeling, ultrasonic-assisted lye peeling and CO2 laser-assisted lye peeling. The mechanism, advantages and disadvantages, and applications, of different peeling methods are also summarized and analyzed. In contrast, the novel peeling method excelled in reducing the use of lye and improving the quality of peeled tomatoes. The retention of nutrients such as lycopene, ascorbic acid, and total phenols is extremely dependent on the high texture retention and low peeling loss of peeled pulp. Therefore, the mechanism of peeling and texture preservation after peeling are current research hotspots in the industry. In addition further research should accelerate the scale-up and commercial applicability of the new technology. [ABSTRACT FROM AUTHOR]

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise performance, fat oxidation, blood lactate levels, muscle fatigue, and cardiac output. Due to the rich nutritional value of blackcurrants, they can be a potential candidate for the development of functional foods targeted at the improved performance of athletes. Blackcurrants can be used as ingredients to develop functional beverages and snacks for athletes as well as gluten-free products for celiac athletes.Blackcurrant is rich in bioactive compounds that can help improve athletic performance. It can be considered a potential bioactive ingredient to develop functional foods for athletes. [ABSTRACT FROM AUTHOR]

Nowadays, for chloasma, the conventional treatment methods are external drugs, chemical stripping and oral drugs, but for refractory chloasma, the treatment effect is poor and the recurrence rate is high. Therefore, it is necessary to understand the benefits of natural bioactive compounds in inhibiting chloasma through different mechanisms, and to develop new products to solve the problem of pigmentation. This paper first reviewed the pathogenesis of chloasma and the effects of natural bioactive compounds such as phlorotannins, procyanidins, tranexamic acid, curcumin, vitamin C, catechin, resveratrol and fucoxanthin on pigmentation, and discussed their effects on chloasma. These natural bioactive compounds were finally proved to have the effect of inhibiting pigmentation, especially the potential application of fucoxanthin in the treatment of chloasma, which provided a new idea for further research on inhibiting the formation of chloasma in the future. [ABSTRACT FROM AUTHOR]

Postharvest fruits are highly perishable and have a limited shelf life. The nitric oxide (NO) is a widely used option to preserve qualities and delay senescence. This meta-analysis adopted a random-effect model and used standard mean difference (SMD). The databases used to gather studies systematically include Web of Science, PubMed, Scopus, and Google Scholar. The study selected 81 articles and 16 indicator parameters as per inclusion criteria. The result showed, NO application reduced weight loss of fruits. Whereas the firmness of fruit improved by the NO applications. In the subgroup of titratable acidity (TA) and ascorbic acid (AsA), NO exposure substantially improved both TA and AsA contents in treated fruits. Moreover, ethylene level and respiration rate were suppressed by the NO applications. NO-treated fruits were remarkably observed with limited ion leakage and malondialdehyde (MDA) levels. Concerning oxidation trends, NO application decreased superoxide anion (O2•–) and hydrogen peroxide (H202) contents. In addition, exogenous NO enhanced catalase (CAT) and superoxide dismutase activities (SOD). Similarly, peroxidase oxidase (POD) and ascorbate peroxidase (APX) were improved in NO-treated fruits. Lastly, phenols and flavonoids were enhanced by NO application. Therefore, we conclude that most studies proved NO could substantially improve qualities and delay rapid senescence. [ABSTRACT FROM AUTHOR]

Camel milk has been regarded as a potential nutritional and therapeutic food source across various arid and semi-arid regions. Camel milk composition is comparable to cow milk with predominant medium-chain fatty acids in fat, low lactose, and abundant vitamin C and iron. Consumption of camel milk and its products are presumed to be associated with antidiabetic, anti-cancerous, anti-hypertensive and many other health benefiting properties. Different in vitro and in vivo studies on camel milk have revealed various underlying mechanisms such as presence of bioactive proteins (lactoferrin, immunoglobulins, lactoperoxidases, etc.) as well as generation of various bioactive peptides upon digestion as possible scientific rationale for its health benefiting properties. Camel milk is currently processed into different fermented and non-fermented products, however, major commercially important products processed from bovine milk (yogurt and cheese) has not been processed successfully from camel milk till date. Therapeutic values of camel milk offer an extra advantage for its utilization in production of different functional food products. As such this review aims to present detailed compositional analysis, status of various feasible products from camel milk and the comprehensive discussion on the various health beneficial properties associated with camel milk and its components. [ABSTRACT FROM AUTHOR]

Citrus rootstocks are a relevant tree part that contributes to crops adapting to biotic and abiotic conditions, it becoming a key factor to face the current era of climate change. Although the emphasis of most studies on rootstocks has been placed on the yield and optimization of the citrus fruit grown in different environments, other studies have paid attention to the effect of rootstock on fruit quality. Hence, the quality of citrus fruit is becoming increasingly more relevant as consumers demand high internal and external qualities to eat citrus fruit fresh. To better understand how rootstock influences citrus fruit quality, the literature that focuses on physico-chemical parameters, nutritional compounds and physiological disorders has been revised. This review points out the influence that the external aspects surrounding plants has on fruit quality, such as the rootstock/scion interaction, the water uptake capacity of roots, the modification of the photosynthetic rate or availability of nutrient minerals. [ABSTRACT FROM AUTHOR]

Eugenia pyriformis Cambess, commonly known as uvaia, is a native Brazilian plant. Among its benefits are the high concentration of vitamin C, carotenoids and sources of phytochemicals such as phenolic compounds. Many of these phytochemicals have been linked to the prevention and management of several chronic and degenerative diseases including cancer, cardiovascular diseases, type 2 diabetes mellitus, obesity, among other disorders. The uvaia compounds started to be isolated and characterized to provide a better understanding of the chemical mechanisms related to the biological activities of their extracts. As the identification of compounds progresses, studies investigating the potential of extract are receiving more attention. Some biological activities identified in the different uvaia compounds are antioxidants, antimicrobials, and anti-inflammatories. Previous research has pointed out that the uvaia fruit extract can be used as a potent anti-inflammatory for inhibited carrageenan-induced paw edema in rats. In this context, this review summarizes the nutritional composition of uvaia and describes the main biological activities reported for this plant, revealing some of its beneficial effects on health and highlighting how much remains to be elucidated. [ABSTRACT FROM AUTHOR]

Sea buckthorn (SB) berries have been used as a medicine for centuries. Its exceptional nutritional value and health-promoting benefits have been disclosed by recent research. SB berries are high in health-promoting bioactive compounds, such as vitamin C, flavonoids, free fatty acids and carotenoids. At the same time, health-promoting benefits of SB including but not limited to anti-inflammation, skin healing property, reduction of cardiovascular disease risk have drawn a lot of attention due to accumulating evidence. This review addresses this knowledge through botanical characteristics, processing, nutritional value, health-promoting benefits and applications which provides an insight into SB for future research and development. [ABSTRACT FROM AUTHOR]