Search

The carrot is a root vegetable well-known for its high nutritional content and health advantages. It is well known for its strong antioxidant content, particularly carotenoids, which have been linked to cancer-fighting effects. Carotenoids, polyphenols, and vitamins in carrots have been demonstrated to have anticarcinogenic, antioxidant, and immune-boosting qualities, lending credence to the long-held concept that carrots are good for eye health. Numerous in-vivo and in-vitro research have revealed carrots' numerous health benefits, including cholesterol-lowering, anti-diabetic, anti-hypertensive, renoprotective, hepatoprotective, and facilitate the excretion of fats and bile by the liver. Carrot seed extracts have also been shown to have antibacterial, antifungal, anti-inflammatory, cardioprotective, and hepatoprotective effects. Carrot pomace, which contains about 50% -carotene, has been recognized as a valuable byproduct that can be economically helpful for boosting culinary products such as biscuits, bread, and cakes, as well as preparing various functional goods. Carrot pomace powder is used to create bread and extruded items, demonstrating this waste's variety and prospective applications. This comprehensive review focuses on the nutritional composition, phytonutrients, functional properties, product development, and utilization of carrots and their byproducts. This review aims to provide valuable insights into the diverse uses and advantages of incorporating carrots into various food and health products by highlighting the potential health benefits and applications of carrots and their derivatives. [ABSTRACT FROM AUTHOR]

The review explores the multifaceted impact of postbiotics on gut health, highlighting their impact on the immune system, gut flora, and general health. Postbiotics play a vital role as mediators in the complex interaction between the gut microbiota and various processes, such as the fermentation of carbohydrates and the creation of enzymes, peptides, and vitamins. A diverse range of microorganisms inhabit the human gastrointestinal tract and interact tightly with the mucosal immune system. The host's immunological response, defense against infections, and delivery of various nutrients are all influenced by the gut microbiota, which is crucial to maintaining host health. Numerous studies show that probiotics and prebiotics have been linked to direct and indirect regulation of immune response and microbiota. This study demonstrated that postbiotics preserve microbiota balance and control the immune system, such as the bioactive metabolites generated by the gut microbiota and cell wall components produced by probiotics. [ABSTRACT FROM AUTHOR]

The food industry uses artificial intelligence (AI) to enhance food quality and security while proposing significant capital savings and resource optimization. Additionally, understanding machine learning (ML) techniques is essential for their effectiveness. Therefore, the gap lies in examining how industrial automation plays a crucial role in successfully implementing this new technology. To address this gap, this review explores AI's potential to significantly enhance food safety by creating a more transparent supply chain management system. Therefore, the primary focus is exploring potential AI applications, such as artificial neural networks (ANN) and convolutional neural networks (CNN), for detecting food and agricultural product quality. The primary goal of utilizing these AI applications is to reduce human intervention and effort. These methodologies have advantages and disadvantages regarding theoretical knowledge and model interpretation. [ABSTRACT FROM AUTHOR]

Rye (Secale cereale L.) is widely grown, especially in areas of Europe and North America, where the soil and temperature are unfavorable for cultivating other cereals. Rye grains are distinguished by having one of the greatest levels of fiber content as compared to the other cereals commonly ingested by people. Rye is one of the best sources of nutritional and bioactive substances, and it is the second most significant raw material for bread and bakery goods after wheat. Rye is also used in many culinary products, including pasta, snack foods, breakfast cereals, and porridge. Several physicochemical processes that affect the composition, characteristics, and availability of nutrients and technologically significant components take place during rye and rye flour preparation. Different Changes impact rye flour's ability to absorb water, the dough's viscosity and structure, the bread's quality and yield, and its glycemic index. A recent trend in the milling and processing of rye is the production of more fiber and wholemeal flour. Wholemeal and dark rye flours with fine granulation are frequently produced using non-traditional, customized mill equipment. Our study aims to provide an in-depth analysis of the most recent findings about rye's compositional and technological characteristics that significantly impact its use as food. In addition, this evaluation seeks to pinpoint the most recent developments and trends in rye product development. [ABSTRACT FROM AUTHOR]