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Abstract Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring high toxicity to the human body. Therefore, there is a growing need to explore alternative, safter sources to obtain bioactive peptides. Food‐derived bioactive peptides (FBPs) stand out as an ideal substitution offering safety and accessibility that can be used in health products and pharmaceuticals to elicit their effects. Presently, the extraction, purification, functional properties, and bioavailability of FBPs have been poorly summarized. This review aims to address this gap by summarizing key aspects of FBPs, covering their source, methods of preparation, extraction, isolation, purification, and identification. Additionally, the review explores the functional characteristics and mechanism underlying FBPs. Emphasis is placed on strategies to enhance the stability and bioaccessibility of FBPs, crucial for their successful application in the food and medical industries. Existing research findings suggest that adopting appropriate methods can extract FBPs with high yield and purity. FBPs exhibit both in vitro and in vivo biological activities regulating relevant pathways, showcasing their potential in the medical field. In the quest for improved stability, the application of nanomaterials emerges as a promising strategy. These advancements collectively hint at a bright future for FBPs in both food and medical matrices. As the field progresses, further exploration and refinement of extraction techniques, functional properties, and bioavailability will contribute to unlocking the full potential of FBPs in various applications.

An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonenal (4-HNE), in foods. The proposed method exhibited a linear range of 10–1000 ng/mL with a limit of detection of 0.1–2.0 ng/g and a limit of quantification of 0.3–5.0 ng/g. The recovery rates of these typical toxic aldehydes (i.e., 4-HHE, 4-HNE) and their d3-labeled analogues were 91.54%–105.12% with a low matrix effect. Furthermore, this proposed method was successfully applied to a real frying system and a simulated digestion system, wherein the contents of 4-HHE and 4-HNE were determined for both. Overall, the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.

The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore the interactions between JG and selected FCTs, including resveratrol (RES), quercetin (QUE), curcumin (CUR), and azelaic acid (AZA), and the consequential impact on stability and antioxidant activity of the complexes. The findings conclusively demonstrated that the interactions between JG and the FCTs significantly enhanced the storage stability of the complexes. Moreover, the antioxidant activity of the complexes exhibited improvement compared to their individual counterparts. This study underscores the notion that JG and FCTs mutually reinforce, exerting positive effects on stability and antioxidant activity. This symbiotic relationship can be strategically employed to augment the quality of proteins and enhance the functional properties of bioactive components through these interactions.

Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.

Bovine milk is an essential supplement due to its rich energy- and nutrient-rich qualities. Caseins constitute the vast majority of the proteins in milk. Among these, β-casein comprises around 37% of all caseins, and it is an important type of casein with several different variants. The A1 and A2 variants of β-casein are the most researched genotypes due to the changes in their composition. It is accepted that the A2 variant is ancestral, while a point mutation in the 67th amino acid created the A1 variant. The digestion derived of both A1 and A2 milk is BCM-7. Digestion of A2 milk in the human intestine also forms BCM-9 peptide molecule. The opioid-like characteristics of BCM-7 are highlighted for their potential triggering effect on several diseases. Most research has been focused on gastrointestinal-related diseases; however other metabolic and nervous system-based diseases are also potentially triggered. By manipulating the mechanisms of these diseases, BCM-7 can induce certain situations, such as conformational changes, reduction in protein activity, and the creation of undesired activity in the biological system. Furthermore, the genotype of casein can also play a role in bone health, such as altering fracture rates, and calcium contents can change the characteristics of dietary products. The context between opioid molecules and BCM-7 points to a potential triggering mechanism for the central nervous system and other metabolic diseases discussed.

Poly (lactic acid) (PLA) composite films with the addition of mesoporous silica nanoparticles MSN (0, 2, 4 and 6 wt%) loaded with 10 wt% citral (CIT) were prepared for application in Chanterelles packaging. Composite films with added MSN/CIT showed good mechanical properties, especially 4MSN/CIT/PLA. Changes in physicochemical properties and bacterial flora of Chanterelles during packaging and storage were tested. Compared with CIT/PLA, Chanterelles packed with 4MSN/CIT/PLA showed about 1.62-times lower browning value, 1.53-times lower electrolyte permeability, and 1.83- and 1.78-times lower PPO and POD, respectively, at 12 day. Better physicochemical properties of Chanterelles can be maintained. For bacterial flora changes, Chanterelles packaged with 4MSN/CIT/PLA had more stable flora (p

Abstract A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

Bacillus cereus is a common pathogen causing foodborne diseases, secreting and producing a large number of toxins that can cause a variety of diseases and pose many threats to human health. In this study, 73 strains of Bacillus cereus were isolated and identified from six types of foods from seven different cities in a province, and the antibiotic-resistant phenotype was detected by using the Bauer–Kirby method. Results showed that the 73 isolates were completely sensitive to gentamicin and 100% resistant to chloramphenicol, in addition to which all strains showed varying degrees of resistance to 13 other common antibiotics, and a large number of strains resistant to multiple antibiotics were found. A bioinformatic analysis of the expression of resistance genes in Bacillus cereus showed three classes of antibiotic-resistant genes, which were three of the six classes of antibiotics identified according to the resistance phenotype. The presence of other classes of antibiotic-resistant genes was identified from genome-wide information. Antibiotic-resistant phenotypes were analyzed for correlations with genotype, and remarkable differences were found among the phenotypes. The spread of antibiotic-resistant strains is a serious public health problem that requires the long-term monitoring of antimicrobial resistance in Bacillus cereus, and the present study provides important information for monitoring antibiotic resistance in bacteria from different types of food.

The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO2 nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO2 nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO2 nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent.

Bacillus cereus is an important zoonotic foodborne conditional pathogen. It is found in vegetables, dairy products, rice, and other foods, thereby greatly endangering human health. Investigations on B. cereus contamination in China primarily focus on raw milk, dairy products, meat, and others, and limited research has been conducted on plant-based foodstuffs. The rapid development of sequencing technology and the application of bioinformatics-related techniques means that analysis based on whole-genome sequencing has become an important tool for the molecular-epidemiology investigation of B. cereus. In this study, we investigated the contamination of B. cereus in six types of commercially available plant foods from eight regions of a province. The molecular epidemiology of the isolated B. cereus was analyzed by whole-genome sequencing. We aimed to provide fundamental data for the surveillance and epidemiology analysis of B. cereus in food products in China. The rapid traceability system of B. cereus established in this study can provide a basis for rapid molecular epidemiology analysis of B. cereus, as well as for the prevention and surveillance of B. cereus. Moreover, it can also be expanded to monitoring and rapid tracing of more foodborne pathogens.

Tea (Camellia sinensis) is widely considered to promote feelings of calming and soothing. This effect is attributed to L-theanine (L-γ-glutamylethylamide) in tea, a non-protein amino acid mainly derived from tea leaves. As a naturally occurring structural analogue of glutamate, L-theanine competes for the receptors with glutamate and is able to pass the blood-brain barrier to exert its relaxation effect. This review focuses on the relaxation effect of L-theanine, including animal models and the latest human trials as well as the potential molecular mechanisms regarding neuron stem cells. The biological efficacy of dietary L-theanine in the food matrix has been further discussed in this review in relation to the physiological changes in the gastrointestinal tract and bindings of L-theanine with other food components.

Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases. Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state. The nutritional effect of mushrooms' addition in the starchy food matrix is reviewed together with the alterations of cooking properties. Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality. The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.

ABSTRACT: We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm−1 and 1,080 cm−1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.

To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related processed products.

Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS. The solubility, foaming property and stability, viscosity, and thermal stability of four conjugates (CTS-JGI, with weight ratios of 0.5:1, 1:1, 2:1, and 4:1) were significantly increased compared to native JGI. Under the optimal glycation, the conjugate (CTS/JGI, 2:1, w/w; CTS-JGI-2) exhibited the best emulsifying ability and stability against NaCl solution, in vitro antioxidant activity, and cholesterol-lowering ability. CTS-JGI-2 stabilized oil-in-water nano-emulsion improved resveratrol (RES) and quercetin (QUE) encapsulation efficiency (80.96% for RES and 93.13% for QUE) and stability during the simulated digestion process (73.23% for RES and 77.94% for QUE) due to the connection through hydrogen bonds, pi-anion, pi-sigma, and donors between CTS-JGI and RES/QUE. Taken together, the modification of JGI by conjugating with CTS through UTSA-MR could be an excellent method to improve the functional properties of JGI. CTS-JGI-2 is a potential conjugate with functions that can be used to encapsulate functional substances in the stabilized nano-emulsion.

Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.

Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans.

Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this fortification on the physicochemical, texture and sensory attributes of functional pasta. Eight fortified pasta products were prepared of durum semolina wheat with partial replacements of 2.5, 5, 7.5 and 10% of chickpea flour (CF)/or chickpea protein isolate (PI). Cooking quality, moisture content, swelling index, starch content, in-vitro protein digestibility, texture and sensory properties were evaluated. CF and PI fortifications decreased optimum cooking time (Min. 5 min) and starch content (Min. 62%) with overall increases in cooking losses (Max. 5.79%), swelling index (SI) (Max. 31.69%), hardness (Max. 22.13 g), cohesiveness (Max. 1.13), springiness (Max. 1.11 cm), gumminess (Max. 21.34 N) and doubled the chewiness (Max. 21.36 g cm−1). The impact of pasta enrichment on its in-vitro protein digestibility against control (91.89%) was varied where CF substitution resulted increased protein digestibility (Max. 95.57%), while counter results have been announced by PI that significantly decreased pasta protein digestibility to (48.55%). Absorbed water was increased along with CF or PI substitutions resulting in higher moisture cooked pasta (Max. 68.83%). Panelists’ opinion summed the upraised differences positively affecting chickpea fortified pasta sensory attributes to gain high acceptance scores. Enrichment the nutritional quality of pasta by fortification with chickpea flour and protein isolate can be recommended supported by enhancements in rheological and sensorial properties.

The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.

Grain-based food is a staple of the human diet [...]

Lactic acid bacteria (LAB) produce antimicrobial substances that could potentially inhibit the growth of pathogenic and food spoilage microorganisms. Lacticaseibacillus rhamnosus XN2, isolated from yak yoghurt, demonstrated antibacterial activity against Bacillus subtilis, B. cereus, Micrococcus luteus, Brochothrix thermosphacta, Clostridium butyricum, S. aureus, Listeria innocua CICC 10416, L. monocytogenes, and Escherichia coli. The antibacterial activity was estimated to be 3200 AU/mL after 30 h cultivation. Time-kill kinetics curve showed that the semi-purified cell-free supernatants (CFS) of strain XN2 possessed bactericidal activity. Flow cytometry analysis indicated disruption of the sensitive bacteria membrane by semi-purified CFS, which ultimately caused cell death. Interestingly, sub-lethal concentrations of semi-purified CFS were observed to reduce the production of α-haemolysin and biofilm formation. We further investigated the changes in the transcriptional level of luxS gene, which encodes signal molecule synthase (Al-2) induced by semi-purified CFS from strain XN2. In conclusion, L. rhamnosus XN2 and its bacteriocin showed antagonistic activity at both cellular and quorum sensing (QS) levels. Finally, bacteriocin was further purified by reversed-phase high-performance liquid chromatography (RP-HPLC), named bacteriocin XN2. The amino acid sequence was Met-Lue-Lys-Lys-Phe-Ser-Thr-Ala-Tyr-Val.

Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize them chromatographically, and assess their digestibility and antioxidant activities in vitro. The results revealed that their lipolysis reaction rate constants were significantly different (p

Sargassum fusiforme polysaccharide (SFP) was extracted from Sargassum fusiforme by hot water boiling, concentration and ethanol precipitation. The composition was determined as 58.10 ± 2.12% carbohydrate, 1.01 ± 0.15% protein, 9.85 ± 0.96% sulfate group and 17.66 ± 0.54% glucuronic acid. The average molecular weight of SFP was 224 kDa. The monosaccharide composition of SFP was 43.2% L-fucose, 3.5% rhamnose, 18.4% galactose, 1.5% glucose, 18.5% fructose, 5.9% xylose and 9.0% mannose respectively. SFP showed significant protective effect against ultraviolet B (UVB) radiation in hairless Kun Ming (KM) mice by manipulating the skin water content and thymus and spleen indexes. SFP could also alleviate UVB-induced oxidative stress by enhancing the activities of superoxide dismutase (SOD) and catalase (CAT) and reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) equivalents. The levels of matrix metalloproteinase (MMP)-1 and 9 were also suppressed in SFP treatments. These findings suggest that SFP could be used as a potential functional food supplement for skin protection.

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

Oxidative stress leads to various diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and even cancer. The dietary flavonol glycoside, hyperoside (quercetin-3-O-galactoside), exerts health benefits by preventing oxidative damage. To further understand its antioxidative defence mechanisms, we systemically investigated the regulation of hyperoside on oxidative damage induced by hydrogen peroxide, carbon tetrachloride, and cadmium in Saccharomyces cerevisiae. Hyperoside significantly increased cell viability, decreased lipid peroxidation, and lowered intracellular reactive oxygen species (ROS) levels in the wild-type strain (WT) and mutants gtt1∆ and gtt2∆. However, the strain with ctt1∆ showed variable cell viability and intracellular ROS-scavenging ability in response to the hyperoside treatment upon the stimulation of H2O2 and CCl4. In addition, hyperoside did not confer viability tolerance or intercellular ROS in CdSO4-induced stress to strains of sod1∆ and gsh1∆. The results suggest that the antioxidative reactions of hyperoside in S. cerevisiae depend on the intercellular ROS detoxification system.

There is one commodity the world over that unites mankind—food. In 2011 the United Nations claimed that the world’s population had reached the seven billion mark, a number which is set to increase dramatically in the decades to come. Food security, supply and sustainability are of paramount concern to the future economic and social progress of humanity. It is the responsibility of the food industry, together with food scientists and technologists, to shoulder the burden of ensuring an adequate supply of nutritious, safe and sensorially acceptable foods for a range of demanding consumers. In responding to this challenge, we need to understand the link between agriculture, engineering, food processing, molecular biosciences, human nutrition, commercialisation and innovation. Access to information concerning the composition and quality of foods has never been so easy for consumers and technologists alike. A plethora of research publications are made available each month to scientists and associated interested parties. The outcomes of these research manuscripts are often distilled and disseminated into messages available to everyone through bulletin boards, forums and the popular press. Newspapers and new agencies constantly report on the latest pharma-medical finding, or news regarding food safety and security concerns. We live in an age where information is so readily available to everyone that the task of finding credible and reputable data can be difficult at times. Providing sound evidenced based research is where a peer-reviewed journal can provide clarity. [...]