Colloids and Surfaces A Physicochemical and Engineering Aspects, Journal Year: 2025, Volume and Issue: unknown, P. 136917 - 136917
Published: April 1, 2025
Language: Английский
Foods, Journal Year: 2023, Volume and Issue: 13(1), P. 47 - 47
Published: Dec. 21, 2023
According to the Codex Alimentarius, a food additive is any substance that incorporated into solely for technological or organoleptic purposes during production of food. Food additives can be synthetic natural origin. Several scientific evidence (in vitro studies and epidemiological like controversial Southampton study published in 2007) have pointed out several may lead health issues consumers. In sense, actual consumer searches “Clean Label” foods with ingredient lists clean coded additives, which are rejected by consumer, highlighting need distinguish codded from lists. However, this approach must focus on an integrated vision replacement chemical substances ingredients, contact materials (packaging), their application final product. Hence, plant alternatives hereby presented, analyzing potential success replacing common emulsifiers, colorants, flavorings, inhibitors quality-degrading enzymes, antimicrobials, antioxidants. addition, complete absence migration approached through use plant-origin bioactive compounds (e.g., essential oils) active packaging.
Language: Английский
Citations
26
Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100852 - 100852
Published: Nov. 26, 2024
Language: Английский
Citations
15
Sustainability, Journal Year: 2025, Volume and Issue: 17(5), P. 2053 - 2053
Published: Feb. 27, 2025
Essential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of molecules such as monoterpenes sesquiterpenes, among others, with against critical issues in food industry that could promote sustainable production beyond organoleptic boosters. This review collects up-to-date information concerning EOs their applications field. In addition, bibliometric analysis was applied scientific intellectual property databases elucidate current technological trends for sector. Thus, on evaluation systems has demonstrated application guarantees safe high-quality foods, they potential partially replace some conventional synthetic antioxidants antimicrobial agents according trends.
Language: Английский
Citations
1
Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(3)
Published: March 1, 2025
ABSTRACT Phytochemicals are bioactive compounds found in plants that play a key role promoting health and preventing diseases. Present fruits, vegetables, grains, seed oils, these considered safe for consumption due to the co‐evolution adaptation between mammals plants. Due their wide‐ranging biological effects, they have attracted considerable research interest. This comprehensive review explores mechanisms of action, benefits, applications dietary phytochemicals, with particular focus on groups such as polyphenols, flavonoids, carotenoids. Research shows phytochemicals interact nuclear membrane receptors, influence metabolic pathways, affect epigenetic modifications. Our highlights broad range activities compounds, including antioxidant, antibacterial, anti‐inflammatory, anti‐diabetic, anticancer all which contribute health‐promoting properties. Clinical evidence supports prevention management diseases cardiovascular disorders, conditions, cancer, diets rich being linked lower risk disease. also at cutting edge food preservation, supplements, emerging medical treatments. Additionally, we identified advancements extraction identification techniques, particularly metabolomics, further enhance areas. Despite promising challenges bioavailability, regulatory barriers, need robust clinical trials persist. However, innovative delivery systems like nanoparticles, liposomes, encapsulation offer potential solutions bioavailability by improving absorption stability. The concludes emphasizing personalized nutrition combination therapies benefits while stressing methods, trials, bioavailability.
Language: Английский
Citations
1
Fermentation, Journal Year: 2024, Volume and Issue: 10(5), P. 231 - 231
Published: April 26, 2024
The required processes and steps for making bread include technological innovative concepts. current trend is the use of less toxic compounds green methods. Besides lactic acid bacteria yeast, other microorganisms with unique properties, such as enzymes, new aromas flavors, exopolysaccharides, vitamins, among beneficial could be added to manufacture, improving quality health effects consumers. preservation microbial cultures starters crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, vacuum drying are employed microorganism that will used or biological additives fermentation. A development observed antimicrobial methods preservatives, studies plant extracts essential oils have been proposed introduced, replacing chemical agents, propionate, within clean-label formulations concept. Baking science a growing research line incorporates additives, focusing on microbiological protection.
Language: Английский
Citations
7
The Microbe, Journal Year: 2024, Volume and Issue: 4, P. 100097 - 100097
Published: June 12, 2024
The increasing use of antibiotics in food animal production systems has contributed to the emergence antibiotic-resistant zoonotic bacteria that are transmissible humans via chain. Infection with a negative effect on public health due frequency treatment failure and severity disease. development resistant animals can come through chromosomal changes, but is more frequently related horizontal transmission resistance determinants carried by mobile genetic elements. Food may constitute dynamic habitat for continued transfer antibiotic among bacteria.Existing preservation strategies rely combination environmental factors inhibit bacterial growth exacerbate spread food-borne pathogens, resulting failure, increased mortality as well costs, decreased infection control efficacy, infections community.The rise microorganisms made rising global concern. Food-producing regarded reservoirs genes (ARGs) residual travel from farm consumer's plate.Antibiotic develop if leftover allowed build up environment. Consequently, possible impact usage food-producing safety, risk carrying spreading chain, assessed this review.This review also provides an in-depth analysis alternatives, including natural antibiotics, nano-antibiotics, lactic acid bacteria, bacteriocin, cyclopeptide, bacteriophage, synthetic biology, predatory bacteria.
Language: Английский
Citations
7
Next Nanotechnology, Journal Year: 2024, Volume and Issue: 7, P. 100096 - 100096
Published: Aug. 12, 2024
Language: Английский
Citations
6
Agrochemicals, Journal Year: 2024, Volume and Issue: 3(1), P. 57 - 69
Published: Feb. 28, 2024
The importance of antioxidants has gained much attention due to the increase in prevalence various non-communicable diseases such as cancer, diabetes mellitus, and cardiovascular diseases, which occur excess reactive species. widespread use synthetic food industry raised concerns about their potential harmful effects on health. As a result, utilization natural preserve source dietary attention. Essential oils extracted from Apiaceae family plants are an excellent antioxidants. In this review, research findings regarding antioxidant activity selected members applications discussed.
Language: Английский
Citations
5
Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104511 - 104511
Published: June 10, 2024
Language: Английский
Citations
5
Chemistry and Physics of Lipids, Journal Year: 2024, Volume and Issue: 262, P. 105405 - 105405
Published: May 23, 2024
Language: Английский
Citations
4