Food Chemistry, Год журнала: 2024, Номер 464, С. 141721 - 141721
Опубликована: Окт. 23, 2024
Язык: Английский
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(2)
Опубликована: Март 1, 2024
Abstract The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe beverage products. However, many these products are considered to be ultraprocessed foods (UPFs) that contain ingredients processed manner may cause adverse health effects. This review article introduces the concept UPFs briefly discusses fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, meat analogs. It then correlations between consumption levels diet‐related chronic diseases, such as obesity diabetes. different reasons for proposed ability increase risk diseases critically assessed, displacement whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion digestion, toxic reaction Then, potential strategies overcome current problems presented, reducing density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication reengineering structure, precision processing. central argument is it possible reformulate reengineer improve their healthiness sustainability, although still needs proved using rigorous scientific studies.
Язык: Английский
Процитировано
14
Food and Agricultural Immunology, Год журнала: 2024, Номер 35(1)
Опубликована: Авг. 15, 2024
Dietary fibre from plant-based sources provides essential nutrients and antioxidants that promote overall health protect against various chronic conditions. The objective of this study was to review the industrial applications future aspects different types dietary fibre. This explored multifaceted nature fibres, emphasising their impact on digestive health, heart weight management, blood sugar control, role in preventing diseases. Additionally, it delves into sustainable promising prospects they hold personalised nutrition, gut food production.
Язык: Английский
Процитировано
10
Applied Sciences, Год журнала: 2025, Номер 15(6), С. 3137 - 3137
Опубликована: Март 13, 2025
In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of producers no longer limited to presenting consumers a rich range products; their composition also not without significance. There increase interest so-called “functional food”, which, addition traditional nutrients, provides ingredients specific properties that beneficial effect on human health. One types such “probiotic food”. Probiotics play key design functional foods plant origin, as can contribute improving health digestive system, strengthen immunity, prophylactically act case many civilization diseases. context plant-based foods, particular attention paid development products support balance intestinal microbiota while providing benefits typical fiber, vitamins, antioxidants. It should be mentioned segment question shows only high trend terms diversity offered but fits into environmentally friendly production line sustainable trends. This article aimed present possibility using probiotics prebiotics innovative products. impact fermentation process value plant-derived matrix will discussed, well technological challenges this issue. analyzes potential resulting from consumption fermented hygiene aspects examples probiotic recognized promising option deliver probiotics, paraprobiotics, prebiotics,
Язык: Английский
Процитировано
0
Carbohydrate Polymer Technologies and Applications, Год журнала: 2025, Номер unknown, С. 100798 - 100798
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
Journal of Applied Toxicology, Год журнала: 2025, Номер unknown
Опубликована: Апрель 27, 2025
ABSTRACT Gastrointestinal health is one of the fastest growing areas in food and beverage industry, as its importance to overall well‐being becoming increasingly recognized. Immunoglobulins play a key role protecting gastrointestinal tract, nonbovine sources immunoglobulins (including camel milk, which has long history consumption East Africa Asia) are increasing popularity Western countries functional foods, particularly for individuals with allergies or intolerances cow's milk. The physiological benefits consuming certain heavy‐chain from milk relate binding domains camelid single‐domain antibodies; thus, novel protein termed “immunoglobulin G (IgG) LT” (a dimer two antibody sequences) been developed use products, provide some attributed on an industrial scale. To support safety IgG LT such use, comprehensive assessment (in silico allergenicity assessment, vitro genotoxicity studies [bacterial reverse mutation test mammalian cell micronucleus test], 90‐day gavage toxicity study rats) was conducted. results demonstrate that highly unlikely pose risk allergenic cross‐reactivity, there no evidence vitro. There were article–related effects study. These data intended uses foods beverages.
Язык: Английский
Процитировано
0
Mycobiology, Год журнала: 2025, Номер 53(4), С. 379 - 392
Опубликована: Июнь 1, 2025
This investigation involved the addition of Trametes versicolor mycelium to Pleurotus ostreatus extract, which was subsequently fermented using Lactobacillus plantarum improve quality beverage. The concentration total dissolved solids (oBrix) generally diminishes with prolonged fermentation time, whereas it increases T. mycelium. pH values markedly decreased after 12 h, thereafter stabilizing 24 and 48 h fermentation, oscillating between 3.04 3.32. acid content (TAC) escalated in direct correlation ratio length, TAC spanning from 6.617 10.678 g/L at a 1.0% addition. ABTS+ antioxidant capacity ascended quantity incorporated, attaining 58.13%, 49.63%, 48.44% 12, 24, CT6, respectively. Nonetheless, this ability exhibited progressive decline over fermenting period. effectively stimulated proliferation L. WCFS1, achieving high cell density treatment supplemented 0.6% (CT4) fermentation. inhibiting harmful bacteria maximized mycelium, resulting an inhibition zone width 13.42 mm for Escherichia coli ATCC 85922 16.65 Staphylococcus aureus 25023 beverage had greatest sensory score findings revealed significant potential manufacture natural-based functional industry.
Язык: Английский
Процитировано
0
Scientific Electronic Archives, Год журнала: 2024, Номер 17(3)
Опубликована: Апрель 30, 2024
Xylans are the most abundant hemicelluloses in nature, constituting components of secondary cell wall plant cells. They polysaccharides with versatile properties, which can be used various industrial sectors. Several biological activities have been identified different xylans, such as antioxidant, antitumor, antimicrobial, emulsifying, anticoagulant, and immunomodulatory activities. Among these applications its use a prebiotic stands out, composing functional foods. form non-digestible dietary fibers that serve source energy for beneficial microorganisms, modifying intestinal microbiome bringing general improvement to health status those who consume them. The literature reports xylooligosaccharides promoters growth probiotic species Lactobacillus Bifidobacterium, addition treating dysbiosis reducing inflammation. Due their structural diversity, abundance wide range xylans valuable create products aimed at enhancing human health.
Язык: Английский
Процитировано
2
Foods, Год журнала: 2024, Номер 13(16), С. 2548 - 2548
Опубликована: Авг. 15, 2024
Probiotics are live microorganisms that, when consumed in sufficient quantities, offer numerous health benefits to the host [...].
Язык: Английский
Процитировано
1
Food Research International, Год журнала: 2024, Номер 200, С. 115492 - 115492
Опубликована: Дек. 5, 2024
Язык: Английский
Процитировано
1
International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138528 - 138528
Опубликована: Дек. 1, 2024
Язык: Английский
Процитировано
1