Journal of Food Measurement & Characterization, Год журнала: 2023, Номер 18(3), С. 1627 - 1649
Опубликована: Дек. 13, 2023
Язык: Английский
Global Challenges, Год журнала: 2023, Номер 7(4)
Опубликована: Фев. 21, 2023
Over the course of last several decades, nanotechnology has garnered a growing amount attention as potentially valuable technology that significantly impacted food industry. Nanotechnology helps in enhancing properties materials and structures are used various fields such agriculture, food, pharmacy, so on. Applications market have included encapsulation distribution to specific locations, improvement flavor, introduction antibacterial nanoparticles into betterment prolonged storage, detection pollutants, enhanced storage facilities, locating, identifying, well consumer awareness. Labeling goods with nano barcodes ensure their security may also be track distribution. This review article presents discussion about current advances along its applications field food-tech, packaging, security, life products, etc. A detailed description is provided synthesis routes nanomaterials, is, chemical, physical, biological methods. rapidly improving packaging future holds great opportunities for more enhancement via development new nanomaterials nanosensors.
Язык: Английский
Процитировано
85
Environmental Chemistry Letters, Год журнала: 2022, Номер 21(1), С. 539 - 559
Опубликована: Сен. 23, 2022
Язык: Английский
Процитировано
43
Food Science & Nutrition, Год журнала: 2023, Номер 11(6), С. 2471 - 2482
Опубликована: Фев. 28, 2023
Abstract Polyunsaturated fatty acids may be derived from a variety of sources and could incorporated into balanced diet. They protect against wide range illnesses, including cancer osteoarthritis autoimmune problems. The PUFAs, ω‐6, ω‐3 acids, which are found in both the marine terrestrial environments, given special attention. primary goal is to evaluate significant research papers relation human health risks benefits ω‐6 acid dietary resources. This review article highlights types factors affecting stability polyunsaturated methods used for mitigation oxidative stability, future perspectives detail.
Язык: Английский
Процитировано
29
Biochemistry Research International, Год журнала: 2022, Номер 2022, С. 1 - 9
Опубликована: Окт. 21, 2022
Natto, a traditional soy food fermented by Bacillus subtilis, is made steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting sit for an incubation period. Natto soya has grown popular because of its nutritional importance health advantages. As result, farmers have more opportunities, thanks to natto market. For market remain stable grow, improved cultivars enhanced quality traits are essential. Natto’s high-quality attributes influenced bacteria strain, processing parameters, variety. specific flavor aroma slimy, sticky consistency. possesses various therapeutic potentials contains range essential nutrients bioactive compounds, i.e., nattokinase, isoflavone, γ-polyglutamic acid, vitamin K2, biogenic amines. Bacterial species, conditions, determine characteristics natto. higher in menaquinone-7 100 times than most cheeses. The present review highlights production technology, microbiology, composition,
Язык: Английский
Процитировано
37
Environmental Research, Год журнала: 2023, Номер 240, С. 117450 - 117450
Опубликована: Окт. 22, 2023
Язык: Английский
Процитировано
17
Nutrients, Год журнала: 2024, Номер 16(14), С. 2323 - 2323
Опубликована: Июль 19, 2024
Chronic diseases have emerged as a formidable global health concern, with their prevalence steadily rising over the years. Several approaches to addressing these concerns include use of medications, which are often expensive, contain synthetic chemical substances, and reported adverse effects. The foods, especially proteins, an alternative approach chronic by treating managing is increasing. This review evaluates intriguing role food proteins in mitigating improving our understanding therapeutic potential different protein types, including those derived from legumes, nuts, seeds, dairy, fish, numerous other sources. They been offer promising avenues for diseases, cardiovascular diabetes, inflammation, weight management, bone health, glycemic control, muscle preservation, many benefits. Although exact mechanisms actions still not properly elucidated, it is, however, understood that exert health-beneficial effects unique nutritional bioactive profiles, peptides amino acids. Practical applications also discussed, dietary interventions tailored towards incorporating protein-rich foods development functional disease prevention management. Food combating can turn around public practices.
Язык: Английский
Процитировано
8
Food Bioengineering, Год журнала: 2024, Номер 3(1), С. 126 - 147
Опубликована: Март 1, 2024
Abstract The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into intricate connections between probiotics, gut microbiome development, their impact on disorders. Biotics, live microorganisms with proven benefits, have emerged as promising intervention, critical developmental stages. Administering specific probiotic strains ( Lactobacillus species Bifidobacterium ) in infancy has shown promise preventing alleviating disorders, implications for well‐being. bidirectional communication along axis underscores potential probiotics influencing outcomes, ranging from anxiety to neurodevelopmental Additionally, this explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed preparing probiotic‐based foods, ensuring viability targeted release gastrointestinal tract.
Язык: Английский
Процитировано
7
Journal of Food Processing and Preservation, Год журнала: 2022, Номер 46(7)
Опубликована: Апрель 24, 2022
Probiotics are becoming popular in dairy and non-dairy matrices owing to their symbiotic effects on the human gut. However, maintaining viability stability of probiotics at therapeutic level is a great challenge for manufacturers. Encapsulation technology getting attention maintain target delivery sensitive ingredients food pharmaceutical industry. encapsulated by using different economical biomaterials augment under stressed conditions materials. with these retains recommended number product as well provides barrier against hostile gastrointestinal passage. Adaptation encapsulation beverage sector will be way forward development range functional foods. The current review focuses encapsulation, types material, suitability Practical applications Probiotic application food, an animal feed increasing across globe numerous benefits. industry largest has promising probiotic potential. challenges can addressed polymer-based wall
Язык: Английский
Процитировано
26
Food Control, Год журнала: 2023, Номер 150, С. 109767 - 109767
Опубликована: Март 31, 2023
Язык: Английский
Процитировано
15
Food Chemistry, Год журнала: 2022, Номер 402, С. 134328 - 134328
Опубликована: Сен. 19, 2022
Язык: Английский
Процитировано
20