Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

International Journal of Molecular Sciences, Год журнала: 2022, Номер 23(4), С. 2359 - 2359

Опубликована: Фев. 21, 2022

The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts changing consumers’ demands while searching for ‘clean label’ food products, boosting the immune system, uprising resistance bacterial fungal diseases, climate change challenges. First, enzymes were used enhancing production yield with mild not hazardous applications. However, specificity, activity, origin characteristics, ratio, extraction conditions differ depending on goal. As a result, researchers gained interest in enzymes’ ability cleave specific bonds of macroelements release bioactive compounds by value creating novel derivatives extracts. extract is enriched reducing sugars, phenolic content, peptides disrupting lignocellulose releasing from cell wall cytosolic. Nonetheless, depolymerizing carbohydrates using form various saccharides lengths. latest studies show that oligosaccharides released formed high potential be slowly digestible starches (SDS) possibly labeled as prebiotics. Additionally, they excel new technological, organoleptic, physicochemical properties. Released role human animal health gut-microbiota interactions, affecting many metabolic pathways. contributed enzyme-modified extracts products functional, fermented development sustainable processes: particular, nanocellulose, nanocrystals, nanoparticles green synthesis drug delivery, wound healing, antimicrobial Even so, incorporation into processes has limitations regulated national international levels.

Язык: Английский

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Health conscious consumers and sugar confectionery: Present aspects and projections

Trends in Food Science & Technology, Год журнала: 2022, Номер 123, С. 57 - 68

Опубликована: Март 9, 2022

Язык: Английский

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Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic

Food Research International, Год журнала: 2023, Номер 173, С. 113451 - 113451

Опубликована: Сен. 11, 2023

When the COVID-19 pandemic subsided, war in Ukraine led to further disruptions consumers' daily behaviours, with rising prices for food and energy. We conducted a survey study on self-reported changes food-related consumer behaviour ten European countries compared results similar two years ago. A latent class cluster analysis distinguished five clusters showed that different types of consumers can be based how they react crisis as regards their eating habits. 19% participants reported no major changes, 32% mostly terms more price sensitivity. Among those beyond reacting higher prices, there are indications mindful deliberate choices. The already found earlier response therefore seem have been strengthened supplemented by reactions increases. present challenge industry supplying healthy sustainable at affordable prices.

Язык: Английский

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Influence of culinary skills on ultraprocessed food consumption and Mediterranean diet adherence: An integrative review

Nutrition, Год журнала: 2024, Номер 121, С. 112354 - 112354

Опубликована: Янв. 7, 2024

Язык: Английский

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Agritourism and Farms Diversification in Italy: What Have We Learnt from COVID-19?

Land, Год журнала: 2022, Номер 11(8), С. 1215 - 1215

Опубликована: Авг. 2, 2022

The COVID-19 pandemic has rapidly disrupted the household behavior in all areas and also those related to eating daily food. Research carried out shows there have been significant changes compared pre-COVID levels way consumers plan their food purchases. Based on results of empirical data emerging information such as ad hoc reports analysis academic literature, authors aim understand effect agricultural extra-agricultural activities diversified Italian farms. More specifically, due importance at a national level, focus is represented by agritourism, how they reacted challenges posed pandemic, towards which evolutionary lines are orienting themselves face next future challenges. Empirical for this study were collected through use questionnaire survey, managed research team. conducted online during summer 2021, was designed using random stratified sampling farms characterized certain heterogeneity (i.e., hospitality, processing products, renewable energy production, etc.). activity covered entire territory number responding with agritourism equal 77 (a 17.5% response rate). highlight farm dealing crisis policy implications terms support competitiveness farms, exchange knowledge, innovations among farmers that should be taken into consideration target rural development EU, regional level. At same time, sample reaction methods changing business strategies resilience activities, thus showing ability adapt.

Язык: Английский

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Examining Changes in Brand Preferences During Crisis: The Case of Ukraine

Acta academica karviniensia, Год журнала: 2025, Номер 24(2), С. 28 - 41

Опубликована: Фев. 12, 2025

Язык: Английский

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Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review

Foods, Год журнала: 2022, Номер 11(18), С. 2851 - 2851

Опубликована: Сен. 15, 2022

Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of impact lockdown (up to 30 June 2022) on preparation and meal routines, as well other food-related behaviors, capturing both favorable unfavorable environment. Themes trends are identified associations with lifestyle factors assessed. Overall, families enjoyed more time together around food, including planning meals, cooking, eating together. Eating diverse foods balanced home-cooked meals (e.g., fresh fruit vegetables) was combined overeating increased snacking high-calorie snacks, desserts, sweets), parents became permissive towards food; however, insecurity among lowest income. Adoption skills online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such bulk purchasing stockpiling non-perishable processed foods. These results an important first step recognizing how this may be affecting family environment, low-income families. Future obesity prevention treatment initiatives, but also ongoing efforts address management, feeding practices, insecurity, account for these moving forward.

Язык: Английский

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Sustainability and crisis: Shifting consumer preferences for food products under the influence of the COVID-19 pandemic in Germany

Journal of Cleaner Production, Год журнала: 2025, Номер unknown, С. 145089 - 145089

Опубликована: Фев. 1, 2025

Язык: Английский

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Exploring customer segmentation for food products with additional health benefits: A case study on iron-biofortified vegetables, functional foods, and dietary supplements

Appetite, Год журнала: 2025, Номер unknown, С. 108004 - 108004

Опубликована: Апрель 1, 2025

Язык: Английский

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Pandemic Recipes—Nutritional Values of Recipes in Legacy Media

Nutrients, Год журнала: 2025, Номер 17(11), С. 1830 - 1830

Опубликована: Май 28, 2025

Background/Objectives: Legacy media are those that existed prior to the advent of internet. have a focus on needs specific readership populations. Because this focus, they remain trusted source information for many people. During COVID-19 pandemic, these addressed readers’ recipes home food preparation. Methods: To evaluate accuracy recipe descriptions and compare their estimated nutritional value, we examined 182 extracted from 942 food- nutrition-related articles in sample magazines collected January December 2020. herbs spices enhance palatability foods, associated with healthier diet patterns, provide phytochemicals which may health benefits, also inclusion when comparing value. Results: Nutrient comparisons across groups showed identified as healthy were highest vitamin C, fiber, potassium lowest cholesterol (p < 0.01). Cocktails about half calories per serving all other recipes, substantially lower nutrients evaluated 0.01) except sugars = NS). An increase seasonings was higher levels A, calcium, potassium, iron, fiber 0.001). Recipes added sugar 0.05). Conclusions: Overall, results support hypothesis legacy healthy, well contained more spices, likely correspond guidelines.

Язык: Английский

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