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•A variety of approaches for the extraction of lipids from microalgae were reviewed.•The bioactivity of microalgae lipids is summarized.•Innovative techniques have advantages in ...improving yield and reducing pollution.
Microalgae, as a photosynthetic autotrophic organism, contain a variety of bioactive compounds, including lipids, proteins, polysaccharides, which have been applied in food, medicine, and fuel industries, among others. Microalgae are considered a good source of marine lipids due to their high content in unsaturated fatty acid (UFA) and can be used as a supplement/replacement for fish-based oil. The high concentration of docosahexaenoic (DHA) and eicosapentaenoic acids (EPA) in microalgae lipids, results in important physiological functions, such as antibacterial, anti-inflammatory, and immune regulation, being also a prerequisite for its development and application. In this paper, a variety of approaches for the extraction of lipids from microalgae were reviewed, including classical and innovative approaches, being the advantages and disadvantages of these methods emphasized. Further, the effects of microalgae lipids as high value bioactive compounds in human health and their use for several applications are dealt with, aiming using green(er) and effective methods to extract lipids from microalgae, as well as develop and extend their application potential.
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application ...of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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•Food preservation aspects, from the beginning with heat and cold storage discussed•The concept of hurdle technologies described•A historical review of emerging technologies over the 21st century is presented.
Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, ...these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented. Next, a special focus is given to the chemical characterization and bioactivities (namely antioxidant and antimicrobial properties) of several FVB. Lastly, an in-depth review with recent studies (briefly compiled) about the incorporation of fruit and vegetable processing wastes in animal, dairy, beverages, and bakery products, among others is provided.
Potatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to ...be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying process, are considered desirable, but others are harmful to human health and, thereby the main challenge is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes.
In this review, the origin, economic importance, morphology and composition of potato tubers are presented. Afterwards, some factors affecting potato tuber quality, not only for human consumption, but also for further processing are addressed. Then, potato processing is discussed with a focus on the frying process, including the textural, chemical and nutritional changes induced by frying and the main characteristics affecting the quality of fried potato products. Finally, a special focus is given to the novel emerging non-thermal technologies and a brief review of their effects on potato tuber and fried potato quality is provided.
Irradiation, cold plasma, ultrasounds, pulsed electric fields and high pressure processing are innovative non-thermal technologies with potential to be an alternative for the traditional treatments of potato tubers and to be applied as a frying pre-treatment, improving time and energy for slicing and cooking, and creating improved and healthier fried potatoes. Further studies are needed to better understand the subjacent biochemical mechanisms.
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•Factors affecting the potato tuber quality for consumption and processing are presented.•Potato tuber quality is affected by diseases, greening, sprouting, oxidative browning, and cold sweetening.•Irradiation, cold plasma, ultrasound, PEF and HPP can improve potato tuber quality.•The textural, chemical and nutritional changes induced by frying are described.•Ultrasound and PEF (prior to frying) decrease reducing sugars, oil and acrylamide content in fried potatoes.
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have ...been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels, since the aim is microbial growth and fermentation under these stress conditions. During these sub-lethal conditions, microbial strains develop specific genetic, physiologic and metabolic stress responses, possibly leading to fermentation products and processes with novel characteristics. In some cases, these modifications can represent considerable improvements, such as increased yields, productivities and fermentation rates, lower accumulation of by-products and/or production of different compounds. Although several studies report the successful application of these technologies during the fermentation processes, information on this subject is still scarce and poorly understood. For that reason, the present review paper intends to assemble and discuss the main findings reported in the literature to date, and aims to stimulate interest and encourage further developments in this field.
Plant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly ...politics, “green” and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify protein structure and therefore their function, opening interesting possibilities for the design of functional food systems. However, these innovations must also include nutritional and health/wellness aspects, such as the interaction with other food components, and the behavior in the gastrointestinal tract (digestibility and bioavailability).
This review addresses the most promising technological-functional attributes of plant proteins, as well as considerations and strategies needed for the development of innovative food systems. New insights will also be provided on how emerging processing technologies such as ohmic heating and high pressure processing can affect the behavior of proteins. The processing effects in proteins’ structure and in their technological-functional properties and ultimately in the biofunctional and nutritional aspects of foods made therefrom will be critically discussed.
Fundamental research regarding the relationship between structural modifications and functionality of more conventional proteins is still required. Furthermore, additional research is necessary on proteins from less studied sources, highlighting those displaying both functional and quality parameters of interest. Emergent processing technologies can help guaranteeing the quality and preservation of foods, as well as act as effective tools to develop technological-functional attributes of food proteins ensuring nutritional and health/wellness aspects.
•Recent developments of alternative processing on plant proteins are discussed.•Plant proteins display promising techno-functional attribute.•Structure and conformation of plant proteins could be modified by OH and HPP.•OH and HPP can be potentially used to modulate plant proteins functionality.•The design of plant protein-based food must consider nutritional and health aspects.
Role of Honey in Advanced Wound Care Scepankova, Hana; Combarros-Fuertes, Patricia; Fresno, José María ...
Molecules (Basel, Switzerland),
08/2021, Volume:
26, Issue:
16
Journal Article
Peer reviewed
Open access
Honey is a natural product rich in several phenolic compounds, enzymes, and sugars with antioxidant, anticarcinogenic, anti-inflammatory, and antimicrobial potential. Indeed, the development of ...honey-based adhesives for wound care and other biomedical applications are topics being widely investigated over the years. Some of the advantages of the use of honey for wound-healing solutions are the acceleration of dermal repair and epithelialization, angiogenesis promotion, immune response promotion and the reduction in healing-related infections with pathogenic microorganisms. This paper reviews the main role of honey on the development of wound-healing-based applications, the main compounds responsible for the healing capacity, how the honey origin can influence the healing properties, also highlighting promising results in in vitro and in vivo trials. The challenges in the use of honey for wound healing are also covered and discussed. The delivery methodology (direct application, incorporated in fibrous membranes and hydrogels) is also presented and discussed.
Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct ...identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds.
This review aims at providing specialists in food science and industry with the fundamentals of ESR spectroscopy, typical radicals present in foods and their sources, ESR modalities, and detailed account for the use of the technology for evaluation of the physicochemical and nutritional properties of foods. Examples illustrating ESR applications for the evaluation of the effects of innovative and emerging technologies (ionizing radiation, high pressures, pulsed electric fields, cold plasma and ultrasonication) are discussed.
ESR can be used for the identification/quantification of free radicals in foods, for spin-label oximetry, estimation of free radical scavenging, food stability, and chelating activity, with particular interest for food processed using innovative technologies, with the main advantages of its high sensitivity, specificity, and low amounts of sample needed and nowadays many types of ESR instruments are commercially available. However, due to the different nature of foods, the development of novel ESR techniques and methods of analysis specially designed to study foods is of great interest in the future.
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•Electron spin resonance (ESR) as a tool to identify/quantify free radicals in foods.•ESR as a novel analytical possibility to evaluate potential food toxicity.•Physicochemical and nutritional properties of food can be accessed by ESR.•ESR can be used to evaluate the effect of novel food processing technologies.•ESR is a robust and non-invasive technology for food analysis.
Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in food industry. PEF technology is therefore a valuable tool that can improve ...functionality, extractability, and recovery of nutritionally valuable compounds as well as the bioavailability of micronutrients and components in a diverse variety of foods. Additionally, other studies have shown the potential of PEF treatments to reduce food processing contaminants and pesticides. This opens the doors to new PEF applications in the food industry. This review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes. The impact of PEF on different products of biological origin including plant tissues, suspension of cells, by-products and wastes will be analyzed in detail. In addition, recent examples of PEF-assisted biorefinery application will be presented, and finally, the main aspects of PEF-assisted cold pasteurization of liquid foods will also be described.
•PEF potential to develop energy efficient and environmentally friendly processes•PEF is a useful tool to improve extractability, and bioavailability of bioactives.•PEF ability to decrease drying temperature•PEF potential to reduce freezing time•PEF ability to reduce formation of processing contaminants and pesticides
Extraction is the first step for isolation and purification of interesting bioactive compounds, by mixing of the plant material with an adequate solvent. Those bioactive compounds are, usually, ...secondary metabolites, such as phenolic acids and flavonoids which are present in closed insoluble structures, making its extraction a challenge. There are many different traditional extraction methods, such as Soxhlet, heat reflux, and maceration. Nevertheless, due to several disadvantages, they are being replaced by new methods, using emergent technologies, such as high hydrostatic pressure, ultrasounds, pulsed electric fields, and supercritical fluids. The use of novel technologies allows enhancing mass transfer rates, increasing cell permeability as well as increasing secondary metabolite diffusion, leading to higher extraction yields, fewer impurities on the final extract, extractions at room temperature with thermo-sensitive structures preservation, use of different non-organic solvents, low energy consumption, short operation time, and have no significant or lower effect on the structure of bioactive compounds. This paper aims to review the effect of the main emergent extraction technologies (high hydrostatic pressure, pulsed electric fields, ultrasounds, and supercritical fluid assisted) on the individual profile of bioactive compounds from plant material.
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•Conventional extractions methods present several disadvantages.•Non-thermal technologies are in development to enhance the extraction process.•These new methods are more efficient for bioactive compounds extraction.•Non-thermal extraction technologies allow to preserve heat-labile compounds.
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