The growing awareness of functional food products for imparting potential health benefits has focused on the co-encapsulation of probiotic bacteria with bioactive compounds in a single matrix. The ...co-encapsulation process with low cost and improved bioactivity is a novel approach for the development of therapeutic and nutraceutical food products.
This review focuses primarily on the advantages of co-encapsulation of probiotic bacteria with bioactive compounds such as omega-3 fatty acids, green tea extracts, curcuminoids, antioxidants from fruit juice extracts, agroindustrial co-products, prebiotics in a single delivery format by employing different technologies. The health potentials of probiotics and bioactives have been emphasized as well as the desired characteristics of the produced co-microcapsules for incorporation in the food products has been briefly discussed.
This review emphasizes that co-encapsulation of bioactive compounds and probiotic bacteria in a single product provides synergistic health benefits and enhances the bioactivity of individual components thus improve the adherence of probiotic bacteria to the intestinal wall during digestion. This process has convenience and cost advantages over microencapsulation of individual ingredients. The co-encapsulation process has also improved the storability of food products with a long term stabilization of probiotic bacteria and bioactive compounds. A future scope is to be needed to explore the release mechanism of these ingredients in a simulated animal model system along with the incorporation of co-microcapsules in the formulation of cost-effective functional food products.
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•Different co-encapsulation technologies for probiotic bacteria with bioactive compounds are discussed.•The mechanism of improved functionalities by co-encapsulating probiotic bacteria and bioactives in a single matrix has been illustrated.•The desired properties of co-microcapsules for food applications are emphasized.•The application of co-encapsulation for the development of functional food products has been explored.
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.
Life cycle thinking is increasingly seen as a key concept for ensuring a transition towards more sustainable production and consumption patterns. As food production systems and consumption patterns ...are among the leading drivers of impacts on the environment, it is important to assess and improve food-related supply chains as much as possible. Over the years, life cycle assessment has been used extensively to assess agricultural systems and food processing and manufacturing activities, and compare alternatives “from field to fork” and through to food waste management. Notwithstanding the efforts, several methodological aspects of life cycle assessment still need further improvement in order to ensure adequate and robust support for decision making in both business and policy development contexts. This paper discusses the challenges for life cycle assessment arising from the complexity of food systems, and recommends research priorities for both scientific development and improvements in practical implementation. In summary, the intrinsic variability of food production systems requires dedicated modelling approaches, including addressing issues related to: the distinction between technosphere and ecosphere; the most appropriate functional unit; the multi-functionality of biological systems; and the modelling of the emissions and how this links with life cycle impact assessment. Also, data availability and interpretation of the results are two issues requiring further attention, including how to account for consumer behaviour.
•Life cycle thinking is needed for more sustainable food supply chains.•An overview of challenges for improving the robustness of LCA results is provided.•Research needs at the modelling, inventory and impact assessment level are identified.•Complexity of food systems and supply chains requires food-tailored methods in LCA.•Capitalisation of knowledge from different disciplines is key for future development.
Objective: Many studies show factors that have a positive impact on the intention to buy food, including the presence of stamps and certified and the endorsement of celebrities, both in isolation and ...combined with other factors. When it comes to studies that analyze the effects that both factors can have on the purchasing and consumer confidence, the number of studies in the national and international literature becomes incipient. This research aimed to identify the effects of the product origin region (POR) and the Regional Celebrity Appeal (RCP) on the confidence and intention to purchase food. Design/methodology/approach: A descriptive and inferential quantitative approach was used, using experimental research as a research strategy. Findings: From the theoretical point of view, even pointing out that the presence of stamps and certificates and endorsement of celebrity exert direct influence on trust and purchase intention, the research shows that there is no interaction between these constructs when it comes to commodities, indicating that other elections should be considered. Originality/value: The results found show that even if the presence of identification of the region of origin of the product or the endorsement of celebrity congruent with the region generate an identification in the consumer towards the product, this junction is not sufficient when analyzing the intention to purchase food products in the category of commodities. Thus, the empirical look suggests that, when analyzing the confidence and intention to purchase other products, such as artisanal food products, which naturally carry a greater relationship with the region where they are produced, these results may be different, more prone to established relationships, generating greater statistical significance.
Food products have in composition the necessary substances for human body but also anti-nutritional substances fulfilling an energetic, plastic, catalytic and sensorial role. The researches conducted ...enable a new vision on the nutritional value of food products starting from the general methodology for studying the goods, meaning from the report, necessity-use value-quality. The nutritional value represents the major criteria in assessing the quality of food products being regarded as the degree of satisfaction of a consumption necessity, representing all the properties and characteristics, that offer the possibility of satisfy the explicit and implicit needs of the food products consumers. A rational optimal nutrition must respect four essential laws (quantity, quality, balance and appropriateness).
Aquatic food products are widely preferred by consumers due to their distinct flavor and exceptional nutritional value. However, their abundant protein and lipid content in these products make them ...susceptible to microbial spoilage during storage. To maintain the sensory and nutritional attributes of aquatic food products and prolong their shelf life, antimicrobial and preservation agents are commonly applied during storage. However, despite their potential hazards to human health, chemical preservatives remain the most commonly used agents in the market. Therefore, there is an urgent need to develop safer, more environmentally friendly, and more effective antibacterial preservatives. One promising option is ε-polylysine, which holds potential as a preservative for aquatic food products.
This review attempts to summarize the physicochemical properties, synthetic methods and antibacterial mechanism of ε-polylysine, and application of ε-polylysine in aquatic food products, provide a more comprehensive and specific insight. In addition, the advantages and current challenges of ε-polylysine, the potential application prospect of ε-polylysine in aquatic food products are comprehensively discussed.
ε-polylysine is a safe and eco-friendly polyamine polymer. It effectively reduces the count of spoilage bacteria and food-borne pathogens in aquatic food products, thereby preserving their favorable sensory quality and nutritional value. Given its superior biological properties and broad antibacterial spectrum, ε-polylysine is emerging as a promising candidate material for preserving aquatic food products.
•ε-polylysine as a natural antibacterial agent has received extensive attention.•This review provides a state-of-art of ε-polylysine in food preservation.•This review confirms that ε-polylysine has the extraordinary antibacterial effect of maintaining good quality.•This review reveals the great potential and commercial prospects of ε-polylysine in the future.
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•First comprehensive review on the colorimetric based sensing strategies for the rapid on-site detection of pesticides in agricultural foods.•User friendly colorimetric based portable ...devices, on-site and point-of-care strategies.•Quick access to the new horizon’s, perspectives and challenges on the colorimetric based on-site sensing strategies.•Summarized conventional approaches and challenges of pesticide residue detection.
Agricultural food crop yields have increased enormously due to the implementation of chemical pesticides; however, their excessive and uncontrolled use has led to food contamination, as well as environmental, aquatic, and agricultural pollution. Therefore, on-site monitoring of pesticide residues in agricultural food products is crucial to ensure global food and environmental safety. Conventional pesticide detection strategies are time-consuming and unsuitable for on-site or on-field detection of pesticides. Among the current approaches for field detection of pesticides, including colorimetric, non-colorimetric, electrochemical, and optical sensing strategies, colorimetric sensing strategies exhibit the most promising potential for the on-site detection of pesticide residues due to their quick detection, easy fabrication, and high selectivity and sensitivity, in addition to being readable by the naked eye. Nonetheless, although pesticide quantification methods have been extensively described in the literature, only a few studies have conducted on-site pesticide residue analyses. Therefore, this study provides a comprehensive overview of the major advances in colorimetric sensing approaches based on nanoparticle aggregation, label-free hydrogel particles, lateral flow immunoassays (LFAs), integrated digital readers, portable field detection, and paper-based sensors for the on-site detection of pesticide residues in food crops. Moreover, this review also compares the analytical performances of the aforementioned strategies and discusses the new horizons, perspectives, and challenges associated with the development of portable devices. Therefore, we believe that this review provides important insights that might serve as the basis for the fabrication of novel colorimetric sensors with applicability in materials science, environmental science, food science, nanoscience, and biotechnology.
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