•Journal•ISSN: 1947-6337
Cyta-journal of Food
Taylor & Francis
About: Cyta-journal of Food is an academic journal published by Taylor & Francis. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 1947-6337. It is also open access. Over the lifetime, 1210 publications have been published receiving 14588 citations. The journal is also known as: Journal of food & C y TA.
Topics: Chemistry, Biology, Starch, Fermentation, DPPH
Papers published on a yearly basis
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TL;DR: Starch is composed of amylose and amylopectin and deposited as granules of different sizes and shapes with semi-crystalline and amorphous concentric layers that show the "maltese cross" as mentioned in this paper.
Abstract: Starch is composed of amylose and amylopectin and deposited as granules of different sizes and shapes with semi-crystalline and amorphous concentric layers that show the ‘maltese cross’. Starches f...
220 citations
TL;DR: In this paper, a review of recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes, is presented, which can reduce or eliminate the use of toxic solvents and thus preserve the natural environment and its resources.
Abstract: Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes.
163 citations
TL;DR: This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process.
Abstract: Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.
154 citations
TL;DR: Kombucha is a healthy beverage which is the final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts as discussed by the authors, which is a combination of yeast and acid bacteria.
Abstract: Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemic...
99 citations
TL;DR: The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms.
Abstract: Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir’s distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.
99 citations