Showing papers in "Food Reviews International in 2010"
TL;DR: Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates; it is a functional food ingredient that provides unique combination of technological properties as discussed by the authors.
Abstract: Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates; it is a functional food ingredient that provides unique combination of technological properties. Furthermore, it provides nutritional benefits, which results in better health and attenuation of the risk of many diseases. Inulin has neutral taste, is colorless, and thereby only minimally influences the organoleptic characteristics of product. The high solubility of inulin enables it to be fortified in dairy products such as milk drinks, yogurt, cheeses, and desserts. The ability of inulin to form cream when sheared in skim milk provides good mouth feel to the food to which it is incorporated. In lieu of this, it is also used as a fat replacer. Several animal and human studies have shown inulin to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and decreasing risk of osteoporosis by increasing calcium absorption. Inulin is also fo...
151 citations
TL;DR: It is important to know the amount present in different diets and its bioavailability, followed by clinical trials and investigations, if researchers are to use it as an chemo-preventive and chemotherapeutic agent against various deleterious degenerative diseases.
Abstract: Phytochemicals have received a considerable attention in the present day world. Epidemiological studies have established that phytochemicals contribute more qualitatively to the total antioxidant activity of foods than nutrient antioxidants like vitamin C and vitamin E. Among polyphenols, quercetin constitutes the main flavonoid in our daily diet being particularly abundant in onions and apples. Since the realization that many folk medicines in use contain flavonoids, interest in this class of compounds has intensified. Quercetin acts as a strong reducing agent, which together with other dietary reductants such as vitamin C, vitamin E, and carotenoids protect body tissue against oxidative stress. Recent reports suggest that quercetin as antioxidant improves normal cell survival and as pro-oxidant induces apoptosis in cancerous cells whereby prevents tumor proliferation. Among other important properties like modulation of genes related to cell cycle, signal transduction, and xenobiotic metabolism, querceti...
107 citations
TL;DR: Progress made in the utilization of Cassava for food; challenges, process and raw material development issues and improvement achieved in nutritional delivery of cassava foods are discussed.
Abstract: Cassava (Manihot esculenta Cranz and/or Manihot utillisima Phol) has been processed into food products worldwide for several hundred years. The traditional methods of processing cassava roots into food have been adapted to suit the attributes of the plant such as root yield, spoilage, cyanide content, nutrient content, and process-ability. With increasing population, increasing demand of consumers for better quality foods and increasing new uses for cassava, indigenous methods of cultivation and processing of cassava have been transformed by modern scientific knowledge for use in industrial operations. Cassava is basically made into fermented and unfermented products. Fermented products include cassava bread, fermented cassava flour, fermented starch, fufu, lafun, akyeke (or attieke), agbelima, and gari, whereas the unfermented products include tapioca, cassava chips and pellets, unfermented cassava flour and starch. New food uses of cassava include as flour in gluten free or gluten-reduced products (e.g....
98 citations
TL;DR: Methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its health-related aspects are reviewed.
Abstract: Beer is a universally popular beverage, consumed worldwide. Recently, the beer market is witnessing a significant increase in the consumption of low- and non-alcoholic beer. This is mainly due to health reasons, safety reasons in the workplace or on the roads, and strict social regulations. Also, there are countries where alcohol consumption is completely forbidden by law. Consumers in such conditions are willing to consume products as close as possible to the conventional types, from a sensory point of view (especially flavor characteristics). However, non-alcoholic beer suffers from artificial and dull flavor as well as improper body and foaming properties. Therefore, production of alcohol-free beer with satisfactory organoleptic characteristics that can be compared with conventional beers has recently given rise to increased technological and economic interest. In this article, methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its ...
91 citations
TL;DR: Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and now its unique characteristics are attracting more and more consumers worldwide as mentioned in this paper, and the formation of the distinct aroma of OOLong tea depends largely on the decomposition of lipids and carotenoids.
Abstract: Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and now its unique characteristics are attracting more and more consumers worldwide. The formation of Oolong tea's special quality is attributed to the proper processing of the fresh tea leaf. The quality of Oolong tea can be evaluated by aroma, flavor, color, and appearance with aroma and flavor being the two most important quality indices. The formation of the distinct aroma of Oolong tea depends largely on the decomposition of lipids and carotenoids. However, other compounds that can be hydrolyzed and/or oxidized also contribute to Oolong tea's special aroma. During the processing of Oolong tea, some major flavor compounds are formed by the oxidation of catechins, amino acids, and sugars. The flavor of Oolong tea is complex due to the interaction of many different flavor compounds. Oolong tea exhibits antioxidant, anticancer, antiobesity, prevention of atherosclerosis and heart disease, antidiabetes, and antiallergic effec...
89 citations
TL;DR: The importance of olive leaves is briefly given, the composition of olive Leaves, main phenolics in olive leaves and their health effects are described, and the future of Olive leaves for the food industry is discussed.
Abstract: Since phenolic compounds have been known as strong antioxidants, studies on olive leaves have attracted the investigators due to the richness of phenolic compounds in olive leaves. Recently, olive leaves are used in medicine, cosmetics, and in pharmaceutical products. It has a high potential for industrial exploitation in the food industry. In this study, the importance of olive leaves is briefly given, the composition of olive leaves, main phenolics in olive leaves and their health effects are described. Studies conducted on technological usage of olive leaves are reviewed. The future of olive leaves for the food industry is discussed. It is expected that this study will be beneficial to academic and industrial researchers interested in antioxidants, food additives, functional foods, and olive leaves.
84 citations
TL;DR: In the case of meat and meat articles, adulterations refer not only to the replacement of ingredients but also to inappropriate information concerning the origin of raw materials as mentioned in this paper, where adulterated food can be defined as food incompatible with the declaration of the seller.
Abstract: Adulterated food can be defined as food incompatible with the declaration of the seller. In the case of meat and meat articles, adulterations refer not only to the replacement of ingredients but also to inappropriate information concerning the origin of raw materials. Methods aiming at investigating meat and meat product authenticity may be based either on the analysis of protein composition or on the analysis of nucleic acids. At the present time, meat and meat product authenticity investigations based on protein analysis employ electrophoretic, enzymic, and chromatographic methods, sometimes supported by the mass spectrometry technique. On the other hand, species identification is often based on polymerase chain reaction (PCR). Biochips present a promising technology.
71 citations
TL;DR: This article overviews the history of description of L. plantarum and biochemical properties, methods for identification and applications in food production, and used as a starter culture in various food fermentation processes contributing to the organoleptic properties, flavour, and texture.
Abstract: Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive microorganism, with rod morphology, occurring singly or grouped in short chains. This species has well accepted GRAS status and numerous strains of L. plantarum have been isolated from different ecological niches including meat, fish, fruits, vegetables, milk, and cereal products. L. plantarum has been used as a starter culture in various food fermentation processes contributing to the organoleptic properties, flavour, and texture. Due to production of lactic acid and other antimicrobial compounds, L. plantarum also contributes to the safety of the final products. In this article, we overview the history of description of L. plantarum and biochemical properties, methods for identification and applications in food production.
66 citations
TL;DR: In this article, a review summarises the developments in finding appropriate alternative technologies to replace SO2 fumigation, including Na2S2O5 impregnated pads, which showed promising control of decay and color retention.
Abstract: Litchi fruit quality is determined by chemical parameters, color, fruit composition (vitamins and minerals) and aroma volatiles. Globally there are growing concerns regarding the use of “sulfiting” agents in fresh fruits and vegetables. Consequently, new restrictive U.S. Food and Drug Administration regulations require its declaration. Sulfur dioxide (SO2), used as a fumigant for litchi, has been officially defined as a pesticide. Detectable levels must be ≤ 10 ppm as specified by the EU. Although an alternative sulfiting agent, Na2S2O5 impregnated pads, showed promising control of decay and color retention, its usage is sometimes limited since the active concentration depends on the type of cultivar. This review summarises the developments in finding appropriate alternative technologies to replace SO2 fumigation.
49 citations
TL;DR: The production, functionalities, and mode of action of bioactive milk peptides as well as latest peptide products and ingredients are reviewed.
Abstract: Bioactive peptides can be defined as protein fragments with potential biological activities. Milk proteins are precursors of many different biologically active peptides. Bioactive peptides from milk proteins are considered potential modulators of various regulatory processes in the body. They mediate physiological functions in cardiovascular, nervous, gastro intestinal and immune systems. The functional significance of bioactivities depends on peptide fragment. Bioactive peptides encrypted in major milk proteins are latent within the sequence of the parent protein molecule. They can be liberated by (i) gastro intestinal digestion of milk, (ii) fermentation of milk with proteolytic starter cultures, and (iii) hydrolysis by proteolytic enzymes. In relation to their mode of action, bioactive peptides may reach target sites at the luminal side of intestinal tract, or after absorption, in peripheral organs. The production, functionalities, and mode of action of bioactive milk peptides as well as latest peptide...
44 citations
TL;DR: Sesame seeds and its antioxidants may be a potent natural agent with both therapeutic applications and use in preventing human illness such as neurodegenerative disease.
Abstract: Sesame (Sesamum indicum L.) is one of the most important oilseed crops, having seeds and its edible oil that are highly valued as a traditional food. Many studies have examined the health value of sesame seeds and oil. Among the bioactive components in sesame seeds, lignans and tocopherols have been identified as the major antioxidants responsible for the resistant oxidative deterioration of sesame seeds and oil. These same antioxidants have been reported to have protective effects against human disease such as neurodegenerative disease. This review summarizes the chemical properties of lignans including lipid-soluble lignans, lignan glucosides and tocopherols, and their bioactivities such as antioxidativity and neuroprotection. We also review the biosynthesis of lignan in sesame seeds and transformation of lignans during food processing in sesame oil. Sesame seeds and its antioxidants may be a potent natural agent with both therapeutic applications and use in preventing human illness such as neurodegener...
TL;DR: The Turkish raki is a type of traditional aniseed spirit produced by double distillation with anisum of only suma or suma and agricultural based ethanol mixture in different areas of Turkey as discussed by the authors.
Abstract: Aniseed spirits are produced by the distillation of pressed fermented grapes, dregs and other fermented raw materials, flavored with aniseed (Pimpinella anisum L), fennel (Foeniculum vulgare) and/or some other plants. All round the Mediterranean basin, there are other similar aniseed spirit drinks such as pastis (France), anesone (Spain), sambuca (Italy), zebib (Egypt), and arak (Syria). However, there are some differences between the production processes of these spirits and their traditional use in Mediterranean culinary cultures. Raki and ouzo appear to be more similar than the others, just like brothers from the two shores of the Aegean Sea. Turkish raki is a type of traditional aniseed spirit produced by double distillation with aniseed (Pimpinella anisum) of only suma or suma and agricultural based ethanol mixture in different areas of Turkey. Ouzo can be defined as a distillation product of a mixture consisting of ethanol, anise, and other flavorful seeds, with sugar. The amounts and the repartitio...
TL;DR: The aim of this article is to review published plant sources of different fructooligosaccharide types and production mechanisms, since the properties depend on the molecular structure.
Abstract: Fructooligosaccharides are the most studied prebiotics. They are fructose oligomers linked to glucose and/or fructose molecules that contain up to ten sugar moieties. Fructooligosaccharides have both functional (physiologically beneficial to health) and technological properties. The aim of this article is to review published plant sources of different fructooligosaccharide types and production mechanisms, since the properties depend on the molecular structure. Fructooligosaccharide metabolizing enzymes, sources of specific fructooligosaccharide isomers and factors affecting their profiles reported in the plant species are also included.
TL;DR: In this paper, the effects of γ-radiation and heat treatment on some constituents and antioxidant properties of culinary herbs and spices are reviewed, and the results of antioxidant testing assays are sometimes contradictory in observed effect or trends.
Abstract: Besides the positive effects, γ-irradiation and heat treatment of foods usually lead to changes in their structure or composition, thus influencing their quality. In view of the fact that herbs and spices are important source of antioxidants in a human diet, any kind of treatment can have an impact on their antioxidant status, as well. In this contribution, we review the effects of γ-radiation and heat treatment on some constituents and antioxidant properties of culinary herbs and spices. Both methods of treatment result in some common qualitative changes in herbs and spices, mostly in the content of polyphenols or volatile components. The results of antioxidant testing assays are sometimes contradictory in observed effect or trends, in dependence on the manner of treatment and character of spice matrix. Based on this review, the effects of γ-radiation or heat processing on antioxidants, or the vitamin content in herbs and spices is still lacking, which makes the direct assessment of the effect of treatme...
TL;DR: In this paper, the morphology and size of air cells in ice cream were analyzed using scanning electron microscopy and transmission electron microscopes. But the results were limited to a single sample.
Abstract: Ice cream has been studied from ingredients to process conditions, ice crystal formation to ice crystal growth, and ingredient selection to eating quality. One of the key aspects of ice cream is air cells, as formation and acceptance of ice cream rely on foam production and stabilization. Air cells in ice cream provide a unique structure that governs many of this product's keeping and eating qualities. The air cells are dependent upon ice cream mix composition (fat, protein, and surface active ingredients) as well as processing conditions (freezer shear force, hardening time, and storage temperatures). Optical, low-temperature scanning electron microscopy and transmission electron microscopy are applied to observe the morphology and size of air cells in ice cream. Air cells are crucial in forming the product and for eating quality and enjoyment.
TL;DR: A review on the possibilities of using Pandanus amaryllifolius leaves in food and nonfood industries with particular reference to its aroma component is presented in this article, where the major aromatic compound, 2-acetyl-1-pyrroline, has commercial significance as a flavor constituent that imparts the characteristic aroma of scented rice varieties such as basmati rice in India and in several Asian rice varieties.
Abstract: The leaves of Pandanus amaryllifolius Roxb. are widely used for flavoring food items. Extensive work has been done on agro parameters and propagation techniques as well as isolation and identification of the important chemical constituents such as volatile compounds, proteins, alkaloids and flavonoids. This review focuses on the possibilities of using the leaves in food and nonfood industries with particular reference to its aroma component. The major aromatic compound, 2-acetyl-1-pyrroline, has commercial significance as a flavor constituent that imparts the characteristic aroma of scented rice varieties such as basmati rice in India and in several Asian rice varieties. The compound can be added to nonaromatic rice varieties and other food formulations. The location and concentration of 2-acetyl-1-pyrroline in both Pandanus amaryllifolius and aromatic rice has been studied, as has the feasibility of extraction of 2-acetyl-1-pyrroline using different methodologies. The different methods for processing and...
TL;DR: Future advances through effective dietary diversification and various means of food fortification will be required before periodic supplementation can be phased down as a major population strategy for controlling vitamin A deficiency, according to a broader understanding of the public health implications of VAD.
Abstract: A quarter of century has passed since FRI published its first comprehensive review on vitamin A deficiency (VAD) and its prevention. At the time, the major impetus to prevent VAD was to reduce xerophthalmia in preschool children. Today, we have a broader understanding of the public health implications of VAD, with disorders including xerophthalmia, mortality, severe infection, and anemia in preschool children and pregnant women. While deficiency affects most developing countries, nearly half of all deficient children and women live in Southern Asia. Prevention has made substantial strides. High potency vitamin A supplementation (with 200,000 IU) remains a prophylactic mainstay, delivered through fixed facilities, enhanced outreach activities, and national child health day campaigns twice annually. Surprisingly, the costs of semi-annual delivery of vitamin A have changed little over the years, with new cost estimates remaining comparable to earlier figures of US ∼$0.50 per child per year. Emerging is the p...
TL;DR: As the organosulfur compounds may work synergistically, it is of significance to investigate the potential effects of the commercially available garlic products (garlic oil, garlic powder, etc) at lower doses.
Abstract: Cytochrome P450 enzymes are responsible for the biotransformation and elimination of numerous xenobiotics, while they can also metabolically activate potential toxicants. As such, proper modulation on CYP450s provides a possible way to block chemical-induced toxicity. The biological benefits of garlic have been extensively studied, and the chemoprotective effects have been disclosed by using different garlic preparations including intermixtures as well as single components, in which the regulation on CYP450s (especially the inhibition of CYP2E1) is believed to be, at least partially, responsible for the chemoprotection. However, a number of studies also indicate the activation of several CYP450s (CYP3A, 2B and 1A1/2). As such, the concomitant use of the garlic products with some clinical drugs is questioned. Since most of the current data are obtained from experimental studies and the doses used are quite high, it is important to investigate the potential effects of garlic ingredients at lower doses. In a...
TL;DR: This review highlights some of the plants being commonly used in India for their hypoglycaemic effects and explores a limited number of these plants have been explored and scientifically validated for theirhypoglycemic effect.
Abstract: Diabetes mellitus (DM), a clinical manifestation characterized by chronic hyperglycaemia, is often ascribed to either a defect in insulin secretion, insulin resistance or both. Ayurveda (Indian Traditional Medicinal System) have shown promising results in the treatment of diabetes using various plants and herbs with negligible side effects and cost effective treatment. However, only a limited number of these plants have been explored and scientifically validated for their hypoglycemic effect. This review highlights some of the plants being commonly used in India for their hypoglycaemic effects.