Journal ArticleDOI
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
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TLDR
An integration of multiple interlinked disciplines and between academia and food companies to elucidate the health-promoting properties of foods and extracts is proposed and a multidimensional team to develop new functional foods is proposed.Abstract:
Background Much research has been conducted to attest that different food and herbal extracts display functional properties in humans when consumed regularly as part of a balanced diet. However, most studies only relate one or some in vitro and/or in vivo functionalities of these extracts, without performing clinical trials to attest the alleged functionality. For instance, while some studies focus on the existence of statistical correlation between antioxidant activity and antidiabetic properties and the phenolic composition of a certain herb, others aim to assess the effects of different extraction methods ( i.e., pulsed electric fields, ultrasound, and supercritical fluid extraction) on some selected in vitro functional properties. Scope and approach Although these studies are essential for a better understanding of the extracts and foods consumed worldwide, they lack depth and, principally, practical application on consumer's health and well-being. In this scenario, in this article we propose an integration of multiple interlinked disciplines and between academia and food companies to elucidate the health-promoting properties of foods and extracts. In addition, we discuss and propose a multidimensional team to develop new functional foods. Key findings and conclusions Researchers should perform a wide variety of in vitro and in vivo tests to determine the toxicological effects, therapeutic dosage and to assess the physicochemical, chemical, and sensory properties of a developed food before stating its functionality. Complementarily, food scientists should never develop and attest in vivo functionality alone; rather, a highly active interconnection with related fields is required.read more
Citations
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Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Daniel Granato,Jânio Sousa Santos,Graziela Bragueto Escher,Bruno Luís Ferreira,Rubén M. Maggio +4 more
TL;DR: Principal component analysis (PCA) and hierarchical cluster analysis (HCA) are criticized as their indiscriminate use to assess the association between bioactive compounds and in vitro functional properties is criticized.
Journal ArticleDOI
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić,Antonela Ninčević Grassino,Zhenzhou Zhu,Francisco J. Barba,Mladen Brnčić,Suzana Rimac Brnčić +5 more
TL;DR: In this article, a review of pectin extraction from food waste and by-products is presented, focusing on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction).
Journal ArticleDOI
Berries extracts as natural antioxidants in meat products: A review.
José M. Lorenzo,Mirian Pateiro,Rubén Domínguez,Francisco J. Barba,Predrag Putnik,Danijela Bursać Kovačević,Avi Shpigelman,Daniel Granato,Daniel Franco +8 more
TL;DR: Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products, since meats are highly susceptible to oxidation.
Journal ArticleDOI
Active packaging films with natural antioxidants to be used in meat industry: A review
Rubén Domínguez,Francisco J. Barba,Belén Gómez,Predrag Putnik,Danijela Bursać Kovačević,Mirian Pateiro,Eva M. Santos,José M. Lorenzo +7 more
TL;DR: The use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry are given.
Journal ArticleDOI
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
TL;DR: Compared with micro-sized carriers, nanocapsules based on lipid formulations provide more surface area and have the potential to enhance solubility, improve bioavailability, and ameliorate controlled release of the nano-encapsulated phenolic compounds.
References
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Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba,Oleksii Parniakov,Sofia Pereira,Artur Wiktor,Nabil Grimi,Nadia Boussetta,Jorge A. Saraiva,Javier Raso,Olga Martín-Belloso,Dorota Witrowa-Rajchert,Nikolai Lebovka,Eugène Vorobiev +11 more
TL;DR: In this paper, a 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.
Journal ArticleDOI
Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell-Capella,Magdalena Buniowska,Francisco J. Barba,María J. Esteve,Ana Frígola +4 more
TL;DR: Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bio accessibility of bioactive compounds.