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Wang Y, Xin M, Li Z, Zang Z, Cui H, Li D, Tian J, Li B. Food-Oral Processing: Current Progress, Future Directions, and Challenges. J Agric Food Chem 2024. [PMID: 38686629 DOI: 10.1021/acs.jafc.4c01331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.
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Affiliation(s)
- Yumeng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Meili Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
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Brennan CS. Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods. Foods 2024; 13:427. [PMID: 38338562 PMCID: PMC10855700 DOI: 10.3390/foods13030427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4-5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.
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Musachio EAS, Pires RG, Fernandes EJ, Andrade S, Meichtry LB, Janner DE, Meira GM, Ribeiro EE, Barbisan F, Cruz IBMD, Prigol M. The Amazonian Camu-Camu Fruit Modulates the Development of Drosophila melanogaster and the Neural Function of Adult Flies under Oxidative Stress Conditions. Antioxidants (Basel) 2024; 13:102. [PMID: 38247526 DOI: 10.3390/antiox13010102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
Camu-camu (Myrciaria dubia) is known for its antioxidant properties, although little is known about its developmental safety effects, particularly on adult neural function under basal redox and oxidative stress conditions. Therefore, this study sought to address this gap by conducting three complementary protocols using Drosophila melanogaster to investigate these effects. The initial assays revealed that second-stage larvae consumed diets supplemented with various concentrations of camu-camu uniformly, establishing a 50% lethal concentration at 4.799 mg/mL. Hence, non-lethal (0.1, 0.5, and 1 mg/mL) and sub-lethal (5 and 10 mg/mL) concentrations were then chosen to evaluate the effects of camu-camu on preimaginal development and adult neural function. Our observations showed that camu-camu impacts the expression of antioxidant enzymes, reactive species, and lipoperoxidation. Notably, sub-lethal concentrations decreased preimaginal viability and locomotor activity, negatively influenced geotaxis and acetylcholinesterase activity, and increased reactive species, catalase, and glutathione S-transferase activity in flies. Additionally, the protective effects of camu-camu against oxidative stress induced by iron (20 mM) were assessed. Flies supplemented with 0.5 mg/mL of camu-camu during the larval period showed improved neural viability and function, and this supplementation was found to protect against oxidative stress. These findings are instrumental in evaluating the safety and efficacy of commercial supplements based on camu-camu, offering significant insights for future research and application.
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Affiliation(s)
- Elize Aparecida Santos Musachio
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Rafaela Garay Pires
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Eliana Jardim Fernandes
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Stefani Andrade
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Luana Barreto Meichtry
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Dieniffer Espinosa Janner
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
| | - Graziela Moro Meira
- Laboratory of Biogenomics, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
| | - Euler Esteves Ribeiro
- Center for Research, Teaching and Technological Development-GERONTEC, Open University Foundation for the Elderly, Manaus 69029-040, AM, Brazil
| | - Fernanda Barbisan
- Laboratory of Biogenomics, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
- Graduate Program in Gerontology, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
- Graduate Program in Pharmacology, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
| | - Ivana Beatrice Mânica da Cruz
- Laboratory of Biogenomics, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
- Graduate Program in Gerontology, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
- Graduate Program in Pharmacology, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
| | - Marina Prigol
- Laboratory of Pharmacological and Toxicological Evaluations Applied to Bioactive Molecules (LaftamBio), Federal University of Pampa, Itaqui 97650-000, RS, Brazil
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Sánchez-Capa M, Corell González M, Mestanza-Ramón C. Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components. Plants (Basel) 2023; 12:3635. [PMID: 37896098 PMCID: PMC10610027 DOI: 10.3390/plants12203635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region's underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.
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Affiliation(s)
- Maritza Sánchez-Capa
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
| | - Mireia Corell González
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- CSIC Associate Unit, “Uso Sostenible del Suelo & Agua en Agricultura”, Universidad de Sevilla IRNAS, 41013 Seville, Spain
| | - Carlos Mestanza-Ramón
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
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García-Chacón J, Marín-Loaiza JC, Osorio C. Camu Camu ( Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties-A Review. ACS Omega 2023; 8:5169-5183. [PMID: 36816657 PMCID: PMC9933082 DOI: 10.1021/acsomega.2c07245] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Amazonian Camu camu fruit (Myrciaria dubia (Kunth) McVaugh) has been called a "superfruit" due to its high levels of bioactive and antioxidant compounds such as polyphenols, carotenoids, and vitamin C. The biofunctional properties of camu camu fruit (including pulp, peel, and seeds) have been well established through several in vitro and in vivo studies. Several reports confirmed the nutritious and biofunctional value of camu camu extracts or its food-derived products, exhibiting antioxidant, antihyperglycemic, antihypertensive, and antiobesity activity, contributing to quality life improvement. Other studies showed antimicrobial, anti-inflammatory, antiproliferative, antihepatotoxic, antihemolytic, antimutagenic, and cell rejuvenation bioactivities. This Review summarizes the bioactive profile of camu camu fruit through the understanding of some physiological modulation processes and its contribution to the Amazon bioeconomy under the development of biofunctional food ingredients exhibiting health benefits.
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Affiliation(s)
| | | | - Coralia Osorio
- Departamento
de Química, Universidad Nacional
de Colombia, AA 14490 Bogotá, Colombia
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Carvalho APAD, Conte-Junior CA. Nanoencapsulation application to prolong postharvest shelf life. Curr Opin Biotechnol 2022; 78:102825. [PMID: 36332341 DOI: 10.1016/j.copbio.2022.102825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 12/14/2022]
Abstract
This review offers our opinion on current and future trends regarding nanoencapsulation interventions to extend postharvest shelf life of stored grains, fruits, and vegetables. Herein, we considered two major factors influencing postharvest shelf life for comments: aerobic food spoilage microorganisms and stored pests. Nanoemulsions, edible/active coatings, and nanopackaging loading essential oils as antimicrobial, antioxidant, or pesticide showed promising results in prolonged shelf life at room/cold storage without compromising quality, organoleptic properties, and postharvest physiology. Trends with nanoencapsulation using plant-based pesticides as agrochemical-free methods to keep produce fresh longer were commented as potential candidates for prolonging the shelf life of stored grains and fruits at the postharvest stage. Research with potential large-scale feasibility is intensive, but safety assessment is required and remains little explored.
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Affiliation(s)
- Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro RJ 20020-000, Brazil.
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro RJ 20020-000, Brazil; Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.
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