Review

25 pages, 3925 KiB

Open AccessReview

Selenoproteins in Health

by Ziqi Qi, Alex Duan and Ken Ng

Molecules 2024, 29(1), 136; https://doi.org/10.3390/molecules29010136 - 25 Dec 2023

Cited by 1 | Viewed by 1179

Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. The existing form of Se includes inorganic and organic. In contrast to the inorganic Se, which has low bioavailability and high cytotoxicity, organic Se exhibits higher bioavailability, lower toxicity, [...] Read more.

Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. The existing form of Se includes inorganic and organic. In contrast to the inorganic Se, which has low bioavailability and high cytotoxicity, organic Se exhibits higher bioavailability, lower toxicity, and has a more diverse composition and structure. This review presents the nutritional benefits of Se by listing and linking selenoprotein (SeP) functions to evidence of health benefits. The research status of SeP from foods in recent years is introduced systematically, particularly the sources, biochemical transformation and speciation, and the bioactivities. These aspects are elaborated with references for further research and utilization of organic Se compounds in the field of health. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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21 pages, 1761 KiB

Open AccessReview

Hemp-Derived CBD Used in Food and Food Supplements

by Michaela Bartončíková, Barbora Lapčíková, Lubomír Lapčík and Tomáš Valenta

Molecules 2023, 28(24), 8047; https://doi.org/10.3390/molecules28248047 - 12 Dec 2023

Viewed by 1470

Abstract

Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp [...] Read more.

Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp is characterized by the presence of approximately 545 secondary metabolites, among which around 144 are bioactive cannabinoids of primary importance. The study looks in detail at the nutritional components of cannabis and the potential health benefits of CBD, encompassing anti-inflammatory, anxiolytic, and antipsychotic effects. The review deals with the legislation and potential applications of hemp in the food industry and with the future directions of cannabis applications as well. The paper emphasizes the need for more scientific investigation to validate the safety and efficacy of hemp components in food products, as current research suggests that CBD may have great benefits for a wide range of consumers. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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10 pages, 1147 KiB

Open AccessReview

The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review

by Roberto Ambra, Gianni Pastore and Fausta Natella

Molecules 2023, 28(18), 6673; https://doi.org/10.3390/molecules28186673 - 18 Sep 2023

Cited by 1 | Viewed by 842

Abstract

This paper reviews the current knowledge regarding modifications to chlorophylls during the processing of green table olives treated with alkali. Particular attention is given to the pheophytinization reactions (substitution of Mg²⁺ by 2H⁺ in the chlorophyll chromophore group) that can take [...] Read more.

This paper reviews the current knowledge regarding modifications to chlorophylls during the processing of green table olives treated with alkali. Particular attention is given to the pheophytinization reactions (substitution of Mg²⁺ by 2H⁺ in the chlorophyll chromophore group) that can take place because of pH and/or temperature changes and the possible sequential substitution of the 2H⁺ with Cu²⁺ within the chlorophyll porphyrin ring. These reactions may have a direct impact on the commercial value of olive productions as some naturally forming Cu–chlorophylls complexes (i) are identical to strictly forbidden colorants for table olives (E141) and (ii) have been identified as responsible for the unwelcome appearance of the so-called green staining alteration (characterized by bluish-green zones distributed over the olive skin of the drupes). Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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22 pages, 2000 KiB

Open AccessReview

Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application

by Ilaria Frosi, Anna Balduzzi, Giulia Moretto, Raffaella Colombo and Adele Papetti

Molecules 2023, 28(17), 6390; https://doi.org/10.3390/molecules28176390 - 01 Sep 2023

Cited by 2 | Viewed by 2008

Abstract

Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high [...] Read more.

Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars’ composition, the molecular weight, the galacturonic acid content, and technological–functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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17 pages, 1721 KiB

Open AccessReview

Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination

by Indrani Bera, Michael O’Sullivan, Darragh Flynn and Denis C. Shields

Molecules 2023, 28(7), 3204; https://doi.org/10.3390/molecules28073204 - 04 Apr 2023

Cited by 6 | Viewed by 2597

Abstract

Legume seed protein is an important source of nutrition, but generally it is less digestible than animal protein. Poor protein digestibility in legume seeds and seedlings may partly reflect defenses against herbivores. Protein changes during germination typically increase proteolysis and digestibility, by lowering [...] Read more.

Legume seed protein is an important source of nutrition, but generally it is less digestible than animal protein. Poor protein digestibility in legume seeds and seedlings may partly reflect defenses against herbivores. Protein changes during germination typically increase proteolysis and digestibility, by lowering the levels of anti-nutrient protease inhibitors, activating proteases, and breaking down storage proteins (including allergens). Germinating legume sprouts also show striking increases in free amino acids (especially asparagine), but their roles in host defense or other processes are not known. While the net effect of germination is generally to increase the digestibility of legume seed proteins, the extent of improvement in digestibility is species- and strain-dependent. Further research is needed to highlight which changes contribute most to improved digestibility of sprouted seeds. Such knowledge could guide the selection of varieties that are more digestible and also guide the development of food preparations that are more digestible, potentially combining germination with other factors altering digestibility, such as heating and fermentation. Techniques to characterize the shifts in protein make-up, activity and degradation during germination need to draw on traditional analytical approaches, complemented by proteomic and peptidomic analysis of mass spectrometry-identified peptide breakdown products. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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19 pages, 1946 KiB

Open AccessReview

Extraction of Valuable Biomolecules from the Microalga Haematococcus pluvialis Assisted by Electrotechnologies

by Adila Gherabli, Nabil Grimi, Julien Lemaire, Eugène Vorobiev and Nikolai Lebovka

Molecules 2023, 28(5), 2089; https://doi.org/10.3390/molecules28052089 - 23 Feb 2023

Viewed by 2287

Abstract

The freshwater microalga Haematococcus pluvialis is well known as the cell factory for natural astaxanthin, which composes up to 4–7% of its total dry weight. The bioaccumulation of astaxanthin in H. pluvialis cysts seems to be a very complex process that depends on [...] Read more.

The freshwater microalga Haematococcus pluvialis is well known as the cell factory for natural astaxanthin, which composes up to 4–7% of its total dry weight. The bioaccumulation of astaxanthin in H. pluvialis cysts seems to be a very complex process that depends on different stress conditions during its cultivation. The red cysts of H. pluvialis develop thick and rigid cell walls under stress growing conditions. Thus, the biomolecule extraction requires general cell disruption technologies to reach a high recovery rate. This short review provides an analysis of the different steps in H. pluvialis’s up and downstream processing including cultivation and harvesting of biomass, cell disruption, extraction and purification techniques. Useful information on the structure of H. pluvialis’s cells, biomolecular composition and properties and the bioactivity of astaxanthin is collected. Special emphasis is given to the recent progress in application of different electrotechnologies during the growth stages and for assistance of the recovery of different biomolecules from H. pluvialis. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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17 pages, 682 KiB

Open AccessReview

A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese

by Gaurav Kr Deshwal, Laura G. Gómez-Mascaraque, Mark Fenelon and Thom Huppertz

Molecules 2023, 28(5), 2085; https://doi.org/10.3390/molecules28052085 - 23 Feb 2023

Cited by 9 | Viewed by 3731

Abstract

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by [...] Read more.

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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11 pages, 819 KiB

Open AccessReview

Molecular Methods for Identification and Quantification of Foodborne Pathogens

by Min Zhang, Jiajia Wu, Zhaoai Shi, Aocheng Cao, Wensheng Fang, Dongdong Yan, Qiuxia Wang and Yuan Li

Molecules 2022, 27(23), 8262; https://doi.org/10.3390/molecules27238262 - 26 Nov 2022

Cited by 6 | Viewed by 2574

Abstract

Foodborne pathogens that enter the human food chain are a significant threat worldwide to human health. Timely and cost-effective detection of them became challenging for many countries that want to improve their detection and control of foodborne illness. We summarize simple, rapid, specific, [...] Read more.

Foodborne pathogens that enter the human food chain are a significant threat worldwide to human health. Timely and cost-effective detection of them became challenging for many countries that want to improve their detection and control of foodborne illness. We summarize simple, rapid, specific, and highly effective molecular technology that is used to detect and identify foodborne pathogens, including polymerase chain reaction, isothermal amplification, loop-mediated isothermal amplification, nucleic acid sequence-based amplification, as well as gene chip and gene probe technology. The principles of their operation, the research supporting their application, and the advantages and disadvantages of each technology are summarized. Full article

(This article belongs to the Special Issue Featured Review Papers in Food Chemistry)

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