Biology and Life Sciences Forum, Volume 6, Issue 1

The objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%,...

Mutchayan is a traditionally fermented cooked cereal dough mixed with baobab pulp, consumed in Benin. The study evaluated the physico-chemical and microbiological changes of Mutchayan during 0 to 120 h of spontaneous fermentation. An analysis of the...

This paper aims to provide an overview of the environmental impacts of superfoods. For this purpose, a bibliographic search was conducted to find articles developing the life cycle assessment of four of the most popular superfoods (quinoa, chia, spir...

Beer has been generally recognized as a microbiologically stable beverage. However, deviations in the brewing process may occur due to the activity of lactic acid bacteria (LAB). The growth of LAB during the brewing process implies a competition for...

Cellulose nanocrystals (CNCs) are extracted from orange peels using an alkaline/H₂O₂ bleaching pre-treatment followed by sulfuric acid hydrolysis. Extracted CNCs were added as a reinforcing agent into films based on chitosan/hydroxypropyl methylcellu...

Mauritia flexuosa L.f. is a palm from the Amazon. Pulp and oil are extracted from its fruits, which have a high content of phenolic compounds and unsaturated fatty acids, respectively. In this study, two extraction processes were compared at an extra...

Pulsed electric field (PEF) is an innovative technology that allows the creation of pores in the cell membrane through the application of an electric field. Among its main advantages, the increase in the extraction performance of intracellular compou...

Background: The bacteriocins from lactic acid bacteria (LAB) are candidates for applications such as biopreservation of food. Due to their potential as alternatives to antibiotics, their antimicrobial activities against pathogenic and spoilage bacter...

Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical propert...

Plant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six arom...

Kiwiberry is a nutritive fruit produced by Actinidia arguta vine [1]. During its production and harvesting, different by-products, such as leaves, are generated [2]. These by-products are enriched in bioactive compounds, enabling its recovery and reu...

Broken rice is a by-product of rice milling industries that could be refabricated to produce fortified rice kernels (FRK), a novel health product. FRK are manufactured by blending broken rice flour with a vitamin-mineral premix and extruding it to ri...

The rheological properties of Gluten-Free (GF) batter are an important factor to consider for designing GF bread recipes, which is critical when they are baked by ohmic heating. This research demonstrated that batter properties are not only significa...

The physical properties of food grains play an important role in optimizing the design parameters for machines and equipment, process automation, and determining the efficiency of the machine during various stages such as harvesting, drying, storage,...

Modified starches for bananas can be used to encapsulate underutilized fruits such as Andean blackberry due to its content of phenolic compounds. This research aimed to assess the bioaccessibility and intestinal permeability of phenolic compounds fro...

The extraction of bioactive compounds is generally carried out using organic solvents, although they are very harmful to the environment. The present study focuses on the extraction of bioactive compounds using natural deep eutectic solvents (NADESs)...

The present paper aims to review and assess the impact of the COVID-19 lockdown on food loss and waste (FLW), evaluating the environmental, social, nutritional, and economic repercussions, as well as the challenges addressed by the food sector and th...

The INFOGEST digestion method was adapted for the evaluation of sterol bioaccessibility in a plant sterol (PS)-enriched beverage [¹]. Recent modifications of the method, such as the addition of gastric lipase and cholesterol esterase, showed that the...

Cosmos caudatus has been proclaimed as a high source of bioactive compounds, such as chlorogenic acid, quercetin, and ascorbic acid. Reported evidence indicates that C. caudatus exhibits high antioxidant activities. This study is undertaken to study...

In recent years, nutraceuticals prepared with cranberry (Vaccinium macrocarpon) have gained special attention because of their beneficial effects on human health (e.g., antioxidant activity and antimicrobial activity against bacteria involved in a wi...

The popularity of dark chocolate has increased greatly in recent years not only because it is considered a delicacy, but also due to its high polyphenolic content that provides some interesting healthy properties, such as antioxidant and anti-carcino...

Liposomes are made up of lipid bilayers and can enclose both hydrophilic and hydrophobic active ingredients. They act as drug vehicles for the effective delivery of small molecules to targeted cells. Most vitamins are susceptible to degradation when...

Microbial resistance inhibition is increasingly focused on the use of plant extracts and their phytochemicals as candidates for targeting virulence factors. Here, we report on the chemical composition and virulence inhibition potential of both polar...

Food products are very complex matrices, which makes the quality of these products an issue of great interest in our society. Considering the complexity of the food chain, the adulteration of food is increasing, causing food fraud cases. In this fiel...

Biogenic amines (BAs) are low-molecular nitrogenous compounds especially abundant in fermented foodstuff such as wine and cheese, as well as in spoiled products. BAs are bioactive compounds that can cause toxicological problems—e.g., migraines,...

The interesting nutritional value and abundance of brewer’s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance the BSG bioactive properties, along with studying the B...

Tea (Camellia sinensis) is one of the most popular beverages, commonly consumed all over the world. Depending on the fermentation process, tea leaves can be categorized into three major groups: unfermented green tea, semifermented Oolong tea, and ful...

The study aimed to use a statistical method of mixture design to optimize the antimicrobial activity of Tea Tree (Melaleuca alternifolia), Rosewood (Aniba rosaeodora), and Lavender (Lavandula hybrida) essential oils against Escherichia coli PCM 2057,...

In the last decades, edible films based on whey proteins have become promising eco-friendly materials that can be used as carriers for some bioactive substances such as nutrients and antioxidant agents. Spirulina, one of the best-known cyanobacteria,...

Aromatic plants have been used since antiquity as great potential sources of therapeutics in folk medicine and as preservatives in foods, because they contain many biologically active compounds. Among all, essential oils (EOs) are an important group...

The common bean (Phaseolus vulgaris L.) is one of the most important food legumes because of its high availability and low cost. It has also been associated with preventing and reducing noncommunicable diseases. Because of this, the application of pr...

The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory eva...

Tannat (Vitis vinifera cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In...

High-sugar diets (HSD) are strongly associated with the development of obesity, diabetes, and other metabolic diseases. Diets that are rich in dietary fiber have been reported to have substantial health benefits. Jackfruit seed powder (JSP) is a good...

An influence of 1020% of wheat germ meal (WGM) and 15% of rosehip meal (RM) on the quality indicators and the nutritional value of rye–wheat bread was investigated. It was found that an addition of WGM in the entire range of dosages reduces the...

In recent years, the issue of sustainability has been widely discussed, being the future challenge for the food sector. Among the various strategies proposed to promote the development of a sustainable food system, the recovery, recycling and valoriz...

Introduction: Sulfur dioxide has been traditionally used in winemaking as an effective preservative even though it often has negative taste- and health-related effects on consumers, particularly when used in excess. Furthermore, it can induce both SO...

Background: The recent pandemic due to the appearance of COVID-19 in 2020 has led to lockdowns worldwide, which have affected companies and universities conducting sensory evaluations. Therefore, a novel method to conduct sensory sessions for descrip...

Coffee silverskin (CS) is the major by-product of coffee roasting and a source of caffeine and chlorogenic acids (CGA), recognized modulators of sugar metabolism. In this work, the effect of a CS extract on glucose and fructose uptake by human intest...

This research aimed to characterize dietary fiber (DF)-aqueous extracts from corn (commercial and Northwestern White Population) and common bean (cv. Bayo Madero) flour blends, evaluating their inhibitory effect on enzymes involved in glucose/lipid m...

An increasing focus in cancer therapy is on the investigation of fungal products with anticancer activity and potential to affect specific targets. Main goal of this study is the analysis of the effects of Phellinus linteus and Lentinus edodes, edibl...

The simple definition of encapsulation is “enclosing something in a capsule”. Encapsulation is applied as micro- and nanotechnology in pharmaceutical and food sciences for varied materials. Moreover, we will see more implementations in th...

Campylobacter is the leading cause of bacterial foodborne gastroenteritis worldwide. Infections by Campylobacter in humans are generally caused by consuming contaminated foods of animal origin, with poultry, especially chicken, being the main reservo...

A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat, and two to achieve 50% and 100% fat substitu...

Colorectal and cervical cancer are major health problems worldwide, and adjuvant therapy, which uses fungi, is considered valuable in cancer treatment. Herein, we evaluated effects of edible mushroom species Laetiporus sulphureus on the viability, re...

Nowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the customiz...

The world’s population is ever-increasing and thus food security is becoming a big problem. To meet protein demand, edible insects could be a sustainable, eco-friendly, economical, and alternative source. However, consumers have some concerns a...

Winery wastes are rich in polyphenols and have great added value when used in cosmetics, pharmaceuticals and agri-food products. Polyphenols display a wide range of positive health effects, thus helping with the prevention or treatment of some diseas...

The aim of this study was to optimize and compare four different natural deep eutectic solvents (NADES) for the extraction of flavonoids in orange peels (Navel cultivar) from Valencia (Spain). Four NADES systems with two components were obtained in t...

First isolated in 2019 via hydrodynamic cavitation (HC) of waste orange peel directly on semi-industrial scale (30 kg of orange processing biowaste in 120 L water) [¹], and subsequently also from waste lemon [²] and grapefruit [³] biowaste from the c...