Browsing by Issue Date, starting with "2024-11-12"
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- Modified cellulose nanocrystals encapsulating cannabigerol: a step forward in controlling intestinal inflammatory disordersPublication . Casanova, Francisca; Pereira, Carla F.; Ribeiro, Alessandra B.; Castro, Pedro M.; Martins, Eva; Freixo, Ricardo; Tavares-Valente, Diana; Pimentel, Lígia L.; Fontes, Ana L.; Rodríguez-Alcalá, Luís M.; Fernandes, João C.; Pintado, Manuela E.; Ramos, Óscar L.Cannabigerol (CBG) from Cannabis sativa L. is known for its anti-inflammatory, antibacterial, and antioxidant properties, showing potential against intestinal inflammation. However, its lipophilic nature limits its absorption and stability. Researchers have explored cellulose nanocrystals (CNCs) to deliver lipophilic compounds and enhance their biological outcomes. This study investigated the capability of modified CNC with cetyltrimethylammonium bromide (CTAB) to effectively deliver CBG. The encapsulation process’s impact on cytotoxicity, biological activity, and controlled release during digestion was assessed. Results indicated that CNC-CTAB encapsulation significantly reduced CBG’s cytotoxicity on intestinal cells, allowing safer administration of higher doses. The antioxidant and anti-inflammatory properties of the encapsulated CBG were retained, resulting in a decrease in reactive oxygen species and cytokine levels in intestinal cells. Additionally, the system inhibited the growth of the intestinal pathogen Campylobacter jejuni. The study supports using CNC-CTAB as an efficient delivery system to enhance CBG’s potential against intestinal inflammation. Incorporating this system into food matrices could lead to novel functional foods for managing intestinal inflammation.
- Future trends in food science and foodomics: a perspective view by the editorial team of Exploration of foods and foodomicsPublication . Ibáñez, Elena; Bicchi, Carlo; Capozzi, Francesco; Chen, Yi; Coppola, Francesca; Fanali, Salvatore; Ferreira, Sandra R. S.; Fischer, Markus; Gavahian, Mohsen; Gavara, Rafael; Herrero, Miguel; Kontogiorgis, Christos; Liu, Xianhua; Mannina, Luisa; Martins-Lopes, Paula; Mendiola, Jose Antonio; Nazzaro, Filomena; Ntakoulas, Dimitrios D.; Olivero-Verbel, Jesus; Picó, Yolanda; Proestos, Charalampos; Rai, Dilip K.; Rastrelli, Luca; Rios, Ángel; Rubert, Josep; Silva, Ana Sanches; Santos-Buelga, Celestino; Sharifi-Rad, Javad; Câmara, José S.; Vaz-Moreira, Ivone; Zhang, Zhaowei; Cifuentes, AlejandroIn this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics.
- Evaluation of nitrite reduction on the microbial safety of cooked smoked pork chouriçoPublication . Nunes, Maria; Cruz, Inês; Noronha, Lúcia; Komora, Norton; Pereira, Rui; Barbosa, Joana; Carvalho, Fátima; Teixeira, PaulaAim: Nitrite is a preservative used worldwide, particularly in the meat industry, to guarantee certain organoleptic and microbiological properties of delicatessen meat products, acting as a hurdle to pathogenic bacteria and protecting against bacterial spoilage. Cooked smoked pork chouriço contains nitrite in its formulation, which raises some concerns regarding the consumer’s health, and therefore the European legislation on the use of nitrites has been modified, where the maximum limit of 150 mg/kg of meat has been reduced to 80 mg/ kg of meat in the EU. The present study focuses on the assessment of the impact of nitrite reduction on the microbiological safety and organoleptic properties of pork chouriço. Method: The determination of total viable counts, lactic acid bacteria, Enterobacteriaceae, Escherichia coli and pathogenic bacteria (Listeria monocytogenes, Salmonella and spores of sulfito-reducing Clostridium) was performed according to ISO standards in pork chouriço produced with different nitrite concentrations. Organoleptic characteristics, such as colour, aw, pH and texture were evaluated at times 0 days, 30 days and 60 days of storage under vacuum at room temperature. Results: Although the nitrite concentration has been reduced to almost half of the usual concentration, the microbiological results show that that the product remains stable in 60 days of vacuum storage at room temperature and complies with the legal limits, below 1.0E+05 CFU/g for total viable counts and lactic acid bacteria. Regarding organoleptic properties, due to the heterogeneity of the product, the results show some high standard deviation, especially in colour and texture, but both aw and pH are in lign with the standard values obtained in the products. Conclusion: In conclusion, although further tests are needed to establish safety, no significant differences were observed in microbial growth during the product’s shelf-life, or in its organoleptic properties. Therefore, there is no evidence of safety problems associated with the consumption of smoked cooked pork chouriço with a decrease of more than 45% in the nitrite concentration. However, caution should be taken until further research confirms its safety.
- Beliefs and violent behavior in interpersonal relationships of young adults: a systematic reviewPublication . Araújo, Eduardo; Santos, Anita; Oliveira, Claúdia; Cruz, Olga Souza; Moreira, DianaBeliefs are information-processing structures formed along an individual’s developmental pathway. Beliefs can legitimize involvement in inappropriate or violent behaviors, particularly when they crystallize into cognitive schemas. While beliefs aid individuals in interpreting the surrounding world, overly rigid and inflexible beliefs can constrain the individual’s ability to process available information. This Systematic Review, carried out according to the PRISMA norms and guidelines, aims to understand the most prevalent beliefs regarding relationships among young adults and to examine their associations with violent or deviant behaviors. Articles included in this review were retrieved from the EBSCO, PubMed, and Web of Science databases in July 2022, resulting in a total of 594 studies, which were subsequently screened by two independent reviewers. A total of 51 studies were then selected for full reading, but 36 were excluded based on pre-defined eligibility criteria, leaving a final sample of 18 studies published between 2014 and 2022. The main objectives, country of origin, instruments used, sample composition and age, main results and conclusions were extracted from each study. Findings point toward the presence of related and legitimate beliefs about violence in intimate relationships, domestic violence, sexual violence, acceptance of the rape myth, or consent to engage in sexual activities.