[vc_row][vc_column][vc_column_text] Authors  Fanqiang Meng, Mingweb Zhao, Zhaoxin Lu.  Abstract  Probiotic products can be customized according to your individual characteristics, and the use of the LuxS/AI-2 system is important in regulating the probiotic activities of lactic acid bacteria, including gastrointestinal tract tolerance, adhesion, and colonization.[/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Consult the article" link="https://www.sciencedirect.com/science/article/abs/pii/S0924224422001820?dgcid=rss_sd_all" background_color="#0033a1" border_color="#0033a1" color="#ffffff"][/vc_column][/vc_row]...

[vc_row][vc_column][vc_column_text] Authors  Mehrnaz Shafie, Aziz Homayouni Rad, Sakineh Mohammad-Alizadeh-Charandabi, Mojgan Mirghafourvand  Abstract  Symptoms associated with menopause lead to mood swings, sleep disturbances, and hot flashes. Lifestyle modification and proper nutrition, in addition to eating foods with probiotics, can lead to improved mood and sleep. The results of this study show that the effects of probiotic yogurt consumption improve anxiety, stress and quality of life in postmenopausal women.[/vc_column_text][vc_empty_space height="19px"][qodef_button size=""...

[vc_row][vc_column][vc_column_text] Authors  Jessie Usaga, Daniela Barahona, Laura Arroyo, Patricia Esquivel  Abstract  The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and goal driven by current consumer demand for health-promoting foods. Pitaya probiotic juice is a beverage with functional appeal and is an appropriate food matrix to house probiotics. In the study, it was shown that Lactobacillus rhamnosus survives longer than Lactobacillus paracasei in pitaya juice.  Relevance...

[vc_row][vc_column][vc_column_text] Authors  Aline Kirie Gohara-Beirigo, Marcelo Chuei Matsudo, Eleane Almeida Cezare-Gomes, Joao Carlos Monteiro de Carvalho, Eliane Dalva Godoy.  Abstract  The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food. In addition, concerns about healthy food for improving life quality have also increased.  Relevance of the article for...

[vc_row][vc_column][vc_column_text] Authors  Chinthu Tharayil Udayarajan, Kavya Mohan, P. Nisha  Abstract  Some parts of nuts such as the grain, the skin or the shell are a potential source of prebiotics and probiotics. Physical stability or sensory acceptance are some of the challenges faced by this class of foods, which could be solved with techniques such as microencapsulation, microfluidization, among others.  Relevance of the article for the Red Tecnomifood  Identifying probiotics or prebiotics...

[vc_row][vc_column][vc_column_text] Authors  Hana Mohd Zaini, Jumardi Roslan, Suryani Sallah, Eliseo Munsu, Nurul  Shaeera Sulaiman, Wolyna Pindi  Abstract  Banana peel is a source of bioactive compounds. These elements can help fight against different diseases or infections, which justifies a greater depth in the investigations. In addition, this class of product shows great potential as a source of functional ingredients and packaging materials in food products.  Importance of the article for the...

[vc_row][vc_column][vc_column_text] Authors  Sarkar Dipayan, Christopher Ashish, Banwo Kolawole y otros  Abstract  Results from an in vitro model-based study indicated that premium varieties of chickpeas from the Northern Great Plains of the United States are a good source of health-promoting phenolic bioactives with high functional antioxidant and antihyperglycemic qualities. In addition, lactic acid bacteria-based fermentation can be optimized and targeted to improve the composition of phenolic compounds, antioxidants, and antihyperglycemic...

[vc_row][vc_column][vc_column_text] Authors  Greta Canelli; Sabrina Trevele; Luc Jaquenod; Fabiola Dionisi; Zhen Rohfristch; Cristoph J. Bolsen; Lukas Neutsch; Alexander Mathys  Abstract  Microalgae are a promising source of polyunsaturated fatty acids as well as bioactive antioxidant compounds such as carotenoids, phenolics and tocopherols. However, the accumulation of these biomolecules is often promoted by conflicting growth conditions. In this study, a phased bioprocessing strategy was developed to simultaneously enhance the lipid and...

[vc_row][vc_column][vc_column_text] Authors  Phanita Vonghirundecha; Sasitorn Chusri; Pisipong Meunprasertdee; Tammarat Kaewmanee  Abstract  Functional ingredients, particularly Moringa oleifera, have been highlighted as promising substances for combatting the harmful effects of oxidative stress. However, the physicochemical factors can easily influence its properties. To overcome this problem, this study aimed to achieve the microencapsulation of its leaf extract (CE-L) and phenolic-rich fraction (EF-L) and evaluate their chemical constituents, antioxidant properties, stability, and bioaccessibility....

[vc_row][vc_column][vc_column_text] Authors  Sara Alexandra Cunha, Manuela Estévez Pintado  Abstract  Bioactive peptides have been studied in several sources due to their valuable potential in pharmaceutical, food and cosmetic industries. Algae, mussels and fish are examples of marine sources of bioactive peptides. Several biological properties have been identified in these peptides, such as antioxidant, antiatherosclerosis, anticancer, anticoagulant, anti-inflammatory, antihypertensive and antimicrobial activities. Furthermore, peptides derived from marine sources may also be...