Decoding food reactions: a detailed exploration of food allergies vs. intolerances and sensitivities.

The food matrix is a complex system encompassing all constituent elements in food production. It influences the digestibility of these elements through direct interactions and affects the digestive environment. Furthermore, the gastrointestinal system possesses precise mechanisms that efficiently process dietary components into essential nutrients, effectively preventing the onset of abnormal immune responses or dysfunctional host reactions in most instances. However, the incidence of adverse food reactions is constantly increasing, and evidence indicates that this process is environmental. Adverse reactions can be categorized as toxic or nontoxic. Toxic reactions are dose-dependent and can result from natural compounds, processing-induced substances, or contaminants. Nontoxic reactions like food intolerance and hypersensitivity depend on individual susceptibility and evoke specific pathological and physiological responses. This review aims to elucidate the mechanisms underlying the occurrence of immune- (food allergies and sensitivities) and non-immune-mediated (food intolerance) reactions, emphasizing the fundamental distinctions between these two categories. Enhanced comprehension and distinction of these mechanisms will significantly contribute to advancing preventive and therapeutic approaches and establishing guidelines for food labeling concerning immune-mediated reactions.

Sesame Seeds: A Nutrient-Rich Superfood.

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

Application of molecularly imprinted polymers as the sorbent for extraction of chemical contaminants from milk.

Milk is one of the most consumed and balanced foods with a high nutritional value which could be contaminated with different chemicals such as antibiotics, melamine, and hormones. Because of the low concentration of these compounds and the complexity of milk samples, there is a need to use sample pre-treatment methods for purification and preconcentration of these compounds before instrumental techniques. Molecular imprinting polymers (MIPs) are synthetic materials with specific recognition sites complementary to the target molecule. MIPs have selectivity for a specific analyte or group of analytes, which could be used to extract and determine contaminants and remove the interfering compounds from complex samples. Compared to other techniques, sample preparation, high selectivity, excellent stability, and low cost are other advantages of using MIPs. The present article gives an overview of the synthesis of MIPs and their application for extracting antibiotics, hormones, and melamine in milk samples.

Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review.

Since the turn of the century, innovative food processing techniques have quickly risen to the top of the commercial and economic prominence food industry's priority list due to their many benefits over more conventional approaches. Compared to traditional food processing techniques, these innovative procedures retain better the distinctive aspects of food, including its organoleptic and nutritional attributes. Concurrently, there has been a discernible increase in the number of people, particularly infants and young children, who are allergic to certain foods. Although this is widely associated with shifting economic conditions in industrialized and developing countries, the rise of urbanization, the introduction of new eating patterns, and developments in food processing, it still needs to be determined how exactly these factors play a part. Under this circumstance, given the widespread presence of allergens that cause IgE-mediated reactions, it is critical to understand how the structural changes in protein as food is processed to determine whether the specific processing technique (conventional and novel) will be appropriate. This article discusses the impact of processing on protein structure and allergenicity and the implications of current research and methodologies for developing a platform to study future pathways to decrease or eliminate allergenicity in the general population.

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg.

This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review.

Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a "minimum therapeutic" level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells' survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results from hydrogels, whether used as a coating for encapsulated probiotics (with the goal of stomach protection) or as carriers for direct encapsulation of live microorganisms should be applied kind of procedures that ensure high bacterial survival during hydrogels application. This paper summarizes polysaccharides, proteins, and lipid-based hydrogels as carriers of encapsulated probiotics in delivery systems, reviews their structures, analyzes their advantages and disadvantages, studies their mechanical characteristics, and draws comparisons between them. The discussion then turns to how the criterion affects encapsulation, applications, and future possibilities.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives.

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.

Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3  on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.

The amount and detection method of styrene in foods: A systematic review and meta-analysis.

The ingredients in food packaging migrate to the food inside. One of the most common compounds used for packaging of food is polystyrene. This systematic review aimed to investigate the level of styrene's pollution in food packed with polystyrene. The original articles include keywords styrene, polystyrene, food, contamination, pollution, "food packaging" were searched in Web of science, Medline, Scopus, and Science Direct. A total of 227 studies were achieved. The articles that did not meet the inclusion criteria were excluded with the initial evaluation. The quality assessment was conducted for full paper and finally data were extracted from 8 selected articles. Mata analysis, meta-regression, subgroup analysis, and publication bias was also conducted with comprehensive meta-analysis (CMA) software. Most of the examined samples were dairy products. The amount of fat in dairy products is an important factor in increasing the migration of styrene. The shelf life of product also had effect on migration of styrene. The overall average was estimated as 91.53 ± 26.18 µg/kg in food matrix. This amount is less than the permissible level. The results of meta regression showed that the type of food affects the pooled mean of styrene in the food. There was no publication bias for the selected articles.

Electrospun nanofiber based on Ethyl cellulose/Soy protein isolated integrated with bitter orange peel extract for antimicrobial and antioxidant active food packaging.

The present work was aimed to produce a novel bioactive nanofiber (NFs) based on Ethyl cellulose (EC), Soy protein isolated (SPI), and containing Bitter orange peel extract (BOPE) by electrospinning technology. The EC/SPI NFs were formulated with different weight ratios of 1:1, 2:1, and 1:2 denoted as ES11, ES21, and ES12, respectively, and investigated by several analyses. Based on the obtained results, the maximum hydrogen interactions between these two polymers, ES11 NFs offered a uniform morphology without bead with the diameter of 185.33 nm as a result of the compatibility of the polymer solutions of EC and SPI. Moreover, appropriate thermal stability was presented along with more porosity (78%), maximum water vapor transmission rate (657 g/m2.24h), good tensile stress (6.12 MPa), and acceptable water contact angel (82.3°). Therefore, ES11 NFs were selected as the optimal sample for incorporation of the BOPE as the antibacterial and antioxidant agent. According to the antioxidant activity test, the highest concentration (20% wt) of this extract increased the antioxidant activity of NF around 64.7% and also inhibited the growth of pathogenic bacteria (S. areus, and E. coli). Therefore, the ES11 electrospun NFs containing 20% BOPE can be a beneficial system to increase the safety and quality of foods.

The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis.

Organotin compounds in low doses have toxic effects. These components may contaminate food. The aim of this systematic review was to determine the type and level of organotin in food that are mainly contaminated with these compounds, as well as common detection methods. The research studies with keywords Organotin, Tributyltin, TBT, Food, Detection, Contamination, and Pollution were searched in PubMed, Scopus, Science Direct, and Google Scholar databases, regardless of publication time. Two author independently investigated the publications. A number of 123 studies were obtained and only 9 articles were finally selected according to exclusion and inclusion criteria. Studies were selected which organotin components were detected in the food matrix. The important data were extracted. Meta-analysis was calculated for the amount of TBT in seafood. The most important of these compounds are TBT, TPhT, Dibutyltin (DBT) and di-n-octyltin (DOT). Surveys were conducted on three continents, Europe, America and Asia. Contaminated foods reportedly included seafood and edible oils, according to studies. TBT was investigated more than other tin components in food. The overall average estimate for TBT in seafood was estimated at 182.33 ng/g that This amount was more than maximum limit. Therefore, it is necessary to take measures to treat the wastewater so that these harmful compounds do not reach the water of sea.

Optimization of extraction conditions and determination of the Chlorpyrifos, Diazinon, and malathion residues in environment samples: Fruit (Apple, Orange, and Tomato).

Organophosphate (OP) insecticide, such as diazinon is found in the environments like water which is still approved for agricultural uses. When diazinon residues enter the human body, it functions as an acetylcholinesterase (AChE) inhibitor. This research aims to measure of chlorpyrifos (CPF), diazinon, and malathion residues in fruit such as apple, orange, and tomato after optimizing extraction conditions. Pesticide residues are measured by gas chromatography (GC) technique. Effective variables on pesticide residues are studied including pesticides kind, sampling station, and fruit kind. Results show that average concentration CPF, diazinon, and malathion residues in orange water are 7.05 ± 0.01 mg L-1, 6.66 ± 0.03 mg L-1, and 12.38 ± 0.02 µgL-1, respectively. The average concentration CPF, diazinon, and malathion residues in apple water are 0.74 ± 0.02 mgL-1, 0.70 ± 0.01 mgL-1, and 1.10 ± 0.01 µgL-1, respectively. The average concentration CPF, diazinon, and malathion residues in tomato water are 0.60 ± 0.02 mgL-1, 0.57 ± 0.02 mgL-1, and 0.89 ± 0.01 µgL-1, respectively. The highest CPF concentration is observed in the orange fruit from station 20. Due to an appropriate storage condition and presenting organic fruits in the supermarket, the least mean concentration of pesticides is obtained in studied fruits from station 2. The manner of washing, peeling, and storage period before consuming fruits lead to decreasing studied pesticides concentration about 15-35, 40-50, and 50-60%, respectively. Increasing the fruit shelf-life led to decreasing studied pesticides concentration. Between pesticide concentration and variables: pesticides kind, sampling station, fruit kind, are not seen meaningful statistic relationship (P > 0.05). This study showed that pesticide residues in fruits can be decreased by washing, refrigerating, peeling procedures and increase in public surveillance.