Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks.

Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.

Black Trumpet [Craterellus cornucopioides (L.) Pers.]-Bioactive Properties and Prospects for Application in Medicine and Production of Health-Promoting Food.

Black trumpet (Craterellus cornucopioides) is a mushroom present in many countries but underestimated. The aim of this publication is to present the latest state of knowledge about the chemical composition and bioactivity of C. cornucopioides and the possibility of its application in food. According to researchers, black trumpet is very rich in nutritional compounds, including unsaturated fatty acids (mainly oleic and linoleic acids), ß-glucans, minerals, and vitamins as well as polyphenols and tannins. It also contains compounds influencing the sensory properties, like free amino acids and nucleotides as well as sugars and polyols, mainly mannitol. Many of the described components show high nutritional and bioactive properties. Therefore, C. cornucopioides shows antioxidant activity and immunostimulating, anti-inflammatory, and anticancer effects as well as antibacterial, antifungal, antiviral, and antihyperglycemic effects. This makes black trumpet, also called horn of plenty, a mushroom with great potential for use both in medicine and directly in food. So far, black trumpet is not widely used in food, especially processed food. There are only a few studies on the use of dried black trumpet in sausages, but there is great potential for its use in food.

Hemp Seeds (Cannabis sativa L.) as a Valuable Source of Natural Ingredients for Functional Foods-A Review.

Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds' physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body's health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.

Medicinal and edible polysaccharides from ancient plants: extraction, isolation, purification, structure, biological activity and market trends of sea buckthorn polysaccharides.

Sea buckthorn (Hippophae L.), a well-known medicinal and edible plant, is known as the "king of VC". Due to its excellent medicinal and nutritional value, it has been developed into a variety of functional products. Sea buckthorn polysaccharides (SPs), one of the important and representative active components, have attracted the attention of researchers in the fields of health food and medicine because of their potential beneficial effects on human health. Recently, SPs have shown various biological activities in in vitro and in vivo studies, such as anti-obesity, immunomodulatory, anti-tumor, antioxidant, anti-inflammatory, anti-fatigue, and hepatoprotective activities. This review provides a comprehensive and systematic summary of the extraction and purification methods, structural characterization, biological activity, and market trends of SPs to provide a theoretical basis for their therapeutic potential and sanitarian functions. A future scope is needed to further explore the medicinal and nutritional value of SPs and incorporate them in functional food products.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum.

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L-1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.

Marine-Derived Peptides with Anti-Hypertensive Properties: Prospects for Pharmaceuticals, Supplements, and Functional Food.

Hypertension, a major health concern linked to heart disease and premature mortality, has prompted a search for alternative treatments due to side effects of existing medications. Sustainable harvesting of low-trophic marine organisms not only enhances food security but also provides a variety of bioactive molecules, including peptides. Despite comprising only a fraction of active natural compounds, peptides are ideal for drug development due to their size, stability, and resistance to degradation. Our review evaluates the anti-hypertensive properties of peptides and proteins derived from selected marine invertebrate phyla, examining the various methodologies used and their application in pharmaceuticals, supplements, and functional food. A considerable body of research exists on the anti-hypertensive effects of certain marine invertebrates, yet many species remain unexamined. The array of assessments methods, particularly for ACE inhibition, complicates the comparison of results. The dominance of in vitro and animal in vivo studies indicates a need for more clinical research in order to transition peptides into pharmaceuticals. Our findings lay the groundwork for further exploration of these promising marine invertebrates, emphasizing the need to balance scientific discovery and marine conservation for sustainable resource use.

Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries.

The health-promoting effects of berries have attracted attention due to the possible application of their extracts as functional ingredients in food products. Natural deep eutectic solvents (NADESs) are a new generation of environmentally friendly solvents for the extraction of natural products, and they are green alternatives to organic solvents, and they can improve the solubility, stability, and bioavailability of isolated biocompounds. In this study, an efficient eco-friendly method was used for the extraction of phenolic compounds from different berries: chokeberries, blueberries, and black goji berries with a range of eutectic solvents consisting of hydrogen bond acceptors (HBAs) such as choline chloride, L-proline, L-glycine, and L-lysine and hydrogen bond donors (HBDs) such as malic, citric, tartaric, lactic and succinic acids, glucose and glycerol. The obtained results indicated the ability of NADESs towards selective extraction of phenolics; the eutectic system choline chloride : malic acid showed selective extraction of anthocyanins, while choline chloride : glycerol and choline chloride : urea showed selectivity towards flavonoids and phenolic acids. The methodology for screening of the NADES extraction performance, which included chromatographic profiling via high-performance thin layer chromatography combined with chemometrics and spectrophotometric essays, allowed effective assessment of optimal eutectic solvents for isolation of different groups of phenolics. Great antioxidant and antimicrobial activities of extracts, along with the green nature of eutectic solvents, enable NADES berry extracts to be used as "green-labelled" functional foods or ingredients.

A structure-functionality insight into the bioactivity of microbial polysaccharides toward biomedical applications: A review.

Microbial polysaccharides (MPs) are biopolymers secreted by microorganisms such as bacteria and fungi during their metabolic processes. Compared to polysaccharides derived from plants and animals, MPs have advantages such as wide sources, high production efficiency, and less susceptibility to natural environmental influences. The most attractive feature of MPs lies in their diverse biological activities, such as antioxidative, anti-tumor, antibacterial, and immunomodulatory activities, which have demonstrated immense potential for applications in functional foods, cosmetics, and biomedicine. These bioactivities are precisely regulated by their sophisticated molecular structure. However, the mechanisms underlying this precise regulation are not yet fully understood and continue to evolve. This article presents a comprehensive review of the most representative species of MPs, including their fermentation and purification processes and their biomedical applications in recent years. In particular, this work presents an in-depth analysis into the structure-activity relationships of MPs across multiple molecular levels. Additionally, this review discusses the challenges and prospects of investigating the structure-activity relationships, providing valuable insights into the broad and high-value utilization of MPs.

Application of bacteriophages in biopolymer-based functional food packaging films.

Recently, food spoilage caused by pathogens has been increasing. Therefore, applying control strategies is essential. Bacteriophages can potentially reduce this problem due to their host specificity, ability to inhibit bacterial growth, and extend the shelf life of food. When bacteriophages are applied directly to food, their antibacterial activity is lost. In this regard, bacteriophage-loaded biopolymers offer an excellent option to improve food safety by extending their shelf life. Applying bacteriophages in food preservation requires comprehensive and structured information on their isolation, culturing, storage, and encapsulation in biopolymers for active food packaging applications. This review focuses on using bacteriophages in food packaging and preservation. It discusses the methods for phage application on food, their use for polymer formulation and functionalization, and their effect in enhancing food matrix properties to obtain maximum antibacterial activity in food model systems.

Using the Hilbert Transform to Evaluate the Effects of Functional Foods on Autonomic Nervous System Activity: A Comparison with the Fast Fourier Transform.

Evaluating the autonomic nervous system (ANS) via heart rate variability (HRV) to investigate the effects of food on human health has attracted attention. However, using a conventional HRV analysis via the fast Fourier transform (FFT), it is difficult to remove artifacts such as body movements and/or abnormal physiological responses (unexpected events) from the HRV analysis results. In this study, an analysis combining bandpass filters and the Hilbert transform was applied to HRV data on functional food intake to compare with FFT analysis. HRV data were obtained from six males by recording electrocardiograms on functional food, γ-aminobutyric acid, intake. HRV indices were calculated by both analysis. In the Hilbert analysis, all HRV indices were obtained for the same number of sampling points as the HRV data. The standard errors of all HRV indices tended to be smaller in the Hilbert analysis than in the FFT analysis. In conclusion, the Hilbert analysis was more suitable than FFT analysis for evaluating ANS via HRV on functional foods intake.

Knowledge and eating habits regarding functional food among adults.

Background: Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-inflammatory and antiviral properties. Xylo-oligosaccharides control insulin levels, and fibre lowers blood pressure, potentially reducing insulin resistance. These beneficial properties mean that there is an increasing interest in this kind of food. Objective: The aim of the study was to assess the state of knowledge and behaviour regarding functional food among adults and to answer the question whether there are differences between the state of knowledge and behaviour of women and men. Material and methods: The survey was conducted among 301 people, including 181 women and 120 men. The research tool was an original survey questionnaire. Results: The definition of functional food is known to 42.5% of people (47.5% of women and 35% of men), while the definition of prebiotic is known to 41.9% of people (43.1% of women and 40.0% of men). For 56.2% of respondents, the factor encouraging the consumption of functional food was a healthy lifestyle, and for 54.7% of them, the product composition was the main purchase criterion. Among functional products, cereals or muesli were most often consumed for breakfast by 35% of men and 55.8% of women, 42.5% of men and 33.7% of women were eaten oils for lunch. For dinner they most often consumed fruit teas, herbal teas, herbal mixtures, this answer was given by 25.8% of men and 29.8% of women. Conclusions: Knowledge of functional foods is unsatisfactory, and no differences in the knowledge of women and men have been observed. Consumption of functional food is generally low, and no differences in consumption have been observed between women and men.

Harnessing the dual nature of W. coagulans for sustainable production of biomaterials and development of functional food.

Bacillus coagulans, recently renamed Weizmannia coagulans, is a spore-forming bacterium that has garnered significant interest across various research fields, ranging from health to industrial applications. The probiotic properties of W. coagulans enhance intestinal digestion, by releasing prebiotic molecules including enzymes that facilitate the breakdown of not-digestible carbohydrates. Notably, some enzymes from W. coagulans extend beyond digestive functions, serving as valuable biotechnological tools and contributing to more sustainable and efficient manufacturing processes. Furthermore, the homofermentative thermophilic nature of W. coagulans renders it an exceptional candidate for fermenting foods and lignocellulosic residues into L-(+)-lactic acid. In this review, we provide an overview of the dual nature of W. coagulans, in functional foods and for the development of bio-based materials.

[A Study on the Scientific Reliability of Notification Data in the Foods with Function Claims].

We conducted a comprehensive survey of Foods with Function Claims (FFC) submitted from April to August 2022 to examine the scientific reliability of the systematic review (SR), which is the basis for functional claims. The results of the review of 611 functional claims for 398 products showed that there were 121 functionally active substances and 87 health claims (Hc) that were labeled, with some functionally active substances having multiple functions. SRs, meta-analyses, and clinical studies were submitted as the basis of functionality for 87%, 10%, and 3% of the reports, respectively. Of these SRs, 39% of the SRs included a single paper. In 67% of the SRs with a single paper included, some of the authors of the included paper and the person who conducted the SR had the same affiliation, which raises concerns about conflicts of interest. The median of clinical trial participants in papers included for SR was relatively small, 38, and the smallest total number of SRs was 6. Thus, it was shown that there are many SRs for FFC that are based on only a single paper or a small-scale clinical trial and that lack reliability as scientific evidence.

Genomic Characterization and Safety Assessment of Bifidobacterium breve BS2-PB3 as Functional Food.

Our group had isolated Bifidobacterium breve strain BS2-PB3 from human breast milk. In this study, we sequenced the whole genome of B. breve BS2-PB3, and with a focus on its safety profile, various probiotic characteristics (presence of antibiotic resistance genes, virulence factors, and mobile elements) were then determined through bioinformatic analyses. The antibiotic resistance profile of B. breve BS2-PB3 was also evaluated. The whole genome of B. breve BS2-PB3 consisted of 2,268,931 base pairs with a G-C content of 58.89% and 2,108 coding regions. The average nucleotide identity and whole-genome phylogenetic analyses supported the classification of B. breve BS2-PB3. According to our in silico assessment, B. breve BS2-PB3 possesses antioxidant and immunomodulation properties in addition to various genes related to the probiotic properties of heat, cold, and acid stress, bile tolerance, and adhesion. Antibiotic susceptibility was evaluated using the Kirby-Bauer disk-diffusion test, in which the minimum inhibitory concentrations for selected antibiotics were subsequently tested using the Epsilometer test. B. breve BS2-PB3 only exhibited selected resistance phenotypes, i.e., to mupirocin (minimum inhibitory concentration/MIC >1,024 µg/ml), sulfamethoxazole (MIC >1,024 µg/ml), and oxacillin (MIC >3 µg/ml). The resistance genes against those antibiotics, i.e., ileS, mupB, sul4, mecC and ramA, were detected within its genome as well. While no virulence factor was detected, four insertion sequences were identified within the genome but were located away from the identified antibiotic resistance genes. In conclusion, B. breve BS2-PB3 demonstrated a sufficient safety profile, making it a promising candidate for further development as a potential functional food.

Fermentation Technology and Functional Foods.

Food is an integral part of our civilization. It is a cultural phenomenon that, while having evolved, is associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties of the most common ethnic foods. Although these foods were originally created from the need to preserve perishable produce, presently, we know that the fermentation process makes them nutritionally more complete. The basis of these transformations lies in that vast range of prokaryotic and eukaryotic microorganisms that, similar to small biochemical factories, can transform the initial nutrients into metabolically more active biomolecules through fermentation. Although naturally occurring microbes work together for mutual benefit, environmental conditions enhance or inhibit their development. Starting from a selection of microorganisms naturally present on a substrate, we attempt to select the most suitable species to obtain a fermented food with the best nutritional qualities and the richest in nutraceuticals.

Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective.

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the purpose of food preservation. However, preclinical studies have highlighted that microbial action leads to a modification in the nutritional composition of the food's matrix. Although there is a wide availability of data on the beneficial effect of soy, tempeh remains relatively unexplored, perhaps due to its limited diffusion in the world, which limits its research availability. However, available data suggest that tempeh may confer beneficial health effects due to the high bioavailability of nutrients and phytochemicals, showing ameliorative action on oxidative stress, glycaemic control, and blood lipid levels. Furthermore, the high biological value of tempeh means it can be used to optimize protein and caloric intake in athletes, vegetarians, and children. Moreover, the microbial fermentation used in the production of tempeh, in addition to improving the bioavailability of minerals, proteins, fibre, vitamins, and isoflavones, produces biopeptides whose biological effect is currently of great interest. Tempeh can be employed in traditional preparations as well as second-generation foods, such as plant-based meat substitutes, to provide functional and nutritional properties and a higher eco-friendly option compared to animal foods. This review aims to provide an overview of tempeh's properties, regarding human data and future research perspectives.

Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity.

Polyphenolic compounds are of great interest in today's science. Naturally, they occur in plants and other sources in many different forms. Their wide range of biological activity has attracted the attention of the scientific community. One of the sources of phenolic compounds is stinging nettle (Urtica dioica L.), a common plant in almost all parts of the world. A long tradition of utilization and an interesting chemical profile make this plant a fascinating and extensive object of study. The chemical profile also allows this plant to be used as a food and a pigment source in the food, pharmaceutical, and cosmetic industries. Previously conducted studies found phenolic acids and polyphenolic compounds in root, stalk, and stinging nettle leaves. Different extraction techniques were usually used to isolate them from the leaves. Obtained extracts were used to investigate biological activity further or formulate different functional food products. This study aimed to collect all available knowledge about this plant, its chemical composition, and biological activity and to summarize this knowledge with particular attention to polyphenolic compounds and the activity and mechanisms of their actions.

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation. In total, 511 Italian seniors answered a CATI (computer-assisted telephone interviewing) questionnaire through a deep, telephone interview to collect information about dietary habits, healthy food awareness, and inclination for functional foods. The elderly were divided into four groups according to gender and age: Early Elderly Female (n = 130), Early Elderly Men (n = 109), Late Elderly Female (n = 157), and Late Elderly Men (n = 115). The groups provided a positive self-assessment of health status and individual diet healthiness, which were both considered over "good enough" (5 on 10-point scale) and showed food consumption habits in line with the Mediterranean Diet (MD) principles. The daily diet was based on fruits, vegetables, bread, and pasta, with extra virgin olive oil as the main fat source, all over "often" consumed (4 on 5-point scale). Old people also showed awareness of different food's healthy properties. Specifically, females were more aware of food's impact on health, considered close to "extremely healthy" (9 on 10-point scale), and strictly followed a MD. Participants also expressed optimistic expectations about functional food efficiency, evaluated as close to "extremely desirable" (8 or 9 on 10-point scale), against age-related problems, highlighting the most important as diabetes, overweight, intestine problems, and low mood. The interviewed elderly were also involved in virtual functional food co-creation, indicating through a basic matrix which, among the most familiar foods, could be the ideal functional food, focusing on fruitsand vegetables. A pleasant odor/flavor, a liquid texture, and a warm serving temperature rather than cold characterized the virtual functional food created. Other positive attributes were liquid and thickness, while acidity and bitterness were among the least desired traits. These findings show how elderly people, despite predictable age-related sensory and cognitive loss, when properly involved and guided, can help envision foods that fit their needs and desires.

Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques.

Conjugated linoleic acid (CLA) has been extensively characterized due to its many biological activities and health benefits, but conjugated linolenic acid (CLnA) is still not well understood. However, CLnA has shown to be more effective than CLA as a potential functional food ingredient. Current research has not thoroughly investigated the differences and advantages between CLnA and CLA. This article compares CLnA and CLA based on molecular characteristics, including structural, chemical, and metabolic characteristics. Then, the in vivo research evidence of CLnA on various health benefits is comprehensively reviewed and compared with CLA in terms of effectiveness and mechanism. Furthermore, the potential of CLnA in production technology and product protection is analyzed. In general, CLnA and CLA have similar physicochemical properties of conjugated molecules and share many similarities in regulation effects and pathways of various health benefits as well as in the production methods. However, their specific properties, regulatory capabilities, and unique mechanisms are different. The superior potential of CLnA must be specified according to the practical application patterns of isomers. Future research should focus more on the advantageous characteristics of different isomers, especially the effectiveness and safety in clinical applications in order to truly exert the potential value of CLnA.

Fully connected-convolutional (FC-CNN) neural network based on hyperspectral images for rapid identification of P. ginseng growth years.

P. ginseng is a precious traditional Chinese functional food, which is used for both medicinal and food purposes, and has various effects such as immunomodulation, anti-tumor and anti-oxidation. The growth year of P. ginseng has an important impact on its medicinal and economic values. Fast and nondestructive identification of the growth year of P. ginseng is crucial for its quality evaluation. In this paper, we propose a FC-CNN network that incorporates spectral and spatial features of hyperspectral images to characterize P. ginseng from different growth years. The importance ranking of the spectra was obtained using the random forest method for optimal band selection. Based on the hyperspectral reflectance data of P. ginseng after radiometric calibration and the images of the best five VNIR bands and five SWIR bands selected, the year-by-year identification of P. ginseng age and its identification experiments for food and medicinal purposes were conducted, and the FC-CNN network and its FCNN and CNN branch networks were tested and compared in terms of their effectiveness in the identification of P. ginseng growth years. It has been experimentally verified that the best year-by-year recognition was achieved by utilizing images from five visible and near-infrared important bands and all spectral curves, and the recognition accuracy of food and medicinal use reached 100%. The FC-CNN network is significantly better than its branching model in the effect of edible and medicinal identification. The results show that for P. ginseng growth year identification, VNIR images have much more useful information than SWIR images. Meanwhile, the FC-CNN network utilizing the spectral and spatial features of hyperspectral images is an effective method for the identification of P. ginseng growth year.