[Fernandes, Ana; de Freitas, Victor; Oliveira, H. elder; Teixeira, Margarida; Oliveira, HE; Mateus, Nuno; Tao, Wen] Fac Sci, Dept Chem & Biochem, LAQV, REQUIMTE, P-4169007 Porto, Portugal.

[Faria, Ana] Univ NOVA Lisboa, Fac Ciencias Med, NOVA Med Sch, NMS,FCM,CHRC, Lisbon, Portugal.

[Faria, Ana] Univ NOVA Lisboa, NOVA Med Sch, Nutr & Metab, Fac Ciencias Med,NMS,FCM,CINTESIS RISE, Lisbon, Portugal.

[Ferreira, Isabel M. P. L. V. O.] Univ Porto, Fac Pharm, Dept Chem Sci, LAQV REQUIMTE,Lab Bromatol & Hydrol, P-4050313 Porto, Portugal.

[He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Wuhan 430023, Peoples R China.

[Oliveira, HE ] F

Fac Sci, Dept Chem & Biochem, LAQV, REQUIMTE, P-4169007 Porto, Portugal.

Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods View all citing articles on Scopus Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods View all citing articles on Scopus Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Citation Excerpt : Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Citation Excerpt : Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Citation Excerpt : Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods 2023;Foods

食品科学与工程学院

硒科学与工程现代产业学院