The roles of Saccharomyces cerevisiae on the bioaccessibility of phenolic compounds.

Phenolic compounds are a group of non-essential dietary compounds that are widely recognized for their beneficial health effects, primarily due to their bioactive properties. These compounds which found in a variety of plant-based foods, including fruits, vegetables, and grains are known to possess antimicrobial, antioxidant, anti-inflammatory, and anti-carcinogenic properties. However, the health effects of these compounds depend on their bioaccessibility and bioavailability.

From bytes to bites: Advancing the food industry with three-dimensional food printing.

The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry.

Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds.

Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues.

Risk of low stability ATCC 9763-heavy metals complex in gastrointestinal simulated conditions.

The biosorption of heavy metals by microorganisms has attracted the interest of food researchers as the last approach to reduce the risk of their absorption in the human body. But the stability of yeast-metal complexes under simulated gastrointestinal conditions has not been investigated. In this study stability of complex as well as isotherm and kinetic models of biosorption have been studied.

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products.

Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the biosynthesis needs of growing tissues during germination. It is generally considered to be an anti-nutritional factor found in grains because it can bind to minerals, proteins, and starch, limiting their bioavailability. However, this same mineral binding property can also confer a number of health benefits such as reducing the risk of certain cancers, supporting heart health, and managing renal stones.