LC-ESI-QTOF-MS Characterization of Phenolic Compounds in Different Lentil ( M.) Samples and Their Antioxidant Capacity.

Background: Lentil ( M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits.

In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Beans.

Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds' release and related antioxidant potential in different beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation.

Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach.

The current bibliometric review evaluated recent papers that researched dietary protein sources to generate antidiabetic bioactive peptides/hydrolysates for the management of diabetes. Scopus and PubMed databases were searched to extract bibliometric data and, after a systematic four-step process was performed to select the articles, 75 papers were included in this review. The countries of origin of the authors who published the most were China (67%); Ireland (59%); and Spain (37%).

Metabolomic analysis and ecofriendly enrichment of sunflower meal extract.

Background: The presence of phenolic compounds in sunflower is well reported in the literature; however, knowledge is scarce when it comes to the composition of other secondary metabolites in this species and their by-products. This work evaluated, for the first time, the phytochemical composition of sunflower meal produced in Brazil. A combination of mixture design and central composite rotatable design 2 models was then applied to maximize the recovery of bioactive compounds using ecologically friendly solvents and concentrating by applying activated carbon, a sustainable adsorbent.

Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic.

Background: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service.

Green-based active packaging: Opportunities beyond COVID-19, food applications, and perspectives in circular economy-A brief review.

The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food.

COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives.

The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. To respond effectively to this pandemic, it is mandatory to reaffirm science in its different fields of study, including the food safety area. Presently, we review food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives.