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Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.

Research & information: general --- Biology, life sciences --- Food & society --- chestnut --- water curing --- non-targeted MS analysis --- antioxidants --- Arecaceae --- polyphenols --- volatile content --- antioxidant activity --- liquid chromatography --- inflammation --- lung --- oxidative damage --- antiviral --- polyphenol --- phenolic acids --- flavonoids --- Vicia faba --- functional food --- green solvents --- biologically active compounds --- selective separation --- medicinal plants --- ultrasonic-assisted extraction --- microwave-assisted extraction --- kombucha --- black tea --- long-term storage --- antioxidant scavenging activity --- total phenolic content --- meat quality --- antimicrobial activity --- C. scolymus --- food quality --- beverages --- health properties --- antioxidant activities --- fibrinogen --- albumin --- rutin --- tannic acid --- resveratrol --- binding properties --- first order --- kinetic modelling --- zero order --- food processing --- herbal tea --- boiling --- EVOO --- vegetables --- phenolic compounds --- thermal treatment --- processing techniques --- bioaccessibility --- bioavailability --- n/a

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The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a

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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

Research & information: general --- Biology, life sciences --- Food & society --- green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate–glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC–DAD–MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy --- n/a --- ascorbate-glutathione cycle --- HPLC-DAD-MS/MS

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The purpose of this book was not to provide a comprehensive overview of the vast arena of how fungi and fungal metabolites are able to improve human and animal nutrition and health; rather, we, as Guest Editors, wished to encourage authors working in this field to publish their most recent work in this rapidly growing journal in order for the large readership to appreciate the full potential of wonderful and beneficial fungi. Thus, this Special Issue welcomed scientific contributions on applications of fungi and fungal metabolites, such as bioactive fatty acids, pigments, polysaccharides, alkaloids, terpenoids, etc., with great potential in human and animal nutrition and health.

Technology: general issues --- fungal pigment --- natural dye --- spalting --- Scytalidium cuboideum --- dramada --- sustainable clothing --- selenium --- biofortification --- transporters --- mycorrhizal fungi --- plant growth-promoting rhizobacteria (PGPRs) --- fungal pigments --- textile dyeing --- toxicity testing --- biotechnological approaches --- challenges --- limits --- Saccharomyces boulardii --- Saccharomyces cerevisiae --- probiotics --- gastrointestinal tract --- Alginate --- β-glucan --- oligosaccharides --- elicitation --- Sargassum species --- Sparassis latifolia --- polyphenol --- antioxidant --- agave mezcalero bagasse --- apple bagasse --- solid-state fermentation --- secondary metabolites --- Pleurotus ostreatus --- Endophytic fungi --- Hyptis dilatata --- Pestalotiopsis mangiferae --- Pestalotiopsis microspora --- chemical elicitors --- antibacterial activity --- LC–ESI–Q–TOF–MS --- yeast --- biological control --- postharvest decay --- fruit --- mycorrhizae --- elevated CO2 --- Thymus vulgare --- growth --- photosynthesis --- metabolites --- biological activity --- Candida albicans --- non-albicans Candida species --- Candida auris --- aromatic alcohols --- fungi --- metabolomics --- NTCD --- additives --- functional foods --- nutraceuticals --- sustainability --- healthy aging --- Mortierella alpina --- animal fat by-product --- arachidonic acid --- ATR-FTIR spectroscopy --- Mucor circinelloides --- high-throughput screening --- metal ions --- phosphorus --- lipids --- biofuel --- FTIR spectroscopy --- bioremediation --- co-production --- natural colorants --- filamentous fungi --- stirred-tank bioreactor --- biodegradable films --- food package --- bioactive compounds --- FIP --- human health --- immunomodulation --- induced apoptosis --- lectin --- medicinal mushrooms --- polysaccharide --- terpenes and terpenoids --- melanin --- carotenoids --- polyketides --- azaphilones --- antitumor --- medical roles --- sphinganine-analog mycotoxins --- fumonisins --- AAL-toxin --- chemical structure --- toxicity --- genetics and evolution --- biosynthesis --- livestock --- ewes --- energy --- cytokines --- yeasts --- liquid swine diets --- MALDI-TOF --- biochemical identification --- growth temperature Ancom Gas Production System --- Candida krusei --- Candida lambica --- M. purpureus --- red yeast rice --- cholesterol reduction --- probiotic potential --- natural colorant --- extraction ability --- marine fungi --- Talaromyces albobiverticillius --- aqueous two-phases system extraction --- ionic liquids --- feed additive --- probiotic --- Sporidiobolus ruineniae --- tannase --- micro-fungi --- macro-fungi --- Ganoderma --- kombucha --- anticancer --- carotenoid --- medicinal mushroom --- mycobiome --- antimicrobial --- antifungal --- bioconversion --- cheese --- dairy --- Sclerotinia --- secondary metabolite --- endophytic fungi --- uncommon secondary metabolites

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The purpose of this book was not to provide a comprehensive overview of the vast arena of how fungi and fungal metabolites are able to improve human and animal nutrition and health; rather, we, as Guest Editors, wished to encourage authors working in this field to publish their most recent work in this rapidly growing journal in order for the large readership to appreciate the full potential of wonderful and beneficial fungi. Thus, this Special Issue welcomed scientific contributions on applications of fungi and fungal metabolites, such as bioactive fatty acids, pigments, polysaccharides, alkaloids, terpenoids, etc., with great potential in human and animal nutrition and health.

fungal pigment --- natural dye --- spalting --- Scytalidium cuboideum --- dramada --- sustainable clothing --- selenium --- biofortification --- transporters --- mycorrhizal fungi --- plant growth-promoting rhizobacteria (PGPRs) --- fungal pigments --- textile dyeing --- toxicity testing --- biotechnological approaches --- challenges --- limits --- Saccharomyces boulardii --- Saccharomyces cerevisiae --- probiotics --- gastrointestinal tract --- Alginate --- β-glucan --- oligosaccharides --- elicitation --- Sargassum species --- Sparassis latifolia --- polyphenol --- antioxidant --- agave mezcalero bagasse --- apple bagasse --- solid-state fermentation --- secondary metabolites --- Pleurotus ostreatus --- Endophytic fungi --- Hyptis dilatata --- Pestalotiopsis mangiferae --- Pestalotiopsis microspora --- chemical elicitors --- antibacterial activity --- LC–ESI–Q–TOF–MS --- yeast --- biological control --- postharvest decay --- fruit --- mycorrhizae --- elevated CO2 --- Thymus vulgare --- growth --- photosynthesis --- metabolites --- biological activity --- Candida albicans --- non-albicans Candida species --- Candida auris --- aromatic alcohols --- fungi --- metabolomics --- NTCD --- additives --- functional foods --- nutraceuticals --- sustainability --- healthy aging --- Mortierella alpina --- animal fat by-product --- arachidonic acid --- ATR-FTIR spectroscopy --- Mucor circinelloides --- high-throughput screening --- metal ions --- phosphorus --- lipids --- biofuel --- FTIR spectroscopy --- bioremediation --- co-production --- natural colorants --- filamentous fungi --- stirred-tank bioreactor --- biodegradable films --- food package --- bioactive compounds --- FIP --- human health --- immunomodulation --- induced apoptosis --- lectin --- medicinal mushrooms --- polysaccharide --- terpenes and terpenoids --- melanin --- carotenoids --- polyketides --- azaphilones --- antitumor --- medical roles --- sphinganine-analog mycotoxins --- fumonisins --- AAL-toxin --- chemical structure --- toxicity --- genetics and evolution --- biosynthesis --- livestock --- ewes --- energy --- cytokines --- yeasts --- liquid swine diets --- MALDI-TOF --- biochemical identification --- growth temperature Ancom Gas Production System --- Candida krusei --- Candida lambica --- M. purpureus --- red yeast rice --- cholesterol reduction --- probiotic potential --- natural colorant --- extraction ability --- marine fungi --- Talaromyces albobiverticillius --- aqueous two-phases system extraction --- ionic liquids --- feed additive --- probiotic --- Sporidiobolus ruineniae --- tannase --- micro-fungi --- macro-fungi --- Ganoderma --- kombucha --- anticancer --- carotenoid --- medicinal mushroom --- mycobiome --- antimicrobial --- antifungal --- bioconversion --- cheese --- dairy --- Sclerotinia --- secondary metabolite --- endophytic fungi --- uncommon secondary metabolites