Archive for the ‘News’ Category

Top ten most accessed Food & Function articles from October to December 2014

From October – December 2014, our most downloaded Food & Function articles were:

Transport of hop aroma compounds across Caco-2 monolayers
A. Heinlein, M. Metzger, H. Walles and A. Buettner
Food Funct., 2014, 5, 2719-2730
DOI: 10.1039/C3FO60675A

Edible oleogels based on water soluble food polymers: Preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K

A standardised static in-vitro digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702J

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31
DOI: 10.1039/C0FO00103A

Nuts, especially Walnuts, have excellent antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A

Coffee: Biochemistry and Potential Impact on Health
ziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
DOI: 10.1039/C4FO00042K

Review of In Vitro Digestion Models for Rapid Screening of Emulsion-based Systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B

Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: A review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: A tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261
DOI: 10.1039/C0FO00113A

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota
Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014, 5, 436-445
DOI: 10.1039/C3FO60348B

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here

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Issue 1 now online

Graphical Abstract

The front cover of issue 1 features artwork by Ilaria Zanotti and Daniele Del Rio from University of Parma. With their colleagues, their paper collates observations from several epidemiological studies which demonstrates that dietary intake of (poly)phenols from nuts, coffee, cocoa, grapes, and berries may protect against the development of atherosclerosis.

Have a read of the full article below – Its free to access for the next six weeks:

Atheroprotective effects of (poly)phenols: a focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2015, 6, 13-31
DOI: 10.1039/C4FO00670D


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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Capsaicin, nonivamide and trans-pellitorine decrease free fatty acid uptake without TRPV1 activation and increase acetyl-coenzyme A synthetase activity in Caco-2 cells
Barbara Rohm, Annett Riedel, Jakob P. Ley, Sabine Widder, Gerhard E. Krammer and Veronika Somoza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00435C

graphical abstract


Sugar-coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications
Paul Ryan, Paul Ross, Gerald F. Fitzgerald, Noel Caplice and Catherine Stanton
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00529E


The Colorants, Antioxidants, and Toxicants from Nonenzymatic Browning Reactions and the Impacts of Dietary Polyphenols on Their Thermal Formation
Xinchen Zhang, Ningping Tao, Xichang Wang, Feng Chen and Mingfu Wang
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00996G

graphical abstract

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Issue 12 now online

Graphical AbstractThe front cover of issue 12 features artwork by Jinyong Peng from Dalian Medical University. With his colleagues, Jinyongs paper investigates the protective effects of total saponins from Rosa laevigata Michx fruit (RLTS) in high-fat diet (HFD)-induced rats.

Read the article in full below, its free to access for the next 6 weeks:

Total saponins from Rosa laevigata Michx fruit attenuates hepatic steatosis induced by high-fat diet in rats
Deshi Dong, Yan Qi, Lina Xu, Lianhong Yin, Youwei Xu, Xu Han, Yanyan Zhaoa and Jinyong Peng
Food Funct., 2014, 5, 3065-3075
DOI: 10.1039/C4FO00491D

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Atheroprotective effects of (poly)phenols: focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00670D

Graphical Abstract

The intracellular metabolism of isoflavones in endothelial cells
Natalia Toro-Funes, Francisco Javier Morales-Gutiérrez, M. Teresa Veciana-Nogués, M. Carmen Vidal-Carou, Jeremy P. E. Spencer and Ana Rodriguez-Mateos
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00772G

Graphical Abstract

Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and physiological relevance.
Sandra V. Verstraeten, Cesar G. Fraga and Patricia I. Oteiza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00647J

Graphical Abstract

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Top ten most accessed Food & Function articles from July to September 2014

From July-September this year, our most downloaded Food & Function articles were:

A standardised static in vitro digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31
DOI: 10.1039/C0FO00103A

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A

Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
DOI: 10.1039/C4FO00042K

Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261
DOI: 10.1039/C0FO00113A

Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Iziar A. Ludwig, Pedro Mena, Luca Calani, Concepción Cid, Daniele Del Rio, Michael E. J. Lean and Alan Crozier
Food Funct., 2014, 5, 1718-1726
DOI: 10.1039/C4FO00290C

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
David Julian McClements and Hang Xiao
Food Funct., 2014, 5, 1320-1333
DOI: 10.1039/C4FO00100A

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota
Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014, 5, 436-445
DOI: 10.1039/C3FO60348B

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here

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Modelling mastication

Graphical Abstract

Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing. The model can incorporate equations representing mechanical properties, and physical and chemical changes to build up a picture of human mastication.

In recent years, increasing health concerns related to the formulation of processed foods has left food producers with the task of reducing components such as salt, sugar and fat whilst retaining a sensory pleasing food product for the consumer. By computationally modelling mastication, scientists hope to simulate sensory stimuli to predict consumer perceptions of food as they eat.

Interested to know more? Read the full article Chemistry World here…

Challenges in computational modelling of food breakdown and flavour release
Simon M. Harrison, Paul W. Cleary, Graham Eyres, Matthew D. Sinnott and Leif Lundin
Food Funct., 2014, 5, 2792-2805
DOI: 10.1039/C4FO00786G

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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Issue 11 now online: Part-themed issue on Food Structures, Digestion and Health

Graphical AbstractThe front cover of issue 11 features artwork by Ashok R. Patel from Gent University. With his colleagues, Ashok’s paper demonstrates a novel way of using food polysaccharides to structure liquid oil into oleogels and further explore its potential application as a shortening alternative.

Read the article in full below – it’s free to access for the next six weeks:

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K

Issue 11 is also a part-themed issue containing selected contributions from the Food Structures, Digestion and Health Conference, held in Melbourne in October 2013. Click here to view the collection, Guest Edited by Professors Mike Gidley and Li Day.

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Enhancing Vitamin E bioaccessibility: Factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang, Eric Andrew Decker, Hang Xiao and David Julian McClements
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00725E

Graphical Abstract


Bitter Taste Genetics- the relationship to tasting, liking, consumption and health
Emma L. Beckett, Charlotte Martin, Zoe Yates, Martin Veysey, Konsta Duesing and Mark Lucock
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00539B

Graphical Abstract


Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: A simulated gastrointestinal tract study
Sakunkhun Makkhun, Amit Khosla, Tim Foster, David Julian McClements, Myriam M. L. Grundy and David A. Gray
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00422A

Graphical Abstract

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Issue 10 now online!

Graphical AbstractThe front cover features artwork by Sophie Gallier from the University of Otago. Sophie’s paper with her colleagues investigates, the stomach emptying rate (SER) of almond lipids (0.2 g of fat per 2 mL of almond lipid suspension) as a function of the food matrix.

Read the article in full below– it’s free to access for the next six weeks:

Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids
Sophie Gallier, Shane M. Rutherfurd, Paul J. Moughan and Harjinder Singh
Food Funct., 2014,  5, 2410-2419
DOI: 10.1039/C4FO00335G

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