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Probiotics Congress: Europe

The Probiotics Congress: Europe is due to be held between 3rd – 4th April, 2017, in Amsterdam, The Netherlands

Attracting experts working in all areas of probiotics research, product development and business, the 2017 Probiotics Congress: Europe will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

With an agenda aimed at not only increasing knowledge, but networking with peers and industry leaders. The Probiotics Congress: Europe is a valuable a part of the ever growing probiotics field. Make sure you don’t miss your chance to participate.

Poster submission deadline: 17th March, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-europe/

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Open Access papers in Food & Function

We are very pleased to share with you below some of the latest Open Access papers published in Food & Function that may be of interest to you. These research papers and high-impact reviews are free to access for all – we hope you enjoy reading them.

Lillie R Cavonius, Eva Albers and Ingrid Undeland
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C5FO01144B, Paper

Ashok R. Patel and Koen Dewettinck
Food Funct., 2016, 7, 20-29
DOI: 10.1039/C5FO01006C, Review Article

Guoyao Wu
Food Funct., 2016, 7, 1251-1265
DOI: 10.1039/C5FO01530H, Review Article

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland
Food Funct., 2016, 7, 1401-1412
DOI: 10.1039/C5FO01332A, Paper

Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016, 7, 1176-1187
DOI: 10.1039/C5FO01401H, Paper

Silvia Vaghini, Antonio Cilla, Guadalupe Garcia-Llatas and María Jesús Lagarda
Food Funct., 2016, 7, 110-117
DOI: 10.1039/C5FO00458F, Paper

Johannes Wüst and Monika Pischetsrieder
Food Funct., 2016, Advance Article
DOI: 10.1039/C5FO01550B, Paper

Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol
Food Funct., 2016, 7, 483-490
DOI: 10.1039/C5FO00892A, Paper

Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga
Food Funct., 2016, 7, 239-249
DOI: 10.1039/C5FO00718F, Paper

Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2016, 7, 69-78
DOI: 10.1039/C5FO00758E, Paper

Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino
Food Funct., 2016, 7, 825-833
DOI: 10.1039/C5FO01270H, Paper

Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn
Food Funct., 2016, 7, 464-474
DOI: 10.1039/C5FO01137J, Paper
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Top 10 most accessed Food & Function articles between July – September 2015

During the months July – September 2015, the most downloaded Food & Function articles were:

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, Paper

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, Review Article

Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31
DOI: 10.1039/C0FO00103A, Review Article

Joe A. Vinson and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A, Paper

Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K, Paper

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, Paper

David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B, Review Article

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, Paper

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, Paper

Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H. De Vos, Davy Van de Walle and Koen Dewettinck
Food Funct., 2014, 5, 645-652
DOI: 10.1039/C4FO00034J, Paper

Interesting read? Please share your thoughts below!
And remember, you can submit direct to Food & Function here
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Issue 10 now online!

Graphical AbstractThe front cover of issue 10 features artwork by Seishi Shimizu from the University of York. Seishi challenges the consensus of statistical thermodynamics by combining the rigorous Kirkwood–Buff theory of solution with the classical isodesmic model of caffeine association.

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!

Seishi Shimizu
Food Funct., 2015, 6, 3228-3235
DOI: 10.1039/C5FO00610D

Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.
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Issue 8 now online!

Graphical AbstractThe front cover of issue 8 features artwork by Mario Dell’Agle from the University of Milan. With his colleagues, Mario investigates the biological activity of Vitis vinifera L. water extract (VVWE) from dried leaves in two in vitro models of gastric and intestinal inflammation.

Want to know more? Read the full article below – its free to access for the next 6 weeks!

E. Sangiovanni, C. Di Lorenzo, E. Colombo, F. Colombo, M. Fumagalli, G. Frigerio, P. Restani and M. Dell’Agli
Food Funct., 2015, 6, 2453-2463
DOI: 10.1039/C5FO00410A

Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.
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Can we improve nutraceutical bioavailability of curcumin ?

 Let it be Indian, Afghani, Cambodian, Vietnamese, Nepalese or Thai cuisine, Turmeric (Curcuma longa) is an integral part of all of them and many more! Turmeric is widely used in food preparations as a spice, pigment, and nutraceutical because of its characteristic flavour profile, yellow colour, and biological activity. Turmeric is not only an essential ingredient in food but also a very important component of many formulations in medicine owing to the potential health benefits it offers. Have you ever wondered what gives turmeric the power to do so?

Curcumin is one of the most biologically active components within turmeric. The potential health benefits and good safety profile of curcumin makes it an essential ingredient in functional food products as a nutraceutical ingredient. However, the high melting point and poor water solubility of curcumin make it difficult to incorporate into many functional foods and beverages, and its poor stability in vivo and low bioaccessibility within the gastrointestinal tract reduce its biological activity. The strategy that is widely used to address these shortcomings is to encapsulate it within food-grade delivery systems such as nanoparticles, hydrogel beads, emulsions and suspensions which help in shielding curcumin on its way towards the target  resulting in improving its functional performance.

Can there be an alternate strategy?

In their search for the answer to this question, Wei Liu et al. form Nanchang University and David McClements et al. from UMass, Amherst  have devised a strategy to develop  excipient foods that are consumed with curcumin-rich foods. Oil-in-water emulsions turned out to be better candidates for developing excipient foods. The study involved the influence of emulsifier type on the ability of excipient emulsions to solubilize curcumin, and to increase its bioaccessibility. In their recent article in Food & Function, they have discussed the rational design of excipient emulsions by varying the emulsifier type as well as the preparation conditions of emulsions, and the effect of these emulsions on the  fate of curcumin in simulated gastrointestinal digestion.

A schematic presentation of fate of curcumin under different emulsifying conditions is shown in the figure below. 

  The results of this study substantiate the utility of excipient foods in improving functional performance of curcumin which can be extended to other lipophilic nutraceuticals and vitamins. To read the complete story and to know how the yellow colour helped them to determine the bioaccessibility of curcumin, read the full paper for free* using the link below: 

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Liqiang Zou, Wei Liu,  Chengmei Liu,  Hang Xiao and   David Julian McClements
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00606F


About the webwriter
Sushil Benke is a graduate student under the supervision of Dr. H. N. Gopi in the Department of Chemistry at Indian Institute of Science Education and Research (IISER), Pune. His research focuses on the development of novel antimicrobial peptidomimetics.

 

*Access is free through a registered RSC account.

 

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Issue 7 now online!

Graphical Abstract

The front cover of issue 7 features artwork by Lars P. Christensen from the University of Souther Denmark. Along with his colleagues, Lars ivestigates how alcarinol and falcarindiol may represent scaffolds for novel partial PPARγ agonists with possible antidiabetic properties.

Interested to know more? Read the full article below – its free to access for the next 6 weeks!

Polyacetylenes from carrots (Daucus carota) improve glucose uptake in vitro in adipocytes and myotubes
Rime B. El-Houri, Dorota Kotowska, Kathrine B. Christensen, Sumangala Bhattacharya, Niels Oksbjerg, Gerhard Wolber, Karsten Kristiansen and Lars P. Christensen
Food Funct., 2015, 6, 2135-2144
DOI: 10.1039/C5FO00223K


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Issue 6 now online!

Graphical abstract

The front cover of issue 6 features artwork by C. de Loubens et al. from Institut de Recherche sur les Phénomènes Hors Equilibre, France.  Along with his colleagues Loubens developed a three-dimensional lattice-Boltzmann model to gain insight into the effects of villous movements and the rheology of digesta on flow, mixing and absorption of nutrients at the periphery of the intestinal lumen.

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!

Flow and mixing by small intestine villi
Y. F. Lim, C. de Loubens, R. J. Love, R. G. Lentle and P. W. M. Janssen
Food Funct., 2015, 6, 1787-1795
DOI: 10.1039/C5FO00285K


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Issue 5 now online!

Graphical Abstract

The front cover of issue 5 features artwork by Natalie Chiu from The University of Nottingham. Along with her colleagues, Natalie investigates a microstructure approach to reduce sodium levels in emulsion based foods. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste.

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

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, 6, 1428-1434
DOI: 10.1039/C5FO00079C


Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.

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Top 10 most accessed Food & Function articles from January – March 2015

From January – March 2015, our most downloaded Food & Function articles were:

A standardised static <it>in vitro</it> 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

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

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

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

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

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

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

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

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

Interesting read? Let us know your thoughts below.

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

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