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Food Structures, Digestion & Health 6th International Virtual Conference 2021 – 16-19 November 2021

Food and Function is delighted to sponsor Food Structures, Digestion & Health 6th International Virtual Conference 2021, taking 16-19 November 2021.

The Food Structures, Digestion and Health 6th International Conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients. The focus has shifted development of nutritional guidelines away from the more traditional approach of simply examining the nutrient composition of foods.

This important conference presents a unique opportunity to bring together food industry professionals, and world leading scientists – from diverse disciplines including food science, nutrition, digestive behaviour and medical science with a common interest in food design that delivers better nutrition and functionality and improves consumer wellbeing.

  • Registration closes: 5 November 2021

Sessions will range from Food Structures Design, Processing & Digestion to the Food Microbiome and Health, from expert speakers in their fields. The full program is available to read here.

Don’t miss out on this fantastic conference. To find out more and register your place, please follow this link.

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20th International Nutrition & Diagnostics Conference – INDC 2021

Food & Function is delighted to sponsor INDC 2021, November 29 – December 2, 2021, which will be held at Hotel Amarilis Prague, Czech Republic.

The INDC 2021 is an annual leading meeting which represents an invaluable resource for nutritionists, medical doctors, analytical chemists, biochemists, chemists, and those in the clinical diagnosis seeking new technologies and new approaches in the field of nutrition, food diseases, food components and health trends. INDC is continuously growing and it is reflected by the participation of more than 40 nationalities and scientific contributions from a variety of application areas. Examples of topics areas to be covered and events are as below:

METABOLOMICS AND MICROBIOME, PROBIOTICS, PREBIOTICS, NUTRACEUTICALS AND BOTANICALS FOR HUMAN HEALTH
Probiotics and Prebiotics, Microbiota, Polyphenols, Bioactive Compounds, Prediction of Bioavailability, Chronic Diseases, Celiac Disease, Gluten-Free Diet, Nutrition and Cancer

ANALYTICAL METHODS IN NUTRITION AND DIAGNOSTICS
Analytical Methods for Human Health Protection, Separation Science in Clinical Diagnosis and Nutrition, LC-MS, MS as a Tool in Metabolism Studies, Applications of Electrochemistry Coupled with MS, Biomarkers in Aging and Disease, Nanomaterials, Sensors, Newborn Screening, Automatization in Sample Preparation, Forensic Doping and Toxicology, Therapeutic Drug Monitoring and Environmental Analysis

YOUNG SCIENTIFIC SESSION WITH THE BEST LECTURE AWARD

POSTER SESSION WITH THE BEST POSTER AWARD

 

 

Early registration deadline: September 30, 2021
Oral presentation deadline: October 10, 2021
Poster presentation deadline: October 10, 2021
The conference registration process is online:
http://www.indc.cz/en/registration/registration-form/
More information at: www.indc.cz

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Themed Collection on the effect of food matrix and processing on the physiological fate of bioactive compounds and metabolites

We are very pleased to announce a new Food & Function themed collection, on the effect of food matrix and processing on the physiological fate of bioactive compounds and metabolites. The collection will be Guest Edited by Prof. Jesus Simal-Gandara (University of Vigo, Spain) and Dr Tarun Belwal (Zhejiang University, China).

Food matrix plays an important role in determining the physiological fate of nutrients, bioactive compounds, and metabolites. The food matrix has been described as the complex assembly of nutrients and non-nutrients interacting physically and chemically, that influences the release, mass transfer, accessibility, digestibility, and stability of many food compounds. These compounds also undergo biotransformation in the gastrointestinal tract, before being systemically absorbed by the bloodstream, affecting their functionality. Food processing also affects the bioaccessibility, bioavailability and functionality of the food compounds, and the effect of food matrix has also been seen.

We invite original research and review papers on the effect of food matrix and processing on the physiological fate of nutrients, bioactive compounds and metabolites, with special reference to antioxidant compounds. These can include, but not limited to:

  • Effect of food matrix and/or processing on the processes of digestion and absorption of food compounds.
  • Effect of food matrix and/or processing on mass transfer, accessibility, and stability of food compounds.
  • Effect of food matrix and/or processing on bioconversion, bioactivity and bioefficacy of food compounds.
  • Food matrix and/or processing effect on its functionality (e.g. antioxidant).
  • Nutrient-matrix interactions and its effect on bioaccessibility, bioavailability and functionality.

Accepted articles will be collated in an online collection as soon as they are accepted and in the themed collection as a whole and will be promoted as a complete collection in Spring 2022.

The submission deadline for this collection is 17th December 2021

If you are interested in submitting to this collection, please contact the Editorial Office.

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IPC2017

IPC2017 is being held from 20th – 22nd June, in Budapest, Hungary.

There are 10 reasons why you have to attend IPC2017. The main topics of IPC2017:

Prebiotics – How does it work and how to develop a novel prebiotics.
Human milk oligosaccharides as a prebiotics and immune modulator.
How to get an approval for probiotics with health claims. Approaches to get approval from EFSA and other countries.
How to identify functional probiotics. Development of novel screening system and evaluation procedure to identify functional probiotics.
How probiotics work? Elucidation of underlying mechanism of actions.
What are the effector molecules mediate health benefits of probiotics. How to identify and how to evaluate the functionality.
How to characterize probiotic strains. Genetics, functional genomics of probiotic strains.
How to formulate the probiotics to keep maximum effectiveness.
Clinical trial of probiotics. What are the current statues of health benefit of probiotics in diverse disorders.
Future probiotics. Novel function of probiotics.

IPC2017 offers the chance to meet a mixture of both leading scientists in the field and emerging young scientists. The conference’s many plenary, keynote and highlight speakers will be organised into thematically ordered sessions.

Click here for full programme

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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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