Food & Function Blog

Scientists in the UK have developed a water-in-oil-in-water (wow) emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavour.

Excess dietary salt can increase blood pressure – a risk factor for cardiovascular diseases. Processed foods, such as ready-made soups, often contain salt as a preservative and flavour enhancer. However, most of the salt in these emulsion-based foods is swallowed without us actually tasting it, and we often find ourselves adding even more.

Read the full article in Chemistry World >>

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

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The front cover of issue 4 features artwork by Ali A. Moazzami and Jan Frank from the Swedish University of Agricultural Sciences. With their colleagues Ali and Jan use 1H-NMR metabolomics to investigate the biochemical effects in the liver of rats caused by long-term feeding with diets deficient (dVE; α-tocopherol (αT), <1; γ-tocopherol (γT), <1; all values in mg kg−1 diet), marginal (mVE; αT, 6; γT, 11), sufficient (sVE; αT, 12; γT, 24), or fortified with vitamin E (fVE; αT, 140; γT, 24).

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

Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats
Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, 6, 1090-1097
DOI: 10.1039/C4FO00947A

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The front cover of issue 2 features artwork by Jicheng Zhan from China Agriculture University. With his colleagues his paper demonstrates how Mulberry extract (ME) has been shown to possess beneficial effects towards obesity, but its mechanism is still unclear.

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

Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis
Yilin You, Xiaoxue Yuan, Hyuek Jong Lee, Weidong Huang, Wanzhu Jin and Jicheng Zhan
Food Funct., 2015, 6, 401-408
DOI: 10.1039/C4FO00719K

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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

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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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The 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

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

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