A review on pomegranate juice as a functional food in the context of its polyphenol composition, therapeutic merits, and recent patents.

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Cheese is one of the most common fermented dairy foods consumed worldwide. Despite being extensively used, the heating effect on cheese flavor and chemistry has yet to be reported. The impact of heat on cheese aroma profile was assessed using headspace solid-phase microextraction (SPME) coupled to gas chromatography coupled to mass spectrometry (GC-MS). A total of 50 volatiles were identified to encompass fatty acid-derived compounds (82%, 75%, and 87%), nitrogenous (7%, 12%, and 10%), aromatics (6%, 2%, and 0.8%), amino acids derived volatiles (1%, 5%, and 0.7%), sugar derived volatile organic compounds (1%-3%), and terpenes (0.5%-3%) in the heated edam, emmental, and gouda cheese, respectively. The fatty acid-derived volatiles (methyl ketones and fatty acids) are likely to contribute to its flavor amounting to 75%-87% in heated gouda, edam, and emmental cheese aroma profile. Nitrogenous compounds amounted for the second abundant class in all heated cheese at 7%-12% represented by alkyl pyrazines, whereas N-nitrosopiperidine a toxic chemical was found only in heated emmental cheese. This study provides the first approach for the use of cold extraction techniques such as SPME coupled with GC-MS to characterize the aroma profile of three major heated cheese, that is, edam, emmental, and gouda analyzed using chemometric tools in comparison to cold cheese. This study is the first to discuss the generation or not of hazardous compounds (N-nitrosopiperidine) in heated cheese that could negatively affect human health upon consumption.Cheese is one of the most common fermented dairy foods, with a countless number of types, forms, textures, and flavors worldwide. Cheese manufacturing (ripening) depends mainly on the complex interaction of cheese flora and enzymes (lipolysis, proteolysis, and fermentation) with fats, proteins, and sugars present in milk (Marilley & Casey, 2004).Aside from the milk type used in the manufacture of different cheeses, a variety of cheese flavors and forms are attributed to the incorporation of different probiotics (Andiç et al., 2015). For example, probiotics involved in edam cheese manufacture are Lactococcus cremoris and eFood.

Milk is one of the most important multicomponent superfoods owing to its rich macronutrient composition. It requires quality control at all the production stages from the farm to the finished products. A localized surface plasmon resonance optical sensor based on a citrate-capped silver nanoparticle (Cit-AgNP)–coated glass substrate was developed. The fabrication of such sensors involved a single-step synthesis of Cit-AgNPs followed by surface modification of glass slides to be coated with the nanoparticles. The scanning electron microscope micrographs demonstrated that the nanoparticles formed monolayer islands on glass slides. The developed surface-enhanced infrared absorption spectroscopy (SEIRA) sensor was coupled to artificial neural networking (ANN) for the qualitative differentiation between cow, camel, goat, buffalo, and infants’ formula powdered milk types. Moreover, it can be used for the quantitative determination of the main milk components such as fat, casein, urea, and lactose in each milk type. The qualitative results showed that the obtained FTIR spectra of cow and buffalo milk have high similarity, whereas camel milk resembled infant formula powdered milk. The most difference in FTIR characteristics was evidenced in the case of goat milk. The developed sensor adds several advantages over the traditional techniques of milk analysis using MilkoScan™ such as less generated waste, elimination of pre-treatment steps, minimal sample volume, low operation time, and on-site analysis. Graphical abstract