| Autor: |
Hassoun A; Sustainable AgriFoodtch Innovation & Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Harastani R; Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough, UK., Jagtap S; Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK., Trollman H; Department of Work, Employment, Management and Organisations, School of Business, University of Leicester, Leicester, UK., Garcia-Garcia G; Department of Agrifood System Economics, Centre 'Camino de Purchil', Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain., Awad NMH; Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey., Zannou O; Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey., Galanakis CM; Department of Research & Innovation, Galanakis Laboratories, Chania, Greece.; Department of Biology, College of Science, Taif University, Taif, Saudi Arabia.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey., Nayik GA; Department of Food Science and Technology, Government Degree College, Shopian, Jammu & Kashmir, India., Riaz A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates., Maqsood S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates. |
| Abstrakt: |
Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed " superfoods ," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition. |
