Critical reviews in food science and nutrition最新文献

Alternative biological functions of lactose: a narrative review.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-27 DOI: 10.1080/10408398.2025.2470394

Augusto Anguita-Ruiz, Hassan Vatanparast, Corinna Walsh, Giovanni Barbara, Sharon Natoli, Bronwyn Eisenhauer, Jaime Ramirez-Mayans, G Harvey Anderson, Mathilde Guerville, Amandine Ligneul, Angel Gil

{"title":"Alternative biological functions of lactose: a narrative review.","authors":"Augusto Anguita-Ruiz, Hassan Vatanparast, Corinna Walsh, Giovanni Barbara, Sharon Natoli, Bronwyn Eisenhauer, Jaime Ramirez-Mayans, G Harvey Anderson, Mathilde Guerville, Amandine Ligneul, Angel Gil","doi":"10.1080/10408398.2025.2470394","DOIUrl":"https://doi.org/10.1080/10408398.2025.2470394","url":null,"abstract":"Lactose, commonly known as \"milk sugar,\" offers various health benefits beyond its role as an energy source. As a precursor for essential molecules, lactose impacts calcium absorption, has low cariogenicity, affects satiety, enhances athletic performance, and potentially functions as a prebiotic for gut health. However, not all individuals can digest lactose, with a minority of the population exhibiting gastrointestinal symptoms after its consumption. The ability to digest lactose during adulthood is a genetically conferred trait known as lactase persistence, which is also likely affected by epigenetic alterations and other endogenous factors. In the present review, we highlight the multifaceted health effects of lactose, including its impact on calcium absorption, its low cariogenicity, its role in satiety control, its ability to enhance athletic performance, and its potential benefits as a prebiotic for gut health. Since these benefits are inherently dependent on lactose intake trends and the digestion capacity of populations, we also present the latest available information on the current trends in lactose consumption around the world. Overall, the gathered evidence suggests that moderate lactose consumption is recommended, as it can foster multiple lifelong health benefits.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143514739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Progress and challenges in thermal inactivation of norovirus in oysters.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-25 DOI: 10.1080/10408398.2025.2467209

Razieh Sadat Mirmahdi, Naim Montazeri

{"title":"Progress and challenges in thermal inactivation of norovirus in oysters.","authors":"Razieh Sadat Mirmahdi, Naim Montazeri","doi":"10.1080/10408398.2025.2467209","DOIUrl":"https://doi.org/10.1080/10408398.2025.2467209","url":null,"abstract":"Norovirus is the leading cause of viral foodborne illnesses worldwide, primarily due to its high infectivity, transmissibility, and environmental persistence. Oysters bioaccumulate norovirus particles through filter-feeding in sewage-contaminated waters and retain them for extended periods. Raw oysters are considered a significant high-risk food commody, as they can serve as vectors to transfer the pathogen to humans. Outbreaks associated with the consumption of cooked oysters indicate survival of virus particles in response to various cooking techniques. Undercooked oysters pose a substantial risk of norovirus infection, a risk that is suggested to be similar to raw oysters. Detecting human norovirus in food remains challenging due to the lack of a quantitative culture-based system that has hindered our understanding of norovirus response to heat. This article provides a critical review of the literature on mechanisms of heat inactivation and potential factors involved in the survival of norovirus in oysters during cooking. It also highlights challenges associated with norovirus detection, the necessity of risk-based research on norovirus in cooked oysters and understanding the impact of the virus-associated matrix on virus inactivation. Addressing these knowledge gaps is crucial for conducting a risk-based approach to determining cooking conditions sufficient to inactivate norovirus oysters to safe levels.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143499570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Revisiting fermented buckwheat: a comprehensive examination of strains, bioactivities, and applications.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-24 DOI: 10.1080/10408398.2025.2468367

Huan Guo, Hang Li, Yue Xiao, Ding-Tao Wu, Ren-You Gan, Zhiliang Kang, Yina Huang, Hong Gao

{"title":"Revisiting fermented buckwheat: a comprehensive examination of strains, bioactivities, and applications.","authors":"Huan Guo, Hang Li, Yue Xiao, Ding-Tao Wu, Ren-You Gan, Zhiliang Kang, Yina Huang, Hong Gao","doi":"10.1080/10408398.2025.2468367","DOIUrl":"https://doi.org/10.1080/10408398.2025.2468367","url":null,"abstract":"Buckwheat, a nutrient-rich pseudocereal, is known for its various biological properties, but its antinutritional factors, such as phytic acid and tannins, can hinder nutrient absorption. Fermentation improves buckwheat's nutritional profile by enhancing bioactive compounds, increasing digestibility, and reducing antinutritional factors. This review comprehensively examines the effects of fermentation and microbial strains on the nutritional composition and functional properties of buckwheat, highlighting their impact on health benefits and potential applications in diverse food products. Fermentation significantly boosts essential nutrients, including amino acids, vitamins, minerals, and bioactive compounds, while reducing antinutritional factors like phytic acid and protease inhibitors. It also enhances antioxidant, antidiabetic, hypolipidemic, anti-inflammatory, and gut microbiota-regulating properties. However, there are notable gaps in research, including limited understanding of fermentation process control, heavy metal transformation, and pathogenic microorganism effects during fermentation. Addressing these gaps is crucial for optimizing the functional properties and ensuring the safety of fermented buckwheat in the food industry. Overall, fermented buckwheat holds significant potential as a functional ingredient for gluten-free foods, nondairy beverages, and other health-promoting products that cater to specific dietary needs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143482421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-24 DOI: 10.1080/10408398.2025.2468863

Jim Junhui Huang, Qun Xie, Shaoling Lin, Wenwen Xu, Peter Chi Keung Cheung

{"title":"Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production.","authors":"Jim Junhui Huang, Qun Xie, Shaoling Lin, Wenwen Xu, Peter Chi Keung Cheung","doi":"10.1080/10408398.2025.2468863","DOIUrl":"https://doi.org/10.1080/10408398.2025.2468863","url":null,"abstract":"Microalgae are rich sources of astaxanthin well recognized for their potent bioactivities such as antioxidant, anti-cancer, and anti-inflammatory activities. Recent interests focused on the bioactivities of microalgae-derived astaxanthin on treating or preventing cancers mediated by their antioxidant and anti-inflammatory properties. This is due to the special structural configuration of microalgae-derived astaxanthin in terms of unsaturation (conjugated double bonds), stereochemical isomerism (3S,3'S optical isomer) and esterification (monoester), which display more potent bioactivities, compared with those from the other natural sources such as yeasts and higher plants, as well as synthetic astaxanthin. This review focuses on the recent advances on the bioactivities of microalgae-derived astaxanthin in association with cancers and immune diseases, with emphasis on their potential applications as natural antioxidants. Various well-developed biotechnological approaches for inducing astaxanthin production from microalgal culture, along with the proven and emerging industrial technologies to commercialize astaxanthin products in a large-scale manner, are also critically reviewed. These would facilitate the manufacture of bioactive microalgae-derived astaxanthin products to be applied in the food and pharmaceutical industries as salutary nutraceuticals.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-35"},"PeriodicalIF":7.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143482420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can lab-grown milk be a novel trend in the dairy industry?

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-24 DOI: 10.1080/10408398.2025.2471013

Carini Aparecida Lelis, Thiago da Silveira Alvares, Carlos Adam Conte Junior

{"title":"Can lab-grown milk be a novel trend in the dairy industry?","authors":"Carini Aparecida Lelis, Thiago da Silveira Alvares, Carlos Adam Conte Junior","doi":"10.1080/10408398.2025.2471013","DOIUrl":"https://doi.org/10.1080/10408398.2025.2471013","url":null,"abstract":"Milk using the traditional production system has been associated with environmental problems such as gas emissions and climate change, drawing the attention of industry and researchers to the search for alternatives that may be more sustainable for milk production. Cellular agriculture is an emerging process proposed for food production without animal involvement. Although milk production through cellular agriculture is in the initial phase and presents many technical challenges, its production is promising and has attracted key players in the dairy sector. This review highlighted two types of lab-grown milk production: production using mammary cells and precision fermentation using specific microbial hosts. There are still few scientific articles that address milk production through cellular agriculture. Studies have focused on obtaining milk proteins that can be combined with other constituents, such as water, oils, and carbohydrates, to create products that simulate milk's nutritional and functional properties. Patent applications from dairy industries and startups describing methods for obtaining lab-grown milk include genetic manipulation, selection of microorganisms, culture medium for growth of microorganisms or mammary cells, growth factors, and engineering of bioreactors used in milk production and/or constituents. Challenges related to optimal nutritional profile, costs and regulatory issues must be addressed in the coming years. Therefore, this review article provides relevant information and discussion about lab-grown milk, which, despite being promising, is still in the early stages.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-10"},"PeriodicalIF":7.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143491150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-22 DOI: 10.1080/10408398.2025.2462721

Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Jiaying Xu, Yi Xu, Quansheng Chen

{"title":"A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry.","authors":"Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Jiaying Xu, Yi Xu, Quansheng Chen","doi":"10.1080/10408398.2025.2462721","DOIUrl":"https://doi.org/10.1080/10408398.2025.2462721","url":null,"abstract":"The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review. Furthermore, the review emphasizes the importance of global collaboration and the shift toward non-targeted approaches to detect novel adulterants and contaminants. By adopting these innovative strategies, the modern food industry can effectively address the challenges of spice quality control, safeguarding consumer health and maintaining the integrity of these essential ingredients in the global culinary landscape.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":7.3,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143476270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-21 DOI: 10.1080/10408398.2025.2467823

Nicolaj S Bischoff, Marina R Bussi, Simone G Van Breda, Shahab Jolani, Dick T H M Sijm, Theo M de Kok, Jacco J Briedé

{"title":"Food-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis.","authors":"Nicolaj S Bischoff, Marina R Bussi, Simone G Van Breda, Shahab Jolani, Dick T H M Sijm, Theo M de Kok, Jacco J Briedé","doi":"10.1080/10408398.2025.2467823","DOIUrl":"https://doi.org/10.1080/10408398.2025.2467823","url":null,"abstract":"Food-grade titanium dioxide (TiO2), also known as food additive E171, is widely used for its opacifying and coloring properties in food, feed, and pharmaceuticals. Despite its ban in food within the European Union (EU), TiO2 remains prevalent globally amidst safety debates. This study conducted a systematic search and meta-analysis to assess oral TiO2 intake across different age groups in the EU, North America, and East Asia. Analyzing ten studies, we found that mean oral TiO2 intake ranged from 0.045 to 10.5 mg/kg body weight (bw)/day, with the lowest exposures in East Asia and a lifelong weighted average TiO2 exposure of 1.43 mg/kgbw/day. Higher TiO2 exposures were observed in children compared to adults, with Standardized Mean Differences (SMD) of 1.05 (general comparison) and 2.15 (ages 3-9 vs. 18-64 years). This discrepancy diminishes with age as adolescents (10-17 years) exposures approach adult levels (SMD = 0.49). The heightened TiO2 exposure in children may be due to lower body weight and higher consumption of TiO2-containing products. Regional disparities in exposure levels reflect dietary habits and legislative standards. Given concerns over TiO2's potential health impacts and regulatory differences, this study provides a comprehensive review to assist in refined health risk assessments.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":7.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reassessing the sustainability promise of cultured meat: a critical review with new data perspectives.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-21 DOI: 10.1080/10408398.2025.2461262

Mahya Tavan, Nick W Smith, Warren C McNabb, Paul Wood

引用次数: 0

Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-17 DOI: 10.1080/10408398.2025.2460622

Mengyao Li, Junjia Zhang, Lilin Cheng, Xiaoyu Chen, Xinya Yin, Ling Zhu, Hui Zhang, Gangcheng Wu

{"title":"Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action.","authors":"Mengyao Li, Junjia Zhang, Lilin Cheng, Xiaoyu Chen, Xinya Yin, Ling Zhu, Hui Zhang, Gangcheng Wu","doi":"10.1080/10408398.2025.2460622","DOIUrl":"https://doi.org/10.1080/10408398.2025.2460622","url":null,"abstract":"Excessive alcohol consumption can seriously threaten the human health. Alcohol dehydrogenase (ADH), as the crucial alcohol metabolizing enzyme, plays an important role in improving alcohol metabolisms within the human body. Food-derived bioactive peptides, as natural product factors with potentials in regulation of body metabolism, can exhibit diverse bioactivities according to their compositions and amino acid sequences. As a result, bioactive peptides have received increasing research attention, specifically regarding their roles in activating ADH activity and modulating alcohol metabolism. Nevertheless, few academic reviews have summarized the current understanding and discussed existing knowledge gaps of food-derived ADH activating peptides. Therefore, in this review, the preparation, isolation, purification, and identification approach of ADH activating peptides are preliminarily summarized. More importantly, the structure-activity relationship and specific action mechanism of ADH activating peptides are also critically discussed. Meanwhile, the potential limitations of the existing studies are also explicitly pointed out in order to provide theoretical references for future research on the ADH activating peptides.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143440081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse.

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-11 DOI: 10.1080/10408398.2024.2431207

Juan B García Martínez, Jeffray Behr, Joshua Pearce, David Denkenberger

{"title":"Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse.","authors":"Juan B García Martínez, Jeffray Behr, Joshua Pearce, David Denkenberger","doi":"10.1080/10408398.2024.2431207","DOIUrl":"https://doi.org/10.1080/10408398.2024.2431207","url":null,"abstract":"Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth. Nuclear electromagnetic pulses or extreme pandemics could disrupt industry and mass-scale food supply by unprecedented levels. Global food storage is limited. What can be done?. This article presents the state of the field on interventions to maintain food production in these scenarios, aiming to prevent mass starvation and reduce the chance of civilizational collapse and potential existential catastrophe. The potential for rapid scaling, affordability, and large-scale deployment is reviewed for a portfolio of food production methods over land, water, and industrial systems. Special focus is given to proposing avenues for further research and technology development and to collating policy proposals. Maintaining international trade and prioritizing crops for food instead of animal feed or biofuels is paramount. Both mature, proven methods (crop relocation, plant-residue- and grass-fed ruminants, greenhouses, seaweed, fishing, etc.) and novel resilient foods are characterized. A future research agenda is outlined, including scenario characterization, policy development, production ramp-up and economic analyses, and rapid deployment trials. Governments could implement national plans and task forces to address extreme food system risks, and invest in resilient food solutions to safeguard citizens against global catastrophic food failure.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-27"},"PeriodicalIF":7.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143390248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0