Critical reviews in food science and nutrition最新文献

Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits. 探索大豆中抗营养因子的双重作用：健康风险与益处的综合分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-19 DOI: 10.1080/10408398.2024.2430757

Dakai Di, Shudong He, Rong Zhang, Kuan Gao, Min Qiu, Xingjiang Li, Hanju Sun, Sophia Xue, John Shi

{"title":"Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits.","authors":"Dakai Di, Shudong He, Rong Zhang, Kuan Gao, Min Qiu, Xingjiang Li, Hanju Sun, Sophia Xue, John Shi","doi":"10.1080/10408398.2024.2430757","DOIUrl":"https://doi.org/10.1080/10408398.2024.2430757","url":null,"abstract":"Soybeans (Glycine max [L.] Merr.) are a globally significant crop, valued for their high protein content and nutritional versatility. However, they contain anti-nutritional factors (ANFs) that can interfere with nutrient absorption and pose health risks. This comprehensive review examines the presence and impact of key ANFs in soybeans, such as trypsin inhibitors, lectins, oxalates, phytates, tannins, and soybean polysaccharides, based on recent literature. The physiological roles, potential health hazards of the ANFs, and the detailed balance between their harmful and beneficial effects on human health, as well as the efficacy of deactivation or removal techniques in food processing, were discussed. The findings highlight the dual nature of ANFs in soybeans. Some ANFs have been found to offer health benefits include acting as antioxidants, potentially reducing the risk of cancer, and exhibiting anti-inflammatory effects. However, it is important to note that the same ANFs can also have negative impacts. For instance, trypsin inhibitors, lectins, and tannins may lead to gastrointestinal discomfort and contribute to mineral deficiencies when consumed in excess or without proper processing. This review will provide a clear understanding of the role of ANFs in soybean-based diets and to inform future research and food processing strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675234","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

The nutritional contribution and relationship with health of bread consumption: a narrative review. 面包消费的营养贡献及其与健康的关系：叙述性综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-18 DOI: 10.1080/10408398.2024.2428593

Léa Ribet, Amira Kassis, Emma Jacquier, Céline Monnet, Mickaël Durand-Dubief, Nabil Bosco

{"title":"The nutritional contribution and relationship with health of bread consumption: a narrative review.","authors":"Léa Ribet, Amira Kassis, Emma Jacquier, Céline Monnet, Mickaël Durand-Dubief, Nabil Bosco","doi":"10.1080/10408398.2024.2428593","DOIUrl":"https://doi.org/10.1080/10408398.2024.2428593","url":null,"abstract":"Bread consumption dates back thousands of years, being one of the oldest and most widespread staple food worldwide. While bread is often associated with taste, pleasure, and tradition, its perception as a vehicle of nutrition and health remains complex. Today, there is no scientific consensus on whether bread consumption is beneficial or deleterious to human health. The objective of this review is therefore to present and discuss epidemiological and clinical evidence on the nutritional contribution of bread and its relationship with health. We also present different aspects of bread such as flour type and inclusions that may modulate this relationship. Studies included in this review investigate bread as part of a dietary pattern as well as the effect of bread alone on overweight, cardiometabolic health, and digestive health. Bread is an integral part of diets around the world, with a significant contribution to key nutrients. Although evidence on the impact of bread consumption on health is still lacking and depends on the overall diet, whole grain breads have shown consistent beneficial effects on human health. Substitution modeling studies and well-designed clinical trials are warranted to fill the research gaps and understand the role of bread consumption in health and disease.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":7.3,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647333","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

Cold plasma technology: does it have a place in food processing? 冷等离子体技术：在食品加工中是否有用武之地？

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-03 DOI: 10.1080/10408398.2024.2417182

Holly Batt, Jed W Fahey

引用次数: 0

Artificial neural network-based shelf life prediction approach in the food storage process: A review. 食品储存过程中基于人工神经网络的保质期预测方法：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-09-09 DOI: 10.1080/10408398.2023.2245899

Ce Shi, Zhiyao Zhao, Zhixin Jia, Mengyuan Hou, Xinting Yang, Xiaoguo Ying, Zengtao Ji

{"title":"Artificial neural network-based shelf life prediction approach in the food storage process: A review.","authors":"Ce Shi, Zhiyao Zhao, Zhixin Jia, Mengyuan Hou, Xinting Yang, Xiaoguo Ying, Zengtao Ji","doi":"10.1080/10408398.2023.2245899","DOIUrl":"10.1080/10408398.2023.2245899","url":null,"abstract":"The prediction of food shelf life has become a vital tool for distributors and consumers, enabling them to determine storage and optimal edible time, thus avoiding unexpected food waste. Artificial neural network (ANN) have emerged as an effective, fast and accurate method for modeling, simulating and predicting shelf life in food. ANNs are capable of tackling nonlinear, complex and ill-defined problems between the variables without prior knowledge. ANN model exhibited excellent fit performance evidenced by low root mean squared error and high correlation coefficient. The low relative error between actual values and predicted values from the ANN model demonstrates its high accuracy. This paper describes the modeling of ANN in food quality prediction, encompassing commonly used ANN architectures, ANN simulation techniques, and criteria for evaluating ANN model performance. The review focuses on the application of ANN for modeling nonlinear food quality during storage, including dairy, meat, aquatic, fruits, and vegetables products. The future prospects of ANN development mainly focus on optimal models and learning algorithm selection, multiple model fusion, self-learning and self-correcting shelf-life prediction model development, and the potential utilization of deep learning techniques.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"12009-12024"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10190986","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

Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut. 微藻营养素的研究进展：新兴提取和纯化技术、消化行为以及对人体肠道的潜在影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-25 DOI: 10.1080/10408398.2023.2237586

Jianjun Zhou, Min Wang, Nabil Grimi, Basharat N Dar, Joaquim Calvo-Lerma, Francisco J Barba

{"title":"Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut.","authors":"Jianjun Zhou, Min Wang, Nabil Grimi, Basharat N Dar, Joaquim Calvo-Lerma, Francisco J Barba","doi":"10.1080/10408398.2023.2237586","DOIUrl":"10.1080/10408398.2023.2237586","url":null,"abstract":"Microalgae contain a diverse range of high-value compounds that can be utilized directly or fractionated to obtain components with even greater value-added potential. With the use of microalgae for food and medical purposes, there is a growing interest in their digestive properties and impact on human gut health. The extraction, separation, and purification of these components are key processes in the industrial application of microalgae. Innovative technologies used to extract and purify microalgal high-added-value compounds are key for their efficient utilization and evaluation. This review's comprehensive literature review was performed to highlight the main high-added-value microalgal components. The technologies for obtaining bioactive compounds from microalgae are being developed rapidly, various innovative, efficient, green separation and purification technologies are emerging, thus helping in the scaling-up and subsequent commercialization of microalgae products. Finally, the digestive behavior of microalgae nutrients and their health effects on the human gut microbiota were discussed. Microalgal nutrients exhibit favorable digestive properties and certain components have been shown to benefit gut microbes. The reality that must be faced is that multiple processes are still required for microalgae raw materials to final usable products, involving energy, time consumption and loss of ingredients, which still face challenges.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11375-11395"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10223725","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

Recent advances in the combination of organic solvent-free extraction, chemical standardization, antioxidant assay, and cell culture metabolomics for functional food and its by-product. 将无有机溶剂萃取、化学标准化、抗氧化检测和细胞培养代谢组学相结合，用于功能食品及其副产品的最新进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-13 DOI: 10.1080/10408398.2023.2245040

Chen Huei Leo, Eng Shi Ong

{"title":"Recent advances in the combination of organic solvent-free extraction, chemical standardization, antioxidant assay, and cell culture metabolomics for functional food and its by-product.","authors":"Chen Huei Leo, Eng Shi Ong","doi":"10.1080/10408398.2023.2245040","DOIUrl":"10.1080/10408398.2023.2245040","url":null,"abstract":"Functional foods and their by-products contain a wide range of bioactive components with an array of health benefits and were proposed to improve public health, well-being, and others. To achieve a circular economy, the processing and extraction of flavonoids, phenolic compounds, and others from functional food and agri-food wastes will require the use of environmentally friendly, sustainable, and a low-cost solution. Extraction methods that can eliminate the use of organic solvents, suitable for use in the laboratory and production of extracts will be covered. This will include subcritical water extraction (SBE), pressurized hot water extraction (PHWE), supercritical fluid extraction (SFE), and others. Based on the selected analytical methods, the determination of the marker or bioactive compounds and chemical fingerprints will provide the control measures to identify the batch-to-batch variation of the composition of the functional food products obtained. The combination of chemical standardization with antioxidant assay, such as DPPH and ABTS+ will provide further information on the quality of the extracts. Lastly, to ascertain the biological and physiological relevance of the antioxidant properties of the target sample, treatment of the antioxidant compounds or extracts was carried out using cellular models, and validated using other experimental endpoints, such as metabolomics.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11919-11933"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9990709","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

Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies. 益生菌在消除食品和饲料中农药残留方面的最新进展：机制、产品毒性和强化战略。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-16 DOI: 10.1080/10408398.2023.2246545

Shaofeng Yuan, Hang Yu, Yahui Guo, Yunfei Xie, Yuliang Cheng, He Qian, Weirong Yao

{"title":"Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies.","authors":"Shaofeng Yuan, Hang Yu, Yahui Guo, Yunfei Xie, Yuliang Cheng, He Qian, Weirong Yao","doi":"10.1080/10408398.2023.2246545","DOIUrl":"10.1080/10408398.2023.2246545","url":null,"abstract":"The extensive utilization of pesticides in agriculture has resulted in the presence of pesticide residues in food and feed, which poses a significant threat to human health. Various physical and chemical methods have been proposed to remove pesticides, but most of these methods are either costly or susceptible to secondary contamination. Consequently, the utilization of microorganisms, such as probiotics, for eliminating pesticides, has emerged as a promising alternative. Probiotics, including lactic acid bacteria, yeasts, and fungi, have demonstrated remarkable efficiency and convenience in eliminating pesticide residues from food or feed. To promote the application of probiotic decontamination, this review examines the current research status on the utilization of probiotics for pesticide reduction. The mechanisms involved in microbial decontamination are discussed, along with the toxicity and potential health risks of degradation products. Furthermore, the review explores strategies to enhance probiotic detoxification and outlines prospects for future development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"12025-12039"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10006543","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

Bioactive polysaccharides from Momordica charantia as functional ingredients: a review of their extraction, bioactivities, structural-activity relationships, and application prospects. 作为功能性成分的 Momordica charantia 生物活性多糖：对其提取、生物活性、结构-活性关系和应用前景的综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-21 DOI: 10.1080/10408398.2023.2248246

Jiamei Zheng, Mingyue Shang, Guona Dai, Jingjing Dong, Yaping Wang, Baozhong Duan

{"title":"Bioactive polysaccharides from Momordica charantia as functional ingredients: a review of their extraction, bioactivities, structural-activity relationships, and application prospects.","authors":"Jiamei Zheng, Mingyue Shang, Guona Dai, Jingjing Dong, Yaping Wang, Baozhong Duan","doi":"10.1080/10408398.2023.2248246","DOIUrl":"10.1080/10408398.2023.2248246","url":null,"abstract":"Momordica charantia L. is a well-known medicine and food homology plant with high pharmaceutical and nutritional values. Polysaccharides are carbohydrate polymers connected by glycosidic bonds, one of the key functional ingredients of M. charantia. Recently, M. charantia polysaccharides (MCPs) have attracted much attention from industries and researchers due to their anti-oxidant, anti-tumor, anti-diabetes, anti-bacteria, immunomodulatory, neuroprotection, and organ protection activities. However, the development and utilization of MCPs-based functional foods and medicines were hindered by the lack of a deeper understanding of the structure-activity relationship (SAR), structural modification, applications, and safety of MCPs. Herein, we provide an overview of the extraction, purification, structural characterization, bioactivities, and mechanisms of MCPs. Besides, SAR, toxicities, application, and influences of the modification associated with bioactivities are spotlighted, and the potential development and future study direction are scrutinized. This review provides knowledge and research underpinnings for the further research and application of MCPs as therapeutic agents and functional food additives.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"12103-12126"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10031632","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

Correction. 更正。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-26 DOI: 10.1080/10408398.2023.2250198

引用次数: 0

Underlying mechanisms and molecular targets of genistein in the management of type 2 diabetes mellitus and related complications. 染料木素治疗 2 型糖尿病及相关并发症的基本机制和分子靶点。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI: 10.1080/10408398.2023.2240886

Tao Jiang, Yuhe Dong, Wanying Zhu, Tong Wu, Linyan Chen, Yuantong Cao, Xi Yu, Ye Peng, Ling Wang, Ying Xiao, Tian Zhong

{"title":"Underlying mechanisms and molecular targets of genistein in the management of type 2 diabetes mellitus and related complications.","authors":"Tao Jiang, Yuhe Dong, Wanying Zhu, Tong Wu, Linyan Chen, Yuantong Cao, Xi Yu, Ye Peng, Ling Wang, Ying Xiao, Tian Zhong","doi":"10.1080/10408398.2023.2240886","DOIUrl":"10.1080/10408398.2023.2240886","url":null,"abstract":"Diabetes mellitus (DM) is a chronic metabolic disease caused by a complex interaction of genetic and environmental factors and is characterized by persistent hyperglycemia. Long-term hyperglycemia can cause macrovascular and microvascular damage, and compromise the heart, brain, kidney, peripheral nerves, eyes and other organs, leading to serious complications. Genistein, a phytoestrogen derived from soybean, is known for its various biological activities and therapeutic properties. Recent studies found that genistein not only has hypoglycemic activity but can also decrease insulin resistance. In addition, genistein has particular activity in the prevention and treatment of diabetic complications, such as nephropathy, cardiovascular disease, osteoarthrosis, encephalopathy and retinopathy. Therefore, the purpose of this review is to summarize the latest medical research and progress of genistein in DM and related complications and highlights its potential molecular mechanisms and therapeutic targets. Meanwhile, evidence is provided for the development and application of genistein as a potential drug or functional food in the prevention and treatment of diabetes and its related complications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11543-11555"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9931141","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