Critical reviews in food science and nutrition最新文献_第10页

Impact of reformulated baked goods interventions on cardiometabolic health: a systematic review and meta-analysis of controlled trials. 重新配方烘焙食品干预对心脏代谢健康的影响：对照试验的系统回顾和荟萃分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-10 DOI: 10.1080/10408398.2025.2508859

Aishat M Momodu, Ada L Garcia, Emilie Combet

{"title":"Impact of reformulated baked goods interventions on cardiometabolic health: a systematic review and meta-analysis of controlled trials.","authors":"Aishat M Momodu, Ada L Garcia, Emilie Combet","doi":"10.1080/10408398.2025.2508859","DOIUrl":"https://doi.org/10.1080/10408398.2025.2508859","url":null,"abstract":"Background: This systematic review and meta-analysis investigated the impact of reformulated baked goods on cardiometabolic markers.Methods: Randomized and non-randomized controlled trials that assessed the impact of reformulated baked goods on cardiometabolic markers were extracted from PubMed, Web of Science, and EMBASE. A quantitative synthesis using a random effect model was employed for the meta-analysis; otherwise, a narrative synthesis was implemented.Results: Forty-five studies (17 acute and 28 longer trials) were included, and n = 12 studies on fiber-reformulated bread were meta-analyzed. The Meta-analysis of n = 3 acute studies showed that fiber-reformulated bread did not reduce postprandial blood glucose at 120 min after consumption compared to control (MD, 0.63 mmol/L; 95% CI -0.25, 1.51; p = 0.16; I2 = 86%). In the long-term studies (n = 9), fiber-reformulated bread intake compared to control reduced total cholesterol (MD, -0.20 mmol/L; 95% CI -0.33, -0.07; p = 0.003; I2 = 32%), LDL-C (MD, -0.16 mmol/L; 95% CI -0.27, -0.04; p = 0.01; I2 = 50%), glucose (MD, -0.22 mmol/L; 95% CI -0.39, -0.05; p = 0.01; I2 = 67%) and insulin (MD, -2.12 µU/mL; 95% CI -3.56, -0.69; p = 0.004; I2 = 51%) concentrations. No impact was observed on anthropometric indices, HDL-C, triglycerides, HbA1c, HOMA-IR, or blood pressure.Conclusion: Baked goods effectively incorporated diverse ingredients (mostly fiber) and induced small reductions in cardiometabolic markers.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144607740","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

Advances in the assessment of the physical characteristics of foods. 食品物理特性评价的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-09 DOI: 10.1080/10408398.2025.2526693

Evans Otoo, John O Onuh, Alberta N A Aryee

引用次数: 0

Biofilm-microplastic interactions in food safety: mechanisms, risks, and control strategies. 食品安全中的生物膜-微塑料相互作用：机制、风险和控制策略。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-08 DOI: 10.1080/10408398.2025.2517825

Md Ashikur Rahman, Shirin Akter, Md Ashrafudoulla, Md Anamul Hasan Chowdhury, Hae Jung Yoon, Sang-Do Ha

{"title":"Biofilm-microplastic interactions in food safety: mechanisms, risks, and control strategies.","authors":"Md Ashikur Rahman, Shirin Akter, Md Ashrafudoulla, Md Anamul Hasan Chowdhury, Hae Jung Yoon, Sang-Do Ha","doi":"10.1080/10408398.2025.2517825","DOIUrl":"https://doi.org/10.1080/10408398.2025.2517825","url":null,"abstract":"The pervasive use of plastics in the food industry has led to significant microplastic contamination, heightening food safety concerns. Microplastics not only infiltrate food systems but also provide optimal substrates for biofilm formation due to their hydrophobic and rough surface properties, which enhance microbial attachment. These biofilm-microplastic complexes protect embedded bacteria from disinfection efforts and facilitate the dissemination of pathogens and antibiotic-resistance genes, posing substantial risks to human health. This review investigates the mechanisms of biofilm formation on various plastic materials and elucidates how these interactions contribute to antimicrobial resistance and contamination in food systems. It also evaluates preventive and remedial strategies, including the development of alternative packaging materials, advanced cleaning protocols, and detection techniques for monitoring biofilm-microplastic complexes. Understanding these interactions is crucial for developing targeted interventions to mitigate contamination risks and enhance food safety and security. By integrating recent findings and proposing innovative strategies, this review aims to guide future research and inform policy development, supporting safer and more sustainable food production practices.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144583319","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

Nucleic acid signal amplification technology for optimizing multimode sensing strategies in food safety. 用于食品安全多模传感策略优化的核酸信号放大技术。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-07 DOI: 10.1080/10408398.2025.2525502

Shuqi Shen, Zhuowen Deng, Xianfeng Lin, Nuo Duan, Zhouping Wang, Shijia Wu

{"title":"Nucleic acid signal amplification technology for optimizing multimode sensing strategies in food safety.","authors":"Shuqi Shen, Zhuowen Deng, Xianfeng Lin, Nuo Duan, Zhouping Wang, Shijia Wu","doi":"10.1080/10408398.2025.2525502","DOIUrl":"https://doi.org/10.1080/10408398.2025.2525502","url":null,"abstract":"Rapid and accurate on-site testing methods can detect food contamination promptly, serving as critical safeguards for food safety. Conventional techniques, including chromatography, mass spectrometry, and enzyme-linked immunosorbent assay are reliable but limited by complex preprocessing, high costs, and poor portability. Nucleic acid signal amplification technology (NASAT) overcomes these limitations through probe-mediated target capture and exponential signal amplification, achieving sensitivity, even in complex food matrices. Notably, the synergistic integration of NASAT with multimode sensing is gaining attention. Such coupled systems not only significantly improve the detection performance but also reduce the generation of false-positive/false-negative signals and achieve cross-validation. This review systematically summarizes the nucleic acid signal amplification technologies and highlights their application in detecting food bacteria, mycotoxins, drug residues, heavy metals, and food adulteration when integrated with multimode sensor systems. Current challenges such as the immobilization of nucleic acid, system errors due to operational complexity, and complex primers and signals are discussed. Future directions are proposed to improve the detection performance and support precision monitoring in food safety.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574982","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

Green wheat Freekeh: evolution from traditional cereal to sustainable future food. 绿色小麦Freekeh：从传统谷物到可持续未来食品的进化。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-07 DOI: 10.1080/10408398.2025.2528741

Supuni Aluthge, Samiddhi Gunathilake, Asgar Farahnaky, Charles S Brennan, Sylvia Urban, Aida Golneshin, Mahsa Majzoobi

{"title":"Green wheat Freekeh: evolution from traditional cereal to sustainable future food.","authors":"Supuni Aluthge, Samiddhi Gunathilake, Asgar Farahnaky, Charles S Brennan, Sylvia Urban, Aida Golneshin, Mahsa Majzoobi","doi":"10.1080/10408398.2025.2528741","DOIUrl":"https://doi.org/10.1080/10408398.2025.2528741","url":null,"abstract":"Freekeh, a traditional Middle Eastern cereal derived from wheat, is gaining global recognition as a climate-resilient, nutrient-dense alternative to commonly consumed staples such as white rice and refined wheat. It offers a compelling solution to pressing challenges in nutrition, sustainability, and food security. Compared to conventional grains, Freekeh's cultivation requires less irrigation and fertilizer, supporting more sustainable agricultural practices without compromising nutritional value. This review explores Freekeh's history, eco-friendly production, and compositional profile-highlighting its high protein (11%-15%), dietary fiber (12%-19%), and starch (45%-68%) content. It is also a valuable source of micronutrients including potassium (369-451 mg/100 g), magnesium (160-202 mg/100 g), phosphorus (412 mg/100 g), and B vitamins, as well as antioxidant vitamins C and E. Bioactive compounds such as ferulic acid, lutein, and zeaxanthin further enhance its functional potential. Freekeh's low glycaemic index and cholesterol-lowering effects make it particularly relevant in the context of non-communicable disease prevention. While it contains gluten, further research is needed to assess its allergenic potential and phytate-related impacts on mineral bioavailability. This review highlights the timely need to explore Freekeh's consumer acceptance, processing properties, and industrial applications positioning it as a promising ingredient in the transition toward more sustainable and health-oriented food systems.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574981","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

Cultivated meat quality: a systematic review on the physicochemical, technological and sensory evaluation. 人造肉品质：理化、工艺和感官评价的系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-06 DOI: 10.1080/10408398.2025.2528723

Guilherme Agostinis Ferreira, Luiza Poniewas, Renata Ernlund Freitas de Macedo

{"title":"Cultivated meat quality: a systematic review on the physicochemical, technological and sensory evaluation.","authors":"Guilherme Agostinis Ferreira, Luiza Poniewas, Renata Ernlund Freitas de Macedo","doi":"10.1080/10408398.2025.2528723","DOIUrl":"https://doi.org/10.1080/10408398.2025.2528723","url":null,"abstract":"Cultivated meat offers a promising solution to meet global demand for animal protein and addressing ethical concerns of conventional meat production. However, there are still gaps in replicating the sensory qualities and nutritional content of traditional meat products. Following PRISMA guidelines, this review synthesizes studies on the physicochemical, technological, and sensory parameters of cultivated meat. A thorough search of peer-reviewed literature from 2012 to May 2024 was conducted across three databases, 33 articles were selected from an initial pool of 714 studies, which were systematically screened and evaluated for eligibility. Technological advancements have improved muscle tissue formation and color development, with the use of scaffolds and cell types like myoblasts and satellite cells playing a significant role. However, most proof-of-concepts still fall short of replicating the textural properties, such as hardness and cohesiveness, found in conventional meat. While some studies achieved comparable cooking loss and color outcomes, texture remains softer, with incomplete muscle cell differentiation and weak structural integrity. Furthermore, cultivated meat prototypes often show lower protein content and lack sufficient lipid incorporation, affecting both flavor and mouthfeel. Despite these challenges, promising results in specific studies suggest that advancements in scaffold engineering and cell culture techniques could improve sensory quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144567254","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 review on the metabolism and anti-allergic effects of ellagitannins. 鞣花单宁的代谢及抗过敏作用研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-04 DOI: 10.1080/10408398.2025.2520393

Pukang Zhang, Ni Zhang, Li Huang, Ning Xia, Jianwen Teng

{"title":"A review on the metabolism and anti-allergic effects of ellagitannins.","authors":"Pukang Zhang, Ni Zhang, Li Huang, Ning Xia, Jianwen Teng","doi":"10.1080/10408398.2025.2520393","DOIUrl":"https://doi.org/10.1080/10408398.2025.2520393","url":null,"abstract":"Allergic diseases, such as allergic rhinitis, asthma, and atopic dermatitis, are IgE-mediated conditions closely linked to Th2 cells. Their increasing prevalence has posed significant global health and economic challenges. Conventional anti-allergic drugs, though effective, often lead to side effects like sedation and dependency, driving the search for safer, plant-derived alternatives. Ellagitannins, a class of phenolic compounds abundant in many plants, and their metabolites (e.g., ellagic acid, gallic acid) have demonstrated promising anti-allergic and anti-inflammatory properties. However, the impact of their structural variability on bioavailability and biological activity remains unclear. To date, no comprehensive review has been conducted on the effects of different ellagitannin structures and their metabolism on anti-allergic biological activities. This study proposes a novel classification method for ellagitannins based on their in vivo digestion and absorption, provides a comprehensive review of their metabolic pathways and influencing factors, and, for the first time, explores the anti-allergic activities and mechanisms of ellagitannins and their metabolites. These findings lay a foundation for future research into the structural characteristics and anti-allergic functional activities of ellagitannins.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-27"},"PeriodicalIF":7.3,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564639","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

Plant-based eggs and egg products: a review of their composition, formation and properties. 植物性蛋和蛋制品：其组成、形成和特性的综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-03 DOI: 10.1080/10408398.2025.2528755

David Julian McClements, Lutz Grossmann

{"title":"Plant-based eggs and egg products: a review of their composition, formation and properties.","authors":"David Julian McClements, Lutz Grossmann","doi":"10.1080/10408398.2025.2528755","DOIUrl":"https://doi.org/10.1080/10408398.2025.2528755","url":null,"abstract":"Consumers are increasingly interested in incorporating plant-based analogs of animal-based foods into their diets for ethical, environmental, health, and sustainability reasons. Egg analogs can be created from plant-derived proteins, lipids, phospholipids, pigments, and other ingredients. The lipoproteins in egg yolk can be simulated using plant protein- or phospholipid-coated oil droplets, whereas the soluble proteins in egg white and yolk can be simulated using a variety of globular plant proteins. These globular proteins form irreversible heat-set gels, which mimic those formed by real eggs. Ideally, the thermal denaturation temperature of the plant proteins should match those of the egg proteins so that the cookability of the final products is similar. Other plant-derived ingredients can also be used to carry out the functions normally performed by eggs in other products, such as emulsifiers in dressings and sauces, foaming agents in desserts and bakery products, and gelling agents in desserts and flans. This article reviews the composition, structure, and properties of real eggs, and then discusses the ingredients and processes that can be used to design and produce plant-based egg analogs. The application of these plant-derived ingredients as egg substitutes in food products, such as mayonnaise, dressings, and bakery products, is then discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":7.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144552542","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

Supercritical CO₂ extraction of oil from fruit seed by-product: advances, challenges, and pathways to commercial viability. 从水果种子副产品中超临界CO2萃取油：进展、挑战和商业可行性途径。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-03 DOI: 10.1080/10408398.2025.2527946

Nataša Nastić, Jahirul Ahmed Mazumder, Fawzi Banat

{"title":"Supercritical CO2 extraction of oil from fruit seed by-product: advances, challenges, and pathways to commercial viability.","authors":"Nataša Nastić, Jahirul Ahmed Mazumder, Fawzi Banat","doi":"10.1080/10408398.2025.2527946","DOIUrl":"https://doi.org/10.1080/10408398.2025.2527946","url":null,"abstract":"Global fruit production generates approximately 0.9 billion tons annually; however, nearly one-third of this yield is lost or wasted during post-harvest handling and processing. Among the underutilized by-products are fruit seeds, which represent a low-cost and valuable source of oils rich in bioactive compounds. These oils hold promising applications in the food, cosmetic, pharmaceutical, and nutraceutical industries due to their functional and nutritional properties. To realize this potential, efficient and sustainable extraction technologies are essential. Supercritical fluid extraction, particularly with carbon dioxide (SFE-CO2), has gained considerable attention as a green, nontoxic, and scalable method for the extraction of high-value oils from plant-based materials. This review provides a comprehensive overview of SFE-CO2 application in the extraction of fruit seed oils, discussing their chemical profiles and the influence of operating parameters on extraction efficiency. By promoting the recovery of high-value compounds from low-cost biomass, SFE-CO2 supports both economic and environmental objectives, aligning with circular economy principles. The review also identifies current challenges and future opportunities for optimization of this green extraction technology in industrial applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144559461","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

Conventional versus emerging techniques in probiotic enumeration: a comprehensive review. 益生菌计数的传统技术与新兴技术：综合综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-03 DOI: 10.1080/10408398.2025.2527355

Xiaoyun Sun, Juan Zhang, Jiaci Chen, Longrui Yang, Xiangyi Pang, Yuhang Fan, Xi Chen, Kai Chen, Chuan Liu, Xiaoyu Li, Ailiang Chen

引用次数: 0