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

Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods. 用于生产液态和半固态食品的麦麸和胚芽的水相可提取蛋白质。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-19 DOI: 10.1080/10408398.2023.2214615

Frederik Janssen, Christophe M Courtin, Arno G B Wouters

{"title":"Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods.","authors":"Frederik Janssen, Christophe M Courtin, Arno G B Wouters","doi":"10.1080/10408398.2023.2214615","DOIUrl":"10.1080/10408398.2023.2214615","url":null,"abstract":"To achieve a more sustainable global food production, a shift from animal to plant protein based food is necessary. At the same time, these plant proteins are preferentially derived from side-streams of industrial processes. Wheat bran and germ represent two major side-streams of the wheat milling industry, and contain aqueous-phase soluble proteins with a well-balanced amino acid composition. To successfully use wheat bran and germ proteins in novel plant-based liquid and semi-solid foods, they need to (i) be rendered extractable and (ii) contribute functionally to stabilizing the food system. Prior heat treatment and the occurrence of intact cell walls are important barriers in this regard. Several strategies have been applied to overcome these issues, including physical processing and (bio)chemical modification. We here present a comprehensive, critical overview of the aqueous-phase extraction of protein from (modified) wheat bran and germ. Moreover, we discuss the functionality of the extracted protein, specifically in the context of liquid (foam- and emulsion-type) and semi-solid (gel-type) food applications. In each section, we identify important knowledge gaps and highlight several future prospects that could further increase the application potential of wheat bran and germ proteins in the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9585-9603"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9541832","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 formation mechanism of set-type plant-based yogurt gel: a review. 定型植物酸奶凝胶形成机制的研究进展：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-19 DOI: 10.1080/10408398.2023.2212764

Xinya Yin, Jinxin Li, Ling Zhu, Hui Zhang

{"title":"Advances in the formation mechanism of set-type plant-based yogurt gel: a review.","authors":"Xinya Yin, Jinxin Li, Ling Zhu, Hui Zhang","doi":"10.1080/10408398.2023.2212764","DOIUrl":"10.1080/10408398.2023.2212764","url":null,"abstract":"Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9412-9431"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9541835","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 of oleogels applications in dairy foods. 油凝胶在乳制品中的应用综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-25 DOI: 10.1080/10408398.2023.2215871

Bhaswati Chowdhury, Aditya Sharma, F N U Akshit, Maneesha S Mohan, Prafulla Salunke, Sanjeev Anand

{"title":"A review of oleogels applications in dairy foods.","authors":"Bhaswati Chowdhury, Aditya Sharma, F N U Akshit, Maneesha S Mohan, Prafulla Salunke, Sanjeev Anand","doi":"10.1080/10408398.2023.2215871","DOIUrl":"10.1080/10408398.2023.2215871","url":null,"abstract":"The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9691-9709"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9575071","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

Antioxidants and neurodegenerative eye disease. 抗氧化剂与神经退行性眼病

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-06-13 DOI: 10.1080/10408398.2023.2215865

Yuliya Semenova, Geir Bjørklund

{"title":"Antioxidants and neurodegenerative eye disease.","authors":"Yuliya Semenova, Geir Bjørklund","doi":"10.1080/10408398.2023.2215865","DOIUrl":"10.1080/10408398.2023.2215865","url":null,"abstract":"Neurodegenerative ocular disorders mostly develop with aging and present great complications in the quality of life. Glaucoma and age-related macular degeneration (ARMD) rank as the third and fourth leading causes of blindness and low vision. Oxidative stress is one factor in the pathogenesis of neurodegenerative eye disease. In addition, ocular ischemia and neuroinflammation play an important role. It can be hypothesized that the influence of antioxidants through diet or oral supplementation can counteract the harmful effects of reactive oxygen species accumulated secondary to oxidative stress, ischemia, and inflammation. A range of studies has been published over the past decades focusing on the possible adjuvant effect of antioxidants in ARMD, while there were fewer reports on the potential role of antioxidants in glaucoma. Although certain reports demonstrated positive results, others were discouraging. As there is a controversy between the studies favoring and disfavoring supplementation with different types of antioxidants, it is important to revise the existing evidence on the role of antioxidants in neurodegenerative ocular disorders with a special focus on glaucoma and ARMD.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9672-9690"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9681045","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 oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior. 从婴儿期到儿童期的食物口腔加工和饮食行为：食物质地在健康饮食行为发展中的作用证据。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-06-02 DOI: 10.1080/10408398.2023.2214227

Carole Tournier, Ciaran G Forde

{"title":"Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior.","authors":"Carole Tournier, Ciaran G Forde","doi":"10.1080/10408398.2023.2214227","DOIUrl":"10.1080/10408398.2023.2214227","url":null,"abstract":"Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the establishment of eating behaviors at two scale levels: for the initial acceptance of food texture and for the longer-term development of eating behaviors associated to food intake. To date, both processes have been studied as independent topics and the current review proposes a parallel vision on their development from the onset of complementary feeding to later childhood. Individual factors affecting these FOP-related behaviors as they relate to food texture acceptance are discussed, alongside examples of interventions aiming at modifying them. Opportunity to better consider food textures when designing foods for children is addressed. Altogether, the review demonstrates the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. These scientific knowledges need to be considered for the development of healthier eating behavior. We identify research gaps that need to be addressed and highlight the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9554-9567"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9618325","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

Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. 新兴食品预处理和干燥技术对蛋白质结构、功能和营养特性的影响：最新综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-06-28 DOI: 10.1080/10408398.2023.2212302

Naveed Mahmood, Bertrand Muhoza, Yuyang Huang, Zeeshan Munir, Yue Zhang, Shuang Zhang, Yang Li

{"title":"Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.","authors":"Naveed Mahmood, Bertrand Muhoza, Yuyang Huang, Zeeshan Munir, Yue Zhang, Shuang Zhang, Yang Li","doi":"10.1080/10408398.2023.2212302","DOIUrl":"10.1080/10408398.2023.2212302","url":null,"abstract":"Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing affects protein structure and induce undesirable degradation of food quality. This review provides an overview of emerging pretreatment and drying technologies (plasma treatment, ultrasound treatment, electrohydrodynamic, radio frequency, microwave, and superheated steam drying) in food processing by assessing protein structural changes to enhance functional and nutritional properties. In addition, mechanisms and principles of these modern technologies are described while challenges and opportunities for the development of these techniques in the drying process are also critically analyzed. Plasma discharges can lead to oxidative reactions and cross-linking of proteins that can change the structure of proteins. Microwave heating contributes to the occurrence of isopeptide or disulfide bonds which promotes α-helix and β-turn formation. These emerging technologies can be adopted to improve protein surface by exposing more hydrophobic groups which restrict water interaction. It is expected that these innovative processing technologies should become a preferred choice in the food industry for better food quality. Moreover, there are some limitations for industrial scale application of these emerging technologies that need to be addressed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9365-9381"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9684315","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 effect of flour-based foods intake in the reduction of cardiometabolic risk: A systematic review. 面粉类食品的摄入对降低心脏代谢风险的影响：系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-24 DOI: 10.1080/10408398.2023.2212758

Leonardo Victor Miranda de Souza, Karen Souza Dos Santos, Tatiana de Muros Amaral Barcellos, Thiago da Silveira Alvares

{"title":"The effect of flour-based foods intake in the reduction of cardiometabolic risk: A systematic review.","authors":"Leonardo Victor Miranda de Souza, Karen Souza Dos Santos, Tatiana de Muros Amaral Barcellos, Thiago da Silveira Alvares","doi":"10.1080/10408398.2023.2212758","DOIUrl":"10.1080/10408398.2023.2212758","url":null,"abstract":"Cardiometabolic risk triggers a state of chronic and subclinical inflammation, conferring a higher risk of morbidity and mortality. Thus, minimal processing of foods with high nutritional value, in the form of flour, becomes an effective dietary strategy in preventing and treating cardiometabolic risk factors. This systematic review aims to evaluate the evidence on the effect of flour-based food intake on reducing the most common cardiometabolic risk factors. We included all randomized controlled trials published up to April 2023 in the main databases PubMed, Scopus and Web of Science. Eleven clinical trials were included. The amount of flour used in the studies ranged from 1.5 g to 36 g/day, and the supplementation period ranged from six weeks to 120 days. Green jackfruit flour, green banana flour, soy flour, flour from rind of the yellow passion fruit, and fenugreek powder demonstrated significant results in improve parameters of glucose homeostasis. Chia flour, green banana flour, soy flour, and fenugreek powder showed improvements in blood pressure measurements. Brazil nut flour and chia flour reduced total cholesterol. Chia flour also increased HDL cholesterol levels. The evidence presented in the current systematic review indicates that flour-derived foods intake is related to improve cardiometabolic risk factors parameters.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9400-9411"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9503806","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 preparation, resources, applications, and future trends of nanofibers in active food packaging: a review. 纳米纤维在活性食品包装中的制备、资源、应用和未来趋势：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-22 DOI: 10.1080/10408398.2023.2214819

Chaoyi Shen, Zhichao Yang, Di Wu, Kunsong Chen

{"title":"The preparation, resources, applications, and future trends of nanofibers in active food packaging: a review.","authors":"Chaoyi Shen, Zhichao Yang, Di Wu, Kunsong Chen","doi":"10.1080/10408398.2023.2214819","DOIUrl":"10.1080/10408398.2023.2214819","url":null,"abstract":"Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, and integrity that has emerged with the consumer demand for safer, healthier, and higher quality food. Nanofibers have received a lot of attention for the application in active food packaging due to their high specific surface area, high porosity, and high loading capacity of active substances. Three common methods (electrospinning, solution blow spinning, and centrifugal spinning) for the preparation of nanofibers in active food packaging and their influencing parameters are presented, and advantages and disadvantages between these methods are compared. The main natural and synthetic polymeric substrate materials for the nanofiber preparation are discussed; and the application of nanofibers in active packaging is elaborated. The current limitations and future trends are also discussed. There have been many studies on the preparation of nanofibers using substrate materials from different sources for active food packaging. However, most of these studies are still in the laboratory research stage. Solving the issues of preparation efficiency and cost of nanofibers is the key to their application in commercial food packaging.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9656-9671"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9507069","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

Acrolein: formation, health hazards and its controlling by dietary polyphenols. 丙烯醛：膳食多酚的形成、对健康的危害及其控制。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-19 DOI: 10.1080/10408398.2023.2214625

Yue Zhou, Wendy Jin, Qingli Wu, Qian Zhou

引用次数: 0

The amazing native Brazilian fruits. 神奇的巴西本地水果

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-17 DOI: 10.1080/10408398.2023.2212388

Thayane Rabelo Braga Farias, Natalia Beck Sanches, Rodrigo Rodrigues Petrus

{"title":"The amazing native Brazilian fruits.","authors":"Thayane Rabelo Braga Farias, Natalia Beck Sanches, Rodrigo Rodrigues Petrus","doi":"10.1080/10408398.2023.2212388","DOIUrl":"10.1080/10408398.2023.2212388","url":null,"abstract":"A number of native Brazilian plant species are under exploited by the scientific community, despite the country's precious biodiversity. The vast majority of native Brazilian fruits (NBF) is source of compounds that provide many health benefits and can potentially be used to prevent diseases and formulate high-added value products. This review covers the scientific research over the last decade (2012-2022) on eight NBF, and focuses on information about the production and market panorama, physical description, physicochemical characterization, nutritional composition, their functional value of bioactive compounds and health benefits, as well as the potential for utilizations for each. The studies herein compiled reveal the outstanding nutritional value of these NBF. They are sources of vitamins, fibers, minerals and bioactive compounds that exhibit antioxidant activity, and they contain phytochemicals with anti-inflammatory action, anti-obesity and other functions that bring many health benefits to consumers. NBF can be also used as raw material for multiple products such as nectars, juices, jams, frozen pulps, liquor, among others. The dissemination of knowledge about NBF has fundamental implications worldwide.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"9382-9399"},"PeriodicalIF":7.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9478262","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