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

Thermostatic nucleic acid amplification technology in foodborne pathogen detection: opportunities and challenges. 恒温核酸扩增技术在食源性病原体检测中的机遇与挑战。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-21 DOI: 10.1080/10408398.2025.2493207

Moran Zhang, Jiaming Huang, Yongjin Dai, Shanshan Jin, Qianqian Jia, Xiangfei Li, Xinyi Pang, Jing Sun, Yingjian Lu

{"title":"Thermostatic nucleic acid amplification technology in foodborne pathogen detection: opportunities and challenges.","authors":"Moran Zhang, Jiaming Huang, Yongjin Dai, Shanshan Jin, Qianqian Jia, Xiangfei Li, Xinyi Pang, Jing Sun, Yingjian Lu","doi":"10.1080/10408398.2025.2493207","DOIUrl":"https://doi.org/10.1080/10408398.2025.2493207","url":null,"abstract":"Foodborne pathogenic bacteria contamination plays a crucial role in food safety concerns, prompting an increasing focus on the detection of such pathogens in recent years. Conventional detection methods are known for their time-consuming and complex nature, hindering the timely identification of pathogenic bacteria in food. Recently, rapid detection techniques utilizing immunoassay, molecular biology, and biosensor technologies have rapidly emerged as the primary means of pathogenic bacteria detection. Molecular biology methods, characterized by heightened sensitivity and specificity, are widely embraced in this field. Notably, the thermostatic nucleic acid amplification method is recognized for combing the rapid and sensitive attributes of regular molecular biology with its user-friendly operation and equipment advantages. This comprehensive review outlines the various thermostatic nucleic acid amplification technologies, explores their potential integration with other innovative methodologies, highlights their applications in foodborne pathogenic bacteria detection, addresses the limitations of current techniques, and suggest future development paths. Ultimately, this review aims to serve as a valuable resource for enhancing and advancing foodborne pathogenic bacteria detection methodologies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143992746","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

Chlorella sp. as a promising protein source: insight to novel extraction techniques, nutritional and techno-functional attributes of derived proteins. 小球藻作为一种有前途的蛋白质来源：新提取技术的见解，衍生蛋白质的营养和技术功能属性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-17 DOI: 10.1080/10408398.2025.2491646

Shiva Bakshi, Prajasattak Kanetkar, Durga Shankar Bunkar, Christopher Browne, Vinod Kumar Paswan

{"title":"Chlorella sp. as a promising protein source: insight to novel extraction techniques, nutritional and techno-functional attributes of derived proteins.","authors":"Shiva Bakshi, Prajasattak Kanetkar, Durga Shankar Bunkar, Christopher Browne, Vinod Kumar Paswan","doi":"10.1080/10408398.2025.2491646","DOIUrl":"https://doi.org/10.1080/10408398.2025.2491646","url":null,"abstract":"Amidst the mounting environmental crises and ever-increasing global population, the quest for sustainable food production and resource utilization solutions has taken center stage. Microalgae, with Chlorella species at the forefront, present a promising avenue. They serve as a bountiful protein source and can be conveniently grown in waste streams, thereby tackling food security, environmental sustainability, and economic feasibility. This article embarks on a comprehensive journey through recent research on Chlorella by shedding light on its unique characteristics, its market value, cultivation techniques, and harvesting methods. It also delves into traditional and innovative extraction methods, underscoring the hurdles and breakthroughs in achieving high protein yields from the Chlorella biomass. Moreover, exploration of the protein's nutritional properties, bioactive peptides, and techno-functional attributes, enhance its potential for food applications. Further, this review also examines current market trends in consumer acceptance of this alternative protein and discusses strategies for reducing greenhouse gas emissions in their production. By providing invaluable insights into the current status and future prospects of Chlorella protein, it aspires to make a significant contribution to the ongoing dialogue on sustainable food production and resource management.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":7.3,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143965268","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

Methionine in embryonic development: metabolism, redox homeostasis, epigenetic modification and signaling pathway. 蛋氨酸在胚胎发育中的代谢、氧化还原稳态、表观遗传修饰和信号通路。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-16 DOI: 10.1080/10408398.2025.2491638

Chang Yan, Biyan He, Chenjun Wang, Wanzhen Li, Siming Tao, Jingqing Chen, Yuquan Wang, Ling Yang, Yingjie Wu, Zhenlong Wu, Ning Liu, Yinghe Qin

{"title":"Methionine in embryonic development: metabolism, redox homeostasis, epigenetic modification and signaling pathway.","authors":"Chang Yan, Biyan He, Chenjun Wang, Wanzhen Li, Siming Tao, Jingqing Chen, Yuquan Wang, Ling Yang, Yingjie Wu, Zhenlong Wu, Ning Liu, Yinghe Qin","doi":"10.1080/10408398.2025.2491638","DOIUrl":"https://doi.org/10.1080/10408398.2025.2491638","url":null,"abstract":"Methionine, an essential sulfur-containing amino acid, plays a critical role in methyl metabolism, folate metabolism, polyamine synthesis, redox homeostasis maintenance, epigenetic modification and signaling pathway regulation, particularly during embryonic development. Animal and human studies have increasingly documented that methionine deficiency or excess can negatively impact metabolic processes, translation, epigenetics, and signaling pathways, with ultimate detrimental effects on pregnancy outcomes. However, the underlying mechanisms by which methionine precisely regulates epigenetic modifications and affects signaling pathways remain to be elucidated. In this review, we discuss methionine and the metabolism of its metabolites, the influence of folate-mediated carbon metabolism, redox reactions, DNA and RNA methylation, and histone modifications, as well as the mammalian rapamycin complex and silent information regulator 1-MYC signaling pathway. This review also summarizes our present understanding of the contribution of methionine to these processes, and current nutritional and pharmaceutical strategies for the prevention and treatment of developmental defects in embryos.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":7.3,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143955367","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 sugar-fatty acid esters and their analogs: antimicrobial properties, structural-functional relationships and potential mechanisms. 糖脂肪酸酯及其类似物的研究进展：抗菌性能、结构-功能关系及潜在机制。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-16 DOI: 10.1080/10408398.2025.2490273

Ziyi Zhang, Qinlu Lin, Zhengyu Huang, Dong Xu, Kangzi Ren

{"title":"Recent advances in sugar-fatty acid esters and their analogs: antimicrobial properties, structural-functional relationships and potential mechanisms.","authors":"Ziyi Zhang, Qinlu Lin, Zhengyu Huang, Dong Xu, Kangzi Ren","doi":"10.1080/10408398.2025.2490273","DOIUrl":"https://doi.org/10.1080/10408398.2025.2490273","url":null,"abstract":"Sugar-fatty acid esters and their analogs (SFAEA) exhibit broad-spectrum antimicrobial activities. The article comprehensively outlined their inhibitory potential against key pathogenic and spoilage bacteria as well as fungal species. Antibacterial efficacy is quantitatively assessed using minimum inhibitory concentration (MIC), and antifungal activity is typically characterized by inhibition zones or mycelial growth inhibition rates. Research highlighted that sugar esters incorporating medium- to long-chain fatty acids, particularly those derived from sucrose, galactose, and mannose, demonstrated superior antibacterial properties. The lauric acid and myristic acid moieties were found to be exceptional compared to other length in the fatty acid portion. The chain length of the hydrophobic group, the glycosyl structure and the substitution level and type of the hydrophobic group in the sugar ester and other factors all have an impact on the antibacterial effect. It was found that the disruption of cell envelope, the generation of reactive oxygen species, the interactions with cytoplasmic contents and the influences on metabolic pathways were major reasons leading to cell death. Omics technologies and molecular docking also suggested some potential mechanisms. Additionally, future research directions regarding the application in food and mechanistic studies were presented.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143995378","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

Antimicrobial resistance in bacteria from pig production chain: a systematic review and meta-analyses focused on the Brazilian context. 猪生产链中细菌的抗菌素耐药性：一项针对巴西情况的系统综述和荟萃分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-13 DOI: 10.1080/10408398.2025.2489531

Gracielle Rodrigues Pereira, Ana Beatriz Portes, Carlos Adam Conte, Marcelo Luiz Lima Brandão, Bernardete Ferraz Spisso

{"title":"Antimicrobial resistance in bacteria from pig production chain: a systematic review and meta-analyses focused on the Brazilian context.","authors":"Gracielle Rodrigues Pereira, Ana Beatriz Portes, Carlos Adam Conte, Marcelo Luiz Lima Brandão, Bernardete Ferraz Spisso","doi":"10.1080/10408398.2025.2489531","DOIUrl":"https://doi.org/10.1080/10408398.2025.2489531","url":null,"abstract":"Pork industry plays an important role in antibiotics consumption, which can lead to antimicrobial resistance (AMR) spread. Hence, monitoring and controlling AMR in swine production chains is essential to reduce the risks to public health. A systematic review protocol was developed to assess AMR in the pig production chain in Brazil, the fourth largest producer and exporter of pork in the world. More than 3000 strains obtained from swine chain had their antibiotic resistance characteristics assessed. Results showed a major attention to the research of swine AMR in Salmonella and Escherichia coli. Resistance against quinolones has been most investigated and high levels of resistance against tetracyclines were observed. Moreover, resistance profiles and determinants against colistin were frequently found. Meta-analyses were performed to estimate the frequency of microorganisms from the World Health Organization (WHO) global priority pathogens list of antibiotic-resistant bacteria. The results showed prevalences ≤ 0.11 of each priority group in Brazilian pork. As far as is known, this is the first research to provide a comprehensive synthesis of available data on AMR in this production chain. It may support the tackling of knowledge gaps and inspire the enhancement of policies to monitoring, controlling, and managing foodborne AMR.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143955366","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 antioxidant peptides: impact on oxidative stress and gut microbiota. 植物性抗氧化肽：对氧化应激和肠道微生物群的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-12 DOI: 10.1080/10408398.2025.2490270

Chi Ching Lee, Hongbing Fan, Apollinaire Tsopmo, Joe M Regenstein, Tolulope Joshua Ashaolu

{"title":"Plant-based antioxidant peptides: impact on oxidative stress and gut microbiota.","authors":"Chi Ching Lee, Hongbing Fan, Apollinaire Tsopmo, Joe M Regenstein, Tolulope Joshua Ashaolu","doi":"10.1080/10408398.2025.2490270","DOIUrl":"https://doi.org/10.1080/10408398.2025.2490270","url":null,"abstract":"Plant-based peptides can be obtained from natural and climate-friendly sources. These peptides show various bioactivities including antioxidant activity. Oxidative stress has an impact on the gut microbiota causing inflammation, insulin resistance, osteoporosis, cancer, and several chronic diseases like type 2 diabetes, arthritis, hypertension, and atherosclerosis. Therefore, antioxidant peptides may significantly affect oxidative stress as a potential alternative to conventional medication. The production of antioxidant peptides from plant-based protein sources through conventional and innovative approaches may provide promising strategies to improve gut microbiota. Recent studies in plant-based antioxidant peptides (PBAP) focus on their advanced identification and characterization techniques, structure-activity relationship, improvement of extraction and purification, cellular and molecular mechanisms, specific health applications in preventing and managing conditions with gut microbiota, and commercial applications in nutraceuticals. Short-chain fatty acids and reactive sulfur species are specific gut-derived metabolites that can improve metabolic function by modulating oxidative stress and the immune system. This review highlights the influence of food oxidants on the gut microbiota and PBAP-induced modulation of gut microbiota. Moreover, the production of PBAP and the challenges in their application will be discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":7.3,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143985849","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

Bacterial viability retention in probiotic foods: a review. 益生菌食品中细菌活力的保持：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-11 DOI: 10.1080/10408398.2025.2488228

Xuewu Liu, Bingyong Mao, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Wei Chen, Shumao Cui

{"title":"Bacterial viability retention in probiotic foods: a review.","authors":"Xuewu Liu, Bingyong Mao, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Wei Chen, Shumao Cui","doi":"10.1080/10408398.2025.2488228","DOIUrl":"https://doi.org/10.1080/10408398.2025.2488228","url":null,"abstract":"Probiotics offer substantial health benefits, leading to their increased consumption in various food products. The viability of probiotics is a critical factor that influences the nutritional and therapeutic efficacy of these foods. However, as probiotics often lose viability during production and oral administration, effective preservation and encapsulation technologies are needed to overcome this challenge. This review elucidates the diverse sources and incorporation strategies of probiotics, while systematically analyzing the effects of water transformation (ice front velocity, glass transition temperature, and collapse temperature), processing conditions (food matrix, temperature, and dissolved oxygen), and gastrointestinal challenges (gastric fluid, digestive enzymes, and bile salts) on probiotic viability. Effective strategies to strengthen probiotic viability encompass three primary domains: fermentation processes, production techniques, and encapsulation methods. Specifically, these include meticulous fermentation control (nitrogen sources, lipids, and carbon sources), pre-stress treatments (pre-cooling, heat shock, NaCl stress, and acid stress), optimized lyoprotectant selection (carbohydrates, proteins, and polyols), synergistic freeze-drying technologies (infrared technology, spray drying, and microwave), bulk encapsulation approaches (polysaccharide or protein-based microencapsulation), and single-cell encapsulation methods (self-assembly and surface functionalization). Despite these advancements, targeting specific probiotics and food matrices remains challenging, necessitating further research to enhance probiotic viability.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143955981","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

Edible insects and food safety: providing scientific insights for the agro-food sector. 食用昆虫与食品安全：为农业食品部门提供科学见解。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-11 DOI: 10.1080/10408398.2025.2481985

Teresa Bento de Carvalho, Paula Teixeira, Joana Bastos Barbosa

{"title":"Edible insects and food safety: providing scientific insights for the agro-food sector.","authors":"Teresa Bento de Carvalho, Paula Teixeira, Joana Bastos Barbosa","doi":"10.1080/10408398.2025.2481985","DOIUrl":"https://doi.org/10.1080/10408398.2025.2481985","url":null,"abstract":"The agri-food industry would greatly benefit from a solution based on a sustainable approach inspired by the Farm-to-Fork strategy to fulfill global food demands for primary foodstuffs. Entomophagy has all the potential to answer the cornerstones of the 2030 Agenda for Sustainable Development. From a nutritional standpoint, insects are emerging as a high-protein meat alternative, with many edible insects having nutritional profiles similar to other commonly eaten plant and animal products while having the potential to be a more sustainable and ecologically friendly source of nutrients for humans. However, safety concerns remain underexplored, including microbiological, allergenicity, and chemical risks. Furthermore, regulatory frameworks, such as Regulation (EU) No 2015/2283 on novel foods, continue to evolve but exhibit significant gaps in addressing the complexities of insect-based food products. Public perception and cultural acceptance also pose additional challenges. Therefore, this review examines the edible insects' potential but addresses key obstacles to their integration into human diets. Particular focus is given to the safety and regulatory challenges that must be overcome to ensure consumer confidence. By fostering a better understanding of entomophagy's benefits and risks, this work aims to support its adoption as a viable strategy for enhancing sustainability and food safety in the global agri-food sector.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143961747","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

Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits? 白软干酪，一种相对未被充分开发的具有潜在健康益处的养殖乳制品？

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-06 DOI: 10.1080/10408398.2025.2487682

Dominic N Farsi, Harsh Mathur, Tom Beresford, Paul D Cotter

{"title":"Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits?","authors":"Dominic N Farsi, Harsh Mathur, Tom Beresford, Paul D Cotter","doi":"10.1080/10408398.2025.2487682","DOIUrl":"https://doi.org/10.1080/10408398.2025.2487682","url":null,"abstract":"Cottage cheese (CC) is a member of the \"fresh cheese\" family of cheeses and is widely consumed due to its culinary versatility and some perceived health benefits. However, the evidence of direct health effects of CC is not well established. This review describes the production and nutritional characteristics of CC, before exploring the evidence of health effects from human intervention, in vitro, and in vivo models. Despite widespread consumption and advocated health benefits, there is a dearth of evidence pertaining to the health effects of CC from high-quality human randomized controlled trials. To date, a limited number of human intervention models with CC have explored nutrient bioavailability, metabolic health, and appetite regulation, in small, niche study populations. Findings with in vitro and in vivo models suggest that CC may be an efficacious vehicle for bioactive compounds. In conclusion, CC is a cultured dairy product that could impose a myriad of benefits across health outcomes including cardiometabolic, gastrointestinal, body composition, appetite regulation, and nutrient status. However, there is a need for high-quality human randomized controlled trials to develop a substantiated evidence base relating to the full potential of CC in human health.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":7.3,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143794545","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 as an emerging alternative raw material of docosahexaenoic acid and eicosapentaenoic acid - a review. 微藻作为新兴的二十二碳六烯酸和二十碳五烯酸替代原料的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-06 DOI: 10.1080/10408398.2025.2486267

Tanishka Sharma, Nisha Das, Preeti Mehta Kakkar, Ranjan Kumar Mohapatra, Sudheer Pamidimarri, Ravi Kant Singh, Manish Kumar, Abhishek Guldhe, Manoranjan Nayak

{"title":"Microalgae as an emerging alternative raw material of docosahexaenoic acid and eicosapentaenoic acid - a review.","authors":"Tanishka Sharma, Nisha Das, Preeti Mehta Kakkar, Ranjan Kumar Mohapatra, Sudheer Pamidimarri, Ravi Kant Singh, Manish Kumar, Abhishek Guldhe, Manoranjan Nayak","doi":"10.1080/10408398.2025.2486267","DOIUrl":"https://doi.org/10.1080/10408398.2025.2486267","url":null,"abstract":"Long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) have been widely applied due to their nutraceutical and healthcare benefits. With the rising rates of chronic diseases, there is a growing consumer interest and demand for sustainable dietary sources of n-3 PUFAs. Currently, microalgae have emerged as a sustainable source of n-3 PUFAs which are rich in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), regarded as promising alternatives to conventional sources (seafood) that cannot meet the growing demands of natural food supplements. This review provides a comprehensive overview of recent advancements in strategies such as genetic engineering, mutagenesis, improving photosynthetic efficiency, nutritional or environmental factors, and cultivation approaches to improve DHA and EPA production efficiency in microalgae cells. Additionally, it explains the application of DHA and EPA-rich microalgae in animal feed, human nutrition- snacks, and supplements to avoid malnutrition and non-communicable diseases.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":7.3,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143794569","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