Critical reviews in food science and nutrition最新文献_第2页

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}

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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

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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}

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State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits. 皇冠蛋白的最新研究进展：从制备、结构特征到促进健康的益处。

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: 10.1080/10408398.2023.2236701

Lizeng Cheng, Yang Wei, Lanlan Peng, Kang Wei, Zhonghua Liu, Xinlin Wei

{"title":"State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits.","authors":"Lizeng Cheng, Yang Wei, Lanlan Peng, Kang Wei, Zhonghua Liu, Xinlin Wei","doi":"10.1080/10408398.2023.2236701","DOIUrl":"10.1080/10408398.2023.2236701","url":null,"abstract":"As far as health benefit is concerned, dark tea is one of the best beverages in the world. Theabrownins are the major ingredient contributing to the health benefits of dark tea and known as \"the soft gold in dark tea.\" A growing body of evidence indicated that theabrownins are macromolecular pigments with reddish-brown color and mellow taste, and mainly derived from the oxidative polymerization of tea polyphenols. Theabrownins are the main active ingredients in dark tea which brings multiple health-promoting effects in modulating lipid metabolism, reducing body weight gain, attenuating diabetes, mitigating NAFLD, scavenging ROS, and preventing tumors. More importantly, it's their substantial generation in microbial fermentation that endows dark tea with much stronger hypolipidemic effect compared with other types of tea. This review firstly summarizes the most recent findings on the preparation, structural characteristics, and health-promoting effects of theabrownins, emphasizing the underlying molecular mechanism, especially the different mechanisms behind the effect of theabrownins-mediated gut microbiota on the host's multiple health-promoting benefits. Furthermore, this review points out the main limitations of current research and potential future research directions, hoping to provide updated scientific evidence for their better theoretical research and industrial utilization.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11321-11340"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10007290","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}

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Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. 植物源多酚化合物：通过基于多糖的纳米输送系统改善生物特性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-10 DOI: 10.1080/10408398.2023.2245038

Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Emerson Soares Bernardes, João Paulo Fabi

{"title":"Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties.","authors":"Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Emerson Soares Bernardes, João Paulo Fabi","doi":"10.1080/10408398.2023.2245038","DOIUrl":"10.1080/10408398.2023.2245038","url":null,"abstract":"Plant-derived polyphenols are naturally occurring compounds widely distributed in plants. They have received greater attention in the food and pharmaceutical industries due to their potential health benefits, reducing the risk of some chronic diseases due to their antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuro-action properties. Polyphenolic compounds orally administered can be used as adjuvants in several treatments but with restricted uses due to chemical instability. The review discusses the different structural compositions of polyphenols and their influence on chemical stability. Despite the potential and wide applications, there is a need to improve the delivery of polyphenolics to target the human intestine without massive chemical modifications. Oral administration of polyphenols is unfeasible due to instability, low bioaccessibility, and limited bioavailability. Nano-delivery systems based on polysaccharides (starch, pectin, chitosan, and cellulose) have been identified as a viable option for oral ingestion, potentiate biological effects, and direct-controlled delivery in specific tissues. The time and dose can be individualized for specific diseases, such as intestinal cancer. This review will address the mechanisms by which polysaccharides-based nanostructured systems can protect against degradation and enhance intestinal permeation, oral bioavailability, and the potential application of polysaccharides as nanocarriers for the controlled and targeted delivery of polyphenolic compounds.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11894-11918"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10367380","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

Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. 原子力显微镜在表征水果和蔬菜及相关物质以提高质量、保存和加工方面的应用：纳米级结构和力学视角。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-10 DOI: 10.1080/10408398.2023.2242944

Weinan Huang, Marti Z Hua, Shenmiao Li, Kunsong Chen, Xiaonan Lu, Di Wu

{"title":"Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives.","authors":"Weinan Huang, Marti Z Hua, Shenmiao Li, Kunsong Chen, Xiaonan Lu, Di Wu","doi":"10.1080/10408398.2023.2242944","DOIUrl":"10.1080/10408398.2023.2242944","url":null,"abstract":"Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11672-11700"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10388829","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 advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. 柑橘多酚的研究进展：绿色提取技术、肠道稳态调节和纳米靶向传输系统应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-08 DOI: 10.1080/10408398.2023.2239350

Yahui Liu, Ning Yan, Qin Chen, Lezhen Dong, Ying Li, Peifang Weng, Zufang Wu, Daodong Pan, Lingyi Liu, Mohamed A Farag, Lei Wang, Lianliang Liu

{"title":"Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application.","authors":"Yahui Liu, Ning Yan, Qin Chen, Lezhen Dong, Ying Li, Peifang Weng, Zufang Wu, Daodong Pan, Lingyi Liu, Mohamed A Farag, Lei Wang, Lianliang Liu","doi":"10.1080/10408398.2023.2239350","DOIUrl":"10.1080/10408398.2023.2239350","url":null,"abstract":"Citrus polyphenols can modulate gut microbiota and such bi-directional interaction that can yield metabolites such as short-chain fatty acids (SCFAs) to aid in gut homeostasis. Such interaction provides citrus polyphenols with powerful prebiotic potential, contributing to guts' health status and metabolic regulation. Citrus polyphenols encompass unique polymethoxy flavonoids imparting non-polar nature that improve their bioactivities and ability to penetrate the blood-brain barrier. Green extraction technology targeting recovery of these polyphenols has received increasing attention due to its advantages of high extraction yield, short extraction time, low solvent consumption, and environmental friendliness. However, the low bioavailability of citrus polyphenols limits their applications in extraction from citrus by-products. Meanwhile, nano-encapsulation technology may serve as a promising approach to improve citrus polyphenols' bioavailability. As citrus polyphenols encompass multiple hydroxyl groups, they are potential to interact with bio-macromolecules such as proteins and polysaccharides in nano-encapsulated systems that can improve their bioavailability. This multifaceted review provides a research basis for the green and efficient extraction techniques of citrus polyphenols, as well as integrated mechanisms for its anti-inflammation, alleviating metabolic syndrome, and regulating gut homeostasis, which is more capitalized upon using nano-delivery systems as discussed in that review to maximize their health and food applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11493-11509"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9959862","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

Sweet sorghum juice clarification and concentration: a review. 甜高粱汁的澄清和浓缩：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: 2023-08-14 DOI: 10.1080/10408398.2023.2245033

Vadym Chibrikov, Polina Vakuliuk, Henryk Sobczuk

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Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules. 植物叶原花青素：从农业生产副产品到潜在的生物活性分子。

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: 10.1080/10408398.2023.2244079

Wenyi Zhou, Lei Zhao, Kai Wang, Catherine M G C Renard, Carine Le Bourvellec, Zhuoyan Hu, Xuwei Liu

{"title":"Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules.","authors":"Wenyi Zhou, Lei Zhao, Kai Wang, Catherine M G C Renard, Carine Le Bourvellec, Zhuoyan Hu, Xuwei Liu","doi":"10.1080/10408398.2023.2244079","DOIUrl":"10.1080/10408398.2023.2244079","url":null,"abstract":"Proanthocyanidins (PAs) are a class of polymers composed of flavan-3-ol units that have a variety of bioactivities, and could be applied as natural biologics in food, pharmaceuticals, and cosmetics. PAs are widely found in fruit and vegetables (F&Vegs) and are generally extracted from their flesh and peel. To reduce the cost of extraction and increase the number of commercially viable sources of PAs, it is possible to exploit the by-products of plants. Leaves are major by-products of agricultural production of F&Vegs, and although their share has not been accurately quantified. They make up no less than 20% of the plant and leaves might be an interesting resource at different stages during production and processing. The specific structural PAs in the leaves of various plants are easily overlooked and are notably characterized by their stable content and degree of polymerization. This review examines the existing data on the effects of various factors (e.g. processing conditions, and environment, climate, species, and maturity) on the content and structure of leaf PAs, and highlights their bioactivity (e.g. antioxidant, anti-inflammatory, antibacterial, anticancer, and anti-obesity activity), as well as their interactions with gut microbiota and other biomolecules (e.g. polysaccharides and proteins). Future research is also needed to focus on their precise extraction, bioactivity of high-polymer native or modified PAs and better application type.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11757-11795"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9997771","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}

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Progress on molecular modification and functional applications of anthocyanins. 花青素分子修饰和功能应用的进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2238063

Yun Wang, David Julian McClements, Long Chen, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao, Zhengyu Jin

{"title":"Progress on molecular modification and functional applications of anthocyanins.","authors":"Yun Wang, David Julian McClements, Long Chen, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao, Zhengyu Jin","doi":"10.1080/10408398.2023.2238063","DOIUrl":"10.1080/10408398.2023.2238063","url":null,"abstract":"Anthocyanins have attracted a lot of attention in the fields of natural pigments, food packaging, and functional foods due to their color, antioxidant, and nutraceutical properties. However, the poor chemical stability and low bioavailability of anthocyanins currently limit their application in the food industry. Various methods can be used to modify the structure of anthocyanins and thus improve their stability and bioavailability characteristics under food processing, storage, and gastrointestinal conditions. This paper aims to review in vitro modification methods for altering the molecular structure of anthocyanins, as well as their resulting improved properties such as color, stability, solubility, and antioxidant properties, and functional applications as pigments, sensors and functional foods. In industrial production, by mixing co-pigments with anthocyanins in food systems, the color and stability of anthocyanins can be improved by using non-covalent co-pigmentation. By acylation of fatty acids and aromatic acids with anthocyanins before incorporation into food systems, the surface activity of anthocyanins can be activated and their antioxidant and bioactivity can be improved. Various other chemical modification methods, such as methylation, glycosylation, and the formation of pyranoanthocyanins, can also be utilized to tailor the molecular properties of anthocyanins expanding their range of applications in the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11409-11427"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10216333","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