Critical reviews in food science and nutrition最新文献_第3页

Pomegranate: historical origins, nutritional composition, health functions and processing development research. 石榴：历史渊源、营养成分、保健功能及加工开发研究。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-06 DOI: 10.1080/10408398.2025.2500676

Chen Liu, Nan Wang, Ying-Yuan Zhang, Hai-Tao Qu, Ling-Xiao Liu, Li-Hua Zhang, Yun-Guo Liu

{"title":"Pomegranate: historical origins, nutritional composition, health functions and processing development research.","authors":"Chen Liu, Nan Wang, Ying-Yuan Zhang, Hai-Tao Qu, Ling-Xiao Liu, Li-Hua Zhang, Yun-Guo Liu","doi":"10.1080/10408398.2025.2500676","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500676","url":null,"abstract":"Pomegranate, native to Iran and Central Asia, has a long history of cultivation and widespread dissemination through trade. Its extensive geographic distribution highlights its ecological adaptability and economic importance. The fruit contains about 80% water, 12-20% carbohydrates, and 10-60 mg of dietary fiber per 100 g. It is rich in vitamins, including vitamin C, potassium, and folate. Pomegranate also contains bioactive compounds like polyphenols, flavonoids, triterpenes, and tannins, which contribute to its antioxidant, anti-inflammatory, antimicrobial, and antiviral properties. The concentration of bioactive compounds varies by genotype and environmental conditions, with Punicalagin ranging from 16.67 to 245.47 mg/g and Ellagic acid between 0.44 and 3.04 mg/g. Genotypic variations significantly influence the bioactive potential. Historically consumed as fresh fruit or juice, pomegranate's by-products, such as peels and leaves, also contain bioactive compounds. Recent research has expanded its applications in pharmaceuticals, cosmetics, and high-tech industries, promoting sustainable resource utilization. This review provides an overview of pomegranate's cultivation, composition, bioactive substances, and research advancements for further development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144062520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research progress regarding physiological functions of probiotics and techniques to enhance their stress resistance: a review. 益生菌生理功能及抗逆性增强技术研究进展综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-05 DOI: 10.1080/10408398.2025.2496667

Wei Luo, Ling Yang, Yangyue Ding, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan

{"title":"Research progress regarding physiological functions of probiotics and techniques to enhance their stress resistance: a review.","authors":"Wei Luo, Ling Yang, Yangyue Ding, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan","doi":"10.1080/10408398.2025.2496667","DOIUrl":"https://doi.org/10.1080/10408398.2025.2496667","url":null,"abstract":"Probiotics have received widespread attention for their unique physiological functions, such as promoting digestion and absorption of nutrients, modulating the immune system, and inhibiting pathogenic microorganisms. However, probiotics face severe challenges in terms of stability and viability in practical applications, such as environmental factors like acid, osmotic pressure, temperature, oxidation and bile salts, which make it difficult to maintain sufficient numbers of probiotics when they are delivered to their target location. Therefore, some technical protection is needed to improve the adhesion and viability of probiotics in the gastrointestinal tract and to minimize damage to probiotic products during processing, transportation and handling. We review the underlying mechanisms by which probiotics exert their physiological functions, as well as various strategies to enhance probiotic tolerance, especially traditional production methods and modification of genetic pathways. In addition, the application and challenges of tolerogenic probiotics in fermented foods and clinical medicine are discussed. Through in-depth analysis of the potential mechanisms of the physiological function of probiotics and strategies for tolerance enhancement, not only to provide theoretical support for the application of probiotics, but also to pave the way for the development of functional foods and innovative human disease treatment strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":7.3,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143989280","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

Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review. 高光谱成像技术无损检测果蔬品质变质的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-02 DOI: 10.1080/10408398.2025.2487134

Guoling Wan, Jianguo He, Xianghong Meng, Guishan Liu, Jingjing Zhang, Fang Ma, Qian Zhang, Di Wu

{"title":"Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review.","authors":"Guoling Wan, Jianguo He, Xianghong Meng, Guishan Liu, Jingjing Zhang, Fang Ma, Qian Zhang, Di Wu","doi":"10.1080/10408398.2025.2487134","DOIUrl":"https://doi.org/10.1080/10408398.2025.2487134","url":null,"abstract":"With the increasing demand for high quality agri-food commodities, the issues of internal and external quality of fruits and vegetables have received widespread attention globally. To obtain the healthy fruits and vegetables, it is essential to develop advanced nondestructive detection technologies for identification of quality deterioration of target sample. Hyperspectral imaging (HSI) technology contains rich spectral and imaging information, which is capable of acquiring a detailed response of quality deterioration in fruits and vegetables. The review delves into the fundamental mechanism and damage type of quality deterioration caused by physical, chemical and biological factors within the domain of fruits and vegetables analysis. Various forms of deterioration encompassing surface defects, chilling injury, mechanical damage, wilting, browning, and microbial infection are summarized. Moreover, this overview also provides recent advances of HSI technology coupled with machine learning algorithms for quality evaluation and discrimination of different varieties fruits and vegetables. It also critically discusses the existing challenges and future prospects of the HSI technology in actual applications. Despite the extant limitations resulting from high-dimensional hyperspectral data and limited number of samples, the ongoing evolution of multi-sensor fusion architectures and artificial intelligence algorithms will promote HSI technology from laboratory to on-line monitoring in industrial applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-30"},"PeriodicalIF":7.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143992240","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

Allergenicity in cultured meat: assessment and strategic management. 人造肉的致敏性：评估与策略管理。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-29 DOI: 10.1080/10408398.2025.2497919

Jun-Hyeok Ham, Yeon-Jung Lee, Inae Lee, Hae-Yeong Kim

{"title":"Allergenicity in cultured meat: assessment and strategic management.","authors":"Jun-Hyeok Ham, Yeon-Jung Lee, Inae Lee, Hae-Yeong Kim","doi":"10.1080/10408398.2025.2497919","DOIUrl":"https://doi.org/10.1080/10408398.2025.2497919","url":null,"abstract":"As global population and demand for meat products rise, traditional livestock production faces major challenges in economic efficiency and environmental sustainability. Cultured meat, produced through in vitro cultivation of animal cells, has emerged as a promising alternative, offering notable environmental and public health benefits. However, safety concerns persist owing to differences in technology and materials compared with conventional food production. Additionally, a comprehensive evaluation of newly expressed proteins for allergenic potential is essential. This review examines cultured meat production processes and explores allergenicity assessment methods used for genetically modified organisms, aiming to propose an approach tailored to cultured meat. Prioritizing allergenicity assessment of cultured meat is crucial for ensuring genomic and proteomic equivalence with conventionally produced foods. It is also necessary to assess the presence of allergenic proteins and the potential for novel sensitization through integrated proteomic analysis. The allergenicity assessment framework proposed in this study will support the development of regulatory systems for cultured meat, preventing consumer safety incidents associated with these novel food products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":7.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143961772","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 perspective of microalga-derived omega-3 fatty acids: scale up and engineering challenges. 微藻衍生的omega-3脂肪酸的前景：规模和工程挑战。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-26 DOI: 10.1080/10408398.2025.2494060

Venkatesh T, Arumugam Muthu

{"title":"A perspective of microalga-derived omega-3 fatty acids: scale up and engineering challenges.","authors":"Venkatesh T, Arumugam Muthu","doi":"10.1080/10408398.2025.2494060","DOIUrl":"https://doi.org/10.1080/10408398.2025.2494060","url":null,"abstract":"Omega-3 fatty acids (n-3 FAs), including alpha-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are essential for human health, significantly contributing to cardiovascular health, neurocognitive function, and immune modulation. Traditionally, these fatty acids are sourced from flaxseeds, walnuts, and fatty fish like salmon and mackerel. Recently, microalgae have gained attention as a sustainable source of n-3 FAs, as they are primary producers of EPA and DHA in aquatic ecosystems. This review examines Omega-3 fatty acid production and extraction methods, evaluating their efficiency and oxidative stability. It explores both chemical and natural synthesis of n-3 FAs and reviews advanced analytical techniques for accurate identification and quantification. The review addresses current research on improved extraction efficiency from microalgae, highlighting the limitations of microreactors and laboratory-scale optimizations. It also examines the growth parameters necessary for successful scale-up of microalgae cultivation, focusing on light intensity, mixing, mass transfer, temperature, and pH. However, current research is primarily limited to laboratory-scale studies, necessitating further exploration into large-scale applications. Optimizing growth parameters such as agitation, pH, temperature and enhanced mass transfer is crucial for successful scale-up. The case study of raceway open pond systems illustrates the potential for commercial-scale cultivation, emphasizing the need for continued research to achieve sustainable, large-scale production of microalgae-derived n-3 FAs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143978479","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

Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds. Amadori化合物的合成、多作用及与其它化合物的相互作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-23 DOI: 10.1080/10408398.2025.2494059

Tingting Li, Cheng Yang, Lianfu Zhang

{"title":"Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds.","authors":"Tingting Li, Cheng Yang, Lianfu Zhang","doi":"10.1080/10408398.2025.2494059","DOIUrl":"https://doi.org/10.1080/10408398.2025.2494059","url":null,"abstract":"Amadori compounds are pivotal intermediates in the Maillard reaction. Amadori compounds serve as flavor enhancers, browning precursors and bioactive components, so they are promising versatile food additives. Comprehensive reviews on multiple roles of Amadori compounds are scarce. Furthermore, there is a lack of reviews on green, efficient and commercially prospective preparation techniques of Amadori compounds and their interactions with other components. This paper reviewed preparation, multiple roles and interactions with other components in foods. Spray drying, microwave heating, natural deep eutectic solvents and vacuum dewatering were deemed as green, efficient and commercially prospective preparation techniques for Amadori compounds. Amadori compounds broadened the application field of Maillard reaction-obtained additives compared to final-products, enabling their uses not only in dark-colored foodstuffs but also in light-colored. Peptide-derived Amadori compounds showed greater potency for flavor generation compared to amino acid-derived. Amadori compounds presented eleven physiological activities. Amadori compounds exerted synergistic effect with essential nutrients (lipids, exogenous amino acids and carbohydrates), functional ingredients (polyphenols, carotenoids, glycosides) as well as several drugs. More preparation approaches of Amadori compounds and their synergistic effects with other ingredients await investigation. This review provided comprehensive theoretical guidance for industrial preparation and application of Amadori compounds as versatile additives.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":7.3,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143981267","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

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