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

A comprehensive review of kidney bean proteins: extraction, composition, techno-functional properties, and emerging food applications. 芸豆蛋白的综合综述：提取、组成、技术功能特性和新兴的食品应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-25 DOI: 10.1080/10408398.2025.2562366

Harshi Singhi, Oguz Kaan Ozturk

{"title":"A comprehensive review of kidney bean proteins: extraction, composition, techno-functional properties, and emerging food applications.","authors":"Harshi Singhi, Oguz Kaan Ozturk","doi":"10.1080/10408398.2025.2562366","DOIUrl":"https://doi.org/10.1080/10408398.2025.2562366","url":null,"abstract":"Kidney beans (Phaseolus vulgaris L.), a nutritionally rich and globally available legume, represent a promising yet underutilized plant protein source. These phaseolin-rich globulins exhibit a balanced amino acid profile and β-sheet-dominant secondary structures supporting thermal and structural stability. However, due to their naturally limited solubility, emulsifying capacity, and gelling properties, kidney bean proteins often require post-extraction modifications to enhance their functionality. These modifications include physical (heat, ultrasound, high-pressure), chemical (acylation), and biological (fermentation or enzymatic) modifications. They induce conformational rearrangements, modulate surface charge, and enhance interfacial behavior that expand its applicability across a range of food systems, including plant-based analogues, packaging, and encapsulation but also reduce anti-nutritional components and improve digestibility. This review critically evaluates the current state of knowledge on kidney bean proteins, focusing on extraction, structural and compositional characteristics, techno-functional modifications, and potential food applications. Alongside conventional extraction methods, novel approaches such as deep eutectic solvents are being evaluated for their potential to enhance protein yield while preserving native structural integrity. Additionally, emerging modification technologies, including cold plasma, microfluidization, and pulsed electric field, are highlighted as promising tools for precise structural tailoring and enhancement of functional properties such as solubility, emulsification, and gelation in plant-based proteins.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-31"},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145136622","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

Intestinal bitter taste receptors in health: a multifactorially regulated role from the perspective of metabolic crosstalk. 肠道苦味受体在健康中的多因素调节作用：从代谢相声的角度。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-25 DOI: 10.1080/10408398.2025.2563176

Jiafan Liang, Jiahui Chen, Guoping Zhao, Yanbo Wang

{"title":"Intestinal bitter taste receptors in health: a multifactorially regulated role from the perspective of metabolic crosstalk.","authors":"Jiafan Liang, Jiahui Chen, Guoping Zhao, Yanbo Wang","doi":"10.1080/10408398.2025.2563176","DOIUrl":"https://doi.org/10.1080/10408398.2025.2563176","url":null,"abstract":"Intestinal bitter taste receptors (TAS2Rs) play a crucial role in detecting bitter compounds and regulating the release of intestinal hormones, such as glucagon-like peptide-1 (GLP-1), and gastric emptying, which influence appetite, satiety, food intake, and energy balance. TAS2Rs are considered potential therapeutic targets for various diseases. However, TAS2Rs may interact with other taste receptors in the gut, affecting disease progression. This interaction may occur because intestinal TAS2Rs and other taste receptors share the same signaling pathways and activate similar signal transduction proteins. TAS2R expression is influenced by genetic factors, gut microbiota (GM), age, and sex. External chemical factors can also alter TAS2R expression, potentially leading to metabolic disorders and other diseases. Future studies should comprehensively assess how interventions affect the complex balance between taste reception and metabolic response. This review summarizes the role of TAS2Rs in metabolic processes and their potential interactions with other taste receptors, paving the way for precision nutrition.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145136696","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

Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications. 植物蛋白通过发酵的结构修饰：解锁其在食品应用中的功能和感官潜力。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-25 DOI: 10.1080/10408398.2025.2560680

Angeleigh Rose T Cirunay, Catherine Barry-Ryan, Olivia McAuliffe

{"title":"Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications.","authors":"Angeleigh Rose T Cirunay, Catherine Barry-Ryan, Olivia McAuliffe","doi":"10.1080/10408398.2025.2560680","DOIUrl":"https://doi.org/10.1080/10408398.2025.2560680","url":null,"abstract":"Plant proteins are increasingly explored as alternatives to conventional protein sources in efforts to reduce environmental pressures associated with food production and contribute to broader sustainability goals. However, their wider application in food products is limited by their inherent structural characteristics that affect both their functionality and sensory quality, highlighting the need for plant protein modification approaches to enhance their performance in food formulations. This review focuses on microbial fermentation as a strategy to induce structural modifications in plant proteins and explores how the changes brought by microbe selection and fermentation conditions can influence functionality, sensory attributes, and their performance in food matrices. The mechanisms behind these changes are also discussed, as well as the challenges and limitations of fermentation as a modification technique, identifying key areas that require further investigation. A deeper understanding of these transformations can guide efforts for optimizing plant protein ingredients and improving product quality for various food applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145147783","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 molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives. 海鲜过敏的分子、临床、技术和监管前景及未来展望。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-22 DOI: 10.1080/10408398.2025.2560102

Zhiyu Yan, Wanzi Yao, Yuhao Jiao, Aiming Yang, Bin Liu, Yifeng Zhang

{"title":"The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives.","authors":"Zhiyu Yan, Wanzi Yao, Yuhao Jiao, Aiming Yang, Bin Liu, Yifeng Zhang","doi":"10.1080/10408398.2025.2560102","DOIUrl":"https://doi.org/10.1080/10408398.2025.2560102","url":null,"abstract":"Seafood allergies can cause life-threatening anaphylaxis, and effective diagnostics and management are needed to prevent harm. This review provides an in-depth analysis of seafood allergy, emphasizing important allergens, diagnostic approaches, detection technologies, and allergen mitigation strategies. Beginning with an overview of the clinical features, pathogenesis, current diagnosis of seafood allergy, we go on to explore specific seafood allergens and their cross-reactivity. Our technical discussion of allergen diagnostics and highlights recent advances in detection with DNA/MS-based and immunological assays. Recognizing the need to mitigate risk, we discuss current and developmental therapies and physical processing techniques, allergen labeling, and regulatory measures. Emphasis is placed on the accurate diagnosis, novel detection methods, and harmonized global labeling regulations for effective management. The integration of physical and/or chemical processing techniques offers promising avenues for allergen elimination. This review provides a valuable resource for researchers, clinicians, industry, and policymakers for advancing the diagnosis, prevention, and treatment of seafood allergies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":8.8,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111971","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

Circular economy of Castanea henryi: high-value utilization and processing technologies advances. 栗果循环经济：高价值利用与加工技术进步。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-20 DOI: 10.1080/10408398.2025.2562370

Zhi-Hui Deng, Bin Yuan, Yuan-Yuan Lu, Xiao-Ming Tian, De-Fang Niu, Feng Zou, Xiao-Ming Fan, De-Yi Yuan, Fu-Liang Hu

{"title":"Circular economy of Castanea henryi: high-value utilization and processing technologies advances.","authors":"Zhi-Hui Deng, Bin Yuan, Yuan-Yuan Lu, Xiao-Ming Tian, De-Fang Niu, Feng Zou, Xiao-Ming Fan, De-Yi Yuan, Fu-Liang Hu","doi":"10.1080/10408398.2025.2562370","DOIUrl":"https://doi.org/10.1080/10408398.2025.2562370","url":null,"abstract":"Castanea henryi (Ch) is an underexploited chestnut, has a higher starch content (47.58-56.94%) than other nuts (including C. mollissima, pine nuts, etc.) and is abundant in bioactive substances. Thus, Ch is expected to safeguard human health while relieving arable land pressure. However, there is a lack of a consolidated overview of health benefits and potential applications of Ch and its by-products. The Ch kernel is abundant in resistant starch (65.4% of starch) and polyphenols (1.03-1.07 mg/g), and has lipid-lowering, anti-diabetes, anti-inflammatory, and anti-cancer benefits, enabling it to develop functional products. Notably, severe kernel damage and browning deteriorate its quality during processing. In addition, numerous Ch by-products (such as shells, leaves, flowers, and wood) are often regarded as waste. However, Ch shells and leaves contain rich nutrients, such as polyphenols, flavonoids, proteins, and carbohydrates, which can directly produce functional products, plant substrates, and feedstuff. Meanwhile, the wasted Ch by-products can also indirectly produce some mushrooms, herbs, or animal products. This review integrates advanced knowledge on product development and processing of fleshy fruits, proposing innovative and practical strategies to achieve high-value utilization of Ch kernels and providing insights for the waste utilization of by-products, thereby unlocking their full industrial and health potential.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102903","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

Beyond anaphylaxis: a multidimensional exploration of sesame allergy in a globalized world. 超越过敏反应：在全球化的世界芝麻过敏的多维探索。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-18 DOI: 10.1080/10408398.2025.2556481

Gardiner Henric Rennie, Yuanhang Yao, Lan Jiang, Youfa Wang, Mukeshimana Camus-Ela, Vijaya Raghavan, Jin Wang

引用次数: 0

Volatile biomarkers of fungal infection and mycotoxin contamination in fruits and vegetables: emerging targets for monitoring and early warning. 水果和蔬菜中真菌感染和霉菌毒素污染的挥发性生物标志物：监测和预警的新目标。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-18 DOI: 10.1080/10408398.2025.2562369

Yatong Zhu, Yong Chen, Mengyang Xing, Gianfranco Romanazzi, Shiping Tian, Boqiang Li

{"title":"Volatile biomarkers of fungal infection and mycotoxin contamination in fruits and vegetables: emerging targets for monitoring and early warning.","authors":"Yatong Zhu, Yong Chen, Mengyang Xing, Gianfranco Romanazzi, Shiping Tian, Boqiang Li","doi":"10.1080/10408398.2025.2562369","DOIUrl":"https://doi.org/10.1080/10408398.2025.2562369","url":null,"abstract":"Fruits and vegetables are highly vulnerable to postharvest spoilage caused by fungal infections, resulting in substantial economic losses and health risks due to mycotoxin contamination. Volatile organic compounds (VOCs), produced by both fungal pathogens and infected hosts, are increasingly recognized as valuable noninvasive biomarkers for the early detection of spoilage and toxigenic risks. This review provides a comprehensive overview of VOCs emitted by major postharvest fungal pathogens and infected fruits and vegetables, highlighting characteristic compounds with diagnostic potential. It further deliberates recent advances in VOC-based detection technologies based on gas chromatography-mass spectrometry (GC-MS), electronic noses (E-nose), and biosensors, emphasizing their performance, practical applicability, and technological limitations. The integration of artificial intelligence (AI) approaches, such as machine learning (ML) and deep learning (DL), is also discussed for effectively forecasting VOC biomarkers and diagnosing postharvest diseases. Finally, future research directions are proposed to guide the development of intelligent, rapid, and cost-effective VOC-based monitoring frameworks for improved postharvest disease management.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":8.8,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079810","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

Correction. 修正。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-16 DOI: 10.1080/10408398.2025.2562371

引用次数: 0

Interplay between (poly)phenols, gut microbiota, and biological rhythms: outlook for a new paradigm in brain health. （多）酚、肠道微生物群和生物节律之间的相互作用：对大脑健康新范式的展望

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-13 DOI: 10.1080/10408398.2025.2559367

Cristina Torres-Fuentes, Harriët Schellekens, John F Cryan, Juan Carlos Espín, Begoña Muguerza

{"title":"Interplay between (poly)phenols, gut microbiota, and biological rhythms: outlook for a new paradigm in brain health.","authors":"Cristina Torres-Fuentes, Harriët Schellekens, John F Cryan, Juan Carlos Espín, Begoña Muguerza","doi":"10.1080/10408398.2025.2559367","DOIUrl":"https://doi.org/10.1080/10408398.2025.2559367","url":null,"abstract":"Dietary (poly)phenols, bioactive compounds abundantly found in plant-based foods, undergo extensive metabolism by the host and its gut microbiota, producing metabolites that influence systemic and brain health. Despite their low bioavailability, (poly)phenols have been consistently associated with neuroprotective benefits, such as reducing neuroinflammation and enhancing gut-brain communication. Additionally, circadian rhythms can influence (poly)phenol bioactivity, while these compounds, in turn, modulate biological rhythms. The gut microbiota's diurnal oscillations affect (poly)phenol metabolism and modulate (poly)phenols' effects by producing bioactive metabolites, adding complexity to their health impact. Understanding these mechanisms can aid in designing functional foods and precision nutrition strategies to enhance neuroprotection. However, critical questions remain unanswered. This review explores the interplay between (poly)phenols, circadian rhythms, and gut microbiota, highlighting their collective role in brain health. The influence of individual gut microbiota profiles, polyphenol-related metabotypes, and circadian synchrony on (poly)phenol metabolism and neuroprotection is not fully understood. Likewise, the timing of (poly)phenol consumption and its interaction with rhythmic microbial processes require further exploration. Addressing these gaps could lead to targeted dietary interventions. Future research should prioritize human trials and multi-omics approaches to unravel these complex relationships, advancing precision health strategies that foster cognitive resilience and reduce neurodegenerative disease risk.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":8.8,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145052170","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

Emerging liquid metal-based sensors for food quality monitoring. 用于食品质量监测的新型液态金属传感器。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-11 DOI: 10.1080/10408398.2025.2557479

Yulun Chen, Qiwen Chen, Qingrun Liu, Shaofeng Yuan, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao

{"title":"Emerging liquid metal-based sensors for food quality monitoring.","authors":"Yulun Chen, Qiwen Chen, Qingrun Liu, Shaofeng Yuan, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao","doi":"10.1080/10408398.2025.2557479","DOIUrl":"https://doi.org/10.1080/10408398.2025.2557479","url":null,"abstract":"Sensor technology plays a pivotal role in food quality control by enabling real-time monitoring of critical indicators. As the food industry continues to evolve, sensors must adapt to the diverse demands of food processing and production environments. Among the various sensors explored, liquid metals (LMs) have emerged as promising due to their low melting point, high conductivity, fluidity, ductility, and biocompatibility, which contribute to their high sensitivity in detecting minor physical and chemical changes. This review firstly summarizes the fundamental properties of LMs and examined the impact of oxide films on their fabrication and sensing application. The principles of various LMs sensing technologies, surface modification methods, and recent advancements in sensor manufacturing, including integration and miniaturization, were described separately. Moreover, the applications of LMs sensing technologies in monitoring temperature, gases, ions, and molecules were comprehensively generalized. Notably, sensors based on LMs exhibited advantages over other sensors, including ease of manufacturing, broad detection range, high sensitivity, multiple signal options, and robust stability. This emerging sensing technologies have significant potential for simultaneously monitoring diverse signal factors, enhancing the precision and efficiency of food quality control. In addition, challenges and future trends for LMs sensor in food field are also proposed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":8.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145039519","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