Critical reviews in food science and nutrition最新文献_第4页

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

Advancements in DNAzyme-based biosensors for the detection of hazardous substances in foodstuff: current applications and future perspectives. 基于dnazyme的食品有害物质检测生物传感器的进展：当前应用和未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-06 DOI: 10.1080/10408398.2025.2486268

Taolin Li, Yijia Zhang, Weiwei Cheng, Tiantian Wang, Shuai Hou, Siqi Zhao, Leiqing Pan, Min Chen, Chao Ding, Qiang Liu

{"title":"Advancements in DNAzyme-based biosensors for the detection of hazardous substances in foodstuff: current applications and future perspectives.","authors":"Taolin Li, Yijia Zhang, Weiwei Cheng, Tiantian Wang, Shuai Hou, Siqi Zhao, Leiqing Pan, Min Chen, Chao Ding, Qiang Liu","doi":"10.1080/10408398.2025.2486268","DOIUrl":"https://doi.org/10.1080/10408398.2025.2486268","url":null,"abstract":"DNAzyme-based biosensors have emerged as a promising tool for ensuring food safety due to their high sensitivity, specificity, and potential for rapid, cost-effective detection of hazardous substances. These biosensors leverage DNAzymes-catalytically active DNA molecules-to detect a range of contaminants, including metal ions, fungal toxins, pesticides, and pathogens. While DNAzyme-based biosensors show significant advantages over conventional techniques, challenges such as nuclease degradation, interference from complex sample matrices, and the high costs associated with DNAzyme synthesis still hinder their widespread application. Recent advancements in the stability of DNAzymes, their immobilization strategies, and integration with nanomaterials are progressively addressing these limitations, enhancing the performance and reliability of DNAzyme-based sensors. This review highlights the structural and catalytic characteristics of DNAzymes, assesses their current applications in food safety, and discusses innovative strategies to overcome existing challenges. The continuous evolution of DNAzyme-based biosensors, particularly in design and device integration, holds great promise for their future role in routine, reliable food analysis.","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":"143794371","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

Liposome-mediated encapsulation of probiotics: current status, challenges and future directions. 脂质体介导的益生菌包封：现状、挑战和未来方向。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-03 DOI: 10.1080/10408398.2025.2480169

Jing Liu, Zhenchun Sun, Shaoquan Liu, Yuyun Lu, Chaofan Guo, Jianxin Cao, Xuejiao Wang, Xingwei Wang

{"title":"Liposome-mediated encapsulation of probiotics: current status, challenges and future directions.","authors":"Jing Liu, Zhenchun Sun, Shaoquan Liu, Yuyun Lu, Chaofan Guo, Jianxin Cao, Xuejiao Wang, Xingwei Wang","doi":"10.1080/10408398.2025.2480169","DOIUrl":"https://doi.org/10.1080/10408398.2025.2480169","url":null,"abstract":"Probiotics play a crucial role in maintaining human health, particularly in intestinal health. However, their application has been hindered by issues related to their stability, survival through the gastrointestinal tract, and effective delivery to target sites. Encapsulating probiotics within liposomes not only protects them from environmental factors such as light, oxygen, and temperature but also shields them from harmful influences like gastric acid and bile. In addition, encapsulation promotes growth, release, and absorption of probiotics in the intestines. This study reviews the characteristics of probiotics and liposomes and their application advantages, and discusses the current state of knowledge of the delivery of probiotics through liposomes. Additionally, the study investigates how the digestive process affects the performance of liposomes and probiotics, focusing on the structural changes that occur in both probiotics and probiotic-loaded liposomes. Finally, the study discusses the challenges and future directions in the field of liposome-delivered probiotics. Liposome delivery of probiotics represents an innovative technology that significantly enhances the stability and bioavailability of probiotics, thereby offering improved protection for individuals' intestinal health. This novel approach creates new possibilities and advantages for probiotics in the realm of intestinal health and is anticipated to receive broader applications in the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771719","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

Trends in micronutrient research since the SDGs: a global perspective. 自可持续发展目标以来微量营养素研究的趋势：全球视角。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-02 DOI: 10.1080/10408398.2025.2483801

Ejovi Akpojevwe Abafe, Nick W Smith, Thomas M R Maxwell, Warren C McNabb

{"title":"Trends in micronutrient research since the SDGs: a global perspective.","authors":"Ejovi Akpojevwe Abafe, Nick W Smith, Thomas M R Maxwell, Warren C McNabb","doi":"10.1080/10408398.2025.2483801","DOIUrl":"https://doi.org/10.1080/10408398.2025.2483801","url":null,"abstract":"Sustainable food systems have become a central focus in efforts to combat micronutrient malnutrition, with increasing recognition of their role in achieving the Sustainable Development Goals (SDGs). This article presents a bibliometric analysis of micronutrient research from 2015 to 2023, examining trends and thematic clusters within the SDGs framework. Using data from the Web of Science and science mapping techniques, the study identifies key trends and thematic clusters that highlight evolving research priorities. Four major trends emerge: the application of machine learning, the exploration of macroalgae for their micronutrient potential, the use of CRISPR/Cas9 technology in biofortification, and concerns about heavy metal contamination in food. Research clusters show a strong focus on bone health, particularly osteoporosis and vitamin D, which align with SDG 3 (Good Health and Well-being). Yet research on micronutrient deficiencies, such as those in iron, zinc, and vitamin A, remains underrepresented despite their high global impact on malnutrition, especially in low- and middle-income countries, raising concerns about whether research priorities sufficiently address the SDGs. This study highlights the need for more targeted research to align with SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). The article concludes by stressing the importance to balance cutting-edge technological advances with a renewed emphasis to address critical micronutrient gaps to improve global nutrition and align with sustainable food system goals.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-12"},"PeriodicalIF":7.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143763262","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

Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour. 燕麦发芽：加工条件与面粉理化性质关系的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-04-02 DOI: 10.1080/10408398.2025.2479651

Alessio Sergiacomo, Andrea Bresciani, Alessandra Marti

{"title":"Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour.","authors":"Alessio Sergiacomo, Andrea Bresciani, Alessandra Marti","doi":"10.1080/10408398.2025.2479651","DOIUrl":"https://doi.org/10.1080/10408398.2025.2479651","url":null,"abstract":"Despite its nutritional value, oat is underutilized for human consumption due to sensory and technological issues. To increase oat use in food products, sprouting has been proposed to enhance its compositional, sensory and functional properties. This review examined 31 papers from the last two decades on the impact of sprouting and processing conditions on oat chemical, physical, and technological attributes. The review outlines the biochemical changes during sprouting and the mechanisms behind them, critically evaluating the impact of sprouting duration and temperature. Results showed high variability in processing conditions, often lacking details about raw material origin and conditions like relative humidity. Most studies focused on small-scale production, with no evidence that changes are maintained at a large scale. Common sprouting conditions identified were soaking for 12 h at 20 °C, sprouting for 48 h at 25 °C, and freeze-drying or drying for 24 h at 50 °C. This review provides valuable insights into the interplay between processing conditions and chemico-physical properties of sprouted oat, noting that few studies investigated the functional properties of flour and related products. Understanding these relationships is crucial for harnessing sprouting's potential as a sustainable approach to oat flour production, enhancing the quality and functionality of various food products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143763260","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