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

Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q₁₀. 提高辅酶Q10稳定性、生物利用度和生物活性的微纳米传递系统研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-16 DOI: 10.1080/10408398.2025.2450543

Ruoxuan Hong, Yahong Han, Shuai Chen

{"title":"Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q10.","authors":"Ruoxuan Hong, Yahong Han, Shuai Chen","doi":"10.1080/10408398.2025.2450543","DOIUrl":"https://doi.org/10.1080/10408398.2025.2450543","url":null,"abstract":"Coenzyme Q10 acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q10 has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q10, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q10's low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q10 were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q10, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001641","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

Innovative applications of bio-inspired technology in bio-based food packaging. 生物启发技术在生物基食品包装中的创新应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2450524

Jiaqi Zhong, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Xing Zhou, Jianwei Zhao, Zhengyu Jin, Long Chen

{"title":"Innovative applications of bio-inspired technology in bio-based food packaging.","authors":"Jiaqi Zhong, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Xing Zhou, Jianwei Zhao, Zhengyu Jin, Long Chen","doi":"10.1080/10408398.2025.2450524","DOIUrl":"https://doi.org/10.1080/10408398.2025.2450524","url":null,"abstract":"Traditionally, food packaging was used to extend the shelf life of food or to monitor its condition. Inspired by many biological structures found in nature, bio-inspired functional materials for bio-based food packaging have been shown to have significantly improved capabilities over traditional bio-based food packaging materials in various aspects and to attract consumers through novel freshness preservation features. This review synthesizes recent advances in bio-inspired bio-based food packaging materials that mimic the structure of natural organisms with specific functionalities, with examples of specific biomimetics in different enhancement areas. In general, bio-based materials have certain disadvantages compared to polymer materials, so there is an urgent need for improvement and enhancement in many areas. Biomimicry further inspires the realization of enhancing some basic functions of bio-based materials for packaging (hydrophobicity, mechanical strength, antimicrobial properties, optical properties) and endowing bio-based materials with more new responsiveness and other functions. What is more interesting is that the inspiration of bionics is taken from nature, and such a perspective can also promote further progress and innovation of bio-based food packaging materials.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982767","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

Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications. 海藻衍生蛋白和多肽：制备、虚拟筛选、健康促进作用和工业应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2449596

Lu Wang, Lang Wang, Xiaoze Liu, Xue Lin, Tao Fei, Weimin Zhang

{"title":"Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications.","authors":"Lu Wang, Lang Wang, Xiaoze Liu, Xue Lin, Tao Fei, Weimin Zhang","doi":"10.1080/10408398.2025.2449596","DOIUrl":"https://doi.org/10.1080/10408398.2025.2449596","url":null,"abstract":"Seaweed, a promising source of nutritional proteins, including protein hydrolysates, bioactive peptides, phycobiliproteins, and lectins with multi-biological activities. Seaweeds-derived proteins and peptides have attracted increasing interest for their potential applications in dietary supplements, functional foods, and pharmaceuticals industries. This work aims to comprehensively review the preparation methods and virtual screening strategies for seaweed-derived functional peptides. Additionally, it elucidates their diverse biological activities, mechanisms of action, and industrial applications. Enzymatic hydrolysis appears as the most effective method for preparing functional peptides from seaweeds. Computational virtual screening has also proven to be a valuable strategy for assessing the nature of the peptides. Seaweeds-derived proteins and peptides offer numerous health benefits, including alleviation of oxidative stress, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-obesity, anti-cancer, and anti-microbial activities. Studies indicate that proteins hydrolysates and peptides derived from seaweeds with low molecular weight and aromatic and/or hydrophobic amino acids are particularly significant in contributing to these diverse bio-activities. Furthermore, seaweeds-derived proteins and peptides hold great promise for industrial applications owing to the broad spectrum of bio-functional effects. They can be used as active ingredients in food products or pharmaceuticals for disease prevention and treatment, and as food preservatives, potentially with fewer side effects.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982770","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

Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application. 人参皂苷——抗肝脏疾病的潜在天然产物：从分子机制到应用的综合综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2451761

Shiyan Shang, Haixia Yang, Linlin Qu, Daidi Fan, Jianjun Deng

{"title":"Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application.","authors":"Shiyan Shang, Haixia Yang, Linlin Qu, Daidi Fan, Jianjun Deng","doi":"10.1080/10408398.2025.2451761","DOIUrl":"https://doi.org/10.1080/10408398.2025.2451761","url":null,"abstract":"Liver disease constitutes a significant cause of global mortality, with its pathogenesis being multifaceted. Identifying effective pharmacological and preventive strategies is imperative for liver protection. Ginsenosides, the major bioactive compounds found in ginseng, exhibit multiple pharmacological activities including protection against liver-related diseases by mitigating liver fat accumulation and inflammation, preventing hepatic fibrosis, and exerting anti-hepatocarcinogenic effects. However, a comprehensive overview elucidating the regulatory pathways associated with ginsenosides in liver disease remains elusive. This review aims to consolidate the molecular mechanisms through which different ginsenosides ameliorate distinct liver diseases, alongside the pathogenic factors underlying liver ailments. Notably, ginsenosides Rb1 and Rg1 demonstrate significantly effective in treating fatty liver, hepatitis, and liver fibrosis, and ginsenosides CK and Rh2 exhibit potent anti-hepatocellular carcinogenic effects. Their molecular mechanisms underlying these effects primarily involve the modulation of AMPK, NF-κB, TGF-β, NFR2, JNK, and other pathways, thereby attenuating hepatic fat accumulation, inflammation, inhibition of hepatic stellate cell activation, and promoting apoptosis in hepatocellular carcinoma cells. Furthermore, it provides insights into the safety profile and current applications of ginsenosides, thereby facilitating their clinical development. Consequently, ginsenosides present promising prospects for liver disease management, underscoring their potential as valuable therapeutic agents in this context.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982824","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 critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims. 在欧洲法规范围内对合成新型食品的批判性审查：拟议的分类，毒理学问题和潜在的健康声明。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-14 DOI: 10.1080/10408398.2024.2449246

Ricardo López-Rodríguez, Johanne Vermetten, Laura Domínguez, Virginia Fernández-Ruiz, Montaña Cámara

{"title":"A critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims.","authors":"Ricardo López-Rodríguez, Johanne Vermetten, Laura Domínguez, Virginia Fernández-Ruiz, Montaña Cámara","doi":"10.1080/10408398.2024.2449246","DOIUrl":"https://doi.org/10.1080/10408398.2024.2449246","url":null,"abstract":"The NF concept was first established by Regulation (EC) 258/97 and includes any food that has not been used to a significant extent for human consumption in the EU before 15 May 1997. Synthetic novel foods (SNF) are a currently undefined group of NF without a universal definition. The objectives of this work are to perform an analysis of those currently authorized in the EU, identify their potential adverse effects and health benefits, and their health claims. For that, an extensive review of the available legislative documents and scientific literature regarding SNF was performed, and a market analysis was performed regarding their commercial availability. This review considers SNF as those that are obtained by chemical synthesis, excluding genetically modified foods. A total of 29 SNF were identified and classified into 9 categories, and their potential risks and benefits were described. All SNF were considered safe and different health benefits were studied and suggested for various categories. Currently, 22 SNF are available on the EU market. This work characterizes a previously unexplored food group and expands the knowledge in a new and promising research area combining health and toxicological perspectives with legislation for more optimal risk management in the EU.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982818","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 cheese analogs: structure, texture, and functionality. 植物奶酪类似物：结构、质地和功能。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-09 DOI: 10.1080/10408398.2024.2449234

Didem Sözeri Atik, Thom Huppertz

引用次数: 0

Recent advances in electrospray encapsulation of probiotics: influencing factors, natural polymers and emerging technologies. 电喷雾包封益生菌的最新进展：影响因素、天然聚合物和新兴技术。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-06 DOI: 10.1080/10408398.2024.2447307

Haifu Jia, Yuanyuan Li, Yueling Tian, Nan Li, Miao Zheng, Wei Zhang, Yujun Jiang, Qianyu Zhao, Chaoxin Man

{"title":"Recent advances in electrospray encapsulation of probiotics: influencing factors, natural polymers and emerging technologies.","authors":"Haifu Jia, Yuanyuan Li, Yueling Tian, Nan Li, Miao Zheng, Wei Zhang, Yujun Jiang, Qianyu Zhao, Chaoxin Man","doi":"10.1080/10408398.2024.2447307","DOIUrl":"https://doi.org/10.1080/10408398.2024.2447307","url":null,"abstract":"The probiotic food sector is rapidly growing due to increased consumer demand for nutritional supplements. However, ensuring probiotic viability within the harsh conditions of the gastrointestinal tract remains a major challenge. While probiotic encapsulation is a promising solution to enhance probiotic viability, most traditional encapsulation methods have significant limitations. This review underscores the significance of adopting novel encapsulation technologies, particularly electrospray (ES), which offers superior encapsulation efficiency and versatility. It begins with an introduction to the principles and classification of ES, analyzes factors influencing the properties of ES microcapsules, and reviews the use of natural polymers in ES-based encapsulation. Additionally, it discusses recent advancements in this field, focusing on improvements in ES equipment (e.g., coaxial ES and emulsion ES) and the integration of ES with other technologies (e.g., microfluidic ES and ES-fluidized bed coating). Finally, it highlights existing challenges and explores future prospects in this evolving field, offering valuable insights for advancing probiotic encapsulation technologies and enhancing public health outcomes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930761","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

Exploring the health benefits of food bioactive compounds from a perspective of NLRP3 inflammasome activation: an insight review. 从NLRP3炎性小体激活的角度探讨食品生物活性化合物的健康益处：综述

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-06 DOI: 10.1080/10408398.2024.2448768

Yabo Li, Xinyi Wang, Ying Ren, Bei-Zhong Han, Yansong Xue

{"title":"Exploring the health benefits of food bioactive compounds from a perspective of NLRP3 inflammasome activation: an insight review.","authors":"Yabo Li, Xinyi Wang, Ying Ren, Bei-Zhong Han, Yansong Xue","doi":"10.1080/10408398.2024.2448768","DOIUrl":"https://doi.org/10.1080/10408398.2024.2448768","url":null,"abstract":"The food industry has been focusing on food bioactive compounds with multiple physiological and immunological properties that benefit human health. These bioactive compounds, including polyphenols, flavonoids, and terpenoids, have great potential to limit inflammatory responses especially NLRP3 inflammasome activation, which is a key innate immune platform for inflammation. Current studies have revealed numerous food bioactive compounds with promising activities for unraveling immune metabolic disorders and excessive inflammatory responses by directly and indirectly regulating the NLRP3 inflammasome activation. This review explores the food hazards, including microbial and abiotic factors, that may trigger NLRP3-mediated illnesses and inflammation. It also highlights bioactive compounds in food that can suppress NLRP3 inflammasome activation through various mechanisms, linking its activation and inhibition to different pathways. Especially, this review provided further insight into NLRP3-related targets where food bioactive compounds can interact to block the NLRP3 inflammasome activation process, as well as mechanisms on how these compounds facilitate inactivation processes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":7.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930760","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

Mechanisms of thermal, acid, desiccation and osmotic tolerance of Cronobacter spp. 克罗诺杆菌耐热、耐酸、耐干燥和耐渗透的机理。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-03 DOI: 10.1080/10408398.2024.2447304

Yanfei Yan, Mengyuan Cao, Jiaqi Ma, Jia Suo, Xiaobao Bai, Wupeng Ge, Xin Lü, Qiang Zhang, Jia Chen, Shenghui Cui, Baowei Yang

{"title":"Mechanisms of thermal, acid, desiccation and osmotic tolerance of Cronobacter spp.","authors":"Yanfei Yan, Mengyuan Cao, Jiaqi Ma, Jia Suo, Xiaobao Bai, Wupeng Ge, Xin Lü, Qiang Zhang, Jia Chen, Shenghui Cui, Baowei Yang","doi":"10.1080/10408398.2024.2447304","DOIUrl":"https://doi.org/10.1080/10408398.2024.2447304","url":null,"abstract":"Cronobacter spp. exhibit remarkable resilience to extreme environmental stresses, including thermal, acidic, desiccation, and osmotic conditions, posing significant challenges to food safety. Their thermotolerance relies on heat shock proteins (HSPs), thermotolerance genomic islands, enhanced DNA repair mechanisms, and metabolic adjustments, ensuring survival under high-temperature conditions. Acid tolerance is achieved through internal pH regulation, acid efflux pumps, and acid tolerance proteins, allowing survival in acidic food matrices and the gastrointestinal tract. Desiccation tolerance is mediated by the accumulation of protective osmolytes like trehalose, stabilizing proteins and membranes to withstand dryness, especially in dry food products. Similarly, osmotic stress resilience is supported by compatible solutes such as trehalose and glycine betaine, along with metabolic adaptations to balance osmotic pressures. These mechanisms highlight the adaptability of Cronobacter spp. to diverse environments. Moreover, exposure to sublethal stresses, including heat, osmotic, dry, and pH stresses, may induce homologous or cross-resistance, complicating control strategies. Understanding these survival mechanisms is essential to mitigate the risks of Cronobacter spp., especially in powdered infant formula (PIF), and ensure food safety.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142920744","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 comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms. 功能蘑菇采后品质及非保温保鲜技术综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-03 DOI: 10.1080/10408398.2024.2448211

N Parvathy Nayana, C S Ramya, T V Arun Kumar, Pramod P Aradwad, Anamika Thakur, Pramod Kumar Sahoo

{"title":"A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms.","authors":"N Parvathy Nayana, C S Ramya, T V Arun Kumar, Pramod P Aradwad, Anamika Thakur, Pramod Kumar Sahoo","doi":"10.1080/10408398.2024.2448211","DOIUrl":"https://doi.org/10.1080/10408398.2024.2448211","url":null,"abstract":"Health concerns are increasingly prevalent due to aging populations and lifestyle-related diseases. Concurrently, modern consumers seek natural alternatives and are wary of medication side effects, emphasizing the importance of natural compounds for health maintenance. Functional mushrooms, known for their adaptogenic properties, offer health benefits beyond nutrition and are valued as nutraceuticals and functional foods. However, their exposed structure limits shelf life, leading to quality deterioration postharvest. Non-thermal preservation methods are critical for maintaining their quality and extending shelf life. This review summarizes functional mushrooms' role as functional foods, examines their quality degradation processes (discoloration, organoleptic changes, moisture loss, nutrient degradation), and discusses non-thermal preservation techniques. The complex deterioration of functional mushrooms is influenced by internal mushroom factors and external storage conditions. Incorporating modern non-thermal technologies-plasma, pulsed-light, ultrasound, and high-pressure treatments-is recommended to enhance postharvest preservation efficacy and maintain their health-promoting properties effectively.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":7.3,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142926802","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