Critical reviews in food science and nutrition最新文献_第5页

Sustainable valorization of olive by-products: environmental impact, biotechnological and probiotic approaches for bioactive recovery in alignment with circular bioeconomy. 橄榄副产品的可持续增值：环境影响，生物技术和益生菌方法与循环生物经济相一致的生物活性恢复。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-03 DOI: 10.1080/10408398.2025.2555406

Mostafa H Baky, Hamdy A Zahran, Ibrahim Khalifa, Eman K Nabih, Ahmed Zayed, Esra Capanoglu, Mohamed A Farag

{"title":"Sustainable valorization of olive by-products: environmental impact, biotechnological and probiotic approaches for bioactive recovery in alignment with circular bioeconomy.","authors":"Mostafa H Baky, Hamdy A Zahran, Ibrahim Khalifa, Eman K Nabih, Ahmed Zayed, Esra Capanoglu, Mohamed A Farag","doi":"10.1080/10408398.2025.2555406","DOIUrl":"https://doi.org/10.1080/10408398.2025.2555406","url":null,"abstract":"The olive oil industry generates vast amounts of by-products, including olive pomace, olive mill wastewater, olive pits, and olive leaves, which pose serious environmental and economic challenges. However, these residues are rich in bioactive compounds such as polyphenols, dietary fibers, unsaturated fatty acids, and sugar derivatives, making them valuable resources for sustainable valorization. This review explores innovative biotechnological and probiotic-driven approaches to convert olive waste into high-value products, aligning with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12 (Responsible consumption and production) and SDG 13 (Climate action). Probiotic fermentation has potential to enhance the nutritional and functional properties of olive by-products by biotransformation of phenolics, reducing bitterness, and improving bioavailability. Fermented olive wastes exhibit promising applications in functional foods, animal feed, natural preservatives, and nutraceuticals, offering antioxidant, antimicrobial, and gut health benefits. Additionally, microbial bioconversion enhances the extraction of valuable compounds while minimizing waste generation. This review highlights current advances, key challenges, and future perspectives for integrating probiotic and enzymatic valorization strategies into a circular bioeconomy, promoting sustainable industrial practices and environmental protection.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":8.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144991697","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

Dual mechanisms of digestion-resistant proteins in food systems: structural resistance and enzyme inhibition. 食物系统中抗消化蛋白的双重机制：结构抗性和酶抑制。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-03 DOI: 10.1080/10408398.2025.2551784

Mingyang Sun, Matthias Fellner, Chenyan Lv, Alan Carne, Jiachen Zang, Guanghua Zhao, Alaa El-Din Ahmed Bekhit, Tuo Zhang

{"title":"Dual mechanisms of digestion-resistant proteins in food systems: structural resistance and enzyme inhibition.","authors":"Mingyang Sun, Matthias Fellner, Chenyan Lv, Alan Carne, Jiachen Zang, Guanghua Zhao, Alaa El-Din Ahmed Bekhit, Tuo Zhang","doi":"10.1080/10408398.2025.2551784","DOIUrl":"https://doi.org/10.1080/10408398.2025.2551784","url":null,"abstract":"Digestion-resistant proteins, which are proteins that reduce or inhibit the digestive process of dietary nutrients, might be an emerging field to explore. Growing public interest in food composition and health has drawn attention to digestion-resistant proteins, yet their functional roles and mechanisms remain poorly understood. While consumers increasingly recognize the impact of dietary components like resistant starch, proteins that evade digestion have not been systematically studied. This review summarizes the current understanding of the various forms of digestion-resistant proteins found in natural food products, and addresses the challenges associated with elucidating their mechanisms of action. It is clarified that the dual mechanisms of their resistance to digestion could attribute either to intrinsic structural stability or through inhibiting digestive enzymes as protein-based inhibitors. Collectively, these proteins can serve diverse functions, including modulating nutrient absorption, influencing postprandial glycemic responses, and promoting gut health. Furthermore, there is an urgent need to consider potential safety concerns related to development of food products and therapeutics containing significant levels of resistant proteins and protein-based digestive enzyme inhibitors.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":8.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144991760","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 bioactive potential of edible insects for a sustainable future. 为可持续发展的未来探索食用昆虫的生物活性潜力。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-02 DOI: 10.1080/10408398.2025.2553674

Hye Won Lee, Ho Gun Jang, Dong Bin Kim, Hyo Jin Lee, Jin Hong Park, Sun Jin Hur, Jong Hyuk Kim, Seung Yun Lee

{"title":"Exploring the bioactive potential of edible insects for a sustainable future.","authors":"Hye Won Lee, Ho Gun Jang, Dong Bin Kim, Hyo Jin Lee, Jin Hong Park, Sun Jin Hur, Jong Hyuk Kim, Seung Yun Lee","doi":"10.1080/10408398.2025.2553674","DOIUrl":"https://doi.org/10.1080/10408398.2025.2553674","url":null,"abstract":"Edible insects have emerged as promising sources of bioactive materials with potential applications across various sectors, including the food, feed, pharmaceutical, and cosmetics industries. This review evaluates the potential of edible insects as eco-friendly and nutritionally superior materials by analyzing their key nutritional components. Focusing on drying methods, this study examines the advantages and disadvantages of different processing techniques to enhance usability and leverage their potential value. By reviewing previous studies on edible insects and their derivatives, this paper highlights factors influencing their bioactivities, such as their antioxidant, anti-inflammatory, and anti-diabetic properties. Additionally, it identifies insects with superior efficacy for each bioactivity and proposes strategies to enhance consumer acceptance through optimized efficacy and product development. To facilitate the large-scale commercialization of edible insects, it is necessary to create the conditions required for industrial development, including the standardization of processing technologies, the establishment of appropriate legal systems, and efforts to improve public perception. By consolidating recent research findings, this review aims to provide a foundational understanding of the potential of edible insects as sustainable and bioactive materials, paving the way for their application in future research and development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":8.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945884","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

Microbial lipases in cheese production: an in-depth review of their role in quality, texture, and flavor. 奶酪生产中的微生物脂肪酶：对其在质量、质地和风味中的作用的深入综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-31 DOI: 10.1080/10408398.2025.2544815

Qian Chen, Jie Yang, Chen Chen, Haiyan Yu, Huaixiang Tian

{"title":"Microbial lipases in cheese production: an in-depth review of their role in quality, texture, and flavor.","authors":"Qian Chen, Jie Yang, Chen Chen, Haiyan Yu, Huaixiang Tian","doi":"10.1080/10408398.2025.2544815","DOIUrl":"https://doi.org/10.1080/10408398.2025.2544815","url":null,"abstract":"Cheese, a widely consumed dairy product globally, derives its commercial value primarily from its flavor and textural characteristics that crucially determine consumer acceptance. The quality of cheese including flavor and texture is intricately related to the enzymatic activities of microorganisms during the fermentation process. Among these enzymes, lipases play a pivotal role by hydrolyzing milk fat to generate free fatty acids, which serve as precursors for the formation of key flavor compounds, thereby significantly enhancing the sensory attributes of cheese. Compared to lipases sourced from animals or plants, microbial lipases offer distinct advantages, including lower production costs, broader substrate specificity, and greater adaptability to genetic modification, making them more suitable for large-scale cheese production. Recent advancements in biotechnology have enabled the optimization of microbial lipase applications in cheese manufacturing through various innovative approaches. This review comprehensively examines the impact of microbial lipase on cheese quality, particularly in terms of texture and flavor development. Additionally, it summarizes current strategies for enhancing the efficacy of microbial lipase in cheese production, providing valuable insights for the advancement of enzyme-modified cheese industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945908","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 portable technology for edible vegetable oil authenticity: from species to geographical origin identification. 可食用植物油真实性便携式技术的进展：从物种到地理原产地鉴定。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-28 DOI: 10.1080/10408398.2025.2549359

Liyuan Wang, Xiaofeng Hu, Kaiming Wu, Du Wang, Liangxiao Zhang, Yizhen Bai, Peiwu Li, Zhaowei Zhang

{"title":"Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification.","authors":"Liyuan Wang, Xiaofeng Hu, Kaiming Wu, Du Wang, Liangxiao Zhang, Yizhen Bai, Peiwu Li, Zhaowei Zhang","doi":"10.1080/10408398.2025.2549359","DOIUrl":"https://doi.org/10.1080/10408398.2025.2549359","url":null,"abstract":"Edible vegetable oils are rich in nutrients and essential ingredients for daily cooking. However, fraud, expired products, deceptive labeling, and false origin claims in the vegetable oil industry pose significant risks to consumers' health, safety, and economic well-being. Therefore, there is an urgent need to develop portable techniques to realize the authenticity of edible vegetable oils. This review presents recent advancements and applications of portable technologies for ensuring the authenticity of edible vegetable oils, including portable spectroscopy, portable sensors, portable sensory arrays, and smartphone analyzers. After briefly introducing this mechanism, this review discusses the application of these portable technologies to vegetable oil authenticity. Finally, future research directions, potential challenges, and practical steps are outlined to address concerns related to the authenticity and traceability of vegetable oils. This review highlights recent advancements in portable technologies for rapid and on-site authentication of edible vegetable oils. Key technologies achieve detection accuracies exceeding 90%, addressing adulteration and origin mislabeling issues, with potential applications for industry and consumer-level quality control.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":8.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945926","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 progress of DNA walker and its applications in food safety analysis. DNA walker的研究进展及其在食品安全分析中的应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-25 DOI: 10.1080/10408398.2025.2548052

Doudou Wang, Yiheng Shi, Di Wu, Yongning Wu, Guoliang Li

{"title":"Recent progress of DNA walker and its applications in food safety analysis.","authors":"Doudou Wang, Yiheng Shi, Di Wu, Yongning Wu, Guoliang Li","doi":"10.1080/10408398.2025.2548052","DOIUrl":"https://doi.org/10.1080/10408398.2025.2548052","url":null,"abstract":"Food hazards cause severe human illness and death worldwide every year. DNA walker possesses ingenious design and adaptable function. The structural advantage enables the DNA walker to accurately identify molecules and perform efficient mechanical movement. This feature provides a potential platform for food analysis. However, some reviews are roughly classified according to the structure of the walker, and some are only classified according to the biosensors used in analysis. Different from these, this review is the first time to show how DNA walkers achieve signal amplification in the analysis process according to the classification of major food hazard factors. Various examples of the application of DNA walkers in food safety, including the detection of pathogens, mycotoxins, and other hazard factors, will be covered. To better comprehend the functions of DNA walkers, we firstly and innovatively propose a \"wagon model\", and simplify the integration of key driving forces to classify DNA walkers. Furthermore, this review broadens the application of DNA walker and provides a more powerful molecular tool for food analysis. The in-depth direction should focus on improving the operational efficiency and sensitivity of the DNA walker, enhance the anti-background interference ability, and on-site detection capabilities for food safety analysis.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945889","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 emerging role of milk-derived extracellular vesicles in gut pathology and cancer management. 乳源性细胞外囊泡在肠道病理和癌症管理中的新作用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-25 DOI: 10.1080/10408398.2025.2550517

Yan Li, Muhammad Zahoor Khan, Changfa Wang, Qingshan Ma

{"title":"The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management.","authors":"Yan Li, Muhammad Zahoor Khan, Changfa Wang, Qingshan Ma","doi":"10.1080/10408398.2025.2550517","DOIUrl":"10.1080/10408398.2025.2550517","url":null,"abstract":"Background: Milk extracellular vesicles (mEVs) are emerging as important mediators in gut pathology and cancer management. These stable nanoscale vesicles contain bioactive cargos including microRNAs, proteins, and lipids that facilitate intercellular communication and offer therapeutic opportunities.Scope and approach: This review examines mEVs' role in gut health and cancer therapy, synthesizing recent evidence from 2021 to 2025 across various milk sources (camel, bovine, equine, ovine, human).Key findings and conclusions: mEVs significantly enhance intestinal health by strengthening epithelial barriers, modulating immune responses, and improving gut microbiota composition. In colitis models, they reduce inflammation, improve intestinal integrity, and restore microbial balance. Additionally, mEVs show promising cancer treatment applications, functioning as natural anticancer agents and efficient drug delivery vehicles. Their biocompatibility, tumor-targeting capabilities, and ability to enhance therapeutic efficacy while reducing toxicity address key limitations of conventional therapies. mEVs represent a promising frontier in preventive and therapeutic interventions for gastrointestinal disorders and cancer, positioning them as valuable candidates for future clinical applications in food-based therapeutics and precision medicine.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945962","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

Employing human intestinal organoids as advanced in vitro models for mechanistic studies on dietary ingredients. 利用人类肠道类器官作为先进的体外模型进行膳食成分的机理研究。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-25 DOI: 10.1080/10408398.2025.2550515

Yueqin He, Simone G J van Breda, Theo M C M de Kok

{"title":"Employing human intestinal organoids as advanced in vitro models for mechanistic studies on dietary ingredients.","authors":"Yueqin He, Simone G J van Breda, Theo M C M de Kok","doi":"10.1080/10408398.2025.2550515","DOIUrl":"https://doi.org/10.1080/10408398.2025.2550515","url":null,"abstract":"Epidemiological studies show that dietary factors significantly impact human health, influencing both harmful and beneficial outcomes in the gastrointestinal tract. In vitro 2D models have been used to study these mechanisms but fail to replicate critical intestinal processes. Human intestinal organoids, which better mimic the cellular complexity of the human intestine, offer a promising alternative. However, challenges such as culture variability, passage-dependent heterogeneity, and lack of immune and vascular systems remain, requiring advances in organoid technology for dietary research. This review provides a framework for utilizing intestinal organoids to study dietary impacts on intestinal health markers. Key considerations are model selection, organoid construction, quality assessment, exposure regimens, and data analysis. In construction, stem cell origin, culture matrix, and medium composition are compared, with insights into how each affects organoid functionality. Quality assessment strategies, including morphology, passage-dependent changes, and cell-type marker expression, are discussed. Advancements in AI-based tools for imaging and data quantification are also highlighted. This review offers actionable insights and practical considerations to refine experimental approaches, improving the relevance and reproducibility of human intestinal organoid models in dietary research.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":8.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945939","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

Soy protein-based films: a review of their preparation, functional properties and challenges. 大豆蛋白基薄膜的制备、功能特性及面临的挑战

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-24 DOI: 10.1080/10408398.2025.2551783

Yuejiao Xing, Haoran Zhu, Li Zheng, Huajiang Zhang, Joe M Regenstein

引用次数: 0

Intestinal organoids as advanced modeling platform for food research: a review. 肠道类器官作为食品研究的先进建模平台综述

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-21 DOI: 10.1080/10408398.2025.2546510

Xu Wang, Yanqiu Xia, Jin Wang, Yan Zhang, Pin Lv, Yi Wang

引用次数: 0