Critical reviews in food science and nutrition最新文献

{"title":"Nano techniques: an updated review focused on anthocyanin stability.","authors":"Tisong Liang, Pu Jing, Jian He","doi":"10.1080/10408398.2023.2245893","DOIUrl":"10.1080/10408398.2023.2245893","url":null,"abstract":"<p><p>Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10044356","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}

{"title":"The impact of climate change on Omega-3 long-chain polyunsaturated fatty acids in bivalves.","authors":"Karsoon Tan, Julian Ransangan, Kianann Tan, Kit-Leong Cheong","doi":"10.1080/10408398.2023.2242943","DOIUrl":"10.1080/10408398.2023.2242943","url":null,"abstract":"<p><p>Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) have many health benefits to human. Increasing evidence have shown that climate change reduces the availability of plankton n-3 LC-PUFA to primary consumers which potentially reduces the availability of n-3 LC-PUFA to human. Since marine bivalves are an important source of n-3 LC-PUFA for human beings, and bivalve aquaculture completely depends on phytoplankton in ambient water as food, it is important to understand the impact of climate change on the lipid nutritional quality of bivalves. In this study, fatty acid profile of different bivalves (mussels, oysters, clams, scallops and cockles) from different regions (tropical, subtropical and temperate) and time (before 1990, 1991-1995, 1996-2000, 2001-2005, 2006-2010, 2011-2015, 2016-2020) were extracted from published literature to calculate various lipid nutritional quality indicators. The results of this study revealed that the effects of global warming and declines in aragonite saturation state on the lipid content and lipid indices of bivalves are highly dependent on the geographical region and bivalves. In general, global warming has the largest negative impact on the lipid content and indices of temperate bivalves, including decreasing the PUFA/SFA, EPA + DHA and n-3/n-6. However, global warming has a much smaller negative impact on lipid content and lipid indices in other regions. The declines of aragonite saturation state in seawater promotes the accumulation of lipid content in tropical and subtropical bivalves, but it compromised the PUFA/SFA, EPA + DHA and n-3/n-6 of bivalves in all regions. The findings of this study not only fill the knowledge gap of the impact of climate change on the lipid nutritional quality of bivalves, but also provide guidance for the establishment of bivalve aquaculture and fisheries management plans to mitigate the impact of climate change.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9960411","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}

{"title":"Bioactive milk peptides: an updated comprehensive overview and database.","authors":"Søren Drud-Heydary Nielsen, Ningjian Liang, Harith Rathish, Bum Jin Kim, Jiraporn Lueangsakulthai, Jeewon Koh, Yunyao Qu, Hans-Jörg Schulz, David C Dallas","doi":"10.1080/10408398.2023.2240396","DOIUrl":"10.1080/10408398.2023.2240396","url":null,"abstract":"<p><p>Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from <i>in vitro</i> to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10822030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10065629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry.","authors":"Ahasanul Karim, Zarifeh Raji, Youssef Habibi, Seddik Khalloufi","doi":"10.1080/10408398.2023.2243510","DOIUrl":"10.1080/10408398.2023.2243510","url":null,"abstract":"<p><p>Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10346313","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}

{"title":"Valorization of potato by-products as a source of plant proteins: novel extraction techniques and potential applications.","authors":"Zhipeng Hu, Xianglu Zhu, Gaoya Dong, Joncer Naibaho, Shay Hannon, Da-Wen Sun, Brijesh K Tiwari","doi":"10.1080/10408398.2024.2419534","DOIUrl":"https://doi.org/10.1080/10408398.2024.2419534","url":null,"abstract":"<p><p>The potential of potato by-products as a protein source presents an exciting opportunity to explore new methods and technologies to extract, enhance, and incorporate this valuable protein source into a variety of food products. This article reviews the progress in research related to potato and other tuber plant protein extraction technology. It also explores some conventional and novel techniques for plant protein extraction that may be applicable to tuber protein extraction. For extraction from solid matter, conventional methods such as acid-base extraction with heat assistance often mean a waste of energy, solvent, and destruction of protein structure. Enzyme-assisted, ultrasound-assisted, and pulsed electric field extraction have their own advantages as novel processing methods. For liquid by-products of tuber plants, precipitation, membrane filtration and chromatography are applied to extract proteins. By combining protein extraction with various biomass extraction methods, every part of the potatoes can be fully utilized, minimizing waste. This approach offers the opportunity to optimize the utilization of all potatoes components, reduce waste, generate additional revenue streams and ultimately increase the sustainability and effectiveness of the process.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142544233","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}

{"title":"Exploring the potential of MFG-E8 in neurodegenerative diseases.","authors":"Dan Li, Wang Rongchun, Weihong Lu, Ying Ma","doi":"10.1080/10408398.2024.2417800","DOIUrl":"https://doi.org/10.1080/10408398.2024.2417800","url":null,"abstract":"<p><p>Milk fat globule-epidermal growth factor 8 (MFG-E8) is a multifunctional glycoprotein regulating intercellular interactions in various biological and pathological processes. This review summarizes the effects and mechanisms of MFG-E8 in neurodegenerative diseases (NDDs), emphasizing its roles in inflammation, apoptosis, and oxidative stress. In this review, will also explore the potential of MFG-E8 as a diagnostic biomarker and its therapeutic applications in neurodegenerative disorders. Recent studies have revealed intriguing characteristics of using MFG-E8 as a potential drug for treating various brain disorders. While the discovery, origin, expression, and physiological functions of MFG-E8 in various organs and tissues are well defined, its role in the brain remains less understood. This is particularly true for NDDs, indicating unmet medical needs. Elucidating its role in the brain could position MFG-E8 as a potential treatment for NDDs.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142521259","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}

{"title":"Synthesis, characterization and application of microbial pigments in foods as natural colors.","authors":"Gopinath Mummaleti, Toshifumi Udo, Anand Mohan, Fanbin Kong","doi":"10.1080/10408398.2024.2417802","DOIUrl":"https://doi.org/10.1080/10408398.2024.2417802","url":null,"abstract":"<p><p>Colorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants. In recent years, there has been a growing demand for natural products, driving an increased interest in natural colorants. Microbial pigments have emerged as promising sources of natural pigments due to their numerous health benefits. They can be produced in large quantities rapidly and from more affordable substrates, making them economically attractive. This review focuses on the current advancements in the low-cost synthesis of microbial pigments, exploring their biological activities and commercial applications. Microbial pigments offer a sustainable and economically viable alternative to natural and synthetic colorants, meeting the growing demand for natural products. These pigments are relatively nontoxic and exhibit significant health benefits, making them suitable for a wide range of applications. As interest in natural products continues to rise, microbial pigments hold great potential in shaping the future of colorant production across various sectors.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142521260","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}

{"title":"Opportunities and challenges of ultrasonic diagnostic techniques for plant-based food monitoring: principle, machine system, and application strategies.","authors":"Jing Yan, Yingling Zhang, Zibin Jiao, Lifan Song, Zhijun Wang, Qing Zhang, Yaowen Liu, Wen Qin","doi":"10.1080/10408398.2024.2418891","DOIUrl":"https://doi.org/10.1080/10408398.2024.2418891","url":null,"abstract":"<p><p>Plant-based food consumption has increased substantially owing to its positive effects on human and global health. However, ensuring the quality and safety of plant-based foods remains a challenge. Diagnostic ultrasonic technology is widely used for rapid and nondestructive determination owing to its ability to penetrate optically opaque materials, strong directivity, rapid detection capabilities, low equipment costs, and ease of operation. This review provides a comprehensive understanding of diagnostic ultrasonic technology by summarizing the principles of food characterization, factors that influence detection accuracy and methods to mitigate their impact, composition of ultrasonic machine systems, and application of diagnostic ultrasound for monitoring plant-based foods. The detection principle of ultrasonic technology is based on empirical equations that establish a relationship between the ultrasonic and physicochemical indicators of food. To improve the detection accuracy, a compensation mechanism for the temperature and pressure should be established, measurement distances should be set in the far-field region, and liquid samples should be degassed. Furthermore, the sample platform design and the choice of detection mode depend on the nature of the food. Combining ultrasonic technology with machine learning techniques presents promising prospects for real-time process monitoring in the food and beverage industries.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142496542","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}

{"title":"Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries.","authors":"Muhammad H Alu'datt, Doa'a Al-U'datt, Taha Rababah, Sana Gammoh, Mohammad Alrosan, Khalid Bani-Melhem, Yasmeen Al-Widyan, Stan Kubow, Dana AbuJalban, Wesam Al Khateeb, Mais Abubaker","doi":"10.1080/10408398.2024.2418892","DOIUrl":"https://doi.org/10.1080/10408398.2024.2418892","url":null,"abstract":"<p><p>The food and pharmaceutical industries have utilized royal jelly, an alternative medicinal food, as a natural pharmaceutical product since ancient times. Royal jelly has a unique remarkable composition containing lipids, proteins, carbohydrates, vitamins, minerals, hormones, and phenolic compounds. The rapidly expanding functional food market has coincided with the increasing consumer demand for royal jelly. Over the past two decades, royal jelly, a rich source of certain bioactive components, has been used by humans as a functional and nutritious food due to recent studies of the effect of royal jelly in underlying pathogenic processes in a variety of animal models. Scientific evidence has accumulated supporting a wide variety of health-promoting effects from the intake of royal jelly that supports cardiovascular health, immune and antioxidant function, wound healing, blood lipid, and glucose control in addition to antibacterial and antihypertensive effects. The main bioactive ingredients are Major Royal Jelly Proteins (MRJPs), essential oils, fatty acids, peptides, and phenolics, which are thought to have a significant role in the development of honeybee queens. The health-endorsing qualities of royal jelly make it a significant functional ingredient in the food, and cosmetic industry. Apisin is one of the main proteins in royal jelly that has antibacterial properties. Other bioactive ingredients of royal jelly that have multifunctional health-promoting properties include defensin-1, royalisin, apisimin, apidaecin, jelleins, royalactin and 10-hydroxy-2-decenoic acid (10HDA) in epigenetic diseases. This review highlights the important role that royal jelly plays as an agent in various fields of medicine, paying special attention to its biological features. Additionally, we discuss royal jelly's composition as a possible therapeutic for vital natural sources of bioactive substances.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142496544","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}

{"title":"An overview of the potential of select edible Amazonian fruits and their applications in dairy products.","authors":"Bianca Cristina R de Oliveira, Carolina Pinto de Carvalho Martins, Maria Eduarda M Soutelino, Ramon S Rocha, Adriano G Cruz, Eliane T Mársico, Adriana Cristina O Silva, Erick A Esmerino","doi":"10.1080/10408398.2024.2417796","DOIUrl":"https://doi.org/10.1080/10408398.2024.2417796","url":null,"abstract":"<p><strong>Background: </strong>The Amazon forest produces a variety of fruits with strong biotechnological potential. However, their use in dairy products is restricted.</p><p><strong>Scope and approach: </strong>This work aims to carry out a bibliographic survey on the technological applications of select edible Amazonian fruits and their residues in the elaboration and quality of dairy products. The Web of Science© (WOS), Science Direct^®, PubMed^®/MEDLINE, and Capes Periodicals databases were used.</p><p><strong>Key findings and conclusions: </strong>Adding Amazonian fruits to dairy products expands their nutritional and functional profile, presenting significant technological potential. Incorporating pulps from fruits such as \"açaí\" (<i>Euterpe oleracea</i>), \"araçá-boi\" (<i>Eugenia stipitata</i>), \"bacuri\" (<i>Platonia insignis</i>), \"buriti\" (<i>Mauritia flexuosa)</i>, \"camu-camu\" (<i>Myrciaria dubia</i>), and \"cupuaçu\" (<i>Theobroma grandiflorum</i>) provides varied technological benefits, improving sensory aspects, positively influencing the growth and survival of relevant microorganisms, and increasing acceptance. In addition to the pulp, \"camu-camu\" residues (peel and seed) can be incorporated into dairy products as food additives or functional ingredients. This approach also diversifies the dairy market, promoting food security and sustainability for local and regional communities.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142496541","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}