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

Recent advances of food safety detection by nucleic acid isothermal amplification integrated with CRISPR/Cas. 利用 CRISPR/Cas 集成核酸等温扩增技术检测食品安全的最新进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-09-10 DOI: 10.1080/10408398.2023.2246558

Jiali Qiao, Zhiying Zhao, Yaru Li, Minghui Lu, Shuli Man, Shengying Ye, Qiang Zhang, Long Ma

{"title":"Recent advances of food safety detection by nucleic acid isothermal amplification integrated with CRISPR/Cas.","authors":"Jiali Qiao, Zhiying Zhao, Yaru Li, Minghui Lu, Shuli Man, Shengying Ye, Qiang Zhang, Long Ma","doi":"10.1080/10408398.2023.2246558","DOIUrl":"10.1080/10408398.2023.2246558","url":null,"abstract":"Food safety problems have become one of the most important public health issues worldwide. Therefore, the development of rapid, effective and robust detection is of great importance. Amongst a range of methods, nucleic acid isothermal amplification (NAIA) plays a great role in food safety detection. However, the widespread application remains limited due to a few shortcomings. CRISPR/Cas system has emerged as a powerful tool in nucleic acid detection, which could be readily integrated with NAIA to improve the detection sensitivity, specificity, adaptability versatility and dependability. However, currently there was a lack of a comprehensive summary regarding the integration of NAIA and CRISPR/Cas in the field of food safety detection. In this review, the recent advances in food safety detection based on CRISPR/Cas-integrated NAIA were comprehensively reviewed. To begin with, the development of NAIA was summarized. Then, the types and working principles of CRISPR/Cas were introduced. The applications of the integration of NAIA and CRISPR/Cas for food safety were mainly introduced and objectively discussed. Lastly, current challenges and future opportunities were proposed. In summary, this technology is expected to become an important approach for food safety detection, leading to a safer and more reliable food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"12061-12082"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10257135","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 advances in meat freshness "magnifier": fluorescence sensing. 肉类保鲜 "放大镜 "的最新进展：荧光传感。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-09 DOI: 10.1080/10408398.2023.2241553

Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Baocai Xu

{"title":"Recent advances in meat freshness \"magnifier\": fluorescence sensing.","authors":"Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Baocai Xu","doi":"10.1080/10408398.2023.2241553","DOIUrl":"10.1080/10408398.2023.2241553","url":null,"abstract":"To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a \"magnifier\" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing \"magnifier\" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11626-11642"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10316622","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 knowledge in phages, phage-encoded endolysin, and phage encapsulation against foodborne pathogens. 噬菌体、噬菌体编码的内溶菌素和噬菌体包囊抗食源性病原体方面的最新知识。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-17 DOI: 10.1080/10408398.2023.2246554

Jie Yang, Xiaolong Zhu, Xingfeng Xu, Qingjie Sun

引用次数: 0

Factors affecting the fate of nanoencapsulates post administration. 影响纳米胶囊用药后命运的因素。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-21 DOI: 10.1080/10408398.2023.2245462

D Subhasri, M Maria Leena, J A Moses, C Anandharamakrishnan

{"title":"Factors affecting the fate of nanoencapsulates post administration.","authors":"D Subhasri, M Maria Leena, J A Moses, C Anandharamakrishnan","doi":"10.1080/10408398.2023.2245462","DOIUrl":"10.1080/10408398.2023.2245462","url":null,"abstract":"Nanoencapsulation has found numerous applications in the food and nutraceutical industries. Micro and nanoencapsulated forms of bioactives have proven benefits in terms of stability, release, and performance in the body. However, the encapsulated ingredient is often subjected to a wide range of processing conditions and this is followed by storage, consumption, and transit along the gastrointestinal tract. A strong understanding of the fate of nanoencapsulates in the biological system is mandatory as it provides valuable insights for ingredient selection, formulation, and application. In addition to their efficacy, there is also the need to assess the safety of ingested nanoencapsulates. Given the rising research and commercial focus of this subject, this review provides a strong focus on their interaction factors and mechanisms, highlighting their prospective biological fate. This review also covers various approaches to studying the fate of nanoencapsulates in the body. Also, with emphasis on the overall scope, the need for a new advanced integrated common methodology to evaluate the fate of nanoencapsulates post-administration is discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11949-11973"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10028999","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

An update of aurones: food resource, health benefit, biosynthesis and application. 金合欢的最新进展：食物资源、健康益处、生物合成和应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-21 DOI: 10.1080/10408398.2023.2248244

Jiali Yang, Zhengjiao Gao, Zhiqian Yu, Yu Hou, Dingtao Tang, Huiling Yan, Fuwang Wu, Sui Kiat Chang, Yonggui Pan, Yueming Jiang, Zhengke Zhang, Bao Yang

引用次数: 0

Nano techniques: an updated review focused on anthocyanin stability. 纳米技术：以花青素稳定性为重点的最新综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-13 DOI: 10.1080/10408398.2023.2245893

Tisong Liang, Pu Jing, Jian He

引用次数: 0

The impact of climate change on Omega-3 long-chain polyunsaturated fatty acids in bivalves. 气候变化对双壳类动物体内 Omega-3 长链多不饱和脂肪酸的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-09 DOI: 10.1080/10408398.2023.2242943

Karsoon Tan, Julian Ransangan, Kianann Tan, Kit-Leong Cheong

{"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":"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.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11661-11671"},"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}

引用次数: 0

Bioactive milk peptides: an updated comprehensive overview and database. 生物活性牛奶肽：最新综合概述和数据库。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-28 DOI: 10.1080/10408398.2023.2240396

Søren Drud-Heydary Nielsen, Ningjian Liang, Harith Rathish, Bum Jin Kim, Jiraporn Lueangsakulthai, Jeewon Koh, Yunyao Qu, Hans-Jörg Schulz, David C Dallas

引用次数: 0

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. 综述从食物垃圾中提取的膳食纤维的水合特性及其与其他成分的相互作用：它们在食品工业中应用的机遇与挑战。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-11 DOI: 10.1080/10408398.2023.2243510

Ahasanul Karim, Zarifeh Raji, Youssef Habibi, Seddik Khalloufi

{"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":"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.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11722-11756"},"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}

引用次数: 0

Valorization of potato by-products as a source of plant proteins: novel extraction techniques and potential applications. 马铃薯副产品作为植物蛋白来源的增值：新型提取技术和潜在应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-30 DOI: 10.1080/10408398.2024.2419534

Zhipeng Hu, Xianglu Zhu, Gaoya Dong, Joncer Naibaho, Shay Hannon, Da-Wen Sun, Brijesh K Tiwari

{"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":"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.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"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}

引用次数: 0