Critical reviews in food science and nutrition最新文献_第7页

Strategic manipulation of biofilm dispersion for controlling Listeria monocytogenes infections. 策略性操纵生物膜分散以控制单核细胞增生李斯特菌感染。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-05 DOI: 10.1080/10408398.2024.2409340

Junyi Zhang, Jianxiong Hao, Jingyi Wang, Huiying Li, Dandan Zhao

{"title":"Strategic manipulation of biofilm dispersion for controlling Listeria monocytogenes infections.","authors":"Junyi Zhang, Jianxiong Hao, Jingyi Wang, Huiying Li, Dandan Zhao","doi":"10.1080/10408398.2024.2409340","DOIUrl":"https://doi.org/10.1080/10408398.2024.2409340","url":null,"abstract":"Listeria monocytogenes (L. monocytogenes), a gram-positive foodborne pathogen that can easily cause listeriosis. It secretes extracellular polymers and forms biofilms that are highly resistant to disinfection methods, such as UV light and germicides, posing risks to food processing equipment and food quality. Dispersion of biofilm is the cycle of its formation in which the bacteria return to planktonic state and become susceptible to antimicrobials, the strategic manipulation of biofilm dispersion is thus heralded as a novel and promising approach for the effective control of biofilm-related infections. Compared to the traditional methods, it is more effective to start with the composition of biofilms, cut off the production of their constituent substances, and genetically reduce the probability of biofilm formation. Meanwhile, the dispersion of bacteria can be supplemented with exogenous substances, making long-term control possible. This paper provides a brief but comprehensive overview of the mechanisms of L. monocytogenes biofilms or cross-contamination and their resistance properties, and facilitates our understanding and control of the prevention and containment of L. monocytogenes biofilm contamination based on the biofilm's active and passive diffusion strategies. This work provides practical guidelines for the food industry to guard against the enduring threat to food safety due to L. monocytogenes biofilms.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142379235","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

Deciphering the multifaceted effects of artificial sweeteners on body health and metabolic functions: a comprehensive review and future perspectives. 解读人工甜味剂对人体健康和代谢功能的多方面影响：全面回顾与未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-05 DOI: 10.1080/10408398.2024.2411410

Qiang Liu, Min Wang, Yuting Hou, Rui Chen, Haixia Liu, Tianlong Han, Dengyong Liu

{"title":"Deciphering the multifaceted effects of artificial sweeteners on body health and metabolic functions: a comprehensive review and future perspectives.","authors":"Qiang Liu, Min Wang, Yuting Hou, Rui Chen, Haixia Liu, Tianlong Han, Dengyong Liu","doi":"10.1080/10408398.2024.2411410","DOIUrl":"https://doi.org/10.1080/10408398.2024.2411410","url":null,"abstract":"As the rates of chronic diseases such as obesity and diabetes rise worldwide, there is a growing demand for low-calorie or no-calorie sweeteners to reduce sugar intake without sacrificing the sweetness of foods and beverages. Artificial sweeteners have become indispensable as substitutes for sugar due to their high sweetening power and low impact on blood sugar levels and are used in a variety of low-calorie foods and beverages. Although artificial sweeteners offer an alternative for reducing sugar intake while maintaining sweetness, research into their long-term health effects, particularly at high doses, is ongoing, further scientific research and regulatory review are needed to clarify these potential health risks. This article reviews the latest research on the health effects of artificial sweeteners, based on recent studies, introduces the classification, performance, and safety standards for artificial sweeteners, analyses their potential harms to the nervous, immune, and circulatory systems, reproductive system, as well as their effects on gut microbiota, liver function, cancer, diabetes, and obesity. In addition, consumer perceptions of artificial sweeteners and future research directions are discussed, providing insights into current research controversies and knowledge gaps, as well as the health research and market application of artificial sweeteners.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142379234","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 review of the emerging technologies and systems to mitigate food fraud in supply chains. 减少供应链中食品欺诈的新兴技术和系统回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-02 DOI: 10.1080/10408398.2024.2405840

Indika Fernando, Jiangang Fei, Stephen Cahoon, Dugald C Close

{"title":"A review of the emerging technologies and systems to mitigate food fraud in supply chains.","authors":"Indika Fernando, Jiangang Fei, Stephen Cahoon, Dugald C Close","doi":"10.1080/10408398.2024.2405840","DOIUrl":"https://doi.org/10.1080/10408398.2024.2405840","url":null,"abstract":"Food fraud has serious consequences including reputational damage to businesses, health and safety risks and lack of consumer confidence. New technologies targeted at ensuring food authenticity has emerged and however, the penetration and diffusion of sophisticated analytical technologies are faced with challenges in the industry. This review is focused on investigating the emerging technologies and strategies for mitigating food fraud and exploring the key barriers to their application. The review discusses three key areas of focus for food fraud mitigation that include systematic approaches, analytical techniques and package-level anti-counterfeiting technologies. A notable gap exists in converting laboratory based sophisticated technologies and tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (LIBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms together with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. With the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142361273","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

Unveiling the antibacterial potential of anthocyanins - a comprehensive review on this natural plant extract. 揭示花青素的抗菌潜力--关于这种天然植物提取物的全面综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-01 DOI: 10.1080/10408398.2024.2411411

Haotian Deng, Xianjun Meng, Bo Xue, Lianwei Li

{"title":"Unveiling the antibacterial potential of anthocyanins - a comprehensive review on this natural plant extract.","authors":"Haotian Deng, Xianjun Meng, Bo Xue, Lianwei Li","doi":"10.1080/10408398.2024.2411411","DOIUrl":"https://doi.org/10.1080/10408398.2024.2411411","url":null,"abstract":"With the gradual prohibition of antibiotic fungicides, it is of great significance to develop high-efficient, nontoxic and environmental-friendly antimicrobial agents. Anthocyanin is a natural plant polyphenol pigment which shows antibacterial, anti-inflammatory and antioxidant effects through inhibiting the synthesis of bacterial cell wall, interfering bacterial respiratory metabolism, and inducing bacterial autolysis. As a typical antibacterial agent, anthocyanins have been widely used in various fields, including biological pesticides or feed additives in agricultural production, anti-inflammatory and antibacterial wound dressings in medicine, etc. However, the structure of anthocyanins is unstable, which limits its practical application. In this article, the biological activity, antibacterial mechanism and stabilization strategy of anthocyanins as antibacterial agents were reviewed. The safety, application scope and methods of anthocyanins were discussed. In addition, the challenges and development prospects of anthocyanin extract antibacterial technology were also prospected. This will be the direction for researchers to further explore and better apply anthocyanins to practical production and application.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343116","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

Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis. 食品行业超声波加工技术的发展现状及其 SWOT 分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-30 DOI: 10.1080/10408398.2024.2405992

Gazia Nasir, Sadaf Zaidi, Sameer Ahmad, Asfaq, Farhana Mehraj Allai, Faizan Ahmad, Ayon Tarafdar

{"title":"Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis.","authors":"Gazia Nasir, Sadaf Zaidi, Sameer Ahmad, Asfaq, Farhana Mehraj Allai, Faizan Ahmad, Ayon Tarafdar","doi":"10.1080/10408398.2024.2405992","DOIUrl":"https://doi.org/10.1080/10408398.2024.2405992","url":null,"abstract":"The use of conventional food processing techniques has almost vanished due to increase in demand with respect to time, thus opening new avenues for emerging technologies. Ultrasound (US) is a rapid, multifaceted, promising, and noninvasive green technology. It has attracted the attention of both industrial experts and scientists for its probable use in food processing and preservation. Using US, fully reproducible food processes can be accomplished in seconds or minutes with increased reliability, minimal processing cost, streamlined manipulation, elevated clarity to the end product, and expending only a fragment of the time and energy commonly required by conventional processes.This review emphasizes on the applications of ultrasound in different food sectors along with its certain limitations. Several operations such as microbial inactivation, enzyme inactivation, extraction, emulsification and fractionation in dairy industries, thermo-sonication in fruit juices have been discussed in detail. The US extracted dietary fiber consisted of increased amount of dietary fiber and trace elements in comparison to alkaline method. US initiate rapid creaming of milk fat, decreasing flavor loss and energy requirements thus enhancing the quality of end product. SWOT analysis has been carried out to pinpoint the strengths, weaknesses, opportunities and threats of sonication in various food industries.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343111","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

Effects of probiotics, prebiotics, and synbiotics on cardiometabolic risk factors in children and adolescents with overweight or obesity: a systematic review and Bayesian network meta-analysis. 益生菌、益生菌和合成益生菌对超重或肥胖儿童和青少年心脏代谢风险因素的影响：系统综述和贝叶斯网络荟萃分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-28 DOI: 10.1080/10408398.2024.2409956

Liang Zhang, Fang Wang, Rui Wang, Bowen Sun, Peng Ju Liu

{"title":"Effects of probiotics, prebiotics, and synbiotics on cardiometabolic risk factors in children and adolescents with overweight or obesity: a systematic review and Bayesian network meta-analysis.","authors":"Liang Zhang, Fang Wang, Rui Wang, Bowen Sun, Peng Ju Liu","doi":"10.1080/10408398.2024.2409956","DOIUrl":"https://doi.org/10.1080/10408398.2024.2409956","url":null,"abstract":"The efficacy of probiotics, prebiotics, or synbiotics in children and adolescents with overweight or obesity remains uncertain. This systematic review evaluates their intervention effects through a network meta-analysis of randomized clinical trials (RCTs). Searches of 4 electronic databases until January 7, 2024, yielded 17 papers reporting on 15 RCTs involving 820 participants. Multiple-strain probiotics (MSP) showed significant efficacy in reducing BMI (Mean Difference (MD) -2.13 kg/m2, 95% credible interval (CrI) [-2.7, -1.57]), waist circumference (MD -1.34 cm, 95% CrI [-2.33, -0.35]), total cholesterol (MD -6.55 mg/dL, 95% CrI [-10.61, -2.45]), triglycerides (MD -3.71 mg/dL, 95% CrI [-5.76, -1.67]), leptin (MD -3.99 ng/mL, 95% CrI [-4.68, -3.3]), and hypersensitive C-reactive protein (Hs-CRP) (MD -1.21 mg/L, 95% CrI [-1.45, -0.97]). Synbiotics were effective in reducing BMI-z score (MD -0.07, 95% CrI [-0.10, -0.04]) and LDL-C (MD -1.54 mg/dL, 95% CrI [-1.98, -1.09]) but led to a slight increase in fasting glucose (MD 1.12 mg/dL, 95% CrI [0.75, 1.49]). Single-ingredient prebiotics and single-strain probiotics also had some beneficial effects on BMI and Hs-CRP, respectively. Moderate to low evidence suggests MSP may be a potential choice for improving BMI and reducing lipids, leptin, and Hs-CRP levels, implying that MSP could aid in managing pediatric obesity and related metabolic issues by modulating the gut microbiota. Although synbiotics show their favorable effects on body metrics and lipid control, their potential impact on blood glucose currently prevents them from being an alternative to MSP for treating pediatric obesity. Further large-scale, well-designed studies are needed to confirm these findings.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343114","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

Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies. 饮食炎症与血管钙化：关联、内在机制和预防策略的全面回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-27 DOI: 10.1080/10408398.2024.2408447

Xinhai Cui, Wendi Wei, Yuanlong Hu, Zhiyuan Zhang, Mengkai Lu, Yunlun Li, Jibiao Wu, Chao Li

{"title":"Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies.","authors":"Xinhai Cui, Wendi Wei, Yuanlong Hu, Zhiyuan Zhang, Mengkai Lu, Yunlun Li, Jibiao Wu, Chao Li","doi":"10.1080/10408398.2024.2408447","DOIUrl":"https://doi.org/10.1080/10408398.2024.2408447","url":null,"abstract":"Cardiovascular disease (CVD) is one of the leading causes of death globally, and vascular calcification (VC) has been recognized as an independent and strong predictor of global CVD and mortality. Chronic inflammation has been demonstrated to play a significant role in the progression of VC. This review aims to summarize the literature that aimed to elucidate the associations between dietary inflammation (DI) and VC as well as to explore the mechanisms underlying the association and discuss strategies (including dietary interventions) to prevent VC. Notably, diets rich in processed foods, carbohydrates with high glycemic index/load, saturated fatty acids, trans-fatty acids, cholesterol, and phosphorus were found to induce inflammatory responses and accelerate the progression of VC, indicating a close relationship between DI and VC. Moreover, we demonstrate that an imbalance in the composition of the gut microbiota caused by the intake of specific dietary choices favored the production of certain metabolites that may contribute to the progression of VC. The release of inflammatory and adhesion cytokines, activation of inflammatory pathways, oxidative stress, and metabolic disorders were noted to be the main mechanisms through which DI induced VC. To reduce and slow the progression of VC, emphasis should be placed on the intake of diets rich in omega-3 fatty acids, dietary fiber, Mg, Zn, and polyphenols, as well as the adjustment of dietary pattern to reduce the risk of VC. This review is expected to be useful for guiding future research on the interplay between DI and VC.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343112","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

Functionalized metal-organic frameworks with biomolecules for sensing and detection applications of food contaminants. 具有生物分子的功能化金属有机框架在食品污染物传感和检测方面的应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-26 DOI: 10.1080/10408398.2024.2406482

Huanhuan Li, Arul Murugesan, Muhammad Shoaib, Wei Sheng, Quansheng Chen

{"title":"Functionalized metal-organic frameworks with biomolecules for sensing and detection applications of food contaminants.","authors":"Huanhuan Li, Arul Murugesan, Muhammad Shoaib, Wei Sheng, Quansheng Chen","doi":"10.1080/10408398.2024.2406482","DOIUrl":"https://doi.org/10.1080/10408398.2024.2406482","url":null,"abstract":"The increasing demand for toxin-free food, driven by the rise in fast food consumption and changing dietary habits, necessitates advanced and efficient detection methods to address the potential risks associated with contaminated food. Nanomaterial-based detection methods have shown significant promise, particularly using metal-organic frameworks (MOFs) combined with biomolecules. This review article provides an overview of recent advancements in using functionalized metal-organic frameworks (FMOFs) with biomolecules to detect various food contaminants, including heavy metals, antibiotics, pesticides, bacteria, mycotoxins and other chemical contaminants. We discuss the fundamental principles of detecting food contaminants, evaluate existing analytical techniques, and explore the development of biomacromolecule-functionalized MOF-based sensors encompassing colorimetric, optical, electrochemical, and portable variants. The review also examines sensing mechanisms, uses FMOFs as signal probes and carriers for capture probes, and assesses sensitivity. Additionally, we explore the opportunities and challenges in producing FMOFs with biomacromolecules for food contaminant assessment. Future directions include improving sensor sensitivity and specificity, developing more cost-effective production methods, and integrating these technologies into real-world food safety monitoring systems. This work aims to pave the way for innovative and reliable solutions to ensure the safety of our food supply.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343115","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

Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis. 膳食中摄入高级糖化终末产物对 2 型糖尿病生物标志物的影响：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 : 2024-09-25 DOI: 10.1080/10408398.2024.2407894

Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Xiaohua Pan, Chang Liu, Shuang Zhang, Yaoqi Tian

{"title":"Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis.","authors":"Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Xiaohua Pan, Chang Liu, Shuang Zhang, Yaoqi Tian","doi":"10.1080/10408398.2024.2407894","DOIUrl":"https://doi.org/10.1080/10408398.2024.2407894","url":null,"abstract":"Thermal treatment of food may undergo Maillard reactions and produce harmful substances, e.g., advanced glycation end products (AGEs). Current studies show different results about the effects of dietary AGE intake on the biomarkers of type 2 diabetes mellitus (T2DM). Therefore, this work conducted a systematic review and meta-analysis to explore the effect of dietary AGE intake on the biomarkers of T2DM, the available evidence, and the bias of this evidence. This meta-analysis focused on the association between high AGE intake and fasting plasma glucose, fasting plasma insulin, HbA1c, and HOMA-IR. Thirteen parallel studies and 4 randomized crossover studies were finally included. In the pooled analysis, fasting glucose (SMD: 0.98; 95% CI: 0.23, 1.73; p = .011), fasting insulin (SMD: 1.44; 95% CI: 0.63, 2.25; p < .01), and HOMA-IR (SMD: 1.47; 95% CI: 0.59, 2.34; p < .01) significantly increased after dietary intake with high AGEs. In the subgroup analyses, high-AGE diets and healthy participants were associated with changes in the biomarkers of T2DM. Taken together, the intake of high dietary AGE was related to the development of T2DM.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343113","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

Advances in chlorogenic acid derived nanomaterials: designs and applications. 绿原酸衍生纳米材料的进展：设计与应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-22 DOI: 10.1080/10408398.2024.2406485

Niu Yun, Fan Yingrun, Wang Xuefeng, Qiu Minghua, Fan Jiangping

{"title":"Advances in chlorogenic acid derived nanomaterials: designs and applications.","authors":"Niu Yun, Fan Yingrun, Wang Xuefeng, Qiu Minghua, Fan Jiangping","doi":"10.1080/10408398.2024.2406485","DOIUrl":"https://doi.org/10.1080/10408398.2024.2406485","url":null,"abstract":"Chlorogenic acid (CGA) that exhibits various bioactivities holds promise as a natural and safe medicinal agent or food supplement for promoting human health. However, the direct formulation for treatment is severely limited by its low water solubility, poor bioavailability, low plasma stability, and side effects caused by high doses. Fortunately, nanotechnology is widely applied for drug delivery to overcome the partial disadvantages of traditional drug molecules or naturally active components. The properties of CGA containing multiple hydroxyl groups as a green reductant and stabilizer have made the development of CGA-loaded nanomaterials possible. In this review, recent advancements in the design of CGA-loaded nanomaterials based on organic or inorganic nanomaterials were discussed, and the positive effects of nanomaterials on the release properties of active molecules and their targeted distribution in biological systems were indicated. These nanomaterials enhance the physiological activity of CGA in the treatment of various diseases. Moreover, in the field of food, CGA-loaded nanocomposites have been found to optimize the mechanical properties of nano-food packaging, leading to an extended shelf life of food products. The findings of this review provide a valuable foundation and reference for the development of novel CGA-loaded nanomedicines and nano-food packaging.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142281617","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