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

The interplay of dietary mycotoxins and oncogenic viruses toward human carcinogenesis: a scoping review. 膳食霉菌毒素和致癌病毒对人类致癌的相互作用：范围综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-18 DOI: 10.1080/10408398.2024.2414828

Thanos Mouchtaris Michailidis, Sarah De Saeger, Rita Khoueiry, Grace A Odongo, Yasmine Bader, Maarten Dhaenens, Zdenko Herceg, Marthe De Boevre

{"title":"The interplay of dietary mycotoxins and oncogenic viruses toward human carcinogenesis: a scoping review.","authors":"Thanos Mouchtaris Michailidis, Sarah De Saeger, Rita Khoueiry, Grace A Odongo, Yasmine Bader, Maarten Dhaenens, Zdenko Herceg, Marthe De Boevre","doi":"10.1080/10408398.2024.2414828","DOIUrl":"https://doi.org/10.1080/10408398.2024.2414828","url":null,"abstract":"Background: Mycotoxins, fungal metabolites prevalent in many foods, are recognized for their role in carcinogenesis, especially when interacting with oncogenic viruses.Objectives: This scoping review synthesizes current evidence on the human cancer risk associated with mycotoxin exposure and oncogenic virus infections.Methods: Searches were conducted on PubMed, Embase, and Web of Science. Studies were selected based on the PECOS framework. Data extraction involved narrative and qualitative presentation of findings, with meta-analysis where feasible. Risk of bias and outcome quality were assessed using the OHAT tool and GRADE approach.Results: From 25 included studies, 18 focused on aflatoxins and hepatitis viruses in hepatocellular carcinoma (HCC). Four studies examined aflatoxin B1 (AFB1) and human papilloma virus (HPV) in cervical cancer, while three investigated AFB1 with Epstein-Barr virus (EBV) in lymphomagenesis. The review highlights a significant synergistic effect between AFB1 and hepatitis B and C viruses in HCC development. Significant interactions between AFB1 and HPV, as well as AFB1 and EBV, were observed, but further research is needed.Conclusions: The synergistic impact of mycotoxins and oncogenic viruses is a critical public health concern. Future research, especially prospective cohort studies and investigations into molecular mechanisms, is essential to address this complex issue.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142459957","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 resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles' heel to target? 探索保护性乳酸菌培养物的资源竞争，以控制食品中的沙门氏菌：要瞄准的致命弱点？

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-17 DOI: 10.1080/10408398.2024.2416467

Ludovico Screpanti, Nathalie Desmasures, Margot Schlusselhuber

{"title":"Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles' heel to target?","authors":"Ludovico Screpanti, Nathalie Desmasures, Margot Schlusselhuber","doi":"10.1080/10408398.2024.2416467","DOIUrl":"https://doi.org/10.1080/10408398.2024.2416467","url":null,"abstract":"Salmonella is a pathogenic bacterium, being the second most commonly reported foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a wide variety of foods, with differences among countries. Common chemical or physical control methods are not always effective, eco-sustainable and adapted to the diversity of Salmonella serovars. Thus, great attention is given to developing complementary or alternative control methods that can be tailor made for specific situations. One of these methods is biopreservation using lactic acid bacteria, with most studies on their antagonistic activity focused on the production of antimicrobials. Less attention has been given to competition by exploitation of nutrients. This review is thus set to investigate and highlight limiting resources that may be involved in the competitive exclusion of Salmonella in food matrices. To do this the needs for nutrients and microelements and the known homeostatic pathways of Salmonella and lactic acid bacteria are examined. Finally, milk, intended for the manufacture of fermented dairy foods, is pointed out as an example of food to investigate the bioavailable macronutrients, metals and vitamins that could be involved in competition between the different species and serovars, and could be exploited for targeted biopreservation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142459953","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 update on the immunoregulatory mechanisms of Akkermansia muciniphila: insights into active ingredients, metabolites, and nutrient-driven modulation. 全面更新 Akkermansia muciniphila 的免疫调节机制：深入了解活性成分、代谢物和营养素驱动的调节。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-16 DOI: 10.1080/10408398.2024.2416481

Lihua Mei, Jiaxin Wang, Yanling Hao, Xiangfang Zeng, Ying Yang, Zhenlong Wu, Yun Ji

{"title":"A comprehensive update on the immunoregulatory mechanisms of Akkermansia muciniphila: insights into active ingredients, metabolites, and nutrient-driven modulation.","authors":"Lihua Mei, Jiaxin Wang, Yanling Hao, Xiangfang Zeng, Ying Yang, Zhenlong Wu, Yun Ji","doi":"10.1080/10408398.2024.2416481","DOIUrl":"https://doi.org/10.1080/10408398.2024.2416481","url":null,"abstract":"Akkermansia muciniphila (A. muciniphila) has gained recognition as a pioneering probiotic, exhibiting considerable potential to enhance immune conditions across both humans and animals. The health benefits of A. muciniphila are attributed to its various components, including outer membrane proteins (PilQ and Amuc_1100), secreted proteins (P9 and AmTARS), extracellular vesicles, and metabolites such as SCFAs, ornithine lipids, γ-aminobutyric acid, cobalamin, and inosine. The dynamic control of the mucus layer by A. muciniphila plays a crucial role in regulating intestinal mucosal immunity. Furthermore, A. muciniphila modulates immune function by interacting with macrophages, dendritic cells, T lymphocytes, and Paneth cells. Increasing the abundance of A. muciniphila in the gut through nutritional strategies represents a safe and effective means to augment immune function. Various polyphenols, oligosaccharides, and polysaccharides have been shown to elevate the levels of this bacterium, thereby contributing to favorable immunoregulatory outcomes. This paper delves into the latest research advancements related to the probiotic mechanisms of A. muciniphila and provides an overview of the current understanding of how its abundance responds to nutrients. These insights offer a theoretical foundation for the utilization of A. muciniphila in immunoregulation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142459950","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

Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food. 基于贵金属纳米组件的表面增强拉曼散射用于检测食品中的有害物质。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-10 DOI: 10.1080/10408398.2024.2413656

Baojun Wang, Yue Han, Lu Zhang, Zikuo Chen, Wenqi Zhang, Mengyu Ren, Junling Shi, Xiaoguang Xu, Ying Yang

{"title":"Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food.","authors":"Baojun Wang, Yue Han, Lu Zhang, Zikuo Chen, Wenqi Zhang, Mengyu Ren, Junling Shi, Xiaoguang Xu, Ying Yang","doi":"10.1080/10408398.2024.2413656","DOIUrl":"https://doi.org/10.1080/10408398.2024.2413656","url":null,"abstract":"Residues of harmful substances in food can severely damage human health. The content of these substances in food is generally low, making detection difficult. Surface-enhanced Raman scattering (SERS), based on noble metal nanomaterials, mainly gold (Au) and silver (Ag), has exhibited excellent capabilities for trace detection of various substances. Noble metal nanoassemblies, in particular, have extraordinary flexibility and tunable optical properties, which cannot be offered by single nanoparticles (NPs). These nanoassemblies, with their various morphologies synthesized using NPs through artificially induced self-assembly or template-driven preparation, can significantly enhance the local electric field and create \"hot spots\" due to the gaps between adjacent NPs. Consequently, the SERS properties of NPs become more prominent, leading to improved performance in the trace detection of various substances and detection limits that are considerably lower than the current relevant standards. Noble metal nanoassemblies show promising potential in ensuring food safety. This review discusses the synthesis methods and SERS properties of noble metal nanoassemblies and then concentrates on their application in detecting biotoxins, drug residues, illegal additives, and heavy metals. The study provides valuable references for further research into the application of nanoassemblies in food safety detection.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142459956","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 examination of human data for the biological activity of phenolic acids and their phase-2 conjugates derived from dietary (poly)phenols, phenylalanine, tyrosine and catecholamines. 对膳食（多）酚、苯丙氨酸、酪氨酸和儿茶酚胺衍生的酚酸及其第 2 相共轭物的生物活性的人体数据进行严格审查。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-10-09 DOI: 10.1080/10408398.2024.2410874

Gary Williamson, Michael N Clifford

{"title":"A critical examination of human data for the biological activity of phenolic acids and their phase-2 conjugates derived from dietary (poly)phenols, phenylalanine, tyrosine and catecholamines.","authors":"Gary Williamson, Michael N Clifford","doi":"10.1080/10408398.2024.2410874","DOIUrl":"https://doi.org/10.1080/10408398.2024.2410874","url":null,"abstract":"Free or conjugated aromatic/phenolic acids arise from the diet, endogenous metabolism of catecholamines (adrenaline, noradrenaline, dopamine), protein (phenylalanine, tyrosine), pharmaceuticals (aspirin, metaprolol) plus gut microbiota metabolism of dietary (poly)phenols and undigested protein. Quantitative data obtained with authentic calibrants for 112 aromatic/phenolic acids including phase-2 conjugates in human plasma, urine, ileal fluid, feces and tissues have been collated and mean/median values compared with in vitro bioactivity data in cultured cells. Ca 30% of publications report bioactivity at ≤1 μmol/L. With support from clinical studies, it appears that the greatest benefit might be produced in vascular tissues by C6-C3 metabolites, including some of gut microbiota origin and some phase-2 conjugates, 15 of which are 3',4'-disubstituted with multiple sources including caffeic acid and hesperetin, plus one unsubstituted and two mono-substituted examples which can originate from protein. There is an unexamined potential for synergy. Free-living and washout plasma data are scarce. Some metabolites have been overlooked, notably phenyl-lactic, phenyl-hydracrylic and phenyl-propanoic acids, especially those from amino acids plus glycine, hydroxy-glycine and glutamine conjugates. Phenolic acids and conjugates from multiple sources exhibit biological activities, some of which are likely relevant in vivo and link to biomarkers of health. Further targeted studies are justified.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-60"},"PeriodicalIF":7.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142388730","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

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":" ","pages":"1-10"},"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":" ","pages":"1-23"},"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":" ","pages":"1-28"},"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":" ","pages":"1-14"},"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":" ","pages":"1-18"},"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