Critical reviews in food science and nutrition最新文献_第8页

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":" ","pages":"1-10"},"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":" ","pages":"1-26"},"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

Recent advance in nondestructive imaging technology for detecting quality of fruits and vegetables: a review. 用于检测水果和蔬菜质量的无损成像技术的最新进展：综述。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-18 DOI: 10.1080/10408398.2024.2404639

Lijing Li,Xiwu Jia,Kai Fan

引用次数: 0

Interventions in food business organisations to improve food safety culture: a rapid evidence assessment 对食品企业组织进行干预以改善食品安全文化：快速证据评估

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-18 DOI: 10.1080/10408398.2024.2403004

Seán McCallion, Emma Beacom, Moira Dean, Michael Gillies, Linda Gordon, Alan McCabe, Una McMahon-Beattie, Lynsey Hollywood, Ruth Price

引用次数: 0

Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs). 海洋生物活性肽（MBPs）的结构-活性关系和活性增强技术。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-15 DOI: 10.1080/10408398.2024.2399293

Cai-Die Tang, Jun-Hu Cheng, Da-Wen Sun

{"title":"Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs).","authors":"Cai-Die Tang, Jun-Hu Cheng, Da-Wen Sun","doi":"10.1080/10408398.2024.2399293","DOIUrl":"https://doi.org/10.1080/10408398.2024.2399293","url":null,"abstract":"Marine bioactive peptides (MBPs) are a type of natural compound with a variety of bioactivities, such as anticancer, antimicrobial, antioxidant, and antihypertensive. Due to a wide range of sources, low toxicity, and high specificity, MBPs have now received extensive attention in the fields of food, medicine, and cosmetics. The structure of MBPs determines their biological activities. Therefore, it is essential to analyze the relationship between the structure and bioactivity of MBPs. Because of the advantages of mild conditions, high specificity, safety, and environmental friendliness, enzymatic hydrolysis has become the most commonly used method to produce MBPs. However, the high cost and low yield of enzymatic methods have motivated researchers to search for alternative technologies. Novel pretreatments like ultrasound, microwave, high hydrostatic pressure, and pulsed electric fields have been employed in the production of MBPs. By inducing protein unfolding and increasing enzymatic cleavage sites, these techniques have been demonstrated to accelerate protein hydrolysis and enhance the biological activity of MBPs. This article reviews recent research advances on marine-derived protein hydrolysates and peptides, discusses the relationship between their biological activity and structure, and compares the mechanisms of action of different novel technologies used to promote protein hydrolysis and enhance the biological activity of MBPs. In addition, the current challenges facing the development and application of MBPs are outlined and possible future work in tackling these challenges is also suggested in the current review. It is hoped that this review can promote further development and application of marine active substances.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142281618","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

Biofortification as a food-based strategy to improve nutrition in high-income countries: a scoping review. 生物强化作为高收入国家改善营养状况的食品战略：范围界定审查。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-13 DOI: 10.1080/10408398.2024.2402998

Boglarka Z Gulyas,Brenda Mogeni,Peter Jackson,Jenny Walton,Samantha J Caton

{"title":"Biofortification as a food-based strategy to improve nutrition in high-income countries: a scoping review.","authors":"Boglarka Z Gulyas,Brenda Mogeni,Peter Jackson,Jenny Walton,Samantha J Caton","doi":"10.1080/10408398.2024.2402998","DOIUrl":"https://doi.org/10.1080/10408398.2024.2402998","url":null,"abstract":"Biofortification (increasing the micronutrient content of food before harvest) has been successfully used to nutritionally improve staple foods in low- and middle-income countries. This approach could also help address micronutrient shortfalls in at-risk populations in high-income countries (HICs), however, the potential of biofortification interventions in this context is not well understood. The aim of this scoping review is to assess the nature and extent of available research evidence on biofortified foods in relation to human consumption in HICs. Literature searches were conducted in MEDLINE, WoS, ProQuest, CINAHL, AGRIS and Epistemonikos. Forty-six peer-reviewed articles were included. Most research was conducted in the USA (n = 15) and Italy (n = 11), on cereal crops (n = 14) and vegetables (n = 11), and on selenium (n = 12) and provitamin A (n = 11). Seven research domains were identified in the literature: bioavailability (n = 17); nutrient stability (n = 11); opinions and attitudes (n = 9); functionality (n = 9); sensory properties (n = 2); safety (n = 1); and modeling (n = 1). Evidence from HICs in each domain is limited. There is a need for more research particularly in areas sensitive to the cultural and socio-economic context.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"55 1","pages":"1-22"},"PeriodicalIF":10.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259376","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

Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects. 基于电磁波的即食食品保鲜技术：应用、挑战和前景综述。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-13 DOI: 10.1080/10408398.2024.2399294

Yuxin Zhang,Zhiming Ma,Jiaxin Chen,Zhongshuai Yang,Yue Ren,Jing Tian,Yuanlv Zhang,Mei Guo,Jiajun Guo,Yating Song,Yuqin Feng,Guishan Liu

{"title":"Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects.","authors":"Yuxin Zhang,Zhiming Ma,Jiaxin Chen,Zhongshuai Yang,Yue Ren,Jing Tian,Yuanlv Zhang,Mei Guo,Jiajun Guo,Yating Song,Yuqin Feng,Guishan Liu","doi":"10.1080/10408398.2024.2399294","DOIUrl":"https://doi.org/10.1080/10408398.2024.2399294","url":null,"abstract":"In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"38 1","pages":"1-26"},"PeriodicalIF":10.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259375","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

Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies. 婴儿和儿童的镉暴露：毒性、健康影响、膳食风险评估和缓解策略。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-12 DOI: 10.1080/10408398.2024.2403036

Nan Huang,Baozhen Wang,Shufang Liu,Kebo Wang,Ruike Wang,Fengquan Liu,Chen Chen

{"title":"Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies.","authors":"Nan Huang,Baozhen Wang,Shufang Liu,Kebo Wang,Ruike Wang,Fengquan Liu,Chen Chen","doi":"10.1080/10408398.2024.2403036","DOIUrl":"https://doi.org/10.1080/10408398.2024.2403036","url":null,"abstract":"As a non-essential metal, cadmium (Cd) poses a significant threat to food safety and public health. This risk is particularly pronounced for infants and young children due to their high food consumption relative to body weight and immature physiological systems. This review examines the health risks associated with Cd exposure, particularly during the prenatal period through adolescence. It evaluates the prevalence of Cd-rich foods in children's diets and their intake levels across various countries. The review demonstrates that Cd exposure is associated with neurodevelopmental disorders, immune dysfunction, and cardiovascular diseases. It also highlights geographic differences in exposure, with some Asian countries, such as Thailand and China, exhibiting higher overall levels of Cd intake among children compared to other regions. This review presents several recommendations to mitigate Cd intake during early childhood, including reducing the Cd content in food, inhibiting Cd absorption, and promoting its excretion from the body. To minimize the risk of dietary Cd intake in children, it is recommended that stringent regulations of Cd limits in children's food be implemented, alongside a coordinated multi-stakeholder effort. This review provides important insights into effective public health policy development, laying the foundation for achieving broader public health goals.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"21 1","pages":"1-23"},"PeriodicalIF":10.2,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The pectin metabolizing capacity of the human gut microbiota. 人类肠道微生物群的果胶代谢能力。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-12 DOI: 10.1080/10408398.2024.2400235

Ecem Yüksel,Alphons G J Voragen,Remco Kort

{"title":"The pectin metabolizing capacity of the human gut microbiota.","authors":"Ecem Yüksel,Alphons G J Voragen,Remco Kort","doi":"10.1080/10408398.2024.2400235","DOIUrl":"https://doi.org/10.1080/10408398.2024.2400235","url":null,"abstract":"The human gastrointestinal microbiota, densely populated with a diverse array of microorganisms primarily from the bacterial phyla Bacteroidota, Bacillota, and Actinomycetota, is crucial for maintaining health and physiological functions. Dietary fibers, particularly pectin, significantly influence the composition and metabolic activity of the gut microbiome. Pectin is fermented by gut bacteria using carbohydrate-active enzymes (CAZymes), resulting in the production of short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate, which provide various health benefits. The gastrointestinal microbiota has evolved to produce CAZymes that target different pectin components, facilitating cross-feeding within the microbial community. This review explores the fermentation of pectin by various gut bacteria, focusing on the involved transport systems, CAZyme families, SCFA synthesis capacity, and effects on microbial ecology in the gut. It addresses the complexities of the gut microbiome's response to pectin and highlights the importance of microbial cross-feeding in maintaining a balanced and diverse gut ecosystem. Through a systematic analysis of pectinolytic CAZyme production, this review provides insights into the enzymatic mechanisms underlying pectin degradation and their broader implications for human health, paving the way for more targeted and personalized dietary strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"5 1","pages":"1-23"},"PeriodicalIF":10.2,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180769","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

Natural preservatives used in foods: a review. 食品中使用的天然防腐剂：综述。

IF 10.2 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-09-11 DOI: 10.1080/10408398.2024.2403000

Ana Elena Cedillo-Olivos,Milagros Faridy Juárez-Chairez,María Stephanie Cid-Gallegos,Xariss Sánchez-Chino,Cristian Jiménez-Martínez

引用次数: 0