Critical reviews in food science and nutrition最新文献_第9页

Overview: the food matrix and its role in the diet. 概述：食物基质及其在饮食中的作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-04 DOI: 10.1080/10408398.2025.2453074

Connie M Weaver, D Ian Givens

引用次数: 0

Flavonoids and their metal complexes as potential agents for diabetes mellitus with future perspectives. 黄酮类化合物及其金属复合物作为治疗糖尿病的潜在药物及未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-04 DOI: 10.1080/10408398.2025.2461238

Shuang Lv, Zhenbao Zhu, Hang Xiao

{"title":"Flavonoids and their metal complexes as potential agents for diabetes mellitus with future perspectives.","authors":"Shuang Lv, Zhenbao Zhu, Hang Xiao","doi":"10.1080/10408398.2025.2461238","DOIUrl":"https://doi.org/10.1080/10408398.2025.2461238","url":null,"abstract":"Type 2 diabetes mellitus (T2DM) is a global health burden, with hyperglycemia as the main hallmark. This review commences with a concise overview of the intricate mechanisms underlying glucose uptake and utilization in organisms. Notably, we emphasize that T2DM management strategies pivot on delaying carbohydrate digestion, augmenting insulin secretion, and enhancing insulin sensitivity in target tissues. Unfortunately, the drugs currently available in the market for the treatment of T2DM have unpleasant side effects, spurring an urgent quest for safer and more efficacious alternatives. Flavonoids, emerging as a promising class of bioactive compounds derived from plants, offer a multi-faceted approach to diabetes treatment. Specifically, they potently inhibit enzymes such as α-amylase, α-glucosidase, dipeptidyl peptidase-4 (DPP-4), glycogen phosphorylase (GP) and protein-tyrosine phosphatase-1B (PTP1B). Through an in-depth analysis, this review not only summarizes these inhibitory actions but also establishes the structure-activity relationship (SAR), providing a blueprint for rational drug design. However, the clinical translation of flavonoids has been hampered by their suboptimal water solubility and bioavailability, attributable to the characteristic carbonyl and hydroxyl groups. Ingeniously, this chemical quirk has been harnessed to engineer metal chelates, which exhibit enhanced pharmacokinetic profiles. Herein, we offer an exhaustive overview of the latest advancements in flavonoid metal complexes research, spotlighting their potential as next-generation diabetes therapeutics. Available data are poised to galvanize the development of novel flavonoid derivatives, be it as potent drugs or functional foods, for combating T2DM.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-31"},"PeriodicalIF":7.3,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143188453","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

Immunomodulatory functions of algal bioactive compounds. 藻类生物活性化合物的免疫调节功能。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-04 DOI: 10.1080/10408398.2025.2460634

Nan Jia, Shuangtao Zhang, Ruoxin Chen, Xinxin He, Congjie Dai, Hesham R El-Seedi, Weichao Chen, Chao Zhao

引用次数: 0

Correction. 修正。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-03 DOI: 10.1080/10408398.2025.2462856

引用次数: 0

Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends. 基于动植物材料混合的特殊营养均衡食品3D打印产品开发：研究进展、应用与趋势

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-03 DOI: 10.1080/10408398.2025.2457420

Yonggan Zhao, Min Zhang, Bhesh Bhandari, Chunli Li

{"title":"Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends.","authors":"Yonggan Zhao, Min Zhang, Bhesh Bhandari, Chunli Li","doi":"10.1080/10408398.2025.2457420","DOIUrl":"https://doi.org/10.1080/10408398.2025.2457420","url":null,"abstract":"Food 3D printing brings food processing technology into the digital age. This is a vast field that can provide entertainment experience, personalized food and specific nutritional needs. However, the limited availability of suitable food raw materials has restricted the extensive use of 3D food printing processing technique. The search for novel nutritious and healthy food materials that meet the demand for 3D food printing processing technology is core of the sustainable development of this emerging technology. The printing mechanism, precise nutrition, future outlooks and challenges of 3D food printing technology application in hybrid plant and animal food materials are also analyzed.The results demonstrate that selecting suitable animal and plant materials and mixing them into 3D food printing ingredients without adding food additives can result in printable inks, which can also improve the nutritive value and eating quality of 3D food printed products. Sustainability of novel food materials such as animal cell culture meat and microbial protein mixed with conventional food materials to realize 3D printed food can be a potential research direction. Some other issues should also be considered in future research, such as evaluation of the nutritional efficacy of the product, product stability, shelf life, production efficiency and convenience of process operation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078873","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 antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods. 内溶素对体外和食品中食源性致病菌的抑菌活性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-31 DOI: 10.1080/10408398.2025.2458742

Javad Aliakbarlu, Leila Manafi, Negar Mortazavi, Lin Lin, Ata Kaboudari

{"title":"The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods.","authors":"Javad Aliakbarlu, Leila Manafi, Negar Mortazavi, Lin Lin, Ata Kaboudari","doi":"10.1080/10408398.2025.2458742","DOIUrl":"https://doi.org/10.1080/10408398.2025.2458742","url":null,"abstract":"Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones. Endolysins, enzymes coded by bacteriophages, and their derivatives have been known as natural and safe antimicrobials which may be used to eliminate or reduce pathogenic bacteria in foods and their processing environments. Endolysins are remarkably stable under different conditions, and therefore they may have broader use in the food industry. In addition to describing the structure and production of endolysins, this review provides almost comprehensive information on using endolysins as antimicrobials against food-borne pathogens in vitro and in food models, and against their biofilms. According to the results of published studies, endolysins can be considered as a very suitable alternative to synthetic antimicrobials. The use of endolysins to control food-borne pathogens and increase food safety assurance level have been emphasized due to the rapid and specific action of the endolysins, their good stability, and lack of resistance development to endolysins in bacteria.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143063856","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

Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review. 果蔬采后风味光基改良技术及调控机制综述

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-30 DOI: 10.1080/10408398.2025.2458165

Yafei Wang, Yunting Li, Yao Feng, Zhenshan Hou, Rongrong Xia, Zijian Wang, Naizhu Liu, Aijuan Pan, Xina Cong, Guanlin Qian, Miao Yan, Heran Xu, Song Pan, Guang Xin

{"title":"Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review.","authors":"Yafei Wang, Yunting Li, Yao Feng, Zhenshan Hou, Rongrong Xia, Zijian Wang, Naizhu Liu, Aijuan Pan, Xina Cong, Guanlin Qian, Miao Yan, Heran Xu, Song Pan, Guang Xin","doi":"10.1080/10408398.2025.2458165","DOIUrl":"https://doi.org/10.1080/10408398.2025.2458165","url":null,"abstract":"Fruits and vegetables (FVs) are consumed by humans for the distinctive flavors. Postharvest flavor declines limit its edible and commercial value. Light, as a novel non-thermal technology, is becoming a key strategy for enhancing FVs flavor. This review integrated the light treatment processes, summarized effects, mechanisms and factors of light emitting diodes (LEDs), ultraviolet (UV), pulsed light (PL) and γ-irradiation on FVs flavor. Based on photosensitization, photothermal and photochemical effects, four light treatments demonstrate positive impacts on flavor compounds. They enhance 9%-48% amino acid, 7%-41.5% organic acids and 4%-800% soluble sugar content. LEDs effectively boost the taste and aroma, becoming the most widely researched technology. UV and PL exhibit outstanding effects on aroma release, sweetness enhancement and astringency and bitterness mitigation, with UV also alleviating sourness degradation. γ-Radiation has been less explored, the promotion effect on the accumulation of flavor is observed. Factors such as light quality and dose are not overlooked. Based on the reduction of photothermal effects, future research should focus on elucidating the role of photoreceptors in the transcription regulation and the precise role of energy metabolism or other pathways in regulating flavor by responding to light signals.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143063852","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

Mechanistic and bibliometric insights into RpoS-mediated biofilm regulation and its strategic role in food safety applications. rpos介导的生物膜调控及其在食品安全应用中的战略作用的机制和文献计量学见解。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-29 DOI: 10.1080/10408398.2025.2458755

Shirin Akter, Md Ashikur Rahman, Md Ashrafudoulla, A G M Sofi Uddin Mahamud, Md Anamul Hasan Chowdhury, Sang-Do Ha

{"title":"Mechanistic and bibliometric insights into RpoS-mediated biofilm regulation and its strategic role in food safety applications.","authors":"Shirin Akter, Md Ashikur Rahman, Md Ashrafudoulla, A G M Sofi Uddin Mahamud, Md Anamul Hasan Chowdhury, Sang-Do Ha","doi":"10.1080/10408398.2025.2458755","DOIUrl":"https://doi.org/10.1080/10408398.2025.2458755","url":null,"abstract":"Biofilm, complex structures formed by microorganisms within an extracellular polymeric matrix, pose significant challenges in the sector by harboring dangerous pathogens and complicating decontamination, thereby increasing the risk of foodborne illnesses. This article provides a comprehensive review of the sigma factor, rpoS's role in biofilm development, specifically in gram-negative bacteria, and how the genetic, environmental, and regulatory elements influence rpoS activity with its critical role in bacterial stress responses. Our findings reveal that rpoS is a pivotal regulator of biofilm formation, enhancing bacterial survival in adverse conditions. Key factors affecting rpoS activity include oxidative and osmotic stress and nutrient availability. Understanding rpoS-mediated regulatory pathways is essential for developing targeted biofilm management strategies to improve food quality and safety. Furthermore, a bibliometric analysis highlights significant research trends and gaps in the literature, guiding future research directions. Future research should focus on detailed mechanistic studies of rpoS-mediated biofilm regulation, the development of specific rpoS inhibitors, and innovative approaches like biofilm-resistant surface coatings. This knowledge can lead to more effective contamination prevention and overall food safety enhancements.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143063855","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

Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications. 牛奶加工中酶固定的创新方法：进展和工业应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-22 DOI: 10.1080/10408398.2025.2450528

Mati Ullah Khan, Anum Farid, Shuang Liu, Limin Zhen, Kamal Alahmad, Zhiwei Chen, Ling Kong

{"title":"Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications.","authors":"Mati Ullah Khan, Anum Farid, Shuang Liu, Limin Zhen, Kamal Alahmad, Zhiwei Chen, Ling Kong","doi":"10.1080/10408398.2025.2450528","DOIUrl":"https://doi.org/10.1080/10408398.2025.2450528","url":null,"abstract":"The dairy industry is progressively integrating advanced enzyme technologies to optimize processing efficiency and elevate product quality. Among these technologies, enzyme immobilization has emerged as a pivotal innovation, offering considerable benefits in terms of enzyme reusability, stability, and overall process sustainability. This review paper explores the latest improvements in enzyme immobilization techniques and their industrial applications within milk processing. It examines various immobilization strategies, including adsorption, affinity binding, ionic and covalent binding, entrapment, encapsulation, and cross-linking, highlighting their effectiveness in improving the performance of key enzymes such as lactases, lipases, proteases and transglutaminases. The paper also delves into the economic and ecological benefits of enzyme immobilization, emphasizing its role in reducing production costs and environmental impact while maintaining or enhancing the quality of dairy products. By analyzing current trends and technological developments, this review provides a comprehensive overview of how innovative enzyme immobilization approaches are transforming milk processing. It concludes with a discussion on future research directions and potential industrial applications, underscoring the importance of continued innovation in this field to meet the increasing demands of the global dairy market.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":7.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001644","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

Digestion of food proteins: the role of pepsin. 食物蛋白质的消化：胃蛋白酶的作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-21 DOI: 10.1080/10408398.2025.2453096

Mengxiao Yang, Zhi Yang, David W Everett, Elliot Paul Gilbert, Harjinder Singh, Aiqian Ye

{"title":"Digestion of food proteins: the role of pepsin.","authors":"Mengxiao Yang, Zhi Yang, David W Everett, Elliot Paul Gilbert, Harjinder Singh, Aiqian Ye","doi":"10.1080/10408398.2025.2453096","DOIUrl":"https://doi.org/10.1080/10408398.2025.2453096","url":null,"abstract":"The nutritive value of a protein is determined not only by its amino acid composition, but also by its digestibility in the gastrointestinal tract. The interaction between proteins and pepsin in the gastric stage is the first step and plays an important role in protein hydrolysis. Moreover, it affects the amino acid release rates and the allergenicity of the proteins. The interaction between pepsin and proteins from different food sources is highly dependent on the protein species, composition, processing treatment, and the presence of other food components. Coagulation of milk proteins under gastric conditions to form a coagulum is a unique behavior that affects gastric emptying and further hydrolysis of proteins. The processing treatment of proteins, either from milk or other sources, may change their structure, interactions with pepsin, and allergenicity. For example, the heat treatment of milk proteins results in the formation of a looser curd in the gastric phase and facilitates protein digestion by pepsin. Heated meat proteins undergo denaturation and conformational changes that enhance the rate of pepsin digestion. This review provides new ideas for the design of food products containing high protein concentrations that optimize nutrition while facilitating low allergenicity for consumers.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001642","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