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

Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. 苹果发酵产品的多酚特征、加工影响和生物可及性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2024-01-22 DOI: 10.1080/10408398.2023.2277353

K Küçükgöz, J Echave, P Garcia-Oliveira, S Seyyedi-Mansour, P Donn, J Xiao, Monika Trząskowska, M A Prieto

{"title":"Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products.","authors":"K Küçükgöz, J Echave, P Garcia-Oliveira, S Seyyedi-Mansour, P Donn, J Xiao, Monika Trząskowska, M A Prieto","doi":"10.1080/10408398.2023.2277353","DOIUrl":"10.1080/10408398.2023.2277353","url":null,"abstract":"Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"507-526"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139512049","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 the authentication of collagen products based on DNA technology. 基于DNA技术的胶原蛋白产品鉴定研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-20 DOI: 10.1080/10408398.2023.2283278

Yuan Chen, Yang Wang, Chenwei Ma, Yangshuai Li, Doudou Zuo, Xiaoli Huang, Xiaojing Tian, Wenhang Wang

{"title":"Advances in the authentication of collagen products based on DNA technology.","authors":"Yuan Chen, Yang Wang, Chenwei Ma, Yangshuai Li, Doudou Zuo, Xiaoli Huang, Xiaojing Tian, Wenhang Wang","doi":"10.1080/10408398.2023.2283278","DOIUrl":"10.1080/10408398.2023.2283278","url":null,"abstract":"Collagenous products are making their way into consumer markets such as foods, nutraceuticals, cosmetics and pharmaceuticals increasingly. Collagen in a large family of proteins is ubiquitous in metazoan. The most effective way to identify biological samples including collagen is DNA technology indisputably. However, the DNA content of collagen mostly derived from connective tissue is relatively less, and commercial collagen products are usually subjected to some harsh treatments in the production process, which makes DNA damage more serious, thus tracing their origin becomes a huge challenge. At present, DNA enrichment mainly relies on silica based centrifugal columns after extraction by classical phenol chloroform method. For improving the amplification of DNA fragments, small amplicons are designed based on more stable mitochondrial genes, such as cytochrome b gene (cytb). In addition to conventional PCR for DNA amplification, some new PCR techniques have also been developed, such as DNA barcoding techniques, PCR-Southern hybridization and fluorescent PCR. These PCR techniques have their pros and cons, and are mainly used in the identification of gelatin at present. The development of a complete set of DNA authentication is of great significance for the control of collagen products quality and will contribute to sustainable development of collagen industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"884-895"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138175855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review. 激光成像技术在粮食作物和产品中的最新进展和应用综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-20 DOI: 10.1080/10408398.2023.2283579

Fei Zhou, Yifan Liu, Weiyue Xie, Jing Huang, Fei Liu, Wenwen Kong, Zhangfeng Zhao, Jiyu Peng

{"title":"Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review.","authors":"Fei Zhou, Yifan Liu, Weiyue Xie, Jing Huang, Fei Liu, Wenwen Kong, Zhangfeng Zhao, Jiyu Peng","doi":"10.1080/10408398.2023.2283579","DOIUrl":"10.1080/10408398.2023.2283579","url":null,"abstract":"To meet the growing demand for food quality and safety, there is a pressing need for fast and visible techniques to monitor the food crop and product production processing, and to understand the chemical changes that occur during these processes. Herein, the fundamental principles, instruments, and characteristics of three major laser-based imaging techniques (LBITs), namely, laser-induced breakdown spectroscopy, Raman spectroscopy, and laser ablation-inductively coupled plasma-mass spectrometry, are introduced. Additionally, the advances, challenges, and prospects for the application of LBITs in food crops and products are discussed. In recent years, LBITs have played a crucial role in mapping primary metabolites, secondary metabolites, nanoparticles, toxic metals, and mineral elements in food crops, as well as visualizing food adulteration, composition changes, pesticide residue, microbial contamination, and elements in food products. However, LBITs are still facing challenges in achieving accurate and sensitive quantification of compositions due to the complex sample matrix and minimal laser sampling quantity. Thus, further research is required to develop comprehensive data processing strategies and signal enhancement methods. With the continued development of imaging methods and equipment, LBITs have the potential to further explore chemical distribution mechanisms and ensure the safety and quality of food crops and products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"896-912"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138175857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides. 味觉肽的味觉转导机制、分析方法及改善味觉的策略研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-15 DOI: 10.1080/10408398.2023.2280246

Chunyong Song, Zhijun Wang, Hanqi Li, Wenhong Cao, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu

{"title":"Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides.","authors":"Chunyong Song, Zhijun Wang, Hanqi Li, Wenhong Cao, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu","doi":"10.1080/10408398.2023.2280246","DOIUrl":"10.1080/10408398.2023.2280246","url":null,"abstract":"Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of \"safe, nutritious and sustainable\" in food development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"695-714"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"107590470","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

New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries. 不同核桃籽油提取物及其在食品和化妆品工业中的应用的新进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-11 DOI: 10.1080/10408398.2023.2276882

Wen-Chien Lu, Chien-Shan Chiu, Yung-Jia Chan, Amanda Tresiliana Mulio, Po-Hsien Li

{"title":"New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries.","authors":"Wen-Chien Lu, Chien-Shan Chiu, Yung-Jia Chan, Amanda Tresiliana Mulio, Po-Hsien Li","doi":"10.1080/10408398.2023.2276882","DOIUrl":"10.1080/10408398.2023.2276882","url":null,"abstract":"Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%-51.62%) and linoleic acid (34.08%-36.13%). In addition, Sacha inchi oil also contains phytosterols, such as stigmasterols (346- 456 μg/g), sitosterols (435-563 μg/g), and campesterols (10.47% ± 4.36%). Its main tocopherol is gamma-tocopherol (120.41-125.69 mg/100 g). The antinutrients in Sacha inchi seeds can be reduced by roasting prior to extraction. Various extractions, including both conventional and novel methods, have been used to extract Sacha inchi oil. However, the variety of extraction methods and origins of the seeds change the nutrient profiles, antinutrient content, and physicochemical properties. Incorporation of Sacha inchi oil into food products can increase its nutritional value, and it works as a moisturizing agent in cosmetic products. To obtain Sacha inchi oil with the desired properties and nutritional profile, this review summarizes the effects of different Sacha inchi seed oil extraction methods and processes on chemical compounds, antinutrient content, and physicochemical properties, including their potential and recent applications in food and cosmetic industries.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"475-493"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89717211","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

Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing. 植物来源的凝乳酶：研究进展、分离、鉴定的新策略、机制、生物活性肽的产生以及在奶酪生产中的应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-30 DOI: 10.1080/10408398.2023.2275295

Xueting Zhang, Liang Tao, Guangqiang Wei, Min Yang, Zilin Wang, Chongying Shi, Yanan Shi, Aixiang Huang

{"title":"Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing.","authors":"Xueting Zhang, Liang Tao, Guangqiang Wei, Min Yang, Zilin Wang, Chongying Shi, Yanan Shi, Aixiang Huang","doi":"10.1080/10408398.2023.2275295","DOIUrl":"10.1080/10408398.2023.2275295","url":null,"abstract":"Rennet, an aspartate protease found in the stomach of unweaned calves, effectively cuts the peptide bond between Phe105-Met106 in κ-casein, hydrolyzing the casein micelles to coagulate the milk and is a crucial additive in cheese production. Rennet is one of the most used enzymes of animal origin in cheese making. However, using rennet al.one is insufficient to meet the increasing demand for cheese production worldwide. Numerous studies have shown that plant rennet can be an alternative to bovine rennet and exhibit a good renneting effect. Therefore, it is crucial and urgent to find a reliable plant rennet. Based on our team's research on rennet enzymes of plant origin, such as from Dregea sinensis Hemsl. and Moringa oleifer Lam., for more than ten years, this paper reviews the relevant literature on rennet sources, isolation, identification, rennet mechanism, functional active peptide screening, and application in cheese production. In addition, it proposes the various techniques for targeted isolation and identification of rennet and efficient screening of functionally active peptides, which show excellent prospects for development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"444-456"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71411051","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

Colon-targeted delivery of polyphenols: construction principles, targeting mechanisms and evaluation methods. 多酚的结肠靶向递送：构建原理、靶向机制和评价方法。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-12 DOI: 10.1080/10408398.2023.2266842

Yidi Wang, Zhiying Li, Yiwen Bao, Huijun Cui, Jiaxin Li, Baoge Song, Mengzhu Wang, Haikun Li, Xingyue Cui, Yi Chen, Wei Chen, Shufang Yang, Yiyun Yang, Zhufeng Jin, Xu Si, Bin Li

{"title":"Colon-targeted delivery of polyphenols: construction principles, targeting mechanisms and evaluation methods.","authors":"Yidi Wang, Zhiying Li, Yiwen Bao, Huijun Cui, Jiaxin Li, Baoge Song, Mengzhu Wang, Haikun Li, Xingyue Cui, Yi Chen, Wei Chen, Shufang Yang, Yiyun Yang, Zhufeng Jin, Xu Si, Bin Li","doi":"10.1080/10408398.2023.2266842","DOIUrl":"10.1080/10408398.2023.2266842","url":null,"abstract":"Polyphenols have received considerable attention for their promotive effects on colonic health. However, polyphenols are mostly sensitive to harsh gastrointestinal environments, thus, must be protected. It is necessary to design and develop a colon-targeted delivery system to improve the stability, colon-targeting and bioavailability of polyphenols. This paper mainly introduces research on colon-targeted controlled release of polyphenols. The physiological features affecting the dissolution, release and absorption of polyphenol-loaded delivery systems in the colon are first discussed. Simultaneously, the types of colon-targeted carriers with different release mechanisms are described, and colon-targeting assessment models that have been studied so far and their advantages and limitations are summarized. Based on the current research on polyphenols colon-targeting, outlook and reflections are proposed, with the goal of inspiring strategic development of new colon-targeted therapeutics to ensure that the polyphenols reach the colon with complete bioactivity.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"64-86"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41194132","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

Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. 非热技术作为一种改变乳蛋白结构和提高其功能的方法：新制备方法综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-09 DOI: 10.1080/10408398.2023.2263571

Ruijie Shi, Zhishen Mu, Jialun Hu, Zhanmei Jiang, Juncai Hou

{"title":"Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation.","authors":"Ruijie Shi, Zhishen Mu, Jialun Hu, Zhanmei Jiang, Juncai Hou","doi":"10.1080/10408398.2023.2263571","DOIUrl":"10.1080/10408398.2023.2263571","url":null,"abstract":"Background: Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization.Scope and approach: This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed.Key findings and conclusions: The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41178263","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

Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies. 栀子（Gardenia jasminoides Ellis）果实：对其功能性营养成分、加工方法、保健作用、综合应用及发展趋势进行了综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-26 DOI: 10.1080/10408398.2023.2270530

Chengyu Jin, Abel Wend-Soo Zongo, Hengjun Du, Yuanchao Lu, Ningxiang Yu, Xiaohua Nie, Ashton Ma, Qin Ye, Hang Xiao, Xianghe Meng

{"title":"Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies.","authors":"Chengyu Jin, Abel Wend-Soo Zongo, Hengjun Du, Yuanchao Lu, Ningxiang Yu, Xiaohua Nie, Ashton Ma, Qin Ye, Hang Xiao, Xianghe Meng","doi":"10.1080/10408398.2023.2270530","DOIUrl":"10.1080/10408398.2023.2270530","url":null,"abstract":"Gardenia fruit (GF) is the mature fruit of Gardenia jasminoides Ellis, boasting a rich array of nutrients and phytochemicals. Over time, GF has been extensively utilized in both food and medicinal contexts. In recent years, numerous studies have delved into the chemical constituents of GF and their associated pharmacological activities, encompassing its phytochemical composition and health-promoting properties. This review aims to provide a critical and comprehensive summary of GF research, covering nutrient content, extraction technologies, and potential health benefits, offering new avenues for future investigations and highlighting its potential as an innovative food resource. Additionally, the review proposes novel industrial applications for GF, such as utilizing gardenia yellow/red/blue pigments in the food industry and incorporating it with other herbs in traditional Chinese medicine. By addressing current challenges in developing GF-related products, this work provides insights for potential applications in the cosmetics, food, and health products industries. Notably, there is a need for the development of more efficient extraction methods to harness the nutritional components of GF fully. Further research is needed to understand the specific molecular mechanisms underlying its bioactivities. Exploring advanced processing techniques to create innovative GF-derived products will show great promise for the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"165-192"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50161033","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 progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils. 生物活性精油的来源、提取、作用机理及包封研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-12-25 DOI: 10.1080/10408398.2024.2439040

Lecheng Li, Xiaojing Li, David Julian McClements, Zhengyu Jin, Hangyan Ji, Chao Qiu

{"title":"Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils.","authors":"Lecheng Li, Xiaojing Li, David Julian McClements, Zhengyu Jin, Hangyan Ji, Chao Qiu","doi":"10.1080/10408398.2024.2439040","DOIUrl":"https://doi.org/10.1080/10408398.2024.2439040","url":null,"abstract":"There is growing concern about the potential risks posed by synthetic additives in industrial products, such as foods, cosmetics, agrochemicals, and personal care products. Many plant-derived essential oils (EOs) have been shown to exhibit excellent antibacterial, antifungal, antiviral, and antioxidant activities, and may therefore be used as natural preservatives in these applications. However, most EOs have relatively low water solubility and are prone to chemical degradation during storage. The degradation products of EOs can be toxic and may not be able to fully exert their biological activity, which limits their application. Typically, these challenges can be overcome by encapsulating the essential oil in an appropriate colloid delivery system. This article begins by reviewing the sources, extraction, and activity mechanisms of EOs, and then highlights plant-based encapsulation technologies that can be used to enhance their efficacy. Finally, the potential applications of plant essential oil encapsulation system are discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142892774","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