Food Bioscience最新文献_第3页

Microbial synergies and their impact on economic and quality innovation in sustainable winemaking: Yeast and lactic acid bacteria interconnections 微生物协同作用及其对可持续酿酒的经济和质量创新的影响：酵母和乳酸菌的相互联系

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105238

{"title":"Microbial synergies and their impact on economic and quality innovation in sustainable winemaking: Yeast and lactic acid bacteria interconnections","authors":"","doi":"10.1016/j.fbio.2024.105238","DOIUrl":"10.1016/j.fbio.2024.105238","url":null,"abstract":"<div><div>This review investigates the roles of <em>Saccharomyces</em> sp. And non-Saccharomyces yeasts, lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable winemaking. While <em>Saccharomyces cerevisiae</em> has long been central to fermentation, non-Saccharomyces species like <em>Starmerella bacillaris</em>, <em>Torulaspora delbrueckii</em>, and <em>Lachancea thermotolerans</em> are now recognized for enhancing flavor complexity and reducing the need for chemical additives. LAB, particularly <em>Oenococcus oeni</em>, contribute to malolactic fermentation, improving wine stability and sensory qualities, while aiding in sustainable waste management by converting by-products into valuable materials such as biogas. Bioprotection methods using yeasts like <em>Metschnikowia pulcherrima</em> offer a natural alternative to chemical preservatives, reducing sulfite use and chemical inputs. These microbial strategies align with sustainability goals by minimizing synthetic additives, promoting natural fermentation, and enhancing energy efficiency. Sustainable vineyard practices, such as promoting microbial diversity, cover cropping, and organic pest management, help maintain soil health, reduce chemical fertilizers, and improve vine resilience. The integration of these practices supports both environmental and economic sustainability, reducing production costs and enhancing product quality. Additionally, advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions, further improving the resilience and efficiency of winemaking, especially under climate variability. This comprehensive approach meets consumer demand for natural wines while reducing the wine industry's environmental footprint and improving economic viability.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural products from camels; glycoproteins, enzymes, and immunoglobulins with potential as nano biomolecules for anti-oxidant, anti-cancer, and anti-bacterial activities 来自骆驼的天然产品；具有抗氧化、抗癌和抗菌活性的纳米生物大分子潜力的糖蛋白、酶和免疫球蛋白

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105242

{"title":"Natural products from camels; glycoproteins, enzymes, and immunoglobulins with potential as nano biomolecules for anti-oxidant, anti-cancer, and anti-bacterial activities","authors":"","doi":"10.1016/j.fbio.2024.105242","DOIUrl":"10.1016/j.fbio.2024.105242","url":null,"abstract":"<div><div>Natural products such as camel milk, a nutritional powerhouse with a high content of proteins, vitamins, lipids, amino acids, oligosaccharides, nucleotides and minerals, offer numerous health benefits. Both camel milk and urine are known for their remarkable properties, including antiviral, anticancer, hypoglycemic, antioxidant, antifungal and antibacterial effects. In particular, lactoferrin, a globular glycoprotein found in camel's milk, has strong antioxidant, antimicrobial and anti-inflammatory properties. Camel milk also contains immunoglobulins and lysozyme, which contribute to its antibacterial and anti-inflammatory properties. These camel secretions have shown promising potential in cancer therapy, with applications in the treatment of breast, hepatocellular and lung cancer. Particularly intriguing is the fact that camel urine has quickly taken center stage in the development of new drugs for various diseases. This review comprehensively examines the antioxidant and antimicrobial properties of camel milk and urine. It also delves into the fascinating world of nano biomolecules in the physiological fluids of camels, demonstrating their ability to penetrate tissue and exhibit exceptional stability under extreme conditions. The fusion of nano technology and compositional characteristics of camel milk and urine holds great promise for the development of novel medical substances specifically tailored for cancer treatment.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427969","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

Biofilm-based probiotic delivery system and its application in the food industry 基于生物膜的益生菌输送系统及其在食品工业中的应用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105172

引用次数: 0

Mycotoxins contamination and their possible mitigation strategies in plant-based meat alternatives (PBMAs): A review 植物基肉类替代品（PBMAs）中的霉菌毒素污染及其可能的缓解策略：综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-02 DOI: 10.1016/j.fbio.2024.105230

{"title":"Mycotoxins contamination and their possible mitigation strategies in plant-based meat alternatives (PBMAs): A review","authors":"","doi":"10.1016/j.fbio.2024.105230","DOIUrl":"10.1016/j.fbio.2024.105230","url":null,"abstract":"<div><div>The global dietary shift towards plant-based nutrition, primarily motivated by health, environmental, or ethical reasons, has led to a significant increase in the popularity of plant-based meat alternatives (PBMAs). These products promise a reduced environmental footprint and address animal welfare concerns while offering nutritional benefits. However, potential mycotoxin exposure through PBMAs remains under-explored. Mycotoxins can contaminate food during pre-harvest, harvest, and storage phases. Common mycotoxins include aflatoxins, ochratoxins, trichothecenes, zearalenone, and fumonisins, posing significant health risks.This review evaluates the occurrence of mycotoxins in PBMAs and their primary ingredients and discusses the analytical techniques used for detection and various detoxification methods. The EU's Commission Regulation (EU) 2023/915 sets maximum levels (MLs) for mycotoxins in food products, but these may not fully cover PBMAs. Wheat-based PBMAs have shown significant mycotoxin contamination, according to previous publications. With alternariol methyl ether (AME) in nearly 95% of soy-based burgers, with concentrations up to 408.8 μg/kg, while mycotoxins like beauvericin (BEA) (99%) and enniatin B (ENNB) (94%) were also prevalent. Enniatins (ENN)s were detected in soy-based burgers at concentrations up to 632.6 μg/kg. The prevalence of mycotoxin occurrence emphasizes the necessity of implementing a combination of mitigation strategies such as extrusion, fermentation, and high-pressure processing (HPP), to ensure PBMAs safety. Advanced analytical methodologies are crucial to minimize mycotoxin exposure. Future research should focus on expanding the mycotoxin database in PBMAs to ensure the safety of these increasingly popular products and protect consumers.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides 农业废弃物衍生低聚糖的制备、表征和应用综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-01 DOI: 10.1016/j.fbio.2024.105221

{"title":"A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides","authors":"","doi":"10.1016/j.fbio.2024.105221","DOIUrl":"10.1016/j.fbio.2024.105221","url":null,"abstract":"<div><div>Agro-waste is a significant global environmental hazard. Thus, the primary focus for achieving environmental sustainability is agro-waste usage. Efforts have been made to utilize lignocellulosic agro-waste as a source of biofuels for energy production. However, this biomass can also be utilized to manufacture prebiotic oligosaccharides. Oligosaccharides are little chains of monosaccharides, typically consisting of two to ten units of simple sugars. They are not broken down by human digestive enzymes and instead are metabolized by bacteria in the colon. These are extremely stable and are utilized as a dietary supplement with antioxidant, prebiotic and possible immune-modulating characteristics. The demand for innovative prebiotic compounds with enhanced functional qualities is experiencing a significant increase in the food, nutraceutical, pharmaceutical and cosmetic industries. Thus, this review provides an overview of several prebiotic sources, pretreatment techniques, preparation processes, production methods and applications. Furthermore, it investigates the wide array of applications for oligosaccharides obtained from agricultural waste. Thus, agro-waste can be converted into prebiotic oligosaccharides, simultaneously tackling environmental concerns and offering health advantages.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427864","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

Polyphenols and intestinal microorganisms: A review of their interactions and effects on human health 多酚和肠道微生物：综述它们之间的相互作用及其对人类健康的影响

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105220

{"title":"Polyphenols and intestinal microorganisms: A review of their interactions and effects on human health","authors":"","doi":"10.1016/j.fbio.2024.105220","DOIUrl":"10.1016/j.fbio.2024.105220","url":null,"abstract":"<div><div>This review explores the complex interactions between polyphenols and intestinal microorganisms, highlighting their significant impact on human health. Polyphenols, abundant in various plant-based foods, are renowned for their anti-aging, antioxidant, and lipid-lowering effects, primarily mediated through their metabolism by gut microbiota. This review investigates the absorption mechanisms of polyphenols, their metabolic pathways within the gastrointestinal tract, and the bidirectional influences between polyphenols and gut microorganisms. Key findings reveal how these interactions modulate the composition of gut microbiota and microbial metabolites, thereby influencing the gastrointestinal system, immune responses, and cardiovascular health. Additionally, the review provides a thorough analysis of recent advancements in enhancing polyphenol bioavailability, including nanoencapsulation and synergistic combinations with other bioactive compounds. By synthesizing current research, this review offers a robust theoretical framework for future studies aimed at optimizing human health through dietary polyphenols. Practical applications and future research directions are discussed, emphasizing the potential for developing innovative functional foods and therapeutic strategies that leverage polyphenol-microbiota interactions. This work aims to advance the understanding of polyphenol-gut microbiota dynamics, thereby contributing to the fields of nutritional science and health intervention.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427861","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 insight in the progress of zinc polysaccharide complex: Preparation, structural features, bioactivities and application 锌多糖复合物研究进展的新进展：锌多糖复合物的制备、结构特征、生物活性和应用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105146

引用次数: 0

African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties 非洲谷物发酵食品：微生物群、功能微生物、启动培养物和营养特性

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105212

引用次数: 0

Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis? 食品加工、营养和骨关节炎的三角关系：管理和预防骨关节炎的解决方案？

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-29 DOI: 10.1016/j.fbio.2024.105156

{"title":"Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis?","authors":"","doi":"10.1016/j.fbio.2024.105156","DOIUrl":"10.1016/j.fbio.2024.105156","url":null,"abstract":"<div><div>Osteoarthritis (OA) is the most common and prevalent degenerative disorder of the joints. To manage OA using a dietary approach, it is crucial to have accurate knowledge of the nutritional content and bioavailability of OA-related foods. However, the increasing dominance of food processing techniques and technologies in the food sector is a significant concern for nutrition, disease, health, and well-being, leading to imprecise nutrient intake estimation. Increased consumer health awareness regarding the therapeutic potential of diet modification in OA management has led to the requirement to assess the effect of food processing approaches on nutritional quality. This review aims to provide a comprehensive understanding of the existing evidence of the effect of different food technologies on OA-related modifiable factors like bioavailability, nutritional and bioactive content, weight management, and inflammation. Scientific evidence supports the effectiveness of nonthermal food technologies over conventional food technologies, specifically ultrasound processing, irradiation, high-pressure, carbon dioxide, electric field, microwave processing, high hydrostatic pressure, and cold plasma; and other food technologies, including food fortification, biofortification, decaffeination processing, nanotechnology, fat replacers, and food excipients, have a tremendous potential to significantly improve diet-based OA management after overcoming their limitations and health-related safety concerns. Specifically, nanotechnology and food excipients are two rapidly emerging technologies that can improve OA management by improving bioavailability and providing sustained nutrient delivery. However, further randomized controlled trials in humans are needed to understand the effects of novel food processing technologies on OA-related foods and their effectiveness for treating and/or preventing OA.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427970","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

Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries 变废为宝：利用从有机废物中获取的果胶潜力，为食品和保健行业服务

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-27 DOI: 10.1016/j.fbio.2024.105190

{"title":"Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries","authors":"","doi":"10.1016/j.fbio.2024.105190","DOIUrl":"10.1016/j.fbio.2024.105190","url":null,"abstract":"<div><div>In the recent past, agro-food industries have been completely revolutionized by numerous innovations and technological advancements. Technological-aided processing of agricultural products, packaging, and preservation have been rapidly adopted by stakeholders to credit food quality and commercial benefits. Development in agro and food industry on one hand has resulted in production of diverse food products with numerous value addition such as high nutritive value, increased shelf life etc. and have made a sound contribution towards circular economy. Pectin is a valuable macromolecule that can be extracted from food waste to get it utilized in further processing. Pectin extraction from a diverse range of industrial byproducts offers a feasible approach to valorize agro-industrial leftovers by creating a product with greater economic importance. Pectin is widely utilized in food manufacture industry as a stabilizer, gelling & thickening agent in preparation of jams and jellies, pharmaceuticals (medicine coatings), cosmetic products, dairy industries, nutritional, health and other medical applications. The current review analyses pectin properties and functions, extraction techniques, multidisciplinary applications in domains like food, food packaging, antioxidants, prebiotics along with biomedical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357519","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