Food Bioscience最新文献

{"title":"Mycotoxins contamination and their possible mitigation strategies in plant-based meat alternatives (PBMAs): A review","authors":"P. Llorens ,&nbsp;A. Juan-García ,&nbsp;C. Juan ,&nbsp;J.C. Moltó ,&nbsp;A. Pena ,&nbsp;L.J.G. Silva","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":"62 ","pages":"Article 105230"},"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}

{"title":"A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides","authors":"Piyush Verma ,&nbsp;Ravinder Kaushik ,&nbsp;Ranjna Sirohi","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":"62 ","pages":"Article 105221"},"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}

{"title":"Polyphenols and intestinal microorganisms: A review of their interactions and effects on human health","authors":"Zijing Li ,&nbsp;Rabia Kanwal ,&nbsp;Xiqing Yue ,&nbsp;Mohan Li ,&nbsp;Aijun Xie","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":"62 ","pages":"Article 105220"},"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}

{"title":"New insight in the progress of zinc polysaccharide complex: Preparation, structural features, bioactivities and application","authors":"Jinrui Zhang ,&nbsp;Yanan Jia ,&nbsp;Xudong Yi ,&nbsp;Yiman Yao ,&nbsp;Charles Savona-Ventura ,&nbsp;Joseph Buhagiar ,&nbsp;Min Zhang ,&nbsp;Haixia Chen","doi":"10.1016/j.fbio.2024.105146","DOIUrl":"10.1016/j.fbio.2024.105146","url":null,"abstract":"<div><div>Zinc polysaccharide complexes have multiple health effects. It can be divided into two categories: natural zinc polysaccharides and synthetic zinc polysaccharides. They can be used as zinc dietary supplements, but also as potential clinical drugs due to their various biological activities, such as antioxidant, liver protection, anti-tumor, anti-diabetes, anti-inflammatory, and other activities. Natural zinc polysaccharides are mainly distributed in the mycelium or fruit body of fungi. The activities of synthetic zinc polysaccharides are much higher than those of zinc or the native polysaccharides themselves. This review systematically introduces the latest advances in the source, preparation, structural characterization, biological activities, related mechanisms and applications of zinc polysaccharides, providing a comprehensive understanding and prospects of zinc polysaccharides for future research.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105146"},"PeriodicalIF":4.8,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427860","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}

{"title":"African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties","authors":"Sara Bouakkaz ,&nbsp;Habiba Zerizer ,&nbsp;Kounouz Rachedi ,&nbsp;Alessandra Accettulli ,&nbsp;Angela Racioppo ,&nbsp;Antonio Bevilacqua","doi":"10.1016/j.fbio.2024.105212","DOIUrl":"10.1016/j.fbio.2024.105212","url":null,"abstract":"<div><div>Cereals are an important part of staple foods all over the world, and their fermentation is an age-old technique to obtain desired food products. Cereal-based foods have been widely consumed for thousands of years as a major source of nutrients, particularly in developing and overpopulated countries, and in Africa they represent a major source of nutrients and energy. Thus, the main aim of this review is a focus on cereal-based and fermented foods from Africa, with a special emphasis on the most important keywords and topics of the literature, microbiota, as well as on the nutritional side, to provide evidence on the importance of these products as sources of functional microorganisms, and/or starter cultures.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105212"},"PeriodicalIF":4.8,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427858","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}

{"title":"Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis?","authors":"Arashi Shahid ,&nbsp;Ammar B. Altemimi ,&nbsp;Iahtisham -Ul-Haq ,&nbsp;Muhammad Inam-ur-Raheem ,&nbsp;Roshina Rabail ,&nbsp;Muhammad Hamdan Rashid ,&nbsp;Sadia Kafeel ,&nbsp;Muhammad Saad Akram ,&nbsp;Amin Mousavi Khaneghah ,&nbsp;Rana Muhammad Aadil","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":"62 ","pages":"Article 105156"},"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}

{"title":"Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries","authors":"Nishesh Sharma ,&nbsp;Punit Arora ,&nbsp;Priyvart Choudhary ,&nbsp;Vinay Kumar Pandey ,&nbsp;Aamir Hussain Dar ,&nbsp;Sarvesh Rustagi ,&nbsp;Harish Chandra Joshi","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 &amp; 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":"62 ","pages":"Article 105190"},"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}

{"title":"Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery","authors":"Tanveer Ahmad,&nbsp;Francesco Esposito,&nbsp;Teresa Cirillo","doi":"10.1016/j.fbio.2024.105194","DOIUrl":"10.1016/j.fbio.2024.105194","url":null,"abstract":"<div><div>A large volume of food waste is produced while processing raw materials from the agro-food sector, including shells, skins, pulp, stems, seeds, etc. Disposing of these discarded materials in landfills or incinerators, which have detrimental environmental impacts, is expensive. However, despite this, food by-products may contain nutritional compounds that have a distinct market potential because they are abundant, inexpensive, and readily available. This review article discusses the effect of food waste on the environment and sustainability, with a particular focus on achieving the multiple goals of the sustainable development goals (SDGs) agenda 2030. A detailed process of food waste valorization has been described, starting from the recovery of functional compounds, including polyphenols, essential oils, pigments, bioactive compounds, and carotenoids from food by-products, extraction strategies, characterization, and finally, utilization of extracted compounds in the Food sector, pharmaceutical sector, food packaging and Cosmetic sector which ultimately increase in the global food market and fulfilling different goals from Sdgs agenda 2030.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105194"},"PeriodicalIF":4.8,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427859","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}

{"title":"Research progress on the nano-delivery systems of food-derived bioactive components","authors":"Yahong Han ,&nbsp;Yaqiong Pei ,&nbsp;Juyuan Wang ,&nbsp;Zhihong Xiao ,&nbsp;Yongjun Miao ,&nbsp;Zhenzhen Wang ,&nbsp;Fengzhen Zhang ,&nbsp;Wenfu Hou ,&nbsp;Yang Yi ,&nbsp;Shuai Chen","doi":"10.1016/j.fbio.2024.105189","DOIUrl":"10.1016/j.fbio.2024.105189","url":null,"abstract":"<div><div>Food-derived bioactive components (BC) are celebrated for their health-enhancing properties, but their application was limited in terms of the low solubility, weak stability, and poor bioavailability. To overcome these challenges, various nano-delivery systems have been developed and extensively investigated. This review focused on the most prominent nano-delivery systems, such as nanoparticles have emerged as versatile carriers, allowing for improved solubility and controlled release of BC. Nano-emulsions offer enhanced bioavailability and stability, particularly for lipophilic BC. Liposomes, with their cell-membrane-like structure, facilitate efficient intracellular delivery. Solid lipid nanoparticles and nanostructured lipid carriers provide options for controlled release and protection against environmental factors. Additionally, various novel nano-delivery systems have been designed to cater to specific ingredient and application requirements. This review highlighted their advantages, challenges, and recent breakthroughs. The intricate interplay between nano-carrier properties and BC characteristics was elucidated, offering valuable insights for the development of functional foods with enhanced health benefits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105189"},"PeriodicalIF":4.8,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357521","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}

{"title":"Lactoferrin: Current situation and future prospects","authors":"Chuanjun Hu,&nbsp;Wei Shen,&nbsp;Yuanyuan Xia,&nbsp;Haiquan Yang,&nbsp;Xianzhong Chen","doi":"10.1016/j.fbio.2024.105183","DOIUrl":"10.1016/j.fbio.2024.105183","url":null,"abstract":"<div><div>In recent years, there has been a significant surge in concerns regarding food safety, leading to an intensified focus on the health implications of food consumption. Lactoferrin, as a prominent representative of functional foods, not only serves as a vital source of nutrients for the human body but also offers numerous protective benefits for human health. The remarkable antibacterial and antiviral properties of lactoferrin have stimulated extensive research and increased its application in promoting human well-being. The substantial nutritional value of lactoferrin has contributed to a steady expansion in market demand. Addressing the challenge posed by demand surpassing supply, a more environmentally friendly and economically viable approach for lactoferrin production involves heterologous expression. This paper provides a comprehensive and updated review of these advances, including their source, molecular structure, biological function, heterologous host expression, protein purification, and application. The expression system, function, and application of lactoferrin were emphasized and highlighted, aiming to provide practical guidelines for further development and utilization of lactoferrin.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105183"},"PeriodicalIF":4.8,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357518","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}