Comprehensive Reviews in Food Science and Food Safety最新文献_第10页

Recent innovations for improving the techno-functional properties of plant-based egg analogs and egg-mimicking products to promote their industrialization and commercialization 改进植物基鸡蛋类似物和仿鸡蛋产品技术功能特性的最新创新，以促进其工业化和商业化。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-12-14 DOI: 10.1111/1541-4337.70086

Ibrahim Khalifa, Zhihua Li, Asad Nawaz, Noman Walayat, Remah Sobhy, Yangyang Jia, Ali Korin, Xiaobo Zou, Sajid Maqsood

{"title":"Recent innovations for improving the techno-functional properties of plant-based egg analogs and egg-mimicking products to promote their industrialization and commercialization","authors":"Ibrahim Khalifa, Zhihua Li, Asad Nawaz, Noman Walayat, Remah Sobhy, Yangyang Jia, Ali Korin, Xiaobo Zou, Sajid Maqsood","doi":"10.1111/1541-4337.70086","DOIUrl":"10.1111/1541-4337.70086","url":null,"abstract":"Recent advancements in plant-based egg analogs (PBEAs) and plant-based egg-mimicking products (PEMP) are driven by growing consumer demand and the need for alternatives to animal-derived products. This movement is being encouraged by several factors, including a drive toward specifically sustainability, increased allergenicity, and consumer preferences for flexitarian diets. We comprehensively overviewed the current research on the formulation and characterization of PBEAs and PEMP that are vital for diverse food applications. We also highlighted the techno-functional features of these ingredients and their impact in PBEA and PEMP-based formulas and evaluated up-to-date outcomes that display the availability of economically viable substitutes. However, to efficiently mimic the sensorial and textural features of eggs, further innovation and intensive work are still needed. For instance, challenges persist in achieving desired quality attributes, controlling costs, and scaling-up the production, which limit broader market adoption of PBEAs and PEMP. Addressing these obstacles through persistent research and development can improve the functionality and acceptance of PBEAs in the food industry, aligning with evolving consumer preferences for plant-based protein alternative options.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823460","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

Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry 应用于食品工业的乳酸菌产生的细菌素目前面临的挑战和发展战略。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-12-14 DOI: 10.1111/1541-4337.70038

Qingping Liang, Zhemin Liu, Ziyu Liang, Xiaodan Fu, Dongyu Li, Changliang Zhu, Qing Kong, Haijin Mou

{"title":"Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry","authors":"Qingping Liang, Zhemin Liu, Ziyu Liang, Xiaodan Fu, Dongyu Li, Changliang Zhu, Qing Kong, Haijin Mou","doi":"10.1111/1541-4337.70038","DOIUrl":"10.1111/1541-4337.70038","url":null,"abstract":"Given the great importance of natural biopreservatives in the modern food industry, lactic acid bacteria (LAB)-producing bacteriocins have gained considerable attention due to their antimicrobial activity against foodborne pathogens and spoilage bacteria. Although numerous LAB-producing bacteriocins have demonstrated efficiency in preserving food quality in various applications, only a limited number of these compounds have been commercially approved to date. The currently unclear gastrointestinal metabolism of bacteriocins may pose safety risks, as well as cytotoxicity and immunogenicity, which need to be seriously considered before their application. A more noteworthy concern lies in whether bacteriocins induce an imbalance in the gut microbiota, thereby leading to alterations in the abundance of health-associated microorganisms and their metabolites in the gastrointestinal tract. Accordingly, this review presents unique insights into the challenges arising from metabolic interactions between LAB-producing bacteriocins and the gastrointestinal tract. Besides, the application of bacteriocins in the food industry faces challenges arising from the low production yield, weak stability, and insufficient antimicrobial activity. The corresponding development strategies are proposed for conducting the systematic and comprehensive evaluation of the potential safety risks of bacteriocins and their metabolites. The strategies also focus on the rational design to increase the activity and stability, the fermentation control to enhance the production yield, and the hurdle and embedding technology to improve the application effects. It definitively discloses the perspective of bacteriocins to become natural, sustainable, safe, and eco-friendly biological preservatives for the advancement of the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823458","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

A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality 关于香料和烹饪种子紫外线消毒及其对质量影响的全面综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-12-14 DOI: 10.1111/1541-4337.70076

Víctor Arcos-Limiñana, Salvador Maestre-Pérez, María Soledad Prats-Moya

{"title":"A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality","authors":"Víctor Arcos-Limiñana, Salvador Maestre-Pérez, María Soledad Prats-Moya","doi":"10.1111/1541-4337.70076","DOIUrl":"10.1111/1541-4337.70076","url":null,"abstract":"Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with Salmonella spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria. However, these methods often degrade the nutritional and sensory qualities of food. Ultraviolet (UV) light, however, is a promising nonthermal technique that balances microbial inactivation and food quality preservation. This review employed a systematic approach to evaluate the effects of UV treatments, both alone and in combination with other techniques, on the microbiological safety and chemical composition of spices and culinary seeds. UV treatments have been shown to effectively inactivate bacteria, molds, and mycotoxins without triggering the same chemical reactions that reduce the quality of plant-based foods. Some studies have even suggested improvements in nutritional parameters following UV exposure, such as the increase of antioxidant activity or total phenolic content. However, inconsistencies in study quality limit the strength of current conclusions, and further research is needed. Critical areas for future investigation include scaling UV reactors, combining treatments, exploring UV-LED technology, conducting sensory analyses, and studying the inactivation of bacterial spores and mycotoxins.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823457","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

Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain 确保鸡蛋安全：沙门氏菌在供应链中的生存、控制和毒力。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-12-12 DOI: 10.1111/1541-4337.70075

Lingyun Li, Andrea McWhorter, Kapil Chousalkar

{"title":"Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain","authors":"Lingyun Li, Andrea McWhorter, Kapil Chousalkar","doi":"10.1111/1541-4337.70075","DOIUrl":"10.1111/1541-4337.70075","url":null,"abstract":"Salmonella contamination of eggs is a global food safety concern, producers, regulatory authorities, and affecting public health. To mitigate Salmonella risks on-farm and along the supply chain, egg producers have adopted various quality assurance, animal husbandry, and biosecurity practices recommended by organizations such as Australian eggs, the European Commission, and the US Department of Agriculture (USDA). However, egg storage requirements vary significantly worldwide. In Australia, most states follow the Food Standards Australia New Zealand, but discrepancies exist. In the United States, the USDA mandates refrigeration of eggs below 7.2°C to prevent Salmonella growth, whereas the European Union requires that eggs must not be refrigerated to avoid condensation, which may promote bacterial growth. Refrigeration of eggs is associated with reduced Salmonella growth and decreased infection risk. Yet, conflicting data regarding the impact of storage temperatures on Salmonella survival may contribute to the disparity between international recommendations for egg storage. Studies indicated better Salmonella survival in egg contents at 5°C due to higher expression levels of survival and stress response-related genes compared to 25°C, yet this may not lead to an increased risk or higher severity of Salmonella infection. Evidence suggests that storing eggs at less than 7°C will influence the virulence of bacteria. Warmer storage temperatures may lead to increased potential of Salmonella multiplication in the nutrient-rich yolk and may cause the expression of certain virulence genes. Eggs can be exposed to various temperatures in the supply chain. Further studies are essential to understand the relationship between the storage temperature on the farm, in the supply chain, and bacterial virulence.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816617","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 health benefits of fermented fruits and vegetables and their underlying mechanisms 发酵水果和蔬菜的健康益处及其潜在机制

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-29 DOI: 10.1111/1541-4337.70072

Lu Liu, Guolong Li, Lu Cui, Rui Cai, Yahong Yuan, Zhenpeng Gao, Tianli Yue, Zhouli Wang

{"title":"The health benefits of fermented fruits and vegetables and their underlying mechanisms","authors":"Lu Liu, Guolong Li, Lu Cui, Rui Cai, Yahong Yuan, Zhenpeng Gao, Tianli Yue, Zhouli Wang","doi":"10.1111/1541-4337.70072","DOIUrl":"https://doi.org/10.1111/1541-4337.70072","url":null,"abstract":"Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease and Type 2 diabetes. There is a growing demand for the development of nondairy probiotic products based on fruits and vegetables in view of changing lifestyles (e.g., vegetarianism, veganism, and allergy to dairy products) and the rise of nutritional diet therapy. In this review, the processes and health potential of fermented fruits and vegetables are described. The study focuses on the role of bacteria and fungi in fermented fruits and vegetables, outlines the process of transformation of bioactive components, and systematically summarizes the possible mechanisms of antioxidant, anti-inflammatory, and blood pressure-lowering effects. The health effects of fermented fruits and vegetables depend mainly on the microorganisms present in the fermentation process and the bioactive components they produce, such as phenols, vitamins, and organic acids. These active compounds exert many health effects such as antioxidant, anti-inflammatory, anti-obesity, hypotensive, hypoglycemic, and other health benefits. Therefore, the development of fermented foods based on fruits and vegetables can be a promising way to adapt to the market demand and to reduce the wastage of agriculturally produced fruits and vegetables.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749192","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

Superheated steam technology: Recent developments and applications in food industries 过热蒸汽技术：在食品工业中的最新发展和应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-29 DOI: 10.1111/1541-4337.70073

Huang Zhang, Feiying Yu, Junjie Yi, Xueming Xu, Yongshuai Ma

{"title":"Superheated steam technology: Recent developments and applications in food industries","authors":"Huang Zhang, Feiying Yu, Junjie Yi, Xueming Xu, Yongshuai Ma","doi":"10.1111/1541-4337.70073","DOIUrl":"https://doi.org/10.1111/1541-4337.70073","url":null,"abstract":"Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety. Superheated steam is an effective thermal processing medium for tasks such as food drying, microbial decontamination, reducing the formation of toxic compounds, and enhancing the overall food quality. During superheated steam processing, the products exhibit improved flavor, color, and texture, heightened safety, and better retention of nutritional and bioactive ingredients. Additionally, the limitations and future development trends of superheated steam technology are discussed. Although the commercial adoption of superheated steam technology is still in its early stages, recent advancements suggest a promising future for its integration into the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749279","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

Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing 大麦淀粉和淀粉酶特性在麦芽酿造中的重要性

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-29 DOI: 10.1111/1541-4337.70069

Charlotte F. De Schepper, Christophe M. Courtin

{"title":"Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing","authors":"Charlotte F. De Schepper, Christophe M. Courtin","doi":"10.1111/1541-4337.70069","DOIUrl":"https://doi.org/10.1111/1541-4337.70069","url":null,"abstract":"Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing as it drives process efficiency, resource efficiency, and the quality of the end product. Recent changes in barley growth conditions due to climate change challenge brewers in maintaining these essential aspects of the brewing process. The main component of barley, starch, is also undergoing changes, which can lead to detrimental effects on the brewing process. Additionally, variations in barley genotype and preparatory processing, such as malting, can affect starch properties of the barley malt. These changes in and fluctuations of the raw material barley for brewing have led to recent research focusing on the importance of starch granule proportions, starch structure, and starch behavior as a means to cope with these new challenges. In this review, we summarize the main findings regarding starch properties and behavior from barley to beer, discuss the importance of balancing starch gelatinization and starch hydrolysis during the mashing process, identify research gaps, and suggest potential trajectories for future research.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749265","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

Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material 羧甲基壳聚糖：合成、功能特性及其在可持续食品包装材料中的应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-29 DOI: 10.1111/1541-4337.70061

Qingyan Pan, Huawei Ma, Zhe Liu, Chuanyan Pan, Xifeng Zuo, Si Cheng, Keying Li, Jun Lv, Ailing Guo

{"title":"Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material","authors":"Qingyan Pan, Huawei Ma, Zhe Liu, Chuanyan Pan, Xifeng Zuo, Si Cheng, Keying Li, Jun Lv, Ailing Guo","doi":"10.1111/1541-4337.70061","DOIUrl":"https://doi.org/10.1111/1541-4337.70061","url":null,"abstract":"Global environmental concerns about non-degradable packaging materials are increasing. Carboxymethyl chitosan (CMCS), a polysaccharide widely used in the food industry, has gained attention in the field of food packaging. Due to its biodegradability, film-forming ability, and biocompatibility, CMCS has emerged as a sustainable option for degradable and functional food packaging materials, offering solutions to plastic pollution and food waste issues. This review explores CMCS as a food packaging and delivery material, detailing its synthesis methods, optimal preparation conditions, functional properties post-carboxymethylation, and applications in the food industry, alongside safety assessments. It summarizes the physicochemical interactions of CMCS-based composites and their impact on relevant properties, highlighting CMCS's potential as a green strategy for smart and active food packaging materials. Additionally, it presents the latest advancements in CMCS applications in the food industry over the past decade. CMCS exhibits good biocompatibility and antibacterial properties, and its functionality in food packaging films and delivery materials is enhanced through functional modification and polymerization. CMCS is widely used as a matrix for food preservation films or coatings and as a carrier for active ingredients, thereby improving the encapsulation efficiency and storage stability of functional food components. This review comprehensively outlines the applications of CMCS in the food industry, filling gaps in the existing literature, and laying a theoretical foundation for the development of CMCS technology. It provides a reference for further research, emphasizing the need to further investigate its molecular structure and chemical properties to optimize functionality and safety, thereby fully tapping into the potential of CMCS in the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749248","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 deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges 从农业来源提取花青素的天然深层共熔溶剂：工艺参数，经济和环境分析，以及工业挑战

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-28 DOI: 10.1111/1541-4337.70057

Ianê Valente Pires, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, Marleny D. A. Saldaña

{"title":"Natural deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges","authors":"Ianê Valente Pires, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, Marleny D. A. Saldaña","doi":"10.1111/1541-4337.70057","DOIUrl":"https://doi.org/10.1111/1541-4337.70057","url":null,"abstract":"Anthocyanins are natural pigments, known for their antioxidant, anti-inflammatory properties, and health benefits. One method to extract anthocyanins uses natural deep eutectic solvents (NADES). NADES are mixtures of two or more natural compounds that result in a liquid with a lower melting point than any of its individual components. NADES are nontoxic, biodegradable solvents that can be obtained from renewable sources, making them an attractive alternative to traditional solvents; therefore, they are known as the “21st century solvents.” This review provides a comprehensive and critical assessment of the use of NADES as a sustainable solvent system for anthocyanins extraction. It also discusses the main properties of anthocyanins, NADES, process parameters, and economic and environmental analysis to efficiently extract anthocyanins. Current state of knowledge focusing on its applicability within the industrial context was evaluated and identified gaps in knowledge, highlighting its advantages and challenges to provide recommendations for future research.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748936","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

3-Deoxyanthocyanidins: Extraction, stability, and food applications 3-脱氧花青素：提取、稳定性和食品应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-28 DOI: 10.1111/1541-4337.70064

Xuefu Zhou, Pangzhen Zhang, Danyang Ying, Xu Duan, Zhongxiang Fang

{"title":"3-Deoxyanthocyanidins: Extraction, stability, and food applications","authors":"Xuefu Zhou, Pangzhen Zhang, Danyang Ying, Xu Duan, Zhongxiang Fang","doi":"10.1111/1541-4337.70064","DOIUrl":"https://doi.org/10.1111/1541-4337.70064","url":null,"abstract":"3-Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced stability of these colorants is attributed to the absence of a hydroxyl group at the C-3 position. This absence leads to unique response mechanisms to environmental factors, such as pH, temperature, and light exposure. It also results in different interactions with biopolymers and co-pigments. Sorghum is the only dietary source of 3-deoxyanthocyanidins, which predominantly accumulate in the bran where the cell walls are extensively cross-linked. This restricts their extraction, which is the premise of application. Therefore, this review compares the extraction efficiencies of 3-deoxyanthocyanidins using conventional and innovative methods, discusses the qualification and quantification of such colorants, and summarizes factors affecting their stability, highlighting the differences in the behavior of anthocyanins and 3-deoxyanthocyanidins influenced by these factors. This work provides insights for extracting and stabilizing 3-deoxyanthocyanidins and proposes their potential applications in the food system.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748937","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