NPJ Science of Food最新文献_第5页

Implementing a food first strategy can transform preventive healthcare 实施 "食物第一 "战略可以改变预防性保健。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-27 DOI: 10.1038/s41538-024-00297-4

Zhaoshuo Yu, Lijing Ke, Ting Lu, Li Li, Huaiyu Gu, Pingfan Rao

引用次数: 0

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel 冻融和 PEF 预处理对橘皮对流干燥和超声波辅助干燥的动力学和微观结构的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-24 DOI: 10.1038/s41538-024-00301-x

Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

{"title":"Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel","authors":"Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel","doi":"10.1038/s41538-024-00301-x","DOIUrl":"10.1038/s41538-024-00301-x","url":null,"abstract":"The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.3,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11344832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142056193","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

Fermented food consumption modulates the oral microbiota 食用发酵食品可调节口腔微生物群。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-22 DOI: 10.1038/s41538-024-00298-3

M. Ibarlucea-Jerez, M. Monnoye, C. Chambon, P. Gérard, H. Licandro, E. Neyraud

引用次数: 0

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 个性化、数字化设计的 3D 打印食品将重塑食品制造和消费。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-21 DOI: 10.1038/s41538-024-00296-5

Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini

引用次数: 0

Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice 雄性小鼠饮用加糖咖啡因的行为节律与中枢昼夜节律无关。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-19 DOI: 10.1038/s41538-024-00295-6

Yu Tahara, Jingwei Ding, Akito Ito, Shigenobu Shibata

{"title":"Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice","authors":"Yu Tahara, Jingwei Ding, Akito Ito, Shigenobu Shibata","doi":"10.1038/s41538-024-00295-6","DOIUrl":"10.1038/s41538-024-00295-6","url":null,"abstract":"Caffeine consumption is associated with the evening chronotype, and caffeine administration in mice results in prolonged period of the circadian rhythm in locomotor activity. However, as caffeine is bitter, sweetened caffeine is preferred by humans and mice; yet, its impact on the circadian clock has not been explored. In this study, mice were provided with freely available sweetened caffeine to investigate its effects on behavioral rhythms and peripheral clocks. Mice that freely consumed sweetened caffeine shifted from nocturnal to diurnal activity rhythms. In addition to the light-dark entrained behavioral rhythm component, some animals exhibited free-running period longer than 24-h. Intraperitoneal administration of caffeine at the beginning of the light phase also acutely induced diurnal behavior. The behavioral rhythms with long period (26–30 h) due to sweetened caffeine were observed even in mice housed under constant light or with a lesioned central circadian clock located in the suprachiasmatic nucleus of the hypothalamus; however, the rhythmicity was unstable. PER2::LUCIFERASE rhythms in peripheral tissues, such as the kidney, as measured via in vivo whole-body imaging during caffeine consumption, showed reduced amplitude and desynchronized phases among individuals. These results indicate that consumption of sweetened caffeine induces diurnal and long-period behavioral rhythms irrespective of the central clock, causing desynchronization of the clock in the body.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00295-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142004891","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 of alternative proteins as future foods 替代蛋白质作为未来食品的当前挑战

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-15 DOI: 10.1038/s41538-024-00291-w

Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew

{"title":"Current challenges of alternative proteins as future foods","authors":"Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew","doi":"10.1038/s41538-024-00291-w","DOIUrl":"10.1038/s41538-024-00291-w","url":null,"abstract":"Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-14"},"PeriodicalIF":6.3,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00291-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141986156","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

Unintended food safety impacts of agricultural circular economies, with case studies in arsenic and mycotoxins 农业循环经济对食品安全的意外影响，砷和霉菌毒素案例研究。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-13 DOI: 10.1038/s41538-024-00293-8

Christian Kelly Scott, Felicia Wu

{"title":"Unintended food safety impacts of agricultural circular economies, with case studies in arsenic and mycotoxins","authors":"Christian Kelly Scott, Felicia Wu","doi":"10.1038/s41538-024-00293-8","DOIUrl":"10.1038/s41538-024-00293-8","url":null,"abstract":"For millennia, food systems worldwide have employed practices befitting a circular economy: recycling of agricultural and food waste or byproducts, environmentally sustainable production methods, and food preservation to reduce waste. Many modern-day agricultural practices may also contribute to a circular economy through the reuse of waste products and/or reducing agricultural inputs. There are, however, food safety impacts. This paper describes two sustainable agricultural practices that have unintended positive and negative impacts on food safety: alternative rice cultivation practices and no-till agriculture. We highlight how alternative rice cultivation practices have intended benefits of water conservation and economic savings, yet also unintended effects on food safety by reducing foodborne arsenic levels while increasing cadmium levels. No-till agriculture reduces soil erosion and repurposes crop residues, but can lead to increased foodborne mycotoxin levels. Trade-offs, future research, and policy recommendations are discussed as we explore the duality of sustainable agricultural practices and food safety.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00293-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141976261","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

Advancements in plant based meat analogs enhancing sensory and nutritional attributes 提高感官和营养属性的植物肉类类似物的研究进展。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-07 DOI: 10.1038/s41538-024-00292-9

Jiwon Jang, Dong-Woo Lee

引用次数: 0

Quantification of 700 mycotoxins and other secondary metabolites of fungi and plants in grain products 谷物产品中 700 种真菌毒素及其他真菌和植物次生代谢物的定量分析。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-03 DOI: 10.1038/s41538-024-00294-7

Michael Sulyok, Michele Suman, Rudolf Krska

{"title":"Quantification of 700 mycotoxins and other secondary metabolites of fungi and plants in grain products","authors":"Michael Sulyok, Michele Suman, Rudolf Krska","doi":"10.1038/s41538-024-00294-7","DOIUrl":"10.1038/s41538-024-00294-7","url":null,"abstract":"This work reports on the validation of a liquid chromatography–tandem mass spectrometric method for the simultaneous quantification of more than 700 mycotoxins and other secondary fungal metabolites and plant toxins in pasta, biscuits, crackers and musli. The “dilute and shoot” approach was found to be fully applicable to these complex matrices, as only 7–14% of the analytes exhibited significant matrix effects while recoveries of the extraction were outside the target range of 70–120% for only 26 compounds. Data on repeatability (based on 7 brands per matrix) and on intermediate precision was compliant to the related < 20% criterion for 95–98% and 99% of all analytes, respectively. The limits of quantification were much lower than the related regulatory limits set for mycotoxins in cereal products. Application of the method to 157 samples from the European market revealed the presence of enniatins and deoxynivalenol in the majority of the samples. No regulatory limits were exceeded except the sum of ergot alkaloids being higher in a few samples than the 50–150 µg/kg to be implemented as of July 2024.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.3,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11297916/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141889802","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

Biopurification using non-growing microorganisms to improve plant protein ingredients 利用非生长微生物进行生物纯化，改善植物蛋白成分。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-31 DOI: 10.1038/s41538-024-00290-x

Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, Sabri Cebeci, Simon Jacobs, Wilma Wesselink, Guido Staring, Soenita Goerdayal, Andrei Prodan, Ann Stijnman, Emma Teuling, Kerensa Broersen, Herwig Bachmann

{"title":"Biopurification using non-growing microorganisms to improve plant protein ingredients","authors":"Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, Sabri Cebeci, Simon Jacobs, Wilma Wesselink, Guido Staring, Soenita Goerdayal, Andrei Prodan, Ann Stijnman, Emma Teuling, Kerensa Broersen, Herwig Bachmann","doi":"10.1038/s41538-024-00290-x","DOIUrl":"10.1038/s41538-024-00290-x","url":null,"abstract":"Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed the production of a more neutral-tasting, purified food ingredient while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove “green” aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB was best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.3,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11291906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141860479","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