Advances in Food and Nutrition Research最新文献

B Vitamins bioavailability in plant-based foods: Beyond content to nutritional impact. 植物性食物中的B族维生素生物利用度：从含量到营养影响。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-04-28 DOI: 10.1016/bs.afnr.2026.03.010

Fengyuan Liu, Pekka Varmanen

{"title":"B Vitamins bioavailability in plant-based foods: Beyond content to nutritional impact.","authors":"Fengyuan Liu, Pekka Varmanen","doi":"10.1016/bs.afnr.2026.03.010","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.010","url":null,"abstract":"B vitamins are essential water-soluble cofactors involved in metabolic regulation and neurological function. In plant-based diets, maintaining adequate B vitamin status is challenging because nutritional value depends not only on vitamin content but also on bioavailability. Although many plant foods contain substantial quantities of B vitamins, their absorption is generally lower than that from animal-derived sources due to differences in chemical form, matrix associations, and conjugation state. Thiamine and niacin often require liberation from bound forms; folates must undergo enzymatic deconjugation; vitamin B6 frequently occurs in glycosylated forms with reduced biological activity; and vitamin B12 is absent from unfortified plant foods. Bioavailability is further modulated by dietary composition, gastrointestinal conditions, and host genetic variability. Assessment approaches, such as in vitro models, cellular transport systems, and in vivo biomarkers, provide complementary but incomplete perspectives on physiological availability. Fermentation has emerged as a promising strategy to enhance B vitamin bioavailability in plant foods through microbial synthesis, matrix modification, and reduction of antinutritional factors. Applications in cereals, legumes, vegetables, and fruits demonstrate substantial improvements in vitamin content and accessibility. This chapter emphasizes the disconnect between analytical vitamin content and physiological impact and positions fermentation as a scalable approach to optimize B-vitamin nutrition in plant-based dietary patterns.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"201-241"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Legume fermentation: Nutritional benefits and emerging applications. 豆类发酵：营养效益和新兴应用。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-04-09 DOI: 10.1016/bs.afnr.2026.03.011

Michela Verni, Arianna Vari, Carlo Giuseppe Rizzello, Giuseppe Perri

{"title":"Legume fermentation: Nutritional benefits and emerging applications.","authors":"Michela Verni, Arianna Vari, Carlo Giuseppe Rizzello, Giuseppe Perri","doi":"10.1016/bs.afnr.2026.03.011","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.011","url":null,"abstract":"Legumes are increasingly recognized as strategic plant-based ingredients due to their high content of proteins with good biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. However, their broader use in food formulations is often limited by the presence of anti-nutritional factors (ANF) and other compounds that may negatively affect digestibility, technological performance, and sensory acceptability. In recent years, different technological and biotechnological strategies have been explored to enhance the nutritional and functional properties of legumes and legume-derived ingredients. Among these approaches, fermentation has emerged as a particularly effective and sustainable process widely applied in several traditional food systems. The use of selected lactic acid bacteria and fermentation processes inspired by sourdough technology has demonstrated a strong ability to reduce ANF, improve protein digestibility and nutrient bioavailability, and enhance the technological and sensory characteristics of legume flours and grains. In addition, fermentation contributes to improving food safety through the inhibition or transformation of spoilage microorganisms, pathogens, and toxic compounds. Beyond their direct consumption, fermented legumes are also key components of many traditional foods and can be successfully incorporated into innovative formulations of staple products, including baked goods and pasta, leading to foods with improved nutritional, functional, and shelf-life properties.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"109-164"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the flavor profiles of blue foods: Mechanistic insights, factor analysis, and assessment strategies. 探索蓝色食品的风味概况：机械见解，因素分析和评估策略。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-27 DOI: 10.1016/bs.afnr.2025.11.001

Shengjun Chen, Yueqi Wang, Chengmei Yin

{"title":"Exploring the flavor profiles of blue foods: Mechanistic insights, factor analysis, and assessment strategies.","authors":"Shengjun Chen, Yueqi Wang, Chengmei Yin","doi":"10.1016/bs.afnr.2025.11.001","DOIUrl":"10.1016/bs.afnr.2025.11.001","url":null,"abstract":"This chapter systematically explores the flavor profiles of blue foods (aquatic foods), covering formation mechanisms, influencing factors, and assessment strategies. As a core global resource for nutrition and food security, blue food flavor research faces challenges including extreme complexity, high variability, and rapid deterioration. Flavors originate from dynamic interactions between volatile and nonvolatile compounds, with proteins regulating flavor release through binding, conformational changes, and reaction sites, while lipid oxidation and Maillard reactions represent key formation pathways. Intrinsic factors (species, genetics, feed) and extrinsic factors (processing, storage, environment) collectively shape flavor characteristics. Evaluation requires integrating sensory analysis (descriptive analysis, consumer testing) with instrumental techniques such as gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), as well as electronic nose and electronic tongue, enabling precise quality control through data integration. Flavor research holds significant guiding value for product development, process optimization, and waste reduction. Future efforts should focus on climate change adaptation, impacts of novel feeds, and multi-omics integration to advance the sustainable development of the blue food industry.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"119 ","pages":"349-390"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147869825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. 鱼的非热加工：风味、理化性质和生物活性的演变。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-11-25 DOI: 10.1016/bs.afnr.2025.10.005

Dongyin Liu, Longteng Zhang, Chuan Li

{"title":"Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities.","authors":"Dongyin Liu, Longteng Zhang, Chuan Li","doi":"10.1016/bs.afnr.2025.10.005","DOIUrl":"10.1016/bs.afnr.2025.10.005","url":null,"abstract":"Fish serve as a vital source of protein and lipid for human nutrition, with value-added products exhibiting bioactivities beneficial to human health. After harvesting, fish are predominantly consumed fresh, while the remainder undergo further processing, including freezing, curing, surimi production, etc. Compared to conventional methods, non-thermal processing technologies (NTPs), such as ultrasound and ultra-high pressure (UHP), offer distinct advantages in improved efficiency and reduced quality loss. Characterized by relatively low operating temperatures, NTPs are suitable for workflows requiring less energy input. However, excessive processing may also lead to a deterioration in product quality. Consequently, reconciling process intensification with quality preservation (flavor, texture, color, etc.) represents an urgent challenge. Furthermore, expanding NTP application scenarios (such as regulation of flavor substance generation, controllable oxidative modification of proteins, and improved bioactivities of by-products (protein peptide powder and fish oil)) remains a critical research priority. This chapter comprehensively reviews the scope and efficacy of key NTPs-focusing on ultrasound, UHP, electromagnetic fields (EF), and cold plasma-in fish muscle and by-product processing while elucidating their underlying mechanisms.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"119 ","pages":"391-432"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147869802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermented fish: A deep dive into tradition, innovation, and health benefits. 发酵鱼：深入传统，创新和健康益处。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-11-21 DOI: 10.1016/bs.afnr.2025.10.004

Fera R Dewi, Muhammad Z Zaman, Hari E Irianto, Olumide A Odeyemi, Diah Ikasari, Rini Handayani, Sulistiani, Lutfi Anggadhania, Dandy Yusuf, Ahmad Fathoni

{"title":"Fermented fish: A deep dive into tradition, innovation, and health benefits.","authors":"Fera R Dewi, Muhammad Z Zaman, Hari E Irianto, Olumide A Odeyemi, Diah Ikasari, Rini Handayani, Sulistiani, Lutfi Anggadhania, Dandy Yusuf, Ahmad Fathoni","doi":"10.1016/bs.afnr.2025.10.004","DOIUrl":"10.1016/bs.afnr.2025.10.004","url":null,"abstract":"Fermented fish is a time-honoured culinary tradition practiced worldwide. It uses both old ways of preserving food and new scientific discoveries. This Chapter delves into the long history, diverse cultural significance, and evolving methodologies of fermented fish production. To improve safety, consistency, and quality, traditional fermentation methods, which are mostly based on salt and the environment, are compared to modern methods like biopreservation and controlled fermentation. Nutritionally, fermented fish serves as a valuable source of high-quality protein, omega-3 fatty acids, and beneficial probiotics, contributing to cardiovascular health, immune function, and gut microbiota balance. However, possible hazards, such as elevated sodium levels and histamine poisoning, are carefully looked at to show how important it is to handle and process food correctly. Innovations in starting cultures and technology are shown to be important for making fermentation processes better, making products more consistent, and making them last longer. Future directions focus on research-based solutions to problems like controlling contamination and making sure quality. Ultimately, this review balances tradition with innovation, presenting fermented fish as a dynamic, nutritionally beneficial food with global culinary and health relevance.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"119 ","pages":"93-150"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147869778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Methodological approaches to assess protein digestibility with an emphasis on plant-derived foods. 评估蛋白质消化率的方法学方法，重点是植物性食物。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-04-08 DOI: 10.1016/bs.afnr.2026.03.003

Francesca Accardo, Sara Cutroneo, Luisa Calcinai, Tullia Tedeschi

{"title":"Methodological approaches to assess protein digestibility with an emphasis on plant-derived foods.","authors":"Francesca Accardo, Sara Cutroneo, Luisa Calcinai, Tullia Tedeschi","doi":"10.1016/bs.afnr.2026.03.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.003","url":null,"abstract":"The shift towards sustainable diets has increased interest in plant-based proteins and meat alternatives. The quality of protein depends on the content and digestibility of indispensable amino acids, which are shaped by molecular structure, food matrix interactions and processing. These factors influence amino acid bioavailability, digestion rates and metabolic outcomes. This work provides an overview of protein digestion, highlighting the influence of amino acid sequence, folding, β-sheet prevalence, disulfide crosslinking, aggregation and interactions with anti-nutritional factors on enzymatic accessibility and hydrolysis. Particular attention is given to plant-derived proteins and meat analogues, the digestibility of which is often modulated by intrinsic structural characteristics and complex matrix effects. Food processing has a dual effect, as mild treatments enhance proteolysis through unfolding and improved solubility, whereas harsh treatments cause aggregation, cross-linking, racemization and modifications that hinder enzyme access. This chapter covers in vitro digestion models, including the standardized static INFOGEST model, as well as semi-dynamic, and dynamic models. It details their uses, advantages and disadvantages for evaluating protein digestibility and nutritional value. Advanced tools such as high-resolution mass spectrometry and peptidomics help to characterized digestion products and offer a better understanding of how hydrolysis influences functionality and safety implications. The chapter also addresses protein quality metrics such as Digestible Indispensable Amino Acid Score, the challenges associated with them, and the need for a comprehensive framework to assess the nutritional and health impacts of alternative and novel plant proteins.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"173-236"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microplastics as unexplored emerging contaminant: A challenge for food safety. 微塑料作为未开发的新兴污染物：对食品安全的挑战。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-19 DOI: 10.1016/bs.afnr.2026.02.003

T Bogdanović, J Pleadin

{"title":"Microplastics as unexplored emerging contaminant: A challenge for food safety.","authors":"T Bogdanović, J Pleadin","doi":"10.1016/bs.afnr.2026.02.003","DOIUrl":"10.1016/bs.afnr.2026.02.003","url":null,"abstract":"Microplastics (MPs) have emerged as a pervasive environmental contaminant with growing relevance to the food chain and human health. Defined as plastic particles smaller than 5 mm, MPs originate from the degradation of larger plastic debris or are directly released as primary microplastics from industrial and consumer products. These particles are now widely detected in terrestrial, freshwater, and marine ecosystems, enabling their entry into the food chain through ingestion by a wide range of organisms. Evidence shows that MPs accumulate in lower trophic levels, such as plankton and invertebrates, and are subsequently transferred to higher trophic organisms, including fish, livestock, and ultimately humans. In addition to physical presence, MPs can act as vectors for hazardous chemicals, additives, and pathogenic microorganisms, potentially amplifying their toxicological effects. Although the extent of human exposure through food consumption is still under investigation, recent studies have identified MPs in seafood, salt, drinking water, fruits, vegetables, and processed foods. The potential health implications include inflammation, oxidative stress, and disruption of cellular processes, though significant knowledge gaps remain regarding long-term exposure and dose-response relationships. This review highlights current findings on the occurrence, transfer, and risks of MPs within the food chain, emphasizing the need for standardized analytical methods and comprehensive risk assessment to better evaluate their impact on food safety and public health.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"327-422"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 overview of the formation of biogenic amines in seafood. 海产品中生物胺形成的全面概述。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-05-07 DOI: 10.1016/bs.afnr.2026.04.006

Nalan Gokoglu

{"title":"A comprehensive overview of the formation of biogenic amines in seafood.","authors":"Nalan Gokoglu","doi":"10.1016/bs.afnr.2026.04.006","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.04.006","url":null,"abstract":"Biogenic amines are low-molecular-weight organic compounds with aliphatic, aromatic, or heterocyclic structures that are produced through various metabolic activities of plants, animals, and microorganisms and may also occur naturally in foods. These compounds are mainly formed through the decarboxylation of amino acids, The formation of biogenic amines in foods by bacteria primarily depends on the availability of free amino acids, the presence of microorganisms possessing decarboxylase activity, and environmental conditions that support microbial growth. Since many protein-rich foods are susceptible to biochemical and microbial reactions, biogenic amines may develop in a wide variety of food products. Consequently, the consumption of foods containing elevated levels of biogenic amines may lead to toxic effects in humans and therefore represents a potential risk to public health. In aquatic products, the formation of biogenic amines is closely related to the high protein and free amino acid content of fish and other seafood. Following the death of the fish, bacteria naturally present in the tissues or introduced from the environment begin to proliferate. These microorganisms convert amino acids into biogenic amines through decarboxylase enzymes. Factors such as improper storage temperatures, disruption of the cold chain, prolonged storage periods, and inadequate hygienic conditions accelerate microbial growth and consequently increase the formation of biogenic amines. This chapter provides an overview of the mechanisms involved in biogenic amines formation and the potential risks they pose, while also addressing the factors influencing their formation in aquatic products, as well as prevention strategies and analytical methods used for their determination.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"273-325"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fish by-products: Functional properties, health attributes, and challenges. 鱼类副产品：功能特性、健康属性和挑战。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-26 DOI: 10.1016/bs.afnr.2025.11.003

Xiangzhou Yi, Xia Gao, Shuxin Gao, Yudong Wang, Xuanri Shen

引用次数: 0

What is the role of fermented plant foods in sustainable, safe, secure and health-sustaining food systems? 发酵植物食品在可持续、安全、可靠和维持健康的粮食系统中的作用是什么？

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-04-27 DOI: 10.1016/bs.afnr.2026.04.002

Maria Guadalupe Robles Hernandez, Mégane Beauséjour, John Wolodko, Michael G Gänzle

{"title":"What is the role of fermented plant foods in sustainable, safe, secure and health-sustaining food systems?","authors":"Maria Guadalupe Robles Hernandez, Mégane Beauséjour, John Wolodko, Michael G Gänzle","doi":"10.1016/bs.afnr.2026.04.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.04.002","url":null,"abstract":"Fermented plant foods are dietary staples in many societies. In Asia and Africa, fermented plant foods are also a major source of dietary protein, while (fermented) dairy products and meat are major protein sources in high-income countries. An increased consumption of plant protein at the expense of animal protein is recommended to increase the sustainability of agri-food production systems as well as the health of consumers. This chapter presents current knowledge on the role of fermented plant foods in the production of sustainable, secure, safe and health-sustaining foods. Emphasis is placed on life cycle assessments to inform whether fermented plant foods provide sustainable and health beneficial alternatives to meat and dairy products. Results document that prioritising plant-based products over animal products is a solution to improve the sustainability of our food system. However, the reliance on purified plant-based ingredients such as purified protein, starches, and fats that are used in formulated products abolishes the benefits of plant-based products, both from a health and environmental standpoints. Choosing whole plant foods with minimal addition of refined ingredients and additives is the best solution to reduce the environmental footprint of food production and to attain health benefits. Fermentation is a key tool to help with reducing the need for processed ingredients and additives. Most importantly, fermentation presents the unique ability to moderate off-flavours and bitterness associated with plant material and turn it into a more appealing and palatable product. Altogether, whole fermented plant foods are an alternative that benefits both the consumers and the environment which is key for implementing changes with real impact.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"1-43"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0