Advances in Food and Nutrition Research最新文献

{"title":"A novel cooking technique for seafood: Sous vide.","authors":"Nalan Gokoglu","doi":"10.1016/bs.afnr.2025.07.006","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.07.006","url":null,"abstract":"<p><p>Cooking is a thermal process applied to food to make it edible, increasing its flavor, inactivating microorganisms and enzymes, extending its shelf life, and ensuring food safety. Heating temperature and duration cause changes in the food's physical, chemical, sensory, and nutritional properties. Today, traditional cooking methods such as pan frying, oven baking, boiling, microwaving, and grilling are commonly used for fish. However, these methods do not fully meet consumers' expectations because they cause a decrease in nutritional value and flavor quality. Consumers' desire for more delicious, healthier, and more nutritious foods that do not contain preservatives has led researchers to alternative processing techniques. In recent years, the sous vide cooking technique, defined as cooking under vacuum, has been used as a new method to minimize the undesirable effects of traditional methods. The sous vide technique involves cooking vacuum-packaged products in a water bath under precise temperature control, following the desired time and temperature parameters. This technique preserves moisture, flavor, and nutritional value, and prevents the formation of oxidation and undesirable flavors. Seafood is a valuable food source in terms of nutritional value due to its high biological value protein, omega-3 fatty acids, vitamins, and mineral content. It is noteworthy to cook such important seafood using the appropriate method and benefit from these features to the maximum extent. This chapter provides information about sous vide cooking technology and its seafood applications.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"265-303"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198070","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}

{"title":"Advances in high pressure processing of fruit and vegetable juices.","authors":"Peiqing Yang, Wenxin Wang, Xiaojun Liao","doi":"10.1016/bs.afnr.2025.08.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.08.002","url":null,"abstract":"<p><p>High Pressure Processing (HPP) is a well-established non-thermal technology for ensuring the microbial safety of fruit and vegetable (F&V) juices, with minimal impact on their quality attributes. However, achieving effective inactivation of resistant vegetative microorganisms and bacterial spores remains a challenge. To overcome these limitations, \"HPP-plus\" approaches, combining HPP with additional hurdles, are being developed to enhance microbial inactivation through synergistic effects. In terms of quality preservation, HPP is effective in maintaining the sensory and nutritional properties of F&V juices due to its limited impact on covalent bonds and low-molecular-weight compounds. Nevertheless, the inactivation of endogenous enzymes responsible for quality degradation remains insufficient with HPP alone and often necessitates mild thermal treatment in combination. This chapter provides an overview of advances in the HPP of F&V juices.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"125-164"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198136","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}

{"title":"Advances in rapid on-site detection techniques for food safety and authenticity.","authors":"Guoliang Li, Zhuoqun Su, Fan Li, Jianghua Liu, Yiheng Shi, Jian Chen, Panxue Wang, Ruihong Wang","doi":"10.1016/bs.afnr.2025.08.004","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.08.004","url":null,"abstract":"<p><p>Ensuring food safety and authenticity is a pressing global concern. This chapter provides a comprehensive overview of advanced rapid, on-site detection technologies targeting foodborne hazards, including pathogens, toxins, chemical contaminants, and authenticity issues such as adulteration and species fraud. Key aspects of these technologies include signal amplification strategies like catalytic hairpin assembly (CHA) and nanozyme-enhanced systems, as well as signal output platforms encompassing colorimetric, electrochemical, and fluorescence-based methods. The chapter also explores the emerging role of nanopore-based sensing as a novel signal output platform, emphasizing its single-molecule precision and broad applicability. By integrating laboratory innovations with practical field applications, this chapter underscores the potential of these technologies to address challenges in food safety and authenticity monitoring effectively.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"43-87"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198096","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}

{"title":"Vegetable oils as a source of Omega-3 fatty acids-An update and controversials about future applications.","authors":"Birgit Steiner-Zitzenbacher, María-Victoria Ruiz-Méndez, Mónica Venegas-Calerón, Críspulo Gallegos","doi":"10.1016/bs.afnr.2025.10.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.10.002","url":null,"abstract":"<p><p>Omega-3 fatty acids, particularly EPA and DHA, are vital components of human nutrition. While marine sources are traditional suppliers, concerns over sustainability and dietary restrictions have led to increased interest in plant-derived alternatives. Plants do not naturally produce EPA or DHA but synthesize precursors like α-linolenic acid (ALA) and, in some species, stearidonic acid (SDA). It has been extensively reported that the conversion of these short-chain omega-3 fatty acids (C18) into long-chain omega-3 fatty acids (C20-C22) in the human body is rather limited. An interesting approach to solve this issue is the production of genetically modified plants, which contain genes from organisms that can produce EPA and DHA (i.e., microalgae). Some examples of clear improvements in this field are based on both camelina (Camelina sativa) and canola (Brassica napus). This review explores the biochemical diversity, nutritional roles, and recent advancements in plant-based omega-3 sources, highlighting their role in modern dietary and therapeutic applications. In this sense, the relevance and role that a micronutrient family of compounds, phytosterols, present in significant concentrations in both natural and GMO-derived vegetable oils may play in the area of infant nutrition is also addressed.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"305-352"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198134","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}

{"title":"Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides.","authors":"Yugui Wang, Hongbing Fan","doi":"10.1016/bs.afnr.2025.10.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.10.001","url":null,"abstract":"<p><p>Fish is a nutritious food commodity and an important component of the human diet. Both the edible portions (fillets) and byproducts (e.g., skin, bones, scales, and viscera) contain approximately 20 % protein. Peptides, which are short chains of amino acids, and protein hydrolysates, which are mixtures of these peptides, are derived from fish proteins. Fish protein hydrolysates (FPHs) are produced through enzymatic hydrolysis, microbial fermentation, physical or chemical treatments, and emerging technologies such as subcritical water hydrolysis. These processes are often followed by separation and fractionation techniques to isolate purified peptides. FPHs and their constituent peptides exhibit excellent techno-functional properties, including high solubility, emulsification, and stability, along with a range of health benefits such as antioxidant, antihypertensive, and anti-inflammatory effects. These dual functionalities make FPHs valuable for applications in the food, pharmaceutical, and cosmetic industries. This chapter highlights recent advances and challenges in the sustainable production and application of FPHs and their constituent peptides.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"165-214"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198127","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}

{"title":"Preface.","authors":"","doi":"10.1016/S1043-4526(26)00010-0","DOIUrl":"https://doi.org/10.1016/S1043-4526(26)00010-0","url":null,"abstract":"","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"xiii-xiv"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198113","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}

{"title":"Utilizing artificial intelligence to enhance sustainable high-quality food production: Current state, challenges, and future directions.","authors":"Kalliopi V Dalakleidi, Violeta Pemaj, John Kapolos, Eleftherios H Drosinos, Konstantinos Papadimitriou","doi":"10.1016/bs.afnr.2025.11.005","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.11.005","url":null,"abstract":"<p><p>Food science today has undergone a profound change with the increasing impact of analyzing heterogeneous multimodal data with artificial intelligence (AI). The adoption of ubiquitous sensors, cameras, and mobile apps in agriculture, food production, food processing, transportation, and personal nutrition monitoring can record vast multimodal data, such as tabular, image, text, omics, sensors, social media, transactions and trade data. The analysis of such multimodal data is usually achieved by AI-based food science and nutrition systems (AIFNS) through the following pipeline: data preprocessing, segmentation, dimensionality reduction, classification, or clustering. When multiple data sources are available for the same prediction task, data fusion strategies can also be employed. To ensure that this new generation of intelligent systems for food science and nutrition can better serve both industry and society, further research is needed to ensure that they operate ethically, transparently, inclusively, and safely across borders.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"89-123"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198130","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}

{"title":"Nanoformulations used in the food industry.","authors":"Semih Ötleş, Vasfiye Hazal Özyurt","doi":"10.1016/bs.afnr.2025.08.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.08.003","url":null,"abstract":"<p><p>Nanoformulations have emerged as a transformative innovation within the food industry, offering a broad spectrum of applications that contribute to both product quality and safety. Also referred to as delivery systems, nanoformulations are increasingly employed to encapsulate a variety of bioactive compounds, including flavors, essential nutrients, antioxidants, and antimicrobial agents. By leveraging nanotechnology, these systems significantly improve the solubility, bioavailability, and controlled release of functional ingredients. As a result, they facilitate more effective nutrient delivery, enhanced sensory properties, and prolonged stability of food products. One of the key advantages of nanoformulations lies in their ability to protect sensitive compounds from degradation during processing, storage, and digestion. This protective function not only improves the nutritional value of food but also extends its shelf life by mitigating oxidative and microbial spoilage. Moreover, nanoencapsulation techniques enable the targeted release of active substances under specific environmental conditions, thereby maximizing their functional benefits while minimizing waste. Beyond their role in enhancing food quality, nanotechnology also contributes to food safety and quality control. Advanced nanosensors are being developed and incorporated into food monitoring systems to enable the rapid detection of harmful bacteria, toxins, and other contaminants. These sensors offer real-time analysis and early warning capabilities, which are crucial for preventing foodborne illnesses and ensuring compliance with safety regulations. Despite the promising potential of nanoformulations, their widespread adoption in the food industry requires careful consideration of safety, regulatory, and ethical concerns. Ongoing research is focused on evaluating the toxicological implications of nanoparticles and establishing standardized guidelines for their use. This chapter explores the multifaceted applications of nanoformulations in food systems and provides an overview of current developments and future directions. Emphasis is placed on the need for sustainable and responsible implementation strategies that align with consumer expectations and global food safety standards.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"1-41"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198150","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}

{"title":"Maximizing the utilization of seafood resources.","authors":"Eva Falch, Ida-Johanne Jensen","doi":"10.1016/bs.afnr.2025.08.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2025.08.001","url":null,"abstract":"<p><p>Maximizing the use of seafood resources has become a strategic priority in addressing global food security, sustainability, and resource efficiency. Recent advances in biotechnology and processing have transformed the potential of underutilized seafood sidestreams, residual raw materials (RRM), bycatch, and discards, into high-value applications. Enzymatic hydrolysis, membrane filtration, and green refining technologies now enable targeted extraction of proteins, marine lipids (EPA/DHA), bioactive peptides, and collagen from materials previously considered waste. Innovations such as micro- and nanoencapsulation improve oxidative stability, facilitate food fortification, and support novel applications in infant nutrition, medical foods, and cosmetics. Tailored enzyme blends and process optimization have shifted the focus from volume-based yield to functionality and health effects. Model food systems are increasingly used in R&D to evaluate ingredient stability, sensory properties, and bioactivity. Despite regulatory, technical, and consumer-related challenges, there is growing momentum toward full biomass utilization within a circular economy framework. This chapter explores the opportunities and barriers in depth, reviewing the nutritional, technological, and market potential of seafood sidestreams, while highlighting key processing methods and applications in both food and non-food sectors. It emphasizes the transition from waste handling to resource optimization as a critical step toward a more resilient, sustainable global food system.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"118 ","pages":"215-263"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198110","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}

{"title":"Prevention of foodborne viruses and pathogens in fresh produce and root vegetables.","authors":"Hyojin Kwon, Dong Jae Lim, Changsun Choi","doi":"10.1016/bs.afnr.2024.09.015","DOIUrl":"10.1016/bs.afnr.2024.09.015","url":null,"abstract":"<p><p>Every year, 1 in 10 people suffers from food poisoning, and in recent years, the highest number of foodborne outbreaks has been attributed to roots/underground vegetables and fresh produce. Major pathogens include as Escherichia coli, Salmonella enterica, Listeria monocytogenes, Human Norovirus, Hepatitis A virus and Cyclospora. The primary sources of contamination for agriculture products stem from uncontrolled exposure to soil, water, and animal waste. Contamination can occur in various ways during food cultivation, harvesting, processing, and distribution. Mechanical washing and disinfection are primarily employed as practices to control biological contaminants such as bacteria, viruses, and parasites. Current practices may encounter challenges such as microbial resistance to disinfectants or antibiotics, and the cleaning effectiveness could be compromised due to the internalization of bacteria and viruses into some plants. High-pressure processing, pulse electric fields, and cold plasma are environmentally friendly technologies, albeit with associated costs. Low-temperature sterilization technologies capable of controlling biological contaminants, such as bacteria and viruses, play a crucial role in preventing food safety issues. Compared to conventional cleaning methods, these technologies are effective in controlling microorganisms that are strongly attached to the food surface or internalized due to damage. Periodic surveillance is essential to ensure the overall microbiological safety of fresh produce and root vegetables.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"113 ","pages":"219-285"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143538155","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}