Advances in Food and Nutrition Research最新文献

Prevention of foodborne viruses and pathogens in fresh produce and root vegetables. 预防新鲜农产品和根茎类蔬菜中的食源性病毒和病原体。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-15 DOI: 10.1016/bs.afnr.2024.09.015

Hyojin Kwon, Dong Jae Lim, Changsun Choi

{"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":"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.","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}

引用次数: 0

Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan. 微生物安全的太空食品生产：危害分析和关键控制点（HACCP）计划设计的关键考虑因素。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-28 DOI: 10.1016/bs.afnr.2024.09.008

Tae Jin Cho, Min Suk Rhee

引用次数: 0

Spoilage microbial groups in dairy industry. 乳制品工业中的腐败微生物群。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-08 DOI: 10.1016/bs.afnr.2024.09.014

Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Luís Augusto Nero

引用次数: 0

Recent advances in carbohydrate phase behavior and rheology. 碳水化合物的相行为和流变学研究进展。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-12-16 DOI: 10.1016/bs.afnr.2024.11.002

Job Ubbink

{"title":"Recent advances in carbohydrate phase behavior and rheology.","authors":"Job Ubbink","doi":"10.1016/bs.afnr.2024.11.002","DOIUrl":"10.1016/bs.afnr.2024.11.002","url":null,"abstract":"The past decades have seen major advances in the understanding of the role of phase and state transitions of food carbohydrates on the behavior during processing and on product characteristics. Specifically, the awareness of the importance of the glass transition temperature and the plasticization by water and its study for a variety of food system is having major impact on the formulation and processing of foods, and in defining shelf-life conditions. This has led to the use of phase and state diagrams in the analysis and prediction of the behavior of food systems during processing and storage. This review first summarizes the current understanding of the food carbohydrate phase behavior and rheology, with emphasis on the concentrated states close to the glass transition and in the glassy state. Several pertinent topics, including the modeling of the rheological properties close to the glass transition, the strongly non-linear diffusion of water in the rubbery and glassy states, the aging and antiplasticization of glassy carbohydrate matrices, and consequences of amorphous-amorphous phase separation for the behavior of carbohydrate blends in concentrated states are discussed. Applications in food processing and product development are discussed, including the spray drying and freeze drying, powder agglomeration of food powders, powder caking, encapsulation, baked goods, crystallization and extrusion.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"353-414"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743837","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

Modeling and optimization of non-thermal technologies for animal-origin food decontamination. 动物源性食品非热净化技术的建模与优化。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-02-18 DOI: 10.1016/bs.afnr.2024.02.001

Yago A A Bernardo, Carlos A Conte-Junior

{"title":"Modeling and optimization of non-thermal technologies for animal-origin food decontamination.","authors":"Yago A A Bernardo, Carlos A Conte-Junior","doi":"10.1016/bs.afnr.2024.02.001","DOIUrl":"10.1016/bs.afnr.2024.02.001","url":null,"abstract":"Non-thermal technologies (NTT) have been primarily studied for obtaining animal-origin products with improved bacteriological stability, aiming to eliminate the main foodborne pathogens associated with outbreaks, e.g., Salmonella spp., Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Bacillus spp., and Clostridium perfringens, but avoiding the use of heat, leading to energy savings. On the other hand, due to the novelty of these technologies, there is a lack of standardization in their use and, consequently, a reduction in the process efficiency and undesirable changes in the physicochemical, nutritional, and sensory characteristics of food. Therefore, there is a need to utilize mathematical approaches for developing the modeling, validation, and optimization of NTT aiming the pathogen inactivation. In this context, the Box-Behnken design (BBD) and the central composite rotatable design (CCRD) have been severely explored due to the possibility of developing second-order polynomial models based on the linear, quadratic and interaction behaviors of the independent variables, but with a lower number of experiments. In this chapter, we summarized the principles and fundamentals of pathogen inactivation using the main NTT, e.g., high-pressure processing (HPP), ultraviolet C radiation (UV-C), high-intensity ultrasound (HIUS), cold atmospheric plasma (CAP) and pulsed electric field (PEF), as well as the principles of use of BBD and CCRD and their recent application for modeling and optimization of the NTT.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"113 ","pages":"65-101"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143538152","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

Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2). 海鲜中的生物化学和微生物食品安全危害：地中海视角（第2部分）。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-09-30 DOI: 10.1016/bs.afnr.2024.09.003

Fatih Ozogul, Nikheel Rathod, Sevim Köse, Gonca Alak, Suna Kızılyıldırım, Şengül Bilgin, Özlem Emir Çoban, Ayşe Gürel İnanlı, Gülgün F Ünal-Şengör, Levent İzci, Yesim Ozogul, Bahar Tokur, İlknur Ucak, Zafer Ceylan, Piotr Kulawik

引用次数: 0

Understanding the potential of fresh produce as vehicles of Salmonella enterica. 了解新鲜农产品作为肠道沙门氏菌传播媒介的潜力。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-11 DOI: 10.1016/bs.afnr.2024.09.009

Jade Morais Alves, Francyeli Araújo Silva, Débora Rodrigues Silveira, Khadija Bezerra Massaut, Ângela Maria Fiorentini, Graciela Volz Lopes, Marciane Magnani

{"title":"Understanding the potential of fresh produce as vehicles of Salmonella enterica.","authors":"Jade Morais Alves, Francyeli Araújo Silva, Débora Rodrigues Silveira, Khadija Bezerra Massaut, Ângela Maria Fiorentini, Graciela Volz Lopes, Marciane Magnani","doi":"10.1016/bs.afnr.2024.09.009","DOIUrl":"10.1016/bs.afnr.2024.09.009","url":null,"abstract":"This chapter presents an overview of Salmonella enterica as a contaminant in fresh produce, exploring outbreaks and recalls linked to them. It also provides information on potential sources of S. enterica contamination throughout the entire production chain of these products and presents food safety tools and new approaches for controlling this pathogen. S. enterica is recognized worldwide as a pathogen responsible for foodborne outbreaks, and there has been an increase in reported cases of salmonellosis linked to fresh produce. These products are susceptible to contamination throughout various stages of the farm-to-fork process. The potential sources of contamination are present from pre-harvest and harvest stages (e.g., soil, blossoms, seeds, irrigation water and gray/blackwater, wild and domestic animals/organic fertilizers, and distinctive traits of the plant) to post-harvest stages (e.g., processing, packaging, storage/retail, and preparing for consumption). Thus, controlling S. enterica contamination is extremely important for ensuring the safe consumption of fresh produce. However, obtaining practical, efficient, low-cost, and sustainable solutions that ensure the products' sensorial, nutritional, and food quality is still a challenge. As an alternative to conventional methods, recent studies report the use of new technologies, such as neutral, acidic or low chlorine electrolyzed oxidizing water, ultraviolet light, ultrasound, microemulsion of essential oils, cold plasma, irradiation, bacteriophages, and other methods, which can be used alone or in combination with the conventional ones. Therefore, understanding the main sources of S. enterica contamination in fresh produce and the effective approach for controlling this pathogen is crucial to reducing future outbreaks.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"113 ","pages":"133-180"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143538160","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

Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars. 枣椰果（Phoenix dactylifera L.）品种化学、生化及营养研究进展。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-12-05 DOI: 10.1016/bs.afnr.2024.11.001

Sami Saadi, Faiza Adoui, Nor Elhouda Nacer, Abdelghani Boudjellal, Halima Boughellout, Farooq Anwar, Férial Aziza Benyahia, Souad Baali, Hasanah Mohd Ghazali, Nazamid Saari, Abdulkarim Sabo Mohammed, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar, Azizah Abdul Hamid

{"title":"Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.","authors":"Sami Saadi, Faiza Adoui, Nor Elhouda Nacer, Abdelghani Boudjellal, Halima Boughellout, Farooq Anwar, Férial Aziza Benyahia, Souad Baali, Hasanah Mohd Ghazali, Nazamid Saari, Abdulkarim Sabo Mohammed, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar, Azizah Abdul Hamid","doi":"10.1016/bs.afnr.2024.11.001","DOIUrl":"10.1016/bs.afnr.2024.11.001","url":null,"abstract":"Date palm trees, fruits and leaves have historic life changes with human beings, and their utilizations started by using them as foods and remedy, especially against the resulting bruises of consecutive wars involving wounds, burnes and invasive diseases such as Malaria, Cholera and recently against the emergence of Covid-19 disease symptoms. The richness of palm date- fruits with reducing sugars, polyphenolic acids, flavonoid compounds, hydrosoluble and liposoluble vitamins makes them as versatile food and feed products. In part, minerals remain as the catalyst elements for these golden fruits. In other part, the distribution of essential oils at the mesocarps of date fruits and into date pits constitutes other integral part with substantial therapeutic and nutrigenomic contributions. Polyphenol oxidase (PPO) is a bound enzyme involved in the ripening of the date fruits. The aim of this book chapter is devoted in exploring the recent advances in date palm fruit cultivars as natural bioresources and the key elements beyond to their chemistry, biochemistry, and nutrition aspects, shedding lights on their important metabolites in enhancing food nutritional values, and human health attributes.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"415-484"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743854","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

Recent advances in non-invasive techniques for assessing food quality: Applications and innovations. 食品质量非侵入性评估技术的最新进展：应用与创新。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-04 DOI: 10.1016/bs.afnr.2024.09.006

Kabiru Ayobami Jimoh, Norhashila Hashim

引用次数: 0

Nutraceutical potential of Mediterranean agri-food waste and wild plants: Green extraction and bioactive characterization. 地中海农业食品废弃物和野生植物的营养潜力：绿色提取和生物活性表征。

Advances in Food and Nutrition Research Pub Date : 2025-01-01 Epub Date: 2024-10-02 DOI: 10.1016/bs.afnr.2024.09.001

Norelhouda Abderrrezag, Gloria Domínguez-Rodríguez, Lidia Montero, Jose A Mendiola

{"title":"Nutraceutical potential of Mediterranean agri-food waste and wild plants: Green extraction and bioactive characterization.","authors":"Norelhouda Abderrrezag, Gloria Domínguez-Rodríguez, Lidia Montero, Jose A Mendiola","doi":"10.1016/bs.afnr.2024.09.001","DOIUrl":"10.1016/bs.afnr.2024.09.001","url":null,"abstract":"The agricultural waste and wild plants of the Mediterranean region offer significant nutraceutical potential, rich in bioactive compounds such as phenolics, carotenoids, lipids and volatile organic compounds. These compounds exhibit health-promoting properties, including antioxidant, neuroprotective and anti-inflammatory effects. Advanced analytical techniques such as HPLC, GC-MS and NMR are essential for the accurate chemical characterization of these bioactives. Green extraction methods, including ultrasound-assisted, enzyme-assisted and cold plasma-assisted extractions, provide efficient and environmentally friendly alternatives to classical techniques for the isolation of bioactive compounds. The valorization of Mediterranean agricultural by-products, such as olive pomace, grape seeds, and citrus peels, exemplifies sustainable approaches to the utilization of these underutilized resources. This chapter explores the bioactive characterization and green extraction methods that contribute to unlocking the nutraceutical potential of Mediterranean plant waste and wild plants, highlighting their role in the development of functional foods and natural health products.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"114 ","pages":"1-95"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743686","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