Advances in Food and Nutrition Research最新文献_第2页

Advances in high pressure processing of fruit and vegetable juices. 果蔬汁高压加工的研究进展。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-08-30 DOI: 10.1016/bs.afnr.2025.08.002

Peiqing Yang, Wenxin Wang, Xiaojun Liao

引用次数: 0

A novel cooking technique for seafood: Sous vide. 一种全新的海鲜烹饪技术：真空烹调。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-07-29 DOI: 10.1016/bs.afnr.2025.07.006

Nalan Gokoglu

{"title":"A novel cooking technique for seafood: Sous vide.","authors":"Nalan Gokoglu","doi":"10.1016/bs.afnr.2025.07.006","DOIUrl":"10.1016/bs.afnr.2025.07.006","url":null,"abstract":"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.","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}

引用次数: 0

Recent advances in natural melanin added food packaging. 天然黑色素在食品包装中添加的最新进展。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-16 DOI: 10.1016/bs.afnr.2026.02.002

Reshma Elizabath Reji, Tridip Boruah, Neha Chatterjee, Gulzar Ahmad Nayik, Pratap Kalita, Swarup Roy

引用次数: 0

Vegetable oils as a source of Omega-3 fatty acids-An update and controversials about future applications. 植物油作为Omega-3脂肪酸的来源——关于未来应用的更新和争议。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-10-30 DOI: 10.1016/bs.afnr.2025.10.002

Birgit Steiner-Zitzenbacher, María-Victoria Ruiz-Méndez, Mónica Venegas-Calerón, Críspulo Gallegos

{"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":"10.1016/bs.afnr.2025.10.002","url":null,"abstract":"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.","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}

引用次数: 0

Advances in rapid on-site detection techniques for food safety and authenticity. 食品安全与真实性现场快速检测技术研究进展。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2025-09-09 DOI: 10.1016/bs.afnr.2025.08.004

Guoliang Li, Zhuoqun Su, Fan Li, Jianghua Liu, Yiheng Shi, Jian Chen, Panxue Wang, Ruihong Wang

引用次数: 0

Beyond dairy: The science, sustainability, and future of non-dairy yogurt alternatives. 超越乳制品：非乳制品酸奶替代品的科学、可持续性和未来。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-04-28 DOI: 10.1016/bs.afnr.2026.04.003

Yan Xu, Xueming Xu

{"title":"Beyond dairy: The science, sustainability, and future of non-dairy yogurt alternatives.","authors":"Yan Xu, Xueming Xu","doi":"10.1016/bs.afnr.2026.04.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.04.003","url":null,"abstract":"Driven by rising consumer demand for sustainable alternative protein sources as viable replacements for conventional animal-based proteins in human diets, the non-dairy yogurt market has experienced significant global growth. This chapter comprehensively examines the scientific principles, sustainability implications, and future trends of these alternatives. Scientifically, the primary challenge lies in forming firm gel structures and desirable flavor compounds by fermenting non-dairy substrates which lack the inherent composition and structure of bovine milk. The possible strategies to address the two hurdles faced by the non-dairy yogurt industry are discussed, including a comparison of their respective merits and limits. The sustainability assessment is conducted from four aspects-nutrition, economy, society, and environment, alongside an analysis of health implications. The future trends of non-dairy yogurt alternatives, including the utilization of novel protein substrates (e.g., microbial protein and microalgae), assistance of artificial intelligence and novel biotechnology, and the development of personalized products with targeted nutritional profiles are discussed. With significant scientific breakthroughs emerging, non-dairy yogurts, in our opinion, are positioned to do more than compete with dairy. They are set to redefine consumers' expectations of yogurt entirely.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"243-276"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424809","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

Current and novel food allergens: Cross-reactivity and co-sensitisation risks. 当前和新型食物过敏原：交叉反应性和共致敏风险。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-05-07 DOI: 10.1016/bs.afnr.2026.04.005

Caterina Villa, Carla S S Teixeira, Isabel Mafra, Joana Costa

{"title":"Current and novel food allergens: Cross-reactivity and co-sensitisation risks.","authors":"Caterina Villa, Carla S S Teixeira, Isabel Mafra, Joana Costa","doi":"10.1016/bs.afnr.2026.04.005","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.04.005","url":null,"abstract":"Food allergy currently affects approximately 10 % of the global population, representing a significant health challenge with no known cure. This chapter describes the current and emerging food allergens, mechanisms of cross-reactivity and co-sensitisation, clinical implications and management, as well as future directions and research gaps. While current allergens such as milk, eggs, peanuts or crustaceans are the primary focus of existing regulations, the rise of novel protein sources, including edible insects, plant-based alternatives, algae and fungi, introduces new risks for de novo sensitisation. A critical distinction is made between cross-reactivity, where IgE recognises homologous proteins across different species (such as tropomyosins in crustaceans and insects) and co-sensitisation, which involves independent immune responses to unrelated allergens. Management relies on a multidisciplinary approach involving strict avoidance, patient education, and the use of epinephrine for emergencies. Advancements in food allergy diagnosis and integrated molecular databases are essential for distinguishing true primary allergies from cross-reactions and for assessing the risks of emerging foods. Furthermore, the chapter emphasises evidence-based prevention, noting that the early introduction of allergenic foods in infancy can significantly reduce the risk of developing allergies. Consistent monitoring and clear labelling remain vital for protecting allergic consumers in an evolving food landscape.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"1-78"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680224","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

Pectins and modified pectins: Bridging food technology and human health innovations. 果胶和改性果胶：连接食品技术和人类健康创新。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-20 DOI: 10.1016/bs.afnr.2026.03.002

Karen Rebouças Nascimento, Pedro Brivaldo Viana da Silva, Caroline Giacomelli Soares, Ana Caroline de Melo Modesto, Anna Beatriz Moreira da Silva Ribeiro, Ícaro Alves Cavalcante Leite de Oliveira, Debora Preceliano de Oliveira, João Paulo Fabi

{"title":"Pectins and modified pectins: Bridging food technology and human health innovations.","authors":"Karen Rebouças Nascimento, Pedro Brivaldo Viana da Silva, Caroline Giacomelli Soares, Ana Caroline de Melo Modesto, Anna Beatriz Moreira da Silva Ribeiro, Ícaro Alves Cavalcante Leite de Oliveira, Debora Preceliano de Oliveira, João Paulo Fabi","doi":"10.1016/bs.afnr.2026.03.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.002","url":null,"abstract":"Pectins are a family of plant polysaccharides with complex structures whose significance extends beyond their established function as food texture modifiers. These compounds are directly relevant to human health, and their impact is influenced by structural diversity. The chemical composition of pectins varies according to botanical origin and is shaped by extraction and modification processes. Such structural differences determine both technological functionality and a range of bioactive properties, establishing pectins as potent dietary fibers with systemic health effects. Modified pectins exhibit immunomodulatory and anticancer activities through mechanisms including receptor interactions and modulation of key signaling pathways. In vivo studies further demonstrate their roles in regulating metabolism and in supporting gut barrier integrity. A critical aspect of pectin bioactivity involves promoting symbiotic interactions within the gut microbiota, increasing microbial diversity, and stimulating the production of beneficial metabolites, including short-chain fatty acids. Translational research, including clinical trials, has confirmed practical benefits for gastrointestinal management and metabolic health, and has highlighted the utility of pectins as adjuvants in pharmaceutical and nutritional formulations. This chapter highlights the link between pectins and the intersection of food science, nutrition, and biomedicine, emphasizing their potential as multifunctional ingredients for innovative health strategies.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"131-172"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680235","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

Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides. 鱼蛋白水解物和多肽的生产、功能、生物活性和应用。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-01-07 DOI: 10.1016/bs.afnr.2025.10.001

Yugui Wang, Hongbing Fan

{"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":"10.1016/bs.afnr.2025.10.001","url":null,"abstract":"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.","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}

引用次数: 0

Microbiota, fermentation, and metabolite biotransformation: Pathways to functional foods and personalised nutrition. 微生物群、发酵和代谢物生物转化：功能性食品和个性化营养的途径。

Advances in Food and Nutrition Research Pub Date : 2026-01-01 Epub Date: 2026-03-06 DOI: 10.1016/bs.afnr.2026.02.001

Laura Mitrea, Gheorghe-Adrian Martău, Lavinia-Florina Călinoiu, Dan-Cristian Vodnar

{"title":"Microbiota, fermentation, and metabolite biotransformation: Pathways to functional foods and personalised nutrition.","authors":"Laura Mitrea, Gheorghe-Adrian Martău, Lavinia-Florina Călinoiu, Dan-Cristian Vodnar","doi":"10.1016/bs.afnr.2026.02.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.02.001","url":null,"abstract":"Fermentation is among the oldest biotechnological processes and a modern platform for precision metabolic engineering, enabling the targeted production of health-promoting metabolites. The human gut microbiota, with its complex enzymatic potential, converts dietary substrates into a wide range of bioactive molecules, including short-chain fatty acids, vitamins, neuroactive compounds, and polyphenol-derived metabolites that influence host metabolism, immunity, and neurological functions. Advances in microbial genomics, systems biology, and synthetic biology now allow the design of fermentation processes and engineered microbial strains capable of producing specific metabolites with improved bioavailability and tailored health effects. Precision fermentation integrates traditional microbial fermentation with genome editing, metabolic flux optimisation, and AI-assisted pathway design to achieve predictable yields of vitamins, polyphenols, bioactive peptides, and long-chain polyunsaturated fatty acids. These innovations create opportunities to develop functional foods, nutraceuticals, and personalized nutrition strategies that match metabolite profiles to an individual's microbiome composition. This chapter explores the mechanistic links between microbial metabolism and host health, reviews emerging fermentation technologies for targeted metabolite production, and highlights industrial case studies demonstrating the transition of precision fermentation from research to commercial applications.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"79-130"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680294","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