Advances in Food and Nutrition Research最新文献

{"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":"Nutritional and functional bioactive compounds in fish.","authors":"E Kuley, Y Ozogul","doi":"10.1016/bs.afnr.2025.10.003","DOIUrl":"10.1016/bs.afnr.2025.10.003","url":null,"abstract":"<p><p>Fish and bioactive compounds derived from fish are recognized for their exceptional nutritional and functional properties, and are therefore considered valuable ingredients in the food, pharmaceutical, and cosmetic industries. This chapter provides a comprehensive overview of the nutritional value of fish, focusing on key components such as high-quality proteins, amino acids, omega-3 polyunsaturated fatty acids (PUFAs), vitamins, and minerals. Bioactive compounds derived from fish, such as fish protein hydrolysates, fish oil, bone-derived minerals, squalene, enzymes, collagen, and gelatin, are particularly highlighted due to their association with various physiological benefits. It also examines how these components contribute to human health through their antioxidant, anti-inflammatory, antimicrobial, and cardioprotective effects. Additionally, the various industrial applications of fish-based bioactives are discussed. In the functional food industry, these compounds enhance nutritional value and support health beyond basic nutrition. In the pharmaceutical industry, molecules derived from fish are used in disease prevention and therapeutic formulations, while in the cosmetics industry, they contribute to anti-aging and skin-renewing products. Finally, the need for sustainable resource use and challenges are emphasized.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"119 ","pages":"55-92"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147869818","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":"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":"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":"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":"Animal-origin food waste hydrolyzates and its use as aquaculture feed ingredient.","authors":"Cristina Moreno-Mariscal, Federico Moroni, Jaume Pérez-Sánchez, Leticia Mora, Fidel Toldrá","doi":"10.1016/bs.afnr.2026.03.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.001","url":null,"abstract":"<p><p>Food waste represents one of the most significant challenges facing the current agri-food system, with significant economic, environmental and social implications. Within this context, the meat sector stands out for its high generation of by-products that represents a relevant environmental problem, although, on the other hand, such by-products constitute a potential source of high added-value compounds, especially due to their protein, amino acids, and bioactive peptides content. At the same time, the growth of the aquaculture sector demands new functional, sustainable and low-cost ingredients for the formulation of aquaculture feed, which opens up a new advantage for the revalorization of animal by-products. This chapter reviews the generation and uses of slaughterhouse farm animal by-products such as viscera, blood, bones and other residues, mainly through the hydrolysis of their proteins. Enzymatic hydrolysis is proposed as a sustainable and efficient alternative for the upcycling of these by-products, obtaining hydrolyzates with interesting nutritional properties for their incorporation as new functional ingredients in aquaculture feed improving not only the sustainability of the aquaculture sector, but also contributing to circular economy in the meat sector.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"423-470"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680265","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":"Impact of production systems and feeding strategies on milk, meat and egg production: Nutritional status, food safety and preservative aspects.","authors":"Sarusha Santhiravel, Cletos Mapiye, Eric N Ponnampalam","doi":"10.1016/bs.afnr.2026.04.004","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.04.004","url":null,"abstract":"<p><p>Milk, meat, and eggs are essential components of human diets, providing high-quality nutrients such as protein, essential fatty acids, vitamins, minerals, and bioactive compounds. The nutritional quality, safety, and shelf life of these animal-derived foods are strongly influenced by livestock production systems and feeding strategies. This chapter examines how different production models, including extensive grazing and intensive feeding systems, and emerging sustainable approaches such as agroecological, regenerative, and circular agriculture shape the nutrient composition, quality and safety of animal products. Global feeding strategies used in animal production are discussed, with emphasis on green forage versus hay and grain feeding in sheep, silage versus total mixed ration systems in dairy cattle, and cut-and-carry feeding compared with crop residues, grains, and agro-industrial by-products in goats. The chapter highlights the impact of these practices on the nutritional composition of milk, meat, and eggs, including fatty acid profiles, protein quality, micronutrients, carotenoids, antioxidants, and other bioactive compounds. Key food safety concerns associated with production systems and feeds, such as pathogen contamination, mycotoxins, chemical residues, and microbiological hazards, are addressed. In addition, shelf-life and preservative aspects are explored, focusing on lipid oxidation, spoilage microbiota, feed-based biofortification, natural preservatives, packaging interactions, and post-harvest handling.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"121 ","pages":"471-521"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148680301","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":"Fermentation of plant- and fungal-protein foods: From processing and food properties to gut microbiome and health.","authors":"Yaqin Wang, Ching Jian, Henry Ndegwa Maina, Anne Salonen, Willem M de Vos","doi":"10.1016/bs.afnr.2026.03.008","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.008","url":null,"abstract":"<p><p>The shift toward plant- and fungal proteins is driven by environmental and public-health concerns, but wider adoption is constrained by poor sensory quality, limited techno-functionality, and variable nutritional performance. Fermentation has re-emerged as a versatile processing approach because it can improve flavor and texture while remaining compatible with clean-label food design. Yet the effects of fermentation designed for alternative proteins on host physiology remain largely unexplored. This chapter examines how fermentation modifies plant- and fungal-protein foods at multiple levels and how these changes may translate into health-relevant outcomes. After outlining the major chemical and physical transformations induced by fermentation, the chapter moves beyond the traditional focus on nutrients and bioactive metabolites to consider how fermentation-driven changes in flavor and food structure influence gastrointestinal signaling and digestion. Particular attention is given to how in situ production of exopolysaccharides (EPS) during fermentation reshapes matrix organization and governs the delivery of food components along the gastrointestinal tract, where they can be utilized by the host or serve as substrates for gut microbes in complex trophic chains. Accordingly, the gut microbiome provides a key interface for these processes by integrating both chemical and physical cues from foods after ingestion, while also mediating how these cues translate into physiological responses, thereby serving as a composite readout of food properties and host physiology. By highlighting what is known and where evidence is emerging, this chapter aims to support the future rational design of fermented plant- and fungal-protein foods for both product performance and health.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"165-199"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424851","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":"Using fermented cereals and fungi to create packaging and materials.","authors":"Celale Kırkın Gözükırmızı, Zeynep Tacer-Caba","doi":"10.1016/bs.afnr.2026.06.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.06.002","url":null,"abstract":"<p><p>Fermentation converts basic grains into highly nutritious ingredients with improved functional properties. Consequently, this practice has remained a major focus of interest across diverse global civilizations throughout history. Although in recent years, some other impacts of fermentation using lactic acid bacteria or yeast effectively by the modern breakthroughs in biotechnology have sparked a resurgence of interest in fermentation. These comprise that reduces bitterness, degrades antinutrients, and enhances the nutritional and flavor profiles. Fermentation has also a significant potential for food waste valorization through recycling and bioconversion and also producing biobased packaging materials. This chapter focuses on how fermenting grains and fungi can be used to increase aroma compounds, repurpose waste materials, and create biomaterials and active packaging.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"277-296"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424858","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":"Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products.","authors":"Ying Zhou, Ye Tian, Baoru Yang","doi":"10.1016/bs.afnr.2026.03.009","DOIUrl":"https://doi.org/10.1016/bs.afnr.2026.03.009","url":null,"abstract":"<p><p>Fermented plant-based foods have obtained growing interests for their improved nutrition profile, enhanced flavor and taste, as well as their health-promoting properties. Fermentation using lactic acid bacteria (LAB) and yeasts can eliminate antinutritional components and off-flavor compounds present in plant matrices while also generating beneficial metabolites. The interaction between fermentative microbes and plant substrates is dependent on plant matrices, microbial strains, and processing conditions. Accumulating evidence indicates that fermentation modifies the generation, degradation, and bioavailability of food bioactive compounds such as bioactive peptides, vitamins, volatiles, phenolics, phytic acid and phytates, saponins, and raffinose-family oligosaccharides. This chapter reviews and critically examines research data on microbial transformations of bioactive compounds in fermented plant matrices and pinpoints key factors contributing to inconsistent findings. It also identifies key research directions for understanding and applying fermentation-driven changes to improve the nutritional and functional quality of plant-based fermented foods.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"120 ","pages":"45-108"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148424863","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":"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}