Advances in Food and Nutrition Research最新文献_第3页

Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities. 缩合单宁--植物食品中的含量、加工过程中的变化、抗氧化性和生物活性。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-04-08 DOI: 10.1016/bs.afnr.2024.03.001

Ryszard Amarowicz, Ronald B Pegg

{"title":"Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities.","authors":"Ryszard Amarowicz, Ronald B Pegg","doi":"10.1016/bs.afnr.2024.03.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.03.001","url":null,"abstract":"Condensed tannins are considered nutritionally undesirable, because they precipitate proteins, inhibit digestive enzymes, and can affect the absorption of vitamins and minerals. From the consumer's point of view, they impart astringency to foods. Yet, they are viewed as a double-edged sword, since they possess antioxidant and anti-inflammatory activities. Intake of a small quantity of the right kind of tannins may in fact be beneficial to human health. This chapter reports on the chemical structure of condensed tannins, their content in plants and food of plant origin, how they are extracted, and methods for their determination. A description of the effects of processing on condensed tannins is discussed and includes soaking, dehulling, thermal processing (i.e., cooking, boiling, autoclaving, extrusion), and germination. The astringency of condensed tannins is described in relation to their interactions with proteins. Finally, details about the biological properties of condensed tannins, including their antimicrobial, anti-inflammatory, anticancer, anti-diabetic, and anti-obesity activities, are reviewed.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141437535","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

Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties. 大麻籽蛋白衍生的短链和中链肽及其多功能特性。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-22 DOI: 10.1016/bs.afnr.2024.01.002

Sara Elsa Aita, Carmela Maria Montone, Enrico Taglioni, Anna Laura Capriotti

引用次数: 0

Understanding the heterocyclic aromatic amines: An overview and recent findings. 了解杂环芳香胺：概述和最新发现。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-11 DOI: 10.1016/bs.afnr.2024.02.002

Eyad Aoudeh, Emel Oz, Fatih Oz

引用次数: 0

Vitamin D and immune system. 维生素 D 和免疫系统

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-06 DOI: 10.1016/bs.afnr.2023.12.001

Geoffrey Brown, Aleksandra Marchwicka, Ewa Marcinkowska

引用次数: 0

Smart food packaging: Recent advancement and trends. 智能食品包装：最新进展和趋势。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-18 DOI: 10.1016/bs.afnr.2024.06.005

Yaxi Hu, Tianqi Li

{"title":"Smart food packaging: Recent advancement and trends.","authors":"Yaxi Hu, Tianqi Li","doi":"10.1016/bs.afnr.2024.06.005","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.06.005","url":null,"abstract":"Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141894478","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

Emulsions delivery systems of functional substances for precision nutrition. 用于精准营养的功能物质乳液输送系统。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-08 DOI: 10.1016/bs.afnr.2024.05.002

Lijuan Zhang

{"title":"Emulsions delivery systems of functional substances for precision nutrition.","authors":"Lijuan Zhang","doi":"10.1016/bs.afnr.2024.05.002","DOIUrl":"10.1016/bs.afnr.2024.05.002","url":null,"abstract":"Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142112897","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

Salmonella spp. in poultry production-A review of the role of interventions along the production continuum. 家禽生产中的沙门氏菌属--回顾生产过程中干预措施的作用。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2023-11-10 DOI: 10.1016/bs.afnr.2023.11.001

Catherine M Logue, Alessandra De Cesare, Elina Tast-Lahti, Marianne Chemaly, Cyrielle Payen, Jeff LeJeune, Kang Zhou

{"title":"Salmonella spp. in poultry production-A review of the role of interventions along the production continuum.","authors":"Catherine M Logue, Alessandra De Cesare, Elina Tast-Lahti, Marianne Chemaly, Cyrielle Payen, Jeff LeJeune, Kang Zhou","doi":"10.1016/bs.afnr.2023.11.001","DOIUrl":"10.1016/bs.afnr.2023.11.001","url":null,"abstract":"Salmonella is a significant pathogen of human and animal health and poultry are one of the most common sources linked with foodborne illness worldwide. Global production of poultry meat and products has increased significantly over the last decade or more as a result of consumer demand and the changing demographics of the world's population, where poultry meat forms a greater part of the diet. In addition, the relatively fast growth rate of birds which is significantly higher than other meat species also plays a role in how poultry production has intensified. In an effort to meet the greater demand for poultry meat and products, modern poultry production and processing practices have changed and practices to target control and reduction of foodborne pathogens such as Salmonella have been implemented. These strategies are implemented along the continuum from parent and grandparent flocks to breeders, the farm and finished broilers to transport and processing and finally from retail to the consumer. This review focuses on common practices, interventions and strategies that have potential impact for the control of Salmonella along the poultry production continuum from farm to plate.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140068818","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

Machine learning-enabled colorimetric sensors for foodborne pathogen detection. 用于食源性病原体检测的机器学习比色传感器。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-29 DOI: 10.1016/bs.afnr.2024.06.004

Emma G Holliday, Boce Zhang

{"title":"Machine learning-enabled colorimetric sensors for foodborne pathogen detection.","authors":"Emma G Holliday, Boce Zhang","doi":"10.1016/bs.afnr.2024.06.004","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.06.004","url":null,"abstract":"In the past decade, there have been various advancements to colorimetric sensors to improve their potential applications in food and agriculture. One application of growing interest is sensing foodborne pathogens. There are unique considerations for sensing in the food industry, including food sample destruction, specificity amidst a complex food matrix, and high sensitivity requirements. Incorporating novel technology, such as nanotechnology, microfluidics, and smartphone app development, into colorimetric sensing methodology can enhance sensor performance. Nonetheless, there remain challenges to integrating sensors with existing food safety infrastructure. Recently, increasingly advanced machine learning techniques have been employed to facilitate nondestructive, multiplex detection for feasible assimilation of sensors into the food industry. With its ability to analyze and make predictions from highly complex data, machine learning holds potential for advanced yet practical colorimetric sensing of foodborne pathogens. This article summarizes recent developments and hurdles of machine learning-enabled colorimetric foodborne pathogen sensing. These advancements underscore the potential of interdisciplinary, cutting-edge technology in providing safer and more efficient food systems.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141894475","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

Micellar delivery systems of bioactive compounds for precision nutrition. 用于精准营养的生物活性化合物微囊输送系统。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-11 DOI: 10.1016/bs.afnr.2024.05.009

Donghui Li, Bin Li, Yan Li, Shilin Liu, Seid Mahdi Jafari

{"title":"Micellar delivery systems of bioactive compounds for precision nutrition.","authors":"Donghui Li, Bin Li, Yan Li, Shilin Liu, Seid Mahdi Jafari","doi":"10.1016/bs.afnr.2024.05.009","DOIUrl":"10.1016/bs.afnr.2024.05.009","url":null,"abstract":"Rapid changes in lifestyle and the increasingly hectic pace of life have led to a rise in chronic diseases, such as obesity, inflammatory bowel disease, liver disease, and cancer, posing significant threats to public health. In response to these challenges, precision nutrition (PN) has emerged as a secure and effective intervention aiming at human health and well-being. Bioactive compounds (bioactives), including carotenoids, polyphenols, vitamins, and polyunsaturated fatty acids, exhibit a range of beneficial properties, e.g., antioxidant and anti-inflammatory effects. These properties make them promising candidates for preventing or treating chronic diseases and promoting human health. However, bioactives might have different challenges when incorporated into food matrices and oral administration, including low water solubility, poor physiochemical stability, and low absorption efficiency. This limits them to achieve the health benefits in the body. Numerous strategies have been developed and utilized to encapsulate and deliver bioactives. Micellar delivery systems, due to their unique core-shell structure, play a pivotal role in improving the stability, solubility, and bioavailability of these bioactives. Moreover, through innovative design strategies, micellar delivery systems can be tailored to offer targeted and controlled release, thus maximizing the potential of bioactives in PN applications. This chapter reveals details about the preparation methods and properties of micelles and highlights the strategies to modulate the properties of polymeric micelles. Afterwards, the application of polymeric micelles in the delivery of bioactives and the corresponding PN, including controlled release, organ-targeting ability, and nutritional intervention for chronic disease are summarized.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142112901","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

Microfluidics in smart food safety. 智能食品安全中的微流体技术。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-21 DOI: 10.1016/bs.afnr.2024.06.008

Liyuan Gong, Yang Lin

引用次数: 0