Advances in Food and Nutrition Research最新文献_第4页

Effect of novel and conventional food processing technologies on Bacillus cereus spores. 新型和传统食品加工技术对蜡样芽孢杆菌孢子的影响

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2023-11-14 DOI: 10.1016/bs.afnr.2023.10.004

Aswathi Soni, Gale Brightwell

{"title":"Effect of novel and conventional food processing technologies on Bacillus cereus spores.","authors":"Aswathi Soni, Gale Brightwell","doi":"10.1016/bs.afnr.2023.10.004","DOIUrl":"10.1016/bs.afnr.2023.10.004","url":null,"abstract":"This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.","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":"140068814","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

Vitamin D, Alzheimer's disease and related dementia. 维生素 D、阿尔茨海默病和相关痴呆症。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-01-05 DOI: 10.1016/bs.afnr.2023.12.003

M Kyla Shea, Andrew Y Xuan, Sarah L Booth

引用次数: 0

Microencapsule delivery systems of functional substances for precision nutrition. 用于精准营养的功能物质微胶囊输送系统。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-18 DOI: 10.1016/bs.afnr.2024.05.004

Chenlin Dai, Wenhan Li, Chairui Zhang, Xuelian Shen, Ziyan Wan, Xiaofan Deng, Fuguo Liu

引用次数: 0

Nanoparticle delivery systems of functional substances for precision nutrition. 用于精准营养的功能物质纳米颗粒输送系统。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-07-05 DOI: 10.1016/bs.afnr.2024.05.008

Ziyi Zhang, Ruxin Chang, Qing Yue, Bin Liu, Zekun Li, Yu Yuan, Shuang Liang, Yuan Li

{"title":"Nanoparticle delivery systems of functional substances for precision nutrition.","authors":"Ziyi Zhang, Ruxin Chang, Qing Yue, Bin Liu, Zekun Li, Yu Yuan, Shuang Liang, Yuan Li","doi":"10.1016/bs.afnr.2024.05.008","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.05.008","url":null,"abstract":"Foodborne functional substances have received much attention for their functional benefits in health and disease. However, these substances are easily affected by the adverse environment during production, transportation, or storage. They will also be damaged by the gastric environment and limited by the mucosal barrier after entering the human body, thus affecting the bioavailability of functional substances in the body. The construction of nanoparticle delivery systems is helpful to protect the biological activity of functional substances and improve their solubility, stability, and absorption of substances. Responsive delivery systems help control the release of functional substances in specific environments and targeted sites to achieve nutritional intervention, disease prevention, and treatment. In this chapter, the main types of foodborne functional substances and their commonly used delivery systems were reviewed, and the application of delivery systems in precision nutrition was described from the aspects of environmental stimuli-responsive delivery systems, site-specific delivery systems, and disease-targeted delivery 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":"142112928","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

Vitamin D and viral infections: Infectious diseases, autoimmune diseases, and cancers. 维生素 D 与病毒感染：传染病、自身免疫性疾病和癌症。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-02 DOI: 10.1016/bs.afnr.2023.12.007

William B Grant

引用次数: 0

Food applications of bioactive biomaterials based on gelatin and chitosan. 基于明胶和壳聚糖的生物活性生物材料的食品应用。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-04-12 DOI: 10.1016/bs.afnr.2024.03.002

Mourad Jridi, Ola Abdelhedi, Ali Salem, Nacim Zouari, Moncef Nasri

{"title":"Food applications of bioactive biomaterials based on gelatin and chitosan.","authors":"Mourad Jridi, Ola Abdelhedi, Ali Salem, Nacim Zouari, Moncef Nasri","doi":"10.1016/bs.afnr.2024.03.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.03.002","url":null,"abstract":"Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.","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":"141437536","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 and challenges in the analysis of natural toxins. 天然毒素分析的最新进展和挑战。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-06 DOI: 10.1016/bs.afnr.2024.05.001

Ids B Lemmink, Leonie V Straub, Toine F H Bovee, Patrick P J Mulder, Han Zuilhof, Gert Ij Salentijn, Laura Righetti

{"title":"Recent advances and challenges in the analysis of natural toxins.","authors":"Ids B Lemmink, Leonie V Straub, Toine F H Bovee, Patrick P J Mulder, Han Zuilhof, Gert Ij Salentijn, Laura Righetti","doi":"10.1016/bs.afnr.2024.05.001","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.05.001","url":null,"abstract":"Natural toxins (NTs) are poisonous secondary metabolites produced by living organisms developed to ward off predators. Especially low molecular weight NTs (MW<∼1 kDa), such as mycotoxins, phycotoxins, and plant toxins, are considered an important and growing food safety concern. Therefore, accurate risk assessment of food and feed for the presence of NTs is crucial. Currently, the analysis of NTs is predominantly performed with targeted high pressure liquid chromatography tandem mass spectrometry (HPLC-MS/MS) methods. Although these methods are highly sensitive and accurate, they are relatively expensive and time-consuming, while unknown or unexpected NTs will be missed. To overcome this, novel on-site screening methods and non-targeted HPLC high resolution mass spectrometry (HRMS) methods have been developed. On-site screening methods can give non-specialists the possibility for broad \"scanning\" of potential geographical regions of interest, while also providing sensitive and specific analysis at the point-of-need. Non-targeted chromatography-HRMS methods can detect unexpected as well as unknown NTs and their metabolites in a lab-based approach. The aim of this chapter is to provide an insight in the recent advances, challenges, and perspectives in the field of NTs analysis both from the on-site and the laboratory perspective.","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":"141437627","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

Vitamin D and bone health: What vitamin D can and cannot do. 维生素 D 与骨骼健康：维生素 D 能做什么，不能做什么。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-05-16 DOI: 10.1016/bs.afnr.2024.04.002

Michael F Holick

{"title":"Vitamin D and bone health: What vitamin D can and cannot do.","authors":"Michael F Holick","doi":"10.1016/bs.afnr.2024.04.002","DOIUrl":"10.1016/bs.afnr.2024.04.002","url":null,"abstract":"Historically vitamin D deficiency had devastating consequences for children causing rickets resulting in severe bone deformities often leading to death. The mystery of the cause of rickets finally came to light when it was observed that cod liver oil and sunlight could prevent and cure rickets. The first vitamin D to be discovered was vitamin D2 from ergosterol in ultraviolet irradiated yeast. Vitamin D3 was discovered from UV exposure to the skin. Investigations revealed the two major functions of vitamin D were to increase intestinal calcium and phosphate absorption and mobilize calcium from the skeleton to maintain calcium and phosphorus homeostasis. Later studies demonstrated that vitamin D does not have an active role in bone mineralization. Vitamin D deficiency results in secondary hyperparathyroidism increasing bone resorption. As a result, this decreases bone mineral content and compromises the architectural integrity increasing risk for fracture. Vitamin D deficiency has also been shown to enhance aging of the bone causing cracks and enhancing bone fractures. Vitamin D deficiency also causes osteomalacia. Therefore, vitamin D sufficiency is extremely important to maximize bone health throughout life. It helps to prevent bone loss, but it cannot restore bone loss due to increased bone resorption that can occur under a variety of circumstances including menopause. The Endocrine Society Guidelines recommends for all ages that adequate vitamin D obtained from the sun, foods and supplements is necessary in order to maintain a circulating concentration of 25-hydroxyvitamin D of at least 30 ng/mL for maximum bone health.","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":"141082458","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

Modernization of digital food safety control. 数字化食品安全控制的现代化。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-19 DOI: 10.1016/bs.afnr.2024.06.002

Mofei Shen, Tahirou Sogore, Tian Ding, Jinsong Feng

{"title":"Modernization of digital food safety control.","authors":"Mofei Shen, Tahirou Sogore, Tian Ding, Jinsong Feng","doi":"10.1016/bs.afnr.2024.06.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.06.002","url":null,"abstract":"Foodborne illness remains a pressing global issue due to the complexities of modern food supply chains and the vast array of potential contaminants that can arise at every stage of food processing from farm to fork. Traditional food safety control systems are increasingly challenged to identify these intricate hazards. The U.S. Food and Drug Administration's (FDA) New Era of Smarter Food Safety represents a revolutionary shift in food safety methodology by leveraging cutting-edge digital technologies. Digital food safety control systems employ modern solutions to monitor food quality by efficiently detecting in real time a wide range of contaminants across diverse food matrices within a short timeframe. These systems also utilize digital tools for data analysis, providing highly predictive assessments of food safety risks. In addition, digital food safety systems can deliver a secure and reliable food supply chain with comprehensive traceability, safeguarding public health through innovative technological approaches. By utilizing new digital food safety methods, food safety authorities and businesses can establish an efficient regulatory framework that genuinely ensures food safety. These cutting-edge approaches, when applied throughout the food chain, enable the delivery of safe, contaminant-free food products to consumers.","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":"141894477","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

Intelligent food packaging for smart sensing of food safety. 用于智能感知食品安全的智能食品包装。

Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-22 DOI: 10.1016/bs.afnr.2024.06.006

Ivy Chiu, Haoxin Ye, Krishna Aayush, Tianxi Yang

{"title":"Intelligent food packaging for smart sensing of food safety.","authors":"Ivy Chiu, Haoxin Ye, Krishna Aayush, Tianxi Yang","doi":"10.1016/bs.afnr.2024.06.006","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.06.006","url":null,"abstract":"In this contemporary era, with over 8 billion people worldwide, ensuring food safety has become more critical than ever. To address this concern, the introduction of intelligent packaging marks a significant breakthrough. Essentially, this innovation tackles the challenge of rapid deterioration in perishable foods, which is vital to the well-being of communities and food safety. Unlike traditional methods that primarily emphasize shelf-life extension, intelligent packaging goes further by incorporating advanced sensing technologies to detect signs of spoilage and contamination in real-time, such as changes in temperature, oxygen levels, carbon dioxide levels, humidity, and the presence of harmful microorganisms. The innovation can rely on various packaging materials like plastics, metals, papers, or biodegradable polymers, combined with sophisticated sensing techniques such as colorimetric sensors, time-temperature indicators, radio-frequency identification tags, electronic noses, or biosensors. Together, these elements form a dynamic and tailored packaging system. This system not only protects food from spoilage but also offers stakeholders immediate and adequate information about food quality. Moreover, the real-world application on seafood, meat, dairy, fruits, and vegetables demonstrates the feasibility of using intelligent packaging to significantly enhance the safety and shelf life of a wide variety of perishable goods. By adopting intelligent packaging for smart sensing solutions, both the food industry and consumers can significantly reduce health risks linked with contamination and reduce unnecessary food waste. This underscores the crucial role of intelligent packaging in modern food safety and distribution systems, showcasing an effective fusion of technology, safety, and sustainability efforts aimed at nourishing a rapidly growing global population.","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":"141894474","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