Advances in Food and Nutrition Research最新文献_第9页

Nutritional lipidomics for the characterization of lipids in food. 用于表征食品中脂质的营养脂组学。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI: 10.1016/bs.afnr.2022.12.002

Carlos Calderón, Michael Lämmerhofer

{"title":"Nutritional lipidomics for the characterization of lipids in food.","authors":"Carlos Calderón, Michael Lämmerhofer","doi":"10.1016/bs.afnr.2022.12.002","DOIUrl":"https://doi.org/10.1016/bs.afnr.2022.12.002","url":null,"abstract":"Lipids represent one out of three major macronutrient classes in the human diet. It is estimated to account for about 15-20% of the total dietary intake. Triacylglycerides comprise the majority of them, estimated 90-95%. Other lipid classes include free fatty acids, phospholipids, cholesterol, and plant sterols as minor components. Various methods are used for the characterization of nutritional lipids, however, lipidomics approaches become increasingly attractive for this purpose due to their wide coverage, comprehensiveness and holistic view on composition. In this chapter, analytical methodologies and workflows utilized for lipidomics profiling of food samples are outlined with focus on mass spectrometry-based assays. The chapter describes common lipid extraction protocols, the distinct instrumental mass-spectrometry based analytical platforms for data acquisition, chromatographic and ion-mobility spectrometry methods for lipid separation, briefly mentions alternative methods such as gas chromatography for fatty acid profiling and mass spectrometry imaging. Critical issues of important steps of lipidomics workflows such as structural annotation and identification, quantification and quality assurance are discussed as well. Applications reported over the period of the last 5years are summarized covering the discovery of new lipids in foodstuff, differential profiling approaches for comparing samples from different origin, species, varieties, cultivars and breeds, and for food processing quality control. Lipidomics as a powerful tool for personalized nutrition and nutritional intervention studies is briefly discussed as well. It is expected that this field is significantly growing in the near future and this chapter gives a short insight into the power of nutritional lipidomics approaches.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"105 ","pages":"97-172"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10255058","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

Raman spectroscopy: Principles and recent applications in food safety. 拉曼光谱：原理和最近在食品安全中的应用。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 Epub Date: 2023-04-04 DOI: 10.1016/bs.afnr.2023.03.007

Li Xiao, Shaolong Feng, Xiaonan Lu

引用次数: 0

Remediation plan of nano/microplastic toxicity in food. 食品中纳米/微塑料毒性修复方案。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI: 10.1016/bs.afnr.2022.07.004

Vandana Chaudhary, Neha Thakur, Suman Chaudhary, Sneh Punia Bangar

{"title":"Remediation plan of nano/microplastic toxicity in food.","authors":"Vandana Chaudhary, Neha Thakur, Suman Chaudhary, Sneh Punia Bangar","doi":"10.1016/bs.afnr.2022.07.004","DOIUrl":"https://doi.org/10.1016/bs.afnr.2022.07.004","url":null,"abstract":"Microplastic pollution is causing a stir globally due to its persistent and ubiquitous nature. The scientific collaboration is diligently working on improved, effective, sustainable, and cleaner measures to control the nano/microplastic load in the environment especially wrecking the aquatic habitat. This chapter discusses the challenges encountered in nano/microplastic control and improved technologies like density separation, continuous flow centrifugation, oil extraction protocol, electrostatic separation to extract and quantify the same. Although it is still in the early stages of research, biobased control measures, like meal worms and microbes to degrade microplastics in the environment have been proven effective. Besides the control measures, practical alternatives to microplastics can be developed like core-shell powder, mineral powder, and biobased food packaging systems like edible films and coatings developed using various nanotechnological tools. Lastly, the existing and ideal stage of global regulations is compared, and key research areas are pinpointed. This holistic coverage would enable manufacturers and consumers to reconsider their production and purchase decisions for sustainable development goals.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"103 ","pages":"397-442"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10831288","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

Occurrence of meso/micro/nano plastics and plastic additives in food from food packaging. 食品包装中出现的中/微/纳米塑料和塑料添加剂。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI: 10.1016/bs.afnr.2022.08.001

Elena Velickova Nikova, Mishela Temkov, João Miguel Rocha

引用次数: 1

Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition. 脂质乳剂在临床营养中的应用:肠内和肠外营养。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI: 10.1016/bs.afnr.2022.12.003

Edmundo Brito-de la Fuente, Sahylin Muñiz-Becerá, Gabriel Ascanio

{"title":"Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition.","authors":"Edmundo Brito-de la Fuente, Sahylin Muñiz-Becerá, Gabriel Ascanio","doi":"10.1016/bs.afnr.2022.12.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2022.12.003","url":null,"abstract":"Clinical nutrition emulsions are important products that can be life-saving for many patients suffering from gastrointestinal tract disorders, swallowing impairment, cancer, liver diseases, and many other clinical conditions. The transfer of lipids to the human body can be either intravenously (Parenteral Nutrition, PN) or through the gastrointestinal tract (Enteral Nutrition, EN). PN emulsions are considered pharmaceuticals and thus regulated accordingly. On the other hand, EN emulsions are classified as Food for Specific Medical Purposes (FSMP) and do not follow pharmaceutical regulations. Regarding product design, PN emulsions must follow theoretical emulsion formulation and production aspects, but special requirements regarding droplet size distribution must be followed to comply with national pharmacopeia monographs. Furthermore, a full clinical program on clinical evidence to prove safety and efficacy must be provided for marketing approval. On the contrary, EN emulsions require limited clinical evidence to substantiate health or clinical benefits. A short introduction to clinical nutrition with a focus on lipid emulsions is presented in this chapter. Furthermore, a general overview of the composition and main ingredients of clinical nutrition lipid emulsions is reviewed. Main clinical aspects are also mentioned here, highlighting the difficulties of clinically proving the efficacy of these products. The manufacturing and control of clinical nutrition emulsions are also reviewed, focusing on PN products and the main regulatory requirements related to the safety of these intravenous emulsions. Finally, stability and physicochemical properties are reviewed, and examples of commercially available products are used to illustrate these properties linked to the stability of these products. Lipids in clinical nutrition is a moving field and we do hope this chapter may remain a valuable source to understand newly emerging research on this topic.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"105 ","pages":"301-342"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10255059","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

New alternative sources of omega-3 fish oil. omega-3鱼油的新替代来源。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI: 10.1016/bs.afnr.2023.01.001

Mónica Venegas-Calerón, Johnathan A Napier

引用次数: 0

Valorization of cocoa, tea and coffee processing by-products-wastes. 可可、茶叶和咖啡加工过程中产生的副产品废弃物。

Advances in Food and Nutrition Research Pub Date : 2023-01-01 Epub Date: 2023-04-07 DOI: 10.1016/bs.afnr.2023.03.003

Kouame Fulbert Oussou, Gamze Guclu, Hasim Kelebek, Serkan Selli

{"title":"Valorization of cocoa, tea and coffee processing by-products-wastes.","authors":"Kouame Fulbert Oussou, Gamze Guclu, Hasim Kelebek, Serkan Selli","doi":"10.1016/bs.afnr.2023.03.003","DOIUrl":"10.1016/bs.afnr.2023.03.003","url":null,"abstract":"The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"107 ","pages":"91-130"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66784308","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 the development of healthier meat products. 健康肉制品发展的最新进展。

Advances in Food and Nutrition Research Pub Date : 2022-01-01 DOI: 10.1016/bs.afnr.2022.04.009

Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos, Alexandre José Cichoski

引用次数: 1

Assessing food authenticity through protein and metabolic markers. 通过蛋白质和代谢标志物评估食物的真实性。

Advances in Food and Nutrition Research Pub Date : 2022-01-01 Epub Date: 2022-05-25 DOI: 10.1016/bs.afnr.2022.04.010

Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna, Stefano Sforza

{"title":"Assessing food authenticity through protein and metabolic markers.","authors":"Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna, Stefano Sforza","doi":"10.1016/bs.afnr.2022.04.010","DOIUrl":"https://doi.org/10.1016/bs.afnr.2022.04.010","url":null,"abstract":"This chapter aims to address an issue of ancient origins, but more and more topical in a globalized world in which consumers and stakeholders are increasingly aware: the authenticity of food. Foods are systems that can also be very complex, and verifying the correspondence between what is declared and the actual characteristics of the product is often a challenging issue. The complexity of the question we want to answer (is the food authentic?) means that the answer is equally articulated and makes use of many different analytical techniques. This chapter will consider the chemical analyses of foods aimed at guaranteeing their authenticity and will focus on frontier methods that have been developed in recent years to address the need to respond to ever-increasing guarantees of authenticity. Targeted and non-targeted approaches will be considered for verifying the authenticity of foods, through the study of different classes of constituents (proteins, metabolites, lipids, flavors). The numerous approaches available (proteomics, metabolomics, lipidomics) and the related analytical techniques (LC-MS, GC-MS, NMR) are first described from a more general point of view, after which their specific application for the purposes of authentication of food is addressed.","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":" ","pages":"233-274"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40351055","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

Fungal protein. 真菌蛋白。

Advances in Food and Nutrition Research Pub Date : 2022-01-01 Epub Date: 2022-07-09 DOI: 10.1016/bs.afnr.2022.04.003

Pedro F Souza Filho

引用次数: 6