Trends in Food Science & Technology最新文献

{"title":"Mastering the methods of modifying fish protein: Expanding its application in the food industry","authors":"Mingxing Zhou ,&nbsp;Weiqing Lan ,&nbsp;Jing Xie","doi":"10.1016/j.tifs.2024.104810","DOIUrl":"10.1016/j.tifs.2024.104810","url":null,"abstract":"<div><h3>Background</h3><div>With the increase of global population and the improvement of economic level, the demand for high-quality protein is increasing. Fish protein has become a research hotspot due to its excellent nutritional value and physiological function. Recently, the related technologies of fish protein extraction, purification and modification have been continuously improved, making the application of fish protein in food industry more extensive. The new fish protein modification technology can improve its functionality and stability, and expand its application in food processing.</div></div><div><h3>Scope and approach</h3><div>This review critically evaluates various techniques used to improve the performance of fish protein, with the mechanisms of modified protein forming the basis of its applications. Subsequently, its application in the food industry is overviewed, focusing on the effect of fish protein modification to determine the future research directions and the potential innovations for sustainable utilization.</div></div><div><h3>Key findings and conclusions</h3><div>Fish protein modification holds a profound resource background and broad application prospects in the food industry, demonstrating a trend towards diversification and sustainability. Single modification technology is difficult to meet some industrial demands. Combining different modification methods has been proposed as a novel strategy. Therefore, further scientific research into the complex modification mechanism is crucial for expanding its application in the food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104810"},"PeriodicalIF":15.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical fields assisted frying technologies for reducing oil content of fried food","authors":"Xiaoyu Huang,&nbsp;Gangcheng Wu,&nbsp;Xin Liang,&nbsp;Hui Li,&nbsp;Hui Zhang,&nbsp;Qingzhe Jin,&nbsp;Xingguo Wang","doi":"10.1016/j.tifs.2024.104806","DOIUrl":"10.1016/j.tifs.2024.104806","url":null,"abstract":"<div><h3>Background</h3><div>Fried products are popular all over the world, while the high oil content is always worried by consumers. Hence in recent years, researchers have been committed to reducing oil absorption of fried foods.</div></div><div><h3>Scope and approach</h3><div>In this paper, the forms of action of physical fields in frying process, the effect of applied physical fields on reducing oil content of fried food as well as the advantages and disadvantages of that were reviewed. Moreover, the mechanisms of oil absorption in fried foods and how various applied physical fields reduce oil uptake were also discussed.</div></div><div><h3>Key findings and conclusions</h3><div>In order to reduce oil uptake, researchers have combined frying process with physical fields as novel frying approaches, which are mainly divided into electromagnetic fields (pulsed electric fields, moderate electric fields, infrared radiation, microwave), acoustic fields (ultrasonic fields) and pressure fields (vacuum frying and pressure frying). Physical fields assisted frying can also be divided into pre-treatment, auxiliary frying and frying post-treatment according to the application stage. Most physical fields improve heat and mass transfer, as well as crust formation, which reduce oil uptake in cooling phase. Physical fields assisted frying technologies help to reduce oil content, catering to the needs of consumers, while some of their drawbacks should also be noticed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104806"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic products from laboratory to commercialization","authors":"Guo Lei ,&nbsp;Aman Khan ,&nbsp;Grazyna Budryn ,&nbsp;Joanna Grzelczyk","doi":"10.1016/j.tifs.2024.104807","DOIUrl":"10.1016/j.tifs.2024.104807","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics have a long-standing history and play a significant role in human nutrition, culture, and economic growth. In 2023, global financial revenue from probiotics reached 87.7 billion USD, with projections indicating continued economic growth in future. Current researches extensively explore the effects of probiotics on a range of health functions, including mental health, obesity, immune modulation, and metabolic disorders in the laboratory. However, translating these laboratory findings into effective market-ready products remains a challenge.</div></div><div><h3>Scope and approach</h3><div>In this article, we analyze the successful transfer of probiotic products to the market, address challenges related to the lack of scientific validation for some probiotic products, and outline effective pathways for translating probiotic innovations from laboratory to commercialization.</div></div><div><h3>Key findings</h3><div>The successful commercialization of probiotic research has led to products such as Yakult, Actimel, Jiangshui yogurt, GoodBelly, and various probiotic supplements achieving strong market value with 14 % of growth increase. However, some probiotic products enter the market without scientific validation, often marketed under popular brand names for trendy drinks and foods. These products frequently unverified probiotic claims or even counterfeit trademarks, creates confusion for researchers aiming to translate laboratory findings into products. Moreover, strategy for translating probiotic research to market involves ensuring product quality, collaboration with government and industry partners, and adhering to regulatory standards. The transfer of probiotic products aims to improve public health for example products like Jiangshui yogurt, Actimel, and GoodBelly claim to reduce hyperuricemia, lower cholesterol, and decrease cancer risk.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104807"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zein-based nanoparticles and nanofibers: Co-encapsulation, characterization, and application in food and biomedicine","authors":"Debela T. Tadele ,&nbsp;Mahammad Shahidul Islam ,&nbsp;Tizazu H. Mekonnen","doi":"10.1016/j.tifs.2024.104809","DOIUrl":"10.1016/j.tifs.2024.104809","url":null,"abstract":"<div><h3>Background</h3><div>Zein-based nanoparticles and nanofibers have attracted considerable attention because of their ability to co-encapsulate and deliver multiple bioactive compounds. Zein has unique properties, including amphiphilicity, renewability, nontoxicity, biodegradability, and biocompatibility, making it a highly suitable carrier for enhancing the stability, bioavailability, and efficacy of small molecules in the field of functional food ingredients and smart biomedicine.</div></div><div><h3>Scope and approach</h3><div>This review highlights recent advancements in zein-based delivery systems, focusing on the synergistic effects of co-encapsulated bioactive compounds, improved stability, bioavailability, and controlled release mechanisms. The integration of zein with other biopolymers for hybrid systems is also discussed.</div></div><div><h3>Key findings and conclusion</h3><div>Zein nanoparticles and nanofibers, typically ranging in size from 50 to 300 nm, achieved a co-encapsulation efficiency of greater than 90%, facilitating the controlled and prolonged release of bioactive compounds, such as vitamins, lipids, and antioxidants for over 21 days. Future research could optimize multifunctional delivery systems and scalable production methods such as microfluidics and solution blow spinning processes to advance zein-based applications across the food and biomedical sectors.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104809"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Causal inference in food safety: Methods, applications, and future prospects","authors":"Xin Dou,&nbsp;Yangtai Liu,&nbsp;Qingli Dong","doi":"10.1016/j.tifs.2024.104805","DOIUrl":"10.1016/j.tifs.2024.104805","url":null,"abstract":"<div><div>As global food supply chains become increasingly complex, food safety risks have become more difficult to predict and control. Traditional correlation-based analytical methods are inadequate for identifying causal relationships in complex systems, leading to increased uncertainty in food safety risk assessments. To reduce this uncertainty, causal inference methods offer a means to unravel the intricate causal mechanisms underlying food safety, playing a crucial role in tracing the causal chains from genotype to phenotype in foodborne pathogens, and ultimately, to the associated food safety risks. This paper reviews the application of causal inference in food safety, discussing causal inference in genetic data and causal relationship identification in risk analysis. Additionally, it provides an overview of systematic causal reasoning methods based on causal Directed Acyclic Graphs (cDAGs) and the role of causal artificial intelligence (AI) in food safety. Despite the promise that causal inference holds for food safety research, challenges remain, including confounding factors, the limitations of randomized controlled trials, and issues with reverse causality. The further development and application of causal inference methods will provide more robust tools for food safety research, advancing methodologies, applications, and future prospects in this field.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104805"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pectin and pectic oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential","authors":"Joseane Cardoso Gomes de Alencar ,&nbsp;Géssica Thailane da Silva Pinto ,&nbsp;Klycia Fidelis Cerqueira e Silva ,&nbsp;Juan Messias Souza Santos ,&nbsp;Miriam Dupas Hubinger ,&nbsp;Juliano Lemos Bicas ,&nbsp;Mário Roberto Maróstica Junior ,&nbsp;Carmen Lúcia de Oliveira Petkowicz ,&nbsp;Bruno Nicolau Paulino","doi":"10.1016/j.tifs.2024.104808","DOIUrl":"10.1016/j.tifs.2024.104808","url":null,"abstract":"<div><h3>Background</h3><div>Pectin is an important dietary fiber present in human diet and is used as additive for several purposes, being that their hydrolysis for production of pectic oligosaccharides (POS) has been extensively reported in the last years, making it a potential functional ingredient mainly because their prebiotic effects. Therefore, it is essential the critical analysis of the most advances about ecofriendly methods for the extraction of pectin and POS production, as well as the role of structure features on their biological activities, being the relationship between these molecules and gut microbiota modulation one the most relevant approach.</div></div><div><h3>Scope and approach</h3><div>This review discusses up-to-date insights into the applicability and efficiency of conventional, enzymatic, emerging technologies and natural deep eutectic solvents (NADES) in the extraction of pectins, and the main methods for employed for POS synthesis, including enzymatic, chemical and novel technologies. It emphasizes the role of these approaches in the yield, chemical features, and their advantages and limitations. Finally, the prebiotic effect of pectins and POS are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Unconventional raw materials have shown potential as substrates for obtaining pectins. While acid extraction is well-established, technologies like ultrasound and microwave combined with organic acids offer improved efficiency. Moreover, the use of green solvents such as NADES, and other technologies are a growing trend. Emerging technologies also allow chemical-structural modification of pectins, and when combined with enzymatic or chemical methods, they enable the production of diverse POS with prebiotic effects. Based on the recent evidence, both pectins and POS can improve gut and host health, though more research is needed to understand their specific mechanisms in <em>in vivo</em> models.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104808"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in smart food authentication for enhanced safety and quality","authors":"Mansoor Ahmad Bhat ,&nbsp;Mohd Yousuf Rather ,&nbsp;Prabhakar Singh ,&nbsp;Saqib Hassan ,&nbsp;Naseer Hussain","doi":"10.1016/j.tifs.2024.104800","DOIUrl":"10.1016/j.tifs.2024.104800","url":null,"abstract":"<div><h3>Background</h3><div>Food authentication is crucial for ensuring safety, quality, and traceability in the global food supply chain. With rising incidences of food fraud and adulteration, advanced methods are needed to verify product authenticity. Traditional methods often fall short, necessitating the integration of technologies such as Artificial Intelligence (AI), Machine Learning (ML), the Internet of Things (IoT), and blockchain.</div></div><div><h3>Scope and approach</h3><div>This review explores the application of AI, ML, IoT, and blockchain technologies in food authentication. It evaluates their effectiveness in enhancing the accuracy, efficiency, and transparency of authentication processes. The review analyzes recent advancements and applications, providing a comprehensive understanding of the current state and future prospects of smart food authentication.</div></div><div><h3>Key findings and conclusions</h3><div>AI and ML algorithms are used to analyze extensive datasets, identifying patterns indicative of food fraud. IoT devices enable real-time monitoring of the food supply chain, ensuring compliance with quality standards. Blockchain technology offers secure and transparent record-keeping, revolutionizing traceability from farm to table. These technologies provide unparalleled accuracy, efficiency, and traceability, ensuring the authenticity and safety of food products. The review underscores their potential to strengthen the global food supply system, addressing modern supply chain challenges and meeting regulatory standards and consumer demands.</div><div>This review highlights the transformative potential of integrating advanced technologies into food authentication processes, paving the way for a more secure and trustworthy food supply chain.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104800"},"PeriodicalIF":15.1,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Theaflavins with health-promoting properties: From extraction, synthesis to medicinal application","authors":"Hechao Zhao ,&nbsp;Lixian Zhu ,&nbsp;Yanhua Wang","doi":"10.1016/j.tifs.2024.104804","DOIUrl":"10.1016/j.tifs.2024.104804","url":null,"abstract":"<div><h3>Background</h3><div>Theaflavins (TFs), a kind of golden-yellow pigments formed by the polymerization of catechins from black tea fermentation, have shown the potential to promote human health and obtain therapeutic efficacy in various diseases via modulating multiple bio-active factors or signaling pathways. As natural tea compounds, TFs present great value in commercial field and healthcare industries. However, the high preparation cost, poor bioavailability and unclear action mechanism in human body hinder their clinical application. A comprehensive understanding about the roles of current TFs in human health and molecular mechanism is requisite for the practical application.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the latest advancements of TFs, focusing on their extraction and synthesis technology, health benefits, bioavailability and industrial applications. Especially, it provides current synthetic methods including the extraction and purification technology. Importantly, recent advancements of the function of TFs related to human health are also discussed, unraveling the potentials of TFs in health management and diseases therapies.</div></div><div><h3>Key findings and conclusions</h3><div>Tremendous advancements in the synthesis, extraction, and healthcare application of TFs have been investigated in vitro. Nevertheless, most research has focused on the animal level, and very few studies in vivo have adopted humans as subjects. Although the preparation and extraction process of TFs is constantly optimized and adjusted, the mechanism of the activity effect of TFs as healthy functional beverages in various organs of the human body should be the focus of future research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104804"},"PeriodicalIF":15.1,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mass spectrometry imaging in food safety and authenticity: Overcoming challenges and exploring opportunities","authors":"Sara Tortorella ,&nbsp;Benjamin Bartels ,&nbsp;Michele Suman ,&nbsp;Ron M.A. Heeren ,&nbsp;Laura Righetti","doi":"10.1016/j.tifs.2024.104803","DOIUrl":"10.1016/j.tifs.2024.104803","url":null,"abstract":"<div><h3>Background</h3><div>The combination of molecular profiling capabilities and spatial information is accessible by mass spectrometry imaging (MSI), which has gained substantial importance over the last 20 years in the analytical community. The number of applications of MSI on food has increased remarkably in recent years, enabling us to visualize the spatial distributions for a wide range of chemical compounds in complex samples, such as fresh and processed food. Many endogenous food components and bioactive compounds have been successfully visualized <em>in situ</em> in cereals, fruits, vegetables and animal-based food. However, only limited data are available for MSI for food authenticity and safety.</div></div><div><h3>Scope and approach</h3><div>This review explores the current state and the potential unexplored benefits of MSI in food safety and authenticity, addressing the gaps and highlighting opportunities for further research and development.</div></div><div><h3>Key findings and conclusions</h3><div>MSI has tremendous potential to improve food safety and authenticity assessment by providing spatially resolved molecular information on contaminants, toxins, and adulterants in food products. Addressing research gaps related to sensitivity, quantitative analysis and integration with multi-omics approaches, is essential to realize the full benefits of MSI in food safety applications. MSI technology is expected to improve food safety control measures and advance our understanding of food system within a spatial context, providing essential spatial information that can subsequently be assessed with faster analytical techniques. This will ultimately contribute to improved human health and consumer confidence in the food supply chain.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104803"},"PeriodicalIF":15.1,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation","authors":"Hong Yao ,&nbsp;Bernadine M. Flanagan ,&nbsp;Barbara A. Williams ,&nbsp;Deirdre Mikkelsen ,&nbsp;Michael J. Gidley","doi":"10.1016/j.tifs.2024.104802","DOIUrl":"10.1016/j.tifs.2024.104802","url":null,"abstract":"<div><h3>Background</h3><div>Dietary fibre (DF) plays an important role in maintaining human health, partly mediated by the gut microbiota and their responses. Diverse plant foods are the main source of DF in human diets, which generally reach the colon in particulate form. Factors such as botanical origin and particle size influence the physicochemical and digestive properties of these particles and are also likely to impact (<em>in vitro</em>) colonic fermentation.</div></div><div><h3>Scope and approach</h3><div>This review examines the identified effects of botanical origin and particle size of different plant foods on human colonic microbial responses <em>in vitro</em>. It highlights how variations in the microstructure and chemical composition of representative examples from cereals, legumes, nuts, fruits and vegetables influence colonic microbial fermentation. The functional pathways of human colonic microbes involved in degrading these plant foods are identified, providing insights into the connection between plant food characteristics and microbial responses.</div></div><div><h3>Key findings and conclusions</h3><div>The combined effects of botanical origin and particle size determine the <em>in vitro</em> colonic fermentability of plant foods. Gut microbial responses are linked to specific plant cell wall structures and the nutrients they encapsulate, which interact with substrate-degrading microbes. Size reduction of plant food particles can effectively modify microbial responses, and water-holding capacity is identified as a potentially important functional factor. A better understanding of these interactions is critical for defining and optimising the nutritional value of plant foods in the human gut, as well as identifying opportunities for innovative food products that target gut microbiota responses.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104802"},"PeriodicalIF":15.1,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}