Trends in Food Science & Technology最新文献

{"title":"Nutritional composition, nutraceutical aspects, and medicinal benefits of garden cress (Lepidium sativum) seeds – A geographical and processing perspective","authors":"Nirbhay Kumar,&nbsp;Sukhcharn Singh","doi":"10.1016/j.tifs.2024.104791","DOIUrl":"10.1016/j.tifs.2024.104791","url":null,"abstract":"<div><h3>Background</h3><div>Garden cress (GC) seed is a super seed because of its high nutritional value and various medicinal properties. It is an underutilized seed that can be promoted to use as a functional ingredient to develop functional food product in the food industry.</div></div><div><h3>Scope and approach</h3><div>In this review, a complete overview about garden cress seed is described. The purpose of this review is to provide up to date summary of research findings related to garden cress seed. The current review discussed the nutritional composition of garden cress seed, effect of processing on nutritional composition, various medicinal properties and utilization of garden cress seed in the functional food product development in details. This study highlights the importance of raising awareness about garden cress seeds, which could help mitigate environmental and economic impacts while supporting food security.</div></div><div><h3>Key findings and conclusions</h3><div>Garden cress seeds are a promising source of macro and micronutrients. These seeds contain essential amino acids, essential fatty acids, bioactive compounds such as phenolic and flavonoid compound, and many minerals like iron, calcium, potassium, and phosphorus. Different processing methods affect the nutritional composition of garden cress seed and increase its sensory acceptability. GC seeds have many medicinal properties such as anti-oxidant, anti-inflammatory, anti-microbial, anti-cancer, anti-diabetic, cardio-protective, hepato-protective, neuro-protective etc. These seeds are also used to develop various functional foods with therapeutic benefits. If GC seeds are utilized in their full potential, it can eradicate the hunger and malnutrition.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104791"},"PeriodicalIF":15.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659932","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":"The (FWE)2 nexus: Bridging food, food waste, water, energy, and ecosystems for circular systems and sustainable development","authors":"Nour El Houda Chaher ,&nbsp;Abdallah Nassour ,&nbsp;Michael Nelles","doi":"10.1016/j.tifs.2024.104788","DOIUrl":"10.1016/j.tifs.2024.104788","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Background&lt;/h3&gt;&lt;div&gt;The imperative for sustainable resource management has become increasingly critical in the context of a rapidly expanding global population and heightened resource demands, compounded by the pressing challenges of climate change and environmental degradation. Traditional sector-specific approaches, which frequently isolate agriculture, energy, and water management, have proven inadequate in addressing the complex interdependencies inherent in resource ecosystems. In this regard, the Food, Food Waste, Water, Energy, and Ecosystems ((FWE)&lt;sup&gt;2&lt;/sup&gt;) nexus framework emerges as a transformative paradigm that advocates for an integrated understanding of these interconnected components. This framework is essential for the implementation of comprehensive strategies designed to address the multifaceted sustainability challenges confronting contemporary society.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Scope and Approach&lt;/h3&gt;&lt;div&gt;The current research undertakes a comprehensive investigation of the (FWE)&lt;sup&gt;2&lt;/sup&gt; nexus framework, elucidating the dynamic interactions among food systems, waste management, water utilization, energy production, and ecosystem integrity. Through an extensive synthesis of the current literature, illustrative case studies, and empirical analyses, multifaceted dynamics inherent to the nexus were outlined. Key themes prominently featured include the necessity of conceptualizing food waste (FW) as a critical resource, the strategic deployment of technology to enhance operational efficiency, and the integration of circular economy principles to optimize resource utilization. Collectively, these elements advocate for sustainable practices that can yield substantive benefits for society and the environment.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Policy implications and key findings&lt;/h3&gt;&lt;div&gt;The (FWE)&lt;sup&gt;2&lt;/sup&gt; nexus framework is essential for tackling the intertwined challenges of food production, FW management, water resources, energy consumption, and ecosystem health. Policymakers should prioritize collaborative efforts that unite government agencies, businesses, and communities. This synergy can create comprehensive strategies that enhance resource governance and improve global food security. Additionally, initiatives focused on public education and community engagement are vital, empowering individuals to actively participate in sustainable resource management and fostering significant societal and environmental benefits.&lt;/div&gt;&lt;div&gt;This research demonstrates the considerable potential of the (FWE)&lt;sup&gt;2&lt;/sup&gt; nexus framework in advancing several Sustainable Development Goals (SDGs). Optimizing agricultural practices and reducing FW directly support SDG 2 (Zero Hunger) by enhancing food security and nutrition. Furthermore, Considering FW as a valuable resource aligns with SDG 12 (Responsible Consumption and Production), promoting sustainable consumption and waste reduction through circular economy principles that facilitate nutrient reco","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104788"},"PeriodicalIF":15.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659930","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":"Machine learning-supported sensor array for multiplexed foodborne pathogenic bacteria detection and identification","authors":"Yi Wang ,&nbsp;Yihang Feng ,&nbsp;Boce Zhang ,&nbsp;Abhinav Upadhyay ,&nbsp;Zhenlei Xiao ,&nbsp;Yangchao Luo","doi":"10.1016/j.tifs.2024.104787","DOIUrl":"10.1016/j.tifs.2024.104787","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne pathogens present a significant challenge to food safety. Traditional culture-based methods are often time-consuming and labor-intensive, while newer technologies have limitations, such as requiring specialized expertise or costly equipment. This has driven the development of sensor arrays, like electronic noses (e-noses) and optical sensor arrays, which use multiple cross-reactive sensor elements to generate unique fingerprints for various analytes.</div></div><div><h3>Scope and approach</h3><div>This review highlights recent advances in the design of sensor arrays and the materials commonly used as their building blocks. We outline four key principles for constructing sensor arrays: detecting volatile organic compounds (VOCs), antibody-based sensors, bacterial surface physiology and microenvironments, and metabolic activity. We also discuss the use of machine learning (ML) in sensor array interpretation and output. Additionally, we explore the challenges in multiplexed pathogen detection and emerging trends in the field.</div></div><div><h3>Key findings and conclusions</h3><div>Bacterial cell envelope microenvironments and metabolic activities have received the most attention in the development of sensor arrays. ML models play a critical role not only in pattern recognition but also in tasks like data preprocessing, such as correcting signal drift in e-noses and handling outliers. Challenges like small datasets are addressed through potential solutions such as few-shot learning and leave-one-out cross-validation. Sensor arrays show great promise for in-field pathogen identification, offering valuable benefits to food producers and processors alike.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104787"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659823","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":"Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health","authors":"Débora Fernandes Pinheiro ,&nbsp;Giselle Maria Maciel ,&nbsp;Nayara Pereira Lima ,&nbsp;Nicole Folmann Lima ,&nbsp;Isabela Sampaio Ribeiro ,&nbsp;Charles Windson Isidoro Haminiuk","doi":"10.1016/j.tifs.2024.104785","DOIUrl":"10.1016/j.tifs.2024.104785","url":null,"abstract":"<div><h3>Background</h3><div>Fruits are essential for human nutrition, offering vital vitamins, minerals, fibers, and bioactive compounds. Low fruit intake increases systemic inflammation due to reduced microbial diversity. Researchers are investigating how fruit consumption affects gut microbiota, focusing on promoting beneficial bacteria growth and secondary metabolite production. Concerns have emerged about chemical contaminants in fruit production triggering systemic inflammation and intestinal dysbiosis. Understanding these factors is essential for comprehending the impact of fruit consumption on gut microbiota.</div></div><div><h3>Scope and approach</h3><div>This article explores the effects of fruit consumption on intestinal microbiota, focusing on dietary components, metabolic effects, and chemical contaminants from fruit cultivation. By analyzing clinical trials, government guidelines, and recent scientific articles, we aim to provide a comprehensive overview of how fruit consumption influences gut health.</div></div><div><h3>Key findings and conclusion</h3><div>Fruit consumption can improve lipid profiles, insulin sensitivity, and microbiota composition, with anti-inflammatory effects and stimulation of short-chain fatty acid production. However, it is also associated with higher exposure to pesticides, which can negatively impact microbial diversity and cause metabolic dysfunctions. These findings underscore the need for rigorous long-term clinical trials to understand the complex interactions between dietary fruit components and gut microbiota, aiming to optimize fruit consumption for gut health while minimizing exposure to harmful contaminants.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104785"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706306","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":"Healthy food design based on gut microbiota metabolic flux","authors":"Fujie Yan ,&nbsp;Shasha Xiang ,&nbsp;Jian Ying ,&nbsp;Jie Chen ,&nbsp;Lihua Shi ,&nbsp;Yalin Zhang ,&nbsp;Jianzhong Han ,&nbsp;Xuan Zhu","doi":"10.1016/j.tifs.2024.104790","DOIUrl":"10.1016/j.tifs.2024.104790","url":null,"abstract":"<div><h3>Background</h3><div>Diet is a crucial factor in preventing the high incidence of chronic diseases and reducing medical costs, with the intestine serving as an important target for nutritional intervention. In the future, it will be even more important to think about what the gut microbiota “wants to eat”.</div></div><div><h3>Scope and approach</h3><div>This review introduces the metabolic flux regulation mechanism and evaluation system in the intestine, and further summarizes the development process of metabolic flux targeted food and its application in healthy food design, providing a perspective for the creation and large-scale promotion of new products targeting gut health.</div></div><div><h3>Key findings and conclusions</h3><div>Many metabolic pathways occur in the microbial cells of the human intestine, and the metabolic differences and interactions between different microbial populations, leading to a complex metabolic environment in the intestine. Through dietary regulation, restoring the gut microbiota diversity, increasing the relative abundance of beneficial bacteria, and reducing harmful metabolic products, thereby altering the physiological and pathological states of the host, will become a trend and hot topic in the development of the health food industry. With the development of artificial intelligence and multi-omics technologies, techniques for identifying potential intervention targets in gut microbiota and its metabolites have gradually matured, which is meaningful for improving health condition by targeting intestinal metabolic fluxes to regulate gut microbiota composition.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104790"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659929","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":"Exploring the social dimensions of microbial food safety risk governance","authors":"Charlie Van Paepeghem ,&nbsp;Liesbeth Jacxsens ,&nbsp;Wim Verbeke ,&nbsp;Peter Vlerick ,&nbsp;Mieke Uyttendaele","doi":"10.1016/j.tifs.2024.104789","DOIUrl":"10.1016/j.tifs.2024.104789","url":null,"abstract":"<div><h3>Background</h3><div>Microbial food safety risk governance (MFSRG) is a systematic, continuous multistakeholder process aiming to ensure a high level of microbial food safety in society as well as to build and maintain trust and understanding among all stakeholder groups involved in the food system. MFSRG can only be effective if both risk assessment data and social data on the interests and concerns of all relevant stakeholder groups are collected in a consistent and standardised manner and are subsequently used to inform risk management and -communication.</div></div><div><h3>Scope and approach</h3><div>Despite global recognition among food safety authorities, policymakers, food practitioners, and academia on the importance of an MFSRG approach that embraces the integration of life and social sciences, the majority of scientific publications, legislations, and sector guidelines have, so far, mainly focused on the technical, hazard-oriented facet of MFSRG and less on its social, human-oriented domains. To address this discrepancy, the present paper has identified the key social dimensions that are currently underdeveloped and usually insufficiently included in MFSRG activities by means of a comprehensive literature review.</div></div><div><h3>Key findings and conclusions</h3><div>A framework integrating the social risk governance dimensions with its well-known technical domains was adopted and tailored to the specific context of microbial food safety risks. This overarching framework aims to improve stakeholder trust in the food system by assisting food practitioners, academia, and (non-)governmental organisations in the practical implementation of a life and social sciences integrated MFSRG approach. Active engagement of stakeholders in all MFSRG activities, the need for collaborative efforts between life and social sciences, and the crucial role of concern assessment are stressed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104789"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659931","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":"The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms","authors":"Zhiyuan Ma ,&nbsp;Han Gong ,&nbsp;Biao Liu ,&nbsp;Xueying Mao","doi":"10.1016/j.tifs.2024.104786","DOIUrl":"10.1016/j.tifs.2024.104786","url":null,"abstract":"<div><h3>Background</h3><div>Currently, the omics techniques have unveiled the complexity of milk fat globule membrane (MFGM) composition which determines its multiple biofunctions and unique interfacial behavior. MFGM has been recommended for supplementation in dairy products and the physiological and interfacial functions of its natural and processed forms have attracted significant attention.</div></div><div><h3>Scope and approach</h3><div>This review discussed the inherent association among compositions, biofunctions, interfacial behavior, and digestion properties of natural and processed MFGM. The advanced knowledge of MFGM compositions including polar lipids and proteins is reviewed, and the association of the compositions with their biofunctions and the size distributions of milk fat globules (MFGs) are discussed. Then the discrepancies of natural and processed MFGs in interfacial properties and behaviors are summarized, highlighting the regulatory functions of MFGM interfacial behavior in lipid digestion.</div></div><div><h3>Key findings and conclusions</h3><div>The intricate compositions of MFGM correspond to its multiple biological activities, and the synergistic effects among individual substances deserve attention. The composition characteristics of native MFGM also determine its interfacial behaviors (lateral phase segregation, charge heterogeneity, morphology, and mechanical property) and further affect the fate of MFGs in gastrointestinal tract. Dairy processing operations including homogenization, thermal treatment, and spray drying cause the decrease of size, loss of natural structures, and changes of compositions of MFGM, impairing its bioactivities and altering the digestion patterns of lipids. The MFGM-based food ingredients deserve further development in production and applications, and future research should focus on the preservation of bioactivities and techno-functions of natural MFGM.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104786"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706878","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":"A comprehensive unraveling of the mystery of reduced-salt surimi gels: From molecular mechanism to future prospects","authors":"Qiqi Li ,&nbsp;Shengjun Chen ,&nbsp;Juan You ,&nbsp;Yang Hu ,&nbsp;Tao Yin ,&nbsp;Ru Liu","doi":"10.1016/j.tifs.2024.104783","DOIUrl":"10.1016/j.tifs.2024.104783","url":null,"abstract":"<div><h3>Background</h3><div>Surimi gels are highly valued by consumers owing to their rich nutrients, distinctive flavor, and easily adjustable gel texture. Typically, 2%–3% salt is added to achieve optimal gel characteristics during surimi processing. However, excessive salt intake poses substantial health risks. Consequently, the urgent need to reduce the salt content in surimi gels is a new trend in the current food industry development.</div></div><div><h3>Scope and approach</h3><div>This study provides a comprehensive overview of the gelatinization mechanism of myosin. In addition, it explores the principles of salt-reduction techniques for modulating myosin gelation behavior, highlighting their limitations and their prepared quality characteristics of reduced-salt surimi gels. Moreover, the future prospects of reduced-salt surimi gels are discussed in relation to their functional properties.</div></div><div><h3>Key findings and conclusions</h3><div>The gel formation mechanism of surimi has two critical steps: initial myosin solubilization and heat treatment. However, low-salt conditions restrict myosin solubilization, hindering the formation of high-quality gels. Recently, emerging processing technologies have gained considerable attention for their ability to modify protein interactions, becoming a focal point in salt-reduction research. In addition to their food applications, reduced-salt surimi gels have considerable potential for use in the medical and healthcare sectors. Utilizing three-dimensional (3D) printing technology, special functional reduced-salt surimi gel products can be designed, allowing personalized and precise nutrition delivery. The ultimate goal was to achieve the widespread production of high value–added surimi gel products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104783"},"PeriodicalIF":15.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706883","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":"Trends in the valorization of native Amazon palm trees as sources of bioactive lipids for use as functional ingredients","authors":"Stephanie Dias Soares ,&nbsp;Adriana de Souza Lima ,&nbsp;Cynthia Tereza Corrêa da Silva Miranda ,&nbsp;Iramaia Angélica Neri Numa ,&nbsp;Gláucia Maria Pastore","doi":"10.1016/j.tifs.2024.104777","DOIUrl":"10.1016/j.tifs.2024.104777","url":null,"abstract":"<div><h3>Background</h3><div>Amazon palm tree fruits have been reported to have natural bioactives. These fruits are rich in oleic acid, tocopherols, sterols, and carotenoids and other bioactive compounds that provide health-promoting properties. The discovery and exploration of plant sources rich in bioactive lipids may provide insights into new alternatives to supply the population and industrial demand for nutritious and health-promoting ingredients.</div></div><div><h3>Scope and approach</h3><div>This review offered a comprehensive recent research on the bioactive lipid composition of <strong>Açaí</strong> (<em>Euterpe oleracea</em>), <strong>bacaba</strong> (<em>Oenocarpus bacaba</em>), <strong>buriti</strong> (<em>Mauritia flexuosa</em>), <strong>peach palm</strong> (<em>Bactris gasipaes</em>), and <strong>tucumã</strong> (<em>Astrocaryum vulgare</em>) and their biological activities. Furthermore, we also discussed recent oil extraction methods and how these products have been used as a functional ingredient in product development by industries. Açaí was selected due to its high commercial relevance, whereas bacaba, buriti, pupunha, and tucumã were included as underutilized species commonly used by Amazonian populations.</div></div><div><h3>Key findings and conclusions</h3><div>Several studies have reported that Amazon fruit oils have a varied composition of bioactive lipids, which can be influenced by the specie and extraction method. In addition, the parameters and conditions of each extraction also directly impact these compounds. Furthermore, although relatively scarce, studies have reported the promising biological activities of the lipophilic compounds of these palm tree fruits, although there are no studies in humans. The studies show the applicability of these compounds as functional ingredients, demonstrating the innovative potential for application in the food, nutraceutical, and cosmetic industries.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104777"},"PeriodicalIF":15.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659926","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":"A Se-hyperaccumulating plant Cardamine violifolia: From its nutritional value to potential applications in foods","authors":"Li Wang ,&nbsp;Shuyi Li ,&nbsp;Feifei Wang ,&nbsp;Na Zhang ,&nbsp;Xu Chen ,&nbsp;Xuehua Wang ,&nbsp;Jiangling He ,&nbsp;Chen Cheng ,&nbsp;Zhenzhou Zhu","doi":"10.1016/j.tifs.2024.104781","DOIUrl":"10.1016/j.tifs.2024.104781","url":null,"abstract":"<div><h3>Background</h3><div><em>Cardamine violifolia,</em> a Se hyperaccumulating plant distributed in the Wuling mountainous region of China, has garnered attention for its exceptional ability to accumulate Se, particularly in organic forms, making it a promising candidate for dietary Se supplementation. Recognizing this potential, the National Health Commission of China authorized it as a new food raw material in March 2021. However, limited research data on this plant has still impeded its full utilization.</div></div><div><h3>Scope and approach</h3><div>This review aims to comprehensively compile information from published reports on <em>C. violifolia</em>, summarizing its nutritional composition, Se speciation, bioactive properties, and highlighting its potential applications in food supply chain. Additionally, it addresses the research gaps surrounding this Se hyperaccumulating plant and provides suggestions for further research.</div></div><div><h3>Key findings and conclusions</h3><div><em>C. violifolia</em> emerges as a plant with a well-balanced nutritional profile and a rich array of bioactive compounds. Its unique ability to convert external inorganic Se into distinct organic forms, notably selenolanthionine, positions it as a distinctive dietary Se supplement with diverse biological activities, including antioxidative, immunoregulatory, and anti-inflammatory effects, etc. Recent evidence suggests that <em>C. violifolia</em> holds promise for direct human nutrition applications or indirect benefits through the production of Se-enriched high-quality animal-derived foods. However, further comprehensive research is essential to support the effective integration of <em>C. violifolia</em> into the food supply chain, particularly concerning the potential edible risks associated with its primary Se species, selenolanthionine, and its potential metabolites, both within the human body and indirectly from farm animals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104781"},"PeriodicalIF":15.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659927","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}