Trends in Food Science & Technology最新文献

{"title":"Producing food from CO2 using microorganisms: Lots to do, little to lose!","authors":"Steven Minden ,&nbsp;Alexander Grünberger ,&nbsp;Ulrike van der Schaaf ,&nbsp;Anke Neumann ,&nbsp;Christine Rösch ,&nbsp;Jörg Sauer ,&nbsp;Anne-Kristin Kaster","doi":"10.1016/j.tifs.2024.104778","DOIUrl":"10.1016/j.tifs.2024.104778","url":null,"abstract":"<div><h3>Background</h3><div>For the first time, the recently held United Nations Climate Change Conference (COP 28) involved a summit leaders’ declaration to include global food production in their action plan to fight climate change. Reducing meat consumption is the primary way to take this fight seriously, nevertheless the global supply of people with high-quality protein is one of the central challenges of the coming decades. Producing microbial protein from CO₂ (aka single cell protein, SCP) offers the unique opportunity to recycle both, CO₂ from the atmosphere and food side streams, into consumer-oriented foods - an innovative path to a zero-carbon footprint diet.</div></div><div><h3>Scope and approach</h3><div>The importance of utilizing CO₂ as a substrate for microbial food production is underscored by comparative environmental footprint studies of various protein sources. This <em>commentary</em> systematically discusses the opportunities and technical challenges in realizing this vision.</div></div><div><h3>Key findings and conclusions</h3><div>The herein proposed acetate-based CO₂-to-food framework carries the potential to decrease the environmental footprint of food production by several orders of magnitude in terms of greenhouse gas emission, water, and land usage. While all relevant process steps are already advanced to a high technological readiness level, the key engineering challenges encompass their consolidation to a circular process, scale-up and product formulation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104778"},"PeriodicalIF":15.1,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659824","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":"Stimulation of non-shivering thermogenesis by bioactive compounds: A focus on gut microbiota-mediated mechanisms","authors":"Yasmin Alhamoud ,&nbsp;Tuerxunayi Abudumijiti ,&nbsp;Junhao Wu ,&nbsp;Lu Lu ,&nbsp;Minjie Zhao ,&nbsp;Xiaohu Luo ,&nbsp;Fengqin Feng ,&nbsp;Jing Wang","doi":"10.1016/j.tifs.2024.104779","DOIUrl":"10.1016/j.tifs.2024.104779","url":null,"abstract":"<div><h3>Background</h3><div>Non-shivering thermogenesis (NST), an essential mechanism for heat generation without shivering, primarily involves brown and beige fats. This process enhances thermal comfort and holds the potential for combating obesity and its metabolic consequences. Bioactive compounds such as polyphenols, polysaccharides, terpenoids, and alkaloids— are known for their thermogenic effects. Despite their potential, the systemic bioavailability of these bioactive compounds is notably limited, a challenge primarily mitigated by the metabolic functions of the gut microbiota (GM), which enhances their absorption and effectiveness.</div></div><div><h3>Scope and approach</h3><div>This comprehensive review highlights the thermogenic potential of bioactive compounds and the pivotal role of GM and GM-derived metabolites in NST. It also discusses recent advances in understanding how bioactive compounds interact with GM to regulate NST, elucidating the underlying mechanisms that influence thermogenic processes and energy expenditure. The current challenges and future opportunities are addressed to advance the understanding in this field.</div></div><div><h3>Key findings and conclusions</h3><div>GM plays an indispensable role in NST-induced improvements in adipose tissue metabolism and energy expenditure. Critical GM metabolites, including short-chain fatty acids (SCFAs), bile acids (BAs), and branched-chain amino acids (BCAAs), serve as key mediators in this process. Bioactive compounds, through modulation of GM composition, significantly influence SCFAs production and BAs metabolism, thereby activating NST pathways. Thus, harnessing the bioactive compound-GM axis represents a novel, promising dietary intervention to potentiate NST, enhance metabolic flexibility, and offer therapeutic potential in the prevention and treatment of obesity.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104779"},"PeriodicalIF":15.1,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659928","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 atlas of dark tea: Mapping complexities of their microbiome","authors":"Si-Hui Liu ,&nbsp;Fang-Fang Huang ,&nbsp;Juan Li ,&nbsp;Jian-An Huang ,&nbsp;Zhong-Hua Liu ,&nbsp;Li-Gui Xiong","doi":"10.1016/j.tifs.2024.104780","DOIUrl":"10.1016/j.tifs.2024.104780","url":null,"abstract":"<div><h3>Background</h3><div>Microorganisms in dark tea play an indispensable role in its ecosystem management. Despite the challenging conditions inherent to dark tea, a mere gram of its matrix can harbor a diverse array of microbial taxa, including bacteria and fungi. The interplay between dark tea and its microbiome is essential for ensuring quality and safety. Beneficial microbial communities significantly contribute to dark tea's rheological properties and organoleptic characteristics.</div></div><div><h3>Scope and approach</h3><div>This paper aims to elaborate on microbiome ecosystems in dark tea, microbial functions on dark tea quality, technology advances in microbiome research, and challenges of revealing microbiota-dark tea substrate interactions.</div></div><div><h3>Key findings and conclusion</h3><div>The dark tea industry is now well-positioned to identify how to manipulate and manage the dark tea microbiome to enhance flavor, ensure safety, and improve our understanding of the mechanisms by which these ecosystems will adapt to environmental changes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104780"},"PeriodicalIF":15.1,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659924","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":"Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community","authors":"Shuai Zhao ,&nbsp;Chang Hao ,&nbsp;Chengtuo Niu ,&nbsp;Jing Lu ,&nbsp;Lei Wang ,&nbsp;Yawei Shi ,&nbsp;Qi Li","doi":"10.1016/j.tifs.2024.104775","DOIUrl":"10.1016/j.tifs.2024.104775","url":null,"abstract":"<div><h3>Background</h3><div>The evolution of the modern condiment industry has posed new challenges in terms of food hygiene and safety, mechanization, automation, and digital production. Broad bean paste, a cherished traditional bean-based fermented condiment in China, serves as a prime example of the high-value utilization of bean crops through fermentation technology. Currently, the semi-controlled and empirical production process has brought challenges to the transformation and development of the broad bean paste industry.</div></div><div><h3>Scope and approach</h3><div>This article offers a comprehensive review of ideas and progress of fermented broad bean paste, encompassing brewing techniques, chemosensory characteristics, and microbial community dynamics. Furthermore, it identifies the existing research gaps and proposes future research directions for the fermentation of broad bean paste, thereby laying a foundation for a deeper understanding of the scientific mechanisms behind traditional brewing techniques and empowering the transformation and upgrading of traditional brewing industries.</div></div><div><h3>Key findings and conclusions</h3><div>With a focus on preserving superb flavor and quality, it is crucial to delve into the microbial community structure, functionality and regulation, meanwhile, analyze the internal interactions within the community as well as its interplay with the environment. Identifying the pivotal functional microorganisms or microbial groups is essential. Achieving control over the microbial functions, the fermentation process, and ultimately the product quality during broad bean paste production represents a pivotal issue in the scientific and standardized transformation of the industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104775"},"PeriodicalIF":15.1,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659925","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":"Pearl-inspired functional biomaterials: Review of their preparation, characterization, and application in food packaging","authors":"Jiaqi Zhong ,&nbsp;Hao Cheng ,&nbsp;David Julian McClements ,&nbsp;Zipei Zhang ,&nbsp;Ruojie Zhang ,&nbsp;Hui Zhou ,&nbsp;Wu Wang ,&nbsp;Jianwei Zhao ,&nbsp;Zhengyu Jin ,&nbsp;Long Chen","doi":"10.1016/j.tifs.2024.104774","DOIUrl":"10.1016/j.tifs.2024.104774","url":null,"abstract":"<div><h3>Background</h3><div>The formation, morphology, and properties of the layers in pearl have intrigued scientists and artisans for centuries. Nacre, formed within the shells of mollusks, have a unique laminated composite structure, characterized by alternating layers of organic substances and calcium carbonate crystals. Understanding the intricacies of pearl formation has implications beyond aesthetic appreciation. Recently, there has been growing interest in exploring the potential applications of pearl-inspired materials in various fields, including the food industry.</div></div><div><h3>Scope and approach</h3><div>This article begins by reviewing the formation, structure, and mechanical properties of pearl layers, with the aim of elucidating how biomimetic functional materials can be assembled for food applications. The potential of various fabrication approaches, including self-assembly, biomineralization, 3D printing, and vacuum filtration for mimicking the complex structure of natural pearls are discussed. The potential application of these pearl-inspired biomimetic materials as protectants and sensors in food packaging is then highlighted.</div></div><div><h3>Key findings and conclusions</h3><div>Studies indicate that nacre-inspired materials can be fabricated to possess optical properties, mechanical strength, barrier capabilities, and hydrophobicity akin to those found in natural pearls. Advanced fabrication technologies allow precise control over the properties of these materials. As a result, novel bio-inspired materials can be created that may be used in smart packaging materials, <em>e.g.,</em> as humidity sensors, freshness detectors, or anti-counterfeiting labels to enhance food quality, safety, and authenticity.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104774"},"PeriodicalIF":15.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593256","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":"Development of multifunctional metal-organic frameworks (MOFs)-based nanofiller materials in food packaging: A comprehensive review","authors":"Zhepeng Zhang ,&nbsp;Ruiyun Zhou ,&nbsp;Lijing Ke ,&nbsp;Jiangbo Li ,&nbsp;Heera Jayan ,&nbsp;Hesham R. El-Seedi ,&nbsp;Xiaobo Zou ,&nbsp;Zhiming Guo","doi":"10.1016/j.tifs.2024.104771","DOIUrl":"10.1016/j.tifs.2024.104771","url":null,"abstract":"<div><h3>Background</h3><div>Food packaging effectively reduces food postharvest losses, ensures food safety supply, and promotes sustainable development. Metal-organic frameworks (MOFs)-based film materials showed potential in the field of food packaging. Among various nanofillers, MOFs stand out as multifunctional materials characterized by their convenient integration with polymer matrix to develop enhanced, active and intelligent food packaging materials.</div></div><div><h3>Scope and approach</h3><div>This review initially provided a concise overview of the several synthesis strategies of MOFs and three primary methods for the fabrication of MOFs-based films. Furthermore, the multifaceted functions of MOFs as reinforcers, active agents, and indicative factors in the context of food packaging have also been systematically reviewed. Especially, the functional MOFs-based films for the encapsulation of diverse bioactive compounds applied to delay food spoilage and real-time monitoring of food freshness were discussed. Finally, the toxicological impacts of MOF fillers in food packaging applications were highlighted, encompassing an evaluation of potential risks and the exploration of mitigation strategies.</div></div><div><h3>Key findings and conclusions</h3><div>The MOFs-based films emerge as promising candidate materials for food packaging applications, as the incorporation of MOFs substantially enhances the mechanical properties, water resistance, and barrier performance of pure biopolymer films. However, traditional food packaging methodologies encounter several challenges, including antibacterial, antioxidant properties, and the effective removal of active molecules. To overcome these limitations, the incorporation of various MOF nanomaterials to enhance the physical and functional attributes of packaging films have been persistently investigated. Therefore, MOFs-based multifunctional film materials could be a viable alternative to develop food packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104771"},"PeriodicalIF":15.1,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579001","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":"Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations","authors":"Parise Adadi ,&nbsp;Emmanuel O. Mensah ,&nbsp;Beatrice Blay ,&nbsp;Mirja K. Ahmmed ,&nbsp;Kazi Sumaiya ,&nbsp;Dominic Agyei ,&nbsp;Biniam Kebede","doi":"10.1016/j.tifs.2024.104772","DOIUrl":"10.1016/j.tifs.2024.104772","url":null,"abstract":"<div><h3>Background</h3><div>Civet coffee is produced from coffee beans that have been consumed and excreted by civets. However, its production raises several ethical concerns. The increasing cases of adulteration create significant challenges in verifying the authenticity of civet coffee. Currently, there is no comprehensive review addressing alternative and sustainable production methods for civet coffee. This manuscript aims to fill this knowledge gap and serve as a reference for improving civet coffee fermentation.</div></div><div><h3>Scope and approach</h3><div>This paper explores innovative techniques for producing civet coffee while considering ethical and sustainability issues. It examines market trends and authentication methods, focusing on technologies such as electronic nose (E-Nose) technology, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), UV–visible spectroscopy, infrared spectroscopy (NIR and FTIR), and nuclear magnetic resonance (NMR). Additionally, it discusses the health-promoting effects of civet coffee.</div></div><div><h3>Key findings and conclusions</h3><div>Alternative methods to the <em>in vivo</em> fermentation of civet coffee, using isolated bacteria (i.e., <em>Bacillus subtilis</em>), yeast, and fungi from the civet's gastrointestinal tract or excreta in glass jars or bioreactors, have significantly enhanced the fermentation process. These methods resulted in improved and consistent coffee quality, flavor, and nutritional value. Technologies like e-nose PTR-ToF-MS effectively distinguish civet coffee from non-civet variants through aroma and marker profiling. Additionally, UV–Vis, NIR, FTIR, NMR, GC/MS, and GC/FID, combined with chemometrics, have demonstrated significant efficacy in distinguishing farmed and wild types of civets. Despite its high price, civet coffee continues to see a growing global demand as consumers increasingly prioritize quality, health benefits and authenticity. Innovative analytical techniques are essential for maintaining the integrity of civet coffee. However, addressing animal welfare concerns in civet coffee production is crucial to meet the expectations of ethically and sustainability-conscious consumers.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104772"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659978","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":"Corrigendum to “Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review” [Trends in Food Science & Technology 152 (2024) 104689]","authors":"Yue Ren,&nbsp;Yilin Wang,&nbsp;Yuxin Zhang,&nbsp;Zhongshuai Yang,&nbsp;Zhiming Ma,&nbsp;Jiaxin Chen,&nbsp;Xintong Chen,&nbsp;Zecheng Qiu,&nbsp;Jing Tian,&nbsp;Aofei Pu,&nbsp;Junjie Yin,&nbsp;Mei Guo,&nbsp;Yating Song,&nbsp;Jiajun Guo,&nbsp;Yuqin Feng,&nbsp;Guishan Liu","doi":"10.1016/j.tifs.2024.104758","DOIUrl":"10.1016/j.tifs.2024.104758","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104758"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142592637","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":"Metabolism, application in the food industry, and enrichment strategies of gamma-aminobutyric acid","authors":"Yao Feng ,&nbsp;Yu Zhang ,&nbsp;Caiyun Liu ,&nbsp;Yingjie Li ,&nbsp;Song Miao ,&nbsp;Nabil Grimi ,&nbsp;Hongwei Cao ,&nbsp;Xiao Guan","doi":"10.1016/j.tifs.2024.104773","DOIUrl":"10.1016/j.tifs.2024.104773","url":null,"abstract":"<div><h3>Background</h3><div>Gamma-aminobutyric acid (GABA) is a non-protein amino acid with multiple physiological functions and health benefits that occurs naturally in various organisms. GABA has a broad application prospect in food industry.</div></div><div><h3>Scope and approach</h3><div>The metabolism and application in food preservation and processing of GABA, as well as processing methods for increasing its content were reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>GABA metabolism is involved in the tricarboxylic acid (TCA) cycle and can affect energy and substance metabolism. GABA has shown a positive role in food preservation, particularly in alleviating the cold damage, browning, softening, senescence and oxidative damage of food, and improving pathogen resistance and nutritional quality. This is mainly due to the self-decomposition of exogenous GABA and the synthesis and decomposition of endogenous GABA activated by exogenous GABA, which regulate the complex metabolic activities of food via the TCA cycle. GABA as a food constituent enables the development of functional foods with health benefits. Additionally, the appropriate dose of GABA can also improve the functional properties of proteins, thus positively impacting on physicochemical properties of foods, which can facilitate the development of functional food formulations. Germination treatments, microbial fermentation, and innovative physical processing technologies are the most popular methods for increasing GABA levels in foods. Microbial fermentation can enrich GABA in foods that do not contain it. Innovative physical processing technologies can enhance not only the synthesis of GABA, but also the levels of other nutrients. The combination of different processing methods is the trend of GABA enrichment.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104773"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572985","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":"Proteins from blue foods to meet the demand in the food sector: Editorial","authors":"Yu Fu,&nbsp;Na Zhang,&nbsp;Yuhao Zhang","doi":"10.1016/j.tifs.2024.104722","DOIUrl":"10.1016/j.tifs.2024.104722","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104722"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142248348","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}