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Current Opinion in Food Science最新文献

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Food safety culture as a behavioural phenomenon shaping food safety
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-25 DOI: 10.1016/j.cofs.2025.101305
Diogo Thimoteo da Cunha , Elke Stedefeldt , Pieternel A Luning , Carolina Bottini Prates , Laís Mariano Zanin
{"title":"Food safety culture as a behavioural phenomenon shaping food safety","authors":"Diogo Thimoteo da Cunha ,&nbsp;Elke Stedefeldt ,&nbsp;Pieternel A Luning ,&nbsp;Carolina Bottini Prates ,&nbsp;Laís Mariano Zanin","doi":"10.1016/j.cofs.2025.101305","DOIUrl":"10.1016/j.cofs.2025.101305","url":null,"abstract":"<div><div>Food safety culture (FS-culture) is a deeply embedded and evolving organisational construct reflecting the collective beliefs, behaviours, and assumptions of employees. It encompasses key elements such as commitment, leadership, risk awareness, communication, food safety management systems (FSMS), and work environment. Given its growing significance, this paper discusses FS-culture as a dynamic behavioural phenomenon interacting with FSMS. The way FS-culture is framed within various private standards may unintentionally lead food businesses to perceive it as a compliance-driven obligation rather than a behavioural phenomenon. There is a risk that FS-culture may be reduced to a component of food safety management, assessed through standardised checklists. Recent intervention studies demonstrated the complexity of identifying and implementing interventions to evolve FS-culture, and that its evolvement takes time and a myriad of efforts. Fostering FS-culture should be seen as an ongoing process of engagement, leadership, and continuous improvement, rather than a static set of measurable criteria.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101305"},"PeriodicalIF":8.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777500","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}
引用次数: 0
Bioactive compounds’ importance in plant-based beverages: a review
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-21 DOI: 10.1016/j.cofs.2025.101304
Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio
{"title":"Bioactive compounds’ importance in plant-based beverages: a review","authors":"Karine Marafon ,&nbsp;Amanda A Prestes ,&nbsp;Ana CF Carvalho ,&nbsp;Carolina K de Souza ,&nbsp;Elane S Prudencio","doi":"10.1016/j.cofs.2025.101304","DOIUrl":"10.1016/j.cofs.2025.101304","url":null,"abstract":"<div><div>This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101304"},"PeriodicalIF":8.9,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768768","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}
引用次数: 0
Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges 雪卡毒素，欧洲出现的潜在健康风险：进展与挑战概述
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-19 DOI: 10.1016/j.cofs.2025.101303
Paula Alvito , Ana Gago-Martínez
{"title":"Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges","authors":"Paula Alvito ,&nbsp;Ana Gago-Martínez","doi":"10.1016/j.cofs.2025.101303","DOIUrl":"10.1016/j.cofs.2025.101303","url":null,"abstract":"<div><div>Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101303"},"PeriodicalIF":8.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783910","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}
引用次数: 0
Milk fat globule membrane ingredients and their potential applications for human health and performance
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-13 DOI: 10.1016/j.cofs.2025.101302
Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey
{"title":"Milk fat globule membrane ingredients and their potential applications for human health and performance","authors":"Tom F O’Callaghan ,&nbsp;Elaine K McCarthy ,&nbsp;Conor C Carey","doi":"10.1016/j.cofs.2025.101302","DOIUrl":"10.1016/j.cofs.2025.101302","url":null,"abstract":"<div><div>The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101302"},"PeriodicalIF":8.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738492","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}
引用次数: 0
Advancements in function recognition of staphyloxanthin and targeted inhibitor development
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-12 DOI: 10.1016/j.cofs.2025.101300
Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi
{"title":"Advancements in function recognition of staphyloxanthin and targeted inhibitor development","authors":"Jiang Chang ,&nbsp;Min Yue ,&nbsp;Guoping Zhao ,&nbsp;Biao Tang ,&nbsp;Chunlei Shi","doi":"10.1016/j.cofs.2025.101300","DOIUrl":"10.1016/j.cofs.2025.101300","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling <em>S. aureus</em> within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H<sub>2</sub>O<sub>2</sub>. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of <em>S. aureus</em> in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101300"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747147","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}
引用次数: 0
A review of insect peptides: from extraction and preparation to bioactivities
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-12 DOI: 10.1016/j.cofs.2025.101301
Jinghan Zhang , Mohan Li , Zongyuan Han , Jun-Hua Shao
{"title":"A review of insect peptides: from extraction and preparation to bioactivities","authors":"Jinghan Zhang ,&nbsp;Mohan Li ,&nbsp;Zongyuan Han ,&nbsp;Jun-Hua Shao","doi":"10.1016/j.cofs.2025.101301","DOIUrl":"10.1016/j.cofs.2025.101301","url":null,"abstract":"<div><div>Insects are gaining increasing attention as novel and sustainable alternatives to traditional food sources. Bioactive peptides derived from insects, exhibiting a wide range of functional properties such as antioxidant, antimicrobial, and immunomodulatory activities, demonstrate significant potential for application in functional foods. However, they require in-depth analysis to optimize utilization. This review synthesizes research from the past five years, providing a comprehensive overview of both conventional and innovative techniques for the extraction, separation, and purification of insect-derived peptides. It also evaluates the advantages and limitations of these methods while exploring the key bioactivities of the peptides. This review highlights the potential of insects as a sustainable source of protein and bioactive peptides, offering strategic recommendations for future research. It emphasizes the need to address current challenges in order to fully unlock their potential.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101301"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759577","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}
引用次数: 0
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-11 DOI: 10.1016/j.cofs.2025.101299
Davide Giacalone
{"title":"Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector","authors":"Davide Giacalone","doi":"10.1016/j.cofs.2025.101299","DOIUrl":"10.1016/j.cofs.2025.101299","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101299"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725496","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}
引用次数: 0
Redefining innovation: the role of co-creation in collaborative new food product strategies
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-11 DOI: 10.1016/j.cofs.2025.101298
Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino
{"title":"Redefining innovation: the role of co-creation in collaborative new food product strategies","authors":"Bruna B Durço ,&nbsp;Camile OL Farias ,&nbsp;Tatiana C Pimentel ,&nbsp;Elson R Tavares Filho ,&nbsp;Adriana Gámbaro ,&nbsp;Adriano G Cruz ,&nbsp;Maria C KH Duarte ,&nbsp;Erick A Esmerino","doi":"10.1016/j.cofs.2025.101298","DOIUrl":"10.1016/j.cofs.2025.101298","url":null,"abstract":"<div><div>The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101298"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759578","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}
引用次数: 0
Constructing aqueous foams from milk components: structure and interfaces
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-03-07 DOI: 10.1016/j.cofs.2025.101290
Haotian Zheng , Hari Meletharayil
{"title":"Constructing aqueous foams from milk components: structure and interfaces","authors":"Haotian Zheng ,&nbsp;Hari Meletharayil","doi":"10.1016/j.cofs.2025.101290","DOIUrl":"10.1016/j.cofs.2025.101290","url":null,"abstract":"<div><div>Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101290"},"PeriodicalIF":8.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747146","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}
引用次数: 0
Revisiting the chemical diversity of organic food crops: metabolomics perspectives
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-02-26 DOI: 10.1016/j.cofs.2025.101288
Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh
{"title":"Revisiting the chemical diversity of organic food crops: metabolomics perspectives","authors":"Jashanpreet Kaur ,&nbsp;Namhee Lee ,&nbsp;Kate Cassity-Duffey ,&nbsp;Joon Hyuk Suh","doi":"10.1016/j.cofs.2025.101288","DOIUrl":"10.1016/j.cofs.2025.101288","url":null,"abstract":"<div><div>Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101288"},"PeriodicalIF":8.9,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642947","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}
引用次数: 0
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