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Current Opinion in Food Science最新文献

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Food-related fake news, misleading information, established misconceptions, and food choice 与食物有关的假新闻、误导性信息、既定的误解和食物选择
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-04-16 DOI: 10.1016/j.cofs.2025.101309
Stergios Melios , Afroditi A. Asimakopoulou , Ciara M. Greene , Emily Crofton , Simona Grasso
{"title":"Food-related fake news, misleading information, established misconceptions, and food choice","authors":"Stergios Melios ,&nbsp;Afroditi A. Asimakopoulou ,&nbsp;Ciara M. Greene ,&nbsp;Emily Crofton ,&nbsp;Simona Grasso","doi":"10.1016/j.cofs.2025.101309","DOIUrl":"10.1016/j.cofs.2025.101309","url":null,"abstract":"<div><div>The increasing proliferation of food-related fake news and misleading information on emerging media platforms significantly influences consumer food perceptions and consumption behaviours. Research shows that fake news or misleading labelling can alter the acceptability and even the perceived healthiness of food products. Studies highlight the complex interplay between fake news, misleading information, and consumer perceptions. However, while misinformation contributes to the formation of misconceptions, other longstanding societal and psychological factors, as well as intrinsic and extrinsic food product characteristics, were found to play the major role. This paper explores the influence of the exposure to food-related misinformation and established food-related misconceptions on food choice and examines the role of sensory and consumer science in this discussion.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101309"},"PeriodicalIF":8.9,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891661","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
Strategies to overcome challenges in upcycling industrial side-streams into microalgae-based foods: Auxenochlorella protothecoides as a case study 克服将工业侧流升级为微藻基食品的挑战的策略：以原coides auxenolorella为例研究
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-04-16 DOI: 10.1016/j.cofs.2025.101310
Alcine MZ Chan , Vivian JH Hau , Iris Haberkorn , Alexander Mathys , Shao-Quan Liu
{"title":"Strategies to overcome challenges in upcycling industrial side-streams into microalgae-based foods: Auxenochlorella protothecoides as a case study","authors":"Alcine MZ Chan ,&nbsp;Vivian JH Hau ,&nbsp;Iris Haberkorn ,&nbsp;Alexander Mathys ,&nbsp;Shao-Quan Liu","doi":"10.1016/j.cofs.2025.101310","DOIUrl":"10.1016/j.cofs.2025.101310","url":null,"abstract":"<div><div>Side-streams, encompassing food-safe by-products and edible surpluses from the agri–food industry, represent an abundant source of untapped organic nutrients. Hence, upcycling side-streams into feedstocks for microalgae cultivation presents opportunities to enhance microbial food production and strengthen food security. However, challenges impede widespread implementation. Here, key challenges are identified, and strategies to overcome them are proposed. Strategies are exemplified with <em>Auxenochlorella protothecoides</em>, a microalga with commercial significance as bulk foods and speciality ingredients. Strategies to overcome challenges include, firstly, selecting side-streams rich in assimilable nutrients that fulfil species-specific metabolic demands and optimise growth and/or product yield. Secondly, tailored energy-efficient treatments of side-streams in individualised bioprocesses should be implemented to optimise nutrient recoveries, thereby improving economic and environmental feasibilities. Thirdly, blending different side-streams mitigates side-stream batch variability, nutrient deficiencies, and supply chain disruptions. Fourthly, a comprehensive assessment of side-stream effects on the nutritional, safety, and sensory attributes of the resulting biomass and/or extract is necessary to maintain food product quality. Fifthly, leveraging co-cultures overcomes the restricted substrate utilisation of microalgae monocultures, leading to improved resource recovery and potentially higher product yields. These strategies provide a roadmap for upcycling side-streams as feedstocks for microalgae-based and microbial food production to achieve net-zero waste and meet sustainable development goals.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101310"},"PeriodicalIF":8.9,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912140","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
Challenges and trends in the industrial production and application of cellooligosaccharides 纤维素低聚糖工业生产和应用的挑战和趋势
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-04-08 DOI: 10.1016/j.cofs.2025.101308
Marcos F da Silva, Danilo Bueno, Rosana Goldbeck
{"title":"Challenges and trends in the industrial production and application of cellooligosaccharides","authors":"Marcos F da Silva,&nbsp;Danilo Bueno,&nbsp;Rosana Goldbeck","doi":"10.1016/j.cofs.2025.101308","DOIUrl":"10.1016/j.cofs.2025.101308","url":null,"abstract":"<div><div>Cellooligosaccharides (COS) are emerging oligomers formed by short glucose chains that provide health benefits to consumers in addition to other important industrial applications. COS can be obtained by synthesis or derived from the conversion of cellulose from plant cell walls using physicochemical and enzymatic methods. There are many challenges related to increasing the yields of COS production processes and controlling the degree of polymerization. Recently, these oligomers are being explored for their role in the beneficial modulation of the intestinal microbiota in animals and for their possible use as nutraceutical ingredients in functional foods. <em>In vitro</em> studies indicate that COS provides potential health benefits, including prebiotic, antimicrobial, and immunomodulatory effects. This review article presents the main advances, challenges, and trends, some related to the production and industrial applications of COS.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101308"},"PeriodicalIF":8.9,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844485","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
Online consumer research: more attention needs to be given to data quality 在线消费者研究：需要更多地关注数据质量
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-04-03 DOI: 10.1016/j.cofs.2025.101307
Daniele Asioli , Sara R Jaeger
{"title":"Online consumer research: more attention needs to be given to data quality","authors":"Daniele Asioli ,&nbsp;Sara R Jaeger","doi":"10.1016/j.cofs.2025.101307","DOIUrl":"10.1016/j.cofs.2025.101307","url":null,"abstract":"<div><div>This manuscript aims to raise awareness of the need for Sensory &amp; Consumer Science professionals to be more diligent about data quality control when conducting consumer surveys and experiments online. This aim is achieved by (i) summarising recent research on data quality by Jaeger and Cardello (2022) and Castura et al. (2023), (ii) contributing to a broader understanding of data quality, and (iii) recommending a more systematic adoption of practices aimed to enhance data quality in online consumer research. Various suggestions are put forward to support Sensory &amp; Consumer Science professionals who wish to pay greater attention to the quality of online data collection. We advocate for making online consumer data quality an integral part of the research process to improve the validity and reliability of research outcomes, ultimately benefiting the final users, including science, industry, and policymakers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101307"},"PeriodicalIF":8.9,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838299","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
Mycotoxins hazard: the European view 真菌毒素危害：欧洲人的观点
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-04-03 DOI: 10.1016/j.cofs.2025.101306
Philippe Pinton, Chloe Terciolo , Delphine Payros , Isabelle P Oswald
{"title":"Mycotoxins hazard: the European view","authors":"Philippe Pinton,&nbsp;Chloe Terciolo ,&nbsp;Delphine Payros ,&nbsp;Isabelle P Oswald","doi":"10.1016/j.cofs.2025.101306","DOIUrl":"10.1016/j.cofs.2025.101306","url":null,"abstract":"<div><div>Food and feed are likely to be contaminated by mycotoxins, toxic secondary metabolites produced by molds mainly from <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em> genera. To characterize the hazard of these contaminants, published data on their toxicokinetics and toxicity are scrutinized to determine the human health-based guidance values and to identify reference points (RPs) for animal category and species. This review describes how these values are constructed and summarizes the human tolerable daily intake (TDI) for the <em>Fusarium</em> toxins, deoxynivalenol, nivalenol, T-2 and HT-2 toxins, zearalenone, and fumonisins but also for ochratoxin A, and ergot alkaloids. For carcinogenic mycotoxins such as aflatoxins, it is not possible to establish TDI, and the risk for human health is determined by the margin of exposure between the benchmark dose’s lower confidence limit and the exposure. This review also details, when they could be determined, the RPs for the same mycotoxins for ruminants (dairy cow, heifer, beef cattle, steer, sheep, goats), poultry (chicken, duck, turkey), porcine, solipeds, fish, rabbits, cats, and dogs.</div><div>It also addresses the difficulties and challenges involved in establishing TDIs and/or RPs with regard to (i) the lack of data (e.g. on emerging mycotoxins) and their quality, (ii) the availability of species- or sex-specific data, (iii) the consideration of clinical cases or a new, more sensitive endpoints, and (iv) the establishment of grouped TDIs/RPs and the consideration of possible interactions between mycotoxins.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101306"},"PeriodicalIF":8.9,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838298","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
Food safety culture as a behavioural phenomenon shaping food safety 食品安全文化是影响食品安全的一种行为现象
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 生物活性化合物在植物性饮料中的重要性
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 乳脂球膜成分及其对人体健康的潜在应用和性能
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
A review of insect peptides: from extraction and preparation to bioactivities 昆虫多肽的研究进展：从提取、制备到生物活性
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
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