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Current Opinion in Food Science最新文献

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Microbial upcycling of food waste using anaerobic digestion for energy and single cell protein production 利用厌氧消化对厨余进行微生物升级再循环，以生产能源和单细胞蛋白质
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101173
Ellen Piercy , Peter R Ellis , Miao Guo
{"title":"Microbial upcycling of food waste using anaerobic digestion for energy and single cell protein production","authors":"Ellen Piercy ,&nbsp;Peter R Ellis ,&nbsp;Miao Guo","doi":"10.1016/j.cofs.2024.101173","DOIUrl":"10.1016/j.cofs.2024.101173","url":null,"abstract":"<div><p>Food waste represents a growing global crisis equivalent to ∼1.3 billion tonnes/year. This review provides an overview of the potential of food waste as a carbon source for microbial upcycling using anaerobic digestion (AD) for bioenergy coupled with single cell protein (SCP) production. We estimate biogas potential from food waste to be sufficient to generate electricity for 26,500 UK households. Additionally, the concept of mixed communities is considered as an alternative to traditional pure culture fermentation for SCP, and a literature review of 82 genera for SCP from food waste and biogas is presented. Improvements in the understanding of microbial community structure and function are still required to improve reactor performance. Future research should focus on providing insight of the AD microbiome, considering the role of syntrophic relationships in reactor stability, alongside integrated whole systems sustainability assessment of microbial upcycling technologies.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101173"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000511/pdfft?md5=86217a2518313f7ea526177be7a9e0e3&pid=1-s2.0-S2214799324000511-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141055876","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
COFS, Food Microbiology Vol. 56 COFS, Food Microbiology Vol.
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-17 DOI: 10.1016/j.cofs.2024.101179
Maristela da Silva do Nascimento, M.S Nascimento
{"title":"COFS, Food Microbiology Vol. 56","authors":"Maristela da Silva do Nascimento,&nbsp;M.S Nascimento","doi":"10.1016/j.cofs.2024.101179","DOIUrl":"10.1016/j.cofs.2024.101179","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101179"},"PeriodicalIF":9.9,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141036973","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
Soluble epoxide hydrolase: an emerging target for nutraceuticals against inflammation and oxidative stress 可溶性环氧化物水解酶：营养保健品对抗炎症和氧化应激的新靶点
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-10 DOI: 10.1016/j.cofs.2024.101174
Joy I Obeme-Nmom , Chibuike C Udenigwe
{"title":"Soluble epoxide hydrolase: an emerging target for nutraceuticals against inflammation and oxidative stress","authors":"Joy I Obeme-Nmom ,&nbsp;Chibuike C Udenigwe","doi":"10.1016/j.cofs.2024.101174","DOIUrl":"10.1016/j.cofs.2024.101174","url":null,"abstract":"<div><p>Soluble epoxide hydrolase (sEH) catalyzes the conversion of epoxy fatty acids into diols. Epoxy fatty acids are signaling molecules that are involved in inflammation, regulation of the redox state, blood pressure, and pain perception, among other physiological functions. Downregulation of sEH activity in various cells has been used for the treatment and management of various cardiovascular and neurodegenerative diseases. Thus, sEH inhibition is an emerging target against inflammation, oxidative stress, and their associated diseases. This paper discusses recent advances and future perspectives in sEH inhibition by extracts and compounds from food sources, including polyphenols, protein hydrolysates and peptides, protoalkaloids, triterpenoids, and fatty acids.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101174"},"PeriodicalIF":9.9,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141056437","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
New findings in metabolomics in food mycology 代谢组学在食品真菌学中的新发现
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-10 DOI: 10.1016/j.cofs.2024.101175
Marta Sousa Silva, Carlos Cordeiro
{"title":"New findings in metabolomics in food mycology","authors":"Marta Sousa Silva,&nbsp;Carlos Cordeiro","doi":"10.1016/j.cofs.2024.101175","DOIUrl":"10.1016/j.cofs.2024.101175","url":null,"abstract":"<div><p>In the domain of food, fungi exhibit a dual role: while some enhance flavour and texture of food, others cause spoilage and contamination, posing risks to human health through mycotoxins. Fungi leave their unique chemical signature on the foods they colonise through the synthesis of primary and secondary metabolites. Metabolomics, focusing on the study of small molecules present in biological systems, provides insights into fungal metabolic processes and their impact on food quality and safety. This review explores the recent advancements in metabolomics for food mycology, highlighting its applications in understanding fungal interactions with food substrates. Moreover, future directions in this area are discussed.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101175"},"PeriodicalIF":9.9,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000535/pdfft?md5=ce5a069a11333a9d952274b6c131a7da&pid=1-s2.0-S2214799324000535-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141047096","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
Proteins and peptides: proteomics approaches for food authentication and allergen profiling 蛋白质和肽：用于食品鉴定和过敏原分析的蛋白质组学方法
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-06 DOI: 10.1016/j.cofs.2024.101172
Mónica Carrera , Ana G Abril , Manuel Pazos , Pilar Calo-Mata , Tomás G Villa , Jorge Barros-Velázquez
{"title":"Proteins and peptides: proteomics approaches for food authentication and allergen profiling","authors":"Mónica Carrera ,&nbsp;Ana G Abril ,&nbsp;Manuel Pazos ,&nbsp;Pilar Calo-Mata ,&nbsp;Tomás G Villa ,&nbsp;Jorge Barros-Velázquez","doi":"10.1016/j.cofs.2024.101172","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101172","url":null,"abstract":"<div><p>Food authentication and food allergy profiling are relevant topics that must be carefully considered by authorities, food production and manufacturing industries, and customers. Precise, sensitive, and efficient detection procedures are crucial for authenticating food and identifying allergens. In this paper, we present a current review of advanced proteomic approaches for food authentication and allergen profiling. We discuss three proteomics strategies, namely, discovery proteomics, targeted proteomics, and proteomics-based systems biology, used to authenticate food and profile allergens. This review includes a selection of the most representative papers published in this field in the last few years. Furthermore, we discuss future directions and potential opportunities in this field.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101172"},"PeriodicalIF":9.9,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400050X/pdfft?md5=70858cb87c6044acddfaae5193c5d698&pid=1-s2.0-S221479932400050X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140950737","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
Food profiling: progress in ensuring the authenticity of truffle species and their geographical origin 食品分析：在确保松露品种及其地理来源真实性方面取得的进展
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-04 DOI: 10.1016/j.cofs.2024.101171
Marina Creydt , Markus Fischer
{"title":"Food profiling: progress in ensuring the authenticity of truffle species and their geographical origin","authors":"Marina Creydt ,&nbsp;Markus Fischer","doi":"10.1016/j.cofs.2024.101171","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101171","url":null,"abstract":"<div><p>Truffles are one of the most valuable foods in the world, as they are very rare as well as difficult to cultivate and harvest. At the same time, truffles are highly popular as a delicacy, meaning that high demand meets limited availability, which is reflected in very high prices. The adulteration of truffles is therefore financially very rewarding. For this reason, efficient and reliable strategies are needed to ensure the authenticity of truffles and truffle products. Numerous analytical approaches have been developed to detect truffle adulteration, with high-resolution omics technologies but also comparatively simple methods from the field of vibrational spectroscopy being of particular importance. This article provides an overview of the latest developments in food authentication using truffles as an example.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101171"},"PeriodicalIF":9.9,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000493/pdfft?md5=755acc8e7a9e5826be14638cc468a0c1&pid=1-s2.0-S2214799324000493-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140918224","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
Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency 植物蛋白中疏水活性成分的封装：界面特性和封装效率的调节
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-04 DOI: 10.1016/j.cofs.2024.101170
Janaína G Fernandes, Ramila C Rodrigues, Laura Pereira, Paulo C Stringheta, Pedro H Campelo, Evandro Martins
{"title":"Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency","authors":"Janaína G Fernandes,&nbsp;Ramila C Rodrigues,&nbsp;Laura Pereira,&nbsp;Paulo C Stringheta,&nbsp;Pedro H Campelo,&nbsp;Evandro Martins","doi":"10.1016/j.cofs.2024.101170","DOIUrl":"10.1016/j.cofs.2024.101170","url":null,"abstract":"<div><p>The increasing desire for vegan products has prompted the exploration of plant proteins such as those derived from peas, soy, and sunflowers. Despite offering sustainable alternatives, plant proteins pose certain challenges, particularly in achieving high encapsulation efficiencies for hydrophobic actives. Modulating the technofunctional characteristics of plant proteins through changes in their physicochemical environment, such as pH and temperature, is crucial. Despite being limited in interfacial properties compared with animal proteins, plant proteins can be optimized for successful encapsulation systems, especially with small alterations or pretreatments like heating or enzymatic hydrolysis. The potential of auxiliary technologies, including ultrasound and high pressure, in enhancing plant protein–based encapsulation systems remains an underexplored area, necessitating further research for industrial applications.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101170"},"PeriodicalIF":9.9,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140936206","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
Germination strategies of stress-resistant Aspergillus conidia 抗逆曲霉分生孢子的发芽策略
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-05-03 DOI: 10.1016/j.cofs.2024.101169
Maryam Ijadpanahsaravi, Han A.B. Wösten
{"title":"Germination strategies of stress-resistant Aspergillus conidia","authors":"Maryam Ijadpanahsaravi,&nbsp;Han A.B. Wösten","doi":"10.1016/j.cofs.2024.101169","DOIUrl":"10.1016/j.cofs.2024.101169","url":null,"abstract":"<div><p>Aspergilli are highly relevant for the food industry. They are pathogens of crops and spoil food at different postharvest stages. On the other hand, aspergilli and their products are used to produce food. Crops and food are contaminated with stress-resistant conidia, while these same spores are used to start food fermentation and the production of food ingredients. This review discusses recent insights into the stress resistance and germination of <em>Aspergillus</em> conidia and how this knowledge can be used in agriculture and the food industry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101169"},"PeriodicalIF":9.9,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400047X/pdfft?md5=a6a693a8097e1463881318b768a17854&pid=1-s2.0-S221479932400047X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141043379","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
Production of food flavor and color by synthetic biology 利用合成生物学生产食品香精和色素
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-04-25 DOI: 10.1016/j.cofs.2024.101168
Shike Liu , Dong Li , Xingying Zhao , Zhijie Qin , Weizhu Zeng , Jingwen Zhou
{"title":"Production of food flavor and color by synthetic biology","authors":"Shike Liu ,&nbsp;Dong Li ,&nbsp;Xingying Zhao ,&nbsp;Zhijie Qin ,&nbsp;Weizhu Zeng ,&nbsp;Jingwen Zhou","doi":"10.1016/j.cofs.2024.101168","DOIUrl":"10.1016/j.cofs.2024.101168","url":null,"abstract":"<div><p>Flavors and colors play a vital role in the food industry. Consumers now lean toward natural flavors and colors due to their nutritional and medicinal benefits. However, conventional extraction methods from natural sources struggle to meet growing demands. Synthetic biology is a promising emerging technology with the potential to revolutionize the status quo. While challenges such as low titers hinder large-scale production for most products, certain natural flavors and colors are already achievable in significant quantities. This review encapsulates the past 5 years of research progress in utilizing synthetic biology for some food flavor and color generation. It provides a valuable reference for researchers to produce food flavor and color by synthetic biology.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101168"},"PeriodicalIF":9.9,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140760763","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
Emulsion stabilised by yeast proteins and biomass: a mini review 用酵母蛋白和生物质稳定乳液：小型回顾
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-04-18 DOI: 10.1016/j.cofs.2024.101167
Sowmya Narsipur , Ben Kew , Célia Ferreira , Reem El-Gendy , Anwesha Sarkar
{"title":"Emulsion stabilised by yeast proteins and biomass: a mini review","authors":"Sowmya Narsipur ,&nbsp;Ben Kew ,&nbsp;Célia Ferreira ,&nbsp;Reem El-Gendy ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.cofs.2024.101167","DOIUrl":"10.1016/j.cofs.2024.101167","url":null,"abstract":"<div><p>There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population, promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of technofunctional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins, or cell wall–bound mannoproteins have been used to design molecularly adsorbed conventional emulsions or Pickering emulsions. In-depth characterisation of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein–derived colloidal food formulations for a sustainable future.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101167"},"PeriodicalIF":9.9,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000456/pdfft?md5=30e3da67c378bcd9e7303ecd65e067b7&pid=1-s2.0-S2214799324000456-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140775140","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
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