Current Opinion in Food Science最新文献_第2页

Advancements in function recognition of staphyloxanthin and targeted inhibitor development 葡萄黄质功能识别及靶向抑制剂研究进展

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 , Min Yue , Guoping Zhao , Biao Tang , 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

Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector 编辑概述：利用技术促进农业食品部门的环境可持续性

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

引用次数: 0

Redefining innovation: the role of co-creation in collaborative new food product strategies 重新定义创新：协同新食品战略中共同创造的角色

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 , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , 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 从牛奶成分构建水泡沫：结构和界面

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

引用次数: 0

Revisiting the chemical diversity of organic food crops: metabolomics perspectives 重新审视有机粮食作物的化学多样性：代谢组学观点

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

引用次数: 0

Digital transformation of the agri-food system 农业食品系统的数字化转型

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-24 DOI: 10.1016/j.cofs.2025.101287

Mahdi Vahdanjoo, Claus Grøn Sørensen, Michael Nørremark

{"title":"Digital transformation of the agri-food system","authors":"Mahdi Vahdanjoo, Claus Grøn Sørensen, Michael Nørremark","doi":"10.1016/j.cofs.2025.101287","DOIUrl":"10.1016/j.cofs.2025.101287","url":null,"abstract":"<div><div>The purpose of this paper is to examine the role of digital transformation in the agri-food sector. The study emphasizes digitalization as both an enabler of production efficiency and a radical innovator, redesigning business models and agricultural practices. The study explores the development of applications and products that connect consumers, supply chain actors, and producers, leading to customized food products. It highlights the notion of circular agri-food systems for feedback loops in the value chain, minimizing waste and integrating environmental and social values. Also, the paper explores the challenges in digital adoption, including technical barriers, privacy, and security concerns. To overcome these challenges, an interdisciplinary approach is proposed, merging technological, ecological, economic, and governance insights. Key needs identified for successful digital transformation include enhanced data processing, technological convergence, sustainability awareness, interoperability, and user adoption. The conclusion stresses the importance of invoking systemic thinking, user-friendly designs, and interdisciplinary collaboration in making sure that digital innovations enable a sustainable and resilient food production system.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101287"},"PeriodicalIF":8.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619151","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

Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning 通过基于多组学和机器学习的综合分析方法推进乳制品科学

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-24 DOI: 10.1016/j.cofs.2025.101289

Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini

{"title":"Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning","authors":"Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini","doi":"10.1016/j.cofs.2025.101289","DOIUrl":"10.1016/j.cofs.2025.101289","url":null,"abstract":"<div><div>Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101289"},"PeriodicalIF":8.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592886","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

From field to fork: the benefits of Trichoderma spp. in food quality and safety 从田间到餐桌：木霉对食品质量和安全的益处

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-19 DOI: 10.1016/j.cofs.2025.101286

Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández

{"title":"From field to fork: the benefits of Trichoderma spp. in food quality and safety","authors":"Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández","doi":"10.1016/j.cofs.2025.101286","DOIUrl":"10.1016/j.cofs.2025.101286","url":null,"abstract":"<div><div>The use of the genus <em>Trichoderma</em> has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, <em>Trichoderma</em> spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of <em>Trichoderma</em> spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, <em>Trichoderma</em> spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101286"},"PeriodicalIF":8.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580494","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

Recent advances in synergistic effect of lactoferrin 乳铁蛋白协同作用的研究进展

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-17 DOI: 10.1016/j.cofs.2025.101285

Yingying Lin , Sijia Song , Huiyuan Guo

引用次数: 0

Current and emerging issues in chemical food safety 化学食品安全的现状和新问题

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-13 DOI: 10.1016/j.cofs.2025.101284

Chen Liu , Danlei Wang , Ivonne MCM Rietjens , Liang Zheng

引用次数: 0