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

Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination 无黄曲霉毒素黄曲霉的脱落物：作为新出现的黄曲霉感染和黄曲霉毒素污染控制策略的潜力与挑战

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-25 DOI: 10.1016/j.cofs.2024.101214

Mohd AH Rahman , Jinap Selamat , Khozirah Shaari , Syahida Ahmad , Nik IP Samsudin

{"title":"Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination","authors":"Mohd AH Rahman , Jinap Selamat , Khozirah Shaari , Syahida Ahmad , Nik IP Samsudin","doi":"10.1016/j.cofs.2024.101214","DOIUrl":"10.1016/j.cofs.2024.101214","url":null,"abstract":"<div><p>Mycotoxins are hazardous secondary metabolites produced by <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em>, contaminating food and feed crops pre-, during, and post-harvest. Their consumption can lead to adverse health effects, impacting human health and agricultural productivity. Aflatoxins produced by members of <em>Aspergillus</em> section <em>Flavi</em> are the most toxically potent and naturally abundant mycotoxins. To mitigate mycotoxin contamination, physical, chemical, and biological methods have been developed and employed. Compared with laborious physical controls and hazardous chemical controls, biological controls offer a safer, cheaper, and more environmentally friendly alternative. The discovery of nonaflatoxigenic <em>Aspergillus flavus</em> strains has spurred biocontrol strategies to mitigate aflatoxin contamination in economically relevant crops. More recently, the focus has slightly shifted to the production of extrolites from nonaflatoxigenic <em>A. flavus</em> that could inhibit aflatoxigenic <em>A. flavus</em> growth and aflatoxin production. This review discusses the potentials and challenges of the emerging use of nonaflatoxigenic <em>A. flavus</em> extrolites as a biocontrol strategy.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101214"},"PeriodicalIF":8.9,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151561","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

Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives 克服生物活性化合物 pH 值驱动封装的应用限制：策略与展望

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101212

Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen

{"title":"Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives","authors":"Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen","doi":"10.1016/j.cofs.2024.101212","DOIUrl":"10.1016/j.cofs.2024.101212","url":null,"abstract":"<div><p>The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101212"},"PeriodicalIF":8.9,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077087","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

Bovine lactoferrin and its potential use as a functional ingredient for tackling the global challenge of iron deficiency 牛乳铁蛋白及其作为功能性配料应对全球缺铁挑战的潜力

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101211

Elaine K McCarthy , Tom F O’Callaghan

引用次数: 0

The relevance of genomics in food mycology with a focus on food safety 基因组学在食品真菌学中的意义，重点是食品安全

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101213

Jessica Gil-Serna, Covadonga Vazquez, Belén Patiño

引用次数: 0

Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering 通过超小型和小角度 X 射线散射分析高蛋白系统的结构特征

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-04 DOI: 10.1016/j.cofs.2024.101204

Da Chen , Jan Ilavsky

引用次数: 0

Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 关于近红外光谱研究与官方食品分析方法和建议之间差距的思考

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-02 DOI: 10.1016/j.cofs.2024.101203

Giacomo Squeo , Jordi Cruz , Davide De Angelis , Francesco Caponio , José M Amigo

{"title":"Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods","authors":"Giacomo Squeo , Jordi Cruz , Davide De Angelis , Francesco Caponio , José M Amigo","doi":"10.1016/j.cofs.2024.101203","DOIUrl":"10.1016/j.cofs.2024.101203","url":null,"abstract":"<div><p>Near-infrared spectroscopy (NIR spectroscopy) is a powerful analytical technology for measuring food characteristics. More and more applications of NIR spectroscopy have been studied, and an increasing number of commercial solutions are available on the market. However, only 25 documents about NIR spectroscopy have been issued by international bodies, while the number of scientific papers published in recent years has always been higher than 60/year. Studies prove that NIR spectroscopy could boost the sustainability of the food system, the food quality, and the optimisation of production by real-time monitoring. Considering the technical, analytical, and environmental advantages of NIR spectroscopy, more efforts should be made to extend the applicability of NIR spectroscopy solutions and promote the development of more official methods based on NIR spectroscopy.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101203"},"PeriodicalIF":8.9,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400081X/pdfft?md5=145cd9fb1f9c72f0a043d9409bbe19ab&pid=1-s2.0-S221479932400081X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933599","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

Replacing animal fats with plant-based lipids: challenges and opportunities 用植物脂类替代动物脂肪：挑战与机遇

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101193

Cansu E Gumus-Bonacina , David J Mcclements , Eric A Decker

{"title":"Replacing animal fats with plant-based lipids: challenges and opportunities","authors":"Cansu E Gumus-Bonacina , David J Mcclements , Eric A Decker","doi":"10.1016/j.cofs.2024.101193","DOIUrl":"10.1016/j.cofs.2024.101193","url":null,"abstract":"<div><p>There is growing interest in replacing meat products with plant-based alternatives for environmental, health, and animal welfare reasons. Plant-based meat analogs are usually designed to have sensorial characteristics that match those of real meat. Lipids play a significant role in this. Therefore, there is interest in using structured plant-based lipids, like oleogels and emulsions, to replace the adipose tissue and other fats in meat analogs. Moreover, there is interest in creating natural antioxidant strategies to improve the quality and shelf life of the lipids in plant-based foods. However, further research is still needed to develop plant-based lipids that accurately mimic the behavior of animal-based ones. This review explores and discusses various technological approaches to address challenges in creating plant-based alternatives to animal fats, particularly in the context of meat and dairy products, to provide insights into innovative approaches for improving the sustainability, health, and sensory attributes of plant-based meat analogs, addressing challenges related to texture, oxidation, and overall product quality.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101193"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141712423","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

Edible insect proteins: how can they be a driver for food innovation? 可食用昆虫蛋白：如何推动食品创新？

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101195

Livia A Santiago , Lucas S Queiroz , Guilherme M Tavares , Aberham H Feyissa , Naaman FN Silva , Federico Casanova

{"title":"Edible insect proteins: how can they be a driver for food innovation?","authors":"Livia A Santiago , Lucas S Queiroz , Guilherme M Tavares , Aberham H Feyissa , Naaman FN Silva , Federico Casanova","doi":"10.1016/j.cofs.2024.101195","DOIUrl":"10.1016/j.cofs.2024.101195","url":null,"abstract":"<div><p>In recent years, much has been discussed about the use of edible insects as an alternative source of protein. Rearing insects require less use of land and water, as well as generate fewer greenhouse gases compared with conventional livestock. In this scenario, research has been carried out to explore the use of insect proteins as food ingredients since the decharacterization of insects increases their acceptance by consumers. Insect proteins display interesting technofunctional properties, such as the ability to form and stabilize emulsions, foams, and gels. Moreover, some studies already used insect proteins or insect flours to partially replace conventional ingredients in food formulations, mainly in bakery and meat analog products, obtaining promising results. However, to validate edible insects as a food ingredient, some challenges need to be overcome, such as the implementation of new regulations, increasing consumer acceptance, a better understanding of allergenic risks and toxicity, and using viable unit operations to scale up the production of protein-rich insect ingredients at an industrial level.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101195"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000730/pdfft?md5=6a18968598607268eb5cfa2874f1e250&pid=1-s2.0-S2214799324000730-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141704320","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

Editorial overview: Food as medicine: opportunities and challenges 编辑综述：食物即药物：机遇与挑战

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101198

Rotimi E Aluko

引用次数: 0

How nuclear magnetic resonance contributes to food authentication: current trends and perspectives 核磁共振如何促进食品认证：当前趋势和前景

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101200

Veronica Lolli, Augusta Caligiani

引用次数: 0