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

Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry 生鲜产品加工业中单核细胞增生李斯特菌的生存和持久性研究进展

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.cofs.2025.101359

Michael Arthur , Maria I Gil

引用次数: 0

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.cofs.2025.101357

Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen

{"title":"Modeling age-related gastrointestinal changes in food digestion: progress and challenges in transitioning from in vivo studies to physiologically relevant in vitro systems","authors":"Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen","doi":"10.1016/j.cofs.2025.101357","DOIUrl":"10.1016/j.cofs.2025.101357","url":null,"abstract":"<div><div>Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from <em>in vivo</em> studies to physiologically relevant <em>in vitro</em> systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101357"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363226","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 microbiome and dietary microbiota: bridging two interrelated concepts 食用微生物群和膳食微生物群：连接两个相互关联的概念

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.cofs.2025.101356

Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono

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Decoding the visual aesthetics of bubble trains in sparkling drinks 破解气泡饮料中气泡火车的视觉美学

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-10 DOI: 10.1016/j.cofs.2025.101360

Gérard Liger-Belair, Florian Lecasse

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Associating probiotics and alcohol for the production of fermented alcoholic beverages 将益生菌和酒精结合起来生产发酵酒精饮料

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-05 DOI: 10.1016/j.cofs.2025.101358

Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura

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The impact of microalgae-derived bioactive compounds on gut microbiota modulation 微藻衍生的生物活性化合物对肠道菌群调节的影响

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-24 DOI: 10.1016/j.cofs.2025.101365

Yixuan Liu, Min Wang, Juan M Castagnini, Francisco J Barba, Andrea Asensio-Grau

{"title":"The impact of microalgae-derived bioactive compounds on gut microbiota modulation","authors":"Yixuan Liu, Min Wang, Juan M Castagnini, Francisco J Barba, Andrea Asensio-Grau","doi":"10.1016/j.cofs.2025.101365","DOIUrl":"10.1016/j.cofs.2025.101365","url":null,"abstract":"<div><div>Microalgae are emerging as a valuable source of bioactive compounds with significant potential to modulate gut microbiota and improve human health. This review explores the roles of microalgal-derived polysaccharides, peptides, polyunsaturated fatty acids, polyphenols, pigments, and micronutrients in shaping intestinal microbial composition and function. These compounds promote beneficial bacteria, inhibit pathogens, enhance immune responses, and regulate key metabolic pathways through the production of short-chain fatty acids and other microbial metabolites. Moreover, microalgae exhibit antioxidant, anti-inflammatory, and antitumor properties that may support the prevention of chronic diseases. However, challenges such as bioavailability, safety, individual microbiota variability, and industrial scalability must be addressed. Despite these limitations, microalgae hold promise as sustainable, multifunctional ingredients for developing functional foods and therapeutic interventions. Future research could focus on clinical validation, optimized extraction methods, and personalized nutrition approaches to fully harness the health benefits of microalgae-derived bioactive compounds in modulating the gut microbiota.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101365"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519926","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}

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Advantages and challenges associated with the enrichment of cereal-based products with anthocyanins 与花青素富集谷类产品相关的优势和挑战

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-28 DOI: 10.1016/j.cofs.2025.101364

Ana Lídia Martins Magalhães , Ana Paula Rebellato , Victor Guilherme Sebastião , Williara Queiroz de Oliveira , Caroline Joy Steel

{"title":"Advantages and challenges associated with the enrichment of cereal-based products with anthocyanins","authors":"Ana Lídia Martins Magalhães , Ana Paula Rebellato , Victor Guilherme Sebastião , Williara Queiroz de Oliveira , Caroline Joy Steel","doi":"10.1016/j.cofs.2025.101364","DOIUrl":"10.1016/j.cofs.2025.101364","url":null,"abstract":"<div><div>Cereals and cereal-based products are important in daily nutrition, providing a considerable percentage of total calories and containing micronutrients such as vitamins, bioactive compounds, and minerals. However, processing can degrade these compounds, reducing their nutritional value and health benefits. To minimize this problem, the inclusion of natural compounds rich in bioactives in cereal products can be a promising strategy to reduce losses during processing. Anthocyanins stand out for their extensive health benefits; they are recognized as natural water-soluble pigments, contributing unique colors and flavors to foods. Thus, this review addresses current technological aspects, advantages, and disadvantages of applying anthocyanins to assist in the development of nutritionally superior and functional cereal-based products. Additionally, it explores a comprehensive understanding of the bioavailability, bioaccessibility, and interactions of anthocyanins with the human microbiota.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101364"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519925","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

Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs 食品行业的创意与创新：融合艺术类型学与战略突破

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-09-10 DOI: 10.1016/j.cofs.2025.101339

Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid

{"title":"Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs","authors":"Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid","doi":"10.1016/j.cofs.2025.101339","DOIUrl":"10.1016/j.cofs.2025.101339","url":null,"abstract":"<div><div>Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101339"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120975","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

Emerging trends in food hygiene: Innovations and applications of food technology 食品卫生的新趋势：食品技术的创新和应用

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-25 DOI: 10.1016/j.cofs.2025.101366

Hye Ji Jang , Hyun-Sook Lee , Hyun-Dong Paik

{"title":"Emerging trends in food hygiene: Innovations and applications of food technology","authors":"Hye Ji Jang , Hyun-Sook Lee , Hyun-Dong Paik","doi":"10.1016/j.cofs.2025.101366","DOIUrl":"10.1016/j.cofs.2025.101366","url":null,"abstract":"<div><div>With the advancement of artificial intelligence (AI)-based systems in food technology (FoodTech), food hygiene is evolving through the integration of technologies, such as automated monitoring and blockchain, and ensuring transparency, traceability, and safety. Food Safety 4.0, Al-based food hygiene system derived industry 4.0, comprehensively manages all aspects of food safety using FoodTech. The term ‘FoodTech’ itself is a combination of ‘food’ and ‘technology,’ reflecting the convergence of advanced technologies within the food industry. As a representative example of Food Safety 4.0, the real-time monitoring of food safety parameters enables early detection and elimination of potential hazards before products reach consumers. Furthermore, technologies such as blockchain improve transparency and traceability throughout the food supply chain, reinforcing trust between food producers and consumers by ensuring accountability at each stage of production and distribution. This review aims to provide an overview of FoodTech and discuss its potential in enhancing food hygiene and safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101366"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145571375","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

Aptamer-based sensing in food science: precision tools for enhanced consumer safety and perception 食品科学中基于适体体的传感：用于增强消费者安全和感知的精密工具

IF 9.1 1区农林科学

Current Opinion in Food Science Pub Date : 2025-12-01 Epub Date: 2025-10-24 DOI: 10.1016/j.cofs.2025.101363

Dipanjan Das , Rittick Mondal , Pankaj Mandal , Debnirmalya Gangopadhyay , Amit K Mandal

{"title":"Aptamer-based sensing in food science: precision tools for enhanced consumer safety and perception","authors":"Dipanjan Das , Rittick Mondal , Pankaj Mandal , Debnirmalya Gangopadhyay , Amit K Mandal","doi":"10.1016/j.cofs.2025.101363","DOIUrl":"10.1016/j.cofs.2025.101363","url":null,"abstract":"<div><div>The evolving landscape of food safety is increasingly challenged by diverse contaminants, underscoring the need for rapid, sensitive, and consumer-friendly detection technologies. While conventional laboratory-based assays provide high analytical accuracy, they are often costly, labor-intensive, and unsuitable for real-time monitoring. Aptasensors have recently gained attention as promising alternatives due to their high specificity, thermal stability, and adaptability for diverse food safety applications. Advances in Systematic Evolution of Ligands by Exponential Enrichment (SELEX) methodologies, nanomaterial-assisted transduction, and signal amplification have supported versatile platforms. Recent innovations include AI-assisted fluorescent aptasensors, paper-based and microfluidic devices, and smartphone-integrated systems for point-of-care applications. Dual-mode aptasensors further enhance sensitivity and recovery, broadening their practical utility. However, challenges remain regarding reproducibility, long-term stability, scalability, and regulatory validation. This mini-review highlights innovations, persisting limitations, and integration opportunities, emphasizing the potential of aptasensors to support responsive and regulation-compliant food safety monitoring.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101363"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519924","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