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Recent findings on the ohmic heating application in meat products 肉制品中欧姆加热应用的最新发现
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-04 DOI: 10.1016/j.cofs.2024.101180
Celso F Balthazar , Tatiana C Pimentel , Ramon Silva , Elane S Prudencio , Adriano G Cruz , Eliane T Mársico
{"title":"Recent findings on the ohmic heating application in meat products","authors":"Celso F Balthazar ,&nbsp;Tatiana C Pimentel ,&nbsp;Ramon Silva ,&nbsp;Elane S Prudencio ,&nbsp;Adriano G Cruz ,&nbsp;Eliane T Mársico","doi":"10.1016/j.cofs.2024.101180","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101180","url":null,"abstract":"<div><p>Ohmic heating (OH) has emerged as a promising technology with proven effectiveness in liquid samples, but its application to solid foods, particularly meat products, presents challenges. This review delves into recent findings regarding how OH impacts meat products’ structural, functional, and technological aspects, examining its application’s primary benefits and drawbacks and highlighting its significance as an economically sustainable alternative for the industry. Despite electrode-related complexities, ohmic thawing shows potential benefits, offering faster thawing times and lower energy consumption. In meat, ohmic cooking is an innovative technology for low-temperature cooking, positively impacting microstructural and sensory properties. Electrical conductivity influences various aspects, including the denaturation of myofibrillar proteins. While OH exhibits notable advantages in energy efficiency and food safety, challenges such as initial investment costs, uneven heating, and potential metal contamination need consideration. Ongoing research is crucial for expanding OH applications and understanding its effects on a broader range of products beyond beef, chicken, and pork. Thus, this emerging technology demonstrates notable benefits, including reduced processing times, enhanced efficiency, and improved sustainability in the food industry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141328491","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
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications 基于蛋白质的封装系统，用于生物活性化合物的编码传递：最新研究和潜在应用
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-02 DOI: 10.1016/j.cofs.2024.101181
Thilini Dissanayake , Nandika Bandara
{"title":"Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications","authors":"Thilini Dissanayake ,&nbsp;Nandika Bandara","doi":"10.1016/j.cofs.2024.101181","DOIUrl":"10.1016/j.cofs.2024.101181","url":null,"abstract":"<div><p>Functional food development faces a considerable hurdle due to the poor bioavailability of incorporated bioactive compounds, which are caused by poor aqueous solubility, rapid release, low circulation time, physical and chemical instability, and cytotoxicity of bioactive compounds. Encapsulation emerges as a pivotal strategy to address this challenge by protecting bioactives. Protein as a wall material for encapsulation plays a significant role due to its biocompatibility, non-toxicity, surface activity, amphiphilic nature, and diverse range of functional groups. Researchers are currently exploring the co-encapsulation of multiple compounds to earn synergistic health benefits, enhanced functionality, and cost-effectiveness but face several challenges due to the diverse solubilities and chemical properties of bioactives. Proteins are crucial as encapsulation wall materials with their nutritional value and abundant availability. The diversity arising from the 20 different amino acids allows proteins to interact effectively with various compounds through various interactions. Emulsions, nano, micro solid particles, and gels are the most common protein-based fabricated systems used for encapsulation and co-encapsulation. However, as delivery systems, proteins face some drawbacks and challenges, such as rapid release and diffusion, low loading capacity, and instability in gastric environments. This review critically explores protein-based co-encapsulation studies, highlighting research gaps and proposing future directions in this field.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000596/pdfft?md5=3d5940b248496a3dc048209235e02cca&pid=1-s2.0-S2214799324000596-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141280262","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
Recreating digital context: navigating the future of food sensory studies through recent advances and applications 再现数字情境：通过最新进展和应用领航食品感官研究的未来
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101176
Julia YQ Low , Kaja Antlej , Emer C Garvey , Qian Janice Wang
{"title":"Recreating digital context: navigating the future of food sensory studies through recent advances and applications","authors":"Julia YQ Low ,&nbsp;Kaja Antlej ,&nbsp;Emer C Garvey ,&nbsp;Qian Janice Wang","doi":"10.1016/j.cofs.2024.101176","DOIUrl":"10.1016/j.cofs.2024.101176","url":null,"abstract":"<div><p>The field of consumer and sensory research increasingly recognises the importance of ecological validity in sensory data, emphasising the context in which food and beverages are evaluated. While initially focused on understanding consumer food acceptance, the application of these insights has broadened across sensory research. Simply including a digital context may not be automatically effective as it requires consideration of understanding the participant experience, its applications and the circumstances under which it can enhance ecological validity. This paper discusses key methodological developments for recreating digital contexts in traditional studies such as sensory and consumer food choices and acceptance, highlighting improvements for future food evaluation studies. It also explores recent advancements in extended reality research and its applications beyond traditional evaluations, including discussions of recent applications in behavioural science, education and healthcare.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000547/pdfft?md5=b801506bca8351148212a887f26e528f&pid=1-s2.0-S2214799324000547-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141053796","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
Sensory research in the post-COVID era — turning challenges into opportunities 后 COVID 时代的感官研究--化挑战为机遇
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101178
Mei Peng
{"title":"Sensory research in the post-COVID era — turning challenges into opportunities","authors":"Mei Peng","doi":"10.1016/j.cofs.2024.101178","DOIUrl":"10.1016/j.cofs.2024.101178","url":null,"abstract":"<div><p>Coronavirus disease 2019 (COVID-19) has driven lasting effects on the daily lives of both the general public and the scientific research community. Globally, the pandemic’s influence has extended even into the realms of sensory and consumer science. Amidst this challenging time, significant innovations have emerged in sensory methodologies, leading to fundamental advances in our understanding of the chemical senses. Over the past four years, particularly notable progress has been made in remote sensory testing methodologies, global sensory research, and sensory nutrition. This article aims to synthesise and highlight key developments in sensory science stemming from the COVID-19 pandemic.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000560/pdfft?md5=ce6eeeb428383c682c9a94854eeba533&pid=1-s2.0-S2214799324000560-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141137215","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
The shift from meat to plant-based proteins: consumers and public policy 从肉类到植物蛋白的转变：消费者与公共政策
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101182
Michael Siegrist , Fabienne Michel , Christina Hartmann
{"title":"The shift from meat to plant-based proteins: consumers and public policy","authors":"Michael Siegrist ,&nbsp;Fabienne Michel ,&nbsp;Christina Hartmann","doi":"10.1016/j.cofs.2024.101182","DOIUrl":"10.1016/j.cofs.2024.101182","url":null,"abstract":"<div><p>A reduction in meat consumption would be desirable to promote sustainable diets. Globally, meat consumption is still increasing, and the various meat alternatives introduced in recent years occupy only a small share of the meat market. Since technological solutions alone are not sufficient to reduce meat consumption, policy measures and interventions are discussed. We describe various measures that have been proposed to reduce meat consumption. Based on the evidence from the literature, some of these measures are unlikely to be effective (e.g. labeling) or acceptable to consumers (e.g. taxes). It will be important to focus on measures that are effective (e.g. nudging). However, since consumers tend to be resistant to fundamental changes in their diet, rapid transitions cannot be expected.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000602/pdfft?md5=714dfde833a95cbf380a37ab9a3f0240&pid=1-s2.0-S2214799324000602-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141275835","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
From data to models and predictions in food microbiology 食品微生物学从数据到模型和预测
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101177
József Baranyi , Maha Rockaya , Mariem Ellouze
{"title":"From data to models and predictions in food microbiology","authors":"József Baranyi ,&nbsp;Maha Rockaya ,&nbsp;Mariem Ellouze","doi":"10.1016/j.cofs.2024.101177","DOIUrl":"10.1016/j.cofs.2024.101177","url":null,"abstract":"<div><p>This paper emphasizes the importance of structured databases, visualization techniques, statistics, and mathematical models as milestones when developing predictive models of bacterial responses to food environments. Predictions generated by such models are vital in decision-making on food safety and quality issues. The paper suggests that while refinements, such as reparameterization, rescaling, and fine-tuning smoothness-characterizing parameters, are useful for numerical/statistical point of view, the result should not be considered as new models. It is proposed that novel predictive models should be linked to those widely accepted in related disciplines, such as biotechnology, systems biology, or biochemistry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000559/pdfft?md5=1dbd41e9b0407246e43d3445d86c203e&pid=1-s2.0-S2214799324000559-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141028272","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
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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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
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