Current Opinion in Food Science最新文献_第4页

Recent advances in Pickering emulsions for inhibiting foodborne bacteria 皮克林乳剂抑制食源性细菌的研究进展

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101265

Chuye Ji, Yixiang Wang

{"title":"Recent advances in Pickering emulsions for inhibiting foodborne bacteria","authors":"Chuye Ji, Yixiang Wang","doi":"10.1016/j.cofs.2024.101265","DOIUrl":"10.1016/j.cofs.2024.101265","url":null,"abstract":"<div><div>Foodborne bacteria pose significant risks to public health and economic conditions. Natural antibacterial agents have proven effective against foodborne bacterial contamination but often suffer from harsh environmental and processing conditions. Pickering emulsions, recognized for good stability, high loading capacity, sustained release, cost-effectiveness, low toxicity, biocompatibility, and sustainability, have emerged as efficient carriers for natural antibacterial agents and shown great promise in preserving fruits, vegetables, meats, seafood, and other foods by either direct coating or incorporation in active packaging films. With the growing interest in Pickering emulsions loaded with natural antibacterial agents, in this review, we highlight recent advances in their applications for inhibiting foodborne bacteria. The mostly investigated foodborne bacteria and the compositions and antibacterial mechanisms of natural antibacterial agents loaded Pickering emulsions are summarized, and food-related applications are spotlighted. Despite challenges, such as scalability and regulatory approval, antibacterial Pickering emulsions show great potential as sustainable preservatives for food preservation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101265"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096518","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

Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation 比较人乳、牛乳和婴儿配方奶粉中的脂肪酸特征，以便更好地模拟

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101240

Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng

{"title":"Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation","authors":"Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng","doi":"10.1016/j.cofs.2024.101240","DOIUrl":"10.1016/j.cofs.2024.101240","url":null,"abstract":"<div><div>Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine milk (BM). However, comparative data on FA patterns and structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101240"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095936","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

Polysaccharide-based edible films — strategies to minimize water vapor permeability 以多糖为基础的可食用薄膜-减少水蒸气渗透性的策略

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101258

Lilah Saidi , Yong Wang , Peter R Wich , Cordelia Selomulya

引用次数: 0

Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products 基于粘液的功能性和清洁标签食品成分作为素食脂肪替代品在不同食品中的应用

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-01-22 DOI: 10.1016/j.cofs.2025.101275

Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Ravinder Kaushik , Prince Chawla

{"title":"Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products","authors":"Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Ravinder Kaushik , Prince Chawla","doi":"10.1016/j.cofs.2025.101275","DOIUrl":"10.1016/j.cofs.2025.101275","url":null,"abstract":"<div><div>The increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101275"},"PeriodicalIF":8.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158698","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

Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry 噬菌体工程利用合成生物学和人工智能加强噬菌体在食品工业中的应用

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-01-17 DOI: 10.1016/j.cofs.2025.101274

Xiaoming Yuan , Liying Fan , Hui Jin , Qingping Wu , Yu Ding

引用次数: 0

Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety 用金属纳米颗粒靶向细菌孢子：一种有希望的食品安全替代方案

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-01-15 DOI: 10.1016/j.cofs.2025.101273

Muhammad Janees Imdad , Faraz Ahmed , Yong Zhao , Xiaoyang Tang , Pradeep K Malakar

引用次数: 0

Ensuring food safety: microbiological risk assessment strategies 确保食品安全：微生物风险评估策略

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-01-13 DOI: 10.1016/j.cofs.2025.101272

Jess Vergis , Niveditha Pollumahanti , Radhakrishna Sahu , Deepak B Rawool , Sukhadeo B Barbuddhe

{"title":"Ensuring food safety: microbiological risk assessment strategies","authors":"Jess Vergis , Niveditha Pollumahanti , Radhakrishna Sahu , Deepak B Rawool , Sukhadeo B Barbuddhe","doi":"10.1016/j.cofs.2025.101272","DOIUrl":"10.1016/j.cofs.2025.101272","url":null,"abstract":"<div><div>Food safety is a critical global priority, as foodborne diseases continue to pose significant public health challenges. Ensuring food safety requires robust food hygiene practices, including effective hazard management strategies. A key tool for managing microbial risks is microbial risk assessment (MRA), which involves hazard identification, hazard characterization, exposure assessment, and risk characterization. Various MRA approaches — qualitative, semiquantitative, and quantitative — are employed depending on available data and complexity. Predictive microbiology, utilizing mathematical models, plays a vital role in simulating microbial behavior under different food conditions, enhancing risk predictions. Advances in molecular technologies, such as multi-omics and metagenomics, alongside rapid detection methods, offer new insights into microbial behavior and improve detection accuracy. Risk ranking tools enable targeted interventions by comparing microbial hazards across different food-pathogen scenarios. Integrating these strategies will improve food safety, reduce the burden of foodborne illnesses, and enhance public health globally.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101272"},"PeriodicalIF":8.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158701","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

Chlorine tolerance in foodborne pathogens: definitions, identification methods, and mechanisms 食源性病原体的氯耐受性：定义、鉴定方法和机制

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2025-01-08 DOI: 10.1016/j.cofs.2025.101271

Wen Wang , Feng Liu , Kang Huang , Xiaoping Yu , Xingning Xiao

引用次数: 0

Contamination, risk assessment, and reduction strategies for hazardous polycyclic aromatic hydrocarbons in foods 食品中有害多环芳烃的污染、风险评估和减少策略

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-12-26 DOI: 10.1016/j.cofs.2024.101270

Shimin Wu , Bolin Mou , Guoyan Liu , Ruijie Liu , Xingguo Wang

{"title":"Contamination, risk assessment, and reduction strategies for hazardous polycyclic aromatic hydrocarbons in foods","authors":"Shimin Wu , Bolin Mou , Guoyan Liu , Ruijie Liu , Xingguo Wang","doi":"10.1016/j.cofs.2024.101270","DOIUrl":"10.1016/j.cofs.2024.101270","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs) are classified as persistent organic pollutants, characterized by multiple aromatic rings and significant toxicity. In food, PAHs primarily originate from environmental contamination and are further formed during processing, posing potential health risks through dietary exposure. This review highlights the distribution profiles of PAHs and their derivatives across various food matrices and offers a comparative analysis of risk assessment methodologies and reduction strategies. Notably, current toxicity data for PAHs and their derivatives remain insufficient, though quantitative structure–activity relationships offer a robust approach for predicting contaminant toxicity. Moreover, merely controlling process parameters is insufficient for mitigating PAHs, and future research should emphasize biological or material-based approaches to achieve effective PAH reduction. This review aims to update the current understanding of PAH contamination levels in food and provide valuable insights for enhancing food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101270"},"PeriodicalIF":8.9,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158672","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

Breakthrough innovations in industrial cheesemaking processes 工业奶酪制作工艺的突破性创新

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-12-24 DOI: 10.1016/j.cofs.2024.101267

Thomas Croguennec, Yves Le Loir, Romain Jeantet

引用次数: 0