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Current Opinion in Food Science最新文献

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Progress in separation and detection of foodborne bacteria for food safety
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-20 DOI: 10.1016/j.cofs.2024.101266
Lei Wang , Kaiyuan Jia , Xiaoyun Qu , Yanbin Li , Jianhan Lin
{"title":"Progress in separation and detection of foodborne bacteria for food safety","authors":"Lei Wang ,&nbsp;Kaiyuan Jia ,&nbsp;Xiaoyun Qu ,&nbsp;Yanbin Li ,&nbsp;Jianhan Lin","doi":"10.1016/j.cofs.2024.101266","DOIUrl":"10.1016/j.cofs.2024.101266","url":null,"abstract":"<div><div>Early screening of foodborne pathogenic bacteria is crucial for the prevention of food poisoning. Traditional detection methods are often faced with the challenge of low concentrations of pathogenic bacteria in a complex matrix of food samples at their routine screening. To overcome this issue, specific separation of target bacteria from large-volume samples is a promising strategy, and it has become an essential precondition for the ultrasensitive detection of bacteria. Thus, new advanced magnetic separators for specific and efficient enrichment of target bacteria and new cutting-edge biosensors for rapid and sensitive detection of target bacteria were reviewed. Besides, important considerations and new information technologies for biosensor development in practical application scenarios were also analyzed. The review might provide innovative insights and systematic strategies for routine screening of foodborne pathogens to ensure food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101266"},"PeriodicalIF":8.9,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158749","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
Modification and glycation microalgae proteins by non-thermal assisted process
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-19 DOI: 10.1016/j.cofs.2024.101263
Tahra El Obeid , İlyas Atalar , Omer Said Toker , Ibrahim Palabiyik , Yasin Furkan Gorgulu
{"title":"Modification and glycation microalgae proteins by non-thermal assisted process","authors":"Tahra El Obeid ,&nbsp;İlyas Atalar ,&nbsp;Omer Said Toker ,&nbsp;Ibrahim Palabiyik ,&nbsp;Yasin Furkan Gorgulu","doi":"10.1016/j.cofs.2024.101263","DOIUrl":"10.1016/j.cofs.2024.101263","url":null,"abstract":"<div><div>Plant proteins represent a promising solution worldwide due to their low production costs and easy accessibility. Additionally, plant proteins are more environmentally sustainable. Therefore, the potential of plant proteins to meet the protein requirements as an alternative source is increasingly gaining importance. Parallel to these developments, there is a growing interest and demand in food technologies for microalgae. The main reasons for this trend include their sustainable sources not only for proteins but also for various bioactive compounds and ingredients in food technology, as well as their positive impact on carbon emissions through carbon dioxide utilization. However, despite the significant demand for algae proteins from producers and consumers, their low solubility, viscosity, texture, and aroma defects limit their usage in foods. Various modification methods and glycation applications are needed to reduce these issues. However, it is crucial that these processes result in only the targeted changes in protein structures with minimal heat and chemical usage. Non-thermal processes such as sonication, high pressure, and cold plasma can be utilized for this purpose. Additionally, two main approaches can be used for microalgae protein modification: (i) modification of algae biomass followed by protein isolation or direct use/consumption of biomass, and (ii) isolation of protein from biomass followed by subsequent modification processes. This review offers a broad perspective regarding algal proteins. Modification techniques applied to plant proteins could be beneficial in enlightening the challenges linked to the digestibility, technofunctional, and sensory attributes of algae proteins. Much more research and innovation are required to enhance the potential of algae proteins.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101263"},"PeriodicalIF":8.9,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158702","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
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-18 DOI: 10.1016/j.cofs.2024.101264
Jiecheng Li , Fan Zhu
{"title":"Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities","authors":"Jiecheng Li ,&nbsp;Fan Zhu","doi":"10.1016/j.cofs.2024.101264","DOIUrl":"10.1016/j.cofs.2024.101264","url":null,"abstract":"<div><div>Infant formula serves as a substitute for breast milk and is crucial for infant growth and development. The quality and nutritional value of infant formula significantly impact infant health. This mini-review examines the protein-based factors that affect the quality of infant formula, focusing on the properties of the infant formula emulsion and the characteristics of the milk powder. Recent advancements in understanding how these factors influence the digestibility and allergenicity of infant formula as well as infant growth are discussed. Additionally, current perspectives and challenges in the formulation and production of infant formula are highlighted. This mini-review emphasizes the advances to enhance the nutritional profile and functional performance of infant formulas, particularly in terms of digestibility, allergenicity, and growth support.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101264"},"PeriodicalIF":8.9,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158872","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
Advances in reactive species monitoring for in-package cold plasma decontamination
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-12 DOI: 10.1016/j.cofs.2024.101261
Yu Zhao , Yuhao Sun , Xinyu Liao , Liyuan Niu , Tian Ding
{"title":"Advances in reactive species monitoring for in-package cold plasma decontamination","authors":"Yu Zhao ,&nbsp;Yuhao Sun ,&nbsp;Xinyu Liao ,&nbsp;Liyuan Niu ,&nbsp;Tian Ding","doi":"10.1016/j.cofs.2024.101261","DOIUrl":"10.1016/j.cofs.2024.101261","url":null,"abstract":"<div><div>Cold plasma (CP) is emerging as a promising in-package food microbial disinfection technology, offering a novel approach to enhance food safety by preventing postprocess contamination. During the in-package CP process, complex chemical reactions generate reactive oxygen and nitrogen species, which are essential for inactivating harmful microorganisms and ensuring the safety of food products. However, due to the complexity of CP generation system, efficient and accurate monitoring of these reactive species is critical for optimizing the decontamination process and ensuring microbial control. This review highlights the advances in diagnostic techniques for tracking reactive species during in-package CP decontamination and discusses future directions for improving reactive species monitoring.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101261"},"PeriodicalIF":8.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158697","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
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-11 DOI: 10.1016/j.cofs.2024.101262
Lei Yuan, Bing-xin Zhang, Shuo Wang, Zhen-quan Yang
{"title":"Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia","authors":"Lei Yuan,&nbsp;Bing-xin Zhang,&nbsp;Shuo Wang,&nbsp;Zhen-quan Yang","doi":"10.1016/j.cofs.2024.101262","DOIUrl":"10.1016/j.cofs.2024.101262","url":null,"abstract":"<div><div>Hyperuricemia, a normal disease from the excessive consumption of purine-rich foods or uric acid metabolic disorder, is closely connected with a high risk of cardiovascular events, hypertension, obesity, renal injury, diabetes, and other metabolic diseases. Gut microbes serve an irreplaceable role in regulating human health, including the management of hyperuricemia. Fermentation has been used to improve the digestibility and nutritional qualities of raw materials in animals and plants. Probiotics and bioactive ingredients from certain fermented foods are potential candidates to regulate gut microbiota, lower serum uric acid, and alleviate hyperuricemia. This article offers insightful knowledge of a possible link between hyperuricemia and gut microbes and elucidates the potential mechanisms by which hyperuricemia may be alleviated by targeting the human gut. Finally, we suppose the potential roles of probiotics and bioactive components from fermented foods in preventing hyperuricemia or related diseases targeting gut microbiota.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101262"},"PeriodicalIF":8.9,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158699","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
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-12-08 DOI: 10.1016/j.cofs.2024.101259
Mingxin Wang, Rammile Ettelaie, Anwesha Sarkar
{"title":"Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes","authors":"Mingxin Wang,&nbsp;Rammile Ettelaie,&nbsp;Anwesha Sarkar","doi":"10.1016/j.cofs.2024.101259","DOIUrl":"10.1016/j.cofs.2024.101259","url":null,"abstract":"<div><div>There is burgeoning research interest in utilising legume proteins as eco-friendly and nutritionally relevant plant-based alternatives to animal proteins. However, legume proteins exhibit technofunctional limitations that impede their widespread food applications. Herein, we review how enzymatic hydrolysis of legume proteins can be exploited to alter physical properties, improving their surface-related functionalities based on current literature. The choice of enzyme, particularly the selectivity, plays a significant role in obtaining different emulsifying and interfacial properties of legume protein hydrolysates. Several physicochemical characteristics synergistically affect the surface functional performance of legume proteins. Outlining future directions, this review highlights the transformative potential of enzymatic hydrolysis in legume proteins for enhancing the textural (lubrication) aspects. Additionally, precise measurements of structures of hydrolysates are a necessary undertaking in the future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101259"},"PeriodicalIF":8.9,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158752","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
Gaps and solutions for large scale production of cultured meat: a review on last findings 大规模生产培养肉的差距和解决办法：对最新发现的回顾
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-11-15 DOI: 10.1016/j.cofs.2024.101243
Da Young Lee, Sun Jin Hur
{"title":"Gaps and solutions for large scale production of cultured meat: a review on last findings","authors":"Da Young Lee,&nbsp;Sun Jin Hur","doi":"10.1016/j.cofs.2024.101243","DOIUrl":"10.1016/j.cofs.2024.101243","url":null,"abstract":"<div><div>Despite initial expectations, the full-scale industrialization of cultured meat has not yet been realized owing to technical difficulties yet to be resolved. Therefore, this review discusses the delayed industrialization of cultured meat and strategies to overcome this delay. The identified challenges include a low cell growth rate, consistency, muscle satellite cell differentiation, completely defined medium components and their roles in myogenesis, effective fetal bovine serum replacement, and the inconsistencies of muscle formation <em>in vitro</em>. Another reason for the delay is the inherent dependence on animal-sourced cell culture products, which raise ethical concerns and are not considered safe for consumption. Technologies related to efficient cultured meat production remain imperative. This study also emphasizes the importance of using cell lines or immortalized cells and efficient culturing strategies to achieve the full industrialization of cultured meat.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101243"},"PeriodicalIF":8.9,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744989","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: Sensory science and consumer perception 2024 编辑概述：感官科学和消费者感知2024
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-11-14 DOI: 10.1016/j.cofs.2024.101244
Matthew B McSweeney
{"title":"Editorial overview: Sensory science and consumer perception 2024","authors":"Matthew B McSweeney","doi":"10.1016/j.cofs.2024.101244","DOIUrl":"10.1016/j.cofs.2024.101244","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101244"},"PeriodicalIF":8.9,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745043","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
Quantitative tools in food safety and risk assessment to address technological innovations and climate change 应对技术创新和气候变化的食品安全和风险评估定量工具
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-11-12 DOI: 10.1016/j.cofs.2024.101237
Myrsini N Kakagianni , Enda Cummins , Vasilis P Valdramidis
{"title":"Quantitative tools in food safety and risk assessment to address technological innovations and climate change","authors":"Myrsini N Kakagianni ,&nbsp;Enda Cummins ,&nbsp;Vasilis P Valdramidis","doi":"10.1016/j.cofs.2024.101237","DOIUrl":"10.1016/j.cofs.2024.101237","url":null,"abstract":"<div><div>In a globalized food market with an extensive agro-industrial sector, establishing and maintaining food safety is a significant challenge. Despite extensive research and advanced technological tools for monitoring and controlling food pathogens and toxins, outbreaks and toxification incidents persist. The complexity of food production, varied raw material sources, and differing governance levels highlight the need for a comprehensive approach to food safety. Climate change exacerbates the situation, as elevated temperatures may increase the likelihood of food pathogens or toxins reaching harmful levels. Understanding the multiple factors that undermine food safety, alongside advancements in monitoring and control strategies, including molecular (e.g. next-generation sequencing) and analytical (spectroscopic or chromatographic) technologies, can help address these challenges. Implementing a uniform comprehensive food safety platform can establish effective processes for estimating and ensuring food safety, helping to keep foodborne hazards at bay.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101237"},"PeriodicalIF":8.9,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721003","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
Precision fermentation for producing food ingredients 精密发酵生产食品配料
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-11-12 DOI: 10.1016/j.cofs.2024.101242
Sumin Cho , Seok Yeong Jung , Hyunmin Eun , Sang Yup Lee
{"title":"Precision fermentation for producing food ingredients","authors":"Sumin Cho ,&nbsp;Seok Yeong Jung ,&nbsp;Hyunmin Eun ,&nbsp;Sang Yup Lee","doi":"10.1016/j.cofs.2024.101242","DOIUrl":"10.1016/j.cofs.2024.101242","url":null,"abstract":"<div><div>Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101242"},"PeriodicalIF":8.9,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744990","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
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