Current Opinion in Food Science最新文献_第6页

The volatile metabolome — gas chromatography–mass spectrometry approaches in the context of food fraud 挥发性代谢组-气相色谱-质谱法在食品欺诈中的应用

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101235

Beatriz Quintanilla-Casas , Berta Torres-Cobos , Rasmus Bro , Francesc Guardiola , Stefania Vichi , Alba Tres

{"title":"The volatile metabolome — gas chromatography–mass spectrometry approaches in the context of food fraud","authors":"Beatriz Quintanilla-Casas , Berta Torres-Cobos , Rasmus Bro , Francesc Guardiola , Stefania Vichi , Alba Tres","doi":"10.1016/j.cofs.2024.101235","DOIUrl":"10.1016/j.cofs.2024.101235","url":null,"abstract":"<div><div>This work discusses food authentication tools based on the volatile metabolome assessed by gas chromatography-mass spectrometry (GC-MS). Volatile organic compounds (VOCs) serve as markers for food flavor and aroma, and in some cases, they hold potential for food authentication. On top of this, advanced data analysis approaches enhance analytical data extraction and understanding. Untargeted methods provide comprehensive authenticity insights, surpassing traditional targeted approaches, and automated processing improves robustness and reduces user dependency. Chemometric tools, particularly classification methods, are extensively used for authentication based on both GC-MS fingerprinting and untargeted profiling of VOCs. Despite challenges in transferability, untargeted methods perform well in authentication models, making them valuable for internal quality control and official control guidance for fraud detection. This work highlights the need for further research to establish untargeted authentication tools as official methods in the near future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101235"},"PeriodicalIF":8.9,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744991","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

Next-generation probiotics delivery: innovations and applications of single-cell encapsulation 新一代益生菌输送：单细胞封装的创新与应用

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101234

Aijun Xie, Mengge Gao, Haishun Du, Xuejun Pan

{"title":"Next-generation probiotics delivery: innovations and applications of single-cell encapsulation","authors":"Aijun Xie, Mengge Gao, Haishun Du, Xuejun Pan","doi":"10.1016/j.cofs.2024.101234","DOIUrl":"10.1016/j.cofs.2024.101234","url":null,"abstract":"<div><div>Probiotics have demonstrated significant health benefits, particularly in gastrointestinal health, but their viability is often compromised by environmental stress during production, storage, and transit through the digestive system. Traditional encapsulation techniques, such as spray drying and freeze-drying, have limitations in protecting probiotics. Recently, single-cell encapsulation has emerged as a promising strategy, providing individualized protection to each probiotic cell. This technique enhances stability, ensures targeted release in the gastrointestinal tract, and improves overall therapeutic effectiveness. This review explores the latest advancements in single-cell encapsulation, focusing on innovative wall materials, such as amino acids, Eudragit, and polyphenol complexes. Additionally, it discusses emerging applications in areas beyond gut health, including cancer therapy and bioimaging. Despite its potential, challenges remain in scaling production and ensuring efficacy in human trials. Addressing these issues could pave the way for next-generation probiotics with enhanced therapeutic capabilities.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101234"},"PeriodicalIF":8.9,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703295","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

Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties 牛奶蛋白-多酚-多糖三元复合物：改善健康和功能特性

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101239

Lidong Pang , Runze Li , Zhen Huang , Xinyan Yang , Yujun Jiang

引用次数: 0

Next-generation probiotics: innovations in safety assessments 新一代益生菌：安全评估的创新

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101238

Ziyan Hua , Shu Liu , Guang Yang , Xiaoyue Hou , Yaowei Fang

引用次数: 0

Advances in smartphone-based biosensors for food testing 基于智能手机的食品检测生物传感器的进展

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-11-07 DOI: 10.1016/j.cofs.2024.101236

Shoucheng Qin, Xueyan Sun, Xihong Zhao

引用次数: 0

Elicitors: impact on the fungal pathogenicity and colonization in fruits 诱导剂：对水果中真菌致病性和定植的影响

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-31 DOI: 10.1016/j.cofs.2024.101233

Cristina Hidalgo , Santiago Ruiz-Moyano , Manuel J Serradilla , Ana I Galván , Alicia Rodríguez

引用次数: 0

Dimensional reduction of meat structure to create novel applications 降低肉类结构的尺寸，创造新型应用

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-30 DOI: 10.1016/j.cofs.2024.101232

Nana Zhang , Xing Chen , Xidong Jiao , Bowen Yan , Daming Fan

{"title":"Dimensional reduction of meat structure to create novel applications","authors":"Nana Zhang , Xing Chen , Xidong Jiao , Bowen Yan , Daming Fan","doi":"10.1016/j.cofs.2024.101232","DOIUrl":"10.1016/j.cofs.2024.101232","url":null,"abstract":"<div><div>To meet the demands of sustainable, healthy, and versatile meat products, this review provides the cutting edge research on the molecular characteristics and functionality of meat protein nanofibrils with the aim to fill the knowledge gap in the tailored production of muscle foods. It starts with the introduction of structural and nutritional characteristics of meat and discusses their product development potential and existing technical challenges. To address these issues, emphasis is placed on a particularly versatile strategy, that is, dimensional reduction of meat structure and production of meat protein nanofibrils to create new functionalities. This review also highlights the importance of mesoscopic polymorphism of nanofibrils and soft matter physics as an appealing approach in the interpretation. Finally, novel applications in texture-modified meat products, liquid foods, and 3D printing foods are exemplified. More research is needed to probe the structure–property relations of meat protein by model identification and validation. This review offers unique perspectives for structuring meat proteins, which will inspire the tailored manufacture of advanced meat products.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101232"},"PeriodicalIF":8.9,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702767","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

The role of probiotic foods in acute pancreatitis: current status and future directions 益生菌食品在急性胰腺炎中的作用：现状与未来方向

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-22 DOI: 10.1016/j.cofs.2024.101231

Wenfei Qin , Guangqiang Wang , Yongjun Xia , Xin Song , Zhiqiang Xiong , Chunlan Huang , Chen Gong , Yue Zeng , Lianzhong Ai

{"title":"The role of probiotic foods in acute pancreatitis: current status and future directions","authors":"Wenfei Qin , Guangqiang Wang , Yongjun Xia , Xin Song , Zhiqiang Xiong , Chunlan Huang , Chen Gong , Yue Zeng , Lianzhong Ai","doi":"10.1016/j.cofs.2024.101231","DOIUrl":"10.1016/j.cofs.2024.101231","url":null,"abstract":"<div><div>Acute pancreatitis (AP) is a global disease with a complex pathogenesis, while the intestinal environment has been shown to be closely associated with the onset and progression of AP. Currently, probiotic foods have garnered increasing interest as a potential treatment for AP due to their ability to improve intestinal barrier function, maintain intestinal immunity, and modulate intestinal microbiome. This review summarizes research advances in probiotic foods applied in animal studies and clinical trials of AP management, including the strains, dosages, and durations in probiotic foods, and conclusion, and further discusses the potential mechanisms for probiotic foods in AP. Despite promising results, several limitations and unanswered questions remain, including the optimal probiotic strains, timing of intervention, and guideline for the components of probiotic foods. Future large-scale, multicenter randomized controlled trials are needed to elucidate the efficacy and mechanisms of probiotic foods in AP and address these current gaps in knowledge.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101231"},"PeriodicalIF":8.9,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661755","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

Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration 用于肉类生产的牛、猪、家禽和鱼类细胞：应对共培养的挑战以及肌肉和脂肪整合的创新方法

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-22 DOI: 10.1016/j.cofs.2024.101230

Milena D Pierezan, Silvani Verruck

{"title":"Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration","authors":"Milena D Pierezan, Silvani Verruck","doi":"10.1016/j.cofs.2024.101230","DOIUrl":"10.1016/j.cofs.2024.101230","url":null,"abstract":"<div><div>This review describes the main challenges currently faced during co-culture for meat production, focusing on cell interactions during the differentiation stage and the innovative approaches for muscle and fat integration using cattle, swine, poultry, and fish cells. The simultaneous differentiation of muscle and fat cells promotes inhibitory interactions and does not seem to be efficient, although specific supplementation in the culture medium (with arginine or conjugated linoleic acids) demonstrated great potential to circumvent this behavior. Based on recent evidence, sequential differentiation using the same cell population (i.e. fibroblasts) in scaffolds seemed to be the most promising strategy for producing muscle and fat cells in a single system. Recommendations for future studies involve applying cell transformation techniques that do not involve genetic modification and developing edible scaffolds using this innovative approach. Furthermore, scaling up co-culture systems remains a technological challenge. While perfusion reactors offer a promising method for creating structured cultivated meat products, optimizing the co-culture approach and bioreactor designs will be crucial for commercial production.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101230"},"PeriodicalIF":8.9,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661756","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

Low resolution food fingerprinting: vibrational spectroscopic methods for nondestructive food authentication 低分辨率食品指纹识别：用于无损食品认证的振动光谱方法

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-09 DOI: 10.1016/j.cofs.2024.101229

Daniel Cozzolino

引用次数: 0