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Current Opinion in Food Science最新文献

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Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences 重新定义盘子：生物制造栽培肉，实现可持续发展，提高成本效益，丰富营养，增强感官体验
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-04-04 DOI: 10.1016/j.cofs.2024.101164
Ratima Suntornnond, Wee Swan Yap, Pei Ying Lim, Deepak Choudhury
{"title":"Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences","authors":"Ratima Suntornnond,&nbsp;Wee Swan Yap,&nbsp;Pei Ying Lim,&nbsp;Deepak Choudhury","doi":"10.1016/j.cofs.2024.101164","DOIUrl":"10.1016/j.cofs.2024.101164","url":null,"abstract":"<div><p>Cultivated meat (CM) stands as an alternative to conventional meat, offering a sustainable substitute and contributing to food security. Despite its potential, CM faces numerous challenges. Biofabrication emerges as a solution to address these issues across all the CM research pillars, especially with respect to the scaffolds. This review delves into the current state-of-the-art biofabrication technologies, explaining their role in supporting CM production across various scopes, including sustainability, cost efficiency, nutritional enrichment, and the enhancement of the overall mouthfeel. Challenges have also been analysed and articulated to understand the opportunities arising from advancements in biofabrication technology to further improve the future of CM manufacturing.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101164"},"PeriodicalIF":9.9,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140629967","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
Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste? 可持续发展目标框架内的酚类抗氧化剂：我们离零废弃物还有多远？
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-30 DOI: 10.1016/j.cofs.2024.101163
Gabriela B Rasera , Raquel Bridi , Renan Danielski , Fereidoon Shahidi , Adriano C de Camargo
{"title":"Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste?","authors":"Gabriela B Rasera ,&nbsp;Raquel Bridi ,&nbsp;Renan Danielski ,&nbsp;Fereidoon Shahidi ,&nbsp;Adriano C de Camargo","doi":"10.1016/j.cofs.2024.101163","DOIUrl":"10.1016/j.cofs.2024.101163","url":null,"abstract":"<div><p>‘There is no planet B!’ This sentence is commonly used every day, partially because of the current model of the linear economy. The unlimited use of natural resources and generation of by-products as discards disregards the fact that the available source materials are limited. In contrast, the circular economy brings a new perspective of food development to minimize food waste and/or reintroduce food by-products in the production chain. The generation of by-products enriched in bioactive compounds during food processing is a reality, along with the demand for natural additives and/or functional food development with bioactive compounds. Looking into this context, the aim of this mini review is to briefly summarize the missing points to ‘close the circle’ regarding natural phenolic antioxidants.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101163"},"PeriodicalIF":9.9,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140404207","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
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies 通过创新技术获得的植物副产品提取物对促进健康的益处
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-18 DOI: 10.1016/j.cofs.2024.101161
Mara Calleja-Gómez , Patricia Roig , Mirian Pateiro , Rubén Domínguez-Valencia , José M Lorenzo , Juana Fernández-López , Manuel Viuda-Martos , José Á Pérez-Álvarez , Lorena Martínez-Zamora , Gema Nieto , Rocío Peñalver , Celia Carrillo
{"title":"Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies","authors":"Mara Calleja-Gómez ,&nbsp;Patricia Roig ,&nbsp;Mirian Pateiro ,&nbsp;Rubén Domínguez-Valencia ,&nbsp;José M Lorenzo ,&nbsp;Juana Fernández-López ,&nbsp;Manuel Viuda-Martos ,&nbsp;José Á Pérez-Álvarez ,&nbsp;Lorena Martínez-Zamora ,&nbsp;Gema Nieto ,&nbsp;Rocío Peñalver ,&nbsp;Celia Carrillo","doi":"10.1016/j.cofs.2024.101161","DOIUrl":"10.1016/j.cofs.2024.101161","url":null,"abstract":"<div><p>Innovative processing technologies have been extensively investigated over the last decade, as a sustainable way to recover high-added-value compounds from food by-products. In this sense, these alternative technologies have been optimized for a variety of plant-based matrices, demonstrating higher yields compared with conventional methods. However, the functionality of the extracts obtained has been mainly assessed based on the characterization of the compounds recovered or in terms of their bioactivity properties, but there is a lack of studies focused on the effect of these green technologies on the bioaccessibility/bioavailability of the compounds recovered. There is a challenge herein, since the health-related properties of a compound cannot be claimed until there is sufficient evidence to support that it reaches its biological targets.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101161"},"PeriodicalIF":9.9,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000390/pdfft?md5=ae7588b4898273edd6e3ede34897d521&pid=1-s2.0-S2214799324000390-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198331","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
Recent advances in the microbial production of human milk oligosaccharides 微生物生产母乳低聚糖的最新进展
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-12 DOI: 10.1016/j.cofs.2024.101154
Shannon R Pressley , Alex S McGill , Bryant Luu , Shota Atsumi
{"title":"Recent advances in the microbial production of human milk oligosaccharides","authors":"Shannon R Pressley ,&nbsp;Alex S McGill ,&nbsp;Bryant Luu ,&nbsp;Shota Atsumi","doi":"10.1016/j.cofs.2024.101154","DOIUrl":"10.1016/j.cofs.2024.101154","url":null,"abstract":"<div><p>Human milk oligosaccharides (HMOs) are naturally occurring, nondigestible sugars found in human milk. They have recently become a popular target for industrial synthesis due to their positive effects on the developing gut microbiome and immune system of infants. Microbial synthesis has shown great promise in driving down the cost of these sugars and making them more available for consumers and researchers. The application of common metabolic engineering techniques such as gene knockouts, gene overexpression, and expression of exogenous genes has enabled the rational design of whole-cell biocatalysts that can produce increasingly complex HMOs. Herein, we discuss how these strategies have been applied to produce a variety of sugars from sialylated to complex fucosylated HMOs. With increased availability of HMOs, more research can be done to understand their beneficial effects.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101154"},"PeriodicalIF":9.9,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140154373","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
Improving the utility of surrogates intended for foodborne pathogen preventive control validations 提高用于食源性病原体预防控制验证的替代品的效用
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-12 DOI: 10.1016/j.cofs.2024.101153
Ian M Hildebrandt, Bradley P Marks
{"title":"Improving the utility of surrogates intended for foodborne pathogen preventive control validations","authors":"Ian M Hildebrandt,&nbsp;Bradley P Marks","doi":"10.1016/j.cofs.2024.101153","DOIUrl":"10.1016/j.cofs.2024.101153","url":null,"abstract":"<div><p>Since the implementation of the Food Safety Modernization Act, surrogate microorganisms have become increasingly important tools in the modern U.S. food system. Food processors may implement surrogate-based validations of preventive controls, but they often rely on independent research to quantify the surrogate–pathogen relationship. A systematic review of 59 2018–2023 surrogate–pathogen comparison studies revealed common pitfalls, such as inconsistent determination of the appropriate relative resistance of the surrogate and the pathogen to a reduction treatment. While surrogate research is diversifying with novel applications, the utility of recent research is limited, as studies lack robust statistical characterization of the surrogate–pathogen relationship needed for fully informed application in industry validations. Standard surrogate characterization and implementation practices would improve utility and food control validation success.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101153"},"PeriodicalIF":9.9,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000316/pdfft?md5=f009a1cf5ce22951e5a78e73e7391a45&pid=1-s2.0-S2214799324000316-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140154507","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
Impedometric analysis applied to food microbiology 应用于食品微生物学的 Impedometric 分析
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-08 DOI: 10.1016/j.cofs.2024.101152
Elena Bancalari, Erasmo Neviani, Monica Gatti
{"title":"Impedometric analysis applied to food microbiology","authors":"Elena Bancalari,&nbsp;Erasmo Neviani,&nbsp;Monica Gatti","doi":"10.1016/j.cofs.2024.101152","DOIUrl":"10.1016/j.cofs.2024.101152","url":null,"abstract":"<div><p>Growth-based impedometric analysis, applied to food microbiology, is a rapid method that enables the indirect tracing of microorganisms by measuring, during time, the changes of electrical conductivity in a matrix in which they grow. This method has been used over the years, to replace the conventional plate count method, to selectively detect the main food-borne diseases and spoilage bacteria. A new metabolic interpretation of the impedance data is the most promising application of this approach. In this review, the advantages of using this technique are discussed, together with the most interesting latest developments that involve the integration with biosensor technology. This method allows the detection of specific bacteria cells, based on their electrical properties, avoiding the culturing step and achieving results in a very short time.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101152"},"PeriodicalIF":9.9,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198334","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
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis 了解热加工食品中呋喃及其衍生物对健康的影响：发生、毒理学和混合物分析
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-08 DOI: 10.1016/j.cofs.2024.101151
Denghui Meng , Fan Zhang , Wei Jia , Jingjing Jiao , Yu Zhang
{"title":"Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis","authors":"Denghui Meng ,&nbsp;Fan Zhang ,&nbsp;Wei Jia ,&nbsp;Jingjing Jiao ,&nbsp;Yu Zhang","doi":"10.1016/j.cofs.2024.101151","DOIUrl":"10.1016/j.cofs.2024.101151","url":null,"abstract":"<div><p>Furan and its derivatives are prevalent contaminants in thermally processed foods, known for their potential health risk. This review summarizes the formation mechanisms, analytical techniques, occurrence, and toxicological aspects of furan and its major derivatives in thermally processed foods. Furan, furfuryl alcohol, furfural, and 5-hydroxymethylfurfural are implicated in carcinogenicity, genotoxicity, and other adverse health effects. The development of robust chronic toxicity data along with refined dietary exposure assessments of these compounds warrants further investigation. Recent statistical methods, including weighted quantile sum, quantile g-computation, and Bayesian kernel machine regression, provide valuable tools for assessing the combined effects of these contaminants. Understanding the complex interplay of furan derivatives in thermally processed foods is essential for comprehensive risk assessment and future research directions.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101151"},"PeriodicalIF":9.9,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140071711","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
Unconventional sources of vegetable proteins: technological properties 植物蛋白的非常规来源：技术特性
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-03-06 DOI: 10.1016/j.cofs.2024.101150
Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao
{"title":"Unconventional sources of vegetable proteins: technological properties","authors":"Baochen Fang,&nbsp;Zhicheng Peng,&nbsp;Bingcan Chen,&nbsp;Jiajia Rao","doi":"10.1016/j.cofs.2024.101150","DOIUrl":"10.1016/j.cofs.2024.101150","url":null,"abstract":"<div><p>In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these, stands out as the most extensively investigated UVP, characterized by a predominant protein composition of Rubisco. In general, UVPs are isolated from the by-products of postharvest and/or the industrial processing line through chemical, biochemical, physical, and their combination. However, further research is needed to refine the production of UVPs with enhanced functionalities. The article provides up-to-date insights into the potential application of UVP as a functional food ingredient.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101150"},"PeriodicalIF":9.9,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140071564","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
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review 释放苋菜、奇亚和藜麦的潜力，缓解粮食危机：综述
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-02-29 DOI: 10.1016/j.cofs.2024.101149
Francisco Valenzuela Zamudio, Rafael Rojas Herrera, Maira Rubi Segura Campos
{"title":"Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review","authors":"Francisco Valenzuela Zamudio,&nbsp;Rafael Rojas Herrera,&nbsp;Maira Rubi Segura Campos","doi":"10.1016/j.cofs.2024.101149","DOIUrl":"10.1016/j.cofs.2024.101149","url":null,"abstract":"<div><p>Amaranth, chia, and quinoa, recognized for their nutritional and agronomic advantages, emerge as promising solutions for addressing global food insecurity. This review aims to highlight their positive impact on health, sustainability, and technology, emphasizing their potential as alleviators of the current food crisis. Employing a research strategy involving Food and Agriculture Organization reports, intellectual property data, and comprehensive health and technological evidence, we find that while these grains exhibit potential in health and techno-functional aspects, their production and utilization remain underdeveloped. Addressing the lack of comprehensive production data, especially for amaranth and chia, alongside clearly defined legal regulations and incentives, is crucial to fully harness their potential in alleviating global food insecurity.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101149"},"PeriodicalIF":9.9,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140019260","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
In vitro digestibility of plant proteins: strategies for improvement and health implications 植物蛋白的体外消化率：改进策略和对健康的影响
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-02-29 DOI: 10.1016/j.cofs.2024.101148
Senem Kamiloglu , Merve Tomas , Gulay Ozkan , Tugba Ozdal , Esra Capanoglu
{"title":"In vitro digestibility of plant proteins: strategies for improvement and health implications","authors":"Senem Kamiloglu ,&nbsp;Merve Tomas ,&nbsp;Gulay Ozkan ,&nbsp;Tugba Ozdal ,&nbsp;Esra Capanoglu","doi":"10.1016/j.cofs.2024.101148","DOIUrl":"10.1016/j.cofs.2024.101148","url":null,"abstract":"<div><p>Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, high-pressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101148"},"PeriodicalIF":9.9,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140019256","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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