Current Opinion in Food Science最新文献_第9页

Bovine lactoferrin and its potential use as a functional ingredient for tackling the global challenge of iron deficiency 牛乳铁蛋白及其作为功能性配料应对全球缺铁挑战的潜力

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101211

Elaine K McCarthy , Tom F O’Callaghan

引用次数: 0

Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering 通过超小型和小角度 X 射线散射分析高蛋白系统的结构特征

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-04 DOI: 10.1016/j.cofs.2024.101204

Da Chen , Jan Ilavsky

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Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 关于近红外光谱研究与官方食品分析方法和建议之间差距的思考

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-02 DOI: 10.1016/j.cofs.2024.101203

Giacomo Squeo , Jordi Cruz , Davide De Angelis , Francesco Caponio , José M Amigo

{"title":"Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods","authors":"Giacomo Squeo , Jordi Cruz , Davide De Angelis , Francesco Caponio , José M Amigo","doi":"10.1016/j.cofs.2024.101203","DOIUrl":"10.1016/j.cofs.2024.101203","url":null,"abstract":"<div><p>Near-infrared spectroscopy (NIR spectroscopy) is a powerful analytical technology for measuring food characteristics. More and more applications of NIR spectroscopy have been studied, and an increasing number of commercial solutions are available on the market. However, only 25 documents about NIR spectroscopy have been issued by international bodies, while the number of scientific papers published in recent years has always been higher than 60/year. Studies prove that NIR spectroscopy could boost the sustainability of the food system, the food quality, and the optimisation of production by real-time monitoring. Considering the technical, analytical, and environmental advantages of NIR spectroscopy, more efforts should be made to extend the applicability of NIR spectroscopy solutions and promote the development of more official methods based on NIR spectroscopy.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101203"},"PeriodicalIF":8.9,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400081X/pdfft?md5=145cd9fb1f9c72f0a043d9409bbe19ab&pid=1-s2.0-S221479932400081X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933599","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

Replacing animal fats with plant-based lipids: challenges and opportunities 用植物脂类替代动物脂肪：挑战与机遇

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101193

Cansu E Gumus-Bonacina , David J Mcclements , Eric A Decker

{"title":"Replacing animal fats with plant-based lipids: challenges and opportunities","authors":"Cansu E Gumus-Bonacina , David J Mcclements , Eric A Decker","doi":"10.1016/j.cofs.2024.101193","DOIUrl":"10.1016/j.cofs.2024.101193","url":null,"abstract":"<div><p>There is growing interest in replacing meat products with plant-based alternatives for environmental, health, and animal welfare reasons. Plant-based meat analogs are usually designed to have sensorial characteristics that match those of real meat. Lipids play a significant role in this. Therefore, there is interest in using structured plant-based lipids, like oleogels and emulsions, to replace the adipose tissue and other fats in meat analogs. Moreover, there is interest in creating natural antioxidant strategies to improve the quality and shelf life of the lipids in plant-based foods. However, further research is still needed to develop plant-based lipids that accurately mimic the behavior of animal-based ones. This review explores and discusses various technological approaches to address challenges in creating plant-based alternatives to animal fats, particularly in the context of meat and dairy products, to provide insights into innovative approaches for improving the sustainability, health, and sensory attributes of plant-based meat analogs, addressing challenges related to texture, oxidation, and overall product quality.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101193"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141712423","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

Edible insect proteins: how can they be a driver for food innovation? 可食用昆虫蛋白：如何推动食品创新？

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101195

Livia A Santiago , Lucas S Queiroz , Guilherme M Tavares , Aberham H Feyissa , Naaman FN Silva , Federico Casanova

{"title":"Edible insect proteins: how can they be a driver for food innovation?","authors":"Livia A Santiago , Lucas S Queiroz , Guilherme M Tavares , Aberham H Feyissa , Naaman FN Silva , Federico Casanova","doi":"10.1016/j.cofs.2024.101195","DOIUrl":"10.1016/j.cofs.2024.101195","url":null,"abstract":"<div><p>In recent years, much has been discussed about the use of edible insects as an alternative source of protein. Rearing insects require less use of land and water, as well as generate fewer greenhouse gases compared with conventional livestock. In this scenario, research has been carried out to explore the use of insect proteins as food ingredients since the decharacterization of insects increases their acceptance by consumers. Insect proteins display interesting technofunctional properties, such as the ability to form and stabilize emulsions, foams, and gels. Moreover, some studies already used insect proteins or insect flours to partially replace conventional ingredients in food formulations, mainly in bakery and meat analog products, obtaining promising results. However, to validate edible insects as a food ingredient, some challenges need to be overcome, such as the implementation of new regulations, increasing consumer acceptance, a better understanding of allergenic risks and toxicity, and using viable unit operations to scale up the production of protein-rich insect ingredients at an industrial level.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101195"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000730/pdfft?md5=6a18968598607268eb5cfa2874f1e250&pid=1-s2.0-S2214799324000730-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141704320","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

Editorial overview: Food as medicine: opportunities and challenges 编辑综述：食物即药物：机遇与挑战

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101198

Rotimi E Aluko

引用次数: 0

How nuclear magnetic resonance contributes to food authentication: current trends and perspectives 核磁共振如何促进食品认证：当前趋势和前景

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101200

Veronica Lolli, Augusta Caligiani

引用次数: 0

Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research 基于液相色谱-质谱联用技术的代谢组学方法用于食品组学研究

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101201

Tomas Cajka

{"title":"Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research","authors":"Tomas Cajka","doi":"10.1016/j.cofs.2024.101201","DOIUrl":"10.1016/j.cofs.2024.101201","url":null,"abstract":"<div><p>This review discusses the current and future potential of liquid chromatography–mass spectrometry (LC-MS)-based metabolomics approaches in foodomics studies, focusing primarily on literature from 2019 to 2024. Critical aspects of sample preparation are emphasized, including handling diverse sample types, adopting extraction methods such as all-in-one extraction for broad metabolite coverage, and using 96-well-plate formats for high-throughput studies. LC-MS platforms are highlighted, encompassing stationary phase chemistries, the selection of mobile phase modifiers, and strategies for rapid LC separations, including options for acquiring tandem mass spectrometry spectra. The review addresses data processing, pitfalls during metabolite annotation, and quality control measures crucial for ensuring reliable outcomes in metabolomics studies. Tools for statistical analysis and data interpretation are also discussed. Data sharing, metabolite reporting, and efforts toward standardization of metabolomics methods are emphasized as essential practices in foodomics research. Overall, the review provides a comprehensive overview of recent advances in metabolomics, offering insights relevant to foodomics studies.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101201"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000791/pdfft?md5=7ad13c303afc831075e161c87620cac4&pid=1-s2.0-S2214799324000791-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933600","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

Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products 将水产饲料（aquafaba）和豆类食品加工废水（liluva）升级再造为新的高附加值产品

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101197

Luca Serventi , Joseph McNeill

{"title":"Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products","authors":"Luca Serventi , Joseph McNeill","doi":"10.1016/j.cofs.2024.101197","DOIUrl":"10.1016/j.cofs.2024.101197","url":null,"abstract":"<div><p>Aquafaba (chickpea cooking water) has been successfully commercialized as a clean-label emulsifier and egg replacer. It contains albumin, which incorporates air, and saponins that stabilize foams. Soluble protein, soluble fiber, and saponins emulsify oil in water emulsions. Liluva (processing water of legumes, including chickpeas) express comparable foaming ability to the respective legume flours, with higher emulsifying ability. Gluten-free bread formulated with liluva gained loaf volume, softness, and moistness. Sourdough fermented faster due to the prebiotic activity of oligosaccharides. In addition, aquafaba reduced syneresis in oat yogurt and modulated ice cream melting in a coconut dessert. Furthermore, the peptide defensin found in pea water exerted selected antimicrobial activity. While aquafaba is already successfully commercialized but with higher carbon footprint than egg white, liluva is an exciting opportunity: versatile, environmentally friendly alternative to hydrocolloids, and affordable. Concentration and drying technologies must be optimized to fully use these functional ingredients.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101197"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141781748","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

What next for mycoprotein? 霉菌蛋白的下一步是什么？

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101199

Tomas Linder

引用次数: 0