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Unexpected possible consequences of plastic packaging reuse 塑料包装再利用可能产生的意外后果
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-26 DOI: 10.1016/j.cofs.2024.101131
Fabio Licciardello
{"title":"Unexpected possible consequences of plastic packaging reuse","authors":"Fabio Licciardello","doi":"10.1016/j.cofs.2024.101131","DOIUrl":"10.1016/j.cofs.2024.101131","url":null,"abstract":"<div><p>Reusable packaging is considered among the measures for achieving plastic waste reduction goals, however, some unexpected issues may arise with a shift from single-use to a reuse model for plastic packaging for industrial food applications, involving the hygienic and sensory spheres. Considerations are based on the diffusional properties of polymers leading to contamination with chemicals and to aroma scalping; the degradative effects of aging, of mechanical stress due to multiple use, and of the repeated sanitization with aggressive chemicals; the proneness of plastic surfaces to microbial film colonization. The reuse of plastic packages has the potential to increase the level of chemical contamination and of microplastic particles in foods, and could reduce product hygienic and sensory quality and standardization.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101131"},"PeriodicalIF":9.9,"publicationDate":"2024-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000092/pdfft?md5=55a1d95e326cb01bf0aab04ac9f40b98&pid=1-s2.0-S2214799324000092-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139637160","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
Films with antimicrobial activity for meat products 用于肉制品的具有抗菌活性的薄膜
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-19 DOI: 10.1016/j.cofs.2024.101127
Noman Walayat , Paulo CB Campagnol , Wangang Zhang , Zhucheng Su , Jose M Lorenzo
{"title":"Films with antimicrobial activity for meat products","authors":"Noman Walayat ,&nbsp;Paulo CB Campagnol ,&nbsp;Wangang Zhang ,&nbsp;Zhucheng Su ,&nbsp;Jose M Lorenzo","doi":"10.1016/j.cofs.2024.101127","DOIUrl":"10.1016/j.cofs.2024.101127","url":null,"abstract":"<div><p>There is a high demand for animal-sourced foods because of their high nutritional content, but these can also be a breeding ground for pathogens and spoilage microbes. Meanwhile, the quality and safety of meat are a great concern for the consumers around the world. In this article, problems related to meat and meat items are discussed with antimicrobial films (AMFs) as a possible solution. The authors have discussed the different types of AMFs studied in recent years with challenges and the improvements made by different researchers. In the authors' point of view, the use of AMFs extracted from the natural sources is a promising strategy to minimize microorganisms’ growth in meat and meat items with no physicochemical and sensory changes that can promote the consumer acceptability and economically efficient approach. The authors suggested that more research is required on standardization and technical parameters in the development of low-cost and effective AMFs. Moreover, in the authors' opinion, cytotoxicity studies can be performed on AMFs for consumers' safety.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101127"},"PeriodicalIF":9.9,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139509258","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
Schizophyllum commune (Fries) mushroom: a review on its nutritional components, antioxidative, and anti-inflammatory properties Schizophyllum commune (Fries) 蘑菇：营养成分、抗氧化和抗炎特性综述
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-18 DOI: 10.1016/j.cofs.2024.101129
Dang Lelamurni Abd Razak , Amsal Abd Ghani , Mohd Izwan Mohd Lazim , Khairul Asfamawi Khulidin , Fereidoon Shahidi , Amin Ismail
{"title":"Schizophyllum commune (Fries) mushroom: a review on its nutritional components, antioxidative, and anti-inflammatory properties","authors":"Dang Lelamurni Abd Razak ,&nbsp;Amsal Abd Ghani ,&nbsp;Mohd Izwan Mohd Lazim ,&nbsp;Khairul Asfamawi Khulidin ,&nbsp;Fereidoon Shahidi ,&nbsp;Amin Ismail","doi":"10.1016/j.cofs.2024.101129","DOIUrl":"10.1016/j.cofs.2024.101129","url":null,"abstract":"<div><p>The compelling health-promoting properties of mushrooms have attracted researchers to explore <em>Schizophyllum commune</em> as a source of food and pharmaceutical products. A systematic review was conducted by searching specific electronic databases for relevant articles on nutritional, antioxidative, and anti-inflammatory properties of <em>S. commune</em>. Significant advances have been achieved in the antioxidative properties of <em>S. commune</em> as a consequence of studies involving cell and animal models, and the identification of mechanisms of action through molecular studies. However, its anti-inflammatory properties are meagerly reported and research on the nutritional properties of <em>S. commune</em> is deficient. It is anticipated that insights about these developments will motivate further discovery of novel antioxidative and anti-inflammatory components, and advance research on the nutritional properties of <em>S. commune</em>.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101129"},"PeriodicalIF":9.9,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139495143","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
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes 食品工业中的李斯特菌生物膜能否经受住环保技术的考验？有关电解水、等离子活化水、臭氧和酶的最新研究成果
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-15 DOI: 10.1016/j.cofs.2024.101126
Felice Panebianco, Stella Lovisolo, Selene Rubiola, Tiziana Civera, Pierluigi Di Ciccio
{"title":"Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes","authors":"Felice Panebianco,&nbsp;Stella Lovisolo,&nbsp;Selene Rubiola,&nbsp;Tiziana Civera,&nbsp;Pierluigi Di Ciccio","doi":"10.1016/j.cofs.2024.101126","DOIUrl":"10.1016/j.cofs.2024.101126","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> can persist in food processing environments, mainly thanks to its biofilm-forming abilities. Alongside classical decontamination methods, environmentally friendly technologies, including electrolyzed water (EW), plasma-activated water (PAW), ozone, and enzymes, with considerable antimicrobial potential, were recently proposed as antibiofilm strategies. However, data published in recent years suggest significant variability in the response of <em>L. monocytogenes</em> biofilms to these approaches. This phenomenon seems related to environmental conditions/parameters and to genetic determinants or resistance mechanisms of different strains. The implementation of eco-friendly antibiofilm approaches in cleaning and disinfection protocols in food industries should begin from an in-depth knowledge of production environments and cannot be disregarded from the understanding of genetic features and resistance patterns that this fearsome pathogen might develop against the new stressors.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101126"},"PeriodicalIF":9.9,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000043/pdfft?md5=d68a4d92848e3c21c4ee897f0b883d19&pid=1-s2.0-S2214799324000043-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139470907","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
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values 改善中低收入国家的补充营养餐：小龙虾营养与健康价值综述
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-15 DOI: 10.1016/j.cofs.2024.101128
Halid S Adegbusi , Amin Ismail , Norhaizan M Esa , Zulfitri AM Daud , Nurul HM Shukri
{"title":"Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values","authors":"Halid S Adegbusi ,&nbsp;Amin Ismail ,&nbsp;Norhaizan M Esa ,&nbsp;Zulfitri AM Daud ,&nbsp;Nurul HM Shukri","doi":"10.1016/j.cofs.2024.101128","DOIUrl":"10.1016/j.cofs.2024.101128","url":null,"abstract":"<div><p>This review elucidated the nutritive and health benefits of crayfish to encourage the consumption during complementary feeding among poor households in low- and middle-income countries (LMICs). Crayfish contained high-quality nutrients that may complement poor traditional complementary foods (CFs) for child growth and development. Crayfish had high contents of about 64.14% protein, 10.5 g/100 g of crude protein of sulfur–amino acids, low contents of about 9.12% and 5.45% of lipid and carbohydrate (CHO) respectively, and a substantial ratio of n-3/n-6, 6.41. CFs formulated from plant-based foods (PBFs) and crayfish were found to be of high quality and nutritious value. The astaxanthin content may improve organoleptic qualities of CFs and health status of individual consumers. Introduction of crayfish diet during complementary feeding may lower undernutrition among children in LMICs.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101128"},"PeriodicalIF":9.9,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139470911","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
Contemporary bioinformatics and cheminformatics support for food peptidomics 为食品肽组学提供当代生物信息学和化学信息学支持
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-11 DOI: 10.1016/j.cofs.2024.101125
Piotr Minkiewicz, Anna Iwaniak, Małgorzata Darewicz
{"title":"Contemporary bioinformatics and cheminformatics support for food peptidomics","authors":"Piotr Minkiewicz,&nbsp;Anna Iwaniak,&nbsp;Małgorzata Darewicz","doi":"10.1016/j.cofs.2024.101125","DOIUrl":"10.1016/j.cofs.2024.101125","url":null,"abstract":"<div><p><span><span>The aim of this publication is to discuss the role and examples of applications and challenges for computer tools applied in food </span>peptidomics, a research area merging </span>proteomics<span> and metabolomics<span>, focused on the entire set of peptides in a raw material or product. It encompasses the characterization of a peptidome, its properties, bioactivity, and fate during digestion or technological processes. Bioinformatics and cheminformatics tools serve to support all steps of workflow. They are necessary because the number of peptides possibly present in peptidomes is too big to be characterized by experiments only. On the other hand, only experiments can provide data enabling the development of programs. Tools for work on peptides are available via metabases and metaservers, that is, websites offering access to multiple databases or programs. New tools are launched every year, while the others cease to exist. Ensuring the quality and continuity of operation of computer tools is also a challenge.</span></span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"56 ","pages":"Article 101125"},"PeriodicalIF":9.9,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139456926","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
Novel chemical-based approaches for biofilm cleaning and disinfection 基于化学的生物膜清洁和消毒新方法
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-08 DOI: 10.1016/j.cofs.2024.101124
Susana Fernandes , Inês B Gomes , Manuel Simões , Lúcia C Simões
{"title":"Novel chemical-based approaches for biofilm cleaning and disinfection","authors":"Susana Fernandes ,&nbsp;Inês B Gomes ,&nbsp;Manuel Simões ,&nbsp;Lúcia C Simões","doi":"10.1016/j.cofs.2024.101124","DOIUrl":"10.1016/j.cofs.2024.101124","url":null,"abstract":"<div><p>Biofilm formation plays a critical concern in the food processing industry due to potential environmental, economic, and food spoilage impacts. To maintain microbial safe levels, a sanitation process, comprising cleaning and disinfection steps, needs to be periodically performed. Biocide treatment for surface disinfection is the most widely applied strategy. Owing to the critical failure of current sanitation processes, the microbial persistence on surfaces, and the events of resistance and cross-resistance, the search for new effective antimicrobial strategies is emerging. This review aims to provide an overview of emerging strategies for biofilm prevention/control, as alternatives to current cleaning and disinfecting agents. Specifically, the use of antimicrobial peptides, biosurfactants, bacteriophages, essential oils, extracellular polymeric substances, matrix-degrading enzymes, and nanoparticles as alternative strategies for biofilm control in the food industry was revised, focusing on their main applications, advantages, and limitations. Combinatory approaches were critically assessed for allowing a personalized and specific attack of microbial contaminations, which may have a significant relevance in improving biofilm control while reducing the environmental impact from the use of conventional biocides.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"55 ","pages":"Article 101124"},"PeriodicalIF":9.9,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400002X/pdfft?md5=241a483064e6820fb7d51367a97075b8&pid=1-s2.0-S221479932400002X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139458374","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
Collagen-derived peptides as prebiotics to improve gut health 胶原蛋白肽作为益生元改善肠道健康
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2024-01-06 DOI: 10.1016/j.cofs.2024.101123
Baojing Ren , Kaiyan Yue , Yuhao Zhang , Yu Fu
{"title":"Collagen-derived peptides as prebiotics to improve gut health","authors":"Baojing Ren ,&nbsp;Kaiyan Yue ,&nbsp;Yuhao Zhang ,&nbsp;Yu Fu","doi":"10.1016/j.cofs.2024.101123","DOIUrl":"10.1016/j.cofs.2024.101123","url":null,"abstract":"<div><p><span>Collagen peptides (CPs) derived from different food sources can act as a nitrogen or carbon source for </span>gut microbiota<span>, thereby generating fermentation products that play a prebiotic<span> role in maintaining human health. This review summarizes the potential of prebiotic activity of CPs to regulate gut microbiota<span> as well as their action mechanisms. CPs can exhibit a prebiotic activity by interacting with gut microbiota, which can reduce symptoms associated with metabolic diseases through production of short-chain fatty acids and branched-chain fatty acids. In addition, the type and source of CPs, molecular weight, amino acid composition, and the extent of digestion and absorption in the body can impact the prebiotic activity of CPs. Overall, CPs have a prebiotic potential in the human microbiota.</span></span></span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"55 ","pages":"Article 101123"},"PeriodicalIF":9.9,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139376259","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
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications 无刺蜂蜂蜜及相关产品中的伴生细菌微生物群是生物技术应用中生物活性化合物的新来源
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2023-12-28 DOI: 10.1016/j.cofs.2023.101122
Virgínia F Alves , Luiza T Chaul , Gisana CA Bueno , Inaiê Reinecke , Tuanny CG Silva , Pedro VA Brito , Elaine CP De Martinis
{"title":"Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications","authors":"Virgínia F Alves ,&nbsp;Luiza T Chaul ,&nbsp;Gisana CA Bueno ,&nbsp;Inaiê Reinecke ,&nbsp;Tuanny CG Silva ,&nbsp;Pedro VA Brito ,&nbsp;Elaine CP De Martinis","doi":"10.1016/j.cofs.2023.101122","DOIUrl":"10.1016/j.cofs.2023.101122","url":null,"abstract":"<div><p><span><span><span>Stingless bees (SB) are an almost untouched source of valuable </span>bioactive compounds, with potential application in </span>food<span>, medicines, and health. The bioactive molecules from SB-related products come from the environment, from bees, and/or from the metabolism of symbiont microorganisms. For this review, a robust search for recent articles with information on the main bacterial groups associated with the health-balance state of SB was done. The keyword SB was associated with other search words (microbiota, microbiome, and names of key bacterial genera) related to SB. The main SB-related bacterial </span></span>symbionts are presented, aiming to shed light on the range of possibilities for biotechnological application of these microbes, to stimulate future research aiming to make better use of these inestimable natural resources.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"55 ","pages":"Article 101122"},"PeriodicalIF":9.9,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056485","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
Chinese yam (Dioscorea opposita) and its bioactive compounds: the beneficial effects on gut microbiota and gut health 山药及其生物活性化合物：对肠道微生物群和肠道健康的有益影响
IF 9.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2023-12-22 DOI: 10.1016/j.cofs.2023.101121
Haoyu Chang , Xinyang Tong , Huanqi Yang , Ye Peng , Quancai Sun
{"title":"Chinese yam (Dioscorea opposita) and its bioactive compounds: the beneficial effects on gut microbiota and gut health","authors":"Haoyu Chang ,&nbsp;Xinyang Tong ,&nbsp;Huanqi Yang ,&nbsp;Ye Peng ,&nbsp;Quancai Sun","doi":"10.1016/j.cofs.2023.101121","DOIUrl":"10.1016/j.cofs.2023.101121","url":null,"abstract":"<div><p>Chinese yam, a group of vegetables belonging to the species <em>Dioscorea opposita</em>, has a long history of use on promoting gut health. Recent studies highlighted the diverse components found in yam (<em>Dioscorea</em><span> spp.), including yam polysaccharides<span><span><span><span>, dioscin, and β-carotene, which play a significant role in gut protection. These components were shown to alleviate inflammatory bowel disease, improve </span>colitis, and positively modulate </span>intestinal flora. Yam polysaccharides and β-carotene help restore the balance of intestinal flora by increasing the levels of beneficial </span>lactic acid bacteria such as </span></span><span><em>Bifidobacterium</em></span> and <span><em>Lactobacillus</em></span>, as well as <span><em>Parabacteroides</em><em> spp.</em></span>, while inhibiting the growth of harmful bacteria such as <span><em>Clostridium perfringens</em></span> and species from <span><em>Firmicutes</em><em> phylum</em></span> (<em>Lachnoclostridium</em> and <em>Marvinbryantia spp</em>.). Additionally, dioscin has been found to improve intestinal permeability. This review will power further research into the potential functions of these compounds and yam as whole food, as well as for yam-based food product development.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"55 ","pages":"Article 101121"},"PeriodicalIF":9.9,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139029756","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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