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

Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods 用于检测易腐食品中农药的纳米级物质集成光学传感平台

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-10-01 DOI: 10.1016/j.cofs.2024.101227

Dong Hoon Lee, Md Wadud Ahmed, Mohammed Kamruzzaman

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引用次数: 0

How to think about the future of food? Speculative design and design fiction applied to consumer research 如何思考未来的食品？将推理设计和设计小说应用于消费者研究

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-09-24 DOI: 10.1016/j.cofs.2024.101226

Carlos Gomez-Corona , Olivier Wathelet , Nicolas Minvielle

引用次数: 0

Microbial diversity and ecology of bottled water 瓶装水的微生物多样性和生态学

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101218

Danilo MV Boas, Oluwadara Alegbeleye, Anderson S Sant’Ana

引用次数: 0

Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review 变废为宝：将食品副产品转化为增值产品的生物加工方法：小型综述

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101215

Yingzhen Wang, Hang Qi

引用次数: 0

Potential in microwave combined with hot air for home cooking 微波炉与热风结合用于家庭烹饪的潜力

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101216

Bowen Yan , Yuying Sun , Xiangwei Tang , Daming Fan

引用次数: 0

Melanoidins and (poly)phenols: an analytical paradox Melanoidins 和（多）酚：一个分析悖论

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101217

Barry Kitchen, Gary Williamson

{"title":"Melanoidins and (poly)phenols: an analytical paradox","authors":"Barry Kitchen, Gary Williamson","doi":"10.1016/j.cofs.2024.101217","DOIUrl":"10.1016/j.cofs.2024.101217","url":null,"abstract":"<div><p>We suggest that phenolic acid and flavonoid ((poly)phenol) contents in plant-based heat-treated foods and products are often overestimated when measuring total phenolic content (TPC) using the Folin–Ciocalteu or antioxidant assays owing to the presence of melanoidins. The Maillard reaction occurs between reducing sugars and amino acids during thermal treatment of foods and beverages, with the final steps resulting in the formation of melanoidins, brown/black-colored, nitrogen-containing, high molecular weight polymers. In addition, (poly)phenols in plant-based foods can become incorporated into melanoidins and affect their properties. Since both melanoidins and (poly)phenols exhibit some overlapping biological properties, it is difficult to determine the relative contribution of each, and so we highlight various analytical methods able to separate them. In heat-treated foods, we recommend that more specific methods are used to measure (poly)phenol contents to avoid overestimation or that the melanoidin fraction is removed before TPC measurements are made.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101217"},"PeriodicalIF":8.9,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400095X/pdfft?md5=c65e6b0b85465a73ffc9fe8cf4892df2&pid=1-s2.0-S221479932400095X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240663","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

Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination 无黄曲霉毒素黄曲霉的脱落物：作为新出现的黄曲霉感染和黄曲霉毒素污染控制策略的潜力与挑战

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-25 DOI: 10.1016/j.cofs.2024.101214

Mohd AH Rahman , Jinap Selamat , Khozirah Shaari , Syahida Ahmad , Nik IP Samsudin

{"title":"Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination","authors":"Mohd AH Rahman , Jinap Selamat , Khozirah Shaari , Syahida Ahmad , Nik IP Samsudin","doi":"10.1016/j.cofs.2024.101214","DOIUrl":"10.1016/j.cofs.2024.101214","url":null,"abstract":"<div><p>Mycotoxins are hazardous secondary metabolites produced by <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em>, contaminating food and feed crops pre-, during, and post-harvest. Their consumption can lead to adverse health effects, impacting human health and agricultural productivity. Aflatoxins produced by members of <em>Aspergillus</em> section <em>Flavi</em> are the most toxically potent and naturally abundant mycotoxins. To mitigate mycotoxin contamination, physical, chemical, and biological methods have been developed and employed. Compared with laborious physical controls and hazardous chemical controls, biological controls offer a safer, cheaper, and more environmentally friendly alternative. The discovery of nonaflatoxigenic <em>Aspergillus flavus</em> strains has spurred biocontrol strategies to mitigate aflatoxin contamination in economically relevant crops. More recently, the focus has slightly shifted to the production of extrolites from nonaflatoxigenic <em>A. flavus</em> that could inhibit aflatoxigenic <em>A. flavus</em> growth and aflatoxin production. This review discusses the potentials and challenges of the emerging use of nonaflatoxigenic <em>A. flavus</em> extrolites as a biocontrol strategy.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101214"},"PeriodicalIF":8.9,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151561","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

Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives 克服生物活性化合物 pH 值驱动封装的应用限制：策略与展望

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101212

Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen

{"title":"Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives","authors":"Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen","doi":"10.1016/j.cofs.2024.101212","DOIUrl":"10.1016/j.cofs.2024.101212","url":null,"abstract":"<div><p>The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101212"},"PeriodicalIF":8.9,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077087","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

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

The relevance of genomics in food mycology with a focus on food safety 基因组学在食品真菌学中的意义，重点是食品安全

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-22 DOI: 10.1016/j.cofs.2024.101213

Jessica Gil-Serna, Covadonga Vazquez, Belén Patiño

引用次数: 0