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

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

Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review 食品蛋白质的精确发酵：配料创新、生物工艺考虑因素和展望--微型综述。

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101194

J. Lucas Eastham, Adam R. Leman

{"title":"Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review","authors":"J. Lucas Eastham, Adam R. Leman","doi":"10.1016/j.cofs.2024.101194","DOIUrl":"10.1016/j.cofs.2024.101194","url":null,"abstract":"<div><p>The growing demand for dietary protein presents challenges for environmentally sustainable food production within global limits. Precision fermentation (PF) offers an innovative solution by employing engineered micro-organisms to ecosustainably produce animal or other proteins of interest for food applications. While microbes have been used to modify and create foods for thousands of years, microbial bulk protein production is relatively new. Some of the most compelling PF products are food proteins previously only derived from animal sources that can now be expressed in micro-organisms. The alternative protein space is flourishing with PF-derived protein research and development for formulation in dairy, egg, meat, and sweetener applications. This review discusses recent innovations in the space, popular target ingredients, bioprocesses, production microbes, and the regulatory landscape, all in a space poised for expansion this decade.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101194"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000729/pdfft?md5=3c3c2c3caa8d08836c7f70c83b9d6d5d&pid=1-s2.0-S2214799324000729-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691712","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

Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties 火鸡尾蘑菇（Trametes versicolor）：具有巨大药用价值的食用大型真菌

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-08-01 DOI: 10.1016/j.cofs.2024.101191

Olaide Olawunmi Ajibola , Cirilo Nolasco-Hipolito , Octavio Carvajal-Zarrabal , Shanti F Salleh , Gbadebo C Adeyinka , Stephen A Adefegha , Mirja K Ahmmed , Kazi Sumaiya , Raymond Thomas

{"title":"Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties","authors":"Olaide Olawunmi Ajibola , Cirilo Nolasco-Hipolito , Octavio Carvajal-Zarrabal , Shanti F Salleh , Gbadebo C Adeyinka , Stephen A Adefegha , Mirja K Ahmmed , Kazi Sumaiya , Raymond Thomas","doi":"10.1016/j.cofs.2024.101191","DOIUrl":"10.1016/j.cofs.2024.101191","url":null,"abstract":"<div><p>Macrofungi, commonly known as mushrooms, are not only considered functional foods for supplying essential nutritional ingredients but also a good source of physiologically beneficial medicines. <em>Trametes versicolor</em>, referred to as turkey tail’s Mushroom or <em>Yun Zhi in China,</em> is an edible mushroom that has extensive historical usage in conventional and traditional Chinese medicine. This mushroom contains an abundance of physiologically bioactive compounds, most notably β-glucan polysaccharides, which are responsible for antioxidant, neuroprotection, hypolipidemic effects, immune-modulating effects, and anticancer effects. <em>Trametes versicolor</em> has also been revealed to have wound healing, antidiabetic, antimicrobial, antifibrotic, neurotrophic, and anti-inflammatory effects among other therapeutic efficacies. This review paper has overviewed the recent advances in the research and study on <em>Trametes versicolor</em> and discussed the potential health-promoting properties of this exotic macrofungi, with the recognition of bioactive and polysaccharide constituents responsible for these medicinal agents.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101191"},"PeriodicalIF":8.9,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000699/pdfft?md5=e915a50ba3b82b09090f935e51da5674&pid=1-s2.0-S2214799324000699-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711666","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

New perspectives in Proteomics as a significant tool to evaluate mould metabolism in foods 蛋白质组学作为评估食品中霉菌代谢的重要工具的新视角

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-07-28 DOI: 10.1016/j.cofs.2024.101202

María J Andrade , Josué Delgado , Micaela Álvarez

{"title":"New perspectives in Proteomics as a significant tool to evaluate mould metabolism in foods","authors":"María J Andrade , Josué Delgado , Micaela Álvarez","doi":"10.1016/j.cofs.2024.101202","DOIUrl":"10.1016/j.cofs.2024.101202","url":null,"abstract":"<div><p>Proteomics is a potent tool to be used for functional studies of foodborne undesirable moulds, mainly utilised for deciphering the antifungal mechanisms of biocontrol agents against moulds. Within such discipline, Phosphoproteomics has enormous potential for revealing signalling pathways to be combined with results from single shot-gun proteomics, although it has been scarcely used in this field as several limitations must be overcome. Furthermore, Proteomics, which offers a faithful picture of the phenotype, requires other omics to obtain a complete comprehension of the moulds’ metabolism and physiology. Thus, integration libraries and platforms for foodborne moulds, which are not available yet, as well as the computational tools implementation for analysing the enormous data generated, comprise the main current weakness of Proteomics. Finally, current applications performed in other research fields, such as clinical Proteomics, may serve as a mirror for further developing this tool when applied to food-related moulds.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101202"},"PeriodicalIF":8.9,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000808/pdfft?md5=fd32c036074784747124c6bede267769&pid=1-s2.0-S2214799324000808-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933598","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

Computer-aided chemical engineering research advances in precision fermentation 计算机辅助化学工程研究在精准发酵方面的进展

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-07-10 DOI: 10.1016/j.cofs.2024.101196

Tom Vinestock , Michael Short , Keeran Ward , Miao Guo

引用次数: 0

Advancements in texturization processes for the development of plant-based meat analogs: a review 用于开发植物肉类类似物的质构化工艺进展：综述

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-26 DOI: 10.1016/j.cofs.2024.101192

Davide De Angelis , Atze Jan van der Goot , Antonella Pasqualone , Carmine Summo

引用次数: 0

Holistic benefits of plant-based foods for sustainable agrifood systems 植物性食品对可持续农粮系统的整体效益

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-17 DOI: 10.1016/j.cofs.2024.101184

Fatma Boukid

引用次数: 0

Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats 减量/不含硝酸盐/亚硝酸盐腌肉的感官质量和消费者认知

IF 8.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-12 DOI: 10.1016/j.cofs.2024.101183

Stergios Melios , Simona Grasso , Declan Bolton , Emily Crofton

引用次数: 0

Recent findings on the ohmic heating application in meat products 肉制品中欧姆加热应用的最新发现

IF 9.9 1区农林科学

Current Opinion in Food Science Pub Date : 2024-06-04 DOI: 10.1016/j.cofs.2024.101180

Celso F Balthazar , Tatiana C Pimentel , Ramon Silva , Elane S Prudencio , Adriano G Cruz , Eliane T Mársico

{"title":"Recent findings on the ohmic heating application in meat products","authors":"Celso F Balthazar , Tatiana C Pimentel , Ramon Silva , Elane S Prudencio , Adriano G Cruz , Eliane T Mársico","doi":"10.1016/j.cofs.2024.101180","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101180","url":null,"abstract":"<div><p>Ohmic heating (OH) has emerged as a promising technology with proven effectiveness in liquid samples, but its application to solid foods, particularly meat products, presents challenges. This review delves into recent findings regarding how OH impacts meat products’ structural, functional, and technological aspects, examining its application’s primary benefits and drawbacks and highlighting its significance as an economically sustainable alternative for the industry. Despite electrode-related complexities, ohmic thawing shows potential benefits, offering faster thawing times and lower energy consumption. In meat, ohmic cooking is an innovative technology for low-temperature cooking, positively impacting microstructural and sensory properties. Electrical conductivity influences various aspects, including the denaturation of myofibrillar proteins. While OH exhibits notable advantages in energy efficiency and food safety, challenges such as initial investment costs, uneven heating, and potential metal contamination need consideration. Ongoing research is crucial for expanding OH applications and understanding its effects on a broader range of products beyond beef, chicken, and pork. Thus, this emerging technology demonstrates notable benefits, including reduced processing times, enhanced efficiency, and improved sustainability in the food industry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101180"},"PeriodicalIF":9.9,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141328491","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