Annual review of food science and technology最新文献

The Role of Ginseng and its Bioactive Compounds in Aging: Cells and Animal Studies.

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-19 DOI: 10.1146/annurev-food-111523-121753

Da-Yeon Lee, Nicole Noren Hooten, Jennifer F O'Connell, Boo-Yong Lee, Yoo Kim

引用次数: 0

Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility).

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-19 DOI: 10.1146/annurev-food-111523-121925

Mary Ann Lila, Camille Ryan, Connie Diekman

{"title":"Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility).","authors":"Mary Ann Lila, Camille Ryan, Connie Diekman","doi":"10.1146/annurev-food-111523-121925","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121925","url":null,"abstract":"Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456596","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

The Rising Incidence of Food Allergies and Infant Food Allergies.

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-19 DOI: 10.1146/annurev-food-111523-121952

Yogini S Jaiswal, Leonard L Williams

引用次数: 0

Precision Processing for Value-Added Fats and Oils. 油脂增值的精密加工。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-03 DOI: 10.1146/annurev-food-111523-121237

Jochen Weiss, Sebastian Mannweiler, Hanna Salminen

{"title":"Precision Processing for Value-Added Fats and Oils.","authors":"Jochen Weiss, Sebastian Mannweiler, Hanna Salminen","doi":"10.1146/annurev-food-111523-121237","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121237","url":null,"abstract":"Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health are derived from the intake of specific lipids. Similarly, food science research has shown that food matrix design benefits from having tailored lipid fractions with specific functions such as melting profiles, crystal structures, and oil-binding capacities. Minor constituents such as polar lipids or waxes also have valuable functional properties such as the ability to stabilize interfaces, facilitate spreadability, provide barriers, or act as organogelators. Coupled with the emergence of new feedstocks such as new plants, microbes, or insects, this has fueled a renewed interest in designing efficient, effective, and environmentally friendly processes to extract and fractionate lipids from feedstocks. Such precision-processing approaches are intended to yield not just bulk oils and fats but also specialty lipids with tailored properties. In this review article, we discuss the extraction and fractionation approaches used to obtain lipid fractions from plants, animals, or microbial fermentation, discuss their properties and functionalities, and highlight process design approaches, with a focus on sustainable extraction technologies. Recent advances in the three main steps in obtaining food lipids are highlighted: (a) crude oil manufacture; (b) refinement; and (c) fractionization. Finally, three case studies of specialty ingredients derived from such precision-processing approaches are presented.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143122008","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

Bioavailability of Food Polyphenols: Current State of Knowledge. 食物多酚的生物利用率：知识现状。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-03 DOI: 10.1146/annurev-food-060721-023817

Gary Williamson

{"title":"Bioavailability of Food Polyphenols: Current State of Knowledge.","authors":"Gary Williamson","doi":"10.1146/annurev-food-060721-023817","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-023817","url":null,"abstract":"(Poly)phenols, including flavonoids, phenolic acids, and tannins, are a diverse class of compounds found in plant-based foods and beverages. Their bioavailability has been extensively described and detailed metabolic pathways elucidated. Although some parent (poly)phenols are absorbed intact in the small intestine, most pass to the colon where they are extensively catabolized and their microbial products absorbed into the circulation. The sum of the metabolites absorbed can reach almost 100% in some cases and in some individuals. In recent years, there have been three major areas of advancement: (a) comprehensive and systematic reviews have brought together bioavailability data, including detailed metabolic pathways in humans, and quantitative estimates of absorption and excretion; (b) the action and importance of the gut microbiota in (poly)phenol metabolism have been better defined and our understanding of the important role of the microbiota in intra- and interindividual variation has greatly expanded; and (c) strategies to improve (poly)phenol bioavailability such as encapsulation employing various nanoformulations or cyclodextrins have been developed.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143122007","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

Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods. 用于 3D 打印食品的植物性可食用乳胶凝胶的最新进展。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-03 DOI: 10.1146/annurev-food-111523-121736

Xiyue Liu, Yanpeng Cheng, Tiexin Sun, Yi Lu, Siqi Huan, Shouxin Liu, Wei Li, Zhiguo Li, Yang Liu, Orlando J Rojas, David Julian McClements, Long Bai

{"title":"Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods.","authors":"Xiyue Liu, Yanpeng Cheng, Tiexin Sun, Yi Lu, Siqi Huan, Shouxin Liu, Wei Li, Zhiguo Li, Yang Liu, Orlando J Rojas, David Julian McClements, Long Bai","doi":"10.1146/annurev-food-111523-121736","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121736","url":null,"abstract":"3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially to tailor consumer preferences. Consequently, plant-derived edible inks for additive manufacturing have emerged as suitable options, including emulsion gels (or emulgels). These gels can be formulated entirely from plant-derived lipids, proteins, polysaccharides, and/or other ingredients to form complex fluids that belong to the category of soft matter. This review summarizes the most recent advances in the areas of formation, structuring, properties, and applications of plant-based emulsion gels for 3D-printed food. These semisolid materials can be extruded to the set or solidified into structures with predesigned shapes, fidelity, and sensory attributes across the senses (taste, smell, sight, and touch) along with nutrition values. Emulsion gels can be formed by either solely gelling the continuous phase or combining this process with the formation of a particle network through aggregation and close packing. The current challenges facing the development of edible inks using plant-based materials are critically discussed to stimulate further advances in the rapidly growing field of personalized 3D-printed foods.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143122009","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

Role of Scavenger Receptor B1 (SR-B1) in Improving Food Benefits for Human Health. 清道夫受体 B1 (SR-B1) 在改善食物对人体健康的益处方面的作用。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-02-03 DOI: 10.1146/annurev-food-111523-121935

Giuseppe Valacchi, Alessandra Pecorelli

{"title":"Role of Scavenger Receptor B1 (SR-B1) in Improving Food Benefits for Human Health.","authors":"Giuseppe Valacchi, Alessandra Pecorelli","doi":"10.1146/annurev-food-111523-121935","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121935","url":null,"abstract":"Scavenger receptor class B member 1 (SR-B1) is a multiligand receptor with a broad range of functions spanning from the uptake of cholesteryl esters from high-density lipoproteins (HDLs) and transport of micronutrients such as fat-soluble vitamins and carotenoids across cell membranes to roles in tumor progression, pathogen recognition, and inflammatory responses. As a target of exposome factors such as environmental stressors and unhealthy lifestyle choices, as well as aging, dysregulated expression and activity of SR-B1 can negatively impact human health. Intriguingly, not only is SR-B1 a major determinant of nutrient homeostasis and, hence, metabolic health status, but these same nutrients and some phytochemicals have also demonstrated their ability to modulate SR-B1. Therefore, an integrated approach that, taking into account human health, nutrition, and food technology sciences, aims to produce foods with health-promoting effects should take advantage of the multifaceted properties of SR-B1. Improved functional foods and novel nanoparticle-based delivery systems, rich in nutrients and phytochemicals, with precise targeting to SR-B1 in specific tissues or structures could represent a strategic advance to improve human health and promote well-being.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143122010","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

A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas.

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-01-28 DOI: 10.1146/annurev-food-111523-121252

N H M Rubel Mozumder, Jang-Eun Lee, Young-Shick Hong

{"title":"A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas.","authors":"N H M Rubel Mozumder, Jang-Eun Lee, Young-Shick Hong","doi":"10.1146/annurev-food-111523-121252","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121252","url":null,"abstract":"Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance. The health-promoting effects of tea are attributed to the complex metabolite compositions present in tea leaves. These metabolite compositions vary in response to different factors. In addition to manufacturing processes in processed tea, the primary factors influencing variations of fresh tea leaf metabolites include genetics, cultivation management, and environmental conditions. Metabolomics approaches, coupled with high-throughput statistical analysis, offer promising tools for the comprehensive identification and characterization of tea leaf metabolites according to growing conditions, cultivation practices, manufacturing processes, seasonality, climate, cultivars, and geography. This review highlights the distinctive variations in fresh tea leaf metabolites, which change in response to various factors, using a metabolomics approach, which are also extended to various processed teas.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143057861","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

Psyllium: A Nutraceutical and Functional Ingredient in Foods.

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-01-23 DOI: 10.1146/annurev-food-111523-121916

Yaqiong Zhang, Yinghua Luo, Boyan Gao, Liangli Yu

引用次数: 0

Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs. 食品中化学危害的非靶向筛选研究进展。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-01-16 DOI: 10.1146/annurev-food-111523-121908

Yang Wang, Boyan Gao, Yuanyuan Li, Changzhi Shi, Hui Li, Zecang You, Mingliang Fang, Chenxu Wang, Xiaojun Deng, Bing Shao

{"title":"Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs.","authors":"Yang Wang, Boyan Gao, Yuanyuan Li, Changzhi Shi, Hui Li, Zecang You, Mingliang Fang, Chenxu Wang, Xiaojun Deng, Bing Shao","doi":"10.1146/annurev-food-111523-121908","DOIUrl":"https://doi.org/10.1146/annurev-food-111523-121908","url":null,"abstract":"The emergence of several chemical substances continues to enrich and facilitate the development of food science, but their irrational use also poses a threat to food safety and human health. Nontargeted screening (NTS) has become an important tool for rapid traceability and efficient identification of chemical hazards in food matrices. NTS in food analysis is highly integrated with sample pretreatment, instrumental analysis platforms, data acquisition and analysis, and toxicology. This article is a systemic review of current sample preparation, analytical platforms, and toxicity-guided NTS techniques and provides the latest advancements in workflows and innovative applications of the NTS process based on mass spectrometric techniques. High-throughput toxicity screening platforms play an important role in NTS of unknown chemical hazards of complex food matrices. Advanced machine learning and artificial intelligence are increasingly accessible fields that may effectively process large-scale screening data and advance food NTS research.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":""},"PeriodicalIF":10.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142998989","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