Annual review of food science and technology最新文献

Coffee and Coffee By-Products as Multifunctional Foods and Ingredients. 咖啡及其副产品作为多功能食品和配料。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-12-16 DOI: 10.1146/annurev-food-052924-114847

Boris Nemzer, Fadwa Al-Taher, Nebiyu Abshiru, Elvira de Mejia

{"title":"Coffee and Coffee By-Products as Multifunctional Foods and Ingredients.","authors":"Boris Nemzer, Fadwa Al-Taher, Nebiyu Abshiru, Elvira de Mejia","doi":"10.1146/annurev-food-052924-114847","DOIUrl":"10.1146/annurev-food-052924-114847","url":null,"abstract":"Coffee contains various bioactive compounds with potential benefits for human health. Coffee has been shown to, and may, display neuroprotective properties, potentially preventing the onset of neurodegenerative conditions such as Alzheimer's and Parkinson's diseases. Coffee by-products (pulp/husks, silverskin, and spent coffee grounds) exhibit similar phytochemistry and health benefits to coffee. They are also rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine, which vary depending on the beverage processing, roasting, and preparation methods. Coffee and coffee industry by-products are sources of unique functional ingredients that affect gut microbiota. This review aims to summarize the phytochemical and nutritional composition of whole coffee cherries, coffee beans, and coffee by-products as well as their bioavailability, bioactivity, and multifunctionality in supporting human wellness, neuroprotection, and metabolic health. The bioactive compounds of coffee and its by-products suggest their unique applicability as functional food beverages, dietary ingredients, and health supplements.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"133-154"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145767144","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

Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract. 双歧杆菌是驱动婴儿消化道微生物相互作用的关键物种。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-30 DOI: 10.1146/annurev-food-052924-065321

Javiera Vásquez-Dean, Andrés Canales, Camila A Orellana, Daniel Garrido

{"title":"Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract.","authors":"Javiera Vásquez-Dean, Andrés Canales, Camila A Orellana, Daniel Garrido","doi":"10.1146/annurev-food-052924-065321","DOIUrl":"10.1146/annurev-food-052924-065321","url":null,"abstract":"Bifidobacterium plays a keystone role in the ecological assembly of the infant-gut microbiome and in shaping host immune and metabolic development. These anaerobic bacteria possess specialized transporters and glycosyl hydrolases that enable the degradation of human milk oligosaccharides (HMOs), driving early microbial succession through coexistence, competition, and priority effects. Their fermentation products, mainly acetate and lactate, acidify the gut environment, inhibit pathogens, and sustain cross-feeding with butyrate-producing microbes, whereas aromatic lactic acids contribute to immune modulation. Ecological and clinical evidence indicates that loss of Bifidobacterium perturbs community structure and increases disease risk. Understanding these interactions has guided the design of HMO-based and synbiotic strategies that aim to restore healthy colonization patterns. Ongoing efforts now integrate ecological, metabolic, and computational approaches to better predict and replicate the health-promoting functions of Bifidobacterium throughout life.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"255-285"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146091927","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

Functional Properties of Enzymatic Food Protein Hydrolysates. 酶促食品蛋白水解产物的功能特性。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-12-11 DOI: 10.1146/annurev-food-053124-013151

Deepak Kadam, Rotimi E Aluko

引用次数: 0

Sustainable Processing in Food Manufacturing. 食品生产中的可持续加工。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-052824-040848

Remko M Boom

引用次数: 0

Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility. 老年人吞咽困难的富含蛋白质软食品：配方、特性和消化率的进展。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-11-26 DOI: 10.1146/annurev-food-052924-050010

Yuxin Qin, Christopher Pillidge, Bernie Harrison, Xiao Dong Chen, Benu Adhikari

{"title":"Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility.","authors":"Yuxin Qin, Christopher Pillidge, Bernie Harrison, Xiao Dong Chen, Benu Adhikari","doi":"10.1146/annurev-food-052924-050010","DOIUrl":"10.1146/annurev-food-052924-050010","url":null,"abstract":"Dietary requirements for older adults differ from those of younger individuals. A higher proportion of older adults experience swallowing difficulties and/or live in institutional care, further influencing the design of suitable food products. Furthermore, there is an increasing demand for protein-rich soft foods for the elderly. These foods should be nutritious, support safe swallowing, promote ease of digestion, and possess high sensory appeal. This review provides a comprehensive overview of protein functionality, gelation mechanisms, and structure-texture relationships in protein-rich soft-food products for older adults. Advances in gelation, cross-linking, and protein-hydrocolloid interactions are discussed in relation to their effects on food texture and digestibility. Standardized methods for characterizing soft foods, including rheology, stability, and sensory attributes, are also outlined. The review also highlights recent developments in in vitro digestion models that simulate elderly gastrointestinal conditions, with an emphasis on gastric-emptying rate and amino acid release kinetics. It also underscores the need for physiologically relevant in vitro and in vivo digestion studies to guide the development of protein-rich soft foods that effectively support nutrient delivery.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"209-232"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145628094","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

Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience. 营养与心理健康：营养认知神经科学进展。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-12 DOI: 10.1146/annurev-food-052824-043906

Jisheng Wu, Aron K Barbey

{"title":"Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience.","authors":"Jisheng Wu, Aron K Barbey","doi":"10.1146/annurev-food-052824-043906","DOIUrl":"10.1146/annurev-food-052824-043906","url":null,"abstract":"Accumulating evidence indicates that diet and nutrition are important modifiable risk factors for the prevention and treatment of mental health disorders. However, the neural mechanisms underlying nutrition's effects on mental health remain to be well established. The interdisciplinary field of nutritional cognitive neuroscience integrates methods across the nutritional, cognitive, and brain sciences to understand nutrition's impact on brain health across the lifespan, with recent applications to the study of mood and anxiety-related disorders. In this focused review, we begin by investigating the neural mechanisms underlying mood and anxiety-related disorders, surveying evidence of alterations within specific structural and functional networks. We then review emerging evidence to suggest that the structure and function of these networks are influenced by specific nutrients that may confer beneficial effects, including B-vitamins, omega-3 polyunsaturated fatty acids, polyphenols, and carotenoids. In this effort, we highlight plausible biological pathways through which diet may influence mood and anxiety-related disorders. We conclude by presenting directions for future research, emphasizing the need for dietary interventions that incorporate contemporary methods from cognitive neuroscience and nutritional epidemiology to promote brain health and reduce the risk of mental illness.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"1-24"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145958577","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

Aquaculture for Sustainable Human Dietary Protein. 水产养殖对可持续人类膳食蛋白质的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-053124-090353

Pei Wu, Wei-Dan Jiang, Yao-Bin Ma, Hong-Yun Zhang, Yang Liu, Xiao-Qiu Zhou, Lin Feng

引用次数: 0

Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability. 减少霉菌毒素污染和提高食品系统可持续性的合成生物学方法。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-053124-084835

Lina Sheng, Song Gao, Yang Yang, Honglin Yan, Wancheng Ma, Xiulan Sun

{"title":"Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability.","authors":"Lina Sheng, Song Gao, Yang Yang, Honglin Yan, Wancheng Ma, Xiulan Sun","doi":"10.1146/annurev-food-053124-084835","DOIUrl":"https://doi.org/10.1146/annurev-food-053124-084835","url":null,"abstract":"Extreme climate events are escalating mycotoxin contamination-toxic secondary metabolites from filamentous fungi-posing severe threats to human/animal health and causing significant global food losses. Synthetic biology offers transformative solutions for mycotoxin mitigation and sustainable utilization of food and by-products from food processing. Key advances in mycotoxin control integrate artificial intelligence and multi-omics to develop recognition elements, antimicrobial agents, and degrading enzymes, which enable rapid detection and effective control of both mycotoxin-producing fungi and mycotoxins. Sustainability applications span three domains: by-product valorization via engineered microbial upcycling, new edible materials (e.g., fungal proteins), and enhancement of crop yield and disease resistance, highlighting emerging technologies like CRISPR-based multiplex editing and microbial cell factories. Collectively, this work underscores synthetic biology's critical role in mycotoxin degradation and value-added conversion of food and its by-products, driving progress toward food security and circular bioeconomy.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"17 1","pages":"379-396"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147760432","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

Microplastics in the Food System: Should We Worry? 食物系统中的微塑料：我们应该担心吗？

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-12-16 DOI: 10.1146/annurev-food-052924-062314

Febbyandi Isnanda Pandiangan, Lili He

引用次数: 0

Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science. 优化膳食纤维摄入：人类营养与食品科学策略。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-12 DOI: 10.1146/annurev-food-052824-044842

Sarah Kate Walsh, Anissa M Armet, Daria D Nikolaeva, João F Mota, Alice J Lucey, Manon Oliero, Jens Walter

{"title":"Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science.","authors":"Sarah Kate Walsh, Anissa M Armet, Daria D Nikolaeva, João F Mota, Alice J Lucey, Manon Oliero, Jens Walter","doi":"10.1146/annurev-food-052824-044842","DOIUrl":"10.1146/annurev-food-052824-044842","url":null,"abstract":"Adequate dietary fiber intake from plant foods is critical for the prevention of noncommunicable chronic diseases (NCDs). However, across industrialized nations, consumption remains insufficient to meet established intake recommendations. This gap provides a strong rationale to include functional fibers in processed foods or use them as supplements, although their effectiveness in reducing NCD risk is inconclusive. In this review, we examine current nutritional strategies to optimize fiber intake, spanning whole-plant foods, processed foods made or enriched with fiber-containing ingredients, and fiber supplements. We examine the structure and physicochemical properties of the fiber types represented in these strategies and explore the mechanisms by which they influence the gut microbiome and NCD risk markers. Drawing on evidence from human intervention studies, we critically assess the strengths and limitations of each strategy to improve health outcomes and propose a framework for the effective and systematic integration of fiber into nutrition and food science.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"25-50"},"PeriodicalIF":12.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145958523","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