Annual review of food science and technology最新文献

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 : 2025-04-01 Epub 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":"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, two 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":"39-61"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","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

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 : 2025-04-01 Epub 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":"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":"195-218"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","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

Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks. 利用微生物和碳中性原料使食品系统脱碳。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2024-12-03 DOI: 10.1146/annurev-food-111523-121717

Niaz Mahmud, Kayode J Taiwo, Joseph G Usack

{"title":"Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks.","authors":"Niaz Mahmud, Kayode J Taiwo, Joseph G Usack","doi":"10.1146/annurev-food-111523-121717","DOIUrl":"10.1146/annurev-food-111523-121717","url":null,"abstract":"Harnessing CO2 and CO2-derived C1-C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrient-rich edible microbial biomass and biocompounds using autotrophic and heterotrophic microbes. However, qualifying microbial food viability and future impacts in the food sector remains challenging due to their diversity, technical complexity, socioeconomic forces, and incipient markets. This review provides an overview of microbial food systems and then delves into the technical interplay among feedstocks, microbes, carbon fixation platforms, bioreactor operations, and downstream processes. The review further explores developing markets for microbial food products, the industrial landscape, economic drivers, and emerging trends in next-generation food products. The analysis suggests a transformative shift in the food industry is underway, yet significant challenges persist, such as securing cost-effective feedstocks, improving downstream processing efficiency, and gaining consumer acceptance. These challenges require innovative solutions and collaborative efforts to ensure the future commercial success of microbial foods-doing so will create myriad opportunities to transform and decarbonize our food system.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"81-104"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765751","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 : 2025-04-01 Epub 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":"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":"315-332"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","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

The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies. 人参及其生物活性化合物在衰老中的作用：细胞和动物研究。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub 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

Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods. 真菌蛋白：一种健康和可持续的替代蛋白质食品来源。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2024-12-03 DOI: 10.1146/annurev-food-111523-121802

T J A Finnigan, H E Theobald, B Bajka

引用次数: 0

Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research-From General Scents to Food Flavor Science Frontiers. 超越香气：探索脑电图在嗅觉研究中的发展和潜在应用——从一般气味到食品风味科学前沿。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2025-01-02 DOI: 10.1146/annurev-food-110124-035308

Zhen Wang, Xiaoyue Chang, Chongyu Zhang, Haihui Lan, Mingquan Huang, Bin Zhou, Baoguo Sun

{"title":"Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research-From General Scents to Food Flavor Science Frontiers.","authors":"Zhen Wang, Xiaoyue Chang, Chongyu Zhang, Haihui Lan, Mingquan Huang, Bin Zhou, Baoguo Sun","doi":"10.1146/annurev-food-110124-035308","DOIUrl":"10.1146/annurev-food-110124-035308","url":null,"abstract":"Olfaction is crucial to our dietary choices and significantly influences our emotional and cognitive landscapes. Understanding the underlying neural mechanisms is pivotal, especially through the use of electroencephalography (EEG). This technology has strong temporal resolution, allowing it to capture the dynamics of neural responses to odors, bypassing the need for subjective interpretations. The application of EEG in food flavor research is still relatively new, but it has great potential. This review begins with an examination of general scent stimulation, charts the advances in using EEG to understand odor perception, and explores its future in food flavor science. By analyzing EEG's ability to detect distinct patterns and strengths in brain activity, we can elucidate the perceptual, affective, and cognitive frameworks associated with food odors. Event-related potentials and oscillatory activities, markers of central olfactory processing, provide insights into the neural architecture of olfaction. These markers are instrumental in assessing the influence of food odors on health, emotions, and decision-making processes. We argue that EEG's application in olfaction research holds considerable promise for the food industry to innovate products that are not only healthier but also more appealing, thereby promoting human well-being.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"147-170"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142920641","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 : 2025-04-01 Epub 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":"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":"63-79"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","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 : 2025-04-01 Epub 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":"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":"403-432"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","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

Comfort Foods in the Twenty-First Century: Friend or Foe? 21世纪的安慰食品：是敌是友？

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2024-12-11 DOI: 10.1146/annurev-food-111523-122109

Roberta R Holt, Harold H Schmitz, Reham Mhawish, Slavko Komarnytsky, Thien Nguyen, Patrick M Caveney, John P Munafo

{"title":"Comfort Foods in the Twenty-First Century: Friend or Foe?","authors":"Roberta R Holt, Harold H Schmitz, Reham Mhawish, Slavko Komarnytsky, Thien Nguyen, Patrick M Caveney, John P Munafo","doi":"10.1146/annurev-food-111523-122109","DOIUrl":"10.1146/annurev-food-111523-122109","url":null,"abstract":"The comfort food (CF) concept emerged during the latter half of the twentieth century. Although not well defined, CF can be described as familiar foods that elicit feelings of well-being and play a role in social interactions and psychological health. These foods are often calorically dense and nutrient-poor, and overconsumption of some CF may contribute to negative metabolic health outcomes. This is particularly relevant when considering the global increase in obesity, leading to the development of therapeutics for improved weight control and metabolic health. In this review, we aim to (a) provide a historical perspective of the CF concept, (b) detail some genetic, developmental, and cultural factors that determine food preference, (c) discuss the influence of diet on the gut-brain connection, hormones, nutrient absorption, and microbiome diversity, and (d) provide a perspective detailing possible future directions in which food technology may enable a new generation of CF with enhanced palatability and nutrient profiles while contributing to well-being and environmental sustainability.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"433-458"},"PeriodicalIF":10.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811842","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