Annual review of food science and technology最新文献_第3页

Solid-State Fermented Plant Foods as New Protein Sources 作为新蛋白质来源的固态发酵植物食品

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-12-18 DOI: 10.1146/annurev-food-060721-013526

Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, Anne S. Meyer, Han A.B. Wösten, Dennis Sandris Nielsen

{"title":"Solid-State Fermented Plant Foods as New Protein Sources","authors":"Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, Anne S. Meyer, Han A.B. Wösten, Dennis Sandris Nielsen","doi":"10.1146/annurev-food-060721-013526","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-013526","url":null,"abstract":"The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"64 1","pages":""},"PeriodicalIF":12.4,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138742122","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

Strategies to Reduce Fossil Fuel Use in Food Manufacturing 减少食品生产过程中化石燃料使用的战略

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-12-08 DOI: 10.1146/annurev-food-072023-034332

Lutz Grossmann, Sergiy Smetana, Serafim Bakalis

{"title":"Strategies to Reduce Fossil Fuel Use in Food Manufacturing","authors":"Lutz Grossmann, Sergiy Smetana, Serafim Bakalis","doi":"10.1146/annurev-food-072023-034332","DOIUrl":"https://doi.org/10.1146/annurev-food-072023-034332","url":null,"abstract":"Our food production relies on the input of fossil fuels to create the high variety of different food products currently on the market. This reliance has caused challenges due to the inherent emissions generated by the combustion of fossil fuels and the dependence of many countries on only a small number of fossil fuel suppliers. This review aims to look at these challenges and discusses several mitigation strategies to reduce the usage of fossil fuels in the food processing part of the food value chain. In this specific step, there is substantial potential to change the type of energy that is used to transform the raw materials into an edible food matrix because the operations mainly include processes that rely often on natural gas for heating and electricity that is used for machine operation and cooling. Both energy sources can be replaced by clean and renewable alternatives, especially with alternative heating options such as geothermal heating and electrical boilers being installed and offered more frequently. However, short-term solutions like energy reduction through process optimization and the integration of smart sensors can also help to reduce the overall energy use in the short term. These strategies are outlined in this review along with in-depth analyses of the types of energy used in food processing, the available clean and renewable energy technologies that do not rely on fossil fuels, and the current hurdles and limitations. It becomes evident that most of the required technologies are already available on the market and that considerable investments are necessary to implement a comprehensive energy strategy that does not rely on fossil fuels in food manufacturing.Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"113 1","pages":""},"PeriodicalIF":12.4,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138559965","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

Enzymatic Approaches for Structuring Starch to Improve Functionality. 结构淀粉改善功能的酶促方法。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-072122-023510

Ming Miao, James N BeMiller

{"title":"Enzymatic Approaches for Structuring Starch to Improve Functionality.","authors":"Ming Miao, James N BeMiller","doi":"10.1146/annurev-food-072122-023510","DOIUrl":"https://doi.org/10.1146/annurev-food-072122-023510","url":null,"abstract":"Starch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native starches are limited in most industrial applications and often tailored by structural modification to enhance desirable attributes, minimize undesirable attributes, or create new attributes. Enzymatic approaches for structuring starch have become of interest to the food industry precisely because the reactions minimize the formation of undesirable by-products and coproducts and are therefore considered environmentally friendly methods for producing clean-label starches with better behavioral characteristics. Starches with improved functionalities for various applications are produced via enzyme hydrolysis and transfer reactions. Use of novel, multifunctional, starch-active enzymes to alter the structures of amylose and/or amylopectin molecules, and thus alter the starch's physiochemical attributes in a predictable and controllable manner, has been explored. This review provides state-of-the-art information on exploiting glycosyl transferases and glycosyl hydrolases for structuring starch to improve its functionalities. The characteristics of starch-active enzymes (including branching enzymes, amylomaltases, GH70 α-transglycosylases, amylosucrases, maltogenic amylases, cyclomaltodextrinases, neopullulanases, and maltooligosaccharide-forming amylases), structure-functionality-driven processing strategies, novel conversion products, and potential industrial applications are discussed.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"271-295"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9189963","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: 8

Bacteriophages in the Dairy Industry: A Problem Solved? 乳业中的噬菌体:问题解决了吗?

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-015928

Guillermo Ortiz Charneco, Paul P de Waal, Irma M H van Rijswijck, Noël N M E van Peij, Douwe van Sinderen, Jennifer Mahony

引用次数: 3

Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health. 预测对膳食纤维干预的个性化反应:调节肠道微生物群改善健康的机会。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-015516

Car Reen Kok, Devin Rose, Robert Hutkins

{"title":"Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health.","authors":"Car Reen Kok, Devin Rose, Robert Hutkins","doi":"10.1146/annurev-food-060721-015516","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-015516","url":null,"abstract":"Inadequate dietary fiber consumption has become common across industrialized nations, accompanied by changes in gut microbial composition and a dramatic increase in chronic metabolic diseases. The human gut microbiome harbors genes that are required for the digestion of fiber, resulting in the production of end products that mediate gastrointestinal and systemic benefits to the host. Thus, the use of fiber interventions has attracted increasing interest as a strategy to modulate the gut microbiome and improve human health. However, considerable interindividual differences in gut microbial composition have resulted in variable responses toward fiber interventions. This variability has led to observed nonresponder individuals and highlights the need for personalized approaches to effectively redirect the gut ecosystem. In this review, we summarize strategies used to address the responder and nonresponder phenomenon in dietary fiber interventions and propose a targeted approach to identify predictive features based on knowledge of fiber metabolism and machine learning approaches.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"157-182"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9194944","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: 2

Biotechnology in Future Food Lipids: Opportunities and Challenges. 未来食品脂类的生物技术:机遇与挑战。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-024353

Qingqing Xu, Qingyun Tang, Yang Xu, Junjun Wu, Xiangzhao Mao, Fuli Li, Shian Wang, Yonghua Wang

{"title":"Biotechnology in Future Food Lipids: Opportunities and Challenges.","authors":"Qingqing Xu, Qingyun Tang, Yang Xu, Junjun Wu, Xiangzhao Mao, Fuli Li, Shian Wang, Yonghua Wang","doi":"10.1146/annurev-food-060721-024353","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-024353","url":null,"abstract":"Lipids are a large group of essential nutrients in daily diets that provide energy and maintain various physiological functions. As the global population is rapidly expanding, there is an urgent need to enhance the production and quality of food lipids. The development of modern biotechnology allows the manipulation of oil production in plants and microorganisms and the improvement of the nutritional value of food lipids. Various metabolic engineering strategies have been exploited to increase oil production and produce value-added oils in traditional oil crops and other novel lipid sources (e.g., plant vegetative tissues, microalgae, and oleaginous microorganisms). Furthermore, natural lipid structures can be modified by lipases to prepare functional lipids, e.g., diacylglycerols, medium-long-medium-type structured triacylglycerols, human milk-fat substitutes, and structuralphospholipids, for specific nutritional demands. In this review, we focus on the recent advances in metabolic engineering of lipid production in plants and microorganisms, and the preparation of functional lipids via biocatalysis.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"225-246"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9195827","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: 3

A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems. 铁蛋白(动物和植物)的双重功能:其Holo形式用于补铁和载脂蛋白形式用于输送系统。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-024902

Xiaoxi Chang, Chenyan Lv, Guanghua Zhao

引用次数: 5

Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health? 基因库收集的代谢特征:人类健康的未充分利用的资源?

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060822-113022

Nese Sreenivasulu, Saleh Alseekh, Rhowell N Tiozon, Andreas Graner, Cathie Martin, Alisdair R Fernie

{"title":"Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?","authors":"Nese Sreenivasulu, Saleh Alseekh, Rhowell N Tiozon, Andreas Graner, Cathie Martin, Alisdair R Fernie","doi":"10.1146/annurev-food-060822-113022","DOIUrl":"https://doi.org/10.1146/annurev-food-060822-113022","url":null,"abstract":"Despite the almost universal acceptance of the phrase \"you are what you eat,\" investment in understanding diet-based nutrition to address human health has been dwarfed compared to that for medicine-based interventions. Moreover, traditional breeding has focused on yield to the detriment of nutritional quality, meaning that although caloric content has remained high, the incidence of nutritional deficiencies and accompanying diseases (so-called hidden hunger) has risen dramatically. We review how genome sequencing coupled with metabolomics can facilitate the screening of genebank collections in the search for superior alleles related to the nutritional quality of crops. We argue that the first examples are very promising, suggesting that this approach could benefit broader ranges of crops and compounds with known relevance for human health. We argue that this represents anapproach complementary to metabolic engineering by transgenesis or gene editing that could be used to reverse some of the losses incurred through a recent focus on breeding for yield, although we caution that ensuring such approaches are not (re)introducing antinutrients is also necessary.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"183-202"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9202013","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: 1

Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications. 机械杀菌表面:机理、纳米制造和食品应用前景。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-022330

Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen I Moraru

引用次数: 3

Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments. 用于家庭、商业和太空农业的微型蔬菜:最新发展的全面更新。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-024636

Zi Teng, Yaguang Luo, Daniel J Pearlstein, Raymond M Wheeler, Christina M Johnson, Qin Wang, Jorge Fonseca

{"title":"Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments.","authors":"Zi Teng, Yaguang Luo, Daniel J Pearlstein, Raymond M Wheeler, Christina M Johnson, Qin Wang, Jorge Fonseca","doi":"10.1146/annurev-food-060721-024636","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-024636","url":null,"abstract":"Microgreens are edible young plants that have recently attracted interest because of their color and flavor diversity, phytonutrient abundance, short growth cycle, and minimal space and nutrient requirements. They can be cultivated in a variety of systems from simple home gardens to sophisticated vertical farms with automated irrigation, fertilizer delivery, and lighting controls. Microgreens have also attracted attention from space agencies hoping that their sensory qualities can contribute to the diet of astronauts in microgravity and their cultivation might help maintain crew physical and psychological health on long-duration spaceflight missions. However, many technical challenges and data gaps for growing microgreensboth on and off Earth remain unaddressed. This review summarizes recent studies on multiple aspects of microgreens, including nutritional and socioeconomic benefits, cultivation systems, operative conditions, innovative treatments, autonomous facilities, and potential space applications. It also provides the authors' perspectives on the challenges to stimulating more extensive interdisciplinary research.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"539-562"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9189964","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: 14