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

From Fork to Feelings: How Foods Shape Mental Health via the Microbiota-Gut-Brain Axis. 从叉子到感觉：食物如何通过微生物-肠道-大脑轴塑造心理健康。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-02-02 DOI: 10.1146/annurev-food-053124-110137

Aimone Ferri, Laise Trindade Paes, Elizabeth Schneider, Gerard Clarke, John F Cryan

{"title":"From Fork to Feelings: How Foods Shape Mental Health via the Microbiota-Gut-Brain Axis.","authors":"Aimone Ferri, Laise Trindade Paes, Elizabeth Schneider, Gerard Clarke, John F Cryan","doi":"10.1146/annurev-food-053124-110137","DOIUrl":"10.1146/annurev-food-053124-110137","url":null,"abstract":"The microbiota-gut-brain axis, defined as the bidirectional communication linking the gut microbiota with the brain, operates through neural, metabolic, immune, and endocrine signals. It plays an important role in mental health, regulating stress response, mood, and cognitive function, and is altered in psychiatric conditions. Although the gut microbiota remains stable during healthy adulthood, it is modifiable by lifestyle, medication, and diet, making it a tractable target for mental health interventions. Diet is emerging as a viable option to improve mental health through gut microbiota modulation. Energy-dense, high-fat, and high-sugar diets have been linked to poor mental health, whereas Mediterranean, fiber-rich, and fermented-food diets show benefits, possibly through provision of specific nutrients and beneficial microbial metabolites such as short-chain fatty acids. However, more human research addressing variability and confounding is needed to unlock these mechanisms and support personalized/precision nutrition. This review discusses current evidence and proposes multidisciplinary, rigorous diet-microbiota-mental health research.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"181-207"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146103685","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

Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids. 植物油加氢法减少反式脂肪酸的替代方法。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-052924-044712

Ityotagher P Aondoakaa, Casimir C Akoh

{"title":"Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids.","authors":"Ityotagher P Aondoakaa, Casimir C Akoh","doi":"10.1146/annurev-food-052924-044712","DOIUrl":"10.1146/annurev-food-052924-044712","url":null,"abstract":"Partial hydrogenation (PH) is a traditional modification technique used to tailor the physicochemical properties of vegetable oils for applications in bakery products, margarines, shortenings, and confectioneries. However, evidence from clinical studies has linked trans-fatty acids (TFAs) in partially hydrogenated oils (PHOs) to increased risks of cardiovascular diseases and other metabolic disorders. This has prompted regulatory bans and global phase-outs of tailored vegetable oils produced using the decades-old process of PH. In response, significant efforts have been directed toward developing alternative modification techniques (such as modified hydrogenation, genetic engineering, interesterification, oleogelation, sonocrystallization) aimed at reducing or eliminating TFAs. In this article, the recent advances in the use of these alternative techniques are reviewed. The progress in global regulatory frameworks targeting TFA elimination as well as current challenges and prospective directions in the development of TFA-free fats are discussed. The insights presented here offer a comprehensive understanding of the technological advancements and policy actions shaping the future of oil modification in the food industry.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"17 1","pages":"475-503"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147760434","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 12.4 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":12.4,"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

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

IF 12.4 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":12.4,"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

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 12.4 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":12.4,"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 12.4 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":12.4,"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 12.4 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 12.4 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

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 12.4 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":12.4,"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

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 12.4 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":12.4,"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