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

Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. 植物蛋白的口腔涩味：配制新一代植物性食品时被低估的一个问题。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034510

Anwesha Sarkar

{"title":"Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods.","authors":"Anwesha Sarkar","doi":"10.1146/annurev-food-072023-034510","DOIUrl":"10.1146/annurev-food-072023-034510","url":null,"abstract":"Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"103-123"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139690993","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

Wheat Sourdough Breadmaking: A Scoping Review. 小麦酸面团面包制作：范围审查。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-110923-034834

Yamina De Bondt, Celine Verdonck, Markus J Brandt, Luc De Vuyst, Michael G Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M Courtin

{"title":"Wheat Sourdough Breadmaking: A Scoping Review.","authors":"Yamina De Bondt, Celine Verdonck, Markus J Brandt, Luc De Vuyst, Michael G Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M Courtin","doi":"10.1146/annurev-food-110923-034834","DOIUrl":"10.1146/annurev-food-110923-034834","url":null,"abstract":"Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization, research on the health benefits, and the definition of sourdough bread. In this systematic scoping review, we analyzed 253 studies and identified large variations in the type and amount of leavening agent, fermentation conditions, and bread quality (specific loaf volume and acidification). The interrelation between these elements and their effect on the extent of fermentation is discussed, together with issues preventing proper comparison of breadmaking procedures. With this review, we want to contribute to the dialogue concerning the definition of sourdough-type bread products and the research into the health benefits attributed to them.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"265-282"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139563155","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

Starter Culture Development and Innovation for Novel Fermented Foods. 新型发酵食品的起始培养基开发与创新。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034207

Michael G Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, Delphine Sicard, Jens Walter

引用次数: 0

Nonconventional Technologies in Lipid Modifications. 脂质修饰的非常规技术。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034440

Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai

{"title":"Nonconventional Technologies in Lipid Modifications.","authors":"Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai","doi":"10.1146/annurev-food-072023-034440","DOIUrl":"10.1146/annurev-food-072023-034440","url":null,"abstract":"Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology. The principles,mechanisms, and advantages of these technologies are discussed, along with their applications in lipid modification processes. Additionally, the challenges and future perspectives of nonconventional technologies in lipid modifications are addressed, highlighting the potential and challenges for further advancements in this field. The integration of nonconventional technologies with traditional methods has the potential to revolutionize lipid modifications, enabling the development of novel lipid-based products with enhanced functional properties and improved sustainability profiles.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"409-430"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138884009","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

Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization. 中链和长链三酰甘油：制备、健康益处和食品利用。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034539

Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C Akoh, Wei Wei, Xingguo Wang

引用次数: 0

Berries as Foods: Processing, Products, and Health Implications. 浆果作为食品:加工、产品和健康影响。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034248

José Miguel Aguilera

引用次数: 0

Next-Generation Plant-Based Foods: Challenges and Opportunities. 下一代植物性食品:挑战与机遇。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034414

David Julian McClements, Lutz Grossmann

引用次数: 0

The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation. 下一场食品革命已经到来：通过精确发酵重组微生物生产牛奶和鸡蛋蛋白。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034256

M B Nielsen, A S Meyer, J Arnau

{"title":"The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation.","authors":"M B Nielsen, A S Meyer, J Arnau","doi":"10.1146/annurev-food-072023-034256","DOIUrl":"10.1146/annurev-food-072023-034256","url":null,"abstract":"Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, are not sustainable and have serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture. Certain milk and egg proteins along with specific meat substitute analog components produced by precision fermentation are already entering the market. This first wave of precision fermentation products targets the use of these proteins as protein additives, and several commercial players are already active in the field. The cost-efficiency requirements involve production titers above 50 g/L which are several orders of magnitude higher than those for pharmaceutical protein manufacture, making strain engineering, process optimization, and scale-up critical success factors. This new development within alternative proteins defines a new research direction integrating biotechnology, process engineering, and sustainable food protein production.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"173-187"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138884011","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

Fabrication, Functional Properties, and Potential Applications of Mixed Gellan-Polysaccharide Systems: A Review. 混合盖兰多糖体系的制备、功能性质及其潜在应用：综述。

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI: 10.1146/annurev-food-072023-034318

Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan

{"title":"Fabrication, Functional Properties, and Potential Applications of Mixed Gellan-Polysaccharide Systems: A Review.","authors":"Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan","doi":"10.1146/annurev-food-072023-034318","DOIUrl":"10.1146/annurev-food-072023-034318","url":null,"abstract":"Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan-polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems. Heating-cooling and ionic-induced cross-linking approaches have been used in the fabrication of these systems. Composite gels fabricated using gellan and various polysaccharides exhibit different functional properties, possibly because of their distinct molecular interactions. In terms of applications, mixed gellan-polysaccharide systems have been extensively used in texture modification, edible coatings and films, bioactive component delivery, and tissue-engineering applications. Further scientific studies, including structural determinations of mixed systems, optimization of processing methods, and expansion of applications in food-related fields, are needed.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"151-172"},"PeriodicalIF":10.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71420175","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

Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds. 通过皮肤喂养身体：Ethosomes and Transethosomes as a new Topical Delivery System for Bioactive Compounds.

IF 10.6 1区农林科学

Annual review of food science and technology Pub Date : 2024-06-01 DOI: 10.1146/annurev-food-072023-034528

Elisabetta Esposito, Alessandra Pecorelli, Francesca Ferrara, Mary Ann Lila, Giuseppe Valacchi

引用次数: 0