Annual review of food science and technology最新文献_第4页

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

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2024-12-11 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":12.4,"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

Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients. 新型植物性食品（包括精密发酵生产的食品成分）产生的化学和微生物危害。

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-111523-122059

Jing Jin, Heidy M W den Besten, Ivonne M C M Rietjens, Frances Widjaja-van den Ende

{"title":"Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients.","authors":"Jing Jin, Heidy M W den Besten, Ivonne M C M Rietjens, Frances Widjaja-van den Ende","doi":"10.1146/annurev-food-111523-122059","DOIUrl":"10.1146/annurev-food-111523-122059","url":null,"abstract":"The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation-produced food ingredients. For these foods derived from plant-based raw materials, chemical and microbiological hazards are presented, including natural hazards, environmental hazards, and hazards derived from (inadequate) food processing. In addition, prospects for safety improvement of new plant-based foods and precision fermentation-produced food ingredients are also discussed. Chemical and microbiological hazards of new plant-based foods and precision fermentation-produced food ingredients are to be included in the hazard analysis and critical control point plans. New plant-based foods present hazards carried over from the plant-based raw materials and new hazards from the production process and storage, whereas the risks appear lower for precision fermentation-produced food ingredients than for regular fermented foods because of the use of a more controlled environment and purification of the targeted ingredients.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"171-194"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142920642","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 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-111523-121935

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":12.4,"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

A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas. 茶树代谢组的全面认识：从茶树到加工茶。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2025-01-28 DOI: 10.1146/annurev-food-111523-121252

N H M Rubel Mozumder, Jang-Eun Lee, Young-Shick Hong

{"title":"A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas.","authors":"N H M Rubel Mozumder, Jang-Eun Lee, Young-Shick Hong","doi":"10.1146/annurev-food-111523-121252","DOIUrl":"10.1146/annurev-food-111523-121252","url":null,"abstract":"Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance. The health-promoting effects of tea are attributed to the complex metabolite compositions present in tea leaves. These metabolite compositions vary in response to different factors. In addition to manufacturing processes in processed tea, the primary factors influencing variations of fresh tea leaf metabolites include genetics, cultivation management, and environmental conditions. Metabolomics approaches, coupled with high-throughput statistical analysis, offer promising tools for the comprehensive identification and characterization of tea leaf metabolites according to growing conditions, cultivation practices, manufacturing processes, seasonality, climate, cultivars, and geography. This review highlights the distinctive variations in fresh tea leaf metabolites, which change in response to various factors, using a metabolomics approach, which are also extended to various processed teas.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"379-402"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143057861","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

Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health. 乳发酵果蔬：生物活性成分及其对人体健康的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2025-01-13 DOI: 10.1146/annurev-food-052924-070656

Lei Wei, Wannes Van Beeck, Melanie Hanlon, Erin DiCaprio, Maria L Marco

{"title":"Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health.","authors":"Lei Wei, Wannes Van Beeck, Melanie Hanlon, Erin DiCaprio, Maria L Marco","doi":"10.1146/annurev-food-052924-070656","DOIUrl":"10.1146/annurev-food-052924-070656","url":null,"abstract":"Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in beneficial live microbes and bioactive compounds, including lactic and acetic acids, phenolic compounds, bacteriocins, and amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, and γ-aminobutyric acid. At least 11 human studies have been performed on kimchi, whereas others have been investigated in only one or two trials. Besides exploring the health benefits, it is imperative to ensure that these foods made either commercially or at home have minimal risk for foodborne illness and exposure to undesired compounds like biogenic amines. Development of starter-culture strains and production protocols can lead to lacto-fermented FVs designed for specific health benefits.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"289-314"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977304","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

Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility). 掉进兔子洞：数字媒体如何塑造公众对食品科学和技术研究的看法（以及我们如何保护科学的完整性和可信度）。

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-111523-121925

Mary Ann Lila, Camille Ryan, Connie Diekman

{"title":"Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility).","authors":"Mary Ann Lila, Camille Ryan, Connie Diekman","doi":"10.1146/annurev-food-111523-121925","DOIUrl":"10.1146/annurev-food-111523-121925","url":null,"abstract":"Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"459-479"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456596","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 Rising Incidence of Food Allergies and Infant Food Allergies. 食物过敏和婴儿食物过敏的发病率上升。

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-111523-121952

Yogini S Jaiswal, Leonard L Williams

引用次数: 0

Machine Learning in Automated Food Processing: A Mini Review. 机器学习在自动化食品加工中的应用综述。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 DOI: 10.1146/annurev-food-111523-122039

Lu Zhang, Remko M Boom, Yizhou Ma

引用次数: 0

Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition. 改变肉类抗性：关于消费者对替代蛋白质过渡的抗性的系统文献综述。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2024-12-20 DOI: 10.1146/annurev-food-111523-121744

M C Onwezen, G Nassar, J A Bouma

{"title":"Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition.","authors":"M C Onwezen, G Nassar, J A Bouma","doi":"10.1146/annurev-food-111523-121744","DOIUrl":"10.1146/annurev-food-111523-121744","url":null,"abstract":"Consumer resistance significantly impedes the transition from animal-derived proteins to alternative protein sources through a dual mechanism: consumer reluctance to change entrenched meat-eating habits and hesitation among policymakers, marketers, and practitioners due to anticipated resistance. The concept of resistance is intricate and viewed diversely across research disciplines. We conducted an extensive systematic literature review supplemented by an artificial intelligence-based approach. We evaluated 3,387 studies to identify 51 key papers. The results reveal that resistance is under-researched. Resistance to plant-based diets is associated with practical barriers, whereas resistance to reducing meat consumption is tied more to moral and social aspects. Resistance predominantly manifests among unmotivated meat lovers with strong meat-eating habits. On a positive note, resistance reflects consumer concerns, tends to diminish over time, is overrated, and is specifically linked to specific consumer groups. Thus, addressing resistance is vital, as it facilitates the transition to a more sustainable and healthy food supply that relies less on animal proteins.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"127-146"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142869299","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

Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology. 探索纳米孔测序在食品安全和食品微生物学中的前沿。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2025-01-13 DOI: 10.1146/annurev-food-072023-034549

Arnav Sharma, Sherry Bansal, Matthew D Moore, Yaguang Luo, Keith R Schneider, Boce Zhang

{"title":"Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology.","authors":"Arnav Sharma, Sherry Bansal, Matthew D Moore, Yaguang Luo, Keith R Schneider, Boce Zhang","doi":"10.1146/annurev-food-072023-034549","DOIUrl":"10.1146/annurev-food-072023-034549","url":null,"abstract":"Foodborne illnesses are a significant global public health challenge, with an estimated 600 million cases annually. Conventional food microbiology methods tend to be laborious and time consuming, pose difficulties in real-time utilization, and can display subpar accuracy or typing capabilities. With the recent advancements in third-generation sequencing and microbial omics, nanopore sequencing technology and its long-read sequencing capabilities have emerged as a promising platform. In recent years, nanopore sequencing technology has been benchmarked for its amplicon sequencing, whole-genome and transcriptome analysis, meta-analysis, and other advanced omics approaches. This review comprehensively covers nanopore sequencing technology's current advances in food safety applications, including outbreak investigation, pathogen surveillance, and antimicrobial resistance profiling. Despite significant progress, ongoing research and development are crucial to overcoming challenges in sequencing chemistry, accuracy, bioinformatics, and real-time adaptive sampling to fully realize nanopore sequencing technology's potential in food safety and food microbiology.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"219-244"},"PeriodicalIF":12.4,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977302","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