Annual review of food science and technology最新文献_第5页

Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits. 乳剂中酚类抗氧化剂的界面定位:策略和效益。

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-060721-021636

Claire Berton-Carabin, Pierre Villeneuve

引用次数: 0

Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health. 不可消化功能性低聚糖:酶促生产及其在肠道健康中的食品应用。

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-052720-114503

Shaoqing Yang, Chenxuan Wu, Qiaojuan Yan, Xiuting Li, Zhengqiang Jiang

{"title":"Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health.","authors":"Shaoqing Yang, Chenxuan Wu, Qiaojuan Yan, Xiuting Li, Zhengqiang Jiang","doi":"10.1146/annurev-food-052720-114503","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-114503","url":null,"abstract":"Nondigestible functional oligosaccharides are of particular interest in recent years because of their unique prebiotic activities, technological characteristics, and physiological effects. Among different types of strategies for the production of nondigestible functional oligosaccharides, enzymatic methods are preferred owing to the predictability and controllability of the structure and composition of the reaction products. Nondigestible functional oligosaccharides have been proved to show excellent prebiotic effects as well as other benefits to intestinal health. They have exhibited great application potential as functional food ingredients for various food products with improved quality and physicochemical characteristics. This article reviews the research progress on the enzymatic production of several typical nondigestible functional oligosaccharides in the food industry, including galacto-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides, chito-oligosaccharides, and human milk oligosaccharides. Moreover, their physicochemical properties and prebiotic activities are discussed as well as their contributions to intestinal health and applications in foods.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"297-322"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9197663","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: 5

Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins. 表征食品蛋白质分子结构和功能的生物信息学方法。

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-060721-022222

Harrison Helmick, Anika Jain, Genki Terashi, Andrea Liceaga, Arun K Bhunia, Daisuke Kihara, Jozef L Kokini

{"title":"Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins.","authors":"Harrison Helmick, Anika Jain, Genki Terashi, Andrea Liceaga, Arun K Bhunia, Daisuke Kihara, Jozef L Kokini","doi":"10.1146/annurev-food-060721-022222","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-022222","url":null,"abstract":"Structural bioinformatics analyzes protein structural models with the goal of uncovering molecular drivers of food functionality. This field aims to develop tools that can rapidly extract relevant information from protein databases as well as organize this information for researchers interested in studying protein functionality. Food bioinformaticians take advantage of millions of protein amino acid sequences and structures contained within these databases, extracting features such as surface hydrophobicity that are then used to model functionality, including solubility, thermostability, and emulsification. This work is aided by a protein structure-function relationship framework, in which bioinformatic properties are linked to physicochemical experimentation. Strong bioinformatic correlations exist for protein secondary structure, electrostatic potential, and surface hydrophobicity. Modeling changes in protein structures through molecular mechanics is an increasingly accessible field that will continue to propel food science research.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"203-224"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9202011","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

Mild Fractionation for More Sustainable Food Ingredients. 温和的分馏为更可持续的食品配料。

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-060721-024052

A Lie-Piang, J Yang, M A I Schutyser, C V Nikiforidis, R M Boom

{"title":"Mild Fractionation for More Sustainable Food Ingredients.","authors":"A Lie-Piang, J Yang, M A I Schutyser, C V Nikiforidis, R M Boom","doi":"10.1146/annurev-food-060721-024052","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-024052","url":null,"abstract":"With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"473-493"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9209275","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: 5

Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review. 牛初乳在兽医和人类健康方面的应用综述。

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-060721-014650

Kevin Linehan, R Paul Ross, Catherine Stanton

引用次数: 1

The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. 杏仁(Prunus dulcis):化学性质、利用和副产品的增值。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-12-22 DOI: 10.1146/annurev-food-052720-111942

Haruka Tomishima, Kathleen Luo, Alyson E Mitchell

{"title":"The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts.","authors":"Haruka Tomishima, Kathleen Luo, Alyson E Mitchell","doi":"10.1146/annurev-food-052720-111942","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-111942","url":null,"abstract":"Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"145-166"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39748167","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: 7

Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. 食品中蛋白质的化学稳定性:氧化和美拉德反应。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-12-23 DOI: 10.1146/annurev-food-052720-104513

Mahesha M Poojary, Marianne N Lund

{"title":"Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction.","authors":"Mahesha M Poojary, Marianne N Lund","doi":"10.1146/annurev-food-052720-104513","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-104513","url":null,"abstract":"Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"35-58"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39751282","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: 17

The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity. 西方饮食对微生物群和胃肠道免疫的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-06 DOI: 10.1146/annurev-food-052720-011032

Vanessa Las Heras, Silvia Melgar, John MacSharry, Cormac G M Gahan

引用次数: 5

Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin. 提高肠道菌群功能的创新处理方法提高动物源性食品的质量和微生物安全性。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-06 DOI: 10.1146/annurev-food-100121-050244

Osman Y Koyun, Todd R Callaway, David J Nisbet, Robin C Anderson

引用次数: 3

Plant-Based Proteins: The Good, Bad, and Ugly. 植物蛋白:好、坏、丑。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-04 DOI: 10.1146/annurev-food-092221-041723

William R Aimutis

引用次数: 23