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Annual review of food science and technology最新文献

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Engineering Nutritionally Improved Edible Plant Oils. 工程营养改良食用植物油。
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-052720-104852
Xue-Rong Zhou, Qing Liu, Surinder Singh
{"title":"Engineering Nutritionally Improved Edible Plant Oils.","authors":"Xue-Rong Zhou,&nbsp;Qing Liu,&nbsp;Surinder Singh","doi":"10.1146/annurev-food-052720-104852","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-104852","url":null,"abstract":"<p><p>In contrast to traditional breeding, which relies on the identification of mutants, metabolic engineering provides a new platform to modify the oil composition in oil crops for improved nutrition. By altering endogenous genes involved in the biosynthesis pathways, it is possible to modify edible plant oils to increase the content of desired components or reduce the content of undesirable components. However, introduction of novel nutritional components such as omega-3 long-chain polyunsaturated fatty acids needs transgenic expression of novel genes in crops. Despite formidable challenges, significant progress in engineering nutritionally improved edible plant oils has recently been achieved, with some commercial products now on the market.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"247-269"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9197664","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
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. 肉类蛋白在加工过程中的分子变化及其对品质和营养价值的影响
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-052720-124932
Chunbao Li, Anthony Pius Bassey, Guanghong Zhou
{"title":"Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values.","authors":"Chunbao Li,&nbsp;Anthony Pius Bassey,&nbsp;Guanghong Zhou","doi":"10.1146/annurev-food-052720-124932","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-124932","url":null,"abstract":"<p><p>Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"85-111"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9552151","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
Sensory Analysis and Consumer Preference: Best Practices. 感官分析和消费者偏好:最佳实践。
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-060721-023619
M A Drake, M E Watson, Y Liu
{"title":"Sensory Analysis and Consumer Preference: Best Practices.","authors":"M A Drake,&nbsp;M E Watson,&nbsp;Y Liu","doi":"10.1146/annurev-food-060721-023619","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-023619","url":null,"abstract":"<p><p>Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"427-448"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9567366","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
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms. 吲哚-3-甲醇:存在、有益健康的性质和细胞/分子机制。
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-060721-025531
Darshika Amarakoon, Wu-Joo Lee, Gillian Tamia, Seong-Ho Lee
{"title":"Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms.","authors":"Darshika Amarakoon,&nbsp;Wu-Joo Lee,&nbsp;Gillian Tamia,&nbsp;Seong-Ho Lee","doi":"10.1146/annurev-food-060721-025531","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-025531","url":null,"abstract":"<p><p>Indole-3-carbinol (I3C) is a bioactive phytochemical abundant in cruciferous vegetables. One of its main in vivo metabolites is 3,3'-diindolylmethane (DIM), formed by the condensation of two molecules of I3C. Both I3C and DIM alter multiple signaling pathways and related molecules controlling diverse cellular events, including oxidation, inflammation, proliferation, differentiation, apoptosis, angiogenesis, and immunity. There is a growing body of evidence from both in vitro and in vivo models that these compounds possess strong potential to prevent several forms of chronic disease such as inflammation, obesity, diabetes, cardiovascular disease, cancer, hypertension, neurodegenerative diseases, and osteoporosis. This article reviews current knowledge of the occurrence of I3C in nature and foods, along with the beneficial effects of I3C and DIM concerning prevention and treatment of human chronic diseases, focusing on preclinical studies and their mechanisms of action at cellular and molecular levels.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"347-366"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9567365","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: 4
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. 新型胶体食品成分:蛋白质复合物和偶联物。
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-060721-023522
Fuguo Liu, David Julian McClements, Cuicui Ma, Xuebo Liu
{"title":"Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.","authors":"Fuguo Liu,&nbsp;David Julian McClements,&nbsp;Cuicui Ma,&nbsp;Xuebo Liu","doi":"10.1146/annurev-food-060721-023522","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-023522","url":null,"abstract":"<p><p>Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"35-61"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9567367","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: 4
How Can AI Help Improve Food Safety? 人工智能如何帮助改善食品安全?
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-060721-013815
C Qian, S I Murphy, R H Orsi, M Wiedmann
{"title":"How Can AI Help Improve Food Safety?","authors":"C Qian,&nbsp;S I Murphy,&nbsp;R H Orsi,&nbsp;M Wiedmann","doi":"10.1146/annurev-food-060721-013815","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-013815","url":null,"abstract":"<p><p>With advances in artificial intelligence (AI) technologies, the development and implementation of digital food systems are becoming increasingly possible. There is tremendous interest in using different AI applications, such as machine learning models, natural language processing, and computer vision to improve food safety. Possible AI applications are broad and include, but are not limited to, (<i>a</i>) food safety risk prediction and monitoring as well as food safety optimization throughout the supply chain, (<i>b</i>) improved public health systems (e.g., by providing early warning of outbreaks and source attribution), and (<i>c</i>) detection, identification, and characterization of foodborne pathogens. However, AI technologies in food safety lag behind in commercial development because of obstacles such as limited data sharing and limited collaborative research and development efforts. Future actions should be directed toward applying data privacy protection methods, improving data standardization, and developing a collaborative ecosystem to drive innovations in AI applications to food safety.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"517-538"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9189969","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
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
{"title":"Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits.","authors":"Claire Berton-Carabin,&nbsp;Pierre Villeneuve","doi":"10.1146/annurev-food-060721-021636","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-021636","url":null,"abstract":"<p><p>It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"63-83"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9567363","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
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,&nbsp;Chenxuan Wu,&nbsp;Qiaojuan Yan,&nbsp;Xiuting Li,&nbsp;Zhengqiang Jiang","doi":"10.1146/annurev-food-052720-114503","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-114503","url":null,"abstract":"<p><p>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.</p>","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,&nbsp;Anika Jain,&nbsp;Genki Terashi,&nbsp;Andrea Liceaga,&nbsp;Arun K Bhunia,&nbsp;Daisuke Kihara,&nbsp;Jozef L Kokini","doi":"10.1146/annurev-food-060721-022222","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-022222","url":null,"abstract":"<p><p>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.</p>","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,&nbsp;J Yang,&nbsp;M A I Schutyser,&nbsp;C V Nikiforidis,&nbsp;R M Boom","doi":"10.1146/annurev-food-060721-024052","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-024052","url":null,"abstract":"<p><p>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.</p>","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
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