Annual review of food science and technology最新文献_第6页

Bioactive Components in Traditional Foods Aimed at Health Promotion: A Route to Novel Mechanistic Insights and Lead Molecules? 旨在促进健康的传统食品中的生物活性成分:新的机制见解和铅分子的途径?

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-18 DOI: 10.1146/annurev-food-052720-092845

Renger F Witkamp

{"title":"Bioactive Components in Traditional Foods Aimed at Health Promotion: A Route to Novel Mechanistic Insights and Lead Molecules?","authors":"Renger F Witkamp","doi":"10.1146/annurev-food-052720-092845","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-092845","url":null,"abstract":"Traditional foods and diets can provide health benefits beyond their nutrient composition because of the presence of bioactive compounds. In various traditional healthcare systems, diet-based approaches have always played an important role, which has often survived until today. Therefore, investigating traditional foods aimed at health promotion could render not only novel bioactive substances but also mechanistic insights. However, compared to pharmacologically focused research on natural products, investigating such nutrition-based interventions is even more complicated owing to interacting compounds, less potent and relatively subtle effects, the food matrix, and variations in composition and intake. At the same time, technical advances in 'omics' technologies, cheminformatics, and big data analysis create new opportunities, further strengthened by increasing insights into the biology of health and homeostatic resilience. These are to be combined with state-of-the-art ethnobotanical research, which is key to obtaining reliable and reproducible data. Unfortunately, socioeconomic developments and climate change threaten traditional use and knowledge as well as biodiversity.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"315-336"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39943491","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: 3

New Techniques in Structural Tailoring of Starch Functionality. 淀粉功能性结构裁剪的新技术。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-26 DOI: 10.1146/annurev-food-102821-035457

Yezhi Fu, Evelyn Jiang, Yuan Yao

引用次数: 4

Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain. 下一代食品研究:利用元组学方法表征食物链上的微生物群落。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-10-22 DOI: 10.1146/annurev-food-052720-010751

Min Yap, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W O'Toole, Orla O'Sullivan, Paul D Cotter

{"title":"Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain.","authors":"Min Yap, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W O'Toole, Orla O'Sullivan, Paul D Cotter","doi":"10.1146/annurev-food-052720-010751","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-010751","url":null,"abstract":"Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread ofantimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"361-384"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39539657","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: 20

Life Cycle Assessment on Environmental Sustainability of Food Processing. 食品加工环境可持续性生命周期评价。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-12-22 DOI: 10.1146/annurev-food-062420-014630

Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang

{"title":"Life Cycle Assessment on Environmental Sustainability of Food Processing.","authors":"Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang","doi":"10.1146/annurev-food-062420-014630","DOIUrl":"https://doi.org/10.1146/annurev-food-062420-014630","url":null,"abstract":"Food processing represents a critical part of the food supply chain that converts raw materials into safe and nutritious food products with high quality. However, the fast-growing food processing industry has imposed enormous burdens on the environment. Life cycle assessment (LCA) is widely used for evaluating the sustainability of food systems; nonetheless, current attention mainly concentrates on the agricultural production stage. This article reviews recent LCA studies on dairy, fruits and vegetables, and beverage products, with a particular emphasis on their processing stage. The environmental impacts of various foods are summarized, and the hotspots in their processing lines as well as potential remediation strategies are highlighted. Moreover, an outlook on the environmental performance of nonthermal processing, modified atmosphere packaging, and active packaging is provided, and future research directions are recommended. This review enables quantitative assessments and comparisons to be made by food manufacturers that are devoted to implementing sustainable processing technologies.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"217-237"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39748168","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

Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms. 膳食含有机硫化合物及其健康促进机制。

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-052720-010127

Yuyun Lu, Molan Zhang, Dejian Huang

{"title":"Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms.","authors":"Yuyun Lu, Molan Zhang, Dejian Huang","doi":"10.1146/annurev-food-052720-010127","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-010127","url":null,"abstract":"Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way to process these edible plants rich in DOSCs, which undergo complex degradation pathways with the generation of numerous derivatives over a short time. At low temperatures, DOSCs are biotransformed slowly during fermentation to different metabolites (e.g., thiols, sulfides, peptides), whose distinctive biological activity remains largely unexplored. In this review, we discuss the bioavailability of DOSCs in human digestion before illustrating their potential mechanisms for health promotion related to cardiovascular health, cancer chemoprevention, and anti-inflammatory and antimicrobial activities. In particular, it is interesting that different DOSCs react with glutathione or cysteine, leading to the slow release of hydrogen sulfide (H2S), which has broad bioactivity in chronic disease prevention. In addition, DOSCs may interact with protein thiol groups of different protein targets of importance related to inflammation and phase II enzyme upregulation, among other action pathways critical for health promotion.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"287-313"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39791886","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: 9

Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century. 农业粮食生产的得失:对二十一世纪的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-11-23 DOI: 10.1146/annurev-food-082421-114831

Slavko Komarnytsky, Sophia Retchin, Chi In Vong, Mary Ann Lila

{"title":"Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century.","authors":"Slavko Komarnytsky, Sophia Retchin, Chi In Vong, Mary Ann Lila","doi":"10.1146/annurev-food-082421-114831","DOIUrl":"https://doi.org/10.1146/annurev-food-082421-114831","url":null,"abstract":"The world food supply depends on a diminishing list of plant crops and animal livestock to not only feed the ever-growing human population but also improve its nutritional state and lower the disease burden. Over the past century or so, technological advances in agricultural and food processing have helped reduce hunger and poverty but have not adequately addressed sustainability targets. This has led to an erosion of agricultural biodiversity and balanced diets and contributed to climate change and rising rates of chronic metabolic diseases. Modern food supply chains have progressively lost dietary fiber, complex carbohydrates, micronutrients, and several classes of phytochemicals with high bioactivity and nutritional relevance. This review introduces the concept of agricultural food systems losses and focuses on improved sources of agricultural diversity, proteins with enhanced resilience, and novel monitoring, processing, and distribution technologies that are poised to improve food security, reduce food loss and waste, and improve health profiles in the near future.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"239-261"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39904024","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: 13

Polyphenol-Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health. 多酚-多糖复合物:制备、表征及其在食品和保健中的潜在应用。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-18 DOI: 10.1146/annurev-food-052720-010354

Qingbin Guo, Xingyue Xiao, Laifeng Lu, Lianzhong Ai, Meigui Xu, Yan Liu, H Douglas Goff

引用次数: 27

Insects as an Alternative Protein Source. 昆虫作为蛋白质的替代来源。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-10-26 DOI: 10.1146/annurev-food-052720-112443

Andrea M Liceaga, José Eleazar Aguilar-Toalá, Belinda Vallejo-Cordoba, Aarón F González-Córdova, Adrián Hernández-Mendoza

引用次数: 15

Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings. 用于安全和可持续食品配料生产的下一代遗传和发酵技术:色素和调味料。

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-052720-012228

Seung-Oh Seo, Yong-Su Jin

{"title":"Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings.","authors":"Seung-Oh Seo, Yong-Su Jin","doi":"10.1146/annurev-food-052720-012228","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-012228","url":null,"abstract":"A growing human population is a significant issue in food security owing to the limited land and resources available for agricultural food production. To solve these problems, sustainable food manufacturing processes and the development of alternative foods and ingredients are needed. Metabolic engineering and synthetic biology can help solve the food security issue and satisfy the demand for alternative food production. Bioproduction of food ingredients by microbial fermentation is a promising method to replace current manufacturing processes, such as extraction from natural materials and chemical synthesis, with more ecofriendly and sustainable operations. This review highlights successful examples of bioproduction for food additives by engineered microorganisms, with an emphasis on colorants and flavors that are extensively used in the food industry. Recent strain engineering developments and fermentation strategies for producing selected food colorants and flavors are introduced with discussions on the current status and future perspectives.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"463-488"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39789530","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: 9

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches. 脂质消化和生物利用度的组成、结构和动力学方面:体外、体内和建模方法。

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-052720-093515

Sébastien Marze

引用次数: 2