Annual review of food science and technology最新文献

{"title":"Novel Nondestructive Biosensors for the Food Industry.","authors":"Hazal Turasan,&nbsp;Jozef Kokini","doi":"10.1146/annurev-food-062520-082307","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-082307","url":null,"abstract":"<p><p>An increasing number of foodborne outbreaks, growing consumer desire for healthier products, and surging numbers of food allergy cases necessitate strict handling and screening of foods at every step of the food supply chain. Current standard procedures for detecting food toxins, contaminants, allergens, and pathogens require costly analytical devices, skilled technicians, and long sample preparation times. These challenges can be overcome with the use of biosensors because they provide accurate, rapid, selective, qualitative, and quantitative detection of analytes. Their ease of use, low-cost production, portability, and nondestructive measurement techniques also enable on-site detection of analytes. For this reason, biosensors find many applications in food safety and quality assessments. The detection mechanisms of biosensors can be varied with the use of different transducers, such as optical, electrochemical, or mechanical. These options provide a more appropriate selection of the biosensors for the intended use. In this review, recent studies focusing on the fabrication of biosensors for food safety or food quality purposes are summarized. To differentiate the detection mechanisms, the review is divided into sections based on the transducer type used.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"539-566"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25520086","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}

{"title":"Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health.","authors":"Edward J Calabrese","doi":"10.1146/annurev-food-062420-124437","DOIUrl":"https://doi.org/10.1146/annurev-food-062420-124437","url":null,"abstract":"<p><p>This review provides an assessment of hormesis, a highly conserved evolutionary dose-response adaptive strategy that leads to the development of acquired resilience within well-defined temporal windows. The hormetic-based acquired resilience has a central role in affecting healthy aging, slowing the onset and progression of numerous neurodegenerative and other age-related diseases, and reducing risks and damage due to heart attacks, stroke, and other serious conditions of public health and medical importance. The review provides the historical foundations of hormesis, its dose-response features, its capacity for generalization across biological models and endpoints measured, and its mechanistic foundations. The review also provides a focus on the adaptive features of hormesis, i.e., its capacity to upregulate acquired resilience and how this can be mediated by numerous plant-derived extracts, such as curcumin, ginseng, <i>Ginkgo biloba</i>, resveratrol, and green tea, that induce a broad spectrum of chemopreventive effects via hormesis.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"355-381"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38806022","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}

{"title":"Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification.","authors":"Shang Lin,&nbsp;Jane W Agger,&nbsp;Casper Wilkens,&nbsp;Anne S Meyer","doi":"10.1146/annurev-food-032818-121443","DOIUrl":"https://doi.org/10.1146/annurev-food-032818-121443","url":null,"abstract":"<p><p>Cereal brans and grain endosperm cell walls are key dietary sources of different types of arabinoxylan. Arabinoxylan is the main group of hemicellulosic polysaccharides that are present in the cell walls of monocot grass crops and hence in cereal grains. The arabinoxylan polysaccharides consist of a backbone of β-(1→4)-linked xylopyranosyl residues, which carry arabinofuranosyl moieties, hence the term arabinoxylan. Moreover, the xylopyranosyl residues can be acetylated or substituted by 4-<i>O</i>-methyl-d-glucuronic acid. The arabinofuranosyls may be esterified with a feruloyl group. Feruloylated arabinoxylo-oligosaccharides exert beneficial bioactivities via prebiotic, immunomodulatory, and/or antioxidant effects. New knowledge on microbial enzymes that catalyze specific structural modifications of arabinoxylans can help us understand how these complex fibers are converted in the gut and provide a foundation for the production of feruloylated arabinoxylo-oligosaccharides from brans or other cereal grain processing sidestreams as functional food ingredients. There is a gap between the structural knowledge, bioactivity data, and enzymology insight. Our goal with this review is to present an overview of the structures and bioactivities of feruloylated arabinoxylo-oligosaccharides and review the enzyme reactions that catalyze specific changes in differentially substituted arabinoxylans.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"331-354"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38840224","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}

{"title":"Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective.","authors":"Ian Oesterle,&nbsp;Dominik Braun,&nbsp;David Berry,&nbsp;Lukas Wisgrill,&nbsp;Annette Rompel,&nbsp;Benedikt Warth","doi":"10.1146/annurev-food-062220-090807","DOIUrl":"https://doi.org/10.1146/annurev-food-062220-090807","url":null,"abstract":"<p><p>Polyphenols are generally known for their health benefits and estimating actual exposure levels in health-related studies can be improved by human biomonitoring. Here, the application of newly available exposomic and metabolomic technology, notably high-resolution mass spectrometry, in the context of polyphenols and their biotransformation products, is reviewed. Comprehensive workflows for investigating these important bioactives in biological fluids or microbiome-related experiments are scarce. Consequently, this new era of nontargeted analysis and omic-scale exposure assessment offers a unique chance for better assessing exposure to, as well as metabolism of, polyphenols. In clinical and nutritional trials, polyphenols can be investigated simultaneously with the plethora of other chemicals to which we are exposed, i.e., the exposome, which may interact abundantly and modulate bioactivity. This research direction aims at ultimately eluting into atrue systems biology/toxicology evaluation of health effects associated with polyphenol exposure, especially during early life, to unravel their potential for preventing chronic diseases.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"461-484"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38741857","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}

{"title":"Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or Beverages.","authors":"Jack N Losso","doi":"10.1146/annurev-food-062520-090235","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-090235","url":null,"abstract":"<p><p>Foods and beverages provide nutrients and alter the gut microbiota, resulting in eubiosis or dysbiosis. Chronic consumption of a diet that is high in saturated or <i>trans</i> fats, meat proteins, reducing sugars, and salt and low in fiber induces dysbiosis. Dysbiosis, loss of redox homeostasis, mast cells, hypoxia, angiogenesis, the kynurenine pathway, transglutaminase 2, and/or the Janus kinase pathway are implicated in the pathogenesis and development of inflammatory bowel disease, celiac disease, and gastrointestinal malignancy. This review discusses the effects of oxidative, carbonyl, or glycative stress-inducing dietary ingredients or food processing-derived compounds on gut microbiota and gastrointestinal epithelial and mast cells as well as on the development of associated angiogenic diseases, including key signaling pathways. The preventive or therapeutic potential and the biochemical pathways of antiangiogenic or proangiogenic foods or beverages are also described. The outcomes of the interactions between disease pathways and components of food are critical for the design of foods and beverages for healthy lives.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"235-258"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38836909","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}

{"title":"Cellular Agriculture: Opportunities and Challenges.","authors":"Regine Eibl,&nbsp;Yannick Senn,&nbsp;Géraldine Gubser,&nbsp;Valentin Jossen,&nbsp;Christian van den Bos,&nbsp;Dieter Eibl","doi":"10.1146/annurev-food-063020-123940","DOIUrl":"https://doi.org/10.1146/annurev-food-063020-123940","url":null,"abstract":"<p><p>Cellular agriculture is the controlled and sustainable manufacture of agricultural products with cells and tissues without plant or animal involvement. Today, microorganisms cultivated in bioreactors already produce egg and milk proteins, sweeteners, and flavors for human nutrition as well as leather and fibers for shoes, bags, and textiles. Furthermore, plant cell and tissue cultures provide ingredients that stimulate the immune system and improve skin texture, with another precommercial cellular agriculture product, in vitro meat, currently receiving a great deal of attention. All these approaches could assist traditional agriculture in continuing to provide for the dietary requirements of a growing world population while freeing up important resources such as arable land. Despite early successes, challenges remain and are discussed in this review, with a focus on production processes involving plant and animal cell and tissue cultures.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"51-73"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25520085","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}

{"title":"Food Matrix Effects for Modulating Starch Bioavailability.","authors":"Ming Miao,&nbsp;Bruce R Hamaker","doi":"10.1146/annurev-food-070620-013937","DOIUrl":"https://doi.org/10.1146/annurev-food-070620-013937","url":null,"abstract":"<p><p>As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"169-191"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39114223","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}

{"title":"Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies.","authors":"Xiaonan Sui,&nbsp;Tianyi Zhang,&nbsp;Lianzhou Jiang","doi":"10.1146/annurev-food-062220-104405","DOIUrl":"https://doi.org/10.1146/annurev-food-062220-104405","url":null,"abstract":"<p><p>Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"119-147"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-062220-104405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38371145","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}

{"title":"The Passing of Todd Klaenhammer.","authors":"Michael P Doyle","doi":"10.1146/annurev-fo-12-032421-100001","DOIUrl":"https://doi.org/10.1146/annurev-fo-12-032421-100001","url":null,"abstract":"It is with great sadness and a heavy heart that I write to inform you of the untimely passing of my dear friend and colleague, Todd Klaenhammer, who left us on March 6, 2021, following a brief hospitalization. Retired as a William Neal Reynolds Distinguished Professor of Food Science,Microbiology, andGenetics andUniversity Distinguished Professor at North Carolina State University, Todd was an eminent food microbiologist who revolutionized the study of bacterial probiotics and microbes associated with the fermentation of dairy products. His pioneering research led to the discovery of new bacteriocins, the development of phage-resistant lactic acid bacteria for fermenting cheese, and the application of probiotics to foods for health-promoting benefits.The ultimate recognition of the importance of his research contributions was his election to the US National Academy of Sciences in 2001. Todd wrote an autobiographical review titled “Get Cultured: Eat Bacteria” for Volume 10 of the Annual Review of Food Science and Technology that details many of his incredible career accomplishments. My association with Todd was largely through the Annual Review of Food Science and Technology, of which Todd and I were the founding Co-Editors As a bit of history, we were contacted in 2007 by the then Editor-in-Chief of Annual Reviews, Dr. Samuel Gubins, to develop a food science and technology–oriented journal for Annual Reviews. At the time, both Todd and I were fully occupied with many other professional commitments so we were not interested in taking on new opportunities. However, Sam was unrelenting and arranged for us to meet with him at a conference in Chicago where he put the full-court press on us to take on this new offering.With some reluctance we accepted Sam’s invitation and, with the involvement of an incredibly talented and highly esteemed Editorial Committee, we set off to chart the course for the Annual Review of Food Science and Technology, which is now at volume 12. Todd’s involvement in navigating the journal through a highly competitive publishing environment in which identifying and recruiting highly accomplished scientists to write timely review articles was incredible. Not only did he stay abreast of the leading developments in our field, but he was also well connected with the scientists who were paving the way, thereby enabling the acquisition of top-notch articles. We who have benefited from articles published in Annual Review of Food Science and Technology can in large part thank Todd for the contributions he made to developing the journal. Among his many awards, Todd received from the North Carolina University System the O. Max Gardner Award, which is given to a researcher “who has made the greatest contribution to the welfare of the human race.” I have no doubt that Todd is now in a better place where he will have an even greater impact promoting universally the application and benefits of probiotic microbes. Todd will be greatly missed ","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"iii-iv"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25520084","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}

{"title":"Introduction.","authors":"David Julian McClements","doi":"10.1146/annurev-fo-12-011221-100001","DOIUrl":"https://doi.org/10.1146/annurev-fo-12-011221-100001","url":null,"abstract":"","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"i-ii"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25520087","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}