Annual review of food science and technology最新文献_第8页

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

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs. 食用肉类和肉类类似物的材料特性、口腔加工和感官分析。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-11-16 DOI: 10.1146/annurev-food-090821-032332

Jovan Ilić, Ilija Djekic, Igor Tomasevic, Filip Oosterlinck, Marco A van den Berg

{"title":"Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs.","authors":"Jovan Ilić, Ilija Djekic, Igor Tomasevic, Filip Oosterlinck, Marco A van den Berg","doi":"10.1146/annurev-food-090821-032332","DOIUrl":"https://doi.org/10.1146/annurev-food-090821-032332","url":null,"abstract":"To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"193-215"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39629549","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: 8

Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses. 植物基纳米纤维素在食品乳剂和工程食品中的最新进展。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2020-12-09 DOI: 10.1146/annurev-food-061920-123242

Long Bai, Siqi Huan, Ya Zhu, Guang Chu, David Julian McClements, Orlando J Rojas

{"title":"Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses.","authors":"Long Bai, Siqi Huan, Ya Zhu, Guang Chu, David Julian McClements, Orlando J Rojas","doi":"10.1146/annurev-food-061920-123242","DOIUrl":"https://doi.org/10.1146/annurev-food-061920-123242","url":null,"abstract":"In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air-water or oil-water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of foodapplications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"383-406"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-061920-123242","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38693137","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: 35

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. 低水分食品中微生物和真菌毒素的热净化技术。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2020-12-14 DOI: 10.1146/annurev-food-062220-112934

Li-Zhen Deng, Parag Prakash Sutar, Arun S Mujumdar, Yang Tao, Zhongli Pan, Yan-Hong Liu, Hong-Wei Xiao

引用次数: 20

Molecular Origins of Polymorphism in Cocoa Butter. 可可脂多态性的分子起源。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-19 DOI: 10.1146/annurev-food-070620-022551

Saeed M Ghazani, Alejandro G Marangoni

引用次数: 15