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Annual review of food science and technology最新文献

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Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications. 机械杀菌表面:机理、纳米制造和食品应用前景。
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-060721-022330
Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen I Moraru
{"title":"Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications.","authors":"Yifan Cheng,&nbsp;Xiaojing Ma,&nbsp;Trevor Franklin,&nbsp;Rong Yang,&nbsp;Carmen I Moraru","doi":"10.1146/annurev-food-060721-022330","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-022330","url":null,"abstract":"<p><p>Mechano-bactericidal (MB) nanopatterns have the ability to inactivate bacterial cells by rupturing cellular envelopes. Such biocide-free, physicomechanical mechanisms may confer lasting biofilm mitigation capability to various materials encountered in food processing, packaging, and food preparation environments. In this review, we first discuss recent progress on elucidating MB mechanisms, unraveling property-activity relationships, and developing cost-effective and scalable nanofabrication technologies. Next, we evaluate the potential challenges that MB surfaces may face in food-related applications and provide our perspective on the critical research needs and opportunities to facilitate their adoption in the food industry.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"449-472"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9567364","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
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments. 用于家庭、商业和太空农业的微型蔬菜:最新发展的全面更新。
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-060721-024636
Zi Teng, Yaguang Luo, Daniel J Pearlstein, Raymond M Wheeler, Christina M Johnson, Qin Wang, Jorge Fonseca
{"title":"Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments.","authors":"Zi Teng,&nbsp;Yaguang Luo,&nbsp;Daniel J Pearlstein,&nbsp;Raymond M Wheeler,&nbsp;Christina M Johnson,&nbsp;Qin Wang,&nbsp;Jorge Fonseca","doi":"10.1146/annurev-food-060721-024636","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-024636","url":null,"abstract":"<p><p>Microgreens are edible young plants that have recently attracted interest because of their color and flavor diversity, phytonutrient abundance, short growth cycle, and minimal space and nutrient requirements. They can be cultivated in a variety of systems from simple home gardens to sophisticated vertical farms with automated irrigation, fertilizer delivery, and lighting controls. Microgreens have also attracted attention from space agencies hoping that their sensory qualities can contribute to the diet of astronauts in microgravity and their cultivation might help maintain crew physical and psychological health on long-duration spaceflight missions. However, many technical challenges and data gaps for growing microgreensboth on and off Earth remain unaddressed. This review summarizes recent studies on multiple aspects of microgreens, including nutritional and socioeconomic benefits, cultivation systems, operative conditions, innovative treatments, autonomous facilities, and potential space applications. It also provides the authors' perspectives on the challenges to stimulating more extensive interdisciplinary research.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"539-562"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9189964","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: 14
Microbubbles in Food Technology. 食品技术中的微气泡。
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-052720-113207
Jiakai Lu, Owen G Jones, Weixin Yan, Carlos M Corvalan
{"title":"Microbubbles in Food Technology.","authors":"Jiakai Lu,&nbsp;Owen G Jones,&nbsp;Weixin Yan,&nbsp;Carlos M Corvalan","doi":"10.1146/annurev-food-052720-113207","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-113207","url":null,"abstract":"<p><p>Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"495-515"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9197662","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
Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises. 满足消费者对可持续食品系统的需求:争论与妥协。
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-060721-022439
Craig Upright
{"title":"Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises.","authors":"Craig Upright","doi":"10.1146/annurev-food-060721-022439","DOIUrl":"https://doi.org/10.1146/annurev-food-060721-022439","url":null,"abstract":"<p><p>Consumers and social movement activists have been the driving force to create alternative, sustainable food systems over the past 100 years. Although larger agribusiness market players and the state were at first reluctant to respond to these concerns, as organic food products (the most prominent example of alternative food) became a viable economic market, these market players embraced them. The international trade of organic food has developed into a major agricultural and retail sector, but with this growth many of the varied original critiques of conventional, industrial farming practices have yet to be adequately addressed. Every major advancement in sustainable agriculture has raised new issues of equity and access for producers, laborers, and consumers. Although consumers often believe that they are contributing to a project of larger social change with every market transaction they make, the continued success of the organic food system has spurred calls for more explicit forms of collective behavior to promote the larger goals of the original sustainable agriculture movements.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"411-425"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9202012","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
Diet-Derived Antioxidants: The Special Case of Ergothioneine. 饮食来源的抗氧化剂:麦角硫因的特例。
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-060822-122236
Barry Halliwell, Richard M Y Tang, Irwin K Cheah
{"title":"Diet-Derived Antioxidants: The Special Case of Ergothioneine.","authors":"Barry Halliwell,&nbsp;Richard M Y Tang,&nbsp;Irwin K Cheah","doi":"10.1146/annurev-food-060822-122236","DOIUrl":"https://doi.org/10.1146/annurev-food-060822-122236","url":null,"abstract":"<p><p>This article reviews what is presently known about the biological roles of the diet-derived compound ergothioneine (ET). ET seems important to humans because it is rapidly taken up from the diet by a transporter largely or completely specific for ET, and once taken up it is retained within the body for weeks or months. The various possible functions of ET in vivo are explored. Much emphasis has been placed on the antioxidant properties of ET, but although these are well established in vitro, the evidence that antioxidant activity is the principal function of ET in vivo is weak. ET is not unique in this: The evidence for the antioxidant roles of vitamin C and polyphenols such as the flavonoids in vivo is also weak. By contrast, α-tocopherol has demonstrated in vivo antioxidant effects in humans.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"323-345"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9202015","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
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
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences. 食品中口服纳米颗粒的综合综述：生物命运、评估模型和肠道微生物群的影响。
IF 12.4 1区 农林科学
Annual review of food science and technology Pub Date : 2023-03-27 Epub Date: 2022-11-18 DOI: 10.1146/annurev-food-060721-025159
Jingyi Xue, Christopher Blesso, Yangchao Luo
{"title":"A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences.","authors":"Jingyi Xue, Christopher Blesso, Yangchao Luo","doi":"10.1146/annurev-food-060721-025159","DOIUrl":"10.1146/annurev-food-060721-025159","url":null,"abstract":"<p><p>Edible nanoparticles are being developed for the oral delivery of nutrients to improve human health and well-being. Because of the extremely demanding conditions foods experience within the gastrointestinal tract, fundamental knowledge about the biological fate of encapsulated nutrients must be constantly revised. In this review, we first provide an overview of the fundamental absorption pathways of ingested foods and then discuss the evaluation models available to test and predict the biological fate of nutrient-loaded nanoparticles. Then, owing to their importance for human health, the impacts of nanoparticles on the gut microbiota are evaluated. Lastly, the limitations of current evaluation methods are highlighted and future research directions on the study and application of edible nanoparticles for the oral delivery of bioactive food compounds are discussed.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"14 ","pages":"1-33"},"PeriodicalIF":12.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9196372","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
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
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