Annual review of food science and technology最新文献

{"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}

{"title":"Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change.","authors":"Antonio J Meléndez-Martínez,&nbsp;Volker Böhm,&nbsp;Grethe Iren Andersen Borge,&nbsp;M Pilar Cano,&nbsp;Martina Fikselová,&nbsp;Ruta Gruskiene,&nbsp;Vera Lavelli,&nbsp;Monica Rosa Loizzo,&nbsp;Anamarija I Mandić,&nbsp;Paula Mapelli Brahm,&nbsp;Aleksandra Č Mišan,&nbsp;Adela M Pintea,&nbsp;Jolanta Sereikaitė,&nbsp;Liliana Vargas-Murga,&nbsp;Sanja S Vlaisavljević,&nbsp;Jelena J Vulić,&nbsp;Nora M O'Brien","doi":"10.1146/annurev-food-062220-013218","DOIUrl":"https://doi.org/10.1146/annurev-food-062220-013218","url":null,"abstract":"<p><p>Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; <b>http://www.cyted.org</b>) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; <b>http://www.eurocaroten.eu</b>). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"433-460"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38836908","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":"Alternative Protein Sources as Technofunctional Food Ingredients.","authors":"Lutz Grossmann,&nbsp;Jochen Weiss","doi":"10.1146/annurev-food-062520-093642","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-093642","url":null,"abstract":"<p><p>Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"93-117"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38839773","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":"Emerging Applications of Machine Learning in Food Safety.","authors":"Xiangyu Deng,&nbsp;Shuhao Cao,&nbsp;Abigail L Horn","doi":"10.1146/annurev-food-071720-024112","DOIUrl":"https://doi.org/10.1146/annurev-food-071720-024112","url":null,"abstract":"<p><p>Food safety continues to threaten public health. Machine learning holds potential in leveraging large, emerging data sets to improve the safety of the food supply and mitigate the impact of food safety incidents. Foodborne pathogen genomes and novel data streams, including text, transactional, and trade data, have seen emerging applications enabled by a machine learning approach, such as prediction of antibiotic resistance, source attribution of pathogens, and foodborne outbreak detection and risk assessment. In this article, we provide a gentle introduction to machine learning in the context of food safety and an overview of recent developments and applications. With many of these applications still in their nascence, general and domain-specific pitfalls and challenges associated with machine learning have begun to be recognized and addressed, which are critical to prospective use and future deployment of large data sets and their associated machine learning models for food safety applications.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"513-538"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38839774","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":"Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability.","authors":"Martha Verghese,&nbsp;Shantrell Willis,&nbsp;Judith Boateng,&nbsp;Ahmed Gomaa,&nbsp;Rajwinder Kaur","doi":"10.1146/annurev-food-062420-105140","DOIUrl":"https://doi.org/10.1146/annurev-food-062420-105140","url":null,"abstract":"<p><p>Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"307-329"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38862978","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":"Opportunities and Challenges for the Introduction of New Food Proteins.","authors":"Richard A Williams","doi":"10.1146/annurev-food-061220-012838","DOIUrl":"https://doi.org/10.1146/annurev-food-061220-012838","url":null,"abstract":"New forms of protein are being developed at a rapid rate as older forms of protein, particularly meat and poultry, are coming under attack for nutritional, environmental, food safety, and animal welfare issues. To date, the FDA and USDA have split oversight of the new technologies that include genetic engineering and precision fermentation. Because these new products address the problems associated with traditional proteins, consumer demand appears to be overcoming fundamental fears associated with innovative foods. Currently, agencies are struggling with naming issues for the new proteins and, in some cases, possibly being forced to use costly and lengthy premarket approvals. Because of the complexity of new production methods, the speed of development, and the potential benefits, a new system of regulation may be necessary. It would consist of one of the existing agencies becoming a super regulator overseeing private companies that specialize and compete with each other and are regulated quickly and competently. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"75-91"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38782812","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}