Annual review of food science and technology最新文献

{"title":"Alternatives to Meat and Dairy.","authors":"Konstantina Kyriakopoulou,&nbsp;Julia K Keppler,&nbsp;Atze Jan van der Goot,&nbsp;Remko M Boom","doi":"10.1146/annurev-food-062520-101850","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-101850","url":null,"abstract":"<p><p>The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"29-50"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38782814","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":"Glucosinolates in <i>Brassica</i> Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake.","authors":"Xianli Wu,&nbsp;Hui Huang,&nbsp;Holly Childs,&nbsp;Yanbei Wu,&nbsp;Liangli Yu,&nbsp;Pamela R Pehrsson","doi":"10.1146/annurev-food-070620-025744","DOIUrl":"https://doi.org/10.1146/annurev-food-070620-025744","url":null,"abstract":"<p><p>Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus <i>Brassica</i> of the Brassicaceae family. Certain edible plants in <i>Brassica</i>, known as <i>Brassica</i> vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of <i>Brassica</i> vegetables and the risk of various types of cancer. The biological activities of <i>Brassica</i> vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in <i>Brassica</i> spp., which are caused by genetic and environmental factors. Most <i>Brassica</i> vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in <i>Brassica</i> vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"485-511"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38836911","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":"Chitosan and Derivatives: Bioactivities and Application in Foods.","authors":"Da-Yong Zhou,&nbsp;Zi-Xuan Wu,&nbsp;Fa-Wen Yin,&nbsp;Shuang Song,&nbsp;Ao Li,&nbsp;Bei-Wei Zhu,&nbsp;Liang-Li Lucy Yu","doi":"10.1146/annurev-food-070720-112725","DOIUrl":"https://doi.org/10.1146/annurev-food-070720-112725","url":null,"abstract":"<p><p>Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, including substitution, grafting copolymerization, cross-linking, and hydrolysis, utilized to improve the physicochemical properties and enhance the bioactivity and functionality of chitosan and related materials. This manuscript also reviews the current progress and potential of chitosan and its derivatives in body-weight management and antihyperlipidemic, antihyperglycemic, antihypertensive, antimicrobial antioxidant, anti-inflammatory, and immunostimulatory activities as well as their ability to interact with gut microbiota. In addition, the potential of chitosan and its derivatives as functional ingredients in food systems, such as film and coating materials, and delivery systems is discussed. This manuscript aims to provide up-to-date information to stimulate future discussion and research to promote the value-added utilization of chitosan in improving the safety, quality, nutritional value and health benefits, and sustainability of our food system while reducing the environmental hazards.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"407-432"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38815850","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":"Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins.","authors":"Yan Zhang,&nbsp;Lu Dong,&nbsp;Jinhui Zhang,&nbsp;Jiaqi Shi,&nbsp;Yaya Wang,&nbsp;Shuo Wang","doi":"10.1146/annurev-food-062320-012215","DOIUrl":"https://doi.org/10.1146/annurev-food-062320-012215","url":null,"abstract":"<p><p>Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"259-286"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25521610","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":"Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology.","authors":"David Julian McClements,&nbsp;Rodolphe Barrangou,&nbsp;Colin Hill,&nbsp;Jozef L Kokini,&nbsp;Mary Ann Lila,&nbsp;Anne S Meyer,&nbsp;Liangli Yu","doi":"10.1146/annurev-food-092220-030824","DOIUrl":"https://doi.org/10.1146/annurev-food-092220-030824","url":null,"abstract":"<p><p>The modern food supply faces many challenges. The global population continues to grow and people are becoming wealthier, so the food production system must respond by creating enough high-quality food to feed everyone with minimal damage to our environment. The number of people suffering or dying from diet-related chronic diseases, such as obesity, diabetes, heart disease, stroke, and cancer, continues to rise, which is partly linked to overconsumption of highly processed foods, especially high-calorie or rapidly digestible foods. After falling for many years, the number of people suffering from starvation or malnutrition is rising, and thishas been exacerbated by the global COVID-19 pandemic. The highly integrated food supply chains that spread around the world are susceptible to disruptions due to policy changes, economic stresses, and natural disasters, as highlighted by the recent pandemic. In this perspective article, written by members of the Editorial Committee of the <i>Annual Review of Food Science and Technology</i>, we highlight some of the major challenges confronting the modern food supply chain as well as how innovations in policy and technology can be used to address them. Pertinent technological innovations include robotics, machine learning, artificial intelligence, advanced diagnostics, nanotechnology, biotechnology, gene editing, vertical farming, and soft matter physics. Many of these technologies are already being employed across the food chain by farmers, distributors, manufacturers, and consumers to improve the quality, nutrition, safety, and sustainability of the food supply. These innovations are required to stimulate the development and implementation of new technologies to ensure a more equitable, resilient, and efficient food production system. Where appropriate, these technologies should be carefully tested before widespread implementation so that proper risk-benefit analyses can be carried out. They can then be employed without causing unforeseen adverse consequences. Finally, it is important to actively engage all stakeholders involved in the food supply chain throughout the development and testing of these new technologies to support their adoption if proven safe and effective.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"1-28"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-092220-030824","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38739531","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":"Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality.","authors":"Helen S Joyner","doi":"10.1146/annurev-food-061220-100714","DOIUrl":"https://doi.org/10.1146/annurev-food-061220-100714","url":null,"abstract":"<p><p>Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods. In food research, LAOS has mainly been used to investigate connections between food microstructures and rheological behaviors, although there have been some studies on connections between food LAOS behaviors and processing or sensory behaviors. LAOS has the potential to be a valuable tool for investigating food structure-function-texture relationships, but much work remains to develop these relationships, particularly in the area of connecting LAOS to sensory attributes.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"591-609"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25521611","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":"Gut Colonization Mechanisms of <i>Lactobacillus</i> and <i>Bifidobacterium</i>: An Argument for Personalized Designs.","authors":"Yue Xiao,&nbsp;Qixiao Zhai,&nbsp;Hao Zhang,&nbsp;Wei Chen,&nbsp;Colin Hill","doi":"10.1146/annurev-food-061120-014739","DOIUrl":"https://doi.org/10.1146/annurev-food-061120-014739","url":null,"abstract":"<p><p><i>Lactobacillus</i> and <i>Bifidobacterium</i> spp. are best understood for their applications as probiotics, which are often transient, but as commensals it is probable that stable colonization in the gut is important for their beneficial roles. Recent research suggests that the establishment and persistence of strains of <i>Lactobacillus</i> and <i>Bifidobacterium</i> in the gut are species- and strain-specific and affected by natural history, genomic adaptability, and metabolic interactions of the bacteria and the microbiome and immune aspects of the host but also regulated by diet. This provides new perspectives on the underlying molecular mechanisms. With an emphasis on host-microbe interaction, this review outlines how the characteristics of individual <i>Lactobacillus</i> and <i>Bifidobacterium</i> bacteria, the host genotype and microbiome structure,diet, and host-microbe coadaptation during bacterial gut transition determine and influence the colonization process. The diet-tuned and personally tailored colonization can be achieved via a machine learning prediction model proposed here.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"213-233"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-061120-014739","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38371146","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":"Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review.","authors":"Steven Le Feunteun,&nbsp;Ahmed Al-Razaz,&nbsp;Matthijs Dekker,&nbsp;Erwin George,&nbsp;Beatrice Laroche,&nbsp;George van Aken","doi":"10.1146/annurev-food-070620-124140","DOIUrl":"https://doi.org/10.1146/annurev-food-070620-124140","url":null,"abstract":"<p><p>This review focuses on modeling methodologies of the gastrointestinal tract during digestion that have adopted a systems-view approach and, more particularly, on physiologically based compartmental models of food digestion and host-diet-microbiota interactions. This type of modeling appears very promising for integrating the complex stream of mechanisms that must be considered and retrieving a full picture of the digestion process from mouth to colon. We may expect these approaches to become more and more accurate in the future and to serve as a useful means of understanding the physicochemical processes occurring in the gastrointestinaltract, interpreting postprandial in vivo data, making relevant predictions, and designing healthier foods. This review intends to provide a scientific and historical background of this field of research, before discussing the future challenges and potential benefits of the establishment of such a model to study and predict food digestion and absorption in humans.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"149-167"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38782813","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":"Recent Advances in Recombinant Protein Production by <i>Bacillus subtilis</i>.","authors":"Kang Zhang,&nbsp;Lingqia Su,&nbsp;Jing Wu","doi":"10.1146/annurev-food-032519-051750","DOIUrl":"https://doi.org/10.1146/annurev-food-032519-051750","url":null,"abstract":"<p><p><i>Bacillus subtilis</i> has become a widely used microbial cell factory for the production of recombinant proteins, especially those associated with foods and food processing. Recent advances in genetic manipulation and proteomic analysis have been used to greatly improve protein production in <i>B. subtilis</i>. This review begins with a discussion of genome-editing technologies and application of the CRISPR-Cas9 system to <i>B. subtilis</i>. A summary of the characteristics of crucial legacy strains is followed by suggestions regarding the choice of origin strain for genetic manipulation. Finally, the review analyzes the genes and operons of <i>B. subtilis</i> that are important for the production of secretory proteins and provides suggestions and examples of how they can be altered to improve protein production. This review is intended to promote the engineering of this valuable microbial cell factory for better recombinant protein production.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"11 ","pages":"295-318"},"PeriodicalIF":12.4,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-032519-051750","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37514826","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":"Effects of Nondigestible Oligosaccharides on Obesity.","authors":"Qixing Nie,&nbsp;Haihong Chen,&nbsp;Jielun Hu,&nbsp;Huizi Tan,&nbsp;Shaoping Nie,&nbsp;Mingyong Xie","doi":"10.1146/annurev-food-032519-051743","DOIUrl":"https://doi.org/10.1146/annurev-food-032519-051743","url":null,"abstract":"<p><p>Obesity is a major public health concern that has almost reached the level of pandemic and is rapidly progressing. The gut microbiota has emerged as a crucial regulator involved in the etiology of obesity, and the manipulation of it by dietary intervention has been widely used for reducing the risk of obesity. Nondigestible oligosaccharides (NDOs) are attracting increasing interests as prebiotics, as the indigestible ingredients can induce compositional or metabolic improvement to the gut microbiota, thereby improving gut health and giving rise to the production of short-chain fatty acids (SCFAs) to elicit metabolic effects on obesity. In this review, the role NDOs play in obesity intervention via modification of the gut microecology, as well as the physicochemical and physiological properties and industrial manufacture of NDOs, is discussed. Our goal is to provide a critical assessment of and stimulate comprehensive research into NDO use in obesity.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"11 ","pages":"205-233"},"PeriodicalIF":12.4,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1146/annurev-food-032519-051743","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37553715","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}