Annual review of food science and technology最新文献

{"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}

{"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}