Annual review of food science and technology最新文献_第9页

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

Food Matrix and Macronutrient Digestion. 食物基质与宏量营养素消化。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-04 DOI: 10.1146/annurev-food-032519-051646

Edoardo Capuano, Anja E M Janssen

引用次数: 30

Novel Nondestructive Biosensors for the Food Industry. 用于食品工业的新型无损生物传感器。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 DOI: 10.1146/annurev-food-062520-082307

Hazal Turasan, Jozef Kokini

{"title":"Novel Nondestructive Biosensors for the Food Industry.","authors":"Hazal Turasan, Jozef Kokini","doi":"10.1146/annurev-food-062520-082307","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-082307","url":null,"abstract":"An increasing number of foodborne outbreaks, growing consumer desire for healthier products, and surging numbers of food allergy cases necessitate strict handling and screening of foods at every step of the food supply chain. Current standard procedures for detecting food toxins, contaminants, allergens, and pathogens require costly analytical devices, skilled technicians, and long sample preparation times. These challenges can be overcome with the use of biosensors because they provide accurate, rapid, selective, qualitative, and quantitative detection of analytes. Their ease of use, low-cost production, portability, and nondestructive measurement techniques also enable on-site detection of analytes. For this reason, biosensors find many applications in food safety and quality assessments. The detection mechanisms of biosensors can be varied with the use of different transducers, such as optical, electrochemical, or mechanical. These options provide a more appropriate selection of the biosensors for the intended use. In this review, recent studies focusing on the fabrication of biosensors for food safety or food quality purposes are summarized. To differentiate the detection mechanisms, the review is divided into sections based on the transducer type used.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"539-566"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25520086","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

Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health. 激效介导获得性恢复:使用植物源性化学物质增强健康。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-11 DOI: 10.1146/annurev-food-062420-124437

Edward J Calabrese

引用次数: 21

Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification. 阿魏酰化阿拉伯木聚糖和低聚糖:化学、营养功能和酶修饰的选择。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-20 DOI: 10.1146/annurev-food-032818-121443

Shang Lin, Jane W Agger, Casper Wilkens, Anne S Meyer

{"title":"Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification.","authors":"Shang Lin, Jane W Agger, Casper Wilkens, Anne S Meyer","doi":"10.1146/annurev-food-032818-121443","DOIUrl":"https://doi.org/10.1146/annurev-food-032818-121443","url":null,"abstract":"Cereal brans and grain endosperm cell walls are key dietary sources of different types of arabinoxylan. Arabinoxylan is the main group of hemicellulosic polysaccharides that are present in the cell walls of monocot grass crops and hence in cereal grains. The arabinoxylan polysaccharides consist of a backbone of β-(1→4)-linked xylopyranosyl residues, which carry arabinofuranosyl moieties, hence the term arabinoxylan. Moreover, the xylopyranosyl residues can be acetylated or substituted by 4-O-methyl-d-glucuronic acid. The arabinofuranosyls may be esterified with a feruloyl group. Feruloylated arabinoxylo-oligosaccharides exert beneficial bioactivities via prebiotic, immunomodulatory, and/or antioxidant effects. New knowledge on microbial enzymes that catalyze specific structural modifications of arabinoxylans can help us understand how these complex fibers are converted in the gut and provide a foundation for the production of feruloylated arabinoxylo-oligosaccharides from brans or other cereal grain processing sidestreams as functional food ingredients. There is a gap between the structural knowledge, bioactivity data, and enzymology insight. Our goal with this review is to present an overview of the structures and bioactivities of feruloylated arabinoxylo-oligosaccharides and review the enzyme reactions that catalyze specific changes in differentially substituted arabinoxylans.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"331-354"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38840224","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: 20

Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective. 多酚暴露、代谢和分析:全球暴露组学视角。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2020-12-22 DOI: 10.1146/annurev-food-062220-090807

Ian Oesterle, Dominik Braun, David Berry, Lukas Wisgrill, Annette Rompel, Benedikt Warth

{"title":"Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective.","authors":"Ian Oesterle, Dominik Braun, David Berry, Lukas Wisgrill, Annette Rompel, Benedikt Warth","doi":"10.1146/annurev-food-062220-090807","DOIUrl":"https://doi.org/10.1146/annurev-food-062220-090807","url":null,"abstract":"Polyphenols are generally known for their health benefits and estimating actual exposure levels in health-related studies can be improved by human biomonitoring. Here, the application of newly available exposomic and metabolomic technology, notably high-resolution mass spectrometry, in the context of polyphenols and their biotransformation products, is reviewed. Comprehensive workflows for investigating these important bioactives in biological fluids or microbiome-related experiments are scarce. Consequently, this new era of nontargeted analysis and omic-scale exposure assessment offers a unique chance for better assessing exposure to, as well as metabolism of, polyphenols. In clinical and nutritional trials, polyphenols can be investigated simultaneously with the plethora of other chemicals to which we are exposed, i.e., the exposome, which may interact abundantly and modulate bioactivity. This research direction aims at ultimately eluting into atrue systems biology/toxicology evaluation of health effects associated with polyphenol exposure, especially during early life, to unravel their potential for preventing chronic diseases.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"461-484"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38741857","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: 17

Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or Beverages. 采购产品食品加工，生态失调，胃肠道炎症疾病，和抗血管生成功能食品或饮料。

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-062520-090235

Jack N Losso

{"title":"Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or Beverages.","authors":"Jack N Losso","doi":"10.1146/annurev-food-062520-090235","DOIUrl":"https://doi.org/10.1146/annurev-food-062520-090235","url":null,"abstract":"Foods and beverages provide nutrients and alter the gut microbiota, resulting in eubiosis or dysbiosis. Chronic consumption of a diet that is high in saturated or trans fats, meat proteins, reducing sugars, and salt and low in fiber induces dysbiosis. Dysbiosis, loss of redox homeostasis, mast cells, hypoxia, angiogenesis, the kynurenine pathway, transglutaminase 2, and/or the Janus kinase pathway are implicated in the pathogenesis and development of inflammatory bowel disease, celiac disease, and gastrointestinal malignancy. This review discusses the effects of oxidative, carbonyl, or glycative stress-inducing dietary ingredients or food processing-derived compounds on gut microbiota and gastrointestinal epithelial and mast cells as well as on the development of associated angiogenic diseases, including key signaling pathways. The preventive or therapeutic potential and the biochemical pathways of antiangiogenic or proangiogenic foods or beverages are also described. The outcomes of the interactions between disease pathways and components of food are critical for the design of foods and beverages for healthy lives.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"235-258"},"PeriodicalIF":12.4,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38836909","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

Cellular Agriculture: Opportunities and Challenges. 细胞农业:机遇与挑战。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2021-03-25 DOI: 10.1146/annurev-food-063020-123940

Regine Eibl, Yannick Senn, Géraldine Gubser, Valentin Jossen, Christian van den Bos, Dieter Eibl

引用次数: 27