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Potentials of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-02-16 Qiao Jiang, Yubo Liu, Xu Si, Li Wang, Hailong Gui, Jinlong Tian, Huijun Cui, Hongzhou Jiang, Wenjiang Dong, Bin Li
Extracellular vesicles (EVs) play a crucial role in intercellular communication and have the potential to serve as in vivo carriers for delivering active molecules. The biocompatibility advantages of EVs over artificial nanocarriers create new frontiers for delivering modern active molecules. Milk is a favorable source of EVs because of its high bioavailability, low immunogenicity, and commercial producibility
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High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-02-16 Xiaonan Sui, Tianyi Zhang, Xin Zhang, Lianzhou Jiang
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins
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Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-02-05 Anwesha Sarkar
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream
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Sample Processing and Concentration Methods for Viruses from Foods and the Environment Prior to Detection Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-26 Sloane Stoufer, Anand R. Soorneedi, Minji Kim, Matthew D. Moore
Viruses are the leading cause of foodborne illness globally. Concentration of viruses from samples is important for detection because viral contamination of foods often occurs at low levels. In general, virus concentration methods can be classified as either nonspecific, exploiting the relatively homogeneous physicochemical properties of the virus to separate/concentrate it from the sample matrix,
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Wheat Sourdough Breadmaking: A Scoping Review Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-25 Yamina De Bondt, Celine Verdonck, Markus J. Brandt, Luc De Vuyst, Michael G. Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M. Courtin
Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization
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Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-18 Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Wei Wei, Xingguo Wang
Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional
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Elderberry, An Ancient Remedy: A Comprehensive Study of the Bioactive Compounds in Three Sambucus nigra L. Subspecies Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-12 Katherine Uhl, Alyson E. Mitchell
Elderberry, the fruit of Sambucus nigra, has become a popular inclusion in foods, beverages, supplements, and more in recent years. Although the European subspecies, S. nigra ssp. nigra, has been widely studied for its composition, particularly for phenolic and volatile profiles, other subspecies, such as the American elderberry S. nigra ssp. canadensis and the blue elderberry S. nigra ssp. cerulea
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Scalable Processes for Culturing Meat Using Edible Scaffolds Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-12 N. Stephanie Kawecki, Kathleen K. Chen, Corinne S. Smith, Qingwen Xie, Julian M. Cohen, Amy C. Rowat
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of
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Recent Advances in Lipid Crystallization in the Food Industry Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2024-01-02 Thais Lomonaco Teodoro da Silva, Silvana Martini
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems
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The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-22 M.B. Nielsen, A.S. Meyer, J. Arnau
Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, is not sustainable and has serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture
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Status and Perspective on Green Pesticide Utilizations and Food Security Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-22 Runjiang Song, Yuping Zhang, Ping Lu, Jian Wu, Qing X. Li, Baoan Song
Pesticides protect crops against pests, and green pesticides are referred to as effective, safe, and eco-friendly pesticides that are sustainably synthesized and manufactured (i.e., green chemistry production). Owing to their high efficacy, safety, and ecological compatibility, green pesticides have become a main direction of global pesticide research and development (R&D). Green pesticides attract
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Nonconventional Technologies in Lipid Modifications Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-22 Phuah Eng-Tong, Lee Yee-Ying, Tang Teck-Kim, Casimir Akoh, Cheong Ling-Zhi, Tan Chin-Ping, Wang Yong, Lai Oi-Ming
Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives
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Solid-State Fermented Plant Foods as New Protein Sources Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-18 Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, Anne S. Meyer, Han A.B. Wösten, Dennis Sandris Nielsen
The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials
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Strategies to Reduce Fossil Fuel Use in Food Manufacturing Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-08 Lutz Grossmann, Sergiy Smetana, Serafim Bakalis
Our food production relies on the input of fossil fuels to create the high variety of different food products currently on the market. This reliance has caused challenges due to the inherent emissions generated by the combustion of fossil fuels and the dependence of many countries on only a small number of fossil fuel suppliers. This review aims to look at these challenges and discusses several mitigation
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Starter Culture Development and Innovation for Novel Fermented Foods Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-12-06 Michael G. Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, Delphine Sicard, Jens Walter
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This
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Berries as Foods: Processing, Products, and Health Implications Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-11-21 José Miguel Aguilera
Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with
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Next-Generation Plant-Based Foods: Challenges and Opportunities Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-11-14 David Julian McClements, Lutz Grossmann
Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must
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Unleashing the Potential of Digitalization in the Agri-Food Chain for Integrated Food Systems Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-11-06 Christian Krupitzer, Anthony Stein
Digitalization transforms many industries, especially manufacturing, with new concepts such as Industry 4.0 and the Industrial Internet of Things. However, information technology also has the potential to integrate and connect the various steps in the supply chain. For the food industry, the situation is ambivalent: It has a high level of automatization, but the potential of digitalization is so far
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Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-10-31 Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods,
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Microbubbles in Food Technology Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Jiakai Lu, Owen G. Jones, Weixin Yan, Carlos M. Corvalan
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
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Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Chunbao Li, Anthony Pius Bassey, Guanghong Zhou
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
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Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Kevin Linehan, R. Paul Ross, Catherine Stanton
Bovine colostrum harbors a diverse array of bioactive components suitable for the development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and human health applications. Bovine colostrum has a strong safety profile with applications across all age groups for health promotion and the amelioration of a variety of disease states. Increased worldwide milk production and novel
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Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen I. Moraru
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
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Engineering Nutritionally Improved Edible Plant Oils Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Xue-Rong Zhou, Qing Liu, Surinder Singh
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
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Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Claire Berton-Carabin, Pierre Villeneuve
It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil–water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural
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Sensory Analysis and Consumer Preference: Best Practices Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 M.A. Drake, M.E. Watson, Y. Liu
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
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Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Shaoqing Yang, Chenxuan Wu, Qiaojuan Yan, Xiuting Li, Zhengqiang Jiang
Nondigestible functional oligosaccharides are of particular interest in recent years because of their unique prebiotic activities, technological characteristics, and physiological effects. Among different types of strategies for the production of nondigestible functional oligosaccharides, enzymatic methods are preferred owing to the predictability and controllability of the structure and composition
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Novel Colloidal Food Ingredients: Protein Complexes and Conjugates Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Fuguo Liu, David Julian McClements, Cuicui Ma, Xuebo Liu
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol
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Mild Fractionation for More Sustainable Food Ingredients Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 A. Lie-Piang, J. Yang, M.A.I. Schutyser, C.V. Nikiforidis, R.M. Boom
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due
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Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Darshika Amarakoon, Wu-Joo Lee, Gillian Tamia, Seong-Ho Lee
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
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Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-03-27 Craig Upright
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
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Biotechnology in Future Food Lipids: Opportunities and Challenges Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-01-25 Qingqing Xu, Qingyun Tang, Yang Xu, Junjun Wu, Xiangzhao Mao, Fuli Li, Shian Wang, Yonghua Wang
Lipids are a large group of essential nutrients in daily diets that provide energy and maintain various physiological functions. As the global population is rapidly expanding, there is an urgent need to enhance the production and quality of food lipids. The development of modern biotechnology allows the manipulation of oil production in plants and microorganisms and the improvement of the nutritional
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Diet-Derived Antioxidants: The Special Case of Ergothioneine Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-01-10 Barry Halliwell, Richard M.Y. Tang, Irwin K. Cheah
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
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Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health? Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-01-10 Nese Sreenivasulu, Saleh Alseekh, Rhowell N. Tiozon, Andreas Graner, Cathie Martin, Alisdair R. Fernie
Despite the almost universal acceptance of the phrase “you are what you eat,” investment in understanding diet-based nutrition to address human health has been dwarfed compared to that for medicine-based interventions. Moreover, traditional breeding has focused on yield to the detriment of nutritional quality, meaning that although caloric content has remained high, the incidence of nutritional deficiencies
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Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-01-10 Harrison Helmick, Anika Jain, Genki Terashi, Andrea Liceaga, Arun K. Bhunia, Daisuke Kihara, Jozef L. Kokini
Structural bioinformatics analyzes protein structural models with the goal of uncovering molecular drivers of food functionality. This field aims to develop tools that can rapidly extract relevant information from protein databases as well as organize this information for researchers interested in studying protein functionality. Food bioinformaticians take advantage of millions of protein amino acid
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A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2023-01-06 Xiaoxi Chang, Chenyan Lv, Guanghua Zhao
Ferritins represent a class of iron storage proteins with detoxification functions. The importance of these proteins is reflected by their wide distribution throughout the animal and plant kingdoms. Ferritin has two forms: holo and apo. Holo ferritin can act as an efficient and safe factor for iron supplementation, whereas apo ferritin is able to serve as a promising delivery nanovehicle for nutrients
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How Can AI Help Improve Food Safety? Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-12-21 C. Qian, S.I. Murphy, R.H. Orsi, M. Wiedmann
With advances in artificial intelligence (AI) technologies, the development and implementation of digital food systems are becoming increasingly possible. There is tremendous interest in using different AI applications, such as machine learning models, natural language processing, and computer vision to improve food safety. Possible AI applications are broad and include, but are not limited to, ( a)
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Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-12-16 Zi Teng, Yaguang Luo, Daniel J. Pearlstein, Raymond M. Wheeler, Christina M. Johnson, Qin Wang, Jorge M. Fonseca
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
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Enzymatic Approaches for Structuring Starch to Improve Functionality Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-12-16 Ming Miao, James N. BeMiller
Starch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native starches are limited in most industrial applications and often tailored by structural modification to enhance desirable attributes, minimize undesirable attributes, or create new attributes. Enzymatic approaches for structuring starch have
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Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-11-29 Car Reen Kok, Devin Rose, Robert Hutkins
Inadequate dietary fiber consumption has become common across industrialized nations, accompanied by changes in gut microbial composition and a dramatic increase in chronic metabolic diseases. The human gut microbiome harbors genes that are required for the digestion of fiber, resulting in the production of end products that mediate gastrointestinal and systemic benefits to the host. Thus, the use
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Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-11-29 Hualu Zhou, Yunbing Tan, David Julian McClements
The in vitro digestion model developed by the INFOGEST international consortium is widely used to simulate the physicochemical processes occurring inside the human gastrointestinal tract (mouth, stomach, and small intestine) during the digestion of foods. In this review, we provide a brief overview of the INFOGEST method and the procedures used to measure the digestion of macronutrients (lipids, proteins
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Bacteriophages in the Dairy Industry: A Problem Solved? Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-11-18 Guillermo Ortiz Charneco, Paul P. de Waal, Irma M.H. van Rijswijck, Noël N.M.E. van Peij, Douwe van Sinderen, Jennifer Mahony
Bacteriophages (or phages) represent one of the most persistent threats to food fermentations, particularly large-scale commercial dairy fermentations. Phages infecting lactic acid bacteria (LAB) that are used as starter cultures in dairy fermentations are well studied, and in recent years there have been significant advances in defining the driving forces of LAB–phage coevolution. The means by which
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A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-11-18 Jingyi Xue, Christopher Blesso, Yangchao Luo
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
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New Insights into Cheese Microstructure Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Lydia Ong, Xu Li, Adabelle Ong, Sally L. Gras
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the
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Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Laura M. O'Connell, Philip Kelleher, Irma M.H. van Rijswijck, Paul de Waal, Noël N.M.E. van Peij, Jennifer Mahony, Douwe van Sinderen
Competence refers to the specialized physiological state in which bacteria undergo transformation through the internalization of exogenous DNA in a controlled and genetically encoded process that leads to genotypic and, in many cases, phenotypic changes. Natural transformation was first described in Streptococcus pneumoniae and has since been demonstrated in numerous species, including Bacillus subtilis
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Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Michael Wink
Plants produce a diversity of plant secondary metabolites (PSMs), which function as defense chemicals against herbivores and microorganisms but also as signal compounds. An individual plant produces and accumulates mixtures of PSMs with different structural features using different biosynthetic pathways. Almost all PSMs exert one or several biological activities that can be useful for nutrition and
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Functional Microbes and Their Incorporation into Foods and Food Supplements: Probiotics and Postbiotics Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Melisa Puntillo, Franco Segli, Claude P. Champagne, Yves Raymond, Gabriel Vinderola
Life expectancy has dramatically increased over the past 200 years, but modern life factors such as environmental exposure, antibiotic overuse, C-section deliveries, limited breast-feeding, and diets poor in fibers and microbes could be associated with the rise of noncommunicable diseases such as overweight, obesity, diabetes, food allergies, and colorectal cancer as well as other conditions such as
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Current Perspectives on Food Oral Processing Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Yue He, Xinmiao Wang, Jianshe Chen
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing
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Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Mahesha M. Poojary, Marianne N. Lund
Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes
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Life Cycle Assessment on Environmental Sustainability of Food Processing Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang
Food processing represents a critical part of the food supply chain that converts raw materials into safe and nutritious food products with high quality. However, the fast-growing food processing industry has imposed enormous burdens on the environment. Life cycle assessment (LCA) is widely used for evaluating the sustainability of food systems; nonetheless, current attention mainly concentrates on
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The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Haruka Tomishima, Kathleen Luo, Alyson E. Mitchell
Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting
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Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Slavko Komarnytsky, Sophia Retchin, Chi In Vong, Mary Ann Lila
The world food supply depends on a diminishing list of plant crops and animal livestock to not only feed the ever-growing human population but also improve its nutritional state and lower the disease burden. Over the past century or so, technological advances in agricultural and food processing have helped reduce hunger and poverty but have not adequately addressed sustainability targets. This has
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Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Jovan Ilić, Ilija Djekic, Igor Tomasevic, Filip Oosterlinck, Marco A. van den Berg
To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical
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Insects as an Alternative Protein Source Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Andrea M. Liceaga, José Eleazar Aguilar-Toalá, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza
The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing the vulnerability of food security. Efforts to develop alternative protein sources that are sustainable and can help alleviate global food shortage problems should be prioritized. Insects have been part of our diet for thousands of years and still are today, and market trends show a global increase in the number
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Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-03-25 Min Yap, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W. O'Toole, Orla O'Sullivan, Paul D. Cotter
Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets
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New Techniques in Structural Tailoring of Starch Functionality Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-01-26 Yezhi Fu, Evelyn Jiang, Yuan Yao
Inherent characteristics of native starches such as water insolubility, retrogradation and syneresis, and instability in harsh processing conditions (e.g., high temperature and shearing, low pH) limit their industrial applications. As starch properties mainly depend on starch composition and structure, structural tailoring of starch has been important for overcoming functional limitations and expanding
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Bioactive Components in Traditional Foods Aimed at Health Promotion: A Route to Novel Mechanistic Insights and Lead Molecules? Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-01-18 Renger F. Witkamp
Traditional foods and diets can provide health benefits beyond their nutrient composition because of the presence of bioactive compounds. In various traditional healthcare systems, diet-based approaches have always played an important role, which has often survived until today. Therefore, investigating traditional foods aimed at health promotion could render not only novel bioactive substances but
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Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-01-18 Qingbin Guo, Xingyue Xiao, Laifeng Lu, Lianzhong Ai, Meigui Xu, Yan Liu, H. Douglas Goff
Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol–polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized.
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Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-01-06 Yuyun Lu, Molan Zhang, Dejian Huang
Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way
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The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity Annu. Rev. Food Sci. Technol. (IF 12.4) Pub Date : 2022-01-06 Vanessa Las Heras, Silvia Melgar, John MacSharry, Cormac G.M. Gahan
Diet exerts a major influence upon host immune function and the gastrointestinal microbiota. Although components of the human diet (including carbohydrates, fats, and proteins) are essential sources of nutrition for the host, they also influence immune function directly through interaction with innate and cell-mediated immune regulatory mechanisms. Regulation of the microbiota community structure also