Critical reviews in food science and nutrition最新文献

Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones. Endolysins, enzymes coded by bacteriophages, and their derivatives have been known as natural and safe antimicrobials which may be used to eliminate or reduce pathogenic bacteria in foods and their processing environments. Endolysins are remarkably stable under different conditions, and therefore they may have broader use in the food industry. In addition to describing the structure and production of endolysins, this review provides almost comprehensive information on using endolysins as antimicrobials against food-borne pathogens in vitro and in food models, and against their biofilms. According to the results of published studies, endolysins can be considered as a very suitable alternative to synthetic antimicrobials. The use of endolysins to control food-borne pathogens and increase food safety assurance level have been emphasized due to the rapid and specific action of the endolysins, their good stability, and lack of resistance development to endolysins in bacteria.

Fruits and vegetables (FVs) are consumed by humans for the distinctive flavors. Postharvest flavor declines limit its edible and commercial value. Light, as a novel non-thermal technology, is becoming a key strategy for enhancing FVs flavor. This review integrated the light treatment processes, summarized effects, mechanisms and factors of light emitting diodes (LEDs), ultraviolet (UV), pulsed light (PL) and γ-irradiation on FVs flavor. Based on photosensitization, photothermal and photochemical effects, four light treatments demonstrate positive impacts on flavor compounds. They enhance 9%-48% amino acid, 7%-41.5% organic acids and 4%-800% soluble sugar content. LEDs effectively boost the taste and aroma, becoming the most widely researched technology. UV and PL exhibit outstanding effects on aroma release, sweetness enhancement and astringency and bitterness mitigation, with UV also alleviating sourness degradation. γ-Radiation has been less explored, the promotion effect on the accumulation of flavor is observed. Factors such as light quality and dose are not overlooked. Based on the reduction of photothermal effects, future research should focus on elucidating the role of photoreceptors in the transcription regulation and the precise role of energy metabolism or other pathways in regulating flavor by responding to light signals.

Biofilm, complex structures formed by microorganisms within an extracellular polymeric matrix, pose significant challenges in the sector by harboring dangerous pathogens and complicating decontamination, thereby increasing the risk of foodborne illnesses. This article provides a comprehensive review of the sigma factor, rpoS's role in biofilm development, specifically in gram-negative bacteria, and how the genetic, environmental, and regulatory elements influence rpoS activity with its critical role in bacterial stress responses. Our findings reveal that rpoS is a pivotal regulator of biofilm formation, enhancing bacterial survival in adverse conditions. Key factors affecting rpoS activity include oxidative and osmotic stress and nutrient availability. Understanding rpoS-mediated regulatory pathways is essential for developing targeted biofilm management strategies to improve food quality and safety. Furthermore, a bibliometric analysis highlights significant research trends and gaps in the literature, guiding future research directions. Future research should focus on detailed mechanistic studies of rpoS-mediated biofilm regulation, the development of specific rpoS inhibitors, and innovative approaches like biofilm-resistant surface coatings. This knowledge can lead to more effective contamination prevention and overall food safety enhancements.

The dairy industry is progressively integrating advanced enzyme technologies to optimize processing efficiency and elevate product quality. Among these technologies, enzyme immobilization has emerged as a pivotal innovation, offering considerable benefits in terms of enzyme reusability, stability, and overall process sustainability. This review paper explores the latest improvements in enzyme immobilization techniques and their industrial applications within milk processing. It examines various immobilization strategies, including adsorption, affinity binding, ionic and covalent binding, entrapment, encapsulation, and cross-linking, highlighting their effectiveness in improving the performance of key enzymes such as lactases, lipases, proteases and transglutaminases. The paper also delves into the economic and ecological benefits of enzyme immobilization, emphasizing its role in reducing production costs and environmental impact while maintaining or enhancing the quality of dairy products. By analyzing current trends and technological developments, this review provides a comprehensive overview of how innovative enzyme immobilization approaches are transforming milk processing. It concludes with a discussion on future research directions and potential industrial applications, underscoring the importance of continued innovation in this field to meet the increasing demands of the global dairy market.

The nutritive value of a protein is determined not only by its amino acid composition, but also by its digestibility in the gastrointestinal tract. The interaction between proteins and pepsin in the gastric stage is the first step and plays an important role in protein hydrolysis. Moreover, it affects the amino acid release rates and the allergenicity of the proteins. The interaction between pepsin and proteins from different food sources is highly dependent on the protein species, composition, processing treatment, and the presence of other food components. Coagulation of milk proteins under gastric conditions to form a coagulum is a unique behavior that affects gastric emptying and further hydrolysis of proteins. The processing treatment of proteins, either from milk or other sources, may change their structure, interactions with pepsin, and allergenicity. For example, the heat treatment of milk proteins results in the formation of a looser curd in the gastric phase and facilitates protein digestion by pepsin. Heated meat proteins undergo denaturation and conformational changes that enhance the rate of pepsin digestion. This review provides new ideas for the design of food products containing high protein concentrations that optimize nutrition while facilitating low allergenicity for consumers.

Since the widespread usage of plastic materials and inadequate handling of plastic debris, nanoplastics (NPs) and microplastics (MPs) have become global hazards. Recent studies prove that NPs/MPs can induce various toxicities in organisms, with these adverse effects closely related to gut microbiota changes. This review thoroughly summarized the interactions between NPs/MPs and gut microbiota in various hosts, speculated on the potential factors affecting these interactions, and outlined the impacts on hosts' health caused by NPs/MPs exposure and gut microbiota dysbiosis. Firstly, different characteristics and conditions of NPs/MPs often led to complicated hazardous effects on gut microbiota. Alterations of gut microbiota composition at the phylum level were complex, while changes at the genus level exhibited a pattern of increased pathogens and decreased probiotics. Generally, the smaller size, the rougher surface, the longer shape, the higher concentration, and the longer exposure of NPs/MPs induced more severe damage to gut microbiota. Then, different adaptation and tolerance degrees of gut microbiota to NPs/MPs exposure might contribute to gut microbiota dysbiosis. Furthermore, NPs/MPs could be carriers of other hazards to generally exert more severe damage on gut microbiota. In summary, both pristine and contaminated NPs/MPs posed severe threats to hosts through inducing gut microbiota dysbiosis.

The so-called Mediterranean diet, with olive oil as a key component, is effective in reducing cardiometabolic disease risk. Olive oil consumption improves blood pressure, insulin levels and resistance, supporting heart health and glycemic control. Its phenolic compounds, including oleuropein (OLE), hydroxytyrosol (HT), and tyrosol (TYR) are hypothesized to likely contribute to these benefits. Thus, this meta-analysis evaluated the clinical effects of dietary supplementation with OLE, HT, and TYR on cardiometabolic outcomes. Fourteen human intervention studies with 594 participants were included. The analysis using a random-effects model showed that OLE, HT, and TYR significantly reduced total cholesterol (SMD = -0.19, CI: -0.37 to -0.01, p = 0.04, I² = 35%), triacylglycerol (SMD = -0.32, CI: -0.60 to -0.03, p = 0.03, I² = 73%), and insulin (SMD = -0.42, CI: -0.82 to -0.01, p = 0.04, I² = 78%). Subgroup analysis showed that, in certain contexts, interventions may be more beneficial for BMI <30, non-Mediterranean, and cardiometabolic disease individuals, while intervention compound, type of intervention, and duration might have differential effects regarding considered outcomes. Overall, the meta-analysis suggests that supplementation with OLE, HT, and TYR may beneficially impact some cardiometabolic parameters, though further studies are needed to confirm these findings.

In response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts to find alternative protein sources that replicate the functionality and nutritional profile of animal proteins. In this regard, plant-based cheese alternatives are becoming increasingly common in the marketplace, as one of the emerging dairy-free products. However, the dairy industry faces challenges in developing dairy-free products alternatives that meet the demands of customers with specific lifestyles or diets, ensure sustainability, and retain traditional customers. These challenges include food neophobia, the need to mimic the physicochemical, sensory, functional, and nutritional properties of dairy products, the inefficient conversion factor of plant-based proteins into animal proteins, and high production expenses. Given the distinct nature of plant-based milks, understanding their differences from cow's milk is crucial for formulating alternatives with comparable properties. Designing dairy-free cheese analogs requires overcoming electrostatic repulsion energy barriers among plant proteins to induce gelation and curd formation. Innovative approaches have substantially enhanced the physicochemical and sensory properties of these alternatives. Researchers are exploring the application of microalgae as a plant protein source and investigating new microbial fermentation methods to increase protein content in dairy-free products.

Quantity and source of dietary protein intakes impact the gut microbiota differently. However, these effects have not been systematically studied. This review aimed to investigate these effects whilst controlling for fiber intake. Seven databases were searched, with 50 and 15 randomized controlled trials selected for the systematic review and network meta-analysis respectively. Most gut microbiota-related outcomes showed no significant differences between different protein and fiber intake combinations. Compared to Normal Protein, High Fiber intakes, High Protein, Low Fiber (HPLF) intakes showed greater fecal valerate (SMD = 0.79, 95% CrI: 0.35, 1.24) and plasma trimethylamine N-oxide (TMAO) (SMD = 2.90, 95% CrI: 0.16, 5.65) levels. HPLF intakes also showed greater fecal propionate (SMD = 0.49, 95% CrI: 0.02, 1.07) and valerate (SMD = 0.79, 95% CrI: 0.31, 1.28) levels compared to High Protein, High Fiber intakes. Greater plasma TMAO levels were observed with greater animal protein intakes. Overall, protein quantity and source do not generally alter the gut microbiota composition, although protein quantity can influence microbiota function via modulations in proteolytic fermentation. Both protein and fiber intake should be considered when assessing the impact of dietary protein on the gut microbiota. This trial was registered at PROSPERO (CRD42023391270).