Critical reviews in food science and nutrition最新文献

Over the last few years, global demand for fruit and vegetable production has increased as the world's population and demographics have shifted toward healthier lifestyles. Together, the agri-food industry has continued to grow worldwide, driven by advances in planting technology and the optimization of production processes, resulting in the generation of massive agricultural residues. These residues account for almost 50% of the primary material biomass, and they are rich in high-value components such as antioxidants, pigments, flavors, and dietary fibers. In this context, the circular economy concept has been proposed as a sustainable approach that aims to use agri-food by-products/wastes to reduce environmental pollution. Lactic fermentation is one of the earliest, versatile, and low-cost food processing techniques that utilizes lactic acid bacteria (LAB) to induce desirable biochemical transformations. This review proposes a holistic approach to this type of valorization, highlighting the different categories of fruits and vegetables, the effects of seasonality, the dynamics that lead to the production of by-products/wastes, the safety issues associated with the different contaminants, the regulatory environment, and critically overviewing the recent studies that proposed fruit and vegetable by-products/wastes processing using LAB as bioresources.

Pulses have become important feedstocks for the production of plant-based protein ingredients. While solvent-free dry fractionation technologies have been developed, wet fractionation methods (aqueous extraction) remain prevalent in the food industry as they typically yield protein isolates of superior purity. Pulse protein processing involves extraction (i.e., separation of proteins into the aqueous extraction media), recovery (i.e., isolation of the proteins from other soluble components), and drying (i.e., removal of water for improved microbial stability and subsequent food formulation). The conditions of each of these unit operations can have significant effects on protein yield and the quality of the final product due to the sensitivity of pulse proteins to pH, heat, and other processing conditions. This review aims to synthesize existing literature exploring the impacts of incumbent and novel extraction, recovery, and drying methods on pulse protein yields, functionality, and biological properties, while highlighting studies that take a more holistic approach to guide process optimization. This review also emphasizes the potential applications of pulse protein processing co-products, including the insoluble starch/fiber fraction and the whey fraction (supernatant) obtained following isoelectric precipitation, to enhance overall process sustainability and profitability from an industrial perspective.

Background & aims: Type 2 diabetes mellitus (T2DM) is a global concern characterized by insulin resistance and impaired insulin secretion. Coenzyme Q10 (CoQ10), a mitochondrial cofactor with antioxidant properties, has been investigated for its potential role in glycemic regulation. This systematic review and meta-analysis evaluated the effects of oral CoQ10 supplementation on glycemic control markers in adults with and without T2DM.

Methods: A systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effects of CoQ10 supplementation on fasting blood glucose (FBG), glycated hemoglobin (HbA1c), and fasting insulin. Subgroup analyses were conducted according to population type, dosage, and duration of intervention. Study quality and certainty of evidence were assessed using the Cochrane RoB 2.0 tool and the GRADE approach.

Results: Thirty-nine RCTs were included. CoQ10 supplementation was associated with modest but statistically significant reductions in FBG (-7.33 mg/dL; 95% CI: -10.67 to -3.99), HbA1c (-0.12%; 95% CI: -0.28 to 0.03), and fasting insulin (-0.84 μIU/mL; 95% CI: -1.18 to -0.49) compared to placebo.

Conclusion: CoQ10 supplementation may produce small improvements in glycemic markers, especially in individuals with T2DM. However, due to very low certainty of evidence, findings should be interpreted cautiously until confirmed by high-quality studies.

Climate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods.

In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.

Lactic acid bacteria (LAB) are renowned for their proteolytic systems, particularly cell envelope proteinases (CEPs), which hydrolyze caseins into peptides and amino acids essential for bacterial growth, flavor development, and bioactive peptide production. The protein hydrolysis system of LAB comprises cell envelope proteinases (CEPs), oligopeptide transport systems, and intracellular peptidases. Among them, CEP is pivotal, facilitating casein degradation to enhance flavor and texture in fermented products while releasing bioactive peptides through enzymatic hydrolysis. Additionally, CEP contributes significantly to bacterial physiological functions and interactions with the host Gastrointestinal tract. This review provides an updated synthesis of CEP biosynthesis, maturation, and regulation, highlighting novel insights into strain-specific CEP diversity and omics-driven elucidation of CEP-host interactions. Unique regulatory mechanisms governing CEP expression in mixed cultures, such as CodY repression in Lactococcus and two-component systems in Lactobacillus, as well as targeted genetic engineering strategies to enhance the release of customized peptides. Furthermore, we emphasize the underexplored health applications of CEP-derived bioactive peptides, while critically addressing challenges in peptide stability and bioavailability. By integrating structural-functional relationships, metabolic implications, and translational hurdles, it aims to guide future research toward industrial and clinical exploitation of CEPs for functional food innovation and therapeutic development.

Wild blueberries (Vaccinium angustifolium Ait.) are North American perennial plants rich in polyphenols, including flavonoids, beneficial to human health. This article provides a summary of the evidence and perspectives presented at an expert symposium that focused on wild blueberries and cardiometabolic health. Topics covered include historical perspectives, food matrix and bioavailability, clinical and translational evidence on blueberries and cardiometabolic health, mechanisms of action, the role of the gut microbiome, knowledge gaps, and future research. Overall, data support that acute and chronic wild blueberry consumption can favorably affect measures of cardiometabolic health and related health outcomes such as the gut microbiota and cognitive function. Mechanistically, data suggest wild blueberry polyphenols, particularly anthocyanins, mediate the cardiometabolic benefits of dietary blueberries by acting on multiple targets. However, the cardiometabolic health benefits of wild blueberry consumption are equivocal, and future research should aim to understand factors and mechanisms contributing to individual and subgroup responses. Future studies should also investigate comprehensive biomarkers of cardiometabolic health and explore standardized methodological and precision nutrition approaches. Finally, evaluation and confirmation of wild blueberry phytochemicals, dosing strategies and food matrix interactions are needed to strengthen clinical trial designs and extend dietary recommendations to broader public health benefits.

Dietary health impact modeling often underpins health impact assessments - valuable decision-support tools for public health nutrition. These models depend on epidemiological evidence to quantify associations between dietary risk factors and health outcomes. However, the review and selection of evidence pose remains challenging due to a lack of systematic approaches for risk-outcome pair selection and difficulties extracting harmonized dose-response data from published literature. To address these challenges, this work aimed to 1) update the Nordic Nutrition Recommendations 2023 (NNR2023) epidemiological evidence base and suggest an approach for comparing evidence grading systems, 2) propose a streamlined method to extract non-linear dose-response curves from meta-analyses, and 3) construct an open-access database of the synthesized evidence. The NNR2023 search methodology was replicated, and risk-outcome pairs were selected using modified NNR2023 criteria. Non-linear relationships were estimated by extracting data points with an open-source graph reader and fitting piecewise constant functions. From the selected updated and original NNR2023 evidence, 159 risk-outcome associations were included, of which 51 were non-linear, and around 40% achieved levels of at least mid-range evidence certainty. The provided database and methodology contribute to increased transparency and provide a standard approach to evidence selection and use in dietary health impact modeling.

Most omega-3 supplements contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in defined ratios, yet their pharmacokinetic and anti-inflammatory effects are not fully understood. This systematic review and meta-analysis evaluated how EPA:DHA dosing ratios, alongside EPA+DHA daily dose, influence blood fatty acid profiles and inflammatory markers across 96 clinical trials published before February 2025. Standardized mean differences with 95% confidence intervals were calculated. EPA+DHA supplementation significantly increased EPA:DHA blood ratios and blood EPA+DHA levels, with larger effects in healthy individuals. Supplementation also reduced arachidonic acid (AA) and key inflammatory markers, C-reactive protein (CRP), tumor necrosis factor-α (TNF-α), and interleukin-6 (IL-6), particularly in participants with underlying health conditions. Ratios <1.0 produced the greatest cytokine reductions, whereas ratios ≥1.0 most effectively increased the EPA:DHA blood ratio and lowered AA. EPA+DHA doses of 1-3 g/day were associated with the most consistent reductions in CRP, TNF-α, and IL-6. Linear regression showed a strong association between the EPA:DHA dosing ratio and the EPA:DHA blood ratio and identified the EPA:DHA blood ratio as the strongest predictor of AA reduction. These findings indicate distinct ratio- and dose-dependent effects of EPA and DHA and highlight the importance of optimizing omega-3 formulations to enhance bioavailability and anti-inflammatory outcomes.

Algae-derived oligopeptides have emerged as high-value biomolecules for health and industrial applications due to their superior solubility, stability, and bioavailability compared with intact proteins. However, large-scale utilization remains constrained by low extraction yields from conventional processes, complex purification requirements, and the absence of standardized handling protocols for low-molecular-weight peptides. This review critically examines recent technological advances aimed at overcoming these limitations, with emphasis on innovative extraction approaches such as subcritical water processing and ionic liquid-based techniques. In contrast to bulk proteins that require extensive hydrolysis, oligopeptides are inherently small, readily soluble, and easily absorbed, making them well-suited for functional food, pharmaceutical, and cosmeceutical applications. Nevertheless, the structural complexity of algal proteins continues to restrict extraction efficiency and increase processing costs. Recent integration of artificial intelligence and machine learning-assisted proteomics with nanomaterial-based separation platforms has significantly improved peptide characterization, purification efficiency, and bioactivity validation. By addressing key research gaps, particularly the transition from in vitro findings to clinical relevance, this review outlines a framework for advancing algal oligopeptides as scalable next-generation bioactives. These compounds exhibit diverse therapeutic activities, including antioxidants, antihypertensives, antidiabetics, and dermatological effects, while supporting sustainable bioprocessing and responsible marine resource utilization.

Ensuring the freshness of meat is crucial for food safety and consumer trust. Traditional methods for evaluating meat freshness, such as sensory analysis and chemical assays, are time-consuming, labor-intensive, and destructive. Machine learning (ML) offers a promising alternative by providing real-time, nondestructive solutions for monitoring meat quality, rationalizing the food industry. This review examines the principles and applications of ML in meat freshness evaluation, focusing on key algorithms like Principal Component Regression (PCR), Partial Least Squares (PLS), Support Vector Machines (SVM), K-Nearest Neighbors (KNN), and neural networks. It also details the ML-based detection pipeline, covering data acquisition, preprocessing, model selection, and fine-tuning. The paper highlights recent advancements in ML approaches tailored for meat freshness assessment, such as Convolutional Neural Networks (CNN) and ensemble learning models, which have proven effective in tackling spoilage rate, safety concerns, and the complex chemical composition of meat. However, challenges remain, including the need for high-quality datasets and model interpretability. Addressing these challenges will be crucial for the widespread adoption of ML-based solutions in meat freshness detection, ultimately leading to safer and higher-quality food products.