Critical reviews in food science and nutrition最新文献

This systematic review summarizes the nutritional benefits and potential risks of edible insect consumption in populations with specific protein requirements. Out of 4,093 studies screened, 37 met the inclusion criteria (10 clinical, 27 preclinical). In young adults (18-30 y/o), mealworm protein ingestion led to a lower peak in plasma essential amino acids compared with whey protein. In contrast, cricket protein resulted in greater aminoacidemia than beef protein, between 90 and 180 min postprandially. No difference was observed between mealworm and milk proteins with regard to amino acid bioavailability and muscle protein synthesis over a 5-h postprandial period. In elderly subjects (>65 y/o), a 12-week supplementation with mealworm protein did not attenuate exercise-induced muscle damage. Nevertheless, several preclinical studies reported that ingestion of mealworms and crickets was effective in restoring muscle mass of animals with muscular atrophy. In females of childbearing age (18-30 y/o), fortifying maize porridge with insect flour (cricket and mealworm) slightly reduced iron absorption. While insect flours (e.g., cricket, mealworm) are rich in iron (e.g., 7-9 mg/100g), their bioavailability appears to be reduced due to chitin-related inhibition. Among infants (6-18 months old), daily supplementation with a caterpillar-based meal was associated with reduced prevalence of anemia, suggesting that total iron content may compensate for lower absorption efficiency in some contexts. Nutritional impacts vary across life stages, but clinical evidence remains limited, particularly for pregnant and lactating women, highlighting the need for further research.

Cereal fermentation represents a cornerstone of food bioprocessing that transforms staple grains into nutrient-dense, functionally enhanced ingredients. This review consolidates evidence on the ways in which microbial fermentation by bacteria, yeasts, and filamentous fungi alters the compositional, nutritional, and techno-functional properties of cereals. It summarizes molecular and structural transitions in carbohydrates, proteins, major cereal lipid fractions such as triacylglycerols, glycolipids, phospholipids, and free fatty acids, and dietary fiber, and links these changes to improved digestibility, bioactive compound release, and processing-relevant traits such as pasting behavior, swelling, and rheology. The influence of critical fermentation parameters such as substrate composition, pretreatment methods, inoculum selection, and process conditions is systematically assessed to elucidate their impact on product quality and stability. Machine learning can support the prediction of key quality attributes and optimization of fermentation conditions, but applications in cereal fermentation remain limited by data availability and model transferability. Therefore, this review primarily synthesizes current empirical findings while outlining how data-driven approaches could, in the future, support predictive modeling and process optimization. By integrating insights from microbiology, food chemistry, and process engineering, the review establishes a foundation for designing next-generation cereal fermentation that balances nutritional enhancement, functional performance, and industrial scalability.

The blood-retinal barrier (BRB) stringently restricts the delivery of dietary nutrients to retinal tissues, presenting a major bottleneck for targeted nutritional intervention. This review systematically delineates three core pathways through which food-derived bioactive compounds overcome the limited delivery efficiency of the BRB: transporter-mediated active transport across the barrier, biotransformation by gut microbiota and the liver into bioactive metabolites with superior bioavailability, and gut-retina axis-mediated remote regulation of retinal homeostasis. An innovative focus is placed on "nutrient synergy" strategies, detailing their mechanisms for enhancing retinal targeting: absorption enhancement using biomimetic or lipid-based carriers, steering biotransformation via prebiotic combinations, and modulating transporter expression to facilitate ocular uptake. This synthesis provides a forward-looking framework for the rational design of BRB-targeted nutritional schemes, paving the way for their integration with precision nutrition and advanced delivery systems to achieve effective and personalized visual health support.

Among legumes, lupins have been primarily used for animal feed, while their value for human consumption has been recognized only in recent decades. The great potential of this legume is documented by a considerable number of studies on its nutrients and functional properties. Some of these characteristics, for example the high protein and fiber content, and the low glycaemic index, are already highlighted in the labeling of the lupin seeds. In contrast with the growing success of this legume in the food market, published data on its possible nutraceutical effect, as well as on its toxicological risk, are lacking and/or difficult to compare. This is particularly true for the possible antimicrobial properties, which have been studied under different incomparable conditions, and for the capacity of lupins to influence the indices of oxidation, inflammatory stress, and lipid metabolism. This review gathers the scientific evidence on the nutritional and bioactive characteristics of lupin, considering also critical aspects such as the existence of antinutritional compounds and mycotoxins, which require proper quantification and containment methods. These issues can be of paramount importance for developing novel strategies for crop production and processing to upgrade the value of this legume and mitigate associated risks.

The n-3 polyunsaturated fatty acids (n-3 PUFAs) are relevant nutrients for human health, but cannot be synthesized autonomously, with α-linolenic being a precursor of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. EPA and DHA occur naturally in seafood, but n-3 PUFAs supplements vary in formulation and composition. Fish oil triglycerides (TGs) are the most common form, but phospholipids (PLs) and ethyl esters are also used. The bioavailability of DHA at the intestinal level depends on the position of DHA in the molecule, with the sn-2 form being more bioavailable than the sn-1 and sn-3 forms. Formulations with high amounts of DHA in PLs form, such as krill oil supplements, have a higher bioavailability than common TG-based fish oil. Ethyl ester formulations, although more stable to oxidative processes, depend on pancreatic enzyme activity and lipid intake at each meal to ensure absorption. DHA deposits in tissues such as heart, liver and brain correlate with bioavailability, with PLs and TGs of DHA being found in the highest amounts in these tissues, making the bioavailability of n-3 PUFAs supplements a challenge for the pharmaceutical industry. Formulations with high amounts of DHA in the form of PLs offer higher bioavailability but are more expensive than other formulations.

Conventional dairy products are associated with relatively high environmental burdens, largely driven by farm-level processes such as enteric methane emissions, feed production, and land use. These concerns have intensified interest in plant-based analog and hybrid dairy products as potential alternatives. However, environmental comparisons among these product categories remain inconsistent due to differences in functional units, methodological choices, and nutritional characteristics. This review synthesizes ISO 14040/14044 compliant Life Cycle Assessment studies to compare the environmental performance of conventional dairy products, plant-based analogs, and hybrid alternatives, focusing on key methodological drivers such as system boundaries, allocation methods, functional unit selection including nutrient-based units (nFU) and geographical data variability. Across the literature, plant-based analogs generally exhibit lower environmental impacts when assessed using mass- or volume-based functional units. However, this advantage diminishes markedly when nutritional value, protein quality, and bioavailability are considered, with some analog products approaching or even exceeding the impacts of conventional dairy. Hybrid products typically display intermediate environmental profiles, with impacts increasing in proportion to animal-derived fractions. Overall, heterogeneity in methodology and data availability limits comparability across studies. Future research should integrate nutritional dimensions, consumption and waste stages, and representative data to support robust, policy-relevant sustainability assessments within sustainable diet frameworks.

Banana (Musa spp.) is a primary climacteric fruit characterized by a rapid surge in ethylene production and respiration post-harvest. Accurate ripeness detection is critical for supply chain management, export logistics, and reducing global food waste, which accounts for nearly 30% of harvested bananas. Traditional methods-visual inspection and destructive chemical testing [e.g., Total Soluble Solids (TSS) and Titratable Acidity (TA)]-are subjective and labor-intensive. Recent years have seen a paradigm shift toward non-destructive testing (NDT) powered by Deep Learning (DL), Computer Vision (CV), and multi-modal sensor fusion. This comprehensive review critically examines diverse methodologies employed for identifying banana ripening stages, including dielectric properties, deep learning, artificial intelligence and neural networks, image processing, laser-induced backscattering imaging, and spectroscopy. We evaluate the underlying principles, effectiveness, current limitations, and practical applicability of each approach. The review highlights the challenges associated with standardizing ripeness identification across the popular banana cultivars and environmental conditions, as well as the computational and practical hurdles of advanced technologies. Finally, we discuss emerging trends and propose future research directions, emphasizing the integration of multi-sensory data and advanced computational models for developing robust, cost-effective, and scalable solutions that enhance sustainable post-harvest management and reduce food waste.

Cannabis beverages, typically produced from industrial hemp (THC < 0.3%), have gained prominence due to their therapeutic, psychoactive and sensory potential. Despite a market exceeding USD 1 billion, these products still face technological, sensory and regulatory challenges. This critical review explores the literature on beverages formulated with Cannabis sativa, assessing incorporation methods, bioactive stability, and sensory impact. The core of the review is based on 19 experimental studies covering eleven beverage types, with teas (n = 8), kombucha (n = 3), and beers (n = 3) representing the most studied. Direct infusion of dried flowers was the most common method, while cannabinoid stability remains a challenge, influenced by temperature, acidity, storage and lipids, with concentrations in some beverage matrices dropping below 50% within days. The lack of sensory data (only 11% of the studies), the variability of chemical profile, and the absence of standardized preparation methods are limitations in the current literature. Despite these barriers, changes in consumption habits, market growth and increasing interest in hemp products suggest a promising outlook for this innovation. This review provides a comprehensive synthesis, identifying pathways for developing safe, stable, and palatable hemp beverages, which is crucial for the future of this emerging market.

Lactic acid bacteria (LAB) have transitioned from their traditional roles in food preservation and flavor enhancement to more advanced applications supported by synthetic biology, genome editing, and artificial intelligence (AI). This review provides a comprehensive overview of how LAB contribute to improvements in the quality of fermented foods, including their texture, flavor, and nutritional benefits. It evaluates innovative strategies such as CRISPR-based strain improvements, microfluidic high-throughput screening, AI-enhanced precision design, and personalized nutrition frameworks that connect microbiome profiles to specific LAB functionalities. Additionally, it discusses significant challenges, including global regulatory differences, ethical concerns regarding genetically engineered LAB, technical issues related to scaling advanced fermentation technologies, and consumer acceptance. Overcoming these barriers requires a coordinated, interdisciplinary approach. Therefore, future research should focus on integrating multi-omics platforms, establishing standardized LAB functional databases, and developing AI-driven precision nutrition tools to promote sustainable and consumer-friendly innovation in the fermented food industry.

Ferulic acid, a prominent polyphenol with notable antioxidant and anti-inflammatory properties, is often limited by its poor solubility and stability. To overcome these drawbacks and enhance its practical utility, various stabilization techniques have been developed, particularly the formation of complexes with proteins such as coconut protein, sesame protein, and rice protein. This review highlights that ferulic acid-protein complexes offer promising applications in the food industry due to their excellent biocompatibility, improved bioaccessibility, and versatile functional properties, positioning them as a key driver in the development of active substances from natural products. Initially, the review discusses diverse preparation methods for forming these complexes, including alkaline treatment-induced covalent conjugation and enzymatic cross-linking with laccase. It then summarizes how molecular interactions between ferulic acid and proteins-whether through covalent or non-covalent bonding-affect their structural and functional attributes. Subsequent sections explore the applications of ferulic acid-protein complexes in food systems, including their use as nutritional additives, components in food packaging, and integral ingredients in functional foods. Finally, the review identifies future research directions, such as the development, characterization, and application of 3D printing inks based on ferulic acid-protein complexes.