Critical reviews in food science and nutrition最新文献

Aquatic foods are rich sources of bioactive compounds, including proteins, peptides, polyunsaturated fatty acids (PUFA), polysaccharides, and carotenoids, which possess therapeutic, nutritional, and functional properties. Conventional extraction methods often involve high temperatures and solvents, which can compromise the integrity of sensitive compounds. Pulsed Electric Field (PEF) technology has emerged as a non-thermal, eco-friendly alternative that enhances the extraction efficiency through electroporation-induced cell membrane permeabilization. This technique facilitates the recovery of intracellular compounds while preserving their bioactivity and minimizing their environmental impact. Enhanced yields of proteins, lipids, and pigments from marine organisms and seafood by-products have been reported under optimized PEF conditions. Key process parameters, such as the electric field strength, pulse duration, and energy input, significantly influence the extraction outcomes. PEF-based methods also align with sustainable valorization practices, supporting circular bioeconomy goals by transforming aquatic waste into high-value functional ingredients. The integration of PEF with complementary green technologies further enhances the extraction selectivity and scalability, offering broad potential for applications in the food, pharmaceutical, and cosmetic industries. Continued advancements in system design and process optimization are critical for expanding the industrial adoption of PEF in marine bioresource utilization.

LAB is a type of bacteria with multiple probiotic functions. In recent years, this bacterium has been widely used in PBB fermentation, improving the sensory and nutritional qualities of the beverages. To comprehensively understand the research progress of LAB fermented PBBs in the past decade, this study systematically reviewed the application of LAB in fruits, vegetables, grains, nuts, mixed matrices and other types of fermentation substrates in the past decade. Meanwhile, the impact of the fermentation process on nutritional quality and probiotic characteristics was elaborated in detail, and the related metabolic pathways were predicted and analyzed. Specifically speaking, in terms of nutritional characteristics, fermentation generates many functional components, such as carbohydrates, organic acids, vitamins, phenolic compounds, VOCs, small molecule metabolites, and other bioactive substances, which enhance the physicochemical properties and sensory attributes of the products. In terms of probiotic characteristics, fermented plant-based beverages have potential human probiotic functions, such as lowering blood sugar and lipid levels, and regulating the balance of intestinal flora. In addition, the various metabolic pathways involved in LAB fermentation are of great significance for improving the quality of PBBs. Therefore, LAB has good application prospects in both the food and pharmaceutical fields.

Citrus fruits are celebrated for their rich composition of bioactive compounds, including flavonoids, phenolic acids, carotenoids, ascorbic acid, and essential oils, which are associated with numerous health benefits such as antioxidant, anti-inflammatory, anticancer, and neuroprotective effects. However, the bioavailability and stability of these phytochemicals are compromised due to degradation during processing and digestion. This comprehensive review systematically examines innovative delivery methods, particularly nanotechnology-based carriers like nanoparticles, nanoemulsions, and encapsulation techniques, designed to enhance citrus bioactive absorption and therapeutic potential. We explore cutting-edge technologies that improve these compounds' nutritional integrity and functional properties while addressing the challenges related to their bioavailability. In vivo studies indicate that nanoparticle-based formulations markedly enhance the bioavailability of citrus bioactives. Specifically, phytosomal formulations of hesperidin and hesperetin have been shown to increase peak serum concentrations (Cmax) following oral administration, whereas nanoemulsion systems facilitate improved solubilization and intestinal transport of lipophilic compounds via micelle formation. By synthesizing recent findings from pharmacological, nutritional, and food science research, this review illuminates pathways for optimizing the health benefits of citrus-derived chemicals. We also discuss the implications for future research and the potential applications of these delivery systems in personalized medicine and nutraceuticals, advocating for a paradigm shift in the development and consumption of citrus products to maximize their health benefits.

Food choice significantly impacts human health, economic development, environmental sustainability, and societal progress. Influencing food choice is key to collectively shaping these outcomes in support of the UN Sustainable Development Goals. Modern diets harm both human and planetary health, as the demand for high-quality dietary protein has led to an over-reliance on animal products. While global dietary guidelines encourage a transition to primarily plant-based diets, widespread adherence remains low. This can be attributed to the limited accessibility of nutritionally balanced, sustainable plant-based food products. Reducing the consumption of animal protein demands the availability of alternative products that offer comparable nutrition, while maintaining affordability, desirability, and quality attributes. Plant-based milk alternatives have emerged to support the shift away from dairy products, offering a more environmentally friendly option. However, their lack of sufficient protein quantity and quality, along with higher costs and reduced sensory appeal, limits their potential as staple components in sustainable diets. Utilizing protein blends from diverse plant sources presents a promising approach to enhancing the nutritional profile and sensory characteristics of dairy alternatives, thereby making them more comparable to their animal counterparts. Ultimately, the optimization of plant-based alternatives is crucial to their role in supporting sustainable and healthy diets.

The gram-negative cell envelope represents an essential yet vulnerable structure that maintains cell shape and protects against external threats. Bacteria encounter diverse antimicrobial stresses, prompting cell envelope stress responses (ESRs), which now threaten antimicrobial treatment efficacy owing to their link to antimicrobial resistance (AMR), a major global public health issue frequently associated with increased mortality. Amid recurring foodborne outbreaks, dwindling antibiotic pipelines, and rising AMR risks, innovative approaches to combat bacterial pathogens via envelope-targeting antimicrobial stresses are urgently needed. However, while ESRs and AMR are well-studied in clinical antibiotics and nosocomial environments, their regulatory mechanisms in emerging physical and chemical antimicrobial approaches related to communal environments, such as food systems, are less well studied. This review examines gram-negative ESRs and their connection to AMR, focusing on how the envelope responds to diverse antimicrobial treatments, particularly the emerging physical chemical treatments frequently used in the food systems, and how this knowledge can guide ESR-based interventions. Based on critical analysis of relevant literature, there is a need for future research to prioritize standardized experimental frameworks, integrative multi-omics and functional studies, and bioinformatics-driven mapping of ESR networks to develop predictive models and identify novel targets. From an applied standpoint, synergistic ESR inhibitors and combinatorial physical-chemical approaches should be further explored to enhance the efficacy of foodborne pathogen control.

Durian (Durio zibethinus Murr.) is a tropical fruit valued for its distinctive aroma and bioactive potential. Unlike earlier reviews that broadly describe nutritional composition, this work focuses specifically on the key determinants of volatile and bioactive compounds, namely cultivar variation, ripening stage, storage conditions, and extraction methods. Sulfur-containing volatiles and esters are identified as the principal contributors to aroma, while phenolics and flavonoids such as quercetin, kaempferol, and gallic acid underpin antioxidant activity. Recent studies also highlight peel and seed by-products as promising antioxidant, anti-inflammatory, and antidiabetic agents, though safety validation remains necessary. Contradictions in reported findings arising from inconsistent ripening definitions, analytical variability, and limited in-vivo research are critically examined. Keeping in view, this review provides a clearer framework to guide future research and supports the practical application of durian and its by-products in food, cosmetic, and health-related industries.

The crucial role of microorganisms in food processing, storage and human health (e.g., gut microbial-medicated diseases) drives the development of novel analytical methods and tools to understand their behavior and interactions with food matrix and human beings at various levels. Isothermal calorimetry presents a promising technique for monitoring heat changes associated with microbial growth and metabolism in real time. This approach facilitates the development of mathematical growth models to calculate thermokinetic parameters, providing a distinct perspective on microbial-related food processes, deterioration, and consumption. This review delves into the mechanism of using isothermal calorimetry for microbial growth measurement, covering the underlying physical chemistry, practical sample handling, and the modeling and parameters involved. The current and prospective applications of microcalorimetry in assessing food microorganisms within the context of food science are highlighted. While limitations exist, microcalorimetry offers a unique thermokinetic perspective, serving as a valuable supplementary practice for food microbial analysis. This article is intended to guide food scientists in better understanding the food microorganisms from a thermokinetic standpoint.

Legumes, esteemed globally for their rich protein content, eco-friendly lifecycle, and versatility in vegetarian, vegan, and flexitarian diets, have emerged as pivotal crops. Peptides derived from legumes, such as soybean, chickpea, pea, lentil, and peanut, can be obtained through various methods, including microbial fermentation and enzymatic hydrolysis, to exhibit several bioactivities, including antioxidant, hypoglycemic, antihypertensive, and anti-inflammatory effects. The structure of these peptides plays a crucial role in determining the bioactivities. However, comprehensive reviews or commentaries on the structure-activity relationship (SAR) of legume-derived peptides (LDPs) are currently lacking. In this review, an overview of the commonly used LDP preparation methods, the biological activities, and mechanisms underlying the SARs of the peptides are discussed. Notably, the degree of hydrolysis, molecular weight, and the amino acid hydrophobicity, basicity, aromatic degree, and position in the peptide chain (particularly at the N- or C-termini) can influence the structural conformation of LDPs to enhance their bioactivities. It was also observed that the impact of higher-order structures on the bioactivity and safety of LDPs has received limited attention in current research. Future research could harness advanced computational methods to explore more complex SARs of LDPs to attain improved applications of LDPs in functional food contexts.

Coffee is widely consumed worldwide and recognized for its sensory complexity, resulting from the interaction among genetic, environmental, and post-harvest processes. Fermentation is a critical stage that directly influences coffee's aromatic profile and is a topic of growing research interest. However, integrative analyses of how microorganisms and processes affect the volatilome are still required. This systematic review aimed to synthesize and analyze existing evidence on the formation of volatile compounds in fermented and roasted Coffea arabica, emphasizing comparisons among fermentation processes, inoculated or not, and their implications for diversifying coffee's aromatic profile. Twenty-one studies were compiled and analyzed. The review identified 340 distinct volatile compounds, belonging to classes such as alcohols, esters, furans, and pyrazines, which contribute to desirable sensory notes, including fruity, floral, and caramelized. Co-inoculation stood out for expanding the diversity of volatile compounds, offering a promising tool for customizing coffee's aromatic profile. The results indicate that induced fermentation processes, especially anaerobic ones, positively influence volatile formation, while co-inoculation can be an effective strategy for optimizing sensory quality. This review contributes to understanding how fermentation can be conducted to obtain differentiated coffees with enhanced sensory value.

Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline, synaptic dysfunction, and chronic neuroinflammation. While genetic and environmental factors are well-established contributors, emerging evidence suggests that diet, particularly dairy intake, may modulate AD risk. This review critically evaluates epidemiological and clinical findings on the neuroprotective potential of dairy products. Bioactive components, including milk-derived peptides, milk fat globule membrane (MFGM), and fermentation-derived metabolites, exhibit antioxidant and neurotrophic properties that support mitochondrial function and synaptic plasticity. Fermented dairy products may further influence cognition through modulation of the gut-brain axis and production of neuroactive microbial metabolites. Observational studies often indicate a positive association between dairy consumption and cognitive health, yet findings remain inconsistent, with neutral or contradictory outcomes reported. Clinical investigations are limited by small cohorts, heterogeneous methodologies, and population variability. Literature for this review was systematically retrieved from PubMed and Google Scholar. To clarify the role of dairy in AD prevention, future research should integrate precision nutrition approaches that account for genetic susceptibility, microbiota composition, and metabolic profiles. Overall, dairy represents an accessible source of bioactive compounds with potential to promote cognitive resilience, though robust longitudinal and interventional studies are required to establish causality and inform dietary guidelines.