Critical reviews in food science and nutrition最新文献

Numerous foodborne pathogenic bacteria can enter a viable but nonculturable (VBNC) state when subjected to adverse environmental stresses. Owing to the inadequacy of conventional detection methods and insufficient awareness of their hazards, VBNC foodborne pathogenic bacteria pose a latent risk to food safety. This paper systematically reviews their resistance to common stresses (thermal, acid, salinity, and oxidative), antibiotic resistance, and pathogenicity. Key findings reveal consistent oxidative resistance enhancement in the VBNC foodborne pathogenic bacteria, whereas their resistance to heat, acid, and salinity varies with induction factors and bacterial species. Most bacteria enhance or retain their antibiotic resistance, and some previously sensitive strains acquire resistance upon entering the VBNC state, posing clinical challenges. For pathogenicity, VBNC pathogenic bacteria exhibit selective virulence gene and protein expression, and the retainment of species-dependent pathogenicity is further confirmed by cell and animal models, necessitating the consideration of both stressors and species in risk assessments. Overall, VBNC foodborne pathogenic bacteria constitute a triple threat of concealment, resistance, and pathogenicity. This review provides new insights for accurate prevention and control to better ensure food safety.

Recent studies have indicated that dietary polyphenols may affect serum uric acid (SUA) levels, although the results remain controversial. This study aimed to investigate this relationship through a meta-analysis. A total of 21 RCTs with 1502 participants were included. Polyphenols lementation was classified into flavonoid, stilbene, and curcuminoid groups. When the results of these studies were pooled, polyphenols lementation, particularly flavonoids and anthocyanin mixtures, significantly reduced SUA levels, while stilbenes and curcuminoids showed non-significant effects with current evidence. We specifically recommend long-term (> 8 wks) lementation with minimally processed plant-derived polyphenols in capsule or tablet form. This study is registered with PROSPERO (CRD 42023476304).

Human milk oligosaccharides (HMO) shape early-life health by guiding microbiome assembly, fortifying the mucosal barrier, calibrating immune responses by enhancing secretory IgA at mucosal surfaces, blocking pathogen adhesion, and influencing the microbiota-gut-brain axis. Direct deployment of structurally diverse HMO at population scale remains constrained by manufacturing complexity and cost. This review examines "nature-inspired" oligosaccharides derived from plant and marine algal as affordable, scalable HMO mimetics, mapping chemistry to biology across five functional domains: microbiota architecture & metabolism, inhibition of pathogen adhesion via glycan decoy mechanisms, immune education, mucosal barrier enhancement and gut-brain regulation. We synthesize and critically appraise evidence on plant-derived fructo-, xylo-, and mannan-oligosaccharides, as well as on red-algal agaro-oligosaccharides and brown-algal fuco-oligosaccharides. Although these glycans do not fully replicate individual HMO structures, they can exhibit convergent mechanisms: selective fueling of saccharolytic consortia to produce functional metabolites (SCFAs), multivalent fucose-rich decoying of viral/bacterial adhesins, dendritic-cell/T- and B-cell tuning, epithelial junction and mucus programs, and neuroactive/metabolite signaling along the gut-brain axis. Framed as functional mimicry rather than strict structural emulation, plant and marine oligosaccharides emerge as promising "glycobiotics" to deliver HMO-like benefits across the lifespan, with opportunities for precision, personalized, and sustainable formulations guided by multi-omics and glycoinformatics.

As the demand for sustainable alternatives to animal products grows, fungal protein has emerged as a cornerstone for next-generation meat analogues. This review systematically examines the critical factors governing the success of fungal protein meat analogues (FPMA), encompassing their nutritional, safety, and technological dimensions. Subsequently, the entire production chain is rigorously assessed by the core analysis segment. This assessment encompasses upstream fermentation strategies and downstream innovations in texture improvement, flavor masking, and color formulation, all of which are crucial for replicating the sensory experience of meat. Finally, the review assesses the current market outlook and its inherent challenges, providing a forward-looking perspective on the field. By integrating these areas, this work provides a consolidated framework to guide future efforts in establishing FPMA within sustainable food systems.

Anthocyanins (ACNs), one of the most common natural pigments, have been extensively used in various fields, including food, pharmaceuticals, and cosmetics. Depending on the groups attached to the flavylium cation in ACNs, they give different colors to plants. Despite their good colorant and health-promoting properties, the use of ACNs is limited due to their labile structure under various conditions, such as pH, heat, light, and enzymes. Numerous studies have been reported on increasing the stability of ACNs through structural modification such as acylation, glycosylation, pyranization, copigmentation with phenolics and metal ions, complexes with other biomolecules, and encapsulation. This review aims to summarize the fundamental knowledge on methods for enhancing the stability of ACNs, drawing on the most recent research. Lastly, challenges and future work are also discussed.

Fish flesh quality is a complex, multidimensional trait influenced by genetic, physiological, nutritional, and environmental factors. With rising consumer demand for high-quality, safe, and sustainably produced aquatic products, a comprehensive understanding of the interactions among these determinants is essential. This review highlights the molecular mechanisms underlying flesh quality, with a particular focus on the effects of dietary modulation and rearing conditions. Advances in biotechnological and nutritional strategies aimed at enhancing muscle composition, texture, and flavor are highlighted. Special attention is given to dietary interventions, including the use of functional feed additives, optimized amino acid profiles, and plant-based protein sources, which have been shown to promote muscle hypertrophy, improve oxidative stability, and modulate lipid metabolism. Environmental factors such as water temperature, dissolved oxygen, and stocking density are also discussed for their roles in inducing physiological stress and affecting muscle quality. Furthermore, recent developments in omics technologies, particularly transcriptomics, proteomics, and metabolomics, have deepened insights into the molecular networks governing quality traits, offering promising targets for precision aquaculture. Collectively, this review advocates for a multidisciplinary approach to improve fish flesh quality and supports the advancement of sustainable, high-value aquaculture production.

The sustainable transition of wine production systems includes non-thermal technologies, microbial biotechnologies and nature-inspired solutions. The Iberian Peninsula is a significant global wine producer, with unique geography and a strong R&D context, making it an interesting model for global trends. Spain and Portugal serve as models for using these novel technologies to reduce the environmental footprint. Emerging non-thermal technologies are of interest in the food industry, and currently, many applications have been proposed in the wine industry. These tools can process grapes or grape must to enhance the extraction of phenols, aroma compounds, and nutrients, eliminate wild microorganisms, and control deletereous enzymes. High Hydrostatic Pressure, Ultra High-Pressure Homogenization, Ultrasounds, and Pulsed Electric Fields are approved by the OIV for grape, juice, or wine treatments. Other technologies, like UV-C, are under evaluation. These methods may reduce wild microbiota and aid in starter culture implantation, supporting bio-based applications. Traditional fermentations with Saccharomyces cerevisiae have evolved to include non-Saccharomyces and malolactic bacteria in mixed cultures, reducing the use of exogenous chemicals like SO₂. The approaches given in this work not only support environmental sustainability but also enhances the overall quality and safety of wine, making it a valuable contribution to the industry.

Dairy products, rich in nutrients, are crucial for human health and disease prevention. Recent trends focus on enhancing their nutritional value by fortifying them with bioactive compounds from plant and animal sources. Scientific evidence suggests these compounds can improve public health by potentially treating and preventing diseases, including cancer. This systematic review discusses advances in dairy product fortification with health-promoting compounds, highlighting their role in correcting nutritional deficiencies and reducing chronic disease risk. Innovative delivery systems are being developed to improve the stability and functionality of these compounds in fortified dairy products. Despite challenges in maintaining the physical, textural, and sensory qualities of dairy products, fortification is a promising public health strategy. The review calls for interdisciplinary research to better understand the bioavailability, effectiveness, and long-term health impacts of bioactive compounds in dairy foods. Such research could inform best practices and policy recommendations. Using dairy products as carriers for bioactive compounds can significantly improve nutritional status and reduce the global burden of chronic diseases, making it a strategic approach to public health nutrition. This review cautiously evaluates current evidence, particularly regarding chronic disease prevention, and emphasizes the need for further research on specific populations, such as children and the elderly.

Surface-enhanced Raman scattering (SERS) is a fingerprint-type, and nondestructive testing technique that has advantages for testing of hazardous substances in food. However, conventional substrates limit their practical applications due to their high cost, complex preparation, and poor selectivity. Quantum dots (QDs) are emerging as ideal SERS substances, gradually attracting the attention of researchers in the field of sensing. They address the challenges of poor stability and selectivity in SERS technology. The rational design and construction of QDs-SERS substrates are particularly well-suited for detecting hazardous substances in complex food matrices. Despite these advancements, a comprehensive review on the integration of QDs in SERS for food safety applications is still lacking. This review summarizes the recent progress in SERS for detecting food safety hazards, focusing on four key areas: pesticide residues, illegal additives, foodborne pathogens and heavy metal ions. SERS enhancement mechanism and the unique properties of QDs are introduced. The design strategies and application potential of QDs-based SERS substrates in food safety detection are highlighted. Finally, the limitations and future directions of QDs-based SERS substrates in food safety detection are critically discussed.

Food safety has emerged as a major global concern due to the growing number of food contamination incidences. As a result, foodborne disease burdens continue to rise, adversely affecting the growing number of vulnerable populations. A major pathogen of concern worldwide is Campylobacter, primarily associated with raw foods of animal origin. The pathogen is responsible for causing human campylobacteriosis and other serious health symptoms that result in high case-fatality rates and disability-adjusted life years (DALYs). Therefore, this systematic review and meta-analysis compiled results of cross-sectional primary studies reporting the prevalence of Campylobacter spp. in foods. Following the Preferred Reporting Items for Systematic Review and Meta-analysis protocol, a total of 131 articles were included in the meta-analysis after screening and assessment. From the meta-analysis conducted at a 95% confidence interval, Campylobacter was highly prevalent in poultry products (51.9% [47.0-56.7]) and vegetable products (43.3% [17.9-68.7]), but least prevalent in ready-to-eat foods (5.50% [-0.31-11.3]). This systematic literature review and meta-analysis identified poultry product consumption as a primary risk factor for campylobacteriosis transmission. These findings underscore the need for effective risk management strategies across the poultry production value chain to mitigate this public health threat.