Critical reviews in food science and nutrition最新文献

Consumers are increasingly interested in incorporating plant-based analogs of animal-based foods into their diets for ethical, environmental, health, and sustainability reasons. Egg analogs can be created from plant-derived proteins, lipids, phospholipids, pigments, and other ingredients. The lipoproteins in egg yolk can be simulated using plant protein- or phospholipid-coated oil droplets, whereas the soluble proteins in egg white and yolk can be simulated using a variety of globular plant proteins. These globular proteins form irreversible heat-set gels, which mimic those formed by real eggs. Ideally, the thermal denaturation temperature of the plant proteins should match those of the egg proteins so that the cookability of the final products is similar. Other plant-derived ingredients can also be used to carry out the functions normally performed by eggs in other products, such as emulsifiers in dressings and sauces, foaming agents in desserts and bakery products, and gelling agents in desserts and flans. This article reviews the composition, structure, and properties of real eggs, and then discusses the ingredients and processes that can be used to design and produce plant-based egg analogs. The application of these plant-derived ingredients as egg substitutes in food products, such as mayonnaise, dressings, and bakery products, is then discussed.

Pulses have been traditionally consumed as whole seeds cooked in water but new food trends are shifting toward alternate processing methods, which produce flours, characterized by opening the cotyledon cell walls. The scientific consensus that associates bean/pulse consumption with improved dietary health and wellness is well-documented. The quality, functionality, and sustainability of milled flours are significantly influenced by seed source, storage conditions and processing. Foods prepared with pulse flours and flour-derived ingredients provide numerous product development benefits, for example, higher levels of plant protein, dietary fiber, folate, and iron. Milled pulse flour ingredients, each processed for specialty characteristics, are readily used in the preparation of a wide variety of products and diverse cuisines. Foods incorporating pulse flours/ingredients have recently expanded opportunities that will likely enhance individual diets and improve overall pulses utilization. Developing new pulse-based products also aligns well with selected niche markets, for example, gluten-free products and meat alternatives or meat analogs. Further, additional benefits of pulses are attributed to improved environmentally sustainable foods and enhanced opportunities for global food security. The objective of this review is to provide comprehensive coverage of processing, nutritional and health significance, consumer perceptions and acceptance, environmental sustainability and food security benefits of pulses.

Thermal sterilization is a conventional approach in dairy processing that effectively eliminates microbes and extends shelf life. However, it also degrades heat-sensitive compounds, produces potentially harmful by-products, affects taste, and slightly reduces the nutritional value of dairy products. As a result, non-thermal sterilization technologies have emerged as viable alternatives for milk sterilization and shelf-life extension, representing innovative techniques in dairy processing. This review introduces the principles of non-thermal sterilization methods, including high-pressure processing, microwave, ultrasound, irradiation, cold plasma, pulsed electric field, and combined non-thermal sterilization techniques. It explores their effectiveness in microbial inactivation and shelf-life enhancement, along with their impacts on protein and fat structure, bioactive compounds, and digestibility. This review further examines the benefits and challenges associated with non-thermal sterilization in dairy processing, highlighting their significance in the production of milk products that more closely reflect their natural form, in accordance with consumer preferences for high-quality, nutritious foods. Notably, non-thermal technologies not only improve product quality but also reduce energy consumption and carbon emissions, supporting sustainable development. These technologies thus provide efficient processing solutions for the dairy industry, driving innovation and progress across the sector.

(195 WORDS)It has been suggested that different nutritional stimuli are required to augment myofibrillar versus muscle connective protein synthesis rates. To study such different aspects of skeletal muscle remodeling, researchers often isolate myofibrillar or connective protein fractions from muscle tissue samples. However, the composition of these muscle protein fractions remains poorly defined. Here, we evaluated the amino acid profiles and protein compositions of the myofibrillar and muscle connective protein fractions within skeletal muscle tissue. The muscle connective protein fraction was shown to contain ∼70% of the total mixed muscle collagen content, with 4.4 ± 0.9% collagen relative to total protein content. This was 3-4 fold greater than the collagen content in mixed muscle tissue (1.2 ± 0.2%; p < 0.05). Myofibrillar proteins, such as actin and myosin, accounted for 39% of the myofibrillar protein fraction and 32% of the muscle connective protein fraction. The muscle connective protein fraction contained a higher proportion (42%) of key scaffolding proteins compared to the myofibrillar protein fraction (11%). In conclusion, the muscle connective protein fraction contains an enriched proportion of collagen among a large proportion of intra- and extracellular scaffolding and cell adhesion proteins, all of which are far less abundant in the myofibrillar protein fraction.

Child-directed marketing frequently promotes foods high in sugar, sodium, and saturated fats, contributing to unhealthy diets and long-term health risks. This integrative review examines self-regulation and legislation in child-directed food marketing and the nutritional quality of packaged foods marketed to children. Literature was sourced from PubMed, Scopus, and Web of Science, including articles in English, Portuguese, Spanish, and French. Eighty-seven studies were included. Chile, Mexico, and Argentina stand out for implementing World Health Organization-recommended policies to limit unhealthy food and beverage marketing to children and extending restrictions on food labels. The review highlights the ineffectiveness of self-regulation as a single strategy for promoting healthy food choices among children. Furthermore, the exclusion of food labeling as a marketing channel represents a concerning shortcoming of the studied initiatives. We discussed key gaps in current practices, including the lack of a clear and global definition for "child" and "child-targeted food," inconsistencies between labeling practices and recommended nutrition intake for children, and the exclusion of seasonal products from analyses. The poor nutritional quality of foods marketed toward children represents a significant public health issue, threatening their long-term health. Recommendations for future action to address these challenges are pointed out.

The consumption of sprouts and microgreens has garnered significant attentions due to their health benefits and delightful flavors. Various strategies have been proposed to boost their production, with recent studies exemplified the advantages of microbial elicitation. This review provides a comprehensive summary of the application of beneficial microbes and their metabolites in enhancing the sprouts and microgreens production. These microbes are mainly plant growth promoting rhizobacteria and endophytes, dominated by the genera from Bacillus, Exiguobacterium, Pseudomonas, and Enterobacter. They can increase the yield and nutritional qualities of sprouts and microgreens, and defense against plant pathogens. Their beneficial effects are attributed to activated plant immune system via phytohormones and reactive oxygen species, enhanced soil nutrient availability via nitrogen fixation and solubilization of insoluble minerals, and production of plant growth stimulants (e.g. polysaccharides and peptides). However, research gaps need to be addressed in the future, including the dynamic shifts of microbial communities and the edible safety of applied microbes throughout cultivation and storage, as well as their potentials in defending against foodborne pathogens.

Recent technological advances in analyzing the physical properties of foods, including rheology, thermal properties, color, and microstructure, have greatly enhanced our understanding and ability to assess food quality, processing effects, and boost consumer acceptability. Spectroscopic techniques, advanced microscopy, and computational modeling have improved the precision of analyses, with significant implications for food safety and innovation. Innovations in rheological instrumentation have refined our grasp of food textures, crucial for both traditional and innovative food products. Moreover, advancements in thermal properties measurements, like differential scanning calorimetry and thermogravimetric analysis, and color analysis techniques, such as liquid chromatography and ultraviolet-visible spectroscopy, have revolutionized quality control and product consistency. These technological strides not only elevate the accuracy of characterizing food properties but also could advance future food processing and development, ensuring supply of nutritious, safe, and appealing products.

Global fruit production generates approximately 0.9 billion tons annually; however, nearly one-third of this yield is lost or wasted during post-harvest handling and processing. Among the underutilized by-products are fruit seeds, which represent a low-cost and valuable source of oils rich in bioactive compounds. These oils hold promising applications in the food, cosmetic, pharmaceutical, and nutraceutical industries due to their functional and nutritional properties. To realize this potential, efficient and sustainable extraction technologies are essential. Supercritical fluid extraction, particularly with carbon dioxide (SFE-CO₂), has gained considerable attention as a green, nontoxic, and scalable method for the extraction of high-value oils from plant-based materials. This review provides a comprehensive overview of SFE-CO₂ application in the extraction of fruit seed oils, discussing their chemical profiles and the influence of operating parameters on extraction efficiency. By promoting the recovery of high-value compounds from low-cost biomass, SFE-CO₂ supports both economic and environmental objectives, aligning with circular economy principles. The review also identifies current challenges and future opportunities for optimization of this green extraction technology in industrial applications.

Rapid and accurate on-site testing methods can detect food contamination promptly, serving as critical safeguards for food safety. Conventional techniques, including chromatography, mass spectrometry, and enzyme-linked immunosorbent assay are reliable but limited by complex preprocessing, high costs, and poor portability. Nucleic acid signal amplification technology (NASAT) overcomes these limitations through probe-mediated target capture and exponential signal amplification, achieving sensitivity, even in complex food matrices. Notably, the synergistic integration of NASAT with multimode sensing is gaining attention. Such coupled systems not only significantly improve the detection performance but also reduce the generation of false-positive/false-negative signals and achieve cross-validation. This review systematically summarizes the nucleic acid signal amplification technologies and highlights their application in detecting food bacteria, mycotoxins, drug residues, heavy metals, and food adulteration when integrated with multimode sensor systems. Current challenges such as the immobilization of nucleic acid, system errors due to operational complexity, and complex primers and signals are discussed. Future directions are proposed to improve the detection performance and support precision monitoring in food safety.

Chemical surfactants are inexpensive but non-biodegradable, persisting in the environment and causing ecological contamination and potential health risks. In contrast, biosurfactants are biodegradable, sustainable, and exhibit low toxicity, making them promising alternatives. However, high production cost of biosurfactant remains a major barrier to their widespread adoption. This review critically examines the potential of utilizing food waste substrates, such as fruit and vegetable waste, frying oil, and expired dairy products, to reduce biosurfactant production costs by supporting the growth and metabolism of biosurfactant-producing microbes. Specifically, we highlight the biosurfactant-producing capabilities of Lactic acid bacteria (LAB), Bacillus spp., and yeast, with emphasis on their substrate specificity, biosurfactant yield and extraction methods. The review further explores the impact of different substrate types on microbial metabolism, along with the pretreatment processes required to enhance substrate utilization efficiency. Moreover, the review examines the role of genetic engineering and fermentation process optimization in improving biosurfactant yields and production efficiency. Additionally, the review highlights the emulsifying properties, functional properties of biosurfactants and examines their current and potential applications in the food industry. Leveraging food waste, such as molasses, soybean oil, and soybean meal, offers a sustainable solution to reduce production costs and address challenges in the downstream processing of biosurfactants.