Critical reviews in food science and nutrition最新文献

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 growing demand for sustainable protein sources has recognized leaf protein as a promising alternative, valued for its rich nutritional profile and environmental benefits. Extracted from various plant leaves, leaf proteins are high in essential amino acids and offer potential for multiple food applications. Their extraction also supports circular economy principles by converting agricultural by-products into valuable resources. Recent advances in extraction technologies, such as enzymatic hydrolysis, ultrasound-assisted extraction, and membrane filtration, have improved protein yield, purity, and functionality. These techniques aim to overcome traditional challenges, particularly removing chlorophyll and anti-nutritional factors that affect flavor, color, and overall consumer acceptance. However, despite notable progress, significant hurdles remain in scaling up extraction for commercial use. Low protein yields, high processing costs, and the persistence of undesirable sensory attributes, such as green color and earthy flavors, limit wider adoption. This review provides a comprehensive analysis of recent advancements in leaf protein extraction, highlights key technological and commercial barriers, and explores potential food applications. Synthesizing current research identifies opportunities for innovation to improve extraction efficiency, enhance product quality, and promote the use of leaf proteins in sustainable food systems. Future developments could significantly contribute to addressing global protein demands sustainably.

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.

Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production. This review summaries the analytical techniques used for fruit wine aroma profiling and the principal volatile compounds identified in fruit wine and their formation mechanisms. Key factors influencing the aromatic characteristics of fruit wines are also analyzed, emphasizing the critical role of microbial communities in modulating aroma profiles. Significant differences in volatile compounds have been observed between fruit wines produced from different fruit varieties, ripeness levels, origins, and fermentation processes. Alcohols and esters are the primary contributors to the overall aroma, mainly generated through microbial metabolism. And a strong link between multi-microorganism fermentation and enhanced flavor formation has been demonstrated. Future research should focus on using multi-omics techniques to better understand the synergistic interactions between aroma compounds and microbial metabolism. This article can provide a theoretical basis for improving the production processes of fruit wine and enhancing the aroma quality.

Intestinal organoids have emerged as powerful tools in biomedical research, offering a physiologically relevant model of the gut that can replicate the functions and microenvironments of the human intestine. In this study, we conducted a scientific review of the development and commonly used detection methods for intestinal organoids. Drawing from existing studies, we summarized the applications of intestinal organoids in food research. Intestinal organoids have revolutionized the field of food research by providing a sophisticated and physiologically relevant model system to study the complex interactions between food components, the gut microbiota and food safety. Based on these limitations, we propose that integration of intelligent strategies such as engineering and artificial intelligence technology with intestinal organoids will become a powerful tool for food innovation and personalized nutrition in the future.

Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security, rice and seaweeds are sources of industrially important biopolymers such as starch, alginates, carrageenan, and agar. In this review, we compiled studies pertaining to the health impacts of rice and seaweed food production mechanisms by aligning them with planetary and human health benefits. We emphasized the importance of nutritional, physicochemical, and functional properties of the composites of rice starch and algal-derived hydrocolloids for a wide range of food applications. These include the blending of rice starch with hydrocolloids to produce an array of products like edible film coatings with enhanced solubility and barrier properties; microcapsules with greater protective capacity; noodles with improved texture and digestibility; and modified starch which could be applied in various products including baked goods were highlighted. Rice-based foods fortified with seaweeds exhibited improved health-promoting effects such as higher dietary fiber content, higher antioxidant activity, and strong anti-diabetic potential were discussed.

Edible insects have emerged as promising sources of bioactive materials with potential applications across various sectors, including the food, feed, pharmaceutical, and cosmetics industries. This review evaluates the potential of edible insects as eco-friendly and nutritionally superior materials by analyzing their key nutritional components. Focusing on drying methods, this study examines the advantages and disadvantages of different processing techniques to enhance usability and leverage their potential value. By reviewing previous studies on edible insects and their derivatives, this paper highlights factors influencing their bioactivities, such as their antioxidant, anti-inflammatory, and anti-diabetic properties. Additionally, it identifies insects with superior efficacy for each bioactivity and proposes strategies to enhance consumer acceptance through optimized efficacy and product development. To facilitate the large-scale commercialization of edible insects, it is necessary to create the conditions required for industrial development, including the standardization of processing technologies, the establishment of appropriate legal systems, and efforts to improve public perception. By consolidating recent research findings, this review aims to provide a foundational understanding of the potential of edible insects as sustainable and bioactive materials, paving the way for their application in future research and development.