Critical reviews in food science and nutrition最新文献

The increasing global demand for sustainable and health-conscious food options has catalyzed the production of hybrid meat products that merges conventional meat with plant-based ingredients or alternative proteins in order to create required nutritional and sustainable products. Hybrid meat products represent an innovative approach in balancing the environmental impact of meat production with the growing interest in plant-based nutrition. This review explores the formulation strategies, technological advancements such as utilization of different texturization techniques like 3D printing, high moisture extrusion, shear cell technology and electro spinning along with novel packaging techniques like modified atmosphere packaging, vacuum packaging and so on. Emphasis is placed on ingredient compatibility, textural optimization, sensory acceptability, and consumer perception. The integration of plant proteins and functional components aims to reduce the reliance on traditional meat while preserving desirable meat characteristics. Challenges such as achieving product uniformity and gaining consumer trust are also addressed. Incorporating legumes, grains, mycoproteins, and algae-based components not only enhances the nutritional profile but also contributes to the improved sustainability metrics such as reduced greenhouse gas emissions and water consumption. Recent advancements in food processing and extrusion techniques have enabled the hybrid meat products to closely mimic the physicochemical and organoleptic properties of conventional meat.

The European Food Safety Authority has authorized alfalfa protein concentrate, rapeseed protein isolate, and mung bean protein isolate as novel foods with recommended uses and dosages. This review presents the latest research on their production methods, considering both traditional and advanced technologies for improving protein extraction and processing. These plant proteins have a significant potential to address global food security challenges by providing sustainable and nutritious alternatives to animal proteins. This review also discusses the health benefits and risks of these novel proteins, with a focus on the impact of antinutrients that could compromise their nutritional value. A detailed comparison of their functional properties and amino acid profiles with those of commercially available plant proteins revealed no significant differences. Furthermore, these proteins can be integrated into a wide range of foods, such as bakery products, meat, dairy, and egg substitutes, taking into account their solubility, texture, and other functional properties. Consumer preferences, market trends, and food neophobia play important roles in the introduction of novel foods. Finally, the potential of these proteins to contribute to sustainable food systems and address global food sustainability challenges was highlighted, making them essential for the future of global food production.

Polyphenols are a broad class of phytochemicals derived from intake of fruits, vegetables, and whole grains. Due to emerging evidence linking healthy dietary patterns to maternal and child health benefits, there is increasing interest in dietary bioactives such as polyphenols in human milk. This narrative review critically evaluates evidence supporting the transfer of polyphenols to breastfed infants in human milk, potential role of maternal diet and other non-dietary characteristics (e.g., lactation duration, genetics) in modifying polyphenol composition and concentrations in human milk, and the relationship between human milk polyphenols and infant development. Over the last decade, 20 studies have reported polyphenols or phenolic metabolite concentrations in human milk. Although polyphenols can be transferred to infant circulation via human milk, evidence supporting a role for human milk polyphenols in infant development is still limited. Maternal dietary intake influences polyphenol composition and concentrations of human milk, with other reports suggesting that maternal metabotype, lactation stage, demographics, and genetics may play a role. Future studies need to include a broader assessment of polyphenols and their metabolites in human milk, their concentrations relative to clinically relevant metabolic processes, and systematic integration of additional maternal factors that may influence polyphenol metabolism or human milk composition.

The increasing incidence of food adulteration poses a significant challenge to global health and food safety. Although current detection methods can effectively complete food adulteration detection, they usually require complex pre-preparation processes and professional technicians to some extent. Therefore, the development of rapid and on-site detection technologies for food adulteration is imperative. Recently, biosensing technologies and portable devices have been developed for efficient and precise food adulteration detection. In this review, the strengths and weaknesses of conventional food adulteration detection methods were compared. The recent development of emerging biosensing technologies (i.e., antibody-based biosensors, aptamer-based biosensors, molecular imprinted polymers (MIPs)-based biosensors, and clustered regularly interspaced short palindromic repeats-associated proteins (CRISPR/Cas) systems-based biosensors) and portable analytical devices (e.g., lateral flow assays (LFAs), microfluidic devices, handheld Raman, and nanopore-based devices) for food adulteration detection has been comprehensively summarized and discussed. Remarkably, the challenges and opportunities in this field have been proposed.

Changing consumer lifestyles, nutritional awareness, and technological innovations have driven the evolution of breakfast cereals from simple grain-based foods to complex, widely marketed products. Modern breakfast cereals incorporate diverse ingredients, processing techniques, and formats to meet the needs of various demographics and dietary preferences. Nutritionally, they have progressed from basic starch sources to fortified products enriched with fiber, protein, vitamins, and minerals. However, their health effects largely depend on their composition and the accompaniments consumed with them. This review examines the classification, nutritional changes, and global role of breakfast cereals, highlighting the influence of technological advancements, globalization, and sustainability concerns. A comprehensive literature review of scientific publications, market reports, and consumer surveys was conducted to explore developments and trends. As plant-based alternatives, functional ingredients, and clean-label demands gain momentum, the sector is well-positioned to meet the growing demand for health-conscious and sustainable foods. The future of breakfast cereals lies in balancing innovation with consumer expectations for health, flavor, and environmental responsibility, ensuring their continued relevance in modern diets.

Chronic diseases such as diabetes, cardiovascular diseases, and cancer pose significant global health challenges. Precision nutrition, which delivers specific functional factors to meet individual health needs, shows promise in managing these conditions. Starch-based delivery systems enhance the bioavailability and efficacy of these functional factors due to their biocompatibility, biodegradability, and tunable properties. This review provides a comprehensive analysis of starch-based delivery systems for precision nutrition. It examines the biological barriers to oral delivery and investigates how starch-based carriers, such as nanoparticles, microcapsules, and hydrogels, can be engineered to address these challenges. Additionally, the applications of starch-based targeted delivery systems for various functional factors are highlighted, and their potential in managing chronic diseases such as inflammatory bowel disease, diabetes, and cancer are discussed. Starch-based delivery systems improve the stability, bioavailability, and targeted delivery of functional factors. These systems can be customized for specific health conditions and personalized nutrition. This review highlights their importance in precision nutrition and offers an overview of the current and future trends in the field.

Surface-Enhanced Raman Spectroscopy (SERS) has emerged as a powerful analytical technique for ensuring the safety and quality of dairy products by enabling rapid, sensitive, and nondestructive detection of contaminants, pathogens, and adulterants. This review surveys SERS applications in detecting veterinary and pesticide residues, heavy metals, mycotoxins, and microbial pathogens. This review examines the main advantages of SERS and the challenges associated with substrate reproducibility and matrix effects on sensitivity, especially in complex dairy matrices such as milk, cheese, and yogurt. Recent advances in matrix design are discussed, including the development of low-cost and reproducible nanomaterials and the integration of SERS with microfluidics, Machine Learning (ML) and fluorescence. Additionally, the review addresses the need for standardized protocols (SOPs) and cost reduction strategies to facilitate the widespread industrial adoption of SERS. Finally, the paper examines ongoing research aimed at overcoming current technical challenges and optimizing data interpretation, positioning SERS as a transformative tool for real-time, on-site monitoring of dairy product safety and quality. The future outlook for SERS in dairy quality control is promising, with significant potential for integration into emerging technologies, thereby supporting more efficient and transparent food safety practices across the dairy industry.

Kidney beans (Phaseolus vulgaris L.), a nutritionally rich and globally available legume, represent a promising yet underutilized plant protein source. These phaseolin-rich globulins exhibit a balanced amino acid profile and β-sheet-dominant secondary structures supporting thermal and structural stability. However, due to their naturally limited solubility, emulsifying capacity, and gelling properties, kidney bean proteins often require post-extraction modifications to enhance their functionality. These modifications include physical (heat, ultrasound, high-pressure), chemical (acylation), and biological (fermentation or enzymatic) modifications. They induce conformational rearrangements, modulate surface charge, and enhance interfacial behavior that expand its applicability across a range of food systems, including plant-based analogues, packaging, and encapsulation but also reduce anti-nutritional components and improve digestibility. This review critically evaluates the current state of knowledge on kidney bean proteins, focusing on extraction, structural and compositional characteristics, techno-functional modifications, and potential food applications. Alongside conventional extraction methods, novel approaches such as deep eutectic solvents are being evaluated for their potential to enhance protein yield while preserving native structural integrity. Additionally, emerging modification technologies, including cold plasma, microfluidization, and pulsed electric field, are highlighted as promising tools for precise structural tailoring and enhancement of functional properties such as solubility, emulsification, and gelation in plant-based proteins.

Intestinal bitter taste receptors (TAS2Rs) play a crucial role in detecting bitter compounds and regulating the release of intestinal hormones, such as glucagon-like peptide-1 (GLP-1), and gastric emptying, which influence appetite, satiety, food intake, and energy balance. TAS2Rs are considered potential therapeutic targets for various diseases. However, TAS2Rs may interact with other taste receptors in the gut, affecting disease progression. This interaction may occur because intestinal TAS2Rs and other taste receptors share the same signaling pathways and activate similar signal transduction proteins. TAS2R expression is influenced by genetic factors, gut microbiota (GM), age, and sex. External chemical factors can also alter TAS2R expression, potentially leading to metabolic disorders and other diseases. Future studies should comprehensively assess how interventions affect the complex balance between taste reception and metabolic response. This review summarizes the role of TAS2Rs in metabolic processes and their potential interactions with other taste receptors, paving the way for precision nutrition.

Plant proteins are increasingly explored as alternatives to conventional protein sources in efforts to reduce environmental pressures associated with food production and contribute to broader sustainability goals. However, their wider application in food products is limited by their inherent structural characteristics that affect both their functionality and sensory quality, highlighting the need for plant protein modification approaches to enhance their performance in food formulations. This review focuses on microbial fermentation as a strategy to induce structural modifications in plant proteins and explores how the changes brought by microbe selection and fermentation conditions can influence functionality, sensory attributes, and their performance in food matrices. The mechanisms behind these changes are also discussed, as well as the challenges and limitations of fermentation as a modification technique, identifying key areas that require further investigation. A deeper understanding of these transformations can guide efforts for optimizing plant protein ingredients and improving product quality for various food applications.