Critical reviews in food science and nutrition最新文献

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.

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.

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.

The discovery of flavonoid amination metabolism has raised research interest in this new biotransformation mechanism. In vitro studies have revealed that flavonoids with pyrogallol structures readily react with N-nucleophilic ammonia, where amination occurs at intermediate -OH position, such as the B ring C4'-OH of epigallocatechin gallate and myricetin, A ring C6-OH of baicalein. Flavonoids are also covalently bound with amino acid residue by Schiff base, Michael addition or Strecker degradation, which are further rearranged to generate -NH₂ substituted products. Amination transformation is mainly related to the interaction of flavonoids with amino acids, with the pathway occurring mainly in the liver and gut, where the intestinal microbiota promotes the formation of aminated metabolites. The introduction of -NH₂ not only preserves the basic activity of flavonoids, but it also has biological significance in ammonia detoxification. Furthermore, flavonoids serve as an anti-amyloidosis agent by amination, preventing the related diseases. Amination modification alters flavonoid polarity and spatial conformation, which facilitates their target interaction with enzymes (topoisomerase II), molecular docking confirming that they bind to amino acid residues in a pattern similar to that of Adriamycin. It is worth further exploring the biological effects induced by flavonoid amination, which may be a promising modification strategy.

In enology, the term "wine lees" refers to the sediment that settles at the bottom of wine containers (e.g., tanks, barrels, or bottles) after fermentation and during the aging of wine. They consist mainly of biomass from yeast cells -also lactic acid bacteria-, grape solids, and particles of various compositions that precipitate out of wine over time. Wine lees are often used in the aging process because of their antioxidant properties and the enhancement of the sensory properties of wine. In terms of quantity, wine lees are the second most abundant by-product of winemaking, after grape pomace. Recently, wine lees are increasingly being recognized as a valuable resource within the circular economy, being used for the production of bioactive compounds, biofuels, cosmetics, and organic fertilizers, among others. This approach not only contributes to the sustainability of the wine industry but also reduces the environmental impact of the waste generated during winemaking. This review provides an overview of the properties and potential uses of the wine lees reported to date.

Sparassis spp., commonly known as the cauliflower mushroom, is widely appreciated and consumed across numerous countries. It has gained significant attention in recent years due to its unique morphological characteristics, rich nutritional value, and pharmacological effects. In spite of the high demand for cauliflower mushrooms and their increasing economic importance, their cultivation is limited. Sparassis mushrooms are rich in macronutrients (proteins, carbohydrates, and unsaturated fatty acids) and micronutrients (vitamins and minerals). Notably, Sparassis spp. exhibits exceptionally high β-glucan content (up to 43.6% dry weight), contributing to its potent antioxidant, anti-inflammatory, immunomodulatory, and anti-tumor activities. Polysaccharides, phenolic compounds, terpenoids, and lectins derived from these mushrooms demonstrate therapeutic potential against chronic diseases such as diabetes, hyperlipidemia, and cancer through mechanisms involving immune activation, oxidative stress reduction, and gut microbiota modulation. This comprehensive review explores the taxonomy, artificial cultivation, nutritional value, medicinal properties, and nutraceutical applications of Sparassis spp., focusing on its antioxidant, anti-inflammatory, and anti-tumor properties. We also discuss the challenges and future directions in the research and utilization of this remarkable fungal genus. The findings highlight the potential of Sparassis as a promising source of bioactive compounds with significant implications for food science and nutraceutical applications.

This review provides an in-depth exploration of Janus materials based on natural biomacromolecules (polysaccharides, proteins, and lipids). The unique asymmetric structure and multifunctionality of Janus materials endow them with broad application potential in food science and beyond. In terms of preparation, the review details several cutting-edge methods, including Pickering emulsions, asymmetric acylation, one-pot in situ methods, microfluidics, electrospinning, and electrospraying, which collectively support the efficient synthesis and functionalization of Janus materials. Regarding applications, these materials can serve as antimicrobial agents to extend food shelf-life, as thickeners and emulsifiers to enhance food stability and texture, and in the precise delivery of bioactive substances. Although previous studies have touched on the applications of Janus materials in food science, a comprehensive and systematic review focusing on those derived from natural biomacromolecules has been lacking. This review fills that gap, providing a crucial theoretical foundation. However, several challenges remain for the widespread application of Janus materials, including difficulties in scaling up production processes, issues with the repeatability and long-term stability of products, and complex regulatory requirements. Future research directions should focus on developing eco-friendly preparation strategies and addressing safety and regulatory concerns through interdisciplinary collaboration. Additionally, AI-driven material design holds promise for accelerating the optimization and innovation of Janus materials, thereby promoting their extensive application in food science and related fields to enhance food safety and quality.

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.