Critical reviews in food science and nutrition最新文献

Allergic diseases, such as allergic rhinitis, asthma, and atopic dermatitis, are IgE-mediated conditions closely linked to Th2 cells. Their increasing prevalence has posed significant global health and economic challenges. Conventional anti-allergic drugs, though effective, often lead to side effects like sedation and dependency, driving the search for safer, plant-derived alternatives. Ellagitannins, a class of phenolic compounds abundant in many plants, and their metabolites (e.g., ellagic acid, gallic acid) have demonstrated promising anti-allergic and anti-inflammatory properties. However, the impact of their structural variability on bioavailability and biological activity remains unclear. To date, no comprehensive review has been conducted on the effects of different ellagitannin structures and their metabolism on anti-allergic biological activities. This study proposes a novel classification method for ellagitannins based on their in vivo digestion and absorption, provides a comprehensive review of their metabolic pathways and influencing factors, and, for the first time, explores the anti-allergic activities and mechanisms of ellagitannins and their metabolites. These findings lay a foundation for future research into the structural characteristics and anti-allergic functional activities of ellagitannins.

Nutrition epidemiological models involve many analytic decisions, such as defining exposures, selecting which covariates to include, or configuring variables in different ways. We explored the impact of analytical decisions on conclusions in nutrition epidemiology using self-reported beef intake and incident coronary heart disease as a case study. We used REasons for Geographic and Racial Differences in Stroke (REGARDS) data, and selected covariates and their configurations from published literature to recapitulate common models used to assess associations between meat intake and health outcomes. Three model sets were designed: sets one and two used continuous and quintile-defined beef intakes, respectively, each with ∼500,000 randomly sampled specifications. Set three models directly emulated published covariate combinations. Few models (<1%) were statistically significant at p < 0.05. More hazard ratio (HR) point estimates were >1 when beef was polychotomized via quintiles (95% of models) vs. continuous intake (79% of models). Including covariates for race or multivitamin use shifted HRs toward the null with similar confidence interval widths. Models emulating existing published associations were all above HR of 1. For our case study, exposure configuration and exposure inclusion resulted in substantially different HR distributions, illustrating how analytical decisions can affect nutrition-related exposure/outcome associations. The finding of few statistically significant models does not prove, but may suggest, minimal association between beef and CHD. Singular assessments of nutritional epidemiology questions should therefore be interpreted with caution. Modeling many analytical approaches may better establish and investigate the uncertainty of nutritional epidemiology questions and provisional answers.

Cultivated meat offers a promising solution to meet global demand for animal protein and addressing ethical concerns of conventional meat production. However, there are still gaps in replicating the sensory qualities and nutritional content of traditional meat products. Following PRISMA guidelines, this review synthesizes studies on the physicochemical, technological, and sensory parameters of cultivated meat. A thorough search of peer-reviewed literature from 2012 to May 2024 was conducted across three databases, 33 articles were selected from an initial pool of 714 studies, which were systematically screened and evaluated for eligibility. Technological advancements have improved muscle tissue formation and color development, with the use of scaffolds and cell types like myoblasts and satellite cells playing a significant role. However, most proof-of-concepts still fall short of replicating the textural properties, such as hardness and cohesiveness, found in conventional meat. While some studies achieved comparable cooking loss and color outcomes, texture remains softer, with incomplete muscle cell differentiation and weak structural integrity. Furthermore, cultivated meat prototypes often show lower protein content and lack sufficient lipid incorporation, affecting both flavor and mouthfeel. Despite these challenges, promising results in specific studies suggest that advancements in scaffold engineering and cell culture techniques could improve sensory quality.

Avocados are sources of Monounsaturated fatty acids (MUFA), vitamins, minerals, fiber, phytosterols, and polyphenols. However, their effects on the lipid profiles remain unclear. This meta-analysis assessed the effect of avocado consumption on lipid levels in adults. A systematic search of PubMed, Web of Science, Scopus, and Google Scholar (up to May 24, 2024) included only randomized controlled trials. Two independent investigators screened and extracted the data. Results showed a significant reduction in total cholesterol (TC) (weighted mean difference (WMD): -6.97 mg/dL, 95% CI: -8.29, -5.65) and low-density lipoprotein Cholesterol (LDL-C) ((WMD): -6.16 mg/dL, 95% CI: -9.87, -2.44) in avocado groups vs. controls. A nonlinear dose-response analysis found an inverse association between higher avocado intake (>250 g/day) and LDL-C levels as well as between longer consumption (>23 weeks) and TC reduction. Similarly, a dose of 140-235 g/day for 4.8-9 weeks showed a significant association with triglyceride (TG) levels. Avocado consumption had no significant effect on high-density lipoprotein Cholesterol (HDL-C triglyceride (TG) levels. Further studies are required to confirm its role in the regulation of lipid profiles.

Three-dimensional food printing (3DFP) involves the creation of edible products by structuring materials using 3D printing technology. 3DFP has garnered significant attention due to its vast potential in the food industry, offering advantages in food customization, precision, creativity, and reducing waste during food production. The key components of 3DFP include food ink materials, fabrication processes, and sensing and control technologies. This review provides an in-depth examination of these elements. First, it summarizes key considerations regarding material characteristics, and discusses both basic and advanced materials for 3DFP. Next, it explores fabrication processes, including their underlying principles, and highlights advanced 3DFP fabrication methods for producing high-quality printed food products. It also introduces sensing, monitoring, and control strategies to enhance real-time process precision and stability. The review concludes with a discussion on the future directions and prospects of intelligent 3DFP systems.

The food industry is increasingly interested in postbiotics/parabiotics because of their ability to preserve and enhance functional food production. These substances contain several bioactive compounds with immune system-regulating, antimicrobial, antioxidant, prebiotic, and anticancer properties. Despite its potential benefits, incorporating postbiotics/parabiotics into food poses various obstacles that must be overcome. These include technical barriers in production, lack of uniform definitions and regulations, regulatory obstacles, limited consumer awareness and acceptance, quality control challenges, determining the most effective dosage, and cost considerations. This review discusses these challenges and the research progress that has been achieved to address these drawbacks. As research in this field continues to advance, addressing these challenges will be crucial to unlock the full potential of postbiotics/parabiotics in the food industry.

Cheese, a widely consumed dairy product globally, derives its commercial value primarily from its flavor and textural characteristics that crucially determine consumer acceptance. The quality of cheese including flavor and texture is intricately related to the enzymatic activities of microorganisms during the fermentation process. Among these enzymes, lipases play a pivotal role by hydrolyzing milk fat to generate free fatty acids, which serve as precursors for the formation of key flavor compounds, thereby significantly enhancing the sensory attributes of cheese. Compared to lipases sourced from animals or plants, microbial lipases offer distinct advantages, including lower production costs, broader substrate specificity, and greater adaptability to genetic modification, making them more suitable for large-scale cheese production. Recent advancements in biotechnology have enabled the optimization of microbial lipase applications in cheese manufacturing through various innovative approaches. This review comprehensively examines the impact of microbial lipase on cheese quality, particularly in terms of texture and flavor development. Additionally, it summarizes current strategies for enhancing the efficacy of microbial lipase in cheese production, providing valuable insights for the advancement of enzyme-modified cheese industry.

Extra virgin olive oil (EVOO) has recognized antioxidant and anti-inflammatory properties, mainly because its composition, great levels of oleic acid, and phenolic compounds (PC). Thus, the aim of this systematic review was to synthesize the results of randomized controlled clinical trials (RCTs) of regular consumption of EVOO in biomarkers of inflammation and oxidative stress. Twenty-three RCTs met the inclusion criteria, involving 1138 participants, showed some type of risk of bias and the certainty of the evidence ranged from moderate to very low. Biomarkersas such ox-LDL, TNF-alpha, CRP, IL-6, IL-10, and IL-18 were associated with changes in inflammatory and oxidative states after EVOO consumption. EVOO consumption reduced ox-LDL when compared with medium and low PC olive oils together: -4.59 U/l [(95%CI: -8.1 to -1.08), I²: 45.4%; p = 0.103] and with low PC olive oil only: -7.73 U/l [(95%CI: -14.63 to -0.82 U/l], I²: 42%; p = 0.16)]. CRP was also reduced compared to low PC olive oils: -0.99 mg/l [(95%CI: -1.66 to -0.31); I²: 68.8%; p = 0.00)], but showed considerable heterogeneity. In conclusion, PC levels demonstrate an association with anti-inflammatory and antioxidant effects. The consumption of EVOO tends to reduce the risk of chronic non-communicable diseases, especially individuals adhering to the Mediterranean diet.

Growing consumer demand for healthier and natural ingredients has driven the food industry toward "clean-label" products, replacing synthetic additives with plant-based alternatives. Ginger has gained significant attention for its distinctive flavor and various bioactive compounds. Consequently, its primary extract, ginger oleoresin, is widely applied in the food, pharmaceutical, and cosmetics and personal care industries due to its antioxidant, antimicrobial, and anti-inflammatory properties. This review systematically presents the functional components and biological activities of ginger oleoresin. Given the critical impact of extraction methods on its quality and bioactivity, this review emphasizes green extraction techniques, including supercritical fluid extraction, enzyme-assisted extraction, microwave-assisted extraction, ultrasound-assisted extraction, ionic liquid extraction, and other emerging techniques, which are designed to enhance both efficiency and sustainability. Additionally, to address challenges like hydrophobicity and poor stability, this review discusses various encapsulation strategies including spray drying, emulsion techniques, and complex coacervation, which improve the stability and bioavailability in food systems. By highlighting green extraction and encapsulation technologies, this review offers insights into maximizing its application in food formulations. Furthermore, the dose-related effects and safety considerations are also discussed, aiming to provide a comprehensive guide for effective utilization of ginger oleoresin as a natural, multifunctional additive in food formulations.

Mangrove plants represent an interesting source of bioactive molecules that may be valuable for human use and especially for applications in the food sector. Phenolic compounds, ubiquitous in mangrove plants, are of considerable interest due to their antioxidant properties and other potential beneficial effects. This contribution aimed at gathering and emphasizing all recent works performed to unravel their antioxidant activities and use in food to improve food quality and extend shelf life. Food industries and food technologists may express a huge interest in their exploitation and valorization. Indeed, their addition and/or incorporation in food would allow to control off-flavor development, retard the formation of toxic oxidation products such as primary and secondary oxidation substances, maintain and improve nutritional quality, and to improve the shelf-life of foods. Based on the safety concerns and limitations on the use of synthetic antioxidants, their replacement with natural antioxidants provides a viable alternative.