Critical reviews in food science and nutrition最新文献

Durian (Durio zibethinus Murr.) is a tropical fruit valued for its distinctive aroma and bioactive potential. Unlike earlier reviews that broadly describe nutritional composition, this work focuses specifically on the key determinants of volatile and bioactive compounds, namely cultivar variation, ripening stage, storage conditions, and extraction methods. Sulfur-containing volatiles and esters are identified as the principal contributors to aroma, while phenolics and flavonoids such as quercetin, kaempferol, and gallic acid underpin antioxidant activity. Recent studies also highlight peel and seed by-products as promising antioxidant, anti-inflammatory, and antidiabetic agents, though safety validation remains necessary. Contradictions in reported findings arising from inconsistent ripening definitions, analytical variability, and limited in-vivo research are critically examined. Keeping in view, this review provides a clearer framework to guide future research and supports the practical application of durian and its by-products in food, cosmetic, and health-related industries.

The crucial role of microorganisms in food processing, storage and human health (e.g., gut microbial-medicated diseases) drives the development of novel analytical methods and tools to understand their behavior and interactions with food matrix and human beings at various levels. Isothermal calorimetry presents a promising technique for monitoring heat changes associated with microbial growth and metabolism in real time. This approach facilitates the development of mathematical growth models to calculate thermokinetic parameters, providing a distinct perspective on microbial-related food processes, deterioration, and consumption. This review delves into the mechanism of using isothermal calorimetry for microbial growth measurement, covering the underlying physical chemistry, practical sample handling, and the modeling and parameters involved. The current and prospective applications of microcalorimetry in assessing food microorganisms within the context of food science are highlighted. While limitations exist, microcalorimetry offers a unique thermokinetic perspective, serving as a valuable supplementary practice for food microbial analysis. This article is intended to guide food scientists in better understanding the food microorganisms from a thermokinetic standpoint.

Legumes, esteemed globally for their rich protein content, eco-friendly lifecycle, and versatility in vegetarian, vegan, and flexitarian diets, have emerged as pivotal crops. Peptides derived from legumes, such as soybean, chickpea, pea, lentil, and peanut, can be obtained through various methods, including microbial fermentation and enzymatic hydrolysis, to exhibit several bioactivities, including antioxidant, hypoglycemic, antihypertensive, and anti-inflammatory effects. The structure of these peptides plays a crucial role in determining the bioactivities. However, comprehensive reviews or commentaries on the structure-activity relationship (SAR) of legume-derived peptides (LDPs) are currently lacking. In this review, an overview of the commonly used LDP preparation methods, the biological activities, and mechanisms underlying the SARs of the peptides are discussed. Notably, the degree of hydrolysis, molecular weight, and the amino acid hydrophobicity, basicity, aromatic degree, and position in the peptide chain (particularly at the N- or C-termini) can influence the structural conformation of LDPs to enhance their bioactivities. It was also observed that the impact of higher-order structures on the bioactivity and safety of LDPs has received limited attention in current research. Future research could harness advanced computational methods to explore more complex SARs of LDPs to attain improved applications of LDPs in functional food contexts.

Coffee is widely consumed worldwide and recognized for its sensory complexity, resulting from the interaction among genetic, environmental, and post-harvest processes. Fermentation is a critical stage that directly influences coffee's aromatic profile and is a topic of growing research interest. However, integrative analyses of how microorganisms and processes affect the volatilome are still required. This systematic review aimed to synthesize and analyze existing evidence on the formation of volatile compounds in fermented and roasted Coffea arabica, emphasizing comparisons among fermentation processes, inoculated or not, and their implications for diversifying coffee's aromatic profile. Twenty-one studies were compiled and analyzed. The review identified 340 distinct volatile compounds, belonging to classes such as alcohols, esters, furans, and pyrazines, which contribute to desirable sensory notes, including fruity, floral, and caramelized. Co-inoculation stood out for expanding the diversity of volatile compounds, offering a promising tool for customizing coffee's aromatic profile. The results indicate that induced fermentation processes, especially anaerobic ones, positively influence volatile formation, while co-inoculation can be an effective strategy for optimizing sensory quality. This review contributes to understanding how fermentation can be conducted to obtain differentiated coffees with enhanced sensory value.

Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline, synaptic dysfunction, and chronic neuroinflammation. While genetic and environmental factors are well-established contributors, emerging evidence suggests that diet, particularly dairy intake, may modulate AD risk. This review critically evaluates epidemiological and clinical findings on the neuroprotective potential of dairy products. Bioactive components, including milk-derived peptides, milk fat globule membrane (MFGM), and fermentation-derived metabolites, exhibit antioxidant and neurotrophic properties that support mitochondrial function and synaptic plasticity. Fermented dairy products may further influence cognition through modulation of the gut-brain axis and production of neuroactive microbial metabolites. Observational studies often indicate a positive association between dairy consumption and cognitive health, yet findings remain inconsistent, with neutral or contradictory outcomes reported. Clinical investigations are limited by small cohorts, heterogeneous methodologies, and population variability. Literature for this review was systematically retrieved from PubMed and Google Scholar. To clarify the role of dairy in AD prevention, future research should integrate precision nutrition approaches that account for genetic susceptibility, microbiota composition, and metabolic profiles. Overall, dairy represents an accessible source of bioactive compounds with potential to promote cognitive resilience, though robust longitudinal and interventional studies are required to establish causality and inform dietary guidelines.

Probiotic-fermentation of pseudocereals undergoes controlled microbiological growth, increases nutritional value, enhances sensory properties, and prolongs the shelf-life of fermented products. Fermented buckwheat, which is a high-nutrient pseudocereal, has newly emerged as being of great interest due to its prebiotic potential and several health benefits. This review provides a comprehensive overview of how probiotic fermentation enhances the nutritional profile and reduces antinutritional factors in buckwheat. Additionally, it highlights the potential food applications and health benefits of probiotic-fermented buckwheat. The composition of buckwheat can be positively altered through probiotic fermentation, enhancing its nutritional value and bioavailability of vitamins, minerals, and other bioactive compounds. Buckwheat fermentation can be applied to produce many functional foods, such as gluten-free bakery products, nondairy yogurt, and gluten-free beverages, as well as the production of bioactive peptides. Furthermore, fermented buckwheat showed many health benefits, including antioxidant, anti-inflammatory, anti-diabetic, anti-cancer, anti-allergenicity, antihypertensive, lipid-lowering, and antimicrobial activities, as well as its role in the modulation of gut microbiota. Innovations in microbial technology can inform the further use of probiotic-fermented buckwheat in the food sector when commercialized.

Red meat intake (RMI) is implicated in promoting inflammation and compromising immune function. We conducted a systematic review and meta-analysis assessing how RMI influences inflammation and immune function biomarkers in adults with any health status. Twenty-two randomized controlled trials (RCTs; 1152 adults) and 10 observational studies (OBS; 438,925 adults) were included from literature published through May 2024 using PubMed, Scopus, CINAHL, and Cochrane databases. Sufficient data were obtained for meta-analyses of blood C-reactive protein (CRP), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), leptin, and adiponectin. Overall, greater total RMI led to higher CRP across 18 RCTs (weighted mean difference 0.23, 95% CI 0.08-0.39). Subgroup analyses indicated similar findings for participants diagnosed with, but not without, cardiometabolic diseases; unspecified or mixed RMI, but not unprocessed RMI; studies without, but not with, energy restriction; and RMI ≥, but not <, 0.5 servings/day (3.5 servings/week). Limited RCTs suggest total RMI did not influence IL-6, TNF-α, leptin, or adiponectin. Among 10 OBS, no associations were shown between RMI and these biomarkers. Conservatively, these results are consistent with recommendations for people who choose to consume red meat to limit or avoid consuming processed red meat, especially among individuals with cardiometabolic diseases.

Registry and registry number for systematic reviews or meta-analyses: PROSPERO CRD42021256264.

Background: Inter-individual differences in gut microbial metabolism of dietary (poly)phenols may influence cardiometabolic outcomes, though their clinical relevance remains unclear.

Objective: This systematic review examined associations between (poly)phenol metabotypes and cardiometabolic health.

Methods: A comprehensive search of seven databases up to March 2025 included randomized controlled trials (RCTs) and observational studies investigating equol, O-desmethylangolensin (ODMA), and urolithin metabotypes (PROSPERO: CRD42020196149).

Results: Thirty-three RCTs and 12 observational studies were included. Equol producers (EPs) showed lipid-lowering effects in 9 RCTs and favorable lipid profiles in 3 observational studies, while 11 RCTs and 3 studies found no differences. One RCT and 2 observational studies on ODMA producers reported inconsistent lipid outcomes. One RCT showed lipid-lowering effects for urolithin metabotype B (UM-B), while 2 observational studies linked UM-B to higher lipids vs UM-A. For blood pressure (BP), 2 RCTs and 1 study reported reductions in EPs, while 7 RCTs and 2 studies found no effects. EPs improved endothelial function in 4 RCTs, but not in 6, while no differences between metabotypes were observed in 2 studies.

Conclusion: Evidence for the role of (poly)phenol metabotypes in cardiometabolic health is inconclusive. Further clinical studies with standardized metabotype classification and outcome measures are needed.

Consuming whole mushrooms (fresh and dried) aligns with the 2020-2025 Dietary Guidelines for Americans. Accumulating evidence suggests consuming mushrooms may improve biomarkers of cardiometabolic disease risk, inflammation, and immune function. In this review, we summarize the evidence assessing whole mushroom consumption as part of a self-chosen diet and healthy dietary pattern. Consistently, consuming mushrooms as part of a self-chosen diet decreased serum triglycerides and had no effect on HDL, LDL, and C-reactive protein, a biomarker of inflammation. Limited evidence indicated positive effects (increase) on salivary immunoglobulin A, a biomarker of immunity, and positive impacts on blood pressures. When consumed as part of a healthy dietary pattern, mushrooms decreased serum glucose. Evidence for other biomarkers was mixed (neutral, positive) or was insufficient (<3 studies). No evidence indicated negative effects of consuming mushrooms on any outcome of interest. Noteworthy, more mushrooms were consumed in experimental studies (13-300 g/d wet weight) than amounts typically consumed by the public (1.4-1.6 kg/y, equating to ≈4 g/d, in the United States). Collectively, these results support consuming mushrooms for cardiometabolic health, and the paucity of information justifies further research on mushroom consumption and immune-related outcomes.

Brown seaweed proteins represent sustainable, plant-based alternatives to traditional proteins, providing 3%-28% protein by dry weight and possessing complementary amino acid profiles. Advanced extraction techniques, such as enzyme-assisted, ultrasound-assisted, and pH-shift methods, improve yields while maintaining bioactives that provide antioxidant and antihypertensive advantages. These proteins exhibit desirable functional properties, including emulsification, foaming, and water-holding capacities, rendering them suitable for innovative food formulations. Industrial adoption is limited by difficulties in attaining high purity, guaranteeing heavy-metal safety, and economically scaling production. Optimized biorefinery strategies, contamination mitigation, and supportive regulatory frameworks are essential for overcoming these challenges and realizing the full potential of brown seaweed proteins as multifunctional, climate-smart ingredients in global food systems.