Comprehensive Reviews in Food Science and Food Safety最新文献

The cover image is based on the Comprehensive Review A comprehensive review on the promising purple leaf tea by Gaozhong Yang et al., https://doi.org/10.1111/1541-4337.70142.

Consumers’ growing demand for healthy and natural foods has led to a preference for products with fewer additives. However, the low emulsifying properties of natural proteins often necessitate the addition of emulsifiers in food formulations. Consequently, enhancing the emulsifying properties of proteins through various modification methods is crucial to meet modern consumer demands for natural food products. High-intensity ultrasound offers a green, efficient processing technology that significantly improves the emulsifying properties of proteins. This study explores how ultrasound treatment enhances the stability of protein-based emulsions by modifying protein structures. While ultrasonic treatment does not significantly affect the primary structure of proteins, it influences the secondary, tertiary, and quaternary structures depending on the type of protein, ultrasound parameters (type, intensity, and time), and treatment conditions. The results suggest that ultrasound treatment reduces α-helix content, decreases protein particle size, and increases β-sheet content, surface hydrophobicity, free sulfhydryl groups, and zeta potential, leading to a more stable protein-based emulsion. The reduced particle size and increased flexibility of proteins induced by ultrasound enable more rapid protein adsorption at the oil–water interface, resulting in smaller emulsion droplets. This contributes to the emulsion's improved stability during storage. Future research should focus on the large-scale application of ultrasonic treatment for protein modification to produce high-quality, natural foods that meet the evolving needs of consumers.

Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize the potential of soybean protein nanoparticles to improve PE-based carriers, enhancing the stability and bioavailability of these compounds through unique self-assembly behaviors. This review analyzes recent advancements in the use of soybean protein nanoparticle-stabilized PEs as carriers for bioactive compounds. Various fabrication techniques, including physical, chemical, and biological methods, are explored. The effectiveness of soybean protein nanoparticles, both individually and in combination with polysaccharides or polyphenols, is evaluated, highlighting their roles in stabilizing PEs and enhancing functionality. Findings indicate that soybean protein nanoparticles are effective stabilizers for a wide range of PE structures, including oil-in-water, water-in-oil, high internal phase PEs, and Pickering emulgels. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Additionally, innovative applications and future developments of soybean protein–based Pickering nanoparticles are discussed, emphasizing plant-based substitutes and advanced materials. Despite extensive discussions on soybean protein–based PEs in various food forms, research into their techno-functional properties and flavor mechanisms remains limited.

The global obesity epidemic has heightened interest in natural solutions, with anti-obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability. The aim of this review is to explore their sources, mechanisms, measurement, and synthesis methods, including innovative approaches such as de novo synthesis, proteomics, and bioinformatics. Its unique contribution lies in critically analyzing the current state of research while highlighting novel synthesis techniques and their practical relevance in addressing commercialization challenges, offering valuable insights for advancing anti-obesity peptide development. Diverse methods for assessing the anti-obesity properties of these peptides are discussed, encompassing both in vitro and in vivo experimental approaches, as well as emerging alternatives. The review also explores the integration of cutting-edge technologies in peptide synthesis with the potential to revolutionize scalability and cost-effectiveness. Key findings assert that despite the great potential of peptides from various food sources to fight against obesity and advances in their identification and analysis, challenges like scalability, regulatory hurdles, bioavailability issues, high production costs, and consumer appeal persist. Future research should explore the use of bioinformatics tools and advanced peptide screening technologies to identify and design peptides with enhanced efficacy and bioavailability, efficient and cost-effective extraction and purification methods, sustainable practices such as utilizing byproducts from the food industry, and the efficacy of products containing isolated anti-obesity peptides versus whole materials in clinical settings.

Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well-structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.

Large-scale garlic planting and processing activities generate considerable amounts of agro-food waste and pose serious environmental and economic challenges. These byproducts are rich in bioactive compounds with promising applications in the food, medicine, and agriculture sectors. This review provides a comprehensive overview of the generation, classification, chemical composition, and valorization of garlic byproducts. Garlic agricultural waste is derived from all stages of garlic harvesting and post-harvest processing and contain abundant soluble polysaccharides, polyphenols, proteins, insoluble dietary fiber, and organic sulfur compounds. The valorization of garlic waste can be achieved through tailoring processing technologies to extract and utilize individual components or applying the whole matter. Using traditional and emerging extraction and modification technologies, a variety of bioactive constituents can be transformed into functional foods, nutraceuticals, or other high-value products with exceptional functional properties and health benefits. Moreover, garlic waste can be converted into N/S/O self-doped carbon dots and biochar or be utilized directly in applications such as biocomposite films for food packaging, fluorescence sensors for food safety detection, biosorbents for food wastewater purification, agricultural quality enhancers, or nutritional supplements. Despite these opportunities, there are still several knowledge gaps regarding assessment and grading of materials, clean and low-cost production, efficient applications, long-term performance evaluation of products, and well-establishment of a robust industrial chain. Therefore, more research is required to advance the valorization of garlic agricultural waste, fostering a win–win scenario for the effective utilization of garlic byproducts and progress toward carbon neutrality.

Amadori compounds, pivotal intermediates in the Maillard reaction, act as flavor enhancer, browning precursor, and functional component. Amadori compounds consisting of diverse amino and carbonyl groups might show distinct flavor attributes and functional activities. Food production involves many supply chain stages where thermal treatment might produce Amadori compounds, and processing techniques and circumstances might affect the generation and stability of Amadori compounds. Moreover, gastrointestinal digestion might also influence the stability of Amadori compounds. To date, there is a lack of comprehensive review on the impact of various supply chain stages and digestion on Amadori compounds. This paper reviewed all reported Amadori compounds derived from diverse reducing sugars (glucose, xylose, ribose, maltose) and amino-containing compounds (common and specific amino acids, peptides), and compared differences in synthetic efficiency, flavor property, and functional activity among them; aggregated qualitative techniques; encapsulated quantitative techniques including indirect quantification and direct quantification, and intuitively compared strengths and weaknesses of these techniques; and outlined influence of processing, cooking, storage, and digestion on formation and stability of Amadori compounds. Appropriate processing techniques and conditions favored the generation and stability of Amadori compounds. Baking, frying, and roasting greatly facilitated Amadori compounds accumulation compared to steaming and boiling. Prolonged cooking at relatively low temperature favored Amadori compounds accumulation, whereas high-temperature cooking for a short duration resulted in fewer accumulation. Amadori compounds showed greater digestion resistance and could be absorbed by the intestine. This review offers scientific instruction for producing high-quality products with abundant Amadori compounds, or extracting plentiful Amadori compounds from processed foods as versatile food additives.

Apples and their derivatives are among the most widely consumed fruit products in the world and iconic examples of food-safety issues. By using a systematic search in the PubMed, Web of Science, and Embase databases, we extracted 1374 publications on pesticides, mycotoxins, and heavy metal contents in apple products, which represented 44%, 48%, and 26% of publications on fruit, respectively. We selected 90 articles in which we were able to assess compliance with the European Food Safety Authority's (EFSA) regulations and found a 42.8% overall rate of checks exceeding the Maximum Residue Limit (MRL), a 51.6% rate for pesticides, a 42.55% rate for heavy metals, and a 40.2% rate for mycotoxins. Over 60% of the 92 pesticides considered were banned by the European Union. The rate of noncompliance was much higher in the Middle East (65.2%), Africa (50%), Asia (43.9%), Europe (37.5%), and South America (33.3%) than in North America (12.5%). We observed an influence of the climate Köppen classification and the 2024 Human Development Index (HDI) on the rate of exceeding MRLs. Our data raise questions about the compliance with production regulation requirements and the efficacy of controls. According to the criteria that define MRLs, we also question non-negligible public health issues generated by the high rate of noncompliance.

Only five years ago, the world began to realize that the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), also called COVID-19, was spreading wildly. Laboratories were closed, and most food science research was halted. Researchers responded by writing more review papers, leading this journal to expand our editorial board to accommodate the rising submissions. Today, different strains of avian influenza are decimating poultry flocks in China and the United States. The virus has spread to cattle and humans, and the price of hen eggs has more than doubled. However, food scientists in the United States are facing other challenges. Every change in national leadership is accompanied by concerns about how research and education policies will be affected. This year has been characterized by many executive orders changing funding policies and the unilateral firing of all federal employees with 2 years or less of tenure in their positions. Food scientists have been among the casualties of these mass terminations. How these and future cuts will affect America's ability to remain an international food exporter and innovator in food science and food safety is unknown.

I am one of the researchers who has lost sleep worrying about whether current projects will be cut and if proposals will be funded. The outlook was also dim in the spring of 2020. This year is another time for researchers to keep hope and persevere. I advise colleagues to explore alternative research funding sources, such as private foundations and food commodity organizations. If research funding is cut further, untenured faculty members may have to return to writing reviews to generate publications for their tenure applications. The United States is not alone in funding problems; other nations face research interruptions due to natural disasters or war. Comprehensive Reviews in Food Science and Food Safety provides authors with a credible, respected outlet for review papers on unique food science topics. Publishing in the journal is free for members of the Institute of Food Technologists, and publication fees may be waived for residents of some nations. I hope your situation is secure while you read this editorial. However, if you have experienced funding cuts or employment termination, I am sincerely concerned.

Sincerely,

Mary Ellen Camire,

PhD

Editor in Chief,

Comprehensive

Reviews in

Food Science and

Food Safety

Professor,

University of Maine

Recently, the non-intestinal functions of human milk oligosaccharides (HMOs) have been widely documented, including their roles in promoting brain development and growth, as well as ameliorating anxiety, allergies, and obesity. Understanding their mechanisms of action is becoming increasingly critical. Furthermore, these effects are frequently associated with the type and structure of HMOs. As an innovative technology, “plant factory” is expected to complement traditional synthesis technology. This study reviews the novel “plant factory” synthesis techniques. Particular emphasis is placed on the processes, advantages, and limitations of “plant factory” synthesis of HMOs. This technology can express genes related to HMO synthesis instantaneously in plant leaves, thereby enabling the rapid and cost-effective generation of HMOs. However, “plant factory” technology remains underdeveloped, and challenges related to low yield and unsustainable production must be addressed. Furthermore, we present an overview of the most recent clinical and preclinical studies on the non-intestinal functions of HMOs. This review emphasizes the mechanisms of action underlying the non-intestinal functions of HMOs. HMOs primarily exert non-intestinal functions through the cleavage of beneficial monomer components, metabolism to produce advantageous metabolites, and regulation of immune responses.