Comprehensive Reviews in Food Science and Food Safety最新文献

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.

Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant-based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant-derived off-flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the industry for their effect on consumer acceptance. The adaptation of plant-derived lactic acid bacteria (LAB) species into plant niches is relevant when developing starter cultures for PBFDA products due to their evolutionary acquired ability to degrade plant-based undesirable compounds (off-flavors and antinutrients). Some plant-isolated species, such as Lactiplantibacillus plantarum and Limosilactobacillus fermentum, have been associated with the degradation of phytates, phenolic compounds, oxalates, and raffinose-family oligosaccharides (RFOs), whereas some animal-isolated species, such as Lactobacillus acidophilus strains, can metabolize phytates, RFOs, saponins, phenolic compounds, and oxalates. Some proteolytic LAB strains, such as Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus, have been characterized to degrade phytates, protease inhibitors, and oxalates. Other species have also been described regarding their abilities to biotransform phytic acid, RFOs, saponins, phenolic compounds, protease inhibitors, oxalates, and volatile off-flavor compounds (hexanal, nonanal, pentanal, and benzaldehyde). In addition, we performed a blast analysis considering antinutrient metabolic genes (42 genes) to up to 5 strains of all qualified presumption of safety-listed LAB species (55 species, 240 strains), finding out potential genotypical capabilities of LAB species that have not conventionally been used as starter cultures such as Lactiplantibacillus pentosus, Lactiplantibacillus paraplantarum, and Lactobacillus diolivorans for plant-based fermentations. This review provides a detailed understanding of genes and enzymes from LAB that target specific compounds in plant-based materials for plant-based fermented food applications.

Plant-derived polysaccharides have emerged as sustainable biopolymers for fabricating nanoparticles (polysaccharide-based nanomaterials [PS-NPs]), presenting unique opportunities to enhance food functionality and human health. PS-NPs exhibit exceptional biocompatibility, biodegradability, and structural versatility, enabling their integration into functional foods to positively influence gut microbiota. This review explores the mechanisms of PS-NPs interaction with gut microbiota, highlighting their ability to promote beneficial microbial populations, such as Lactobacilli and Bifidobacteria, and stimulate the production of short-chain fatty acids. Key synthesis and stabilization methods of PS-NPs are discussed, focusing on their role in improving bioavailability, stability, and gastrointestinal delivery of bioactive compounds in food systems. The potential of PS-NPs to address challenges in food science, including enhancing nutrient absorption, mitigating intestinal dysbiosis, and supporting sustainable food production through innovative nanotechnology, is critically evaluated. Barriers such as enzymatic degradation and physicochemical stability are analyzed, alongside strategies to optimize their functionality within complex food matrices. The integration of PS-NPs in food systems offers a novel approach to modulate gut microbiota, improve intestinal health, and drive the development of next-generation functional foods. Future research should focus on bridging knowledge gaps in metagenomic and metabolomic profiling of PS-NPs, optimizing their design for diverse applications, and advancing their role in sustainable and health-promoting food innovations.

Purple leaf tea products (PTPs) are processed from purple tea leaves (PTLs) and combine unique color, flavors, and superior health benefits, holding promising market potential. However, PTLs contain unique chemical compositions, and the lack of systematic generalization of PTPs processing techniques has led to the under-representation of their unique qualities. Compared to traditional green leaf tea products, knowledge about PTPs is extremely limited and lacks a systematic framework linking chemical composition, processing techniques, and health benefits, which has largely limited the exploitation of PTPs. This review summarizes the chemical composition of PTLs, highlights variations across tea processing techniques, and their effects on the flavor qualities of PTPs. It also explores the potential health benefits of PTPs and examines the challenges of incorporating PTPs into the food industry, offering insights into potential applications. The chemical composition of PTLs is characterized by its unique polyphenolic profile, rich in anthocyanins, catechins, O-methyl catechins, and aroma components such as α/β-ionone and linalool. This unique chemical composition requires suitable processing methods to maximize its flavor qualities and health-promoting effects. PTPs offer notable potential health benefits, including antioxidant, anti-inflammatory, anticancer, neuroprotective, and anti-obesity effects, primarily due to their polyphenolic components. Additionally, PTPs show great potential as natural colorants and in applications such as dietary supplements and tea-flavored beverages. Based on these overviews, key challenges and possible future research directions are also outlined, especially in advancing production techniques, systematically evaluating health benefits, and expanding food applications.

Antibiotics are effective in treating bacterial infections, but their widespread use has spurred antibiotic resistance, which is linked closely with human disease. While dietary components are known to influence the gut microbiome, specific effects on the gut resistome—the collection of antibiotic-resistant genes in the gut—remain underexplored. This review outlines the mechanisms of antibiotic action and the development of resistance, emphasizing the connection between the gut resistome and human diseases such as metabolic disorders, cardiovascular disease, liver disease, and nervous system disorders. It also discusses the effects of diet habits and dietary components, including bioactive macronutrients, phytochemicals, and probiotics, on the composition of the gut resistome by enhancing antibiotic efficacy and potentially reducing resistance. This review highlights the emerging trend of increasing interest in functional foods aimed at targeting the gut resistome and a growing focus on bioactive plant compounds with the potential to modulate antibiotic resistance.

Nowadays, soy protein-based food is consumed globally as an eco-friendly and healthy plant-based alterative. Nevertheless, more effort is still needed to improve the functionalities of soy protein for a wider application and addressing its existing challenges. Heat treatment is a fundamental approach in industrial food processing due to its simplicity, cost-effectiveness, and versatility. This review gave an emphasis on the recent advance in improving the functionalities of soy protein by heat treatment, including traditional and innovative heating, as well as a combination of heating and other techniques. Traditional thermal treatment has been proven to effectively improve the techno-functional properties of soy protein (e.g., heat stability; emulsifying, foaming, and gelation properties; and fibrillation), or to overcome its drawbacks (e.g., nutritional issues and antigenicity), or to promote its interactions with other compounds for novel functionalities via complicated protein changes (including conformational changes (e.g., unfolding, secondary and tertiary structures, surface hydrophobicity/charge) and covalent and/or non-covalent aggregation, as well as binding with other compounds). Recently, researchers have also proposed innovative heating and combination of heating and other techniques for a more efficient and effective soy protein modification. This review gave hints for a more precise and tailored modulation of soy protein functionalities via heat treatment in the commercial application.

Chickpeas (Cicer arietinum L.) are globally valued legume known for their affordability, nutritional significance, and health benefits. They are rich in protein, fiber, vitamins, and minerals such as iron, zinc, folate, and magnesium. This review comprehensively explores the chemical composition of chickpeas and their functional properties, focusing on macronutrients, micronutrients, phytochemicals, and antinutritional factors. It also delves into the potential health benefits of bioactive compounds and peptides derived from chickpeas, highlighting their roles in various physiological functions and applications. The exceptional technofunctional properties of chickpea proteins, including gel formation, texture enhancement, emulsification, and fat/water binding, make them ideal ingredients for diverse food products. Their versatility allows for use in various forms (isolates, concentrates, textured proteins), contributing to the development of a wide range of plant-based foods, nutritional supplements, and gluten-free options. While chickpeas contain some antinutrients like phytates, lectins, and enzyme inhibitors, effective processing methods can significantly reduce their potential negative effects. This review provides valuable insights, offering the novel contributions and an enhanced understanding it brings to the scientific community and food industry. By bridging compositional data with physiological implications, the review reinforces the pivotal role of chickpeas as a dietary component and enriches the existing scientific literature on this essential legume.

Wooden breast (WB) is a multifactorial muscular abnormality resulting from the interplay between genetic predispositions for rapid growth, physiological stress, and anatomical impairments. This myopathy has been a persistent challenge in the poultry industry since its initial identification a decade ago. WB negatively impacts meat quality, leading to increased toughness and reduced nutritional value. Building on foundational research utilizing multiomics technologies, hypoxia-induced oxidative stress has been identified as a key early event driving the pathological processes of WB. This review provides a comprehensive overview and the state-of-the-art evidence on the pivotal role of oxidative stress in WB myopathy. It begins by examining the generation of reactive intermediates that induce oxidative damage and the host's defense mechanisms aimed at mitigating these threats. The discussion then focuses on the consequences of oxidative damage for mitochondria, protein and lipid oxidation, connective tissue remodeling, and inflammation—pathological hallmarks of WB-affected muscles. Additionally, the review highlights how oxidative stress influences satellite cell behavior, impairing the repair and regeneration of muscle tissues, a process implicated in WB. Finally, efforts to prevent or mitigate WB myopathy are summarized, with particular attention to potential intervention strategies targeting oxidative stress. These include innovative feed formulations and gut microbiota modulation, which show promise in alleviating the severity of the condition.

For the increasingly prosperous industrial dairy sector of powder production from milk and whey, the efficient utilization of differently composed products has become a major topic of concern. Although a proper rehydration behavior is crucial for the application of dairy powders, it is also essential for producers to achieve safe and green processing. Physical means of processing to improve partially poor rehydration properties are preferred by consumers over often suggested chemical means, which also alter product composition and further functionality. This review provides an overview of the rehydration properties of various types of dairy powders and details on the impact of compositional (e.g., protein, fat, and lactose) or structural (e.g., particle size, morphology, and porosity) powder characteristics. Then, the mechanisms and effects of various physical processing approaches on the improvement of rehydration properties of dairy powders are described following the sequential order of pre-dehydration, during dehydration as the main processing step, and post-dehydration. The information provided will support advances in dairy ingredient research and the development of technology for clean-label compliant nutritional powders that can be used in a variety of industrial applications.