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Facing the D-Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production 面对耐热参数的D-Ilemma:从病原菌风险评估到果汁和花蜜生产中的替代品选择挑战。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-30 DOI: 10.1111/1541-4337.70346
Astrid Gędas, Agnes Weiss

Over the years, numerous D- and z-values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case. This review presents a comprehensive overview of food safety in fruit processing, considering contamination routes and focusing on the selection of surrogates for key pathogens such as Salmonella spp. and Escherichia coli. Factors influencing heat resistance parameters, such as the experimental method, food matrix, mathematical model, and challenges of industrial upscaling, are explored. We critically assess the diversity and lack of methodological standardization in determining D- and z-values, showing the consequences for risk assessment and surrogate selection. Along with a review of methods used by scientists, the problem of different methods for calculating the decimal reduction time is highlighted, as well as the lack of specifications for the use of z-values. Additionally, this review proposes the use of the glass capillary method for testing bacterial thermal resistance in liquid foods, such as fruit juices and nectars, in order to standardize the methodology and facilitate comparisons across the literature.

多年来,科学文献中发表了大量的D值和z值。虽然这些值最初似乎是评估和比较不同微生物在相同条件下或同一微生物在不同条件下的耐热性的有效标准,但情况并非总是如此。本文综述了水果加工中的食品安全,考虑了污染途径,重点介绍了沙门氏菌和大肠杆菌等主要病原体的替代品的选择。探讨了影响耐热参数的因素,如实验方法、食物矩阵、数学模型和工业化升级的挑战。我们批判性地评估了确定D值和z值的多样性和缺乏方法标准化,显示了风险评估和替代选择的后果。除了对科学家使用的方法进行回顾外,还强调了计算十进制缩减时间的不同方法的问题,以及z值使用的缺乏规范。此外,本综述建议使用玻璃毛细管法检测液体食品(如果汁和花蜜)中的细菌耐热性,以便标准化方法并促进文献间的比较。
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引用次数: 0
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms 米基食品中淀粉的降解特性:影响因素、调控途径和机制综述
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-29 DOI: 10.1111/1541-4337.70347
Mengzi Nie, Yue Zhang, Jiaxin Li, Aixia Wang, Yimeng Shan, Yang Li, Lili Wang, G. Jeevarathinam, Sarvesh Rustagi, Christophe Blecker, Fengzhong Wang, Li-Tao Tong

Rice, which is consumed globally as a dietary staple, is processed into various rice-based foods, accounting for over one-third of the total consumption and enriching daily diets. However, starch in these products often undergoes changes during processing, transportation, storage, and distribution, leading to reduced solubility, enzymatic digestibility, and sensory quality. Through physical, chemical, and biological modifications and the assistance of additives, its specific attributes and functional properties can be improved, thereby enhancing its performance in food applications. The regulation of starch retrogradation and the elucidation of its underlying mechanisms are critical for ensuring the quality and shelf life of rice-based foods. This review systematically overviews the factors affecting the retrogradation properties of starch in rice-based foods throughout the entire production-to-consumption chain. A bibliometric analysis reveals research trends linking “rice” and “retrogradation properties.” The objective of this review was to propose precise and feasible approaches for regulating the starch retrogradation in rice-based products to enhance quality. Notably, the amylose content and starch structure directly govern recrystallization kinetics, enabling direct control of retrogradation through genetic modification and variety selection. Indirect regulation is achieved by modulating the processing and storage temperatures to modulate the starch–water interaction and gelatinization–recrystallization kinetics. Furthermore, modification techniques and exogenous additives alter the molecular rearrangement, thereby improving gel stability and freeze thaw resistance. Understanding these mechanisms lays the foundation for improving the quality and shelf life of rice-based foods, bridging the gap between fundamental research and industrial applications.

大米作为一种主食在全球范围内消费,被加工成各种以大米为基础的食品,占总消费量的三分之一以上,丰富了日常饮食。然而,这些产品中的淀粉在加工、运输、储存和分配过程中经常发生变化,导致溶解度、酶消化率和感官质量降低。通过物理、化学和生物改性以及添加剂的辅助,可以改善其特定的属性和功能特性,从而提高其在食品中的应用性能。淀粉降解的调控及其机制的阐明对于保证大米食品的质量和保质期至关重要。本文系统地综述了在整个生产到消费链中影响米基食品中淀粉降解特性的因素。一项文献计量分析揭示了将“水稻”和“退化特性”联系起来的研究趋势。本文综述的目的是提出精确和可行的方法来调节大米制品中的淀粉降解,以提高质量。值得注意的是,直链淀粉含量和淀粉结构直接控制再结晶动力学,可以通过基因改造和品种选择直接控制退化。间接调节是通过调节加工和储存温度来调节淀粉-水相互作用和糊化-再结晶动力学。此外,改性技术和外源添加剂改变了分子重排,从而提高了凝胶稳定性和抗冻融性。了解这些机制为提高大米食品的质量和保质期奠定了基础,弥合了基础研究与工业应用之间的差距。
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引用次数: 0
Prospects and Challenges of Umami in Edible Fungi: Biological Sources, Structure-Function Relationship, Production, Mechanism, and Evaluation 食用菌鲜味的前景与挑战:生物来源、结构功能关系、生产、机理与评价。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-29 DOI: 10.1111/1541-4337.70305
Xuyue Wang, Shuxin Ye, Xiang Yan, Qiongdan Zhang, Qun Lu, Hongshan Liang

Umami is crucial for enhancing food palatability, modulating appetite, and preventing obesity. Edible fungi, as nutrient-rich and sustainable food sources, are particularly abundant in umami (enhanced) substances, including monosodium glutamate (MSG), umami amino acids, 5′-nucleotides, peptides, and their derivatives. This review systematically summarizes their molecular structures, sensory properties, and structure–function relationships, emphasizing how processing, storage, and intrinsic factors affect their stability, activity, and synergy. Strategies such as fermentation, hydrolysis, Maillard reaction, physical assistance, and bioengineering are discussed for targeted production. Particularly, multi-combination processing and genetic engineering offer great potential in tailoring high-potency umami compounds. Advances in purification methods enable the separation of active peptides with outstanding umami and high purity. Moreover, recent research on receptor–ligand binding, orthosteric recognition/allosteric modulation, signal transduction, and multisensory integration shed light on the mechanisms of umami recognition and enhancement. Emerging digital tools, including biosensors and computational modeling, support high-throughput screening and function prediction of umami compounds. Overall, this review provides comprehensive perspectives on the molecular basis, processing, optimization, mechanism, and evaluation of umami components in edible fungi, offering theoretical guidance for the development of novel health-oriented umami regulators.

鲜味对于提高食物的适口性、调节食欲和预防肥胖至关重要。食用菌作为营养丰富的可持续食物来源,尤其富含鲜味(增强)物质,包括味精(MSG)、鲜味氨基酸、5′-核苷酸、肽及其衍生物。本文系统地综述了它们的分子结构、感官特性和结构功能关系,重点介绍了加工、储存和内在因素如何影响它们的稳定性、活性和协同作用。讨论了发酵、水解、美拉德反应、物理辅助和生物工程等生产策略。特别是,多组合加工和基因工程为定制高效鲜味化合物提供了巨大的潜力。纯化方法的进步使活性肽的分离具有突出的鲜味和高纯度。此外,近年来在受体-配体结合、正构识别/变构调节、信号转导和多感觉整合等方面的研究为鲜味识别和增强的机制提供了新的思路。新兴的数字工具,包括生物传感器和计算建模,支持鲜味化合物的高通量筛选和功能预测。综上所述,本文从食用菌鲜味成分的分子基础、加工、优化、机理和评价等方面进行了综述,为新型健康鲜味调节剂的开发提供理论指导。
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引用次数: 0
Integrating Ozone Pretreatment in Green Extraction Techniques for Bioactive Compounds From Agro-Industrial Residues 臭氧预处理在绿色提取农工废渣中生物活性化合物技术中的应用。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-25 DOI: 10.1111/1541-4337.70336
G. Jeevarathinam, Abhipriya Patra, J. Deepa, R. Rahul, C. S. Neethu, Pentala Mallesham, S. Ganga Kishore, Madhuresh Dwivedi, Siva Shankar V., Punit Singh, Sarvesh Rustagi, Syed Mohammed Basheeruddin Asdaq

The escalating challenges of agro-food waste management have driven research into sustainable extraction methodologies for efficient bioactive compound recovery. Conventional thermal and solvent-based methods often result in compound degradation, solvent toxicity, long extraction times, and low yields. In contrast, non-thermal strategies provide higher efficiency, reduced solvent use, shorter processing times, and better preservation of thermolabile compounds, enabling greener recovery processes. Ozone has emerged as an eco-friendly, non-thermal alternative with strong oxidative and cell-disruptive properties that enhance extraction performance. This review critically examines ozone's roles as pretreatment, direct extraction enhancer, and solvent activation agent in agro-food biomass valorization. Ozone facilitates cell wall disruption, mass transfer, and selective oxidation, improving recovery of polyphenols, flavonoids, carotenoids, and so forth. Furthermore, ozone modifies solvent polarity and reactivity, enhancing efficiency. Its integration with ultrasound, microwave, enzymatic, and supercritical fluid extractions offers promising potential for scalable, sustainable industrial applications. Unlike previous reviews, which mainly focused on ozone's lab-scale applications, this paper provides a novel and critical perspective by exploring ozone as a three-fold strategy. It uniquely discusses mechanistic insights and synergistic hybrid extractions and evaluates safety, environmental, and regulatory considerations that are often overlooked. While ozone-assisted extraction (OAE) technologies hold great potential, challenges such as compound stability, optimization of treatment parameters, and regulatory considerations require further exploration. This review highlights recent advancements in OAE and discusses industrial feasibility, economic concerns, and future research directions. By integrating ozone technology into bioactive compound recovery, agro-food waste valorization can contribute significantly in developing a circular economy and a more sustainable food industry.

农业食品废弃物管理日益严峻的挑战推动了对可持续提取方法的研究,以有效地回收生物活性化合物。传统的热和溶剂基方法往往导致化合物降解,溶剂毒性,萃取时间长,收率低。相比之下,非热策略提供了更高的效率,减少了溶剂的使用,缩短了处理时间,更好地保存了耐热性化合物,实现了更环保的回收过程。臭氧作为一种环保、非热的替代品,具有很强的氧化和细胞破坏特性,可以提高提取性能。本文综述了臭氧作为预处理、直接萃取促进剂和溶剂活化剂在农产品生物质增值中的作用。臭氧促进细胞壁破坏、质量传递和选择性氧化,提高多酚、类黄酮、类胡萝卜素等的回收率。此外,臭氧改变溶剂极性和反应性,提高效率。它与超声波、微波、酶和超临界流体萃取相结合,为可扩展、可持续的工业应用提供了广阔的潜力。与以往主要关注臭氧在实验室规模应用的综述不同,本文通过探索臭氧作为一种三重策略,提供了一个新颖而关键的视角。它独特地讨论了机理见解和协同混合提取,并评估了经常被忽视的安全性、环境和监管因素。虽然臭氧辅助萃取(OAE)技术具有巨大的潜力,但化合物稳定性、处理参数的优化以及监管方面的问题需要进一步探索。本文综述了OAE的最新进展,并讨论了工业可行性、经济问题和未来的研究方向。通过将臭氧技术整合到生物活性化合物回收中,农业食品废弃物的价值化可以为发展循环经济和更可持续的食品工业做出重大贡献。
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引用次数: 0
Liposomes in Food Preservation: Pioneering a New Era of Freshness and Sustainability 食品保存中的脂质体:开创了新鲜和可持续性的新时代。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-24 DOI: 10.1111/1541-4337.70325
Yan Xu, Jingru Bao, Shuaishuai Dai, Ruiling Liu, Huizhi Chen, Hangjun Chen, Ben Niu, Xiangjun Fang, Yan Wang, Zihao Zong, Weijie Wu, Haiyan Gao

The global food waste crisis and the achievement of the sustainable development goals have increased the demand for innovative food preservation technologies. Liposomes have the ability of controlled release and targeted delivery, which can encapsulate active compounds within phospholipid bilayers, ensuring biocompatibility and stability. This technology has solved the problems of instability, strong irritation, and low utilization rate of bioactive substances, while also catering to consumers' requirements for natural and safe products. This review presents an in-depth analysis of the structure, preparation methods, functional characteristics, stability and release models of liposomes, and comprehensively explores their various applications in food preservation, emphasizing their roles in extending the shelf life and maintaining food quality. Liposomes have shown remarkable potential in reducing food spoilage and nutrient loss by continuously releasing active ingredients and enhancing antioxidant and antibacterial effects. Future liposomes should focus on exploring responsive humidity mechanisms, green sustainable production methods, and personalized adaptive systems. Liposomes were anticipated to emerge as a pivotal technology for mitigating food waste and offering sustainable solutions within the global food supply chain.

全球粮食浪费危机和可持续发展目标的实现增加了对创新食品保鲜技术的需求。脂质体具有控释和靶向递送的能力,可将活性化合物包裹在磷脂双层内,保证生物相容性和稳定性。该技术解决了生物活性物质不稳定、刺激性强、利用率低等问题,同时也迎合了消费者对产品天然、安全的要求。本文对脂质体的结构、制备方法、功能特性、稳定性和释放模式进行了深入分析,并对其在食品保鲜中的各种应用进行了全面探讨,重点介绍了脂质体在延长食品保质期、保持食品品质方面的作用。脂质体通过不断释放有效成分,增强抗氧化和抗菌作用,在减少食品变质和营养流失方面显示出巨大的潜力。未来脂质体应重点探索湿度响应机制、绿色可持续生产方法和个性化适应系统。脂质体有望成为减少食物浪费和在全球食品供应链中提供可持续解决方案的关键技术。
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引用次数: 0
Current Progress and Future Perspectives of High-Load Microencapsulated Oil 高负荷微囊化油的研究进展与展望。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-24 DOI: 10.1111/1541-4337.70348
Kangyu Li, Zong Meng

Microencapsulated oil, prepared using microencapsulation technology, refers to a solid oil form with a wide range of applications in food formulations. Over the past 5 years, food scientists have been paying attention to microencapsulated oil, which has shown a continuous upward trend, particularly in developing healthier formulas. In this context, developing high-load microencapsulated oil (HLMO) is valuable as it can increase the amount of effective ingredients added to food and simplify ingredient lists. This article comprehensively summarizes dried microencapsulated oil with a load higher than 50% and analyzes the key microstructure that binds the core material. We also discuss the challenges faced and potential technologies for the future of these microencapsulated oils. Current studies have indicated that the oil load of microencapsulated oil prepared by the traditional material/emulsifier-combined method is generally limited to 50%, making it difficult to improve further. Microencapsulated oil prepared by novel wall materials stabilized, interface-strengthened, and Pickering emulsion methods can achieve higher oil loads, even exceeding 90%. The dense surface layer and internal network structure may be the key to their ability to bind high oil, both of which are transformed from the interface of microencapsulated oil precursors. However, over-processing of the interface, although beneficial for oil sealing, can result in poor rehydration performance, and extreme conditions can also damage the core material. In the future, the development of HLMO can focus on designing interfaces to optimize functionality and properties while controlling internal networks to bind oil.

微胶囊化油是指采用微胶囊化技术制备的一种固体油形式,在食品配方中有着广泛的应用。在过去的5年里,食品科学家一直在关注微胶囊化油,微胶囊化油呈现出持续上升的趋势,特别是在开发更健康的配方奶粉方面。在这种情况下,开发高负荷微胶囊油(HLMO)具有重要的价值,因为它可以增加食品中有效成分的添加量并简化成分表。本文对负载大于50%的干燥微胶囊油进行了综合总结,分析了粘结核心材料的关键微观结构。我们还讨论了这些微胶囊化油面临的挑战和未来的潜在技术。目前的研究表明,传统的材料/乳化剂复合法制备的微囊化油的载油量一般限制在50%以内,难以进一步提高。采用新型壁材稳定、界面强化、Pickering乳化等方法制备的微囊化油可获得更高的油载率,甚至可达到90%以上。致密的表面层和内部网状结构可能是其结合高油能力的关键,两者都是由微囊化油前驱体界面转变而来的。然而,过度处理界面虽然有利于油封,但也会导致再水化性能差,极端条件下也会损坏岩心材料。未来,HLMO的发展可以集中在设计接口以优化功能和性能,同时控制内部网络以结合油。
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引用次数: 0
Additional Cover: Cover Image, Volume 25, Issue 1 附加封面:第25卷第1期封面图片
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-24 DOI: 10.1111/1541-4337.70356
Jingfei Shen, Qisheng Liu, Ruxin Zhang, Zhengzhu Zhang, Quansheng Chen, Jingming Ning, Luqing Li

The cover image is based on the Comprehensive Review Integration of Colorimetric Sensing Dyes and Multi-Substrate Arrays for Food Quality and Safety Monitoring: Design, Optimization, and Analysis by Jingming Ning et al., https://doi.org/10.1111/1541-4337.70344.

封面图片基于综合综述:比色传感染料和多底物阵列用于食品质量安全监测:设计、优化和分析,作者:宁敬明等人,https://doi.org/10.1111/1541-4337.70344。
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引用次数: 0
A Comprehensive Review of Bio-Based Edible Cutlery (Cups, Bowls, and Spoons) for Food and Beverage Serving Applications 用于食品和饮料服务的生物基可食用餐具(杯,碗和勺子)的综合综述。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-24 DOI: 10.1111/1541-4337.70341
Bhushan P. Meshram, Tejaswini Dhanaji Patil, Shefali Tripathi, Pradeep Kumar, Samiksha Bisht, Divyanshu Gupta, Kirtiraj K. Gaikwad

Edible cutlery (cups, bowls, and spoons) are emerging as sustainable alternatives to single-use plastics and laminated paper containers, offering both environmental benefits and functional versatility. These products are primarily fabricated from bio-based polymers, including starches, millet flours, plant fibers, and proteins such as soy, casein, and gelatin. Despite their promise, large-scale adoption is limited by low mechanical strength, moisture sensitivity, thermal instability, and short shelf life. This comprehensive review highlights recent advancements in the design, fabrication, and functional enhancement of biodegradable edible cutlery. It covers raw materials, processing techniques including molding, baking, thermal pressing, and extrusion and key strategies for improving performance, such as protein–polysaccharide composites, food-grade crosslinking, bioactive incorporation, and multilayer hydrophobic coatings. The manuscript also addresses critical practical aspects, including shelf stability, scalability, consumer sensory acceptance, economic feasibility, safety, and regulatory compliance, with references to international standards and food-safety laws. Real-time applications in cafés, restaurants, and consumer settings are discussed, along with sustainability considerations and life cycle assessment (LCA) to evaluate environmental impact. Finally, the review identifies knowledge gaps, particularly the need for standardized methods to assess durability, moisture resistance, and sensory performance. Compared to previous reviews on plant flour-based edible tableware, this work provides a broader perspective encompassing composite systems, advanced functionalization strategies, and integration of sustainability and commercial applicability. By combining material science insights, practical considerations, and environmental evaluation, this review underscores the transformative potential of edible cutlery in sustainable packaging and foodservice systems.

可食用餐具(杯子、碗和勺子)正在成为一次性塑料和层压纸容器的可持续替代品,既具有环境效益,又具有多功能。这些产品主要由生物基聚合物制成,包括淀粉、粟粉、植物纤维和蛋白质,如大豆、酪蛋白和明胶。尽管它们前景光明,但由于机械强度低、湿度敏感性、热不稳定性和保质期短,大规模采用受到限制。本文综述了生物可降解食用餐具在设计、制造和功能增强方面的最新进展。它涵盖了原材料、加工技术,包括成型、烘烤、热压和挤压,以及提高性能的关键策略,如蛋白质-多糖复合材料、食品级交联、生物活性掺入和多层疏水涂层。该手稿还涉及关键的实际问题,包括货架稳定性,可扩展性,消费者感官接受度,经济可行性,安全性和法规遵从性,并参考国际标准和食品安全法。讨论了咖啡馆、餐馆和消费者环境中的实时应用,以及可持续性考虑和生命周期评估(LCA)来评估环境影响。最后,综述指出了知识差距,特别是需要标准化方法来评估耐久性、防潮性和感官性能。与以往的研究相比,本研究提供了一个更广阔的视角,包括复合系统,先进的功能化策略,以及可持续性和商业适用性的整合。通过结合材料科学的见解,实际考虑和环境评估,这篇综述强调了可食用餐具在可持续包装和食品服务系统中的变革潜力。
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引用次数: 0
Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization 乳清蛋白饮料的涩味:起源、运动诱导的调节和感官优化策略。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-23 DOI: 10.1111/1541-4337.70319
Wenbin Zhu, David Julian McClements, Kun Yang, Yang Zhu, Jianshe Chen

Whey protein drinks are an important segment of the functional beverages market, which are commonly consumed as sports drinks due to their high nutritional value and convenience. However, their astringency limits consumer acceptance. This review examines the origin, characterization, and mitigation of astringency in this type of beverage. The main focuses of the article are on the impact of exercise on astringency perception, and the strategies of modulation and optimization of astringency sensation in the design of whey protein drinks. Astringency arises from multiple potential mechanisms, with the interaction between whey proteins, salivary proteins, and oral mucosa leading to reduced lubrication or increased friction as a key contributing mechanism. It is influenced by numerous factors, including pH, protein aggregation state, and dynamic changes within the oral environment. Sensory evaluation and instrumental methods, such as tribological analysis and adsorption techniques, can help quantify the astringency sensation. However, current in vitro analytical models still require optimization to better simulate real oral conditions. Exercise alters saliva secretion (reduced flow rate and changed composition), elevates oral temperature, and modulates taste sensitivity, potentially affecting cross-modal astringency perception. Strategies of mitigation and optimization of astringency sensation include physical, chemical, and biological approaches, all of which improve lubrication or inhibit protein adhesion to reduce astringency. Future research should focus on deepening the current understanding of the behavior of whey protein drinks in the mouth, developing better biomimetic oral models, and designing novel whey protein drinks tailored to the specific needs of athletes, thereby driving market expansion.

乳清蛋白饮料是功能性饮料市场的重要组成部分,由于其营养价值高、方便,通常作为运动饮料消费。然而,它们的涩味限制了消费者的接受度。这篇综述探讨了这类饮料的来源、特性和涩味的缓解。本文主要研究了运动对涩味感知的影响,以及在乳清蛋白饮料设计中对涩味感知的调节和优化策略。涩味的产生有多种潜在的机制,乳清蛋白、唾液蛋白和口腔黏膜之间的相互作用导致润滑减少或摩擦增加是一个关键的机制。它受许多因素的影响,包括pH值、蛋白质聚集状态和口腔环境的动态变化。感官评价和仪器方法,如摩擦学分析和吸附技术,可以帮助量化涩味感觉。然而,目前的体外分析模型仍然需要优化,以更好地模拟真实的口腔状况。运动改变唾液分泌(流速降低和成分改变),提高口腔温度,调节味觉敏感性,潜在影响跨模态涩味感知。缓解和优化涩味的策略包括物理、化学和生物方法,所有这些方法都是通过改善润滑或抑制蛋白质粘附来减少涩味。未来的研究应侧重于深化目前对乳清蛋白饮料在口腔中的行为的理解,开发更好的仿生口腔模型,设计适合运动员特定需求的新型乳清蛋白饮料,从而推动市场的扩大。
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引用次数: 0
Pretreatment Technologies for Feedstock in Melt Extrusion-Based Food Additive Manufacturing: Advances and Perspectives 熔融挤压食品添加剂制造中原料预处理技术:进展与展望。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-23 DOI: 10.1111/1541-4337.70326
Shu Ma, Satoru Tsuchikawa, Tetsuya Inagaki, Te Ma, Hao Jiang

Although additive manufacturing (AM) has found widespread applications in the food industry, there are still very few food materials that can be directly printed, resulting in a scarcity of finished printed products available on the market. To broaden the applications of food AM, it is essential to pre-treat food materials to enhance their physicochemical, nutritional, and flavor properties. This review comprehensively examines the existing literature on technologies related to the preparation of feedstock for AM, highlighting advances in food pre-treatment technologies within this field. It also proposes unresolved issues and outlines future research prospects. The development of pre-treatment technologies for food AM signifies a broader integration of AM within the food industry. The materials used in food AM must possess suitable rheological properties to ensure smooth extrusion from the nozzle, as well as adequate mechanical properties to maintain the shape fidelity of the printed products. We summarize innovative treatment techniques, including novel physical field treatments, enzymatic methods, and chemical treatments, while explaining the underlying mechanisms involved. The future trajectory of 3D food products is geared towards commercialization, necessitating more advanced pre-treatment techniques to meet evolving market demands.

尽管增材制造(AM)在食品工业中得到了广泛的应用,但可以直接打印的食品材料仍然很少,导致市场上可用的成品印刷产品稀缺。为了扩大食品增材制造的应用范围,必须对食品材料进行预处理,以提高其理化、营养和风味特性。本文全面审查了与AM原料制备相关的现有技术文献,重点介绍了该领域食品预处理技术的进展。本文还提出了尚未解决的问题,并概述了未来的研究前景。食品增材制造预处理技术的发展标志着增材制造在食品工业中的广泛整合。食品增材制造中使用的材料必须具有合适的流变特性,以确保从喷嘴中顺利挤出,以及足够的机械性能,以保持印刷产品的形状保真度。我们总结了创新的治疗技术,包括新的物理场处理,酶法和化学处理,同时解释了所涉及的潜在机制。3D食品的未来轨迹是面向商业化的,需要更先进的预处理技术来满足不断变化的市场需求。
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Comprehensive Reviews in Food Science and Food Safety
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