Trends in Food Science & Technology最新文献

Background

Due to the rapid increase in aging population, there has been a rise in cases of neurodegenerative diseases (NDs), which is a major challenge for human health. Alzheimer's disease (AD) and Parkinson's disease (PD) are common degenerative disorders with complex causes and limited treatment options. The brain-gut axis is an important pathway that facilitates communication between the brain and gut. It involves intricate interactions among various systems such as nervous, immune, and endocrine systems. Recent evidence suggests a strong connection between gut microbiota and central nervous system (CNS) diseases.

Scope and approach

The involvement of polysaccharides in AD and PD holds promise as a potential avenue for the development of novel therapeutic strategies. This review aims to comprehensively investigate the impact of polysaccharides derived from food on NDs through the brain-gut axis, and explore the preclinical therapeutic effects of representative polysaccharides on NDs.

Key findings and conclusions

Our objective is to investigate the metabolic processes of polysaccharides in the gastrointestinal tract, examine their interactions with intestinal microbes, and comprehend how these processes influence the nervous system through the brain-gut axis. Furthermore, we aim to analyze the degradation process of polysaccharides in the gut, elucidate their regulatory mechanisms on microflora, provide evidence supporting their potential therapeutic applications for NDs, and emphasize clinical research data related to polysaccharides in CNS disorders. This review presents compelling evidence that gut microbiota serve as crucial regulators of naturally occurring polysaccharides while offering novel insights into utilizing various structural types of polysaccharides for addressing NDs.

Background

Agricultural products in the China–Eu Geographical Indications (GIs) Agreement have high quality and added value, contributing to the growth of trade between China and the EU. The most direct information on GI agricultural products is the geographical origin, which reflects the product's quality, reputation, creative labor, and economic benefits. It is urgent to develop a series of geographical origin authentication analytical techniques to protect the good reputation of China's GI agricultural products under the China–EU GIs Agreement and the interests of all parties involved.

Scope and approach

This paper comprehensively summarizes the status of the protection of the geographical origin authentication of agricultural products on the Chinese side of the China–EU GIs Agreement. In addition, future development trends in the field of the geographical origin authentication of agricultural products are proposed, to provide new perspectives on the protection of GI agricultural products in China.

Key findings and conclusion

The development of rapid and nondestructive techniques, deep learning, portable and intelligent detection equipment, and the establishment of testing standard systems are some of the future trends in the field of geographical origin authentication of agricultural products.

Background

Despite their continued popularity and wide consumption, high-fat content of traditional dairy products can pose serious health concerns for consumers. It is becoming increasingly evident that low-fat dairy products are gaining popularity due to their perceived health benefits. However, low fat content significantly affects the texture, organoleptic properties, smooth mouthfeel, appearance and stability of dairy products, that can lead to the issues such as whey precipitation, increased roughness and less stable structure. These issues can be resolved by substituting ingredients and employing advanced processing technology. Therefore, it is necessary to develop a fat substitute with reduced fat content without compromising sensory properties and overall quality. Emulsion gels have attracted significant attention as a fat substitute in dairy products.

Scope and approach

This paper reviews traditional methods for replacing saturated fats in dairy products to better understand recent strategies. It provides an overview of emulsion gels, their formation, mechanisms, classification, and their application in dairy products.

Key findings and conclusions

Various studies have shown that emulsion gels are ideal fat replacers for dairy products and are widely used in dairy applications. Proteoglycan-based emulsion gels are a promising trend for the dairy sector in the future because of their ability to enhance the sensory attributes of low-fat products as well as providing health benefits Future research should primarily focus on the improvement in developing the relevant technologies for the production and modification of fat substitutes, as well as improving their stability. This paper aims to provide perspectives on the development of low-fat dairy products and establish a theoretical basis for future research.

Background

Plant-Based Beverages (PBBs) are beverages obtained through the extraction of plant material such (i.e. legumes, grains, nuts). The PBBs production process yields organic by-products, mainly insoluble residues (IR) from the solid/liquid separation step. Except for the IR from soybean (okara), the data on IR composition are scarce.

Scope and approach

This work investigates the nutritional composition of IRs and proposes their valorization in the food industry. PBBs from soybean, rice, oat and almond were considered as the most representative examples of legumes, cereals and nuts-derived products, respectively. The IR chemical compositions and functional changes that occurs especially in the protein are discussed with regard to their use for the production of fermented bioactive compounds or as bakery- and protein ingredients.

Key findings and conclusions

IRs from nuts, legumes and grains have a different composition. The PBB production process yields IRs rich in fiber and fat, while most of the carbohydrates are extracted. The protein fraction behaves differently depending on its solubility the process. In the case of the cereals, proteins are significantly concentrated in the IR (+7.4 and + 2.4 for rice and oat respectively). All the IRs considered can be up-cycled in food industry. IR from soybean, oat and rice seem to be suitable for the production of bioactive ingredients for functional food production; almond, soybean and oat IR can be used as flour base for bakery. IR from rice may be a good candidate to replace soy protein isolates/concentrates for plant-based meat production.

Background

The commercialization of cultivated meat offers a promising avenue for sustainable food production. However, there is an urge to develop products with high marketability that could ensure food safety and quality, as well as desirable shelf-life and environmental friendliness. The current limitations in packaging/labeling approaches and the production process of cultivated meat have resulted in quality disparities, necessitating overviewing and analyzing the research in this area to match the physical attributes, nutritional content, and sensory properties of cultivated meat with conventional meat.

Scope and approach

This study aims to analyze the current limitations of cultivated meat and provide recommendations that serve as guidelines for enhancing its quality. Additionally, the considerations for developing environmentally friendly and sustainable packaging that ensures the safety and quality of cultivated meat have been outlined along with future research directions.

Key findings and conclusion

Numerous parameters, including stem cells, appropriate scaffold materials, increased muscle tissue cells with actomyosin, and genetic modification, must be considered during the production process to enhance cultivated meat quality. Also, modifying packaging materials with emerging technologies and using by-products or bio-based materials could create sustainable packaging for cultivated meat. Lastly, transparency in labeling is vital in reducing the risk of food neophobia associated with cultivated meat.

We are writing to share our perspectives concerning a review article titled “The role of protein blends in plant-based milk alternative: A review through the consumer lens” published in your esteemed journal. We found the paper to be both insightful and interesting. Upon careful examination of the paper, we have observed some issues which we believe need to be addressed so as to avoid any potential misunderstanding or misinterpretation by readers. In our opinion following issues warrant clarification:

• i)

  Differentiation between the terms Protein Blend, Plant milk or Plant source etc. is required.

• ii)

  Quinoa and buckwheat are Pseudo cereals but are mentioned under cereals in the text as well as in Table 1 and 2. It should be rectified as Cereal and pseudo cereal based.

• iii)

  Many phytoconstituents, plants or plant products (e.g. Fava beans, Hemp seeds, Sesame seeds, and Soy products) have been reported to interact with pharmaceutical medications thereby posing the risk of adverse effects or alteration of drug efficacy. Thus anticipating the clinical ramifications of these food-drug or plant-drug interactions, safety concerns or product labels must include a drug warning related to avoidance of consumption or consultation with physicians when on medication. Information related to Food Drug Interactions involving plant based milk alternatives is still lacking and no systematic approach is available yet for identifying, predicting or preventing potential FDIs. Thus educating the consumer and creating awareness with respect to consumption of PBMAs along with certain medications may ensure safe and effective pharmacotherapy.

• iv)

  Current review article has examined consumer expectations in five key areas that impact consumer perceptions of PBMAs, covering sensory attributes, nutritional aspects, environmental considerations, versatility, and pricing. In our opinion, shelf life of PBMAs is also a crucial area related to consumer expectations which may impact consumer perceptions and needs to be explored.

Background

Food safety is a critical global concern that greatly impacts public health. Especially, the presence of biotoxins in food has drawn public concern due to their potential to cause severe health problems. To address the issue, research has boosted interest in developing powerful analytical tools for the monitoring of biotoxins. As an emerging characterization and detection technique, surface enhanced Raman spectroscopy (SERS) has gained significant attention in food safety for its high specificity and sensitivity, and rapid response.

Scope and approach

This review delves into the advancements of SERS and its combined techniques in the detection of biotoxins, which details SERS substrates, detection modes, and distinct types of SERS-based biosensors, with an emphasis on the mechanisms of design and sensing strategies. Despite enhancements in detection sensitivity and accuracy, it discusses solutions to signal interference from complex matrices, as well as the need for signal conversion and amplification. The potential of SERS-based biosensors in revolutionizing food safety testing is highlighted, and directions for future research are proposed to address current limitations and to harness their advantages in biotoxin monitoring.

Key findings and conclusions

Technological innovations in SERS-based multimodal biosensors are significantly enhancing SERS detection performance, providing an alternative avenue for broader applications in biotoxin detection. The versatility of nanomaterials offers flexible design solutions for the construction of SERS-based biosensors. By addressing current challenges and exploring future opportunities, advancements in these methods are expected to strengthen food safety detection efforts.

Background

Antimicrobial agents are effective weapons against foodborne pathogens; however, antimicrobial resistance (AMR) is increasing globally. The bacterial cell envelope is a key antimicrobial target, and understanding its structure and dynamics is crucial for detecting AMR pathogens and promoting rational antimicrobial design. Advanced microscopic techniques, such as cryo-electron microscopy (cryo-EM) and atomic force microscopy (AFM), provide unique real-time insights into cell envelope dynamics under antimicrobial stress, setting a benchmark for combating pathogens and AMR.

Scope and approach

This review presents an overview of conventional and advanced microscopic techniques for bacterial cell envelope analysis, focusing, for each technique, the prospects, limitations, and current improvements.

Key findings and conclusions

Conventional microscopic techniques, such as scanning electron microscopy, transmission electron microscopy, fluorescence microscopy, and confocal laser scanning microscopy, are predominant in foodborne bacterial analysis, mainly for morphological and ultrastructural observation. Advanced microscopic techniques, such as cryo-EM and AFM, are scarcely exploited owing to their expensive instrumentation, technical expertise requirements, and complex data processing. Nevertheless, cryo-EM reveals novel AMR mechanisms of numerous multidrug efflux pumps and resolves key membrane structures in foodborne pathogens. AFM captures antimicrobial action in bacterial membranes, providing insights into the structure‒activity relationship of membrane-targeting antimicrobial agents. Additionally, cryo-EM and AFM can be integrated with artificial intelligence and machine learning tools, improving overall performance, reducing the need for technical expertise, and simplifying data processing. Therefore, advanced microscopic techniques are essential for developing novel strategies to overcome the threats of foodborne pathogens and AMR.

Background

While livestock products comprise the cornerstone of food security, livestock managers face the dual challenge of adapting to a climate crisis and sustainably reducing greenhouse gas emissions. Climatic variability and extreme weather events impact the agri-food chain, hindering global agricultural productivity and threatening safe, nutritious, and affordable livestock products.

Scope and approach

This review delves into five key aspects: (1) the cultural, socio-economic, and food security importance of livestock, (2) the impact of climatic, economic, and geopolitical shocks on the global livestock sector, (3) the livestock sector's role in climate change, (4) opportunities for transitioning to inclusive, sustainable livestock farming systems, and (5) prerequisites and transformative initiatives for the livestock sector.

Key findings and conclusions

Climatic, economic, and geopolitical shocks have increased, particularly affecting the poultry, dairy, and small ruminant sectors in the last three decades. These shocks have amplified risks of contravening tipping points. Low adaptive capacity and high vulnerability to the climate emergency demand place-based adaptation. Interventions reducing food waste and restoring tropical forests offer the greatest mitigation potential, while agrivoltaics and on-shore wind production appear most promising economically. Trade-offs between production, conservation, prosperity, and mitigation demand contextualization and co-design of innovations for credibility, legitimacy, and adoptability.

The demand for meat and seafood products has been globally increasing for decades. To address the environmental, social, and economic impacts of this trend, there has been a surge in the development of three-dimensional (3D) food bioprinting technologies for lab-grown muscle food products and their analogues. This innovative approach is a sustainable solution to mitigate the environmental risks associated with climate change caused by the negative impacts of indiscriminative livestock production and industrial aquaculture. This review article explores the adoption of 3D bioprinting modalities to manufacture lab-grown muscle food products and their associated technologies, cells, and bioink formulations. Additionally, various processing techniques, governing the characteristics of bioprinted food products, nutritional compositions, and safety aspects as well as its relevant ethical and social considerations, were discussed. Although promising, further research and development is needed to meet standards and translate into several industrial areas, such as the food and renewable energy industries. In specific, optimization of animal cell culture conditions, development of serum-free media, and bioreactor design are essential to eliminate the risk factors but achieve the unique nutritional requirements and consumer acceptance. In short, the advancement of 3D bioprinting technologies holds great potential for transforming the food industry, but achieving widespread adoption will require continued innovation, rigorous research, and adherence to ethical standards to ensure safety, nutritional quality, and consumer acceptance.