Trends in Food Science & Technology最新文献_第10页

Probiotic products from laboratory to commercialization 益生菌产品从实验室到商业化

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-26 DOI: 10.1016/j.tifs.2024.104807

Guo Lei , Aman Khan , Grazyna Budryn , Joanna Grzelczyk

Background

Probiotics have a long-standing history and play a significant role in human nutrition, culture, and economic growth. In 2023, global financial revenue from probiotics reached 87.7 billion USD, with projections indicating continued economic growth in future. Current researches extensively explore the effects of probiotics on a range of health functions, including mental health, obesity, immune modulation, and metabolic disorders in the laboratory. However, translating these laboratory findings into effective market-ready products remains a challenge.

Scope and approach

In this article, we analyze the successful transfer of probiotic products to the market, address challenges related to the lack of scientific validation for some probiotic products, and outline effective pathways for translating probiotic innovations from laboratory to commercialization.

Key findings

The successful commercialization of probiotic research has led to products such as Yakult, Actimel, Jiangshui yogurt, GoodBelly, and various probiotic supplements achieving strong market value with 14 % of growth increase. However, some probiotic products enter the market without scientific validation, often marketed under popular brand names for trendy drinks and foods. These products frequently unverified probiotic claims or even counterfeit trademarks, creates confusion for researchers aiming to translate laboratory findings into products. Moreover, strategy for translating probiotic research to market involves ensuring product quality, collaboration with government and industry partners, and adhering to regulatory standards. The transfer of probiotic products aims to improve public health for example products like Jiangshui yogurt, Actimel, and GoodBelly claim to reduce hyperuricemia, lower cholesterol, and decrease cancer risk.

益生菌有着悠久的历史，在人类营养、文化和经济增长中发挥着重要作用。2023年，全球益生菌财政收入达到877亿美元，预计未来经济将持续增长。目前的研究广泛探索益生菌对一系列健康功能的影响，包括心理健康、肥胖、免疫调节和代谢紊乱。然而，将这些实验室发现转化为有效的市场就绪产品仍然是一个挑战。在本文中，我们分析了益生菌产品向市场的成功转移，解决了一些益生菌产品缺乏科学验证的挑战，并概述了将益生菌创新从实验室转化为商业化的有效途径。主要发现益生菌研究的成功商业化使得诸如养乐多、Actimel、江水酸奶、GoodBelly和各种益生菌补充剂等产品实现了强劲的市场价值，增长了14%。然而，一些益生菌产品在没有经过科学验证的情况下进入市场，通常以流行的品牌名称销售，用于流行的饮料和食品。这些产品经常声称益生菌未经证实，甚至是假冒商标，这给旨在将实验室发现转化为产品的研究人员带来了困惑。此外，将益生菌研究转化为市场的策略包括确保产品质量，与政府和行业合作伙伴合作，并遵守监管标准。益生菌产品的转移旨在改善公众健康，例如江水酸奶、Actimel和GoodBelly等产品声称可以降低高尿酸血症、降低胆固醇和降低癌症风险。

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引用次数: 0

Zein-based nanoparticles and nanofibers: Co-encapsulation, characterization, and application in food and biomedicine 玉米蛋白基纳米颗粒和纳米纤维：共包封、表征及其在食品和生物医学中的应用

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-26 DOI: 10.1016/j.tifs.2024.104809

Debela T. Tadele , Mahammad Shahidul Islam , Tizazu H. Mekonnen

Background

Zein-based nanoparticles and nanofibers have attracted considerable attention because of their ability to co-encapsulate and deliver multiple bioactive compounds. Zein has unique properties, including amphiphilicity, renewability, nontoxicity, biodegradability, and biocompatibility, making it a highly suitable carrier for enhancing the stability, bioavailability, and efficacy of small molecules in the field of functional food ingredients and smart biomedicine.

Scope and approach

This review highlights recent advancements in zein-based delivery systems, focusing on the synergistic effects of co-encapsulated bioactive compounds, improved stability, bioavailability, and controlled release mechanisms. The integration of zein with other biopolymers for hybrid systems is also discussed.

Key findings and conclusion

Zein nanoparticles and nanofibers, typically ranging in size from 50 to 300 nm, achieved a co-encapsulation efficiency of greater than 90%, facilitating the controlled and prolonged release of bioactive compounds, such as vitamins, lipids, and antioxidants for over 21 days. Future research could optimize multifunctional delivery systems and scalable production methods such as microfluidics and solution blow spinning processes to advance zein-based applications across the food and biomedical sectors.

基于玉米蛋白的纳米颗粒和纳米纤维因其包封和递送多种生物活性化合物的能力而引起了人们的广泛关注。玉米蛋白具有两亲性、可再生性、无毒性、生物可降解性和生物相容性等独特特性，是功能性食品原料和智能生物医药领域提高小分子稳定性、生物利用度和功效的理想载体。本文综述了以玉米蛋白为基础的给药系统的最新进展，重点介绍了共包膜生物活性化合物的协同效应、提高的稳定性、生物利用度和控释机制。本文还讨论了玉米蛋白与其他生物聚合物在杂化体系中的应用。玉米蛋白纳米颗粒和纳米纤维（通常尺寸在50 - 300 nm之间）的共包封效率大于90%，促进了生物活性化合物（如维生素、脂质和抗氧化剂）的控制和延长释放超过21天。未来的研究可以优化多功能输送系统和可扩展的生产方法，如微流体和溶液吹纺工艺，以推进玉米蛋白在食品和生物医学领域的应用。

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引用次数: 0

Causal inference in food safety: Methods, applications, and future prospects 食品安全中的因果推理：方法、应用和未来展望

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-26 DOI: 10.1016/j.tifs.2024.104805

Xin Dou, Yangtai Liu, Qingli Dong

As global food supply chains become increasingly complex, food safety risks have become more difficult to predict and control. Traditional correlation-based analytical methods are inadequate for identifying causal relationships in complex systems, leading to increased uncertainty in food safety risk assessments. To reduce this uncertainty, causal inference methods offer a means to unravel the intricate causal mechanisms underlying food safety, playing a crucial role in tracing the causal chains from genotype to phenotype in foodborne pathogens, and ultimately, to the associated food safety risks. This paper reviews the application of causal inference in food safety, discussing causal inference in genetic data and causal relationship identification in risk analysis. Additionally, it provides an overview of systematic causal reasoning methods based on causal Directed Acyclic Graphs (cDAGs) and the role of causal artificial intelligence (AI) in food safety. Despite the promise that causal inference holds for food safety research, challenges remain, including confounding factors, the limitations of randomized controlled trials, and issues with reverse causality. The further development and application of causal inference methods will provide more robust tools for food safety research, advancing methodologies, applications, and future prospects in this field.

随着全球食品供应链的日益复杂，食品安全风险变得更加难以预测和控制。传统的基于相关性的分析方法不足以识别复杂系统中的因果关系，导致食品安全风险评估的不确定性增加。为了减少这种不确定性，因果推理方法提供了一种揭示食品安全背后复杂因果机制的手段，在追踪食源性病原体从基因型到表型的因果链，并最终追踪相关食品安全风险方面发挥着至关重要的作用。本文综述了因果推理在食品安全中的应用，讨论了遗传数据中的因果推理和风险分析中的因果关系识别。此外，它还概述了基于因果有向无环图（cDAGs）的系统因果推理方法以及因果人工智能（AI）在食品安全中的作用。尽管因果推理在食品安全研究中具有前景，但挑战仍然存在，包括混淆因素，随机对照试验的局限性以及反向因果关系的问题。因果推理方法的进一步发展和应用将为食品安全研究提供更强大的工具，促进该领域的方法、应用和未来前景。

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引用次数: 0

Pectin and pectic oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential 果胶和果胶寡糖（POS）：提取、生产及其益生元潜力的最新进展

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-26 DOI: 10.1016/j.tifs.2024.104808

Joseane Cardoso Gomes de Alencar , Géssica Thailane da Silva Pinto , Klycia Fidelis Cerqueira e Silva , Juan Messias Souza Santos , Miriam Dupas Hubinger , Juliano Lemos Bicas , Mário Roberto Maróstica Junior , Carmen Lúcia de Oliveira Petkowicz , Bruno Nicolau Paulino

Background

Pectin is an important dietary fiber present in human diet and is used as additive for several purposes, being that their hydrolysis for production of pectic oligosaccharides (POS) has been extensively reported in the last years, making it a potential functional ingredient mainly because their prebiotic effects. Therefore, it is essential the critical analysis of the most advances about ecofriendly methods for the extraction of pectin and POS production, as well as the role of structure features on their biological activities, being the relationship between these molecules and gut microbiota modulation one the most relevant approach.

Scope and approach

This review discusses up-to-date insights into the applicability and efficiency of conventional, enzymatic, emerging technologies and natural deep eutectic solvents (NADES) in the extraction of pectins, and the main methods for employed for POS synthesis, including enzymatic, chemical and novel technologies. It emphasizes the role of these approaches in the yield, chemical features, and their advantages and limitations. Finally, the prebiotic effect of pectins and POS are discussed.

Key findings and conclusions

Unconventional raw materials have shown potential as substrates for obtaining pectins. While acid extraction is well-established, technologies like ultrasound and microwave combined with organic acids offer improved efficiency. Moreover, the use of green solvents such as NADES, and other technologies are a growing trend. Emerging technologies also allow chemical-structural modification of pectins, and when combined with enzymatic or chemical methods, they enable the production of diverse POS with prebiotic effects. Based on the recent evidence, both pectins and POS can improve gut and host health, though more research is needed to understand their specific mechanisms in in vivo models.

果胶是一种重要的膳食纤维存在于人类饮食中，作为添加剂被用于多种目的，因为它们的水解生产果胶寡糖（POS）在过去的几年里被广泛报道，使其成为一种潜在的功能成分，主要是因为它们的益生元作用。因此，有必要对果胶的提取和POS生产的环保方法的最新进展进行批判性分析，以及其结构特征对其生物活性的作用，作为这些分子与肠道菌群调节之间关系的最相关途径之一。本文综述了传统技术、酶促技术、新兴技术和天然深共晶溶剂（NADES）在果胶提取中的适用性和效率，以及用于合成POS的主要方法，包括酶促技术、化学技术和新技术。强调了这些方法在产率、化学特性方面的作用，以及它们的优点和局限性。最后讨论了果胶和POS的益生元作用。主要发现和结论非常规原料有潜力作为获得果胶的底物。虽然酸萃取已经很成熟，但超声波和微波等技术结合有机酸可以提高效率。此外，绿色溶剂如NADES等技术的使用也呈增长趋势。新兴技术还允许对果胶进行化学结构修饰，当与酶或化学方法相结合时，它们可以生产具有益生元效应的多种POS。根据最近的证据，果胶和POS都可以改善肠道和宿主的健康，尽管需要更多的研究来了解它们在体内模型中的具体机制。

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引用次数: 0

Advances in smart food authentication for enhanced safety and quality 提高食品安全和质量的智能认证技术进展

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-23 DOI: 10.1016/j.tifs.2024.104800

Mansoor Ahmad Bhat , Mohd Yousuf Rather , Prabhakar Singh , Saqib Hassan , Naseer Hussain

Background

Food authentication is crucial for ensuring safety, quality, and traceability in the global food supply chain. With rising incidences of food fraud and adulteration, advanced methods are needed to verify product authenticity. Traditional methods often fall short, necessitating the integration of technologies such as Artificial Intelligence (AI), Machine Learning (ML), the Internet of Things (IoT), and blockchain.

Scope and approach

This review explores the application of AI, ML, IoT, and blockchain technologies in food authentication. It evaluates their effectiveness in enhancing the accuracy, efficiency, and transparency of authentication processes. The review analyzes recent advancements and applications, providing a comprehensive understanding of the current state and future prospects of smart food authentication.

Key findings and conclusions

AI and ML algorithms are used to analyze extensive datasets, identifying patterns indicative of food fraud. IoT devices enable real-time monitoring of the food supply chain, ensuring compliance with quality standards. Blockchain technology offers secure and transparent record-keeping, revolutionizing traceability from farm to table. These technologies provide unparalleled accuracy, efficiency, and traceability, ensuring the authenticity and safety of food products. The review underscores their potential to strengthen the global food supply system, addressing modern supply chain challenges and meeting regulatory standards and consumer demands.

This review highlights the transformative potential of integrating advanced technologies into food authentication processes, paving the way for a more secure and trustworthy food supply chain.

背景食品认证对于确保全球食品供应链的安全、质量和可追溯性至关重要。随着食品欺诈和掺假事件的增加，需要先进的方法来验证产品的真实性。传统方法往往达不到要求，因此需要人工智能（AI）、机器学习（ML）、物联网（IoT）和区块链等技术的整合。本文综述了人工智能、机器学习、物联网和区块链技术在食品认证中的应用。它评估了它们在提高认证过程的准确性、效率和透明度方面的有效性。本文分析了智能食品认证的最新进展和应用，全面了解了智能食品认证的现状和未来前景。ai和ML算法用于分析广泛的数据集，识别指示食品欺诈的模式。物联网设备可以实时监控食品供应链，确保符合质量标准。区块链技术提供安全透明的记录保存，彻底改变了从农场到餐桌的可追溯性。这些技术提供了无与伦比的准确性、效率和可追溯性，确保了食品的真实性和安全性。评估强调了它们在加强全球食品供应体系、应对现代供应链挑战、满足监管标准和消费者需求方面的潜力。这篇综述强调了将先进技术整合到食品认证过程中的变革潜力，为更安全、更可信的食品供应链铺平了道路。

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引用次数: 0

Theaflavins with health-promoting properties: From extraction, synthesis to medicinal application 具有促进健康特性的茶黄素：从提取、合成到药用

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.tifs.2024.104804

Hechao Zhao , Lixian Zhu , Yanhua Wang

Background

Theaflavins (TFs), a kind of golden-yellow pigments formed by the polymerization of catechins from black tea fermentation, have shown the potential to promote human health and obtain therapeutic efficacy in various diseases via modulating multiple bio-active factors or signaling pathways. As natural tea compounds, TFs present great value in commercial field and healthcare industries. However, the high preparation cost, poor bioavailability and unclear action mechanism in human body hinder their clinical application. A comprehensive understanding about the roles of current TFs in human health and molecular mechanism is requisite for the practical application.

Scope and approach

This review summarizes the latest advancements of TFs, focusing on their extraction and synthesis technology, health benefits, bioavailability and industrial applications. Especially, it provides current synthetic methods including the extraction and purification technology. Importantly, recent advancements of the function of TFs related to human health are also discussed, unraveling the potentials of TFs in health management and diseases therapies.

Key findings and conclusions

Tremendous advancements in the synthesis, extraction, and healthcare application of TFs have been investigated in vitro. Nevertheless, most research has focused on the animal level, and very few studies in vivo have adopted humans as subjects. Although the preparation and extraction process of TFs is constantly optimized and adjusted, the mechanism of the activity effect of TFs as healthy functional beverages in various organs of the human body should be the focus of future research.

背景茶黄素（TFs）是由红茶发酵产生的儿茶素聚合而成的一种金黄色色素，通过调节多种生物活性因子或信号通路，具有促进人体健康和治疗多种疾病的潜力。作为天然茶叶化合物，TFs 在商业领域和医疗保健行业具有巨大价值。然而，其制备成本高、生物利用度低、在人体内的作用机制不明确等问题阻碍了其临床应用。本综述总结了 TFs 的最新进展，重点关注其提取和合成技术、健康益处、生物利用度和工业应用。特别是，它提供了当前的合成方法，包括提取和纯化技术。重要发现和结论体外研究在 TFs 的合成、提取和保健应用方面取得了巨大进步。然而，大多数研究都集中在动物层面，以人类为研究对象的体内研究少之又少。虽然 TFs 的制备和提取工艺在不断优化和调整，但 TFs 作为健康功能饮料在人体各器官中的活性作用机制应是未来研究的重点。

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引用次数: 0

Mass spectrometry imaging in food safety and authenticity: Overcoming challenges and exploring opportunities 质谱成像在食品安全和真实性：克服挑战和探索机遇

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-21 DOI: 10.1016/j.tifs.2024.104803

Sara Tortorella , Benjamin Bartels , Michele Suman , Ron M.A. Heeren , Laura Righetti

Background

The combination of molecular profiling capabilities and spatial information is accessible by mass spectrometry imaging (MSI), which has gained substantial importance over the last 20 years in the analytical community. The number of applications of MSI on food has increased remarkably in recent years, enabling us to visualize the spatial distributions for a wide range of chemical compounds in complex samples, such as fresh and processed food. Many endogenous food components and bioactive compounds have been successfully visualized in situ in cereals, fruits, vegetables and animal-based food. However, only limited data are available for MSI for food authenticity and safety.

Scope and approach

This review explores the current state and the potential unexplored benefits of MSI in food safety and authenticity, addressing the gaps and highlighting opportunities for further research and development.

Key findings and conclusions

MSI has tremendous potential to improve food safety and authenticity assessment by providing spatially resolved molecular information on contaminants, toxins, and adulterants in food products. Addressing research gaps related to sensitivity, quantitative analysis and integration with multi-omics approaches, is essential to realize the full benefits of MSI in food safety applications. MSI technology is expected to improve food safety control measures and advance our understanding of food system within a spatial context, providing essential spatial information that can subsequently be assessed with faster analytical techniques. This will ultimately contribute to improved human health and consumer confidence in the food supply chain.

分子分析能力和空间信息的结合可以通过质谱成像（MSI）获得，在过去的20年里，质谱成像在分析界获得了相当大的重要性。近年来，MSI在食品上的应用数量显著增加，使我们能够可视化复杂样品（如新鲜食品和加工食品）中各种化合物的空间分布。许多内源性食品成分和生物活性化合物已经成功地在谷物、水果、蔬菜和动物性食品中原位可视化。然而，食品真实性和安全性的MSI数据有限。这篇综述探讨了MSI在食品安全和真实性方面的现状和潜在的未开发的好处，解决了差距，并强调了进一步研究和发展的机会。smsi通过提供食品中污染物、毒素和掺假物的空间分辨分子信息，在提高食品安全和真实性评估方面具有巨大潜力。解决与敏感性、定量分析和多组学方法集成相关的研究差距，对于实现MSI在食品安全应用中的全部益处至关重要。MSI技术有望改善食品安全控制措施，提高我们对空间环境下食品系统的理解，提供必要的空间信息，随后可以用更快的分析技术进行评估。这最终将有助于改善人类健康和消费者对食品供应链的信心。

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引用次数: 0

Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation 影响植物性食物颗粒在体外结肠微生物发酵过程中表现的因素

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-21 DOI: 10.1016/j.tifs.2024.104802

Hong Yao , Bernadine M. Flanagan , Barbara A. Williams , Deirdre Mikkelsen , Michael J. Gidley

Background

Dietary fibre (DF) plays an important role in maintaining human health, partly mediated by the gut microbiota and their responses. Diverse plant foods are the main source of DF in human diets, which generally reach the colon in particulate form. Factors such as botanical origin and particle size influence the physicochemical and digestive properties of these particles and are also likely to impact (in vitro) colonic fermentation.

Scope and approach

This review examines the identified effects of botanical origin and particle size of different plant foods on human colonic microbial responses in vitro. It highlights how variations in the microstructure and chemical composition of representative examples from cereals, legumes, nuts, fruits and vegetables influence colonic microbial fermentation. The functional pathways of human colonic microbes involved in degrading these plant foods are identified, providing insights into the connection between plant food characteristics and microbial responses.

Key findings and conclusions

The combined effects of botanical origin and particle size determine the in vitro colonic fermentability of plant foods. Gut microbial responses are linked to specific plant cell wall structures and the nutrients they encapsulate, which interact with substrate-degrading microbes. Size reduction of plant food particles can effectively modify microbial responses, and water-holding capacity is identified as a potentially important functional factor. A better understanding of these interactions is critical for defining and optimising the nutritional value of plant foods in the human gut, as well as identifying opportunities for innovative food products that target gut microbiota responses.

背景膳食纤维（DF）在维持人体健康方面发挥着重要作用，部分是由肠道微生物群及其反应介导的。多种植物性食物是人类膳食中膳食纤维的主要来源，它们通常以微粒形式进入结肠。植物来源和颗粒大小等因素会影响这些颗粒的理化和消化特性，也可能影响（体外）结肠发酵。它强调了谷物、豆类、坚果、水果和蔬菜中具有代表性的微观结构和化学成分的变化如何影响结肠微生物发酵。研究还确定了人类结肠微生物参与降解这些植物性食物的功能途径，从而深入了解植物性食物的特性与微生物反应之间的联系。主要发现和结论植物来源和颗粒大小的综合影响决定了植物性食物的体外结肠发酵性。肠道微生物的反应与特定的植物细胞壁结构及其包裹的营养物质有关，这些结构和营养物质与底物降解微生物相互作用。缩小植物性食物颗粒的尺寸可有效改变微生物的反应，而持水能力被认为是一个潜在的重要功能因素。更好地了解这些相互作用对于确定和优化植物性食品在人类肠道中的营养价值以及确定针对肠道微生物群反应的创新食品的机会至关重要。

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引用次数: 0

Omega-3 supplementation: Impact on low chronic inflammation associated with obesity Omega-3补充剂：对肥胖相关的低慢性炎症的影响

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-21 DOI: 10.1016/j.tifs.2024.104799

Emilio López-Millán , Janet A. Gutiérrez-Uribe , Marilena Antunes-Ricardo

Background

Supplementation of Omega-3 polyunsaturated fatty acids (PUFA), mainly alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), has been associated with beneficial effects on inflammatory processes resulting from overweight or obesity. Omega-3-PUFA commonly obtained through fish, seeds, or nuts, reduces or modulates the expression of inflammatory mediators. Despite their benefits, fish-derived products are poorly accepted, leading to omega-3 consumption deficiency.

Scope and approach

This work aimed to evaluate the effects associated with omega-3-PUFA supplementation in models of overweight and/or obesity, focusing on the change in inflammation-related markers. Three groups were analyzed: ex vivo and in vivo models, and clinical trials. Inflammatory and metabolic markers, as well as transcriptomic activity modulated by omega-3, were detailed based on the source, frequency, and dosage. Likewise, different strategies for the incorporation of omega-3 in the design of new food to increase its consumption were analyzed.

Key findings and conclusions

Omega-3-PUFA supplementation is strongly correlated to a decrease in inflammatory markers in blood and adipose tissue, including interleukin 18 (IL-18), interleukin 6 (IL-6), tumor necrosis factor-α, (TNF-α), intracellular adhesion molecule 1 (ICAM-1), monocyte chemoattractant protein 1 (MCP1), c-reactive protein (CRP), and CX3CL1. Omega-3 can regulate the NLRP3 inflammasome activation in adipocytes and promote anti-inflammatory adipokine production. Blood triglycerides and cholesterol levels in patients affected by overweight or associated comorbidities were reduced after omega-3 supplementation. Omega-3 supplementation has demonstrated promising results in modulating low-grade chronic inflammation associated with overweight or obesity. Continuous strategies to enrich products with omega-3 are necessary to promote an increased omega-3 intake.

补充Omega-3多不饱和脂肪酸（PUFA），主要是α -亚麻酸（ALA）、二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），对超重或肥胖引起的炎症过程有有益作用。Omega-3-PUFA通常通过鱼类、种子或坚果获得，可减少或调节炎症介质的表达。尽管鱼制品有好处，但人们对它们的接受度很低，导致omega-3摄入不足。本研究旨在评估补充omega-3-PUFA对超重和/或肥胖模型的影响，重点关注炎症相关标志物的变化。分析三组：离体、体内模型和临床试验。炎症和代谢标志物，以及由omega-3调节的转录组活性，根据来源、频率和剂量进行了详细分析。同样，研究人员还分析了在新食品设计中加入omega-3以增加其摄入量的不同策略。结论补充somega -3- pufa与血液和脂肪组织中炎症标志物，包括白细胞介素18 （IL-18）、白细胞介素6 （IL-6）、肿瘤坏死因子-α (TNF-α)、细胞内粘附分子1 （ICAM-1）、单核细胞趋化蛋白1 （MCP1）、c反应蛋白（CRP）和CX3CL1的降低密切相关。Omega-3可以调节脂肪细胞NLRP3炎性体的激活，促进抗炎脂肪因子的产生。受超重或相关合并症影响的患者的血液甘油三酯和胆固醇水平在补充omega-3后降低。Omega-3补充剂在调节与超重或肥胖相关的低度慢性炎症方面显示出有希望的结果。在产品中不断添加欧米伽-3是促进欧米伽-3摄入量增加的必要策略。

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引用次数: 0

Lipid oxidation kinetics and antioxidant efficiency in foods using isothermal calorimetry 利用等温量热法测定食品中的脂质氧化动力学和抗氧化效率

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-11-21 DOI: 10.1016/j.tifs.2024.104801

Rajat Suhag , Abdessamie Kellil , Giovanna Ferrentino , Ksenia Morozova , Daniele Zatelli , Matteo Scampicchio

Background

Oxidative stability and antioxidant properties significantly impact the quality, shelf-life, and nutritional value of food. However, current methods for studying lipid oxidation and antioxidants face limitations including a lack of real-time monitoring, difficulties in complex food matrix assessment, limited sensitivity, and mechanistic insights. Invasive sample preparation and reliance on model systems further compound these challenges. Overcoming these limitations is essential for advancing food preservation and product development strategies.

Scope and approach

This review discusses the use of isothermal calorimetry (IC) in food science, particularly for studying lipid oxidation and antioxidant properties. It explains how IC heat flow data can provide valuable kinetic information, revealing the mechanisms of antioxidant action. Moreover, the review evaluates the advantages and limitations of IC in food science, providing insights into its potential for future research and applications.

Key findings and conclusions

IC enables real-time monitoring of lipid oxidation and antioxidant activity, offering valuable insights into their behavior in the presence of food-based oxidizable substrates. By measuring heat flow over time and applying appropriate data analysis, IC can generate key kinetic parameters that describe the rates of oxidation and the rate constants of both oxidation and inhibition reactions. Additionally, kinetic modeling allows for the assessment of antioxidant efficiency (A.E.) and oxidizability index (O.I.), which are especially useful for complex food matrices such as emulsions, encapsulated powders, and natural extracts. While IC provides direct measurement, high sensitivity, and long-term thermal stability, challenges include the non-specificity of heat flow and the requirement for specialized expertise to set up and interpret experiments accurately.

背景氧化稳定性和抗氧化特性对食品的质量、保质期和营养价值有重大影响。然而，目前研究脂质氧化和抗氧化剂的方法面临着诸多限制，包括缺乏实时监测、难以评估复杂的食品基质、灵敏度有限以及对机理的深入了解。侵入性样品制备和对模型系统的依赖进一步加剧了这些挑战。本综述讨论了等温量热法（IC）在食品科学中的应用，特别是在研究脂质氧化和抗氧化特性方面的应用。它解释了 IC 热流数据如何提供宝贵的动力学信息，揭示抗氧化剂的作用机制。此外，该综述还评估了 IC 在食品科学中的优势和局限性，深入探讨了其在未来研究和应用中的潜力。主要发现和结论IC 能够实时监测脂质氧化和抗氧化活性，为了解它们在食品基质可氧化情况下的行为提供宝贵的信息。通过测量随时间变化的热流并应用适当的数据分析，IC 可以生成描述氧化速率以及氧化和抑制反应速率常数的关键动力学参数。此外，通过动力学建模还可以评估抗氧化效率（A.E.）和氧化性指数（O.I.），这对于乳剂、封装粉末和天然提取物等复杂的食品基质尤其有用。虽然集成电路具有直接测量、灵敏度高和长期热稳定性等优点，但其面临的挑战包括热流的非特异性以及准确设置和解释实验所需的专业知识。

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