Pub Date : 2024-11-06DOI: 10.1016/j.tifs.2024.104780
Si-Hui Liu , Fang-Fang Huang , Juan Li , Jian-An Huang , Zhong-Hua Liu , Li-Gui Xiong
Background
Microorganisms in dark tea play an indispensable role in its ecosystem management. Despite the challenging conditions inherent to dark tea, a mere gram of its matrix can harbor a diverse array of microbial taxa, including bacteria and fungi. The interplay between dark tea and its microbiome is essential for ensuring quality and safety. Beneficial microbial communities significantly contribute to dark tea's rheological properties and organoleptic characteristics.
Scope and approach
This paper aims to elaborate on microbiome ecosystems in dark tea, microbial functions on dark tea quality, technology advances in microbiome research, and challenges of revealing microbiota-dark tea substrate interactions.
Key findings and conclusion
The dark tea industry is now well-positioned to identify how to manipulate and manage the dark tea microbiome to enhance flavor, ensure safety, and improve our understanding of the mechanisms by which these ecosystems will adapt to environmental changes.
{"title":"The atlas of dark tea: Mapping complexities of their microbiome","authors":"Si-Hui Liu , Fang-Fang Huang , Juan Li , Jian-An Huang , Zhong-Hua Liu , Li-Gui Xiong","doi":"10.1016/j.tifs.2024.104780","DOIUrl":"10.1016/j.tifs.2024.104780","url":null,"abstract":"<div><h3>Background</h3><div>Microorganisms in dark tea play an indispensable role in its ecosystem management. Despite the challenging conditions inherent to dark tea, a mere gram of its matrix can harbor a diverse array of microbial taxa, including bacteria and fungi. The interplay between dark tea and its microbiome is essential for ensuring quality and safety. Beneficial microbial communities significantly contribute to dark tea's rheological properties and organoleptic characteristics.</div></div><div><h3>Scope and approach</h3><div>This paper aims to elaborate on microbiome ecosystems in dark tea, microbial functions on dark tea quality, technology advances in microbiome research, and challenges of revealing microbiota-dark tea substrate interactions.</div></div><div><h3>Key findings and conclusion</h3><div>The dark tea industry is now well-positioned to identify how to manipulate and manage the dark tea microbiome to enhance flavor, ensure safety, and improve our understanding of the mechanisms by which these ecosystems will adapt to environmental changes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104780"},"PeriodicalIF":15.1,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.tifs.2024.104775
Shuai Zhao , Chang Hao , Chengtuo Niu , Jing Lu , Lei Wang , Yawei Shi , Qi Li
Background
The evolution of the modern condiment industry has posed new challenges in terms of food hygiene and safety, mechanization, automation, and digital production. Broad bean paste, a cherished traditional bean-based fermented condiment in China, serves as a prime example of the high-value utilization of bean crops through fermentation technology. Currently, the semi-controlled and empirical production process has brought challenges to the transformation and development of the broad bean paste industry.
Scope and approach
This article offers a comprehensive review of ideas and progress of fermented broad bean paste, encompassing brewing techniques, chemosensory characteristics, and microbial community dynamics. Furthermore, it identifies the existing research gaps and proposes future research directions for the fermentation of broad bean paste, thereby laying a foundation for a deeper understanding of the scientific mechanisms behind traditional brewing techniques and empowering the transformation and upgrading of traditional brewing industries.
Key findings and conclusions
With a focus on preserving superb flavor and quality, it is crucial to delve into the microbial community structure, functionality and regulation, meanwhile, analyze the internal interactions within the community as well as its interplay with the environment. Identifying the pivotal functional microorganisms or microbial groups is essential. Achieving control over the microbial functions, the fermentation process, and ultimately the product quality during broad bean paste production represents a pivotal issue in the scientific and standardized transformation of the industry.
{"title":"Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community","authors":"Shuai Zhao , Chang Hao , Chengtuo Niu , Jing Lu , Lei Wang , Yawei Shi , Qi Li","doi":"10.1016/j.tifs.2024.104775","DOIUrl":"10.1016/j.tifs.2024.104775","url":null,"abstract":"<div><h3>Background</h3><div>The evolution of the modern condiment industry has posed new challenges in terms of food hygiene and safety, mechanization, automation, and digital production. Broad bean paste, a cherished traditional bean-based fermented condiment in China, serves as a prime example of the high-value utilization of bean crops through fermentation technology. Currently, the semi-controlled and empirical production process has brought challenges to the transformation and development of the broad bean paste industry.</div></div><div><h3>Scope and approach</h3><div>This article offers a comprehensive review of ideas and progress of fermented broad bean paste, encompassing brewing techniques, chemosensory characteristics, and microbial community dynamics. Furthermore, it identifies the existing research gaps and proposes future research directions for the fermentation of broad bean paste, thereby laying a foundation for a deeper understanding of the scientific mechanisms behind traditional brewing techniques and empowering the transformation and upgrading of traditional brewing industries.</div></div><div><h3>Key findings and conclusions</h3><div>With a focus on preserving superb flavor and quality, it is crucial to delve into the microbial community structure, functionality and regulation, meanwhile, analyze the internal interactions within the community as well as its interplay with the environment. Identifying the pivotal functional microorganisms or microbial groups is essential. Achieving control over the microbial functions, the fermentation process, and ultimately the product quality during broad bean paste production represents a pivotal issue in the scientific and standardized transformation of the industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104775"},"PeriodicalIF":15.1,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-04DOI: 10.1016/j.tifs.2024.104774
Jiaqi Zhong , Hao Cheng , David Julian McClements , Zipei Zhang , Ruojie Zhang , Hui Zhou , Wu Wang , Jianwei Zhao , Zhengyu Jin , Long Chen
Background
The formation, morphology, and properties of the layers in pearl have intrigued scientists and artisans for centuries. Nacre, formed within the shells of mollusks, have a unique laminated composite structure, characterized by alternating layers of organic substances and calcium carbonate crystals. Understanding the intricacies of pearl formation has implications beyond aesthetic appreciation. Recently, there has been growing interest in exploring the potential applications of pearl-inspired materials in various fields, including the food industry.
Scope and approach
This article begins by reviewing the formation, structure, and mechanical properties of pearl layers, with the aim of elucidating how biomimetic functional materials can be assembled for food applications. The potential of various fabrication approaches, including self-assembly, biomineralization, 3D printing, and vacuum filtration for mimicking the complex structure of natural pearls are discussed. The potential application of these pearl-inspired biomimetic materials as protectants and sensors in food packaging is then highlighted.
Key findings and conclusions
Studies indicate that nacre-inspired materials can be fabricated to possess optical properties, mechanical strength, barrier capabilities, and hydrophobicity akin to those found in natural pearls. Advanced fabrication technologies allow precise control over the properties of these materials. As a result, novel bio-inspired materials can be created that may be used in smart packaging materials, e.g., as humidity sensors, freshness detectors, or anti-counterfeiting labels to enhance food quality, safety, and authenticity.
{"title":"Pearl-inspired functional biomaterials: Review of their preparation, characterization, and application in food packaging","authors":"Jiaqi Zhong , Hao Cheng , David Julian McClements , Zipei Zhang , Ruojie Zhang , Hui Zhou , Wu Wang , Jianwei Zhao , Zhengyu Jin , Long Chen","doi":"10.1016/j.tifs.2024.104774","DOIUrl":"10.1016/j.tifs.2024.104774","url":null,"abstract":"<div><h3>Background</h3><div>The formation, morphology, and properties of the layers in pearl have intrigued scientists and artisans for centuries. Nacre, formed within the shells of mollusks, have a unique laminated composite structure, characterized by alternating layers of organic substances and calcium carbonate crystals. Understanding the intricacies of pearl formation has implications beyond aesthetic appreciation. Recently, there has been growing interest in exploring the potential applications of pearl-inspired materials in various fields, including the food industry.</div></div><div><h3>Scope and approach</h3><div>This article begins by reviewing the formation, structure, and mechanical properties of pearl layers, with the aim of elucidating how biomimetic functional materials can be assembled for food applications. The potential of various fabrication approaches, including self-assembly, biomineralization, 3D printing, and vacuum filtration for mimicking the complex structure of natural pearls are discussed. The potential application of these pearl-inspired biomimetic materials as protectants and sensors in food packaging is then highlighted.</div></div><div><h3>Key findings and conclusions</h3><div>Studies indicate that nacre-inspired materials can be fabricated to possess optical properties, mechanical strength, barrier capabilities, and hydrophobicity akin to those found in natural pearls. Advanced fabrication technologies allow precise control over the properties of these materials. As a result, novel bio-inspired materials can be created that may be used in smart packaging materials, <em>e.g.,</em> as humidity sensors, freshness detectors, or anti-counterfeiting labels to enhance food quality, safety, and authenticity.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104774"},"PeriodicalIF":15.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-02DOI: 10.1016/j.tifs.2024.104771
Zhepeng Zhang , Ruiyun Zhou , Lijing Ke , Jiangbo Li , Heera Jayan , Hesham R. El-Seedi , Xiaobo Zou , Zhiming Guo
Background
Food packaging effectively reduces food postharvest losses, ensures food safety supply, and promotes sustainable development. Metal-organic frameworks (MOFs)-based film materials showed potential in the field of food packaging. Among various nanofillers, MOFs stand out as multifunctional materials characterized by their convenient integration with polymer matrix to develop enhanced, active and intelligent food packaging materials.
Scope and approach
This review initially provided a concise overview of the several synthesis strategies of MOFs and three primary methods for the fabrication of MOFs-based films. Furthermore, the multifaceted functions of MOFs as reinforcers, active agents, and indicative factors in the context of food packaging have also been systematically reviewed. Especially, the functional MOFs-based films for the encapsulation of diverse bioactive compounds applied to delay food spoilage and real-time monitoring of food freshness were discussed. Finally, the toxicological impacts of MOF fillers in food packaging applications were highlighted, encompassing an evaluation of potential risks and the exploration of mitigation strategies.
Key findings and conclusions
The MOFs-based films emerge as promising candidate materials for food packaging applications, as the incorporation of MOFs substantially enhances the mechanical properties, water resistance, and barrier performance of pure biopolymer films. However, traditional food packaging methodologies encounter several challenges, including antibacterial, antioxidant properties, and the effective removal of active molecules. To overcome these limitations, the incorporation of various MOF nanomaterials to enhance the physical and functional attributes of packaging films have been persistently investigated. Therefore, MOFs-based multifunctional film materials could be a viable alternative to develop food packaging.
{"title":"Development of multifunctional metal-organic frameworks (MOFs)-based nanofiller materials in food packaging: A comprehensive review","authors":"Zhepeng Zhang , Ruiyun Zhou , Lijing Ke , Jiangbo Li , Heera Jayan , Hesham R. El-Seedi , Xiaobo Zou , Zhiming Guo","doi":"10.1016/j.tifs.2024.104771","DOIUrl":"10.1016/j.tifs.2024.104771","url":null,"abstract":"<div><h3>Background</h3><div>Food packaging effectively reduces food postharvest losses, ensures food safety supply, and promotes sustainable development. Metal-organic frameworks (MOFs)-based film materials showed potential in the field of food packaging. Among various nanofillers, MOFs stand out as multifunctional materials characterized by their convenient integration with polymer matrix to develop enhanced, active and intelligent food packaging materials.</div></div><div><h3>Scope and approach</h3><div>This review initially provided a concise overview of the several synthesis strategies of MOFs and three primary methods for the fabrication of MOFs-based films. Furthermore, the multifaceted functions of MOFs as reinforcers, active agents, and indicative factors in the context of food packaging have also been systematically reviewed. Especially, the functional MOFs-based films for the encapsulation of diverse bioactive compounds applied to delay food spoilage and real-time monitoring of food freshness were discussed. Finally, the toxicological impacts of MOF fillers in food packaging applications were highlighted, encompassing an evaluation of potential risks and the exploration of mitigation strategies.</div></div><div><h3>Key findings and conclusions</h3><div>The MOFs-based films emerge as promising candidate materials for food packaging applications, as the incorporation of MOFs substantially enhances the mechanical properties, water resistance, and barrier performance of pure biopolymer films. However, traditional food packaging methodologies encounter several challenges, including antibacterial, antioxidant properties, and the effective removal of active molecules. To overcome these limitations, the incorporation of various MOF nanomaterials to enhance the physical and functional attributes of packaging films have been persistently investigated. Therefore, MOFs-based multifunctional film materials could be a viable alternative to develop food packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104771"},"PeriodicalIF":15.1,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.tifs.2024.104772
Parise Adadi , Emmanuel O. Mensah , Beatrice Blay , Mirja K. Ahmmed , Kazi Sumaiya , Dominic Agyei , Biniam Kebede
Background
Civet coffee is produced from coffee beans that have been consumed and excreted by civets. However, its production raises several ethical concerns. The increasing cases of adulteration create significant challenges in verifying the authenticity of civet coffee. Currently, there is no comprehensive review addressing alternative and sustainable production methods for civet coffee. This manuscript aims to fill this knowledge gap and serve as a reference for improving civet coffee fermentation.
Scope and approach
This paper explores innovative techniques for producing civet coffee while considering ethical and sustainability issues. It examines market trends and authentication methods, focusing on technologies such as electronic nose (E-Nose) technology, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), UV–visible spectroscopy, infrared spectroscopy (NIR and FTIR), and nuclear magnetic resonance (NMR). Additionally, it discusses the health-promoting effects of civet coffee.
Key findings and conclusions
Alternative methods to the in vivo fermentation of civet coffee, using isolated bacteria (i.e., Bacillus subtilis), yeast, and fungi from the civet's gastrointestinal tract or excreta in glass jars or bioreactors, have significantly enhanced the fermentation process. These methods resulted in improved and consistent coffee quality, flavor, and nutritional value. Technologies like e-nose PTR-ToF-MS effectively distinguish civet coffee from non-civet variants through aroma and marker profiling. Additionally, UV–Vis, NIR, FTIR, NMR, GC/MS, and GC/FID, combined with chemometrics, have demonstrated significant efficacy in distinguishing farmed and wild types of civets. Despite its high price, civet coffee continues to see a growing global demand as consumers increasingly prioritize quality, health benefits and authenticity. Innovative analytical techniques are essential for maintaining the integrity of civet coffee. However, addressing animal welfare concerns in civet coffee production is crucial to meet the expectations of ethically and sustainability-conscious consumers.
{"title":"Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations","authors":"Parise Adadi , Emmanuel O. Mensah , Beatrice Blay , Mirja K. Ahmmed , Kazi Sumaiya , Dominic Agyei , Biniam Kebede","doi":"10.1016/j.tifs.2024.104772","DOIUrl":"10.1016/j.tifs.2024.104772","url":null,"abstract":"<div><h3>Background</h3><div>Civet coffee is produced from coffee beans that have been consumed and excreted by civets. However, its production raises several ethical concerns. The increasing cases of adulteration create significant challenges in verifying the authenticity of civet coffee. Currently, there is no comprehensive review addressing alternative and sustainable production methods for civet coffee. This manuscript aims to fill this knowledge gap and serve as a reference for improving civet coffee fermentation.</div></div><div><h3>Scope and approach</h3><div>This paper explores innovative techniques for producing civet coffee while considering ethical and sustainability issues. It examines market trends and authentication methods, focusing on technologies such as electronic nose (E-Nose) technology, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), UV–visible spectroscopy, infrared spectroscopy (NIR and FTIR), and nuclear magnetic resonance (NMR). Additionally, it discusses the health-promoting effects of civet coffee.</div></div><div><h3>Key findings and conclusions</h3><div>Alternative methods to the <em>in vivo</em> fermentation of civet coffee, using isolated bacteria (i.e., <em>Bacillus subtilis</em>), yeast, and fungi from the civet's gastrointestinal tract or excreta in glass jars or bioreactors, have significantly enhanced the fermentation process. These methods resulted in improved and consistent coffee quality, flavor, and nutritional value. Technologies like e-nose PTR-ToF-MS effectively distinguish civet coffee from non-civet variants through aroma and marker profiling. Additionally, UV–Vis, NIR, FTIR, NMR, GC/MS, and GC/FID, combined with chemometrics, have demonstrated significant efficacy in distinguishing farmed and wild types of civets. Despite its high price, civet coffee continues to see a growing global demand as consumers increasingly prioritize quality, health benefits and authenticity. Innovative analytical techniques are essential for maintaining the integrity of civet coffee. However, addressing animal welfare concerns in civet coffee production is crucial to meet the expectations of ethically and sustainability-conscious consumers.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104772"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.tifs.2024.104773
Yao Feng , Yu Zhang , Caiyun Liu , Yingjie Li , Song Miao , Nabil Grimi , Hongwei Cao , Xiao Guan
Background
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with multiple physiological functions and health benefits that occurs naturally in various organisms. GABA has a broad application prospect in food industry.
Scope and approach
The metabolism and application in food preservation and processing of GABA, as well as processing methods for increasing its content were reviewed.
Key findings and conclusions
GABA metabolism is involved in the tricarboxylic acid (TCA) cycle and can affect energy and substance metabolism. GABA has shown a positive role in food preservation, particularly in alleviating the cold damage, browning, softening, senescence and oxidative damage of food, and improving pathogen resistance and nutritional quality. This is mainly due to the self-decomposition of exogenous GABA and the synthesis and decomposition of endogenous GABA activated by exogenous GABA, which regulate the complex metabolic activities of food via the TCA cycle. GABA as a food constituent enables the development of functional foods with health benefits. Additionally, the appropriate dose of GABA can also improve the functional properties of proteins, thus positively impacting on physicochemical properties of foods, which can facilitate the development of functional food formulations. Germination treatments, microbial fermentation, and innovative physical processing technologies are the most popular methods for increasing GABA levels in foods. Microbial fermentation can enrich GABA in foods that do not contain it. Innovative physical processing technologies can enhance not only the synthesis of GABA, but also the levels of other nutrients. The combination of different processing methods is the trend of GABA enrichment.
{"title":"Metabolism, application in the food industry, and enrichment strategies of gamma-aminobutyric acid","authors":"Yao Feng , Yu Zhang , Caiyun Liu , Yingjie Li , Song Miao , Nabil Grimi , Hongwei Cao , Xiao Guan","doi":"10.1016/j.tifs.2024.104773","DOIUrl":"10.1016/j.tifs.2024.104773","url":null,"abstract":"<div><h3>Background</h3><div>Gamma-aminobutyric acid (GABA) is a non-protein amino acid with multiple physiological functions and health benefits that occurs naturally in various organisms. GABA has a broad application prospect in food industry.</div></div><div><h3>Scope and approach</h3><div>The metabolism and application in food preservation and processing of GABA, as well as processing methods for increasing its content were reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>GABA metabolism is involved in the tricarboxylic acid (TCA) cycle and can affect energy and substance metabolism. GABA has shown a positive role in food preservation, particularly in alleviating the cold damage, browning, softening, senescence and oxidative damage of food, and improving pathogen resistance and nutritional quality. This is mainly due to the self-decomposition of exogenous GABA and the synthesis and decomposition of endogenous GABA activated by exogenous GABA, which regulate the complex metabolic activities of food via the TCA cycle. GABA as a food constituent enables the development of functional foods with health benefits. Additionally, the appropriate dose of GABA can also improve the functional properties of proteins, thus positively impacting on physicochemical properties of foods, which can facilitate the development of functional food formulations. Germination treatments, microbial fermentation, and innovative physical processing technologies are the most popular methods for increasing GABA levels in foods. Microbial fermentation can enrich GABA in foods that do not contain it. Innovative physical processing technologies can enhance not only the synthesis of GABA, but also the levels of other nutrients. The combination of different processing methods is the trend of GABA enrichment.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104773"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.tifs.2024.104722
Yu Fu, Na Zhang, Yuhao Zhang
{"title":"Proteins from blue foods to meet the demand in the food sector: Editorial","authors":"Yu Fu, Na Zhang, Yuhao Zhang","doi":"10.1016/j.tifs.2024.104722","DOIUrl":"10.1016/j.tifs.2024.104722","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104722"},"PeriodicalIF":15.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142248348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The utilization of eco-friendly ingredients and techniques in the production of degradable and biopolymeric food packaging films is gaining traction. To enhance the performance of these films, biopolymer molecules can undergo modification, and additives such as nanomaterials, crosslinkers, bioactive compounds, and other polymers can be incorporated. Resveratrol, a natural polyphenolic compound commonly found in the skin of grapes, berries, and other plants, has attracted much attention due to its unique properties and its potential applications in creating biodegradable polymers for food packaging.
Scope and approach
The review investigates the potential of resveratrol in improving the quality and safety of packaged food products. Resveratrol, being non-toxic and Generally Recognized as Safe (GRAS), can be freely added to packaging materials. However, some studies suggest using encapsulation systems to control its release. Resveratrol has strong antimicrobial and antioxidant properties, making it a promising candidate for active and intelligent polymer packaging systems designed to extend shelf life and maintain food freshness. Additionally, it improves the physical and mechanical properties of packaging, such as barrier performance, water resistance, moisture content, tensile strength, hydrophobicity, and thermal stability. Nevertheless, challenges related to its limited water solubility and thermal instability require careful consideration to optimize its performance in packaging materials.
Key findings and conclusions
This review paper investigates the recent advancements in the incorporation of resveratrol into packaging materials. It thoroughly explores various formulation methodologies, processing techniques, and the utilization of resveratrol to improve the efficacy of food packaging. Additionally, the review examines potential future research strategies geared towards maximizing the prospective advantages of resveratrol in bolstering the sustainability and quality of food packaging.
{"title":"Resveratrol-biopolymer materials: A sustainable approach to food packaging","authors":"Behnam Bahramian , Reza Abedi-Firoozjah , Alireza Ebrahimi , Milad Tavassoli , Ali Ehsani , Minoo Naebe","doi":"10.1016/j.tifs.2024.104761","DOIUrl":"10.1016/j.tifs.2024.104761","url":null,"abstract":"<div><h3>Background</h3><div>The utilization of eco-friendly ingredients and techniques in the production of degradable and biopolymeric food packaging films is gaining traction. To enhance the performance of these films, biopolymer molecules can undergo modification, and additives such as nanomaterials, crosslinkers, bioactive compounds, and other polymers can be incorporated. Resveratrol, a natural polyphenolic compound commonly found in the skin of grapes, berries, and other plants, has attracted much attention due to its unique properties and its potential applications in creating biodegradable polymers for food packaging.</div></div><div><h3>Scope and approach</h3><div>The review investigates the potential of resveratrol in improving the quality and safety of packaged food products. Resveratrol, being non-toxic and Generally Recognized as Safe (GRAS), can be freely added to packaging materials. However, some studies suggest using encapsulation systems to control its release. Resveratrol has strong antimicrobial and antioxidant properties, making it a promising candidate for active and intelligent polymer packaging systems designed to extend shelf life and maintain food freshness. Additionally, it improves the physical and mechanical properties of packaging, such as barrier performance, water resistance, moisture content, tensile strength, hydrophobicity, and thermal stability. Nevertheless, challenges related to its limited water solubility and thermal instability require careful consideration to optimize its performance in packaging materials.</div></div><div><h3>Key findings and conclusions</h3><div>This review paper investigates the recent advancements in the incorporation of resveratrol into packaging materials. It thoroughly explores various formulation methodologies, processing techniques, and the utilization of resveratrol to improve the efficacy of food packaging. Additionally, the review examines potential future research strategies geared towards maximizing the prospective advantages of resveratrol in bolstering the sustainability and quality of food packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104761"},"PeriodicalIF":15.1,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-28DOI: 10.1016/j.tifs.2024.104760
Bingbing Guo , Jingwen Zou , Weihao Zhang , Bin Liu
Background
Carotenoids have been extensively utilized as food supplements, nutraceuticals, and natural colorants for many years, owing to their significant potential in beneficial biological activities such as anti-oxidative and anti-inflammatory effects. Microalgae serve as abundant sources of diverse carotenoids including β-carotene, astaxanthin, and fucoxanthin, thereby playing crucial roles in the natural carotenoids market. However, understanding of the bioaccessibility and bioavailability of microalgae-derived carotenoids in the gastrointestinal tract, their bio-conversion processes, and their interactions with gut microbiota remains largely unexplored.
Scope and approach
This review focuses on the biochemical properties of microalgal carotenoids and their fate in the gastrointestinal tract, with particular emphasis on their intricate interplay with gut microbiota. It also discusses emerging technologies aimed at enhancing bioavailability and gaining deeper insights into their interactions with gut microbiota.
Key findings and conclusions
Current studies suggest that the bioavailability of most microalgal carotenoids is quite low, with a portion undergoing conversion within the gastrointestinal tract. The unabsorbed carotenoids play a significant role in modulating gut microbiota, showing promising potentials in influencing host metabolism. Emerging technologies such as nanotechnology, foodomics, artificial intelligence and synthetic biology are expected to revolutionize the study of microalgal carotenoids, providing crucial insights to facilitate their incorporation into food products.
{"title":"Microalgae-derived carotenoids: Digestive fate and interplay with gut microbiota","authors":"Bingbing Guo , Jingwen Zou , Weihao Zhang , Bin Liu","doi":"10.1016/j.tifs.2024.104760","DOIUrl":"10.1016/j.tifs.2024.104760","url":null,"abstract":"<div><h3>Background</h3><div>Carotenoids have been extensively utilized as food supplements, nutraceuticals, and natural colorants for many years, owing to their significant potential in beneficial biological activities such as anti-oxidative and anti-inflammatory effects. Microalgae serve as abundant sources of diverse carotenoids including β-carotene, astaxanthin, and fucoxanthin, thereby playing crucial roles in the natural carotenoids market. However, understanding of the bioaccessibility and bioavailability of microalgae-derived carotenoids in the gastrointestinal tract, their bio-conversion processes, and their interactions with gut microbiota remains largely unexplored.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the biochemical properties of microalgal carotenoids and their fate in the gastrointestinal tract, with particular emphasis on their intricate interplay with gut microbiota. It also discusses emerging technologies aimed at enhancing bioavailability and gaining deeper insights into their interactions with gut microbiota.</div></div><div><h3>Key findings and conclusions</h3><div>Current studies suggest that the bioavailability of most microalgal carotenoids is quite low, with a portion undergoing conversion within the gastrointestinal tract. The unabsorbed carotenoids play a significant role in modulating gut microbiota, showing promising potentials in influencing host metabolism. Emerging technologies such as nanotechnology, foodomics, artificial intelligence and synthetic biology are expected to revolutionize the study of microalgal carotenoids, providing crucial insights to facilitate their incorporation into food products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104760"},"PeriodicalIF":15.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号