Trends in Food Science & Technology最新文献_第2页

How far are we from tailor-made human milk fat substitutes? 我们离定制人乳脂肪替代品还有多远？

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

Trends in Food Science & Technology

Pub Date : 2024-06-21 DOI: 10.1016/j.tifs.2024.104601

Qingqing Xu , Fangyingnan Zhang , Qian Zou , Weifei Wang , Yonghua Wang

Background

Infant formula can hardly mimic human milk completely, especially for lipid components. The main lipid type in human milk fat is 1,3-di-unsaturated-2-palmitoyl-glycerol of which the unsaturated fatty acids change with geographical regions. Human milk fat substitutes with similar composition to local human milk fat are suggested for local infants. Additionally, genetic polymorphisms of infants can influence endogenous synthesis of long-chain polyunsaturated fatty acids. Brain development can be impaired if long-chain polyunsaturated fatty acids are supplemented without considering their endogenous synthesis. This asks for customized, or tailor-made long-chain polyunsaturated fatty acid supplementation for individuals. Therefore, human milk fat substitutes should be tailor-made considering both geographical regions and genetic polymorphisms of infants.

Scope and approach

We describe the necessity of tailor-made human milk fat substitutes, their preparation methods, and application perspectives.

Key findings and conclusions

Although traditional enzymatic synthesis is common for preparing human milk fat substitutes, it still has obvious disadvantages. These disadvantages include limited sources of substrates (lipids rich in palmitic acid at the sn-2 position), low purity of target products and high preparation cost. To overcome disadvantages, we propose a “novel enzymatic synthesis” based on biotechnological methods (such as protein engineering) and tailor-made synthesis (based on substrate pretreatment and computer AI assistance). Despite numerous challenges in the application of tailor-made human milk fat substitutes, technological advances, governmental support, strategic consortium and increased public awareness will progressively stimulate the positive development of this field. We also discuss development perspectives for tailor-made human milk fat substitutes.

背景婴儿配方奶粉很难完全模仿母乳，尤其是脂质成分。母乳脂肪中的主要脂质类型是 1,3-二不饱和-2-棕榈酰甘油，其中的不饱和脂肪酸会随着地理区域的变化而变化。建议当地婴儿使用与当地人乳脂肪成分相似的人乳脂肪替代品。此外，婴儿的基因多态性也会影响长链多不饱和脂肪酸的内源性合成。如果在补充长链多不饱和脂肪酸时不考虑其内源性合成，可能会影响大脑发育。这就要求为个人定制或量身定做长链多不饱和脂肪酸补充剂。范围和方法我们阐述了定制人乳脂肪替代品的必要性、制备方法和应用前景。主要发现和结论虽然传统的酶法合成是制备人乳脂肪替代品的常用方法，但它仍有明显的缺点。这些缺点包括底物来源有限（sn-2 位富含棕榈酸的脂类）、目标产物纯度低和制备成本高。为了克服这些缺点，我们提出了一种基于生物技术方法（如蛋白质工程）和定制合成（基于底物预处理和计算机人工智能辅助）的 "新型酶法合成"。尽管定制人乳脂肪替代品的应用面临诸多挑战，但技术进步、政府支持、战略联盟和公众意识的提高将逐步推动这一领域的积极发展。我们还讨论了定制人乳脂肪替代品的发展前景。

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引用次数: 0

Global sugar reduction trends and challenges: Exploring aroma sweetening as an alternative to sugar reduction 全球减糖趋势与挑战：探索芳香增甜作为减糖的替代方法

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

Trends in Food Science & Technology

Pub Date : 2024-06-21 DOI: 10.1016/j.tifs.2024.104602

Di Zhao , Yue Chen , Jiayi Xia , Zhibin Li , Yanxiang Kang , Zuobing Xiao , Yunwei Niu

Background

Excessive sugar consumption is associated with a variety of health problems. Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the safety of non-nutritive sweeteners has become the subject of increasing scrutiny and debate, necessitating a more rigorous evaluation of long-term health impacts and potential alternatives. Aroma-induced sweetening is expected to be a healthier strategy for sugar reduction.

Scope and approach

This review focuses on the physiological basis of sweetness perception. It explains the neural pathway of aroma sweetening and elaborates on the mechanism of action of aroma sweetening in terms of the neural and psychological factors of olfactory-taste synergy. Additionally, it summarizes the subjective and objective factors affecting the sweetness perception of aroma sweetening, including individual differences, aroma, multisensory synergy, and sensory analysis methods.

Key findings and conclusions

Aroma sweetening represents a promising approach to glucose reduction, affecting sweet perception through the olfactory-taste pathway. When applying aroma sweetening, the aroma substances and their concentrations should be strictly screened. The long-term health effects of the aroma substances should also be evaluated. Furthermore, with the ongoing advancement of sensory assessment tools and methodologies, innovative biometrics may offer valuable support for future research endeavors. Overall, this review hopes to provide new ideas for sugar reduction research.

背景过量摄入糖分与多种健康问题有关。由于糖会影响食物的口感和风味，因此减少糖的摄入量具有挑战性。此外，非营养性甜味剂的安全性已成为越来越多审查和辩论的主题，因此有必要对长期健康影响和潜在替代品进行更严格的评估。香味诱导甜味有望成为一种更健康的降糖策略。它解释了香味增甜的神经通路，并从嗅觉-味觉协同作用的神经和心理因素方面阐述了香味增甜的作用机制。此外，它还总结了影响香味增甜甜度感知的主观和客观因素，包括个体差异、香味、多感官协同作用和感官分析方法。主要发现和结论香味增甜是一种很有前景的降糖方法，它通过嗅觉-味觉途径影响甜度感知。在应用香味增甜时，应严格筛选香味物质及其浓度。还应评估香味物质对健康的长期影响。此外，随着感官评估工具和方法的不断进步，创新的生物计量学可能会为未来的研究工作提供有价值的支持。总之，本综述希望能为减糖研究提供新思路。

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引用次数: 0

Wine authentication: Current progress and state of the art 葡萄酒认证：当前进展和技术现状

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

Trends in Food Science & Technology

Pub Date : 2024-06-21 DOI: 10.1016/j.tifs.2024.104598

Nemanja Koljančić , Katarína Furdíková , Adriano de Araújo Gomes , Ivan Špánik

Background

Wine, renowned as one of the oldest and globally consumed alcoholic beverages, possesses a complex composition and aroma shaped by diverse geographical and regulatory influences. To combat fraud in this lucrative industry, the integration of analytical techniques with chemometric tools has become imperative for ensuring authenticity and quality.

Scope and approach

This review delves into analytical techniques for wine authentication and quality assessment, including chromatography, spectroscopy, and digital imaging, bolstered by chemometrics. It highlights the importance of chemometrics in extracting key statistical insights and understanding the complex attributes of wine.

Key findings and conclusions

The diverse attributes of wine, ranging from grapevine variety to winemaking techniques, offer opportunities for characterization, classification, and authentication through chemical and physical analyses. Chromatography is the primary analytical method, capable of identifying trace-level organic compounds and detecting adulteration. In addition to chromatographic methods, spectroscopic methods have also found widespread commercial application, often allowing simpler handling compared to chromatography but yielding less extensive data. On the other hand, digital image methods, which have recently begun to be used, represent great potential in wine analysis as they require minimal or no sample preparation. Future readers stand to benefit from a comprehensive understanding of modern wine authentication methods, including chromatography, spectroscopy, digital imaging, and their integration with chemometric tools for innovative analysis approaches.

背景葡萄酒是历史最悠久、全球消费量最大的酒精饮料之一，其复杂的成分和香气受到不同地域和法规的影响。为了打击这一利润丰厚行业中的欺诈行为，将分析技术与化学计量学工具相结合以确保葡萄酒的真实性和质量已成为当务之急。主要发现和结论从葡萄品种到酿酒技术，葡萄酒的属性多种多样，这为通过化学和物理分析进行特征描述、分类和鉴定提供了机会。色谱法是主要的分析方法，能够鉴定痕量有机化合物和检测掺假。除色谱法外，光谱法也得到了广泛的商业应用，其操作通常比色谱法简单，但获得的数据较少。另一方面，最近开始使用的数字图像方法在葡萄酒分析中具有巨大的潜力，因为它们只需极少的样品制备或无需样品制备。全面了解现代葡萄酒鉴定方法，包括色谱法、光谱法、数字成像法，以及将这些方法与化学计量学工具相结合的创新分析方法，将使未来的读者受益匪浅。

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引用次数: 0

Rice grain germination: A review of its impact on technological properties and development of new food products 米粒发芽：综述稻谷发芽对技术特性和新食品开发的影响

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-20 DOI: 10.1016/j.tifs.2024.104600

Lucas Ávila do Nascimento , Thauana Heberle , Ya-Jane Wang , Nathan Levien Vanier , Moacir Cardoso Elias , Márcia Foster Mesko , Rosana Colussi

Background

Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process.

Scope and approach

This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers.

Key findings and conclusions

Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities.

背景谷物在淀粉分解酶和蛋白分解酶的作用下，在发芽过程中会发生显著的结构变化。淀粉是发育中植物的主要能量来源，这些变化会显著影响淀粉含量及其结构，从而影响谷物的抗分解力和产量以及淀粉的特性。为了有效利用淀粉，淀粉需要进行酶水解，这是萌芽过程中的关键步骤。它包括研究发芽谷物和以发芽米谷物粉为基础的食品对直链淀粉和支链淀粉、淀粉分解酶、粘度、热性能、颗粒形态、质地和烹饪参数的影响。主要发现和结论淀粉分解酶在发芽过程中分解淀粉链，导致粘度增加、热性能改变、淀粉颗粒表面气孔形成、蒸煮时间缩短和硬度降低。这些变化会影响谷物质量，并促进发芽米粉的产品开发（如烘焙食品、茶叶和酸奶）。与未发芽的谷物相比，发芽对煮沸等工业流程的影响有所不同。发芽大米的营养成分更高，对健康更有益。总之，诱导发芽是改变谷物特性和创造新食品可能性的一种方法。

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引用次数: 0

Chitin and chitosan: Pioneering sustainable substrates for next-generation soilless vertical farming 甲壳素和壳聚糖：下一代无土垂直耕作的可持续基质先锋

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

Trends in Food Science & Technology

Pub Date : 2024-06-18 DOI: 10.1016/j.tifs.2024.104599

Xiaoxue Jia, Peihua Ma, Cheng-I Wei, Qin Wang

Background

Traditional substrates in vertical farming pose environmental challenges due to their non-renewable nature, waste generation, and resource depletion. Their limited water retention, and potential pH and nutrient imbalances contribute to sustainability concerns. As VF seeks efficient and sustainable growth mediums, chitin and chitosan (CC) emerge as promising alternatives, known for their ecological compatibility and antimicrobial properties.

Scope and approach

This paper reviews and integrates cross-disciplinary studies on the potential utilization of CC as substrates in VF systems. It explores structural and functional properties of these biopolymers, examining their feasibility and benefits as substrates in the context of soilless cultivation. The discussion encompasses the ecological and economic implications of adopting CC in VF, identifying challenges and reflecting on future prospects. It aims to present a comprehensive analysis, situating the discussion within the broader goal of sustainable agricultural practices and the sustainable development goals (SDGs).

Key findings and conclusion

CC substrates can significantly enhance plant growth, nutrient uptake, and disease resistance in VF. Their high-water retention, structural versatility in forming sponge and hydrogel, and nutrient-binding capacity contribute to their efficacy as substrates. The ability of chitosan to stimulate phytohormones and enhance microbial symbiosis further underscores its multifunctional role in promoting plant health and productivity. Moreover, the review identifies the potential of integrating these biopolymers with cutting-edge technologies, including precision agriculture, 3D printing, and AI-driven material screening, to optimize their applications. These findings advocate for a paradigm shift towards using bio-based polymers for sustainable and efficient VF practices.

背景垂直养殖中的传统基质因其不可再生、产生废物和资源枯竭等特性，给环境带来了挑战。它们有限的保水性以及潜在的 pH 值和养分失衡也是可持续发展的问题之一。随着 VF 寻求高效和可持续的生长介质，甲壳素和壳聚糖（CC）因其生态兼容性和抗菌特性而成为有前景的替代品。它探讨了这些生物聚合物的结构和功能特性，研究了它们作为无土栽培基质的可行性和益处。讨论包括在 VF 中采用 CC 的生态和经济影响，确定挑战并思考未来前景。主要发现和结论CC基质可显著提高植物生长、养分吸收和抗病能力。壳聚糖的高保水性、形成海绵和水凝胶的结构多样性以及养分结合能力使其成为有效的基质。壳聚糖刺激植物激素和增强微生物共生的能力进一步凸显了其在促进植物健康和生产力方面的多功能作用。此外，该综述还指出了将这些生物聚合物与精准农业、3D 打印和人工智能驱动的材料筛选等尖端技术相结合以优化其应用的潜力。这些研究结果倡导将生物基聚合物用于可持续和高效的农业生产实践的模式转变。

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引用次数: 0

Oxidase-like nanozymes-driven colorimetric, fluorescence and electrochemiluminescence assays for pesticide residues 氧化酶样纳米酶驱动的比色、荧光和电化学发光农药残留检测方法

IF 15.3 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-15 DOI: 10.1016/j.tifs.2024.104597

Sha Liu , Chao Nie , Fengjiao He , Guojian Wu , Heng Wang , Si Li , Chenxing Du , Zhi Zheng , Jieshun Cheng , Yizhong Shen , Jie Cheng

Background

Pesticides are recognized as effective tools for crop protection, but pesticide residues pose a potential threat to human health and ecosystems. When pesticides are present in crops, they can enter the food chain and cause harm to humans and other organisms. Therefore, the monitoring of pesticide levels in relevant matrices is essential to ensure the safety of humans and other organisms.

Scope and approach

This paper reviews the applications of oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays for pesticide residues. The mechanisms of fluorescence, colorimetric and ECL assays are also presented. Finally, the advantages and disadvantages of colorimetric, fluorescence and ECL assays and traditional methods in pesticide detection were compared, and their applications in different pesticides detection were validated. This study aims to explore the feasibility and superiority of oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays for pesticide residues, and to provide an economical, sensitive and accurate detection method for pesticide residue detection.

Key finds and conclusions

Oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays can rapidly and accurately detect the presence of pesticides under laboratory conditions with high accuracy and stability. Future research will focus on the development of portable assay equipment based on oxidase-like nanozymes to achieve rapid assay of pesticide residues in the field, which is of great significance in ensuring food safety and thus maintaining the health of humans and other organisms.

背景农药是公认的保护作物的有效工具，但农药残留对人类健康和生态系统构成潜在威胁。当农作物中存在农药时，它们会进入食物链，对人类和其他生物造成危害。因此，监测相关基质中的农药含量对于确保人类和其他生物的安全至关重要。范围和方法本文综述了氧化酶类纳米酶驱动的比色、荧光和 ECL 检测农药残留的应用。还介绍了荧光、比色和 ECL 检测的机制。最后，比较了比色法、荧光法和 ECL 法与传统方法在农药检测中的优缺点，并验证了它们在不同农药检测中的应用。本研究旨在探索类氧化酶纳米酶驱动的比色法、荧光法和 ECL 法检测农药残留的可行性和优越性，为农药残留检测提供一种经济、灵敏、准确的检测方法。主要发现和结论类氧化酶纳米酶驱动的比色法、荧光法和 ECL 法可以在实验室条件下快速、准确地检测农药的存在，具有较高的准确性和稳定性。未来的研究将侧重于开发基于类氧化酶纳米酶的便携式检测设备，以实现田间农药残留的快速检测，这对于确保食品安全，从而维护人类和其他生物的健康具有重要意义。

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引用次数: 0

Depressive disorder prevention by DIET crosslink: Diet, intestinal microbiota, enzyme and traits of metabolism 通过 DIET 交叉链接预防抑郁障碍：饮食、肠道微生物群、酶和代谢特征

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-14 DOI: 10.1016/j.tifs.2024.104596

Yuye Gao, Tingting Zhou

Background

Depressive disorder affects more than 350 million people worldwide, an increase of 18% over the past decade. Recent research suggests a link between dietary patterns and depression, with diets rich in seafood, vegetables, fruits and nuts may reduce the risk of depression, while an unbalanced diet could affect intestinal microbiota and promote the development of depression.

Scope and approach

In this review, a new strategy was proposed namely DIET crosslink (Depression and Diet, Intestinal microbiota, Enzyme and Traits of metabolism) to describe diet altering the enzymes produced by intestinal microbiota that influence traits of metabolism to treatment for depression. Patients exhibit changes in the abundance and composition of the gut microbiota, which produce numerous enzymes involved in the digestion and metabolism of dietary components, affect the production and absorption of exogenous metabolites by the body, affect the bioavailability of food and the progression of depression.

Key findings and conclusions

DIET crosslink strategy underscores the significance of specific enzymes and metabolites in personalized depression treatment, providing a route to individualized care. Besides, this dynamic approach breaks from static studies, exploring the intricate interplay among diet, microbiota, enzymes, metabolism and disease, which provides a new perspective on researching how dietary influences impact changes in intestinal microbiota for disease treatment.

背景全世界有超过 3.5 亿人患有抑郁症，比过去十年增加了 18%。最近的研究表明，饮食模式与抑郁症之间存在联系，富含海鲜、蔬菜、水果和坚果的饮食可降低患抑郁症的风险，而不均衡的饮食则可能影响肠道微生物群，促进抑郁症的发展。范围和方法在这篇综述中，我们提出了一种新策略，即 DIET crosslink（抑郁症与饮食、肠道微生物群、酶和代谢特征），以描述饮食改变肠道微生物群产生的酶，从而影响代谢特征，从而治疗抑郁症。患者表现出肠道微生物群丰度和组成的变化，这些微生物群产生大量酶，参与膳食成分的消化和代谢，影响机体对外源代谢物的产生和吸收，影响食物的生物利用度和抑郁症的进展。主要发现和结论DIET交叉链接策略强调了特定酶和代谢物在个性化抑郁症治疗中的意义，为个体化治疗提供了一条途径。此外，这种动态方法打破了静态研究，探索了饮食、微生物群、酶、代谢和疾病之间错综复杂的相互作用，为研究饮食影响如何影响肠道微生物群的变化以治疗疾病提供了新的视角。

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引用次数: 0

Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability 源自食品的钙螯合肽：提高钙生物利用率的生物功能成分

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-14 DOI: 10.1016/j.tifs.2024.104595

Xiaoping Wu , Yanyu Hu , Shuhong Zheng , Zhichao Chen , Xixi Cai , Shaoyun Wang

Background

Food-derived calcium chelating peptides (CCPs), as a new generation of calcium supplements, offer a promising strategy for addressing the challenge of human calcium nutrition. They are natural and have low toxicity, effectively solving the problems of poor calcium absorption and low bioavailability in the body. Therefore, they have high application value and development prospects in the food industry.

Scope and approach

This review provided a comprehensive overview from the preparation, purification, and identification to the evaluation of CCPs. The structure-function relationship of CCPs and emerging technologies for estimating CCPs are summarized, with a focus on exploring the gastrointestinal stability of CCPs, the mechanism of promoting calcium absorption, and the progress in improving calcium bioavailability.

Key findings and conclusions

Conventional purification and identification of CCPs are costly and time-consuming. To overwhelm this challenge, computer-aided mathematical models, quantum mechanical calculations, bioinformatics, and real-time updated protein/peptide databases have been extensively investigated and utilized. However, the effective use of these tools relies on the awareness of the structure-function relationship of CCPs. Currently, an increasing number of CCPs have been discovered from various food sources, and providing insight into the effects of CCPs on calcium bioavailability has special significance for them as functional ingredients or calcium preparations. Future studies should focus on the commercial production of food proteins-derived CCPs on a large scale, comprehensively studying the structure-function relationship of CCPs and validating their health benefits in the human body.

背景源于食品的钙螯合肽（CCPs）作为新一代钙补充剂，为解决人体钙营养的难题提供了一种前景广阔的策略。它们天然、低毒，能有效解决钙在体内吸收差、生物利用度低等问题。本综述从 CCPs 的制备、纯化、鉴定到评估进行了全面概述。主要发现和结论传统的 CCPs 纯化和鉴定成本高、耗时长。为了应对这一挑战，人们对计算机辅助数学模型、量子力学计算、生物信息学和实时更新的蛋白质/肽数据库进行了广泛的研究和利用。然而，这些工具的有效使用有赖于对 CCP 结构-功能关系的认识。目前，从各种食物来源中发现的 CCP 越来越多，深入了解 CCP 对钙生物利用率的影响对它们作为功能性成分或钙制剂具有特殊意义。今后的研究应侧重于大规模商业化生产食品蛋白质衍生的 CCP，全面研究 CCP 的结构与功能关系，并验证其对人体的保健作用。

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引用次数: 0

Institutional food safety risk communication – A self-evaluation tool and its interpretation 机构食品安全风险交流--自我评估工具及其释义

IF 15.3 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-14 DOI: 10.1016/j.tifs.2024.104594

Gyula Kasza , Tekla Izsó , Solveig Langsrud , Domagoj Vrbos , Nina Veflen , Øydis Ueland , Joachim Scholderer , Lars Münter , Eszter Csenki , Dávid Szakos , James Ramsay , Miklós Süth

Background

Food safety risk communication is part of the risk analysis methodology and plays an important role in the increasingly complex food system. Besides shaping consumer risk awareness, risk perception and risk behaviour, risk communication also affects the reputation of the food safety authorities, being especially important for securing operational stability and budget of the concerned organisations. A recent European study highlighted a high variance in risk communication preparedness of official institutions in EU member countries.

Scope and approach

This paper presents a benchmarking instrument, the Self-evaluation Tool for Risk Communication (SET), designed for food safety authorities. SET helps decision-makers to receive a quick assessment of their preparedness level for risk communication by comparing it with international best practices.

Key findings and conclusions

SET divides risk communication competencies into three domains: Human capacities, Organisational management, and Risk communication activities. Several elements are assessed in each domain, evaluated on a scale from 0 to 3. The results are delivered instantly, benchmarking the scores in terms of domains and the individual elements. The data wheel visualization highlights strengths and weaknesses and points out logical improvement options for the organisation.

背景食品安全风险交流是风险分析方法的一部分，在日益复杂的食品系统中发挥着重要作用。除了影响消费者的风险意识、风险认知和风险行为外，风险交流还影响食品安全当局的声誉，对确保相关组织的业务稳定性和预算尤为重要。最近的一项欧洲研究强调了欧盟成员国官方机构在风险交流准备方面的巨大差异。本文介绍了一种基准工具，即风险交流自我评估工具（SET），专为食品安全当局设计。通过与国际最佳实践进行比较，SET 可帮助决策者快速评估其风险交流准备水平：人的能力、组织管理和风险交流活动。对每个领域的若干要素都进行了评估，评估等级从 0 到 3。数据轮可视化突出了组织的优势和劣势，并指出了合理的改进方案。

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引用次数: 0

Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation 彻底改变食品的可持续性：利用磁场进行食品加工和保存

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-12 DOI: 10.1016/j.tifs.2024.104593

Bai Qu , Guoqiang Shao , Na Yang , Kang Pan , Zhenlei Xiao , Yangchao Luo

Background

As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatment and deep penetration into food matrices. Static, pulsed, and oscillating magnetic fields find widespread application in sustainable food systems. Biosystems, encompassing microorganisms, nutrients, and food enzymes, comprise charged components that undergo drift when subjected to a magnetic field. This process results in the generation of induced currents at both the cellular and molecular levels.

Scope and approach

To comprehend its impact on sustainable food system, this review firstly provides a summary of the magnetic field as a non-thermal technology. Subsequently, utilization in food processing and preservation was explored, delving into potential mechanisms, operational principles, and biological implications. Finally, challenges and forthcoming trends in this evolving domain are delineated and suggested.

Key findings and conclusions

Magnetic field technology holds significant promise across both divisions of the food system. This review comprehensively summarizes its underlying principles, from physicochemical to microbiological levels. Nevertheless, more interdisciplinary studies are expected to elucidate the changes and aftereffects induced by magnetic fields, as well as to explore synergies between magnetic field techniques and other methods in food processing and preservation.

背景作为传统非热技术的替代品，磁场技术正在兴起，它具有非接触式处理和深入食物基质等理想特性。静态、脉冲和振荡磁场在可持续食品系统中得到广泛应用。生物系统包括微生物、营养物质和食品酶，由带电成分组成，在磁场作用下会发生漂移。为了理解磁场对可持续食品系统的影响，本综述首先概述了磁场这种非热技术。随后，探讨了磁场在食品加工和保存中的应用，深入探讨了其潜在机制、运行原理和生物影响。最后，对这一不断发展的领域所面临的挑战和即将出现的趋势进行了描述和建议。主要发现和结论磁场技术在食品系统的两个部门都大有可为。本综述全面总结了从物理化学到微生物层面的基本原理。尽管如此，预计还将有更多的跨学科研究来阐明磁场引起的变化和后效应，并探索磁场技术与食品加工和保存中的其他方法之间的协同作用。

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