Trends in Food Science & Technology最新文献_第3页

Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104834

Andrew C.A. Wan

Background

The fast-expanding global population, coupled with the threat of climate change, have led to fresh challenges in meeting nutritional security. As a response to this challenge, there is increasing activity in future food research and production. Methods are required to evaluate these new foods and the functional molecules used in their processing, in an efficient yet accurate manner. This article discusses the various classes of food molecules used in food processing, i.e. the stabilisers, colouring agents, flavour molecules and crosslinkers, their known nutritional effects and how they can be evaluated using in vitro models.

Scope and approach

The emerging technology of tissue and organoid models is presented as a potentially more accurate method for nutrient evaluation than in vitro assays, or assays based on 2D cell culture. The current article catalogues the variety of functional molecules that are used in food processing and reviews their general effects on human health. Some of the current methods used to evaluate these effects are presented and their limitations discussed.

Key findings and conclusions

To accurately evaluate nutrient effects, potential configurations of tissue and organoid models are proposed based on a primary (intestinal) organoid to secondary organoid sequence, with examples from each class of functional molecule. Examination of the related literature suggests the usefulness of organoid models to evaluate the nutritional effect of functional molecules on various organs and disease conditions. Approaches towards engineering and validating stable and robust organoid models, and their combination with other technologies, underline their promising role in nutritional evaluation.

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引用次数: 0

Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104842

Zhangtie Wang , Qinle Huang , Shengyang Ji , Amel Thanina Amrouche , Yuhang Zhu , Xiang Li , Jianfu Shen , Hang Xiao , Peiwu Li , Baiyi Lu

Background

Personalized diets aim at designing dietary interventions for individuals and satisfying sensory preferences. An increasing interest is how to balance the deliciousness and nutrition rather than focus on one side of them. With the development of technology and interdisciplinary integration, a review of the current situation and future trends is necessary.

Scope and approach

In this paper, we introduced the food nutrition and sensory digitization, respectively. The computational methods and food technologies in multi-objective optimization (MOO) of nutrition and sensory characteristics were reviewed comprehensively. The application of food technology in improving the nutrition and sensory quality of food was summarized as well.

Key findings and conclusions: This review indicated the methods of digital representation in precision nutrition, food perception science, and MOO. We highlighted the fact that the MOO would improve nutrition and sensory qualities simultaneously in personalized dietary design. The application of MOO emphasized the importance of diversified demands with higher food quality. Advances in big data and machine learning promoted the development of personalized diets with sensory enjoyment and health benefits. This review focused on assisting the field of precision nutrition more scientifically, intelligently, and characteristically. The personalized strategy based on MOO will provide guidance for the development of healthy food. It is believed that the personalized strategy of nutrition and sensory MOO driven by artificial intelligence will be a popular trend in future food.

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引用次数: 0

Evaluating the effects of intrinsic and isolated arabinoxylans on human gut microbiota and short-chain fatty acids: A systematic review and meta-analysis

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104837

Changcan Feng , Chenxi Cai , Edward C. Deehan , Shanshan Jiang , Mingyue Yang , Zhongming Weng , Jiahui Long , Guiling Li , Jian Li , Jingwen Liu , Zhengxiao Zhang

Background & objective

Dietary fibers can alter the gut microbiota that is linked to the host health, however, the human intervention results showed varying degrees of prebiotic efficacy and the reasons are unclear. This study appraises literature to provide an overview of the complex regulatory mechanisms of intrinsic arabinoxylans-rich foods and isolated arabinoxylans in their interactions with the gut microbiota. The Embase, Scopus, PubMed, and Web of Science databases were searched up to Oct 31, 2023. The GRADE was used to assess evidence quality.

Key findings

A total of 34 human interventional studies involving 1324 participants were included. The isolated arabinoxylans manipulated gut microbiota abundance more selectively than intrinsic arabinoxylans, thereby reducing microbial diversity (SMD: −0.55, 95% CI: −0.94, −0.15) and promoting Bifidobacterium abundance (SMD: 0.32, 95% CI: 0.11, 0.54). The longer-chain arabinoxylans with the high-dose (≥10 g/day) enhanced the production of fecal propionate (SMD: 0.62, 95% CI: 0.04, 1.21), whereas the shorter-chain arabinoxylan-oligosaccharides (≥10 g/day) reduced isobutyrate (SMD: −1.67, 95% CI: −2.34, −1.01) and isovalerate (SMD: −1.29, 95% CI: −1.92, −0.67). The intrinsic arabinoxylans showed greater efficacy in increasing acetate (SMD: 0.51, 95% CI: 0.19, 0.82) and butyrate levels (SMD: 0.34, 95% CI: 0.03, 0.66).

Conclusion

The regulatory effects of arabinoxylans on the gut microbiota, and especially short-chain fatty acids production, depended on their discrete structures, intrinsic properties, and dosages. It highlights a better defining the role of dietary fibers for precise use in manipulations of the human gut microbiota and their metabolic functions relevant to health.

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引用次数: 0

Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104829

Rizwan Ahmed Bhutto , Noor ul ain Hira Bhutto , Hidayatullah Mahar , Santosh Khanal , Mingwei Wang , Shahid Iqbal , Yuting Fan , Jiang Yi

Background

Probiotics, often referred to as beneficial microorganisms, and prebiotics, non-digestible food ingredients that promote the growth of beneficial bacteria, have garnered significant attention in the food industry due to their health benefits. The co-encapsulation of probiotics with prebiotics has emerged as a promising approach to enhance the effectiveness and stability of probiotics with prebiotics in food products.

Scope and approach

This review examines the classification and health benefits of probiotics and explores various co-encapsulation techniques such as freeze drying, spray drying, electro-hydrodynamic atomization, complex coacervation, and emulsification/internal gelation. It also delves into how encapsulation techniques and biopolymers enhance solubility and bioavailability, mask undesirable smells or flavors, improve stability and food preservation, prevent degradation during storage or absorption, increase viability, and improve tolerance to detrimental conditions in the gastrointestinal tract.

Key findings

Co-encapsulation of probiotics with prebiotics enhances stability, increases encapsulation efficiency, and improves sensory attributes. This approach also promotes synergistic health benefits, enhances bioavailability, and facilitates the development of appealing, functional dairy and non-dairy foods, making them increasingly attractive to health-conscious consumers in the food industry.

Conclusion

Co-encapsulation of probiotics with prebiotics presents a viable strategy to maximize the health benefits of functional foods. By leveraging advanced encapsulation techniques, the industry can improve the delivery and efficacy of these bioactive compounds, leading to more stable, effective, and consumer-appealing food products. This approach holds substantial potential for developing new and innovative health-promoting products that meet the growing consumer demand for functional and fortified foods.

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引用次数: 0

Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104886

Ayesha Shahid , Zihao Fan , Kerui Su , Anqi Zhao , Muhammad Aamer Mehmood , Jo-Shu Chang , A.E. Solovchenko , Md Asraful Alam , Jingliang Xu

Background

Revolutionary transformation in dietary preferences fueled a burgeoning interest in functional/innovative foods. Spirulina (Arthrospira platensis and Arthrospira maxima) recently regains prominence as nutritionally rich, sustainable, functional food raw materials, but their sensorial characteristics like fishy smell, deep bluish-green color, and astringency impede their wide-scale acceptance.

Scope and approach

Sensorial/organoleptic properties of Spirulina are perceived by odor active volatiles but according to existing literature, presently there is no consolidated report on Spirulina associated aromatic volatile organic compounds (VOCs) and molecular mechanisms of their turnover. To bridge the gap, present review offers a vision of fledgling research on sensory chemistry of Spirulina in terms of VOCs production, especially in response to pre- and post-processing technologies. Moreover, encapsulation, traditional fermentation/precision fermentation, and genetic engineering are reviewed as effective deodorization methods to overcome initial customer disliking.

Key findings and conclusion

VOCs including alkenes, alcohols, terpenes, ketones, benzenes, esters, aldehydes, acids, ethers, and sulfurous group cause fishy smell and astringency in Spirulina. While, protein/amino acids degradation, fatty acid oxidation, and carotenogeneis are associated with low sensory characteristics. Commercial and patent landscape indicated the feasibility of deodorization to produce visually appealing high quality functional food that caters to diverse consumer preferences. Precision fermentation in combination with advanced technologies of omics and artificial intelligence revolutionizes deodorization process through development of specialized starter cultures. Exhaustive understanding of VOC biosynthesis and microbial interaction mechanism empowers researchers/commercial entities to develop Spirulina-based functional foods products.

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引用次数: 0

Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104878

Zixuan Gu, Jiajia Rao, Bingcan Chen

Background

While barley malt has a long-standing tradition in global brewing, the role of malt in shaping malt aroma and beer flavor, particularly in the production of specialty malts within the rapidly growing craft beer market, appears to been explored only to a limited extent. Traditional aroma analysis often focuses on pre-selected specific aromas, making it challenging to comprehensively capture the formation and evolution of malt aroma, as well as the dynamic effects of barley genetics, environmental variations, and malting processes. Recently, the emergence of flavoromics has offered a highly promising new approach to addressing these limitations.

Scope and approach

This review provides a comprehensive overview of current trends of flavoromics in malt aroma for the first time. Specifically, untargeted flavoromics investigates all potential volatiles without prior assumptions, providing a comprehensive molecular fingerprint; while targeted flavoromics focuses on the precise quantitation of specific well-characterized aromas. Pseudo-targeted flavoromics bridges the two approaches by performing an initial broad screening and subsequently concentrating on the most relevant aroma markers. Additionally, the mechanisms of malt aroma formation, extraction, and evaluation methods were reviewed.

Key findings and conclusions

The application of flavoromics in malt aroma remains limited. Flavoromics not only characterizes the changes in aromas, but also unlocks the relations between mating parameters and malt aroma generation and development. Moreover, the concept of ‘aroma boundary composition’ can be further condensed to serve as an efficient tool for quality assurance during malting. Future emphases on applications of flavoromics should focus on the discovery of non-volatile tastants in relation to varied malting circumstances, especially in specialty malt.

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引用次数: 0

A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104862

Zichen Zheng , Kewei Liu , Yiwen Zhou , Marc Debliquy , Carla Bittencourt , Chao Zhang

Background

The rapid expansion of the alcoholic beverage market has emphasized the critical importance of ensuring product quality and safety. While traditional methods for alcohol detection are accurate, they often entail time-consuming procedures and require specialized equipment. In contrast, electronic nose (E-nose) technology has emerged as an effective mechanical olfaction system, offering advantages in terms of speed, sensitivity, and operational simplicity for assessing alcoholic beverages.

Scope and approach

This review begins with a comprehensive introduction to the history, architecture, and detection principle of the E-nose, followed by an enumeration of various E-nose systems used in alcoholic beverage detection. Subsequently, contemporary applications of E-nose technology in the detection of specific alcoholic beverages are examined, emphasizing its efficacy in identifying aromatic compounds and its integration with complementary technologies. By employing appropriate gas sensors, the E-nose can accurately replicate the human olfactory system, facilitating real-time classifying samples of alcoholic beverages into different groups.

Key findings and conclusions

The implementation of E-noses technology not only aids producers in controlling the quality of alcoholic beverage products but also enhances consumer safety in beverage selection. Moreover, the advancement of E-nose technology has contributed to the standardization and normalization within the alcohol industry. Finally, while the prospects for E-nose applications in alcohol detection are promising, several challenges persist, and the concluding section addresses future research for E-nose technology.

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引用次数: 0

Evaluation and validation criteria for kinetic models in food science: A critical review

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104857

Nassim Brahimi , Lamia Medouni-Haroune , Lynda Messaoudene , Khokha Mouhoubi , Hocine Remini , Ayoub Allam , Zahia Brara , Yasmine Brahimi , Amina Ouchen , Samira Negrichi , Khodir Madani

Background

Kinetics plays an important role in food science, and statistical tools are indispensable for modeling and identifying suitable models. Various evaluation methods are employed to derive models that describe experimental data with the highest possible accuracy.

Scope and approach

This article critically examines the validation criteria for kinetic models in food science, emphasizing their relevance and application. Key criteria such as residuals, parameter precision, and predictive ability are explored. The article underscores the importance of a thorough understanding of statistical tools to develop accurate kinetic models. Special attention is given to the techniques and criteria used to evaluate these models, with a detailed discussion of their potential and limitations. This study demonstrates the correct use of different methods for evaluating and validating kinetic models, with examples from the literature illustrating the concepts discussed.

Key findings and conclusions

The main outcome is an in-depth analysis of the various methods commonly used in the evaluation of kinetic models, revealing a significant misunderstanding among researchers regarding the true meaning of these tools. Specifically, some well-known tools, as they are currently used, are ineffective, while others, often overlooked, are indispensable. The advantages and disadvantages of these methods are highlighted. The main advantage lies in evaluating uncertainty and predictive capabilities, while the main disadvantage is that researchers need to have a solid understanding of these methods. By addressing gaps in kinetic model evaluation tools, the field of food science could achieve significant advancements.

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引用次数: 0

Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104866

Ying Xie , Ke Ding , Shikai Zhang , Saiqing Xu , Haishan Xu , Huan Li , Rongrong Wang , Yang Shan , Shenghua Ding

Background

Polysaccharides are increasingly recognized as valuable ingredients in the food industry, driven by their inherent biological activities. However, a key challenge lies in enhancing their accessibility and utilization, as factors like complex structures, limited solubility, high molecular weight, and limited bioavailability can hinder their effectiveness. The Fenton reaction, a well-established advanced oxidation process utilizing hydroxyl radicals, has garnered considerable attention, providing a powerful and versatile tool for modifying polysaccharides.

Scope and approach

This review describes the mechanism of action and typical types of Fenton reactions, as well as their application in modifying natural polysaccharides. This work focuses on the Fenton reaction-driven oxidative modification of natural polysaccharides, highlighting the enhancements in their structure and properties. We also explore cutting-edge research that showcases how these modifications enhance the versatility of polysaccharides in food applications, from functional foods development to packaging materials preparation and innovative medicines development, and strategic recommendations are made for future development.

Key findings and conclusion

The hydroxyl radicals generated by the Fenton reaction efficiently modify polysaccharide structures without destroying their fundamental structural integrity, thus significantly enhancing their physicochemical properties. This simultaneously boosts the biological activities of polysaccharides and considerably widens the range of applications in foodstuffs. Therefore, the Fenton reaction, as a green, highly efficient, and mildly reactive oxidation reaction, has unrivaled advantages and prospects in modifying natural polysaccharides.

{"title":"Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties","authors":"Ying Xie , Ke Ding , Shikai Zhang , Saiqing Xu , Haishan Xu , Huan Li , Rongrong Wang , Yang Shan , Shenghua Ding","doi":"10.1016/j.tifs.2025.104866","DOIUrl":"10.1016/j.tifs.2025.104866","url":null,"abstract":"<div><h3>Background</h3><div>Polysaccharides are increasingly recognized as valuable ingredients in the food industry, driven by their inherent biological activities. However, a key challenge lies in enhancing their accessibility and utilization, as factors like complex structures, limited solubility, high molecular weight, and limited bioavailability can hinder their effectiveness. The Fenton reaction, a well-established advanced oxidation process utilizing hydroxyl radicals, has garnered considerable attention, providing a powerful and versatile tool for modifying polysaccharides.</div></div><div><h3>Scope and approach</h3><div>This review describes the mechanism of action and typical types of Fenton reactions, as well as their application in modifying natural polysaccharides. This work focuses on the Fenton reaction-driven oxidative modification of natural polysaccharides, highlighting the enhancements in their structure and properties. We also explore cutting-edge research that showcases how these modifications enhance the versatility of polysaccharides in food applications, from functional foods development to packaging materials preparation and innovative medicines development, and strategic recommendations are made for future development.</div></div><div><h3>Key findings and conclusion</h3><div>The hydroxyl radicals generated by the Fenton reaction efficiently modify polysaccharide structures without destroying their fundamental structural integrity, thus significantly enhancing their physicochemical properties. This simultaneously boosts the biological activities of polysaccharides and considerably widens the range of applications in foodstuffs. Therefore, the Fenton reaction, as a green, highly efficient, and mildly reactive oxidation reaction, has unrivaled advantages and prospects in modifying natural polysaccharides.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104866"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146428","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}

引用次数: 0

Food authentication using the loop-mediated isothermal amplification (LAMP) method: Current trends and future prospects

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104874

Jingbin Zhang , Marti Z. Hua , Huan Chen , Hongwei Hou , Yaxi Hu , Xiaonan Lu

Background

The rapid globalization of food supply chain has significantly increased risk of food fraud, including the misrepresentation of product origins, adulteration, and the use of unauthorized additives. Consequently, the need for robust and reliable food authentication methods has become paramount. Loop-mediated isothermal amplification (LAMP) has emerged as an alternative to conventional polymerase chain reaction, offering unique advantages for tackling the complexities of food authentication. Its unique features, including isothermal operation, high specificity, and rapid nucleic acid amplification make it particularly effective for detecting fraudulent practices involving different biological species.

Scope and approach

This article reviews the application of the LAMP method in food authentication, focusing on its versatility across various food matrices, fraud practices, and target analytes. It highlights recent advancements, innovative adaptations, and the integration of LAMP with other technologies (e.g., lateral flow assay) to enhance both efficiency and accuracy.

Key findings and conclusions

This review highlights the effectiveness of the LAMP method in detecting food fraud and adulteration, emphasizing its suitability for on-site testing and potential to revolutionize routine food quality control. As the food industry strives for transparency and authenticity, LAMP stands out as a pivotal tool for ensuring the integrity of the global food supply.

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引用次数: 0