Trends in Food Science & Technology最新文献_第4页

Recent advances in shellfish toxin biosensing technologies: Micro/nano molecule- and cell-based biosensors 贝类毒素生物传感技术的最新进展：基于微/纳米分子和细胞的生物传感器

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

Trends in Food Science & Technology

Pub Date : 2024-08-30 DOI: 10.1016/j.tifs.2024.104692

Background

Shellfish toxins have attracted worldwide attention because of their important roles in the seafood industry, food safety, human health, and aquatic environment safety. Therefore, it is essential to develop an efficient, highly sensitive, convenient, low-cost, rapid, and on-spot detection method for the routine monitoring of shellfish toxins. With rapid advances in the fields of biotechnology, microsystems, and nanoengineering, micro/nano molecule- and cell-based biosensors have enormous potential for addressing this issue.

Scope and approach

This review focuses on the most recent progress in micro/nano molecule- and cell-based biosensors for shellfish toxin measurement. Biosensors are classified into four categories based on their biosensitive elements: aptasensors, immunosensors, enzyme biosensors, and cell-based biosensors. Sensor strategies, toxin analytes, biosensitive elements, micro-nanometer materials, sensing methods, on-site detection performance, and applicability are highlighted to investigate the applications of shellfish toxin detection. Finally, the current challenges and future development trends of micro/nano molecule- and cell-based biosensors for shellfish toxin detection are proposed.

Key findings and conclusions

Advances in biomaterials, micro/nano sensors, intelligent detection technologies and solution integrations, and micro/nano molecule- and cell-based biosensors applied to the routine surveillance of shellfish toxins will play a critical role in food security, water environmental safety, and bivalve global trade in the foreseeable future.

背景由于贝类毒素在海产品产业、食品安全、人类健康和水环境安全中的重要作用，贝类毒素已引起了全世界的关注。因此，开发一种高效、高灵敏、简便、低成本、快速的现场检测方法用于贝类毒素的常规监测至关重要。随着生物技术、微系统和纳米工程领域的快速发展，基于微/纳米分子和细胞的生物传感器在解决这一问题方面具有巨大的潜力。生物传感器根据其生物敏感元件分为四类：灵敏传感器、免疫传感器、酶生物传感器和细胞生物传感器。重点介绍了传感器策略、毒素分析物、生物敏感元件、微纳米材料、传感方法、现场检测性能和适用性，以研究贝类毒素检测的应用。主要发现和结论生物材料、微米/纳米传感器、智能检测技术和解决方案集成以及微米/纳米分子和细胞生物传感器应用于贝类毒素常规监测方面的进展，在可预见的未来将在食品安全、水环境安全和双壳贝类全球贸易中发挥关键作用。

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引用次数: 0

Advancement of pesticides fluorescence detection: From sensing strategies to application prospect 农药荧光检测的进步：从传感策略到应用前景

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

Trends in Food Science & Technology

Pub Date : 2024-08-30 DOI: 10.1016/j.tifs.2024.104682

Background

Although pesticides are widely used to ensure high agricultural yields, they can also pose a risk to public health due to excessive use of pesticide under planting. To monitor the risk of pesticide residue, there is an urgent need for reliable on-site sensing approaches.

Scope and approach

This paper aims to introduce the recent advancements in fluorescence sensing methods for pesticides to readers. Therefore, the properties of various fluorescent materials, sensing strategies, sensitivity enhancement, and POCT application were comprehensively introduced to depict the panorama of the development and their applications in pesticide sensing.

Key findings and conclusions

Fluorescent sensing strategies for pesticide detection have shown promising application potential, due to rapidness and high sensitivity. Future researches will pay much more attention to rational design sensing system for pesticides thorough considering fluorescent signal reliability of fluorescent materials, pesticide risk evaluation, the needs for operation convenience, multiplex detection and real sample analysis.

背景虽然农药被广泛用于确保农业高产，但由于在种植过程中过量使用农药，也会对公众健康造成风险。为监测农药残留风险，迫切需要可靠的现场传感方法。范围和方法本文旨在向读者介绍农药荧光传感方法的最新进展。主要研究结果和结论荧光传感方法具有快速、灵敏度高的特点，在农药检测中具有广阔的应用前景。未来的研究将更加注重综合考虑荧光材料的荧光信号可靠性、农药风险评估、操作便利性、多重检测和真实样品分析等需求，合理设计农药传感系统。

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引用次数: 0

Noni (Morinda citrifolia) fruit and by-products: A comprehensive review of its chemical compositions, health-promoting effects, safety assessment and industrial applications 诺丽（海巴戟）果实和副产品：对其化学成分、健康促进作用、安全评估和工业应用的全面审查

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

Trends in Food Science & Technology

Pub Date : 2024-08-30 DOI: 10.1016/j.tifs.2024.104690

Background

Historically, Noni (Morinda citrifolia L.) has been esteemed as a “superfruit” because of its nutritional properties and health effects. Recent studies have delved into Noni's chemical makeup and its biological activities, as well as those of its by-products. However, existing research on Noni and its by-products is fragmented, lacking a consolidated overview of their health benefits and potential future applications.

Scope and approach

This review aims to offer an detailed summary of Noni's chemical makeup, its health-promoting effects, and safety evaluations, particularly concerning its derivatives. Additionally, Noni and its by-products are reviewed and discussed for applications in the food, pharmaceutical, and cosmetic industries.

Key findings and conclusions

Noni comprises a multitude of bio-active constituents, primarily including flavonoids, phenolic acids, lignans, anthraquinones, iridoids, alkaloids, and polysaccharides. These compounds imbue Noni and its by-products with a range of beneficial activities such as antioxidant, anti-diabetic, lipid metabolism regulation, antibacterial, anti-cancer, and immunomodulatory effects. They have been widely used in the food, pharmaceutical, and cosmetic industries due to their promising properties and economic value. This review encapsulates the nutritional components, chemical profiles, and bio-functional activities associated with Noni products. In addition, it offers a forward-looking perspective on innovative applications of Noni in the food, pharmaceutical, and agricultural industries.

背景诺丽（Morinda citrifolia L.）因其营养特性和保健作用，历来被尊为 "超级水果"。最近的研究深入探讨了诺丽的化学构成、生物活性及其副产品。然而，关于诺丽及其副产品的现有研究是零散的，缺乏对其健康益处和未来潜在应用的综合概述。主要发现和结论诺丽含有多种生物活性成分，主要包括类黄酮、酚酸、木脂素、蒽醌、虹苷、生物碱和多糖。这些化合物赋予诺丽及其副产品一系列有益的活性，如抗氧化、抗糖尿病、调节脂质代谢、抗菌、抗癌和免疫调节作用。由于其良好的特性和经济价值，它们已被广泛应用于食品、医药和化妆品行业。这篇综述概括了诺丽产品的营养成分、化学特性和生物功能活性。此外，它还从前瞻性的角度探讨了诺丽在食品、制药和农业产业中的创新应用。

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引用次数: 0

Valorization of bioactive compounds from juice industry waste: Applications, challenges, and future prospects 从果汁工业废料中提取生物活性化合物：应用、挑战和未来前景

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

Trends in Food Science & Technology

Pub Date : 2024-08-30 DOI: 10.1016/j.tifs.2024.104693

Background

The juice industry generates substantial volumes of waste annually, including peels, seeds, and pulp. These by-products present environmental challenges such as increased landfill use and greenhouse gas emissions but also contain valuable bioactive compounds like phenolics, flavonoids, and dietary fibers. As global juice consumption rises, developing sustainable strategies to valorize these by-products into high-value products is becoming increasingly important.

Scope and approach

This review explores the potential of converting juice processing residues into valuable bioactive compounds. It provides a comprehensive analysis of global juice waste production, focusing on major by-products such as peels, seeds, and pulp. Various extraction methods such as ultrasound-assisted extraction, ethanolic and hexane extraction, and liquid-pressurized extraction are discussed. Additionally, techniques for protecting these bioactives, such as encapsulation methods including spray-drying, freeze-drying, and complexation, are examined. The review also explores the applications of these bioactives in the food, cosmetic, and packaging industries.

Key findings and conclusions

The bioactive compounds found in juice industry waste have demonstrated numerous health benefits, such as anti-inflammatory, antimicrobial, and antioxidant properties. Implementing circular economy models in the agro-industrial sector could mitigate waste production, enhance economic returns, and reduce the exploitation of natural resources. This review highlights the potential for juice waste valorization, providing insights into extraction methods, characterization of bioactives, and potential industrial applications. Future research should focus on optimizing extraction processes and expanding the application of bioactives to achieve sustainable waste management and economic growth.

背景果汁业每年产生大量废弃物，包括果皮、种子和果肉。这些副产品给环境带来了挑战，如增加垃圾填埋场的使用和温室气体的排放，但同时也含有宝贵的生物活性化合物，如酚类、类黄酮和膳食纤维。随着全球果汁消费量的增加，制定可持续战略将这些副产品转化为高价值产品变得越来越重要。本综述探讨了将果汁加工残渣转化为有价值的生物活性化合物的潜力。它全面分析了全球果汁废弃物的生产情况，重点关注果皮、种子和果肉等主要副产品。报告讨论了各种萃取方法，如超声辅助萃取、乙醇和正己烷萃取以及液体加压萃取。此外，还探讨了保护这些生物活性物质的技术，如喷雾干燥、冷冻干燥和络合等封装方法。本综述还探讨了这些生物活性物质在食品、化妆品和包装行业中的应用。主要发现和结论在果汁工业废料中发现的生物活性化合物已被证明具有多种健康益处，如消炎、抗菌和抗氧化特性。在农用工业部门实施循环经济模式可以减少废物的产生，提高经济回报，并减少对自然资源的开采。本综述强调了果汁废弃物价值化的潜力，对提取方法、生物活性物质的表征以及潜在的工业应用进行了深入探讨。未来的研究应侧重于优化提取工艺和扩大生物活性物质的应用，以实现可持续的废物管理和经济增长。

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引用次数: 0

Applications of electrospun nanofibers in food safety and quality analysis: A review 电纺纳米纤维在食品安全和质量分析中的应用：综述

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

Trends in Food Science & Technology

Pub Date : 2024-08-28 DOI: 10.1016/j.tifs.2024.104686

Background

Rising living standards have heightened the demand for fresh, safe, and nutritious food, necessitating advanced food quality and safety monitoring technologies. Electrospun nanofibers (ENFs) are gaining increasing attention as key materials in the development of high-performance sensing platforms for food safety and quality monitoring owing to their high surface area, porosity, and customizable structures.

Scope and approach

This review provides a comprehensive overview of recent advances in the application of ENFs for food analysis. It highlights their roles and mechanisms in detecting environmental toxins, identifying foodborne pathogens, analyzing food components, and monitoring freshness. Furthermore, the benefits, limitations, and future development directions of ENFs in food analysis are discussed.

Key findings and conclusions

ENFs can serve as effective materials for sample pretreatment, enhancing detection sensitivity, streamlining procedures, and reducing detection times through target analyte adsorption and enrichment. They also hold considerable potential as scaffolds for sensors that enable rapid and accurate detection of various food analytes. However, challenges related to standardization and environmental impact must be addressed to transition ENFs from laboratory research to practical applications.

背景随着人们生活水平的不断提高，对新鲜、安全和营养食品的需求也随之增加，这就需要采用先进的食品质量和安全监测技术。电纺纳米纤维（ENFs）因其高比表面积、多孔性和可定制的结构而成为开发食品安全和质量监测高性能传感平台的关键材料，并日益受到关注。综述重点介绍了 ENFs 在检测环境毒素、识别食源性病原体、分析食品成分和监测新鲜度方面的作用和机制。主要发现和结论ENFs 可作为样品预处理的有效材料，通过吸附和富集目标分析物来提高检测灵敏度、简化程序和缩短检测时间。它们作为传感器的支架也具有相当大的潜力，可以快速准确地检测各种食品分析物。然而，要将 ENFs 从实验室研究过渡到实际应用，必须解决与标准化和环境影响有关的挑战。

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引用次数: 0

Advances of α-linolenic acid: Sources, extraction, biological activity and its carrier α-亚麻酸的研究进展：来源、提取、生物活性及其载体

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

Trends in Food Science & Technology

Pub Date : 2024-08-28 DOI: 10.1016/j.tifs.2024.104676

Background

α-Linolenic acid (ALA, 18:3n-3) is an essential omega-3 (n-3) fatty acid that cannot be synthesized by the human body, widely used in fields such as food, health products, and pharmaceuticals. In recent year, ALA has gained much attention for its potential health benefits. However, the unsaturation of ALA makes it highly prone to oxidation, and its bioavailability within the human body is relatively low, which requiring a suitable carrier to encapsulate it, thereby enhancing the antioxidant property and bioactivity of ALA.

Scope and approach

This review summarizes the research progress of ALA in recent years. It aimed to outline the extraction methods, metabolic pathways and beneficial effects in the human body of ALA. The review finally discusses the widely used carriers in recent year.

Key findings and conclusions

ALA, a natural plant ingredient, has positive biological effects. Despite its limited conversion to eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) in the body, research has demonstrated that ALA can still be beneficial on its own. Moreover, the stability of ALA is a concern, so developing a system to enhance its stability, improve digestion and absorption is important. This review highlights the value of ALA, promotes the development of new nutritional products, and provides insights for future research.

背景α-亚麻酸（ALA，18:3n-3）是一种人体不能合成的必需ω-3（n-3）脂肪酸，被广泛应用于食品、保健品和药品等领域。近年来，ALA 因其潜在的健康益处而备受关注。然而，ALA 的不饱和性使其极易氧化，在人体内的生物利用率相对较低，这就需要一种合适的载体将其包裹起来，从而提高 ALA 的抗氧化性和生物活性。本综述总结了近年来 ALA 的研究进展，旨在概述 ALA 的提取方法、代谢途径和对人体的益处。主要发现和结论ALA是一种天然植物成分，具有积极的生物效应。尽管在人体内转化为二十碳五烯酸（EPA，20:5n-3）和二十二碳六烯酸（DHA，22:6n-3）的转化率有限，但研究表明，ALA 本身仍然有益。此外，ALA 的稳定性也是一个令人担忧的问题，因此开发一种能提高其稳定性、改善消化和吸收的系统非常重要。本综述强调了 ALA 的价值，促进了新营养产品的开发，并为未来研究提供了启示。

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引用次数: 0

Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing 用于水果和蔬菜脱水的渗透作用：加工中的机理认识、数学模型和综合应用

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

Trends in Food Science & Technology

Pub Date : 2024-08-28 DOI: 10.1016/j.tifs.2024.104688

Background

Over several decades, osmotic dehydration has been used extensively to dehydrate fruits and vegetables. However, it is a time consuming process and leads to poor rehydration ability along with loss of nutrients. To overcome these shortcomings, ultrasound waves are integrated with osmotic dehydration, a process referred to as osmosonication. It is a non-thermal, energy efficient, promising technology with enormous potential to prolong shelf life while maintaining nutritional characteristics.

Scope and approach

Extensive work has been done on osmosonication in the last decade. The objective of this review is to provide a complete paradigm on osmosonication by discussing its working mechanisms and applications for various types of fruits and vegetables. Additionally, its effect on mass transfer kinetics, physicochemical, nutritional and structural properties of individual fruits and vegetables have been discussed. This review also covers the empirical and mathematical models applied during dehydration, factors affecting osmosonication, and its advantages and disadvantages.

Key findings and conclusions

Osmosonication leads to the formation of microchannels in the food matrix, improving the mass transfer rate and reducing drying time. Fruits and vegetables like kiwi, strawberry, apple, plum, potato, aonla and mushroom pretreated with osmosonication were found to have an improved nutritional profile, enhanced physicochemical properties and better overall quality of the final food product, along with improved mass transfer characteristics. Additionally, osmosonication has also assisted in achieving improved retention of bioactive compounds, refined colourimetric results, a good rehydration ratio and a fair weight reduction in the final product. Moreover, osmosonication increased dry matter content, reduced titratable acidity and lowered hardness in the final product, leading to better sensory properties compared to osmotically dehydrated fruits.

背景几十年来，渗透脱水被广泛用于水果和蔬菜的脱水。然而，这一过程耗时长，而且导致再水化能力差和营养流失。为了克服这些缺点，超声波与渗透脱水相结合，这一过程被称为渗透超声。这是一种非热能、高效节能、前景广阔的技术，在延长保质期的同时保持营养特性方面具有巨大潜力。本综述旨在通过讨论渗透作用的工作机制和在各类水果和蔬菜中的应用，为渗透作用提供一个完整的范例。此外，还讨论了渗透对传质动力学、理化、营养和结构特性的影响。本综述还涉及脱水过程中应用的经验和数学模型、影响渗透作用的因素及其优缺点。主要发现和结论渗透作用可在食品基质中形成微通道，提高传质速率并缩短干燥时间。经渗透处理预处理的水果和蔬菜，如猕猴桃、草莓、苹果、李子、马铃薯、芒果和蘑菇，其营养成分得到改善，理化性质得到提高，最终食品的整体质量更好，传质特性也得到改善。此外，渗透压还有助于提高生物活性化合物的保留率，改善色度结果，提高再水化率，并适当减轻最终产品的重量。此外，与渗透压脱水水果相比，渗透压增加了干物质含量，降低了可滴定酸度，降低了最终产品的硬度，从而获得更好的感官特性。

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引用次数: 0

Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review 畜肉、禽肉及其产品中挥发性异味化合物的形成与调控策略：全面回顾

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

Trends in Food Science & Technology

Pub Date : 2024-08-27 DOI: 10.1016/j.tifs.2024.104689

Background

Livestock and poultry and their meat products (LPMP) are significant in providing human nutrients. However, the presence of off-flavors such as boar taint from pork, “mutton” odor from mutton, and so on poses challenges to consumer acceptability. Hence, exploring the sources of off-flavors and ways to reduce off-flavors is particularly vital for the increasing consumption of the market.

Scope and approach

This review discusses the causes and mechanisms of off-flavor formation, and the physical, chemical, and biological means of off-flavor removal in LPMP are systematically and comprehensively reviewed. Finally, it summarizes the current challenges and prospects of off-flavors control in LPMP.

Key findings and conclusions

Before slaughter, the off-flavors like boar taint, “grazing” flavor, etc. may be affected by species, sex, and feeding conditions. During the slaughtering, environment, and method may have an influence. Subsequently, handling methods at the stages of cooking and processing, packaging and storage can affect the development of specific off-flavors like “warm” and “rancid” flavors. These off-flavors are primarily attributed to lipid oxidation and degradation, protein oxidation and degradation, and microbial metabolism. Lastly, some novel removal techniques including electrolyzed water, ultrasound thawing, supercritical carbon dioxide, cold plasma, antioxidant active film, microbial fermentation, etc. which have shown good properties in slowing off-odors are summarized. The trend of composite methods, smart technologies, and blockchain is expected to show promising prospects in the future. These can provide certain ideas for the improvement of the quality and the industrial development of LPMP.

背景畜禽及其肉制品（LPMP）在提供人类营养方面具有重要意义。然而，异味的存在，如猪肉中的猪瘟味、羊肉中的 "羊肉味 "等，给消费者的接受程度带来了挑战。本综述讨论了异味形成的原因和机制，并系统、全面地综述了 LPMP 中去除异味的物理、化学和生物方法。主要发现和结论在屠宰前，猪瘟、"放牧 "风味等异味可能会受到品种、性别和饲养条件的影响。在屠宰过程中，环境和方法可能会产生影响。随后，烹饪和加工、包装和储存阶段的处理方法也会影响特定异味的产生，如 "温热 "和 "酸败 "味。这些异味主要归因于脂质氧化和降解、蛋白质氧化和降解以及微生物代谢。最后，总结了一些新型脱味技术，包括电解水、超声波解冻、超临界二氧化碳、冷等离子体、抗氧化活性膜、微生物发酵等，这些技术在减缓异味方面表现出良好的特性。复合方法、智能技术和区块链的发展趋势有望在未来展现出广阔的前景。这些都能为 LPMP 的质量提升和产业发展提供一定的思路。

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引用次数: 0

From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering 从盘子到餐桌：餐厅和餐饮业食物垃圾再循环的可持续解决方案

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

Trends in Food Science & Technology

Pub Date : 2024-08-27 DOI: 10.1016/j.tifs.2024.104687

Background

Food waste (FW) in restaurants and catering arises from inefficiencies throughout food preparation, handling, and disposal stages. Addressing these inefficiencies via FW upcycling into value-added products presents a sustainable strategy to mitigate waste and advance environmental sustainability.

Scope and approach

This study explores the global impact of food waste, factors influencing its generation, and potential environmental benefits from waste prevention. It examines consumer food waste rates, where approximately 17.5% of prepared food is discarded, comprising kitchen waste (2.2%), serving waste (11.3%), and customer leftovers (3.9%). It explores methodologies used to estimate food waste across EU countries, comparing waste management practices in the UK and the Netherlands. It investigates food waste strategies in China, particularly in ethnic restaurants, and considers consumer perceptions regarding packaging's role in waste reduction. Additionally, the study covers sustainable waste management practices in Asia, including pre-treatment techniques such as upcycling, microbial conversion, anaerobic co-digestion, and 3D food printing, aimed at reducing waste by 20–30%. Furthermore, it evaluates machine learning models for predicting catering demand with 85% accuracy and analyzes a 25% reduction trend in waste within Swedish public catering.

Key findings and conclusions

The study highlights challenges and future prospects in repurposing food waste within restaurant and catering sectors. Presently, only 10–15% of food waste is repurposed, with potential to increase to 30–40% through enhanced practices and technologies. Continued research and innovation in sustainable waste management can potentially reduce overall waste by 25%, conserve resources, and foster a more sustainable food system.

背景餐厅和餐饮业的食物浪费（FW）源于食物准备、处理和处置阶段的低效率。本研究探讨了食物垃圾对全球的影响、影响食物垃圾产生的因素以及防止食物垃圾产生的潜在环境效益。它研究了消费者的食物浪费率，其中约 17.5% 的熟食被丢弃，包括厨房垃圾（2.2%）、上菜垃圾（11.3%）和顾客剩菜（3.9%）。报告探讨了欧盟各国估算食物浪费的方法，比较了英国和荷兰的浪费管理实践。研究还探讨了中国的食物浪费策略，尤其是民族餐厅的食物浪费策略，并考虑了消费者对包装在减少浪费中的作用的看法。此外，该研究还涉及亚洲的可持续废物管理实践，包括预处理技术，如向上循环、微生物转化、厌氧共消化和 3D 食品打印，旨在将废物减少 20%-30%。此外，该报告还评估了预测餐饮需求的机器学习模型（准确率达 85%），并分析了瑞典公共餐饮业减少 25% 废弃物的趋势。目前，仅有 10-15% 的食物垃圾被重新利用，而通过加强实践和技术，有可能将其提高到 30-40%。在可持续废物管理方面继续开展研究和创新，有可能将废物总量减少 25%，节约资源，并促进食品系统的可持续发展。

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引用次数: 0

Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market 作为食品配料的啤酒糟：技术加工特性、营养、可接受性和市场

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

Trends in Food Science & Technology

Pub Date : 2024-08-27 DOI: 10.1016/j.tifs.2024.104685

Objectives

The study aimed to present the current trend during the 10 years study in the valorization of brewers’ spent grain (BSG) derived compounds in food products from processing, nutritional improvement, and sensory acceptability.

Results

The study discovered that BSG-derived compounds have been used in a variety of food products such as bread, cookies, baked snacks, pasta, noodles, muffin, yogurt, plant-based yogurt, ready to drink, confectionary, sausage, burgers, and mayonnaise. BSG flour was reported to reduce fat and sugar thus potentially as fat replacer and sugar reduction in food products. Several BSG-derived compounds in food products are reported including dried BSG flour, water fraction from fresh BSG, and protein hydrolysates. The main impact of BSG in food processing is its ability to modify the matrix formation of food products which at certain levels could diminish the textural properties thus negatively affecting the sensory acceptability. Several modifications have been made in order to improve the desirability of BSG-derived compounds in food products such as ingredients modification (e.g., sugar modification, oil vegetables, and others), utilizing pre-treated BSG (e.g., fermented, cooked, and extruded), and extraction of interest compounds (e.g., water fraction, protein, and BSG residue utilization).

Conclusions

Although the evidence of BSG as a sustainable food ingredient has been clear, the study showed that lack of investigation was made in the commercialization approach such as big scale production and consumer familiarization on BSG-added food products which delay the feasibility of technological readiness and system readiness level.

结果研究发现，BSG 衍生化合物已被用于多种食品中，如面包、饼干、烘焙点心、面条、松饼、酸奶、植物酸奶、即食饮料、糖果、香肠、汉堡和蛋黄酱。据报道，BSG 面粉可减少脂肪和糖分，因此有可能成为食品中的脂肪替代品和糖分减少剂。有报告称，食品中含有多种 BSG 衍生化合物，包括干燥的 BSG 粉、新鲜 BSG 的水分和蛋白质水解物。BSG 在食品加工中的主要影响在于它能改变食品的基质形成，在一定程度上会降低质地特性，从而对感官接受度产生负面影响。为了提高 BSG 衍生化合物在食品中的可取性，人们对其进行了多种改良，如配料改良（如糖改良、油菜等）、利用预处理的 BSG（如发酵、煮熟和挤压）以及提取相关化合物（如水分、蛋白质和 BSG）、结论虽然 BSG 作为可持续食品配料的证据已经很明确，但研究表明，在大规模生产和消费者熟悉添加 BSG 的食品等商业化方法方面缺乏调查，从而延迟了技术准备和系统准备水平的可行性。

{"title":"Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market","authors":"","doi":"10.1016/j.tifs.2024.104685","DOIUrl":"10.1016/j.tifs.2024.104685","url":null,"abstract":"<div><h3>Objectives</h3><p>The study aimed to present the current trend during the 10 years study in the valorization of brewers’ spent grain (BSG) derived compounds in food products from processing, nutritional improvement, and sensory acceptability.</p></div><div><h3>Results</h3><p>The study discovered that BSG-derived compounds have been used in a variety of food products such as bread, cookies, baked snacks, pasta, noodles, muffin, yogurt, plant-based yogurt, ready to drink, confectionary, sausage, burgers, and mayonnaise. BSG flour was reported to reduce fat and sugar thus potentially as fat replacer and sugar reduction in food products. Several BSG-derived compounds in food products are reported including dried BSG flour, water fraction from fresh BSG, and protein hydrolysates. The main impact of BSG in food processing is its ability to modify the matrix formation of food products which at certain levels could diminish the textural properties thus negatively affecting the sensory acceptability. Several modifications have been made in order to improve the desirability of BSG-derived compounds in food products such as ingredients modification (e.g., sugar modification, oil vegetables, and others), utilizing pre-treated BSG (e.g., fermented, cooked, and extruded), and extraction of interest compounds (e.g., water fraction, protein, and BSG residue utilization).</p></div><div><h3>Conclusions</h3><p>Although the evidence of BSG as a sustainable food ingredient has been clear, the study showed that lack of investigation was made in the commercialization approach such as big scale production and consumer familiarization on BSG-added food products which delay the feasibility of technological readiness and system readiness level.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088018","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}

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