Trends in Food Science & Technology最新文献_第5页

Bioactive compounds, quercetin, curcumin and β-glucan,regulate innate immunity via the gut-liver-brain axis

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.2024.104864

Wen Duan , Tong Li , Rui Hai Liu

Background

COVID-19 triggered an unprecedented global public health emergency with catastrophic economic consequences. Upon infection, innate immune system detects viral patterns through pattern recognition receptors, triggering an antiviral defense response.

Objective

Bioactive compounds, such as quercetin, curcumin, and beta-glucan, regulate innate immunity to combat viral infections. These compounds are well-known for their powerful anti-inflammatory and immune-regulating properties, which hold great potential for applications in food science, pharmaceuticals, and healthcare.

Results

Scientists suggest that bioactive compounds from fruits, vegetables and whole grains are associated with innate immunity, especially in gut-liver-brain axis regulation getting more and more important. Evidence suggests several promising bioactive compounds play an important role in innate immunity, including quercetin, curcumin and β-glucan. Quercetin regulates the innate immune primarily by inhibiting oxidative stress, reducing inflammatory factors, and modulating the NF-κB pathway. Curcumin exerts immunomodulatory effects by inhibiting innate immune signaling molecules and maintaining the integrity of the blood-brain barrier. β-glucan regulates the innate immune response by stimulating the TLR4 receptor, activating macrophages, generating chemokines, and maintaining the balance between pro- and anti-inflammatory responses.

Conclusion

The gut-liver-brain axis is increasingly important for the regulation of innate immunity. Bioactive compounds regulate innate immunity through the gut-liver-brain axis via several mechanisms: (1) enhancing macrophage phagocytosis and preventing the entry of harmful microbials into the body; (2) inhibiting the translocation of NF-κB from the cytoplasm to the nucleus in the gut through metabolites such as short-chain fatty acids; and (3) modulating the intestinal microbiota to maintain the integrity of the blood-brain barrier.

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引用次数: 0

Recent insights in cow's milk protein allergy: Clinical relevance, allergen features, and influences of food processing

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.2024.104830

Jianhua Zeng , Qingfei Wang , Huaxi Yi , Chunxu Chen , Chuanlai Du , Guoyuan Xiong , Baoshi Wang , Jinlong Zhao , Lanwei Zhang , Pimin Gong

Background

Milk allergy, particularly in infants and young children, is primarily triggered by cow's milk proteins. The prevalence of milk allergy is on the rise globally, posing significant health risks to affected individuals. Despite the increasing incidence, effective treatment options remain limited, making the development of low- or non-allergenic dairy products crucial.

Scope and approach

This review synthesizes recent advancements in understanding the structural characteristics and epitopes of major milk protein allergens and their sensitization mechanisms. It also critically evaluates the association between food processing and allergenicity, including traditional methods such as heat treatment and enzymatic hydrolysis, as well as emerging technologies like high-pressure processing, ultrasound, electromagnetic waves, and cold plasma. The primary objective is to systematically compare the effectiveness of these techniques in mitigating cow's milk protein allergenicity, with an emphasis on identifying the most efficacious methods.

Key findings and conclusions

Notable advancements in food processing technologies, paired with a comprehensive understanding of milk protein structures, underscore the potential of innovative, targeted processing techniques to effectively mitigate allergenicity. Among these, microwave-assisted targeted enzymatic hydrolysis emerges as a promising technology that can be scaled up for industrial applications. The insights provided aim to support the development of novel processing methods that can eliminate the immunoreactivity of milk proteins, thereby contributing to the creation of low- or non-allergenic dairy products crucial.

{"title":"Recent insights in cow's milk protein allergy: Clinical relevance, allergen features, and influences of food processing","authors":"Jianhua Zeng , Qingfei Wang , Huaxi Yi , Chunxu Chen , Chuanlai Du , Guoyuan Xiong , Baoshi Wang , Jinlong Zhao , Lanwei Zhang , Pimin Gong","doi":"10.1016/j.tifs.2024.104830","DOIUrl":"10.1016/j.tifs.2024.104830","url":null,"abstract":"<div><h3>Background</h3><div>Milk allergy, particularly in infants and young children, is primarily triggered by cow's milk proteins. The prevalence of milk allergy is on the rise globally, posing significant health risks to affected individuals. Despite the increasing incidence, effective treatment options remain limited, making the development of low- or non-allergenic dairy products crucial.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes recent advancements in understanding the structural characteristics and epitopes of major milk protein allergens and their sensitization mechanisms. It also critically evaluates the association between food processing and allergenicity, including traditional methods such as heat treatment and enzymatic hydrolysis, as well as emerging technologies like high-pressure processing, ultrasound, electromagnetic waves, and cold plasma. The primary objective is to systematically compare the effectiveness of these techniques in mitigating cow's milk protein allergenicity, with an emphasis on identifying the most efficacious methods.</div></div><div><h3>Key findings and conclusions</h3><div>Notable advancements in food processing technologies, paired with a comprehensive understanding of milk protein structures, underscore the potential of innovative, targeted processing techniques to effectively mitigate allergenicity. Among these, microwave-assisted targeted enzymatic hydrolysis emerges as a promising technology that can be scaled up for industrial applications. The insights provided aim to support the development of novel processing methods that can eliminate the immunoreactivity of milk proteins, thereby contributing to the creation of low- or non-allergenic dairy products crucial.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104830"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146699","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

Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application 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.2025.104870

Wei Luo , Jingnan Zhang , Mirja Kaizer Ahmmed , Kiyota Sakai , Fereidoon Shahidi , Zijian Zhi , Haizhou Wu

Background

The sustainable management of food processing by-products is important in the global food industry. By-products from the processing of animals, including mammals, poultry, and fish, are frequently regarded as waste materials. However, these by-products are rich sources of enzymes with significant potential for diverse applications.

Scope and approach

This contribution aims to explore the valorization potential of enzymes from animal by-products. It examines the enzyme types and functions, detailing the methods used for extraction, purification, and identification. It also reviews their applications in the food industry. Additionally, this review assesses both the advantages and challenges, and it proposes future directions.

Key findings and conclusions

Enzymes such as proteases (notably collagenases) and lipases have been identified in animal by-products, offering significant opportunities for food quality enhancement and waste valorization. Advanced extraction and purification methods, including affinity chromatography, gel filtration chromatography, and their combined use, have been developed to isolate these enzymes with high yield and purity. The application of these enzymes in food processing has demonstrated substantial benefits, including enhanced flavors, improved texture, and increased product stability. This review also emphasizes the wide range of sources and types of animal by-product enzymes and the importance of their functional applications. In addition, it discusses in-depth analyses of the key technological and market factors restricting the development of animal by-product enzymes. With a view to further advancing the food industry to achieve economically and environmentally green and sustainable development, it proposes solutions through efficient use of animal by-product enzymes.

{"title":"Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies","authors":"Wei Luo , Jingnan Zhang , Mirja Kaizer Ahmmed , Kiyota Sakai , Fereidoon Shahidi , Zijian Zhi , Haizhou Wu","doi":"10.1016/j.tifs.2025.104870","DOIUrl":"10.1016/j.tifs.2025.104870","url":null,"abstract":"<div><h3>Background</h3><div>The sustainable management of food processing by-products is important in the global food industry. By-products from the processing of animals, including mammals, poultry, and fish, are frequently regarded as waste materials. However, these by-products are rich sources of enzymes with significant potential for diverse applications.</div></div><div><h3>Scope and approach</h3><div>This contribution aims to explore the valorization potential of enzymes from animal by-products. It examines the enzyme types and functions, detailing the methods used for extraction, purification, and identification. It also reviews their applications in the food industry. Additionally, this review assesses both the advantages and challenges, and it proposes future directions.</div></div><div><h3>Key findings and conclusions</h3><div>Enzymes such as proteases (notably collagenases) and lipases have been identified in animal by-products, offering significant opportunities for food quality enhancement and waste valorization. Advanced extraction and purification methods, including affinity chromatography, gel filtration chromatography, and their combined use, have been developed to isolate these enzymes with high yield and purity. The application of these enzymes in food processing has demonstrated substantial benefits, including enhanced flavors, improved texture, and increased product stability. This review also emphasizes the wide range of sources and types of animal by-product enzymes and the importance of their functional applications. In addition, it discusses in-depth analyses of the key technological and market factors restricting the development of animal by-product enzymes. With a view to further advancing the food industry to achieve economically and environmentally green and sustainable development, it proposes solutions through efficient use of animal by-product enzymes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104870"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147116","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

Illustrating the amyloid web encircling humans

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.2024.104860

Nabodita Sinha, Qudsiya Mohiuddin, Ashwani Kumar Thakur

Background

The human proteome contains thousands of different proteins. A generic feature of proteins is their propensity to aggregate and form amyloid fibrils under specific conditions. Amyloids are known as paradoxical for their roles in both pathological disorders and physiological functions. State-of-the-art detection techniques have revealed that more than 50 human proteins can intrinsically form amyloid under physiological or pathological conditions.

Scope

Besides being formed endogenously, humans can be exposed to amyloids through diet, infection, and amyloid-derived materials. It has been observed in the last decade that food proteins and, materials designed from proteins contain amyloids or amyloid precursors. Humans therefore, are surrounded by an unrecognized amyloid web.

Key findings and conclusions

In light of the fact that a timely diagnosis of pathological amyloidosis is crucial for a better prognosis, this commentary puts the need to investigate the amyloid network and its potential adversities. Moreover, given that amyloids are known to cross-seed and sequester related as well as unrelated proteins, this commentary lays the groundwork for a careful examination of the proteins circulating through human systems and suggests a primer approach to construct a stratagem.

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引用次数: 0

Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs

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.2025.104867

Jieun Lee , Sayan Deb Dutta , Tejal V. Patil , Seong-Jun Cho , Ki-Taek Lim

Background

The shift towards sustainable and ethical food systems has accelerated advancements in cultured meat technology. Cultured meat, or lab-grown meat, offers a revolutionary approach to meat production by addressing environmental, ethical, and health issues associated with conventional livestock farming. Traditional meat production contributes to significant greenhouse gas emissio ns, extensive land use, high water consumption, and animal welfare concerns. Cultured meat aims to mitigate these impacts by cultivating muscle tissue in vitro, thus reducing the need for animal slaughter and lessening the ecological footprint.

Scope and approach

This review covers cultured meat production, focusing on cell culture fundamentals, including starter cell selection, growth media, and scaffolding. It also examines biophysical stimuli-based platforms for improving muscle cell differentiation and recent advances in 3D printing for customizing tissue structures.

Key findings and conclusion

Challenges remain, such as high production costs and the need for optimized systems and scalable processes. Regulatory and consumer acceptance are crucial for wider adoption. The review highlights progress and obstacles, aiming to support the transition to commercial production and emphasizing the potential of combining physical stimuli with advanced biofabrication to enhance sustainability and reduce costs.

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引用次数: 0

Biofilm-state probiotics: Advanced alternatives to traditional probiotics

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.2024.104854

Boqing Yao , Zeqian Yang , Xiaorui Zhao , Zixin Han , Pinglan Li , Nan Shang

Background

Probiotics have garnered significant attention for their potential to enhance human health. However, the challenge lies in their limited survival rates in harsh gastrointestinal environments, which hinders their therapeutic efficacy. Biofilm-state probiotics, characterized by enhanced stress resistance and colonization capabilities, offer a promising solution.

Scope and approach

This review comprehensively examines the biofilm formation process, influencing factors, and the advantages of biofilm-state probiotics. It delves into the intramembrane interactions and highlights the current understanding of their health benefits and innovative application methods.

Key findings and conclusions

Biofilm-state probiotics demonstrate superior persistence within human tissues, thereby sustaining their health-promoting functions. Employing molecular biology techniques and advanced biotechnological approaches can facilitate the development of novel, high-performance biofilm-state probiotics, addressing the colonization challenges faced by conventional probiotics.

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引用次数: 0

Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and 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.2024.104813

Yilin Wang, Yue Ren, Yuxin Zhang, Zhongshuai Yang, Zhiming Ma, Jiaxin Chen, Xintong Chen, Zecheng Qiu, Jing Tian, Aofei Pu, Junjie Yin, Mei Guo, Yating Song, Jiajun Guo, Yuqin Feng, Guishan Liu

Background

Electromagnetic wave assisted freezing (EWAF) is a novel assisted freezing technology with some advantages such as energy saving, high efficiency, compatibility with continuous processing, and no damage to food matrices. It can be used as an alternative technology of conventional freezing for significantly reducing the size of ice crystals and improving the quality attributes of frozen foods.

Scope and approach

This review offers an overview of the noteworthy aspects of EWAF, including the mechanisms of electromagnetic wave (EW) to reduce ice crystal size, the factors affecting EWAF, the modeling of EWAF process, the application of EWAF in food, and the prospects of the future development of EWAF technology.

Key findings and conclusions

Based on the specific EWAF parameters, EW may influence the crystallization of some cellular foods (e.g., vegetables and fruits, aquatic products, livestock, and poultry meat) through the mechanisms of exerting torque on water molecules or causing temperature oscillations to decrease the freezing damage and improve the quality attributes (e.g., texture, thawing drip loss, and microstructure) of them. In addition, the modeling of EWAF presents the evolution of the thermal physical and dielectric properties of food and other changes. Finally, future research should focus on some aspects such as the continuous industrial-scale production and the exact mechanisms of EWAF.

{"title":"Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and prospects","authors":"Yilin Wang, Yue Ren, Yuxin Zhang, Zhongshuai Yang, Zhiming Ma, Jiaxin Chen, Xintong Chen, Zecheng Qiu, Jing Tian, Aofei Pu, Junjie Yin, Mei Guo, Yating Song, Jiajun Guo, Yuqin Feng, Guishan Liu","doi":"10.1016/j.tifs.2024.104813","DOIUrl":"10.1016/j.tifs.2024.104813","url":null,"abstract":"<div><h3>Background</h3><div>Electromagnetic wave assisted freezing (EWAF) is a novel assisted freezing technology with some advantages such as energy saving, high efficiency, compatibility with continuous processing, and no damage to food matrices. It can be used as an alternative technology of conventional freezing for significantly reducing the size of ice crystals and improving the quality attributes of frozen foods.</div></div><div><h3>Scope and approach</h3><div>This review offers an overview of the noteworthy aspects of EWAF, including the mechanisms of electromagnetic wave (EW) to reduce ice crystal size, the factors affecting EWAF, the modeling of EWAF process, the application of EWAF in food, and the prospects of the future development of EWAF technology.</div></div><div><h3>Key findings and conclusions</h3><div>Based on the specific EWAF parameters, EW may influence the crystallization of some cellular foods (e.g., vegetables and fruits, aquatic products, livestock, and poultry meat) through the mechanisms of exerting torque on water molecules or causing temperature oscillations to decrease the freezing damage and improve the quality attributes (e.g., texture, thawing drip loss, and microstructure) of them. In addition, the modeling of EWAF presents the evolution of the thermal physical and dielectric properties of food and other changes. Finally, future research should focus on some aspects such as the continuous industrial-scale production and the exact mechanisms of EWAF.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104813"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146697","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

Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A 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.2024.104835

Qing Guo , Min Zhang , Arun S. Mujumdar , Chunli Li

Background

3D food printing has attracted a lot of attention from the whole world. Organic nanomaterials (NMs) are biocompatible and easy to digest; they can be used as food matrices or additives to improve the sensory properties and nutrition of foods. The integration of organic NMs and 3D food printing provides a new strategy for future personalized food manufacturing, which can meet the diet needs of various crowds via customized nutrition design.

Scope and approach

This study reviewed the application advances of organic NMs in 3D food printing and the improvements in printing performances, sensory attributes, and nutritional properties. The application prospects of organic NMs-based 3D-printed foods for the diets of specific crowds were discussed. Current challenges of the integration of organic NMs and 3D food printing are proposed, as well as solutions.

Key findings and conclusions

Organic NMs significantly improve the printing performances and sensory properties of 3D-printed foods owing to their unique interfacial properties. Bioactive substances can be efficiently encapsulated in organic NMs-based inks and provide customized 3D-printed foods for children, the elderly, and pregnant women according to their diet needs. The safety of organic NMs should be further investigated and the mass production of 3D-printed foods is the largest problem hindering its development. This review innovatively proposes the integration of nanotechnology and 3D food printing that will promote personalized food development.

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引用次数: 0

T-2 mycotoxin: From occurrence and toxicokinetics to recent advances in aptasensor-based detection strategies and future perspectives for enhanced food safety

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.2024.104784

Ali Raza , Sobia Niazi , Muhammad Shoaib , Imran Mahmood Khan , Faizan Ul Haq , Khubaib Ali , Ibrahim Khan , Yin Zhang , Zhouping Wang

Background

Mycotoxins, particularly T-2, pose significant food safety risks, leading to agricultural losses and economic challenges. The growing prevalence of T-2, coupled with the lack of legal maximum limits in many countries, has weakened food safety surveillance and monitoring systems. This necessitates updated assessments of T-2 prevalence, regulatory frameworks, and advancements in detection methods. Aptasensors have emerged as a promising solution, offering cost-effective, rapid, and sensitive detection while addressing the limitations of traditional methods, thereby enhancing food safety monitoring.

Scope and approach

This review presents a comprehensive analysis of T-2 toxin prevalence, toxicokinetics, limitations of conventional detection methods, and recent advancements in aptasensors tailored for T-2 detection over the past five years. Detection principles and signal amplification strategies of various aptasensing methodologies—such as colorimetric, fluorescence, surface-enhanced Raman spectroscopy (SERS), chemiluminescence, and electrochemical aptasensors—are systematically analyzed. Additionally, technical challenges, including aptamer stability, signal transduction, and matrix interference, are discussed. Future directions in aptamer modification, hybrid nanomaterial synthesis, and novel signal amplification and multiplexing techniques are highlighted.

Key findings and conclusions

Aptasensing strategies such as colorimetric, fluorescence, chemiluminescence, and electrochemical methods leverage distinct mechanisms like visual detection, light emission, enzyme catalysis, and electrical signal changes, offering superior sensitivity for trace-level T-2 detection compared to traditional methods. Innovations in sensor design, nanomaterial integration, and aptamer refinement enable aptasensors to provide portable, real-time T-2 monitoring, with potential to strengthen regulatory standards, promote interdisciplinary research, and advance biosensor technology.

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引用次数: 0

Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications

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.2024.104833

Halah Aalim , Mohammad Rezaul Islam Shishir , Nermeen Yosri , Muhammad Arslan , Haroon Elrasheid Tahir , Sulafa B.H. Hashim , Naymul Karim , Xiaodong Zhai , Zhihua Li , Chenguang Zhou , Xiaobo Zou

Background

Rice is a staple food for billions worldwide and a rich source of health-promoting phenolic compounds. The availability of phenolic compounds is a critical determinant of their capacity to confer health benefits.

Scope and approach

This study encompasses a systematic review of extant research on the bioaccessibility and bioavailability of rice phenolic compounds, shedding light on approaches to augment phenolic bioaccessibility. This article delves into the potential health benefits of these compounds and identifies current knowledge gaps and future research directions. Following the PRISMA 2020guidelines, a thorough literature search was conducted across the Scopus, ScienceDirect, and Web of Science databases, encompassing the Science Citation Index Expanded (SCIE) and English-language publications spanning approximately 10 years up to February 2, 2024. A thorough analysis of 70 eligible reports was conducted to explore the relationship between rice phenolic compounds and digestive processes.

Key findings and conclusions

The examined literature indicates that rice phenolic compounds transform during digestion and colonic fermentation to lower-molecular-weight phenolics. Various factors, including rice variety and origin, particle size, phenolic structure, gut microbiota, food matrix, and rice processing techniques, influence phenolic bioaccessibility and bioavailability. Encapsulation strategies enhanced the digestive stability of anthocyanins and flavonoids, while the phenolic profile, physicochemical properties, and water solubility of the wall materials influenced their release. Digestion unlocked the biological activities of rice phenolics, including antioxidant, anti-inflammatory, anticancer, antihyperlipidaemic, antihypertensive, antidiabetic, and gut-maintaining properties. These insights will pave the way for the development of functional foods to optimize the health benefits of bioactive compounds.

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引用次数: 0