Trends in Food Science & Technology最新文献

Background

Scope and approach

Key findings and conclusions

Background

Scope and approach

Key findings and conclusions

Background

Scope and approach

Key findings and conclusions

Background

Chinese Baijiu, a popular fermented alcoholic beverage cherished for its cultural role in socializing, entertaining, and collecting, heavily relies on Daqu as a pivotal starter culture that defines the flavor profile and quality of Baijiu. The process of Daqu fermentation involves raw material preparation, Daqu block molding, and incubation, traditionally fermentation through empirical knowledge and manual techniques, leading to erratic product quality. The intelligent transformation and enhancement of the Daqu industry are currently exploratory, constrained by unclear microbiome mechanisms influenced by biotic factors and engineering dynamics governed by abiotic factors.

Scope and approach

This review summarizes the fermentation characteristics, microecology, and abiotic and biotic factors affecting the quality of different Daqu types, discusses the progress and challenges of sensor data acquisition, machine learning-assisted data analysis, proportional-integral-derivative (PID) control system, and intelligent equipment in the Daqu intelligence application, and proposes future research directions integrating ecological and engineering mechanisms. It aims to provide novel insights into the application of intelligent technologies for Daqu production in Baijiu industry, and improve the current industrial practices in data tracking, process control, and quality assurance of Daqu intelligent transformation.

Key findings and conclusions

Ecological and engineering factors combine to determine the quality of the Daqu. Heat and moisture movement and conduction are the primary factors contributing to the spatial heterogeneity of Daqu. The standardization of raw materials and processes, orthogonalization of microbiomes, along modularization of the abiotic influence mechanisms form the foundation for intelligent engineering of Daqu. Promising technologies such as multi-modal heterogeneous algorithm configuration tools hold potential for advancing intelligent control within the Daqu industry.

Background

Heart failure (HF) is a global health issue that affects over 64 million people worldwide. Numerous recent epidemiological and experimental studies have revealed that the supplementation of dietary flavonoids and modulation of gut microbiota can independently or dependently impact the progression of heart failure. However, there are currently rare systematic review of the interplay between dietary flavonoids, gut microbiota, and heart failure.

Scope and approach

This article reviews a selection of experimental and clinical studies from PubMed during 2014–2023, which explore the anti-HF effects and respective molecular mechanisms of dietary flavonoids and highlights the interplay between flavonoids, gut microbiota, and heart failure. In this review, we first summarized the pathogenesis and emerging intervention strategies for heart failure. Then, we reviewed the cardio-protective function of flavonoids and the roles of gut microbiota in the pathogenesis of heart failure. Finally, we reviewed the intricate interplay between flavonoids, gut microbiota, and heart failure.

Key findings and conclusions

Flavonoids have the potential to modulate the gut microbiota composition and function, while the gut microbiota can metabolize flavonoids into bioactive compounds that may offer cardio-protective effects. Moreover, heart failure conditions also could affect the composition and function of gut microbiota. In the future, collaborative endeavors across disciplines encompassing nutrition, medicine, epidemiology, and microbiology will advance the understanding of the complicated interplay between dietary flavonoids, gut microbiota, and heart failure, and ultimately facilitate the development of gut microbiota- and dietary flavonoids-based therapeutic strategies for heart failure.

Background

Meat and meat products are rich in nutrient supply but accompanied with potential safety issues. Especially, illegal veterinary drugs have to be banned due to serious effects on human body. Among these, growth-promoting drugs (GPDs) should be emphasized because of high detection rate in meat and meat products in many countries. Hence, it is urgent to exploit rapid, sensitive and smart detection methods for monitoring GPD residues and ensuring meat safety.

Scope and approach

Both molecular recognition and ultrasensitive detection are necessary for monitoring GPDs. Herein, we introduced five predominant recognition manners, including molecular polarity-based extraction, reaction-based molecular recognition, antibody-based immune recognition, aptamer-based affinity recognition and molecular imprinting-based biomimetic recognition. Then, we compared five effective detection techniques, involving novel liquid-phase chromatography tandem mass spectrometry, electrochemical sensing, enzyme linked immunosorbent assay, lateral flow immunoassay and emerging dual-mode detection.

Key findings and conclusions

Comparison of GPD recognition and detection methods revealed that conventional polarity-based extraction was still necessary for molecular identification but not suitable for rapid on-site detection. Highly specific immune, affinity and biomimetic recognition were more widely employed by virtue of multiple binding ability and coupled with various nanomaterials as effective signal amplification medium for fast and ultrasensitive detection. However, the robustness and accuracy of rapid GPD detection should be noticed, which could be solved by emerging dual-mode detection strategies. Rapid, accurate, sensitive, multiplex and portable detection of GPDs in meat and meat products remain to be explored in the future for intelligent and proactive monitoring of potential safety issues.

Background

The natural compounds extracted from the pulp of the dragon fruit have been extensively studied. However, dragon fruit peel is often discarded despite being a rich source of bioactive compounds, including antioxidants, antimicrobials, pectin, and mucilage, which have various potential applications.

Scope and approach

This review aims to provide a comprehensive analysis of methods for extracting bioactive compounds, pectin, and mucilage from dragon fruit peel, investigating their functional properties and exploring their possible applications in various sectors and industries, such as encapsulation and films or packaging. Furthermore, recent studies have examined the potential of these compounds for reducing environmental impacts, especially in terms of waste and water treatment.

Key findings and conclusions

The results highlight the effectiveness of advanced extraction methods, such as those using citric acid, ultrasound, and microwaves, in maximizing the yield of natural compounds. Additionally, these compounds can improve food properties, such as shelf life and antioxidant capacity. The analysis also emphasizes the role of dragon fruit peel in waste and water treatment due to its effectiveness in adsorbing organic and inorganic pollutants. Therefore, dragon fruit peel offers a wide field of scientific and technological exploration, but significant challenges must be addressed to optimize its utilization and promote further studies on extraction, application, and innovation methods.

Background

Mycotoxins in food can cause various diseases (e.g., teratogenic, carcinogenic, and mutagenic). Therefore, developing rapid detection methods for mycotoxins is crucial for food safety. The electrochemiluminescence (ECL) method has received growing attraction to monitor food pollutants in recent years due to its high sensitivity, controllability, fast response, low background interference, and simple operation.

Scope and approach

This paper reviews the progress of ECL methods in detecting mycotoxin (e.g., aflatoxin, ochratoxin, and zearalenone & other mycotoxins) in food in the past five years. In particular, the detection principles for various residual mycotoxins in food by ECL sensors were systematically analyzed, including signal generation, electrodes, luminophores, co-reactants and output signal modes. Finally, the challenges and future development of ECL in detecting food contaminants are briefly discussed.

Key findings and conclusions

The ECL-based methods have been widely used for monitoring mycotoxins in food and have demonstrated excellent detection sensitivity, selectivity, and practicability performance. Additionally, with the unremitting development of electrodes, luminophores, co-reactants, recognition elements and output signal patterns, combined with the integration and promotion of multiple disciplines, the ECL sensors are expected to achieve the rapid, sensitive, and on-site detection of mycotoxins in food.

Background

Ensuring consumer trust is critical in the circular economy and the reintroduction of animal proteins into the food chain. Authentication of the tissue and species-specific origin of food and feed samples is crucial for maintaining food and food supply chain safety. Along with analytical methods such as DNA-based methods, microscopy, nuclear magnetic resonance (NMR), proteomic methods can also be implemented for food authentication and safety.

Scopes and approaches

This review focuses on applications of state-of-the-art proteomics methods to safeguard food and feed chains in circular food production systems. Specifically, the utilization of targeted and untargeted proteomics approaches in the safe reintroducing processed animal proteins (PAPs) into the feed supply chain is discussed in a regulatory context. Furthermore, the implementation of proteomics along with DNA-based methods in the authentication of fish and insect species in food and feed products will benefit detection of fraudulent practices. Proteomic techniques such as targeted and untargeted approaches are discussed to tackle authentication challenges and safeguard food safety.

Key findings

We discuss the implementation of proteomic methods in detecting and quantifying prohibited protein material, addressing authentication challenges, and ensuring the integrity of food and feed products. For PAP product species and tissue, origins can be accurately determined through targeted proteomic approaches. Moreover, untargeted proteomics offers the capability of detecting allergens from novel foods such as insects and avoiding potential food fraud. Integrating proteomic methods into routine food and feed analysis workflows shows promise for enhancing regulatory compliance, consumer confidence, and overall food safety in circular food production systems.

Background

The food manufacturing industry faces increasing challenges such as escalating demands for quality and traceability, labor shortages, and rising operational costs. These issues necessitate innovative solutions to enhance productivity, ensure product quality, and maintain competitiveness.

Scope and approachthis

work examines the integration of robotic technology in food manufacturing, focusing on current technologies, practical applications through case studies, and an analysis of emerging trends. The study aims to assess how robotics can address the industry's critical challenges, exploring its role in improving efficiency, ensuring product safety, and contributing to sustainable practices.

Key findings and conclusions

Robotic systems offer unprecedented precision and consistency, automating complex tasks from ingredient handling to packaging. By compensating for labor shortages and elevating product quality, these systems set new safety standards. With AI and IoT integration, robotics enhance real-time monitoring and data analytics, thereby boosting traceability and regulatory compliance across global supply chains. Furthermore, by optimizing resource use and reducing waste, robotics drive sustainability. This study underscores the need for stakeholders and policymakers to promote robotic adoption through targeted workforce training, supportive regulations, and technology incentives. To secure the future of food manufacturing, strategic integration of robotics is essential, aligning technological advances with traditional practices to effectively meet global food demands.