Trends in Food Science & Technology最新文献_第7页

Methionine Restriction Diets: Unravelling Biological Mechanisms and Enhancing Brain Health 蛋氨酸限制饮食：揭示生物机制，增强大脑健康

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

Trends in Food Science & Technology

Pub Date : 2024-05-14 DOI: 10.1016/j.tifs.2024.104532

Yi Liu , Jingjing Guo , Hao Cheng , Juan Wang , Yanfeng Tan , Jingjing Zhang , Hongxun Tao , Hongyan Liu , Jianbo Xiao , Dashi Qi , Xinyu Mei

Background

Methionine (Met) uptake and metabolism are integral to various cellular functions. Excessive intake of Met from human diets can lead to numerous health issues. Conversely, methionine restriction (MR) diets have recently gained considerable attention due to their diverse bioactivities. These include anti-cancer, anti-aging and anti-inflammatory, anti-obesity, cardiovascular protection, intestinal improvement, liver protection, brain health improvement, and other effects. The effectiveness of MR in exerting these bioactivities is closely linked to the modulation of critical molecular targets.

Scope and Approach

This review offers a thorough and current examination of Met food sources, Met metabolism, the beneficial functions, particularly in brain health, and potential adverse effects of MR diets, along with their underlying molecular mechanisms. Specifically, the impact of MR diets on homocysteine (Hcy) metabolism.

Key Findings and Conclusions

In addition to plant-based and animal-based foods, Met can also be obtained from microbe-based foods. MR may be more easily adopted by humans without the need to restrict energy intake. MR offers multiple health benefits, including anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, and neuroprotective effects. These benefits stem from its impact on various regulatory mechanisms, such as one-carbon metabolism, oxidative stress, mTOR signaling, IGF-I signaling, FGF21 and H₂S production, epigenetics, and regulation of short-chain fatty acids (SCFAs). N-Hcy-protein is associated with various Hcy pathologies, and MR may effectively block its formation. Clinical trials have demonstrated the efficacy of MR in treating obesity and cancer, highlighting the need for further exploration of its therapeutic potential. Overall, MR diets show promise for the preventing of certain chronic human diseases.

背景蛋氨酸（Met）的摄取和代谢与各种细胞功能密不可分。从人类饮食中摄入过量的蛋氨酸会导致许多健康问题。相反，蛋氨酸限制（MR）饮食因其多种多样的生物活性而在最近获得了广泛关注。这些作用包括抗癌、抗衰老和抗炎、抗肥胖、保护心血管、改善肠道、保护肝脏、改善大脑健康等。本综述对 Met 食物来源、Met 代谢、MR 膳食的有益功能（尤其是在大脑健康方面）和潜在不良影响及其潜在的分子机制进行了全面和最新的研究。特别是 MR 膳食对同型半胱氨酸（Hcy）代谢的影响。主要发现和结论除了植物性和动物性食物外，还可以从微生物食物中获取 Met。人类可能更容易采用 MR，而无需限制能量摄入。MR具有多种健康益处，包括抗肥胖、抗糖尿病、抗癌、心血管保护和神经保护作用。这些益处源于其对各种调节机制的影响，如一碳代谢、氧化应激、mTOR 信号传导、IGF-I 信号传导、FGF21 和 H2S 生成、表观遗传学以及短链脂肪酸（SCFAs）的调节。N-Hcy蛋白与各种Hcy病症有关，而MR可有效阻止其形成。临床试验表明，MR 在治疗肥胖症和癌症方面具有疗效，因此有必要进一步探索其治疗潜力。总之，MR 膳食有望预防某些人类慢性疾病。

{"title":"Methionine Restriction Diets: Unravelling Biological Mechanisms and Enhancing Brain Health","authors":"Yi Liu , Jingjing Guo , Hao Cheng , Juan Wang , Yanfeng Tan , Jingjing Zhang , Hongxun Tao , Hongyan Liu , Jianbo Xiao , Dashi Qi , Xinyu Mei","doi":"10.1016/j.tifs.2024.104532","DOIUrl":"10.1016/j.tifs.2024.104532","url":null,"abstract":"<div><h3>Background</h3><p>Methionine (Met) uptake and metabolism are integral to various cellular functions. Excessive intake of Met from human diets can lead to numerous health issues. Conversely, methionine restriction (MR) diets have recently gained considerable attention due to their diverse bioactivities. These include anti-cancer, anti-aging and anti-inflammatory, anti-obesity, cardiovascular protection, intestinal improvement, liver protection, brain health improvement, and other effects. The effectiveness of MR in exerting these bioactivities is closely linked to the modulation of critical molecular targets.</p></div><div><h3>Scope and Approach</h3><p>This review offers a thorough and current examination of Met food sources, Met metabolism, the beneficial functions, particularly in brain health, and potential adverse effects of MR diets, along with their underlying molecular mechanisms. Specifically, the impact of MR diets on homocysteine (Hcy) metabolism.</p></div><div><h3>Key Findings and Conclusions</h3><p>In addition to plant-based and animal-based foods, Met can also be obtained from microbe-based foods. MR may be more easily adopted by humans without the need to restrict energy intake. MR offers multiple health benefits, including anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, and neuroprotective effects. These benefits stem from its impact on various regulatory mechanisms, such as one-carbon metabolism, oxidative stress, mTOR signaling, IGF-I signaling, FGF21 and H<sub>2</sub>S production, epigenetics, and regulation of short-chain fatty acids (SCFAs). N-Hcy-protein is associated with various Hcy pathologies, and MR may effectively block its formation. Clinical trials have demonstrated the efficacy of MR in treating obesity and cancer, highlighting the need for further exploration of its therapeutic potential. Overall, MR diets show promise for the preventing of certain chronic human diseases.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141024644","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

Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles 控制淀粉消化率的可行方法：降低米粉升糖指数的策略

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

Trends in Food Science & Technology

Pub Date : 2024-05-14 DOI: 10.1016/j.tifs.2024.104536

Xueran Luo , Xianhui Chang , Kun Zhuang , Yulin Zhu , Lei Chen , Qi Zhang , Xi Chen , Wenping Ding

Background

Diabetes has become the most common chronic disease threatening the health of people in China and even the world. Consumers are paying more and more attention to the glycemic index (GI) of food, especially staple foods. As a traditional staple food, rice noodle has been popular with Chinese consumers. Therefore, the strategies to reduce the GI of rice noodles attract increased research attention.

Scope and approach

Starch is the most abundant component in rice noodles. The rapid digestion of starch can lead to a significant increase in post prandial blood glucose levels. This review summarizes the effects of material characteristics, exogenous additives and processing methods on starch digestibility of rice noodles. Additionally, strategies to reduce the GI of rice noodles are discussed.

Key findings and conclusions

The variety of material species, due to the structural differences of starch and other components, will lead to large differences in the GI of rice noodles. The ordered multiscale structure and crystal structure of starch provide resistance to enzyme attack, inhibiting the digestion of starch. Some bioactive phytochemicals, such as dietary fiber and polyphenols, can also inhibit starch digestion, which are more abundant in coarse cereals. The deficiency of these phytochemicals can be supplemented by exogenous addition. In addition, processing methods such as extrusion and retrogradation can induce crosslinking of biopolymers or reassembling ordered structures of starch, thereby slowing down the digestion. This paper provides a theoretical basis for the exploration of nutritious rice noodles suitable for consumption by people with diabetes and hyperglycemia.

背景糖尿病已成为威胁中国乃至世界人民健康的最常见慢性疾病。消费者越来越关注食物，尤其是主食的血糖生成指数（GI）。米粉作为传统主食，一直深受中国消费者的喜爱。范围和方法淀粉是米粉中含量最高的成分。淀粉的快速消化会导致餐后血糖水平显著升高。本综述总结了材料特性、外源添加剂和加工方法对米粉淀粉消化率的影响。主要发现和结论由于淀粉和其他成分的结构差异，不同种类的材料会导致米粉的 GI 存在很大差异。淀粉的有序多尺度结构和晶体结构可抵抗酶的侵蚀，抑制淀粉的消化。一些具有生物活性的植物化学物质，如膳食纤维和多酚，也能抑制淀粉的消化，这些物质在粗粮中含量较多。可以通过外源添加来补充这些植物化学物质的不足。此外，挤压和逆变等加工方法也会引起生物聚合物的交联或淀粉有序结构的重新组合，从而减缓消化速度。本文为探索适合糖尿病和高血糖患者食用的营养米粉提供了理论依据。

{"title":"Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles","authors":"Xueran Luo , Xianhui Chang , Kun Zhuang , Yulin Zhu , Lei Chen , Qi Zhang , Xi Chen , Wenping Ding","doi":"10.1016/j.tifs.2024.104536","DOIUrl":"10.1016/j.tifs.2024.104536","url":null,"abstract":"<div><h3>Background</h3><p>Diabetes has become the most common chronic disease threatening the health of people in China and even the world. Consumers are paying more and more attention to the glycemic index (GI) of food, especially staple foods. As a traditional staple food, rice noodle has been popular with Chinese consumers. Therefore, the strategies to reduce the GI of rice noodles attract increased research attention.</p></div><div><h3>Scope and approach</h3><p>Starch is the most abundant component in rice noodles. The rapid digestion of starch can lead to a significant increase in post prandial blood glucose levels. This review summarizes the effects of material characteristics, exogenous additives and processing methods on starch digestibility of rice noodles. Additionally, strategies to reduce the GI of rice noodles are discussed.</p></div><div><h3>Key findings and conclusions</h3><p>The variety of material species, due to the structural differences of starch and other components, will lead to large differences in the GI of rice noodles. The ordered multiscale structure and crystal structure of starch provide resistance to enzyme attack, inhibiting the digestion of starch. Some bioactive phytochemicals, such as dietary fiber and polyphenols, can also inhibit starch digestion, which are more abundant in coarse cereals. The deficiency of these phytochemicals can be supplemented by exogenous addition. In addition, processing methods such as extrusion and retrogradation can induce crosslinking of biopolymers or reassembling ordered structures of starch, thereby slowing down the digestion. This paper provides a theoretical basis for the exploration of nutritious rice noodles suitable for consumption by people with diabetes and hyperglycemia.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141033034","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

North American pawpaw (Asimina triloba L.) fruit: A critical review of bioactive compounds and their bioactivities 北美掌果（Asimina triloba L.）：生物活性化合物及其生物活性的重要综述

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

Trends in Food Science & Technology

Pub Date : 2024-05-11 DOI: 10.1016/j.tifs.2024.104530

Bezalel Adainoo

Background

The North American pawpaw (Asimina triloba L.) fruit is an underutilized specialty crop native to North America. Due to the short shelf life of the fruit, it has remained underutilized and uncommercialized. Over the years, various studies have found that it contains many valuable bioactive compounds. However, to date, there has been no review of the studies done to consolidate these findings and highlight the research gaps to create opportunities for future research.

Scope and approach

Bioactive compounds are high-value compounds with a wide range of applications. This paper reviews the studies done on the bioactive compounds in the tissues of the fruit (peels, seeds, and pulp) in the last 30 years to provide the current state of knowledge on the bioactive constituents of the North American pawpaw fruit. This review points out the gaps in the available research to pave the way for further studies on the North American pawpaw fruit.

Key findings and conclusion

Among the bioactive compounds identified in the tissues of the fruit are phenolic compounds, annonaceous acetogenins, alkaloids, and phytosterols. Various studies have pointed out the biological activities of extracts from the seeds and the pulp. These biological activities include antitumor and anticancer properties, antioxidant activities, suppression of adipocyte proliferation, and anti-obesity activity, among others. Despite these findings over the last three decades, there are several opportunities to delve deeper into various aspects of the bioactive compounds present in the tissues of the pawpaw fruit to drive its utilization and commercialization.

背景北美掌果（Asimina triloba L.）是一种原产于北美的未充分利用的特种作物。由于果实保质期短，它一直未得到充分利用和商业化。多年来，各种研究发现它含有许多有价值的生物活性化合物。然而，迄今为止，还没有对这些研究进行综述，以整合这些发现并突出研究空白，为未来研究创造机会。本文回顾了过去 30 年中对水果组织（果皮、种子和果肉）中的生物活性化合物所做的研究，以提供有关北美巴掌果生物活性成分的知识现状。本综述指出了现有研究中的不足之处，为进一步研究北美掌果铺平了道路。主要发现和结论在果实组织中发现的生物活性化合物包括酚类化合物、蒽醌类乙酰甙元、生物碱和植物甾醇。多项研究指出了种子和果肉提取物的生物活性。这些生物活性包括抗肿瘤和抗癌特性、抗氧化活性、抑制脂肪细胞增殖和抗肥胖活性等。尽管在过去三十年中取得了这些研究成果，但仍有一些机会深入研究巴掌果组织中存在的生物活性化合物的各个方面，以推动其利用和商业化。

{"title":"North American pawpaw (Asimina triloba L.) fruit: A critical review of bioactive compounds and their bioactivities","authors":"Bezalel Adainoo","doi":"10.1016/j.tifs.2024.104530","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104530","url":null,"abstract":"<div><h3>Background</h3><p>The North American pawpaw (<em>Asimina triloba</em> L.) fruit is an underutilized specialty crop native to North America. Due to the short shelf life of the fruit, it has remained underutilized and uncommercialized. Over the years, various studies have found that it contains many valuable bioactive compounds. However, to date, there has been no review of the studies done to consolidate these findings and highlight the research gaps to create opportunities for future research.</p></div><div><h3>Scope and approach</h3><p>Bioactive compounds are high-value compounds with a wide range of applications. This paper reviews the studies done on the bioactive compounds in the tissues of the fruit (peels, seeds, and pulp) in the last 30 years to provide the current state of knowledge on the bioactive constituents of the North American pawpaw fruit. This review points out the gaps in the available research to pave the way for further studies on the North American pawpaw fruit.</p></div><div><h3>Key findings and conclusion</h3><p>Among the bioactive compounds identified in the tissues of the fruit are phenolic compounds, annonaceous acetogenins, alkaloids, and phytosterols. Various studies have pointed out the biological activities of extracts from the seeds and the pulp. These biological activities include antitumor and anticancer properties, antioxidant activities, suppression of adipocyte proliferation, and anti-obesity activity, among others. Despite these findings over the last three decades, there are several opportunities to delve deeper into various aspects of the bioactive compounds present in the tissues of the pawpaw fruit to drive its utilization and commercialization.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948554","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

The current advances, challenges, and future trends of plant-based yogurt 植物酸奶的当前进展、挑战和未来趋势

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

Trends in Food Science & Technology

Pub Date : 2024-05-11 DOI: 10.1016/j.tifs.2024.104531

Jianwei Zang , Bingxu Yan , Haoyun Hu , Zebo Liu , Daobang Tang , Yuanzhi Liu , Jiguang Chen , Yonggang Tu , Zhongping Yin

Background

Rising global population and protein demand challenge traditional animal protein sources, emphasizing sustainability and environmental concerns. Plant proteins emerge as viable, eco-friendly alternatives, spotlighting plant-based yogurts (PBYs) for their potential. However, their broader acceptance hinges on overcoming the challenges of taste, functionality, and nutrition. Addressing these is crucial for their market success.

Scope and approach

This review summarizes the mechanisms of gel formation and flavor generation in PBYs made from various plants compared to milk-based yogurts (MBYs) produced from traditional animal milk. It discusses the current state and challenges of PBY research, including aspects of processing, nutrition, and product quality. Based on this, future research directions for PBYs are proposed.

Key findings and conclusions

The texture and flavor of PBYs are influenced by plant proteins' gelation and fermenting microbes' metabolic activities. Compared to MBYs, PBYs offer unique nutritional benefits, such as higher unsaturated fatty acid content and lower cholesterol levels. However, challenges remain in achieving the desired taste and texture, as well as addressing consumer concerns about anti-nutritional factors and nutritional imbalances in some plant sources. Future research should focus on broadening raw materials, applying new technologies, product innovation, strain selection, nutritional enhancement, health function studies, sensory optimization, and gelation mechanism exploration to advance plant-based food sustainability.

背景全球人口和蛋白质需求的增长对传统的动物蛋白质来源提出了挑战，强调了可持续性和环境问题。植物蛋白作为可行的生态友好型替代品应运而生，植物酸奶（PBYs）的潜力备受瞩目。然而，它们能否被更多人接受，取决于能否克服口味、功能和营养方面的挑战。本综述总结了与传统动物奶生产的乳基酸奶（MBYs）相比，由各种植物制成的 PBYs 的凝胶形成和风味产生机制。它讨论了 PBY 研究的现状和挑战，包括加工、营养和产品质量等方面。主要发现和结论植物蛋白的凝胶化和发酵微生物的新陈代谢活动影响了 PBY 的质地和风味。与 MBY 相比，PBY 具有独特的营养优势，如不饱和脂肪酸含量更高，胆固醇水平更低。然而，在实现理想的口感和质地，以及解决消费者对某些植物来源中的抗营养因子和营养失衡的担忧方面，仍然存在挑战。未来的研究应侧重于拓宽原料、应用新技术、产品创新、菌种选择、营养强化、健康功能研究、感官优化和凝胶机制探索，以推进植物性食品的可持续发展。

{"title":"The current advances, challenges, and future trends of plant-based yogurt","authors":"Jianwei Zang , Bingxu Yan , Haoyun Hu , Zebo Liu , Daobang Tang , Yuanzhi Liu , Jiguang Chen , Yonggang Tu , Zhongping Yin","doi":"10.1016/j.tifs.2024.104531","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104531","url":null,"abstract":"<div><h3>Background</h3><p>Rising global population and protein demand challenge traditional animal protein sources, emphasizing sustainability and environmental concerns. Plant proteins emerge as viable, eco-friendly alternatives, spotlighting plant-based yogurts (PBYs) for their potential. However, their broader acceptance hinges on overcoming the challenges of taste, functionality, and nutrition. Addressing these is crucial for their market success.</p></div><div><h3>Scope and approach</h3><p>This review summarizes the mechanisms of gel formation and flavor generation in PBYs made from various plants compared to milk-based yogurts (MBYs) produced from traditional animal milk. It discusses the current state and challenges of PBY research, including aspects of processing, nutrition, and product quality. Based on this, future research directions for PBYs are proposed.</p></div><div><h3>Key findings and conclusions</h3><p>The texture and flavor of PBYs are influenced by plant proteins' gelation and fermenting microbes' metabolic activities. Compared to MBYs, PBYs offer unique nutritional benefits, such as higher unsaturated fatty acid content and lower cholesterol levels. However, challenges remain in achieving the desired taste and texture, as well as addressing consumer concerns about anti-nutritional factors and nutritional imbalances in some plant sources. Future research should focus on broadening raw materials, applying new technologies, product innovation, strain selection, nutritional enhancement, health function studies, sensory optimization, and gelation mechanism exploration to advance plant-based food sustainability.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948555","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

Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation 发酵植物类似物和产品、生物活性肽以及新型辅助发酵技术的最新趋势

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

Trends in Food Science & Technology

Pub Date : 2024-05-10 DOI: 10.1016/j.tifs.2024.104529

Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, Maoling Tu, Tao Zhang, Daodong Pan, Yangying Sun, Zhen Wu

Background

Plant protein sources are gaining recognition because of their low carbon footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins, and pivotal role in the production of functional foods and bioactive peptides. However, plant protein sources may face challenges owing to detrimental effects, such as the presence of anti-nutritional factors and limited digestibility. Fermentation is a proven method for overcoming these limitations. The sustainable production of fermented plant-based foods using novel technologies has become a burgeoning trend over the years.

Scope and approach

This review endeavors to delve into the production of fermented plant protein-based analogues and products, as well as fermentation-derived bioactive peptides, and their applications in commercial products. Moreover, recent progress in the potential effects of novel technologies assisted fermentation on plant protein sources has been elucidated.

Key findings and conclusions

Plant ingredients are enriched in high-quality proteins and used to manufacture fermented plant protein-based analogues and products. Functional bioactive peptides derived from plant proteins are generated during fermentation and are subsequently utilized for the preservation of food products. These peptides have been shown to inhibit the growth of pathogenic bacteria, extend the shelf life of commercial products, and prevent lipid peroxidation. Moreover, novel technologies are employed in the direct fermentation process to circumvent the shortcomings and quality defects of plant proteins. These technologies offer numerous benefits, including improvement in protein digestibility, increase in microbial proteolytic activity, release of bioactive peptides, enhancement of texture and physicochemical properties, and development of desirable flavors and colors in fermented plant-based products.

背景植物蛋白源因其低碳足迹、营养丰富、可持续性强、动物蛋白即将匮乏以及在生产功能性食品和生物活性肽方面的关键作用而日益受到认可。然而，植物蛋白来源可能会面临一些不利影响，如存在抗营养因子和消化率有限等。发酵是克服这些限制的行之有效的方法。本综述试图深入探讨发酵植物蛋白类似物和产品以及发酵衍生生物活性肽的生产及其在商业产品中的应用。主要发现和结论植物原料富含优质蛋白质，可用于生产发酵植物蛋白类似物和产品。从植物蛋白中提取的功能性生物活性肽在发酵过程中产生，随后被用于食品的保存。这些肽具有抑制病原菌生长、延长商品保质期和防止脂质过氧化的作用。此外，在直接发酵过程中还采用了新技术来规避植物蛋白的缺点和质量缺陷。这些技术可带来诸多益处，包括改善蛋白质消化率、提高微生物蛋白分解活性、释放生物活性肽、改善质地和理化特性，以及在发酵植物基产品中开发理想的风味和色泽。

{"title":"Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation","authors":"Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, Maoling Tu, Tao Zhang, Daodong Pan, Yangying Sun, Zhen Wu","doi":"10.1016/j.tifs.2024.104529","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104529","url":null,"abstract":"<div><h3>Background</h3><p>Plant protein sources are gaining recognition because of their low carbon footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins, and pivotal role in the production of functional foods and bioactive peptides. However, plant protein sources may face challenges owing to detrimental effects, such as the presence of anti-nutritional factors and limited digestibility. Fermentation is a proven method for overcoming these limitations. The sustainable production of fermented plant-based foods using novel technologies has become a burgeoning trend over the years.</p></div><div><h3>Scope and approach</h3><p>This review endeavors to delve into the production of fermented plant protein-based analogues and products, as well as fermentation-derived bioactive peptides, and their applications in commercial products. Moreover, recent progress in the potential effects of novel technologies assisted fermentation on plant protein sources has been elucidated.</p></div><div><h3>Key findings and conclusions</h3><p>Plant ingredients are enriched in high-quality proteins and used to manufacture fermented plant protein-based analogues and products. Functional bioactive peptides derived from plant proteins are generated during fermentation and are subsequently utilized for the preservation of food products. These peptides have been shown to inhibit the growth of pathogenic bacteria, extend the shelf life of commercial products, and prevent lipid peroxidation. Moreover, novel technologies are employed in the direct fermentation process to circumvent the shortcomings and quality defects of plant proteins. These technologies offer numerous benefits, including improvement in protein digestibility, increase in microbial proteolytic activity, release of bioactive peptides, enhancement of texture and physicochemical properties, and development of desirable flavors and colors in fermented plant-based products.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948553","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

Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review 植物蛋白作为婴儿配方奶粉中潜在乳制品替代品的综合评估：综述

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

Trends in Food Science & Technology

Pub Date : 2024-05-09 DOI: 10.1016/j.tifs.2024.104528

Jiaying Tang , Harry J. Wichers , Kasper A. Hettinga

Background

Infant formula serves as the primary source of nutrition for infants, particularly when breastfeeding is not an option. While traditional infant formulas rely on cow's milk proteins, their allergenic potential has driven the exploration of alternative protein sources. Plant proteins have emerged as a viable solution, not only because some are well-tolerated by infants with cow's milk allergy but also due to their alignment with vegan and sustainable ideals. Consequently, the interest in developing innovative infant formulas using high-quality plant proteins as dairy substitutes is increasing.

Scope and approach

This review provides an in-depth understanding of the feasibility and challenges associated with using plant proteins in infant formula by critically assessing key factors. These factors include protein quality, antinutritional factors, allergenicity, and various technical requirements such as protein content, yield, purity, extraction methods, potential contaminants, and techno-functional properties.

Key findings and conclusions

To develop promising plant-based infant formulas, the initial step involves the careful selection of appropriate plant proteins, coupled with a comprehensive evaluation of their nutritional value, potential health risks (including allergies), and safety considerations. Furthermore, addressing the processing complexities, ensuring safety and efficacy, and gauging consumer acceptance are crucial.

背景婴儿配方奶粉是婴儿的主要营养来源，尤其是在无法选择母乳喂养的情况下。虽然传统的婴儿配方奶粉依赖于牛奶蛋白，但其潜在的过敏性促使人们开始探索替代蛋白质来源。植物蛋白已成为一种可行的解决方案，这不仅是因为有些植物蛋白对牛奶过敏的婴儿有很好的耐受性，还因为它们符合素食和可持续发展的理念。本综述通过对关键因素的批判性评估，深入了解了在婴儿配方奶粉中使用植物蛋白的可行性和相关挑战。这些因素包括蛋白质质量、抗营养因素、过敏性以及各种技术要求，如蛋白质含量、产量、纯度、提取方法、潜在污染物和技术功能特性。此外，解决加工的复杂性、确保安全性和有效性以及衡量消费者的接受程度也至关重要。

{"title":"Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review","authors":"Jiaying Tang , Harry J. Wichers , Kasper A. Hettinga","doi":"10.1016/j.tifs.2024.104528","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104528","url":null,"abstract":"<div><h3>Background</h3><p>Infant formula serves as the primary source of nutrition for infants, particularly when breastfeeding is not an option. While traditional infant formulas rely on cow's milk proteins, their allergenic potential has driven the exploration of alternative protein sources. Plant proteins have emerged as a viable solution, not only because some are well-tolerated by infants with cow's milk allergy but also due to their alignment with vegan and sustainable ideals. Consequently, the interest in developing innovative infant formulas using high-quality plant proteins as dairy substitutes is increasing.</p></div><div><h3>Scope and approach</h3><p>This review provides an in-depth understanding of the feasibility and challenges associated with using plant proteins in infant formula by critically assessing key factors. These factors include protein quality, antinutritional factors, allergenicity, and various technical requirements such as protein content, yield, purity, extraction methods, potential contaminants, and techno-functional properties.</p></div><div><h3>Key findings and conclusions</h3><p>To develop promising plant-based infant formulas, the initial step involves the careful selection of appropriate plant proteins, coupled with a comprehensive evaluation of their nutritional value, potential health risks (including allergies), and safety considerations. Furthermore, addressing the processing complexities, ensuring safety and efficacy, and gauging consumer acceptance are crucial.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0924224424002048/pdfft?md5=09ee7a71b7b16724c9f6ac53d0846294&pid=1-s2.0-S0924224424002048-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140905282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The 3D printed probiotic products; an emerging category of the functional foods for the next-generations 3D 打印益生菌产品；新一代功能食品的新兴类别

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

Trends in Food Science & Technology

Pub Date : 2024-05-07 DOI: 10.1016/j.tifs.2024.104526

Alireza Sadeghi , Asli Can Karaca , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari

Background

Considering promising capabilities of probiotics (PRO) in different sectors, their novel applications are dependent on the development of emerging technologies like three dimensional (3D) printing. Production of innovative foods and personalized medicine/health care with customized PRO in terms of strains and dosage or using biomaterial constructs and microbial biofilms will be possible by integration of this strategy with beneficial viable microorganisms.

Scope and approach

Currently there is no comprehensive review on the 3D printed (3DP) PRO products and their promising applications. Accordingly, this review highlights the latest advancements in PRO applications using 3D-printing systems, advances in novel food structures, new therapeutic development, and functions/interactions that affect different aspects of the 3DP product.

Key findings and conclusions

Innovative formulations for the available PRO products, development of novel PRO categories like PRO baked goods, production of shelf-stable products under post-processing treatments, and combined applications of phytochemicals with PRO to enhance personalized nutrition, textural features and sensory attributes of the product are some novel foods manufactured by this emerging approach. Design of targeted, long-acting and on-demand delivery systems, simultaneous delivery of PRO and other bioactive compounds, production of special foods for hospitalized patients and management/treatment of some microbial infections are the most important health-oriented applications of 3DP PRO products.

背景考虑到益生菌（PRO）在不同领域的巨大潜力，其新型应用取决于三维（3D）打印等新兴技术的发展。通过将这一策略与有益的可存活微生物相结合，就菌株和剂量而言，使用定制的益生菌或生物材料结构和微生物生物膜生产创新食品和个性化医药/保健品将成为可能。范围和方法目前，还没有关于三维打印（3DP）益生菌产品及其应用前景的全面综述。因此，本综述重点介绍了利用三维打印系统在PRO应用方面的最新进展、新型食品结构的进展、新疗法的开发以及影响3DP产品不同方面的功能/相互作用。主要发现和结论现有PRO产品的创新配方、新型PRO类别（如PRO烘焙食品）的开发、在后加工处理下生产货架稳定的产品，以及植物化学物质与PRO的结合应用，以增强产品的个性化营养、质地特征和感官属性，这些都是利用这种新兴方法制造的一些新型食品。设计靶向、长效和按需给药系统，同时给药PRO和其他生物活性化合物，为住院病人生产特殊食品，管理/治疗某些微生物感染，是3DP PRO产品在健康方面最重要的应用。

{"title":"The 3D printed probiotic products; an emerging category of the functional foods for the next-generations","authors":"Alireza Sadeghi , Asli Can Karaca , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.tifs.2024.104526","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104526","url":null,"abstract":"<div><h3>Background</h3><p>Considering promising capabilities of probiotics (PRO) in different sectors, their novel applications are dependent on the development of emerging technologies like three dimensional (3D) printing. Production of innovative foods and personalized medicine/health care with customized PRO in terms of strains and dosage or using biomaterial constructs and microbial biofilms will be possible by integration of this strategy with beneficial viable microorganisms.</p></div><div><h3>Scope and approach</h3><p>Currently there is no comprehensive review on the 3D printed (3DP) PRO products and their promising applications. Accordingly, this review highlights the latest advancements in PRO applications using 3D-printing systems, advances in novel food structures, new therapeutic development, and functions/interactions that affect different aspects of the 3DP product.</p></div><div><h3>Key findings and conclusions</h3><p>Innovative formulations for the available PRO products, development of novel PRO categories like PRO baked goods, production of shelf-stable products under post-processing treatments, and combined applications of phytochemicals with PRO to enhance personalized nutrition, textural features and sensory attributes of the product are some novel foods manufactured by this emerging approach. Design of targeted, long-acting and on-demand delivery systems, simultaneous delivery of PRO and other bioactive compounds, production of special foods for hospitalized patients and management/treatment of some microbial infections are the most important health-oriented applications of 3DP PRO products.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140878471","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

Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review 纳米壳质的制备技术、功能特性以及在食品和农业中的应用：综述

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

Trends in Food Science & Technology

Pub Date : 2024-05-06 DOI: 10.1016/j.tifs.2024.104525

Xiaoxue Jia , Peihua Ma , Kim Shi-Yun Taylor , Yiyang He , Yimin Mao , Qin Wang

Background

Nanochitin is nanoscale chitin in the form of nanocrystals and nanofibers. Its preparation and modification pose certain challenges. The eco-friendly and sustainable preparation technique has gained significant interest. Ongoing innovations in preparation and precise control of its structure and physiochemical properties drive diverse applications in food and sustainable agriculture practices.

Scope and approach

This review critically examines the methodological differences in the preparation of chitin nanocrystals and nanofibers, emphasizing the resulting structural properties and their implications for functional performance. It delves into the nuances of methodological variations and their impacts on the physicochemical characteristics of nanochitin, exploring how these attributes facilitate specific applications in food and agriculture, including food packaging, emulsion systems, nutritional enhancements, and improvements in agricultural productivity.

Key findings and conclusions

Chemical, physical, and combined extraction methods can yield chitin nanocrystals and nanofibers of different lengths and shapes. These methods profoundly influence the physicochemical properties of the resultant nanochitin, which, in turn, determines its functionality and scope of application in food and agriculture sectors. This review has also spotlighted the current challenges inherent in these extraction processes, such as scalability, environmental impact, and cost-effectiveness. Looking forward, the potential of nanochitin to revolutionize food and agricultural systems is profound. Innovations may include the development of nanochitin-based vertical farms, its application as a fat substitute, and its utility as biodegradable 3D printing ink for food packaging. These applications harness the unique properties of nanochitin, pushing the frontier of its utilization in sustainable practices.

背景纳米甲壳素是纳米晶体和纳米纤维形式的纳米级甲壳素。其制备和改性具有一定的挑战性。生态友好型和可持续制备技术已引起人们的极大兴趣。本综述批判性地研究了甲壳素纳米晶体和纳米纤维制备方法上的差异，强调了由此产生的结构特性及其对功能性能的影响。它深入探讨了方法差异的细微差别及其对纳米甲壳素理化特性的影响，探讨了这些特性如何促进食品和农业领域的具体应用，包括食品包装、乳化系统、营养强化和提高农业生产率。这些方法会对纳米甲壳素的物理化学性质产生深远影响，进而决定其在食品和农业领域的功能和应用范围。本综述还强调了这些提取工艺目前面临的固有挑战，如可扩展性、环境影响和成本效益。展望未来，纳米壳质在彻底改变食品和农业系统方面具有深远的潜力。创新可能包括开发基于纳米壳质的垂直农场、将其用作脂肪替代品，以及将其用作食品包装的可生物降解三维打印墨水。这些应用利用了纳米壳质的独特性能，推动了纳米壳质在可持续实践中的应用。

{"title":"Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review","authors":"Xiaoxue Jia , Peihua Ma , Kim Shi-Yun Taylor , Yiyang He , Yimin Mao , Qin Wang","doi":"10.1016/j.tifs.2024.104525","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104525","url":null,"abstract":"<div><h3>Background</h3><p>Nanochitin is nanoscale chitin in the form of nanocrystals and nanofibers. Its preparation and modification pose certain challenges. The eco-friendly and sustainable preparation technique has gained significant interest. Ongoing innovations in preparation and precise control of its structure and physiochemical properties drive diverse applications in food and sustainable agriculture practices.</p></div><div><h3>Scope and approach</h3><p>This review critically examines the methodological differences in the preparation of chitin nanocrystals and nanofibers, emphasizing the resulting structural properties and their implications for functional performance. It delves into the nuances of methodological variations and their impacts on the physicochemical characteristics of nanochitin, exploring how these attributes facilitate specific applications in food and agriculture, including food packaging, emulsion systems, nutritional enhancements, and improvements in agricultural productivity.</p></div><div><h3>Key findings and conclusions</h3><p>Chemical, physical, and combined extraction methods can yield chitin nanocrystals and nanofibers of different lengths and shapes. These methods profoundly influence the physicochemical properties of the resultant nanochitin, which, in turn, determines its functionality and scope of application in food and agriculture sectors. This review has also spotlighted the current challenges inherent in these extraction processes, such as scalability, environmental impact, and cost-effectiveness. Looking forward, the potential of nanochitin to revolutionize food and agricultural systems is profound. Innovations may include the development of nanochitin-based vertical farms, its application as a fat substitute, and its utility as biodegradable 3D printing ink for food packaging. These applications harness the unique properties of nanochitin, pushing the frontier of its utilization in sustainable practices.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140893228","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

Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions 发掘创造可持续、美味和健康的高蛋白 "蓝色食品 "的机会：关注蛋白质与风味相互作用的影响

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

Trends in Food Science & Technology

Pub Date : 2024-05-01 DOI: 10.1016/j.tifs.2024.104523

Yueqi Wang , Huifang Wang , Huan Xiang , Shengjun Chen , Yongqiang Zhao , Laihao Li , Dongxiao Sun-Waterhouse , Yanyan Wu

Background

Blue foods are critical for human nutrition and play an important role in global food supply. Structure design and flavor regulation of blue food based on the interaction theory of food components are topical issues in food science research. Therefore, designing flavorful, high-protein blue foods from the perspective of protein-flavor interactions is an important direction for food science and technology development in the future.

Scope and approach

This paper reviews recent advances in research on blue food protein-flavor interactions, and the factors influencing them. Additionally, this review demonstrated the influence of oral processing on the flavor perception of blue foods. Finally, we present existing knowledge gaps and discuss directions for the sustainable future production of high-protein blue foods.

Key findings and conclusions

Proteins can bind to flavor compounds reversibly or irreversibly, thereby affecting the quality of the final product. Factors like the number of binding sites of proteins, temperature, pH, ionic strength, and exogenous additives, can regulate the protein-flavor compound binding/adsorption. Understanding the oral processing of blue foods, especially the chewing and swallowing processes, on the flavor perception of blue foods is also essential to the development of desirable high-protein “blue foods”. Future research should focus on multiple flavor perception, new “green” processing, and salt reduction strategies for the targeted design of high-protein blue foods. Further investigations on the interactions of proteins with flavor compounds from the perspective of protein oxidation, and to elucidate the effects of oral processing on flavor perception during blue food consumption, are required.

背景蓝色食品对人类营养至关重要，在全球食品供应中发挥着重要作用。基于食品成分相互作用理论的蓝色食品结构设计和风味调控是食品科学研究的热点问题。因此，从蛋白质-风味相互作用的角度设计风味独特的高蛋白蓝色食品是未来食品科技发展的一个重要方向。此外，本文还论述了口腔加工对蓝色食品风味感知的影响。最后，我们介绍了现有的知识差距，并讨论了未来可持续生产高蛋白蓝色食品的方向。主要发现和结论蛋白质可逆或不可逆地与风味化合物结合，从而影响最终产品的质量。蛋白质结合位点的数量、温度、pH 值、离子强度和外源添加剂等因素可调节蛋白质与风味化合物的结合/吸附。了解蓝色食品的口腔加工过程，特别是咀嚼和吞咽过程对蓝色食品风味感知的影响，对于开发理想的高蛋白 "蓝色食品 "也至关重要。未来的研究应侧重于多重风味感知、新型 "绿色 "加工和减盐策略，以便有针对性地设计高蛋白蓝色食品。还需要从蛋白质氧化的角度进一步研究蛋白质与风味化合物的相互作用，并阐明在食用蓝色食品过程中口腔加工对风味感知的影响。

{"title":"Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions","authors":"Yueqi Wang , Huifang Wang , Huan Xiang , Shengjun Chen , Yongqiang Zhao , Laihao Li , Dongxiao Sun-Waterhouse , Yanyan Wu","doi":"10.1016/j.tifs.2024.104523","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104523","url":null,"abstract":"<div><h3>Background</h3><p>Blue foods are critical for human nutrition and play an important role in global food supply. Structure design and flavor regulation of blue food based on the interaction theory of food components are topical issues in food science research. Therefore, designing flavorful, high-protein blue foods from the perspective of protein-flavor interactions is an important direction for food science and technology development in the future.</p></div><div><h3>Scope and approach</h3><p>This paper reviews recent advances in research on blue food protein-flavor interactions, and the factors influencing them. Additionally, this review demonstrated the influence of oral processing on the flavor perception of blue foods. Finally, we present existing knowledge gaps and discuss directions for the sustainable future production of high-protein blue foods.</p></div><div><h3>Key findings and conclusions</h3><p>Proteins can bind to flavor compounds reversibly or irreversibly, thereby affecting the quality of the final product. Factors like the number of binding sites of proteins, temperature, pH, ionic strength, and exogenous additives, can regulate the protein-flavor compound binding/adsorption. Understanding the oral processing of blue foods, especially the chewing and swallowing processes, on the flavor perception of blue foods is also essential to the development of desirable high-protein “blue foods”. Future research should focus on multiple flavor perception, new “green” processing, and salt reduction strategies for the targeted design of high-protein blue foods. Further investigations on the interactions of proteins with flavor compounds from the perspective of protein oxidation, and to elucidate the effects of oral processing on flavor perception during blue food consumption, are required.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140878472","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

Preparation, identification, and applications of protein hydrolysates from blue foods by-products 蓝色食品副产品蛋白质水解物的制备、鉴定和应用

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

Trends in Food Science & Technology

Pub Date : 2024-05-01 DOI: 10.1016/j.tifs.2024.104524

Kun Yang , Jun Mei , Jing Xie

Background

The increased production of blue foods has resulted in the waste of blue foods by-products. Converting blue foods by-products into useable protein hydrolysates and bioactive peptides can improve the utilization of by-products. At the same time, the rich biological activities of bioactive peptides can be used in a wide range of applications.

Scope and approach

This article reviews the current research status of protein hydrolysates from blue foods, including preparation, isolation, identification and applications.

Key findings and conclusions

The biological activities of protein hydrolysates from blue foods by-products have rich application prospects. Bioactive peptides can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. Bioactive peptides have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating bioactive peptides with polyphenols can enhance their biological activities. Adding bioactive peptides to foods can also enhance food properties. The metal-binding ability of bioactive peptides can enhance the stability of chelated calcium and chelated zinc. Therefore, bioactive peptides from blue foods by-products can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored.

背景蓝色食品产量的增加造成了蓝色食品副产品的浪费。将蓝色食品副产品转化为可用的蛋白质水解物和生物活性肽可以提高副产品的利用率。范围和方法本文综述了蓝色食品中蛋白质水解物的研究现状，包括制备、分离、鉴定和应用。主要发现和结论蓝色食品副产物中蛋白质水解物的生物活性具有丰富的应用前景。生物活性肽具有抗氧化、抗菌和防冻等特性，可用于改善食品质量。生物活性肽具有胶凝效果，其丰富的营养特性可用作蛋白胨。此外，将生物活性肽与多酚共轭可增强其生物活性。在食品中添加生物活性肽还可以增强食品的特性。生物活性肽的金属结合能力可以提高螯合钙和螯合锌的稳定性。因此，从蓝色食品副产品中提取的生物活性肽可应用于食品和制药行业，但其安全性和利用率还有待进一步探索。

{"title":"Preparation, identification, and applications of protein hydrolysates from blue foods by-products","authors":"Kun Yang , Jun Mei , Jing Xie","doi":"10.1016/j.tifs.2024.104524","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104524","url":null,"abstract":"<div><h3>Background</h3><p>The increased production of blue foods has resulted in the waste of <strong>blue foods by-products</strong>. Converting <strong>blue foods by-products</strong> into useable <strong>protein hydrolysates</strong> and <strong>bioactive peptides</strong> can improve the utilization of by-products. At the same time, the rich <strong>biological activities</strong> of <strong>bioactive peptides</strong> can be used in a wide range of <strong>applications</strong>.</p></div><div><h3>Scope and approach</h3><p>This article reviews the current research status of <strong>protein hydrolysates</strong> from blue foods, including preparation, isolation, identification and <strong>applications</strong>.</p></div><div><h3>Key findings and conclusions</h3><p>The <strong>biological activities</strong> of <strong>protein hydrolysates</strong> from <strong>blue foods by-products</strong> have rich application prospects. <strong>Bioactive peptides</strong> can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. B<strong>ioactive peptides</strong> have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating <strong>bioactive peptides</strong> with polyphenols can enhance their <strong>biological activities</strong>. Adding <strong>bioactive peptides</strong> to foods can also enhance food properties. The metal-binding ability of <strong>bioactive peptides</strong> can enhance the stability of chelated calcium and chelated zinc. Therefore, <strong>bioactive peptides</strong> from <strong>blue foods by-products</strong> can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140823058","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