Trends in Food Science & Technology最新文献

Background

Lactic acid bacteria (LAB) are extensively researched for their potential to prevent and control Listeria monocytogenes (Lm) in meat products due to their natural and harmless nature, particularly in bacteriocin production. However, LAB and their metabolites encounter remarkable challenges in achieving the desired bacterial inhibition due to the complexity of the meat matrix and the stress response mechanisms of Lm.

Scope and approach

This review summarises the principal measures through which LAB and their metabolites control Lm in both fermented and non-fermented meat products and highlights the potential limitations of these applications. The potential challenges of bacteriocinogenic strains in controlling Lm in meat were specifically addressed based on the characteristics of the meat matrix environment and the resistance mechanisms of Lm.

Key findings and conclusions

LAB that establish a dominant ecological niche in meat products have excellent anti-Listeria properties, especially using bacteriocinogenic strains. However, many bioprotectors have achieved only limited success due to limitations in the production and diffusion of bacteriocins in meat substrates, natural or induced bacteriocin resistance in Lm. The development of synergistic bacterial inhibition strategies shows promise in counteracting the challenges posed by the meat matrix, enhancing bacterial control, and reducing stress resistance. Future research should aim to elucidate the stress regulatory network of Lm in environments influenced by LAB and further resistance and virulence studies on residual Lm in meat should be conducted to ensure the safe application of bioprotection strategies.

Background

Polyphosphates (PolyPs) are essential not only for microbial metabolism but also as versatile agents in food science, where they play a significant role in enhancing food quality, safety, and sustainability. This review aims to investigate the multifaceted roles of PolyPs from both microbial and chemical perspectives, highlighting their importance in advancing food technologies and promoting sustainable practices.

Scope and approach

This review provides a comprehensive analysis of how polyphosphates can improve food quality and contribute to sustainable practices in food systems through microbial production, transport, and chemical additives, which are important for both food preservation. It explores the innovative applications of PolyPs in the field of food science and technology, including their use in meat, dairy, seafood, and plant-based food products, with implications for sustainable agriculture and the food industry. Additionally, the review assesses the impact of PolyPs on food product quality, including their roles in moisture retention, texture enhancement, and mineral fortification, while also addressing potential health risks and environmental impacts.

Key findings and conclusions

The review presents novel insights into the potential of microbial-derived short polyphosphates (SpolyPs) as a sustainable alternative to synthetic additives in food systems. These compounds, produced through microbial processes, offer significant benefits for enhancing food quality and extending shelf life, while aligning with green chemistry principles by reducing reliance on synthetic chemicals. Furthermore, PolyPs from chemical additives are shown to be pivotal in balancing food safety with nutritional enhancement, as their ability to chelate and stabilize essential minerals can contribute to public health by addressing micronutrient deficiencies. However, the review also underscores the need for careful management of polyphosphate use due to potential health risks associated with excessive intake, such as kidney damage and cardiovascular disease. To mitigate these risks, the development of safer, next-generation polyphosphate formulations and alternative compounds is advocated. Thus, there is a strong correlation between polyphosphate applications in food science and sustainable practices. By supporting nutrient recovery, reducing food waste, and improving environmental outcomes, PolyPs play a dual role in advancing food technology and fostering sustainability in food supply chains.

Background

Excessive sodium consumption is a major public health concern associated with chronic diseases. The food industry faces the challenge of developing low-sodium products that do not compromise taste, texture, or nutritional value. This systematic review investigates the potential of clean-label ingredients and sustainable processing technologies to address this challenge.

Scope and research

This review focused on peer-reviewed articles published between 2018 and 2024, exploring the advanced application of natural compounds or bio-based salt substitutes, and non-thermal processing methods for salt reduction in food products. The primary outcome measures included changes in the sodium content, sensory attributes, and physicochemical quality. A comprehensive search of reputable databases, including Scopus, Google Scholar, and Wiley Online Library, etc., was conducted using relevant keywords. The included studies evaluated the efficacy and safety of salt reduction strategies for various food products. The quality of included studies was assessed using predetermined inclusion and exclusion criteria.

Key findings and conclusions

The findings revealed that incorporating naturally derived ingredients, such as plants, spices, and herbs, etc., and fruit and vegetable byproducts (including peel and seed powders and extracts) can effectively reduce sodium content and enhance the overall sensory profile of food products. Moreover, nonthermal processing technologies, including high-pressure processing, ultrasonication, pulsed electric fields, and cold plasma, have demonstrated potential for salt reduction with sensory acceptability. However, the successful implementation of these strategies requires careful consideration of product formulation, processing parameters, and consumer acceptance. To achieve widespread adoption, future research should focus on optimizing these approaches for different food categories, evaluating their economic feasibility, and assessing consumer acceptance.

Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, etc. Altogether, they affect the reproducibility of final product characteristics representing deviations to standard, the production yield impacting the economic performance of the food manufacturing process, and many other performance indicators. They are grossly classified as economic, quality and environmental indicators and their simultaneous consideration can be used to define the overall performance of a manufacturing process. Optimizing the overall performance of food processing requires the use of multi-objective optimization methods. Multi-objective optimization methods include five steps: defining the objectives, modelling performance indicators, formulating the problem and constraints, solving the multi-objective problem, and finally identifying an ideal solution. The integration of data-driven approach, particularly machine learning, into the multi-objective optimization offers new perspectives for optimizing and controlling food processes. The potential of this approach is still underestimated by the food industry sector.

Background

With rapid population growth and improved quality of life, the global demand for protein is expected to double by 2050. This increasing awareness has created an urgent need for the food industry to explore more food-based protein sources. Among marine foods, Antarctic krill emerges as a promising and abundant species. Recently, this underutilized protein source has garnered significant attention.

Scope and approach

This review focuses on the current status of research on Antarctic krill as a potential protein source. First, a method for extracting Antarctic krill proteins (AKPs) is introduced, and the functional properties and modification techniques of AKPs are described. Then, the biological activities and mechanisms of action of AKP peptides are elucidated. Finally, the current challenges faced in the application of AKPs as a protein source in the human diet, as well as potential strategies to overcome these challenges, are described.

Key findings and conclusions

The isoelectric solubilization precipitation method is currently the most commonly used method to obtain AKPs, and the amino acid composition of the isolated protein meets the needs of the human body. Endogenous enzymes in krill destroy the functional properties of proteins (solubility, gelation, emulsification, etc.), but the functional properties of proteins can be improved using appropriate modification methods. Active peptides with multiple biological activities that can be obtained from AKP through incubation with enzyme preparations are food nutrients with broad application prospects. Overcoming the limitations of the fluoride residues in AKPs and AKP allergenicity represents a major challenge in incorporating AKPs into food applications. Therefore, AKP has enormous potential for future human consumption and utilization.

Background

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

Scope and approach

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

Key findings and conclusions

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

Background

Fermented shrimp paste, with a history spanning a thousand years, has garnered significant attention owing to its distinctive flavor. While high contents of biogenic amines (BAs) and inefficient fermented processing largely inhibit its development. Currently, there is a growing emphasis on enhancing shrimp paste qualities to align with modern life.

Scope and approach

In this review, we delve into principal types of shrimp paste prevalent in Asia. We provided a comprehensive summary of the flavor compounds present in shrimp paste and elucidated their potential synthesis pathways. Additionally, we present the distribution of BA contents in various shrimp pastes, explore influencing factors, scrutinize the roles of bacteria in shaping shrimp paste quality, and critically evaluate innovative process strategies.

Key findings and conclusion

Taste compounds found in shrimp paste encompass an array of peptides, free amino acids, and 5′-nucleotides. The aroma is mostly attributed to aromatic branched aldehydes, organic sulfides, and pyrazines. Notably, BA formation is intricately linked to salinity, temperature, pH, package materials, and cooking methods. Microorganisms, notably Tetragenococcus, exert a profound influence on flavor while accumulating substantial BAs. Despite the efficiency of novel methods in ensuring shrimp paste safety, there remains a need to further enhance their flavor qualities.

Background

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

Scope and approach

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

Key findings and conclusions

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

Background

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

Scope and approach

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

Key findings and conclusions

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

Background

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

Scope and approach

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

Key findings and conclusions

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