Trends in Food Science & Technology最新文献_第8页

Research progress of 3D printing technology in functional food, powering the future of food 3D 打印技术在功能食品领域的研究进展，为未来食品提供动力

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

Trends in Food Science & Technology

Pub Date : 2024-05-21 DOI: 10.1016/j.tifs.2024.104545

Rina Wu , Jinhui Jiang , Feiyu An , Xuwen Ma , Junrui Wu

Background

3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.

Scope and approach

This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.

Key findings and conclusions

The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.

背景3D 打印（3DP）技术是一种创新的增材制造技术。3DP 技术已被食品行业广泛采用。最近，生活水平的提高和对医疗保健的日益重视刺激了功能性食品的发展，标志着烹饪领域的一个重要趋势。范围和方法本文全面回顾了有关 3DP 食品的现有文献，以阐明功能性食品在 3D 打印领域的应用进展。主要发现和结论功能性食品的迅速普及预示着食品行业的转型。我们总结了功能性蛋白质、脂类、碳水化合物、小分子物质（矿物质和维生素）和益生菌在 3DP 食品中的应用。同时还解释了相关机制。3DP食品以其个性化定制和柔软口感被广泛应用于老人、儿童和吞咽病患者。然而，功能性物质的热损耗等难题仍有待进一步解决。3DP 食品未来的发展方向是商业化，因此必须严格考虑食品质量、安全和优化 3D 打印流程，以保障人类健康。4D 和 5D 食品打印技术的出现为食品打印技术的发展提供了广阔的前景，同时也凸显出有必要揭开食品打印工艺的神秘面纱，以适应不断变化的市场需求，实现 6D 和 7D 食品打印领域的潜力。

{"title":"Research progress of 3D printing technology in functional food, powering the future of food","authors":"Rina Wu , Jinhui Jiang , Feiyu An , Xuwen Ma , Junrui Wu","doi":"10.1016/j.tifs.2024.104545","DOIUrl":"10.1016/j.tifs.2024.104545","url":null,"abstract":"<div><h3>Background</h3><p>3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.</p></div><div><h3>Scope and approach</h3><p>This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.</p></div><div><h3>Key findings and conclusions</h3><p>The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141133249","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

Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities 经济依赖畜牧业的国家对养殖肉类的看法：潜在挑战和机遇综述

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

Trends in Food Science & Technology

Pub Date : 2024-05-20 DOI: 10.1016/j.tifs.2024.104551

Bruno Dutra da Silva , Carlos Adam Conte-Junior

Background

Developing cultured meat from animal cells 20 years ago might have been questionable. However, the cultivation of meat without the need for animal slaughter is already a reality, and public pressure to commercialize these products has gained increasing strength in recent years. Conventional meat production and export sectors play a fundamental role in the economy of countries with an agricultural tradition. However, the meat industry's negative environmental and social impacts, such as deforestation, greenhouse gas emissions, and animal welfare concerns, have grown as demand for meat has increased.

Scope and approach

This review discusses perspectives on the global introduction of cultured meat and how it could impact economic dynamism in countries dependent on conventional livestock farming. Several countries with a livestock tradition and meat-importing countries have invested heavily in developing cultured meat and have pressed for changes in public policies and regulations to make the commercialization of these products viable.

Key findings and conclusion

This review provided insight into the legislative challenges cultured meat may face in traditional meat-producing and exporting countries. The vision and behavior of leading meat production and export countries differ entirely. There is strong interest in the technological advancement of cultured meat in some countries, while in others, powerful interest groups have been pessimistic about cultured meat entering the market. Furthermore, this review highlights that introducing new technology has significant potential to reconfigure the social landscape and cause environmental, economic, and political impacts on society.

背景20年前，从动物细胞中培育肉类可能还是个问题。然而，无需屠宰动物就能培育肉类已经成为现实，近年来，公众要求将这些产品商业化的压力越来越大。传统的肉类生产和出口部门在农业传统国家的经济中发挥着基础性作用。然而，随着肉类需求的增加，肉类产业对环境和社会的负面影响也在增加，如森林砍伐、温室气体排放和动物福利问题。一些具有畜牧业传统的国家和肉类进口国已投入巨资开发养殖肉类，并要求改变公共政策和法规，以使这些产品的商业化可行。主要发现和结论本综述深入探讨了养殖肉类在传统肉类生产国和出口国可能面临的立法挑战。主要肉类生产国和出口国的愿景和行为完全不同。一些国家对养殖肉类的技术进步有着浓厚的兴趣，而在另一些国家，强大的利益集团对养殖肉类进入市场持悲观态度。此外，本综述还强调，引进新技术极有可能重构社会格局，对社会造成环境、经济和政治影响。

{"title":"Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities","authors":"Bruno Dutra da Silva , Carlos Adam Conte-Junior","doi":"10.1016/j.tifs.2024.104551","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104551","url":null,"abstract":"<div><h3>Background</h3><p>Developing cultured meat from animal cells 20 years ago might have been questionable. However, the cultivation of meat without the need for animal slaughter is already a reality, and public pressure to commercialize these products has gained increasing strength in recent years. Conventional meat production and export sectors play a fundamental role in the economy of countries with an agricultural tradition. However, the meat industry's negative environmental and social impacts, such as deforestation, greenhouse gas emissions, and animal welfare concerns, have grown as demand for meat has increased.</p></div><div><h3>Scope and approach</h3><p>This review discusses perspectives on the global introduction of cultured meat and how it could impact economic dynamism in countries dependent on conventional livestock farming. Several countries with a livestock tradition and meat-importing countries have invested heavily in developing cultured meat and have pressed for changes in public policies and regulations to make the commercialization of these products viable.</p></div><div><h3>Key findings and conclusion</h3><p>This review provided insight into the legislative challenges cultured meat may face in traditional meat-producing and exporting countries. The vision and behavior of leading meat production and export countries differ entirely. There is strong interest in the technological advancement of cultured meat in some countries, while in others, powerful interest groups have been pessimistic about cultured meat entering the market. Furthermore, this review highlights that introducing new technology has significant potential to reconfigure the social landscape and cause environmental, economic, and political impacts on society.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141084360","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

Exploring the synergistic benefits of insoluble dietary fiber and bound phenolics: Unveiling the role of bound phenolics in enhancing bioactivities of insoluble dietary fiber 探索不溶性膳食纤维和结合酚的协同效益：揭示结合酚在增强不溶性膳食纤维生物活性中的作用

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

Trends in Food Science & Technology

Pub Date : 2024-05-20 DOI: 10.1016/j.tifs.2024.104554

Siyuan Zheng , Yue Zhang , Qing Chen , Xiong Fu , Qiang Huang , Bin Zhang , Hao Dong , Chao Li

Background

Insoluble dietary fiber (IDF) has been widely recognized for its diverse physiological activities, with increased intake being linked to a reduced risk of certain non-communicable diseases. Therefore, a comprehensive analysis of the composition, biological activity, and mechanisms of IDF is crucial for advancing its application in functional foods.

Scope and approach

There is a growing interest in the role of bound phenolics (BP) associated with IDF in the physiological activities of IDF. This review offers an overview of IDF's physiological activities, explores the interactions between BP and IDF, and discusses how BP enhance IDF's bioactivities. Mechanisms underlying the synergistic effects of IDF and BP are elucidated, and key directions for future research are proposed.

Key findings and conclusions

IDF demonstrates various physiological activities, including oxidative stress reduction, blood glucose regulation, modulation of gut microbiota composition, and anti-inflammatory effects. The presence of BP, typically associated with IDF through covalent and noncovalent bonds, plays a pivotal role in enhancing the bioactivities of IDF. BP in IDF actively regulate intestinal flora structure and promote IDF metabolism into more short-chain fatty acids (SCFAs), which, alongside BP and metabolites, synergistically exert local or systemic biological activities. Understanding the synergistic effects of IDF and BP provides valuable insights into IDF, contributing to the development of functional dietary fiber foods and dietary interventions aimed at enhancing human health.

背景人们普遍认为，不溶性膳食纤维（IDF）具有多种生理活性，增加摄入量可降低罹患某些非传染性疾病的风险。因此，全面分析 IDF 的组成、生物活性和机理对于推动其在功能食品中的应用至关重要。范围和方法人们越来越关注与 IDF 相关的结合酚（BP）在 IDF 生理活性中的作用。本综述概述了 IDF 的生理活性，探讨了 BP 与 IDF 之间的相互作用，并讨论了 BP 如何增强 IDF 的生物活性。主要发现和结论IDF具有多种生理活性，包括减少氧化应激、调节血糖、调节肠道微生物群组成和抗炎作用。BP 通常通过共价键和非共价键与 IDF 相关联，在增强 IDF 的生物活性方面发挥着关键作用。IDF 中的 BP 能积极调节肠道菌群结构，促进 IDF 代谢为更多的短链脂肪酸（SCFA），这些脂肪酸与 BP 和代谢产物一起，协同发挥局部或全身生物活性。了解 IDF 和 BP 的协同作用有助于深入了解 IDF，有助于开发功能性膳食纤维食品和膳食干预措施，从而增进人类健康。

{"title":"Exploring the synergistic benefits of insoluble dietary fiber and bound phenolics: Unveiling the role of bound phenolics in enhancing bioactivities of insoluble dietary fiber","authors":"Siyuan Zheng , Yue Zhang , Qing Chen , Xiong Fu , Qiang Huang , Bin Zhang , Hao Dong , Chao Li","doi":"10.1016/j.tifs.2024.104554","DOIUrl":"10.1016/j.tifs.2024.104554","url":null,"abstract":"<div><h3>Background</h3><p>Insoluble dietary fiber (IDF) has been widely recognized for its diverse physiological activities, with increased intake being linked to a reduced risk of certain non-communicable diseases. Therefore, a comprehensive analysis of the composition, biological activity, and mechanisms of IDF is crucial for advancing its application in functional foods.</p></div><div><h3>Scope and approach</h3><p>There is a growing interest in the role of bound phenolics (BP) associated with IDF in the physiological activities of IDF. This review offers an overview of IDF's physiological activities, explores the interactions between BP and IDF, and discusses how BP enhance IDF's bioactivities. Mechanisms underlying the synergistic effects of IDF and BP are elucidated, and key directions for future research are proposed.</p></div><div><h3>Key findings and conclusions</h3><p>IDF demonstrates various physiological activities, including oxidative stress reduction, blood glucose regulation, modulation of gut microbiota composition, and anti-inflammatory effects. The presence of BP, typically associated with IDF through covalent and noncovalent bonds, plays a pivotal role in enhancing the bioactivities of IDF. BP in IDF actively regulate intestinal flora structure and promote IDF metabolism into more short-chain fatty acids (SCFAs), which, alongside BP and metabolites, synergistically exert local or systemic biological activities. Understanding the synergistic effects of IDF and BP provides valuable insights into IDF, contributing to the development of functional dietary fiber foods and dietary interventions aimed at enhancing human health.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141133191","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

Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques 根据营养趋势和可持续技术，开发用于生产植物性健康零食的干燥和烘焙工艺

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

Trends in Food Science & Technology

Pub Date : 2024-05-20 DOI: 10.1016/j.tifs.2024.104553

Małgorzata Chobot , Mariola Kozłowska , Anna Ignaczak , Hanna Kowalska

Background

Snacks constitute a huge share of the food market. In recent years there has been a global change involving the implementation of sustainable food production techniques and an increase in consumer awareness of the impact of the food they consume on their well-being and health. There is an increasing interest in snacks with health-promoting properties, especially vegetables. This trend is reflected in the search for new, both thermal and non-thermal, technical solutions in the drying process.

Scope and approach

The article describes a comprehensive review of changing methodologies for drying and roasting plant materials with supporting treatments, creating hybrid processes that have a significant impact on the quality of dried food and contribute to process optimization and energy savings. The use of microwaves, infrared, ultrasound, blanching, pulsed electric field, pulsed vacuum, and cold plasma, and also osmotic treatment/enrichment, edible coatings are included.

Key findings and conclusions

Combining hybrid drying methods, particularly those assisted by microwave, infrared, ultrasound, and vacuum, is effective in reducing drying times and maintaining high nutritional quality. Microwave, superheated steam, and infrared-hot air roasting prove efficient in achieving energy savings, retaining functional compounds, and enhancing sensory and nutritional value in roasted products. Selecting from a wide range of methods is crucial to ensuring the production of snacks with the desired properties, especially considering issues of dietary trends and sustainable techniques toward energy savings.

背景小吃在食品市场上占有很大份额。近年来，全球正在发生一场变革，包括实施可持续食品生产技术，以及提高消费者对所食用食品对其福祉和健康的影响的认识。人们对具有保健功能的零食，尤其是蔬菜的兴趣与日俱增。范围和方法本文全面回顾了植物材料干燥和焙烧方法的变化，并介绍了辅助处理方法，这些方法创造出的混合工艺对干燥食品的质量有重大影响，并有助于优化工艺和节约能源。文章包括微波、红外线、超声波、焯水、脉冲电场、脉冲真空和冷等离子体的使用，以及渗透处理/富集和可食用涂层。事实证明，微波、过热蒸汽和红外热风烘焙能有效节约能源，保留功能性化合物，提高烘焙产品的感官和营养价值。从多种方法中进行选择对于确保生产出具有所需特性的零食至关重要，特别是考虑到饮食趋势和可持续节能技术等问题。

{"title":"Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques","authors":"Małgorzata Chobot , Mariola Kozłowska , Anna Ignaczak , Hanna Kowalska","doi":"10.1016/j.tifs.2024.104553","DOIUrl":"10.1016/j.tifs.2024.104553","url":null,"abstract":"<div><h3>Background</h3><p>Snacks constitute a huge share of the food market. In recent years there has been a global change involving the implementation of sustainable food production techniques and an increase in consumer awareness of the impact of the food they consume on their well-being and health. There is an increasing interest in snacks with health-promoting properties, especially vegetables. This trend is reflected in the search for new, both thermal and non-thermal, technical solutions in the drying process.</p></div><div><h3>Scope and approach</h3><p>The article describes a comprehensive review of changing methodologies for drying and roasting plant materials with supporting treatments, creating hybrid processes that have a significant impact on the quality of dried food and contribute to process optimization and energy savings. The use of microwaves, infrared, ultrasound, blanching, pulsed electric field, pulsed vacuum, and cold plasma, and also osmotic treatment/enrichment, edible coatings are included.</p></div><div><h3>Key findings and conclusions</h3><p>Combining hybrid drying methods, particularly those assisted by microwave, infrared, ultrasound, and vacuum, is effective in reducing drying times and maintaining high nutritional quality. Microwave, superheated steam, and infrared-hot air roasting prove efficient in achieving energy savings, retaining functional compounds, and enhancing sensory and nutritional value in roasted products. Selecting from a wide range of methods is crucial to ensuring the production of snacks with the desired properties, especially considering issues of dietary trends and sustainable techniques toward energy savings.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0924224424002292/pdfft?md5=73f09fc690674dd1961b08fe4416bfc9&pid=1-s2.0-S0924224424002292-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141131839","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

Recent advances in discovery, protein engineering, and heterologous production of ketose 3-epimerase for rare sugar biosynthesis 用于稀有糖类生物合成的酮糖 3-epimerase 的发现、蛋白质工程和异源生产的最新进展

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

Trends in Food Science & Technology

Pub Date : 2024-05-20 DOI: 10.1016/j.tifs.2024.104552

Jiajun Chen , Dawei Ni , Wei Xu , Wenli Zhang , Wanmeng Mu

Background

Ketose 3-epimerase (KEase), with its unique C3 epimerization activity and high promiscuity, serves as a crucial biocatalyst for synthesizing various rare sugars. Due to the crucial roles of rare sugars as functional sweeteners or intermediates in the food and pharmaceutical industries, KEase has garnered widespread research attention over the past few decades.

Scope and approach

This review begins with a comprehensive overview of methodologies employed in the discovery of novel KEases, continues with a detailed discussion of enzymatic properties and practical applications of KEases, and then focuses on the approaches of protein engineering for optimizing the performance of KEase and strategies of heterologous expression for achieving high-efficiency production of KEase. This review aims to help readers understand the current research progress related to KEase while providing an informed perspective on its future developments.

Key findings and conclusions

KEases offer considerable potential in facilitating the accessibility of rare sugars. To fulfill specific application requirements, various enzyme mining methods have been established to obtain KEases with different enzymatic properties. Furthermore, effective strategies have been developed to enhance KEase in terms of both quality and quantity. To further broaden the industrial applicability of KEase for rare sugar biosynthesis, future endeavors should be focused on systematically optimizing each step in the process, from enzyme sourcing to enzyme production, by integrating multiple strategies.

背景酮糖 3-表聚酶（KEase）具有独特的 C3 表聚活性和高度的杂合性，是合成各种稀有糖类的重要生物催化剂。本综述首先全面概述了发现新型 KEase 的方法，然后详细讨论了 KEase 的酶学特性和实际应用，最后重点介绍了优化 KEase 性能的蛋白质工程方法以及实现 KEase 高效生产的异源表达策略。本综述旨在帮助读者了解目前与 KEase 相关的研究进展，同时为其未来发展提供一个明智的视角。主要发现和结论KEase 在促进稀有糖类的获取方面具有相当大的潜力。为了满足特定的应用要求，人们建立了各种酶挖掘方法，以获得具有不同酶学特性的 KEase。此外，还开发了有效的策略来提高 KEase 的质量和数量。为进一步拓宽 KEase 在稀有糖生物合成中的工业应用，未来的工作重点应是通过整合多种策略，系统优化从酶的来源到酶的生产等过程中的每个步骤。

{"title":"Recent advances in discovery, protein engineering, and heterologous production of ketose 3-epimerase for rare sugar biosynthesis","authors":"Jiajun Chen , Dawei Ni , Wei Xu , Wenli Zhang , Wanmeng Mu","doi":"10.1016/j.tifs.2024.104552","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104552","url":null,"abstract":"<div><h3>Background</h3><p>Ketose 3-epimerase (KEase), with its unique C3 epimerization activity and high promiscuity, serves as a crucial biocatalyst for synthesizing various rare sugars. Due to the crucial roles of rare sugars as functional sweeteners or intermediates in the food and pharmaceutical industries, KEase has garnered widespread research attention over the past few decades.</p></div><div><h3>Scope and approach</h3><p>This review begins with a comprehensive overview of methodologies employed in the discovery of novel KEases, continues with a detailed discussion of enzymatic properties and practical applications of KEases, and then focuses on the approaches of protein engineering for optimizing the performance of KEase and strategies of heterologous expression for achieving high-efficiency production of KEase. This review aims to help readers understand the current research progress related to KEase while providing an informed perspective on its future developments.</p></div><div><h3>Key findings and conclusions</h3><p>KEases offer considerable potential in facilitating the accessibility of rare sugars. To fulfill specific application requirements, various enzyme mining methods have been established to obtain KEases with different enzymatic properties. Furthermore, effective strategies have been developed to enhance KEase in terms of both quality and quantity. To further broaden the industrial applicability of KEase for rare sugar biosynthesis, future endeavors should be focused on systematically optimizing each step in the process, from enzyme sourcing to enzyme production, by integrating multiple strategies.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141097751","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

Editorial: Lab-on-a-chip for agri-food applications 社论：用于农业食品应用的片上实验室

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

Trends in Food Science & Technology

Pub Date : 2024-05-18 DOI: 10.1016/j.tifs.2024.104549

Marti Z. Hua, Xiaonan Lu

引用次数: 0

Intelligent DNA-based hydrogels: An outstanding programable and biocompatible material for food applications 基于 DNA 的智能水凝胶：用于食品应用的出色的可编程生物相容性材料

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

Trends in Food Science & Technology

Pub Date : 2024-05-17 DOI: 10.1016/j.tifs.2024.104546

Guo Li , Hao Huang , Liang Zou , Xiaochen Zhang , Xingyu Lin , Miral Javed , Xingcai Zhang , Yanqun Xu , Rong Ai , Zisheng Luo , Dong Li

Background

Biocompatible smart materials have ushered in revolutionary applications, conferring significant benefits upon humanity. Among these materials, DNA hydrogels stand as a prime representative, which has increasingly piqued the curiosity of researchers within food technology recently. Amidst this rapid advancement, it is imperative to undertake a comprehensive summary and analysis of their applications in this domain, providing a foundational reference for further.

Scope and approach

This review initially delves into the classification based on its crosslinking methods and summarizes their distinctive characteristics. Drawing from these attributes, the article elucidates and analyzes instances of applications in the realm of food in detail. Based on the present development, opportunities and challenges concerning industrial applications are deliberated upon, alongside a compilation of potential cutting-edge technologies that could integrate with DNA hydrogels.

Findings and conclusions

In the field of food safety testing, DNA hydrogels are rapidly expanding into multiple detection domains, encompassing food pathogens, heavy metals, and other small molecular contaminants. Leveraging the diverse functional DNA structures, these detection platforms can effortlessly extend to a wide array of detection targets. The responsive sol-gel transition offers convenient detection signal transduction methods for portable rapid detection. Moreover, due to DNA's exceptional biocompatibility and responsiveness, DNA hydrogels play a pivotal role in intelligent control release within oral delivery systems. However, considerable efforts are still required for industrial applications, particularly in addressing the high costs of DNA synthesis, the relatively lower mechanical strength, and the thorough exploration of storage methodologies.

背景生物相容性智能材料带来了革命性的应用，给人类带来了巨大的利益。在这些材料中，DNA 水凝胶是最具代表性的一种，近年来日益引起食品科技研究人员的关注。在这一飞速发展的过程中，有必要对其在这一领域的应用进行全面总结和分析，为进一步研究提供基础参考。文章从这些特性出发，详细阐释和分析了在食品领域的应用实例。在当前发展的基础上，文章讨论了工业应用的机遇和挑战，并汇编了可与 DNA 水凝胶结合的潜在尖端技术。利用 DNA 的多种功能结构，这些检测平台可以毫不费力地扩展到各种检测目标。反应性溶胶-凝胶过渡为便携式快速检测提供了便捷的检测信号转导方法。此外，由于 DNA 具有优异的生物相容性和响应性，DNA 水凝胶在口服给药系统的智能控制释放方面发挥着举足轻重的作用。然而，在工业应用方面仍需付出大量努力，尤其是在解决 DNA 合成成本高、机械强度相对较低以及存储方法的深入探索方面。

{"title":"Intelligent DNA-based hydrogels: An outstanding programable and biocompatible material for food applications","authors":"Guo Li , Hao Huang , Liang Zou , Xiaochen Zhang , Xingyu Lin , Miral Javed , Xingcai Zhang , Yanqun Xu , Rong Ai , Zisheng Luo , Dong Li","doi":"10.1016/j.tifs.2024.104546","DOIUrl":"10.1016/j.tifs.2024.104546","url":null,"abstract":"<div><h3>Background</h3><p>Biocompatible smart materials have ushered in revolutionary applications, conferring significant benefits upon humanity. Among these materials, DNA hydrogels stand as a prime representative, which has increasingly piqued the curiosity of researchers within food technology recently. Amidst this rapid advancement, it is imperative to undertake a comprehensive summary and analysis of their applications in this domain, providing a foundational reference for further.</p></div><div><h3>Scope and approach</h3><p>This review initially delves into the classification based on its crosslinking methods and summarizes their distinctive characteristics. Drawing from these attributes, the article elucidates and analyzes instances of applications in the realm of food in detail. Based on the present development, opportunities and challenges concerning industrial applications are deliberated upon, alongside a compilation of potential cutting-edge technologies that could integrate with DNA hydrogels.</p></div><div><h3>Findings and conclusions</h3><p>In the field of food safety testing, DNA hydrogels are rapidly expanding into multiple detection domains, encompassing food pathogens, heavy metals, and other small molecular contaminants. Leveraging the diverse functional DNA structures, these detection platforms can effortlessly extend to a wide array of detection targets. The responsive sol-gel transition offers convenient detection signal transduction methods for portable rapid detection. Moreover, due to DNA's exceptional biocompatibility and responsiveness, DNA hydrogels play a pivotal role in intelligent control release within oral delivery systems. However, considerable efforts are still required for industrial applications, particularly in addressing the high costs of DNA synthesis, the relatively lower mechanical strength, and the thorough exploration of storage methodologies.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141049812","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

Ulva species: A critical review on the green seaweed as a source of food protein 莼菜品种：关于作为食物蛋白质来源的绿色海藻的重要评论

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

Trends in Food Science & Technology

Pub Date : 2024-05-15 DOI: 10.1016/j.tifs.2024.104534

Louise Juul , Signe Hjerrild Nissen , Annette Bruhn , Niki Alexi , Søren Krogh Jensen , Marianne Hammershøj , Trine Kastrup Dalsgaard

Background

Green macroalgae of the Ulva genus have gained interest as a source of protein, due to the high production potential and high proportion of essential amino acids. This review gives an overview of Ulva protein, including extraction and evaluation of protein quality in terms of nutritional value, functionality, and sensory properties with preliminary suggestions to reach the market.

Scope and approach

Available literature on protein extraction from Ulva was reviewed along with studies investigating the nutritional quality of Ulva protein and functional properties including aroma and flavor characteristics. Opportunities, challenges, and knowledge gaps are presented.

Key findings and conclusion

A range of studies are investigating protein extraction, but only a few studies have dealt with protein digestibility, and food protein products. The digestibility of protein in crude Ulva biomass is low compared to conventional protein sources but increase with protein extraction. Sensory and functionality studies on Ulva protein are yet absent, but the whole biomass has been investigated, indicating the potential. The lack of consisting studies calls for more investigations related to food quality of Ulva protein. Upscaling and biorefinery models need to be explored to unfold the true potential of Ulva as a source of food protein.

背景莼菜属的绿色大型藻类具有高生产潜力和高比例的必需氨基酸，作为一种蛋白质来源已引起人们的兴趣。本综述概述了莼菜蛋白质，包括从营养价值、功能性和感官特性方面提取和评估蛋白质质量，并提出了进入市场的初步建议。范围和方法综述了从莼菜中提取蛋白质的现有文献，以及调查莼菜蛋白质营养质量和功能特性（包括香气和风味特征）的研究。主要发现和结论对蛋白质提取进行了一系列研究，但只有少数研究涉及蛋白质消化率和食品蛋白质产品。与传统蛋白质来源相比，粗制石莼生物质中蛋白质的消化率较低，但蛋白质提取后消化率会提高。目前还没有对 Ulva 蛋白质进行感官和功能研究，但对整个生物质进行了调查，表明其具有潜力。由于缺乏相关研究，需要对莼菜蛋白的食品质量进行更多调查。需要探索扩大规模和生物精炼模式，以发掘莼菜作为食物蛋白质来源的真正潜力。

{"title":"Ulva species: A critical review on the green seaweed as a source of food protein","authors":"Louise Juul , Signe Hjerrild Nissen , Annette Bruhn , Niki Alexi , Søren Krogh Jensen , Marianne Hammershøj , Trine Kastrup Dalsgaard","doi":"10.1016/j.tifs.2024.104534","DOIUrl":"10.1016/j.tifs.2024.104534","url":null,"abstract":"<div><h3>Background</h3><p>Green macroalgae of the <em>Ulva</em> genus have gained interest as a source of protein, due to the high production potential and high proportion of essential amino acids. This review gives an overview of <em>Ulva</em> protein, including extraction and evaluation of protein quality in terms of nutritional value, functionality, and sensory properties with preliminary suggestions to reach the market.</p></div><div><h3>Scope and approach</h3><p>Available literature on protein extraction from <em>Ulva</em> was reviewed along with studies investigating the nutritional quality of <em>Ulva</em> protein and functional properties including aroma and flavor characteristics. Opportunities, challenges, and knowledge gaps are presented.</p></div><div><h3>Key findings and conclusion</h3><p>A range of studies are investigating protein extraction, but only a few studies have dealt with protein digestibility, and food protein products. The digestibility of protein in crude <em>Ulva</em> biomass is low compared to conventional protein sources but increase with protein extraction. Sensory and functionality studies on <em>Ulva</em> protein are yet absent, but the whole biomass has been investigated, indicating the potential. The lack of consisting studies calls for more investigations related to food quality of <em>Ulva</em> protein. Upscaling and biorefinery models need to be explored to unfold the true potential of <em>Ulva</em> as a source of food protein.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141044327","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 advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs 从海鲜副产品中回收蛋白质的最新进展：工业应用、挑战与突破

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

Trends in Food Science & Technology

Pub Date : 2024-05-15 DOI: 10.1016/j.tifs.2024.104533

Jingnan Zhang , Mirja Kaizer Ahmmed , Joe M. Regenstein , Haizhou Wu

Background

The exploration of unconventional sources of animal protein, driven by the increasing global demand, has brought the seafood industry into focus. Despite being high in protein, seafood by-products are often underutilized. Utilizing these by-products is important for meeting global protein demands and aligns with sustainable development goals. Therefore, the industrial application of seafood by-product proteins is important.

Scope and approach

This review critically assesses techniques for extracting proteins from seafood by-products, categorizing them based on their working principles according to protein properties. The challenges faced by these techniques in industrial applications is evaluated. Additionally, the review delves into the industrial applications of recovered proteins in the food, animal feed, medical, and cosmetics industries, discussing both challenges and breakthroughs.

Key findings and conclusions

The increasing global protein demand has shifted the focus of recycling seafood by-products from non-food to food applications. While conventional methods such as enzymatic hydrolysis continue to be used, there is a growing interest in more eco-friendly technologies. Despite facing challenges in quality assurance, technology transfer, financial constraints, market acceptance, and regulatory concerns, these proteins show promise for broad industrial applications in food, animal feed, medical, and cosmetic products. Technological innovations and integrated biorefineries represent major breakthroughs in this field. To further advance, it is important to bridge the gap between laboratory research and production-scale operations and improve communication between researchers and industry stakeholders. By scaling up to industrial-level production, these proteins could enhance the value of the seafood industry and contribute to resource sustainability.

背景在全球需求不断增长的推动下，对非传统动物蛋白来源的探索使海产品行业成为关注的焦点。海产品副产品虽然蛋白质含量高，但往往未得到充分利用。利用这些副产品对于满足全球蛋白质需求非常重要，也符合可持续发展目标。本综述对从海产品副产品中提取蛋白质的技术进行了批判性评估，并根据蛋白质特性对这些技术的工作原理进行了分类。对这些技术在工业应用中所面临的挑战进行了评估。此外，该综述还深入探讨了回收蛋白质在食品、动物饲料、医疗和化妆品行业中的工业应用，讨论了挑战和突破。虽然酶水解等传统方法仍在继续使用，但人们对更环保的技术越来越感兴趣。尽管面临着质量保证、技术转让、资金限制、市场接受度和监管方面的挑战，但这些蛋白质显示出在食品、动物饲料、医疗和化妆品等领域广泛工业应用的前景。技术创新和综合生物炼制厂是这一领域的重大突破。要进一步取得进展，就必须弥合实验室研究与生产规模运营之间的差距，并加强研究人员与行业利益相关者之间的沟通。通过扩大工业化生产规模，这些蛋白质可以提高海产品产业的价值，并促进资源的可持续发展。

{"title":"Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs","authors":"Jingnan Zhang , Mirja Kaizer Ahmmed , Joe M. Regenstein , Haizhou Wu","doi":"10.1016/j.tifs.2024.104533","DOIUrl":"10.1016/j.tifs.2024.104533","url":null,"abstract":"<div><h3>Background</h3><p>The exploration of unconventional sources of animal protein, driven by the increasing global demand, has brought the seafood industry into focus. Despite being high in protein, seafood by-products are often underutilized. Utilizing these by-products is important for meeting global protein demands and aligns with sustainable development goals. Therefore, the industrial application of seafood by-product proteins is important.</p></div><div><h3>Scope and approach</h3><p>This review critically assesses techniques for extracting proteins from seafood by-products, categorizing them based on their working principles according to protein properties. The challenges faced by these techniques in industrial applications is evaluated. Additionally, the review delves into the industrial applications of recovered proteins in the food, animal feed, medical, and cosmetics industries, discussing both challenges and breakthroughs.</p></div><div><h3>Key findings and conclusions</h3><p>The increasing global protein demand has shifted the focus of recycling seafood by-products from non-food to food applications. While conventional methods such as enzymatic hydrolysis continue to be used, there is a growing interest in more eco-friendly technologies. Despite facing challenges in quality assurance, technology transfer, financial constraints, market acceptance, and regulatory concerns, these proteins show promise for broad industrial applications in food, animal feed, medical, and cosmetic products. Technological innovations and integrated biorefineries represent major breakthroughs in this field. To further advance, it is important to bridge the gap between laboratory research and production-scale operations and improve communication between researchers and industry stakeholders. By scaling up to industrial-level production, these proteins could enhance the value of the seafood industry and contribute to resource sustainability.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141053127","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

Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12 螺旋藻种植中食品加工工业废物的升级再循环：推进可持续发展目标 12 的视角

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

Trends in Food Science & Technology

Pub Date : 2024-05-15 DOI: 10.1016/j.tifs.2024.104537

Bavatharny Thevarajah , P.H.V. Nimarshana , Galbadage Don Shehan Sandeepa , Ramaraj Boopathy , Thilini U. Ariyadasa

Background

A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.

Scope and approach

Spirulina emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in Spirulina cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich Spirulina biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.

Key findings and conclusions

Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in Spirulina cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with Spirulina cultivation. Nevertheless, real-time integration of Spirulina cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.

背景在过去十年中，粮食安全和粮食短缺的风险不断上升，这主要是由于过度的农业活动、气候影响和全球人口不断增加造成的。因此，有效的食物废物管理（FWM）战略对于减少食物浪费以实现无饥饿和安全的未来至关重要。因此，联合国可持续发展目标（SDG）12 旨在建立可持续的消费和生产模式，特别是通过减少全球粮食浪费和温室气体排放来实现这一目标。因此，本综述探讨了在螺旋藻栽培中对食品加工业废弃物进行升级再循环的潜力，认为这是一种前景广阔且可持续的全生命周期管理战略，有助于推进可持续发展目标 12 的实现。富含营养的螺旋藻生物质、蛋白质和 c-phycocyanin 提取物将成为食品工业中潜在的新型食品配料。主要发现和结论通过在螺旋藻栽培中对食品加工工业废物资源进行升级再循环，可大幅减少全球食品浪费，促进可持续发展目标 12 的实现。同时，这将显著减少与螺旋藻种植相关的人均碳足迹、淡水足迹和材料足迹。然而，螺旋藻栽培与食品加工工业废物资源回收的实时整合仍具有挑战性，主要体现在经济可行性、过程可持续性以及公众和消费者接受度等方面。

{"title":"Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12","authors":"Bavatharny Thevarajah , P.H.V. Nimarshana , Galbadage Don Shehan Sandeepa , Ramaraj Boopathy , Thilini U. Ariyadasa","doi":"10.1016/j.tifs.2024.104537","DOIUrl":"10.1016/j.tifs.2024.104537","url":null,"abstract":"<div><h3>Background</h3><p>A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.</p></div><div><h3>Scope and approach</h3><p><em>Spirulina</em> emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in <em>Spirulina</em> cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich <em>Spirulina</em> biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.</p></div><div><h3>Key findings and conclusions</h3><p>Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in <em>Spirulina</em> cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with <em>Spirulina</em> cultivation. Nevertheless, real-time integration of <em>Spirulina</em> cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141043602","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