Pub Date : 2025-01-29DOI: 10.1016/j.tifs.2025.104894
Ágatta Caroline de Souza , Marina Vilar Geraldi , Mario Roberto Marostica Junior
Background
Brazil biodiversity offers opportunities to explore the nutritional and functional properties of native fruits like jaboticaba (Plinia jaboticaba). This fruit is rich in phenolic compounds, dietary fiber, vitamins, and minerals and holds promise for food enrichment, product development, and health research.
Scope and approach
This review explores jaboticaba's botanical characteristics, production, nutrient composition, bioactive compounds, and health and commercial potential. It focuses on studies from 2014 to 2024 investigating the metabolic effects of jaboticaba's whole fruit, peel, and peel-and-seed fractions in animals and humans.
Key findings and conclusions
Jaboticaba, particularly its peel, is abundant in anthocyanins (e.g., cyanidin-3-O-glucoside), proanthocyanidins, ellagitannins, and dietary fiber. These bioactive compounds are highly concentrated in the peel, making it the most studied fraction. While the whole fruit shows promise, the peel and peel-and-seed fractions have demonstrated notable health benefits, including improvements in adiposity, glucose metabolism, insulin sensitivity, lipid metabolism, intestinal health, inflammatory markers, antioxidant activity, and weight management. Further research, particularly long-term clinical studies, is needed to fully understand jaboticaba's health-promoting potential and support its incorporation into functional foods and therapeutic applications.
{"title":"Jaboticaba berry: Metabolic benefits, bioactive compounds, and opportunities for commercialization","authors":"Ágatta Caroline de Souza , Marina Vilar Geraldi , Mario Roberto Marostica Junior","doi":"10.1016/j.tifs.2025.104894","DOIUrl":"10.1016/j.tifs.2025.104894","url":null,"abstract":"<div><h3>Background</h3><div>Brazil biodiversity offers opportunities to explore the nutritional and functional properties of native fruits like jaboticaba (<em>Plinia jaboticaba</em>). This fruit is rich in phenolic compounds, dietary fiber, vitamins, and minerals and holds promise for food enrichment, product development, and health research.</div></div><div><h3>Scope and approach</h3><div>This review explores jaboticaba's botanical characteristics, production, nutrient composition, bioactive compounds, and health and commercial potential. It focuses on studies from 2014 to 2024 investigating the metabolic effects of jaboticaba's whole fruit, peel, and peel-and-seed fractions in animals and humans.</div></div><div><h3>Key findings and conclusions</h3><div>Jaboticaba, particularly its peel, is abundant in anthocyanins (e.g., cyanidin-3-O-glucoside), proanthocyanidins, ellagitannins, and dietary fiber. These bioactive compounds are highly concentrated in the peel, making it the most studied fraction. While the whole fruit shows promise, the peel and peel-and-seed fractions have demonstrated notable health benefits, including improvements in adiposity, glucose metabolism, insulin sensitivity, lipid metabolism, intestinal health, inflammatory markers, antioxidant activity, and weight management. Further research, particularly long-term clinical studies, is needed to fully understand jaboticaba's health-promoting potential and support its incorporation into functional foods and therapeutic applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104894"},"PeriodicalIF":15.1,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143194533","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}
Pub Date : 2025-01-28DOI: 10.1016/j.tifs.2025.104890
John A. Donaghy , Marcel H. Zwietering , Jeffrey M. Farber , for ICMSF
Cronobacter infections can result in a rare, but severe disease in infants and especially neonates. Powdered infant formula (PIF), formula for special medical purposes and human milk fortifiers are considered relevant for the exposure and risk of this organism. Recently, there have been a number of recalls due to the presence of Cronobacter spp. in infant cereals. These products are, however, generally not consumed by neonates or very young infants and there have been no reported Cronobacter infections in infants under the age of 12 months linked to the consumption of an infant cereal. Therefore, Cronobacter should not be considered a risk in these foods. The same reasoning can be followed for any other food product apart from PIF. The focus for Cronobacter control should be on PIF for infants less than 6 months of age, breast milk, and general hygiene in the environment and food preparation area for this age group, and even more so for newborns less than 2 months of age, premature infants and infants with weakened immune systems.
{"title":"A Hazard Does Not Always Equate to a Risk: Cronobacter is a rare opportunistic pathogen and the greatest risk is only for a small sub-population of infants and only associated with powdered infant formula or human breast milk","authors":"John A. Donaghy , Marcel H. Zwietering , Jeffrey M. Farber , for ICMSF","doi":"10.1016/j.tifs.2025.104890","DOIUrl":"10.1016/j.tifs.2025.104890","url":null,"abstract":"<div><div><em>Cronobacter</em> infections can result in a rare, but severe disease in infants and especially neonates. Powdered infant formula (PIF), formula for special medical purposes and human milk fortifiers are considered relevant for the exposure and risk of this organism. Recently, there have been a number of recalls due to the presence of <em>Cronobacter</em> spp. in infant cereals. These products are, however, generally not consumed by neonates or very young infants and there have been no reported <em>Cronobacter</em> infections in infants under the age of 12 months linked to the consumption of an infant cereal. Therefore, <em>Cronobacter</em> should not be considered a risk in these foods. The same reasoning can be followed for any other food product apart from PIF. The focus for <em>Cronobacter</em> control should be on PIF for infants less than 6 months of age, breast milk, and general hygiene in the environment and food preparation area for this age group, and even more so for newborns less than 2 months of age, premature infants and infants with weakened immune systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104890"},"PeriodicalIF":15.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419298","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}
Pub Date : 2025-01-25DOI: 10.1016/j.tifs.2025.104889
Ting Shi , Tenghui Dai , Tao Zhang , Xiaodong Ma , Xinjie Wang
Background
Vegetable oils have gained more attention accounting for their high nutrition value. The common 11 vegetable oils can be classified into four types: palmitic acid oil (palm oil); high oleic acid oils (camellia oil, olive oil, and high oleic acid sunflower oil); linoleic acid oils (sunflower oil, corn oil, sesame oil, peanut oil, and rice bran oil); linolenic acid oils (soybean oil and rapeseed oil). For its unique advantage, each vegetable oil faces challenges in nutritional quality parameters (fatty acid, triglyceride, sterols, squalene), oxidation evaluation (oxidative stability, oxidation products), and authenticity (authentication, adulteration, traceability). Thus a rapid method should be urgently constructed from above three major aspects.
Scope and approach
The nuclear magnetic resonance (NMR) with different nuclei absorption (1H, 13C, 31P), affords comprehensively quantitative information, for fatty acids, triglycerides, minor components, and oxidation products analysis. Combined with chemometrics, the NMR-based methods offer robust models, covering qualitative, quantitative, and optimization strategies. The present review provides a recent critical overview of NMR-chemometric applications for 11 vegetable oils in quality evaluation.
Key findings and conclusion
NMR coupled to chemometric models along with optimization procedure, has been utilized to predict nutritional quality parameters, oxidation evaluation, and authenticity of common vegetable oils. Compared with traditional MS-chromatographic techniques and other spectroscopy techniques, the NMR-based method is an effective alternative tool. As the development of more accurate machine learning models, the further investigation will be broadened into the on-site detection, using portable technology, for vegetable oils quality control.
{"title":"NMR spectroscopy combined with chemometrics for quality assessment of common vegetable oils: A review","authors":"Ting Shi , Tenghui Dai , Tao Zhang , Xiaodong Ma , Xinjie Wang","doi":"10.1016/j.tifs.2025.104889","DOIUrl":"10.1016/j.tifs.2025.104889","url":null,"abstract":"<div><h3>Background</h3><div>Vegetable oils have gained more attention accounting for their high nutrition value. The common 11 vegetable oils can be classified into four types: palmitic acid oil (palm oil); high oleic acid oils (camellia oil, olive oil, and high oleic acid sunflower oil); linoleic acid oils (sunflower oil, corn oil, sesame oil, peanut oil, and rice bran oil); linolenic acid oils (soybean oil and rapeseed oil). For its unique advantage, each vegetable oil faces challenges in nutritional quality parameters (fatty acid, triglyceride, sterols, squalene), oxidation evaluation (oxidative stability, oxidation products), and authenticity (authentication, adulteration, traceability). Thus a rapid method should be urgently constructed from above three major aspects.</div></div><div><h3>Scope and approach</h3><div>The nuclear magnetic resonance (NMR) with different nuclei absorption (<sup>1</sup>H, <sup>13</sup>C, <sup>31</sup>P), affords comprehensively quantitative information, for fatty acids, triglycerides, minor components, and oxidation products analysis. Combined with chemometrics, the NMR-based methods offer robust models, covering qualitative, quantitative, and optimization strategies. The present review provides a recent critical overview of NMR-chemometric applications for 11 vegetable oils in quality evaluation.</div></div><div><h3>Key findings and conclusion</h3><div>NMR coupled to chemometric models along with optimization procedure, has been utilized to predict nutritional quality parameters, oxidation evaluation, and authenticity of common vegetable oils. Compared with traditional MS-chromatographic techniques and other spectroscopy techniques, the NMR-based method is an effective alternative tool. As the development of more accurate machine learning models, the further investigation will be broadened into the on-site detection, using portable technology, for vegetable oils quality control.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104889"},"PeriodicalIF":15.1,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162747","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}
Pub Date : 2025-01-24DOI: 10.1016/j.tifs.2025.104888
Yun Li, Laizhao Guo, Haonan Yang, Shaojie Chu, Xiang Wang
Background
Ensuring the quality and safety of agricultural products is a crucial aspect of modern agricultural production. However, existing detection methods are often hindered by limitations such as complexity, high costs, and time consumption. To address these challenges, multiscale bioimpedance detection has emerged as a non-invasive and rapid alternative. This technique evaluates the electrical impedance characteristics of agricultural products, offering valuable insights into their internal properties and presenting a more efficient solution for quality monitoring.
Scope and approach
This paper examines the principles of the multiscale bioimpedance detection method, focusing on its technical framework, measurement system, and data processing techniques. Additionally, it explores how this method facilitates dynamic and nondestructive monitoring of agricultural product quality at multiple levels, including molecular, cellular, and individual scales. The objective is to showcase its applications in multiscale agricultural product detection, emphasize its advantages in enhancing detection accuracy, and analyze its technical characteristics and practical value. Lastly, the paper outlines potential future development directions for this technology.
Key findings and conclusions
Multiscale bioimpedance detection can achieve targeted pretreatment at the molecular, cellular and individual levels in the quality monitoring of agricultural products. By constructing a detection framework and model, the purpose of non-destructive testing can be achieved. This multiscale approach can comprehensively assess the macro and micro levels of agricultural products and help to judge their quality status more accurately. At the same time, in order to further improve the stability and accuracy of quality assessment, this technology needs to be integrated with emerging technologies for optimization.
{"title":"Multiscale bioimpedance detection methods and modeling for dynamic non-destructive monitoring of agricultural product quality","authors":"Yun Li, Laizhao Guo, Haonan Yang, Shaojie Chu, Xiang Wang","doi":"10.1016/j.tifs.2025.104888","DOIUrl":"10.1016/j.tifs.2025.104888","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring the quality and safety of agricultural products is a crucial aspect of modern agricultural production. However, existing detection methods are often hindered by limitations such as complexity, high costs, and time consumption. To address these challenges, multiscale bioimpedance detection has emerged as a non-invasive and rapid alternative. This technique evaluates the electrical impedance characteristics of agricultural products, offering valuable insights into their internal properties and presenting a more efficient solution for quality monitoring.</div></div><div><h3>Scope and approach</h3><div>This paper examines the principles of the multiscale bioimpedance detection method, focusing on its technical framework, measurement system, and data processing techniques. Additionally, it explores how this method facilitates dynamic and nondestructive monitoring of agricultural product quality at multiple levels, including molecular, cellular, and individual scales. The objective is to showcase its applications in multiscale agricultural product detection, emphasize its advantages in enhancing detection accuracy, and analyze its technical characteristics and practical value. Lastly, the paper outlines potential future development directions for this technology.</div></div><div><h3>Key findings and conclusions</h3><div>Multiscale bioimpedance detection can achieve targeted pretreatment at the molecular, cellular and individual levels in the quality monitoring of agricultural products. By constructing a detection framework and model, the purpose of non-destructive testing can be achieved. This multiscale approach can comprehensively assess the macro and micro levels of agricultural products and help to judge their quality status more accurately. At the same time, in order to further improve the stability and accuracy of quality assessment, this technology needs to be integrated with emerging technologies for optimization.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104888"},"PeriodicalIF":15.1,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162748","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}
Microbial contamination in the global food industry, driven by the increasing foodborne illness and food spoilage, brought the antimicrobial bioactive compounds into focus. The conventional screening methods are time-consuming, labour-intensive, and costly. Artificial intelligence (AI) and machine learning (ML) algorithms can efficiently screen top-performance candidates, appearing as transformative tools in the discovery of antimicrobials.
Scope and approach
We assess traditional methods for screening antimicrobial agents, categorizing them according to the diffusion pathways of bioactive compounds. It also explores the integration of AI and ML technologies in the food field, highlighting advancements in algorithms, improvements in databases, and the expansion of computing resources. Additionally, this review delves into examples of AI-predicted antimicrobial compounds, also discussing their validation and testing processes as promising applications in food systems.
Key findings and conclusions
Conventional methods have limitations including the need for extensive testing, while AI-driven screening technologies provide rapid and efficient identification of a large number of potentially bioactive candidate compounds. Despite facing challenges in quality, quantity, annotation, and web-accessibility of databases, AI, and ML-based technologies hold potential for screening antimicrobial peptides for food applications. A future direction of the field includes the expansion of antimicrobial bioactive compounds databases to include a wider variety of sources, incorporating high-quality - annotations. Culminating in personalized recommendations for optimizing antimicrobial usage would be achieved by integrating multi-omics data, optimizing the structure of commercial antimicrobials, and developing decision support systems.
{"title":"Harnessing AI for enhanced screening of antimicrobial bioactive compounds in food safety and preservation","authors":"Mengyue Zhou , Juliana Coelho Rodrigues Lima , Hefei Zhao , Jingnan Zhang , Changmou Xu , Célio Dias Santos-Júnior , Haizhou Wu","doi":"10.1016/j.tifs.2025.104887","DOIUrl":"10.1016/j.tifs.2025.104887","url":null,"abstract":"<div><h3>Background</h3><div>Microbial contamination in the global food industry, driven by the increasing foodborne illness and food spoilage, brought the antimicrobial bioactive compounds into focus. The conventional screening methods are time-consuming, labour-intensive, and costly. Artificial intelligence (AI) and machine learning (ML) algorithms can efficiently screen top-performance candidates, appearing as transformative tools in the discovery of antimicrobials.</div></div><div><h3>Scope and approach</h3><div>We assess traditional methods for screening antimicrobial agents, categorizing them according to the diffusion pathways of bioactive compounds. It also explores the integration of AI and ML technologies in the food field, highlighting advancements in algorithms, improvements in databases, and the expansion of computing resources. Additionally, this review delves into examples of AI-predicted antimicrobial compounds, also discussing their validation and testing processes as promising applications in food systems.</div></div><div><h3>Key findings and conclusions</h3><div>Conventional methods have limitations including the need for extensive testing, while AI-driven screening technologies provide rapid and efficient identification of a large number of potentially bioactive candidate compounds. Despite facing challenges in quality, quantity, annotation, and web-accessibility of databases, AI, and ML-based technologies hold potential for screening antimicrobial peptides for food applications. A future direction of the field includes the expansion of antimicrobial bioactive compounds databases to include a wider variety of sources, incorporating high-quality - annotations. Culminating in personalized recommendations for optimizing antimicrobial usage would be achieved by integrating multi-omics data, optimizing the structure of commercial antimicrobials, and developing decision support systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104887"},"PeriodicalIF":15.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162470","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}
Pub Date : 2025-01-19DOI: 10.1016/j.tifs.2025.104882
Yanmei Feng , Xinyu Zhao , Qinghua Ye , Jingjing Zou , Qiang Wan , Fufeng Jiang , Zhihe Cai , Jianwei Zhang , Xiaoying Qu , Jiahui Huang , Huishu Huang , Qingping Wu , Yuwei Wu
Background
Foodborne diseases caused by various foodborne pathogens have seriously threatened public health and caused huge economic losses to society. Rapid, sensitive, and timely foodborne pathogen screening is imperative to ensure food safety and public health. Isothermal nucleic acid amplification (INAA), as a powerful analytical toolkit, opens a new avenue for rapid, sensitive, and on-site analysis of foodborne pathogens. Especially the INAA-based biosensors combined INAA with emerging detection tools or strategies, could further improve detection sensitivity, specificity, adaptability versatility, and dependability.
Scope and approach
This review comprehensively summarized the advances of INAA-based biosensing detection methods for point-of-care assay of foodborne pathogens. Firstly, the classification, principles, and characteristics of INAA techniques were outlined and compared. Then, the latest advances in next-generation INAA methods for on-site assay of foodborne pathogens by coupling INAA techniques with emerging detection tools or strategies were systematically introduced, including cascade INAA, digital INAA, the targeted and programmable nucleases system (i.e. clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR associated proteins (Cas) and Argonaute nuclease)-mediated INAA, and nanomaterials-assisted INAA. Further, the portable detection devices (e.g., lateral flow assay, microfluidic devices, smartphone-based detection devices, and other devices) for INAA-based detection methods in point-of-care assay of pathogenic bacteria were also summarized. Impressively, future opportunities and challenges in this emerging field were discussed.
Key findings and conclusions
As a powerful analytical toolkit, INAA techniques have been successfully combined with emerging detection strategies and portable detection devices, opening a new avenue for rapid, sensitive, and on-site analysis of foodborne pathogens.
{"title":"Isothermal nucleic acid amplification-based biosensors: The next generation analytical toolkit for point-of-care assay of foodborne pathogens","authors":"Yanmei Feng , Xinyu Zhao , Qinghua Ye , Jingjing Zou , Qiang Wan , Fufeng Jiang , Zhihe Cai , Jianwei Zhang , Xiaoying Qu , Jiahui Huang , Huishu Huang , Qingping Wu , Yuwei Wu","doi":"10.1016/j.tifs.2025.104882","DOIUrl":"10.1016/j.tifs.2025.104882","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne diseases caused by various foodborne pathogens have seriously threatened public health and caused huge economic losses to society. Rapid, sensitive, and timely foodborne pathogen screening is imperative to ensure food safety and public health. Isothermal nucleic acid amplification (INAA), as a powerful analytical toolkit, opens a new avenue for rapid, sensitive, and on-site analysis of foodborne pathogens. Especially the INAA-based biosensors combined INAA with emerging detection tools or strategies, could further improve detection sensitivity, specificity, adaptability versatility, and dependability.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively summarized the advances of INAA-based biosensing detection methods for point-of-care assay of foodborne pathogens. Firstly, the classification, principles, and characteristics of INAA techniques were outlined and compared. Then, the latest advances in next-generation INAA methods for on-site assay of foodborne pathogens by coupling INAA techniques with emerging detection tools or strategies were systematically introduced, including cascade INAA, digital INAA, the targeted and programmable nucleases system (i.e. clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR associated proteins (Cas) and Argonaute nuclease)-mediated INAA, and nanomaterials-assisted INAA. Further, the portable detection devices (e.g., lateral flow assay, microfluidic devices, smartphone-based detection devices, and other devices) for INAA-based detection methods in point-of-care assay of pathogenic bacteria were also summarized. Impressively, future opportunities and challenges in this emerging field were discussed.</div></div><div><h3>Key findings and conclusions</h3><div>As a powerful analytical toolkit, INAA techniques have been successfully combined with emerging detection strategies and portable detection devices, opening a new avenue for rapid, sensitive, and on-site analysis of foodborne pathogens.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104882"},"PeriodicalIF":15.1,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162986","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}
Pub Date : 2025-01-01DOI: 10.1016/j.tifs.2024.104782
Pingping Tan , Huanglong Lin , Yuanbo Zhong , Jianshe Chen , Ruojun Mu
Background
Modification of saliva film effectively enhances lubrication for both dry-mouth patients and healthy individuals. This process focuses on altering the salivary multilayer in mouth by adjusting mucin interactions to alleviate oral dryness. The structure and properties of mucins, polymers, and physiological factors – such as lubricity, papillae height, and tongue density – are all related to the success of these modifications. In this review, we present three methods (physical, chemical, and physiological) with distinct lubrication effects.
Scope and approach
We discuss three modifications (electrostatic attraction, covalent grafting, and laser therapy) of the salivary multilayer that enhance lubrication at sliding interfaces in the oral cavity. This review provides insights into oral lubrication, addressing key questions: what lubrication is, why do we need oral lubrication, and how can we achieve optimal oral lubrication. Advanced techniques for elucidating interfacial adsorption and the applications of surface modifications are also emphasized.
Key findings and conclusions
Modulating salivary multilayer is a promising approach to enhance lubrication and create a more comfortable eating experience. This strategy is vital for both food scientists and healthcare professionals, as it helps reduce oral friction and alleviate dry mouth symptoms. The interaction of mucins in salivary film is a key for effective modification. In this review, the effectiveness of chemical grafting outperforms electrostatic attraction on xerostomia, providing more durable lubrication. Low-level laser lightning is another therapy for salivary gland dysfunction. We aim to inspire innovative designs for artificial saliva and biomimetic devices through these modifications at oral bio-interfaces, ultimately improving salivary hypofunction and addressing mechanistic challenges in oral lubrication.
{"title":"Modification of salivary multilayer for improved oral lubrication","authors":"Pingping Tan , Huanglong Lin , Yuanbo Zhong , Jianshe Chen , Ruojun Mu","doi":"10.1016/j.tifs.2024.104782","DOIUrl":"10.1016/j.tifs.2024.104782","url":null,"abstract":"<div><h3>Background</h3><div>Modification of saliva film effectively enhances lubrication for both dry-mouth patients and healthy individuals. This process focuses on altering the salivary multilayer in mouth by adjusting mucin interactions to alleviate oral dryness. The structure and properties of mucins, polymers, and physiological factors – such as lubricity, papillae height, and tongue density – are all related to the success of these modifications. In this review, we present three methods (physical, chemical, and physiological) with distinct lubrication effects.</div></div><div><h3>Scope and approach</h3><div>We discuss three modifications (electrostatic attraction, covalent grafting, and laser therapy) of the salivary multilayer that enhance lubrication at sliding interfaces in the oral cavity. This review provides insights into oral lubrication, addressing key questions: what lubrication is, why do we need oral lubrication, and how can we achieve optimal oral lubrication. Advanced techniques for elucidating interfacial adsorption and the applications of surface modifications are also emphasized.</div></div><div><h3>Key findings and conclusions</h3><div>Modulating salivary multilayer is a promising approach to enhance lubrication and create a more comfortable eating experience. This strategy is vital for both food scientists and healthcare professionals, as it helps reduce oral friction and alleviate dry mouth symptoms. The interaction of mucins in salivary film is a key for effective modification. In this review, the effectiveness of chemical grafting outperforms electrostatic attraction on xerostomia, providing more durable lubrication. Low-level laser lightning is another therapy for salivary gland dysfunction. We aim to inspire innovative designs for artificial saliva and biomimetic devices through these modifications at oral bio-interfaces, ultimately improving salivary hypofunction and addressing mechanistic challenges in oral lubrication.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104782"},"PeriodicalIF":15.1,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143141190","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}
Pub Date : 2024-12-25DOI: 10.1016/j.tifs.2024.104844
Patricia Vit , Bajaree Chuttong , Elia Ramírez-Arriaga , Eunice Enríquez , Zhengwei Wang , Cleofas Cervancia , Favio Vossler , Sammy Kimoloi , Michael S. Engel , Ricardo R. Contreras , Christopher A. Mduda , Francisco Tomás-Barberán
Background
The traditional uses of stingless bee honey, also known as pot-honey, have accumulated scientific evidence of their nutraceutical utilization as dietary supplement, functional food, and medicinal food to continue innovative developments for expanded applications. The anticataract, anti-inflammatory, antimicrobial, antioxidant, antiproliferative, and neuroprotective bioactivities are nutraceutical properties of stingless bee honey. Proposals of stingless bee honey quality standards have been subject of attention since 2004. The first state norm for Bahia, Brazil (2014) and the six national norms for Malaysia (2017), Tanzania, (2017), Indonesia (2018), Argentina (2019), Australia (2024), and Thailand (2024) evidence perfect timing to escalate the international Codex Alimentarius scenario.
Scope and approach
This review aims to value the nutraceutical properties of stingless bee honey as a powerful reason of developing proposed global standards by the Codex Alimentarius Commission in the frame of the United Nations-Sustainable Development Goals (UN-SDG): SDG1, SDG2, SDG3. Considering safe health benefits for consumers, the proposal of quality control for biodiverse bee origin of pot-honey, different from Apis mellifera, and the urgent call for global standards.
Key findings and conclusions
Nutraceutical properties of pot-honey, their active chemical components, and applications were emphasized. The ancestral use for health could impact with innovation while pursuing UN-SDGs. A preliminary dataset of 414 stingless bee honey was prepared to shape global standards. The design of the first Melipona honey norm from the Bahia state, Brazil (2014), and the six national norms from Malaysia (2017), Tanzania (2017), Indonsesia (2018), Argentina (2019), Australia (2024), and Thailand (2024) were contrasted for comparative fit with the CODEX STAN. This accurate evidence-based information is expanding to achieve the historical inclusion by the Codex Alimentarius, to benefit consumers and producers of stingless bee honey, as well as scholars.
{"title":"Stingless bee honey: Nutraceutical properties and urgent call for proposed global standards","authors":"Patricia Vit , Bajaree Chuttong , Elia Ramírez-Arriaga , Eunice Enríquez , Zhengwei Wang , Cleofas Cervancia , Favio Vossler , Sammy Kimoloi , Michael S. Engel , Ricardo R. Contreras , Christopher A. Mduda , Francisco Tomás-Barberán","doi":"10.1016/j.tifs.2024.104844","DOIUrl":"10.1016/j.tifs.2024.104844","url":null,"abstract":"<div><h3>Background</h3><div>The traditional uses of stingless bee honey, also known as pot-honey, have accumulated scientific evidence of their nutraceutical utilization as dietary supplement, functional food, and medicinal food to continue innovative developments for expanded applications. The anticataract, anti-inflammatory, antimicrobial, antioxidant, antiproliferative, and neuroprotective bioactivities are nutraceutical properties of stingless bee honey. Proposals of stingless bee honey quality standards have been subject of attention since 2004. The first state norm for Bahia, Brazil (2014) and the six national norms for Malaysia (2017), Tanzania, (2017), Indonesia (2018), Argentina (2019), Australia (2024), and Thailand (2024) evidence perfect timing to escalate the international Codex Alimentarius scenario.</div></div><div><h3>Scope and approach</h3><div>This review aims to value the nutraceutical properties of stingless bee honey as a powerful reason of developing proposed global standards by the Codex Alimentarius Commission in the frame of the United Nations-Sustainable Development Goals (UN-SDG): SDG1, SDG2, SDG3. Considering safe health benefits for consumers, the proposal of quality control for biodiverse bee origin of pot-honey, different from <em>Apis mellifera</em>, and the urgent call for global standards.</div></div><div><h3>Key findings and conclusions</h3><div>Nutraceutical properties of pot-honey, their active chemical components, and applications were emphasized. The ancestral use for health could impact with innovation while pursuing UN-SDGs. A preliminary dataset of 414 stingless bee honey was prepared to shape global standards. The design of the first Melipona honey norm from the Bahia state, Brazil (2014), and the six national norms from Malaysia (2017), Tanzania (2017), Indonsesia (2018), Argentina (2019), Australia (2024), and Thailand (2024) were contrasted for comparative fit with the CODEX STAN. This accurate evidence-based information is expanding to achieve the historical inclusion by the Codex Alimentarius, to benefit consumers and producers of stingless bee honey, as well as scholars.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104844"},"PeriodicalIF":15.1,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377165","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}
Pub Date : 2024-11-28DOI: 10.1016/j.tifs.2024.104810
Mingxing Zhou , Weiqing Lan , Jing Xie
Background
With the increase of global population and the improvement of economic level, the demand for high-quality protein is increasing. Fish protein has become a research hotspot due to its excellent nutritional value and physiological function. Recently, the related technologies of fish protein extraction, purification and modification have been continuously improved, making the application of fish protein in food industry more extensive. The new fish protein modification technology can improve its functionality and stability, and expand its application in food processing.
Scope and approach
This review critically evaluates various techniques used to improve the performance of fish protein, with the mechanisms of modified protein forming the basis of its applications. Subsequently, its application in the food industry is overviewed, focusing on the effect of fish protein modification to determine the future research directions and the potential innovations for sustainable utilization.
Key findings and conclusions
Fish protein modification holds a profound resource background and broad application prospects in the food industry, demonstrating a trend towards diversification and sustainability. Single modification technology is difficult to meet some industrial demands. Combining different modification methods has been proposed as a novel strategy. Therefore, further scientific research into the complex modification mechanism is crucial for expanding its application in the food industry.
{"title":"Mastering the methods of modifying fish protein: Expanding its application in the food industry","authors":"Mingxing Zhou , Weiqing Lan , Jing Xie","doi":"10.1016/j.tifs.2024.104810","DOIUrl":"10.1016/j.tifs.2024.104810","url":null,"abstract":"<div><h3>Background</h3><div>With the increase of global population and the improvement of economic level, the demand for high-quality protein is increasing. Fish protein has become a research hotspot due to its excellent nutritional value and physiological function. Recently, the related technologies of fish protein extraction, purification and modification have been continuously improved, making the application of fish protein in food industry more extensive. The new fish protein modification technology can improve its functionality and stability, and expand its application in food processing.</div></div><div><h3>Scope and approach</h3><div>This review critically evaluates various techniques used to improve the performance of fish protein, with the mechanisms of modified protein forming the basis of its applications. Subsequently, its application in the food industry is overviewed, focusing on the effect of fish protein modification to determine the future research directions and the potential innovations for sustainable utilization.</div></div><div><h3>Key findings and conclusions</h3><div>Fish protein modification holds a profound resource background and broad application prospects in the food industry, demonstrating a trend towards diversification and sustainability. Single modification technology is difficult to meet some industrial demands. Combining different modification methods has been proposed as a novel strategy. Therefore, further scientific research into the complex modification mechanism is crucial for expanding its application in the food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104810"},"PeriodicalIF":15.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757307","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}
Fried products are popular all over the world, while the high oil content is always worried by consumers. Hence in recent years, researchers have been committed to reducing oil absorption of fried foods.
Scope and approach
In this paper, the forms of action of physical fields in frying process, the effect of applied physical fields on reducing oil content of fried food as well as the advantages and disadvantages of that were reviewed. Moreover, the mechanisms of oil absorption in fried foods and how various applied physical fields reduce oil uptake were also discussed.
Key findings and conclusions
In order to reduce oil uptake, researchers have combined frying process with physical fields as novel frying approaches, which are mainly divided into electromagnetic fields (pulsed electric fields, moderate electric fields, infrared radiation, microwave), acoustic fields (ultrasonic fields) and pressure fields (vacuum frying and pressure frying). Physical fields assisted frying can also be divided into pre-treatment, auxiliary frying and frying post-treatment according to the application stage. Most physical fields improve heat and mass transfer, as well as crust formation, which reduce oil uptake in cooling phase. Physical fields assisted frying technologies help to reduce oil content, catering to the needs of consumers, while some of their drawbacks should also be noticed.
{"title":"Physical fields assisted frying technologies for reducing oil content of fried food","authors":"Xiaoyu Huang, Gangcheng Wu, Xin Liang, Hui Li, Hui Zhang, Qingzhe Jin, Xingguo Wang","doi":"10.1016/j.tifs.2024.104806","DOIUrl":"10.1016/j.tifs.2024.104806","url":null,"abstract":"<div><h3>Background</h3><div>Fried products are popular all over the world, while the high oil content is always worried by consumers. Hence in recent years, researchers have been committed to reducing oil absorption of fried foods.</div></div><div><h3>Scope and approach</h3><div>In this paper, the forms of action of physical fields in frying process, the effect of applied physical fields on reducing oil content of fried food as well as the advantages and disadvantages of that were reviewed. Moreover, the mechanisms of oil absorption in fried foods and how various applied physical fields reduce oil uptake were also discussed.</div></div><div><h3>Key findings and conclusions</h3><div>In order to reduce oil uptake, researchers have combined frying process with physical fields as novel frying approaches, which are mainly divided into electromagnetic fields (pulsed electric fields, moderate electric fields, infrared radiation, microwave), acoustic fields (ultrasonic fields) and pressure fields (vacuum frying and pressure frying). Physical fields assisted frying can also be divided into pre-treatment, auxiliary frying and frying post-treatment according to the application stage. Most physical fields improve heat and mass transfer, as well as crust formation, which reduce oil uptake in cooling phase. Physical fields assisted frying technologies help to reduce oil content, catering to the needs of consumers, while some of their drawbacks should also be noticed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104806"},"PeriodicalIF":15.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744496","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}
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