Current Opinion in Food Science最新文献

英文中文

Current and emerging issues in chemical food safety

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-13 DOI: 10.1016/j.cofs.2025.101284

Chen Liu , Danlei Wang , Ivonne MCM Rietjens , Liang Zheng

Food safety is increasingly influenced by global challenges, such as climate change, environmental pollution, the shift toward plant-based diets, and new technological developments. This review addresses key issues currently shaping chemical food safety, focusing on natural toxins in plant-based foods, the effects of climate change on food safety, and the role of endogenous compound formation in exposure assessments. The review also discusses the growing concern over per- and polyfluoroalkyl substances and nanomaterials and examines advances in risk assessment, particularly the adoption of new approach methodologies (NAMs) and the integration of innovative technologies such as artificial intelligence. These topics underscore the need for updated risk assessment practices and offer insights into how food safety standards and regulations might evolve in response to these emerging challenges.

引用次数: 0

The chrononutrition of human milk: role of the circadian variation in human milk composition on sleep–wake regulation and brain development of infant 母乳的昼夜营养：母乳成分的昼夜变化对婴儿睡眠-觉醒调节和大脑发育的作用

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-13 DOI: 10.1016/j.cofs.2025.101283

Mengjun Cui , Jie Zhang , Renqiang Yu , Jianqiang Lai , Peng Zhou

Human milk is an extremely complex and dynamic liquid food specifically secreted to meet the nutritional requirements of infants. Beyond confirmed positive effects of breastfeeding on infant and maternal health, there is increasing evidence that human milk as a powerful zeitgeber is conducive to the consolidation of biological clock after birth attribute to the significant differences in some milk bioactives over the day. In this review, we discuss the current state of the field on circadian variation of human milk components and their potential physiological importance for the infant. More research is needed to explore the other potential rhythmic composition in human milk and unveil the mechanisms underlying the links between specific rhythmic components in human milk and sleep–wake cycle and brain development of infant, which will deepen our understanding of the broad functions of human milk.

引用次数: 0

Genomic insights into probiotic metabolism of dietary carbohydrates, proteins, and fats

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101241

Bohai Li , Longxiang Ye , Yongfu Chen , Heping Zhang

Probiotics have emerged as a promising approach to modulate gut microbiota and their metabolic functions, particularly by facilitating the production of short-chain fatty acids, bile acids, and indoles. However, detailed insights into the specific genes, enzymes, and biochemical pathways involved are limited. This review elucidates current knowledge on how probiotics and gut microorganisms metabolize dietary carbohydrates, proteins, and fats into bioactive metabolites from a genomic perspective. Additionally, the potential of genetic strategies to enhance the production of beneficial metabolites by probiotics is explored. By targeting and modifying specific genetic elements, it may be possible to optimize the therapeutic potential of probiotics. This review aims to deepen our understanding of underlying probiotic functions and offer new perspectives for developing bioengineered probiotics, paving the way for innovative therapeutic strategies for treating human diseases.

引用次数: 0

Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101253

Zuhaili Yusof , Yen Wah Tong , Kumar Selvarajoo , Sheetal Kishor Parakh , Su Chern Foo

Microalgae holds significant potential for sustainable food production, presenting challenges and opportunities. This review presents the key obstacles in microalgal bioprocessing, including cultivation methods optimisation, inconsistent biomass yields, high production costs, and stability of valuable compounds during processing. The gap in sustainable aspects of microalgae bioprocessing for food production is highlighted. Integrating omics technologies with microalgal bioprocessing can enhance the understanding of the cultivation process and improve microalgal yield and quality. When combined with advanced computational tools such as machine learning, digital twin technology, and process optimisation techniques, these approaches can significantly accelerate the adoption of circular economy principles in sustainable food production. Open databases and user-friendly software tools can lower learning barriers, encouraging broader microalgae research and development. Through interdisciplinary collaboration and innovation, microalgae can emerge as key players in sustainable food production, driving innovation and efficiency.

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引用次数: 0

Strain-level identification of bacteria persisting in food and in food processing facilities: when do two isolates represent the same strain and which tools identify a strain?

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101245

Vi D Pham, David J Simpson, Michael G Gänzle

Strain-level identification informs decisions on whether two isolates represent the same strain and is used in investigations of outbreaks of foodborne disease. The same concept has only rarely been applied to nonpathogenic microbes in food or food processing facilities. Strain-level monitoring of food microbes requires definitions and tools that have only partially been developed. The review defines the concept of ‘microbial strains’ to guide the tracking of strains in food and food processing facilities. In addition, we discuss whole genome sequencing (WGS) and single-nucleotide polymorphism (SNP) calling as suitable tools for strain identification. Limitations of WGS and SNP analysis are also examined. Food spoilage causes food waste and fermented foods and probiotic foods are widely consumed. Therefore, strain identification and tracking of the food-associated microbes address a potential approach to eradicate pathogens and spoilage organisms in processing facilities and to ensure the quality of fermented foods and probiotic foods.

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引用次数: 0

Innovative approaches to kefir production, challenges, and current remarks

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101252

Maria Eduarda Marques Soutelino , Ramon da Silva Rocha , Eliane Teixeira Mársico , Erick Almeida Esmerino , Adriana Cristina de Oliveira Silva

Kefir, a fermented product with roots in the Caucasus region, has gained increasing attention due to its characteristic sensory attributes, low lactose content, and potential health benefits. This paper explores the recent innovations in kefir production, focusing on adding functional ingredients and applying new processing technologies. Incorporating fruit juices, plant extracts, and essential oils has been found to enhance kefir’s antioxidant and functional properties, while techniques such as spray drying and encapsulation offer opportunities to improve its stability and shelf life. However, it is important to note that these innovations may also impact the viability of beneficial microorganisms in kefir. This review aims to provide valuable insights into the current landscape of kefir innovation, highlighting its potential and the need for further research to address the challenges and limitations associated with these advancements.

引用次数: 0

Toward nutrient cycling from organic waste streams for soilless cultivation

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101257

Ranka Junge , Zala Schmautz , Sarah Milliken

Soilless cultivation offers multiple benefits, such as higher productivity, reduced pesticide use, maximised water use efficiency, and protection from adverse environmental conditions, and will play an ever-greater role in providing food for the growing population. Whilst hydroponics denotes the use of nutrients of mineral origin, bioponics connects organic waste streams with microbial transformation and soilless cultivation, placing it at the centre of circular food production. Commercial bioponic growers need industrially produced fertilisers that are consistent in their quality and produce comparable yields to mineral fertilisers. This opinion piece examines four key issues that we think will determine whether recovered fertilisers become widely adopted by commercial soilless growers — efficacy, safety, sustainability, and economic viability — and concludes by proposing a roadmap to guide their development.

引用次数: 0

Emerging alternatives to control fungal contamination

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101255

Paloma Sánchez-Torres

One of the main challenges in food research is maintaining the food supply in a sustainable, safe, and nutritious way for an ever-growing population. Fungal contamination affects the productivity and quality of food, leading to its deterioration and great economic losses. Phytopathogenic fungi can destroy up to 30% of agricultural products. The presence of mycotoxin-producing fungi, in addition to damaging food, can further reduce the availability of fresh and safe food. Mycotoxins pose a health risk, constituting a significant threat to the quality and safety of food around the world. The use of synthetic fungicides is used to control fungi and mycotoxins, generating additional concern due to the toxicity of these products. Therefore, it is urgent to propose new control alternatives that help to prevent fungal contamination. This review provides an overview of some alternatives for the development of new, safe, and effective control methods against fungi that affect food safety.

引用次数: 0

Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101260

Yumeng Zhang, Yuanfang Xie, Junhua Shao, Xiqing Yue, Mohan Li

Bioactive compounds (BCs) have long been hindered by multiple barriers in the gastrointestinal tract (GIT) preventing effective absorption. Thus, in order to further enhance the bioavailability of BCs, delivery systems consisting of conjugates using the Maillard reaction as carriers are gradually coming into the limelight. Since BCs are challenging for delivery in GIT, the delivery and release of BCs in this review will be updated and discussed based on the carriers of the Maillard conjugates. The focus includes emulsions, nanoparticles, microcapsules, gels, liposomes, and solid lipid nanoparticles. Upon this, the application of Maillard conjugates offers the possibility of targeted release of BCs in vivo and their protection. This review offers insights into delivery systems designed that improve bioavailability.

引用次数: 0

Fusion of food profiling data from very different analytical techniques

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101256

Kim C Brettschneider, Stephan Seifert

The increasing demand for safe, authentic, and high-quality food requires high-resolution and rapid analytical methods to reliably verify these properties. As a result, a variety of approaches based on different analytical techniques, for example, based on mass spectrometry, spectroscopy, or imaging, have been developed. However, these approaches often focus on specific aspects of the complex composition of food and thus only consider a small part of food properties. In order to gain a comprehensive understanding and to obtain powerful approaches for food testing, it is particularly advantageous to combine data from very different analytical techniques. The combination of data sets with different properties in particular poses challenges, and there are different approaches for their fusion. In this article, we analyze and evaluate the current state of the art for fusing very different food data from various analytical techniques and make recommendations for approaches that can usefully be applied to data fusion.

引用次数: 0

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