Current Opinion in Food Science最新文献

英文中文

Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow? 回到未来：今天的新品种和“自由”葡萄酒会塑造明天的葡萄酒体验吗？

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.cofs.2025.101367

Carole Honoré-Chedozeau , Dominique Valentin

Climate change and evolving societal expectations have impacted the wine industry, putting pressure on production and sales. In response, the industry has introduced various innovations that break with conventional practices and are beginning to emerge on the global market. In viticulture, three noteworthy strategies involve cultivating grape varieties that can withstand extreme weather, such as developing fungus-resistant varieties, migrating drought-tolerant varieties northwards, and reviving autochthonous varieties. In oenology, wine production is evolving towards more natural and healthier wines, such as sulphite-free or alcohol-free. This opinion-driven review summarises the merits and drawbacks of these innovations, examining professionals’ and consumers’ attitudes through the latest food science studies. Developing resistant varieties and reviving forgotten ones appear to offer great potential for growth, which professionals and consumers seem willing to support. Reducing the alcohol content would also be beneficial for the future, given the trend towards moderation in consumption.

气候变化和不断变化的社会期望影响了葡萄酒行业，给生产和销售带来了压力。作为回应，该行业推出了各种创新，打破了传统做法，并开始出现在全球市场上。在葡萄栽培中，有三个值得注意的策略涉及培育能够抵御极端天气的葡萄品种，例如开发抗真菌品种，向北迁移耐旱品种以及恢复本土品种。在酿酒学方面，葡萄酒生产正朝着更自然、更健康的方向发展，比如不含亚硫酸盐或不含酒精的葡萄酒。这篇以观点为导向的评论总结了这些创新的优点和缺点，通过最新的食品科学研究检查了专业人士和消费者的态度。开发抗性品种和恢复被遗忘的品种似乎提供了巨大的增长潜力，专业人士和消费者似乎愿意支持。考虑到节制消费的趋势，减少酒精含量对未来也有好处。

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引用次数: 0

Microbiome metabolic modeling as a tool for innovation in fermented foods 微生物代谢模型作为发酵食品创新的工具

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-11-20 DOI: 10.1016/j.cofs.2025.101368

Elham Karimi, Julien Tap, Marie-Christine Champomier-Vergès, Stéphane Chaillou

At the crossroads of a growing interest in fermented foods as part of a healthy, sustainable diet and advances in multi-omics technologies stands the need for developing new types of fermented foods while improving traditional ones. The scientific path toward these challenges lies in our capacity to rationalize and predict microbial interactions. For this, genome or metagenome-scale metabolic modeling represents a promising approach. We assess its benefits and limits through rare examples in the field of food microbiomes and advocate for community-level metabolic engineering as the superior strategy. We underline their power as a cornerstone in comprehensive and rational strategies for optimization of microbial consortia assembly, whether they are used in bottom-up or top-down approaches. We raise the challenges and bottlenecks of integrating the dynamics of microbial communities and present how we foresee their potential for shaping the future of fermented foods and regulatory science, bridging gaps between knowledge and innovation.

随着人们对发酵食品作为健康、可持续饮食的一部分的兴趣日益浓厚，以及多组学技术的进步，在改进传统发酵食品的同时，需要开发新型发酵食品。应对这些挑战的科学途径在于我们合理化和预测微生物相互作用的能力。为此，基因组或宏基因组尺度的代谢建模是一种很有前途的方法。我们通过在食品微生物组领域罕见的例子来评估其益处和局限性，并倡导社区水平的代谢工程作为更好的策略。我们强调他们的力量作为一个基石，在全面和合理的策略优化微生物财团组装，无论是自下而上或自上而下的方法使用。我们提出了整合微生物群落动态的挑战和瓶颈，并介绍了我们如何预见它们在塑造发酵食品和监管科学的未来方面的潜力，弥合知识与创新之间的差距。

引用次数: 0

Wine and Conversation: Tracing innovation in wine metaphors 葡萄酒与对话：探寻葡萄酒隐喻的创新

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-30 DOI: 10.1016/j.cofs.2025.101362

Heber Rodrigues , Yvonne Seier Christensen , Allison Creed

This opinion-driven review examines the evolving language of wine through the lens of Conceptual Metaphor Theory, anchored in Adrienne Lehrer’s Wine and Conversation (1983; 2009) masterpiece. Focusing on five widely used descriptors, namely ‘balance’, ‘bouquet’, ‘body’, ‘elegance’, and ‘minerality’, it synthesises scholarship from 2019 to 2025 to trace the conceptual mappings these terms mobilise and how their usage adapts to contemporary pressures. Evidence indicates recalibration rather than erosion: bouquet appears to decline in consumer-facing copy while persisting in professional discourse, and cross-cultural accounts reveal locally inflected routes to elegance. Stakeholder asymmetries in comprehension, particularly of body and minerality, are highlighted. Practical implications include dual-register tasting notes and cross-modal visual cues that enhance accessibility while retaining metaphorical richness. Overall, metaphor remains a productive resource for mediating sensory experience, identity, and value in wine.

这篇观点驱动的评论通过概念隐喻理论的视角审视了葡萄酒语言的演变，该理论以Adrienne Lehrer的杰作《葡萄酒与对话》（1983;2009）为基础。重点关注五个广泛使用的描述词，即“平衡”、“花束”、“身体”、“优雅”和“矿物质”，它综合了2019年至2025年的学术研究，以追踪这些术语所引发的概念映射，以及它们的使用如何适应当代压力。有证据表明重新校准而不是侵蚀：花束在面向消费者的文案中似乎有所下降，而在专业话语中却持续存在，跨文化的报道揭示了当地优雅路线的变化。利益相关者在理解上的不对称，特别是对身体和矿物质的理解，被强调。实际意义包括双语域品尝笔记和跨模态视觉提示，在保持隐喻丰富性的同时增强可访问性。总的来说，隐喻仍然是调解葡萄酒感官体验、身份和价值的有效资源。

引用次数: 0

Advantages and challenges associated with the enrichment of cereal-based products with anthocyanins 与花青素富集谷类产品相关的优势和挑战

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-28 DOI: 10.1016/j.cofs.2025.101364

Ana Lídia Martins Magalhães , Ana Paula Rebellato , Victor Guilherme Sebastião , Williara Queiroz de Oliveira , Caroline Joy Steel

Cereals and cereal-based products are important in daily nutrition, providing a considerable percentage of total calories and containing micronutrients such as vitamins, bioactive compounds, and minerals. However, processing can degrade these compounds, reducing their nutritional value and health benefits. To minimize this problem, the inclusion of natural compounds rich in bioactives in cereal products can be a promising strategy to reduce losses during processing. Anthocyanins stand out for their extensive health benefits; they are recognized as natural water-soluble pigments, contributing unique colors and flavors to foods. Thus, this review addresses current technological aspects, advantages, and disadvantages of applying anthocyanins to assist in the development of nutritionally superior and functional cereal-based products. Additionally, it explores a comprehensive understanding of the bioavailability, bioaccessibility, and interactions of anthocyanins with the human microbiota.

谷物和以谷物为基础的产品在日常营养中很重要，提供了相当大比例的总热量，并含有微量营养素，如维生素、生物活性化合物和矿物质。然而，加工过程会降解这些化合物，降低它们的营养价值和健康益处。为了尽量减少这一问题，在谷物产品中加入富含生物活性的天然化合物可能是减少加工过程中损失的一种有希望的策略。花青素因其广泛的健康益处而脱颖而出；它们是公认的天然水溶性色素，为食品提供独特的颜色和风味。因此，本文综述了目前应用花青素的技术方面、优点和缺点，以协助开发营养优越和功能完善的谷类产品。此外，它还探讨了对花青素与人类微生物群的生物利用度、生物可及性和相互作用的全面理解。

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引用次数: 0

Emerging trends in food hygiene: Innovations and applications of food technology 食品卫生的新趋势：食品技术的创新和应用

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-25 DOI: 10.1016/j.cofs.2025.101366

Hye Ji Jang , Hyun-Sook Lee , Hyun-Dong Paik

With the advancement of artificial intelligence (AI)-based systems in food technology (FoodTech), food hygiene is evolving through the integration of technologies, such as automated monitoring and blockchain, and ensuring transparency, traceability, and safety. Food Safety 4.0, Al-based food hygiene system derived industry 4.0, comprehensively manages all aspects of food safety using FoodTech. The term ‘FoodTech’ itself is a combination of ‘food’ and ‘technology,’ reflecting the convergence of advanced technologies within the food industry. As a representative example of Food Safety 4.0, the real-time monitoring of food safety parameters enables early detection and elimination of potential hazards before products reach consumers. Furthermore, technologies such as blockchain improve transparency and traceability throughout the food supply chain, reinforcing trust between food producers and consumers by ensuring accountability at each stage of production and distribution. This review aims to provide an overview of FoodTech and discuss its potential in enhancing food hygiene and safety.

随着基于人工智能（AI）的食品技术系统（FoodTech）的进步，食品卫生正在通过自动化监控和区块链等技术的整合而不断发展，并确保透明度、可追溯性和安全性。食品安全4.0，源自工业4.0的基于人工智能的食品卫生系统，使用FoodTech全面管理食品安全的各个方面。“食品科技”一词本身就是“食品”和“技术”的组合，反映了食品行业内先进技术的融合。作为食品安全4.0的代表性例子，对食品安全参数的实时监控可以在产品到达消费者之前及早发现和消除潜在危害。此外，区块链等技术提高了整个食品供应链的透明度和可追溯性，通过确保生产和分销每个阶段的问责制，加强了食品生产者和消费者之间的信任。本文旨在对食品技术进行综述，并讨论其在提高食品卫生和安全方面的潜力。

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引用次数: 0

The impact of microalgae-derived bioactive compounds on gut microbiota modulation 微藻衍生的生物活性化合物对肠道菌群调节的影响

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-24 DOI: 10.1016/j.cofs.2025.101365

Yixuan Liu, Min Wang, Juan M Castagnini, Francisco J Barba, Andrea Asensio-Grau

Microalgae are emerging as a valuable source of bioactive compounds with significant potential to modulate gut microbiota and improve human health. This review explores the roles of microalgal-derived polysaccharides, peptides, polyunsaturated fatty acids, polyphenols, pigments, and micronutrients in shaping intestinal microbial composition and function. These compounds promote beneficial bacteria, inhibit pathogens, enhance immune responses, and regulate key metabolic pathways through the production of short-chain fatty acids and other microbial metabolites. Moreover, microalgae exhibit antioxidant, anti-inflammatory, and antitumor properties that may support the prevention of chronic diseases. However, challenges such as bioavailability, safety, individual microbiota variability, and industrial scalability must be addressed. Despite these limitations, microalgae hold promise as sustainable, multifunctional ingredients for developing functional foods and therapeutic interventions. Future research could focus on clinical validation, optimized extraction methods, and personalized nutrition approaches to fully harness the health benefits of microalgae-derived bioactive compounds in modulating the gut microbiota.

微藻正在成为一种有价值的生物活性化合物来源，具有调节肠道微生物群和改善人类健康的巨大潜力。本文综述了微藻衍生的多糖、多肽、多不饱和脂肪酸、多酚、色素和微量营养素在塑造肠道微生物组成和功能中的作用。这些化合物促进有益菌，抑制病原体，增强免疫反应，并通过产生短链脂肪酸和其他微生物代谢物调节关键代谢途径。此外，微藻还具有抗氧化、抗炎和抗肿瘤的特性，可能有助于预防慢性疾病。然而，生物利用度、安全性、个体微生物群可变性和工业可扩展性等挑战必须得到解决。尽管存在这些限制，微藻仍有望成为开发功能性食品和治疗干预的可持续、多功能成分。未来的研究可以集中在临床验证、优化提取方法和个性化营养方法上，以充分利用微藻衍生的生物活性化合物在调节肠道微生物群方面的健康益处。

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引用次数: 0

Aptamer-based sensing in food science: precision tools for enhanced consumer safety and perception 食品科学中基于适体体的传感：用于增强消费者安全和感知的精密工具

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-24 DOI: 10.1016/j.cofs.2025.101363

Dipanjan Das , Rittick Mondal , Pankaj Mandal , Debnirmalya Gangopadhyay , Amit K Mandal

The evolving landscape of food safety is increasingly challenged by diverse contaminants, underscoring the need for rapid, sensitive, and consumer-friendly detection technologies. While conventional laboratory-based assays provide high analytical accuracy, they are often costly, labor-intensive, and unsuitable for real-time monitoring. Aptasensors have recently gained attention as promising alternatives due to their high specificity, thermal stability, and adaptability for diverse food safety applications. Advances in Systematic Evolution of Ligands by Exponential Enrichment (SELEX) methodologies, nanomaterial-assisted transduction, and signal amplification have supported versatile platforms. Recent innovations include AI-assisted fluorescent aptasensors, paper-based and microfluidic devices, and smartphone-integrated systems for point-of-care applications. Dual-mode aptasensors further enhance sensitivity and recovery, broadening their practical utility. However, challenges remain regarding reproducibility, long-term stability, scalability, and regulatory validation. This mini-review highlights innovations, persisting limitations, and integration opportunities, emphasizing the potential of aptasensors to support responsive and regulation-compliant food safety monitoring.

不断变化的食品安全环境日益受到各种污染物的挑战，这凸显了对快速、敏感和消费者友好的检测技术的需求。虽然传统的基于实验室的分析方法提供了很高的分析准确性，但它们通常成本高，劳动密集，并且不适合实时监测。适配体传感器由于其高特异性、热稳定性和对各种食品安全应用的适应性，最近作为有前途的替代品而受到关注。通过指数富集（SELEX）方法、纳米材料辅助转导和信号放大的配体系统进化的进展支持了多功能平台。最近的创新包括人工智能辅助荧光适体传感器，纸质和微流体设备，以及用于护理点应用的智能手机集成系统。双模传感器进一步提高了灵敏度和回收率，拓宽了其实际用途。然而，在可重复性、长期稳定性、可扩展性和监管验证方面仍然存在挑战。这篇小型综述强调了创新、持续存在的局限性和整合机会，强调了感应传感器在支持响应性和符合法规的食品安全监测方面的潜力。

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引用次数: 0

Per- and polyfluoroalkyl substances in food and their contribution to human exposure 食品中的全氟和多氟烷基物质及其对人类接触的影响

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-15 DOI: 10.1016/j.cofs.2025.101361

Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen

Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.

全氟烷基和多氟烷基物质（PFAS）的暴露以及如何减少暴露在全世界都在辩论，这导致了新的食品消费法规和建议。PFAS是一类复杂的化学物质。这些所谓的“永久化学物质”在环境和消费品中无处不在，进入食物链，并在世界各地的人体中被检测到。人类PFAS血清浓度与某些食物的膳食摄入量有关。食用海鲜和内脏、包装和包装食品以及在污染地区种植的食物往往与较高的血清全氟磺酸钠水平有关，而以植物为基础和含有更多纤维的饮食则相反。在受污染地区，应不鼓励食用某些当地食品。然而，为了有效减少人类通过食物接触PFAS，需要更多关于PFAS来源和转移到农产品和加工食品中的信息，不仅是关于遗留PFAS，还包括短链PFAS及其前体。

引用次数: 0

Decoding the visual aesthetics of bubble trains in sparkling drinks 破解气泡饮料中气泡火车的视觉美学

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-10 DOI: 10.1016/j.cofs.2025.101360

Gérard Liger-Belair, Florian Lecasse

Bubbling is indeed the hallmark of every sparkling beverage. When poured into a glass, the consumer’s very first visual contact with the sparkling drink lies in the presence of bubbles rising gracefully in the form of very characteristic bubble columns, or bubble trains. To the naked eye, bubbles seem to continuously nucleate from several specific sites of the glass wall, called nucleation sites. Many preconceived ideas are nevertheless still spread today about the visual characteristics of these trains of bubbles and the organoleptic properties of the drink. In this overview, the many relevant physicochemical parameters at play impacting the visual aspect of these bubble trains, a real hallmark of sparkling drinks, are presented, discussed, and put into perspective.

起泡确实是每一种气泡饮料的标志。当倒进玻璃杯时，消费者与这种气泡饮料的第一个视觉接触是气泡以非常有特色的气泡柱或气泡列的形式优雅地上升。用肉眼看，气泡似乎从玻璃壁的几个特定位置连续地成核，这些位置被称为成核位置。然而，许多先入为主的观念至今仍在传播，关于这些气泡串的视觉特征和饮料的感官特性。在这个概述中，许多相关的物理化学参数在发挥影响这些气泡列车的视觉方面，气泡饮料的真正标志，被提出，讨论，并把透视。

引用次数: 0

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-09 DOI: 10.1016/j.cofs.2025.101357

Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen

Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from in vivo studies to physiologically relevant in vitro systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.

衰老引起的生理变化会损害胃肠道功能，从而损害消化和营养吸收，增加营养不良的风险。虽然老龄化对胃肠道健康的一般影响已得到承认，但与年轻人群的定量和机制比较仍然有限。这篇综述强调了评估老年人消化系统的最新进展和挑战，重点是从体内研究转向与生理相关的体外系统。诸如具有可调酶活性的动态模型、年龄调整的运动、改变的粘液特性和现实的口相模拟等创新正在推动该领域的发展。唾液流量减少、蠕动减慢和微生物转移等特征的整合提高了模型的保真度，而咀嚼模拟器、发酵模块和共培养细胞模型进一步提高了预测能力。尽管如此，复制消化、吸收和微生物群之间复杂的相互作用仍然很困难。未来的模块化响应模型将更好地为营养策略提供信息，以支持健康老龄化。

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