Pub Date : 2025-02-01Epub Date: 2024-12-10DOI: 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.
{"title":"Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review","authors":"Yumeng Zhang, Yuanfang Xie, Junhua Shao, Xiqing Yue, Mohan Li","doi":"10.1016/j.cofs.2024.101260","DOIUrl":"10.1016/j.cofs.2024.101260","url":null,"abstract":"<div><div>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 <em>in vivo</em> and their protection. This review offers insights into delivery systems designed that improve bioavailability.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101260"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095937","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 : 2025-02-01Epub Date: 2024-11-29DOI: 10.1016/j.cofs.2024.101254
Chi Song , Yangtai Liu , Ruihua Ding , Hongzhi Zhang , Shilun Feng
Foodborne diseases caused by pathogenic bacteria present a significant public health concern. The efficient and accurate identification and quantification of viable bacteria is crucial for preventing and mitigating disease outbreaks. This review summarizes the current status and recent advancements in enumeration methods for viable foodborne pathogenic bacteria. Special emphasis is placed on nucleic acid–based quantitative detection methods, including direct RNA-based detection and preprocessed DNA detection. The quantitative detection methods for viable bacteria are advancing to become more rapid, sensitive, robust, and automated. Nucleic acid–based enumeration methods may be the foundation of the next-generation quantitative microbiological risk analysis and play a pivotal role in the field of food safety.
{"title":"Advancements in nucleic acid–based enumeration methods for viable foodborne pathogenic bacteria","authors":"Chi Song , Yangtai Liu , Ruihua Ding , Hongzhi Zhang , Shilun Feng","doi":"10.1016/j.cofs.2024.101254","DOIUrl":"10.1016/j.cofs.2024.101254","url":null,"abstract":"<div><div>Foodborne diseases caused by pathogenic bacteria present a significant public health concern. The efficient and accurate identification and quantification of viable bacteria is crucial for preventing and mitigating disease outbreaks. This review summarizes the current status and recent advancements in enumeration methods for viable foodborne pathogenic bacteria. Special emphasis is placed on nucleic acid–based quantitative detection methods, including direct RNA-based detection and preprocessed DNA detection. The quantitative detection methods for viable bacteria are advancing to become more rapid, sensitive, robust, and automated. Nucleic acid–based enumeration methods may be the foundation of the next-generation quantitative microbiological risk analysis and play a pivotal role in the field of food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101254"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095938","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 : 2025-02-01Epub Date: 2024-12-09DOI: 10.1016/j.cofs.2024.101258
Lilah Saidi , Yong Wang , Peter R Wich , Cordelia Selomulya
With increasing focus on sustainability, there has been a growth in the development of edible films to improve food quality, particularly with polysaccharides, as they exhibit desirable properties, including functional diversity and efficient oxygen and carbon dioxide barriers. However, high water vapor permeability (WVP) still limits their applications as film material. While a number of studies have reported the WVP values of various polysaccharide-based films (PBFs), there is a lack of cohesive insights that could help formulate the approach to reduce WVP of these films. This review highlights reported strategies to reduce WVP in edible polysaccharide films, while comparing their efficacy, and discusses the role of relevant properties influencing WVP. Based on the current understanding, the addition of phenolic compounds has been identified as a promising pathway to reduce WVP. More research is required to potentially integrate several methods to reduce WVP, including with lipophilic nanoparticles.
{"title":"Polysaccharide-based edible films — strategies to minimize water vapor permeability","authors":"Lilah Saidi , Yong Wang , Peter R Wich , Cordelia Selomulya","doi":"10.1016/j.cofs.2024.101258","DOIUrl":"10.1016/j.cofs.2024.101258","url":null,"abstract":"<div><div>With increasing focus on sustainability, there has been a growth in the development of edible films to improve food quality, particularly with polysaccharides, as they exhibit desirable properties, including functional diversity and efficient oxygen and carbon dioxide barriers. However, high water vapor permeability (WVP) still limits their applications as film material. While a number of studies have reported the WVP values of various polysaccharide-based films (PBFs), there is a lack of cohesive insights that could help formulate the approach to reduce WVP of these films. This review highlights reported strategies to reduce WVP in edible polysaccharide films, while comparing their efficacy, and discusses the role of relevant properties influencing WVP. Based on the current understanding, the addition of phenolic compounds has been identified as a promising pathway to reduce WVP. More research is required to potentially integrate several methods to reduce WVP, including with lipophilic nanoparticles.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101258"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135752","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}
Pub Date : 2025-02-01Epub Date: 2024-11-12DOI: 10.1016/j.cofs.2024.101242
Sumin Cho , Seok Yeong Jung , Hyunmin Eun , Sang Yup Lee
Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined.
{"title":"Precision fermentation for producing food ingredients","authors":"Sumin Cho , Seok Yeong Jung , Hyunmin Eun , Sang Yup Lee","doi":"10.1016/j.cofs.2024.101242","DOIUrl":"10.1016/j.cofs.2024.101242","url":null,"abstract":"<div><div>Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101242"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744990","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 : 2025-02-01Epub Date: 2024-11-08DOI: 10.1016/j.cofs.2024.101238
Ziyan Hua , Shu Liu , Guang Yang , Xiaoyue Hou , Yaowei Fang
The human gut microbiota is integral to health and disease, fostering the development of next-generation probiotics (NGPs) tailored for specific health conditions. This review addresses the safety assessments and development of NGPs, highlighting recent biotechnological advances that enable the customization of NGPs for specific health conditions. It examines the methodologies for in vitro and in vivo animal model assessments focusing on potential toxicity. Additionally, we explore the integration of multi-omics, synthetic biology, and advanced computational technologies, including artificial intelligence and machine learning, to enhance the precision and safety of NGPs. Incorporating NGPs into food matrices represents an effective approach to delivering these probiotics and enhancing the health benefits of food products. This review underscores the necessity of adopting comprehensive safety assessments to navigate the complexities of NGP development effectively.
{"title":"Next-generation probiotics: innovations in safety assessments","authors":"Ziyan Hua , Shu Liu , Guang Yang , Xiaoyue Hou , Yaowei Fang","doi":"10.1016/j.cofs.2024.101238","DOIUrl":"10.1016/j.cofs.2024.101238","url":null,"abstract":"<div><div>The human gut microbiota is integral to health and disease, fostering the development of next-generation probiotics (NGPs) tailored for specific health conditions. This review addresses the safety assessments and development of NGPs, highlighting recent biotechnological advances that enable the customization of NGPs for specific health conditions. It examines the methodologies for <em>in vitro</em> and <em>in vivo</em> animal model assessments focusing on potential toxicity. Additionally, we explore the integration of multi-omics, synthetic biology, and advanced computational technologies, including artificial intelligence and machine learning, to enhance the precision and safety of NGPs. Incorporating NGPs into food matrices represents an effective approach to delivering these probiotics and enhancing the health benefits of food products. This review underscores the necessity of adopting comprehensive safety assessments to navigate the complexities of NGP development effectively.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101238"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703296","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 : 2025-02-01Epub Date: 2024-11-08DOI: 10.1016/j.cofs.2024.101240
Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng
Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine milk (BM). However, comparative data on FA patterns and structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.
{"title":"Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation","authors":"Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng","doi":"10.1016/j.cofs.2024.101240","DOIUrl":"10.1016/j.cofs.2024.101240","url":null,"abstract":"<div><div>Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine milk (BM). However, comparative data on FA patterns and structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101240"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095936","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 : 2025-02-01Epub Date: 2024-12-17DOI: 10.1016/j.cofs.2024.101265
Chuye Ji, Yixiang Wang
Foodborne bacteria pose significant risks to public health and economic conditions. Natural antibacterial agents have proven effective against foodborne bacterial contamination but often suffer from harsh environmental and processing conditions. Pickering emulsions, recognized for good stability, high loading capacity, sustained release, cost-effectiveness, low toxicity, biocompatibility, and sustainability, have emerged as efficient carriers for natural antibacterial agents and shown great promise in preserving fruits, vegetables, meats, seafood, and other foods by either direct coating or incorporation in active packaging films. With the growing interest in Pickering emulsions loaded with natural antibacterial agents, in this review, we highlight recent advances in their applications for inhibiting foodborne bacteria. The mostly investigated foodborne bacteria and the compositions and antibacterial mechanisms of natural antibacterial agents loaded Pickering emulsions are summarized, and food-related applications are spotlighted. Despite challenges, such as scalability and regulatory approval, antibacterial Pickering emulsions show great potential as sustainable preservatives for food preservation.
{"title":"Recent advances in Pickering emulsions for inhibiting foodborne bacteria","authors":"Chuye Ji, Yixiang Wang","doi":"10.1016/j.cofs.2024.101265","DOIUrl":"10.1016/j.cofs.2024.101265","url":null,"abstract":"<div><div>Foodborne bacteria pose significant risks to public health and economic conditions. Natural antibacterial agents have proven effective against foodborne bacterial contamination but often suffer from harsh environmental and processing conditions. Pickering emulsions, recognized for good stability, high loading capacity, sustained release, cost-effectiveness, low toxicity, biocompatibility, and sustainability, have emerged as efficient carriers for natural antibacterial agents and shown great promise in preserving fruits, vegetables, meats, seafood, and other foods by either direct coating or incorporation in active packaging films. With the growing interest in Pickering emulsions loaded with natural antibacterial agents, in this review, we highlight recent advances in their applications for inhibiting foodborne bacteria. The mostly investigated foodborne bacteria and the compositions and antibacterial mechanisms of natural antibacterial agents loaded Pickering emulsions are summarized, and food-related applications are spotlighted. Despite challenges, such as scalability and regulatory approval, antibacterial Pickering emulsions show great potential as sustainable preservatives for food preservation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101265"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096518","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}
Pub Date : 2024-12-01Epub Date: 2024-09-05DOI: 10.1016/j.cofs.2024.101218
Danilo MV Boas, Oluwadara Alegbeleye, Anderson S Sant’Ana
This review article summarizes some studies that described alterations in microbial counts and diversity in bottled water products during postpackaging shelf life. It also discusses prevalent microbial groups recovered from bottled water samples in different parts of the world. Finally, it explores some of the advantages of contemporary microbial detection and characterization approaches, with a particular emphasis on implications for traceability and quality assurance in the food industry. Adequate understanding of the microbial ecology of bottled water can aid traceability for example, tracking the origin and quality of products throughout shelf life. Understanding the microbial diversity and factors that influence its changes through shelf life can meaningfully contribute to ensuring product integrity as well as consumer and public health safety.
{"title":"Microbial diversity and ecology of bottled water","authors":"Danilo MV Boas, Oluwadara Alegbeleye, Anderson S Sant’Ana","doi":"10.1016/j.cofs.2024.101218","DOIUrl":"10.1016/j.cofs.2024.101218","url":null,"abstract":"<div><p>This review article summarizes some studies that described alterations in microbial counts and diversity in bottled water products during postpackaging shelf life. It also discusses prevalent microbial groups recovered from bottled water samples in different parts of the world. Finally, it explores some of the advantages of contemporary microbial detection and characterization approaches, with a particular emphasis on implications for traceability and quality assurance in the food industry. Adequate understanding of the microbial ecology of bottled water can aid traceability for example, tracking the origin and quality of products throughout shelf life. Understanding the microbial diversity and factors that influence its changes through shelf life can meaningfully contribute to ensuring product integrity as well as consumer and public health safety.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101218"},"PeriodicalIF":8.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142257283","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 : 2024-12-01Epub Date: 2024-10-22DOI: 10.1016/j.cofs.2024.101231
Wenfei Qin , Guangqiang Wang , Yongjun Xia , Xin Song , Zhiqiang Xiong , Chunlan Huang , Chen Gong , Yue Zeng , Lianzhong Ai
Acute pancreatitis (AP) is a global disease with a complex pathogenesis, while the intestinal environment has been shown to be closely associated with the onset and progression of AP. Currently, probiotic foods have garnered increasing interest as a potential treatment for AP due to their ability to improve intestinal barrier function, maintain intestinal immunity, and modulate intestinal microbiome. This review summarizes research advances in probiotic foods applied in animal studies and clinical trials of AP management, including the strains, dosages, and durations in probiotic foods, and conclusion, and further discusses the potential mechanisms for probiotic foods in AP. Despite promising results, several limitations and unanswered questions remain, including the optimal probiotic strains, timing of intervention, and guideline for the components of probiotic foods. Future large-scale, multicenter randomized controlled trials are needed to elucidate the efficacy and mechanisms of probiotic foods in AP and address these current gaps in knowledge.
急性胰腺炎（AP）是一种发病机制复杂的全球性疾病，而肠道环境已被证明与急性胰腺炎的发病和进展密切相关。目前，益生菌食品因其改善肠道屏障功能、维持肠道免疫力和调节肠道微生物组的能力而作为治疗急性胰腺炎的一种潜在方法受到越来越多的关注。本综述总结了益生菌食品在治疗 AP 的动物研究和临床试验中的应用研究进展，包括益生菌食品中的菌株、剂量、持续时间和结论，并进一步讨论了益生菌食品治疗 AP 的潜在机制。尽管研究结果令人鼓舞，但仍存在一些局限性和悬而未决的问题，包括最佳益生菌菌株、干预时机和益生菌食品成分指南。未来需要进行大规模、多中心随机对照试验，以阐明益生菌食品对急性肠胃炎的疗效和机制，并解决目前的这些知识空白。
{"title":"The role of probiotic foods in acute pancreatitis: current status and future directions","authors":"Wenfei Qin , Guangqiang Wang , Yongjun Xia , Xin Song , Zhiqiang Xiong , Chunlan Huang , Chen Gong , Yue Zeng , Lianzhong Ai","doi":"10.1016/j.cofs.2024.101231","DOIUrl":"10.1016/j.cofs.2024.101231","url":null,"abstract":"<div><div>Acute pancreatitis (AP) is a global disease with a complex pathogenesis, while the intestinal environment has been shown to be closely associated with the onset and progression of AP. Currently, probiotic foods have garnered increasing interest as a potential treatment for AP due to their ability to improve intestinal barrier function, maintain intestinal immunity, and modulate intestinal microbiome. This review summarizes research advances in probiotic foods applied in animal studies and clinical trials of AP management, including the strains, dosages, and durations in probiotic foods, and conclusion, and further discusses the potential mechanisms for probiotic foods in AP. Despite promising results, several limitations and unanswered questions remain, including the optimal probiotic strains, timing of intervention, and guideline for the components of probiotic foods. Future large-scale, multicenter randomized controlled trials are needed to elucidate the efficacy and mechanisms of probiotic foods in AP and address these current gaps in knowledge.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101231"},"PeriodicalIF":8.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661755","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 : 2024-12-01Epub Date: 2024-10-09DOI: 10.1016/j.cofs.2024.101229
Daniel Cozzolino
Methods and techniques used in food fingerprinting are required to be of low cost, rapid and easy to use to target issues associated with food authenticity (e.g. food fraud, provenance). The utilisation of sensing technologies based on vibrational spectroscopy, including mid-infrared, near-infrared and Raman spectroscopy, and, more recently, hyperspectral imaging are proposed and extensively used in food authenticity in a wide range of foods. The different studies and commercial applications reported concluded that the utilisation of vibrational spectroscopy allows for the development of efficient and robust systems to monitor food authenticity. These techniques have also shown their potential to be included in the implementation of management decision tools that would allow for the evaluation and monitoring of the authenticity of food supply and value chains.
{"title":"Low resolution food fingerprinting: vibrational spectroscopic methods for nondestructive food authentication","authors":"Daniel Cozzolino","doi":"10.1016/j.cofs.2024.101229","DOIUrl":"10.1016/j.cofs.2024.101229","url":null,"abstract":"<div><div>Methods and techniques used in food fingerprinting are required to be of low cost, rapid and easy to use to target issues associated with food authenticity (e.g. food fraud, provenance). The utilisation of sensing technologies based on vibrational spectroscopy, including mid-infrared, near-infrared and Raman spectroscopy, and, more recently, hyperspectral imaging are proposed and extensively used in food authenticity in a wide range of foods. The different studies and commercial applications reported concluded that the utilisation of vibrational spectroscopy allows for the development of efficient and robust systems to monitor food authenticity. These techniques have also shown their potential to be included in the implementation of management decision tools that would allow for the evaluation and monitoring of the authenticity of food supply and value chains.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101229"},"PeriodicalIF":8.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532862","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}
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