Current Opinion in Food Science最新文献

英文中文

Dimensional reduction of meat structure to create novel applications 降低肉类结构的尺寸，创造新型应用

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

Current Opinion in Food Science

Pub Date : 2024-10-30 DOI: 10.1016/j.cofs.2024.101232

Nana Zhang , Xing Chen , Xidong Jiao , Bowen Yan , Daming Fan

To meet the demands of sustainable, healthy, and versatile meat products, this review provides the cutting edge research on the molecular characteristics and functionality of meat protein nanofibrils with the aim to fill the knowledge gap in the tailored production of muscle foods. It starts with the introduction of structural and nutritional characteristics of meat and discusses their product development potential and existing technical challenges. To address these issues, emphasis is placed on a particularly versatile strategy, that is, dimensional reduction of meat structure and production of meat protein nanofibrils to create new functionalities. This review also highlights the importance of mesoscopic polymorphism of nanofibrils and soft matter physics as an appealing approach in the interpretation. Finally, novel applications in texture-modified meat products, liquid foods, and 3D printing foods are exemplified. More research is needed to probe the structure–property relations of meat protein by model identification and validation. This review offers unique perspectives for structuring meat proteins, which will inspire the tailored manufacture of advanced meat products.

为了满足人们对可持续、健康和多功能肉类产品的需求，本综述提供了有关肉类蛋白质纳米纤维的分子特性和功能的前沿研究，旨在填补肌肉食品定制生产方面的知识空白。文章首先介绍了肉类的结构和营养特性，并讨论了其产品开发潜力和现有的技术挑战。为了解决这些问题，重点介绍了一种特别通用的策略，即降低肉类结构的尺寸和生产肉类蛋白质纳米纤维，以创造新的功能。本综述还强调了纳米纤维的介观多态性和软物质物理学作为一种有吸引力的解释方法的重要性。最后，还举例说明了在质地改良肉制品、液体食品和 3D 打印食品中的新应用。还需要开展更多研究，通过模型识别和验证来探究肉类蛋白质的结构-性能关系。这篇综述为肉类蛋白质的结构研究提供了独特的视角，将为先进肉类产品的定制生产提供启发。

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引用次数: 0

The role of probiotic foods in acute pancreatitis: current status and future directions 益生菌食品在急性胰腺炎中的作用：现状与未来方向

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

Current Opinion in Food Science

Pub Date : 2024-10-22 DOI: 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。

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引用次数: 0

Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration 用于肉类生产的牛、猪、家禽和鱼类细胞：应对共培养的挑战以及肌肉和脂肪整合的创新方法

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

Current Opinion in Food Science

Pub Date : 2024-10-22 DOI: 10.1016/j.cofs.2024.101230

Milena D Pierezan, Silvani Verruck

This review describes the main challenges currently faced during co-culture for meat production, focusing on cell interactions during the differentiation stage and the innovative approaches for muscle and fat integration using cattle, swine, poultry, and fish cells. The simultaneous differentiation of muscle and fat cells promotes inhibitory interactions and does not seem to be efficient, although specific supplementation in the culture medium (with arginine or conjugated linoleic acids) demonstrated great potential to circumvent this behavior. Based on recent evidence, sequential differentiation using the same cell population (i.e. fibroblasts) in scaffolds seemed to be the most promising strategy for producing muscle and fat cells in a single system. Recommendations for future studies involve applying cell transformation techniques that do not involve genetic modification and developing edible scaffolds using this innovative approach. Furthermore, scaling up co-culture systems remains a technological challenge. While perfusion reactors offer a promising method for creating structured cultivated meat products, optimizing the co-culture approach and bioreactor designs will be crucial for commercial production.

本综述介绍了肉类生产共培养过程中目前面临的主要挑战，重点是分化阶段的细胞相互作用，以及使用牛、猪、家禽和鱼类细胞进行肌肉和脂肪整合的创新方法。肌肉细胞和脂肪细胞同时分化会产生抑制性相互作用，似乎并不有效，尽管在培养基中添加特定物质（精氨酸或共轭亚油酸）可有效避免这种行为。根据最近的证据，在支架中使用相同的细胞群（即成纤维细胞）进行连续分化似乎是在单一系统中生产肌肉和脂肪细胞的最有前途的策略。对未来研究的建议包括应用不涉及基因修饰的细胞转化技术，并利用这种创新方法开发可食用的支架。此外，扩大共培养系统的规模仍然是一项技术挑战。虽然灌注反应器为制造结构化培养肉制品提供了一种前景广阔的方法，但优化共培养方法和生物反应器设计对商业化生产至关重要。

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引用次数: 0

Low resolution food fingerprinting: vibrational spectroscopic methods for nondestructive food authentication 低分辨率食品指纹识别：用于无损食品认证的振动光谱方法

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

Current Opinion in Food Science

Pub Date : 2024-10-09 DOI: 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.

用于食品指纹识别的方法和技术要求成本低、速度快且易于使用，以解决与食品真实性（如食品欺诈、来源）相关的问题。基于振动光谱的传感技术，包括中红外、近红外和拉曼光谱，以及最近提出并广泛应用于各种食品真伪鉴定的高光谱成像技术。所报告的不同研究和商业应用得出的结论是，利用振动光谱技术可以开发出高效、可靠的系统来监测食品真伪。这些技术还表明，它们有潜力被纳入管理决策工具的实施中，从而对食品供应和价值链的真实性进行评估和监测。

引用次数: 0

Rewiring marine n-3 polyunsaturated fatty acids as circadian rhythm regulators for manipulating glycolipid metabolism: emerging insights into molecular mechanism and potential targets 将海洋 n-3 多不饱和脂肪酸作为昼夜节律调节剂来操纵糖脂代谢：对分子机制和潜在目标的新认识

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

Current Opinion in Food Science

Pub Date : 2024-10-09 DOI: 10.1016/j.cofs.2024.101228

Jianxin Yao , Yu Zhang , Jingjing Jiao

The 24-hour rhythm substantially affects the daily life activities of all living organisms on Earth. In this review, we unravel the role of marine n-3 polyunsaturated fatty acids (PUFAs) as circadian rhythm regulators in glycolipid metabolism disorders. As two major types of n-3 PUFAs, docosahexaenoic acid (DHA) improves circadian rhythms by insulin-induced gene 2–sterol-regulatory element–binding protein pathway, while eicosapentaenoic acid (EPA) targets melatonin to regulate circadian rhythms. Given GABAergic neurons in the hypothalamic suprachiasmatic nucleus clock to the hypothalamic–pituitary–adrenal axis, DHA and EPA directly target G protein–coupled receptor 120 (GPR120) on cellular membrane and then manipulate circadian rhythm genes Rev-erb and RORα to improve glucose metabolism. Furthermore, n-3 PUFAs directly respond on GPR120 and peroxisome proliferator-activated receptor γ (PPARγ), which in turn affect circadian genes Per, Bmal1, and Rev-erbα and then ameliorate lipid metabolism disorders. The current review broadens the functionality of n-3 PUFAs in the field of circadian rhythm regulation and concludes molecular mechanisms on regulating glycolipid metabolism through adjusting circadian rhythms.

24 小时节律极大地影响着地球上所有生物的日常生命活动。在这篇综述中，我们揭示了海洋 n-3 多不饱和脂肪酸（PUFAs）作为昼夜节律调节剂在糖脂代谢紊乱中的作用。作为两种主要的 n-3 PUFAs，二十二碳六烯酸（DHA）通过胰岛素诱导基因 2-甾醇调节元件结合蛋白途径改善昼夜节律，而二十碳五烯酸（EPA）则以褪黑激素为靶点调节昼夜节律。鉴于下丘脑上核的 GABA 能神经元是下丘脑-垂体-肾上腺轴的时钟，DHA 和 EPA 直接靶向细胞膜上的 G 蛋白偶联受体 120（GPR120），然后操纵昼夜节律基因 Rev-erb 和 RORα，从而改善葡萄糖代谢。此外，n-3 PUFA 直接作用于 GPR120 和过氧化物酶体增殖激活受体γ（PPARγ），进而影响昼夜节律基因 Per、Bmal1 和 Rev-erbα，从而改善脂质代谢紊乱。本综述拓宽了 n-3 PUFAs 在昼夜节律调节领域的功能，并总结了通过调整昼夜节律调节糖脂代谢的分子机制。

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引用次数: 0

Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods 用于检测易腐食品中农药的纳米级物质集成光学传感平台

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

Current Opinion in Food Science

Pub Date : 2024-10-01 DOI: 10.1016/j.cofs.2024.101227

Dong Hoon Lee, Md Wadud Ahmed, Mohammed Kamruzzaman

Engineered optical sensing platforms are emerging as promising technologies for on-demand detection and quantification of target molecules. In the past, nanoscale substance–integrated optical sensing platforms were closely connected with biomedical applications. However, their use has recently expanded into food and agriculture to overcome the drawbacks of conventional analytic tools while achieving the detection of toxic chemical residues. This review discusses current examples and perspectives on the detection of pesticides/herbicides residue in perishable food using a nanoscale substance–supported novel optical sensing platform. Additionally, representative types of nanoscale substance–supported optical sensing platforms applied to food and agriculture with their corresponding examples are also briefly illustrated. This review provides an in-depth analysis of the prospect and challenge, confirming their promising advance and potential for pesticides/herbicides detection in food and agriculture. The authors envision that nanoscale substances–integrated optical sensing platforms will play a significant role in enhancing food safety in the future.

工程光学传感平台正在成为按需检测和量化目标分子的有前途的技术。过去，纳米级物质集成光学传感平台与生物医学应用密切相关。然而，最近它们的应用已扩展到食品和农业领域，以克服传统分析工具的缺点，同时实现对有毒化学残留物的检测。本综述讨论了利用纳米级物质支持的新型光学传感平台检测易腐食品中农药/杀草剂残留的当前实例和前景。此外，还简要介绍了应用于食品和农业的纳米级物质支持光学传感平台的代表性类型及其相应实例。这篇综述深入分析了其前景和挑战，证实了其在食品和农业中农药/杀草剂检测方面的发展前景和潜力。作者预计，纳米级物质集成光学传感平台将在未来提高食品安全方面发挥重要作用。

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引用次数: 0

How to think about the future of food? Speculative design and design fiction applied to consumer research 如何思考未来的食品？将推理设计和设计小说应用于消费者研究

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

Current Opinion in Food Science

Pub Date : 2024-09-24 DOI: 10.1016/j.cofs.2024.101226

Carlos Gomez-Corona , Olivier Wathelet , Nicolas Minvielle

Speculating about the future has intrigued humans for thousands of years. What will bring the future is something that is in everybody’s mind at a certain moment, including consumer researchers. However, studying future scenarios is not an easy task and is certainly something that we cannot do with traditional consumer research methodologies. This review focuses on speculative design and specially in design fiction as two different approaches to study plausible futures of food in consumer research. By making a revision of the publications of speculative design and design fiction, we want to bring these methodologies closer to the consumer researcher in food, as almost all publications in this domain come from design disciplines. Our aim is to show, at an early stage, the potential benefits and limitations of these approaches, particularly in the field of consumer research of food.

几千年来，对未来的猜测一直吸引着人类。未来会发生什么，是每个人在某一时刻都会想到的事情，消费者研究人员也不例外。然而，研究未来情景并非易事，传统的消费者研究方法肯定无法做到这一点。本综述将重点放在推测性设计和专门的设计小说上，将其作为消费者研究中研究食品的合理未来的两种不同方法。通过对投机设计和设计虚构的出版物进行修订，我们希望使这些方法更贴近食品消费者研究人员，因为这一领域的几乎所有出版物都来自设计学科。我们的目的是在早期阶段展示这些方法的潜在优势和局限性，特别是在食品消费者研究领域。

引用次数: 0

Microbial diversity and ecology of bottled water 瓶装水的微生物多样性和生态学

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

Current Opinion in Food Science

Pub Date : 2024-09-05 DOI: 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.

这篇综述文章总结了一些描述瓶装水产品在包装后保质期内微生物数量和多样性变化的研究。文章还讨论了世界各地从瓶装水样本中发现的常见微生物群。最后，它探讨了当代微生物检测和表征方法的一些优势，特别强调了对食品行业可追溯性和质量保证的影响。充分了解瓶装水的微生物生态有助于溯源，例如在整个保质期内跟踪产品的来源和质量。了解微生物的多样性以及影响其在保质期内变化的因素，有助于确保产品的完整性以及消费者和公众的健康安全。

引用次数: 0

Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review 变废为宝：将食品副产品转化为增值产品的生物加工方法：小型综述

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

Current Opinion in Food Science

Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101215

Yingzhen Wang, Hang Qi

The continuous growth of global food production has led to a significant increase in food byproducts, which are often discarded, causing environmental pollution and wasting valuable resources. Given that many byproducts are sources of valuable compounds, this review explores the application of microbial fermentation and enzymatic hydrolysis, two of the most promising bioprocessing methods, in various food byproducts, and finds that bioconversion methods can transform food byproducts into various value-added products. Moreover, the article discusses the challenges faced in implementing these bioprocessing methods and provides insights into future perspectives. In summary, by transforming waste into wealth, we can create new opportunities for economic growth while mitigating the negative environmental impact of the food industry.

全球食品生产的持续增长导致食品副产品大幅增加，这些副产品往往被丢弃，造成环境污染和宝贵资源的浪费。鉴于许多副产品都是有价值化合物的来源，本综述探讨了微生物发酵和酶水解这两种最有前景的生物加工方法在各种食品副产品中的应用，发现生物转化方法可以将食品副产品转化为各种增值产品。此外，文章还讨论了实施这些生物加工方法所面临的挑战，并对未来前景提出了见解。总之，通过变废为宝，我们可以为经济增长创造新的机遇，同时减轻食品工业对环境的负面影响。

引用次数: 0

Potential in microwave combined with hot air for home cooking 微波炉与热风结合用于家庭烹饪的潜力

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

Current Opinion in Food Science

Pub Date : 2024-09-05 DOI: 10.1016/j.cofs.2024.101216

Bowen Yan , Yuying Sun , Xiangwei Tang , Daming Fan

With the trends of smart kitchens, more intelligent and fast cooking methods are gradually replacing traditional cooking methods. Microwave combined with hot air, commonly used in the industry for food drying, is a new cooking technology with great potential for applications in home cooking such as baking, frying, reheating, and thawing. This review introduces the basic principles of microwave and hot air technology and the advantages in home cooking. The combination of microwave and hot air can compensate for the shortcomings of traditional microwave ovens in baking and frying. By using microwaves to enhance energy conversion efficiency and significantly reduce cooking time, this combination broadens the application range of household microwave ovens and holds great potential in the future of digital cooking.

随着智能厨房的发展趋势，更智能、更快速的烹饪方法正逐渐取代传统的烹饪方法。微波与热风相结合是一种新型烹饪技术，在烘焙、油炸、加热和解冻等家庭烹饪中有着巨大的应用潜力。本综述介绍了微波和热风技术的基本原理以及在家庭烹饪中的优势。微波和热风的结合可以弥补传统微波炉在烘焙和煎炸方面的不足。这种组合利用微波提高能量转换效率，大大缩短烹饪时间，拓宽了家用微波炉的应用范围，在未来的数字化烹饪中大有可为。

引用次数: 0

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