Current Opinion in Food Science最新文献

英文中文

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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引用次数: 0

Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry 生鲜产品加工业中单核细胞增生李斯特菌的生存和持久性研究进展

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.2025.101359

Michael Arthur , Maria I Gil

Recent outbreaks and recalls linked to Listeria monocytogenes in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on L. monocytogenes survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between L. monocytogenes and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.

最近与新鲜农产品中单核细胞增生李斯特菌有关的暴发和召回引起了严重的食品安全问题，强调需要了解其在加工环境中的生存和持久性。本综述讨论了最近与农产品有关的疫情，并探讨了零容忍监管政策的影响。它探讨了在处理和加工操作过程中不利条件下单核增生乳杆菌生存的新兴和有时相互矛盾的发现。这篇综述强调了在各种表面形成的生物膜是病原体持续存在和抵抗根除的关键因素。它还通过可行但不可培养的状态来解决环境适应问题。此外，单核增生乳杆菌与周围微生物群之间的相互作用，包括微生物演替，群体感应和竞争排斥，作为动态生态过程的一部分进行了讨论。通过对过去5年研究成果的综合分析，本文指出了一些不足之处，并提出了未来研究的针对性方向。

引用次数: 0

Edible microbiome and dietary microbiota: bridging two interrelated concepts 食用微生物群和膳食微生物群：连接两个相互关联的概念

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.2025.101356

Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono

The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.

2015年提出的“可食用微生物群”概念假设，与植物相关的微生物群在食用后可能会对人类健康产生重大影响。与此同时，一些研究侧重于“活微生物饮食摄入”的潜在益处，特别关注含有高水平活微生物的食物和补充剂，即发酵食品和益生菌产品。在过去十年中，科学研究，包括对饮食调查和微生物组序列数据的回顾性分析，发现了与食物相关的微生物在摄入后影响健康方面所起作用的新证据。在这篇综述中，我们评估了自“可食用微生物组”概念提出以来出现的科学进展，并提供了关于新发现如何支持和扩展其原始前提的见解。我们还将提出一个概念的演变，以扩大其范围，更广泛地纳入“活的膳食微生物摄入”，以及推动这一领域向前发展的关键研究和发展机会。

引用次数: 0

Associating probiotics and alcohol for the production of fermented alcoholic beverages 将益生菌和酒精结合起来生产发酵酒精饮料

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

Current Opinion in Food Science

Pub Date : 2025-10-05 DOI: 10.1016/j.cofs.2025.101358

Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura

This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.

这篇综述文章强调了益生菌和酒精之间存在的联系，以期开发酒精饮料作为益生菌的来源。我们可以强调，最近的进展表明，不同类型的发酵酒精饮料已经生产出益生菌物种，这是一个科学现实。这些产品中有不同类型的啤酒、葡萄酒、蜂蜜酒和甜酒。因此，促进建设性的讨论以拓宽这一科学知识领域的思维，对于创造关于益生菌与酒精之间关系的真实和当前的观点，并促进功能性酒精饮料的开发至关重要。总之，需要强调的是，不应在人群层面鼓励消费含有益生菌的酒精饮料，而应针对利基市场，例如含有益生菌的差异化选择和酒精含量最低的功能饮料。

引用次数: 0

Alternative proteins and gut health: balancing sustainability and uncertainty 替代蛋白质和肠道健康：平衡可持续性和不确定性

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

Current Opinion in Food Science

Pub Date : 2025-09-30 DOI: 10.1016/j.cofs.2025.101355

Roberto Marotta , Erica Pontonio , Ilario Ferrocino , Francesca De Filippis

The need to nourish the increasing world population while ensuring the environmental sustainability of the food system boosted research in the field of alternative proteins (AP). AP include vegetable proteins, algae, insects, and proteins from microbial biomass. Several studies suggest that AP consumption may be positively correlated with human health. However, although the increasing research interest, the number of studies addressing the impact of their long-term consumption on the human gut microbiome is still limited. In this review, we summarize current evidence on the impact of different AP on the gut microbiome, highlighting the need for ad hoc-designed clinical trials to study the mechanisms by which AP may affect human health, also through the modulation of gut microbiome activities.

在确保粮食系统的环境可持续性的同时，需要养活不断增长的世界人口，这推动了替代蛋白质领域的研究。AP包括植物蛋白、藻类蛋白、昆虫蛋白和微生物蛋白。一些研究表明，AP消费可能与人类健康呈正相关。然而，尽管研究兴趣日益浓厚，但解决其长期食用对人体肠道微生物群影响的研究数量仍然有限。在这篇综述中，我们总结了目前关于不同AP对肠道微生物组影响的证据，强调需要特别设计的临床试验来研究AP可能通过调节肠道微生物组活性来影响人类健康的机制。

引用次数: 0

New insights in the gut–brain axis: the role of bioelectrical microbiome 肠脑轴的新见解：生物电微生物组的作用

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

Current Opinion in Food Science

Pub Date : 2025-09-30 DOI: 10.1016/j.cofs.2025.101353

Juan Lombardo-Hernandez , Jesús Mansilla-Guardiola , Stefano Geuna , Michael Levin , Celia Herrera-Rincon

The gut–brain axis describes the complex, bidirectional communication network connecting the central nervous system, the enteric nervous system, and the gut microbiome. Beyond chemical messengers and immune signaling, recent evidence highlights endogenous bioelectricity — ion flows, voltage gradients, and electric fields — as an additional layer of communication within this axis. Diet influences the state of gut bacteria, shaping their communication with neural cells. This review explores bacterial bioelectric signaling and its impact on neuronal function. Cutting-edge tools like the proposed Brain-Bacteria Interface will enhance our understanding of these interactions. By integrating bioelectricity into the microbiome–gut–brain axis framework, this research unveils new therapeutic possibilities using diet and dietary nutrients, as well as bioelectric interventions, offering fresh insights into interkingdom communication and its role in health and disease.

肠脑轴描述了连接中枢神经系统、肠神经系统和肠道微生物群的复杂的双向通信网络。除了化学信使和免疫信号，最近的证据强调，内源性生物电——离子流、电压梯度和电场——是这个轴内的另一层通信。饮食会影响肠道细菌的状态，塑造它们与神经细胞的交流。本文就细菌的生物电信号及其对神经元功能的影响作一综述。像脑细菌界面这样的尖端工具将增强我们对这些相互作用的理解。通过将生物电整合到微生物群-肠-脑轴框架中，本研究揭示了利用饮食和膳食营养素以及生物电干预的新治疗可能性，为跨界交流及其在健康和疾病中的作用提供了新的见解。

引用次数: 0

Microbiome-driven food safety enhancement through refined environmental monitoring of postharvest facilities 通过对采收后设施的精细环境监测，微生物组驱动的食品安全增强

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

Current Opinion in Food Science

Pub Date : 2025-09-29 DOI: 10.1016/j.cofs.2025.101354

Luxin Wang , Kalliopi Rantsiou

Environmental monitoring of postharvest facilities is an integral part of microbial food safety management. Contamination of foods traced to the processing or packing environment, due to poor cleaning and sanitation (C&S) or to the presence of resident microbial pathogen populations, is not uncommon. Environmental monitoring commonly performed targets specific microorganisms, either a hazard identified as relevant or an indicator, inevitably ignoring the environmental microbiota. In this review, we discuss how a comprehensive view of the microbiota can actually improve our understanding of the effect of C&S programs, of the prevalence and ecology of foodborne pathogens within processing environments, and assist in the identification of contamination sources.

采后设施环境监测是微生物食品安全管理的重要组成部分。由于清洁和卫生不良（C&；S）或常驻微生物病原体种群的存在，追溯至加工或包装环境的食品污染并不罕见。环境监测通常是针对特定的微生物进行的，要么是确定为相关的危害，要么是一个指标，不可避免地忽略了环境微生物群。在这篇综述中，我们讨论了微生物群的全面观点如何提高我们对C&；S计划的影响，加工环境中食源性病原体的流行和生态的理解，并协助识别污染源。

引用次数: 0

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Current Opinion in Food Science

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