Current Opinion in Food Science最新文献

英文中文

Hidden mycotoxin risks in the shift toward plant-based diets 向植物性饮食转变中隐藏的霉菌毒素风险

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

Current Opinion in Food Science

Pub Date : 2025-08-06 DOI: 10.1016/j.cofs.2025.101331

Maria Agustina Pavicich, Marthe De Boevre, Sarah De Saeger

The increasing global shift toward plant-based diets presents new challenges regarding food safety, particularly in relation to mycotoxin exposure. While these diets offer well-documented health and environmental benefits, plant-based foods are inherently more susceptible to fungal infection and mycotoxin contamination. Recent findings suggest that vegetarians and vegans may have higher dietary exposure to mycotoxins, stressing the need for updated risk assessments and improved surveillance methods. This review explores the risks associated with mycotoxins in plant-based diets, focusing on regulated, emerging, and modified mycotoxins. An overview of recent regulatory updates reveals significant gaps in current regulations, particularly in addressing co-occurring and modified mycotoxins. Future research should prioritize the development of advanced detection techniques and expanded regulatory guidelines. Addressing these issues is essential to ensure food safety while supporting the continued transition to plant-based diets.

全球日益向植物性饮食转变，对食品安全提出了新的挑战，特别是与霉菌毒素暴露有关的挑战。虽然这些饮食提供了充分证明的健康和环境效益，但植物性食物本质上更容易受到真菌感染和霉菌毒素污染。最近的研究结果表明，素食者和纯素食者可能有更高的饮食暴露于真菌毒素，强调需要更新风险评估和改进监测方法。本综述探讨了植物性饮食中与真菌毒素相关的风险，重点关注受管制的、新出现的和改性的真菌毒素。对最近法规更新的概述揭示了当前法规的重大差距，特别是在处理共存和改性真菌毒素方面。未来的研究应优先发展先进的检测技术和扩大监管指南。解决这些问题对于确保食品安全，同时支持向植物性饮食的持续过渡至关重要。

引用次数: 0

Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316] “揭示真菌毒素对肠道健康的影响：对炎症性肠病（IBD）的影响”的更正[现行意见食品科学64 (2025)101316]

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

Current Opinion in Food Science

Pub Date : 2025-07-15 DOI: 10.1016/j.cofs.2025.101327

Alessandra Marcon Gasperini , Danilo Faccenda , Esther Garcia-Cela

引用次数: 0

Advancement and innovation in ancient wine research 古酒研究的进展与创新

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

Current Opinion in Food Science

Pub Date : 2025-07-12 DOI: 10.1016/j.cofs.2025.101330

Emlyn Dodd , Dimitri Van Limbergen

This article reviews how recent advances in archaeological and scientific methodologies have introduced a new era of research into ancient wine production and grape cultivation. Our understanding has progressed enormously since early studies in the 19th and early 20th centuries. Analytical tools can now detect and interpret the presence of wine at increasingly granular levels, while collaboration between archaeologists and scientists has explored links between ancient and modern viticulture. We discuss the development and application of ancient DNA, archaeobotany and palynology, organic residue analysis, aerial photography, and geophysical prospection in relation to the cutting-edge exploration of key debates around ancient wine: the evolution of grapevine domestication; identification of production facilities and wine drinking, storage, and transport vessels; characterization of wine properties; and the archaeology of vineyards. In doing so, we also explore future possibilities for the field, including current challenges and limitations in data and method.

本文回顾了考古和科学方法的最新进展如何引入了古代葡萄酒生产和葡萄种植研究的新时代。自19世纪和20世纪初的早期研究以来，我们的理解有了巨大的进步。现在，分析工具可以在越来越精细的层次上检测和解释葡萄酒的存在，而考古学家和科学家之间的合作已经探索了古代和现代葡萄栽培之间的联系。我们讨论了古代DNA、考古植物学和孢粉学、有机残留物分析、航空摄影和地球物理勘探的发展和应用，以及与古代葡萄酒相关的关键争论的前沿探索：葡萄驯化的演变；生产设施和葡萄酒饮用、储存、运输容器的标识；葡萄酒特性的表征；还有葡萄园考古。在此过程中，我们还探索了该领域未来的可能性，包括当前在数据和方法方面的挑战和限制。

引用次数: 0

Promoting sustainable food behaviour with digital tools: opportunities and challenges 利用数字工具促进可持续粮食行为：机遇与挑战

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

Current Opinion in Food Science

Pub Date : 2025-07-09 DOI: 10.1016/j.cofs.2025.101328

Qian Janice Wang , Francisco Barbosa Escobar

Shifting toward a more sustainable agri–food system is imperative in today’s world. Besides optimising food production processes, we also need to look at the consumer angle to ensure consumer behaviour change. Digital applications, increasingly becoming a part of our daily lives, offer a promising avenue for effecting this change. This review presents a snapshot of recent research on the design, assessment, and user engagement of digital tools aimed at fostering sustainable consumer practices. It critically examines the limitations and ethical considerations of these technologies, concluding with a forward-looking perspective on the integration of new technologies like extended reality and smart devices to develop more compelling behaviour change interventions.

在当今世界，转向更加可持续的农业粮食系统势在必行。除了优化食品生产流程，我们还需要从消费者的角度来确保消费者行为的改变。数字应用程序日益成为我们日常生活的一部分，为实现这一变化提供了一个有希望的途径。本综述简要介绍了旨在促进可持续消费实践的数字工具的设计、评估和用户参与方面的最新研究。它批判性地审视了这些技术的局限性和伦理考虑，并以前瞻性的视角总结了扩展现实和智能设备等新技术的整合，以开发更引人注目的行为改变干预措施。

引用次数: 0

Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects 蚕丝蛋白功能化涂层与薄膜作为果蔬保鲜的新型生物材料：现状与展望

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

Current Opinion in Food Science

Pub Date : 2025-07-08 DOI: 10.1016/j.cofs.2025.101329

Yan Wang , Weijie Wu , Ruiling Liu, Huizhi Chen, Haiyan Gao

Silk proteins, renowned for their safety and sustainability, are gaining increasing attention as natural resources. Among these, silk fibroin (SF) is the most abundant protein in raw silk fiber and can self-assemble into various material structures, including films and coatings for fruits and vegetables. SF can effectively slow down water loss and reduce oxidative stress, thereby extending the shelf life of fruits and vegetables. This review provides a brief overview of the structural and physicochemical properties of silk proteins, including SF and sericin, focusing on the latest advancements and application prospects of SF in preserving fruits and vegetables. Additionally, this article explores future trends in applying silk proteins for preserving fruits and vegetables, highlighting the potential to valorize waste cocoons and silk by-products to produce safe packaging films and food coatings.

丝蛋白以其安全性和可持续性而闻名，作为一种自然资源越来越受到人们的关注。其中丝素蛋白（SF）是生丝纤维中含量最多的蛋白质，可以自组装成各种材料结构，包括水果和蔬菜的薄膜和涂层。顺丰能有效减缓水分流失，减少氧化应激，从而延长果蔬的保质期。本文综述了丝素蛋白和丝胶蛋白的结构和理化性质，重点介绍了丝素蛋白在果蔬保鲜中的最新进展和应用前景。此外，本文还探讨了应用蚕丝蛋白保存水果和蔬菜的未来趋势，强调了利用废弃蚕茧和蚕丝副产品生产安全包装薄膜和食品涂料的潜力。

引用次数: 0

Analysing quantitative microbiological risk assessments: from modelling approaches to informed decision-making and risk communication 分析定量微生物风险评估：从建模方法到知情决策和风险沟通

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

Current Opinion in Food Science

Pub Date : 2025-06-26 DOI: 10.1016/j.cofs.2025.101326

Wieke P van der Vossen-Wijmenga , Cristina Serra-Castelló , Heidy MW den Besten , Marcel H Zwietering

A quantitative microbiological risk assessment (QMRA) combines quantitative data on microbial behaviour with product and process conditions throughout the entire food chain, including the consumer phase. This approach aims to strengthen food safety controls and to support consumer communication regarding food safety and public health. This article reviews various modelling approaches used to estimate growth parameters (lag phase, growth rate, maximum population density) to determine the dose at the moment of consumption and to estimate the probability of illness and the number of illness cases. Also, this review illustrates and compares the effects of model choices, model assumptions, and modelling approaches on risk estimates and discusses various sensitivity and scenario analyses. These analyses of the risk assessment shed light on relevant aspects to analyse in risk assessments and show how outcomes of QMRAs can support decision-making to mitigate risks and to develop risk-based communication, ultimately enhancing food safety.

定量微生物风险评估（QMRA）将微生物行为的定量数据与整个食品链（包括消费者阶段）的产品和工艺条件相结合。这一方法旨在加强食品安全控制，并支持消费者就食品安全和公共卫生进行沟通。本文回顾了用于估计生长参数（滞后期、生长速率、最大人口密度）的各种建模方法，以确定消费时刻的剂量，并估计疾病的概率和疾病病例的数量。此外，本综述说明并比较了模型选择、模型假设和建模方法对风险估计的影响，并讨论了各种敏感性和情景分析。这些风险评估的分析揭示了风险评估中需要分析的相关方面，并展示了qmra的结果如何支持决策，以减轻风险和发展基于风险的沟通，最终提高食品安全。

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引用次数: 0

Safety assessment of botanicals: cutting through complexity 植物药的安全性评估：消除复杂性

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

Current Opinion in Food Science

Pub Date : 2025-06-01 DOI: 10.1016/j.cofs.2025.101313

Hilva Gjoni , Davide Rovelli , Chiara Dall’Asta

Botanical products are widely used in food supplements, traditional herbal medicines, and pharmaceuticals. Although their popularity has grown significantly in recent years, they remain associated with various challenges, such as regulatory hurdles and the inherent complexity of their natural origin. This complexity, in conjunction with misconceptions about the safety of natural products, creates a multifaceted issue for both consumers and regulators. Environmental factors, processing methods, and plant chemodiversity contribute to the unstandardized composition of botanicals, making quality control and safety assessment particularly difficult.

However, advancements in metabolomics, bioinformatics, and novel toxicological approaches provide promising tools for assessing their bioactivity and safety. Despite these innovations, regulatory frameworks have struggled to keep pace. Stricter oversight, potential reclassification of certain botanicals as over-the-counter medicines, and the implementation of proper awareness campaigns are necessary to protect public health as the demand for botanical-based products continues to rise.

植物产品广泛用于食品补充剂、传统草药和药品。尽管近年来它们的受欢迎程度显著提高，但它们仍然面临各种挑战，例如监管障碍和天然来源的固有复杂性。这种复杂性，再加上对天然产品安全性的误解，给消费者和监管机构都带来了一个多方面的问题。环境因素、加工方法和植物化学多样性导致植物药成分不标准化，使质量控制和安全评估特别困难。然而，代谢组学、生物信息学和新型毒理学方法的进步为评估它们的生物活性和安全性提供了有前途的工具。尽管有这些创新，监管框架仍难以跟上步伐。随着对植物类产品的需求不断增加，有必要加强监督，可能将某些植物药重新分类为非处方药，并开展适当的宣传运动，以保护公众健康。

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引用次数: 0

Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement 探索大豆副产品的潜力：提取策略和生物活性增强

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

Current Opinion in Food Science

Pub Date : 2025-05-31 DOI: 10.1016/j.cofs.2025.101319

Felipe S Bragagnolo , Pedro H Santos , Cristiano S Funari , Maurício A Rostagno

Soybean is a versatile crop, serving as a source of oil, protein, and bioactive compounds. However, the increasing production of soybeans and related products generates significant amounts of by-products, such as straw, hulls, okara, and meal. This review highlights the bioactive compounds present in soy by-products and explores trending methods for their conversion. Our findings reveal that these materials contain significant concentrations of various bioactive compounds, ranging from isoflavones and other flavonoids to peptides. Additionally, the bioactivity of soy by-products can be enhanced through physicochemical, enzymatic, or microbiological treatments, along with improved recovery and accessibility of their bioactive metabolites. Moreover, given the presence of valuable micro- to macro-molecules in soy by-products, a biorefinery approach offers a promising strategy to maximize the recovery of these compounds. Consequently, this approach leads to a framework aligned with the principles of the circular economy and the Sustainable Development Goals.

大豆是一种多功能作物，作为油、蛋白质和生物活性化合物的来源。然而，大豆及相关产品产量的增加产生了大量的副产品，如秸秆、壳、冈果和豆粕。本文综述了大豆副产品中存在的生物活性化合物，并探讨了其转化的趋势方法。我们的研究结果表明，这些材料含有大量的各种生物活性化合物，从异黄酮和其他类黄酮到肽。此外，大豆副产品的生物活性可以通过物理化学、酶或微生物处理来增强，同时提高其生物活性代谢物的回收率和可及性。此外，考虑到大豆副产品中存在有价值的微分子到大分子，生物炼制方法提供了一个有希望的策略，以最大限度地回收这些化合物。因此，这种方法形成了一个与循环经济原则和可持续发展目标相一致的框架。

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引用次数: 0

The hidden diversity of food microbiomes 食物微生物群隐藏的多样性

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

Current Opinion in Food Science

Pub Date : 2025-05-29 DOI: 10.1016/j.cofs.2025.101318

Edoardo Pasolli , Danilo Ercolini

The microbial organisms living in food and food systems have a key role in food processing, quality, safety, and even in human health promotion. This review aims to summarize recent advancements in the characterization of novel species from metagenomics data, with a focus on their relevance for food microbiology. We discuss the generation of metagenome-assembled genomes, a crucial step that facilitates comparative genomic analyses and development of databases for taxonomic profiling and functional potential characterization. We also highlight how these approaches enable new applications in food science and examine the broader implications of these findings to better understand the interactions between food and human health. Finally, we present key challenges that need to be addressed to fully characterize the hidden diversity of food microbiomes and to exploit their potential for innovation in food science and health-related applications.

生活在食品和食品系统中的微生物在食品加工、质量、安全甚至促进人类健康方面发挥着关键作用。本文综述了利用宏基因组学数据表征新物种的最新进展，重点介绍了它们与食品微生物学的相关性。我们讨论了宏基因组组装基因组的生成，这是促进比较基因组分析和数据库开发的关键步骤，用于分类分析和功能潜力表征。我们还强调了这些方法如何在食品科学中实现新的应用，并研究了这些发现的更广泛的含义，以更好地理解食品与人类健康之间的相互作用。最后，我们提出了需要解决的关键挑战，以充分表征食物微生物组的隐藏多样性，并利用它们在食品科学和健康相关应用中的创新潜力。

引用次数: 0

Solving the diet problem: meals as food choice heuristics for behaviour change 解决饮食问题：饮食作为行为改变的食物选择启发式

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

Current Opinion in Food Science

Pub Date : 2025-05-23 DOI: 10.1016/j.cofs.2025.101317

Suzanna E Forwood

The diet problem is the challenge of choosing a healthy and affordable combination of foods to eat. This problem is complex, involving many possible foods, food attributes, contexts, and potential combinations. The current thesis is that people solve the diet problem by using meals as food choice heuristics: quick and efficient solutions to the computationally elaborate diet problem faced daily. The planning and preparation of meals represent a food choice behaviour that is specific, shared with others and context dependent. Meals are a part of cuisine, which itself follows a set of rules or grammar that reflect what is essential, normal or taboo in a diet for an individual. These rules likely reflect culture, geography, history and social status. The parallels between meals and heuristics from behaviour research are discussed, including recent evidence that support the proposal that food choices are made using heuristics. The potential value of focusing on meals for dietary change interventions is also discussed. The current thesis is that interventions that target meals to promote positive dietary behaviour for the individual, society or planet could be more impactful than those that target single nutrients, food groups or holistic diets.

饮食问题是选择健康和负担得起的食物组合来吃的挑战。这个问题很复杂，涉及许多可能的食物、食物属性、环境和潜在的组合。目前的观点是，人们通过使用食物作为食物选择启发式来解决饮食问题：快速有效地解决每天面临的计算复杂的饮食问题。饭菜的计划和准备代表了一种特定的、与他人共享的、依赖于环境的食物选择行为。膳食是烹饪的一部分，烹饪本身遵循一套规则或语法，这些规则或语法反映了个人饮食中必要、正常或禁忌的内容。这些规则可能反映了文化、地理、历史和社会地位。本文讨论了饮食和启发式行为研究之间的相似之处，包括最近支持启发式食物选择的证据。本文还讨论了关注膳食对饮食改变干预的潜在价值。目前的观点是，针对膳食的干预措施，以促进个人、社会或地球的积极饮食行为，可能比针对单一营养素、食物组或整体饮食的干预措施更有影响力。

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