Current Opinion in Food Science最新文献

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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 : 2025-12-01 Epub 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

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 : 2025-12-01 Epub 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 : 2025-12-01 Epub 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。

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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 : 2025-12-01 Epub 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。

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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 : 2025-10-01 Epub 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。

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Sampling and testing for pathogens in food: finding the needle in a haystack and the impact of the food microbiome 对食品中的病原体进行取样和检测：大海捞针和食品微生物组的影响

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

Current Opinion in Food Science

Pub Date : 2025-10-01 Epub Date: 2025-08-14 DOI: 10.1016/j.cofs.2025.101332

Heidy MW den Besten, Johanna Mentani, Marcel H Zwietering

Microbiological testing provides food businesses and competent governmental authorities reference points to verify that food safety measures are well implemented. For pathogens, often absence testing is required in one or in several samples of 25 g of food; hence, the test procedure should be able to detect extremely low concentrations of cells. To date, direct detection of these low levels of contaminants is not possible, and adequate detection relies on an enrichment step to increase cell concentrations to detectable levels. The detection chance of pathogens is influenced by intrinsic and extrinsic factors such as an uneven distribution of cells in a food batch, the physiological status of the cells, intraspecies and intrastrain variability, specific food components, and the food microbiome. The advantages and disadvantages of nonselective and selective enrichments are discussed, as well as molecular detection procedures to detect single and multiple pathogens from the food they reside in.

微生物测试为食品企业和主管政府当局提供了参考点，以核实食品安全措施是否得到了很好的实施。对于病原体，通常需要在25克食品的一个或几个样品中进行缺失检测；因此，测试程序应该能够检测到极低浓度的细胞。迄今为止，直接检测这些低水平的污染物是不可能的，充分的检测依赖于富集步骤将细胞浓度增加到可检测的水平。病原体的检测机会受内在和外在因素的影响，如细胞在食品批次中的不均匀分布、细胞的生理状态、种内和种内变异性、特定的食品成分和食品微生物组。讨论了非选择性富集和选择性富集的优缺点，以及从食物中检测单一和多种病原体的分子检测方法。

引用次数: 0

Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease 揭示真菌毒素对肠道健康的影响：对炎症性肠病的影响

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

Current Opinion in Food Science

Pub Date : 2025-08-01 Epub Date: 2025-05-22 DOI: 10.1016/j.cofs.2025.101316

Alessandra M Gasperini , Danilo Faccenda , Esther Garcia-Cela

Consumption of mycotoxin-contaminated food is considered a main alimentary risk, with grave consequences on gastrointestinal function. Inflammatory bowel disease (IBD) is a complex, heterogeneous disorder of the gut, leading to severe abdominal pain, diarrhoea, and malnutrition. Similar indicators have been observed in foodborne mycotoxicosis. This review aims to elucidate the adverse effects of mycotoxin exposure on gut homeostasis and their correlation with IBD. We discuss latest research substantiating a role for mycotoxins in the pathogenesis of IBD, collating evidence of a crosstalk between mycotoxin-activated pathways and pathomechanisms of IBD. Considering the burden posed by IBD worldwide and the accelerating mycotoxin occurrence in global food commodities, we also propose future research directions to mitigate the harmful impact of mycotoxins on gut health.

食用受霉菌毒素污染的食物被认为是一种主要的消化道风险，会对胃肠道功能造成严重后果。炎症性肠病（IBD）是一种复杂的、异质性的肠道疾病，可导致严重的腹痛、腹泻和营养不良。在食源性真菌中毒中也观察到类似的指标。本文旨在阐明真菌毒素暴露对肠道稳态的不良影响及其与IBD的关系。我们讨论了证实真菌毒素在IBD发病机制中的作用的最新研究，整理了真菌毒素激活途径与IBD发病机制之间的相互作用的证据。考虑到IBD在全球范围内造成的负担以及全球食品中真菌毒素的加速发生，我们还提出了未来的研究方向，以减轻真菌毒素对肠道健康的有害影响。

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 : 2025-08-01 Epub 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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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 : 2025-08-01 Epub 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。

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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 : 2025-08-01 Epub 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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全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Current Opinion in Food Science

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